Cooking the Food from the Farm with Patrizia Thomas
Mar
26
11:00 am11:00

Cooking the Food from the Farm with Patrizia Thomas

$95 Join us!

This series of classes, taught by health coach Patrizia Thomas, will meet periodically during the year during farm market hours at the school (11-2 Sundays in the winter).

Root vegetables and hoop house greens will be the inspiration for this winter series. Discover the sweetness of kolrabi and earthiness of celery root and what to do with them.

Sample Menu:
Beet Gazpacho
Morrocan Salmon-Quinoa Cakes
Heirloom Kale, Celery Root, & Fennel Salad
Chocolate Avocado Mousse with Homemade Cashew Milk

This course is ideal for vegetarians and a great introduction to vegetable cooking for everyone else.

 

Techniques of Italian Cooking! Class 5
Mar
30
6:00 pm18:00

Techniques of Italian Cooking! Class 5

Join us! $95

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. Join us for the whole series at a discount! Meets weekly at 6pm.

Sample menu based on seasonal availability.

Class 5: (3/30/16)

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

Foundations of Cooking - Poaching
Mar
31
10:00 am10:00

Foundations of Cooking - Poaching

$95.00 Join us!

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us!

Sample Menus for each course subject to seasonal availability. 

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

Mexican Techniques- Stuffed Peppers and Margaritas!
Apr
1
6:00 pm18:00

Mexican Techniques- 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 (April 1st)- 
Cheese Stuffed Poblano Chiles with Tomato sauce, Cochinita Pibil (banana leaf wrapped braised pork), Margaritas, Mexican custard with marinated fresh fruit.

Italian Techniques- Class 6
Apr
6
6:00 pm18:00

Italian Techniques- Class 6

$95 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. Join us for the whole series at a discount! Meets weekly at 6pm.

Sample menu based on seasonal availability.

Class 6: (4/6/16)

Classic Negroni
Fresh Gnocchi with Baby Greens
Artichoke Workshop
Chocolate-Hazelnut Torte

Foundations of Cooking - Stewing & Bread
Apr
7
10:00 am10:00

Foundations of Cooking - Stewing & Bread

$95.00 Join us!

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us!

Sample Menus for each course subject to seasonal availability. 

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

Farm to Table Dinner - Spring Edition!
Apr
7
6:00 pm18:00

Farm to Table Dinner - Spring Edition!

$95.00 Join us!

Join us for our farm to table dinner, cooked by chef Ian Knauer, using ingredients right from Roots to River and other local farms. This is not a hands-on cooking class, but a sit-down dinner.

This is our chance to cook for you! Please join us at our new location for a fabulous evening of farm fresh food and great conversation! BYO.

Menu based on the freshest of what's in season, but we are planning for the following:
Homemade Bread and Pickles
Farm Charcuterie
Spring Pea and Turnip Soup
Spring Lamb with Watercress, Hakurei Turnips, and Jus
Roots to River Spring Salad
Vanilla Panna Cotta with Roasted Rhubarb

Kids Cooking Saturdays - Basic Thai!
Apr
8
10:00 am10:00

Kids Cooking Saturdays - Basic Thai!

Join us for Kids Cooking! Classes include knife skills and world cuisines including dishes from Mexico, Italy, Mediterranean and Indian.

Classes are taught by Lori DiFinis or Shelley Wiseman.

This week is Pad Thai, Mango with Sticky Rice! Items based on seasonal availability for the freshest ingredients! 

Homesteading - Cheesemaking!
Apr
9
10:00 am10:00

Homesteading - Cheesemaking!

SOLD OUT!

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. This class always sells out so sign up early.

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!

Easter Cookie Decorating Master Class with Nicholas Lee!
Apr
12
2:00 pm14:00

Easter Cookie Decorating Master Class with Nicholas Lee!

$95 Join us!

Nicky Lee, professional pastry chef for The Four Season in NYC will give a master class in cookie decorating techniques, including flooding, stencils, fondant, and hand painting. The class will start with pre-baked sugar cookies to have time for the decorating and you will take home several cookies of your own design.

This class does not include a meal.

Ian's Early Spring Pastas!
Apr
13
10:00 am10:00

Ian's Early Spring Pastas!

$95.00 Join us!

We love pasta handmade pasta! In this class we work with egg-based pastas (eggs from our chickens) and semolina pasta (egg free) along with several summery sauces. This class is taught by Ian Knauer.

Sample Menu:
Fresh Semolina Pasta with Fresh Spinach and Preserved Lemon
Egg Yolk Stuffed Raviolo Carbonara with Watercress
Square Spaghetti Roasted Asparagus
Rhubarb-Filled Potato Dumplings with Ice Cream

Thai Essentials with Supa!
Apr
13
6:00 pm18:00

Thai Essentials with Supa!

Please join us for a fabulous night of Thai techniques and beautiful food with our resident Thai instructor Supa de Rose! 

