Featured in The Folk School Cookbook this lovely Fruit Focaccia is a bright and delightful surpise during the cold days of winter.
I met with chef Patrick O’Cain at his popular Asheville restaurant, Gàn Shān Station, to interview him about his upcoming class at the Folk School, The Modern Asian Kitchen. We are excited to have him return to Brasstown, April 12–18, 2020, to share his knowledge of Asian cooking. Don’t miss this opportunity to learn from a renowned and celebrated Asheville chef and immerse yourself in the cooking cultures of China, Japan, Taiwan, Korea, and beyond.Read More
Have you always been drawn to the idea of using herbs to make your own products, teas, drinks, and food? Immerse yourself in weeklong class, Shaker Herbs, Roots, Barks, and Lore, taught by herbalist Jamie Sparks during Shaker Week, November 3–9. Explore how Shakers used plants to be self-reliant and to connect to the natural world. Jamie has a lot of wisdom to share, so let’s learn a little more about her experience and what’s in store for the class.Read More
This lovely cake is perfect for Easter, May Day, or Mother’s Day, a wedding or baby shower or a spring birthday. It’s both beautiful and scrumptious and tastes like the very epitome of spring. If, for no other reason, you want to simply make it to mark the season, share it proudly and lovingly with friends and family.
We are thrilled to announce the release of our first comprehensive cookbook in over 25 years—The Folk School Cookbook: A Collection of Seasonal Favorites from John C. Campbell Folk School. Arranged by the seasons, the 336-page hardcover book features Southern Appalachian cooking as well as cuisine from other parts of the world—especially those that have helped…Read More
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 no fear! Expert baker and cake decorator, Jodi Rhoden will be here to save the (holi)day with her upcoming weekend class: Handmade Gingerbread Houses.
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 to shift gears from savory to sweet for this divine gooey treat.
Embrace your creative potential, and join us for a life-changing Folk School experience. Our 2020 Folk School Catalog is now available, and all classes are open for registration. Choose a class and come join us in Brasstown this year.
The Folk School Cookbook
We are so excited about The Folk School Cookbook. Nanette Davidson, cookbook author, meticulously collected, curated, and adapted over 200 delicious recipes. These include some of the most memorable recipes served family-style in the school’s Dining Hall and at seasonal celebrations over the decades. Bring the Folk School’s culinary traditions into your own kitchen and order your copy today!