Couples Cooking! Tapas Spanish Style!
May
25
6:00 PM18:00

Couples Cooking! Tapas Spanish Style!

Join us $95

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

Bring a friend, bring a date, bring a loved one, for this Spanish tapas inspired couples cooking class with Chef Shelley Wiseman! All kinds of couples welcome!

Menu sample based on the best of what's in season:

Mushrooms with Anchovy Butter
Goat Cheese stuffed Piquillo Peppers
Tortilla Española
Patatas Bravas with Aioli
Hot Clams with Chorizo and White Wine
Seared Tuna bites with Romesco Sauce
Seared Bacon, Chicken Livers and Pearl Onions with Sherry Deglaze
White Anchovy Crostini
Pecan Stuffed Chocolate Dipped Dates
Rhubarb-Rice Pudding Squares with Pistachios
Orange Cake Bites

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Farm to Table Dinner
May
26
6:00 PM18:00

Farm to Table Dinner

Come out for a night! $95

Join us for a 5-course dinner inspired by the freshest ingredients right from Roots to River and other local farms!

This is not a class, but a night for you to enjoy the beautiful farm grounds and lively conversation right on the farm where the meal is prepared and served by our own chefs! BYO! Always a night to remember.

Photography by Kasey Ivan

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Pressure Cooker & Instant Pot 101!
May
30
6:00 PM18:00

Pressure Cooker & Instant Pot 101!

Pressure Cook with Chef Shelley! $95

Learn the Basics of Stove top and Electric Instant Pot Pressure Cooking. We will share with you the many tips and tricks we have learned for making great food fast! We will pressure cook Octopus, White Beans, Risotto, Carrots, and Black Rice and make a meal out of them. So time to put your fears to rest and get pressure cooking! Menu based on seasonal availability. BYO

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Homesteading Series- Pickling & Preserving
Jun
1
10:00 AM10:00

Homesteading Series- Pickling & Preserving

In our homesteading series we cover baking, cheese making, sausages from scratch and basic butchering, smoking, preserving, and much more. Welcome home! These classes end in a meal based around the food we make. BYO!

Class 2: Pickling and Preserving (6/1/18) Join us!!

Join us and learn the basic of pickling and preserving several types of vegetables.

Class 3: Bacon and Sausage (6/8/18)

Make your own organic and fresh cured meats! Learn to prepare and case your own sausages and make fresh bacon!

 

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The New Backyard Barbecue with Kristin Donnelly!
Jun
2
10:00 AM10:00

The New Backyard Barbecue with Kristin Donnelly!

Join us! $95

The author of Modern Potluck will teach you how to make some of her most crowd-pleasing dishes, just in time for all of those summer picnics. 

There’s nothing wrong with a great burger or hot dog, but if you’re ready to learn some new summer grilling recipes, this is the class for you. 

Menu (based on seasonal availability):

Red Pepper, Eggplant, and Walnut Dip

Spiced Butterflied Leg of Lamb with Date Barbecue Sauce

Grilled Potato Salad with Fresh Herbs

Grilled Slaw with Caraway

Grilled Banana Split with Chocolate Ice Cream and Smoked Almonds

 

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Cheesemaking!
Jun
7
10:00 AM10:00

Cheesemaking!

Join Chef Ian! $95

Join us for our most popular homesteading class - Cheesemaking. We will make ricotta, mozzarella, and goat cheese, all from scratch, then we will make a meal with those cheeses. BYO!

Cheese:

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese if milk is available; scarce during winter months

A meal based on the cheeses we make including dessert!

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Summer Produce! Rhubarb and Strawberries
Jun
8
10:00 AM10:00

Summer Produce! Rhubarb and Strawberries

Join us! $95

We're cooking directly from the garden all summer long. Join us as we pick one vegetable or fruit and make a meal's worth of recipes based on it! You'll receive a mini cookbook of recipe ideas for each week's produce!

This photo was taken by the amazing team of Hirsheimer & Hamilton

Sample menu:
Strawberry Daquiri
Rhubarb Chutney
Rhubarb Cucumber Salad with Chive Dressing
Seared Tuna with Rhubarb-Rosemary Compote

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Culinary Vacation to Provence!!
Jun
9
8:00 AM08:00

Culinary Vacation to Provence!!

