View as Web Page Subscribe Send to a Friend
Seasonal School of Culinary Arts
Share on Facebook Share on Twitter Share on Google+ More Share Options
A Question of Taste
Volume 4, Number 1 February 21, 2013

Dear Culinary Friends,
Do you find yourselves hungering for truffles as winter draws to a close? Do you yearn for that deep musky scent which tickles the senses and titillates the palate? Would you like to gather with other food-crazed folk and savor the fermented juice of the vine, paired with a spectrum of dishes featuring the elusive Tuber melanosporum?
You're in luck! There are still one or two places at the event below if you jump quickly! Proceeds go to the Backpack Program of Second Harvest Food Bank of Northwest NC.

Triad Truffle Trifecta

Saturday, February 23, 2013
Chefs Susi Gott Seguret & Harrison Littell
Beta Verde~3729 Milhaven Road
Winston-Salem, NC
Truffled Champagne
Truffled Gougères 
Velouté de Carottes au Gingembre et aux Truffes
(Truffled Cream of Carrot and Ginger Soup)
Truffle Tartine
Truffled Trout Filets
Mesclun Salad with Truffle Vinaigrette 
Truffled Roasted Leg of Lamb
Truffled-Whipped Potatoes and Sunchokes
Baby Leeks with Truffle Butter
Truffled Chocolate Truffles with
Truffled White Chocolate Mousse
Strawberry Coulis & Truffled Honey

Pleasures of Paris

Once your senses have been sufficiently stimulated, the next logical step might just be across the waters to relish Paris in all its early summer splendor.
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 as you browse through seed catalogs, wondering what you might plant for meals ahead?  A trilogy of cookbooks can color up your shelves. Or 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 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!
Cheers, and may your dreams taste of truffles...Looking forward to seeing you along the culinary trail...
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
Subscribe | Unsubscribe | Send to a Friend | Preferences | Report Spam
Powered by MyNewsletterBuilder
Bookmark and Share