Kids Cooking Saturdays!
Feb
25
4:00 pm16:00

Kids Cooking Saturdays!

$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 Lori DiFinis or Shelley Wiseman.

 

Cooking the Food from the Farm with Patrizia Thomas
Feb
26
11:00 am11:00

Cooking the Food from the Farm with Patrizia Thomas

$95 Join us! This series of classes, taught by health coach Patrizia Thomas, will meet monthly during the year during farm market hours at the school (11-2 Sundays in the Winter).

Root vegetables and hoop house greens will be the inspiration for this winter series. Discover the sweetness of kolrabi and earthiness of celery root and what to do with them.

This course is ideal for vegetarians and a great introduction to vegetable cooking for everyone else.

The Experimental Kitchen Class 1 and Complete Series!
Mar
1
10:00 am10:00

The Experimental Kitchen Class 1 and Complete Series!

We are happy to introduce this series of classes for those who are already comfortable in the kitchen and want to take their creativity to the next step. In each class we will focus on certain foods or techniques and develop recipes with them using our pantry and seasonal ingredients. Ian Knauer will teach this class, bringing to it his extensive test kitchen and recipe development experience from Gourmet Magazine. The students will share their recipes with the class.


Join us! $100 for the first class or the complete series of 4 for $360.

Class 1 - SAUCE MAKING

Experiment with the French technique of reduction sauces, which will be taught in class with a discussion of the many ways the sauce can be varied. Each student will be given a protein or starch (chosen out of a hat) to create a sauce for, using the technique, and will have at their disposal the schools pantry and a variety of seasonally available ingredients. They will cook the ingredient and serve it with the sauce for everyone to taste.The prize for most exciting and appropriate new sauce will be a free cooking class gift certificate. 

Class 2 - QUICHES, TARTS, AND PIES

Class 3 - PASTA SAUCE

Class 4 - CHICKEN BRAISE

Homesteading - Bacon and Sausage Making!
Mar
2
10:00 am10:00

Homesteading - Bacon and Sausage Making!

$95.00 Join us!

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

Class 1: Bacon and Sausage Making

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

Italian Cooking - Class 1 and Full Series Discount
Mar
2
6:00 pm18:00

Italian Cooking - Class 1 and Full Series Discount

$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. Join us for the whole series for a discounted course price or for any of the individual classes.

Sample menu based on seasonal availability.

Class 1: March 2nd
Bagna Cauda
Italian-Style Chicken Stock
Risotto Two Ways
Panna Cotta

Class 2: March 9th

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

Class 3: March 16th
Tullamore Farms Beef Carpaccio
Taleggio-Stuffed Arancini with Fresh Tomato Sauce
Polenta with Wine-Cooked Wild Mushrooms
Tiramisu

Class 4: March 23rd

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

Class 5: March 30th

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

Class 6: April 6th

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

The Foundations of Cooking - Knife Skills & Full Series
Mar
3
10:00 am10:00

The Foundations of Cooking - Knife Skills & Full 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 class one ($95) or the entire series at a discount ($540)! 

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
Seared Scallops with escarole salad
Seared Herb-Stuffed Chicken Breasts with pan sauce
Green Beans a la Provençal
Mashed Potatoes
Seared Pineapple with Vanilla-Rum Sauce and Vanilla Ice Cream

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

Class 4 - Roasting, Salt roasting, Carving, Creme caramel
Salt Roasted beet salad
Whole roast chicken with roasted garlic sauce or beer-orange-coriander sauce
Whole roasted cauliflower with caper sauce, roasted brussels sprouts
Creme Caramel

Class 5 - Poaching/Sous Vide/Steaming, Hollandaise, Tart pastry
Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached fish with julienned leeks and carrots with Hollandaise Sauce
Seasonal Dessert Tart

Class 6 - No knead bread, Stewing, Clafoutis
No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer),
Clafoutis

Channeling Julia! Fridays in March!
Mar
3
6:00 pm18:00

Channeling Julia! Fridays in March!

Join us for this phenomenal French Series! $360 (discount applied)

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us as we build each class of this 4 part series around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.


Class 1 (3/3/17)- Lobster Thermidor, Veal Stock (for subsequent classes), A Julia inspired first course and dessert. Join us for the first class only if you wish. 

Class 2 (3/10/17) - Duck à l'Orange, Julia inspired first course and dessert.

Class 3 (3/17/17) - Veal Poêlé à la Matignon (Roast Veal with Madeira Sauce), Julia inspired first course and dessert.

Class 4 (3/24/17) - Cassoulet (The variety of prepared meats, baked with white beans and a meat juice infused bread crumb crust, shows off many different cooking techniques that come together to create this  lovely Southwestern French dish). Seasonal salad and Julia inspired dessert.

Techniques of Mexican Cooking - Four Class Series!
Mar
4
6:00 pm18:00

Techniques of Mexican Cooking - Four Class Series!

