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| Volume 1, Number 2 |
April, 2010 |
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Dear Culinary Enthusiasts,
Easter Day is a good day to create new visions. It is a moment of rejeuvenation, a moment of hope, a moment of the greening of our spirits as the leaves around us unfurl, and color comes back into our lives again after the grays of winter.
It is a moment to look for fresh ideas in the kitchen, to consider what our bodies are thirsting for, to align the image we would like to have for ourselves with what we put on our plates.
As a spring tonic, the Seasonal School of Culinary Arts brings you A Taste of Paris, four days of delicious discoveries in the city of gastronomic delights.
Take a leap and join us on this exceptional journey. Register here, and then scroll down for the full schedule of adventures ahead.
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SCHEDULE
May 5, Wednesday
Arrival
5-7 Wine tasting, Cave Louis XV
7:30-10 Evening Welcome chez Geneviève (Ecole des Gourmets)
Floating Appetizers, orientation, introductions, crash course in French slang
May 6, Thursday
8-10 Marché d’Aligre
10-12 Cooking class with Chef Susi Séguret, l’Ecole des Gourmets, luncheon
Afternoon tour of Montmartre (supplementary wine tasting)
Evening out (restaurant)
May 7, Friday
10-12 Cooking class with Chef Geneviève Lenain, l’Ecole des Gourmets, luncheon
Afternoon tour of a gastronome’s Paris with Thirza Vallois
Evening free (can try 3-star restaurant…or…)
May 8, Saturday
On Rue Tatin excursion to Normandy, apéro demonstrated and hosted by celebrated food writer Susan Herrmann Loomis in her 17th century Louviers garden
Return by train
Farewell dinner
May 9, Sunday
Breakfast, departures
Reserve!
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| And if you can't make it to Paris... |
Remember, you can still join us in Asheville, Ithaca, or Sonoma...
Asheville
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| Turning Your Basket into a Banquet |
The first week (July 11-17) of our Asheville sessions this year will be centered around the ingredients one might find in a CSA market basket. Exploring the Root Family, the Fruit Family, the Leaf Family the Aromatic Family, and the Animal Family, Asheville's top chefs will lead you through hands-on sessions with all the essentials.
Turning a Basket into a Banquet
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| Cooking for Vibrant Health |
Our health and that of our loved ones is a gift which can be optimized through our approach to the table. Join Chef Experts (July18-24) as they lead you through creative and succulent ways to cook for those around us with specific health challenges. You may sign up for the week or simply for the day whose theme interests you the most.
Cooking for Vibrant Health
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| Biltmore Estate Wine-Tasting Bridge Session |
Saturday, July 17th will be the occasion for those who will be joining us for both Asheville weeks to add another dimension to your palate. We will tour the Biltmore vineyards, walk through the gardens, and lunch at the famous Winery Bistro. Those who would like to join us simply for this day are welcome to sign up as well.
Biltmore Bridge Session
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| Ithaca~Land of the Finger Lakes Vineyards |
During this season of autumn bounty (October 6-10), explore the shores of Lake Cayuga with its myriad of farmers' markets and vineyards, gorges and waterfalls, and the bustling college town of Ithaca with its numerous restaurants.
Ithaca
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Just west of Napa and north of San Francisco, Sonoma holds a wealth of oenological riches. What better place to journey when December days (1-5) seem long and you are looking for inspiration to carry you through the holidays? Join Chef Terrrell Brunet in the discovery of wine-laced dishes, the true California Gold.
Sonoma
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| A Taste of Great Things to Come |
Cookbook author and blogger Debby Maugans will lead you through the steps of this recipe during our Cooking for Vibrant Health Week.
Honey Chèvre Cheesecakes with Honey Ginger Anise Syrup
This recipe serves 2; double the recipe to serve 4
Ingredients:
½ cup plus 1 tablespoon local honey
6 star anise
4 quarter-size pieces peeled fresh ginger
1 large egg
4 ounces goat cheese, at room temperature
3 ounces cream cheese, at room temperature
½ teaspoon pure vanilla extract
chopped unsalted pistachios
Preparation:
Place honey, anise, and ginger in a small heavy saucepan and bring to a boil over medium-high heat, stirring until sugar dissolves. Remove from heat and let cool to room temperature.
Place rack in center of oven and preheat to 325°F. Lightly butter two 1-cup soufflé dishes or ramekins. Place tart pans in a baking pan that will hold them. Strain syrup through a fine, wire mesh sieve, pressing on ginger to extract all juice.
Place egg, chèvre, cream cheese, vanilla, and ¼ cup honey ginger syrup in a blender; process until creamy. Spoon remaining honey syrup into soufflé dishes, dividing it evenly. Scrape batter on top of honey syrup, dividing evenly.
Pour boiling water into the baking pan to come halfway up sides of soufflé dishes. Place in oven and bake until just set, about 30 minutes. Remove baking pan from oven; use tongs to lift soufflé dishes from water bath. Let cool on a wire rack, then cover and refrigerate until completely chilled.
Invert cheesecakes onto serving plates, and scrape syrup over cheesecakes. Garnish with chopped pistachios.
More recipes from Debby
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| Our life is our work of art! |
Each day we start with a blank piece of paper and draw a new picture of our lives. The colors we choose, the strokes we employ add to the fabric of our existence.
Often we wish we had the good fortune of finding a fairy godmother looking over our shoulders, saying, "Yes! Put that ingredient there, and shake a little more paprika in this corner...There that's just what it needed!"
The 33 chefs and masters who have assembled to guide you through the various weeks of the Seasonal School of Culinary Arts can be your virtual fairy godmothers. From all corners of the globe and a multitude of backgrounds, these culinary magicians will transform the way you paint your daily portrait.
Come join us around the table, and until then,
Bon Appétit!
Susi
Susi Gott Séguret, CCP, Director
Seasonal School of Culinary Arts
PO Box 18462
Asheville, NC 28814
www.schoolofculinaryarts.org
Register Now!
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