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Southern cook/songstress Laura Boosinger to be
featured at upcoming culinary experience in Asheville
My readers are always quick to remind me that they
love finding recipes here, and I really do appreciate their faithfulness,
but I’m trying to make sure we meet the needs of everyone
out there who has an interest in all aspects of cooking.
This week’s column space is announcing a unique opportunity
for future culinary experts that will allow them a chance to spend
time and receive quality instruction from some of the world’s
best chefs and food-related experts, including a name familiar
to many here in the High Country and touted in this particular
venue as “southern cook and songstress” Laura Boosinger.
I recently received information from Warren Wilson College in
Asheville, just a short drive across the mountain, that for two
weeks this summer, July 13-19 and July 20-26, a rare opportunity
awaits for those who love to dabble in the kitchen, professionally
or otherwise.
An incredible two-part session called “From the Garden to
the Table — A Culinary Adventure” will be offered to
culinary aficionados of all ages and backgrounds. This exciting
event is described as a “hands-on immersion in a variety
of experiences designed to awaken and broaden the palate, lead
students closer to the source of the food they prepare, and provide
a panoply of skills that will help celebrate the ordinary in extraordinary
fashion.”
From gathering produce right out the back door to transforming
the raw ingredients into a magical bouquet of colors and flavors,
from savoring the music of the surrounding Swannanoa Gathering
to breathing in the cool blue mountains, students are steeped
from the first moment to the last in matters of taste, it’s
several unique opportunities rolled into one, where 27 chefs,
wine, beer and truffle experts joined by many more, will converge
upon one location for an unparalleled two week extravaganza. What
might sound like a dream to some will be a reality experience
at the Swannanoa School of Culinary Arts.
The line-up will include Asheville’s celebrated restaurateur
Mark Rosenstein, award-winning caterer Laurey Masterton, New York’s
garnishing expert Hiranth Jayasinghe, Italy’s Wally Maria
Mazzucco, Everyone Cooks’ Michael Gentry, cookbook author
Barbara Swell, French baker Pierre Lestieux, pastry expert Cynthia
Pierce, seafood specialist Tres Hundertmark, executive chef Perry
Hendrix, Mexico City’s Mauricio Abreu (Chef Mo), Ireland’s
Elizabeth McGraw, the Chef’s Gallery’s Marjorie Porter,
Earth Fare’s Chris Aquilino, private chef Dee Dee Arthur,
wine expert Eberhard Heide, master brewer Brian Cole, sustainable
agriculture specialist Marc Williams, herbalists Diana Schmitt
McCall and Eve Davis, southern cook and songstress Laura Boosinger,
truffle expert Tom Michaels, long-time homesteaders Peter &
Polly Gott, British High Tea specialist Ian Robertson, administrator
par excellence Katie Green, and director and Cordon Bleu aficionado
Susi Gott Séguret.
Relatively new and much closer than a drive down the mountain,
the Swannanoa School of Culinary Arts was founded in 2004 and
offers students a chance to participate in either week or both
weeks, with the additional option of a bridge session truffle
expedition on Saturday, July 19. The cost is $1,100 per week,
with a discount for those who enroll in both weeks, and a supplement
of $250 for the bridge session. For more information or to schedule
an interview, please contact Susi Gott Séguret at (828)
301-2792, fax (828) 771-3090 or email ssca@warren-wilson.edu.
For more information, visit www.schoolofculinaryarts.org.
There are several out there who have told me your desire to pursue
a career in food service. This is your chance to see if you’re
really cut out for the job. While all culinary education is rather
expensive, this will give you a taste for the real thing at a
more affordable investment of time and money before plunging into
a very costly two- or four-year program.
If you do decide to attend this school, I’d love to hear
from you at vsgnorris@bellsouth.net.
Don’t forget your copy of “Lovin’ Spoonful
. . . Cooking With Family and Friends,” a compilation
of nearly 400 mouth-watering recipes by Sherrie Norris.
It is available at all locations of High Country Media
– Boone, Banner Elk, West Jefferson, and at The
Avery Journal in Newland, all Boone Drugs, Black Bear
Books, Trailway Laundry, Wilcox Emporium,( top level,
booth 312-W,) and beginning June 15 at Mast Store locations.
EMAIL:
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