Kids Cook with Chef Kat! American Comfort Food
Dec
2
11:00 AM11:00

Kids Cook with Chef Kat! American Comfort Food

$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 the awesome Kat Gyantar . Menu based on seasonal availability! 

Kids will learn how to make cream of tomato soup, grilled cheese sandwiches, broccoli salad, baked chicken and brownies. 

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Crepes - Sweet & Savory!
Dec
3
11:00 AM11:00

Crepes - Sweet & Savory!

$95.00 Join us!

Holy Crepe! Join Shelley Wiseman and learn perfect crepe technique with super-fun fillings. This class ends in lunch! Feel free to BYOB.

Sample Crepes (Based on seasonal availability):
Sweet; Crepes Suzettes, Dulce de Leche, Tiered Crepe Cake
Savory; Smoked Salmon Crepe Purses, Cilantro Crepe "Enchiladas" with Chicken and Poblano Sauce

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Gourmet Magazine's Best of the Holidays!
Dec
8
10:00 AM10:00

Gourmet Magazine's Best of the Holidays!

SOLD OUT!

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Shelley Wiseman (who was a food editor at Gourmet for 12 years) for a morning of cooking some of the magazine's greatest recipes! 

BYO for a meal with fellow classmates and school staff created from the dishes prepared in class!  

Menu
Seeded Crisps
Seven Layer Smoked Salmon Dip

Pork Rib Roast with Apples, Prunes, and Mustard Cream Sauce
HasselBack Potatoes

Spinach Salad with Oranges and Warm Goat Cheese (2002)

Ginger Doughnuts
Brandied Hot Chocolate

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Mexican Techniques Class 4- Stuffed Peppers and Margaritas!
Dec
8
6:00 PM18:00

Mexican Techniques Class 4- Stuffed Peppers and Margaritas!

Join us! $95

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

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

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Provence inspired class with French Chef Catherine Allswang
Dec
11
10:00 AM10:00

Provence inspired class with French Chef Catherine Allswang

Join us! $95

We are delighted to have French chef Catherine Allswang share her recipes in this Provence inspired class at The Farm Cooking School. Catherine, who will also be teaching in France for The Farm Cooking School's June trip to Provence, is a seasoned chef who has had restaurants in San Fransisco and Paris and is currently the executive chef at Le Garage, her daughter, Rachel Allswang's restaurant in Bushwick, Brooklyn.

Catherine's French based recipes show influences from ingredients around the world and have been developed over the years at her restaurants, including La Laiterie Sainte Clotilde, Le Sept/Quinze, Chez Graff and Le Café de Mars in Paris, as well as Le Mistral and South Park Café in San Francisco. Her bistro-style dishes, seasonal and locally sourced, are like elegant comfort food that are at once seasoned and modern.

Sample Menu:
Smoked fish rillette with trout roe
Braised rabbit stemperata, capers, green olives, celery
Creme Brulee

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Holiday Cookies with Kathleen Sanderson
Dec
13
2:00 PM14:00

Holiday Cookies with Kathleen Sanderson

Join us for a fun day of baking! $95

Get in the holiday spirit during this festive workshop. Kathleen Sanderson, seasoned chef and cooking teacher, will share some of her favorite cookie recipes and variations for gift giving this season. Each student will take home a sample of assorted treats prepared during class as well as recipes and tips for home baking. This class does not include a meal.

Sample of Cookies: 

Pecan Sandwich Cookies

Raspberry, Apricot, Orange

Cream Cheese Dough with Variations: Pecan Tassies & Rugalach

Biscotti with Variations: Hazelnut Orange, Cranberry Pecan, Almond Joy

Marbled Sugar Cookies

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Cheesemaking!
Dec
14
6:00 PM18:00

Cheesemaking!

SOLD OUT!

Join us for our most popular homesteading class - Cheesemaking. We will make ricotta, mozzarella, and goat cheese, all from scratch, then we will make a meal with those cheeses. This class is taught by Shelley Wiseman and it always sells out, so sign up early. BYO!

Cheesemaking

Ricotta Cheese

Mozzarella Cheese

Fresh Goat's Milk Cheese

A meal based on the cheeses we make including dessert!

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Holiday Dinner and Wine Pairing!
Dec
16
6:00 PM18:00

Holiday Dinner and Wine Pairing!