Menu- based on the availability of the freshest ingredients

Spring Rolls

Pad Thai Shrimp

Green Curry Chicken

Dessert- Taro in Coconut Cream

Family Pizza Party with Ian!
Apr
15
10:00 am10:00

Family Pizza Party with Ian!

Join us for a day on the patio's brick pizza oven! Kids class price for everyone! 

Learn how to prepare from scratch pizza dough with a variety of seasonal toppings, sauces and other deliciousness! 

Mastering the Art of French Sauces!
Apr
15
6:00 pm18:00

Mastering the Art of French Sauces!

$95.00 Join us!

Sauce it up! Learn the fundamentals of the world's great classic French sauces. Shelley Wiseman teaches this 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.

On the docket:
Egg Yolk-Based; Bearnaise, mayonnaise, Creme Anglaise (custard)
Roux-Based; Bechamel (White Sauce)
Wine-Based Reduction Sauces; Peppercorn Sauce, White Wine Sauce, Beurre Blanc
Caramel Sauce

Sample menu (Based on seasonal availability):
Cheese Soufflé 
Poached Shrimp (mayonnaise)
Slow-Roasted Salmon (Beurre Blanc, White Wine reduction sauce)
Seared Steak (Bearnaise, Peppercorn Sauce)
Seasonal Vegetables
Caramel Ice Cream (Creme Anglaise, Caramel Sauce)

Spring Break Kids Cooking! Tortillas and Tacos
Apr
19
10:00 am10:00

Spring Break Kids Cooking! Tortillas and Tacos

 

Join us for Kids Cooking! Classes include knife skills and world cuisines including dishes from Mexico, Italy, the Mediterranean and India and are vegetarian.

Class is with Shelley Wiseman!

Sample Menu:

tortillas and tacos
shrimp and chicken fillings
Mexican brownies

 

Artisan Bread 101!
Apr
20
10:00 am10:00

Artisan Bread 101!

$95.00 Join us!

Ian learned artisan bread from master baker Richard Bertinet and since then he can't stop making bread. Join Ian for Artisan bread 101 and become a better baker! This class ends in a lunch based around the food we make.

Bread Baking

Basic white and wheat doughs

Baguettes and Pan d`Epi

Flatbreads

Rolls and Breadsticks

Indian Cuisine - Butter Chicken!
Apr
21
10:00 am10:00

Indian Cuisine - Butter Chicken!

$95.00 Join us!

Join us for our Indian Cooking Series where we dive deep in this rich cuisine and discover some of our favorite dishes from all over the country. Each week we build a meal from the dishes we make in class.

Week 1 - Sample Menu:

Grilled Butter Chicken (Makhani)
Gujarati-Style Garlic Baby Potatoes
Punjabi Fried Okra OR Cauliflower (seasonal)
Seasonal Cooler
Carrot Halwa

Cheesemaking!
Apr
21
6:00 pm18:00

Cheesemaking!

Join us!

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. This class is taught by Shelley Wiseman and it always sells out, so sign up early.

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!

Couples Cooking!
Apr
22
6:00 pm18:00

Couples Cooking!

SOLD OUT!

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.

In this class we cook several dishes, using cuts of meat or fish that are perfect for elegant dinners for two, such as duck breast, rack of lamb, and salt roasted branzino. Sauces and side dishes will be included as well as a seasonal dessert. 

Sample menu based on seasonal availability to be announced. 

Cooking the Food from the Farm with Patrizia Thomas
Apr
23
11:00 am11:00

Cooking the Food from the Farm with Patrizia Thomas

$95 Join us! This series of 4 classes, taught by health coach Patrizia Thomas, will meet periodically during the winter farm market hours at the school (11-2 Sundays).

Root vegetables and hoop house greens will be the inspiration for this winter series. Discover the sweetness of kolrabi and earthiness of celery root and what to do with them.

This course is ideal for vegetarians and a great introduction to vegetable cooking for everyone else.

Wood-Fired Pizzas
Apr
27
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!

Sample Menu:
Pizza Doughs from scratch
Various Seasonal Pizzas
Roots to River Salad
Dessert Pizza

Indian Cuisine - Dry Shrimp Curry!
Apr
28
10:00 am10:00

Indian Cuisine - Dry Shrimp Curry!

$95.00 Join us!

Join us for our Indian Cooking Series where we dive deep in this rich cuisine and discover some of our favorite dishes from all over the country. Each week we build a meal from the dishes we make in class.

Week 2 - Sample Menu:

Shrimp and Chile Dry Curry
South Indian Tomato Rice
Stovetop Naan
Eggplant Chutney
Mango Kulfi Dessert

Kids Cooking Saturdays - Italian!
Apr
29
10:00 am10:00

Kids Cooking Saturdays - Italian!