Join us as we take a culinary inspired tour of Provence and the surrounding towns and markets! Spend 7 glorious days and 8 nights cooking, eating, and touring the historic cities and outdoor markets of Vaison La Romaine, Roussillon, and La Croix-Valmer- just to name a few!  

June 9th to June 17th. $3,500 per person (not including airfare to Marseille)

To download the complete itinerary and more details, CLICK HERE!

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Whole Animal Butchery: Lamb with Bryan Mayer!
Jun
9
12:00 PM12:00

Whole Animal Butchery: Lamb with Bryan Mayer!

Join us for an awesome afternoon! $105

While a rack of lamb may steal the show on some tables for special occasions, the options that come from gaining an appreciation for lesser known cuts can help you gain an appreciation for this often-overlooked counterpart to beef.  

Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things lamb. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics, that will help you support the growing number of pastured lamb producers in this country. And of course, there’ll be plenty of lamb to taste.

BYO!

Rain Date Sunday June 10th

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Killer Griller Wine & Food Pairing Dinner
Jun
14
6:00 PM18:00

Killer Griller Wine & Food Pairing Dinner

Join us! $95

Ian Knauer will create a 5 course grilled dinner to go with selected wines by Sommelier and wine teacher Carol Berman, to be purchased by the students. Tips for creating each dish and recipes will be shared with students and a discussion of the wines and wine and food pairings will be lead by Carol. This is not a hands on cooking class. 


 

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Foundations of Cooking! Class 1 Knife Skills and Discount on the Complete Series
Jun
15
10:00 AM10:00

Foundations of Cooking! Class 1 Knife Skills and Discount on the Complete Series

In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook,  you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand! 

Join us for one class or the entire series at a discount! Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

This series of classes this winter are on: 6/15, 6/22, 6/29, 7/6, 7/20, 7/27 (no class 7/13). Sample Menus for each course subject to seasonal availability. 

Join us for Knife Skills!  June 15th!

Celery and Green Apple Salad
Minestrone
Caramelized Onion Pizza
Chimichurri Sauce
Orange Supremes with Chocolate

Class 2 - Searing, Deboning a chicken, Flavor balance
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream

Class 3 - Braising, International flavor profiles, Meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Potatoes Dauphinoise
Pavlova - Meringue cake with whipped cream and fruit

Class 4 - Roasting, Salt roasting, Carving, Creme caramel
Salt Roasted beet salad
Whole roast chicken with roasted garlic sauce or beer-orange-coriander sauce
Whole roasted cauliflower with caper sauce, roasted brussels sprouts
Creme Caramel

Class 5 - Poaching/Sous Vide/Steaming, Hollandaise, Tart pastry
Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached fish with julienned leeks and carrots with Hollandaise Sauce
Seasonal Dessert Tart

Class 6 - No knead bread, Stewing, Clafoutis
No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer),
Clafoutis

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Round Robin Cocktail Party with Kathleen Sanderson!
Jun
15
6:00 PM18:00

Round Robin Cocktail Party with Kathleen Sanderson!

Join us for a fun evening of making appetizers with Kathleen Sanderson! Each student will learn techniques for preparing appetizers for your next cocktail party. BYO and enjoy sharing everything made in class! Great date night!!!

Menu (Based on seasonal availability):

Asian spring rolls

Crispy shrimp w/ lime chili dipping sauce

Filet of beef with caramelize onions jam

Potato pancakes w/Smoked Salmon & Creme Fraiche

Tomato & Boursin Jewels

Rosemary Orange Mini Muffins w/ Smoked Turkey

Strawberries studded w/ Mascarpone

Sea Salted Chocolate Chip cookies

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Couples Cooking with Kathleen Sanderson!
Jun
16
6:00 PM18:00

Couples Cooking with Kathleen Sanderson!

SOLD OUT!

Our couples cooking class has been such a success it's a regular feature on our calendar. We are inviting guest chefs to teach this favorite sometimes too!

This registration is for two people. Bring a partner, friend or family member and enjoy learning how to cook for two! A variety of techniques and menus will be covered depending on the season! 

In this class we cook several dishes, using cuts of meat or fish that are perfect for elegant dinners for two.

