Here are all Barbara’s upcoming cooking classes. Please use the form below if you’d like to sign up for a class!
Log Cabin Cooking Classes
There are two kinds of pickled that I can think of and one’s just as good as the other, so let’s just do both! To start, we’ll create southern mountain end-of-garden chow-chow and crunchy, 5-day fermented sauerkraut. We’ll make fixins to go with like seasonal greens, local heirloom cornmeal dumplings and 4 varieties of southern field peas slow simmered with smoky Benton’s bacon from over in Knoxville. For dessert, it’s boozy roasted peach ice cream with summer berries. You’ll each make a bottle of peach brandy liqueur to take home … ready to warm your innards when the cold weather arrives. As always, we will share our meal under the stars by lantern light. Read more about southern peas in my blog post here.
To register: contact email@example.com
Get your picnic basket ready for a movable feast filled summer! We'll pick fresh produce from the cabin garden to create an easy and festive forest banquet on a portable tin can rocket stove.
Instructor: Barbara Swell
Wed12Nov20145-8 pm111 Bell Rd, Asheville NC 28805
Learn to cook a seasonal meal on a vintage wood-fired cookstove! We will make stone ground polenta, 'fagioli al fiasco', sausages simmered in a red wine sauce, grilled fall greens, and a candy roaster pumpkin pie, accompanied by robust mountain wines. Limited space available, class will be gluten free. Taught by mother & daughter team Barbara Swell and Annie Erbsen De Bacco. $45.
Learn to make homemade artisan cheeses using local cow's milk. We'll make fresh mozzarella, ricotta, & fromage blanc, followed by a wine & cheese tasting paired with seasonal jams and veggies. $50, Instructor: Annie Erbsen De Bacco
By the time we posted the farmhouse cheese-making class, it was nearly full. So if you missed it, don’t despair … we’re doing it again …. sort of. For this class, we’ll be making fromage blanc, a local cow’s milk cheese that can be enjoyed with fresh herbs, nuts, or other adornments or aged a bit until it’s sliceable. Garlic salts make a fabulous gift packaged in tiny class jars. The problem with these is that come February, your friends will have used up their salts and you’ll have to make them more! We’ll make herbed Tuscan garlic salt and a spicy garlic/local ginger/chili pepper salt. A couple of winter jams (orange/cranberry/walnut as well as a red onion jam) and beautiful mulling spice packets and you’re ready for anything. And of course, we can’t work on an empty stomach …mulled wine made from our homemade mulling spice packets, a hearty soup and crackers with our fresh cheese will join the party. This class will be held in Barbara’s 1880’s Haw Creek home. $50, limited to 10 people.