The museum will present several programs in conjunction with the Farm to Table: American Silver exhibit, including an opening reception and a cooking class series. For cooking classes, required materials will be provided unless specified in class details. Class sizes are limited and advanced registration is required. To register, contact the museum’s front desk at 253-3227 or visit ashevilleart.org. A full list of programs is available at ashevilleart.org/farmtotable/.
Cooking class series:
From Field to Fork: Vegetarian Cooking with Michael Gentry: 2-6 p.m. Sunday, June 15, at the Garden Cabin at Warren Wilson College, 701 Swannanoa River Road, Swannanoa. Class includes a garden tour, nature walk, live music and a mead tasting. Cost is $40 for museum members, $50 for nonmembers. Deadline for reservations is June 8.
Small Plates: 5:30-8:30 p.m. Thursday, July 17, 555 Lakeshore Drive, Asheville. Arlene Cotler of Arlene Cotler Catering will present a class on preparing small plates for parties. Participants will enjoy the dishes prepared during the class with wine at the end of the evening. Cost is $75 for museum members, $85 for nonmembers. Deadline for reservations is July 3.
Back to Basics Cooking for Parent and Child: 4-7 p.m. Tuesday, Aug. 12, Rhubarb, 7 S.W. Pack Square, Asheville. Rhubarb chef John Fleer and his sixth-grade son, Justin, will lead participants in making a summer Italian family menu to be served at the end of class to parents by their children. Cost is $60 per parent/child pair for museum members, $70 oper pair for nonmembers. Deadline for reservations is Aug. 1.