Italian Cooking - Class 4
Sep
21
10:00am10:00am

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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French Techniques! Full Series Discount Fall 2017
Sep
22
6:00pm 6:00pm

French Techniques! Full Series Discount Fall 2017

In this series of classes, designed as a continuation of our Level 1 course, we cover more advanced and complex methods of modern cooking techniques! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end. 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.

This series of classes is offered on Friday nights! BYO

Class 1 - (9/22): Brown Veal Stock (A.K.A. Bone Broth, people!), French onion soup, Blanquette de Veau, salad and cheese course, dessert soufflé Take just the first course if you wish!

Class 2 (9/28 THURSDAY): Consommé Double, demi-glace, glace, beef in red wine sauce or a la moelle, caramel ice cream with candied orange zest, gravlax

Class 3 (10/6): Gravlax (eat), Roast poussins or cornish game hens with lavender-thyme butter and sauternes jus, French chocolate torte

Class 4 (10/13): Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel, Sorbet

Class 5 (10/20): Savory Souffles, Duck Breasts with Seasonal Sauce, Lemon mousse, tuiles, make Country Terrine for class 6

Class 6 (10/27) - Country Terrine with Onion Marmalade, Bouillabaisse, Oeufs a la Neige

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Baking and Pastry - Class 2: Cakes
Sep
23
10:00am10:00am

Baking and Pastry - Class 2: Cakes

$95 Join us!

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 4 day series takes place once a week and builds from beginning to end.

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

 

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Italian Techniques! Class 5
Sep
28
10:00am10:00am

Italian Techniques! Class 5

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

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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French Techniques - Consommé Double!
Sep
28
6:00pm 6:00pm

French Techniques - Consommé Double!

$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 2: Consommé Double (A.K.A. clarified bone broth), Demi-glace, Glace, Beef in Red Wine sauce or a la moelle (with bone marrow), caramel ice cream with candied orange zest, gravlax (make)

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An Ottoman Empire with Joy Stocke!
Oct
5
6:00pm 6:00pm

An Ottoman Empire with Joy Stocke!

Join us! 

Local cookbook author, Joy Stocke, is taking over the Farm's kitchen and transforming it into a palace.  Her Ottoman feast will feature recipes from and inspired by her latest cookbook, Tree of Life: Turkish Home Cooking, which she co-authored with Angie Brenner.  Students will cook the dishes and then sit down to a lavish three-course dinner to enjoy together.  Copies of the Tree of Life will be for sale which Joy will be happy to sign!  All classes are byob, so pick up a bottle of raki if you'd like!

Tentative Menu: Circassian Chicken, Tomato Walnut Salad, Rose Milk Pudding with Seasonal Fruit.

 

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French Techniques - French Chocolate Torte!
Oct
6
6:00pm 6:00pm

French Techniques - French Chocolate Torte!

$95.00 Join us!

n this series of classes, designed as a continuation of our Level 1 course, we cover more advanced and complex methods of modern cooking techniques! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end. 

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

Class 3: Gravlax (eat), Roast poussins or cornish game hens with lavender-thyme butter and sauternes jus, French chocolate torte

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Baking and Pastry - Class 3 Chocolate!
Oct
7
10:00am10:00am

Baking and Pastry - Class 3 Chocolate!

$95 Join us!

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 4 day series takes place once a week and builds from beginning to end.

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

 

 

 

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Homesteading - Bacon and Sausage!
Oct
12
10:00am10:00am

Homesteading - Bacon and Sausage!

Join us!

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

Bacon and Sausage Making:

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

 

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Foundations of Cooking! Class 1 Knife Skills and Discount on the Complete Series
Oct
13
10:00am10:00am

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 fall are on: 10/13, 10/20, 11/3, 11/10, 11/17 and 12/1. Sample Menus for each course subject to seasonal availability. 

Join us for 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

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French Techniques - Lobster Bisque!
Oct
13
6:00pm 6:00pm

French Techniques - Lobster Bisque!

$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 4: Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel, Pate de campagne (make), Seasonal Sorbet

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Homesteading - Cheese making!
Oct
19
10:00am10:00am

Homesteading - Cheese making!

Join us! 

In our homesteading series we cover baking, cheese making, sausages from scratch and basic butchering, smoking, preserving, and much more. Join us for our most popular class and never buy fresh Mozz again! Welcome home! These classes end in a lunch based around the food we make.

