Essential Skills- Knives!!
Feb
28
10:00 AM10:00

Essential Skills- Knives!!

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!

View Event →
Mardi Gras with Shelley Wiseman!
Feb
28
6:00 PM18:00

Mardi Gras with Shelley Wiseman!

That’s right! Easter is right around the corner! Celebrate this French-Creole inspired menu with Chef Shelley Wiseman. BYO- your favorite Cognac for a traditional cocktail mixer! Enjoy a meal with fellow students after class! As they say in New Orleans, Laissez les bon temps rouler, or "Let the good times roll! Join us!

View Event →
 French Techniques- Class 4
Mar
1
6:00 PM18:00

French Techniques- Class 4

Our chef, Shelley Wiseman, spent six years in Paris and worked in French restaurants both there and in her native New York. She also created a French cooking school in Mexico City which she ran for 6 years. Let her extensive experience guide you through learning key French techniques such as veal stock, consommé, lobster bisque, beurre blanc, country pate, and Opera Cake.

It is highly recommended that you take these all four classes as they are progressive. This course is recommended for more experienced cooks and those who have taken the "Learn to Cook" series.

Class 4 (Mar 1st): Pate de Campagne (eat), Onion Marmalade, Bouillabaisse, Lemon Mousse, Tuiles Register here!

View Event →
Wine Class and Paired Dinner: North American Wines
Mar
2
6:00 PM18:00

Wine Class and Paired Dinner: North American Wines

Join Chef Shelley Wiseman and Sommelier, Carol Berman, for an evening where we will celebrate and explore North American wines.  This is NOT a cooking class.

$95 is the cost of the class; each participant will pay separately at the event for the chosen wines (between $30-$35). Please have cash on hand.. Menu based on the best of what’s in season! Register here!

View Event →
Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff
Mar
7
10:00 AM10:00

Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff

Introduction To Vietnamese Cuisine - Complete 4-part Series. Register Here! Read up on Chef Chad, our newest guest instructor!

Meets Thursdays 10:00 am - 1:00 pm  - March 7th, 14th, 21st, and 28th. BYO! Lunch after class!

Class 1: Intro to Fish Sauce and the Classic Family Meal This class will focus on tasting and understanding one of the most important flavors found in Vietnamese Cuisine- Fish Sauce.  You will learn how to take this pungent ingredient and turn it into a delicate dressing and flavorful sauce.  We will also learn about the ingredients and components that make the Vietnamese Family Meal.

Menu: Goi Tom Thit - Fresh Shrimp and Pork Salad with a delicate fish sauce dressing; Thit Kho Trung - Caramelized Pork braised with Coconut Water; Canh- A Light Vegetable Soup, served with nearly every family meal; Banh Chuoi - A simple Vietnamese Banana “Cake."

Class 2: Wraps on Wraps  In this class we will focus on flavorful herbs and temperature contrasts pivotal to creating balance in Vietnamese food.  We will explore the techniques of wrapping and rolling found everywhere from summer rolls, to lettuce wraps to spring rolls.

Menu: Goi Cuon - Fresh Summer Rolls; Nem Nuong + Cha Gio - Grilled Pork and Spring Roll Lettuce Wraps; Banh Flan - Vietnamese Style Flan with Coffee

Class 3: Warming Up with Vietnamese In this class we will prepare some lesser known, but super delicious dishes to keep you warm on the coldest nights.

Menu: Bo Bia - Warm Jicama and Chinese Sausage rolls with a Hoison Dipping Sauce; Bo Kho - Vietnamese Style Beef Stew with Coconut Water and Carrots; Che Ba Ba - A Classic Warm Sweet "Soup" with Sweet Potato; Tapioca. 

Class 4: Street Food at Home In this class we will be preparing several of Vietnams most well known dishes found on the streets and in cafes!

Menu: Cafe Sua Da - Classic Vietnamese Iced Coffee; Goi Ga - Chicken and Cabbage Salad; Pho Bo - Vietnamese Beef Noodle Soup; Banh Khoai Mi - Tapioca and Coconut Cake.

View Event →
Chinese Takeout with Chef Nicholas Lee!
Mar
8
6:00 PM18:00

Chinese Takeout with Chef Nicholas Lee!

SOLD OUT!

There are classes once a month this winter offering an always educational and entertaining morning with Chef Lee!

