An orange-haired ball of fire, celebrity chef Mario Batali moved quickly through his "Sicilian Summer Supper" recipes Friday during a Food & Wine Classic demonstration in the basement of the St. Regis Aspen Resort.

He made cauliflower griddle cakes (with smoked ricotta), couscous with clams and fennel, and tuna "dice" with mint and green peas. It was difficult to follow his flurry, but as he prepared the three-piece meal, he doled out many culinary words of wisdom inside the nearly full conference room that seats 400.

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Source: http://www.aspentimes.com/