Join us for the whole series! $360 (discount applied)

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

Class 1 - March 4th
Fresh corn tortilla making and working with tomatillos and fresh chiles, Various salsas and Chicken enchiladas, Mango and blueberry salad with tequila-lime syrup.

Class 2 - March 11th
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies.

Class 3 - March 25th (no class March 18th)
Ceviche, The king of moles: Mole Poblano, Mexican Rice, chocolate-chipotle pudding cakes. 

Class 4 - April 1th
Cheese Stuffed Poblano Chiles with Tomato sauce, Cochinita Pibil (banana leaf wrapped braised pork), Margaritas, Mexican custard with marinated fresh fruit.

Cooking for Singles!
Mar
5
4:00 pm16:00

Cooking for Singles!

Join us for our second singles cooking class!! Learn to cook for yourself as well as techniques for flawless entertaining! $95

Join other singles as we create a whole meal with dishes that can be individually portioned and frozen in batches for future meals or used for an entirely homemade menu to serve guests. BYO!

Sample Menu (Based on seasonal availability):
Mushroom filled Ravioli en Brodo
Pork and dried Fruit Stuffed Poblanos with Tomato Sauce
Creamy Cashew Nut Chicken Curry
Basmati Rice
Chai Pannacotta

Experimental Kitchen- Quiches, Tarts, and Pies!
Mar
8
10:00 am10:00

Experimental Kitchen- Quiches, Tarts, and Pies!

$100 Join us! 

We are happy to introduce this series of classes for those who are already comfortable in the kitchen and want to take their creativity to the next step. In each class we will focus on certain foods or techniques and develop recipes with them using our pantry and seasonal ingredients. Shelley Wiseman will teach this class, bringing to it her extensive test kitchen and recipe development experience from Gourmet Magazine and Fine Cooking Magazine. The students will share their recipes with the class.

Class 2 - QUICHES, TARTS, AND PIES:
After a pastry dough demonstration and classic proportions for quiche custard given, each student will make their own dough and create a small sweet or savory tart, quiche or pie using the schools pantry and a variety of seasonally available ingredients. The prize for most exciting and appropriate new recipe will be a free cooking class gift certificate.

Homesteading - Beer Brewing with Triumph's Head Brewer
Mar
9
10:00 am10:00

Homesteading - Beer Brewing with Triumph's Head Brewer

$95.00 Join us!

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

Our beer making class is taught by Triumph Head Brewer, Brendan Anderson. We will brew beer from scratch, cook with beer, and cover the tricky art of pairing beers with food with samples from Brendan's personal stock.

Beer Brewing
Menu:
Spent Beer Grain Bread
Hop Infused Butter
Beer Braised Homemade Sausages and Lactofermented Sauerkraut
Beer Vinaigrette with Seasonal Greens
Fruit Lambic Dessert

Italian Cooking - Class 2
Mar
9
6:00 pm18:00

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. Join us for the whole series or any of the individual classes.

Sample menu based on seasonal availability.

Class 2: 

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

 

Foundations of Cooking - Searing
Mar
10
10:00 am10:00

Foundations of Cooking - Searing

$95.00 Join us!

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. 

Class 2 - Searing, deboning a chicken, flavor balance

Sample menu based on seasonal availability:

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

Channeling Julia!
Mar
10
6:00 pm18:00

Channeling Julia!

$95 Join us!

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us as we build each class of this 4 part series around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman!

Class 2 (3/10/17) - Duck à l'Orange, Julia inspired first course and dessert.

 

Whats MY Wine? Expert Tips - Wine Shopping Made Easy
Mar
11
6:00 pm18:00

Whats MY Wine? Expert Tips - Wine Shopping Made Easy

$100 Join us!

So many choices! Spend an evening with sommelier and radio personality, Carol Berman, and go from average consumer to educated consumer!

How do you know which wines to purchase when you are shopping? Do you shop by attractive label or do you shop by reputable importer? This class will help you to navigate the wine aisles more effectively.

As an average wine consumer Shelley will shop in her normal mode for five wines made from specific grapes, without asking any questions of the wine shop staff.  Carol as the educated consumer will purchase wines made from the same grapes. In a blind tasting in class, we will see who‘s wines were better choices. You guess, when we play WHAT’S MY WINE!

A complete dinner will be served at the end of the tasting to be enjoyed with the wines.

 

French Brunch Class!
Mar
12
11:00 am11:00

French Brunch Class!

Join us! $95

Spend a winter Sunday morning learning how to make homemade croissants, an elegant way to serve poached eggs, and more in this class taught by Shelley Wiseman. Then sit down and enjoy the fruits of your labor.

Menu: 
Homemade Croissants
Poached Eggs on Artichoke Hearts with Truffled Mushroom Cream
Wilted Spinach
Vanilla Bean Rice Pudding with Candied Kumquats

 

THE EXPERIMENTAL KITCHEN - PASTA AND SAUCE
Mar
15
10:00 am10:00

THE EXPERIMENTAL KITCHEN - PASTA AND SAUCE

$100 Join us!