Join us for Kids Cooking! Classes include knife skills and world cuisines including dishes from Mexico, Italy, Mediterranean and Indian.

Classes are taught by Lori DiFinis or Shelley Wiseman.

Proper technique to cook risotto, Lemon chicken, and flourless chocolate cake are on the menu this week! Menu based on season's freshest ingredients. 

Exceptional Values- The international class!
Apr
29
6:00 pm18:00

Exceptional Values- The international class!

Join us! $100

WITH SOMMELIER CAROL A. BERMAN OF CLASS IN A GLASS
AND CHEF SHELLEY WISEMAN

It’s like having your own Personal Chef and Sommelier……..wait a minute…YOU DO!
SO many countries…..SO many wines?  Tired of spending too much money and being disappointed at first sip? We’re going to make your future wine purchasing a bit easier. Carol has selected six beautifully-crafted, seasonal wines perfect for all occasions. 
Chef Shelley Wiseman is ‘cooking up a storm’ preparing a full meal to be enjoyed with the wines and will give a short demo of homemade ricotta while you sip some bubbly and enjoy a tasty treat. 
Gonna be mighty tasty!
Demo: Making Fresh Ricotta
Menu:
Asparagus and fresh ricotta crostini
Delicate Herbed Seafood Salad
Fresh Tagliatelle with Beurre Blanc and Mushrooms
Seared Duck Breasts with Four Peppercorn Sauce
Chocolate Tart

French Brunch!
Apr
30
11:00 am11:00

French Brunch!

A Farm Cooking School Favorite! $95 Join us!

Spend a Spring Sunday morning learning how to make homemade croissants, elegant poached eggs, and more in this class taught by Shelley Wiseman. Then sit down and enjoy a lovely brunch and great conversations!

Menu- based on seasonal availability: 
Homemade Croissants
Poached Eggs on Artichoke Hearts with Truffled Mushroom Cream
Wilted Spinach
Vanilla Bean Rice Pudding with Candied Kumquats

Indian Cuisine - Long-Fermented Dosa!
May
5
10:00 am10:00

Indian Cuisine - Long-Fermented Dosa!

$95.00 Join us!

Join us for our Indian Cooking Series where we dive deep in this rich cuisine and discover some of our favorite dishes from all over the country. Each week we build a meal from the dishes we make in class.

Week 3 - Sample Menu:

This all vegetarian class is centered around the famous fermented rice and pulse batter of the dosa which goes through a long fermentation, creating a complex flavor and texture. 

Masala Dosa
Cauliflower and Spinach with Mustard Seed Sauce
Cilantro Chutney
Coconut Chutney
Kashmiri Masala Chai
Small Pearl Tapioca with Cardamom, Saffron and Pastachios

Dinner on the Farm to Benefit Fisherman's Mark!
May
7
4:00 pm16:00

Dinner on the Farm to Benefit Fisherman's Mark!

$250.00 Join us!

Ian Knauer and Shelley Wiseman will be hosting this second fundraising dinner for food lovers, comprised of local seasonal offerings. Seating is limited to forty guests. Bring your own serious bottle(s) of wine. Fisherman’s Mark thanks you for your continued support.

Fisherman’s Mark provides much-needed services to our community; from a Food Pantry to individual Case Management.  Go to www.fishermansmark.org for more information.

Sample Menu:
Homemade Country Pate with Home made Mustard
Asparagus and Homemade Ricotta Crostini
Cauliflower-Caraway Cheddar Quiche 

Root to River Farm Beet Tartare with Goat Cheese & Chive Oil

Chicken Ballotine with Butter-Braised Gravity Hill Mushrooms, Jerusalem Artichoke Puree & Wine Reduction

Seasonal Salad and Local Cheeses

Vanilla Panna Cotta with Raw Rhubarb in Syrup

Author Series- Tree of Life: Turkish Home Cooking
May
9
6:00 pm18:00

Author Series- Tree of Life: Turkish Home Cooking

Join Farm Cooking School friend and author Joy Stocke for an evening of mezes and conversation as we celebrate the publication of Tree of Life: Turkish Home Cooking (Burgess Lea Press). 

From her first visit to Anatolia, Joy was captivated by the traditional meze table, an array of small plates and savory snacks often accompanied by a cool glass of wine, anise-flavored raki, or a cocktail such as the Bosporus Fizz - a beguiling mix of fresh carrot juice, a dash of turmeric and rosewater, raki and club soda - prepared by cocktail expert, Warren Bobrow.

Sample Gougeres al a Turka, a twist on the traditional recipe featuring feta cheese and garnished with Aleppo pepper or Nigella seeds, Olives with Garlic and Preserved Lemon, Savory Spiced Chickpeas, Carrot Hummus with Pine Nuts, and mini shish kebabs.

Books will be available for sale.

Indian Cuisine - Yogurt-Marinated Leg of Lamb!
May
12
10:00 am10:00

Indian Cuisine - Yogurt-Marinated Leg of Lamb!

