You’ll prepare a variety of breads or fresh pasta and Robin’s famous cookies too . Of course, you’ll be able to keep or eat some goodies for yourself! Add wine and champagne to elevate the experience.
You’ll prepare a variety of breads or fresh pasta and Robin’s famous cookies too . Of course, you’ll be able to keep or eat some goodies for yourself! Add wine and champagne to elevate the experience.
The Applewood is one of the longest continuously operating bed and breakfast style hotels in Asheville having transformed from a private residence in the late 1980’s.
The house was completed in 1912 by Captain John Adams Perry who was the great nephew of brothers Commodore Oliver Hazard Perry and Commodore Matthew Galbraith Perry. The former relation defeated the British Navy on Lake Erie in the War of 1812, and the latter relation opened free trade with Japan in 1853.
In 1908, Army Captain John Adams Perry purchased the large acreage site on Cumberland Circle located on the northern edge of what is now the Montford Historic District adjacent to downtown Asheville. At the time, the cleared knoll overlooked the rolling agricultural lands stretching north along the old Buncombe Turnpike and offered a wonderful view and site for Perry’s new home.
Captain Perry hired the versatile Asheville architect William Henry Lord to design the residence. Many of the original century-old architectural house plans with changes and notations in pencil are on display throughout the house. The house was completed in 1912 and served as Captain Perry’s home until his death in 1939.
In the parlor hang two pictures (circa 1912), one showing the newly completed house and the second is a panoramic picture from the northern second floor balcony looking over the vast farmland and mountains from the north to the east, even displaying a sign advertising Cumberland Circle lots for sale. Captain Perry’s deed restriction stated that his new home must cost at least $2,500 to build, records indicate that he spent $8,000.
The New England Style Colonial Revival two-story structure is frame construction with a stone masonry foundation, cedar shake siding featuring a pediment entrance supported on Doric columns and flanking porches. The main level of the Manor consists of a large entry hall from front to back, parlor, living room, formal dining room, butler’s pantry, half bath, kitchen and basement stairs.
There are fireplaces in the parlor, living room and dining room. The second level consists of a large hallway, built-in linen storage cabinets, stairs to the third level, and four of our 6 guest rooms (Granny Smith, Northern Spy, York Imperial and MacIntosh) each with its private bathroom. There are fireplaces and balconies for all rooms except the Northern Spy on the second level. The third level consists of the large one room Winesap Suite with a luxury bath and sitting area. The house is approximately 6,000 square feet.
Bread Making class is offered by Rick's Cooking School. During each class, we take your recipes or mine to the next level. You will finish the class with the confidence to entertain and cook for your family and friends and, more importantly, you’ll be able to use these skills for a lifetime.
Breads of India class is offered by Ranjana's Indian Cooking Class. Ranjana's Indian vegetarian Indian coooking classes are hands-on, informative and interactive. Each three-hour class is followed by a nine-course sit down meal. All classes are in the comfort of her home.
You can make your kitchen the bakery next door and never purchase store bread again! During this 2 day series, our Pastry Chefs will offer you the foundations you “knead” to know how to transform lean and enriched dough into delicious loaves.
Kitchen on Fire hosts award-winning bread baker and author Michael Kalanty for this hands-on class designed to take your bread baking skills to a new level of consistency and success. Chef will demonstrate how the lean bread family uses a consistent set of techniques, times, and temperatures.
In this workshop, you can look forward to a fun, hands-on session going over everything you ever wanted to know about using and maintaining a wild-yeast, naturally fermented sourdough starter.
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