The Artisan Table

June 7, 2025

Join the John C. Campbell Folk School community from 6 to 9 p.m. for a cultural dining experience featuring a handcrafted farm-to-table menu that honors the bounty of the Appalachian region. A signature botanical cocktail, craft demos, artist talks, and music in a serene garden setting will delight guests who gather to steward the Folk School for a sustainable future. There are only 80 tickets available for what promises to be an unforgettable evening.

Evening Program Includes

Craft Demos

Watch artists take inspiration from the garden and demonstrate their craft process during the pre-dinner social hour.

Indigo Dyeing Demonstration – Sally Blankenship
Spinning Demonstration – Elizabeth Johnston
Dyeing Demonstration – Suzy DesLauriers
Spinning Demonstration – Martha Owen

Dinner

Celebrate summer bounty with a multi-course dinner, served outdoors. Executive Chef Terra Ciotta and a team of guest chefs with deep ties to the Folk School will present a menu featuring seasonal, locally sourced ingredients.

Live Music

Enjoy the musical ambiance that will set the tone for an unforgettable evening.

Musicians

Geraud Barralon and Annie Fain Barralon
Enjoy a unique blend of traditional old-time tunes and vibrant French melodies, performed by this dynamic duo.

Dinner Menu

Cocktail Hour

Rock House Punch

Blackberry | Ginger | Lime | Bourbon

Mocktail

Blackberry | Ginger | Limeade
Terra Ciotta

Beer

AMB Down South Lager

Wine

FernCrest Autumn Rose’

Bread Basket

Whole wheat walnut | Olive Rosemary Focaccia | Seeded Country Sourdough
Served with herbed butter and honey butter from our bees and garden
Nanette Davidson

Soup

A Taste of Summer

Chilled Cherry Gold Tomato Soup | Garden Vegetable Garnish | Handmade Cracker
Paired with Ferncrest Royal White Vidal Blanc

Susannah Thompson

Salad

Beet and Goat Cheese Salad

Garden lettuce | Sherry Vinaigrette | Candied Walnuts
Paired with Ferncrest Ostrich White Gruner Veltliner

Maria Marquez

Entrée

Roasted Stillwater Landing Pork Loin

Stone Ground Cheddar Grits | Roasted FS Carrots | Black Garlic Demi-Glace
Greens | Chive Oil | Pickled Pimento

Umami Marinated Tofu Stuffed with Mushrooms and Pecans
Carolina Gold Rice | Black Garlic Coulis | Greens | Chive Oil | Pickled Pimento
Paired with Shooting Creek 2019 Red Blend

Terra Ciotta

Dessert

Fennel Scented Cornmeal Cake
Rhubarb-Strawberry Compote | Chantilly | Fennel
Paired with Ferncrest Resurrection Red Sweet Blend

Megan Lambert

Wine pairings from FernCrest Winery and Shooting Creek Vines

Featured Chefs

Terra Ciotta

Terra Ciotta, is a certified Culinary Educator with over 25 years experience in professional kitchens, and more than a decade as a chef instructor. After a fulfilling career in post-secondary culinary programs, she now enjoys sharing her enthusiasm for healthy, delicious food both in the Cooking Studio and as Executive Chef for the Olive Dame Campbell Dining Hall at the John C. Campbell Folk School. Her particular interests include supporting local foodways, celebrating fine dining styles, and exploring the intersections of history, culture, and traditional cooking techniques from around the world.

Terra Ciotta

Nanette Davidson

Nanette Davidson, founder of the Folk School’s cooking program, is a renowned author of “The Folk School Cookbook: Seasonal Recipes.” Her recipes appear in Garden & Gun and the Atlanta Journal-Constitution. She is a dance caller and avid Morris dancer, living in Brasstown with her husband, Jan. A lifelong folk school enthusiast, Nanette took her first class at JCCFS at age 17 and is still doing it, hundreds of classes later. From 1992 to 2017, she worked closely with the dining hall staff to bring regional homestyle cooking to the student body, featuring organic produce from the Folk School gardens.