Join us for a wonderful evening! $150

We are pulling out all the stops with this wine paired holiday dinner. The wines will be chosen by Sommelier/Educator Carol Berman and the menu includes highlights from our new book: The Farm Cooking School, Techniques and Recipes that Celebrate the Seasons. Each guest will receive a signed copy of the book.

Menu Hot Smoked Oysters with Harissa Butter
Homemade pasta with Uni and Crab
Slow Roasted Rib Roast with Red Wine and Herb Reduction, Roasted Vegetables
Salad and Cheese Course
Caramel Ice Cream with Candied Orange Peel

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Gourmet Magazine's Best of Holiday Hors d'Oeuvres
Dec
19
6:00 PM18:00

Gourmet Magazine's Best of Holiday Hors d'Oeuvres

SOLD OUT!

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Shelley Wiseman (who was an Editor at Gourmet) for an evening of cooking some of the magazine's greatest hors d'oeuvre recipes! 

BYO Bubbly to enjoy with the hors d'oeuvres at the conclusion of the class!  

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Kids Cooking Winter Break-1!
Dec
26
10:00 AM10:00

Kids Cooking Winter Break-1!

$140.00 Join us!

Do you have a kid in your life that loves to cook?! Do you want to introduce them to the joys of cooking?! Join us for this fun class and get in the kitchen together! Great for grandparents, aunts, and uncles, too! Price is for 1 adult and 1 child together.

Menus based on seasonal availability and taught by our very own Kat Gyantar!

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Kids Cooking Winter Break-2!
Dec
28
10:00 AM10:00

Kids Cooking Winter Break-2!

$140.00 Join us!

Do you have a kid in your life that loves to cook?! Do you want to introduce them to the joys of cooking?! Join us for this fun class and get in the kitchen together! Great for grandparents, aunts, and uncles, too! Price is for 1 adult and 1 child together.

Menus based on seasonal availability and taught by our very own Kat Gyantar!

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Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!
Jan
5
6:00 PM18:00

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights 6:00 pm to 9:00 pm. Take all 4 classes for a discount! Or join us for just the first class! 

Jan 5th- The Chuck - The largest of the 4 beef primals has always stood for value and "low and slow" cooking, from pot roasts, to short ribs and brisket, and of course plenty of ground beef. But, with a little extra skill and time there's a bounty of flavorful muscles just waiting to be grilled, roasted, and fried. Including the 2nd most tender muscle, the flat iron 

Menu: Chuck steaks, Flat Iron, Chicken Fried Steak, Denver Steaks, Sierra Steak, Kolbi (Short Rib) Tartare, Ranch Steak (Shoulder London Broil) 

Jan 12th- The Rib - Probably the most famous primal, thank you ribeye, there's more to this relatively small section than most consumers know. Multiple muscles mean your chance to experience different textures and flavors. Spinalis Dorsi anyone? (that's rib cap)

Menu: Skirt Steaks, Stir Fry, Rib Eye, Rib Cap, Rib Eye, Filet, Kolibi, Tartare

Jan 19th- The Loin - This primal contains my favorite beef cut, the sirloin flap, or what's more commonly called the bavette. And while porterhouses and T-bones may dominate your grill, there's another part of this primal that is sorely overlooked. One that'll save you money and is every bit as tasty of that NY Strip... I think even tastier. 

Menu: Flank, Bavette, Stir Fry, Sirloin Steak, Sirloin Filet, Picanha, NY Strip, Porterhouse (T-bone), Tenderloin (Filet), Tri-Tip, Hanger

Jan 26th- The Round - When I fire up the grill and cook beef, I'm almost always cooking a London Broil. If you're like me, you also might not have the fondest of memories for this cut. Thankfully, in addition to showing you where this cut, and others off the leg, come from, we're going to make sure you know exactly how to cook them. From seasoning, to prep, to cook times and temps!

Menu - Top Round (London Broil), Eye Round (Roast Beef Tartare) Bottom Round (Roast Beef, Western Griller, Tartare) Sirloin Tip (Sirloin tenders, Tartare)  Shanks! Bones! Fat!

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Regional French Series and Class 1- Alsace!
Jan
6
6:00 PM18:00

Regional French Series and Class 1- Alsace!