Class 4: Cheese Making (10/19/17)

Ricotta Cheese, Mozzarella Cheese, Fresh Goat's Milk Cheese. A meal based on the cheeses we make including dessert!

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American Regional! New Series
Oct
19
6:00pm 6:00pm

American Regional! New Series

Join us for a brand new series as we return home to explore the United States!! This is only a snippet of what the US has to offer and we plan on covering the Pacific Northwest, the Midwest, and the Mid-Atlantic in future courses! Not to mention the multitude of BBQ styles, but if you know Chef Ian, there is only one! Luckily for you, this class is taught by Chef Shelley Wiseman, so BBQ spare ribs in the oven will be happening!

Sign up for the whole series for a discount or just the first class! BYO for a fabulous meal that includes the food prepared in class! 

New England (10/19): Clam Chowder, Glazed Ham with special baked beans, Apple Pie. Sign up just for the first class if you like! 

South (10/26): Shrimp and Grits, BBQ - slow roasted pork spare ribs from the oven then finished on grill, Cole slaw, Lemon Meringue Pie

California (11/2): Chioppino, Sour dough, Citrus avocado salad, Tartine bakery dessert

Southwest (11/9): Green chile stew and tamales with a regional inspired dessert based on seasonal ingredients

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Foundations of Cooking! Searing and Deboning
Oct
20
10:00am10:00am

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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French Techniques - Sautéed Duck Breast with Peppercorn Sauce!
Oct
20
6:00pm 6:00pm

French Techniques - Sautéed Duck Breast with Peppercorn Sauce!

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

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Baking and Pastry - Class 4 Meringue!
Oct
21
10:00am10:00am

Baking and Pastry - Class 4 Meringue!

$95 Join us!

In this series of classes, Shelley Wiseman covers the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! This 4 day course takes place once a week and builds from beginning to end.

Learn pastries of all kinds, cakes, and so much more. Each day's menu will reflect the techniques covered in class. 

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

 

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Pig Roast (and a whole lot more)!!
Oct
21
12:00pm12:00pm

Pig Roast (and a whole lot more)!!

$125.00 Join us!

Each year Ian roasts a whole pig with plenty of good ole American sides to with. This year he's bringing the tradition to the farm with a heritage breed pig and lot of wood smoke and a lot of time. As the pig roasts you'll have a chance to learn great sides dishes in a cooking class, watch a pig butchering demonstration with Bryan Mayer, former director of butchery education at Fleisher's Craft Butchery, and hang out on the farm.

Rain date is Sunday Oct. 22nd

On the menu:
Whole Hog BBQ
Big Phil's Mac 'n' Cheese
Homemade Sauerkraut
Kartoffelsalat
Green Salad
Garden-Inspired Drinks
Ice Cream

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Dim Sum 2-Day Intensive with Chef Nicholas Lee!
Oct
25
10:00am10:00am

Dim Sum 2-Day Intensive with Chef Nicholas Lee!

Join us! Wednesday October 25th and Thursday October 26th at 10 am. $175

Chef Nicholas Lee will guide you in the preparation of classic Chinese dim sum. 

Read more about Chef Lee!

October 25th

Siu Mai — Pork & Shrimp Siu Mai
Nor Mai Gai — Sticky Rice in Lotus Leaf
Ng Huang Wu Si Cheun Goon — Five Spice Yam Spring Roll
Djing Hom Sui Gok — Steamed Glutinous Rice Dumpling
Daan Taat — Egg Tarts

October 26th

Har Gar — Shrimp Dumplings
Char Siu Soh — BBQ Pork Puff
Ngau Cheung —  Beef Noodle Rolls
Sin Chuk Goon — Steamed Fish Tofu Skin Rolls
Quin Chup Chong Nai — Ginger Milk Custard 

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American Regional Class 2- Southern BBQ
Oct
26
6:00pm 6:00pm

American Regional Class 2- Southern BBQ

 

Join us for the second class in a new series as we return home to explore the United States!! This is only a snippet of what the US has to offer and we plan on covering the Pacific Northwest, the Midwest, and the Mid-Atlantic in future courses! Not to mention the multitude of BBQ styles, but if you know Chef Ian, there is only one! Luckily for you, this class is taught by Chef Shelley Wiseman, so BBQ spare ribs in the oven will be happening!

