Food lovers can taste the delights of other countries when they participate in the North Carolina Center for Creative Retirement’s Behind-the-Scenes Tour of Asheville’s diverse ethnic foods world from 9 a.m.-3:30 p.m. Saturdays, March 2 or March 16. The seminar-on-wheels allows participants sample flavorful food and healthful choices, while meeting some top names in Asheville cuisine.

Beginning at Earth Fare, the group will wake up to the spice of life as they enjoy organic and shade-grown coffees, breakfast pastries and other natural foods. Store manager Tony Warren and chef Bobbie Jenkins will discuss America’s broadening palate. Those ideas will set the pace for the day.

At the next stop, store manager Robert Atkins will introduce the group to hundreds of choices at the Foreign Affairs Oriental Market on Tunnel Road. Later at Jae Vegan Bistro and Bar, executive chef Oso Wallman, who has worked as a chef for 20 years in 14 countries, will explore the fusion of ethnic and vegan cooking.

The day proceeds with a wine sampling hosted by Eberhard Heide in the "cave" of the Asheville Wine Market. The wine expert will serve samples to compliment the food of chef Reza Setayesh, who will cater samples that will typify his new restaurant Rezaz Mediterranean Cuisine. The chef will also demonstrate his expertise and share the process of opening his new eatery. He will illustrate his restaurant’s ideal: selecting the best of Mediterranean food from north Africa to Spain and to Turkey.

At Zambra, the day ends with the story of Hector Diaz, the successful chef who now makes it possible to walk from the Caribbean to Spain in downtown Asheville by visiting his restaurants, Salsa and Zambra. The group will test the results of combining fresh ingredients with spices and herbs in tapas.

The $60 fee covers lunch and all food and wine samples. Registration is taken on a first-received, first-served basis by calling the N.C. Center for Creative Retirement at 828/251-6140.