Chef Alex is here to provide one of the best culinary experiences in the comfort of your own home.  Local meats and produce are always a highlight. Chef Alex is always on the lookout for the best farmers in the roaring fork valley to bring their fresh delights to life for you and your family.  He is always creating amazing flavors from his diverse background with sustainable ingredients that’s always pleasing to the eye as well as the palate.  Contact your favorite Aspen private chef today.

Chef Alex Forsythe will be bringing his extensive chef experience in the Air ,on land and from the sea and using his environmentally friendly approach to organic cuisine to on August the 6th in Macy’s Cellar Kitchen Herald Square New York. As all good chefs do before they cook Alex will be raiding the organic farmers markets finding the best of the organic produce before starting his demo. Strawberries will be injected with Muscovia sugar as a sweet induction of things to come. Squash fennel and gourds will transform themselves into a seasonal roasted harvest. Taking a rustic approach to down home flavors and exciting meats Buffalo will be prepared and presented Beef Wellington style oozing with fresh herbs and taking you back to the days when buffalo used to roam the plains, when all foods where still organic and natural. As Alex says “ Those days have not gone at least when it comes to what you serve on your table , you just have to know where to shop”.

Read about one of Chef Alex’s voyages on the Point Sur research vessel that was purchased by the University of Southern Mississippi.  He prepared meals for the Point Sur’s crew and visitors during its journey from Monterey, California, to Gulfport, including a few days in March when a group from Southern Miss journeyed through the Panama Canal aboard the vessel.   

An absolutely delicious recipe for Tea Smoked Salmon with Honey-Wasabi Drizzle and Spring Fling Salad is included with the blog post.

Alex Forsythe first fell in love with creating in the kitchen when he was 4 years old—granted, nobody wanted to eat his oven-baked Lego pie. He sharpened his skills at the Culinary Institute of America, Le Cordon Bleu in Paris and the Apicius International School of Hospitality in Florence.

He’s also an alum of Solar Energy International, the most respected school in the solar industry, which prepped him for a successful future in the ever-growing art of solar cooking.

During this process, energy is taken directly from sunlight (the same concept as the use of solar panels for electricity) and used to heat or cook food.