John C Campbell Folk School Culinary Collaboration From the Mountains to the Sea - Southern France to Italy

September 1, 2012 Time: 6:00 p.m. $65 per person; $120 for couples; $450 for tables of 8 Location: Olive Dame Campbell Dining Hall               Culinary Collaboration: From the Mountains to the Sea - Southern France to Italy Join us for Culinary Collaboration: From the Mountains to the Sea- Southern France to Italy. Spend an evening celebrating the talents of our cooking instructors. Artistic food design, ambiance, and savory culinary delights make for a fun and memorable dining experience. Participating chefs include: Nanette Davidson, Carla Owen, Barbara Swell, Susan Hutchinson, Martha Vining, Tony Pisconeri, Penny & David Prichard, and Steve Cipriano. Here's a preview of the menu: STARTER Wood-fired Pizzetti with Three Flavors: Tapenade, Pesto and Roasted Red Pepper by Carla Owen Antipasti Mini Caprese Insalta with Accompaniments Handmade Mozzarella by Susan Hutchinson with plate by Martha Vining PRIMI Seafood Risotto by Penny Pritchard, assisted by Steve Cipriano SECONDI Involtini di Pollo Chicken, stuffed with Prosciutto and Sage by Steve Cipriano CONTORNI Parmigiana di Melanzane (as Vegetarian Alternative) Polenta Spinach with lemon and garlic All contorni by Toni Pisconeri DOLCE by Barbara Swell Wine is provided and included in the ticket price. Wines are paired to compliment each course. A limited amount of tickets may still be available in the Folk School CraftShop. Please stop by or call the shop at 1-800-365-5724 for additional information.

Handmade Pasta Workshop this Saturday Register NOW to reserve you place in the class

Handmade Pasta - group class

Next Class - Saturday - August 25 / 9:30am – 2:30pm

This class explores the methods and techniques of making handmade pasta dough and forming that dough into various pasta products to achieve more consistent, artesian/professional results.

Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making artesian style, pasta dough and pasta in your home kitchen. We will explore spaghetti, fettuccini, ravioli, lasagna, tortellini, and tagliatelle to name a few.
This class covers the basics of the following topics:

• Ingredients for Pasta Making
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the delicious pasta we make.
5 Hour Workshop / 9:30am-2:30pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies

These classes fill up fast so enroll today to save your place.

Pisconeri Studio | Culinary Workshops

www.pisconeri.com

I Will Be Teaching A Week of Asian Cuisine at John C Campbell Folk School

Today I will be starting a week long adventure into Asian Cusine at the John C Campbell Folk School in Brasstown, North Carolina. I will be teaching a fun collection of artistic cuisine from China, Japan, Thailand, Viet Nam, Indonesia and more.

The welcoming red door lets me know that I am home and in store for a great week of fun and fellowship. A week at the JCCFS is like going back to a simpler time. Non competitive learning experiences allow for great creativity and a lot of fun.

Inside the Keith House Living Room and Library you can relax with a good book, a cup of coffee and meet many new friends. You can certainly create long time friendships with the great people that fill Keith Hall during the week.

A view of the country side and valley the tucks the JCCFS into another time and place. Rustic buildings, gardens, orchards, trails, studios all running at a much slower pace. This is a place for people with a high pressure lifestyle to truly decompress.

Rocking chairs on the back porch of the Keith House. A Great place to welcome the new morning with a hot cup of coffee, or end the day in the late afternoon overlooking the mountains.

Classes will start this evening.I will post more updates and photos throughout the week. You can visit the JCCFS website at www.folkschool.com.

CULINARY WORKSHOPS - 2012

The Culinary Workshops are Method and Technique based so students learn the basic fundamentals of the cooking and baking process.

HANDMADE PASTA

Handmade Pasta - group class

Next Class - Saturday - August 25 / 9:30am – 2:30pm

This class explores the methods and techniques of making handmade pasta dough and forming that dough into various pasta products to achieve more consistent, artesian/professional results.

Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making artesian style, pasta dough and pasta in your home kitchen. We will explore spaghetti, fettuccini, ravioli, lasagna, tortellini, and tagliatelle to name a few.
This class covers the basics of the following topics:

• Ingredients for Pasta Making
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the delicious pasta we make.
5 Hour Workshop / 9:30am-2:30pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies

These classes fill up fast so enroll today to save your place.
Location: Jasper, Georgia (exact location will be sent after registration)

Register Now

PIZZA

Pizza - group class

Saturday - September 22 / 9:30am – 2:30pm
This class explores the methods and techniques of making fantastic pizza dough and forming that dough into various pizza products to achieve more consistent, artesian/professional results.
Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making artesian style, pizza, calzone, stromboli, and focaccia in your home kitchen.
This class covers the basics of the following topics:

• Ingredients for Pizza Baking
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the pizza, calzone, stromboli and focaccia we bake.
5 Hour Workshop / 9:30am-2:30pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies
These classes fill up fast so enroll today to save your place.
Location: Jasper, Georgia (exact location will be sent after registration)

Register Now

COOK HEALTHY

Cook Healthy - group class

Saturday - October 6 / 9:30am – 2:30pm
Are you on a diet, or do you just want to prepare food that is healthy, delicious and gourmet? This workshop brings fresh food from the farm to the table. We will explore exciting and delicious recipes and techniques for preparing health conscious dishes and menus. No more boring and bland diets. You can be eating healthy and still indulge in full flavor, filling and satisfying food. Healthy organic vegetables, meats, fruit, raw food preparation, herbs, spices are more will be featured in this workshop.
This class covers the basics of the following topics:

• Ingredients
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the healthy meal we make.
5 Hour Workshop / 9:30am-2:30pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies
These classes fill up fast so enroll today to save your place.
Location: Jasper, Georgia (exact location will be sent after registration)
Register Now

SOUP

SOUP - group class

Next Class TBA/ 10:00am – 2:00pm
This class explores the methods and techniques of making delicious SOUPS.
Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making delicious soups in your home kitchen.
This class covers the basics of the following topics:

• Ingredients
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the soups we make.
4 Hour Workshop / 10am-2pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies
These classes fill up fast so enroll today to save your place.
Location: Jasper, Georgia (exact location will be sent after registration)
Register Now

EASY BREAD

EASY BREAD - group class

Saturday - next class TBA / 10:00am – 2:00pm
This class explores the methods and techniques of making good bread dough and forming that dough into various bread products to achieve more consistent, artesian/professional results.
Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making artesian style breads and rolls, in your home kitchen.
This class covers the basics of the following topics:

• Ingredients for Bread Baking
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the breads we bake.
5 Hour Workshop / 10am-2pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies
These classes fill up fast so enroll today to save your place.
Location: Jasper, Georgia (exact location will be sent after registration)
Register Now

ASIAN CUISINE

ASIAN CUSINE - group class

Saturday - TBA / 10:00am – 2:00pm
This class explores the methods and techniques of making delicious ASIAN CUISINE.
Through lecture, demonstration and hands on instruction, you will learn all about the basic ingredients, tools, terminology, techniques and recipes for making delicious Asian Meals in your home kitchen.
This class covers the basics of the following topics:

• Ingredients
• Tools (mise-en-place)
• Terminology
• Techniques
• Recipes

Your class will culminate in a lunch made from the recipes we make.
4 Hour Workshop / 10am-2pm
$85.00
Class size limited to 5 students
Includes Lunch and Supplies
These classes fill up fast so enroll today to save your place.
Location: Jasper, Georgia (exact location will be sent after registration)
Register Now

PRIVATE LESSONS & TUTORING

Private Lessons & Tutoring

NOW scheduling
a limited number of
private lessons

Private Lessons / tutoring / 2012

• Schedule your Private Culinary Lessons or Custom workshop
• Please email for a schedule and info on specific tutoring
• Private Lessons are available for a variety cooking classes, etc...
• Custom workshops for groups of 4 or more can be scheduled.

Pre-payment required to schedule any private lesson,
Please contact us and we will let you know the availabilty if you are interested in private lessons.
$70/hour . minimum 2 hour (up to 4 hrs per lesson) **
*1st Lesson - 2 hour minimum
** additional students for same lesson $25/each up to 5;
Private lessons/tutoring is booked 2-3 weeks in advance, the schedule fills up quickly.
Register Now

New Culinary Workshops at Pisconeri Studio have been posted for late summer and early fall. These workshops fill up fast so register as soon as possible so you don't miss the workshop you want. you can go to the link below to see the workshops and register.

