Volume 1, Number 3, Fall 2006

Dear Culinary Friends,

Greetings! Our second session, this past July, was an extraordinary success, surpassing our wildest hopes. We topped registration at 46, including week-long and day students. Highlights included a sunset picnic flanked by rows of sunflowers, a 5-course celebration dinner prepared and served by the students, evenings of original food songs by Swannanoa Gathering students, loaves of bread broken and shared by artist baker Dusty Benedict, and a toast to long life by retiring President Doug Orr. Many students expressed a wish to return next year, and to that end we are already deep in planning to be able to welcome larger numbers in greater comfort.

Our biggest news for 2007 is that we will be expanding to 2 weeks: July 8-14 and July 15-21. If we have sufficient registration for each week, we will then add a third week in 2008, and continue the pattern until we reach an offering of five weeks to accompany each week of the Swannanoa Gathering. At that point, we will be able to introduce theme weeks, as opposed to theme days, which is our present mode of operation. Before parting ways in August, Ian, Katie, Michael and I held a special benefit dinner at Earth Fare South, our 2006 food sponsor. If you've not yet had a chance to visit the new store, you'll want to check out the cheese section when you do go. (It's worth a trip to Asheville just for the visual experience...a refreshing example of eye candy!) The selection parallels that of my local market in France, with melt-in-your-mouth slices of Société Roquefort, rich rounds of Epoisses, Crottins de Chavignol, Ossau-Iraty, Apenzel...

Until our next round of news, with an update of 2007's line-up, we'd like to send out our warmest thanks to all our students and chefs from these past two seasons who have helped bring us to life. We look forward to many years of sharing with you in spreading the joys of the table. I'll leave you with a quote from Harry J. Johnson�s Eat, Drink, Be Merry and Live Longer:

"There is no better expenditure of time than that devoted to leisurely partaking of the greatest blessing conferred on man--food."

Santé!
Susi Gott Séguret, Director

Auxy, France

Bonus Autumn Recipe

Gratin aux deux Pommes

A lighter alternative to the delicious but calorie-laden Gratin Dauphinois, the "deux pommes" of this recipe are regular "pommes" (apples) and "pommes de terre" (apples of the earth, or potatoes). This is an ideal accompaniment to game of any sort, or to a simple roasted chicken or roast beef. Try it alongside your Thanksgiving turkey, or add a layer of sliced pumpkin for a Halloween dish.

Ingredients:
1 kilo (a generous 2 pounds) of potatoes
1 kilo of tart apples
2 onions
Parmesan cheese
salt & pepper
chicken or vegetable broth

Preparation:
Wash and finely slice the potatoes, apples, and onions. Lightly oil or butter the bottom of a generous baking dish. Distribute a layer of potatoes followed by a layer of apples, several rings of onions, a grating of parmesan, and freshly-ground salt and pepper. Repeat until your baking dish is almost full. Pour broth over the ingredients until it fills the dish by 2/3. Bake slowly for 1-2 hours, covering when browned on top. Enjoy with family and friends and a fine bottle of wine!