Vegetarian in Mexico!
Jul
19
6:00 PM18:00

Vegetarian in Mexico!

Join us! $95

Whether you choose to include a little meat, chicken or fish in your diet, you can never go wrong eating more plants! Join Chef Shelley Wiseman as she takes vegetarian cuisine on the road!

This week you will be preparing a variety of Mexican vegetarian dishes. BYO for a fabulous meal at the end of class!

On the Menu:
Goat Cheese and Black Bean Sopes

Poblano Chile Soup

Cilantro Crepes with Oaxaca Cheese and Green Sauce
Green Salad with Seasonal Fruit and Fried Tortilla Strips

Tres Leches Cake with Berries



 

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Bryan Mayer Burger Class!
Jul
21
11:00 AM11:00

Bryan Mayer Burger Class!

Join us! $95

A great burger is more than just the meat and the bun. It’s about the meat that you choose, how you grind it, and most importantly how you cook it. Join the Farm Cooking School for an in-depth discussion that will include tips and tricks on selecting the perfect meats and blends, grinding, forming, and cooking, the “perfect” burger. Get your spatulas ready, open a bag of potato rolls, and leave the onions, eggs, and whatever else folks put into burgers out,(that’s meatloaf). BYO! Read more about Bryan. 

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Taste of Maine
Jul
21
6:00 PM18:00

Taste of Maine

SOLD OUT!

It's a beautiful evening of Maine classics with Chef Kathleen Sanderson! BYO and enjoy a meal together at the end of class! $95

Menu based on seasonal availability:

Corn & Bacon Chowder

Lobster Roll w/ Oven Fries

Brined and Roasted Pork Loin

Molasses Baked Beans

Corn Spoon Bread

Warm Blueberry Crumb Cake w/ Vanilla Ice Cream

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Summer Indian Cooking Class 2 with April Galilio
Jul
22
11:00 AM11:00

Summer Indian Cooking Class 2 with April Galilio

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 each class. BYO!

July 22nd- Join us for this class!

Paneer Mirch Masala (Sweet peppers with paneer)
Tamatar Murgh (Chicken with a North Indian tomato curry)
Tendli Subzi (Pan roasted Ivy Gourd)
Chapati (Flat bread)
Gajar Halwa (Sweet carrot pudding)

 

 

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Summer Indian Cooking Class 3 with April Galilio
Jul
29
11:00 AM11:00

Summer Indian Cooking Class 3 with April Galilio

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 each class. BYO!
 

July 29th- Vegetarian Menu 

Mysore Dhosa (Spicy fermented lentil and rice batter crepes)
Idli (Steamed savory dumplings)
Sambar (South Indian lentil soup)
Narial Chutney (Coconut chutney)
Aloo Masala (Potato stuffing for Dhosa)
Saviyen (Sweet noodle pudding)

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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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Farm to Table Feast!
Aug
4
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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Summer Indian Cooking Class 4 with April Galilio
Aug
5
11:00 AM11:00

Summer Indian Cooking Class 4 with April Galilio

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 each class. BYO!

August 5th- Join us for this class!

Aloo Chaat (Punjabi style cold potato salad)
Meeti Chutney (Sweet Tamarind sauce)
Karela Subzi (Roasted Bitter Melon)
Tamatar Raita (Tomato and yogurt dipping sauce)
Keema Biriyani (Ground lamb and rice casserole)
Khoya Burfi (Indian milk fudge)

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Dumplings with Lillian Chou
Aug
8
6:00 PM18:00

Dumplings with Lillian Chou

Please join us as we host cook, writer, and food stylist, Lillian Chou, who's called Beijing home since 2009. A former restaurant pastry chef, cook and food editor with Gourmet magazine (and colleague of Shelley and Ian), Lillian has always had a foot in Asia and has lived in Japan, Korea and Singapore. Her love of Chinese food in particular and all things Asian, has brought her through almost all of China's 34 provinces, eating and working with village cooks, restaurant chefs and local farmers. She's happy to share her delicious discoveries with you!

