Introduction to Fermentation with Karl Wagner!
May
29
11:00 AM11:00

Introduction to Fermentation with Karl Wagner!

Connect with your roots and pump up your produce in this introductory fermentation class. Cooking School intern and 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 using a range of fermentation techniques. In particular, we'll focus on using your newly fermented treats to pump up your cooking. 

Join us! Menu & Registration

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Knife Skills with Chef Ian Knauer
May
30
10:00 AM10:00

Knife Skills with Chef Ian Knauer

Let's face it, we could all use a little honing once in a while! 

This class covers all basic knife techniques (chopping, slicing, dicing) along with how to sharpen your blades. This class ends with a supper based on everything we've chopped! Feel free to BYOB for lunch, but NOT BEFORE - you'll have your hands full (and safe) anyway! Join us!

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Science of Cooking with Chef Ian Knauer: FAT!
May
31
10:00 AM10:00

Science of Cooking with Chef Ian Knauer: FAT!

Join Chef Ian Knauer for an exploration of science fundamentals in the kitchen. In the spirit of McGee and Alt-Lopez, among many others, apply these principles for greater freedom and creativity in the kitchen!

Fat plays many important roles in cooking, whether used in small amounts for searing, or large amounts for frying or poaching. BYO!

We will cover:
The flavors of Fat, a tasting
High Temp Vs. Low Temp Fat Cooking - French Fries, Duck Confit
Emulsions - mayonnaise
Glazing
Fats in Breads
Finishing Oils
Fats in Pastry

Join us!

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Jerusalem Inspired Vegetarian!
Jun
6
6:00 PM18:00

Jerusalem Inspired Vegetarian!

This popular vegetarian class, features recipes from Yotam Ottolenghi, Paula Wolfert, and Zahav Restaurant in Philadelphia. Join us to create a buffet of excellent complementary vegetable dishes that will surprise your taste buds with new flavor combinations. They can all be served at room temperature, perfect for summer entertaining! We guarantee that non-veg eaters will not miss the meat! BYO!

Join Chef Wiseman for a delectable class!

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Science of Cooking with Chef Ian Knauer: ACID!
Jun
7
10:00 AM10:00

Science of Cooking with Chef Ian Knauer: ACID!

Join Chef Ian Knauer for an exploration of science fundamentals in the kitchen. In the spirit of McGee and Alt-Lopez, among many others, apply these principles for greater freedom and creativity in the kitchen!

Acid: Acid plays an important role in flavor balance and as a method of cooking. Come learn about the essential role acid plays in recipes. BYO!

We will cover:
Acid flavor comparisons - PH Spectrum
Cooking with acid: Ceviche
Acid and milk as it relates to cheesemaking
Layering acid flavors - Pasta with Clams
Balancing Acids: vinaigrettes
Tenderizing with acids - Yogurt marinated Lamb
Concentrating Acid: Strawberries with Reduced Balsamic

Join us!

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Eastern Mediterranean Brunch-Shakshuka with Chef Shelley Wiseman!
Jun
8
10:00 AM10:00

Eastern Mediterranean Brunch-Shakshuka with Chef Shelley Wiseman!

Switch up your brunch selections with this class. Join Shelley Wiseman as she explores the cooking of many eastern Mediterranean dishes that are perfect for brunch such as Limonana (Frozen Mint Lemonade), Homemade Pita Bread, Cucumber and Tomato Salad, Shakshuka (Poached eggs in Tomato Sauce), Swiss Chard and Tahini Beureks (Hand Pies) and Pistachio and Cheese Baklava or Kunefe

Join us!

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Garden Cocktails and Hors D'oeuvres
Jun
8
6:30 PM18:30

Garden Cocktails and Hors D'oeuvres

A kitchen garden isn't for vegetables alone. In this class we will be utilizing innocent culinary herbs, and seasonal fruit and produce to make syrup and liquor infusions for refreshing and unique cocktails. To complement our class made beverages, we will be making a variety of savory and sweet hors d'oeuvres to enjoy throughout the class, and are guaranteed to please.

