Dear Culinary Friends,

 

As autumn weaves its colors into the vineyards and forests of France, I think of you and wonder what culinary adventures you are having. Warm memories linger strong from this season’s sessions in Swannanoa, and the friendships formed are a large part of what makes the world go around. You will find fresh photos from this season posted at www.schoolofculinaryarts.org/2008photos.php.

 

The 2009 season is currently ripening, and the dates have been set for July 12-18 and July 19-25, with a bridge session on July 18^th. The themes will be recipes from abroad (French, Italian, Greek, Indian, Japanese, Mexican) for Week 1, and recipes from home (Native American, African American, Southern American, New England, New Orleans) for Week 2. I am hoping to bring Molecular Gastronomist Hervé This over to open up our first week, and am looking for other venues for him in the week preceding our opening, as well as sponsors to help with his travel expenses. Please let me know if you are interested in collaborating on this! 

 

Past students will notice that our prices have necessarily augmented for the coming season, due to raising gas rates, food costs, and general overhead. However, our rates are still far lower than those of a majority of week-long culinary schools, and the variety of chefs at your service is far beyond what you are likely to find elsewhere. If you have not recently checked our website (www.schoolofculinaryarts.org), I’d like to call your attention to the $200 discount for those students who opt to attend both weeks, and the additional $100 discount for those who register before January 1^st. Updates are continually being made to the website, so check back frequently to see what is new.

 

With Christmas around the corner, our most recent cookbook (256 pages of recipes and reflections, divided by ingredients) would make a lovely gift. To view the cover and a sampling of recipes, go to www.schoolofculinaryarts.org/Market.php.

 

Graduates of the SSCA (and anyone else) who would like to distribute the 2009 brochures in your area when they exit the press, please let me know. Until our paths cross again, I wish you all bon appétit et bonne santé!

 

 

Susi Gott Séguret, Director

 

 

1 small pumpkin, or a generous slice of a giant one

2 onions

3 potatoes

1 cup of corn, off the cob

butter

salt

pepper

1-2 quarts of chicken stock

½-1 cup of heavy or sour cream

a few leaves of fresh chopped sage plus a few leaves for garnish

chopped parsley

(toasted breadcrumbs, optional)

Cut the onions, potatoes, and pumpkin in ½-inch cubes. Sauté the onions in butter and a little bit of olive oil until translucent, add all other ingredients apart from the cream, and simmer until ingredients are tender. Stir in the cream and top with chopped parsley or a few sage leaves just before serving.

 

 

This is excellent on a Halloween evening after trick-or-treating, or as a new twist for a Thanksgiving feast.  And of course any time you are longing for comfort food!