South (10/26): Shrimp and Grits, BBQ - slow roasted pork spare ribs from the oven then finished on grill, Cole slaw, Lemon Meringue Pie

 

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Gourmet Magazine's best of the Season!
Oct
27
10:00am10:00am

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

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

Farm to Table Feast Cookbook Edition!

Join us for 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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Italian Wine Pairing Dinner!
Nov
3
6:00pm 6:00pm

Italian Wine Pairing Dinner!

Join us! $100

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

Join us for an autumn inspired 5 course Italian menu cooked by Shelley Wiseman and paired with family owned, small production Italian estate wines, selected by Carol Berman, from the Pan e Bianco wine portfolio.

 

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The Farm Cooking School Book Release Party!!
Nov
7
6:00pm 6:00pm

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), enjoy live entertainment, 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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Kids Cooking Sundays! Tortillas and Tacos
Nov
12
10:00am10:00am

Kids Cooking Sundays! Tortillas and Tacos

$75.00 Join us!

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

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

Up this Sunday will be Mexican Tortillas and Tacos, including Homemade corn tortillas, tomatillo chicken and adobo shrimp taco fillings, guacamole, and Mango Fool for dessert!

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

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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Thanksgiving Pies and Sides!
Nov
21
10:00am10:00am

Thanksgiving Pies and Sides!

$95.00 Join us!

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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Gourmet Magazine's Best of the Holidays!
Dec
8
10:00am10:00am

Gourmet Magazine's Best of the Holidays!

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

Gourmet Magazine's Best of Holiday Hors d'Oeuvres

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 Shelley Wiseman (who was an Editor at Gourmet) for an evening 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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Cheesemaking!
Sep
16
6:00pm 6:00pm

Cheesemaking!

$95 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. 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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Baking and Pastry - Complete Series Discount Fall 2017 and Tarts and Quiches!
Sep
16
10:00am10:00am

Baking and Pastry - Complete Series Discount Fall 2017 and Tarts and Quiches!

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)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 4 day seriestakes place once a week and builds from beginning to end.

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

Sept 16th- Sweet and Savory Tarts and Quiches: French Onion Tart, Cauliflower-Caraway-Cheddar Quiche, Apple Tart with Calvados Cream, Plum Lattice Pie

Sept 23rd- Cakes: Apple Cake, Devils Food Cake, Orange Pound Cake, Genoise (a savory lunch will be provided)

Oct 7th- Brioche and Chou Pastry: Classic Brioche, Pains aux Raisins, Saucisson en Croûte, Gougères, Coffee Éclairs

Oct 21st- Meringue: Individual Pavlovas, Individual Meringues with Whipped Cream, Lemon Meringue Pie, French Macarons (a savory lunch will be provided)

 

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Homesteading! Full Series Discount and Bread Fall 2017
Sep
15
10:00am10:00am

Homesteading! Full Series Discount and Bread Fall 2017

 

Join us for the complete series!

In our homesteading series with Chef Ian Knauer, we cover baking, cheese making, sausages from scratch and pickling! Join us for the whole series at a discount! These classes end in a lunch using the food made in class. BYO!

Class 1: Bread Baking (9/15/17) Take just the first class if you wish! 

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

Class 2: Pickling and Preserving (9/22/17)

Join us and learn the basics of pickling your own fresh vegetables!

Class 3: Bacon and Sausage (10/12/17)

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

Class 4: Cheese Making (10/19/17)

Ricotta Cheese, Mozzarella Cheese, Fresh Goat's Milk Cheese. A meal based on the cheeses we make including dessert!

 

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Farm to Table Dinner Celebrating the Writing of Patience Gray!
Sep
9
6:00pm 6:00pm

Farm to Table Dinner Celebrating the Writing of Patience Gray!

$125.00 Join us!

Join us for our farm to table dinner, cooked by chef Ian Knauer and Shelley Wiseman using ingredients right from Roots to River and other local farms. This is not a hands-on cooking class, but a sit-down dinner. Plus, each guest will receive a copy of the book!

This month we celebrate the life of visionary food writer, Patience Gray, with a multiple course, seasonal dinner, featuring recipes inspired by Gray’s cookbook, Honey From a Weed. The dinner, which will be a true homage to Patience, will feature a talk from Adam Federman, author of the recently released biography, Fasting and Feasting: The Life of Visionary Food Writer Patience Gray. Each guest will receive a copy of the book.

