Fermentation II - Lacto & Dark Fruit and Veg
Jul
24
10:00 AM10:00

Fermentation II - Lacto & Dark Fruit and Veg

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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Summer Pie with Debbie!
Jul
26
10:00 AM10:00

Summer Pie with Debbie!

SOLD OUT!

Join Pastry Chef Debbie Croll in pie classes this summer where you will learn to use seasonal, locally grown fruit and vegetables for sweet pies and savory galettes. Fundamentals of making quality crusts and various baking techniques will be covered.

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Malaysian Farm to Table Dinner with Chef Nicholas Lee
Jul
26
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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Advanced Fermentation
Jul
27
10:00 AM10:00

Advanced Fermentation

Power Produce - Lacto- and Dark Fermented Fruits and Vegetables Connect with your roots and pump up your produce in this fermentation class. Cooking School intern and founding member of the school's fermentation club, Karl Wagner, will teach you how to preserve and enhance your summer bounty lacto- (w/ salt) and black (slow caramelization) fermentation techniques.

In particular, we'll focus on using your newly fermented treats to pump up your cooking.

Join us!

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Chaat!
Aug
2
6:00 PM18:00

Chaat!

Chaat is an Indian culinary art form in of itself.  The goal is to have your palate experience every texture and taste at the same time, while maintaining a fine balance between each aspect.

Chaat dishes are usually served as either appetizers or in this case it is a feature for a gathering of merriment and celebration.  Join Chef April Galilio for an evening of palate pleasing adventures through North India; the birthplace of Chaat.

Menu & Registration

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Killer Griller Wine Class & Paired Dinner
Aug
3
6:00 PM18:00

Killer Griller Wine Class & Paired Dinner

Is there life after beer and barbeque? You bet! There’s nothing better than grilling and chilling with a glass of wine in your hands! Carol is selecting five, great summertime wines to pair with grill-master Ian’s menu. Enjoy the pristine views at Gravity Hill Farm while we grill and chill. Many cheers here!

Note, that this is a wine class, not a cooking class.

The class (including both the dinner and wines) costs $140. You will be charged $105 at checkout to reserve your place, please bring the remaining $35 in cash to the dinner for the wines.

Registration here!

Sample Menu:
Garden Appetizers
Grilled Oysters with Fermented Harissa Butter
Duck Breast with Housemade Coppa and Grilled Plums
Smokey Eggplant Puree with Grilled Beef Shank and Herbs
Lemon Verbena Panna Cotta with Grilled Peach Puree


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SUMMER VEGETARIAN
Aug
8
6:00 PM18:00

SUMMER VEGETARIAN

Taryn Clayton will be teaching you several tricks and techniques for making a meatless meal everyone will love. A student of nutrition and plant-based cooking, she is equipped to answer all your questions and will provide you with a wealth of knowledge. BYO!

Join us!

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Summer Vegetarian
Aug
9
6:00 PM18:00

Summer Vegetarian

SOLD OUT!

Taryn Clayton will be teaching you several tricks and techniques for making a meatless meal everyone will love. A student of nutrition and plant-based cooking, she is equipped to answer all your questions and will provide you with a wealth of knowledge.


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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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Science of Cooking- SALT!
Aug
15
6:00 PM18:00

Science of Cooking- SALT!

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

Salt: In this class we will create a full meal while covering 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 to enjoy with the meal!

Join us!

** Add three more classes to your basket and receive a 15% discount  Use the code: FOUR

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Couples Cooking - Chilean!
Aug
16
6:00 PM18:00

Couples Cooking - Chilean!

Bring a partner, friend, or loved one to this perennial favorite for two at the cooking school! All couples welcome! Join Javiera Montoya for a fabulous evening learning to cook traditional Chilean cuisine! Enjoy a gorgeous sit-down meal together at the end of class. BYO!

This registration is for two! . Join us!

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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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Tomatoes!
Aug
22
10:00 AM10:00

Tomatoes!

Join Chef Ian Knauer for this seasonal tomato extravaganza! BYO! Light lunch to follow class!

Sample Menu:

Yellow Tomato Gazpacho, Watermelon Tomato Salad with Curry Vinaigrette, Tomato Water Shots, Summer Tomato and Cheese Pie, Canned Tomatoes & Tomato Salsa.

Join us!



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Science of Cooking- FAT!
Aug
22
6:00 PM18:00

Science of Cooking- FAT!

Join Chef Shelley Wiseman for an exploration of science fundamentals in the kitchen. In the spirit of McGee, Alt-Lopez, and Samin Nosrat 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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Summer PIes with Debbie Croll
Aug
23
10:00 AM10:00

Summer PIes with Debbie Croll

Join Pastry Chef Debbie Croll in pie classes this summer where you will learn to use seasonal, locally grown fruit and vegetables for sweet pies and savory galettes. Fundamentals of making quality crusts and various baking techniques will be covered.

