Thursday, September 17, 2009

Farm to Plate Course Field Trip to Asheville

On Sunday, September 13th,
Chef Carmel's Farm to Plate Class set off on a field trip to Asheville, North Carolina. The pictures (in chronological order) tell the story of how the group toured and tasted. Notice the smiling faces!
Tour the Biltmore Estate. Wine Tasting at Biltmore Winery
Check into Brookstone Lodge
Dinner at The Corner Kitchen with Chef/Owner Joe Scully
Old-Fashioned Pie Making with Slow Food Board Member Barbara Swell at Log Cabin Cooking
Lunch and free time in town
Tour Jamie Adger's Hickory Nut Gap Farm: Pastured pork, chicken, and beef
Dinner at Zambra with Chef/Co-Owner Adam Bannasch
Dessert at The French Broad Chocolate Lounge with Owner Dan Rattigan
Pick-up Take-Home Picnic from Laurey's
Tour and Tasting at Spinning Spider Creamery with Owner Chris Owen
Photos courtesy of Hospitality Department Head Patricia Agnew.

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