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Susi and Mark first met in Italy, where both had traveled for the 2006 Salone del Gusto. They have since formed a friendship based on a mutual passion for food (particularly truffles!) and celebration and the transmission of that passion to others. This unique conversation is sure to make you want to fire up your oven, scan your backyard for the freshest most local ingredients, and perhaps even splurge in a truffle or two, even if it is only once in your life!
Susi Gott Séguret, CCP, CSW, hails from the depths of Appalachia in Madison County North Carolina but honed her culinary skills in France, where she resided for over 20 years, earning a diploma in Gastronomy and Taste from the Cordon Bleu and the Université de Reims while restoring a centuries-old stone barn, raising a family, and presenting Appalachian music to a European audience. Director of the Seasonal School of Culinary Arts as well as the Asheville Wine Experience, Asheville Truffle Experience, and Appalachian Culinary Experience, Susi has authored several books including Appalachian Appetite: Recipes from the Heart of America, Child of the Woods: An Appalachian Odyssey, and Cooking with Truffles: A Chef’s Guide. Passionate about elements of taste and style, and how they extend from our palate into our daily lives, Susi strives to blend food, music, words, and images into a tapestry for the senses, which she shares generously with all who cross her path.
Dr. Tom Michaels, a plant pathologist with a doctorate in mycology, has brought the elusive Tuber melanosporum, grown in the unlikely hills of East Tennessee, to chefs such as Daniel Boulud and other high profile players in New York, Atlanta, Boston, and even Paris. He has been featured in The New York Times, The Wall Street Journal, and Gentleman’s Quarterly, among other notable publications. While his personal production has—at time of writing—wound down to a whisper, he continues to make discoveries, consult, and experiment with growing techniques that will transform the world of truffles as we know it.
Mark Rosenstein, father of the farm to table restaurant approach in Western North Carolina, is a chef, innovator, and author (In Praise of Apples, Lark Books, 1996), always on the leading edge of the next best thing to serve humanity. With 50 years in the restaurant business since opening The Frog & Owl Café outside Highlands, NC in 1972, and his flagship restaurant The Market Place in Asheville in 1979, he has actively fostered the link between grower, chef and diner at a time when the concept had not yet hit the mainstream. In the dozen years since passing The Market Place on to William Dissen, he has spearheaded “Go Kitchen Ready”, a teaching program aimed at lifting people trapped by poverty to self-sufficiency through culinary skills, played an instrumental role in designing the avant-garde Smoky Park Supper Club, and is currently working with a team at the Southside Kitchen, collaborating with "We Give A Share" to provide meals to people facing food insecurity. Mark considers this "Community Supported Community" project to be the most important work of his career thus far.
This book is currently on backorder. Please call or email for availability.