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A Question of Taste
Volume 3, Number 1 February, 2012

Dear Culinary Friends,
 
Still looking for a spectacular Valentine's Day gift? Treat yourself or someone you love to a week of culinary exploration, choosing from Paris, Asheville, Ithaca, or Sonoma as a backdrop, or indulge in a trilogy of cookbooks with recipes from our top chefs to inspire you throughout years to come.
 
All ages and all levels of expertise are welcome to join us in one or all of four of our locations across the four seasons. Individually or in pairs (couples, mothers & daughters, fathers & sons, colleagues, girlfriends...), your cutting board awaits your action and your glass waits to be drained.  Beginning in the city of light, lingering in the mountains, lounging in lake country, luxuriating in wine heaven, your palates will sing with delight at each discovery, redolent of time and place.

Paris au Printemps

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 four days of magical discovery, June 27-30, 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.

Asheville Summer Dream

In addition to being one of the most amazing places on the globe from which to look forth on the rest of humanity, Asheville has recently been voted among the top ten food and wine destinations of the world, and has three times in a row been voted the number one microbrewing capitol in the US.
 
Flooded with farmers' markets and independent restaurants, Asheville is home of the annual North American Truffle Festival, the Asheville Wine & Food Festival, a series of Iron Chef-style challenges, is a magnet for celebrity chefs like Anthony Bourdain, and a stop off for the ever food-conscious Obamas.
 
Our Cooking with Wine week, held on the pastoral campus of Warren Wilson College from July 15-21, 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 viticulturalist's or viniculturalist's 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 in Autumn

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 3-6), you're on the right track as well!
 
Visit our website for an idea of places we will explore.

Sonoma in Winter

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 5-8 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!
 
We'll also savor San Francisco, under the expert guidance of Chef Terrell Brunet, with dinner in the historic Haight Ashbury district and a journey to the Ferry Plaza Market.

A Trilogy of Inspiration

Order one of our cookbook collections to inspire you throughout the year. Our first four collections have already sold out, so capture the last three while they are still available!
 
The 2009 tome features recipes from around the world as well as recipes from across the US, with visits to Greece, Italy, Mexico, India, France, New Orleans, Native America, Southern America, New England and Hawaii.
 
The 2010 tome addresses Turning a Basket Into a Banquet (cooking with the surprise ingredients you might find in a CSA basket) and Cooking for Vibrant Health (delicious preventative and curative recipes to improve various health issues such as gluten and lactose intolerance, cancer, or diabetes).
 
The 2011 tome explores Cooking a Rainbow, covering the spectrum of colors available to adorn your plate and your palate across the seasons.
 
Offer one or all three to a friend, with a discount for the trilogy.

Special Event

The Seasonal School of Culinary Arts collaborates with Cúrate Bar de Tapas and the International Association of Culinary Professionals to bring you an afternoon and evening of New Nordic Cuisine at Warren Wilson College, with Chefs Gunnar Karl Gislasson from Iceland and Katie Button from Asheville. From wild foraging to fine dining, you may adventure into one of the hottest trends on today's culinary scene. Tickets for March 24 are available at www.curatetapasbar.com. (Photo by Ólafur Örn Ólafsson)

Truffle Trivia

The Fourth Annual National Truffle Fest will be in Asheville from February 23-25. Tickets can be purchased here.

Chefs Challenges

The Third Annual series of WNC Chefs Challenges will kick off at Pack Tavern on March 20. Mark your calendars and purchase tickets here.

Valentine Special

As a special Valentine's treat, if you sign up for any of our sessions today, you'll receive $100 off on any week's tuition (think of the extra bottles of wine you can buy!), and if you sign up for multiple weeks at any time, you'll receive a $100 discount per week.
 
Looking forward to meeting you in the coming months...
Cheers, 
 
Susi 
 
Susi Gott Séguret, CCP, Director
Seasonal School of Culinary Arts
Asheville, Ithaca, Sonoma, Paris
ssca@schoolofculinaryarts.org
828-301-2792

 
Seasonal School of Culinary Arts • PO Box 18462 • Asheville, NC 28814
http://www.schoolofculinaryarts.org
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