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Seasonal School of Culinary Arts
A Question of Taste
Volume 1, Number 3 May 2010

Summer is swiftly approaching. The richest of all culinary seasons is hovering within our grasp. Do you know what to do with the bounty at your fingertips?
Lucky for you, the Seasonal School of Culinary Arts has gathered 30 chefs and experts to guide you across two weeks of intensive hands-on instruction, complete with wine tastings, artisanal beer tastings, sessions of food songs and stories, morning walks to whet your appetite, a cookbook to take home with you for reference all year, and many other wondrous surprises.
Nowhere else will you run across such a volume of culinary inspiration in one place for such a reasonable price. With health and happiness hanging in the balance, you can't afford not to join us! Sign up for one week or two weeks or a day of your choice. Your life will never be the same.

Week 1~July 11-17~Turning a 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.
The week will open up with a lecture/demo/reception with Chef Denny Trantham, Executive Chef at the Grove Park Inn, who had the distinct pleasure of serving Barack and Michelle Obama (ramps, no less!) when they were in Asheville just this spring.

Week 2~July 18-24~Cooking for Vibrant Health

Food is the most powerful medicine we've got, says Chef MD John La Puma. And we don't have to stick to a diet of beans and greens. 
Did you know, for instance, that coffee has more fiber than ornage juice, contains magnesium and potassium, and can protect the consumer from Parkinson's, cancer, and diabetes? And dark chocolate helps control blood preasure, reducing the risk of stroke and heart disease. So no more guilty pleasures! (Guilt is not good for you anyway.) Learn what helps what you have and what prevents what you don't want, and have lots of fun in the process!
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.

Biltmore Estate Wine-Tasting Bridge Session~July 17

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, or as a segue into or out of either week, are welcome to sign up as well.

Ithaca in October, Sonoma in December

For those of you who live too far away or are unable to free yourselves for the magnificent weeks of July, don't despair! We are offering an autumn week of bounty (October 6-10), to explore the shores of Lake Cayuga with its myriad farmers' markets and vineyards, gorges and waterfalls, and the bustling college town of Ithaca with its numerous restaurants.
And in December, you can join us in Sonoma, just west of Napa and north of San Francisco, for 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? Chef Terrrell Brunet will lead you in the discovery of wine-laced dishes, the true California Gold.

A Sneak Peek at One of the Recipes

Grove Park Inn's Denny Trantham and Everyone Cooks' Michael Gentry will lead us through delicious variations with the Leaf Family on Bastille Day, July 14th. Here is Denny's
Dandelion Greens with Mushrooms & Pancetta
Hands-on time: 25 minutes
Time to table: 25 minutes (estimate for side dish, 15 minutes)
Serves 4

salted water
1 pound dandelion greens
¼ pound pancetta, cut into small pieces (or 2 slices bacon, or bacon grease, or olive oil; can reduce to 1/8 of a pound)
½ pound mushrooms (I wash and air dry the mushrooms, then remove the stems, then break the caps into pieces)
3 tablespoons good vinegar (sherry is suggested, I used malt)
¼ cup heavy cream
salt & pepper to taste

Bring large pot of salted water to a boil. Cook pasta for time directed. (Fresh pasta cooks for only 1-2 minutes, so plan accordingly.)
Wash the greens very well under running water, shake off excess water (or run through a salad spinner) then let continue to drain in a colander.
In a large skillet, cook the pancetta till it begins to curl. Add mushrooms as they're prepped, stirring to coat with fat and then occasionally, until they're nearly cooked. Stir in the vinegar and let cook down till almost gone. Stir in the cream and let cook down till almost absorbed.
Chop the greens and add about two minutes before pasta is ready. (Use your judgment on timing. The heavier the greens, the longer they'll need to cook. You want to the greens to retain their bright color. I some times hold out a portion of the greens to add at the VERY last minute, in case the bulk of the greens lose their color.) Season to taste.

It's Time for Action!

One of life’s greatest pleasures is enjoying our food and the company of friends and family.~Dr. John LaPuma
Come join us for an unparalleled time around the table. Until then,  
Bon Appétit!  
Susi Gott Séguret, CCP, Director
Seasonal School of Culinary Arts
PO Box 18462 Asheville, NC  28814
Register Now!

Seasonal School of Culinary Arts • PO Box 18462 • Asheville, NC 28814
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