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2008 Schedule

 

FIRST WEEK (July 13-19)

Sunday, July 13th
3:00-5:00 ARRIVAL & REGISTRATION
5:00-6:30 WELCOME & HORS D'OEUVRES with Mauricio Abreu (Chef Mo) in Garden Cabin
7:00-9:00 CULINARY DEMONSTRATION with Chef Mo for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres (held at Jensen)

Monday, July 14th
Theme: SQUASH & ONIONS, plus basic knife skills
Chefs: Chris Aquilino & Laurey Masterton
7:45-8:30 Walk with Ian Robertson
8:30-9:00 Continental Breakfast in Lower Glad Café (optional Full Breakfast in Upper Glad)
9:00-10:30 Session One: Gathering, Slicing, & Innovation with Fresh Farm Produce
10:45-12:15 Session Two: Gathering, Slicing, & Innovation with Fresh Farm Produce
12:30-2:00 Lunch on Café Patio
3:00-4:00 PALATE TRAINING, with Susi Séguret (Cabin)
4:15-6:00 WINE TASTING (Techniques for Tasting, Serving, & Making), with Eberhard Heide, on Cabin Porch, accompanied by a selection of cheese presented by Pierre Lestieux
Evening Free to try one of Asheville's restaurants or simply take part in the atmosphere of the Swannanoa Gathering.

Tuesday, July 15th
Theme: TOMATOES & GARLIC
Chefs: Wally Maria Mazzucco & Barbara Swell
7:45-8:30 Walk with Ian
8:30-9:00 Continental Breakfast in Lower Glad Café
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 (Cabin Porch), accompanied by culinary delights by Chris Aquilino
Evening Free

Wednesday, July 16th
Theme: GRAINS & BEER
Chefs: Pierre Lestieux & Diana McCall

7:45-8:30 Walk with Marc
8:30-9:00 Continental Breakfast in Lower Glad Café
9:00-12:00 Session One
12:30-2:00 Lunch on Café Patio
2:30-5:30 Session Two
6:30-7:30 FOOD SONGS & TALES with Swannanoa Gathering at the Pavilion
Evening Free

Thursday, July 17th
Theme: FISH & WILD FOOD
Chefs: Michael Gentry & Très Hundertmark
7:45-8:30 Walk with Ian
8:30-9:00 Continental Breakfast in Lower Glad Café
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 time
4:00-6:00 HIGH TEA with Ian Robertson, including special guests
7:00-9:00 PICNIC with Daphne Arthur in the Garden

Friday, July 18th
Theme: PEACHES & BERRIES
Chefs: Marge Porter & Perry Hendrix 
7:45-8:30 Walk with Ian
8:30-9:00 Continental Breakfast in Lower Glad Café
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 19th
9:00-10:00 Check out and farewells, along with Continental Breakfast in Ecodorm

 

SECOND WEEK (July 20-26)

Sunday, July 20th
2:00-5:00 ARRIVAL & REGISTRATION
5:00-6:30 WELCOME & HORS D'OEUVRES, catered by Hiranth Jayasinghe in Garden Cabin
7:00-9:00 GARNISHING DEMONSTRATION by Hiranth for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d'oeuvres (held in Jensen)

Monday, July 21st
Theme: GREENS & BEANS, plus basic knife skills
Chefs: Hiranth Jayasinghe & Elizabeth McGraw
7:45-8:30 Walk with Marc Williams
8:30-9:00 Continental Breakfast in Lower Glad Café (optional Full Breakfast in Upper Glad)
9:00-10:30 Session One: Gathering, Slicing, & Innovation with Fresh Farm Produce
10:45-12:15 Session Two: Gathering, Slicing, & Innovation with Fresh Farm Produce
12:30-2:00 Lunch on Café Patio
3:00-4:00 Blindfold Tasting Session for Palate Training, with Susi Séguret (Cabin)
4:15-6:00 WINE TASTING (Techniques for Tasting, Serving, & Making), with Eberhard Heide, on Cabin Porch, accompanied by a selection of cheese presented by Pierre Lestieux
Evening Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering.

Tuesday, July 22nd
Theme: HERBS & FLOWERS
Chefs: Eve Davis & Marc Williams 
7:45-8:30 Walk with Marc
8:30-9:00 Continental Breakfast in Lower Glad Café
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, accompanied by culinary delights by Chris Aquilino
Evening free

Wednesday, July 23rd
Theme: GRAINS & BEER (2)
Chefs: Pierre Lestieux & Très Hundertmark
7:45-8:30 Walk with Marc
8:30-9:00 Continental Breakfast in Lower Glad Café
9:00-12:00 Session One
12:30-2:00 Lunch on Café Patio
2:30-5:30 Session Two
6:30-7:30 FOOD SONGS & TALES with Swannanoa Gathering
Evening Free

Thursday, July 24th
Theme: POTATOES & CORN
Chefs: Laura Boosinger
7:45-8:30 Walk with Marc
8:30-9:00 Continental Breakfast in Lower Glad Café
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 OYATSU with Cynthia Pierce, including special guests
6:00-8:00 PICNIC with Daphne Arthur in the Garden

Friday, July 25th
Theme: EGGS & CHEESE
Chefs: Mark Rosenstein & Susi Séguret
7:45-8:30 Walk with Marc
8:30-9:00 Continental Breakfast in Lower Glad Café
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 26th
9:00-10:00 Check out and farewells, along with Continental Breakfast in Ecodorm