We are happy to introduce this series of classes for those who are already comfortable in the kitchen and want to take their creativity to the next step. In each class we will focus on certain foods or techniques and develop recipes with them using our pantry and seasonal ingredients. Ian Knauer will teach this class, bringing to it her extensive test kitchen and recipe development experience from Gourmet Magazine. The students will share their recipes with the class.

Class 3 - PASTA SAUCE:
After a pasta dough demonstration, the students will make their own type and cut of pasta and create a sauce for it using the schools pantry and a variety of seasonally available ingredients. The prize for most exciting new pasta dish will be a free cooking class gift certificate.

 

Homesteading - Bread Baking!
Mar
16
10:00 am10:00

Homesteading - Bread Baking!

$95.00 Join us!

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

Class 2: Bread Baking

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

 

Italian Cooking - Class 3
Mar
16
6:00 pm18:00

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

Sample menu based on seasonal availability.

Class 3: (3/16/17)
Tullamore Farms Beef Carpaccio
Taleggio-Stuffed Arancini with Fresh Tomato Sauce
Polenta with Wine-Cooked Wild Mushrooms
Tiramisu

 

Foundations of Cooking - Braising
Mar
17
10:00 am10:00

Foundations of Cooking - Braising

$95.00 Join us!

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!

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

Channeling Julia!
Mar
17
6:00 pm18:00

Channeling Julia!

$95.00 Join us!

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us for all four classes as we build each night around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.


Class 3 (3/17/17) - Veal Poêlé à la Matignon (Roast Veal with Madeira Sauce), Julia inspired first course and dessert.

Almost Spring with Kristin Donnelly!
Mar
18
10:00 am10:00

Almost Spring with Kristin Donnelly!

$95 Join us!

 Ready for Spring! Join author Kristen Donnelly for a seasonal menu ideal for entertaining and learn from the best (check out her book Modern Potluck while you're at it!)

Sample Menu:

Green Deviled Eggs and Ham
Brined Pork Loin with Pistachio Salsa Verde
Spice-Roasted Carrots with Lentils
Citrus and Bitter Greens Salad
Strawberry Jam Cheesecake Bars with Buckwheat-Almond Crust

 

Mexican Techniques Class 2 - Chiles and Sauces
Mar
18
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 (March 18th. No class March 11th)- 
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies

THE EXPERIMENTAL KITCHEN - CHICKEN BRAISE
Mar
22
10:00 am10:00

THE EXPERIMENTAL KITCHEN - CHICKEN BRAISE

$100 Join us!

We are happy to introduce this series of classes for those who are already comfortable in the kitchen and want to take their creativity to the next step. In each class we will focus on certain foods or techniques and develop recipes with them using our pantry and seasonal ingredients. Ian Knauer will teach this class, bringing to it his extensive test kitchen and recipe development experience from Gourmet Magazine. The students will share their recipes with the class.

Class 3 - CHICKEN BRAISE:
After a discussion of the principles of braising, each person will create their own braised chicken dish using the schools pantry and a variety of seasonally available ingredients.  The prize for most exciting new chicken braise will be a free cooking class gift certificate.We will sit down for a full meal derived from the subject matter or added to it.

Homesteading - Cheese Making!
Mar
23
10:00 am10:00

Homesteading - Cheese Making!

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 always sells out so sign up early.

Cheesemaking

Ricotta Cheese, Mozzarella Cheese, and Fresh Goat's Milk Cheese 

Italian Cooking - Class 4
Mar
23
6:00 pm18:00

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

Sample menu based on seasonal availability.

Class 4: (3/23/17)

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

 

Foundations of Cooking - Roasting
Mar
24
10:00 am10:00

Foundations of Cooking - Roasting

$95.00 Join us!

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

Class 4 - Roasting

Wheat Beer Roast Chicken
Salt Roasted Beets with Citrus and Pistachios
Whole Roast Cauliflower with Caper Vinaigrette
Roasted Vegetables
Creme Caramel

Channeling Julia!
Mar
24
6:00 pm18:00

Channeling Julia!

Join us! $95

As we read the letters between Julia Child and Avis DeVoto, we are inspired to recreate the great French dishes Julia brought to the American table in 1961 with Mastering the Art of French Cooking.

Join us for all four classes as we build each night around a French Classic and sit down to a 3 course meal at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.


Class 4 (3/24/17) - Cassoulet (The variety of prepared meats, baked with white beans and a meat juice infused bread crumb crust, shows off many different cooking techniques that come together to create this  lovely Southwestern French dish). Seasonal salad and Julia inspired dessert.

Cooking the Food from the Farm with Patrizia Thomas
Mar
26
11:00 am11:00

Cooking the Food from the Farm with Patrizia Thomas

$95 Join us!

This series of classes, taught by health coach Patrizia Thomas, will meet periodically during the year during farm market hours at the school (11-2 Sundays in the winter).

