Food & Wine Classic Reporters’ Notebooks: Day 2

Crafting Charleston’s culinary identity with Chef Marcus Shell

Chef Marcus Shell brought the warmth of Charleston — and a whole lot of flavor — to this year’s Aspen Food & Wine Classic. As executive chef of By The Way, a cozy neighborhood restaurant in Charleston, he’s helping shape the city’s growing reputation as a national culinary destination. And after this seminar, it’s easy to see why.

He cooked two standout dishes side by side: Brown Butter Crab Rice with Charred Pineapple and Tarragon as well as spicy Nduja Deviled Eggs finished with a punchy Red Clay chili crisp. Both were stars in their own right.

“Deviled eggs are a staple in Charleston,” he said, casually noting that people still cut them the wrong way. (Pro tip: slice them lengthwise.)

As he cooked, he dropped nuggets of wisdom in between steps.

“Low and slow is the way to go,” he said, explaining that temperature control is key — especially at high altitudes. Let food sit in the pan and do its thing. Don’t rush it. And always use a sharp knife — it’s actually safer than a dull one.

He walked us through how to properly caramelize pineapple, why cast iron is worth the effort, and how cooking is really just about connection.

“Everything we make is meant to be shared,” he said.

By the end, we got to taste both dishes. The crab rice was rich and comforting, the eggs bold and bright with a little kick. Together, they told a story — about Southern roots, community, and the joy of feeding others.

Chef Marcus Shell didn’t just represent Charleston — he brought it to life, one perfect bite at a time.

— Shannon Asher

‘Bubbles & Blockbusters’

Instead of heading to breakfast, I opted for “Bubbles & Blockbusters,” a sparkling wine and movie pairing seminar held at 10 a.m., Saturday, June 21, at The Gant, 610 S. West End St. The session was led by the extremely likable Amanda McCrossin — her mother was even in attendance.

I already enjoy bubbly on the best of days, but pairing Champagne and notable proseccos with classic films made it even better. As a longtime movie fan who hosts a monthly movie night with friends, learning the best wine pairings for iconic films felt like striking gold.

McCrossin spotlighted Bollinger Champagne — pronounced just as it’s spelled, without an “a” sound. A handshake deal secured in the 1970s has had Bollinger featured in the James Bond franchise for decades. McCrossin also highlighted pairings for “Titanic,” “Barbie,” and “The Talented Mr. Ripley,” among others.

She broke down the key differences between Champagne and prosecco and encouraged questions throughout the session. The setting included movie-style popcorn and an eager crowd of wine and film lovers. Her well-prepared seminar wowed the room — it was a hit!

— Jennika Ingram

‘GO BIG: Superstar Magnums & Beyond’

I was thrilled to attend the packed “GO BIG: Superstar Magnums & Beyond” seminar with the ever-charismatic Mark Oldman at 10 a.m. Saturday, June 21, in the River Tent.

Now in his 19th year at the 2025 Food & Wine Classic, Oldman proved once again why he’s considered a natural showman. The seminar, offered both days of the festival, did not disappoint. Between laughing out loud and learning a surprising amount about oversized wine bottles, I was thoroughly entertained.

One of the standout moments came when he unveiled a rare Melchior — a massive 24-bottle wine. By the end of the session, even a magnum seemed small in comparison.

— Lorenzo Semple

Sips & Sausages

Tucked beneath The Little Nell Tent at the Food & Wine Classic, I found myself immersed in an unexpectedly elegant journey through smoke, spice, and effervescence at “Sips & Sausages: Top Wines to Pair with Brats, Boudin & Beyond.”

Helmed by Sabato Sagaria, Master Sommelier and co-founder of Après Cru, and Gary Obligacion, the charismatic VP of Food & Beverage for Aparium Hotels, the seminar delivered indulgence, insight, and a generous dose of irreverent charm. 

A last-minute addition, Tavel Bristol-Joseph — acclaimed chef and co-founder of Emmer & Rye — joined the stage with contagious enthusiasm and culinary clarity.

The trio’s chemistry was instant. 

Sabato wove decades of wine knowledge with punchy wit, Gary shared sharp anecdotes from the hospitality frontlines, and Tavel anchored the pairings with warmth and food-first intuition. 

The vibe? Expert but never elitist — like uncorking a Grand Cru in your backyard.

The showstopper was the Spanish chorizo, its smoky paprika and heat dancing with the bold, earthy vibrance of a Kosta Browne Russian River Valley Pinot Noir. It was a pairing that sizzled — literally and figuratively. 

Other highlights included lobster sausage with Laurent‑Perrier NV Cuvée Rosé, boudin blanc with Domaine Weinbach Riesling, and duck sausage with Puligny-Montrachet “Les Perrières.”

By the final sip, it was clear: Some lessons are best learned with a glass in hand and a sausage on the plate — especially when shared in good company, under mountain skies, with laughter echoing between bites.

“To me, what makes a good food and wine pairing is who you’re with, where you are, and the settings paired with the surroundings,” Sagaria said.

— Westley Crouch