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Asheville, NC(1/26/2007) - ~A TOTAL APPROACH TO THE TABLE~
PRESS RELEASE
Who: The Swannanoa School of Culinary Arts
What: A week-long, hands-on culinary experience
When: July 8-14 and July 15-21, 2007
Where: Warren Wilson College
Why: To awaken the palate and expand culinary skills
Cost: $1000 per week, plus lodging if resident
Contact: Katie Green at ssca@warren-wilson.edu, 828-771-3018
Website: www.schoolofculinaryarts.org
The Swannanoa School of Culinary Arts was designed to inspire a new-and to invite an old-generation of home chefs to gather food consciously, treat it with skill and respect, and share it with passion, furthering the notion that the most important moments we spend are those partaken with friends and family around the table. During each of its two weeks, July 8-14 and July 9-21, you can plunge hands-first into a variety of sensations that will tickle your tongue and charm your palate. From Gathering & Garnishing through French Secrets, on to Bread-Baking, with sessions for Expanding and Refining the Palate, not a moment will be squandered as you try your hand at both new and time-proven techniques. The majority of ingredients are obtained locally, many of them just a step away from the generous open-porched kitchen located on the campus of Warren Wilson College. Music from the Swannanoa Gathering will rock you awake and asleep, while in between you bask in a true feast for the senses, nourished by the surrounding sentinel mountains.
This year's line-up of chefs and masters 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 agriculture 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 Susi Gott Siguret.
CONTACT
The Swannanoa School of Culinary Arts
WWC-CPO 6325
Asheville, NC 28815-9000
ssca@warren-wilson.edu
828-771-3018
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