Cheesemaking!
Jan
18
6:00 PM18:00

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 if milk is available; scarce during winter months)

A meal based on the cheeses we make including dessert!

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Homesteading - Bacon and Sausage Making!
Jan
19
10:00 AM10:00

Homesteading - Bacon and Sausage Making!

SOLD OUT!

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!

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Cook the Carcass - Class 3 - The Loin!
Jan
19
6:00 PM18:00

Cook the Carcass - Class 3 - The Loin!

$125.00 Join us!

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights in January 6:00 pm to 9:00 pm

Jan 19th- The Loin - This primal contains my favorite beef cut, the sirloin flap, or what's more commonly called the bavette. And while porterhouses and T-bones may dominate your grill, there's another part of this primal that is sorely overlooked. One that'll save you money and is every bit as tasty of that NY Strip... I think even tastier. 

Menu: Flank, Bavette, Stir Fry, Sirloin Steak, Sirloin Filet, Picanha, NY Strip, Porterhouse (T-bone), Tenderloin (Filet), Tri-Tip, Hanger

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Couples Cooking!
Jan
20
6:00 PM18:00

Couples Cooking!

SOLD OUT! Next class in February! 

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! 

Menu
Sous Vide Poached Cod with Olives and Mashed Potatoes
Steak with Chimichurri Sauce and Crispy Potato Cake
Seared/Baked Chicken Breast with White Wine Sauce and Oven Roasted Potatoes

Chocolate Tart


 

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The Secrets of Sourdough!
Jan
25
10:00 AM10:00

The Secrets of Sourdough!

Join us! $95.oo

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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Cook the Carcass - Class 4 - The Round!
Jan
26
6:00 PM18:00

Cook the Carcass - Class 4 - The Round!

$125.00 Join us!

ook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights 6:00 pm to 9:00 pm. Take all 4 classes for a discount!

Jan 26th- The Round - When I fire up the grill and cook beef, I'm almost always cooking a London Broil. If you're like me, you also might not have the fondest of memories for this cut. Thankfully, in addition to showing you where this cut, and others off the leg, come from, we're going to make sure you know exactly how to cook them. From seasoning, to prep, to cook times and temps!

Menu - Top Round (London Broil), Eye Round (Roast Beef Tartare) Bottom Round (Roast Beef, Western Griller, Tartare) Sirloin Tip (Sirloin tenders, Tartare)  Shanks! Bones! Fat!

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What's My Wine? A Comparative Dinner!
Jan
27
6:00 PM18:00

What's My Wine? A Comparative Dinner!

SOLD OUT!

An Entertaining Comparative Wine Pairing Dinner with Radio Personality/Sommelier Carol A. Berman of Class in a Glass and Chef Shelley Wiseman!

When shopping for wine, how do you know that you are actually getting a great bottle? Do you shop by attractive label or do you shop by a reputable importer? This class will help you to navigate the wine aisles more effectively. This is a comparative class. We will taste four sets of wines by grape: two selections of each—$20 or less per bottle. Attendees will try to guess which of our wines were purchased by the average consumer (Shelley) or by an educated consumer (Carol).

In the classroom, we will play "WHAT'S MY WINE" to discover who's wines were better choices and discuss the reasons behind the conclusions. Each wine set will be paired with a food courses prepared by Shelley. Guaranteed to be tasty fun!

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ShortStack Editions - Cauliflower - Release Party!
Jan
30
5:00 PM17:00

ShortStack Editions - Cauliflower - Release Party!

$30.00 Join us!

We're thrilled to celebrate the release of the 31st volume from Short Stack Editions, Cauliflower, written by local cookbook author, Kristin Donnelly. Come out and taste cauliflower cooked in ways you may have never tried! The price includes a copy of the book and the author will be in attendance to sign yours! 

Sample Menu: 
Cauliflower Shawarama
Cauliflower Tinga Tacos
Cauliflower-Crusted Grandma Pie
Cauliflower Fondue

Please note that this is not a class, this is a not-to-miss release party.  Guests will sample some of Kristin's favorite recipes (byob), and have the opportunity to purchase signed copies of the booklet.  

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Pressure Cooking Series and Class 1!
Feb
1
10:00 AM10:00

Pressure Cooking Series and Class 1!

 Join us for the first class! $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!