Join us!

Mixed berry pie with a streusel topping

Peach Frangipane tart

Chocolate Raspberry tart

Tomato, corn and cheese galette (salad)

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Science of Cooking- ACID!
Aug
29
6:00 PM18:00

Science of Cooking- ACID!

Join Chef Shelley Wiseman for an exploration of science fundamentals in the kitchen. In the spirit of McGee, Alt-Lopez, and Samin Nosrat 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!

Join us!

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Garden Cocktails and Hors D'oeuvres
Aug
31
6:00 PM18:00

Garden Cocktails and Hors D'oeuvres

A kitchen garden isn't for vegetables alone. In this class taught by guest instructor Gabby Aron, 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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Peaches
Sep
5
10:00 AM10:00

Peaches

Join Chef Ian Knauer for this delightful celebration of summer at its best!

Sample menu: Bellinis, Arugula Salad with Peaches and Prosciutto with Shaved Parmigiano and Aged Balsamic, Seared Brined Pork Chops with Roasted Peaches, Rosemary and Bacon, Pressure Cooker Polenta with Wilted Greens, Magic Peach Cobbler

Join us!

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Science of Cooking- HEAT!
Sep
5
6:00 PM18:00

Science of Cooking- HEAT!

Join Chef Shelley Wiseman for an exploration of science fundamentals in the kitchen. In the spirit of McGee, Alt-Lopez, and Samin Nosrat 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. BYO! Join us!

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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.

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Pressure Cooker Vegetarian
Sep
19
10:00 AM10:00

Pressure Cooker Vegetarian

If you haven’t joined the Pressure Cooker & Instatpot revolution, come to this class to see how easy and accessible pressure cooking has become! We will share with you the many tips and tricks we have learned for making great food fast! 

Join us!

In class we will make, Mushroom Risotto, French Lentils with Mustard-Tarragon, Tempeh with Teriyaki Greens and Cilantro Yogurt, Carrots with Whole Spices and Maple, Warm Butternut Squash Salad with Pumpkin Seeds, Beet and Citrus Salad with Greens, and Saffron Cardamom Tapioca Pudding.
E-mail us if you can bring your own pot to class- a few extras would be awesome!

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Farm to Table Dinner!
Sep
21
6:00 PM18:00

Farm to Table Dinner!

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. Join Us!!

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Sweet & Savory Strudel with Chef Nicholas Lee!
Sep
27
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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Gourmet Essentials- Knife Skills!
Oct
3
10:00 AM10:00

Gourmet Essentials- Knife Skills!

Cooks of all ages and abilities are invited to this foundational course where you will learn everything from knife selection, caring for knives, and sharpening techniques in addition to the fundamental skills required for fast and efficient prep in the kitchen!

If you’ve been looking for a cooking course to build confidence, this is it! Join Chef Ian Knauer and enjoy a meal after class consisting of seasonal fresh food you spend class chopping, paring, slicing, and dicing! BYO!

Join us!

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Gourmet Magazine Best of! Soups & Breads
Oct
4
6:00 PM18:00

Gourmet Magazine Best of! Soups & Breads

It is always a pleasure to review the best of Gourmet Magazine recipes to come up the menu for this class. Ian and I worked there for over 10 years each and every day was full of wonderful tastes. We worked a year ahead so we could develop recipes with vegetables and fruits in season. As we move into early fall with the taste of tomatoes still fresh from summer, here are some great examples of what to do with the season's produce.

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!

Join Us!

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Harvest Wine Paired Dinner
Oct
5
6:00 PM18:00

Harvest Wine Paired Dinner

The season's bounty has come to fruition and we are ready. Join us for an evening of fresh autumn produce in a menu created by Chef Shelley Wiseman with wines paired and discussed by Sommelier Carol A. Berman.

The cost for food portion of this dinner is $95. The wine portion (approximately $25) will be charged separately by our wine shop partner Wonderful World of Wines in Lambertville. We will collect your payment for the wines the night of the dinner. Just come and enjoy!

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Farm to Table Dinner!
Oct
12
6:00 PM18:00

Farm to Table Dinner!

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.

Join us!

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Advanced Cheesemaking with Chef Ian Knauer!
Oct
18
10:00 AM10:00

Advanced 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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Gourmet Essentials- Knife Skills!
Oct
19
11:00 AM11:00

Gourmet Essentials- Knife Skills!

Cooks of all ages and abilities are invited to this foundational course where you will learn everything from knife selection, caring for knives, and sharpening techniques in addition to the fundamental skills required for fast and efficient prep in the kitchen!

If you’ve been looking for a cooking course to build confidence, this is it! Join Chef Ian Knauer and enjoy a meal after class consisting of seasonal fresh food you spend class chopping, paring, slicing, and dicing! BYO!

Join us!

