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| Volume 4, Number 5 |
September 25, 2013 |
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Dear Culinary Friends,
Just around the corner, from October 2-5, the Seasonal School of Culinary Arts will be in Ithaca, New York at the height of the harvest season and brilliant fall colors. Join us for an intimate session of tailored tours around the Finger Lakes wineries, with a day on Cayuga, a day on Seneca, and a day in Ithaca. We will take in Sheldrake Point Winery, Red Newt Winery, Finger Lakes Distilling, the NY Wine & Culinary Center at Canandaiga, the Ithaca Market, Moosewood Restaurant, and numerous other hot spots in the area. We still have places available! Don't miss this opportunity!
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| Coming Up Next~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), you're on the right track as well!
Visit our website for an idea of places we will explore.
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| And Later On This Year~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 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!
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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 18-21, 2014), 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.
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Our stellar week in Asheville (July 13-19, 2014) 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 2014 will revolve around the the Elements, beginning with Earth, Water, Wind & Fire.
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.
Reserve your place now!
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| In the Immediate Vicinity~A Taste of France in Asheville |
As we wait for summer to roll around and the SSCA to return to Asheville, join Susi at Dough for a series of wine-paired experiential dinner menus entitled Simplifying the Art of French Cooking. The next session is October 19th, with the following menu:
Soupe au Potiron
Poulet Rôti aux Pommes et aux Chataignes
Salade de Mâche
Tarte Tatin
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| A Gift of a Recipe and More |
If you are unable to attend a session in person but would like to be with us vicariously, pick up our 2009 cookbook (the only one that is left currently in print!) which highlights recipes from past sessions to 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! Or become a sponsor and help us establish scholarship funds for culinarily-inclined youths.
And remember: It's never too early to commit to your next great adventure!
Wherever your appetite leads you, we hope you will share this page with friends and family, and join us somewhere soon along the culinary trail...
Until then, bon appétit!
Susi
828-301-2792
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