Dumplings from scratch are always worth every effort and with this class, you'l soon be mastering these delicious joyful bundles. Lillian is a seasoned Beijing dumpling expert and will show you the easiest way to make your own skins (wrappers) with a variety of fillings that are typical Beijing style (and a Chinese new year staple).

There are numerous options- boiled, steamed, and pot stickers, all with different fillings such as pork and cabbage, pork and garlic chives, vegetable and egg and shrimp and ginger. You will leave knowing how to make your own skins, wrap like a pro and keep a stash for that last minute dinner you to be easy, filling and fast. 

We will make two different doughs (a whole wheat version and regular wheat version) along with dipping sauces, your own best chili oil (bring a jar to take some home) and a few cold dishes to accompany them! BYO! 

 

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Italian! Gnocchi & Tuscan Steak with Chef Shelley!
Aug
9
6:00 PM18:00

Italian! Gnocchi & Tuscan Steak with Chef Shelley!

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 and enjoy the meal with your classmates and the chef!

Sample menu based on seasonal availability: Potato Gnocchi, Focaccia, Tuscan Steak with Arugula, Tiramisu

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Summer Flavor Riot with Kristin Donnelly!
Aug
10
10:00 AM10:00

Summer Flavor Riot with Kristin Donnelly!

Join us! $95

For this summer menu, we’re making use of herbs from the garden, spices and condiments from the pantry, and the best summer produce. Come learn new dishes you can serve at your next gathering. 

Watermelon Agua Fresca

Basil Green Goddess Dip with Veggies

Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Grilled Corn Salad with Lime, Cilantro, and Radishes

Marinated Tomatoes with Za’atar

Triple Coconut Rice Pudding with Mango and Lime

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Summer Seafood!
Aug
10
6:00 PM18:00

Summer Seafood!

Join us! $95

As seafood cooks quickly, this classes will have a slightly different format. Join Chef Shelley Wiseman where students will eat each dish as it is prepared, seated at the counter (BYOB), some hands on prep will be involved, the rest will be demonstration.

Menu

Ipswich clams in beer

Slow roast salmon with balsamic glaze

Seafood salad with tomato water (mussels calamari shrimp)

Octopus Salad

Thai-Spiced Watermelon Soup With Crabmeat

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Kids Camp - Summer Produce!
Aug
13
to Aug 17

Kids Camp - Summer Produce!

Join us! 

During the summer months our farm is bursting with flavor and our kitchen is full of action, especially in August when produce is king! Our August 5-day camp for kids ages 6-14 runs from 10am-2pm Monday-Friday.  

This is a hands-on, interactive experience where we introduce our young chefs to seasonal ingredients and cooking skills and even International cuisines! Each day our campers divide their time between the kitchen and the fields, where they’ll plant seeds, pick produce, and learn about farm animals. The week includes several excursions to other farms, including the fruit orchards at Manoff Gardens and our neighbors, Goat Hill Animal Farm. After cooking, our campers sit down to a delicious lunch that they prepared themselves! 

August 13th - 17th, 10am-2pm, $750

This years Schedule (subject to some changes):
MONDAY:
Blueberry muffins and citrus water on arrival for kids and their parents
10:00 - 1 hour of vegetable picking with farmer Kat
11-1 Cooking Class: TOMATO EXTRAVAGANZA
cherry tomato tartes tatins, caprese saladtomato pieyellow tomato gazpacho and a blackberry clafoutis dessert knife skills for tomatoes
1-2: Visiting the animals at Gravity Hill with Lori Watt, farm manager

TUESDAY: 
10:00 - 11:30 Herb Workshop with April Galilio and snack making: Herb mayonnaise with  picked vegetables
11:30-2: cooking class: EGGPLANT AND CHOCOLATE:  Roasted halved eggplants with yogurt and pomegranate seedsEggplant ParmesanEggplant chocolate cake 

WEDNESDAY: 
10:00 pick Zucchini and Squash Blossoms at Roots to River
11-1 ZUCCHINI AND FISH COOKING: Zucchini Carpaccio or greenspacho, Zucchini Fries with Sous Vide Poached Fish, Zucchini bread, Peaches and Cream for dessert, Knife skills: slicing
1:15-1:45 Visit Goat Hill Farm to learn about taking care of animals, return to school for pick up

