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Volume 2 Number 3
Dear Culinary Friends,
Warm autumn greetings to you! And a huge thanks to our fantastic group of 2007 students, who made each of our two summer weeks flourish beyond our imagination. We were blessed with an astonishing number of young chefs-in-the-making, ranging from ages 13-20, and almost half of our total count were men!
Among the highlights were an entire day spent at the Paris Bakery, rolling croissants, brioches, fougasses, baguettes, and sampling cheeses fresh from France. Closer to home, students foraged in the Warren Wilson garden for edible flowers and both wild and cultivated greens. We were treated to welcoming evenings hosted by Asheville’s Laurey Masterton and by New York’s Hiranth Jayasinghe, and the weeks came to a close with multi-course meals prepared by our students, using all their newly garnered skills. Eberhard Heide and Brian Cole led sessions in wine and beer appreciation, and a fine cast of chefs rounded out each daily session.
Our dates for summer 2008 have been set for July 13-19 and July 20-26, with the possibility of a bridge session taking place on Saturday July 19th, for those who might wish to indulge in both weeks or stay a bit later—or come a bit earlier—for one week or the other. Each day’s morning class will focus on one or two main ingredients (tomatoes & garlic, fish & wild food, apples & berries…), and there will be no overlap between the two weeks (beyond a few details shared by the wine and beer-tasting sessions). We are offering a reduction of $100 per week for those who register before January 1st. Since one week at the SSCA is less than half the price of most culinary extravaganzas, why not treat yourself to double the pleasure? (Or send your spouse for one of the weeks while you come for the other, and then compare notes!)
Due to a transformation of Warren Wilson-associated websites, we have been unable to update the SSCA site since July, beyond adding the new dates for 2008. So please check back frequently for fresh information, and don’t hesitate to be in touch with us by phone or email if you have questions concerning prices, chefs, or daily themes.
We’d like to invite all of you to send us addresses of friends who might like to hear about the SSCA, so that we might add them to our mailing list. We’d also welcome any suggestions of good venues for advertising or of potential sponsors that you might send our way.
Below you’ll find a delightfully easy and satisfying autumn recipe, so sharpen up those knives and turn on the oven…I’m coming to dinner!
Santé!
Susi Gott Séguret, Director
Auxy, France
Three happy faces (Cissie, Karen, and Betsy) from Week One
Bonus Autumn Recipe
Poulet aux Pommes, aux Châtaignes, et aux Patates Douces
(Chicken with Roast Apples, Chestnuts and Sweet Potatoes)
This recipe can be applied to any kind of poultry, be it large or small, wild or tame.
Ingredients:
1 bird, plucked, emptied, and trussed
1 apple per person to be served
1 sweet potato per person
a handful of chestnuts, peeled and prepared
fresh sage leaves
large-grained salt
a little white pepper
sparkling cider
olive oil
Preparation:
Surround the bird of your choice with the vegetables, fruit and nuts in a large baking dish. If you wish, you may rub the skin with a halved garlic clove, which you can pop inside the cavity afterwards, along with a bay leaf and a couple leaves of sage. Drizzle a bit of olive oil over the garnish, sprinkle with large-grained salt and pepper, and pop in the oven for at least an hour, adding a half-inch of cider to the dish after about a half hour, when the bird has begun to crisp. Serve with a bottle of sparkling cider or your choice of wine, and sop up the juices with rich, crusty bread.
CONTACT
The Swannanoa School of Culinary Arts
Warren Wilson College
PO Box 9000, CPO 6268
Asheville, NC 28815-9000
828-301-2792
