An Evening in the South of France

Come experience the flavorful food and delightful wines of the south of France at the lovely Biltmore Lake home of BA and Gary Schenk. Provencal cuisine is famous for its powerful flavors and simple, farm-to-table ingredients.  Provence’s warm, Mediterranean climate influences its cuisine:  abundant seafood, fresh produce, and aromatic herbs.   Your hosts have planned a delectable dinner of food paired with the perfect wines. Andy Hale, from Metro Wines and the Asheville School of Wines, will be there to describe the wines accompanying each course, tell us some stories about French wine making, and answer your questions. Be prepared for an evening of very special French cuisine and wines, and a great time with friends. 

Enjoy l’apertif (small pre-dinner bites to the French) with our first wine on the porch amidst the trees and birds of Biltmore Lake.  From here we move to the dining room to enjoy dinner and Andy’s extensive knowledge of wine making and its history.  Did you know that in some regions vintners are not allowed to water their grapes? Or that grape pips that pre-date the Greek and Roman inhabitants have been found throughout France?  

Our second dinner course is l’entrée (we call this course an appetizer). This will be followed by our third course, le plat principal, filets de poisson Provencal (sauteed cod filets with olives and a tomato sauce), served with fresh seasonal root vegetables and salad niçoise. Le fromage (a selection of cheeses) follows, as is customary in France. The evening will finish with le dessert and le café. 

Directions to Gary and BA Schenk’s home will be provided to participants.