THURSDAY: 
10:15 -11:15 - fruit picking at a fruit orchard (PA) (drop off at 10 at school)
11:30 -2:00 Cooking Class: PEACHES and BREAD: Ricotta cheese, Peach and Arugula Salad with baguettes or rolls, Seared-Brined Porkchops (start Wed) with Rosemary Caramelized peaches,  Peaches with Ricotta Cheese and Honey

FRIDAY:
10-11: Visit to corn stand to buy corn (find farm where we can pick?? or visit fields?
11-2 Cooking Class: CORN AND PASTA: make egg pasta and semolina pasta: chitarra pasta with corn, cherry tomatoes and basil, buerre blanc sauce, pici with tomato sauce, Corn on the Cob Mexican Style, Sweet Corn tamales. Knife skills: taking corn off the cob.

Note: participants should wear close toed shoes. We will provide aprons that they can keep

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Italian! Egg Yolk Ravioli & Semi-fredo with Chef Shelley!
Aug
16
6:00 PM18:00

Italian! Egg Yolk Ravioli & Semi-fredo with Chef Shelley!

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 beautiful meal with your classmates and the chef!

Sample menu based on seasonal availability: Egg yolk raviolo, Aqua pazza (Fish Cooked in Tomato Broth with Garlic, Pistachio Semi-Freddo

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Farm to Table Feast! The Tomato Event!
Aug
18
6:00 PM18:00

Farm to Table Feast! The Tomato Event!

Join us for a 5-course dinner inspired by the freshest ingredients right from Roots to River and other local farms! $95 worth every bit!

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.

Indian Puff Balls with Tomato Water; Mozzarella and Basil Pesto Thai Spiced Tomato; Watermelon Soup with Crab Meat; Pasta a la Chitarra with Buerre Blanc Sauce; Cherry Tomatoes, Fresh Corn, and Dill BLT; Crispy Braised Pork Belly on a Bed of Heirloom Tomatoes; and Spicy Greens Peach Tatin with Ginger Ice Cream. BYO for a night to remember!

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Real Food Sports Nutrition
Aug
22
6:30 PM18:30

Real Food Sports Nutrition

Join former Princeton University Sports Dietitian, Victoria Lambert, for a class on how to prepare your own products using whole food ingredients. Victoria will discuss ideal formulations for fueling before, during, and after workouts, competitions and performances; she will share her favorite ingredients and recipes for optimizing gut health, hydration, and recovery for athletes and performing artists; she will review the therapeutic benefits of using real food over nutritionally deplete sports products.

Every attendee will make and taste home-made sports drinks, energy bars, and portable fuel options inspired by the cookbook “The Feed Zone.” Smoothies on hand during class!

All ages, all sports, all levels welcome. $49

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Cheesemaking!
Aug
23
10:00 AM10:00

Cheesemaking!

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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Italian! Lasagna & Affogato with Chef Shelley!
Aug
23
6:00 PM18:00

Italian! Lasagna & Affogato with Chef Shelley!

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 gorgeous shared meal! 

Sample menu based on seasonal availability: Classic Bolognese and Vegetarian Lasagnes, Affogato (Espresso and Ice Cream with Chocolate)

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Summer Produce- Peaches!
Aug
24
10:00 AM10:00

Summer Produce- Peaches!

Join us! $95 Last year’s peach class sold out!

We're cooking directly from the garden all summer long. Join us each week as we pick one vegetable or fruit and make a meal's worth of recipes based on it! BYO!

Example peach inspired menu:
Peach Bellinis
Peach and Proscuitto Salad with Arugula and Shaved Parmesan
Caramelized Peach Pie
Put up Peaches

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Tomatoes!
Aug
24
6:00 PM18:00

Tomatoes!

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!

Sample Menu:
Yellow Tomato Gazpacho, Watermelon Tomato Salad with Curry Vinaigrette, Seafood Salad with Tomato Water, Summer Tomato and Cheese Pie, Baba's Preserved multicolored Tomatoes, Tomato-Olive Tarts Tatins

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Couples Cooking! Rack of Lamb
Aug
25
6:00 PM18:00

Couples Cooking! Rack of Lamb

Join us! $190

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

This registration is for two people. Bring a partner, friend or family member and enjoy learning how to cook for two! A variety of techniques and menus will be covered depending on the season! 

