Louisiana-style cooking combines elements from West African, French, Spanish, and Native American cuisines and pairs them with ingredients readily available in the American South-resources like rice, okra, and crawfish. Explore the flavors and techniques used in traditional dishes. Learn to brown meat, whisk up a roux, make gravy, and prepare gumbo. If time and weather allow, we may also do some outdoor cooking in the traditional Louisiana style. $

During the height of the growing season, your gorgeous produce shouldn't go to waste! Learn to preserve fresh summer foods for a taste of sunshine in the winter months. Develop skills in canning, dehydrating, and fermenting using a variety of fresh produce from the Folk School garden and meats from local farms. Be prepared to take home many jars of preserved delights to share with family and friends. $

From dill to bread and butter, carrots to peaches, there’s a pickle for everyone! Learn to prepare quick pickle recipes for immediate gratification and also explore longer fermentation processes that create complex, tangy flavors. Examine the role of salt, vinegar, and other ingredients in food preservation. By the end of class, you’ll have the skills and confidence to create a variety of delicious and safely preserved pickled fruits and vegetables.

Food connects us with events, cultures, friends, and family like nothing else. In this journaling class, document your food memories by way of prompts, flavors, and recipes. Some hands-on cooking will be incorporated for inspiration. Techniques such as memory mapping and collage may also be used. Return home with a food journaling routine.

Shake up your menus with tips and techniques sure to rekindle your love of cooking. Travel the culinary world exploring a host of new recipes and practice the skills needed to recreate them perfectly at home. Cook up Mediterranean favorites like easy risotto, savory Spanish tapas, 3-ingredient chocolate mascarpone creams, and colorful Greek feta appetizers. Friends and family will rave over these flavor-filled meals and you will gain confidence in your creative abilities. All levels welcome! $

Delve into the recipes, ingredients, methods, and techniques for making delicious, time-honored dumplings from around the world. From Italian ravioli and Indian samosas to Japanese gyoza, Jewish kreplach, Mexican empanadas, and more, discover the worldwide allure of tasty bites wrapped in dough. All levels welcome. $ 

Scandinavian wood carvers commonly use long-bladed knives to carve and decorate butter spreaders, spatulas, and cooking spoons. Carvers throughout the region have perfected over two dozen different knife techniques for removing wood chips with efficiency and precision. Learn and practice these knife skills while making utensils for your home, then use those utensils to prepare delicious Norwegian waffles garnished with fresh greens, sour cream, ham, and lingonberry jam. All levels welcome.

Make delicious holiday breads from around the world–stollen, panettone, braided breads, and more. Survey a wide variety of techniques and traditions involving sourdough and whole grains. We'll highlight local flours and grains from two North Carolina mills–Lindley Mills and Carolina Ground–and experiment with a small home mill to produce fresh flour. All are welcome, though some basic baking experience is helpful.

There’s nothing like a fresh-out-of-the-oven bagel or bialy. No need to travel to New York to get one! Learn essential techniques–preferments, kneading, shaping, boiling, baking–to achieve the best flavor and chewy texture of these iconic breads. Customize the recipes to your preferences, experiment with flavors, and whip up tasty schmears to enjoy with your creations. Whether you’re a beginner or seasoned baker, you’ll gain the know-how to make fresh bagels and bialys anytime.

Learn about fall wild foods and herbal traditions of Southern Appalachia with an herbalist and author/nutritionist/forager as your instructors. Explore trails on the Folk School campus and learn how to safely, ethically, and sustainably wild-harvest botanicals that can be used for both food and wellness. All levels welcome!

Gain the hands-on experience and confidence you need to brew your own high-quality, craft beer at home. Explore the many different styles of beer through tasting and discussion, then try your hand at brewing batches of one, five, and 10 gallons using partial extract and all-grain methods. Learn about equipment options, proper sanitation techniques, yeast handling, and how to bottle and keg beer. Smell the hops, nibble the grains, and taste the adjuncts that make up great beer recipes.

Home bakers–if you desire a deeper understanding of bread making and improved techniques, join us to fully examine each step of the process. Start with a basic white dough and explore bread science, preferments (including sourdough starter) and recipe structure, mixing, fermentation/rising, shaping, proofing, and baking. Use these essential steps on new doughs such as a wet ciabatta or whole wheat. All levels welcome; some kitchen experience is highly recommended.

Using a sourdough starter to create delicious and healthful baked goods is easier than you think. Learn to make beautiful loaves, fougasse, and fragrant cinnamon rolls. Delve beyond bread to create luscious fruited stollen, cardamom buns, and Danish pastry and make jam and pear mincemeat to jar and take home. Enjoy the glow of the wood fired oven while making something wonderful for family and friends. Beginners welcome, but some baking experience is helpful. $