Gray, who died in 2005, has been described as an “almost forgotten culinary star;” one that has had a lasting and profound effect on the way we view and celebrate good food.  Known for growing much of her own food, along with gathering wild plants alongside her neighbors, her approach to cooking was on the leading edge of what would now be considered part of the slow food movement. She was very much a part of her times, but also very clearly ahead of them.

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 in September and inspired by Gray's writing!

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Italian Cooking - Class 2
Sep
7
10:00am10:00am

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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Indian Cuisine - Long-Fermented Dosa!
Sep
6
6:00pm 6:00pm

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

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Couples Cooking- Rack of Lamb!
Sep
2
6:00pm 6:00pm

Couples Cooking- Rack of Lamb!

Join us! 

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, such as duck breast, rack of lamb, and salt roasted branzino. Sauces and side dishes will be included as well as a seasonal dessert. 


 

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Crepes- Sweet and Savory!
Sep
1
6:00pm 6:00pm

Crepes- Sweet and Savory!

$95 Join us for a fun evening of crepe making!

Holy Crepe! Join Shelley Wiseman and learn perfect crepe technique with super-fun fillings. Enjoy the fruits of your labor with a class dinner consisting of the crepes you prepare and seasonal sides! BYOB.

Sample Crepes (Based on seasonal availability):
Sweet; Crepes Suzettes, Dulce de Leche, Tiered Crepe Cake
Savory; Smoked Salmon Crepe Torte, Cilantro Crepe "Enchiladas" with Chicken and Poblano Sauce, Wild Rice Crepes Stuffed with Mushrooms 

 

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Indian Cuisine - Dry Shrimp Curry!
Aug
30
6:00pm 6:00pm

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

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Indian Cuisine - Full Series Discount and Class 1 Butter Chicken
Aug
23
6:00pm 6:00pm

Indian Cuisine - Full Series Discount and Class 1 Butter Chicken

Join us for the entire series for a discount!

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. Take just the first course on Butter Chicken if you wish!

Week 1 - 8/23

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

Week 2 - 8/30

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

Week 3 - 9/6

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

Masala Dosa
Idli with Cilantro Chutney
Coconut Chutney
Mango Mastani

Week 4 - 9/13

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

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Italian Techniques- Class 6
Aug
18
6:00pm 6:00pm

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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Wood Fired Pizzas!
Aug
18
10:00am10:00am

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

Homemade bechamel sauce

Fresh seasonal organic toppings

Roots to River Salad

Dessert Pizza

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Summer Tomatoes!
Aug
13
6:00pm 6:00pm

Summer Tomatoes!

$95.00 Join us!

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

Sample Menu:
Seafood Salad with Tomato Water
Yellow Tomato Gazpacho
Watermelon Tomato Salad with Curry Vinaigrette
Summer Tomato and Cheese Pie
Baked Tomatoes
Baba's Preserved multicolored Tomatoes

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Mastering the Art of French Sauces!
Aug
11
6:00pm 6:00pm

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)

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Culinary Bootcamp- Summer Produce Extravaganza!
Aug
7
to 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 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. Produce will be used 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 accommodate you). 

The cost per person is $1500 including all hands-on cooking classes, lunch and dinner (except 1 evening on your own), afternoon excursions/demonstrations, and a copy of both Ian's The Farm and Shelley's Just Tacos cookbooks. Antique lovers can enjoy the many Antique shops in Lambertville, NJ and the Wednesday early morning flea market nearby on their own. Students can also just relax on the stone patio and enjoy the grounds between classes. 

DAILY SCHEDULE:

Sunday/Monday
Arrive to your accommodations Sunday night or for the first class Monday morning at 10 am which starts with a Tomato extravaganza including putting up tomatoes, cherry tomato tartes tatins, tomato water, Seafood salad with tomato water, and a seasonal dessert. Lunch to follow!

Relax, enjoy the grounds, or take a scenic drive between classes.

6 pm: Cheesemaking Class followed by dinner made with seasonal produce and the cheeses (goat cheese, ricotta, and mozzarella). 

Tuesday

10 am: Eggplants galore! Smokey herb-eggplant puree eggplant chocolate cake, pickled eggplant with mint, Lamb and eggplant Stew, Turkish Style (Hunkar Begendi).

Afternoon excursion for coffee and to award winning Tullamore Farms beef and lamb farm, followed by a fantastic dinner at Juniper Hill Restaurant in Annandale, NJ!