In this class we cook several dishes, using cuts of meat or fish that are perfect for elegant dinners for two. Menu based on seasonal availability. 

 

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Wood Fired Pizzas!
Aug
31
10:00 AM10:00

Wood Fired Pizzas!

$95.00 Join us!

Learn the art of wood-fired pizzas with Ian Knauer (Chef Ian has made pizzas for the stars, really; Al Gore, John Legend, Zoe Deutch, Geena Davis and more!) And now he shares his expertise with you! BYO!

Sample Menu:
Pizza Doughs from scratch

Homemade bechamel sauce

Fresh seasonal organic toppings

Roots to River Salad

Dessert Pizza

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Summer Produce- Peaches!
Aug
31
6:00 PM18:00

Summer Produce- Peaches!

Join us! $95 Last year’s peach class sold out!

We're cooking directly from the garden all summer long. Join us each week as we pick one vegetable or fruit and make a meal's worth of recipes based on it! BYO!

Example peach inspired menu:
Peach Bellinis
Peach and Proscuitto Salad with Arugula and Shaved Parmesan
Caramelized Peach Pie
Put up Peaches

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The Lobster Primer with Chef Emily Peterson!
Sep
1
6:00 PM18:00

The Lobster Primer with Chef Emily Peterson!

Do not miss this one! Make Labor Day weekend plans now! $105

Chef Emily Peterson is the daughter of a commercial fisherman. Join her in the kitchen for a night of our favorite summer seafood. Learn to dispatch, cook and pick lobster meat like a professional. BYO! *Please note that lobsters arrive alive. Learning to prepare them for the pot and the plate is part of the experience of this class.

Menu includes: 
Lobster & Corn Fritters with Chipotle Mayo
Lobster Mac & Cheese
Summer Lobster Salad with Potatoes & Corn

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World Brunch Mexican Edition with Chef Shelley Wiseman!
Sep
2
11:00 AM11:00

World Brunch Mexican Edition with Chef Shelley Wiseman!

Join us! $95

Come learn new ideas and recipes for America's (or at least ours!) favorite meal! Mexico has an incredibly rich tradition of breakfast/brunch dishes. In the menu below you will learn to make a delicious sampling of them. Come whet your appetite and open your mind in this not-to-be-missed class taught by Shelley Wiseman, author of two books on Mexican Cooking.

Sample menu based on seasonal availability: 

Pineapple Atole or PIneapple-Mint Agua Fresca
Mexican Hot Chocolate
Papaya with lime
Chilaquiles with Cooked Tomatillo Sauce
Scrambled Eggs in Tomato-cilantro Sauce
Black Beans with Pasilla de Oaxaca Chiles and Avocado Leaf
Crisp Puffed Fried Black Bean Tortillas

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Small Bite Desserts!
Sep
6
10:00 AM10:00

Small Bite Desserts!

JOIN US! $95

Please join pastry chef 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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The Secrets of Sourdough with Chef Ian Knauer!
Sep
7
10:00 AM10:00

The Secrets of Sourdough with Chef Ian Knauer!

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. 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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Pig Roast (and a whole lot more)!!
Sep
15
12:00 PM12:00

Pig Roast (and a whole lot more)!!

Each year Ian roasts a whole pig with plenty of good ole American sides to go with. This year he's bringing the tradition to the farm with a heritage breed pig and lot of wood smoke and a lot of time. As the pig roasts you'll have a chance to learn great sides dishes in a cooking class, watch a pig butchering demonstration with Bryan Mayer, and hang out on the farm. Join us!  $125 per person (includes demo, class, roast, and an awesome meal on the farm!) Rain date is Sunday Sept 16th.

On the menu:
Whole Hog BBQ
Big Phil's Mac 'n' Cheese
Homemade Sauerkraut
Kartoffelsalat
Green Salad
Garden-Inspired Drinks
Ice Cream

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Egg Cookery 101!
Sep
28
10:00 AM10:00

Egg Cookery 101!