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Secrets of Sourdough
Oct
25
10:00 AM10:00

Secrets of Sourdough

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. Register here!

 

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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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Mexican with Miriam Flores - Tacos al Pastor!
Jul
19
10:00 AM10:00

Mexican with Miriam Flores - Tacos al Pastor!

SOLD OUT! But we will make room for anyone who would still like to attend the full week of classes. Register here! Includes the 20% discount for taking all five classes.

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. Her cooking style could be described as Traditional Mexican cuisine with a gourmet touch.

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.

“After studying fine cuisine in Europe and the United States, the beauty of my village’s culinary traditions are even more clear to me. I hope to share my village’s spectacular flavors with you.” - MF

Monday

Tuesday

Wednesday

Thursday

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Taste of Maine
Jul
18
6:00 PM18:00

Taste of Maine

SOLD OUT!

Join Chef Kathleen Sanderson for a celebration of New England with techniques for building the perfect lobster roll and delectable side dishes. BYO! Enjoy the meal with fellow students following class!!

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Mexican with Miriam Flores - Ceviche & Mole!
Jul
18
10:00 AM10:00

Mexican with Miriam Flores - Ceviche & Mole!

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. Her cooking style could be described as Traditional Mexican cuisine with a gourmet touch.

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.

“After studying fine cuisine in Europe and the United States, the beauty of my village’s culinary traditions are even more clear to me. I hope to share my village’s spectacular flavors with you.” - MF

Thursday

Friday - SOLD OUT! But we will make room for anyone who would still like to attend the full week of classes. Register here! Includes the 20% discount for taking all five classes.


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Mexican with Miriam Flores - Beef Ribs
Jul
17
10:00 AM10:00

Mexican with Miriam Flores - Beef Ribs

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. Her cooking style could be described as Traditional Mexican cuisine with a gourmet touch.

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.

“After studying fine cuisine in Europe and the United States, the beauty of my village’s culinary traditions are even more clear to me. I hope to share my village’s spectacular flavors with you.” - MF

Wednesday

Thursday

Friday - SOLD OUT! But we will make room for anyone who would still like to attend the full week of classes. Register here! Includes the 20% discount for taking all five classes.


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Mexican with Miriam Flores - Red Snapper Veracruz
Jul
16
10:00 AM10:00

Mexican with Miriam Flores - Red Snapper Veracruz

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. Her cooking style could be described as Traditional Mexican cuisine with a gourmet touch.

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.

“After studying fine cuisine in Europe and the United States, the beauty of my village’s culinary traditions are even more clear to me. I hope to share my village’s spectacular flavors with you.” - MF

Tuesday

Wednesday

Thursday

Friday - SOLD OUT! But we will make room for anyone who would still like to attend the full week of classes. Register here! Includes the 20% discount for taking all five classes.


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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. Her cooking style could be described as Traditional Mexican cuisine with a gourmet touch.

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.

“After studying fine cuisine in Europe and the United States, the beauty of my village’s culinary traditions are even more clear to me. I hope to share my village’s spectacular flavors with you.” - MF

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.

Register below:

Monday

Tuesday

Wednesday

Thursday

Friday - SOLD OUT! But we will make room for anyone who would still like to attend the full week of classes. Register here! Includes the 20% discount for taking all five classes.


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Italian Cooking Family Style!
Jul
5
3:30 PM15:30

Italian Cooking Family Style!

Spend an extra day off with your closest friends and family! Join Chef Shelley Wiseman for a class the entire family will enjoy. BYO for a gorgeous sit-down meal together following class!

SOLD OUT!

Menu:

Homemade orecchiette with Bolognese Sauce

Homemade Spaghetti with Beurre Blanc Sauce and Seasonal Vegetables

Mushroom Tortellini in Parmesan Cream with Peas and Prosciutto

Homemade Fettuccini with thyme, olives and lemon-olive oil vinaigrette

Seasonal Green Salad Pavlova (meringue cake) with Berries and Whipped Cream

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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!

 

View Event →
Intro to Fermentation
Jun
29
10:00 AM10:00

Intro to Fermentation

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!

View Event →
Early Summer Italian Vegetarian!
Jun
27
10:00 AM10:00

Early Summer Italian Vegetarian!

Ian Knauer will be teaching you several tips and techniques for making a meatless meal focusing on hyper-seasonal vegetables right from the farm. We will cover recipes and ideas to let your farm market and garden fresh ingredients shine.

Join us!

Early Summer Italian Vegetarian

Snap Pea Salad with Mint and Fresh Ricotta
Handmade Vegetable-Stuffed Tortellini with Garlic Scape Pesto
Pressure Cooker Farro Risotto with Herb Salad
Swiss Chard Crostata with Quick Pickled Spring Onions and Raisins
Zabaglione with Marinated Strawberries

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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

SOLD OUT!

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.

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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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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!

View Event →
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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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: 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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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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