Menu based on seasonal availability: Deviled Eggs, Homemade Ricotta and Grilled Country Bread, Olive oil and Spring Arugula, Grilled Vegetable Galette, Roasted Herb and Citrus Crusted Salmon, Grilled Hanger Steak, Lemon Orzo and Farro Salad, Berry Crostata with Vanille bean ice cream

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Bryan Mayer Father's Day Sausage Making & Cookout
Jun
17
12:00 PM12:00

Bryan Mayer Father's Day Sausage Making & Cookout

Join us! Adults $95   Kids $75

Bring a special guy in your life or send them for an awesome afternoon out! Chef Bryan Mayer, our resident butcher and butchery education expert, will be on hand for an afternoon of sausage and meat cookery and a great shared meal on the farm!

Menu will include lamb sausages from around the world plus pressure cooker tough cuts made tender. BYO!

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Foundations of Cooking! Searing and Deboning
Jun
22
10:00 AM10:00

Foundations of Cooking! Searing and Deboning

Join us! $95

In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook,  you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand! 

Join us for one class or the entire series at a discount! Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

Class 2 - Searing, Deboning a chicken, Flavor balance
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream

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Couples Cheesemaking!
Jun
22
6:00 PM18:00

Couples Cheesemaking!

Our couples cooking class has been such a success that it's now a regular feature on our calendar! This class is taught by Shelley Wiseman.

This registration is for two people. Bring a partner, friend or family member and enjoy cheesemaking tonight! BYO

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

We will make ricotta, mozzarella, and goat cheese, all from scratch, then we will make a meal with those cheeses. 

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

Seasonal Dessert

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Seafood!
Jun
27
6:00 PM18:00

Seafood!

Join us! $95

As seafood cooks quickly, this class will have a slightly different format than most of our classes. We will eat each dish as it is prepared, seated at the counter (BYOB). Each entree will include some hands on prep with a focus on demonstrating techniques and tasting each course! 

Menu: 

Tuna Tartare

Seared Scallops with Melted Leeks and Aged Balsamic

Salt Baked Branzino

Arctic Char Sous-Vide with Dill-Mustard Butter

Shrimp Scampi

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Wood Fired Pizzas!
Jun
28
10:00 AM10:00

Wood Fired Pizzas!

$95.00 Join us!

Learn the art of wood-fired pizzas with Ian Knauer (Chef Ian has made pizzas for the stars, really; Al Gore, John Legend, Zoe Deutch, Geena Davis and more!) And now he shares his expertise with you! BYO!

Sample Menu:
Pizza Doughs from scratch

Homemade bechamel sauce

Fresh seasonal organic toppings

Roots to River Salad

Dessert Pizza

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Foundations of Cooking! Braising
Jun
29
10:00 AM10:00

Foundations of Cooking! Braising

Join us! $95

In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook,  you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand!  Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

Sample Menus for each course subject to seasonal availability. 

Class 3 - Braising, International flavor profiles, Meringues
Mussels with Sofrito
Sri Lankan Braised Chicken in coconut milk, rice
Braised chicken legs with sherry and sherry vinegar
Potatoes Dauphinoise
Pavlova - Meringue cake with whipped cream and fruit

 

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Master the Art of French Sauces
Jun
29
6:00 PM18:00

Master the Art of French Sauces

Sauce it up! $95

Learn the fundamentals of the world's great classic French sauces. Shelley Wiseman teaches this fast moving class and dives deep into her extensive knowledge and experience to teach you how to improve every dish with the perfect sauce.

This class ends in a meal featuring the sauces covered in the class, so BYO for a class to remember! 

Sample sauces and menu based on seasonal availability:
Egg Yolk-Based; Bearnaise, Creme Anglaise (Custard)
Roux-Based; Bechamel (White Sauce), Classic Velouté
Wine-Based Reduction Sauces;  Modern Velouté, Beurre Blanc

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Couples Cooking! Pasta Workshop
Jun
30
6:00 PM18:00

Couples Cooking! Pasta Workshop

Join us for this perennial favorite! $190 

Our couples cooking class has been such a success that we are inviting you back to cook new dishes which can easily be made for 2 or more and which take advantage of the produce of the season. This class is taught by Shelley Wiseman.

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

This registration is for two people. Bring a partner, friend or family member and enjoy learning how to cook for two! A variety of techniques and menus will be covered depending on the season! 

Tonight, we are introducing a pasta workshop for couples where we will make several shapes of homemade pasta, and create several seasonal sauces. We will also make a salad and seasonal dessert.

 

 


 

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Vegetarian in Turkey!
Jul
5
6:00 PM18:00

Vegetarian in Turkey!

