Cooking VacationS

Travel to The Farm Cooking School! 

The Farm Cooking School is located at Gravity Hill Farm on the New Jersey side of the Delaware river near the town of Lambertville, a stones throw from the equally beautiful Bucks County Pennsylvania (and the town of New Hope). This farm studded area is why New Jersey is called The Garden State! The stone houses and bucolic windy roads on both sides of the river have a distinctly European feel and rivals the Hudson Valley for its bounty of small farms and beautiful scenery. 

Travelers can choose from a variety of local Inns and Airbnb's for their stay where they can have their breakfast before heading to the school. A typical week of courses and excursions includes 5-6 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 for exploration. 

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. 

CULINARY BOOT CAMP! FOUNDATIONS OF COOKING 

Jul 10th-14th 2017     $1500.00 

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. 

DAILY SCHEDULE:

Sunday/Monday: Arrive to your accommodations Sunday night or for the first class Monday morning at 10 am which starts with knife skills! Lunch to follow. Relax, enjoy the grounds, or take a scenic drive between classes. 6 pm: Searing Techniques and class dinner.

Tuesday 10 am: Braising techniques with a demonstration and dessert with the ice cream maker from the Bent Spoon! Lunch to follow. Afternoon excursion to award winning Tullamore Farms beef and lamb farm, followed by a fantastic dinner at Juniper Hill Restaurant in Annandale, NJ!

Wednesday 10 am: Roasting Techniques. Lunch to follow. Afternoon field trip to Lambertville, NJ, including a tour and coffee break as well as antiquing before heading back to school for the night class! 6 pm: Poaching Techniques and class dinner.

Thursday 10 am: Grilling Techniques and Bread Making. Lunch to follow. Afternoon field trip across the river to New Hope, PA, including a tour of Triumph Brewery and discussion and tasting with the Triumph Brewmaster! Dinner on your own at one of the many great dining options in the Lambertville/New Hope area.  

Friday 10 am: Brick oven pizza class and lunch. Pizza of course! 1:30 pm: Depart

CULINARY BOOTCAMP- SUMMER PRODUCE EXTRAVAGANZA 

Aug 7th-11th 2017     $1500.00

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. This class is designed for adults over 21. 

Daily Schedule:

Sunday/Monday

Arrive to your accommodations Sunday night or for the first class Monday morning at 10 am which starts with a Tomato extravaganza including putting up tomatoes, cherry tomato tartes tatins, tomato water, Seafood salad with tomato water, and a seasonal dessert. Lunch to follow!

Relax, enjoy the grounds, or take a scenic drive between classes.

6 pm: Cheesemaking Class followed by dinner. 

Tuesday

10 am: Eggplants galore! Smokey herb-eggplant puree eggplant chocolate cake, pickled eggplant with mint, Lamb and eggplant Stew, Turkish Style (Hunkar Begendi).

Afternoon excursion for coffee and to award winning Tullamore Farms beef and lamb farm, followed by a fantastic dinner at Juniper Hill Restaurant in Annandale, NJ!

Wednesday

Spend your morning exploring the many antique shops or visit the Golden Nugget Flea market. The earlier the better!

6 pm: Corn!: Mexican Corn on the cob, fresh corn and zucchini tamales, Homemade Pasta with Corn and Cherry tomatoes, homemade corn tortillas with shrimp adobo, Smoked Corn Husk Ice cream. Dinner to follow.  

Thursday

10 am: Peaches, Peaches, Peaches: Bellinis, Tomato-Peach Gazpacho, Peaches and Arugula, Grilled-Brined Porkchops with Rosemary Caramelized peaches, Peach, ginger and Ricotta Tart, Preserved Peaches. Lunch to follow. 

Afternoon visit across the river to a local fruit orchard.

6 pm: Dinner with one of our local partners!

Friday

10 am: Produce Pizza Extravaganza. We'll pull out all the stops using the panoply of available produce for great pizza toppings - plan to be surprised! Pizza for lunch to follow!

1:30 pm: Depart