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| Volume 4, Number 3 |
June 6, 2013 |
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Dear Culinary Friends,
Asheville Wine Experience Menu
434 Cooper’s Hawk
Smoked Rappahannock River Oyster with Horseradish Salt & Preserved Lemon
Bourgeois Family Cuvée Stephi Ebullience Crémant de Limoux
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Seafood Mélange: Mussels, Clams, Scallops, and Shrimp Marinated in Grapefruit, Lavender & Extra Virgin Olive Oil
Domaine Elisa Gueneau Sancerre Blanc Les Griottes
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Sous-Vide Palmetto Farms Squab with Market Spring Vegetables, Sweet Potato Purée with Foie Fras Butter, Rosemary & Black Truffle Pistou
Domaine de Châteaumar Côtes du Rhône Cuvée Bastien
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Beulah Farms Goat Rack with Chermoula Sauce, Golden Lentils, Micro Cilantro, Looking Glass Goat Feta, & Market Vegetables
Château Capron Côtes de Bourg Bordeaux
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Summer Strawberry Mojito: Local Strawberry Ice Cream, Mojito Rum Cake, Strawberry-Rhubarb Sauce &Strawberry Macaroons
In Fine Côtes du Ventoux Rosé 2012
If you are unable to join us for this event, please scroll down and take a look at other options. We'd love to see you around the table!
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| Asheville Wine Experience at Gothic Mansion |
ELEVATING ASHEVILLE GLASS BY GLASS
Stretch your imagination to the utmost with French wine expert Philippe Bourgeois, highlighting five of the very finest wines from exclusive French domains and chateaux, accompanied by the culinary magic of award-winning Chef Adam Hayes, with the music of Appalachian gypsy Susi Gott’s fiddle weaving in and around each glass and each dish.
From the elegant carriage entrance and private waterfall to the “pedigreed” floor and the 1600-bottle wine cellar, prepare to be awed as you luxuriate in a world outside of time. Don your evening attire, but leave the stilettos at home (the pedigreed floor will thank you!).
Benefits will go towards creating a scholarship for 12-21 year old youths seeking culinary and taste education.
The number of spaces is limited, so reserve quickly! For further information, visit Asheville Wine Experience, or contact ashevillewineexperience@gmail.com 828-301-2792 / 828-777-8916.
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Paris at any time of year is magic. In June, the poppies are in full splendor, silhouetted against fields of golden wheat from which the baguettes whose fragrance reels you in at every street corner are fashioned.
Come join us for 4 days of discovery (June 26-29, 2013), with market strolls, wine tastings, hands-on culinary sessions, bistro jaunts, and exploration of one of the most beautiful cities on the planet, with a token expedition into the countryside as well. To find out more, visit our website.
For those of you who are France-based, possibilities for attending one day or one session can be negotiated. Please contact Susi at sgseguret@gmail.com for specifics.
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| Asheville, Heart of Appalachia |
Our stellar week in Asheville (July 14-20, 2013) will involve, as always, the top chefs of Western North Carolina, coupled with renowned wine, beer and spirits experts, and a surrounding that is pastoral, flanked by blue mountains, and reeling with music and dance as a backdrop.
Our theme for 2013 will revolve around the riches of Appalachia and how they define who we are while providing us with tremendous resources from which we may help inspire a world of food enthusiasts, rethinking all that we know and love.
Each day centers around a 3-hour class with master chefs, a gourmet lunch, and a wine tasting afternoon/evening session. The music in the background will be the drone of bagpipes and the lilt of flute and fiddle, as the Swannanoa Gathering's Celtic Week enhances the colors on our plates. Culinary students are welcome to join in evening festivities which last often until dawn breaks over the hill.