Root vegetables and hoop house greens will be the inspiration for this winter series. Discover the sweetness of kolrabi and earthiness of celery root and what to do with them.

This course is ideal for vegetarians and a great introduction to vegetable cooking for everyone else.

 

Techniques of Italian Cooking! Class 5
Mar
30
6:00 pm18:00

Techniques of Italian Cooking! Class 5

Join us! $95

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 5: (3/30/16)

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

Foundations of Cooking - Poaching
Mar
31
10:00 am10:00

Foundations of Cooking - Poaching

$95.00 Join us!

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

Sample Menus for each course subject to seasonal availability. 

Class 5 - Poaching/Sous Vide/Steaming, Hollandaise, Tart pastry
Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached fish with julienned leeks and carrots with Hollandaise Sauce
Seasonal Dessert Tart

Mexican Techniques- Stuffed Peppers and Margaritas!
Apr
1
6:00 pm18:00

Mexican Techniques- 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 (April 1st)- 
Cheese Stuffed Poblano Chiles with Tomato sauce, Cochinita Pibil (banana leaf wrapped braised pork), Margaritas, Mexican custard with marinated fresh fruit.

Italian Techniques- Class 6
Apr
6
6:00 pm18:00

Italian Techniques- Class 6

$95 Join us!

In our Italian Techniques of Cooking course we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. Join us for the whole series at a discount! Meets weekly at 6pm.

Sample menu based on seasonal availability.

Class 6: (4/6/16)

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

Foundations of Cooking - Stewing & Bread
Apr
7
10:00 am10:00

Foundations of Cooking - Stewing & Bread

$95.00 Join us!

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!

Sample Menus for each course subject to seasonal availability. 

Class 6 - No knead bread, Stewing, Clafoutis
No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer)
Clafoutis

Easter Cookie Decorating Master Class with Nicholas Lee!
Apr
12
2:00 pm14:00

Easter Cookie Decorating Master Class with Nicholas Lee!

$95 Join us!

Nicky Lee, professional pastry chef for The Four Season in NYC will give a master class in cookie decorating techniques, including flooding, stencils, fondant, and hand painting. The class will start with pre-baked sugar cookies to have time for the decorating and you will take home several cookies of your own design.

This class does not include a meal.

Farm to Table Spring Dinner!
Apr
15
6:00 pm18:00

Farm to Table Spring Dinner!

$95.00 Join us!

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, but we are planning for the following:

Meze by Joy Stocke whose book is out March 1st!
Lamb Tagine with Hand Rolled Couscous
Baklava with Sour Cream Panacotta

Couples Cooking!
Apr
22
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.

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. 

Sample menu based on seasonal availability to be announced. 

Cooking the Food from the Farm with Patrizia Thomas
Apr
23
11:00 am11:00

Cooking the Food from the Farm with Patrizia Thomas

$95 Join us! This series of 4 classes, taught by health coach Patrizia Thomas, will meet periodically during the winter farm market hours at the school (11-2 Sundays).

Root vegetables and hoop house greens will be the inspiration for this winter series. Discover the sweetness of kolrabi and earthiness of celery root and what to do with them.

This course is ideal for vegetarians and a great introduction to vegetable cooking for everyone else.

Wine with Carol! Exceptional Values- The international class!
Apr
29
6:00 pm18:00

Wine with Carol! Exceptional Values- The international class!

Join us! $100

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!
SO many countries…..SO many wines?  Tired of spending too much money and being disappointed at first sip? We’re going to make your future wine purchasing a bit easier. Carol has selected six beautifully-crafted, seasonal wines perfect for all occasions. 
Chef Shelley Wiseman is ‘cooking up a storm’ preparing a full meal to be enjoyed with the wines and will give a short demo of tk while you sip some bubbly and enjoy a tasty treat. 
Gonna be mighty tasty!
Demo: Making fresh pasta
Menu:
Asparagus and fresh ricotta crostini - sparkling wine
Delicate Herbed Seafood Salad - light white
Fresh Tagliatelle with Beurre Blanc and Mushrooms - light red
Seared Duck Breasts with Four Peppercorn Sauce - big red
Chocolate Tart - Port

Culinary Bootcamp for Teens!
Jun
26
Jun 30

Culinary Bootcamp for Teens!

$750 for the week.

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

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 week will culminate in a "chopped"-like competition. The kids will be able to visit the animals on the property which include a llama, an alpaca, and a donkey.

The Farm Cooking School's Greatest Hits Holiday Weekend!
Jun
30
Jul 3

The Farm Cooking School's Greatest Hits Holiday Weekend!

Join us at The Farm Cooking School in the beautiful Delaware Valley for the Fourth of July holiday weekend. You will be greeted with a welcome dinner on Friday night after settling in at your choice of accommodations (not included; see list of accommodations under the contact tab). After dinner you can enjoy the fireworks on the bridge between Lambertville, NJ and New Hope, PA.

