Shortly after the introductory session, Kim Sunee and the workshop attendees walked down Franklin Street to Bonne Soiree for a tasting of eclectic wines from local importer Centerba Selections. Damon Hanes, one of the Centerba founders, was on hand with captivating stories about obscure grapes and whimsical wineries. Bonne Soiree owners Tina Vaughn and chef Chip Smith complimented the wines with artisanal cheese from around the world as well as a local goat cheese souffle and an impeccable pork foie gras with pistachio and prunes.

The white flight began with a wonderfully dry Vouvray Petillant Non Dosé from the Francois Pinon in France’s Loire Valley. Its dryness is the result of the ‘non dosé’ method, in which producers refrain from introducing additional sugars during fermentation, and Damon believes this wine is a pure expression of Vouvray. From there we hopped across the border to the Spanish region of Ribera del Duero for Vina Sastre’s “Flavus,” only to return to the Loire with Le Brin de Chevre 2007 from Le Clos du Tue-Boeuf. Those familiar with the French word for goat cheese–chevre–will notice it in that wine’s name. Menu Pineau, the grape in this bottle is prevalent in the Loire Valley and gives the wine a light, bright and distinctively … goaty character.

Before moving on to the reds, Damon introduced us to a slightly effervescent, minerally Mosel Reisling from Peter Lauer. Trollies make the winery’s steep hillsides accessible and the concentration of slate and quartz in the soil make this Riesling particularly refreshing and complex when paired with buttered French blue cheese (yes, you read this correctly: bread, blue cheese, and butter).

Continuing down the list of rebel winemakers and offbeat grapes, Damon poured a Beaujolais from Fleurie whose owner was so frustrated by the French classification process that he replaced that information with a picture of his favorite horse. Its red berry notes (namely cranberry and raspberry) played beautifully with Chef Smith’s pork foie gras. Afterward, we moved to a deep purple Spanish Ribeira Sacra red called Pena do Lobo and then to Italy for an unclassified Tuscan Chiante Classico from Montesecondo.

The evening’s centerpiece, a 2005 Cabernet Franc from Clos Rougeard Saumur Champigny, again in the Loire Valley, was exquisite. Apparently the limestone on the vineyard is so moist, you can easily stick a coin in it (though once you do, it becomes the winemaker’s property). The silky, robust wine has distinct notes of coconut, leather (or tobacco, depending on who you ask) and bourbon. Spitting this wine was forbidden.

Before the final wine of the evening, a southern Spanish Sherry, Damon and Tina treated attendees to a taste of a Rioja Tempranillo, which tasted reminiscent of blueberries, spice and leather. Tina passed out warm toasted almonds to pair with the sherry, which because of its proximity to the Atlantic tasted distinctly salty and clean.

For more images of the wine tasting, please visit our Flickr page.

He started off the meal with rice porridge with fried oysters instead of crackers, using Carolina Gold rice from Anson Mills. This porridge is typical fair in China but this was one of the first times Chef Smith has served it at Crook’s Corner. With this bowl of warming, delicious goodness, we were served a slightly-sweet, slightly-spicy Pineapple-Tequila Sparkler. Along with the eponymous ingredients, the light, refreshing drink featured jalapeno and a dash of Peychaud’s bitters.

For our main course, Chef Smith produced tender, bone-in chicken tamales steamed with plantains and wrapped with big banana leaves, which he paired with fresh papaya. The recipe was inspired by (and ultimately assembled by) Rosy, a local Tamale legend, who served them curbside (before meddling health inspectors intervened).

And for dessert, Chef Smith presented a perennial favorite from Kim Sunee’s Trail of Crumbs: Almond-Saffron Cake (recipe). He paired the tender, subtle cake with homemade orange sorbet and a generous dollop of whipped cream.

Join workshop founder Kim Sunee, McIntyre’s Books founder Keebe Fitch, and an all-star cast of writers, editors, chefs, and cookbook authors for an evening of discussion about the state of food writing on October 13, 2010.

