How to Cook with Chef Shelley Wiseman - Stewing, Bread Baking, Pate!
Apr
24
6:00 PM18:00

How to Cook with Chef Shelley Wiseman - Stewing, Bread Baking, Pate!

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This course often sells out so don’t delay!

Join us!

Class Details:
Stewing, pate, no knead bread, vinaigrettes - Crepes

Menu:
Chicken Liver Pate
Crostini
Boeuf Bourguignon
Green Salad
Crepes Suzettes

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Learn to Cook with Chef Ian Knauer - Fresh Pasta & Cheese, Roasting, Broiling, & Getting Veggies into Dessert!
Apr
25
10:00 AM10:00

Learn to Cook with Chef Ian Knauer - Fresh Pasta & Cheese, Roasting, Broiling, & Getting Veggies into Dessert!

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This course often sells out so don’t delay!

Menu:
Fresh Pasta with Roasted Vegetables
Wheat Beer Roast Chicken
Salt Roasted Beet Salad
Broiled Escarole with Ricotta
Eggplant Brownie Cake

BYO and enjoy a meal following class! Register here!

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Next Level Mexican with Chef Shelley Wiseman!
Apr
25
6:00 PM18:00

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

Delve into the breadth of Mexican Cooking with our own chef Shelley Wiseman who has written two books on the subject, Just Tacos (Taunton Press) and The Mexican Gourmet. She will pull from her books and extensive knowledge for new recipes to share. (Note: She will be leading a group to Baja, Mexico in March 2020 with Joy Stocke for a week long culinary adventure. Email Shelley at Shelley@thefarmcookingschool.com for more information.)

Class 4 (April 25): Ode to Maria Dolores Torres Yzabal (Co-author of The Mexican Gourmet)
Chicken Flautas in Tomatillo Sauce
Beans with Mountains of Things (including pork spareribs, chicharrón, and avocado)
Red Wine Gelatina Yzabal

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Roots To River Vegetable Garden Workshop: Seeding & Transplanting
Apr
27
1:00 PM13:00

Roots To River Vegetable Garden Workshop: Seeding & Transplanting

This course is for gardeners and non-gardeners of all levels who want to learn more about starting their own seedlings and taking care of transplants. Having healthy starts is the foundation of a successful garden. Register now $35

In this course we will:

Start with a tour of our propagation system and a hands-on experience in the greenhouse - learn how to mix potting soil and seed into seeding trays for transplant production

Take seedlings to plant in the garden and discuss tools, tips and tricks for transplanting

Included in registration: 3 plants to plant in your own garden or containers at home plus tips on where and how to buy the best transplants.

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Master the Art of French Sauces
Apr
27
6:00 PM18:00

Master the Art of French Sauces

Sauce it up! 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! Menu based on best of what’s in season for early Spring.

Join us!

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Learn to Cook with Chef Ian Knauer - Bread, Pate, Pressure Cooker Octopus, Searing & Savory vs. Sweet Sauces
May
2
10:00 AM10:00

Learn to Cook with Chef Ian Knauer - Bread, Pate, Pressure Cooker Octopus, Searing & Savory vs. Sweet Sauces

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This course often sells out so don’t delay!

Menu:
No Knead Bread
Chicken Liver Pate
Octopus Aquachile
Seared Chicken Breasts with Wine Sauce
Seared Potato Cake
Green Bean Provencal
Caramel Ice Cream

BYO and enjoy a meal following class! Register here!

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Spring Wood Fired Pizzas with Chef Ian!
May
3
10:00 AM10:00

Spring Wood Fired Pizzas with Chef Ian!

Join Ian for the first of the season outdoor wood fired pizza class! 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! The stone oven will be blazing, but bring a jacket since it may be chilly on the patio! Register here!

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Wine Class and Paired Dinner - Springtime in Paris!
May
4
6:00 PM18:00

Wine Class and Paired Dinner - Springtime in Paris!

Chef Shelley Wineman and Sommelier Carol Berman will bring you as close as you can get without boarding a plane! Come and enjoy 5 delicious courses paired with outstanding French wines. May not see the Eiffel Tower or Arc de Triomphe, but you will see the stars shining brightly in the skies above our beautiful farmlands! Bon Appetit!

Note, that this is a wine class, not a cooking class. You will learn how to pair food with the selected wines and enjoy a meal as a class. The class is $95, and wines are approximately $35, please bring cash.