$95 Join us!

Join us for our Indian Cooking Series where we dive deep in this rich cuisine and discover some of our favorite dishes from all over the country. Each week we build a meal from the dishes we make in class.

Week 4 - Sample Menu:

Yogurt-Marinated Leg of Lamb
Dal Tadka - Frangrant Lentils
Roti
Palak Paneer - Paneer in Spinach Puree
Gulab Jamun - Fried Donuts in Sugar Syrup

Dumpling Mania with Chef Nicholas Lee
May
17
6:00 pm18:00

Dumpling Mania with Chef Nicholas Lee

Join us!

Chef Nicholas Lee will guide you in the preparation of pot stickers, soup dumplings with homemade pasta dough and chicken stock, and the classic Chinese dim sum siu mai. Continuing the theme of wrapping, you will make coconut sticky rice with mango in banana leaf for dessert.

Read more about Chef Lee! 

Wood Fired Pizza!
May
19
10:00 am10:00

Wood Fired Pizza!

$95 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!

Sample Menu:
Pizza Doughs from scratch
Various Seasonal Pizzas
Roots to River Salad
Dessert Pizza

Killer-Griller Wines and Grilled Paired Dinner!
May
27
5:00 pm17:00

Killer-Griller Wines and Grilled Paired Dinner!

$100.00 Join us!

WITH SOMMELIER CAROL A. BERMAN OF CLASS IN A GLASS
AND CHEF IAN KNAUER

There’s nothing better than grilling and chilling with a glass of wine in your hands! Our Professor of the Grape, Carol, will select five great summer-time wines to pair with grill-master Ian Knauer’s menu. 

Sample Menu:
Grilled Oysters with Harissa Butter
Wood-Fired Spring Onions Tarts
Grilled Octopus Salad
Grilled Double Brook Farm Pork with Smoke-Grilled Seasonal Roots to River Farm Vegetables
Herb-Infused Panna Cotta with Grilled Rhubarb

Wood-fired Pizza!
Jun
3
10:00 am10:00

Wood-fired Pizza!

Join us! $95

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!

Sample Menu:
Pizza Doughs from scratch
Various Seasonal Pizzas
Roots to River Salad
Dessert Pizza

Argentine-Style Lamb Roast and Whole Animal Butchery!
Jun
17
11:00 am11:00

Argentine-Style Lamb Roast and Whole Animal Butchery!

$150.00 Join us!

Join us fort an afternoon of lamb butchering knowledge and a lamb feast! 

Ian Knauer will roast an Argentine-style whole lamb (which takes a while) and as the lamb roasts you'll have a chance to learn great sides dishes in a cooking class and watch a whole lamb butchering demonstration with Bryan Mayer,  director emeritus of education at Fleischer's Craft Meats. 

We will source our lambs from The Milk House at Tullamore Farms in Stockton NJ.

Rain date is June 18th.

Culinary Bootcamp for Teens!
Jun
26
Jun 30

Culinary Bootcamp for Teens!

$750 for the week.

Monday through Friday 10 am to 2 pm. (kids should wear closed toed shoes)

6th to 8th graders will learn everything they need to know to feel comfortable following new recipes or making up their own dishes in the kitchen. They will learn techniques from knife skills to proper searing, braising, roasting, and baking. All this takes place on Roots to River organic vegetable farm and in our spacious class kitchen and outdoor grill and pizza oven. 
There will be opportunities to learn about farming and picking vegetables as well as cooking them. We will concentrate on the various aspects of cooking chicken, including boning a whole chicken, and cooking fish, including a sous vide method that doesn't require special equipment. 

We will create various desserts using classic egg techniques like making meringues and ice cream, as well as cakes and tarts. The week will culminate in a "chopped"-like competition. The kids will be able to visit the animals on the property which include a llama, an alpaca, and a donkey.

The Farm Cooking School's Greatest Hits Holiday Weekend!
Jun
30
Jul 3

The Farm Cooking School's Greatest Hits Holiday Weekend!

Join us at The Farm Cooking School in the beautiful Delaware Valley for the Fourth of July holiday weekend. You will be greeted with a welcome dinner on Friday night after settling in at your choice of accommodations (not included; see list of accommodations under the contact tab). After dinner you can enjoy the fireworks on the bridge between Lambertville, NJ and New Hope, PA.

On Saturday you will start your Cheesemaking class covering ricotta, mozzarella, and goat cheese; and create a seasonal lunch using the cheeses, and taking advantage of the fresh produce from Roots to River farm market that shares the school space on weekends. An afternoon excursion to a fruit orchard and visit to one of the nearby river towns will be followed by the evening class of French Sauces, Fresh Fruit Tarts, and more for dinner. 

