Cooking classes, home brewing & more around Asheville

by Dryridgeinn on August 16, 2014

Beer

FREE BEER TASTING: 5-7 p.m. Fridays, Hops & Vines, 797 Haywood Road, Asheville. www.hopsandvines.net or 252-5275.

CRAFT BEER FAIRE: Aug. 16, 1-5 p.m., American Legion, 171 Legion Drive, Waynesville. Music, food, homebrew and educational displays. Classes presented by area craft and homebrew experts. VIP entrance at noon. $35, VIP $45. www.waynesvillebeer.com or 456-8691.

HOMEBREW CLASS: Aug. 17, 11 a.m.-4 p.m., Hops & Vines, 797 Haywood Road, Asheville. All grain/advanced class. For those already familiar with extract brewing and who want to advance their skills. $50 in advance to ensure your spot. All classes include a bottling class two weeks following the class date from 11 a.m.-noon. You keep a six pack of the beer we brew. 252-5275 or www.hopsandvines.net.

HOMEBREW BEGINNERS CLASS: Aug. 31, noon-4 p.m., Hops & Vines, 797 Haywood Road, Asheville. We’ll be brewing a fall brown ale. $45 in advance. To register, call 252-5275, e-mail info@hopsandvines.net or visit www.hopsandvines.net.

HOMEBREW NIGHT: Sept. 4, 4:30-7:30 p.m., Hops & Vines, 797 Haywood Road, Asheville.Every first Thursday. Brewers: bring in a few bottles of your beer, mead, or cider to share. Homebrew is not required to attend, just an interest and an open mind. www.hopsandvines.net or 252-5275.

Coffee Tasting

COFFEE CUPPING: 10 a.m. Fridays, Counter Culture Coffee, 77 Broadway St., Asheville. Learn to evaluate coffee aroma and flavor. Free. 252-5522 or https://counterculturecoffee.com/training-centers/asheville.

Cooking Classes

FOOD PRESERVATION CLASS: Aug. 13, 10 a.m., The Community Kitchen, 98 Pisgah Drive, Canton. Learn to can and preserve the harvest from your garden with Extension Agent Julie Sawyer. A free Giving Garden program. 648-0014.

NATURALLY LEAVENED BREADS: Aug. 13, 6-9 p.m., Dough, 372 Merrimon Ave., Asheville. Head baker Jessie Floyd will demonstrate mixing sourdough and discuss the process the dough goes through. Taste different types of breads and receive recipes. Every person will make their own starter to take home with “feeding” instructions. $55. www.doughasheville.com.

CANNING FRUIT: Aug. 14, 5:30-8:30 p.m., Senior Resource Center, 81 Elmwood Way, Waynesville. Learn to can fruit with hot water bath. Class presents research based information on safely canning fruit. $14. All supplies provided. haywood.ces.ncsu.edu or 452-2370.

CROISSANTS: Aug. 14-15, 6-8:30 p.m., Dough, 372 Merrimon Ave., Asheville. Master the classic techniques to making the king of all pastries. Make classic croissants, pain au chocolat, almond croissant. $80. www.doughasheville.com.

“TASTY, HEALTHY & SIMPLE” CLASS: Aug. 14, 6:30-8 p.m., BLVP Health Educational Center, 5587 Hendersonville Road, Fletcher. Held every second Thursday. 215-0611.

FRENCH MACARONS: Aug. 16, 5-7:30 p.m., Dough, 372 Merrimon Ave., Asheville. Learn to make these colorful (and gluten-free) confections. Chef Ali will demonstrate techniques. $55. www.doughasheville.com.

SWEET & SAVORY RUSTIC TARTS: Aug. 19, 6-8:30 p.m., Dough. Learn the basics for making tart dough from scratch including techniques for rolling the dough and cooking the perfect tart. Create your own blueberry crostata to take home. $55. www.doughasheville.com.

