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Stop by and Make Your Own Pot Pie

with Lacey Squier

November 27th, 2021

$20 More Info

Shop Small Saturday at the Ely Folk School: 

Stop by and Make Your Own Pot Pie

Saturday, November 27

Hourly pie crust making tutorials starting at 10:00am until 2:00pm

Tuition: $10  Materials: $10

Each participant will take home one 5” chicken pot pie 

Swing by the Ely Folk School on Shop Small Saturday and spend an hour with us, learning how to make a delicious, flaky pie crust for an individual chicken pot pie. Resident cooking instructor Lacey Squier will have prepared the filling from scratch in advance. Homemade pie crust tutorials will begin on the hour between 10:00am and 2:00pm. Advanced registration is encouraged but not required. 

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Dark Chocolate Beet Brownies

with Garden and Positive Produce Club at VCC

November 5th, 2021

$15 More Info

Friday, November 5, 2021
5:00 PM - 7:00 PM 

Tuition: $15

Join the Ely Folk School and Vermillion Community College Garden and Produce Club for a monthly cooking class. The class topic will vary each month based on what produce is available. 

This month we will be making dark chocolate beet brownies! A tried and true recipe, we will explore this delicious, healthy, and garden grown recipe! 

This series focuses on reducing food waste and finding ways to be sustainable with grocery and cooking choices. Join us on the third Friday of the month to explore ways to best utilize your fresh produce!

About the Facilitator: The Garden and Positive Produce Club at Vermillion Community College is a new club focusing on growing sustainable food and reducing food waste. 

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Learn to Make Sage Derby: Live Online

with Gary Colles

November 11th, 2021

$40 More Info

Thursday, November 11, 2021
2:00 PM - 5:00 PM

Tuition: $40

November's Cheese of the Month is Sage Derby! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Have you ever heard anyone say that the moon is made of green cheese?Well, that may or may not be true, but this green cheese sure is dreamy. Sage Derby used to be made only at harvest time and for holidays and special celebrations, but these days, thanks to its popularity, it is available year round. This cheese includes sage leaves, originally used for its supposed medical properties. 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list with ample time prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

About the Instructor: Gary Colles has been making artisan cheese for nineteen years. Beginning with teaching in Michigan where he and his wife live, he has added North Carolina, Alabama, Iowa, Florida and Minnesota. He has worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.  

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Friday, October 22, 2021  
5:00 PM - 8:00 PM 

Tuition: $35  Materials: $20

Xiao long bao, or soup dumplings, are the queen of the dumplings. Not dumplings in soup, but soup inside of a dumpling -- xiao long bao are difficult to make, but well worth the challenge! Join Lacey in making dumpling dough and wrapping dumplings to take home and enjoy. Registrants will also see a demonstration of how to prepare the jellied stock that is the ‘secret’ to getting the soup into the dumpling.

The materials fee covers all ingredients and equipment for students. Students may wish to bring their favorite apron and a tupperware to bring their dumplings home. 

Participants will have the opportunity to enjoy a few of these tasty dumplings together, pending the status of the Covid19 pandemic at the time of the class.

About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. It is liberating to realize you can have anything you want for dinner ... as long as you're willing to make it yourself!

When not experimenting with food at home (and making a huge mess of her kitchen), Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. Lacey serves as Chair of the Ely Folk School Board.  

Class has begun
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Live Online in Two Parts: Bulk Individual Pot Pies

with Lacey Squier

December 2nd, 2021

$48 More Info

Thursday, December 2, 7pm - 9pm: Preparing homemade filling & pie crust
Saturday, December 4, 10am - 12pm: Assembling & wrapping pot pies
(Note: times are approximate)

Tuition: $48

Each participant will make ~8 5-inch chicken pot pies

Participants are encouraged, but not required, to 1) save and freeze leftover Thanksgiving turkey or make and store a whole ~4lb chicken, and 2) to make homemade stock in advance of the class. Recipes and instructions for cooking a whole chicken and making homemade stock will be provided. Participants may opt to purchase or prepare poultry and stock as they see fit. 

About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. It is liberating to realize you can have anything you want for dinner ... as long as you're willing to make it yourself!

When not experimenting with food at home (and making a huge mess of her kitchen), Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. Lacey serves as Chair of the Ely Folk School Board.  

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Learn to Make Leiden: Live Online

with Gary Colles

December 9th, 2021

$40 More Info

Thursday, December 9, 2021
2:00 PM - 5:00 PM

Tuition: $40

December's Cheese of the Month is Leiden! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Leiden is a uniquely rich cheese, that is both buttery and fragrant. 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list with ample time prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

About the Instructor: Gary Colles has been making artisan cheese for nineteen years. Beginning with teaching in Michigan where he and his wife live, he has added North Carolina, Alabama, Iowa, Florida and Minnesota. He has worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.