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A Question of Taste
Volume 3, Number 3 August 23, 2012

Dear Culinary Friends,
 
Exciting events are around every bend, with this week-end in Asheville high on the list of must-attend!
 
Tonight's WNC Chefs Challenge Final will be a showdown between Chef David Ryba of The Inn on Biltmore and Jason Roy of Lexington Avenue Brewery. Following this is an evening of sweets and spirits, appropriately called Sweet, on Friday night, and then the Asheville Wine & Food Festival opens its doors to over 300 food and beverage specialists, with the extra perk of a Culinary Fashion Show, and a panel of speakers to kick off the event in discussion of matters of Taste.
 
Take a peek below, and if you begin to salivate, it's a sure sign that you should join us!

A Question of Taste: A Passion for Fashion and Food

Conceived to further the concept of the fusion of fashion and food, as highlighted by this year’s annual International Association of Culinary Professionals conference in New York, this will be a symposium of speakers from the chefs’ circle, the sommelier’s circle, the artist’s circle and the fashion designer’s circle, relating the elements of taste in these varied yet overlapping fields and sparking an interactive discussion on how they are all linked together and can help to enrich our future, while reflecting on how they might have shaped our past.
 
Speakers, among others, include:
 
  • Susi Gott Séguret, Director of the Seasonal School of Culinary Arts, Chair of the International Association of Culinary Professionals Regional Events, Cordon Bleu of Taste;
  • Mark Rosenstein, chef and visionary of fine dining and local sourcing in the Asheville Food Scene since the 1970’s;
  • Kevin Schwartz, CSW & Sommelier, CEO of Veraison Wine Brokers
  • Sandra Harvey, Fashion Designer, Creator of the Ultimate Chefs Jacket, and IACP Member;
  • Mackensy Lunsford, foodwriter for Asheville Scene, previously for Mountain Xpress, harbinger of taste;
  • Constance Richards, director of the Grand Bohemian Gallery and freelance food editor for WNC Magazine;
  • Susan Newton, director of sales at Hotel Indigo, former chef and representative of culture
  • Bob Bowles, creator of the Asheville Wine & Food Festival, and Asheville’s great food connector.
The symposium will be held at the Asheville Civic Center (also known as the U.S. Cellular Center), 87 Haywood Street, Asheville, NC 28801. The Meeting Rooms are on the Exhibit Floor. Admission is $20. (Admission to the Wine & Food Festival requires additional registration.) Visit www.wncmagazine.com/wineandfood/tickets to reserve your spot through EventBrite.

Ithaca Escapades

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 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 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!

Paris Pleasures

(Chef's Coat by Sandra Harvey Designs, photo by Robert Faut)
 
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.

Asheville, Appalachian Heart

Photo by Murray Lee
 
Our stellar week in Asheville (July 14-20, 2013) will involve, as always, the top chefs of Western North Carolina, coupled with renowned wine 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. 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 hill.
 
Looking forward to seeing you sooner than later at one of these wondrous events!
 
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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