Join us! $95

Egg Cookery 101 with Kathleen Sanderson! Everyone should know how to make a proper omelet! Learn the many properties and uses for the simple egg!

Sample menu:
Poached, scrambled and fried eggs
Omelet making w/ a variety of filling: Boursin & Smoked Salmon, Cheddar Cheese & Chives & Virginia Honey Baked Ham, & Gruyere
Light as a feather soufflé w/ variation: Spinach & Gruyere, Four Cheeses, Salmon & Parmesan
Sauce Anglaise
Ice Cream, Custard Sauce/w Variations, Floating Island
Classic Floating Island with Raspberries
Sous Vide Cream Brule

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Farm to Table Dinner!
Sep
29
6:00 PM18:00

Farm to Table Dinner!

$95.00 Join us!

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

This is our chance to cook for you! Please join us on the farm for a fabulous evening of farm fresh food and great conversation! BYO.

 

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Hors d’oeuvres with Kathleen Sanderson!
Oct
5
6:00 PM18:00

Hors d’oeuvres with Kathleen Sanderson!

Join us! $95

In this class, we will feature some exciting flavorful hors d’oeuvres that can all be made in advance for holiday and busy entertaining! BYO!

Menu (based on seasonal availability):
Crispy Shrimp w/ Lime Cilantro Sauce
Cranberry Walnut mini muffins with ham and honey mustard
Wild Mushroom Tartlets and Caramelized onion Tartlets
Peppered Beef with Roasted Garlic Sauce
Crispy potato pancakes with smoked salmon and crème fraiche
Pizza topped with onions, prosciutto and goats cheese
Sweet & Spicy Saucisson
Macadamia Nut Ginger Biscotti

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Learn to Cook with Chef Ian Knauer!
Oct
19
10:00 AM10:00

Learn to Cook with Chef Ian Knauer!

Join us for this 4-part course on Friday mornings this fall. Learn to cook just in time for the holidays! $325

In this course, we cover everything that beginners in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook, you will learn the foundational techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand! 

The first 3 classes consist of class-room like instruction with lecture, demonstrations and hands-on practice. They will be approximately 2 to 2.5 hrs long.

In the final class (3- 3.5 hrs), students will implement all they have learned by preparing a full meal using each of the core techniques. The chef will be on hand to provide guidance and support and the evening will culminate in a sit-down dinner to be enjoyed together!

10/19/18: Knife skills and simple sauces (oil and vinegar dressing, Bechamel, rum or caramel)

10/26/18: Searing, Braising, Stewing (learn the subtle differences between braising and stewing and when to use which, and the basic technique of why and when to sear)

11/2/18: Roasting and Poaching (learn dry versus wet techniques, when to use)

11/9/18: Course meal prepared by students using all techniques. Example meal:

Celery and Apple Salad with Toasted Almonds and Shaved Parmigiano-Reggiano or Minestrone (Knife)

Salt Roasted Beets or Whole Roasted Cauliflower (Roast)

Braised Chicken, Sous-vide Fish or Boeuf Bourguignon (Braise, Poach, or Stew)

Potatoes Dauphinoise or Roasted Potatoes (Braise, Roast)

Pavlova, Tart, or Clafouti or seared or broiled fruit

Fresh bread

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The Delaware Riverkeeper Fundraiser!
Oct
24
6:00 PM18:00

The Delaware Riverkeeper Fundraiser!

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

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).

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.

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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Summer Indian Cooking Series with April Galilio
Jul
15
11:00 AM11:00

Summer Indian Cooking Series with April Galilio

Join us for the complete series for a discount! $360  

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 each class. BYO!

Sunday mornings July 15, July 22, July 29, Aug 5. Menu will be based on seasonal ingredients. July 15th and July 29th are completely vegetarian menus!

July 15th- Vegetarian Menu Join us for this class!

Pyaz Pakora (Gram flour battered onion and veggie fritters)
Hare Chutney (Green herb sauce)
Chole (Curried chickpeas)
Bhatura (Fried flat bread)
Bhindi Masala (Roasted Okra)
Kulfi (Green Cardamom and pistachio ice cream)

July 22nd- Join us for this class!

