Sunday, Sep 25 – Friday, Sep 30, 2016
Cost: $564 | Register
Gather to cook, sing, discuss, and study all things Appalachian. Cooks in the Southern Appalachian use many special ingredients, including persimmons, black walnuts, sorghum molasses, beechnuts, smoked ham hocks, and paw paws. With these plus apples, corn, cabbage, and sweet potatoes, we’ll recreate a nuanced mountain fare as we prepare chicken and slick “sinker” dumplings, black walnut vinaigrette, dried apple stack cakes, candied apples, and more. All levels welcome.
For more information on this upcoming class, please visit the John C. Campbell Folk School.