On Sunday, early birds can enjoy the nearby flea market; then the homemade pasta class will start at 11 am and includes lunch. After lunch there will be another afternoon excursion and return to your accommodations before enjoying dinner at another local farm. 

Monday morning will focus on making croissants to enjoy for brunch, along with a seasonal egg roulade, as well as baked and preserved goods to take home. The weekend's activities will come to an end at about 3 pm.

The cost for the weekend is $1,200 including 4 classes, all lunches and dinners, and afternoon excursions. In the classes we will be cooking with Roots to River organic vegetables, award winning local meat, and sustainable seafood. To reserve your place make a deposit of $500 here, which will be applied to your total. Space is limited. 

 

 

Culinary Boot Camp! Foundations of Cooking July 10th-14th 2017
Jul
10
Jul 14

Culinary Boot Camp! Foundations of Cooking July 10th-14th 2017

Join us!

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: knives skills, culinary techniques (searing, braising, roasting, fish sous vide, poaching, and grilling) and a variety of seasonal desserts based on egg techniques (custard, ice cream, meringue...). A full three course meal will be created in each of 6 classes and enjoyed leisurely at the end. 
 
Enjoy breakfast on your own at your accommodations (see under "contact" for a list of local accomodations) or at one of the many great local cafes before heading to the cooking school, which is located on an organic farm run by Roots to River. We will have the opportunity to pick fruits and vegetables either on the farm or near by to use in the classes. Classes will take place 4 mornings and 2 evenings, all followed by a leisurely sit down meal. Classes will use Roots to River organic vegetables, award-winning local meats, and sustainable seafood. 

After morning classes, enjoy an insider's look at various local farms and businesses including a coffee roastery in Lambertville, a premium ice cream shop in Princeton with a demonstration of the creation of an unusual flavor, and a walk through the brewing process at a Brewery in New Hope, PA, and a private dinner on an award winning livestock farm. 

The cost per person is $1,950 including 6 cooking classes, lunch and dinner except 1 free evening, afternoon excursions/demonstrations, and a copy of both Ian's The Farm and Shelley's Just Tacos cookbooks. Antique lovers can enjoy the many Antique shops in Lambertville, NJ and the Wednesday early morning flea market nearby.

This class is designed for adults over 21. Please let us know if you will require transportation.

Kids Cooking Camp- Around the World in 5 Days!
Jul
17
Jul 21

Kids Cooking Camp- Around the World in 5 Days!

By popular demand! We have created our week long kids programs from 10 to 2pm.

$750 per child. Register here. 
Monday through Friday 10 am to 2 pm. (kids should wear closed toed shoes)

The camp includes cooking classes, time in the organic fields, crafts, fresh herb workshop, and visiting the animals which include an alpaca, a llama, and a donkey! 

Kids will learn how to make homemade corn tortillas in the Mexican class; homemade pasta, ravioli, and pizza in the Italian class; perfect cooked rice in the Indian class; French Papillote and fruit tarts in the French class; and we will cover baking basics.. The week will culminate in a "chopped"-like competition. Kids ages 6 to 10 are welcome. 
 

 

Kids Camp: Farms and Animals, Fruits and Vegetables, Oh My!
Jul
31
Aug 4

Kids Camp: Farms and Animals, Fruits and Vegetables, Oh My!

 

Register here!

Kids between 6 and 10 will enjoy a week of learning about how a farm works, picking fruits and vegetables, and then cooking them in our spacious class kitchen and outdoor pizza oven.

They will learn various cooking techniques, including making pasta, pizza, pastry and tortillas and have time in the fields. as well as tending their own seedlings to take home. The farm also has pet animals such as a llama, and alpaca, and a donkey. The hours of the camp are from 10 am to 2 pm and includes a couple of field trips to other farms. In the kitchen, the week will culminate in a "chopped"-like competition.

Culinary Bootcamp- Summer Produce Extravaganza!
Aug
7
Aug 11

Culinary Bootcamp- Summer Produce Extravaganza!

Register here with your deposit! 

This culinary week will utilize the August bounty of Roots to River Farm Organic Vegetables  on and near the school's property and fruits from local orchards as the main inspiration for our menus. The produce will be a foil for various homemade pastas, flat breads made in our pizza oven, and tacos made with homemade corn and flour tortillas, so there are many useful techniques to learn. We will be picking from the fields, cooking, and preserving the fruits and vegetables. We will also be using them to enhance sustainably fished and locally raised meat dishes, so the week is not entirely vegetarian (if you are a vegetarian let us know and we will accomodate you). 

The Farm Cooking School is set on a farm on the New Jersey side of the Delaware river by the town of Lambertville, a stones throw from the equally beautiful Bucks County in Pennsylvania (and the town of New Hope). This farm studded area gives New Jersey the name of The Garden State and the stone houses and bucolic windy roads on both sides of the river have a distinctly European feel. We rival the Hudson Valley for its bounty of small farms, and will visit several of them, as well as the towns, in the course of the week. 