Take all four classes for a discount! Feb 1st, 8th, 15th, 22nd

Class 1- Carrot Soup, Seven Vegetable Couscous, Stewed Fruit with Port.

Class 2- Mushroom Risotto, Colombian Chicken Stew (Ajiaco) with Cilantro and Capers, Margarita Pudding Cake.

Class 3- Octopus Salad with Giant White Beans, Beef Borscht, Supermoist Chocolate Cake.

Class 4- Whole Braised Artichokes with Provencal Stuffing, Shrimp with Butter Braised Leeks, Creme Brulee.

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Couples Cooking!
Feb
3
6:00 PM18:00

Couples Cooking!

SOLD OUT!

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

Seared Duck Breast with 4 peppercorn sauce
Rack of Lamb with Provencal Crust and Bearnaise Sauce
Salt roasted branzino with Beurre Blanc Sauce.
Side dishes will be included as well as a seasonal dessert. 

 


 

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Foundations of Cooking! Class 1 Knife Skills and Discount on the Complete Series
Feb
4
5:00 PM17:00

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: 2/4, 2/11, 2/18, 2/25, 3/4, and 3/11. Sample Menus for each course subject to seasonal availability. 

Join us for Knife Skills!  Feb 4th!

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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Pressure Cooking Class 2!
Feb
8
10:00 AM10:00

Pressure Cooking Class 2!

Join us! $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!

Class 2- Mushroom Risotto, Colombian Chicken Stew (Ajiaco) with Cilantro and Capers, Margarita Pudding Cake.

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World Brunch Mexican Edition!
Feb
11
11:00 AM11:00

World Brunch Mexican Edition!

SOLD OUT!

Come learn new ideas and recipes for America's (or at least ours!) favorite meal! Mexico has an incredibly rich tradition of breakfast/brunch dishes. In the menu below you will learn to make a delicious sampling of them. Come whet your appetite and open your mind in this not-to-be-missed class taught by Shelley Wiseman, author of two books on Mexican Cooking.

Pineapple Atole or PIneapple-Mint Agua Fresca
Mexican Hot Chocolate
Papaya with lime
Chilaquiles with Cooked Tomatillo Sauce
Scrambled Eggs in Tomato-cilantro Sauce
Black Beans with Pasilla de Oaxaca Chiles and Avocado Leaf
Crisp Puffed Fried Black Bean Tortillas

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Foundations of Cooking! Searing and Deboning
Feb
11
5:00 PM17:00

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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Fat Tuesday!
Feb
13
10:00 AM10:00

Fat Tuesday!

Join us! $95

Transport yourself to New Orleans with this Mardi Gras and Cajun inspired menu! 

You will prepare Sazerac Cocktail, Shrimp Etufee, Red Beans and Dirty Rice, and King Cake! Enjoy a sit down lunch with your classmates and enjoy the recipes prepared in class. BYO!

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Valentine's Day Food and Wine pairing Class
Feb
14
6:00 PM18:00

Valentine's Day Food and Wine pairing Class

Enjoy a relaxed evening as chef Shelley Wiseman demonstrates the key elements of the 5 course dinner and Sommelier/Educator Carol Berman discusses the art of pairing wine with food. 

$250 per couple- all couples or friends most welcome!. A night to remember!

Menu (Based on best of what's available in season):

  • Gravlax Crostini Hot Oysters with Harissa Butter
  • House-made Tagliatelle with Preserved Lemon and Spinach
  • Seared Duck breasts with Four Peppercorn Sauce,
  • Celery Root Puree
  • Chocolate Truffle Tart with Candied Orange Zest
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Pressure Cooking Class 3!
Feb
15
10:00 AM10:00

Pressure Cooking Class 3!

 

Join us! $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!

Class 3- Octopus Salad with Giant White Beans, Beef Borscht, Supermoist Chocolate Cake.

 

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Homesteading - Breadmaking!
Feb
17
10:00 AM10:00

Homesteading - Breadmaking!

SOLD OUT!

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

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

 

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Foundations of Cooking! Braising
Feb
18
5:00 PM17:00

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

 

View Event →
Pressure Cooking Class 4!
Feb
22
10:00 AM10:00

Pressure Cooking Class 4!

Join us! $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!

Class 4- Whole Braised Artichokes with Provencal Stuffing, Shrimp with Butter Braised Leeks, Creme Brulee.

