|Kevin Schwartz with noted Burgundy Winemaker Natalie Aufauvre-Bouley|
The Asheville Wine Experience will launch on New Year’s Eve, December 31st, with the first in a series of ultimate dining experiences, combining a wine expert with a top chef in a spectacular location to elevate your senses to the utmost. Susi Gott Séguret, of the Seasonal School of Culinary Arts and Bob Bowles of the Asheville Wine & Food Festival join forces to guide Asheville’s sense of taste in an exploration of the very best gustative adventures possible.
|Chef Denny Trantham|
Chef Denny Trantham and Wine Expert Kevin Schwartz, both long-time revolutionary presences at the Grove Park Inn, will be joining forces for a luxurious French-style réveillon, each dish corresponding with a sigh for the year behind and a wish for the year ahead, in the exclusive tenth floor suite at the Hotel Indigo.
From 8pm till midnight, ten courses will be served, along with five exceptional wines, to the musical illustrations of celebrated jazz vibraphonist Paul Babelay. A spectacular view of Asheville will stretch out below you and if you register on or before Christmas Eve, you will have the possibility, through a one-time drawing, of staying in the suite when the party is over.
The cost is $150, payable on EventBrite, 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 firstname.lastname@example.org 828-301-2792 / 828-777-8916.
Asheville Wine Experience
The ASHEVILLE WINE EXPERIENCE is a series of ultimate dining experiences, combining a wine expert with a top chef in a spectacular location to elevate your senses to the utmost.
Susi Gott Séguret, of the Seasonal School of Culinary Arts and Bob Bowles of the Asheville Wine & Food Festival join forces to elevate Asheville’s sense of taste in an exploration of the very best gustative adventures possible, in a selection of settings that will appeal to both the young romantic and the seasoned traveler.
A veteran of the Asheville food scene for more years than it is delicate to mention, Bob Bowles spearheaded not only Asheville’s Slow Food Movement; for the past several years he has orchestrated a series of top chef challenges, supporting Western North Carolina’s finest talent and local food producers, and has brought Asheville’s and North Carolina’s credibility in wine to the fore with the widely attended Asheville Wine & Food Festival.
On the culinary front, Susi Gott Séguret has featured over 70 exceptional chefs and beverage experts during the eight years she has directed the Seasonal School of Culinary Arts, based in Asheville with additional sessions in Ithaca, Sonoma and Paris. Holding a diploma in gastronomy from the Université de Reims and Cordon Bleu Paris, she is dedicated to expanding taste awareness in a land just waking up to the finer points that Europe has cultivated for centuries.
The time has come to elevate Asheville’s eclectic selection of offerings to the very finest available elements of taste and style, combined into a series of memorable experiences. Join us as the Asheville Wine Experience unfolds. Visit www.ashevillewineexperience.com, or call 828-301-2792 or 828-777-8916 for more information.