Participants can choose from a variety of local Inns and Airbnb's (not included; options are listed under the contact tab) to stay in. There will be at least 6 classes at the school and various demos at other culinary venues and farms. All classes are followed by a sit down meal (BYOB) to savor the fruits of your labor and all meals are included except one free evening. 

The cost of the week is $1,950 all inclusive except wine and one free evening. Please let us know if you will need transportation once you get here. Lambertville is a two hour bus ride from The Port Authority Bus Terminal in New York City, which also stops at Newark Airport for pick ups and drop offs, and Philadelphia is 30 to 45 minutes by car. 


Channeling Julia!
Mar
24
6:00 pm18:00

Channeling Julia!

Join us! $95

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us for all four classes as we build each night around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.


Class 4 (3/24/17) - Cassoulet (The variety of prepared meats, baked with white beans and a meat juice infused bread crumb crust, shows off many different cooking techniques that come together to create this  lovely Southwestern French dish). Seasonal salad and Julia inspired dessert.

Foundations of Cooking - Roasting
Mar
24
10:00 am10:00

Foundations of Cooking - Roasting

$95.00 Join us!

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us!

Class 4 - Roasting

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

Italian Cooking - Class 4
Mar
23
6:00 pm18:00

Italian Cooking - Class 4

$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. Join us for the whole series at a discount! Meets weekly at 6pm.

Sample menu based on seasonal availability.

Class 4: (3/23/17)

Potato & Herb Pizza
Grilled Spatchcock Chicken with Rosemary and Garlic
With Seasonal Vegetables
Seared Octopus Salad
Goat Cheese Semifreddo

 

Homesteading - Cheese Making!
Mar
23
10:00 am10:00

Homesteading - Cheese Making!

SOLD OUT!

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. This class always sells out so sign up early.

Cheesemaking

Ricotta Cheese, Mozzarella Cheese, and Fresh Goat's Milk Cheese 

Mexican Techniques Class 2 - Chiles and Sauces
Mar
18
6:00 pm18:00

Mexican Techniques Class 2 - Chiles and Sauces

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 2 (March 18th. No class March 11th)- 
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies

Almost Spring with Kristin Donnelly!
Mar
18
10:00 am10:00

Almost Spring with Kristin Donnelly!

$95 Join us!

 Ready for Spring! Join author Kristen Donnelly for a seasonal menu ideal for entertaining and learn from the best (check out her book Modern Potluck while you're at it!)

Sample Menu:

Green Deviled Eggs and Ham
Brined Pork Loin with Pistachio Salsa Verde
Spice-Roasted Carrots with Lentils
Citrus and Bitter Greens Salad
Strawberry Jam Cheesecake Bars with Buckwheat-Almond Crust

 

Channeling Julia!
Mar
17
6:00 pm18:00

Channeling Julia!

$95.00 Join us!

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us for all four classes as we build each night around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.


Class 3 (3/17/17) - Veal Poêlé à la Matignon (Roast Veal with Madeira Sauce), Julia inspired first course and dessert.

Italian Cooking - Class 3
Mar
16
6:00 pm18:00

Italian Cooking - Class 3

$95 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. Join us for the whole series at a discount! Meets weekly at 6pm.

Sample menu based on seasonal availability.

Class 3: (3/16/17)
Tullamore Farms Beef Carpaccio
Taleggio-Stuffed Arancini with Fresh Tomato Sauce
Polenta with Wine-Cooked Wild Mushrooms
Tiramisu

 

Homesteading - Bread Baking!
Mar
16
10:00 am10:00

Homesteading - Bread Baking!

$95.00 Join us!

In our homesteading series we cover baking, cheese making, sausages from scratch and brewing beer! Join us for the whole series at a discount or just for the classes that work for you! These classes end in a lunch based around the food we make. BYO!

Class 2: Bread Baking

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

 

French Brunch Class!
Mar
12
11:00 am11:00

French Brunch Class!

Join us! $95  SOLD OUT!

Spend a winter Sunday morning learning how to make homemade croissants, an elegant way to serve poached eggs, and more in this class taught by Shelley Wiseman. Then sit down and enjoy the fruits of your labor.

Menu: 
Homemade Croissants
Poached Eggs on Artichoke Hearts with Truffled Mushroom Cream
Wilted Spinach
Vanilla Bean Rice Pudding with Candied Kumquats

 

Kids Cooking Saturdays - Breakfast!
Mar
11
10:00 am10:00

Kids Cooking Saturdays - Breakfast!

Join us! $75

Join us for Kids Cooking! Classes include knife skills and world cuisines including dishes from Mexico, Italy, Mediterranean and Indian.

Up this Saturday will be a fun almost Spring Baked French Toast, Frittata, fresh fruit smoothies!

Classes are taught by Lori DiFinis or Shelley Wiseman. Menu based on seasonal availability! 

