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Volume 2 Number 2 Summer 2007

Dear Culinary Friends,

Greetings to our new readers, and a warm bonjour! to those of you whom we know well.

This summer's two weeks of the Swannanoa School of Culinary Arts, offered back-to-back, will be richer than ever, with a total of 20 chefs on board to share secrets from a wide variety of culinary styles. The line-up includes Asheville's celebrated restaurateur Mark Rosenstein, award-winning caterer, Laurey Masterton, New York's garnishing expert Hiranth Jayasinghe, Italy's Wally Maria Mazzucco, well-loved "Everyone Cooks" chef Michael Gentry, prolific cookbook author Barbara Swell, cooking instructor veteran Marjorie Porter, Earth Fare educator Chris Aquilino, private chef Dee Dee Arthur, health care specialist Laura Pole, wine expert Eberhard Heide, master brewer Brian Cole, sustainable agricultural specialist Marc Williams, French baker Pierre Lestieux, artisan baker Danielle Creeksong, pastry expert Cynthia Pierce, herbalist Diana Schmitt McCall, British High Tea specialist Ian Robertson, administrator par excellence Katie Green, and director and Cordon Bleu aficionado (yours truly) Susi Gott Séguret.

For those of you who are unable to get away for a full week, we have decided to open our doors to one-day registrants as well. While the full week's experience is by far the richest, you can also join us for a single day (or more) of your choice, or simply for a morning or an evening. (Visit www.schoolofculinaryarts.org/fees for more details.)

In addition to this, we are honoring fathers with a special Father’s Day discount up until June 17th. If you are a father, or if you wish to offer this gift to your own father, you can join us for $100 off our regular price. At present, well over a third of our registrants are masculine, so you needn't worry about feeling in the minority!

For an idea of what will be going on in the evenings, check out the Swannanoa Gathering's website (www.swangathering.com). Remember that you are invited to take in any of the concerts, dances, and jam sessions that occur during Sing & Swing, Dulcimer, and Celtic Weeks for the days you are registered as a culinary student.

You are also invited to attend any of the Master of Fine Arts fiction and poetry readings which take place daily during the first culinary week.

The Swannanoa School of Culinary Arts offers hands-on immersion in a smorgasbord of culinary skills and ideas, reflecting the Slow Food philosophy, where taste, pureness and pleasure are paramount. Certain combinations of flavors, in certain company, can create happiness for some mysterious reason. We are dedicated to expanding your awareness so that you may find--and share--the joy that awaits at the tip of your fork.

Please visit our website to see the updated schedule (www.schoolofculinaryarts.org/schedule), and don’t hesitate to call Katie at 828-771-3018 if you have any questions. If you know of anyone else who might be interested in receiving news from us, or if you would rather not be included in our mailing list in the future, please contact us at ssca@warren-wilson.edu.

We hope to see you in July. Till then,

Santé!

Susi Gott Séguret, Director

Auxy, France

BONUS SUMMER RECIPE

Gâteau à l'Huile d'Olive, à l'Orange, et aux Amandes

(Mediterranean Olive Oil, Orange, and Almond Cake)

~SGS~

A delightful summer cake recipe, this will charm your guests or family with its fruity flavorfulness. It can easily be turned into a party cake by baking several layers and decorating each one with the flowers of your choice. Join us in July to perfect the recipe!

Ingredients:

2 eggs

1 cup sugar

½ cup olive oil

¾ cup milk

1 ¼ cup flour

¼ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

1 ½ tablespoons orange zest

2 tablespoons orange marmalade

1/3 cup almond slivers

Preparation:

Mix together wet ingredients plus sugar and zest, add dry ingredients (reserving the marmalade and almond slivers), and bake 30 minutes at 375°F. When unmoulded, melt the marmalade and spread over the cake. Toast the almonds briefly in a dry skillet and distribute on top of the cake.

Your Place Awaits...

Contact:

The Swannanoa School of Culinary Arts

Warren Wilson College

PO Box 9000, CPO 6268

Asheville, NC 28815-9000

ssca@warren-wilson.edu

www.schoolofculinaryarts.org

828-301-2792