Sunday, June 25 – Saturday, July 1, 2017
Cost: $630 | Register
Enjoy an opportunity to taste tupelo honey, sumac drupes, and Benton’s bacon, as well as other special Southern foods, some of which we will harvest from the Folk School garden. Then we’ll set ourselves to cooking, upgrading familiar recipes such as boudin and grits, chocolate pecan pie, apricot preserves, and benne wafers. Students of all levels are welcome.
For more information on this upcoming class, please visit the John C. Campbell Folk School.