Recipes will be made alcohol free. BYO - Single serving vodka, rum and bourbon optional.

Join us!

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Fermentation Station 1 - Sipping on Sour!
Jun
12
10:00 AM10:00

Fermentation Station 1 - Sipping on Sour!

Join us!

Sipping on Sour: Kombucha, Fermented Drinks, and Vinegar
Just in time for summer, learn the ins and outs of making your favorite lip-smacking fermented drinks and vinegars at home. Founding member of the school's fermentation club, Karl Wagner, will teach you how to ferment Kombucha using a SCOBY as well as a number of other lacto-fermented drinks from around the world. Then, we'll learn how to further transform these and other fermented drinks into vinegars to preserve your produce long into the winter.

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Science of Cooking with Chef Ian Knauer: HEAT!
Jun
14
10:00 AM10:00

Science of Cooking with Chef Ian Knauer: HEAT!

Join Chef Ian Knauer for an exploration of science fundamentals in the kitchen. In the spirit of McGee and Alt-Lopez, among many others, apply these principles for greater freedom and creativity in the kitchen!

Heat plays an important role in creating depth in flavor- not just for heat’s sake. Don’t be afraid- it won’t hurt! BYO!

We will cover:
Wet heat cooking - steamed, boiled, sous vide, braised, poached
Dry heat cooking - sauteing, grilling, roasting
Low Heat Cooking - dehydrating
High Heat Cooking - Frying, Sauteing
Protein Vs. Starches reaction to heat

Menu
Vegetable Tempura
Poached Eggs with Stir fried Mushrooms and Dehydrated Kale
Cod Sous Vide with Mashed Roasted Potatoes
Venison/Beef Stew
Zabaglione with fruit

Join us!

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Classics of the American Supper Club
Jun
14
6:00 PM18:00

Classics of the American Supper Club

Description: Retro Night Out at a Wisconsin Supperclub

Grab your fedora and spin your Sinatra for this hands-on class featuring Midwest Supperclub favorites. A feature of almost every small town in Wisconsin, supper clubs have been at the center of social life in the midwest since the 1950's, a one-stop destination for music, dancing, and of course, the favorite foods of the day.

Karl Wagner, a proud cheesehead, will introduce you to elevated versions of this classic American fare including shrimp cocktail, stuffed pork chops, and of course, the very-Wisconsin Brandy Old Fashioned. So forget your troubles and come live your Mad Men dreams for a night out at the Farm Cooking School.

Join us!

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Roots to River Vegetable Gardening School: Summer Planting & Garden Maintenance
Jun
15
1:00 PM13:00

Roots to River Vegetable Gardening School: Summer Planting & Garden Maintenance

This class is for gardeners ready to try summer successional plantings. We will cover what is best to plant now after the spring lettuces have bolted and the arugula is full of flea beetle holes (or will be soon!). We will also address early summer pests and diseases and ways to combat weeds now that we have the garden full. In this class you will learn:

Summer Successional Planting: Best plants to put in now for late summer harvest (no it’s not too late for tomatoes!)

Pest and Disease Management

Weed Management

Included in registration: sample planting schedule and a few transplants to take home to put in your garden or container.

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Farm to Table Dinner!
Jun
15
6:00 PM18:00

Farm to Table Dinner!

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.

Join us!

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Summer Solstice Wine-Paired Dinner - with an educational spin!
Jun
21
6:00 PM18:00

Summer Solstice Wine-Paired Dinner - with an educational spin!

“It’s like having your own Personal Chef and Sommelier…..wait a minute, you do!”


One of the most prolific growing seasons on the farm is summertime. Come welcome this bountiful season and celebrate with Chef Shelley Wiseman and Sommelier Carol A. Berman as they share a wonderful menu utilizing fresh, seasonal farm ingredients.