Menu and registration here.

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Learn to Cook with Ian Knauer - Chicken Butchery, Braising, Poaching, Sous Vide, Mereuinge
May
7
10:00 AM10:00

Learn to Cook with Ian Knauer - Chicken Butchery, Braising, Poaching, Sous Vide, Mereuinge

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This class often sells out so don’t delay!

Sign up here!

Menu:
Vinegar Chicken
Gratin Dauphinoise
Sous Vide Fish
Poached Eggs with Salad and Lardon
Pavlova

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Turkish Cooking with Chef Shelley Wiseman
May
9
6:00 PM18:00

Turkish Cooking with Chef Shelley Wiseman

Shelley spent a month in Turkey while living in Paris and working in French restaurants. Traveling east from Ismir to Capadoccia and beyond, she was struck by the rich concoctions made with lamb and eggplant and the variety of preparations made with the ever present yogurt. A bus trip to the eastern coast of the Black Sea brought her to a hazelnut farm outside of Trabzon, the world capital of hazelnut production. Join her to make a four course meal of Turkish specialties. BYO!

Menu & Registration

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World Flat Breads Workshop!
May
10
6:00 PM18:00

World Flat Breads Workshop!

Once you've had your own home-made chapati, naan, and tortillas, you'll never go back to buying them again! Join Chef Shelley Wiseman and learn to make fresh, delicious flat breads using a variety of recipes, techniques, and the equipment you’ll need to be successful! BYO for a fabulous meal to follow. 


Join us!

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Fermentation Workshop with Karl Wagner!
May
11
10:00 AM10:00

Fermentation Workshop with Karl Wagner!

Connect with your roots and pump up your produce in this introductory fermentation workshop. Founding member of the school's fermentation club, Karl Wagner, will teach you how to both preserve and enhance your soon-to-come summer bounty. 

In this workshop, we'll focus on Lacto-fermenting (preserving with salt) seasonal vegetables (and fruits!) with and without brines. We'll discuss proper techniques and best practices to keep you safe and maximize flavor. We'll also demo quick-pickling techniques for those who want the flavor punch but don't have the time or pantry space for all those Ball Jars. 

We'll sample all of our ferments and each participant will take home a jar of funked up Roots to River Spring Produce.
 

Join us! $35

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Moroccan Cuisine - Chicken Cous Cous and More
May
16
6:00 PM18:00

Moroccan Cuisine - Chicken Cous Cous and More

This class is taught by Shelley Wiseman. "While I have still never set foot in Morocco, I love Moroccan Cooking to the point where I learned to make couscous grains by hand. Paula Wolfert's book:The Food of Morocco has been a new inspiration for me. Join me as I delve into it to learn everything from Berber specialties like Amlou, made with argan oil and Berber Couscous to "The Snake", a scrumptious coiled pastry stuffed with almond paste. Several light salads will be made to serve with Berber skillet breads before we get into the main event. 

Menu & Registration here. BYO!

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Roots to River Vegetable Gardening School: Tomatoes!
May
18
1:00 PM13:00

Roots to River Vegetable Gardening School: Tomatoes!

It’s finally time to plant tomatoes! Learn about the best varieties and growing techniques to produce those perfect summer tomatoes. In this class we will cover:

  • History of the tomato; Variety selection for your garden

  • The difference between heirlooms and hybrids, and determinants and indeterminates

  • Fertilizing and transplanting tomatoes, pruning, staking, watering and disease and pest control with hands on work in the greenhouse with tomato plants

  • Best ways to store tomatoes for maximum flavor and nutrition.

  • Take home a tomato plant for your porch or garden included with registration.

Join us!



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Farm to Table Dinner!
May
18
6:00 PM18:00

Farm to Table Dinner!

SOLD OUT!

Attend 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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Learning Through Gardening Farm to Table Fundraiser Dinner
May
21
6:00 PM18:00

Learning Through Gardening Farm to Table Fundraiser Dinner

Chef Ian Knauer from The Farm Cooking School will prepare a delicious, locally sourced dinner at with beautiful produce from Roots to River Farm in support of Learning Through Gardening school garden programs.

