2007 Schedule

FIRST WEEK (July 8-14)

Sunday, July 8th
3:00-5:00 Arrival & Registration
5:00-6:30 Welcome & Hors d’Oeuvres, catered by Laurey Masterton in Garden Cabin
7:00-9:00 DEMONSTRATION by Laurey for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d’oeuvres (held at Jensen)

Monday, July 9th
Theme: GATHERING & GARNISHING, plus basic knife skills
Chefs: Michael Gentry & Barbara Swell
7:00-7:45 Qi Gong with Cate Morrill in the Pavilion
7:50-8:30 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 & Katie (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 Susi
Evening Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering. MFA readings are also open to culinary students.

Tuesday, July 10th
Theme: EXPANDING THE PALATE
Chefs: Chris Aquilino & Dee Dee Arthur
7:00-7:45 Qi Gong
7:50-8:30 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 (Cabin Porch), accompanied by Mexican delights by Marc Williams
6:00-7:30 Food songs & tales with Swannanoa Gathering and MFA guests, with nibbles catered by Diana Schmitt McCall

Wednesday, July 11th
Theme: FRENCH SECRETS
Chefs: Susi Séguret & Laurey Masterton
7:00-7:45 Qi Gong
7:50-8:30 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
4:00-6:00 HIGH TEA with Cynthia Pierce, including special guests
Evening Free

Thursday, July 12th
Theme: BAKING
Chefs: Pierre Lestieux & Danielle Creeksong
7:00-7:45 Qi Gong
7:50-8:30 Stream Ecology & Fishing expedition with Mark Brenner
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
6:00-8:00 PICNIC in the Garden

Friday, July 13th
Theme: REFINING THE PALATE
Chefs: Hiranth Jayasinghe & Marge Porter
7:00-7:45 Qi Gong
7:50-8:30 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
9:00 Songs and Stories on Garden Cabin Porch

Saturday, July 14th
9:00-11:00 Check out and farewells, along with Continental Breakfast in Ecodorm

SECOND WEEK (July 15-21)

Sunday, July 15th
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 DEMONSTRATION by Hiranth for students, WWC, and Asheville Community, ending with a community cocktail & selected hors d’oeuvres (held in Jensen)

Monday, July 16th
Theme: GATHERING & GARNISHING, plus basic knife skills
Chefs: Laura Pole & Marge Porter
7:00-7:45 Qi Gong in the Pavilion
7:50-8:30 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 Blindfold Tasting Session for Palate Training, with Susi & Katie (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 Susi
Evening Free to try one of Asheville’s restaurants or simply take part in the atmosphere of the Swannanoa Gathering. MFA readings are also open to culinary students.

Tuesday, July 17th
Theme: EXPANDING THE PALATE
Chefs: Michael Gentry & Chris Aquilino
7:00-7:45 Qi Gong
7:50-8:30 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, accompanied by Mexican delights by Chris Aquilino
6:00-7:30 Food songs & tales with Swannanoa Gathering and MFA guests, with nibbles catered by Diana Schmitt McCall

Wednesday, July 18th
Theme: FRENCH SECRETS
Chefs: Susi Séguret & Laurey Masterton
7:00-7:45 Qi Gong
7:50-8:30 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
4:00-6:00 HIGH TEA with Ian Robertson, including special guests
Evening Free

Thursday, July 19th
Theme: BAKING
Chefs: Pierre Lestieux & Danielle Creeksong
7:00-7:45 Qi Gong
7:50-8:30 Stream Ecology & Fishing expedition with Ian & Mark Brenner
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
6:00-8:00 PICNIC in the Garden

Friday, July 20th
Theme: REFINING THE PALATE
Chefs: Mark Rosenstein & Wally Maria Mazzucco
7:00-7:45 Qi Gong
7:50-8:30 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
9:00 Songs and Stories on Garden Cabin Porch

Saturday, July 21st
9:00-11:00 Check out and farewells, along with Continental Breakfast in Ecodorm