This week will revolve around wine, particularly the wines of North Carolina, as we pay homage to the 100-plus wineries which now grace this ever-evolving state. Each recipe will be constructed around a different wine, or created to complement a specific wine. You don't have to have a wine background or necessarily be a wine-drinker to appreciate the nuances which enhance the dishes at hand, but if you are an aficionado, you will certainly be in your element!

COOKING WITH WINE (Chefs and Vintners to be confirmed)

Sunday, July 15th  
2:00-5:00 Arrival & Registration (EcoDorm)
5:00-6:30 Welcome & Hors d'Oeuvres, catered by Michael Forman in Garden Cabin
7:00-9:00 LECTURE & DEMONSTRATION by Michael Forman for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres, at Jensen Lecture Hall

Monday, July 16th     
Theme: RIESLING or VIONIER (McRitchie Vineyards)
Chefs: Chuck Nelson & Brian Canipelli
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
2:00-4:00 Free
4:00-6:00 WINE TASTING with Devon Price/Sour Grapes, accompaniments by Jessie Roque
Evening Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering. 

Tuesday, July  17th
Theme: CHARDONNAY or SAUVIGNON BLANC (Grassy Creek Vineyards)
Chefs: Mark Rosenstein & Ghislaine Mahler
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
2:00-4:00 Free
4:00-6:00 WINE TASTING with AVL Vintner, accompaniments by Jason Roy

Wednesday, July 18th  
Theme: PINOT or SYRAH (Flint Hill)
Chefs: Nate Allen & Stewart Lyon
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
2:00-4:00 Free
4:00-6:00 WINE TASTING with Jessica Guillano/The Wine Studio, accompaniments Diana Schmidt McCall

Thursday, July 19st   
Theme: CABERNET SAUVIGNON (Green Creek Winery)
Chefs: Anthony Cerrato & Felix Meana
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
2:00-4:00 Free
4:00-6:00 WINE TASTING Dimitri Melisotti/Divine Wine, accompaniments Vijay Shastri

Friday, July 20th   
Theme: MERLOT (Rockhouse Vineyards)
Chefs: Patrick Landeza & Adam Hayes
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
2:00-7:00 Students plan, shop for and prepare dinner for chefs
7:00-9:00 CELEBRATION DINNER
Wines by Jean-Philippe Bourgeois 

Saturday, July 21st  
8:00-9:00 Breakfast in Glad
9:00-10:00 Check out and farewells in the EcoDorm

*note: chefs and vintners can be subject to change

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