On Saturday you will start your Cheesemaking class covering ricotta, mozzarella, and goat cheese; and create a seasonal lunch using the cheeses, and taking advantage of the fresh produce from Roots to River farm market that shares the school space on weekends. An afternoon excursion to a fruit orchard and visit to one of the nearby river towns will be followed by the evening class of French Sauces, Fresh Fruit Tarts, and more for dinner. 

On Sunday, early birds can enjoy the nearby flea market; then the homemade pasta class will start at 11 am and includes lunch. After lunch there will be another afternoon excursion and return to your accommodations before enjoying dinner at another local farm. 

Monday morning will focus on making croissants to enjoy for brunch, along with a seasonal egg roulade, as well as baked and preserved goods to take home. The weekend's activities will come to an end at about 3 pm.

The cost for the weekend is $1,200 including 4 classes, all lunches and dinners, and afternoon excursions. In the classes we will be cooking with Roots to River organic vegetables, award winning local meat, and sustainable seafood. To reserve your place make a deposit of $500 here, which will be applied to your total. Space is limited. 

 

 

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

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

Join us!

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: knives skills, culinary techniques (searing, braising, roasting, fish sous vide, poaching, and grilling) and a variety of seasonal desserts based on egg techniques (custard, ice cream, meringue...). A full three course meal will be created in each of 6 classes and enjoyed leisurely at the end. 
 
Enjoy breakfast on your own at your accommodations (see under "contact" for a list of local accomodations) or at one of the many great local cafes before heading to the cooking school, which is located on an organic farm run by Roots to River. We will have the opportunity to pick fruits and vegetables either on the farm or near by to use in the classes. Classes will take place 4 mornings and 2 evenings, all followed by a leisurely sit down meal. Classes will use Roots to River organic vegetables, award-winning local meats, and sustainable seafood. 

After morning classes, enjoy an insider's look at various local farms and businesses including a coffee roastery in Lambertville, a premium ice cream shop in Princeton with a demonstration of the creation of an unusual flavor, and a walk through the brewing process at a Brewery in New Hope, PA, and a private dinner on an award winning livestock farm. 

The cost per person is $1,950 including 6 cooking classes, lunch and dinner except 1 free evening, 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.

This class is designed for adults over 21. Please let us know if you will require transportation.

Kids Cooking Camp- Around the World in 5 Days!
Jul
17
Jul 21

Kids Cooking Camp- Around the World in 5 Days!

By popular demand! We have created our week long kids programs from 10 to 2pm.

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

The camp includes cooking classes, time in the organic fields, crafts, fresh herb workshop, and visiting the animals which include an alpaca, a llama, and a donkey! 

Kids will learn how to make homemade corn tortillas in the Mexican class; homemade pasta, ravioli, and pizza in the Italian class; perfect cooked rice in the Indian class; French Papillote and fruit tarts in the French class; and we will cover baking basics.. The week will culminate in a "chopped"-like competition. Kids ages 6 to 10 are welcome. 
 

 

Kids Camp: Farms and Animals, Fruits and Vegetables, Oh My!
Jul
31
Aug 4

Kids Camp: Farms and Animals, Fruits and Vegetables, Oh My!

 

Register here!

Kids between 6 and 10 will enjoy a week of learning about how a farm works, picking fruits and vegetables, and then cooking them in our spacious class kitchen and outdoor pizza oven.

They will learn various cooking techniques, including making pasta, pizza, pastry and tortillas and have time in the fields. as well as tending their own seedlings to take home. The farm also has pet animals such as a llama, and alpaca, and a donkey. The hours of the camp are from 10 am to 2 pm and includes a couple of field trips to other farms. In the kitchen, the week will culminate in a "chopped"-like competition.

Culinary Bootcamp- Summer Produce Extravaganza!
Aug
7
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  on and near the school's property and fruits from local orchards 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, so there are many useful techniques to learn. We will be picking from the fields, cooking, and preserving the fruits and vegetables. We will also be using them 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 accomodate you). 

The Farm Cooking School is set on a farm on the New Jersey side of the Delaware river by the town of Lambertville, a stones throw from the equally beautiful Bucks County in Pennsylvania (and the town of New Hope). This farm studded area gives New Jersey the name of The Garden State and the stone houses and bucolic windy roads on both sides of the river have a distinctly European feel. We rival the Hudson Valley for its bounty of small farms, and will visit several of them, as well as the towns, in the course of the week. 

Participants can choose from a variety of local Inns and Airbnb's (not included; options are listed under the contact tab) to stay in. There will be at least 6 classes at the school and various demos at other culinary venues and farms. All classes are followed by a sit down meal (BYOB) to savor the fruits of your labor and all meals are included except one free evening. 

The cost of the week is $1,950 all inclusive except wine and one free evening. Please let us know if you will need transportation once you get here. Lambertville is a two hour bus ride from The Port Authority Bus Terminal in New York City, which also stops at Newark Airport for pick ups and drop offs, and Philadelphia is 30 to 45 minutes by car. 


