Subscribe in a reader

Cooking

Around the World in the Folk School’s Cooking Studio

by Cory Marie Podielski on April 27, 2017

in Class Picks, Cooking

During many weeks of the year, the Folk School Cooking Studio invites students to partake in a culinary tour around the world. Come savor the tastes and textures of Japanese, Greek, French, Thai, and other cuisines. Sample heady foreign spices, and learn specialty cooking techniques from professionals skilled in each cooking style. Explore these upcoming […]

{ 0 comments }

A Gingerbread House to Call Your Own

by Cory Marie Podielski on September 1, 2016

in Cooking, Featured Classes, Featured Teacher

Are you ever inspired during the holiday season and decide to try your hand at making a gingerbread house from scratch? Annnnnd then your dreams of edible decorative glory come crashing down when your gingerbread house looks more like a shanty shack than a storybook chalet? I’ve been there, and maybe you have too. Have […]

{ 0 comments }

We are excited to have world-class chef Maggie Davidson join our team. Maggie studied at Le Cordon Bleu in Paris, specializing in pastry and baking (lucky us!). Before arriving at the Folk School, Maggie worked at prestigious restaurants and hotels throughout the country. She is also an avid fiber artist. We are happy to welcome […]

{ 10 comments }

Emily’s Mom’s Sticky Buns

by Cory Marie Podielski on May 21, 2016

in Cooking, Featured Classes

Every year, we have a sweet tooth soothing tradition in Emily Buehler’s bread baking class. On Thursday, students team up to make a special recipe: Emily’s Mom’s Sticky Buns. The beginning of the week is spent learning the basics of  breads like baguettes, sourdough loaves and whole wheat sandwich bread. By Thursday, students are happy […]

{ 1 comment }

Whole Bird Weekend with Mark Rosenstein

by Cory Marie Podielski on November 11, 2015

in Cooking, Featured Classes, Featured Teacher

Halloween weekend brought delicious dismemberment to the Folk School. Don’t panic! All the butchery occurred under the expert tutelage of Mark Rosenstein in the Cooking Studio for the class “Whole Bird Weekend,” where students learned advanced techniques for preparing duck, chicken, and turkey for maximum flavor and juiciness. Mark Rosenstein is a critically acclaimed veteran […]

{ 0 comments }