In this class series we will learn to make two classic soups: congee and dal. We will discuss several variations of each, including how to make them with or without meat, gluten-free and dairy-free. Making soups is the gateway to cooking, as many key aspects of cooking are leveraged, including sautéing, boiling, marrying and proper use of herbs and spices. Students will take home a quart of each soup.
Congee is a ubiquitous rice porridge found throughout Asia. It is made using leftover rice that is boiled until it reaches a thick, porridge-like consistency. Throughout the cooking process, you can add vegetables, garlic/ginger, tamari meats, seafood, or tofu. Traditionally it is often served with a fried egg, crispy shallots, cilantro, basil, mint and bean sprouts. It is a nourishing, easy-to-digest, gluten-free meal that can be eaten for breakfast, lunch or dinner.
Dal has been a staple of Indian cooking for thousands of years, and comes in many variations as diverse as the subcontinent of India. It is rich with lentils, legumes, vegetables, and seasoned with varying takes on curry. In this class, we will use red lentils as the base, and up to ten different in-season vegetables. We will season the dal with a blend of turmeric, coriander, cumin, ginger and paprika. This is a dish that can be eaten with rice or flatbread, like chapati or naan.
Date: Sunday, October 19, 2025
Time: 1:00 PM - 4:30 PM
Ages: 12+
Materials Fees: $15
Location: Viroqua, WI
Instructions: Please bring 2 quart jars, or similar volume containers for taking home soup. Come dressed in clothes to cook and can in (you may wish to bring an apron), and wear close-toed shoes. We recommend dressing in layers in case the kitchen gets warm. Feel free to bring a water bottle, snack, or materials to take notes if you wish.
Sliding Scale Course Fee Guidelines (not including Materials Fees)
Supporter Level Ticket: $70
If you move through the world with financial ease and the means to fulfill many of your wants as well as your needs – you are able to eat out when you want, abundantly meet your needs through employment or can comfortably not work, have access to family wealth, own property, etc. – consider paying at this level, which will help us ensure the long term sustainability of our programs while keeping our offerings accessible to those with access to fewer resources.
Sustainer Level Ticket: $55
If you are able to meet your needs with relative ease while budgeting your educational and entertainment spending – for instance, you are able to take classes and eat out occasionally as long as you are mindful – consider paying at this level, which will help sustain the work of the Folk School at a modest level.
Supported Level Ticket: $40
If you struggle to fund your basic needs and have limited access to resources in your family and community, or if you would not be able to access this offering without a discounted payment option, consider paying at this level. We value your presence and contributions to our community and do not want any economic circumstances to be a barrier to attendance!
Instructor Bio — Frank Wildingway
Frank has worked in Food Service for over 50 years. He has cooked professionally on both coasts and here in the Driftless. He is a locally sourced seasonally available whole foods cook. He has helped build/ launch 4 kitchens in Viroqua including the Driftless Cafe, Optimo, Rainbow Oasis and the Commons.