The Art of the Plate: Farm to Plate Course Field Trip to Asheville

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!

Sunday:

Tour the Biltmore Estate. Wine Tasting at Biltmore Winery

Check into Brookstone Lodge
Dinner at The Corner Kitchen with Chef/Owner Joe Scully

Monday:

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

Tuesday:

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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What We're Reading

“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"Soul: A Chef's Culinary Evolution in 150 Recipes"

“This book is my homage to the cuisine of my family,” Chef Todd Richards writes in his autobiographical collection of essays and recipes. “These are the ingredients of my people. This is my sermon about my Soul food.”

Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies; strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

"Soul food," Richards tells us, "is the original cuisine of the South, born from an involuntary collision of cultures."
Published by Southern Living. $35.