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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Couples Brunch with Kathleen Sanderson!
Feb
25
11:00 AM11:00

Couples Brunch with Kathleen Sanderson!

SOLD OUT!

Bring a partner, friend, or loved one to this perennial favorite for two at the cooking school! All couples welcome! 

This hands on culinary workshop will cover the basics of egg cookery, working with phyllo, basic baking skills,  and knife skills. Enjoy a meal with your classmates following class! BYO. 

Menu (based on seasonal availability): 

Individual Omelets w/ various fillings

Orange Cranberry Scones

Sweet & Spicy Bacon

Citrus Salad w/ Pomegranate seeds

Flaky Pastry Wrapped Salmon w/ Asparagus & Goats cheese

Cinnamon Walnut Coffee Cake

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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!

Join us for the complete series at a discounted cost!

Sample menu based on seasonal availability.

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

 

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The Experimental Kitchen: Sweet and Savory Tarts
Mar
2
6:00 PM18:00

The Experimental Kitchen: Sweet and Savory Tarts

Join us! $95 

We are happy to introduce this series of classes for those who are already comfortable in the kitchen and want to take their creativity to the next step. In each class we will focus on certain foods or techniques and develop recipes with them using our pantry and seasonal ingredients. 

The student with the winning tart, judged by the class and the chef, will win a gift certificate to another cooking class (Once their recipe is emailed to the chef to share with the class). 

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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!

SOLD OUT

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
16
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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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!

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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.

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Local Goes Global with Chef Josh Dechellis
Mar
26
10:00 AM10:00

Local Goes Global with Chef Josh Dechellis

Join us for this special treat! $95   

Join Chef Josh DeChellis, owner of the highly acclaimed Juniper Hill, for his Farm Cooking School debut.  This powerhouse class is inspired by his years spent working the top kitchens in Singapore, Paris, Tokyo, San Francisco, and New York City.  Chef Josh's menu deliciously reflects the cultures and flavors of his travels while utilizing ingredients from local farms across New Jersey.  This is a not-to-miss, unique, hands-on experience that is sure to inspire!

First Course: Chawanmushi - Potato confit, leeks, salmon roe
Second Course: Shrimp Tied Scallop - Point pleasant squid, Barnegat clams, lentils. mirepoix, XO sauce
Third Course: Whole Roasted Flatiron of Beef - Salsa verde, mojo rojo, potatoes and six minute egg
Fourth Course: Juniper Hill's Chocolate Mess

Wine Pairings Available through Juniper Hill Restaurant
$20.00
Juniper Hill is happy to bring wine to the event to pair with the dishes from the class. If you would like to participate, simply call the restaurant and place an order with your credit card for The Farm Wine Pairing and Josh will deliver some of his favorite wines for you to enjoy during the day. 

 

 

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French Techniques Class 1 and Full Series Discount!
Mar
28
10:00 AM10:00

French Techniques Class 1 and Full Series Discount!

Join us for the first class $95 or all 6 classes! for a discount.

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

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

This series of classes is being taught on Wednesdays at 10 am. BYO!

Class 1 - (3/28): Brown Veal Stock (make), French onion soup, Blanquette de Veau, salad and cheese course, dessert soufflé

Class 2 (4/11): Consommé Double, demi-glace, glace, beef in red wine sauce or a la moelle, Seasonal sorbet, Make gravlax

Class 3 (4/18): gravlax (eat), Roast poussins or cornish game hens with lavender-thyme butter and sauternes jus, French chocolate torte

Class 4 (4/25): Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel or asparagus, Oeufs a la Neige

Class 5 (5/2): Savory Souffles, Seared Duck Breasts with Seasonal Sauce, Lemon mousse, Tuiles, Make Pate de Campagne

Class 6 (5/9) - Pate de campagne (eat), Savory Onion Marmelade, Bouillabaisse, Caramel Ice Cream with candied orange zest

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Soup and Bread Workshop with Kathleen Sanderson!
Mar
29
10:00 AM10:00

Soup and Bread Workshop with Kathleen Sanderson!

