Cast Iron Cooking on Coals

Ever since humans discovered fire, we have cooked over it. This hands-on class will take us from beginning to end—from selecting wood and building a pit to cooking a rustic meal with hand-prepared ingredients in cast-iron cookware. Local winemaker Stephan Bedford will lead this hands-on class, sharing his expertise in traditional culinary preparation and ranch-style cooking.

Of course, we get to eat it all too! All participants can invite one person to share in the dinner that evening once it is prepared.

What You Will Learn:

• The right wood for the job
• Building a pit to cook a feast
• Fire management and safety
• Benefits and techniques of cooking in cast iron
• Seasoning and caring for your cast iron cookware
• Roasting and brewing cowboy coffee

What You Take Home

• Ranch-style recipes you can use at home
• Fresh-roasted coffee beans
• A full belly for you and a guest

Recommended for Folkies ages 16 and up (youth with adults only). Have younger children you want to bring? Kindly email us before you register to talk and make arrangements.

Head Folkie for the Day

Stephan Bedford makes wine by day, but he is also known as a culinary raconteur who has hosted dinners and other culinary events (like the long-running Mushroom Festival) for over 20 years in the Los Alamos area. Bedford was among the first generation of winemakers in Santa Barbara County, moving from the mountains of Santa Cruz in the early 1980s to Rancho Sisquoc, where he made wine while living and cooking with the cowboys working cattle on the ranch. He preserves these old ways of California cuisine, and—as an admitted bibliophile—studies up on traditional ingredients and preparations for his creative and always flavorful recipes. We can think of nobody better to teach this class.