VEGETARIAN COOKING CLASSES: 6-8 p.m. Tuesdays, Sherrill Center at UNC-Asheville, 1 University Heights. Learn to create sumptuous vegetarian meals every Tuesday. All skill levels welcome. $25 includes cooked meals. Call Michael Gentry at 273-6542 for a reservation. Look for Everyone Cooks on Facebook.com.

SOUTHERN COMFORT: Aug. 21, 6-8:30 p.m., Dough, 372 Merrimon Ave., Asheville. Make fried green tomatoes with horseradish sauce, Southern tuna cornbread cake, sweet tea brined fried chicken and waffles. $60. www.doughasheville.com.

SUSHI 101: Aug. 22, 6-8:30 p.m., Dough. Learn basic sushi rolling techniques as well as how to make the perfect sushi rice. You get to eat everything you create plus sample everything that Chef Jeff makes in the teaching process. $60. www.doughasheville.com.

ADVANCED GRILLING: Aug. 23, 5-7:30 p.m., Dough. Chef Matt will show you how to work with lobster and salmon on the grill. Prepping and grilling along with making sauces. Also cooking techniques for grilling, smoking, and mopping your meat. $65. www.doughasheville.com.

EVERYTHING EGGS: Aug. 23, 9-11:30 a.m., Dough. If you’re tired of the classic scrambled egg, this class is for you. From cracking to coddling, Chef Jeff will teach you all about the fine art of cooking eggs. $55. www.doughasheville.com.

STROMBOLI & CALZONE: Aug. 26, 6-8:30 p.m., Dough. Learn to make pizza dough, fresh mozzarella, and marinara sauce. Chef Daniel will teach you how to craft your own stromboli or calzone to enjoy during class. $55. www.doughasheville.com.

CREAM PUFFS & ECLAIRS: Aug. 27, 6-8:30 p.m., Dough. Learn the method for making Pate a Choux (pronounced paht-ah-SHOO), a versatile puff batter used to create light, fluffy pastries. Practice piping techniques for the choux paste, and learn to bake and finish eclairs and cream puffs. $55. www.doughasheville.com.

HEALTHY COOKING: Aug. 28, 6-8:30 p.m., Dough. Chef Matt will teach some hearty yet healthy recipes to enjoy for the summer. $60. www.doughasheville.com.

BISCUITS & SCONES: Aug. 30, 9-11:30 a.m., Dough. Chef Heather teaches “The Biscuit Method” for making the quintessential Southern buttermilk biscuit and chocolate cherry scones. Learn to properly cut your biscuits and scones and how to get the most rise out of your baked goods. Take home a bag of goodies. $55. www.doughasheville.com.

PUFF PASTRY: Aug. 30-31 at Dough. 2-4 p.m. Aug. 30 and 1-3 p.m. Aug. 31. Learn to make classic, inverted, and quick. With your puff pastry dough you will make tarts and cookies. The rest of your dough will go home with you. $80. www.doughasheville.com.

Drink

CIDER & CHEESE PAIRING: Aug. 18, 5:30 p.m., The Cheese Store of Asheville at The Weinhaus, 86 Patton Ave., Asheville. Four ciders paired with four cheeses. Co-hosted by Urban Orchard. $15. We’ll also go on a tour of the cidery at 210 Haywood Road. www.csasheville.com/#!events/cy51 or 484-1586.

SAKE EDUCATION CLASS & TASTING: 6:30 p.m. Tuesdays, Blue Kudzu Sake Company, 372 Depot St., Asheville. Learn history of sake, brewing, traditions, styles, and more. Followed with tasting flight and tapas/small plates. Reservations required. $35. 350-7790 or www.bluekudzusake.com.

MAGIC DRINKS: Super Natural Sodas & Fermented Brews: Sept. 5, 9 a.m.-12:30 p.m., The Garden Cabin at Warren Wilson College, 701 Warren Wilson Road, Swannanoa. Explore nourishing super tonics and learn to make them easily at home for refreshment and health. We’ll cover kombucha, jun, water kefir, beet kvass and natural sodas. Hands-on, lecture, plant walk, tasting. $40. Contact Jenn Cloke at 707-5000 or visit www.organicgrowersschool.org/events/harvest-conference/pre-conference-workshops/.

