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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 elements (earth, water, wind and fire) and how they affect our culinary experience.

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.


APPALACHIAN INNOVATION

Sunday, July 14th  
2:00-5:00 Arrival & Registration
5:00-6:30 Welcome & Hors d'Oeuvres, catered by Joe Scully in Garden Cabin
7:00-9:00 ROUND TABLE with Denny Trantham, Mark Rosenstein, Michael Moore, Brian Sonoskus, Joe Scully, Mackensy Lunsford, Rick McDaniel, Bob Bowles, Doug Orr, Fiona Ritchie & Susi Gott Séguret for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres by Joe Scully, at Jensen Lecture Hall, wines poured by Eberhard Heide of the Asheville Wine Market  

Monday, July 15th     
Theme: GRITS & RAMPS
Chefs: Nate Allen & Denny Trantham
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
2:00-4:00 Chefs Guide to Wild Foods with Alan Muskat
6:00-8:00 BREWS CRUISE ASHEVILLE  

Tuesday, July  16th

Theme: HOG & HOECAKES
Chefs: Michael Moore & Elliot Moss
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
2:00-5:00 Entertainment fare with Mary Collins-Shepard  
5:00-7:00 FOOD SONGS & STORIES with David Holt, Sheila Adams & Connie Reagan at the Pavilion  

Wednesday, July 17th  

Theme: TATERS & MATERS
Chefs: John Fleer & William Dissen
7:30-8:15 Walk with Michael Gentry
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
WHISKEY ON THE PORCH, hosted by Troy & Sons, accompaniments by Adam Hayes  

Thursday, July 18th   

Theme: GREENS & BEANS
Chefs: Brian Sonoskus & Bill Klein
7:30-8:15
Walk with Marc Williams
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
2:00-5:00
Free
5:00-9:00 LOG CABIN ESCAPADE  

Friday, July 19th    

Theme: MOONSHINE & MORELS
Chefs: Mark Rosenstein & Joe Scully
7:30-8:15 Walk with Alan Muskat
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  

Saturday, July 20th   

8:00-9:00 Breakfast in Glad
9:00-10:00
Check out and farewells


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