The schedule, with a few confirmations yet to be established, is as follows:
APPALACHIAN INNOVATION
Sunday, July 14th 2:00-5:00 Arrival & Registration ( Warren Wilson College campus) 5:00-6:30 Welcome & Hors d'Oeuvres, catered by Joe Scully in Garden Cabin 7:00-9:00 ROUND TABLE with Denny Trantham, Mark Rosenstein, Michael Moore, Brian Sonoskus, Joe Scully, Mackensy Lunsford, Rick McDaniel, Bob Bowles, Doug Orr, & Susi Gott Séguret for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres by Joe Scully, at Jensen Lecture Hall, on the Warren Wilson College campus
Monday, July 15th
Theme: GRITS & RAMPS
Chefs: Nate Allen & Denny Trantham
7:30-8:15 Walk with Ian
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-4:00 Chefs Guide to Wild Foods with Alan Muskat
6:00-8:00 BREWS CRUISE ASHEVILLE
Tuesday, July 16th
Theme: HOG & HOECAKES
Chefs: Michael Moore & Elliot Moss
7:30-8:15 Walk with Marc Williams
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-5:00 Entertainment fare with Mary Collins-Shepard
5:00-7:00 FOOD SONGS & STORIES with special guests at the Pavilion
Wednesday, July 17th
Theme: TATERS & MATERS
Chefs: John Fleer & William Dissen
7:30-8:15 Walk with Michael Gentry
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-4:00 Free
4:00-6:00 WHISKEY ON THE PORCH, hosted by Troy & Sons, accompaniments by Brian Ross
Thursday, July 18th
Theme: GREENS & BEANS
Chefs: Brian Sonoskus & Bill Klein
7:30-8:15 Walk with Mark Brenner
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-5:00 Free
5:00-9:00 LOG CABIN ESCAPADE
Friday, July 19th
Theme: MOONSHINE & MORELS
Chefs: Mark Rosenstein & Joe Scully
7:30-8:15 Walk with Alan Muskat
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch
2:00-7:00 Students plan, shop for and prepare dinner for chefs
7:00-9:00 CELEBRATION DINNER
Saturday, July 20th
8:00-9:00 Breakfast in Glad
9:00-10:00 Check out and farewells
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The Finger Lakes region of New York is swiftly becoming one of THE places to be if food and wine and farming is your passion. With more than 90 wineries flanking the shores of glacially-carved lakes, and the delightfully quaint college town of Ithaca which has more restaurants per capita than New York City, if you haven't yet discovered this pocket of the country, it's time you joined us. And if you have, and just want more of a good thing in the company of other enthusiasts during the height of fall coloring (October 2-5), you're on the right track as well!
Visit our website for an idea of places we will explore.
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Ah, Sonoma! The rolling hills which range from reminiscent of the Scottish Highlands to redolent of the South of France...only footsteps away from San Francisco, through a corridor of redwoods, there are wines, cheeses, oysters, and olives a-plenty, all cultivated in the space of one of the most diverse counties on the globe.
Wine lovers who have already discovered Napa or who seek a more personal introduction to California's wines must visit the richness of Sonoma's terroirs before their time is up. From December 4-7 we'll explore vineyards, creameries, markets, and oyster farms, and we'll enter wine-makers' domains, indulge in hands-on sessions with local chefs, savor pinot until we can tell the difference between grapes grown on the coast and those grown further inland, and marvel at all this country has to offer if only we are ready to taste!
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If you are unable to attend a session in person but would like to be with us vicariously, a trilogy of cookbooks with recipes from past sessions can color up your shelves. Or you might want to consider a selection of specially chosen knives in a streamlined SSCA knife wrap to give your kitchen an extra touch of class. Or yet again an SSCA apron in a lovely shade of green or a blue brushed cotton SSCA cap to add a little jaunt to your look. Visit our website to embellish your bookcase, your wardrobe, and your knife rack! Or become a sponsor and help us establish scholarship funds for culinarily-inclined youths.
Wherever your appetite leads you, we hope you will share this page with friends and family, and join us somewhere soon along the culinary trail...
Until then, bon appétit!
Susi
828-301-2792
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