The New Jersey Agricultural Society's Learning Through Gardening program provides grants to New Jersey pre-school and elementary schools to build vegetable gardens and trains teachers to use the gardens as outdoor classrooms. Educators learn how to teach their core curriculum in a garden setting, including lessons in science, math, social studies, and language arts. The program seeks to teach children where their food comes from, how it grows, and to encourage them to regularly eat more fresh fruits and vegetables by giving them the opportunity to eat the vegetables they have grown at school.

Please join us in support of this amazing organization. Register with Learning Through Gardening here.

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Tapas with Shelley Wiseman!
May
24
6:00 PM18:00

Tapas with Shelley Wiseman!

Served day in and day out in bars and cafés in Spain, tapas are snacks, canapés, or small plates that come in many different forms and varieties. Ranging from a chunk of tuna, and an olive skewered on a long toothpick, to piping hot chorizo sausage served in a small clay dish, to a gourmet slow-cooked beef cheek served over a leek puree, you will learn techniques and recipes to make your own. BYO!

Menu & Registration here.

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Farm and Food Education: Farmer’s Market 101
May
25
1:00 PM13:00

Farm and Food Education: Farmer’s Market 101

Food is the foundation of our world and yet the food system we find ourselves in is complicated and overwhelming. Even shopping at the farmer’s market can be intimidating! What are all those weird vegetables and meat cuts? Learn how to ask the right questions at the farmer’s market!

In this class we will explore our on-farm farmer’s market through the lens of a thoughtful consumer:

Join us!

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Regional Indian Cuisine Five-Course Dinner!
May
25
6:00 PM18:00

Regional Indian Cuisine Five-Course Dinner!

Join Indian chef April Galilio and Shelley Wiseman for a full flavored five course Indian Dinner incorporating  locally sourced ingredients. The menu is an introduction to all four main regions of India. This is not a class, but an evening for you to come out and enjoy a delicious meal at the Farm Cooking School highlighting the specialties of one of our guest instructors! Feel free to byob.

Menu & Registration here!

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Travel to The Farm Cooking School - Beyond the Kitchen: Local Agriculture & East Coast Foodways
Aug
12
to Aug 16

Travel to The Farm Cooking School - Beyond the Kitchen: Local Agriculture & East Coast Foodways

This 5-day experience is a complete immersion into the organic food system - both in the fields and in the kitchen.  Students will learn agricultural literacy by working alongside Roots to River Organic Farm and Locust Light Herbal Apothecary Farm and then utilize the August bounty as the main inspiration for the cooking class menus. The produce will be a foil for various homemade pastas, flatbreads made in our pizza oven, tacos made with homemade corn and flour tortillas,  and much more. Read more about it here.

Join us by placing your deposit today!


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Gourmet Weekend with Ruth Reichl
Sep
13
to Sep 15

Gourmet Weekend with Ruth Reichl

To commemorate the 10th anniversary of the magazine’s final issue in 2009, The Farm Cooking School’s Ian Knauer and Shelley Wiseman along with Ruth Reichl will host a three-day Ode To Gourmet Institute. 

From September 13th to 15th, a reunited Gourmet team will guide attendees along an in-depth exploration of our national food-scape covering everything from sustainable food practices to food photography and even mastering grilling techniques. The weekend will consist of an opening dinner and book signing with Ruth Reichl (separate registration), culinary workshops, and panel discussions led by experts such as Doc Willoughby, Kate Winslow, and more.  

The events listed below are separate events - Please join us for both, but sign up for them individually.
Come for dinner on Friday night - open to everyone! Menu and details TBA.
Attend the weekend workshops and activities. Details TBA.

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Farm to Table Dinner!
Apr
20
6:00 PM18:00

Farm to Table Dinner!

SOLD OUT!

A memorable and very fun evening!

Attend 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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Roots to River Farm and Food Workshop: Soil, Compost, and Health
Apr
20
1:00 PM13:00

Roots to River Farm and Food Workshop: Soil, Compost, and Health

We are commemorating Earth Day by kicking off our series of the Foundations of Food and celebrating soil! This course is an all-encompassing look at one of the most important building blocks of life. Explore the farm with Farmer Malaika to learn about how we approach soil building through composting, contour farming, cover cropping and more. We will learn a little about soil biology and how it affects our daily lives and even our own health. We will also have a chance to harvest and taste fresh greens from the farm and talk about how soil affects flavor and nutrition of vegetables. Included in registration: a bag of compost for your garden or planters. Register now $35


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Cooking for the Whole Family!
Apr
19
6:00 PM18:00

Cooking for the Whole Family!