Join us! $95

This hands on workshop will feature three foundation soup recipes and numerous variations for each one. You will learn the proper way to work with yeast via a focaccia bread and quick basic corn bread, both with variations. To finish the class off, we will make and eat warm butterscotch and chocolate chip cookies.

Menu includes:

Basic Cream Soup Into:  Sherried Mushroom w/ variations

Basic Bean Soup Into: Pancetta, Arugula & White Bean Soup

Basic Chowder Into:  Shrimp, Chipotle & Sweet Potato Chowder

Basic Focaccia into: Rosemary Focaccia w/ Variations

Basic Cornbread into; Cheddar & Chive Corn Bread

Sea Salted Chocolate Chip Cookies

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Italian Cooking - Class 3
Mar
30
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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Indian Cuisine - Full Series Discount and Class 1 Butter Chicken
Apr
5
10:00 AM10:00

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 if you wish!

Week 1 - 4/5 Butter Chicken

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

Week 2 - 4/12 Shrimp Curry

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

Week 3 - 4/19 Dosa!

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 - 4/26 Yogurt Lamb

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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Techniques of Mexican Cooking - Four Class Series! April 2018
Apr
5
6:00 PM18:00

Techniques of Mexican Cooking - Four Class Series! April 2018

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 - Apr 5th 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 - Apr 12th
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies.

Class 3 - Apr 19th
Ceviche, The king of moles: Mole Poblano, Mexican Rice, chocolate-chipotle pudding cakes. 

Class 4 - Apr 26th
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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Italian Cooking - Class 4
Apr
6
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.

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

 

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An Exploration of the Mediterranean! Crete!
Apr
6
6:00 PM18:00

An Exploration of the Mediterranean! Crete!

Please join us as we explore the beautiful and rich cuisines of the Mediterranean! We will visit Crete, Istanbul, and Jerusalem and learn techniques and dishes unique to each region!

Classes will be on Friday nights in April at 6pm with Chef Shelley Wiseman! Join us for one class, or take the whole series with a discounted price

 Crete- April 6th $95

Istanbul- April 13th $95

Jerusalem- April 20th $95

As always, come prepared to learn a lot! Following the hands-on experience, you will enjoy a sit down meal with your classmates using the dishes prepared in class! BYO. 

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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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French Techniques Class 2
Apr
8
5:00 PM17:00

French Techniques Class 2

Join us! $95

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

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

This series of classes is being taught on Wednesdays at 10 am. BYO!

Class 2 (4/8): Consommé Double, demi-glace, glace, beef in red wine sauce or a la moelle, Seasonal sorbet, Make gravlax

 

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Indian Cuisine - Dry Shrimp Curry!
Apr
12
10:00 AM10:00

Indian Cuisine - Dry Shrimp Curry!

$95.00 Join us!

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

Week 2 - Sample Menu:

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

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Mexican Techniques Class 2 - Chiles and Sauces
Apr
12
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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Italian Techniques- Class 5
Apr
13
10:00 AM10:00

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

Sample menu based on seasonal availability.

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. 

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French Techniques Class 3
Apr
18
10:00 AM10:00

French Techniques Class 3

Join us! $95

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

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

This series of classes is being taught on Wednesdays at 10 am. BYO!

Class 3 (4/18): gravlax (eat), Roast poussins or cornish game hens with lavender-thyme butter and sauternes jus, French chocolate torte

 

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Indian Cuisine - Long-Fermented Dosa!
Apr
19
10:00 AM10:00

Indian Cuisine - Long-Fermented Dosa!

$95.00 Join us!

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

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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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.

 

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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!

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

Wine & Food Pairing- The Loire Valley!