Pisconeri Studio | Culinary Workshops

www.pisconeri.com

Raw Vegetable and Seed Chips

Eating living foods in their raw state is a trend in healthy and nutritious food preparation. Raw vegetables and seeds retain their vitamins, minerals, and flavor that is otherwise lost in the cooking process. Using organic vegetables and seeds insures that you are getting only the best possible foods ingredients that are free from commercial fertilizers and pesticides. This recipe is also a great way to use up vegetables that would otherwise spoil or be thrown away.

 These raw vegetable chips have a rich taste and are a great substitute for unhealthy snack foods. You can use your favorite vegetables, fruits and seeds to make these chips.

 A food dehydrator makes drying these chips fast and easy. These can be made in your oven if you have a warm setting, but I find the dehydrator works best.

Preparing Raw Vegetable and Seed Chips

Makes 80 3-inch chips

2 Large tomatoes or 2 cups cherry tomatoes any variety

2 large carrots chopped

2 stalks celery chopped

¼ onion chopped

½ cup fresh basil

½ cup fresh cilantro

 1 TBS chili powder (salt free)

1 tsp low sodium salt (salt substitute can be used)

1 TBS granulated garlic

½ cup chia seeds

½ cup sesame seeds (white)

½ cup brown flax seeds (whole)

Place the tomatoes, carrots, celery, onion, basil, cilantro, chili powder, salt, granulated garlic in a blender or food processor and puree into a thick liquid. Taste for seasoning.

Place in a bowl and mix in the seeds with a large spoon.

Line your dehydrator trays with non stick sheets (paraflexx™) or silicone works best.

For each cracker use 1 TBS of mixture. Place on non stick sheet and with your clean finger; press out into a 3 inch circle (or any shape you like). Make sure that the crackers in thin. Do this until all the mixture is used.

Set your dehydrator to 115⁰nd dehydrate for approx 6 hours. Turn chips after 6 hrs and continue to dry until the chips are crisp and dry.

 Store in an airtight container and enjoy!

Saturday Is a Great Day to Visit Local Farmers and Fresh Markets

It is July in Georgia and on most Saturdays during the late spring, summer and early fall months; you can find local farmers markets springing up in most towns large and small.

Throughout the week, I research which markets will be open in my area and then plan on visiting 2 to 3 of the markets on Saturday morning.

Getting to the market early is your best bet to have the greatest selection of the in season produce, fruits, breads, pasta, eggs, and meats. The popular and limited quantity merchandise goes fast and if you wait too late, you may be out of luck.

As the Farm to Table concept of shopping for fresh foods catches on, many more people are visiting their local farmers markets. In turn, many local farmers markets are now offering a wider selection of fresh, in season food.

Because the food in season changes weekly, each visit to the farmers market can be a new and adventurous culinary experience. It is always best to buy what is in season. This ensures that the food is at its peak of freshness, flavor and optimum nutrition.

You can find a map of the United States that shows what produce and fruit is in season for each month at www.epicurious.com all you have to do is click on the seasonal food map navigation tab, and then click on your state to see what is in season. Then you can see recipes for those in season foods.

This week I visited the Jasper Farers Market, in my hometown of Jasper, Georgia. The market is held on Saturday mornings and Wednesday afternoons during the summer months. This market is getting larger each week. They offer a selection of locally grown produce, fruits, plants, coffee, ice cream, and crafts.

The market is located in Lee Newton Park, Jasper GA 30143 Hwy 53 and Stegall Street

I also visited the Alpharetta Farmers Market, in Alpharetta Georgia. This is a larger market held on Saturday mornings from 8:00 until 12:30 during the summer months until October. The market has a great selection of produce, fruits, plants, flowers, meats, cheese, baked goods, cosmetics, coffee, ice cream, crafts and much more.

The market is located off the square in Alpharetta at 29 Main Street, Alpharetta, GA 30009 www.alpharettafarmersmarket.com  

Eating foods in season and as fresh as you can get them is a rediscovery of an age old concept. Buying only what you need for a few days can insure that the foods that you buy will be as fresh as possible and retain their flavor, color vitamins and minerals. Preparing the foods in a simple style lets the natural flavors of the foods stand out. This was grandma’s secret!

Visit your local farmers markets. There are many new markets popping up each week.

Next week I plan to visit the farmers market on the square in Canton Georgia and Buckhead at the Cathedral of St. Philips.