In September, 2009, Chef Carmel's Farm to Plate Class took a field trip to Asheville, North Carolina. The pictures (in chronological order) tell some of the story of how the group toured and tasted.
Sunday: Tour the Biltmore Estate. Wine Tasting at Biltmore Winery
Check into Brookstone Lodge. Dinner at The Corner Kitchen with Chef/Owner Joe Scully
Monday: Old-Fashioned Pie Making with Slow Food Board Member Barbara Swell at Log Cabin Cooking
Lunch and free time in town. Tour Jamie Adger's Hickory Nut Gap Farm: Pastured pork, chicken, and beef
Dinner at Zambra with Chef/Co-Owner Adam Bannasch. Dessert at The French Broad Chocolate Lounge with Owner Dan Rattigan
Tuesday: Pick-up Take-Home Picnic from Laurey's. Tour and Tasting at Spinning Spider Creamery with Owner Chris Owen

Photos courtesy of Hospitality Department Head Patricia Agnew.