The Wines of Marco Bergaglio with Paired Dinner
Feb
23
6:00 pm18:00

The Wines of Marco Bergaglio with Paired Dinner

SOLD OUT!

JOIN WINEMAKER MARCO BERGAGLIO as he takes us through a tasting of his remarkable Gavi wines from Piedmont. Castellari Bergaglio’s history began in the late 19th century.

This family winery’s objective has always been to make wines whose attributes are unmistakably linked to the terroir. The wines are focused on the Cortese grape varietal, which is emblematic of the Gavi production zone.

Our wine instructor, Carol A. Berman founder of Class in a Glass® will lead a tasting and discussion.

We will also be tasting two single vineyard wines from Barbaresco.

Ian Knauer will prepare a paired dinner to accompany the wines.

Sample Tasting Menu (subject to possible changes):
Seafood Terrine
Beet-Cured Salmon and Scallop Crudo / Mussels Ravigote
Slow-Roasted Anise-Rubbed Doublebrook Farm Pork
Venison Loin with Sour Cherry Demi Glace
Panna Cotta with Wine-Poached Fruits

Farm to Table Winter Dinner Feast
Feb
18
6:00 pm18:00

Farm to Table Winter Dinner Feast

SOLD OUT!

Join us for our farm to table dinner, cooked by Ian Knauer, using ingredients right from Roots to River and other local farms. This is not a hands-on cooking class, but a sit-down dinner.

Menu based on the freshest of what's in season, but we are planning for the following:

Chicken Liver Pate and Crostini
Beet Root Soup with Corinader
Alsacian Porchetta from Double Brook Farm with Roots to River Farm Sauerkraut and Potatoes Dauphinois
Roots to River Winter Salad
Molten Chocolate Cakes with Creme Anglaise and Port Poached Fruit

Royal Lamb Couscous- A classic dish!
Feb
12
4:00 pm16:00

Royal Lamb Couscous- A classic dish!

$95 Join us!

Join Chef Shelley Wiseman for a class making classic Moroccan couscous loaded with slow-cooked lamb and poached vegetables spiced with fresh ground pepper and saffron. 

Menus based on seasonal availability of the freshest ingredients!

Sample menu:

Moroccan Meze
Hand rolled and steamed couscous
Moroccan Saffron infused Lamb Stew with Root Vegetables
Baklava

French Brunch!
Feb
12
11:00 am11:00

French Brunch!

SOLD OUT

Spend a winter Sunday morning learning how to make homemade croissants, an elegant way to serve poached eggs, and more in this class taught by Shelley Wiseman. Then sit down and enjoy the fruits of your labor.

Menu: 
Homemade Croissants
Poached Eggs on Artichoke Hearts with Truffled Mushroom Cream
Wilted Spinach
Vanilla Bean Rice Pudding with Candied Kumquats

Homesteading - Cheesemaking!
Feb
11
10:00 am10:00

Homesteading - 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 always sells out so sign up early.

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!

Cooking for Singles!
Feb
4
5:00 pm17:00

Cooking for Singles!

$95 Join us for our first singles cooking class!! Learn to cook for yourself and techniques for flawless entertaining!

Join other singles as we create a whole meal with dishes that can be individually portioned and frozen in batches for future meals or used for an entirely homemade menu to serve guests. 

Sample Menu (Based on seasonal availability):
No Knead Bread
Chicken Liver Pate
Root Vegetable Soup
Twice Baked Stuffed Potatoes (as a main course)
Your Go-To Homemade Vinaigrette
Pressure Cooker Braised Beef Stew
Individual Frozen Lemon Mousse

 

 

Homesteading- Cheesemaking
Jan
29
1:00 pm13:00

Homesteading- 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

A meal based on the cheeses we make including dessert!

Couples Cooking!
Jan
28
5:00 pm17:00

Couples Cooking!

SOLD OUT!

Our couples cooking class has been such a success that we are inviting you back to cook new dishes which can easily be made for 2 or more and which take advantage of the produce of the season. This class is taught by Shelley Wiseman.

This month we make 3 different main courses with the first course and dessert having elements that can be frozen in batches so a meal is future meals can be on the table quickly.

Menu (Based on seasonal availability):
1st: Mushroom Ravioli en Brodo
3 mains: Steak with Roquefort Butter and Potato Cakes
Herb Stuffed Chicken Breasts with White Wine Reduction Sauce and Roasted Potatoes
Sous Vide Poached Fish with Mashed Potatoes
Individual Frozen Chocolate Tarts


 

Foundations of Cooking- Bread and Stewing
Jan
19
10:00 am10:00

Foundations of Cooking- Bread and Stewing

$95.00 Join us!

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!

Menu based on seasonal availability. 