Join us! $125

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

Tonight's wines from the Loire Valley- Sincerrre, Vouvrey, Chinon varieties

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French Techniques Class 4
Apr
25
10:00 AM10:00

French Techniques Class 4

Join us! $95

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

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

This series of classes is being taught on Wednesdays at 10 am. BYO!

Class 4 (4/25): Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel or asparagus, Oeufs a la Neige

 

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Indian Cuisine - Yogurt Lamb
Apr
26
10:00 AM10:00

Indian Cuisine - Yogurt Lamb

$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. BYO!

Week 4 - Sample Menu:

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

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

Mexican Techniques Class 4- Stuffed Peppers and Margaritas!

Join us! $95

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

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

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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.

View Event →
French Techniques Class 5
May
2
10:00 AM10:00

French Techniques Class 5

Join us! $95

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

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

This series of classes is being taught on Wednesdays at 10 am. BYO!

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

 

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

Italian Cooking - Class 6

$95.00 Join us! 

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

Sample menu based on seasonal availability.

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

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Small Bite Desserts with our own Debbie Croll!
May
4
6:00 PM18:00

Small Bite Desserts with our own Debbie Croll!

Join us! $95

Please join chef and baker Debbie Croll as she teaches you how to make these delicate and tasty single bite treats! There is no meal in this course, but as always, feel free to BYO! 

On the menu: 

Caramel Hazelnut Mini Tarts

Triple Layer Cappuccino Brownies

Lemon Meringue Beehives

Cream Stuffed Fingers of Golden Sponge Cake

Rum Raisin Rice Pudding

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French Techniques Class 6
May
9
10:00 AM10:00

French Techniques Class 6

Join us! $95

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

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

This series of classes is being taught on Wednesdays at 10 am. BYO!

Class 6 (5/9) - Pate de campagne (eat), Savory Onion Marmelade, Bouillabaisse, Caramel Ice Cream with candied orange zest

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

Summer Picnic Favorites with Kristin Donnelly!

Please join us! $95

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

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

Bloody Mary Deviled Eggs

Cornmeal-Crusted Oven-Fried Chicken

Potato Salad with Asparagus and Sugar Snap Peas

Cucumber Salad with Creamy Poppy Seed Dressing

Lemon Berry Bundt Cake

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

Culinary Vacation to Provence!!

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

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

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

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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

 

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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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Couples Cooking! Pasta Workshop
Feb
16
6:00 PM18:00

Couples Cooking! Pasta Workshop

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! 

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

 

 


 

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

Valentine's Day Food and Wine Pairing Class

Chef Shelley Wiseman will create the 5 course dinner and demonstrate an element of each course as it is being plated. Your job is to bring wines and enjoy your sit down meal (there is no hands on cooking). The wine educator, Carol Berman, has suggestions below and will be present to discuss the wines pairings.

SOLD OUT!

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

Wine suggestions: 

Spanish Cava (sparkling wine) for the first 2 courses 

Pinot Grigio or a Soave for the tagliatelle 

Cote du Rhone or Chateauneuf du Pape for the duck

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Fat Tuesday!
Feb
13
10:00 AM10:00

Fat Tuesday!

SOLD OUT!

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

You will prepare Sazerac Cocktail, Shrimp Etouffée, 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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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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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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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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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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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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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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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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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!

Menu
Asian Tuna Tartare with Fried Wontons
Celery Root Soup with Croutons
Cooked Beet Carpaccio with Caramelized Onions, Arugula and Parmigiano-Reggiano
Braised Brisket with Roasted Carrots with Coriander Seed Butter
Lemon Chiffon Mousse

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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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Regional French Cooking- Provence!
Jan
25
6:00 PM18:00

Regional French Cooking- Provence!

Chef Shelley Wiseman is taking us on a regional exploration of French cuisine! Join us for a fabulous night of all France has to offer! $95

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

Coming up next!!

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

The Secrets of Sourdough!

SOLD OUT!

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

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

 

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

Cook the Carcass - Class 3 - The Loin!

SOLD OUT!

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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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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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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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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