A report from David Dante, instructor of the Raw Foods class:

There’s something to be said about working in a kitchen all weekend long and never turning on an oven or a burner. The food aside, flip-flops come to mind. I really liked that, but what I enjoyed most was experiencing garden fresh vegetables and  incredible seafood from my favorite fish market in Western NC, Deep Blue in Hendersonville, at it’s peak and in it’s most natural state. With a little help from the dehydrator, a good blender, and some really cool “raw” products like almond butter and brown rice syrup, the “Raw Foods” class prepared everything from beet chips and scallop cievche to fruit tarts and chocolate mousse.

Preparing a raw vegetable terrine

Although buying, picking and preparing all this wonderful food with a great new group of Folk School friends is a total blast, nothing beats tasting everything and I mean everything! It seemed we never stopped eating the entire time. The best part  was that all the food we prepared was not only delicious, but it was fresh, clean and really good for us. The only fats we ate all weekend were from olive oil, nuts or avocados, yum. One of my favorite parts about teaching at the Folk School is that I always learn something from my class, and this time was no exception. The students were very excited and everyone added their own special touch, including making dolmas from grape leaves  picked from the Folk School garden and cold smoking wild salmon in the brick oven. OK, you caught me, I did turn on a piece of equipment, but I just couldn’t resist.

Beets await the dehydrator

I’ve been working in kitchens for the last 35 years and this class and style of food has opened up a whole new world of food for me and I’ve experimenting ever since I arrived back home. I can’t wait to teach this class again and I hope someday it will be offered as a week long class because there’s so much to learn.