Join us! $95

Whether you choose to include a little meat, chicken or fish in your diet, you can never go wrong eating more plants! Join Chef Shelley Wiseman as she takes vegetarian cuisine on the road!

This week you will be preparing a variety of Turkish Vegetarian dishes inspired by Joy Stocke's Tree of Life Turkish Cookbook. BYO for a fabulous meal at the end of class!

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Foundations of Cooking - Roasting!
Jul
6
10:00 AM10:00

Foundations of Cooking - Roasting!

Join Us! $95

In this course we cover the basics that every cook needs to create great meals in the kitchen. This is the 4th class in the series of 6. 

Menus based on seasonal availability. 

Class 4 - Roasting

Wheat Beer Roast Chicken
Salt Roasted Beets with Citrus and Pistachios
Whole Roast Cauliflower with Caper Vinaigrette
Roasted Vegetables
Creme Caramel

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Vegetarian in Italy!
Jul
12
6:00 PM18:00

Vegetarian in Italy!

Join us! $95

Whether you choose to include a little meat, chicken or fish in your diet, you can never go wrong eating more plants! Join Chef Shelley Wiseman as she takes vegetarian cuisine on the road!

This week you will be preparing a variety of Italian Vegetarian dishes including homemade pasta with various vegetable sauces. BYO for a fabulous meal at the end of class!

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Couples Champagne Brunch with Marian Bolum!
Jul
14
10:00 AM10:00

Couples Champagne Brunch with Marian Bolum!

Join us! $190

Our couples cooking class has been such a success that it's now a regular feature on our calendar! 

This registration is for two people. Bring a partner, friend or family member and enjoy learning how to cook for two! A variety of techniques and menus will be covered depending on the season! 

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

In this class we cook several dishes perfect for a lovely brunch for two! 

Menu based on seasonal availability. 

Smoked Salmon Platter  

Crepes, Sweet and Savory  

Maple Glazed Bacon Homemade English Muffins with Ricotta and Honey  

Broccoli Rabe Frittata  

Shrimp and Grits  

Arugula and Endive Salad with Grilled Oranges

Cardamom Spice Coffee Cake

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Summer Indian Cooking Series with April Galilio
Jul
15
11:00 AM11:00

Summer Indian Cooking Series with April Galilio

Join us for the complete series for a discount! $360  

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of each class. BYO!

Sunday mornings July 15, July 22, July 29, Aug 5. Menu will be based on seasonal ingredients. 

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International Vegetarian Cooking!
Jul
19
6:00 PM18:00

International Vegetarian Cooking!

Join us! $95

Whether you choose to include a little meat, chicken or fish in your diet, you can never go wrong eating more plants! Join Chef Shelley Wiseman as she takes vegetarian cuisine on the road!

This week you will be preparing a variety of Mexican vegetarian dishes, including sopes and cheese stuffed poblano chiles with a light Mexican tomato sauce. BYO for a fabulous meal at the end of class!

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Bryan Mayer Burger Class!
Jul
21
11:00 AM11:00

Bryan Mayer Burger Class!

Join us! $95

A great burger is more than just the meat and the bun. It’s about the meat that you choose, how you grind it, and most importantly how you cook it. Join the Farm Cooking School for an in-depth discussion that will include tips and tricks on selecting the perfect meats and blends, grinding, forming, and cooking, the “perfect” burger. Get your spatulas ready, open a bag of potato rolls, and leave the onions, eggs, and whatever else folks put into burgers out,(that’s meatloaf). BYO! Read more about Bryan. 

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Taste of Maine
Jul
21
6:00 PM18:00

Taste of Maine

Join us for a beautiful evening of Maine classics with Chef Kathleen Sanderson! BYO and enjoy a meal together at the end of class! $95

Menu based on seasonal availability:

Corn & Bacon Chowder

Lobster Roll w/ Oven Fries

Brined and Roasted Pork Loin

Molasses Baked Beans

Corn Spoon Bread

Warm Blueberry Crumb Cake w/ Vanilla Ice Cream

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Culinary Boot Camp! Foundations of Cooking
Jul
30
to Aug 3

Culinary Boot Camp! Foundations of Cooking

Place your deposit and obtain additional details here. The remaining $1000 should be sent 1 week before course starts by check made out to The Farm Cooking School, 67 Pleasant Valley Road, Titusville, NJ 08560. We will be in touch 1 week before class. 

This 5 day culinary trip to The Farm Cooking School in the beautiful Delaware Valley includes everything you need to know for creative freedom in the kitchen! Join us for the entire week or take individual classes!

