Friday, November 8, 2013

CIC Faculty Retreat in Asheville

Home of our Farm to Table class field trips. Now home of our Culinary Institute of Charleston faculty retreats. Asheville, we love you!

We went mushroom foraging with master forager Alan Muskat, of No Taste Like Home. WOW!  Alan "takes you through field and forest, sorting out the vicious from the delicious." You can see some of the day's haul below.We are grateful to No Taste Like Home for the foraging photographs. To learn more, go to:


We always visit the French Broad Chocolate Company!

We were able to visit with David Bauer at his Farm and Sparrow Bakery, a wood-fired craft bakery, flour mill, and homestead located near Asheville in Candler, NC. His breads are made from stone-ground flours that are milled on site. The faculty from our Baking and Pastry department were quite excited about this. To learn more:

Curate, Katie Buttons' award-winning tapas bar, is a new discovery. It will now be on our Asheville favorites list.

One of the places that we always dine is The Corner Kitchen in Biltmore Village, an Asheville pioneer in Farm to Plate cuisine. Pic and menu below.

Fall is a beautiful time to visit The Biltmore Estate's gardens.
We also always love the house tour and the winery tastings.

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