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A Question of Taste
Volume 3, Number 6 December 27, 2012

Dear Culinary Friends,
 
Ten courses, ten wines, ten musical illustrations on the tenth floor of the Hotel Indigo...What a way to bring in the New Year, dressed to the...ten's!
 
Celebrated Chef Denny Trantham and elegant wine expert Kevin Schwartz, will be presenting the following menu, illustrated by the notes of brilliant jazz vibraphonist Paul Babelay.
 
Come at 8pm and stay through champagne toasts at midnight. The cost is $150, payable on Event Brite, and benefits will go towards creating a scholarship for 12-21 year old youths seeking culinary and taste education. The number of spaces is limited, so reserve quickly! For further information, visit www.ashevillewineexperience, or contact ashevillewineexperience@gmail.com 828-301-2792 / 828-777-8916.
 
If you can't be with us for the turn of the year, consider joining us somewhere along the trail. Sign up for two or more sessions and recieve $100 discount per session. Sign up before January 1st and receive $100 discount for any session!

Asheville Wine Experience Réveillon

 
~Menu~
Manchego & Fig Preserve Crostini with Rosemary
Domaine Alain Patriarche Bourgogne Aligoté
(Like a Pinot Grigio with great body. Some minerality, with fresh, lemony fruit and light elements of apple skin and hay.) 
 
Cinnamon-Enhanced Butternut Squash & Brie Soup Sips
Domaine Alain Patriarche Bourgogne Chardonnay La Monatine
(Toast, almond, citrus and pear on the nose. Nice body and structure in the mouth, with some minerality and lemony acidity in youth.)
 
Scallops with Sweet Corn Risotto & Pomegranate Butter Love
Francois Servin Special Reserve AOC Chablis
(Chardonnay, wonderful balance, with bright floral, green apple and tropical fruit notes, backed up with crisp acidity and a nice streak of minerality.)
 
Smoked Salmon & Gourmandaise Cheese Quiche with Scallions
Paul Jouard Chassagne-Montrachet
(Floral, white peach and smoky pear aromas, bit of minerality in the center, oak is nicely integrated.)
 
Shaved Proscuitto, with Sage Derby, Caperberries, Lusty Monk Mustard, Pickled Red Onions
Domaine Gabriel Billard Bourgogne Pinot Noir
(Bright cherry fruit with crisp acidity.)
 
Duck Confit Flatbread with Raspberry & Onion Jam
Jean-Luc Joillot Bourgogne Pinot Noir
(Youthful tannins and crisp acidity underlie the bing cherry/berry fruit. Zesty and fruity.)
 
Braised Beef Shortribs, Yukon Gold Potato Love
Paul Jouard Chassagne-Montrachet Vieilles Vignes
(Shows good depth of color, with aromas and flavors of black cherry, briary berry, cassis and a touch of vanilla. Good balanced mouthfeel.) 
 
Seared Duck Breast, Caramelized Fennel, Cherry Gastrique
Domaine Tortochot Gevrey-Chambertin Premier Cru Lavaux St-Jacques
(Feminine in style, with a silky texture. Deep blueberry and cassis fruit. Plush mouthfeel.)
 
Arugula, Quail Eggs, Sunburst Trout Farms Caviar, Pecorino Cheese, White Truffle Honey
Jean-Luc Joillot Cremant de Bourgogne
("Champagne method", nice pinpoint bubbles, big creamy mousse, with bright citrus and apple fruit. Clean and refreshing.)
 
Dark Chocolate Truffle Assortment with Strawberries
Charles Gardet Brut Tradition Champagne
(Clean, crisp flavors, fresh mousse, pinpoint bubbles, some toast and hazelnut, well-structured.)

Pleasures of Paris

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, Heart of Appalachia

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. 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.

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 2-5, 2013), 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 4-7, 2013 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!

For Your Kitchen

Looking for inspiration to ease you into the new year? You might want to consider a selection of specially chosen knives in a streamlined SSCA knife wrap to give your kitchen an extra touch of class. Or a trilogy of cookbooks to color up your shelves. Or yet again an SSCA apron in a lovely shade of green or a blue brushed cotton SSCA cap to add a little jaunt to your look. Visit our website to embellish your bookcase, your wardrobe, and your knife rack!
 
Looking forward to seeing you along the culinary trail...
 
Cheers, and may the closing of the old year and beginning of a new bring you much joy,
 
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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