Channeling Julia!
Mar
10
6:00 pm18:00

Channeling Julia!

$95 Join us!

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us as we build each class of this 4 part series around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman!

Class 2 (3/10/17) - Duck à l'Orange, Julia inspired first course and dessert.

 

Foundations of Cooking - Searing
Mar
10
10:00 am10:00

Foundations of Cooking - Searing

$95.00 Join us!

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. 

Class 2 - Searing, deboning a chicken, flavor balance

Sample menu based on seasonal availability:

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

Italian Cooking - Class 2
Mar
9
6:00 pm18:00

Italian Cooking - Class 2

$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. Join us for the whole series or any of the individual classes.

Sample menu based on seasonal availability.

Class 2: 

Egg Yolk Filled Raviolo with Carbonara
Polenta Sticks
Acqua Pazza
Tricolore Salad
Ricotta & Peach Crostata 

 

Homesteading - Beer Brewing with Triumph's Head Brewer
Mar
9
10:00 am10:00

Homesteading - Beer Brewing with Triumph's Head Brewer

$95.00 Join us!

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

Our beer making class is taught by Triumph Head Brewer, Brendan Anderson. We will brew beer from scratch, cook with beer, and cover the tricky art of pairing beers with food with samples from Brendan's personal stock.

Beer Brewing
Menu:
Spent Beer Grain Bread
Hop Infused Butter
Beer Braised Homemade Sausages and Lactofermented Sauerkraut
Beer Vinaigrette with Seasonal Greens
Fruit Lambic Dessert

Cooking for Singles!
Mar
5
4:00 pm16:00

Cooking for Singles!

Join us for our second singles cooking class!! Learn to cook for yourself as well as techniques for flawless entertaining! $95

Join other singles as we create a whole meal with dishes that can be individually portioned and frozen in batches for future meals or used for an entirely homemade menu to serve guests. BYO!

Sample Menu (Based on seasonal availability):
Mushroom filled Ravioli en Brodo
Pork and dried Fruit Stuffed Poblanos with Tomato Sauce
Creamy Cashew Nut Chicken Curry
Basmati Rice
Chai Pannacotta

Techniques of Mexican Cooking - Four Class Series!
Mar
4
6:00 pm18:00

Techniques of Mexican Cooking - Four Class Series!

Join us for the whole series! $360 (discount applied)

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 1 - March 4th
Fresh corn tortilla making and working with tomatillos and fresh chiles, Various salsas and Chicken enchiladas, Mango and blueberry salad with tequila-lime syrup.

Class 2 - March 11th
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies.

Class 3 - March 25th (no class March 18th)
Ceviche, The king of moles: Mole Poblano, Mexican Rice, chocolate-chipotle pudding cakes. 

Class 4 - April 1th
Cheese Stuffed Poblano Chiles with Tomato sauce, Cochinita Pibil (banana leaf wrapped braised pork), Margaritas, Mexican custard with marinated fresh fruit.

Channeling Julia! Fridays in March!
Mar
3
6:00 pm18:00

Channeling Julia! Fridays in March!

Join us for this phenomenal French Series! $360 (discount applied)

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us as we build each class of this 4 part series around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.


Class 1 (3/3/17)- Lobster Thermidor, Veal Stock (for subsequent classes), A Julia inspired first course and dessert. Join us for the first class only if you wish. 

Class 2 (3/10/17) - Duck à l'Orange, Julia inspired first course and dessert.

Class 3 (3/17/17) - Veal Poêlé à la Matignon (Roast Veal with Madeira Sauce), Julia inspired first course and dessert.

Class 4 (3/24/17) - Cassoulet (The variety of prepared meats, baked with white beans and a meat juice infused bread crumb crust, shows off many different cooking techniques that come together to create this  lovely Southwestern French dish). Seasonal salad and Julia inspired dessert.

The Foundations of Cooking - Knife Skills & Full Series
Mar
3
10:00 am10:00

The Foundations of Cooking - Knife Skills & Full Series

In this course we cover the basics that every cook needs to create great meals in the kitchen. This course is divided into 6 classes. Join us for class one ($95) or the entire series at a discount ($540)! 

Sample Menus for each course subject to seasonal availability. 

Class 1 - Knife Skills
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

Italian Cooking - Class 1 and Full Series Discount
Mar
2
6:00 pm18:00

Italian Cooking - Class 1 and Full Series Discount

$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. Join us for the whole series for a discounted course price or for any of the individual classes.

Sample menu based on seasonal availability.