Food

ASHEVILLE MUSHROOM CLUB: Aug. 13, 7 p.m., WNC Nature Center, 75 Gashes Creek Road, Asheville. Meets every second Wednesday. Learn about and collect all kinds of fungi and eat edible mushrooms. Hear from experts. We conduct a number of field trips around WNC. Some are day trips while others are camping adventures. www.ashevillemushroomclub.com.

WILD MUSHROOM WALK: Aug. 15 and 29 and Sept. 5 and 19, 10 a.m., Chimney Rock Park. Meet at Grady’s Den. Identify and learn about a dozen or so of the most common mushrooms of more than 1,000 species that could be growing in WNC. Collecting or removing mushrooms and plants from Chimney Rock and all N.C. State Parks is not allowed without a permit. Included with park admission. www.chimneyrockpark.com.

“DRINK THE HARVEST” BOOK SIGNING: Aug. 17, 3-5 p.m., Metro Wines, 169 Charlotte St., Asheville. Meet Nan K. Chase and DeNeice Guest, authors of “Drink the Harvest,” for a reception and book signing. Preserving the harvest doesn’t have to stop with jam and pickles. Many fruits, vegetables, and herbs can be made into beverages. “Drink the Harvest” shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year. 575-9525 or www.metrowinesasheville.com.

MOUNTAINS TO SEA MARKET SUPPER: Aug. 19, 7 p.m., The Hub, 278 Haywood Road, Asheville. Featuring chefs Eric Kang and Dan Silo of The Admiral. Live music by members of Gypsy Swingers. Craft beer provided by Wedge Brewery and New Belgium Brewing. $30. Tickets can be purchased 3:30-6:30 p.m. at West Asheville Tailgate Market/Villagers, 278 Haywood Road, westashevilletailgate.brownpapertickets.com or westashevilletailgatemarket.com.

FOOD CRAWL: Buy Haywood’s “Uniquely Local Food Crawl”: Aug. 21-24 and Aug. 28-31, downtown Waynesville and surrounding area. Participating farm to table partners create specialty menu items featuring fresh flavors from innovative small plates to home grown libations. The event will crisscross Haywood County. $3-$35. www.buyhaywood.com/uniquely-local-food-crawl.

WILD FORAGING WEEKEND: Aug. 23-24, Living Web Farms, 1057 North Mills River Road, Mills River. Learn about living from the wild. Forage for plants and fungi, do some fishing, cook up a wild foods feast. You can camp out on the farm overnight. $35/day or $50/weekend suggested donation. Contact Meredith McKissick at 891-4497 or visit www.livingwebfarms.org/wild-foraging-weekend/4585766738.

WILD ABUNDANCE: Reliance on the Foods Around Us: Sept. 5, 2-5:30 p.m., The Garden Cabin at Warren Wilson College, 701 Warren Wilson Road, Swannanoa. Learn to identify, harvest, prepare, and preserve wild foods and reclaim the hunter and gatherer within. Lecture, slide show, hands-on, plant walk. $40. Contact Jenn Cloke at 707-5000 or visit www.organicgrowersschool.org/events/harvest-conference/pre-conference-workshops/.

WILD MUSHROOMS, A Magical Mystery Tour: Sept. 5, 9 a.m.-noon, The Garden Cabin at Warren Wilson College, 701 Warren Wilson Road, Swannanoa. Begin to learn how to safely identify, appreciate, and maybe even eat nature’s “extreme cuisine.” Enjoy a lesson in “find dining” as Asheville’s stand-up mycomedian separates fungal fact from fiction. The walk will be short and easy. All ages welcome. $40. Contact Jenn Cloke at 707-5000 or visit www.organicgrowersschool.org/events/harvest-conference/pre-conference-workshops/.