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Farm to Table Feast
Feb
24
6:00 PM18:00

Farm to Table Feast

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

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Foundations of Cooking - Roasting!
Feb
25
5:00 PM17:00

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 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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Chinatown Field Trip and Classic Chinese Cuisine with Chef Nicholas Lee!
Feb
27
to Mar 1

Chinatown Field Trip and Classic Chinese Cuisine with Chef Nicholas Lee!

Three day workshop and field trip with Chef Lee! 

Visit Chinatown in Philadelphia where we will shop for our ingredients under the tutelage of Chef Lee and enjoy an authentic Chinese lunch!

Classes on Wednesday and Thursday will be from 10 am-2 pm where students will learn to prepare Peking Duck, Chinese Crispy Pork Belly, Sticky Baby Back Ribs, Soy Poached Chicken and Chinese sausage and Market vegetables. 

If you would like to skip the field trip and just take the Wednesday and Thursday classes you can register here.

Meet at the school to carpool at 10 am Tuesday. Volunteers welcome!

 

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Italian Cooking - Class 1
Mar
2
10:00 AM10:00

Italian Cooking - Class 1

$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.

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

 

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Couples Cooking!
Mar
3
6:00 PM18:00

Couples Cooking!

SOLD OUT!

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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French Brunch!
Mar
4
11:00 AM11:00

French Brunch!

A Farm Cooking School Favorite!  Join us! $95

Spend a Sunday morning learning how to make homemade croissants, elegant 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
Egg Roulade
Wilted Spinach
Seasonal Dessert

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Foundations of Cooking - Poaching!
Mar
4
5:00 PM17:00

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 is the 5th class in the series of 6. 

Class 5 - Poaching, Sous Vide, Steaming, Hollandaise, Tart Pastry

Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached Fish with Julienned Leeks and Carrots
Hollandaise Sauce
Seasonal Dessert Tart

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Homesteading - Breadmaking!
Mar
8
10:00 AM10:00

Homesteading - Breadmaking!

Join us! $95

A perennial favorite!

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

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

 

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World Flat Breads
Mar
8
6:00 PM18:00

World Flat Breads

This new class was a huge hit! Join us! $95

Once you've had your own home-made chapati, naan, and tortillas, you'll never go back to buying them again! Learn to make fresh, delicious flat breads and about the variety of recipes, techniques, and equipment needed to be successful! BYO for a fabulous meal to follow. 

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Italian Cooking - Class 2
Mar
9
10:00 AM10:00

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. BYO for a lovely sit-down meal following class!

Sample menu based on seasonal availability.

Class 2: 

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

 

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Italian Cooking - Class 3
Mar
16
10:00 AM10:00

Italian Cooking - Class 3

$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. All classes end with a sit-down meal together! BYO!

Sample menu based on seasonal availability.

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

 

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Cheesemaking!
Mar
16
6:00 PM18:00

Cheesemaking!

Join us! $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. 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 if milk is available; scarce during winter months)

A meal based on the cheeses we make including dessert!

View Event →
Afternoon Tea!
Mar
18
2:00 PM14:00

Afternoon Tea!

Afternoon tea! $95

Join us for a lovely afternoon learning how to conduct a formal tea service. Learn how to select and prepare proper cups of loose leaf tea and make scones, crumpets, fruit tartlets, gravlax and cucumber tea sandwiches. Finish class with a hot cup of tea and enjoy the fruits of your labor!

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Culinary Bootcamp! March 19-23 2018
Mar
19
to Mar 23

Culinary Bootcamp! March 19-23 2018

Culinary Bootcamp! Place your deposit and join us for an incredible week! 

This 5 day culinary immersion at The Farm Cooking School in the beautiful Delaware Valley covers everything you need to know for creative freedom in the kitchen! 

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! 

The cost per person is $,1500.00 including all hands-on cooking classes, lunch and dinner (except 1 evening on your own), afternoon excursions/demonstrations, and a copy of the brand new Farm Cooking School cookbook! Classes are intimate and focus on each students individual needs!

Antique lovers can enjoy the many Antique shops in Lambertville, NJ and the Wednesday early morning flea market nearby on their own. 

See lodging for places to stay (not included) and call Shelley at 646-236-0605 if you would like additional information.

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Farm to Table Feast!
Mar
24
6:00 PM18:00

Farm to Table Feast!