Class 1: March 2nd
Bagna Cauda
Italian-Style Chicken Stock
Risotto Two Ways
Panna Cotta

Class 2: March 9th

Egg Yolk Filled Raviolo with Carbonara
Polenta Sticks
Acqua Pazza
Tricolore Salad
Ricotta & Peach Crostata 

Class 3: March 16th
Tullamore Farms Beef Carpaccio
Taleggio-Stuffed Arancini with Fresh Tomato Sauce
Polenta with Wine-Cooked Wild Mushrooms
Tiramisu

Class 4: March 23rd

Potato & Truffle Pizza
Grilled Spatchcock Chicken with Rosemary and Garlic
Grilled Octapus Salad
Eggplants Stewed in Fresh Tomato Sauce
Goat Cheese Semifreddo

Class 5: March 30th

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

Class 6: April 6th

Classic Negroni
Fresh Gnocchi with Baby Greens
Artichoke Workshop
Chocolate-Hazelnut Torte

Homesteading - Bacon and Sausage Making!
Mar
2
10:00 am10:00

Homesteading - Bacon and Sausage Making!

$95.00 Join us!

In our homesteading series we cover baking, cheese making, sausages from scratch and brewing beer! Join us for the whole series at a discount or just for the classes that work for you! These classes end in a lunch based around the food we make. BYO!

Class 1: Bacon and Sausage Making

Celery-Brined Bacon (no chemical additives), Sausage Making. Lunch and Dessert based on what we make!

Cooking the Food from the Farm with Patrizia Thomas
Feb
26
11:00 am11:00

Cooking the Food from the Farm with Patrizia Thomas

$95 Join us! This series of classes, taught by health coach Patrizia Thomas, will meet monthly during the year during farm market hours at the school (11-2 Sundays in the Winter).

Root vegetables and hoop house greens will be the inspiration for this winter series. Discover the sweetness of kolrabi and earthiness of celery root and what to do with them.

This course is ideal for vegetarians and a great introduction to vegetable cooking for everyone else.

The Wines of Marco Bergaglio with Paired Dinner
Feb
23
6:00 pm18:00

The Wines of Marco Bergaglio with Paired Dinner

SOLD OUT!

JOIN WINEMAKER MARCO BERGAGLIO as he takes us through a tasting of his remarkable Gavi wines from Piedmont. Castellari Bergaglio’s history began in the late 19th century.

This family winery’s objective has always been to make wines whose attributes are unmistakably linked to the terroir. The wines are focused on the Cortese grape varietal, which is emblematic of the Gavi production zone.

Our wine instructor, Carol A. Berman founder of Class in a Glass® will lead a tasting and discussion.

We will also be tasting two single vineyard wines from Barbaresco.

Ian Knauer will prepare a paired dinner to accompany the wines.

Sample Tasting Menu (subject to possible changes):
Seafood Terrine
Beet-Cured Salmon and Scallop Crudo / Mussels Ravigote
Slow-Roasted Anise-Rubbed Doublebrook Farm Pork
Venison Loin with Sour Cherry Demi Glace
Panna Cotta with Wine-Poached Fruits

Farm to Table Winter Dinner Feast
Feb
18
6:00 pm18:00

Farm to Table Winter Dinner Feast

SOLD OUT!

Join us for our farm to table dinner, cooked by Ian Knauer, using ingredients right from Roots to River and other local farms. This is not a hands-on cooking class, but a sit-down dinner.

Menu based on the freshest of what's in season, but we are planning for the following:

Chicken Liver Pate and Crostini
Beet Root Soup with Corinader
Alsacian Porchetta from Double Brook Farm with Roots to River Farm Sauerkraut and Potatoes Dauphinois
Roots to River Winter Salad
Molten Chocolate Cakes with Creme Anglaise and Port Poached Fruit

Royal Lamb Couscous- A classic dish!
Feb
12
4:00 pm16:00

Royal Lamb Couscous- A classic dish!

$95 Join us!

Join Chef Shelley Wiseman for a class making classic Moroccan couscous loaded with slow-cooked lamb and poached vegetables spiced with fresh ground pepper and saffron. 

Menus based on seasonal availability of the freshest ingredients!

Sample menu:

Moroccan Meze
Hand rolled and steamed couscous
Moroccan Saffron infused Lamb Stew with Root Vegetables
Baklava

Cooking for Singles!
Feb
4
5:00 pm17:00

Cooking for Singles!

$95 Join us for our first singles cooking class!! Learn to cook for yourself and techniques for flawless entertaining!

Join other singles as we create a whole meal with dishes that can be individually portioned and frozen in batches for future meals or used for an entirely homemade menu to serve guests. 

Sample Menu (Based on seasonal availability):
No Knead Bread
Chicken Liver Pate
Root Vegetable Soup
Twice Baked Stuffed Potatoes (as a main course)
Your Go-To Homemade Vinaigrette
Pressure Cooker Braised Beef Stew
Individual Frozen Lemon Mousse

 

 

Homesteading- Cheesemaking
Jan
29
1:00 pm13:00

Homesteading- Cheesemaking

SOLD OUT!

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. This class is taught by Shelley Wiseman and it always sells out, so sign up early.

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!