A Question of Taste~Volume 1, Number 4

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Seasonal School of Culinary Arts

A Question of Taste

Volume 1, Number 4

July, 2010

Dear Culinary Enthusiasts,

Our next culinary extravaganza is just around the corner, with our opening session this Sunday, July 11th. Chef Denny Trantham will be pulling out his secrets as Executive Chef at Asheville's Grove Park Inn, sharing stories of local products and global celebrities.

Students will be ushered in with this event, which is also open to the general public, so Ashevillians, please feel free to join us (and those of you who are ambitious enough to travel a bit, please join us too!) The lecture/demo begins at 7:00 pm, in Jensen Lecture Hall, on the campus of Warren Wilson College (follow the bright orange SSCA signs). Special delectables will be served afterwards, on the Jensen patio.

We still have some spaces in both weeks, and would welcome last minute arrivals. Below are the specific schedules for each day. Should one day tempt you more than another, or should you be restricted by time and budget, you may attend the days of your choosing. Just call 828-301-2792 or email ssca@schoolofculinaryarts.org, or register online at www.schoolofculinaryarts.org.

Week 1~July 11-17~Turning a Basket into a Banquet

Sunday, July 11^th
3:00-5:00 Arrival & Registration (Ecodorm)
5:00-6:30 Welcome & Hors d'Oeuvres, by Denny Trantham in Garden Cabin
7:00-9:00 LECTURE & DEMONSTRATION by Denny Trantham for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres, at Jensen Lecture Hall

Monday, July 12^th
Theme: THE ROOT FAMILY
Chefs: Vijay Shastri & Chuck Nelson
7:30-8:15 Walk with Ian Robertson
8:15-9:00 Breakfast inGlad

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 WINE TASTING with Eberhard Heide, with accompaniments by Susi Gott Séguret

Evening: Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering.

Tuesday, July 13^th
Theme: THE FRUIT FAMILY
Chefs: Nan Chase & Mary Collins-Shepard
7:30-8:15 Walk with Ian
8:15-9:00 Breakfast inGlad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-6:00 Free
6:00-7:00 Food songs & tales with Swannanoa Gathering at the Pavilion, with food by Karen Ferrel

Wednesday, July 14^th
Theme: THE LEAF FAMIILY
Chefs: Denny Trantham & Michael Gentry

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 Free

4:00-6:00 BEER TASTING & BREWING SECRETS with Brian Cole, with complementary delectables by Chris Aquilino

Evening Free

Thursday, July 15^th
Theme: THE AROMATIC FAMILY
Chefs: Wally Mazzucco & Bill Klein
7:30-8:15 Walk with Ian
8:15-9:00 Breakfast inGlad
9:00-10:30 Session One
10:45-12:15 Session Two

12:30-2:00 Lunch on Café Patio

2:00-7:00 Free time

7:00-9:00 PICNIC in the Garden by Daphne Arthur

Friday, July 16^th
Theme: THE ANIMAL FAMILY
Chefs: Todd Levick & Susi Gott Séguret
7:30-8:15 Walk with Ian
8:15-9:00 Breakfast inGlad
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
9:00 Songs and Stories on Garden Cabin Porch

Saturday, July 17^th

8:00-9:00 Breakfast inGlad
9:00-10:00 Check out and farewells in Ecodorm

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

Sunday, July 18^th
2:00-5:00 Arrival & Registration (Ecodorm)
5:00-6:30 Welcome & Hors d'Oeuvres, catered by Michael Gentry in Garden Cabin
7:00-9:00 LECTURE & DEMONSTRATION by Michael Gentry for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres, at Jensen Lecture Hall

Monday, July 19^th
Theme: GLUTEN & LACTOSE INTOLERANCE

Chefs: Michael Gentry & Marc Williams

7:30-8:15 Walk with Mark Brenner
8:15-9:00 Breakfast inGlad

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 WINE TASTING with Eberhard Heide, with accompaniments by Susi Gott Séguret

Evening Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering.

Tuesday, July 20^th
Theme: ALLERGIES & FIBROMYALGIA
Chefs: Barbara Swell & Debby Maugans
7:30-8:15 Walk with Mark Brenner
8:15-9:00 Breakfast inGlad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-6:00 Free
6:00-7:00 Food Songs & Tales with Swannanoa Gathering, by Eve Davis

Wednesday, July 21^st
Theme: CANCER & HORMONAL CHANGES
Chefs: Diana Schmitt McCall & Laurey Masterton
7:30-8:15 Walk with Mark Brenner
8:15-9:00 Breakfast inGlad
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 BEER TASTING & BREWING SECRETS with Brian Cole, accompanied by culinary delights by Cynthia Pierce

Evening Free

Thursday, July 22^nd
Theme: DIABETES & CHOLESTEROL
Chefs: Chris Aquilino & Katie Keyes

7:30-8:15 Walk with Mark Brenner
8:15-9:00 Breakfast inGlad
9:00-10:30 Session One
10:45-12:15 Session Two

12:30-2:00 Lunch on Café Patio

2:00-7:00 Free
7:00-9:00 PICNIC in the Garden by Jen Thomas

Friday, July 23^rd
Theme: WEIGHT & INSOMNIA
Chefs: Patrick Landeza & Susi Gott Séguret
7:30-8:15 Walk with Mark Brenner

8:15-9:00 Breakfast inGlad
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 24^th
8:00-9:00 Breakfast inGlad

9:00-10:00 Check out and farewells in Ecodorm

Silken Turnip Soup

Ingredients :

4 tablespoons butter

2 yellow onions, thinly sliced

1½ pounds turnips, peeled and sliced

½ pounds russet potatoes, peeled and sliced

2 teaspoons Kosher salt

5 cups chicken stock

½ teaspoon grated nutmeg

basil chiffonade for garnish

Preparation:

Heat large stock pot, add butter and heat until foaming. Add onions and cook over medium heat for approximately 5 minutes. Add turnip slices, potato slices, and salt. Stir well.

Cover pot tightly, reduce heat to low, and stir occasionally for 20 minutes or until very tender. Add stock and cool, partially covered, and simmer for 10 minutes. Remove from heat and purée until smooth.

Return to heat, add nutmeg, and simmer for an additional 10 minutes. Serve garnished with fresh basil.

Note:

If soup is too thick it may be thinned out with a little more chicken stock.

Your Place Awaits!

Come join us for an amazing selection of wine-paired dishes from an outstanding array of chefs. You'll have no regrets!

Bon Appétit,

Susi

Susi Gott Séguret, CCP, Director

Seasonal School of Culinary Arts

PO Box 18462 Asheville, NC 28814