Regional French Cooking Series $360- Join us! 

Join Chef Shelley Wiseman on a regional exploration of France! Take the first class or the entire series for a discount! 

Saturday Jan 6th- Alsace
Classic Alsacian Tart
Boudin Blanc with apples and saurkraut
Regional dessert

Thursday Jan 25th- Provence
Braised Leeks Vinaigrette
Mustard Braised Rabbit with Lentils
Pear Clafoutis

Thursday Feb 1st- The Southwest of France
Seared Foie Gras Salad
Cassoulet
Prune Armagnac Ice Cream

Thursday Feb 8th- Normandy
Steak Tartare
Flounder Normande
Apple Tart, Calvados Sorbet

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How to Boil Water! New Series- Go from seriously challenged to serious cooking!
Jan
7
10:00 AM10:00

How to Boil Water! New Series- Go from seriously challenged to serious cooking!

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

January 7th Breakfast 101

Coffee (filter, French Press), tea (loose leaf or bags?), eggs (fried, scrambled, soft and hard boiled), bacon, muffins, pancakes. Join us for just the first class! 

January 14th Lunch Basics

How to build a sandwich: Adult Grilled Cheese Sandwich, Great Roastbeef Sandwich, Tomato Soup, Easy Chicken Noodle Soup, Macaroni and Cheese, Chocolate Chip Cookies

January 21st Dinner Made Simply

Seared Chicken Tenders with Pan Sauce, Salmon fillet Teriyaki or Compound Butter, Steamed Vegetables, Herb Workshop, White Rice, Caramel Sauce for Ice Cream

January 28th Effortless Entertaining  

Meat temperatures, Seared Steak for 2 to 4, Braised Chicken for a party, Roasted Vegetables, Easy Homemade Birthday Cake.

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Culinary Bootcamp! Jan 8th-12th 2018
Jan
8
10:00 AM10:00

Culinary Bootcamp! Jan 8th-12th 2018

Culinary Bootcamp! Place your deposit and join us for an incredible week! 

This 5 day culinary immersion at The Farm Cooking School in the beautiful Delaware Valley covers everything you need to know for creative freedom in the kitchen! 

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! 

The cost per person is $,1500.00 including all hands-on cooking classes, lunch and dinner (except 1 evening on your own), afternoon excursions/demonstrations, and a copy of the brand new Farm Cooking School cookbook! Classes are intimate and focus attention on each students individual needs!

Antique lovers can enjoy the many Antique shops in Lambertville, NJ and the Wednesday early morning flea market nearby on their own. 

See lodging for places to stay (not included) and call Shelley at 646-236-0605 if you would like additional information.

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Cook the Carcass - Class 2 - The Rib!
Jan
12
6:00 PM18:00

Cook the Carcass - Class 2 - The Rib!

125.00 Join us!

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights in January 6:00 pm to 9:00 pm

Jan 12th- The Rib - Probably the most famous primal, thank you ribeye, there's more to this relatively small section than most consumers know. Multiple muscles mean your chance to experience different textures and flavors. Spinalis Dorsi anyone? (that's rib cap)

Menu: Skirt Steaks, Stir Fry, Rib Eye, Rib Cap, Rib Eye, Filet, Kolibi, Tartare

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Crepes - Sweet & Savory!
Jan
14
6:00 PM18:00

Crepes - Sweet & Savory!

$95.00 Join us!

Holy Crepe! Join Shelley Wiseman and learn perfect crepe technique with super-fun fillings. This class ends in lunch! Feel free to BYOB.

Sample Crepes (Based on seasonal availability):
Sweet; Crepe Suzettes, Tiered Crepe Cake with Grand Marnier Cream
Savory; Smoked Salmon Crepe Purses, Cilantro Crepe "Enchiladas" with Chicken and Poblano Sauce 

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Cheesemaking!
Jan
18
6:00 PM18:00

Cheesemaking!

Join us! $95

Join us for our most popular homesteading class - Cheesemaking. We will make ricotta, mozzarella, and goat cheese, all from scratch, then we will make a meal with those cheeses. 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!

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Homesteading - Bacon and Sausage Making!
Jan
19
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!

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Cook the Carcass - Class 3 - The Loin!
Jan
19
6:00 PM18:00

Cook the Carcass - Class 3 - The Loin!

