The Secrets of Sourdough!
Apr
20
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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Cheesemaking!
Apr
21
10:00 AM10:00

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

Wine & Food Pairing- The Loire Valley!

Join us! $125 ($95 for food pairing and approximately $25 to $30 for wines see below*)

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!

*The total cost of this dinner is $125. You will be charged $95 for the food pairings when you sign up now, and approximately $25 to $30 separately from Wonderful World of Wines prior to the class/dinner. We will reach out to you prior to the event with more details.

Wines from the Loire Valley- including Sancerre, Vouvrey, and Chinon varieties will be made by our sommelier, Carol A. Berman. 

Menu
Oysters on the Half Shell
Frisee Salad with Hot Goat Cheese Croutes
Salmon with Sorrel Cream
Braised Chicken Thighs with Red Wine and Oyster Mushrooms
Tarte Tatin

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Indian Cuisine with April Galilio!
Apr
26
10:00 AM10:00

Indian Cuisine with April Galilio!

$95.00 Join us!

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of class. BYO!

Week 4 - April 26th Menu: Chaat Party
Aloo Tikki - Potato patties
Pani Puri - savory street snack
Imli aur Kajoor ki Chutney - Tamarind and Date dipping sauce
Seehk Kebab - Marinated minced meat kebabs
Garlic Naan - Garlic flatbread

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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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Pork Butchery with Chef Bryan Mayer!
Apr
27
6:00 PM18:00

Pork Butchery with Chef Bryan Mayer!

Join us! $125

From sirloin roasts to coppa steaks, tenderloin to pressa come see why the most widely eaten animal protein in the world is more than just pork chops and bacon (not that there’s anything wrong with pork chops and bacon). Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things pork. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics. And of course, there’ll be plenty of pork to taste.

BYO for a sit-down meal with the chef and classmates!

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Farm to Table Feast!
Apr
28
6:00 PM18:00

Farm to Table Feast!

$95.oo Join us!

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

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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Seedlings at the Table! An Italian themed family meal with Marian Bolum
Apr
29
3:00 PM15:00

Seedlings at the Table! An Italian themed family meal with Marian Bolum

Join us! $170 (Registration is for one adult and one kid- message us for other combos)

Join Marian Bolum- our fabulous guest instructor known for her preserving prowess! In this class adults and kids will prepare an Italian themed meal and learn about the herbs and plants that make up the meal. Participants will leave with the seedlings they need to make today's meal! 

The cost of the course is for one adult and one kid! 

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French Techniques Class 4
Apr
29
5:00 PM17:00

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 Sunday evenings- BYO!

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

 

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Cinco de Mayo Hors D'Oeurves with Chef Owen Lee!
Apr
30
10:00 AM10:00

Cinco de Mayo Hors D'Oeurves with Chef Owen Lee!

Join us! $95

Chef Owen Lee of Philadelphia is no stranger to Mexican cooking.  Chef Lee has spent much time traveling and eating his way through Latin America and is bringing his knowledge of flavor and culture to The Farm Cooking School for this fun class.  Students will learn how to make hors d'oeuvres with a Latin flare just in time for Cinco de Mayo.  BYOB welcome!

Menu (based on seasonal availability):
Salbutés with pumpkin seed pesto, smoked salmon, pomegranate seeds
Cemitas with grilled rib eye, ancho chile butter, and achiote pickled onions
Tuna ceviche on crispy seaweed with corn and avocado salsa
Fried olives stuffed with queso fresco served with cacao aioli

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Spring Farm to Table Class with Chef Kathleen Sanderson
May
3
10:00 AM10:00

Spring Farm to Table Class with Chef Kathleen Sanderson

JOIN US! $95

Take advantage of the farms first growth with recipes that will highlight the emerging season!  Asparagus, early arugula, fresh rhubarb and strawberries are all highlighted in recipes that are timeless. 

Homemade Ricotta with Grilled Country Bread, olive oil and Spring Arugula

Asparagus & Meyer Lemon Galette

Roasted Herb & Citrus Crusted Salmon

Chopped Caesar Salad with Parmesan Frico

Rhubarb and Strawberry Crostata

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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! Savory Sandwiches will be provided. 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 5
May
6
5:00 PM17:00

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 Sunday evenings- BYO!