Carol will be pairing beautiful crafted, artisanal wines made from grapes which are clean or organically farmed. Promises to be a mighty tasty evening! Please bring $35 with you to cover the cost of wine which is purchased separately. Menu & Registration here!


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Vietnamese Farm to Table Dinner with Chefs Chad Kubanoff & Shelley Wiseman
Jun
22
6:00 PM18:00

Vietnamese Farm to Table Dinner with Chefs Chad Kubanoff & Shelley Wiseman

We are thrilled to welcome Chef Chad back for a special farm to table dinner featuring Vietnamese cuisine! Join us for a 5-course dinner where we will use the freshest ingredients right from Roots to River and other local farms, as well as items procured by Chad from his favorite Asian grocers.

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. Join us!

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Farm and Food Education: Unpacking the CSA Share
Jun
29
1:00 PM13:00

Farm and Food Education: Unpacking the CSA Share

Ever get your CSA Share box or stand at the CSA pickup and wonder what the heck you’re going to do with all those seasonal veggies and they are grown? Or are you just curious about what Community Supported Agriculture is and what you might be able to expect from a local farm share?

In this course we will unpack our farm’s share for the week (it’ll be very similar to CSA shares from other local farms) and talk about why and what we’re offering that week. We’ll see how those veggies grow in the field and then we’ll head into the kitchen to talk about simple quick ideas for those vegetables. As farmers, we know how to cook fast and retain the most flavor from our precious vegetables. Come learn about CSA plus tips and tricks that’ll make it an easy choice!

This class will include:

Info about Community Supported Agriculture for members and non-members

Unpacking our CSA share from the week

A tour of how those vegetables are grown on the farm

Cooking demonstration and simple recipe ideas for CSA veggies

Join us!

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Basic & Next Level Cheesemaking with Chef Ian Knauer!
Jul
5
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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Farm to Table Dinner!
Jul
13
6:00 PM18:00

Farm to Table Dinner!

Join us!

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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Mexican with Miriam Flores - Introduction to Ingredients & Techniques
Jul
15
10:00 AM10:00

Mexican with Miriam Flores - Introduction to Ingredients & Techniques

The Farm Cooking School is thrilled to have Mexican Chef, Miriam Flores of Puerto Vallarta, join us for a week of morning cooking classes this July. Raised in Pabelo, a small village in Jalisco, Mexico, Mirian grew up in the kitchen helping her grandmother with everyday tasks: hand-grinding corn, making fresh cheese, picking fresh chiles, grinding spices with mortar and pestle. Everyone pitched in, and everyone gathered to eat meals together. Food was not just calories or nutrition, but a way of sustaining love and the fabric of family. Food is a love language, a way to say “I love you.”

Now, as a Le Cordon Bleu-trained chef, she has traveled not just throughout Mexico, but Europe and beyond. She worked at Blue Hour, one of Portland, Oregon’s premier fine-dining restaurants. She started a catering business in Cork, Ireland. And she’s lived in the hustle and bustle of Barcelona, one of the world’s most modern, cosmopolitan cities.

Monday: Introduction to techniques and ingredients, including spices, chiles, salsa making and homemade corn tortillas. Vegetarian Menu: Sopes, Chiles Rellenos de Queso Oaxaca, Orange and Vanilla Flan

**Add all 5 classes to your basket and receive a 20% discount! Use code FLORES2019

Monday

Tuesday

Wednesday

Thursday

Friday

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Les Dames d'Escoffier International Philadelphia Dinner
Jul
20
5:30 PM17:30

Les Dames d'Escoffier International Philadelphia Dinner

You will not want to miss this very special dinner designed specifically for Les Dames Philadelphia by Dame Kendra Thatcher, Ian Knauer and Shelley Wiseman of The Farm Cooking School.

