Culinary, Wine and Spirits
May
Wednesday May 22 3:00-5:00
Global Delights: Five Plates from Around the World with Spirit Pairings
Grow your love of international cuisine on this epicurean exploration guided by The Stubborn Bull. This private CLE program will take place while the restaurant is closed, allowing for an exclusive culinary and cocktail experience at one of Highlands’ most innovative dining establishments. Participants will enjoy five dishes from around the world prepared by Stubborn Bull’s Chef Gustavo Villota, as well as five cocktail pairings handcrafted by CLE’s favorite mixologist, Carlton Chamblin. Enjoy intimate discussions with these gourmet artists as they take your tastebuds on a cultural journey. This is one CLE experience you definitely do not want to miss! This event will fill up quickly, early registration is recommended.
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Location: The Stubborn Bull at Mill Creek
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Mixologist: Carlton Chamblin is a native of Birmingham, AL with backgrounds in art history and product marketing. He has taken his love of bartending and hospitality to new heights with Farm2Cocktail, a cocktail mixer and mobile bartending company. Carlton is dedicated to developing mixology-made-easy products using all natural ingredients.
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Head Chef: Gustavo Villota, originally from Ecuador, has been practicing the art of cuisine for 20+ years here in the mountains of North Carolina. Trained in a myriad of international cuisines, he brings a wealth of knowledge & experience and combinations that keep you on your toes!
June
*CANCELLED*Friday June 7 2:00-5:00
*CANCELLED* Relishes: Sweet and Savory (Cooking Demo)
What is relish? Relish is a preserved, chunky, vinegary condiment made out of finely chopped fruits, and/or vegetables. That’s right, it’s not only made with pickles! Come and enjoy an afternoon learning about and creating some delectable relishes. We will can our goods so that your relish will be ready anytime of the year.
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Location: Private Residence. Address and further details will be emailed to registered attendees closer to the date.
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Presenter: Susan Hansen has spent over 30 years creating and cooking all sorts of culinary delights in her kitchen and in various public eateries. She enjoys teaching others and bringing out each participant’s “inner chef!”
Friday June 21 2:00-5:00
Easy, Quick, Nutritious Meals
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Who says eating well means spending hours in the kitchen preparing and cooking? We will learn several nutritious and great tasting meals that can be done and on the table in 30 minutes! We will use local, fresh ingredients. Come hungry! We will sample our creations at the end of class.
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Location: Private Residence. Address and further details will be emailed to registered attendees closer to the date.
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Presenter: Susan Hansen has spent over 30 years creating and cooking all sorts of culinary delights in her kitchen and in various public eateries. She enjoys teaching others and bringing out each participant’s “inner chef!”
Tuesday June 25 3:00-5:00
Enjoying Wine! (A Tasting)
Guy Davis, the founder, farmer and winemaker of Davis Family Vineyards in Sonoma County, California, will lead you on an exclusive vino adventure at his new Highlands tasting room and wine bar, High Country Wine and Provisions! From the “FUNdamentals” of wine and wine tasting, to an exploration of Davis Family wines and wines from around the world, participants will discover, compare, and contrast Old World and New World wines, as well as learn the backgrounds of different wine regions, grape varieties, and winemaking techniques and styles! Guy’s spirit and passion for his craft will keep a smile on your face as you indulge in world class wines, cheeses and charcuterie in this non-intimidating presentation, and you will leave with an even greater appreciation and enjoyment of your favorite wines!
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Location: High Country Wine & Provisions (please do not call High Country to register)
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Presenter: Guy Davis
July
Friday July 12 2:00-4:00
Growing Herbs and Greens for the Kitchen
We live in the perfect climate for growing herbs and greens for use in the kitchen. In this class you’ll discover how to grow, harvest, preserve, and use herbs and plants that add flavor and nutrition to your cooking! We will discuss spring plantings - including basil, oregano, rosemary, thyme, mint, stevia - and greens you can plant now to have available fresh during the fall and winter months - sorrel, mustard, kale, and arugula. This class will cover optimal planting conditions and provide information on how to harvest, preserve, and use these plants in the kitchen beyond pesto and smoothies.
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Location: CLE Lecture Hall
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Presenter: Shannon Quattlebaum is a master gardener and co-owner of Green Heart Awakening, a natural health and wellness store and classroom space in Pendleton, SC. She made the switch to a plant-based, whole food diet over 15 years ago and she enjoys sharing her knowledge of growing food and herbs for cooking and teas.
Monday July 29 2:00-5:00
Jams and Jellies (Cooking Demo)
Fresh fruit jam is so simple anyone can make it with a little preparation. Participants will learn the time-honored tools and tricks to turn fruit and sugar into a delicious jam. We will discuss fruit preservation, safety and shelf-life. Classes are hands-on and designed for beginners. Each participant will leave with a jar of handmade jam, recipes and tips to make your own jam at home.
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Location: Private Residence. Address and further details will be emailed to registered attendees closer to the date.
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Presenter: Susan Hansen has spent over 30 years creating and cooking all sorts of culinary delights in her kitchen and in various public eateries. She enjoys teaching others and bringing out each participant’s “inner chef!”
August
Tuesday August 20 3:00-5:00
Art and Science of Food and Wine Pairings
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Participants in this course will learn the principles underlying wine/food pairing and how successful pairings increase dining enjoyment. Upon completion of the course, participants will be able to select appropriate wines for home cooked meals and restaurant dining, know how to prepare a meal to show off a special wine, and be able to select wines for meals involving multiple diners and courses. The course will involve tasting four wines selected for their food pairing potential.
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Location: CLE Lecture Hall
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Presenter: Joe Frank is a retired professor of food microbiology. He taught a University of Georgia study abroad course in wine science in Cortona, Italy for 12 years. He also served 10 years as wine director for the Athens Chapter of the American Wine Society.
Thursday August 22 2:00-4:00
How to Blind Taste like a Sommelier (A Wine Tasting)
From assessing color and aroma to deciphering grape varieties, attendees will learn the systematic approach used by Sommeliers. You will engage your senses, enhance your tasting skills, and gain the confidence to navigate the world of wine. This program is perfect for enthusiasts eager to unravel some of the mysteries of wine. Cheers to your wine journey!
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Location: CLE Lecture Hall
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Presenter: Cara Freije became a Certified Sommelier through the Court of Master Sommeliers in 2015. Living in Asheville, she can be spotted mostly in Cashiers and Highlands at this time of year, representing Tryon Distributing. Cara designed and managed the wine program at nationally acclaimed Corner Kitchen in Asheville. Cara’s passion for wine is rooted in its unique relationship to the world, a product of nature and human invention that expresses history, culture, creation, and a sense of place and time in every good bottle.
September
Wednesday September 25 2:00-5:00
Soups and Breads (Cooking Demo)
With the weather turning cooler, there’s nothing quite so cozy or as mouthwatering as a bowl of soup accompanied by homemade bread. Whether you’re surrounded by a group of friends or family spooning ladles-full all around, or enjoying it on your own, there’s no better way to warm up. Additionally, soups stretch your dollar and freeze well. We will make two soups using everyday ingredients. We will also make Naan (bread) to accompany. Come hungry! We will share our creations and you will take home a container to enjoy another day.
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Location: Private Residence. Address and further details will be emailed to registered attendees closer to the date.
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Presenter: Susan Hansen has spent over 30 years creating and cooking all sorts of culinary delights in her kitchen and in various public eateries. She enjoys teaching others and bringing out each participant’s “inner chef!”