Our stellar weeks in Asheville this year will involve, as always, the top chefs of Western North Carolina with a few guest chefs from abroad, renowned wine and beer experts, and a surrounding that is pastoral, flanked by blue mountains, and reeling with music and dance as a backdrop. 

During our first week we will work with the spectrum of the rainbow as we grace our plates with the colors of nature's palette. We will explore how this palette affects the palate, as we consider whether peas would taste the same if they were pink or if tomatoes would satisfy us equally if they were black. We will play with various juxtapositions, always with the emphasis on deliciousness. 

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 hills.

SSCA Asheville 2011 Schedule FIRST WEEK (July 10-16) COOKING A RAINBOW 

Sunday, July 10th  
3:00-5:00 Arrival & Registration (EcoDorm)
5:00-6:30 Welcome & Hors d'Oeuvres, by Mark Rosenstein in Garden Cabin
7:00-9:00 LECTURE & DEMONSTRATION by Mark Rosenstein for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres, at Jensen Lecture Hall

Monday, July 11th  
Theme: RED
Chefs: Nate Allen & Brian Canipelli
7:30-8:15 Walk with Ian Robertson
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-4:00 Free
4:00-6:00 WINE TASTING with Eberhard Heide, with accompaniments by Mary Collins-Shepard
Evening: Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering. 

Tuesday, July 12th  
Theme: ORANGE
Chefs: Chef Mo & Bill Klein
7:30-8:15 Walk with Ian
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-6:00 Free
6:00-7:00 Food songs & tales with Swannanoa Gathering at the Pavilion, with food by Daphne Arthur

Wednesday, July 13th  
Theme: YELLOW
Chefs: Alan Muskat & Michael Gentry
7:30-8:15 Walk with Alan                                                                                                                  8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-4:00 Free
4:00-6:00 BEER TASTING & BREWING SECRETS with Brian Cole, with complementary delectables by Chris Aquilino
Evening Free

Thursday, July 14th  
Theme: GREEN
Chefs:  Adam Hayes & Anthony Cerrato
7:30-8:15 Walk with Mark Brenner
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch on Café Patio
2:00-7:00 Free time
7:00-9:00 PICNIC in the Garden by Barbara Swell & Wally Mazzucco

Friday, July 15th  
Theme: BLUE & PURPLE
Chefs: Debby Maugans & Jennifer Thomas
7:30-8:15 Walk with Mark
8:15-9:00 Breakfast in Glad
9:00-10:30 Session One
10:45-12:15 Session Two
12:30-2:00 Lunch
2:00-7:00 Students plan, shop for and prepare dinner for chefs
7:00-9:00 CELEBRATION DINNER
9:00 Songs and Stories on Garden Cabin Porch

Saturday, July 16th
8:00-9:00 Breakfast in Glad
9:00-10:00 Check out and farewells in the EcoDorm

Seasonal School of Culinary Arts, LLC
PO Box 18462
Asheville, NC  28814
828-301-2792
ssca@schoolofculinaryarts.org