The Seasonal School of Culinary Arts just finished its eighth season on the campus of Warren Wilson College. From July 15-21, food and wine enthusiasts were able to dip into a heady hands-on experience of the best Asheville has to offer in matters of taste.
This year’s theme was “Cooking with Wine”, which means—you guessed it—all recipes were prepared with wine and enjoyed with yet again more wine. North Carolina vignerons (Shelton Vineyards, Stonefield Cellars, French Broad Vignerons) contributed some of their best emerging vintages, along with several of Asheville’s best wine purveyors, including the Asheville Wine Market, the Weinhaus, the Wine Studio, P. Comms Wines, and Veraison Wine Brokers among others.
|Eggs cooked in Pinot Noir|
The week kicked off on Sunday, July 15th with an overview of wine throughout the ages down to present-day production in North Carolina, by the force behind the French Broad Vignerons, Chuck Blethen. Early morning hunting and gathering walks whet appetites, led by noted wild food experts Ian Robertson, Mark Brenner, Alan Muskat, Michael Gentry, and Marc Williams. Evenings were festooned with the sound of fiddles and harps, as Celtic Week was simultaneously in full swing.
|Susi Gott Seguret with one of her assistants|
The Seasonal School of Culinary Arts is a series of week-long, hands-on palate-training sessions with top chefs from around the world. Venues are in Asheville, Ithaca, Sonoma and Paris, all rich in their local markets and exceptional vineyards.
To inspire a new--and encourage an older--generation of home chefs to gather food consciously, treat it with skill and respect, and share it with passion, furthering the notion that the most important moments we spend are those partaken with friends and family around the table.
The Seasonal School of Culinary Arts offers week-long hands-on immersion in a variety of culinary experiences designed to awaken and broaden the palate, lead you closer to the source of the food you prepare, and provide you with a panoply of skills that will help you celebrate the ordinary in extraordinary fashion.
Sneak Peak at one of the events . . .
|Susi Seguret and Mark Rosenstein|
Friday Lunch with Mark Rosenstein with wines provided by Veraison Wine Brokers
Eggs Poached in Pinot Noir (mushroom and bacon in garnish)
Crisp Green Salad with Merlot Dressing
Jean-Luc Joillot Bourgogne Haute Cote de Beaune (blanc) 2010Background
The Chardonnay vineyards for this wine are just barely across the line and into the Haute Cote de Beaune. They are not far from the Clos des Mouches vineyard. This great location gives the wine its creaminess and body.
Medium-full bodied. Just enough oak to frame the pineapple and tropical fruit, along with cream, almond, hazelnut. Very nice balance.
|Mark Rosenstein teaching in the kitchen|
Pommes de Terre a la Vapeur (steamed potatoes)
Francois Leclerc Gevrey-Chambertin 2009
Francois gives me right of first refusal to buy all of his wines. I usually take all he makes. Francois’ style is similar to his father’s style with emphasis on the fruit. Yet, he “americanizes” his wines a little. Those who enjoy American Pinot Noirs are usually very impressed with his wines.
Good color and concentration, with red fruits, berry, floral and earthy aromas. Nice character and expression of terroir.
|Kevin Schwartz from Veraison Wine Brokers pouring wine - yes, you guessed it ... that is me!|
Figs Cooked in Pinot Noir with Chartreuse
Polenta Almond Cake
Tortochot Morey-Saint Denis 2010
A portion of the grapes that go into this wine often come from Premier Cru vineyards. In essence, this is a “half Premier Cru” wine, which explains why it is so good. The exclusive Saveur Club in France tasted this wine and wanted all of it. Chantal knows that I move a lot of this wine; so Chantal called me and asked what to do. I told her to give them half of it and to give me the other half. Quite a limited and exclusive distribution for an excellent wine.
Medium-full, with nice cherry and dark strawberry fruit. Good length to the finish.
|Figs cooked in Pinot Noir|
Chocolate Raspberry Pinot Coffee
|Turkish delight plus|
For more information about participating in a future Seasonal School of Culinary Arts see the following contact information.
Seasonal School of Culinary Arts, LLC
PO Box 18462
Asheville, NC 28814
PO Box 18462
Asheville, NC 28814