Editor’s note: Interviews have been edited for brevity and clarity.

The annual Food & Wine Classic in Aspen included a handful of entrepreneurs from downvalley this year, who The Sopris Sun had the chance to catch up with during the occasion. Jodi Barr, founder of Mrs. Barr’s Natural Foods, Andrew Matuszeski with Aspen Provisions, Kerani Kent, district manager of Sundae, and Jacob Trumbull of Roaring Fork Mill were among but a few. 

The Sopris Sun asked three questions of each business: 

  1. What is your connection to the Roaring Fork Valley and the culinary  scene
  2. What is Food & Wine like in comparison to a Farmer’s Market?
  3.   How many caviar bumps did you partake in?

Mrs. Barr’s Natural Foods

Jodi Barr of Mrs. Barr’s Natural Foods, photo by Will Sardinsky
  1. I am the founder and owner of Mrs. Barr’s Natural Foods, a Colorado-based company that has been producing healthy granola, granola bars and trail mixes for the past 14 years. My passion for nutritious food started while teaching preschool, and that passion grew into a business focused on creating healthy, great-tasting products. 
  2. One of the things I enjoy most about Food & Wine is that people don’t feel pressured to buy anything … It’s fun to watch people slow down, enjoy the experience and connect over food. Those interactions are often more meaningful than making a sale because they allow you to build real relationships and share your passion with others.
  3. I was more focused on handing out granola samples than counting caviar bumps, but I definitely witnessed a few. I was impressed with the range of food served this year, from raw oysters and mouth-watering salmon to some of the best ceviche I’ve ever had. I didn’t even have time to wait in line for the caviar!

Aspen Provisions

Andrew Matuszeski of Aspen Provisions, photo by Will Sardinsky
  1. We make great food intended to spark conversation about local culture, history and ecology. Elk Bolognese pasta sauce is our first offering — available through a few farmers markets and locally-
    owned stores
    (find us on Facebook for the list).
  2. To see our little local lemonade stand business mixed in with huge global brands in the industry was exciting. And, according to the feedback, we and the other local vendors represented the valley pretty well. 
  3. What caviar bumps?  We were heads down delivering thousands of samples and talking to our guests!

Sundae

Kerani Kent of Sundae, photo by Will Sardinsky
  1. I grew up in the Roaring Fork Valley, so I’ve been lucky enough to watch the local food scene evolve over the years. It’s been really cool to see so many talented professionals and businesses shape the community, and I’m excited to be a small part of it by working
    at Sundae.
  2. Aspen Food & Wine has a completely different energy than a typical farmers market. Events like the Glenwood Springs Tuesday Market tend to cater more to locals and regular customers, creating a community-focused atmosphere. Food & Wine on the other hand draws visitors from all over and offers a unique opportunity to connect with a broader audience of food enthusiasts and industry professionals.
  3. None! But I did try caviar for the first time, however. I’ll stick to ice cream. 

Roaring Fork Mill

Jacob Trumbull of Roaring Fork Mill, photo by Will Sardinsky
  1. We’re a local Regenerative Organic Certified flour mill focusing on heritage and ancient grains that are easier to digest, more nutrient-dense, and flavorful. We have recently moved onto 20 acres in Old Snowmass that we’re using as a seed cultivation site. 
  2. Food & Wine is a fun chance to focus on storytelling and the value add of heritage regenerative grains without the need to focus on sales. It’s a wonderful chance to receive immediate feedback from the industry’s top chefs and restaurateurs. 
  3. Was I really left out of all of the fun?!