$125.00 Join us!

Cook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights in January 6:00 pm to 9:00 pm

Jan 19th- The Loin - This primal contains my favorite beef cut, the sirloin flap, or what's more commonly called the bavette. And while porterhouses and T-bones may dominate your grill, there's another part of this primal that is sorely overlooked. One that'll save you money and is every bit as tasty of that NY Strip... I think even tastier. 

Menu: Flank, Bavette, Stir Fry, Sirloin Steak, Sirloin Filet, Picanha, NY Strip, Porterhouse (T-bone), Tenderloin (Filet), Tri-Tip, Hanger

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Couples Cooking!
Jan
20
6:00 PM18:00

Couples Cooking!

Join us! $190 per couple

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! 

Menu
Sous Vide Poached Cod with Olives and Mashed Potatoes
Steak with Chimichurri Sauce and Crispy Potato Cake
Seared/Baked Chicken Breast with White Wine Sauce and Oven Roasted Potatoes

Chocolate Tart


 

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The Secrets of Sourdough!
Jan
25
10:00 AM10:00

The Secrets of Sourdough!

Join us! $95

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.

 

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Cook the Carcass - Class 4 - The Round!
Jan
26
6:00 PM18:00

Cook the Carcass - Class 4 - The Round!

$125.00 Join us!

ook the Carcass! An in depth butchery and meat cookery series with Bryan Mayer!

Friday nights 6:00 pm to 9:00 pm. Take all 4 classes for a discount!

Jan 26th- The Round - When I fire up the grill and cook beef, I'm almost always cooking a London Broil. If you're like me, you also might not have the fondest of memories for this cut. Thankfully, in addition to showing you where this cut, and others off the leg, come from, we're going to make sure you know exactly how to cook them. From seasoning, to prep, to cook times and temps!

Menu - Top Round (London Broil), Eye Round (Roast Beef Tartare) Bottom Round (Roast Beef, Western Griller, Tartare) Sirloin Tip (Sirloin tenders, Tartare)  Shanks! Bones! Fat!

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Pressure Cooking Series and Class 1!
Feb
1
10:00 AM10:00

Pressure Cooking Series and Class 1!

 Join us for the first class! $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!

Take all four classes for a discount! Feb 1st, 8th, 15th, 22nd

Class 1- Carrot Soup, Seven Vegetable Couscous, Stewed Fruit with Port.

Class 2- Mushroom Risotto, Colombian Chicken Stew (Ajiaco) with Cilantro and Capers, Margarita Pudding Cake.

Class 3- Octopus Salad with Giant White Beans, Beef Borscht, Supermoist Chocolate Cake.

Class 4- Whole Braised Artichokes with Provencal Stuffing, Shrimp with Butter Braised Leeks, Creme Brulee.

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Couples Cooking!
Feb
3
6:00 PM18:00

Couples Cooking!

Join us! $190 per couple

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

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

In this class we cook several dishes, using cuts of meat or fish that are perfect for elegant dinners for two, such as duck breast, rack of lamb, and salt roasted branzino. Sauces and side dishes will be included as well as a seasonal dessert. 


 

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Pressure Cooking Class 2!
Feb
8
10:00 AM10:00

Pressure Cooking Class 2!

Join us! $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!

Class 2- Mushroom Risotto, Colombian Chicken Stew (Ajiaco) with Cilantro and Capers, Margarita Pudding Cake.

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World Brunch Mexican Edition!
Feb
11
11:00 AM11:00

World Brunch Mexican Edition!

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.

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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Pressure Cooking Class 3!
Feb
15
10:00 AM10:00

Pressure Cooking Class 3!

 

Join us! $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!

Class 3- Octopus Salad with Giant White Beans, Beef Borscht, Supermoist Chocolate Cake.

 

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Homesteading - Breadmaking!
Feb
17
10:00 AM10:00

Homesteading - Breadmaking!

Join us! $95

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

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

 

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Pressure Cooking Class 4!
Feb
22
10:00 AM10:00

Pressure Cooking Class 4!

Join us! $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!

Class 4- Whole Braised Artichokes with Provencal Stuffing, Shrimp with Butter Braised Leeks, Creme Brulee.

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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. $4,500 per person (not including airfare to Marseille)

To download the complete itinerary and more details, CLICK HERE!