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

View Event →
Italian Cooking - Class 4
Mar
30
10:00 AM10:00

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. All classes end with a sit-down meal together! BYO!

Sample menu based on seasonal availability.

Class 4: 

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

 

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Italian Cooking - Class 5
Apr
6
10:00 AM10:00

Italian Cooking - Class 5

$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.

Class 5: 

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

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Baking and Pastry - Complete Series Discount and Class 1!
Apr
8
10:00 AM10:00

Baking and Pastry - Complete Series Discount and Class 1!

Please join us for the complete 4 course series!

In this series of classes, We cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! This 4 day course takes place once a week.

Join us for the first class if you wish! $95

April 8- Sweet and Savory Tarts and Quiches: French Onion Tart, Cauliflower-Caraway-Cheddar Quiche, Apple Tart with Calvados Cream, Plum Lattice Pie

April 15- Cakes: Apple Cake, Devils Food Cake, Orange Pound Cake, Genoise (a savory lunch will be provided)

April 22- Brioche and Chou Pastry: Classic Brioche, Pains aux Raisins, Saucisson en Croûte, Gougères, Coffee Éclairs

April 29- Meringue: Individual Pavlovas, Individual Meringues with Whipped Cream, Lemon Meringue Pie, French Macarons (a savory lunch will be provided

 

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Italian Techniques- Class 6
Apr
13
10:00 AM10:00

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: 

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

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Couples Cooking!
Apr
14
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.

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. 

View Event →
The Secrets of Sourdough!
Apr
20
10:00 AM10:00

The Secrets of Sourdough!

Join us! $95

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.

 

View Event →
Cheesemaking!
Apr
21
10:00 AM10:00

Cheesemaking!

Join us! $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. 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 if milk is available; scarce during winter months)

A meal based on the cheeses we make including dessert!

View Event →
Farm to Table Feast!
Apr
28
6:00 PM18:00

Farm to Table Feast!

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

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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. $4,500 per person (not including airfare to Marseille)

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

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Crepes - Sweet & Savory with Bonjour Creperie!
Jan
14
6:00 PM18:00

Crepes - Sweet & Savory with Bonjour Creperie!

SOLD OUT!

Holy Crepe! Join Jean Pierre of Bonjour Creperie to learn sweet and savory crepes both on a professional crepe wheel and in a crepe pan. A gluten-free buckwheat batter is used for the savory crepes. The crepes will be eaten as made and everyone will have a chance to make there own sweet and savory crepes. Feel free to BYOB.

Sample Crepes (Based on seasonal availability):
Sweet; Crepe Suzettes, Seared Pineapple with Butter-Rum Sauce, Nutella and Banana
Savory; Classic Ham and Cheese, Seared Scallops with melting Leeks

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Cook the Carcass - Class 2 - The Rib!
Jan
12
6:00 PM18:00

Cook the Carcass - Class 2 - The Rib!

125.00 Join us!

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights in January 6:00 pm to 9:00 pm

Jan 12th- The Rib - Probably the most famous primal, thank you ribeye, there's more to this relatively small section than most consumers know. Multiple muscles mean your chance to experience different textures and flavors. Spinalis Dorsi anyone? (that's rib cap)

Menu: Skirt Steaks, Stir Fry, Rib Eye, Rib Cap, Rib Eye, Filet, Kolibi, Tartare

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Knife Skills 101!
Jan
8
10:00 AM10:00

Knife Skills 101!

Join us! $95.00

Not to be missed essential course! This class is part of a week-long camp and can be taken as a single class.

Let's face it, we could all use a little honing once in a while! This class covers all basic knife technique (chopping, slicing, dicing) along with how to sharpen your blades. This class ends with a supper based on everything we've chopped! Feel free to BYOB for lunch, but NOT BEFORE - you'll have your hands full (and safe) anyway!

This course is included in the culinary bootcamp vacation!

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Regional French Series and Class 1- Alsace!
Jan
6
6:00 PM18:00

Regional French Series and Class 1- Alsace!

SOLD OUT!

Join Chef Shelley Wiseman on a regional exploration of France!