Fearrington House chef Colin Bedford will host a cocktail reception in the Fearrington House Garden Terrace from 4 p.m. to 5:30. Chef Bedford has finished writing two North American Relais & Chateaux cookbooks that are due out this fall, and he will be joined by culinary journalists from central North Carolina.

The two hour-long publishing panels will begin at 5:30 and 6:30 p.m. Keebe Fitch will moderate both panels with these confirmed attendees:

To register for the reception and panels ($35 per person), please visit McIntyre’s Books website or their EventBrite site.

Details

Workshop Schedule

Monday, October 11

• 11 a.m. ☛ Orientation
• Noon ☛ Crook’s Corner Lunch
• 2 p.m. to 3:30 ☛ Workshop
• 4 p.m. to 6 ☛ Wine Tasting at Bonne Soiree

Tuesday, October 12

• 9 a.m. to Noon ☛ Workshops
• Noon ☛ Lunch
• 2 p.m. to 4 p.m. ☛ Workshops & Exclusive Q&A With Frances Mayes
• 4 p.m. to 7:30 p.m. ☛ Publishing Panel

Wednesday, October 13

• 9 a.m. to Noon ☛ Workshops
• Noon ☛ Lunch
• 3 p.m. to 5 p.m. ☛ Workshops
• 6 p.m. ☛ Exclusive Lantern Dinner

Thursday, October 14

• 9 a.m. to Noon ☛ Workshops

Special Events!

Events marked with a ★ are open to the public. please visit our web site for advance registration.

Crook’s Corner Lunch ★

Monday, October 11 • noon

Join us for a three-course lunch at Crook’s Corner, chef and author Bill Smith will share the ins and outs of how he came to write Seasoned in the South, a book of recipes and stories, named not only a New York Times Notable, but also a Food & Wine best book. Event is open to the public for $29, excluding tax and tip. Reserve here.

Crook’s Corner • 610 W. Franklin Street, Chapel Hill

Centerba Wine Tasting at Bonne Soiree

Monday, October 11 • 4 to 6 p.m.

Bonne Soiree’s Chip Smith and Tina Vaughn are collaborating with Damon Haynes of Centerba wines to host an exclusive wine tasting and pairing. Bonne Soiree • 431 West Franklin St. • Chapel Hill, NC

Frances Mayes Book Signing ★

Tuesday, October 12 • 4 p.m.

Join us for a reception to celebrate author Frances Mayes and her newest book Every Day in Tuscany.

Fearrington House • 2000 Fearrington Village Center, Pittsboro NC

Publishing Panel at Fearrington House ★

Tuesday, October 12 • 4 to 7:30 p.m.

Fearrington House is hosting a reception open to the public including special guest Frances Mayes; cookbook authors Sara Foster and Andrea Reusing; Publishers Weekly’s Lynn Andriani; Andrea Reusing’s editor Rica Allannic of Clarkson Potter, recipe tester and author Sheri Castle; and News & Observer writer Andrea Weigl. Keebe Fitch of McIntyre’s Books will moderate the two panels that begin at 5:30. Click here to register ($29).

Fearrington House • 2000 Fearrington Village Center, Pittsboro NC

Exclusive Lantern Dinner★

Wednesday, October 13 • 6 p.m.

This multi-course family-style meal with wine pairings will be offered at a set price of $95 including tax and tip, as well as a cocktail hour with snacks beginning at 6 p.m. Call Lantern today to reserve your seat, as space is limited.

Lantern Restaurant • 423 West Franklin Street, Chapel Hill

Reservations: (919) 969-8846 (credit card required)

Click here to download the Schedule and Special Events PDF.

The $1,200 workshop fee includes the above features and events. To secure your spot, please fill out the online application and submit a 50 percent deposit.

Also, we have secured a group of rooms at The Franklin Hotel, in the heart of Chapel Hill, at a special room rate.  The Franklin Hotel’s special room rate expires September 17, so register and book your rooms today.

In addition to the week’s workshop activities, Floating Island is also hosting a number of additional events, available on an a la carte basis around the city. Some of those events include:

If you have any questions about the workshop or any of the events, please contact us and we will be glad to speak with you.