Savoring Appalachia

Susi Gott Séguret/ Photo by John Warner


Links to Recipes
Susi’s Jack Daniels-Infused Collards
Three Sisters Chowder

When asked which cuisine most typifies America, chefs are bound to tell you it stems from the South. From the luscious belly of our nation, the mountains where sweet corn is grown and the rivers where trout flashes its rainbow colors, all the way down to the Mississippi Delta, the South has a gift for capturing both our hearts and our taste buds.

If the South is the heart of America, Appalachia is the heart of the South. It has been said that to understand America, you must first understand Appalachia. Edgar Allen Poe preferred Appalachia to America as a name for a country of enterprising immigrants.

Join Susi Gott Séguret for an adventure into the soul of the Appalachian Mountains. Susi will dish out a program of stories and song, recipes, and her own fiddle playing. Whet your appetite as you savor the sweetness of the ballads and ingredients which define this region of rare history.

BIO: Susi Gott Séguret, author, chef, fiddler, forager, hails from Madison County, North Carolina, in the heart of the Blue Ridge Mountains. A Certified Culinary Professional and Certified Specialist of Wine, with a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims, Susi is the founder and director of the Seasonal School of Culinary Arts. The school convenes four times a year; in Asheville, Ithaca, Sonoma, and Paris. Susi also orchestrates a series of wine dinners known as the Asheville Wine Experience; and a series of foraging-cooking-dining events called the Appalachian Culinary Experience.

Susi has authored a quartet of books: Appalachian Appetite, Child of the Woods, Cooking with Truffles, and A Chef’s Book of Favorite Culinary Quotations.

Tuesday, October 25, 2022
7 p.m. Central Time

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