Class 6 - No knead bread, stewing, clafoutis

No knead bread
Chicken Liver Paté
Beouf Bourguignon (winter) or grilled meat (summer),
Clafoutis

Baking and Pastry - Class 6 Brioche and Pate a Choux!
Jan
17
6:00 pm18:00

Baking and Pastry - Class 6 Brioche and Pate a Choux!

 

$95 Join us!

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 6 day course takes place once a week.

Class 6 (Brioche and Pate Choux):
Classic Brioche
Wrapped Sausages
Pains aux Raisins (French raisin swirls with pastry cream)
Cheese Gougeres
Coffee Eclairs

Join us!

Foundations of Cooking - Poaching!
Jan
12
10:00 am10:00

Foundations of Cooking - Poaching!

$95 Join us!

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. Class 5 focuses on poaching technique.

Menu based on seasonal availability.

Class 5- Poaching and Souv Vide

Frisee Lardon Salad with Poached Eggs
Sous Vide Poached Hake with Julienned Leeks and Carrots
Hollandaise Sauce

Seasonal Dessert Tart

Baking and Pastry - Class 5 Puff Pastry!
Jan
10
6:00 pm18:00

Baking and Pastry - Class 5 Puff Pastry!

$95 Join us! 

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 6 day course takes place.

Class 5 (Puff Pastry):
Shrimp Vol au Vents
Sweet and Savory Palmiers
Individual Apple Puff Pastry Tarts
 

 

Foundations of Cooking - Roasting!
Jan
5
10:00 am10:00

Foundations of Cooking - Roasting!

$95.00 Join us!

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

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

Baking and Pastry - Class 4 Meringue!
Jan
3
6:00 pm18:00

Baking and Pastry - Class 4 Meringue!

$95 Join us!

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 6 day course takes place once a week and builds from beginning to end.

Class 4 (Meringue):
Meringue Puffs with Whipped Cream
Meringue Layer Cake
French Macarons
Start Puff Pastry for Class 5

 

Baking and Pastry - Class 3 Chocolate!
Dec
20
6:00 pm18:00

Baking and Pastry - Class 3 Chocolate!

$95 Join us!

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 6 day course takes place once a week and builds from beginning to end.

Class 3 (Chocolate):
Mexican Chocolate-Chipotle Pudding Cakes
Devils Food Chocolate Layer Cake
Classic Chocolate Truffles
Fresh Raspberry Chocolate Truffles

 

 

 

Mediterranean Cuisine- Morocco
Dec
15
6:00 pm18:00

Mediterranean Cuisine- Morocco

$95.00 Join us!

We're wishing we were by the sea snacking on our favorite Mediterranean Cuisines instead of preparing for winter in New Jersey, but, we're making up for it by cooking our favorites of North African, Spanish, Greek, and Turkish dishes! This class is taught by Shelley Wiseman. 

Sample Menu Based on Seasonal Availability:
Hand Rolled Couscous
Festive Saffron-Infused Lamb Stew (also called Lamb Couscous)
Glazed Orange Cake

 

The Secrets of Sourdough!
Dec
14
10:00 am10:00

The Secrets of Sourdough!

$95.00 Join us!

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.  

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

Michael Sellers is owner of Journeyman Bakery, a community supported bakery in Peekskill, NY that specializes in naturally leavened hearth-baked breads.  

Baking and Pastry - Class 2: Cakes
Dec
13
6:00 pm18:00

Baking and Pastry - Class 2: Cakes

$95 Join us!

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 6 day course takes place once a week.

Class 2 (Cakes):
Liquer Soaked Classic French Genoise with Seasonal Poached Fruit
American Apple Cake with Brown Sugar Glaze
Seaonal Roulade
Orange Pound Cake

 

Mediterranean Cuisine- Greece!
Dec
8
6:00 pm18:00

Mediterranean Cuisine- Greece!

$95 Join us!

We're wishing we were by the sea snacking on our favorite Mediterranean Cuisines instead of preparing for winter in New Jersey, but, we're making up for it by cooking our favorites of North African, Spanish, Greek, and Turkish dishes! Taught by Shelley Weisman. 

Menu (Based on seasonal availability):
Red Pepper & Feta Spread
Charred Eggplant Spread
Homemade Pita
Whole Lemon-Butter Stuffed Branzini
Potatoes, Olives, & Capers with Anchovy Vinaigrette
Greek Creamed Spinach
Baklava

Baking and Pastry - Complete Series and Class 1
Dec
6
6:00 pm18:00

Baking and Pastry - Complete Series and Class 1

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 6 day course takes place once a week. Lunch will be provided.

Please join us for the entire series at a discount! You may opt to take just this course or any individual courses in the series too! 