Join Kathy Brennan and Caroline Campion (authors of the award-winning cookbook KEEPERS and THE DINNER PLAN) for a class on making hearty and delicious one-pot meals that everyone will love! We will be making simple, crowd-pleasing dishes that work for both weeknights and meals for guests! Class will be geared to all-ages, so bring the whole family along! Includes one of Food 52’s Genius recipes- skillet lasagna! Not to miss!!!

Menu and Adult Registration here! & Kids registration here!

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Basic & Next Level Cheesemaking with Chef Ian Knauer!
Apr
19
10:00 AM10:00

Basic & Next Level Cheesemaking with Chef Ian Knauer!

Learn the basics of cheese making (goat cheese, ricotta, mozzarella) along with some next level cheeses (feta, camembert). We will make fresh cheeses in class and create a meal using those cheeses. We will delve into bloomy rind cheeses and brined cheeses and you will learn how to create your own cheese ripening "cave" and the conditions necessary to make your own artisan cheeses! BYO!

Join us!

 

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Next Level Mexican with Chef Shelley Wiseman!
Apr
18
6:00 PM18:00

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

Delve into the breadth of Mexican Cooking with our own chef Shelley Wiseman who has written two books on the subject, Just Tacos (Taunton Press) and The Mexican Gourmet. She will pull from her books and extensive knowledge for new recipes to share. (Note: She will be leading a group to Baja, Mexico in March 2020 with Joy Stocke for a week long culinary adventure. Email Shelley at Shelley@thefarmcookingschool.com for more information.)

Class 3 (April 18): Seafood Mexican Style
Cocktel Campechana (Mexican Mixed Seafood “Cocktail”)
Baja fried Fish Tacos with
Homemade Cilantro flavored Flour Tortillas
Red Snapper Steamed in Banana Leaves with Plantains
Dulce de Leche Crepes with Pecans

Class 4 (April 25): Ode to Maria Dolores Torres Yzabal (Co-author of The Mexican Gourmet)
Chicken Flautas in Tomatillo Sauce
Beans with Mountains of Things (including pork spareribs, chicharrón, and avocado)
Red Wine Gelatina Yzabal

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Roots to River Farm and Food Workshop: Growing and Harvesting Spring Greens
Apr
13
1:00 PM13:00

Roots to River Farm and Food Workshop: Growing and Harvesting Spring Greens

Ever wonder where those local spring greens are coming from when it’s still too cold and wet to grow outside? Learn about the magic and science of growing in unheated high tunnels and indoor hydroponic systems. Register now $35

This is a hands-on class will include:

A tour of our high tunnel and hydroponic growing systems

Learn the timing and tools for greenhouse growing and take home some ideas for doing it at home

How to seed and harvest both in the soil and our hydroponic system

Class will conclude with a tasting of  the greens we harvest (lettuces, arugula, mustard greens and hydroponic micro greens). We’ll discuss the differences between flavors and how to make a simple salad dressing. Included in registration: bag of salad greens from the farm.


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Bread Making!
Apr
12
10:00 AM10:00

Bread Making!

SOLD OUT!

Ian learned artisan bread from master baker Richard Bertinet and since then he can't stop making bread. Join Ian for this classic course and become a better baker! This class ends in a lunch based around the food we make.

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Next Level Mexican with Chef Shelley Wiseman!
Apr
11
6:00 PM18:00

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

Delve into the breadth of Mexican Cooking with our own chef Shelley Wiseman who has written two books on the subject, Just Tacos (Taunton Press) and The Mexican Gourmet. She will pull from her books and extensive knowledge for new recipes to share. (Note: She will be leading a group to Baja, Mexico in March 2020 with Joy Stocke for a week long culinary adventure. Email Shelley at Shelley@thefarmcookingschool.com for more information.)