Wednesday

Spend your morning exploring the many antique shops or visit the Golden Nugget Flea market. The earlier the better!

Weather permitting, optional tubing down the Delaware in the afternoon!

6 pm: Corn!: Mexican Corn on the cob, fresh corn and zucchini tamales, Homemade Pasta with Corn and Cherry tomatoes, homemade corn tortillas with shrimp adobo, Smoked Corn Husk Ice cream. Dinner to follow.  

Thursday

10 am: Peaches, Peaches, Peaches: Bellinis, Tomato-Peach Gazpacho, Peaches and Arugula, Grilled-Brined Porkchops with Rosemary Caramelized peaches, Peach, ginger and Ricotta Tart, Preserved Peaches. Lunch to follow. 

Afternoon visit across the river to a local fruit orchard.

6 pm: Dinner with one of our local partners!

Friday

10 am: Produce Pizza Extravaganza. We'll pull out all the stops using the panoply of available produce for great pizza toppings - plan to be surprised! Pizza for lunch to follow!

1:30 pm: Depart

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Foundations of Cooking - Poaching!
Aug
3
6:00pm 6:00pm

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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Couples Cooking!
Jul
29
6:00pm 6:00pm

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, such as duck breast, rack of lamb, and salt roasted branzino. Sauces and side dishes will be included as well as a seasonal dessert. 

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Foundations of Cooking - Roasting!
Jul
27
6:00pm 6:00pm

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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French Brunch!
Jul
22
11:00am11:00am

French Brunch!

A Farm Cooking School Favorite! Join us! $95

Spend a Summer 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! Braising
Jul
20
6:00pm 6:00pm

Foundations of Cooking! Braising

Join us! $95

In this course we cover the basics that every cook needs to create great meals in the kitchen. This is the third class in a 6 part series. Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

Sample Menus for each course subject to seasonal availability. 

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

 

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French Regional Wines & Six Course Dinner- A celebration of Bastille Day!
Jul
14
6:00pm 6:00pm

French Regional Wines & Six Course Dinner- A celebration of Bastille Day!

Join us! $125 includes wine!

Enjoy an EVENING 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!
Join us for this six course, classic French menu paired with wonderful farm-to table wine selections from The Loire Valley, the Rhone and a few more surprise regions!

Come hungry, thirsty and prepared for some wonderful information and discussions with great people!

Demo: Chicken Liver Pate

Menu (Based on seasonal availability):

Chicken Liver Pate
Hot Goat Cheese Tart with Green Salad
Seafood Salad with Tomato Water
Salmon with Red Wine Sauce and Mushrooms
Steak Frites with Bearnaise Sauce
Lemon Mousse

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Wood-fired Pizza!
Jul
14
10:00am10:00am

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!

This is the last class of the Culinary Vacation bootcamp! Join us for this course, or the entire week! BYO!

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

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Knife Skills 101!
Jul
10
10:00am10:00am

Knife Skills 101!

JOIN US! $95

OR, COME FOR THE ENTIRE WEEK DURING A CULINARY VACATION!

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 meal based on everything we've chopped! Feel free to BYOB for supper but NOT BEFORE - you'll have your hands full (and safe) anyway!

 

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

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

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

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

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

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

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

DAILY SCHEDULE:

Sunday/Monday: Arrive to your accommodations Sunday night or for the first class Monday morning at 10 am which starts with knife skills! Lunch to follow. Relax, enjoy the grounds, or take a scenic drive between classes. 6 pm: Searing Techniques and class dinner.

Tuesday 10 am: Braising techniques with a demonstration and dessert with the ice cream maker from the Bent Spoon! Lunch to follow. Afternoon excursion to award winning Tullamore Farms beef and lamb farm, followed by a fantastic dinner at Juniper Hill Restaurant in Annandale, NJ!

Wednesday 10 am: Roasting Techniques. Lunch to follow. Afternoon field trip to Lambertville, NJ, including a tour and coffee break as well as antiquing before heading back to school for the night class! 6 pm: Poaching Techniques and class dinner.

Thursday 10 am: Grilling Techniques and Bread Making. Lunch to follow. Afternoon field trip across the river to New Hope, PA, including a tour of Triumph Brewery and discussion and tasting with the Triumph Brewmaster! Dinner on your own at one of the many great dining options in the Lambertville/New Hope area.  

Friday 10 am: Brick oven pizza class and lunch. Pizza of course! 1:30 pm: Depart

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