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

 

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Delaware Riverkeeper Network Fundraiser
May
8
6:00 PM18:00

Delaware Riverkeeper Network Fundraiser

An Evening with Maya van Rossum: A Fundraising Dinner for the Delaware Riverkeeper

The Delaware Riverkeeper Network, run by Maya van Rossum, has been fighting tirelessly to protect our local watershed for more than 23 years.  The role of the Delaware Riverkeeper is to give the Delaware River, and the communities that depend upon and appreciate it, a voice at every decision making table that could provide help or do harm.  Maya is currently advancing The Green Amendment movement, a nationwide effort to advance constitutional rights to pure water, clean air and a healthy environment. Over the past year, Maya has worked closely with New Jersey legislators to advance New Jersey’s own constitutional environmental rights provision, ACR85, currently before NJ legislators.  Learn more about this historic opportunity for the state and its implications for projects like the proposed PennEast Pipeline, and for the rights of New Jerseyans for generations to come.

Please join The Farm Cooking School and Roots to River Organic Farm as we proudly host a fundraising dinner for The Delaware Riverkeeper Network.  Chefs Ian and Shelley will prepare a five-course vegetarian meal utilizing produce directly from the fields (BYOB).

Maya will lead an intimate and informative discussion on the status of ACR85, The Green Amendment movement, and pipelines that threaten our beloved lands.  

Copies of Maya's new book, the Green Amendment, will also be for sale.  

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Sausage with Chef Bryan Mayer!
May
10
10:00 AM10:00

Sausage with Chef Bryan Mayer!

Join us! $95

Contrary to all sorts of urban legends, sausage is not scary. It’s ground meat, salt, and spices! Ok, maybe there are a few extra things in there, but after this in-depth class, you’ll be making homemade sausages in no time. Join the Farm Cooking School for an in-depth discussion, demo, hands on training, and tasting, on all things sausage. You’ll grind, season, stuff, cook, and learn how the sausage is made!

BYO! 

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Latin American Cuisine- Peru!
May
10
6:00 PM18:00

Latin American Cuisine- Peru!

Join us! $95

Join Chef Shelley Wiseman for a well-loved series on Latin American cuisine! We travel next to Peru! BYO and enjoy a meal with the chef and classmates following class! 

Menu:

Pisco Sour

Classic Peruvian Ceviche

Papas a la Huancaina (potatoes with spicy fresh cheese sauce)

Seco de Cordero (Lamb stew with garlic and cilantro sauce)

Steamed Quinoa

Peruvian Coconut Rice Pudding

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Seafood!
May
11
6:00 PM18:00

Seafood!

SOLD OUT!

 

As seafood cooks quickly, this class will have a slightly different format than most of our classes. We will eat each dish as it is prepared, seated at the counter (BYOB). Each entree will include some hands on prep with a focus on demonstrating techniques and tasting each course! 

Menu: 

Tuna Tartare

Seared Scallops with Melted Leeks and Aged Balsamic

Salt Baked Branzino

Arctic Char Sous-Vide with Dill-Mustard Butter

Shrimp Scampi

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Asparagus Workshop during the Garden Festival!
May
12
10:00 AM10:00

Asparagus Workshop during the Garden Festival!

Hands-On Asparagus Workshop during the Garden Festival Day! $20

This family-friendly 1 hr workshop will focus on asparagus!  Chef's Ian and Shelley will teach participants various dishes which feature one of our favorite spring vegetables.  At the end, participants will be able to taste their culinary creations before heading back out to enjoy the rest of the festival!

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Asparagus Workshop during the Garden Festival!
May
12
2:00 PM14:00

Asparagus Workshop during the Garden Festival!

Hands-On Asparagus Workshop during the Garden Festival Day! $20

This family-friendly 1 hr workshop will focus on asparagus!  Chef's Ian and Shelley will teach participants various dishes which feature one of our favorite spring vegetables.  At the end, participants will be able to taste their culinary creations before heading back out to enjoy the rest of the festival!

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French Techniques Class 6
May
13
5:00 PM17:00

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 Sunday evenings- BYO!