Saturday Jan 6th- Alsace
Classic Alsacian Tart
Boudin Blanc with apples and saurkraut
Regional dessert

Thursday Jan 25th- Provence
Braised Leeks Vinaigrette
Mustard Braised Rabbit with Lentils
Pear Clafoutis

Thursday Feb 1st- The Southwest of France
Seared Foie Gras Salad
Cassoulet
Prune Armagnac Ice Cream

Thursday Feb 8th- Normandy
Steak Tartare
Flounder Normande
Apple Tart, Calvados Sorbet

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Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!
Jan
5
6:00 PM18:00

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

SOLD OUT!

Friday nights 6:00 pm to 9:00 pm. Class 1 is SOLD OUT! Please join us for the remainder of the series.

An in depth butchery and meat cookery series with Bryan Mayer!

Jan 5th- The Chuck - The largest of the 4 beef primals has always stood for value and "low and slow" cooking, from pot roasts, to short ribs and brisket, and of course plenty of ground beef. But, with a little extra skill and time there's a bounty of flavorful muscles just waiting to be grilled, roasted, and fried. Including the 2nd most tender muscle, the flat iron 

Menu: Chuck steaks, Flat Iron, Chicken Fried Steak, Denver Steaks, Sierra Steak, Kolbi (Short Rib) Tartare, Ranch Steak (Shoulder London Broil) 

Jan 12th- The Rib - Probably the most famous primal, thank you ribeye, there's more to this relatively small section than most consumers know. Multiple muscles mean your chance to experience different textures and flavors. Spinalis Dorsi anyone? (that's rib cap)

Menu: Skirt Steaks, Stir Fry, Rib Eye, Rib Cap, Rib Eye, Filet, Kolibi, Tartare

Jan 19th- The Loin - This primal contains my favorite beef cut, the sirloin flap, or what's more commonly called the bavette. And while porterhouses and T-bones may dominate your grill, there's another part of this primal that is sorely overlooked. One that'll save you money and is every bit as tasty of that NY Strip... I think even tastier. 

Menu: Flank, Bavette, Stir Fry, Sirloin Steak, Sirloin Filet, Picanha, NY Strip, Porterhouse (T-bone), Tenderloin (Filet), Tri-Tip, Hanger

Jan 26th- The Round - When I fire up the grill and cook beef, I'm almost always cooking a London Broil. If you're like me, you also might not have the fondest of memories for this cut. Thankfully, in addition to showing you where this cut, and others off the leg, come from, we're going to make sure you know exactly how to cook them. From seasoning, to prep, to cook times and temps!

Menu - Top Round (London Broil), Eye Round (Roast Beef Tartare) Bottom Round (Roast Beef, Western Griller, Tartare) Sirloin Tip (Sirloin tenders, Tartare)  Shanks! Bones! Fat!

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Family Cooking Winter Break-2!
Dec
28
10:00 AM10:00

Family Cooking Winter Break-2!

SOLD OUT!

Do you have a kid in your life that loves to cook?! Do you want to introduce them to the joys of cooking?! Join us for this fun class and get in the kitchen together! Great for grandparents, aunts, and uncles, too! Price is for 1 adult and 1 child together. If you have an uneven number, email us about the extra person and bring a check to the class.

Menus based on seasonal availability and taught by our very own Kat Gyantar!

To be announced.

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FAMILY COOKING FOR WINTER BREAK! DEC 27TH, 10AM
Dec
27
10:00 AM10:00

FAMILY COOKING FOR WINTER BREAK! DEC 27TH, 10AM

$140.00 Join us!

Do you have a kid in your life that loves to cook?! Do you want to introduce them to the joys of cooking?! Join us for this fun class and get in the kitchen together! Great for grandparents, aunts, and uncles, too! Price is for 1 adult and 1 child (any age) together. Price is for 1 adult and 1 child. If you have an uneven number, email us about the extra person and bring a check to the class.

Menus based on seasonal availability and taught by our very own Kat Gyantar!

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Family Cooking Winter Break-1!
Dec
26
10:00 AM10:00

Family Cooking Winter Break-1!

SOLD OUT!

Do you have a kid in your life that loves to cook?! Do you want to introduce them to the joys of cooking?! Join us for this fun class and get in the kitchen together! Great for grandparents, aunts, and uncles, too! Price is for 1 adult and 1 child together. If you have an uneven number, email us about the extra person and bring a check to the class.

Menus based on seasonal availability and taught by our very own Kat Gyantar!

