John C. Campbell Folk School:
Chefs Penny and David Prichard
John C. Campbell Folk School:
Involtini di Pollo Chicken, stuffed with Prosciutto and Sage by Steve Cipriano
John C. Campbell Folk School:
Guests enjoy the pizzetti fresh from the wood-fired oven
John C. Campbell Folk School:
Guests gather around the outdoor kitchen beside Davidson Hall
John C. Campbell Folk School:
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John C. Campbell Folk School:
Our happy hosts, Jan and Nanette Davidson
John C. Campbell Folk School:
The goddesses of wood-fired cookery
John C. Campbell Folk School:
Wood-fired Pizzetti with Three Flavors: Tapenade, Pesto and Roasted Red Pepper by Carla Owen
John C. Campbell Folk School:
Making Insalata with Martha Vining
John C. Campbell Folk School:
Mini Caprese Insalta with Accompaniments. Handmade Mozzarella by Susan Hutchinson with plate by Martha Vining
John C. Campbell Folk School:
Nearly 80 guests enjoyed the evening in the Olive Dame Campbell Dining Hall
John C. Campbell Folk School:
Martha Owen at your service
John C. Campbell Folk School:
Plating up the risotto and tuna
John C. Campbell Folk School:
Primi: Risotto and tuna by Penny Pritchard, assisted by Steve Cipriano
John C. Campbell Folk School:
Local potter and Folk School instructor Harry Hearne
John C. Campbell Folk School:
Parmigiana di Melanzane by Tony Pisconeri
John C. Campbell Folk School:
Work/Study student, Emily serves food to the guests
John C. Campbell Folk School:
Resident in Spinning & Dyeing, Martha Owen
John C. Campbell Folk School:
Celia brings out the Involtini di Pollo
John C. Campbell Folk School:
Meanwhile outside, an end of summer twilight
John C. Campbell Folk School:
Beautiful flowers from the Folk School's garden
John C. Campbell Folk School:
The dining hall glowed all night
John C. Campbell Folk School:
Muscadine Sorbet with Pain d’amande by Barbara Swell