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

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The Vegetarian Pantry with Marian Bolum
May
17
10:00 AM10:00

The Vegetarian Pantry with Marian Bolum

Join us! $95

Join Marian Bolum- our fabulous guest instructor known for her preserving prowess! In this class she will discuss building a complete vegetarian pantry as well as review several vegetarian cooking techniques. BYO!

Menu based on seasonal availability:

White Bean & Roasted Vegetable Salad

Curried Tofu & Quinoa

Soba Noodles with Spicy Cucumbers

Black Bean Veggie Burgers

Roasted Sweet Potatoes with a Dipping Sauce

Red Rice Pudding with Almond Milk

 

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Tastes & Stories from the Cookbook at Cookspace Brooklyn!
May
17
6:30 PM18:30

Tastes & Stories from the Cookbook at Cookspace Brooklyn!

Come out with us! $40

Join former Gourmet magazine editors, Ian Knauer and Shelley Wiseman, as they bring their newest cookbook, The Farm Cooking School, to Cook Space Brooklyn.  Chef's Ian and Shelley will share samples of their favorite recipes and lots of stories about their beautiful cooking school in New Jersey.  The cookbook will be for sale that evening.  
 

Sample Menu of Tastes!

Gravlax crostini
Pate
Oysters with Harissa Butter
Asparagus spears to dip in Smoky Coffee Mayonnaise
Beef Tartare with Fermented Potato Chips
Chocolate - Eggplant Mini Cupcakes
Mini Pavlovas 

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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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Sausage with Chef Bryan Mayer!
May
18
6:00 PM18:00

Sausage with Chef Bryan Mayer!

Join us! $95

Contrary to all sorts of urban legends, sausage is not scary. It’s ground meat, salt, and spices! Ok, maybe there are a few extra things in there, but after this in-depth class, you’ll be making homemade sausages in no time. Join the Farm Cooking School for an in-depth discussion, demo, hands on training, and tasting, on all things sausage. You’ll grind, season, stuff, cook, and learn how the sausage is made!

BYO! 

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Onion Workshop with Kate Winslow & Guy Ambrosino
May
19
10:00 AM10:00

Onion Workshop with Kate Winslow & Guy Ambrosino

Join us! $95

Join the authors of "Onions Etcetera" for a delightful workshop heralding all things Allium!  Enjoy several recipes from their new book including seasonal garlic scapes and ramps! BYO for a sit-down meal following class with the authors and fellow students!

Menu (Based on seasonal availability!):

Perfect Shallot Vinaigrette 

Pickled Red Onions- customized by you! Everyone gets to take a jar home.

Green Gazpacho with Fried Almonds and Chives

Curried Onion Fritters with Mint Raita

Lamb Chops with Ramp or Garlic Scape Chermoula or Ramp or Garlic Scape Chimichurri 

Green Salad (with Perfect Shallot Vinaigrette)

Dessert- a surprise!

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European Wine and Food Pairing
May
19
6:00 PM18:00

European Wine and Food Pairing

Join us! $95

Shelley Wiseman will create a 5 course menu with a European inspired dish from a different country for each Course. Wine expert and teacher, Carol Berman will suggest wines from those countries for students to bring to the class for pairing and discussion. Cooking tips and recipes will be shared with the students.

This is a sit-down pairing class, not a cooking participation class.

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French Brunch!
May
20
11:00 AM11:00

French Brunch!

Please join us! $95

Spend a Sunday morning learning how to make brioche, pains aux raisins, and omelets in this class taught by Shelley Wiseman. Then sit down and enjoy a lovely brunch and great conversations! BYO Prosecco or Champagne to mix with fresh pureed fruit! 

Menu (based on seasonal availability): Brioche, Pains aux Raisins, and Omelet Workshop! Not to miss!

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Master the Art of French Sauces
May
23
6:00 PM18:00

Master the Art of French Sauces

Sauce it up! $95

Learn the fundamentals of the world's great classic French sauces. Shelley Wiseman teaches this fast moving 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, so BYO for a class to remember! 

Sample sauces and menu based on seasonal availability:
Egg Yolk-Based; Bearnaise, Creme Anglaise (Custard)
Roux-Based; Bechamel (White Sauce), Classic Velouté
Wine-Based Reduction Sauces;  Modern Velouté, Beurre Blanc

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Latin American Cuisine- Colombia!
May
24
6:00 PM18:00

Latin American Cuisine- Colombia!

