Volume 1, Number 1

Dear Culinary Friends,

As a new year takes root, the Swannanoa School of Culinary Arts is pleased to address you its first newsletter. For those of you who were elsewhere in 2005, we opened with a week-long session in July, on the campus of Warren Wilson College. Each day centered around a different theme (tantalizing tarts, choice chicken, savory soups, bread-baking, extravagant eggs...), and was orchestrated by chefs Michael Gentry, Marc Williams, Diana Schmitt-McCall, Craig Schulz, Ian Robertson, and Susi Gott Séguret, with guest appearances by Dusty Benedict, Susan Propst, Brian Cole, and Eberhard Heide.

Our 2006 session will run from July 9th-15th, and several more chefs have been added to the roster, including New York's Hiranth Jayasinghe and Asheville's Jacob Sessoms, of The Table, as well as Asian cuisine specialist Akira Satake and prolific cookbook author Barbara Swell. This year we have incorporated the option of attendance by the day, for those of you who are unable to get away for the whole week. We are also finalizing the planning (permitting funding materializes) for the recording of an album of food songs, in conjunction with the Swannanoa Gathering, to be entitled Singin' in the Kitchen.

As many of you know, we are presently operating under the maternal wing of Warren Wilson College, with generous help from Dean of Work Ian Robertson and Administrative Assistant Katie Green. In order, however, to continue to improve our facilities and to create a more adequate chefs' budget as well as a (currently non-existent) director's budget, we would be happy to accept sponsorship from anyone interested in contributing to a healthier, more satisfied humankind. If you know of someone who is seeking a good cause to benefit, please pass the word along! (For more details, visit our sponsorship page on our website, at www.schoolofculinaryarts.org.)

Following, you will find this summer's schedule. (A few adjustments may be made here and there as we continue fine-tuning.) Feel free to contact us at any moment with questions, or requests for brochures to pass along to your friends. We hope to see you in July.

Bon Appétit!

Susi Gott Séguret, Director

2006 Schedule

Sunday, July 9th
2:00-5:00 Arrival & Registration
5:00-6:00 Welcome & Hors d'Oeuvres, catered by Hiranth Jayasinghe in Garden Cabin
6:00-8:00 GARNISHING DEMONSTRATION for students, WWC, and Asheville Community, by Hiranth, ending with a community cocktail & selected hors d'oeuvres

Monday, July 10th
Theme: ORGANIC GATHERING & GARDEN COOKING, plus basic knife skills
Chefs: Michael Gentry & Marc Williams
7:00-7:45 Qi Gong with Cate Morrill in the Pavilion
7:45-8:30 Walk with Ian
8:30-9:00 Muffins & Coffee in Garden Cabin
9:00-12:00 Gathering, Slicing, & Innovation with Vegetables
12:00-1:00 Lunch on Cabin porch
3:00-4:00 Blindfold Tasting Session for Palate Training, with Susi
4:00-6:00 WINE TASTING (Techniques for Tasting, Serving, & Making), with Eberhard Heide, on Cabin Porch, accompanied by cheese & saucisson from the Wine Market
6:00-7:00 Food songs & tales on porch (just us)

Tuesday, July 11th
Theme: FRENCH & INTERNATIONAL CUISINE Chefs: Jacob Sessoms & Susi Séguret
7:00-7:45 Qi Gong
7:45-8:30 Walk with Ian
8:30-9:00 Coffee Cake & Coffee in Garden Cabin
9:00-12:00 Traditional French Menu, Soups & Appetizers
12:00-1:00 Lunch on Cabin Porch
2:00-4:00 SUSHI, SASHIMI & INTRODUCTION TO ASIAN CUISINE, with Akira Satake
4:00-6:00 BEER TASTING & BREWING SECRETS with Brian Cole
6:00-7:00 Food songs & tales, joined by Sing & Swing Folk

Wednesday, July 12th
Theme: BREAD-BAKING & PASTRY ARTS
Chefs: Dusty Benedict & Diana Schmitt
7:00-8:45 Qi Gong
7:45-8:30 Walk with Ian
8:30-9:00 Bagels & Coffee in Garden Cabin
9:00-12:00 Baking Secrets
12:00-1:00 Lunch (Fresh bread, soup, cheese/possibly pizza or calzone)
3:00-5:00 HIGH TEA preparation with Ian Robertson
5:00-6:00 High Tea, including special invitations
6:00-7:00 Food songs & tales with special guests plus Dulcimer Week Folk

Thursday, July 13th
Theme: AMERICAN RECIPES (Portable Food) Chefs: Susan Propst & Barbara Swell
7:00-7:45 Qi Gong
7:45-8:30 Stream Ecology & Fishing expedition with Ian & Mark Brenner
8:30-9:00 Pastries & Coffee in Garden Cabin
9:00-12:00 Picnic Preparation
12:00-1:00 Lunch in Garden Cabin
Afternoon Free (recording session for those involved in the SSCA food songs album)
6:00-9:00 PICNIC at Craggy Gardens, followed by Sunset Sing

Friday, July 14th
Theme: CAREER COOKING
Chefs: Mark Rosenstein (to be confirmed)
7:00-7:30 Qi Gong
7:30-8:30 Walk with Ian
8:30-9:00 Pastries & Coffee in Garden Cabin
9:00-12:00 Restaurant Chef Session
12:00-1:00 Lunch
2:00-7:00 Students plan, shop for and prepare dinner for chefs
7:00-10:00 CELEBRATION DINNER

Saturday, July 15th
8:00-10:00 Pastries & Coffee & Checkout in the Ecodorm