Aspen’s Table

07/20/2025

Something I fully support and will certainly be taking the opportunity to promote through this page is ‘s budding hot sauce business, and men’s mental health. Ian has been hard at work making you all flavor packed hot sauce that burns so good and also hard at work dreaming big about what he can do for the men in his life, those who’ve left too soon, and those he’s yet to meet. About the sauce….. I appreciate it because you can taste every ingredient; the citrusy tangy Carolina reaper, sweet onions, garlic, peaches, mango, cilantro, and it comes together so harmoniously, while simultaneously punching you with the spice. About The Starfish Foundation…. It’s in it’s early stages, merely a dream to create an organization that raises money to directly help men facing life’s mental challenges by providing an outlet for connection, music, food, arts, crafts, conversation. All in memory and appreciation for the genius that was Dylan Slyker. Get you some Dr. Reaper Peachango, we have quite the inventory but won’t have more til the end of August 🫶

02/09/2025

French Onion Chicken~🍗🧅🧀🍚🌿✨🇫🇷
(Serves 2)
Ingredients~
2 large sweet onions
2 shallots
3 large cloves of garlic
1 tbsp thresh thyme
1/2 cup beef broth
1/2 cup red wine
1 tbsp butter
2 medium sized chicken breasts, pounded for even cooking
1 cup Gruyère cheese

Instructions~
Julienne the onions and shallots. Pre-heat a large pan on medium heat and add 1 tbsp of olive oil. Add onion mixture, salt lightly, and reduce heat to low. Cover and stir occasionally until onions are translucent and starting to look “sticky”. Add 1 tbsp of water and leave uncovered on medium-low heat until onions become caramelized. Finely chop garlic and thyme and add them to the onion mixture along with another punch of salt. Increase heat to medium-high and add beef broth, stirring occasionally until no moisture is left in your pan and the onions begin to stick and sizzle. Add the red wine and stir to deglaze the pan, allow the wine to boil off as well. Add butter and turn off the heat. Mix well and set aside.

Pan fry the chicken to about 150 internal temp, (baking the chicken will bring it up to a safe temperature for eating) achieving a golden brown crust on both sides. Preheat oven to 450. And shred Gruyère cheese. Transfer chicken to baking sheet and top with a layer of Gruyère, followed by the French onion mixture, and topped with more Gruyère. Bake until the internal temp reaches 165 and the cheese is very melty.

I serve this with rice and asparagus typically. Pictured is garlic herb couscous and asparagus. Get creative with your sides and enjoy 😍✨

10/28/2024

A few months ago I had an idea to promote this business doing a pop-up in the lots for Daily Bread’s first Red Rocks headline show. What was an idea to do something super simple & by myself, turned into Duck Burrito’s with the homies🥹🫶 with the help of , , Jenna, Snackie, and we were able to serve almost 30 burrito’s to DB fam!!!! I can’t thank those who came out and supported us, enough. Y’all made our first event a successful one and that means the world to me. I can’t wait to cook for you all again. HIRE ME😘✌️

09/18/2024

I have been cooking up some amazing things recently that I cannot wait to share with you all!!! My spicy chicken burgers with bacon, avocado, and spicy aioli on a ✨pretzel bun✨ are the perfect game day dinner & the perfect way to kick off Oktoberfest. So… stay tuned for Sunday!!! Plus, I’m partnering with an amazing knife maker~Topo Knife~ for this recipe video and many more to come since this knife is so gorgeous & sharp, and so comfy to grip!! Please give .knife and myself a follow on Instagram too!!💜

07/26/2024

https://www.instagram.com/aspens__table?igsh=MXFlazU1MmRhdGFmdA%3D%3D&utm_source=qr

Please follow my instagram business page as well!!! My first recipe will be posted tomorrow & you don’t want to miss it!😍

26 Followers, 71 Following, 2 Posts - See Instagram photos and videos from Aspen Elizabeth Ferraco ()

07/24/2024

‼️RECIPE INCOMING‼️

Ever wondered how to make hidden veggie adult “spaghetti o’s” with mini-meatballs??? Well this lady found Anelletti pasta & some creative inspiration. Stay tuned!!

07/24/2024

Hi everyone! This is the ✨rough✨ launch of my private chef business page. I’m still working on a logo and some other things but I’m chomping at the bit to cook for you all.

This will be a page where I share all of my food content including recipe videos and a place where you can inquire to hire me for any and all of your private chef needs! Thanks for coming along for the ride and tell ya friends!!!!

-Aspen💜