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Thanksgiving Pies and Sides!
Nov
21
10:00 AM10:00

Thanksgiving Pies and Sides!

SOLD OUT!

Get ready for T-day with new ideas for pies and sides and take home one pie or side that you can serve on Thursday!  On the docket Based on seasonal availability:
 

Sides:
Celery Root Puree
Cranberry Orange Relish
Sauerkraut with Apples
Sausage Cranberry Stuffing
Shaved Pecorino Brussels' Sprouts
Twice-Baked Creme Fraiche and Herb Potatoes

Pies:
Pate Brisee
Elvis Pie
Brandied Cherry and Pear Pie
Sweet Potato Pie

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Mexican Techniques Class 2 - Chiles and Sauces
Nov
17
6:00 PM18:00

Mexican Techniques Class 2 - Chiles and Sauces

Join us! $95

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

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

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Foundations of Cooking - Poaching!
Nov
17
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 is the 5th class in the series of 6. 

Class 5 - Poaching, Sous Vide, Steaming, Hollandaise, Tart Pastry

Frisee Lardon Salad with Poached Eggs
Sous-Vide Poached Fish with Julienned Leeks and Carrots
Hollandaise Sauce
Seasonal Dessert Tart

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The Perfect Turkey!
Nov
16
6:00 PM18:00

The Perfect Turkey!

Join us! $95

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

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Techniques of Mexican Cooking - Four Class Series!
Nov
10
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 - Nov 10th Come for just the first class if you like!
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 - Nov 17th
Introduction to dried Mexican chiles and their sauces (adobos) Tequila with Sangrita chaser, Tortilla Soup, Broiled Marinated Shrimp, Various guacamoles, Mexican Brownies.

Class 3 - Dec 1st (no class Nov 24th)
Ceviche, The king of moles: Mole Poblano, Mexican Rice, chocolate-chipotle pudding cakes. 

Class 4 - Dec 8th
Cheese Stuffed Poblano Chiles with Tomato sauce, Cochinita Pibil (banana leaf wrapped braised pork), Margaritas, Mexican custard with marinated fresh fruit.

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Foundations of Cooking - Roasting!
Nov
10
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 is the 4th class in the series of 6. 

Menus based on seasonal availability. 

Class 4 - Roasting

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

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The Farm Cooking School Book Release Party!!
Nov
7
6:00 PM18:00

The Farm Cooking School Book Release Party!!

Join us for a great night of fun and celebration!

It's here!  It's finally here!  You are invited to join Ian and Shelley as we celebrate the release of their first collaborative cookbook, The Farm Cooking School: Techniques and Recipes That Celebrate The Seasons (Quarto/Burgess Lea Press).  You've taken the classes, now take home the book! 

Please note that this is not a class, this is a not-to-miss party.  Guests will sample some of Ian and Shelley's favorite recipes (byob), and have the opportunity to purchase signed copies of the new cookbook.  If that isn't reason enough, all after-tax sales of the cookbook are donated directly to Wholesome Wave, a non-profit dedicated to bringing fresh, healthful foods to families in need.

We look forward to celebrating with you!

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Italian Wine Pairing Dinner!
Nov
3
6:00 PM18:00

Italian Wine Pairing Dinner!

Join us! $100 - ONLY 2 SPOTS LEFT!

An Entertaining Comparative Wine Pairing Dinner with Radio Personality/Sommelier Carol A. Berman of Class in a Glass and Chef Shelley Wiseman!

Join us for an autumn inspired 5 course Italian menu cooked by Shelley Wiseman and paired with family owned, small production Italian estate wines, selected by Carol Berman, from the Pan e Bianco wine portfolio.

Menu

Proscuitto wrapped figs

Scallop carpaccio with olive oil and orange juice, wine, Maldon salt, pink peppercorns

Squash and Egg yolk Raviolo with pancetta and wilted kale

Turkey-Tonnato, Braised turkey breast stuffed with sausage and tatsoi served room temperature with Tonnato sauce (tuna, capers, anchovies)

Cheese plate of Parmigiano-Reggiano, Cacciocavallo, Taleggio with pears, walnuts, and crostini

 

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Foundations of Cooking! Braising
Nov
3
10:00 AM10:00

Foundations of Cooking! Braising

Join us! $95

In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook,  you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand!  Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

Sample Menus for each course subject to seasonal availability. 

