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 firstname.lastname@example.org
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.
Learn about gluten free pie baking & how to make a gluten free pie crust that is every bit as tender and flaky as the ‘regular’ sort! We will cover flour blends, techniques for mixing and rolling out gluten free crusts, how to adapt recipes to be gluten free, and how to safely bake for celiac/super gluten sensitive when you don’t have a dedicated gluten free kitchen. With our fabulous crusts we will make both savory (pumpkin/leek and sausage/kale) sweet hand pies (apple and blackberry). Price includes a snack, wine, & ingredients. Please bring your own mixing bowl.
Wed11Nov20155:30-8:30 p.m.111 Bell Rd, Asheville NC 28805
Go ahead and claim pie as your Thanksgiving feast contribution and we’ll turn you into a pie queen/king just in the nick of time. We’ll start off by crafting super flaky butter crusts for our heirloom pumpkin pies and boozy apple dumpling pies (sweetened with apple cider caramel). Barbara will make crusts from local Carolina Ground pastry flour and Annie will share how she makes her amazing Gluten-Free pie crusts. Class starts with a glass of wine and a festive healthy appetizer followed by pie making and pie eating. Bring your appetite ’cause it’s pie for dinner! A copy of Barbara’s Lost Art of Pie Making is included and each participant will take home their own 6 inch pie as well as dough to make a 9-inch pie. Email us to register today!