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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Cheesemaking
Aug
25
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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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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Italian Cooking! Full Series Discount Fall 2017!
Aug
31
10:00am10:00am

Italian Cooking! Full Series Discount Fall 2017!

Join us for the whole series at a discount!

In our Italian Techniques of Cooking course we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. Meets Thursday mornings this Fall! 

BYO for a beautiful lunch with food prepared in class!

Sample menu based on seasonal availability.

Class 1: (8/31/17) Take just the first class if you wish! 
Bagna Cauda
Italian-Style Chicken Stock
Risotto Two Ways
Panna Cotta

Class 2: (9/7/17)

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

Class 3: (9/14/17)
Tullamore Farms Beef Carpaccio
Taleggio-Stuffed Arancini with Fresh Tomato Sauce
Polenta with Wine-Cooked Wild Mushrooms
Tiramisu

Class 4: (9/21/17)

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

Class 5: (9/28/17)

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

Class 6: (10/5/17)

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

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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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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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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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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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Summer Produce! Peppers and Chiles
Sep
7
6:00pm 6:00pm

Summer Produce! Peppers and Chiles

$95 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. BYO for a delectable meal made of the produce we prepare!

Menu based on seasonal availability:

Roasted yellow pepper halves with cherry tomatoes, olives, and feta cheese
Cheese Stuffed Poblano chiles in tomato sauce
Jalapeno Poppers

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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 3
Sep
14
10:00am10:00am

Italian Cooking - Class 3

$95 Join us!

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

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

Homesteading! Full Series Discount 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)

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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Baking and Pastry - Complete Series Discount Fall 2017
Sep
16
10:00am10:00am

Baking and Pastry - Complete Series Discount Fall 2017

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.

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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Indian Cuisine - Yogurt-Marinated Leg of Lamb!
Sep
20
6:00pm 6:00pm

Indian Cuisine - Yogurt-Marinated Leg of Lamb!

$95 Join us!

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

Week 4 - Sample Menu:

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

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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 (make), French onion soup, Blanquette de Veau, salad and cheese course, dessert soufflé

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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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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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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Dumpling Intensive with Chef Nicholas Lee: Two-day series!
Oct
25
10:00am10:00am

Dumpling Intensive with Chef Nicholas Lee: Two-day series!

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

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

Read more about Chef Lee! 

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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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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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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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Comparative Wine Pairing Dinner!
Aug
19
6:00pm 6:00pm

Comparative 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.

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: two selections of each grape varietal. The wines will be tasted blind. 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 course prepared by Shelley. Guaranteed to be tasty fun!

Cooking Demo: Homemade mayo

Evening Menu:

Albarino- Perfect summer tomato crostini and chives.

Sauvignon Blanc- Chilled Thai Spice Watermelon Soup with jumbo lump crab

Pinot Noir- Seared Chicken Breasts with lardons, new onions, and mushrooms (a la white coq au vin)

Cote du Rhone (red blend)- Skirt Steak with blue cheese butter and walnuts 

Peaches with Zabaglione 

 

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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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August Pies!
Aug
12
10:00am10:00am

August Pies!

SOLD OUT!

Back by popular demand, our summer pie classes are crowd favorites. Each month we discover several different crusts and seasonal fillings for both sweet and savory pies. 

Sample pies based on seasonal availability:

Biscuit Dough
Cookie Crumb Crust
Pate Sucree

Tomato-Corn Biscuit Pie
Chocolate Pudding Pie
Blueberry-Mascarpone Pie

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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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Kids Camp: The Farm Cooking School for Kids!
Jul
31
to Aug 4

Kids Camp: The Farm Cooking School for Kids!

Register here!

10 am - 2 pm Monday thru Friday

Kids between 6 and 14 will enjoy a week learning about how a farm works, picking fresh organic fruits and vegetables, and learning basic culinary techniques in kids cooking classes using our spacious class kitchen and outdoor pizza oven.

They will learn various cooking techniques, including making pasta, pizza, pastry and tortillas! Time will be spent exploring the organic farm, visiting with the llamas, alpaca, and donkey, and caring for their own seedlings to take home. The week will culminate in a "chopped" kids competition!