Paneer Mirch Masala (Sweet peppers with paneer)
Tamatar Murgh (Chicken with a North Indian tomato curry)
Tendli Subzi (Pan roasted Ivy Gourd)
Chapati (Flat bread)
Gajar Halwa (Sweet carrot pudding)

July 29th- Vegetarian Menu Join us for this class!

Mysore Dhosa (Spicy fermented lentil and rice batter crepes)
Idli (Steamed savory dumplings)
Sambar (South Indian lentil soup)
Narial Chutney (Coconut chutney)
Aloo Masala (Potato stuffing for Dhosa)
Saviyen (Sweet noodle pudding)

August 5th- Join us for this class!

Aloo Chaat (Punjabi style cold potato salad)
Meeti Chutney (Sweet Tamarind sauce)
Karela Subzi (Roasted Bitter Melon)
Tamatar Raita (Tomato and yogurt dipping sauce)
Keema Biriyani (Ground lamb and rice casserole)
Khoya Burfi (Indian milk fudge)

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Summertime Champagne Brunch with Marian Bolum!
Jul
14
10:00 AM10:00

Summertime Champagne Brunch with Marian Bolum!

Join us! $95

Enjoy learning all new brunch summertime favorites. A variety of techniques and menus will be covered depending on the season! BYO bubbles to share.

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

Menu based on seasonal availability: 
Smoked Salmon Platter  
Crepes, Sweet and Savory  
Maple Glazed Bacon Homemade English Muffins with Ricotta and Honey  
Broccoli Rabe Frittata  
Shrimp and Grits  
Arugula and Endive Salad with Grilled Oranges
Cardamom Spice Coffee Cake

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Couples Brunch with Marian Bolum!
Jul
14
10:00 AM10:00

Couples Brunch with Marian Bolum!

Join Marian for a lovely morning! $95

Our couples cooking class has been such a success that it's now a regular feature on our calendar! 

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! 

NOTE: If you have a paper gift certificate, please call to register.

In this class we cook several dishes perfect for a lovely brunch for two! 

Menu based on seasonal availability. 

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Vegetarian in Italy!
Jul
12
6:00 PM18:00

Vegetarian in Italy!

Join us! $95

Whether you choose to include a little meat, chicken or fish in your diet, you can never go wrong eating more plants! Join Chef Shelley Wiseman as she takes vegetarian cuisine on the road!

This week you will be preparing a variety of Italian Vegetarian dishes including homemade pasta with various vegetable sauces. BYO for a fabulous meal at the end of class!

On the Menu:
Fruit and Vermouth Cocktail
Goat cheese and black pepper Crostini
Parmigiano chunks drizzled with local honey

Zucchini Carpaccio with Deep Fried Squash Blossoms
Broccoli Rabe with garlic and oregano oil
Homemade Cavatelli with Mushroom Ragu
Eggplant "Sandwiches" with sun dried tomatoes, fontina, and tomato oil

Fig and Candied Lemon Zest Tart with Fresh Ricotta Cheese

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Summer Entertaining with Kristin Donnelly
Jul
7
10:00 AM10:00

Summer Entertaining with Kristin Donnelly

Join us! $95

Come learn some new dishes you can serve at your next summer gathering with the author of Modern Potluck ! All dishes are designed to make the most of seasonal produce and are delicious at room temperature. 

Riesling Punch with Cucumber and Lime

Ricotta Toasts with Garlicky Greens

Rosemary-Brined Pork Loin with Pistachio Salsa Verde

Many Bean Salad with Tender Herbs, Chiles, Walnuts and Lemon

Seasonal Potato Salad

Peach and Blueberry Slab Pie

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Couples Cooking! Pasta Workshop with Chef Shelley Wiseman!
Jun
30
6:00 PM18:00

Couples Cooking! Pasta Workshop with Chef Shelley Wiseman!

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.

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

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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Master the Art of French Sauces
Jun
29
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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Wood Fired Pizzas!
Jun
28
10:00 AM10:00

Wood Fired Pizzas!

$95.00 Join us!

