Cooking Class Series

The Museum is delighted to present a series of cooking classes this season in conjunction with the Farm to Table: American Silver exhibition. For each class, required materials will be provided unless specified in class details. Each class size is limited and advanced registration is required. Call 828.253.3227 or purchase online using links below.

“From Field to Fork” (Vegetarian) with Michael Gentry of Everyone Cooks

This class is now sold out.

Sunday, June 15, 2:00 p.m. to 6:00 p.m.
Location: The Garden Cabin of Warren Wilson College, 701 Warren Wilson Rd, Swannanoa, NC

Vegetarian chef Michael Gentry (aka The Sustainable Gourmet), will present an afternoon experience of learning and cooking. The class will start with a garden tour and nature walk through Warren Wilson’s greenhouses and gardens. Then Chef Michael will teach participants to prepare (and eat!) a gourmet vegetarian family-style meal, using in-season garden and wild harvest ingredients. Vegan & gluten free options are included. There will also be live music and a Meade Tasting, where you can listen to local musicians play while sipping the Ancients’ ambrosia with honey, wild & medicinal herbs. Reservation deadline is Sunday, June 8.

“Small Plates” with Arlene Cotler of Arlene Cotler Catering

This class is now sold out.

Thursday, July 17, 5:30 – 8:30 p.m.
Location: 555 Lakeshore Drive, Asheville, NC

In this intimate cooking class, you will learn how to fill the evening with great food – small plates that you can keep presenting throughout your party. Some examples of the small plates we will be preparing may include, Corn Chowder en demi tasse, Pickled Shrimp on Rye Croutons, New Mexico BarBQ Baby Back Riblets, Sesame Seared Tuna on Wonton Crisps, Panisse (chickpea fries) with Minty Yogurt Sauce, Pea Pesto Crostini, and Chocolate Truffles. This class is full participation so bring an apron or wear old clothes. We will enjoy the fruits of labor with wine at the end of the evening.  Reservation deadline is Thursday, July 3.