You will learn essential knife skills and 5 core culinary techniques that include searing, braising, roasting, fish sous vide, poaching, and grilling. You will also learn how to make a variety of egg-based seasonal desserts (custard, ice cream, meringue). Classes will use Roots to River organic vegetables, award-winning local meats, and sustainable seafood. A full three course meal will be created in each of 6 classes to be enjoyed with classmates and the instructors in our leisurely, relaxed atmosphere. 

The cost per person is $1500 including all hands-on cooking classes, lunch and dinner (except 1 evening on your own), afternoon excursions/demonstrations, and a copy of both Ian's The Farm and Shelley's Just Tacos cookbooks. Individual course attendees may join just for the class they register for. 

Antique lovers can enjoy the many Antique shops in Lambertville, NJ and the Wednesday early morning flea market nearby on their own. Students can also just relax on the stone patio and enjoy the grounds between classes. This class is designed for adults over 21. 

 

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Farm to Table Feast!
Aug
4
6:00 PM18:00

Farm to Table Feast!

Join us! $95

Join us for an amazing night of great food and great conversation in our intimate farm school building! 

Join us for a 5-course dinner inspired by the freshest ingredients right from Roots to River and other local farms!

This is not a class, but a night for you to enjoy the beautiful farm grounds and lively conversation right on the farm where the meal is prepared and served by our own chefs! BYO! Always a night to remember.

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Italian Techniques- Complete Series with Discount!
Aug
9
6:00 PM18:00

Italian Techniques- Complete Series with Discount!

Join us for the whole series at a discount! (Six classes $540 instead of $570)

In our Italian Techniques of Cooking course we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. Meets 6 Thursdays Aug-Sept.

BYO for a beautiful dinner with food prepared in class!

Sample menu based on seasonal availability.

8/9: Fresh gnocchi, Focaccia, Tuscan Steak with arugula, Tiramisu
8/16: Beef Carpaccio, Polenta with wild mushrooms, Fruit crostata (make panna cotta for next class)
8/23: Tortellini with peas and proscuitto, Chicken picatta, Panna cotta (make semi-freddo for next class)
8/30: Egg yolk raviolo, Aqua pazza, Pistachio Semi-Freddo, (make simple risotto for next class)
9/6: Seasonal Vegetables with Fonduto Sauce, Aranchini, Zabaglione with seasonal fruit
9/13: Italian Green Salad, Classic Bolognese and Vegetarian Lasagnes, Affogato

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Summer Seafood!
Aug
10
6:00 PM18:00

Summer Seafood!

Join us! $95

As seafood cooks quickly, this classes will have a slightly different format. We will eat each dish as it is prepared, seated at the counter (BYOB), some hands on prep will be involved, the rest will be demonstration.

Menu

Ipswich clams in beer

Slow roast salmon with balsamic glaze

Seafood salad with tomato water (mussels calamari shrimp)

Octopus Salad

Thai-Spiced Watermelon Soup With Crabmeat

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Tomatoes!
Aug
24
6:00 PM18:00

Tomatoes!

Join us! $95

We're cooking directly from the garden all summer long. Join us as we pick one vegetable or fruit and make a meal's worth of recipes based on it!

Sample Menu:
Yellow Tomato Gazpacho, Watermelon Tomato Salad with Curry Vinaigrette, Seafood Salad with Tomato Water, Summer Tomato and Cheese Pie, Baba's Preserved multicolored Tomatoes, Tomato-Olive Tarts Tatins

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Couples Cooking! Rack of Lamb
Aug
25
6:00 PM18:00

Couples Cooking! Rack of Lamb

Join us! $190

Our couples cooking class has been such a success that we are inviting you back to cook new dishes which can easily be made for 2 or more and which take advantage of the produce of the season. This class is taught by Shelley Wiseman.

This registration is for two people. Bring a partner, friend or family member and enjoy learning how to cook for two! A variety of techniques and menus will be covered depending on the season! 

In this class we cook several dishes, using cuts of meat or fish that are perfect for elegant dinners for two. Menu based on seasonal availability. 

 

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Homesteading! Bread Making Class
May
25
10:00 AM10:00

Homesteading! Bread Making Class

In our homesteading series we cover baking, cheese making, sausages from scratch and basic butchering, smoking, preserving, and much more. Welcome home! These classes end in a meal based around the food we make. BYO!