April 11 SOLD OUT! Modern Mexican
Octopus Aguachile Olvera
Asparagus in Asparagus Mole and Ancho-coffee Mayo
Seared Scallop Tacos with Jicama, clementines, and peanuts
Homemade Tortillas
Yogurt-Lime Sorbet

April 18: Seafood Mexican Style
Cocktel Campechana (Mexican Mixed Seafood “Cocktail”)
Baja fried Fish Tacos with
Homemade Cilantro flavored Flour Tortillas
Red Snapper Steamed in Banana Leaves with Plantains
Dulce de Leche Crepes with Pecans

April 25: Ode to Maria Dolores Torres Yzabal (Co-author of The Mexican Gourmet)
Chicken Flautas in Tomatillo Sauce
Beans with Mountains of Things (including pork spareribs, chicharrón, and avocado)
Red Wine Gelatina Yzabal

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Learn to Cook with Chef Ian Knauer - Knife Skills!
Apr
11
10:00 AM10:00

Learn to Cook with Chef Ian Knauer - Knife Skills!

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This course often sells out so don’t delay! Take all four classes at a 15% Discount!

Course Details:
Knife skills and simple sauces

BYO and enjoy a meal following class!

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Learn to Cook with Chef Shelley Wiseman - Roasting & Baking!
Apr
10
6:00 PM18:00

Learn to Cook with Chef Shelley Wiseman - Roasting & Baking!

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This course often sells out so don’t delay!

Join us!

Class Details:
Roasting and Baking - Mastering your oven!

Menu:
Perfect Roast Chicken
Slow Roasted Salmon
Roasted Vegetables
Chocolate Nut Torte

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Wine Class & Paired Dinner - Greek Wines!
Apr
6
6:00 PM18:00

Wine Class & Paired Dinner - Greek Wines!

At this time of year, we are fed up with winter hoping for signs of spring! To cheer you up with thoughts of warm weather and sunshine, we will be doing a Greek wine tasting and paired dinner with Sommelier, Carol Berman, and Chef Shelley Wiseman. Note, this is a wine class, not a cooking class.

The beautiful Mediterranean islands of Greece not only provide breath-taking scenery, but a superb, fresh and flavorful cuisine with amazing wines to be savored. During the last ten years, the production of Greek 'fine wines' has emerged with many new, young winemakers. These talented artisans are setting the world stage with their amazing and unique wines. If you enjoy the wines of Italy, especially Southern Italy's gems, then you will surely want to join us for this wonderful  evening of Greek recipes and wine pairings. 

$95 is the cost of the class; each participant will pay separately at the event for the chosen wines (between $30-$35). Please have cash on hand..

Menu & registration here!

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Roots To River Vegetable Garden Workshop: Garden Design
Apr
6
1:00 PM13:00

Roots To River Vegetable Garden Workshop: Garden Design

It’s time to think about prepping your spring vegetable garden! Work closely with Farmer Malaika to design your garden for success. Register now! $35

This class will include:

Principles of design and garden layout

Foundations of garden prep – fertilizing, weed control, and water management

How to buy seeds and plan for a continuous harvest

Learning about and try out some tools that can help you throughout the season

Included in registration: Sample planting schedules, a first draft of your garden layout, and select seeds to plant.

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Sweet & Savory Strudel with Chef Nicholas Lee!
Apr
5
6:00 PM18:00

Sweet & Savory Strudel with Chef Nicholas Lee!

Join Chef Lee for a fun and in-depth look at strudel making. “Watching it gradually stretch over a whole table is like magic!” as a former student said, “I can’t believe I did it myself!” 

Nicholas Lee, a French trained Malaysian native, is exceptionally talented and knowledgeable about many cuisines. He has been part of the pastry team at New York City’s Four Seasons Hotel since 2007, where he specializes in VIP creations such as wedding cakes and show pieces of his own design. But when he gets home at night he is happy to cook both the savory dishes of his native cuisines and the French specialties he began learning at the Institute of Culinary Education, where he received his degree in Culinary Arts. 


 

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Spring Wood Fired Pizzas with Chef Ian!
Apr
5
10:00 AM10:00

Spring Wood Fired Pizzas with Chef Ian!

Join Ian for the first of the season outdoor wood fired pizza class! 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! The stone oven will be blazing, but bring a jacket since it may be chilly on the patio! Register here!

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Next Level Mexican with Chef Shelley Wiseman!
Apr
4
6:00 PM18:00

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

Delve into the breadth of Mexican Cooking with our own chef Shelley Wiseman who has written two books on the subject, Just Tacos (Taunton Press) and The Mexican Gourmet. She will pull from her books and extensive knowledge for new recipes to share. BYO for a great meal after class.