Join us! $95

Join Chef Shelley Wiseman for a well-loved series on Latin American cuisine! We travel third to Colombia! BYO and enjoy a meal with the chef and classmates following class! 

Menu:

Whole lime limeade cocktail
Cheese Arepas
Crisp fried plantains with tomato and onion chutney
Ajiaco (Chicken, potato and corn stew with capers and avocado)
Flan de Cafe

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Farm to Table Dinner
May
26
6:00 PM18:00

Farm to Table Dinner

Come out for a night! $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.

Photography by Kasey Ivan

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Instant Pot Revolution! Class 1 & Complete Series
May
27
11:00 AM11:00

Instant Pot Revolution! Class 1 & Complete Series

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!  Time to put your fears to rest and get pressure cooking!

Take all four classes at a discount! May 27th, June 3rd, June 24th, July 1st

Description:Class 1: (Vegetarian) Steel Cut Oatmeal (breakfast) Carrot-Ginger Soup, 7 Vegetable Couscous, Paula Wolfert’s Harissa Prune-Apricot Compote with Port

Class 2: Mushroom Risotto, Ajiaco (Colombian Chicken Stew), Chicken Stock, Cheesecake

Class 3: Broccoli-Cheddar Frittata, Seared Octopus and White Bean-Celery Salad, Beef Borscht, Super-moist Chocolate Cake

Class 4: Stuffed Artichokes Provencal, Butter Braised Leeks with Shrimp, Espresso Creme Brulee

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Pressure Cooker & Instant Pot 101!
May
30
6:00 PM18:00

Pressure Cooker & Instant Pot 101!

Pressure Cook with Chef Shelley! $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! Menu based on seasonal availability. BYO

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The New Backyard Barbecue with Kristin Donnelly!
Jun
2
10:00 AM10:00

The New Backyard Barbecue with Kristin Donnelly!

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. 

There’s nothing wrong with a great burger or hot dog, but if you’re ready to learn some new summer grilling recipes, this is the class for you. 

Menu (based on seasonal availability):

Red Pepper, Eggplant, and Walnut Dip

Spiced Butterflied Leg of Lamb with Date Barbecue Sauce

Grilled Potato Salad with Fresh Herbs

Grilled Slaw with Caraway

Grilled Banana Split with Chocolate Ice Cream and Smoked Almonds

 

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Instant Pot Revolution! Class 2
Jun
3
11:00 AM11:00

Instant Pot Revolution! Class 2

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!  Time to put your fears to rest and get pressure cooking!

Take all four classes at a discount! May 27th, June 3rd, June 24th, July 1st

Class 2: Mushroom Risotto, Ajiaco (Colombian Chicken Stew), Chicken Stock, Cheesecake

 

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Cheesemaking!
Jun
7
10:00 AM10:00

Cheesemaking!

Join Chef Ian! $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. BYO!

Cheese:

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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Summer Produce! Rhubarb and Strawberries
Jun
8
6:00 PM18:00

Summer Produce! Rhubarb and Strawberries

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 for each week's produce!

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

Sample menu:
Strawberry Daquiri
Rhubarb Chutney
Rhubarb Cucumber Salad with Chive Dressing
Seared Tuna with Rhubarb-Rosemary Compote

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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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Whole Animal Butchery: Lamb with Bryan Mayer!
Jun
9
12:00 PM12:00

Whole Animal Butchery: Lamb with Bryan Mayer!

Join us for an awesome afternoon! $105

While a rack of lamb may steal the show on some tables for special occasions, the options that come from gaining an appreciation for lesser known cuts can help you gain an appreciation for this often-overlooked counterpart to beef.  

Join the Farm Cooking School for an in-depth discussion, demo, and tasting, on all things lamb. We’ll discuss what contributes to flavor, why animal fats are an important part of our diet, the butcher’s role in processing meat, proper cooking techniques, and many other topics, that will help you support the growing number of pastured lamb producers in this country. And of course, there’ll be plenty of lamb to taste.

BYO!