Class 1: Bread Baking (5/25/18)

Basic white and wheat doughs, Baguettes and Pan d`Epi, Flatbreads, Rolls and Breadsticks.

Class 2: Pickling and Preserving (6/1/18)

Join us and learn the basic of pickling and preserving several types of vegetables.

 

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Master the Art of French Sauces
May
23
6:00 PM18:00

Master the Art of French Sauces

Sauce it up! $95

Learn the fundamentals of the world's great classic French sauces. Shelley Wiseman teaches this fast moving class and dives deep into her extensive knowledge and experience to teach you how to improve every dish with the perfect sauce.

This class ends in a meal featuring the sauces covered in the class, so BYO for a class to remember! 

Sample sauces and menu based on seasonal availability:
Egg Yolk-Based; Bearnaise, Creme Anglaise (Custard)
Roux-Based; Bechamel (White Sauce), Classic Velouté
Wine-Based Reduction Sauces;  Modern Velouté, Beurre Blanc

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French Brunch!
May
20
11:00 AM11:00

French Brunch!

SOLD OUT!

Spend a Sunday morning learning how to make brioche, pains aux raisins, and omelets in this class taught by Shelley Wiseman. Then sit down and enjoy a lovely brunch and great conversations! BYO Prosecco or Champagne to mix with fresh pureed fruit! 

Menu (based on seasonal availability): Brioche, Pains aux Raisins, and Omelet Workshop! Not to miss!

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Sausage with Butcher and Cook Bryan Mayer!
May
18
6:00 PM18:00

Sausage with Butcher and Cook Bryan Mayer!

Join us! $95

Contrary to all sorts of urban legends, sausage is not scary. It’s ground meat, salt, and spices! Ok, maybe there are a few extra things in there, but after this in-depth class, you’ll be making homemade sausages in no time. Join the Farm Cooking School for an in-depth discussion, demo, hands on training, and tasting, on all things sausage. You’ll grind, season, stuff, cook, and learn how the sausage is made!

BYO! 

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Summer Picnic Favorites with Kristin Donnelly!
May
18
10:00 AM10:00

Summer Picnic Favorites with Kristin Donnelly!

Please join us! $95

The author of Modern Potluck will teach you how to make some of her most crowd-pleasing dishes, just in time for all of those summer picnics. 

Menu (based on the freshest of what's in season):

Bloody Mary Deviled Eggs

Cornmeal-Crusted Oven-Fried Chicken

Potato Salad with Asparagus and Sugar Snap Peas

Cucumber Salad with Creamy Poppy Seed Dressing

Lemon Berry Bundt Cake

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Tastes & Stories from the Cookbook at Cookspace Brooklyn!
May
17
6:30 PM18:30

Tastes & Stories from the Cookbook at Cookspace Brooklyn!

Come out with us! $40

Join former Gourmet magazine editors, Ian Knauer and Shelley Wiseman, as they bring their newest cookbook, The Farm Cooking School, to Cook Space Brooklyn.  Chef's Ian and Shelley will share samples of their favorite recipes and lots of stories about their beautiful cooking school in New Jersey.  The cookbook will be for sale that evening.  
 

Sample Menu of Tastes!

Gravlax crostini
Pate
Oysters with Harissa Butter
Asparagus spears to dip in Smoky Coffee Mayonnaise
Beef Tartare with Fermented Potato Chips
Chocolate - Eggplant Mini Cupcakes
Mini Pavlovas 

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Benefit for Fisherman's Mark
May
14
6:00 PM18:00

Benefit for Fisherman's Mark

$250.00 Join us!

Join us for a 5-course dinner inspired by the freshest ingredients right from Roots to River and other local farms!

This dinner is to benefit the services of Fisherman’s Mark. Bring your own serious bottle(s) of wine, or anything else you’d like to drink. The menu will be posted the week before.

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French Techniques Class 6
May
13
5:00 PM17:00

French Techniques Class 6

Join us! $95

In this series of classes, we cover more advanced and complex methods of modern cooking techniques! If you feel confident in the kitchen, this series is for you! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end.

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

This series of classes is being taught on Sunday evenings- BYO!

Class 6: Pate de campagne (eat), Savory Onion Marmelade, Bouillabaisse, Caramel Ice Cream with candied orange zest

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Mother's Day Brunch!
May
13
11:00 AM11:00

Mother's Day Brunch!