April 4: SOLD OUT!

Great Braised Tacos
Braised Duck Legs in Chipotle Tomatillo Sauce
Homemade Adobo Corn Tortillas
Braised Meat (Beef and Pork) Tacos with Tomato-Chipotle Sauce
Serrano-Lime Hot Sauce
Refried Beans
Homemade Blue Corn Tortillas
Guacamole for tacos
Fruit with Custard Sauce (Natilla)

April 11: Modern Mexican
Octopus Aguachile Olvera
Asparagus in Asparagus Mole and Ancho-coffee Mayo
Seared Scallop Tacos with Jicama, clementines, and peanuts
Homemade Tortillas
Yogurt-Lime Sorbet

April 18: Seafood Mexican Style
Cocktel Campechana (Mexican Mixed Seafood “Cocktail”)
Baja fried Fish Tacos with
Homemade Cilantro flavored Flour Tortillas
Red Snapper Steamed in Banana Leaves with Plantains
Dulce de Leche Crepes with Pecans

April 25: Ode to Maria Dolores Torres Yzabal (Co-author of The Mexican Gourmet)
Chicken Flautas in Tomatillo Sauce
Beans with Mountains of Things (including pork spareribs, chicharrón, and avocado)
Red Wine Gelatina Yzabal

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Kids Cooking - Better than Tenders!
Mar
30
10:00 AM10:00

Kids Cooking - Better than Tenders!

The Farm Cooking School would like to welcome your budding chef into our kitchen!

Children ages 6-13 will learn everything from basic knife skills and kitchen safety. They’ll learn how to read/write a recipe, when to use different cooking techniques and methods, and so much more! Your child will have all hands on and in every recipe.

We look forward to seeing them in class!

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The Experimental Kitchen! Pasta!
Mar
28
6:00 PM18:00

The Experimental Kitchen! Pasta!

A class for those already comfortable in the kitchen who want to take their creativity to the next level. After a pasta dough demonstration, students will make their own type and cut of pasta and create a sauce using the schools pantry and a variety of seasonally available ingredients.

Shelley Wiseman will teach this class, bringing to it her extensive test kitchen and recipe development experience from Gourmet Magazine and Fine Cooking Magazine. Students will present their dish to the class and the prize for most exciting new pasta dish, after the winning dish is written and shared with the other students, will be a free cooking class gift certificate. May the best cook win!! Register here!

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Learn to Cook with Chef Shelley Wiseman - Chicken; Boning, Searing, Braising, Steaming - Sauces!
Mar
27
6:00 PM18:00

Learn to Cook with Chef Shelley Wiseman - Chicken; Boning, Searing, Braising, Steaming - Sauces!

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it! This course often sells out so don’t delay!

Join us!

Class Details:
Boning a Chicken, Searing, Braising, Sauces (learn the differences between braising and stewing and when to use which, and the basic technique of why and when to sear)

Menu:
Seared Chicken Breast with White Wine Sauce
Chicken Cacciatore
Steamed Greens
Rice
Seared Pineapple with Rum Sauce

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Gourmet Magazine Best of! Soups & Stews
Mar
22
10:00 AM10:00

Gourmet Magazine Best of! Soups & Stews

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 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!  Menu based on the best of what’s in season!

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Channeling Julia!
Mar
21
6:00 PM18:00

Channeling Julia!

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

Join us as we build a classic French meal and sit down to enjoy at the end of class. Julia's wine suggestions will be shared for BYOB. This class is taught by Shelley Wiseman.

Menu & Registration here!

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Learn to Cook with Chef Shelley Wiseman - Knife Skills & Steak!
Mar
20
6:00 PM18:00

Learn to Cook with Chef Shelley Wiseman - Knife Skills & Steak!

Adults of all ages are invited to this foundations series on How to Cook. Whether you have no experience in the kitchen or have been cooking for ages but lack confidence, this is the course for you. We will cover everything from knife skills to wet and dry cooking techniques and basic sauce making. If you’ve been looking for a cooking course to build confidence, this is it!

Take the series at a 15% discount or hone specific skills by taking the classes individually.

Up first, Knife skills, steak skills, pastry dough - Minestrone or Gazpacho, Steak with chimichurri sauce, Apple-Ginger Tart Tatin. BYO for a meal following class instruction! Join us!

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