Rain Date Sunday June 10th

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Killer Griller Wine & Food Pairing Dinner
Jun
14
6:00 PM18:00

Killer Griller Wine & Food Pairing Dinner

Join us! $95

Ian Knauer will create a 5 course grilled dinner to go with selected wines by Sommelier and wine teacher Carol Berman, to be purchased by the students. Tips for creating each dish and recipes will be shared with students and a discussion of the wines and wine and food pairings will be lead by Carol. This is not a hands on cooking class. 


 

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Couples Cooking with Kathleen Sanderson!
Jun
16
6:00 PM18:00

Couples Cooking with Kathleen Sanderson!

Please join us! $190

Our couples cooking class has been such a success it's a regular feature on our calendar. We are inviting guest chefs to teach this favorite sometimes too!

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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Instant Pot Revolution! Class 3
Jun
24
11:00 AM11:00

Instant Pot Revolution! Class 3

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!  Time to put your fears to rest and get pressure cooking!

Take all four classes at a discount! May 27th, June 3rd, June 24th, July 1st

Class 3: Broccoli-Cheddar Frittata, Seared Octopus and White Bean-Celery Salad, Beef Borscht, Super-moist Chocolate Cake

 

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Culinary Boot Camp! Foundations of Cooking
Jul
30
to Aug 3

Culinary Boot Camp! Foundations of Cooking

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. 

 

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Culinary Bootcamp- Summer Produce Extravaganza!
Aug
20
to Aug 24

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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Indian Cuisine with April Galilio!
Apr
19
10:00 AM10:00

Indian Cuisine with April Galilio!

$95.00 Join us!

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of class. BYO!

Week 3 - Lamb Korma (4/19)
Aloo Saag - Roasted Potatoes and Spinach
Lamb Korma - Lamb shoulder and yogurt stew
Kheer - Rice Pudding
Masala Chapati - Spiced whole wheat flatbread
Kachumber - Chopped salad
Masala Chai - spiced tea

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From Pan to Plate with Kathleen Sanderson
Apr
18
6:00 PM18:00

From Pan to Plate with Kathleen Sanderson

Join us! $95

These recipes use restaurant style techniques for quick and flavorful dishes all from a single pan. From dinner to dessert the sauté' pan will be the featured item in this class.

Menu based on best of what's in season:

Garlicky Shrimp Scampi with Crusty Bread
Chicken with Fig, Balsamic, Honey Glaze
Steak with a Roquefort Rosemary Sauce and Smashed Potatoes
Pasta with Shiitake, Arugula & Goats Cheese
Salad Vinaigrette
Pan Sautéed Bananas with Rum and Brown Sugar Sauce over ice cream

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French Techniques Class 3
Apr
15
5:00 PM17:00

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 Sunday evenings- 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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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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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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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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Indian Cuisine with April Galilio- Dry Shrimp Curry!
Apr
12
10:00 AM10:00

Indian Cuisine with April Galilio- 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 Curry (4/12)
Bund Gobi Subzi -  Roasted cabbage
Goan Prawns - Dry curried shrimp from Goa
Jeera Chawal - Rice with toasted cumin
Aam Kulfi - No cook mango ice cream
Papita aur Aninas ka salat - Papaya and Pineapple salad 

 

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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 Sunday evenings- BYO!

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

 

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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.

April 8th SOLD OUT!

April 8- Sweet and Savory Tarts and Quiches: French Onion Tart, Cauliflower-Caraway-Cheddar Quiche, Apple Tart with Calvados Cream, Plum Lattice Pie - this class will be taught by our very own, Joanne Schad, Professional baker and former Owner/baker of JScones in Doylestown.

April 15- Cakes: Apple Cake, Devils Food Cake, Orange Pound Cake, Genoise (a savory lunch will be provided). This class will be taught by our very own, Joanne Schad, Professional baker and former Owner/baker of JScones in Doylestown.

