Cooking a Rainbow

Cooking a Rainbow
The Seasonal School of Culinary Arts Asheville is presenting a unique culinary opportunity for those wishing to learn from some of Asheville's top chefs. From July 10 - 16, work with the spectrum of the rainbow and cook with the colors of nature's palette. Explore how this palette affects the palate, and consider whether peas would taste the same if they were pink or if tomatoes would satisfy equally if they were black. Play with various juxtapositions, always with the emphasis on deliciousness.

This year’s Asheville line-up includes:
- Knife & Fork’s executive chef/owner and WNC Chefs Challenge finalist Nate Allen
- Cucina 24’s executive chef/owner Brian Canipelli
- Fiores’ executive chef/owner Anthony Ceratto
- The Red Stag’s executive chef Adam Hayes
- Fig Bistro’s executive chef Bill Klein
- Chef Mo’s Restaurant & Bar’s own Chef Mo
- Everyone Cooks’ Michael Gentry
- Picasso’s Plate’s Chris Aquilino
- Discover Italian’s Wally Maria Mazzucco
- Log Cabin Cooking’s Barbara Swel
- Montford Walk-In Bakery’s Jennifer Thomas
- Private chef Dee Dee Arthur
- Author and food blogger Debby Maugans
- Williams-Sonoma instructor Mary Collins-Shepard
- Mushroom Wizard and naturalist Alan Muskat
- Environmental specialist Mark Brenner
- Wine expert Eberhard Heide
- Master brewer Brian Cole
- Warren Wilson Dean of Work and garden guru Ian Robertson
- Gastronomist director Susi Gott Séguret
This is one culinary experience you won't want to miss. 
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