Taste the Adventure in North Carolina began back in 2007 and was inspired by our family travels and C’est si Bon! led trips to both France and Italy. As we went to lavender fields and honey orchards, perused marketplaces of warm tomatoes, apricots and cheeses; I marveled that we already lived in a rich and bountiful land back home in North Carolina.
And to be sure in Chapel Hill, Carrboro, Durham, and Hillsborough, where we could easily find all these artisanal products, farmers, chefs, cheese makers, and devoted artisans. And so I began to explore the idea of putting together a week of bounty with such excursions coupled with staying at a real working farm, with cooking classes both out in the community and at CSB! And a look at what goes into getting a very tasty Carolina, on your plate!
We hope you enjoy this week and leave us inspired to find your place at the table. Perhaps with a career in the culinary world. Or perhaps just to enrich your life. So pass the plate – share – and always nourish yourself with people, verdant land and good food.
Example Itenary below:
Day One
Meet Us At CSB For Orientation!
After We’re Settled In
Food Photography Workshop: How-To Make Food Pretty As a …Picture
Hands-On Activity with Professional Photographer
Evening at CSB
Welcome Dinner
Smoked North Carolina Turkey Legs with a Miso Apricot Glaze
Grilled Zuke and Roasted Corn
Roasted Okra Butter, a Compound Butter
Summer Salad/ Charred Lime Vinaigrette
Artisanal Ginger Ale Pound Cake with Berries and Lavender Glaze
Evening at CSB
Day Two
Each Morning Unless Otherwise Noted:
Breakfast Chefs in Kitchen
Left Bank Butchery Lesson
Central Carolina Community College Sustainable Ag Program
Dinner: Cooking Class
Roast Sesame and Garlic Chicken and Tofu with Szechuan Peppercorns
Kimchi Seaweed Crackers
Coconut Panna Cotta
Evening at CSB
Day Three
Breakfast Chefs in Kitchen
Transplanting Traditions Community Farm.
Lunch at Local Restaurant
Dinner: Cooking Class
Sopa de Almendras from Andalusia, Almond and Saffron Soup
Salade Niçoise with Cumin Grilled Fish
Flourless Chocolate Cake with Orange and Basil Ganache
Evening at CSB.
Day Four
Breakfast Chefs in Kitchen
Lunch Class At CSB:
Zuppa Di Broccoletti, Soup Of Broccoli
Insalata Di Rinforzo
Market Demo – We Teach Kids!
Melon, Cuke, and Blackberry Salad with a Balsamic Reduction
Owl Prowl Canoe Trip
Evening at CSB
Day Five
Breakfast Chefs In Kitchen
Abundance Foundation in Pittsboro
Dinner:Cooking Class
Iron Chef Competition: Asia!
Red Coconut Curry Mussels
Grilled Bulgogi with Spicy Pickles
Melon and Cucumber Summer Rolls with Peanut Sauce
Watermelon, Basil, and Lemon Balm Sorbet
Evening at CSB.
Day Six
Breakfast Chefs in Kitchen
Chocolate Class at CSB
Lunch!
Grand Finale Cooking!
Aioli with Accompaniments
Remoulade and Spicy Shrimp
Roasted Fingerling Potatoes
Seasonal Salad with Herb Flowers
Berries with Whipped Cream
Thank You Dinner for Parents at CSB!
(Equal Substitutions May Be Made by C’est si Bon! Depending On Weather and/or Any Other Factors)