SOLD OUT!

Bring your Mom or send her for a morning out to enjoy learning some new recipes and techniques followed by a gorgeous brunch in good company!  Moms of all kinds are most welcome!

Today's menu:

Mimosas, Croissants, Blueberry Muffins, and a Seasonal Egg Roulade

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Asparagus Workshop during the Garden Festival!
May
12
2:00 PM14:00

Asparagus Workshop during the Garden Festival!

Hands-On Asparagus Workshop during the Garden Festival Day! $20

This family-friendly 1 hr workshop will focus on asparagus!  Chef's Ian and Shelley will teach participants various dishes which feature one of our favorite spring vegetables.  At the end, participants will be able to taste their culinary creations before heading back out to enjoy the rest of the festival!

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Asparagus Workshop during the Garden Festival!
May
12
10:00 AM10:00

Asparagus Workshop during the Garden Festival!

Hands-On Asparagus Workshop during the Garden Festival Day! $20

This family-friendly 1 hr workshop will focus on asparagus!  Chef's Ian and Shelley will teach participants various dishes which feature one of our favorite spring vegetables.  At the end, participants will be able to taste their culinary creations before heading back out to enjoy the rest of the festival!

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Seafood!
May
11
6:00 PM18:00

Seafood!

SOLD OUT!

 

As seafood cooks quickly, this class will have a slightly different format than most of our classes. We will eat each dish as it is prepared, seated at the counter (BYOB). Each entree will include some hands on prep with a focus on demonstrating techniques and tasting each course! 

Menu: 

Tuna Tartare

Seared Scallops with Melted Leeks and Aged Balsamic

Salt Baked Branzino

Arctic Char Sous-Vide with Dill-Mustard Butter

Shrimp Scampi

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French Techniques Class 5
May
6
5:00 PM17:00

French Techniques Class 5

Join us! $95

In this series of classes, we cover more advanced and complex methods of modern cooking techniques! If you feel confident in the kitchen, this series is for you! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end.

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

This series of classes is being taught on Sunday evenings- BYO!

Class 5: Pate de campagne (eat), Sauteed Duck Breast with 4-Peppercorn Sauce, Lemon Mousse, Tuiles

 

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Cinco de Mayo Celebration Class & Dinner with Chef Shelley Wiseman!
May
5
6:00 PM18:00

Cinco de Mayo Celebration Class & Dinner with Chef Shelley Wiseman!

SOLD OUT!

"Se Habla Español"Celebrate with us in this fusion class and celebration dinner combined! Chef Wiseman brings years of experience and creativity in Mexican cuisine and this is always a class to remember. 

Menu:
Hibiscus margaritas
Ceviche
Cheese stuffed poblano chiles
cochinita pibil tacos (Braised pork in Banana leaves with fresh corn tortillas
fresh tomatillo salsa, avocado and pickled onions)
tres leches cake! 

BYO beer, wine, tequila! 

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Italian Cooking - Class 6
May
4
10:00 AM10:00

Italian Cooking - Class 6

$95.00 Join us! 

In our Italian Techniques of Cooking course we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. BYO for a lovely sit-down meal following class!

Sample menu based on seasonal availability.

Seasonal Crostini
From Scratch Lasagna
(Homemade Pasta; Bolognese)
Roasted Vegetable Lasagne
Italian Salad
Zabaglione with Fruit

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Spring Farm to Table Class with Chef Kathleen Sanderson
May
3
10:00 AM10:00

Spring Farm to Table Class with Chef Kathleen Sanderson

JOIN US! $95

Take advantage of the farms first growth with recipes that will highlight the emerging season!  Asparagus, early arugula, fresh rhubarb and strawberries are all highlighted in recipes that are timeless. 

Homemade Ricotta with Grilled Country Bread, olive oil and Spring Arugula

Asparagus & Meyer Lemon Galette

Roasted Herb & Citrus Crusted Salmon

Chopped Caesar Salad with Parmesan Frico

Rhubarb and Strawberry Crostata

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French Techniques Class 4
Apr
29
5:00 PM17:00

French Techniques Class 4

Join us! $95

In this series of classes, we cover more advanced and complex methods of modern cooking techniques! If you feel confident in the kitchen, this series is for you! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end.

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

This series of classes is being taught on Sunday evenings- BYO!