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

 

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Author Series - Dulce de Leche by Josephine Caminos Oria!
Nov
1
5:30 PM17:30

Author Series - Dulce de Leche by Josephine Caminos Oria!

$20.00 Join us!

We are thrilled to have Josephine and her husband Gastón join us with her new cookbook Dulce de Leche (Burgess Lea Press, 2017) for an evening of hors d'oeuvres and a meet and greet with the author. 

This book really knocked our socks off (our own Ian Knauer wrote the forward) and filled with wonderful stories and irresistible recipes. Signed copies will be available for purchase. (Fifty percent of all book sale proceeds are donated to food related charities.)

Sample Menu:
Dulce de Leche Glazed Pork Empanadas
Jalapeno Poppers with Dulce de Leche Cream Cheese
Dulce de Leche & Goat Cheese Pizzas
Plus lots more!

 

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Farm to Table Feast Cookbook Edition!
Oct
28
6:00 PM18:00

Farm to Table Feast Cookbook Edition!

SOLD OUT!

A special night celebrating the release of the Farm Cooking School's new cookbook written by chefs Ian Knauer and Shelley Wiseman! They will be preparing a beautiful meal using recipes straight from the new book using ingredients right from Roots to River and other local farms. 

This is not a class, but a night for you to enjoy a meal prepared by our own chefs! BYO! This will be a good one! 

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French Techniques - Bouillabaisse and Souffle
Oct
27
6:00 PM18:00

French Techniques - Bouillabaisse and Souffle

$95.00 Join us!

This series of classes taught by Shelley Wiseman, is designed as a continuation of our Foundations series where we cover more advanced and complex methods of modern cooking techniques!  This 6 day course takes place once a week and builds from beginning to end. Receive a discount by signing up for all 6 courses. 

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

Class 6: Bouillabaisse; Savory Souffles; Oeufs a la Neige (snow eggs with creme anglaise and spun caramel)

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Gourmet Magazine's best of the Season!
Oct
27
10:00 AM10:00

Gourmet Magazine's best of the Season!

Join us! $95

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Ian Knauer (whose roots in the kitchen took hold at Gourmet) for a morning of cooking some of the magazine's greatest recipes! 

BYO for a meal with fellow classmates and school staff created from the dishes prepared in class!  

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American Regional Class 2- Southern BBQ
Oct
26
6:00 PM18:00

American Regional Class 2- Southern BBQ

 

Join us for the second class in a new series as we return home to explore the United States!! This is only a snippet of what the US has to offer and we plan on covering the Pacific Northwest, the Midwest, and the Mid-Atlantic in future courses! Not to mention the multitude of BBQ styles, but if you know Chef Ian, there is only one! Luckily for you, this class is taught by Chef Shelley Wiseman, so BBQ spare ribs in the oven will be happening!

South (10/26): Shrimp and Grits, BBQ - slow roasted pork spare ribs from the oven then finished on grill, Cole slaw, Lemon Meringue Pie

 

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Dim Sum 2-Day Intensive with Chef Nicholas Lee!
Oct
25
10:00 AM10:00

Dim Sum 2-Day Intensive with Chef Nicholas Lee!

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

Chef Nicholas Lee will guide you in the preparation of classic Chinese dim sum. 

Read more about Chef Lee!

October 25th

Siu Mai — Pork & Shrimp Siu Mai
Nor Mai Gai — Sticky Rice in Lotus Leaf
Ng Huang Wu Si Cheun Goon — Five Spice Yam Spring Roll
Djing Hom Sui Gok — Steamed Glutinous Rice Dumpling
Daan Taat — Egg Tarts

October 26th

Har Gar — Shrimp Dumplings
Char Siu Soh — BBQ Pork Puff
Ngau Cheung —  Beef Noodle Rolls
Sin Chuk Goon — Steamed Fish Tofu Skin Rolls
Quin Chup Chong Nai — Ginger Milk Custard 

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Pig Roast (and a whole lot more)!!
Oct
21
12:00 PM12:00

Pig Roast (and a whole lot more)!!

$125.00 Join us!

Each year Ian roasts a whole pig with plenty of good ole American sides to 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, former director of butchery education at Fleisher's Craft Butchery, and hang out on the farm.

