Log Cabin Cooking Classes

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Aunt Barb’s Wednesday Night Supper Club                                  

First-ish Wednesday of the month   6-9pm  $10    

January 12  … Made-From-Scratch Soups & Herbed Flatbreads 

If you’re somewhere between 21 and 40 and didn’t get to learn to cook from family or friends, then join Auntie Barb and others like you for an informal elbow to elbow lesson in cooking basics. We’ll focus on easy to prepare seasonal, healthy dishes that are inexpensive and can serve one as well as a group. Class meets the first Wednesday of each month (or thereabouts.)
Suggestions are welcome.
Two-Layer One-Pot Comfort-food Cottage Pies
Sunday, January 16, 4-7pm   $45
This is some serious man-food that girls like too. These double-decker dishes can be baked in anything from a cast iron dutch oven in the coals of the fireplace to individual ceramic dishes that can be enjoyed now or frozen for quick, wholesome suppers on-the-go. We’ll make a chili and heirloom bean pie topped with a rustic cornbread topping, and a veggie as well as a local roasted pork and root veggie pies crowned with a variety of potato treats including crunchy swiss rosti, scalloped layered potatoes and mashed potatoes. These dishes sound heavy, but don’t worry, they’re not the way we’ll make them. Fireside supper includes hot mulled beverage, cottage pies, winter salad and a refreshing cranberry & lemoncello sorbet for dessert.
Blackout! Fireplace, campfire, or cookstove cooking

Wednesday, January 26, 6:00-9:00 pm  $45

You’ll wish for the power to go out so you can make all your new favorites in your wood-burning fireplace. Open hearth cooking is makin-do at its best! The only special equipment you need to make this meal is a cast iron dutch oven with feet and a phlanged lid. We’ll start the evening off with prosecco and fagioli al fiasco (Tuscan beans that have been cooked in a Chianti bottle by fire’s edge) served on grilled bruschetta, then we’ll make our meal using a variety of open-hearth cooking techniques. Onions will be thrown on embers to caramelize, butternut squash with maple, spices and butter will be roasted in foil packets, flattened chicken will be grilled on coals in front of the fire, buttermilk biscuits will bake in one dutch oven while an amaretto soaked dried sour cherry and apple pie bakes in another.  A crunchy winter salad and hot cider will complete the feast. 
Classes held in Haw Creek valley just 5 miles east of Asheville
For directions and to register, contact Barbara  [email protected]
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