April 22- Brioche and Choux Pastry: Classic Brioche, Pains aux Raisins, Saucisson en Croûte, Gougères, Coffee Éclairs. This class will be taught by Shelley Wiseman

April 29- Meringue: Individual Pavlovas, Layered Meringue Cake, Lemon Meringue Pie, French Macarons (a savory lunch will be provided. This class will be taught by Shelley Wiseman

 

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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
Seared Octopus Salad
Lemon-Olive Oil Roast Leg of Lamb
Lemon-Oregano Baked Potatoes
Pita Bread
Greek Creamed Spinach with Goat Cheese
Karidopitta (Honey Walnut Cake)

Istanbul- April 13th $95
Recipes from Tree of Life by local author, Joy Stocke
Crispy Borek with Feta, Parsley, and Preserved Lemon
Circassian Chicken (Shredded Chicken with Walnut Sauce)
Spice Route Moussaka  (Vegetarian)
Bulgar Pilaf with Fresh Herbs
Tomato and Walnut Salad with Pomegranate Molasses
Black Sea Hazelnut Baklava

Jerusalem- April 20th $95
Vegetarian - menu inspired by Yotam Ottolenghi's Jerusalem

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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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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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, Mexican Shrimp Cocktail 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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Indian Cuisine with April Galilio! Full Series Discount and Class 1
Apr
5
10:00 AM10:00

Indian Cuisine with April Galilio! Full Series Discount and Class 1

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. 

Week 1 Chicken Kebabs (4/5)
Baingan Bhartha - Fire Roasted Eggplant Curry
Malai Murgh Boti Kebab - Yogurt and Cream marinated chicken kebabs
Methi Paratha -  Fenugreek layered flatbread
Chivda - Savory snack mix
Pudina Raita - Mint yogurt sauce

Week 2  Shrimp Curry (4/12)
Bund Gobi Subzi -  Roasted cabbage
Goan Prawns - Dry curried shrimp from Goa
Jeera Chawal - Rice with toasted cumin
Aam Kulfi - No cook mango ice cream
Papita aur Aninas ka salat - Papaya and Pineapple salad 

Week 3  Lamb Korma (4/19)
Aloo Saag - Roasted Potatoes and Spinach
Lamb Korma - Lamb shoulder and yogurt stew
Kheer - Rice Pudding
Masala Chapati - Spiced whole wheat flatbread
Kachumber - Chopped salad
Masala Chai

Week 4 First Courses and Bites (4/26)
Aloo Tikki- Potato Patties
Pani Puri - Savory Street Snacks
Imli aur Kajoor ki Chutney - Tamarind and Date Dipping Sauce
Seehk Kebab - Marinated Minced Meat Kebabs
Garlic Naan - Garlic Flatbread

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Fish with Ease with Kathleen Sanderson
Apr
4
6:00 PM18:00

Fish with Ease with Kathleen Sanderson

Join us! $95

Fish is so nutritious and often intimidating. This workshop will feature techniques that guarantee success. Cooking in paper, a French classic, creates moist and flavorful fish, panko crusted coating holds in moisture, cedar planks add moisture and a light cedar flavor, and Thai style stew is a flavorful and simple- learn them all!

Menu:

Seafood En Papiotte w/ Citrus, Shallots and Spinach

Coconut Curry Fish Stew w/ Jasmine Rice

Pan-fried Panko Crusted White Fish w/ Pickled Ginger Tartar Sauce

Horseradish crusted Cedar Plank Roasted Salmon w/ Creamy Mashed Potatoes

Salad Vinaigrette

Pistachio Lemon Biscotti

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

 

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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
25
5:00 PM17:00

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 Sunday evenings. BYO!

Class 1 - (3/25): Brown Veal Stock (make), French onion soup, Blanquette de Veau, salad and cheese course, dessert soufflé

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

Class 3 (4/15): gravlax (eat), Roast poussins or cornish game hens with lavender-thyme butter and sauternes jus, French chocolate torte

Class 4 (4/29): Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel or asparagus, Oeufs a la Neige

Class 5 (5/6): Savory Souffles, Seared Duck Breasts with Seasonal Sauce, Lemon mousse, Tuiles, Make Pate de Campagne

Class 6 (5/13) - Pate de campagne (eat), Savory Onion Marmelade, Bouillabaisse, Caramel Ice Cream with candied orange zest

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

Farm to Table Feast!

SOLD OUT!

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

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 Cooking! Pasta Workshop
Mar
23
6:00 PM18:00

Couples Cooking! Pasta Workshop

Join us for this perennial favorite! $95

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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Afternoon Tea!
Mar
18
2:00 PM14:00

Afternoon Tea!

SOLD OUT!

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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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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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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