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!

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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Coast to Coast Ocean Sustainability Fundraiser
Sep
25
6:00 PM18:00

Coast to Coast Ocean Sustainability 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 from coastal New Jersey to bring awareness to proper and sustainable use of these protected areas.  The school is also travelling to Cabo Pulmo next year - check it out!

Tonight’s menu will be based on the freshest of what’s in season in September! Look for oysters, late tomatoes, fall greens, and more.

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Late Summer Vegetarian
Sep
26
6:00 PM18:00

Late 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! Menu based on the freshest of what’s in season.


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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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Harvest Wine-Paired Dinner
Oct
4
6:00 PM18:00

Harvest Wine-Paired Dinner

It’s like having your own Personal Chef and Sommelier….Wait A Minute…You Actually DO! Join Chef Shelley Wiseman and Sommelier Carol A. Berman for an Autumn Harvest Wine-Paired Dinner with an educational spin.

Enjoy Roots to River Farms’ bounty parlayed into a wonderful menu. Each course will be specifically paired with a ‘clean-farmed’ organic, biodynamic or sustainably produced wine. There’s nothing better than dining on the land from which our food comes. This promises to be a fun, informative and very tasty evening.

Note, that this is a multi-course dinner and wine pairing class, not a cooking class.

The class (including both the dinner and wines) costs $100. You will be charged $75 at checkout to reserve your place, please bring the remaining $25 in cash to the dinner for the wines.

JOIN US!

Menu:
Homemade Triple Creme Cheese with grapes and crackers
Butternut Squash Soup with Thyme and Onion, Pine Nut Garnish
Pork Roast with spiced Apples and Leeks
Pear Frangipane Tart

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Fisherman's Mark Benefit
Oct
6
5:00 PM17:00

Fisherman's Mark Benefit

Ian Knauer and Shelley Wiseman will be creating another long awaited dinner for food lovers to benefit the services of local non-profit Fisherman’s Mark. As always, the dinner will be comprised of local seasonal offerings. Everyone is welcome to BYO!
To join us, register and donate at Fisherman’s Mark. The event is limited to 40 people and no affiliation with Fisherman’s Mark is required to come out for some great food in support a great organization.


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Farm to Table Dinner
Oct
12
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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Instant Pot!
Oct
13
11:00 AM11:00

Instant Pot!

It's fall again and the instant pot is ready to perform its magic. Cook Octopus in 25 minutes and pork shoulder in 50 minutes. Make polenta without having to stir! If you have a busy life, you can still make a delicious meal when you get home and let it cook while you unwind. This class will demystify the instant pot (or conventional pressure cooker) and make it your new best friend! Extra instant pots will be needed for this class, so if you can bring one, let us know.

Menu & Registration here. BYO!

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Farm to Table Fundraiser: Delaware Riverkeeper Network!
Oct
15
6:00 PM18:00

Farm to Table Fundraiser: Delaware Riverkeeper Network!

Join Maya van Rossum, the Delaware Riverkeeper, for an evening of sustainable fare and intimate discussion about local issues facing the Delaware River watershed, hosted by the Farm Cooking School and Roots to River Organic Farm. All proceeds will be donated to the Delaware Riverkeeper Network.

Maya van Rossum is the Delaware Riverkeeper and for over 24 years has served as leader for the Delaware Riverkeeper Network, an organization that works throughout the Delaware River watershed on the issues that impact the health our waterways and our ability to protect and restore them for the benefit of all.

More details and registration!

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Northern Italian
Oct
17
10:00 AM10:00

Northern Italian

Join Chef Ian who is recently back from a trip exploring Northern Italian cuisine!

Historically, the culinary influence of the French and Hapsburg empire including present-day Germany and Austria, have greatly influenced Italy’s northern cuisine. Broadly speaking, you could say that northern cuisine is more butter and dairy-based, with abundant use of risoto, polenta, herbs, and broths rather than tomato sauces and pasta. Expect heartier meat-based fare from the mountain regions as well as fish dishes unique to the Adriatric sea. Final menu based on the best of what’s in season. BYO!

