This past weekend, the Folk School traveled to Asheville to represent our cooking program in a Wine and Food Festival.  The annual festival, sponsored by WNC Magazine, celebrates and promotes local food sources, from wineries to restaurants and specialty food producers.  Tasting glasses and plates in hand, participants strolled through the Agricultural Center, enjoying what vendors had to offer.  The Folk School stood out, and not just because we had the most attractive booth (which we certainly did), but also because we are a school.  Few of the other vendors offered cooking classes.  As the samples of chocolate chili zucchini bread, southern cheese pennies, and smoked trout dip lured people to our booth, we familiarized them with the variety of classes the Folk School has to offer.  Participants were delighted by our fresh, colorful display of flowers and produce, all harvested by our Folk School gardeners.  Nanette Davidson was first on schedule to present a short talk on the Folk School, after which she hurried back to our booth to demonstrate how easy it is to make white gazpacho and raspberry buttermilk sorbet in a food processor, with fresh, seasonal, healthy ingredients, of course.  (See Nanette for recipes.)

Want to sign up for a cooking class at the Folk School?  Our spacious, state of the art cooking studio hosts a variety of delectable classes such as chocolate, cheese making, artisan breads, canning, hearth cooking, and food of many nationalities.  Click here for a list of our cooking classes.

Anna Shearouse
About Anna Shearouse