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.
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).
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!
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.
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!
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