The 11th Annual Astellas Summit for Life weekend was a huge success.

We started off the weekend with our Wine & Dine event at The Cooking School of Aspen. We had a beautiful dinner with wine pairings from Failla Wines. At the dinner, we had an intimate sit down with our Bounce Back Award Winners Donerik Black and Christopher Nalley. This was a candid conversation with the Award Winners to hear their stories and how organ donation gave them a second chance at life.

After the dinner, we hosted the first Battle of the Chefs with Barclay Dodge and Brian Nelson. The secret ingredients were announced the morning of the event in The Aspen Times. The three ingredients that each chef had to use were: Honey from Colorado Mountain Honey, Duck Confit and something from the gourd family (squash).  We had eight judges who judged each dish. The Chefs dishes were judged on these categories: creativity, taste, and presentation. Barclay Dodge won by one point! After the votes were in (tallied multiple times) the entire audience was able to taste each dish.

We want to extend a big thank you to all of our sponsors!