Rain date is Sunday Oct. 22nd

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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Foundations of Cooking! Searing and Deboning
Oct
20
10:00 AM10:00

Foundations of Cooking! Searing and Deboning

Join us! $95

In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook,  you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand! 

Join us for one class or the entire series at a discount! Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

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

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American Regional! New Series
Oct
19
6:00 PM18:00

American Regional! New Series

Join us for a brand new series as we return home to explore the United States!! This is only a snippet of what the US has to offer and we plan on covering the Pacific Northwest, the Midwest, and the Mid-Atlantic in future courses! Not to mention the multitude of BBQ styles, but if you know Chef Ian, there is only one! Luckily for you, this class is taught by Chef Shelley Wiseman, so BBQ spare ribs in the oven will be happening!

Sign up for the whole series for a discount or just the first class! BYO for a fabulous meal that includes the food prepared in class! 

New England (10/19): Clam Chowder, Glazed Ham with special baked beans, Apple Pie. Sign up just for the first class if you like! 

South (10/26): Shrimp and Grits, BBQ - slow roasted pork spare ribs from the oven then finished on grill, Cole slaw, Lemon Meringue Pie

California (11/2): Chioppino, Sour dough, Citrus avocado salad, Tartine bakery dessert

Southwest (11/9): Green chile stew and tamales with a regional inspired dessert based on seasonal ingredients

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Community Apple Day!
Oct
15
3:30 PM15:30

Community Apple Day!

$95.00 Join us!

Join Marian Bolum to preserve fresh fall apples. Learn to make applesauce, pie filling, and more plus canning and preserving techniques to help you save the season! Plus an apple heavy meal after the work is done. Go home with some preserved apples!

Sample Menu:
Butternut Squash, Apple and Sage Soup
Apple, Cheddar, Roast Pork Melts (sandwiches)
Shaved Brussel Sprouts Salad with Apples, Hazelnuts, and Brown Butter Dressing
Warm Apple Pie Filling with Vanilla Ice Cream
 

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French Techniques - Lobster Bisque!
Oct
13
6:00 PM18:00

French Techniques - Lobster Bisque!

$95.00 Join us!

This series of classes taught by Shelley Wiseman, is designed as a continuation of our Foundations series where we cover more advanced and complex methods of modern cooking techniques!  This 6 day course takes place once a week and builds from beginning to end. Receive a discount by signing up for all 6 courses. 

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

Class 4: Lobster Bisque, lobster glace, Salt baked branzino with buerre blanc sauce, braised fennel, Pate de campagne (make), Seasonal Sorbet

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Foundations of Cooking! Class 1 Knife Skills and Discount on the Complete Series
Oct
13
10:00 AM10:00

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

In this series, we cover the basics that every beginner in the kitchen needs to know in order to create great meals. If you missed out on learning how to cook,  you will leave knowing the core techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand! 

Join us for one class or the entire series at a discount! Our location has changed, but our mission hasn't! Watch the video to get a flavor for what our classes and our school are like! 

This series of classes this fall are on: 10/13, 10/20, 11/3, 11/10, 11/17 and 12/1. Sample Menus for each course subject to seasonal availability. 

Join us for 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

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Homesteading - Bacon and Sausage!
Oct
12
10:00 AM10:00

Homesteading - Bacon and Sausage!

Join us!

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

Bacon and Sausage Making:

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

 

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Baking and Pastry - Class 3 Chocolate!
Oct
7
10:00 AM10:00

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 4 day series takes place once a week and builds from beginning to end.

Menu (may vary): Devil's Food cake, chocolate shards, truffles and more

 

 

 

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French Techniques - French Chocolate Torte!
Oct
6
6:00 PM18:00

French Techniques - French Chocolate Torte!

$95.00 Join us!

n this series of classes, designed as a continuation of our Level 1 course, we cover more advanced and complex methods of modern cooking techniques! Shelley Wiseman teaches this class and covers in-depth cooking. This 6 day course takes place once a week and builds from beginning to end. 

Learn consommé, bisque, demi glace, beurre blanc, veloute, torte, croissant, pate de campagne, and so much more. Each day's lunch menu will reflect the technique's covered in class and are geared toward fall and winter ingredients.

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

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