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Kids Cooking Sundays! French
Jul
30
11:00am11:00am

Kids Cooking Sundays! French

$75.00 Join us!

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

Classes are taught by Shelley Wiseman!

This Sunday's menu includes Salmon en Papillote,  Herb workshop and Chocolate mousse!

Menu based on freshest of available seasonal ingredients. 

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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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Foundations of Cooking! Searing and Deboning
Jul
13
6:00pm 6:00pm

Foundations of Cooking! Searing and Deboning

Join us! $95

In this course we cover the basics that every cook needs to create great meals in the kitchen. This is the second 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 2 - Searing, Deboning a chicken, Flavor balance 7/13
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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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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Farm to Table Feast
Jul
8
6:00pm 6:00pm

Farm to Table Feast

SOLD OUT!

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.

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 July. 

Menu:
Sourdough Bread, Chicken Liver Pate, Farm Pickles
Beet Carpaccio, Fennel Sorbet, Goat Cheese
Square Spaghetti, Corn, Zucchini, Beurre Blanc
Tullamore Farm Lamb, Sour Cherries, Turnips, Radicchio
Salad with The Farm at Doe Run Cheese
Blueberry Tartlets, Caramel Ice Cream, Tuile

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Pies in July!
Jul
7
10:00am10:00am

Pies in July!

SOLD OUT!

Back by popular demand, our Pies in July classes are crowd favorites. Each week we discover several different crusts and seasonal fillings for both sweet and savory pies. 

Sample pies: 

Ruff Puff Pastry
Biscuit Dough

Zucchini-Cheddar Pie
Savory Eggplant and Lamb Pie
Berry Biscuit Pie 

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Foundations of Cooking! Class 1 Knife Skills and Discount on the Complete Series
Jul
6
6:00pm 6:00pm

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

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

Sample Menus for each course subject to seasonal availability. 

Class 1 - Knife Skills
Celery and Green Apple Salad
Minestrone
Caramelized Onion Pizza
Chimichurri Sauce
Orange Supremes with Chocolate

Class 2 - Searing, Deboning a chicken, Flavor balance 7/13
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 7/20
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 7/27
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 8/3
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 8/17
No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer),
Clafoutis

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French Brunch!
Jul
2
11:00am11:00am

French Brunch!

$95.oo Join us!

Spend a morning learning how to make homemade croissants, an elegant egg roullade, and more in this class taught by Shelley Wiseman. Then sit down and enjoy the fruits of your labor with to-go take home baked goods!

This class is part of a weekend-long full-emersion cooking camp, but is also open to students who only wish to take French Brunch. 

Menu: 
Homemade Croissants
Elegant Egg Roulade
Wilted Spinach
Baked Goods to take home!

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Cheesemaking!
Jun
30
10:00am10:00am

Cheesemaking!

$95.00 Join us!

Join us for our most popular 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 part of a week-long full emersion cooking camp, but is also open to students who only wish to take Cheesemaking. 

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!

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Culinary Bootcamp for Teens!
Jun
26
to Jun 30

Culinary Bootcamp for Teens!

6th to 8th graders will learn everything they need to know to feel comfortable following new recipes or making up their own dishes in the kitchen. They will learn techniques from knife skills to proper searing, braising, roasting, and baking. All this takes place on Roots to River organic vegetable farm and in our spacious class kitchen and outdoor grill and pizza oven. 
There will be opportunities to learn about farming and picking vegetables as well as cooking them. We will concentrate on the various aspects of cooking chicken, including boning a whole chicken, and cooking fish, including a sous vide method that doesn't require special equipment. 
We will create various desserts using classic egg techniques like making meringues and ice cream, as well as cakes and tarts. The kids will be able to visit the animals on the property which include a llama, an alpaca, and a donkey.

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

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Kids Cooking Sundays! Tortillas and Tacos
Jun
25
11:00am11:00am

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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Summer Produce! Peas and Pea Shoots
Jun
22
10:00am10:00am

Summer Produce! Peas and Pea Shoots

Join us! $95

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

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

Sample Menu for Peas:
Easy Peasy & Parmesan Ravioli
English Pea and Mint Soup
Lamb with Wasabi Crust and Peas
Pea Shoot Salad
Sugar Snap Pea Tempura
Seasonal Dessert

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