Our evening will begin with a farm tour with Roots to River owner/farmer Malaika Spencer, followed by a welcome cocktail and discussion about the farm's seed-to-plate philosophy. The five course dinner will will be prepared by Ian Knauer & Shelley Wiseman utilizing the farm's summer produce, as well as ingredients from neighboring producers.

Make a day of it- the Farm Cooking School is conveniently located near New Hope, PA and Lambertville, NJ, so there is a lot to see and do before dinner!! Tickets are final sale. BYOB. Event is rain or shine and the dinner will be moved to the barn in case of inclement weather. Join us!!

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Cabo Pulmo Institute Fundraiser
Jul
21
6:00 PM18:00

Cabo Pulmo Institute Fundraiser

Oceans cover more than 70% of the earths surface and contain more than 97% of the worlds water.  Home to nearly one-million species, our oceans - though vast and deep - are delicate ecosystems that are threatened by climate change, pollution, over fishing, rising pH, decreasing reefs, and more. 

From Cape May to Cabo Pulmo: Ocean Sustainability is a dive into why we need to care now about protecting and restoring one of Mother Nature's greatest creations. 

Join us for a delicious meal to raise funds for sustainable east coast and west coast projects. The Farm Cooking School is partnering with the Baja Coastal Institute [www.bcibaja.org] in Cabo Pulmo, the site of an extensive and important coral reef, and Sweet Amalia Oysters [www.facebook.com/SweetAmaliaOysterFarm/] from coastal New Jersey to bring awareness to proper and sustainable use of these protected areas.  

In March 2020, The Farm Cooking School will bring a group of students to learn about the culture and culinary secrets of Cabo Pulmo in beautiful southern Baja California. 

Join us!

Tonight’s Menu:
Shishitos with Spiced Salt
Raw Sweet Amalia Oysters with Fresh Corn Jus, Lime, Micro Cilantro and Zucchini
Fideos Secos with Roasted Corn Cherry Tomato Sauce and Corn
Eggplant with Oyster Garum, Pork Chorizo, and Smoked Chiles
Line Caught Local Fish with Chipotle Mezcal Sauce
Berry Compote

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Malaysian Farm to Table Dinner with Chef Nicholas Lee
Jul
27
6:00 PM18:00

Malaysian Farm to Table Dinner with Chef Nicholas Lee

Join us for a fabulous Farm to Table Dinner with our own Chef Lee! We are expanding our Farm to Table dinner events to include our favorite guest instructors and their take on the use of fresh and seasonal local ingredients on these nights where we cook for YOU! This is not a class, but a night for you to be entertained and enjoy fabulous food at the farm! BYO! Join us!

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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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Farm to Table Dinner!
Aug
17
6:00 PM18:00

Farm to Table Dinner!

Join us!

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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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.

Friday night dinner SOLD OUT!!
Attend the weekend workshops and activities. Details TBA.

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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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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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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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Science of Cooking with Chef Ian Knauer: SALT!
May
24
10:00 AM10:00

Science of Cooking with Chef Ian Knauer: SALT!

Join Chef Ian Knauer for an exploration of science fundamentals in the kitchen. In the spirit of McGee and Alt-Lopez, among many others, apply these principles for greater freedom and creativity in the kitchen!

Salt: In this class we will cover the science of using salt, including why and when to salt, and cookery that is salt based: Brining and preserving, Salt baking, salt roasting. BYO!

Topics Covered:
Salt baking
Salt curing - gravlax, miso cod
Lacto fermentation, sauerkraut or giardiniera
Salt Layering - Caesar Salad
Brining - Pork Chop
The Timing of Salting - night before and last minute
Salted water boiling - green beans

Join us!

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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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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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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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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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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! $20

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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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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!

BYO and enjoy a meal following class! Register here!

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How to Cook with Chef Shelley Wiseman - Stewing, Bread Baking, Pate!
Apr
30
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!

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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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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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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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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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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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