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A Question of Taste
Volume 2, Number 3 July 4, 2011

Dear Culinary Friends,
It's Independence Day, and what better way to declare your own independence than by taking what you feed your body into your own hands? Scroll down to find out how you can do this next week in Asheville, NC!

Asheville~Cooking a Rainbow

Our stellar week in Asheville this year will involve, as always, the top chefs of Western North Carolina with a few guest chefs from abroad, renowned wine and beer experts, and a surrounding that is pastoral, flanked by blue mountains, and reeling with music and dance as a backdrop.
During our Cooking a Rainbow week (July 10-16) we will work with the spectrum of the rainbow as we grace our plates with the colors of nature's palette. We will explore how this palette affects the palate, as we consider whether peas would taste the same if they were pink or if tomatoes would satisfy us equally if they were black. We will play with various juxtapositions, always with the emphasis on deliciousness.
This year’s Asheville line-up includes Knife & Fork’s executive chef/owner and WNC Chefs Challenge finalist Nate Allen, Cucina 24’s executive chef/owner Brian Canipelli, Fiores’ executive chef/owner Anthony Ceratto, The Red Stag’s executive chef Adam Hayes, Fig Bistro’s executive chef Bill Klein, Chef Mo’s Restaurant & Bar’s own Chef Mo, Everyone Cooks’ Michael Gentry, Picasso’s Plate’s Chris Aquilino, Discover Italian’s Wally Maria Mazzucco, Log Cabin Cooking’s Barbara Swell,  Montford Walk-In Bakery’s Jennifer Thomas, private chef Dee Dee Arthur, author and food blogger Debby Maugans, Williams-Sonoma instructor Mary Collins-Shepard, Mushroom Wizard and naturalist Alan Muskat, environmental specialist Mark Brenner, wine expert Eberhard Heide, master brewer Brian Cole, Warren Wilson Dean of Work and garden guru Ian Robertson, and gastronomist director Susi Gott Séguret.
Culinary aficionados may sign up for the week-long culinary immersion course, or, if you have time or budget restraints, you may sign up simply for the day (or half day) whose theme interests you the most. Each day centers around a 3-hour class with master chefs, a gourmet lunch, and a recreational afternoon/evening session. See here for the detailed schedule.
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 hills.

Asheville~Cooking with Wine~July 2012

Our Cooking with Wine week has been rescheduled for July 2012, and will revolve  particularly around the wines of North Carolina, as we pay homage to the 100-plus wineries which now grace this ever-evolving state. Each recipe will be constructed around a different wine, or created to complement a specific wine. You don't have to have a wine background or necessarily be a wine-drinker to appreciate the nuances which enhance the dishes at hand, but if you are an aficionado, you will certainly be in your element!

Ithaca Bounty

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 5-9), you're on the right track as well!
Visit our website for an idea of places we will explore.

Sonoma Serenades

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 7-10 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!

Paris Pleasures

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 2012), 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.

4th of July Special

As a special Independence Day treat, anyone who registers online for a week-long session today will receive a $100 refund upon check-in. Jump quickly before the places fill!
Looking forward to celebrating with you in just a few days...
Susi Gott Séguret, CCP, Director
Seasonal School of Culinary Arts
Asheville, Ithaca, Sonoma, Paris

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