Sweet and Savory Pierogies (potato-herb and cheese; apple) made from scratch!

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Gourmet Magazine's Best of Holiday Hors d'Oeuvres
Dec
19
6:00 PM18:00

Gourmet Magazine's Best of Holiday Hors d'Oeuvres

SOLD OUT!

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Shelley Wiseman (who was an Editor at Gourmet) for an evening of cooking some of the magazine's greatest hors d'oeuvre recipes! 

BYO Bubbly to enjoy with the hors d'oeuvres at the conclusion of the class!  

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Holiday Dinner and Wine Pairing!
Dec
16
6:00 PM18:00

Holiday Dinner and Wine Pairing!

SOLD OUT!

We are pulling out all the stops with this wine paired holiday dinner. The wines will be chosen by Sommelier/Educator Carol Berman and the menu includes highlights from our new book: The Farm Cooking School, Techniques and Recipes that Celebrate the Seasons. Each guest will receive a signed copy of the book.

Menu Hot Smoked Oysters with Harissa Butter
Homemade pasta with Uni and Crab
Slow Roasted Rib Roast with Red Wine and Herb Reduction, Roasted Vegetables
Salad and Cheese Course
Caramel Ice Cream with Candied Orange Peel

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Cheesemaking!
Dec
14
6:00 PM18:00

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. BYO!

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!

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Holiday Cookies with Kathleen Sanderson
Dec
13
2:00 PM14:00

Holiday Cookies with Kathleen Sanderson

Join us for a fun day of baking! $95

Get in the holiday spirit during this festive workshop. Kathleen Sanderson, seasoned chef and cooking teacher, will share some of her favorite cookie recipes and variations for gift giving this season. Each student will take home a sample of assorted treats prepared during class as well as recipes and tips for home baking. This class does not include a meal.

Sample of Cookies: 

Pecan Sandwich Cookies

Raspberry, Apricot, Orange

Cream Cheese Dough with Variations: Pecan Tassies & Rugalach

Biscotti with Variations: Hazelnut Orange, Cranberry Pecan, Almond Joy

Marbled Sugar Cookies

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Provence inspired class with French Chef Catherine Allswang
Dec
11
10:00 AM10:00

Provence inspired class with French Chef Catherine Allswang

Join us! $95

We are delighted to have French chef Catherine Allswang share her recipes in this Provence inspired class at The Farm Cooking School. Catherine, who will also be teaching in France for The Farm Cooking School's June trip to Provence, is a seasoned chef who has had restaurants in San Fransisco and Paris and is currently the executive chef at Le Garage, her daughter, Rachel Allswang's restaurant in Bushwick, Brooklyn.

Catherine's French based recipes show influences from ingredients around the world and have been developed over the years at her restaurants, including La Laiterie Sainte Clotilde, Le Sept/Quinze, Chez Graff and Le Café de Mars in Paris, as well as Le Mistral and South Park Café in San Francisco. Her bistro-style dishes, seasonal and locally sourced, are like elegant comfort food that are at once seasoned and modern.

Sample Menu:
Smoked fish rillette with trout roe
Braised rabbit stemperata, capers, green olives, celery
Creme Brulee

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Mexican Techniques Class 4- Stuffed Peppers and Margaritas!
Dec
8
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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Gourmet Magazine's Best of the Holidays!
Dec
8
10:00 AM10:00

Gourmet Magazine's Best of the Holidays!

SOLD OUT!

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Shelley Wiseman (who was a food editor at Gourmet for 12 years) for a morning of cooking some of the magazine's greatest recipes! 

BYO for a meal with fellow classmates and school staff created from the dishes prepared in class!  

Menu
Seeded Crisps
Seven Layer Smoked Salmon Dip

Pork Rib Roast with Apples, Prunes, and Mustard Cream Sauce
HasselBack Potatoes

Spinach Salad with Oranges and Warm Goat Cheese (2002)

Ginger Doughnuts
Brandied Hot Chocolate

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Thanksgiving Pies and Sides!
Nov
21
10:00 AM10:00

Thanksgiving Pies and Sides!

SOLD OUT!