CELEBRITY CHEF TOUR DINNER: Sept. 10, 6-9 p.m., Market Place Restaurant, 20 Wall St., Asheville. The James Beard Foundation Celebrity Chef Tour features six chefs: Ashley Christensen, Anthony Lamas, Dan Rattigan, Elliot Moss, celebrity mixologist Sara Strom, and host chef William Dissen. Cocktail reception precedes five-course dinner. $175. Tickets at www.celebritycheftour.com.

Food Festival

ASHEVILLE WINE & FOOD FESTIVAL-SWEET: Aug. 22, 8-10 p.m., Grove Arcade, 1 Page Ave., Asheville. An evening of delicious decadence, featuring sips and samples of desserts and confections, sparkling and dessert wines, and specialty cocktails and spirits. Live music and shops. $45. http://ashevillewineandfood.com/sweet or 777-8916.

ASHEVILLE WINE & FOOD FESTIVAL-GRAND TASTING: Aug. 23, 1-5 p.m., U.S. Cellular Center, 87 Haywood St., Asheville. Wine, beer, food, samples of local artisan food products. Also Asheville Scene chef competition, wine judging competition, culinary demonstrations. General admission $55, VIP $70, providing access at noon. www.ashevillewineandfood.com or 777-8916.

CHEROKEE BBQ & BLUEGRASS THROWDOWN: Sept. 5, 11 a.m.-7 p.m., Cherokee Indian Fairgrounds, 512 Tsali Blvd., Cherokee. The Qualla Boundary has long been home to a host of barbecue lovers, purveyors, and enthusiasts. If you share our love of all meats grilled, pulled, and smoked, join us. $10. 800-438-1601.

Wine Dinner

WINE DINNER: Aug. 13, 7 p.m., Curate, 11 Biltmore Ave., Asheville. $75 all inclusive. Call The Weinhaus at 254-6453 for reservations.

WINE DINNER: Aug. 14, 7 p.m., Classic Wineseller, 20 Church St., Waynesville. With Steve Reynolds, owner and winemaker of Reynolds Family Winery. Five course dinner. $55 plus tax and gratuity. For reservations, call 452-6000 or e-mail info@classicwineseller.com.

BILTMORE COTTAGE WINE DINNER: Sept. 5, 5-9 p.m., Biltmore Estate, Asheville. Enjoy canapes and sparkling wine upon arrival, followed by six course dinner in outdoor setting behind historic market gardener’s cottage. Accompanied by live music. Each course paired with a select Biltmore wine. $174 plus tax and gratuity. Call 866-208-9514 to reserve. www.biltmore.com.

Wine Tasting

BLIND TASTING LEAGUE: Aug. 13, 6:30-7:30 p.m., Metro Wines, 169 Charlotte St., Asheville. Learn the secrets of the sommelier. No experience necessary. $15. Contact Andy Hale at 575-9525 or visit www.blindtastingleague.com.

“WEST COAST USA”: Aug. 21, 7 p.m., Asheville Wine Market, 65 Biltmore Ave., Asheville. Wines geared for summer pleasure. Light hors d’oeuvres served. $25. www.ashevillewine.com or 253-0060.

WINE & CHEESE PAIRING: Aug. 28, 5:30 p.m., Biltmore Estate, Asheville. In the champagne cellar at the winery in Antler Hill Village. The Cheese Store of Asheville partners with Biltmore Wines for an evening of perfect pairings. $20. Advance registration required. Visit http://biltmorecheesewine.bpt.me/ or call 225-6398.

“THE SOUTH OF FRANCE”: Aug. 29, 5:30-7:30 p.m., The Weinhaus, 86 Patton Ave., Asheville. Provence, Languedoc, Roussillon are some of the wine regions in the south of France. Sample four that honor the wealth of wines surrounding the Mediterranean. $10. Gourmet light fare available from The Cheese Store of Asheville for an additional $5. 254-6453.

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