Learn the art of wood-fired pizzas with Ian Knauer (Chef Ian has made pizzas for the stars, really; Al Gore, John Legend, Zoe Deutch, Geena Davis and more!) And now he shares his expertise with you! BYO!

Sample Menu:
Pizza Doughs from scratch

Homemade bechamel sauce

Fresh seasonal organic toppings

Roots to River Salad

Dessert Pizza

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Seafood!
Jun
27
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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Kids Cooking Class- The Perfect Picnic!
Jun
23
11:00 AM11:00

Kids Cooking Class- The Perfect Picnic!

Join us! $75

Kids will learn how make healthy versions of their favorite classic picnic and BBQ dishes!  Chef Kendra will teach kids how to make the most out of their ingredients by increasing both flavor and nutrition.  We will start the class by picking herbs and available veggies from our garden to use in the kitchen and will end the class with a picnic outdoors feasting on our delicious meal!

Menu based on seasonal availability!

Potato Chips & Dip

Potato Salad

Build A Perfect Sandwich (flatbread, collard wraps, chicken salad, hummus)

Sweet Gougeres with Strawberries & Whipped Cream

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Couples Cheesemaking!
Jun
22
6:00 PM18:00

Couples Cheesemaking!

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.

Bring a partner, friend or family member and enjoy cheesemaking tonight! BYO

NOTE: If you have a paper gift certificate that you'd like to use for this class, please call us to register over the phone. 

We will make ricotta, mozzarella, and goat cheese, all from scratch, then we will make a meal with those cheeses. 

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

Seasonal Dessert

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Bryan Mayer Father's Day Sausage Making & Cookout
Jun
17
12:00 PM12:00

Bryan Mayer Father's Day Sausage Making & Cookout

Join us! Adults $95   Kids $75

Bring a special guy in your life or send them for an awesome afternoon out! Bryan Mayer, our resident butcher and butchery education expert, will be on hand for an afternoon of sausage and meat cookery and a great shared meal on the farm!

Menu will include lamb sausages from around the world plus pressure cooker tough cuts made tender. BYO!

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

Couples Cooking with Kathleen Sanderson!

SOLD OUT!

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: Deviled Eggs, Homemade Ricotta and Grilled Country Bread, Olive oil and Spring Arugula, Grilled Vegetable Galette, Roasted Herb and Citrus Crusted Salmon, Grilled Hanger Steak, Lemon Orzo and Farro Salad, Berry Crostata with Vanille bean ice cream

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Round Robin Cocktail Party with Kathleen Sanderson!
Jun
15
6:00 PM18:00

Round Robin Cocktail Party with Kathleen Sanderson!

Join us for a fun evening of making appetizers with Kathleen Sanderson! Each student will learn techniques for preparing appetizers for your next cocktail party. BYO and enjoy sharing everything made in class! Great date night!!!

Menu (Based on seasonal availability):

Asian spring rolls

Crispy shrimp w/ lime chili dipping sauce

Filet of beef with caramelize onions jam

Potato pancakes w/Smoked Salmon & Creme Fraiche

Tomato & Boursin Jewels

Rosemary Orange Mini Muffins w/ Smoked Turkey

Strawberries studded w/ Mascarpone

Sea Salted Chocolate Chip cookies

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Killer Griller Wine & Food Pairing Dinner - Breezy Whites, Big Reds, and Bold Flavors
Jun
14
6:00 PM18:00

Killer Griller Wine & Food Pairing Dinner - Breezy Whites, Big Reds, and Bold Flavors

Join us! $95 for the dinner + $25 for the wines

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

The food portion of this dinner is $95.00. Your credit card will be charged $95 for the food  and approximately $25 for the wine portion from Wonderful World of Wines our partner store in Lambertville. We will handle the transactions for you. Just come and enjoy the evening!


 

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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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Summer Produce! Rhubarb and Strawberries
Jun
8
10:00 AM10:00

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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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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Homesteading Series- Pickling & Preserving
Jun
1
10:00 AM10:00

Homesteading Series- Pickling & Preserving

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

Class 2: Pickling and Preserving (6/1/18) Join us!!

Join us and learn the basic of pickling and preserving several types of vegetables.

 

 

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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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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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