Get ready for T-day with new ideas for pies and sides and take home one pie or side that you can serve on Thursday!  On the docket Based on seasonal availability:
 

Sides:
Celery Root Puree
Cranberry Orange Relish
Sauerkraut with Apples
Sausage Cranberry Stuffing
Shaved Pecorino Brussels' Sprouts
Twice-Baked Creme Fraiche and Herb Potatoes

Pies:
Pate Brisee
Elvis Pie
Brandied Cherry and Pear Pie
Sweet Potato Pie

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Mexican Techniques Class 2 - Chiles and Sauces
Nov
17
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
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies

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The Perfect Turkey!
Nov
16
6:00 PM18:00

The Perfect Turkey!

Join us! $95

Get a leg up on Turkey day by learning these techniques:
High vs. low heat roasting, understanding meat temperatures, why resting meat matters, make ahead sauces, use of aromatic flavors for compound butter, and pastry basics.


Menu (Based on seasonal availability): 
High Heat Roast Turkey with Herbed Butter under skin
Roast Rolled and Stuffed Turkey Breast
Onion White Wine Gravy
Chestnut Stuffing
Fruit Tartlettes

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Techniques of Mexican Cooking - Four Class Series!
Nov
10
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 - Nov 10th Come for just the first class if you like!
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 - Nov 17th
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies.

Class 3 - Dec 1st (no class Nov 24th)
Ceviche, The king of moles: Mole Poblano, Mexican Rice, chocolate-chipotle pudding cakes. 

Class 4 - Dec 8th
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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The Farm Cooking School Book Release Party!!
Nov
7
6:00 PM18:00

The Farm Cooking School Book Release Party!!

Join us for a great night of fun and celebration!

It's here!  It's finally here!  You are invited to join Ian and Shelley as we celebrate the release of their first collaborative cookbook, The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons (Quarto/Burgess Lea Press).  You've taken the classes, now take home the book! 

Please note that this is not a class, this is a not-to-miss party.  Guests will sample some of Ian and Shelley's favorite recipes (byob), and have the opportunity to purchase signed copies of the new cookbook.  If that isn't reason enough, all after-tax sales of the cookbook are donated directly to Wholesome Wave, a non-profit dedicated to bringing fresh, healthful foods to families in need.

We look forward to celebrating with you!

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Author Series - Dulce de Leche by Josephine Caminos Oria!
Nov
1
5:30 PM17:30

Author Series - Dulce de Leche by Josephine Caminos Oria!

$20.00 Join us!

We are thrilled to have Josephine and her husband Gastón join us with her new cookbook Dulce de Leche (Burgess Lea Press, 2017) for an evening of hors d'oeuvres and a meet and greet with the author. 

This book really knocked our socks off (our own Ian Knauer wrote the forward) and filled with wonderful stories and irresistible recipes. Signed copies will be available for purchase. (Fifty percent of all book sale proceeds are donated to food related charities.)

Sample Menu:
Dulce de Leche Glazed Pork Empanadas
Jalapeno Poppers with Dulce de Leche Cream Cheese
Dulce de Leche & Goat Cheese Pizzas
Plus lots more!

 

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Farm to Table Feast Cookbook Edition!
Oct
28
6:00 PM18:00

Farm to Table Feast Cookbook Edition!

SOLD OUT!

A special night celebrating the release of the Farm Cooking School's new cookbook written by chefs Ian Knauer and Shelley Wiseman! They will be preparing a beautiful meal using recipes straight from the new book using ingredients right from Roots to River and other local farms. 

This is not a class, but a night for you to enjoy a meal prepared by our own chefs! BYO! This will be a good one! 

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French Techniques - Bouillabaisse and Souffle
Oct
27
6:00 PM18:00

French Techniques - Bouillabaisse and Souffle

$95.00 Join us!

This series of classes taught by Shelley Wiseman, is designed as a continuation of our Foundations series where we cover more advanced and complex methods of modern cooking techniques!  This 6 day course takes place once a week and builds from beginning to end. Receive a discount by signing up for all 6 courses. 

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.

Class 6: Bouillabaisse; Savory Souffles; Oeufs a la Neige (snow eggs with creme anglaise and spun caramel)

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Gourmet Magazine's best of the Season!
Oct
27
10:00 AM10:00

Gourmet Magazine's best of the Season!

Join us! $95

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Ian Knauer (whose roots in the kitchen took hold at Gourmet) for a morning of cooking some of the magazine's greatest recipes! 

BYO for a meal with fellow classmates and school staff created from the dishes prepared in class!  

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