Tuesday nights 6pm-9pm. Dec 6th, Dec 13th, Dec 20th, Jan 3rd, Jan 10th, Jan 17th

Class 1 (Pate Brisee; Pate Sucre):
Seasonal Fruit tart
Seasonal Fruit Pie
Quiche
French Onion Tart   

Class 2 (Cakes):
Liquer Soaked Classic French Genoise with Seasonal Poached Fruit
American Apple Cake with Brown Sugar Glaze
Seasonal Roulade
Orange Pound Cake

Class 3 (Chocolate):
Mexican Chocolate-Chipotle Pudding Cakes
Devils Food Chocolate Layer Cake
Classic Chocolate Truffles
Fresh Raspberry Chocolate Truffles

Class 4 (Meringue):
Meringue Puffs with Whipped Cream
Meringue Layer Cake
French Macarons
Start Puff Pastry for Class 5

Class 5 (Puff Pastry):
Galette de Roi
Palmiers
Individual Apple Puff Pastry Tarts

Class 6 (Brioche and Pate Choux):
Classic Brioche
Wrapped Sausages
Pains aux Raisins (French raisin swirls with pastry cream)
Cheese Gougeres
Coffee Eclairs


 

Mediterranean Cuisine- Spain and Complete Series!
Dec
1
6:00 pm18:00

Mediterranean Cuisine- Spain and Complete Series!

$95 Join us for individual courses or take the entire series for a discount!

We're wishing we were by the sea snacking on our favorite Mediterranean Cuisines instead of preparing for winter in New Jersey, but, we're making up for it by cooking our favorites of North African, Spanish, Greek, and Turkish dishes! Taught by Shelley Wiseman. 

Menus Based on Seasonal Availability:

Spain
Sangria
Warm Chorizo Salad with Feta and Parsley
Spanish Tortilla (Potato, onion, and Egg Cake)
Rice Pudding with Orange Confit

Greece 12/8
Red Pepper & Feta Spread
Charred Eggplant Spread
Whole Baked Loup De Mer with Preserved Lemon
Potatoes, Olives, & Capers with Anchovy Vinaigrette
Greek Creamed Spinach
Baklava

Morracco 12/15                                                                                                                            Hand Rolled Couscous                                                                                                         Festive Saffron-Infused Lamb Stew (also called Lamb Couscous)
Glazed Orange Cake

Turkey  1/5/2017                                                                                                                    

Black Eyed Pea Salad with Pomegranate Seeds and Walnuts
Hunkar Begendi: Lamb Stew with Creamy Eggplant Sauce
Cezerye: Coconut Coated Carrot Paste with Walnuts

Thanksgiving Pies and Sides
Nov
22
10:00 am10:00

Thanksgiving Pies and Sides

$105.00 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

Pot Luck Thanksgiving Sides and Cakes with Kristin Donnelly!
Nov
18
6:00 pm18:00

Pot Luck Thanksgiving Sides and Cakes with Kristin Donnelly!

$95.00 Join us!

Finding the best portable Thanksgiving dishes can be a challenge, but Cookbook Author Kristin Donnelly (formerly of Food & Wine Magazine) has the solutions! Join her and learn from the best (check out her book Modern Potluck while you're at it!)

Sample Menu:
Root Vegetable Gratin with Buttery Walnuts
Roasted and Raw Brussels Sprouts Salad
Roasted Beet and Carrot Salad
Slow-Cooked Smoky and Savory GreensSweet Potato Cheesecake
Bourbon-Pecan Cake with Chocolate Chunks

Let's Talk Turkey!
Nov
17
6:00 pm18:00

Let's Talk Turkey!

$95 Wow your friends and family this year! Join us. 

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


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

Fall Pastas!
Nov
16
10:00 am10:00

Fall Pastas!

$95 Join us! 

Join Chef Ian for a class covering the basics of making your own fresh pasta and preparing hearty fall dishes.  

Menu based on seasonal availability. 

Mushrooms!
Nov
10
6:00 pm18:00

Mushrooms!

$95 Join us! 

We are really excited to have mushrooms from Alan and Julie of Shibumi Farms for our 'shroom class. Shibumi grows incredible fungi that is used by several high end restaurants in NYC and Philly! We will learn about several different varieties and the best ways to cook them! 

Mushrooms!

Sample menu based on seasonal availability:
Handmade Pasta with Sauteed Lion's Mane Mushrooms and Herbs
Roasted Maitake Mushrooms
Mushroom Consomme with 'Shroom Croutons
Portabella Fries
Baked Fish with Teriyaki Sauteed Enoki mushrooms
Porcini-Honey Ice Cream

 

Latin America - Peru!
Nov
9
6:00 pm18:00

Latin America - Peru!

$95.00 Join us!

Join us for our Latin American Series when we dive deep into the southern half of the American Continent and its rich cuisines! This class is taught by Shelley Wiseman.

Peru:
Pisco Sour with Corn Nuts
Peruvian Ceviche
Papas a la Huancaina (Potatoes with Goat Cheese Sauce)
Seco de Cordero (Lamb and Cilantro Stew)
Peruvian Coconut Rice Pudding

Mastering the Art of French Sauces!
Nov
8
6:00 pm18:00

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)