Big, Fat, Wild
June 9 to 15, 2018
John C. Campbell Folk School,
We'll forage for wild ingredients, and use our harvest to make a variety of traditional and modern Greek dishes, most inspired by the cuisine of the island of Crete. The unique dishes of Cretan cuisine combine the flavors of Italian, Balkan and Middle Eastern traditions, yet are distinctly their own.
You'll learn to use a wood-fired oven to slow cook meats and spring vegetables, work with the distinctive flavors of wild and cultivated greens to make savory pies, and experience the Greek tradition of savoring the meze, (small plates) that are part of most social gatherings. And I'll introduce you to some incredible Greek wines!
No previous cooking experience required. All levels welcome. The class does require a lot of standing, and you should be able to walk a mile or two at a moderate pace without discomfort in order to participate.
For registration and more details, click here.
About John C. Campbell Folk School and on-site lodging/meal options:
John C. Campbell Folk School provides experiences in non-competitive learning and community life that are joyful and enlivening. Located in scenic Brasstown, North Carolina, the Folk School offers year-round weeklong and weekend classes for adults in craft, art, music, cooking, dance, gardening, nature studies, photography and writing.
On-site lodging is available, as well as all meals. Learn more about the Folk School here.
Cook with me at
One of the reasons the Mediterranean diet is so healthy, and delicious, is because it includes lots of the of wild ingredients and aromatic herbs. Discover how to use wild greens, edible flowers, berries, seeds, and herbs to cook, and eat like a Greek!