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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Best of Gourmet-Soups and Bread
Oct
24
6:00 PM18:00

Best of Gourmet-Soups and Bread

It is always a pleasure to review the best of Gourmet Magazine recipes when planning this class. Ian and I worked there for over 10 years and 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 fall, we will have an abundance of fresh seasonal produce to work with. BYO!

Menu & Registration here.

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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. Sample breads may include: 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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Northern Italian
Nov
2
6:00 PM18:00

Northern Italian

Join Chef Chef Shelley WIseman for a culinary tour of Northern Italy. Historically, the culinary influence of the French and Hapsburg empire including present-day Germany and Austria, have greatly influenced Italy’s northern cuisine. Broadly speaking, you could say that northern cuisine is more butter and dairy-based, with abundant use of risoto, polenta, herbs, and broths rather than tomato sauces and pasta. Expect heartier meat-based fare from the mountain regions as well as fish dishes unique to the Adriatic sea. Final menu based on the best of what’s in season. BYO!

Join us!

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Farm to Table Dinner!
Nov
9
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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French Dinner Class
Nov
16
6:00 PM18:00

French Dinner Class

This is the only class where we make a white and a brown veal stock, an essential for so much French cooking! With the dark stock we will make a classic French Onion Soup, and the classic veal stew, Blanquette de Veau with the gelatinous white veal stock. We will enjoy our meal French style, with a salad and cheese course following the main course and finish it off with individual apple souffles. If you are looking to improve your knowledge of French techniques, this class is not to be missed!

Menu & Registration here. BYO!

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Gourmet Weekend with Ruth Reichl - Sunday Only
Sep
15
10:00 AM10:00

Gourmet Weekend with Ruth Reichl - Sunday Only

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.  

Saturday Events - See the full schedule and register here.

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Gourmet Weekend with Ruth Reichl - Saturday Only
Sep
14
10:00 AM10:00

Gourmet Weekend with Ruth Reichl - Saturday Only

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.  

Saturday Events - See the full schedule and register here.

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

Garden Cocktails and Hors D'oeuvres

SOLD OUT!

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.

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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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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- 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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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- 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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Foodways of the Hessians - German Colonial Historical Dinner and Talk
Aug
11
5:00 PM17:00

Foodways of the Hessians - German Colonial Historical Dinner and Talk

You are cordially invited to a specially-prepared German Colonial Farm Dinner situated on a bucolic farm – only miles from the original battle of Trenton, which will set the tone for the evening devoted to learning about the life and lore of the Hessians. The seasonal, six-course Colonial Farm to Table dinner inspired by the Hessians will be prepared by Ian Knauer, a former food editor at Gourmet Magazine, author of The Farm: Rustic Recipes for a year of incredible food and together with Shelley Wiseman, wrote The Farm Cooking School: Techniques and Recipes that Celebrate the Seasons.

Sample Menu:
German Style Bread, Hand Cheese with Music, Liverwurst
Hard Cooked Eggs with Grie Sooß
Sorrel Soup with Escarole and Whey
Späzle with with Fingerlings, Cabbage ,and Bacon
Hessian Coq au Vin
Heavy Sour Cream with Taunus Style Plum Puree

More information and registration

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SUMMER VEGETARIAN
Aug
8
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. BYO!

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Killer Griller Wines with Sommelier & Paired Dinner with Chef Ian Knauer
Aug
3
6:00 PM18:00

Killer Griller Wines with Sommelier & Paired Dinner with Chef Ian Knauer

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 multi-course dinner and wine pairing 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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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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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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Malaysian Farm to Table Dinner with Chef Nicholas Lee
Jul
26
6:00 PM18:00

Malaysian Farm to Table Dinner with Chef Nicholas Lee

SOLD OUT!

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!

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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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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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