Nanette Davidson

Susannah Thompson

Susannah Thompson, a self-taught cook and baker from age 12, is the Folk School’s Coordinator for Cooking, Nature Studies, and Storytelling. Her food preferences lean toward plant-based options, fruity bakes, and anything with cardamom. As an instructor in the cooking studio, Susannah enjoys designing new adventures for students of all ages and encouraging students to experiment with new ingredients and ideas. You can find some of her dishes and baked goods at the Brasstown Morris Dancers’ Fall Festival booth and her booth with Nanette Davidson at the Fireside Sale. She’s also known around Brasstown as the Cardamom Cake Lady and the Birthday Armadillo.

Susannah Thompson

Megan Lambert

Megan Lambert, MS, is the Executive Director of the Cherokee Clay Food Alliance, a nonprofit dedicated to increasing access to locally grown food in Cherokee and Clay Counties. She also serves as the production manager for Garnet Gals, a value-added foods company, and as office manager at Valley River Yarn—both located in Andrews, North Carolina. With a strong background in community food systems, Megan is passionate about connecting people to healthy, seasonal ingredients. In addition to gardening and fiber arts, she enjoys sharing simple, delicious ways to prepare vegetables that highlight local flavors and support regional agriculture.

Megan Lambert

Cornelia Cho

Cornelia Cho, M.D. is a pediatrician with a great passion for fungi, exploring the many routes to health, creating art, and making the world a better place through cooperative communication. She is president of the Mushroom Club of Georgia and gives presentations across the country about peer listening, medicinal mushrooms, health, and other aspects of the fungal world. In addition to being a regular presenter at the North American Mycological Association, Midwest Women’s Herbal Conference, Mycelium Mysteries, and the Wild Health Summit, she loves teaching the Folk School classes “Mushroom Immersion” and “Edible Greens”, about foraging, growing and cooking delicious and craveable green leafy vegetables.

Cornelia Cho

Sam Landes

Sam Landes, is a retired Montessori teacher. He grew up in central Illinois, where his mother took him morel mushroom hunting beginning at the age of five. Sam is the treasurer and membership Coordinator of the Mushroom Club of Georgia. Together with his wife, Dr. Cornelia Cho, they travel around the country joining other mushroom enthusiasts in hunting for and learning about mushrooms. He loves teaching and cooking for others and appreciates any opportunity to share his knowledge and passion about all things fungi. www.gamushroomclub.org

Sam Landes

Maria Marquez

Maria Marquez, has been teaching culinary arts for over a decade, sharing her passion for traditional Latin cuisine and its cultural roots. She holds an associate degree in culinary arts, a bachelor’s in culinary management, and a master’s in leadership, blending hands-on skill with academic depth and a commitment to mentorship. Maria is currently the Director of the Culinary Arts program at Livingstone College in Salisbury, NC, where she inspires the next generation of chefs. Outside the classroom, she enjoys developing new recipes and celebrating the diverse flavors of Latin American food traditions.

Maria Marquez

Justin Meadows

Justin Meadows, Executive Chef of The Crown Restaurant, is a native of DeLand, Florida, whose family can trace their appalachian heritage back to Virginia in the 1690s. Chef Justin honed his skills in the mountains of Steamboat Springs, CO where he developed a reputation for inventive flavor combinations and a commitment to sustainability. His culinary philosophy bridges the old and the new—celebrating mountain flavors through modern techniques, and honoring the farmers, foragers, and artisans who define Appalachian and Native food culture. When not in the kitchen or on the farm you can find Chef on the water fishing or rafting, hiking/camping, or just spending time outside with his pups Hercules and Kenai.

Justin Meadows

Reserve Your Ticket

A limited number of tickets are available at $200 per person.
Click the button below to purchase a ticket online!
Tickets are also available by phone 1-800-365-5724, ext. 116

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