Class 4: Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel or asparagus, Oeufs a la Neige

 

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Pork Butchery with Chef Bryan Mayer!
Apr
27
6:00 PM18:00

Pork Butchery with Chef Bryan Mayer!

Join us! $125

From sirloin roasts to coppa steaks, tenderloin to pressa come see why the most widely eaten animal protein in the world is more than just pork chops and bacon (not that there’s anything wrong with pork chops and bacon). Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things pork. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics. And of course, there’ll be plenty of pork to taste.

BYO for a sit-down meal with the chef and classmates!

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Mexican Techniques Class 4- Stuffed Peppers and Margaritas!
Apr
26
6:00 PM18:00

Mexican Techniques Class 4- Stuffed Peppers and Margaritas!

Join us! $95

Join Chef Shelley Wiseman who wrote the book on Mexican cooking (well, 2 books actually!). Never buy corn tortillas again! BYO and end each class with an authentic Mexican meal!

Class 4  
Cheese Stuffed Poblano Chiles with Tomato sauce, Cochinita Pibil (banana leaf wrapped braised pork), Margaritas, Mexican custard with marinated fresh fruit.

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Indian Cuisine with April Galilio!
Apr
26
10:00 AM10:00

Indian Cuisine with April Galilio!

$95.00 Join us!

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of class. BYO!

Week 4 - April 26th Menu: Chaat Party
Aloo Tikki - Potato patties
Pani Puri - savory street snack
Imli aur Kajoor ki Chutney - Tamarind and Date dipping sauce
Seehk Kebab - Marinated minced meat kebabs
Garlic Naan - Garlic flatbread

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Wine & Food Pairing- The Loire Valley!
Apr
21
6:00 PM18:00

Wine & Food Pairing- The Loire Valley!

Join us! $125 ($95 for food pairing and approximately $25 to $30 for wines see below*)

Enjoy a relaxed evening as chef Shelley Wiseman demonstrates the key elements of the 5 course meal and Sommelier/Educator Carol Berman discusses the art of pairing wine with food. The menu is always based on the best of what's available in season and what pairs nicely with the wines in this course!

*The total cost of this dinner is $125. You will be charged $95 for the food pairings when you sign up now, and approximately $25 to $30 separately from Wonderful World of Wines prior to the class/dinner. We will reach out to you prior to the event with more details.

Wines from the Loire Valley- including Sancerre, Vouvrey, and Chinon varieties will be made by our sommelier, Carol A. Berman. 

Menu
Oysters on the Half Shell
Frisee Salad with Hot Goat Cheese Croutes
Salmon with Sorrel Cream
Braised Chicken Thighs with Red Wine and Oyster Mushrooms
Tarte Tatin

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The Secrets of Sourdough!
Apr
20
10:00 AM10:00

The Secrets of Sourdough!

SOLD OUT!

Learn how to maintain a sourdough starter and how to create a practical bread making schedule that works for your lifestyle. Breads: Pain au Levain; Vollkornbrot (German Rye); and Whole-Grain Spelt. Class will focus on use of preferments (sourdough starter, pate fermentee, and poolish) and whole grain soakers. This class is taught by Michael Sellers, Owner/Baker of Journeyman Bakery.

Each student will take home a lively, fully ripened sourdough culture to start their own own bread baking tradition.

 

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Indian Cuisine with April Galilio!
Apr
19
10:00 AM10:00

Indian Cuisine with April Galilio!

$95.00 Join us!

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of class. BYO!

Week 3 - Lamb Korma (4/19)
Aloo Saag - Roasted Potatoes and Spinach
Lamb Korma - Lamb shoulder and yogurt stew
Kheer - Rice Pudding
Masala Chapati - Spiced whole wheat flatbread
Kachumber - Chopped salad
Masala Chai - spiced tea

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From Pan to Plate with Kathleen Sanderson
Apr
18
6:00 PM18:00

From Pan to Plate with Kathleen Sanderson

Join us! $95

These recipes use restaurant style techniques for quick and flavorful dishes all from a single pan. From dinner to dessert the sauté' pan will be the featured item in this class.

Menu based on best of what's in season:

Garlicky Shrimp Scampi with Crusty Bread
Chicken with Fig, Balsamic, Honey Glaze
Steak with a Roquefort Rosemary Sauce and Smashed Potatoes
Pasta with Shiitake, Arugula & Goats Cheese
Salad Vinaigrette
Pan Sautéed Bananas with Rum and Brown Sugar Sauce over ice cream

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