Make your own beloved take out dishes, only better! We will use woks, and a few skillets to demonstrate how the recipes can be reproduced at home with equipment on hand. Each class will include recipes and techniques for creating a complete meal that includes 3 to 4 dishes and fresh fruit for dessert.

View Event →
Farm to Table Feast!
Mar
9
6:00 PM18:00

Farm to Table Feast!

SOLD OUT!

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!

View Event →
Intro to Sicilian Cooking with Gabriella Aron
Mar
10
11:00 AM11:00

Intro to Sicilian Cooking with Gabriella Aron

An introduction to the rich and eclectic world of Sicilian cuisine which has culinary influence from the Middle East, North Africa, several European countries, and their own regions freshest ingredients. This class covers a range of courses and styles; from classic street foods to more involved home-style dishes that can be presented beautifully at dinner parties, or eaten casually on a Sunday evening with family.

Menu & Registration

View Event →
Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff- Wraps!
Mar
14
10:00 AM10:00

Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff- Wraps!

Join us for our first Vietnamese series with Chef Chad and Thuy Kubanoff, recently returned from living in and running a cafe in Vietnam!

Class 2: Wraps on Wraps  In this class we will focus on flavorful herbs and temperature contrasts pivotal to creating balance in Vietnamese food.  We will explore the techniques of wrapping and rolling found everywhere from summer rolls, to lettuce wraps to spring rolls.

Menu: Goi Cuon - Fresh Summer Rolls; Nem Nuong + Cha Gio - Grilled Pork and Spring Roll Lettuce Wraps; Banh Flan - Vietnamese Style Flan with Coffee

View Event →
True Grits!
Mar
15
10:00 AM10:00

True Grits!

We are joining with the Pennington Public Library to support the National Endowment of the Arts Big Read that has us reading True Grit by Charles Portis.

The program’s goal is to encourage area readers to engage in conversations with one another about the book, which was selected from an NEA list because of its wide appeal. The novel is an engrossing tale of a 14-year-old girl whose grit is tested after her father’s murder in the American west of the 1870s.

Playing up the title, Chef Knauer will be introducing you to the under-appreciated and surprisingly varied takes on grits! Register here.

View Event →
How to Cook with Chef Shelley Wiseman!
Mar
20
6:00 PM18:00

How to Cook with Chef Shelley Wiseman!

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!

The classes consist of class-room instruction with lecture, demonstrations and hands-on practice. They will be approximately 2 to 2.5 hrs long, followed by a sit down meal of the foods you have prepared. Feel free to BYOB!

Class 1 (3/20) Knife skills, steak skills, pastry dough - Minestrone or Gazpacho, Steak with chimichurri sauce, Apple-Ginger Tart Tatin.

Class 2 (3/27): Boning a Chicken, Searing vs. Braising, Steaming, Sauces - Seared Chicken Breasts, white wine sauce, Steamed Greens, Rice, Chicken alla Cacciatore, Seared Pineapple with Rum sauce.

Class 3 (4/10): Roasting and Baking - Roast Chicken, Slow Roasted Salmon, Roasted Vegetables, Chocolate-Nut Torte.

Class 4 (4/24): Stewing, pate, no knead bread, vinaigrettes - Crepes Chicken Liver Pate, Crostini, Boeuf Bourguignon, Green Salad, Crepes Suzettes.

This course often sells out, so don’t delay! Join us!

View Event →
Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff- Warm Up!
Mar
21
10:00 AM10:00

Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff- Warm Up!

Join us for our first Vietnamese series with Chef Chad and Thuy Kubanoff, recently returned from living in and running a cafe in Vietnam!

Class 3: Warming Up with Vietnamese In this class we will prepare some lesser known, but super delicious dishes to keep you warm on the coldest nights.

Menu: Bo Bia - Warm Jicama and Chinese Sausage rolls with a Hoison Dipping Sauce; Bo Kho - Vietnamese Style Beef Stew with Coconut Water and Carrots; Che Ba Ba - A Classic Warm Sweet "Soup" with Sweet Potato; Tapioca. 

View Event →
Channeling Julia!
Mar
21
6:00 PM18:00

Channeling Julia!

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

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

Menu & Registration here!

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

Gourmet Magazine Best of! Soups & Stews

Gourmet magazine may no longer be in publication, but it's influence on American home cooks and chefs alike, is iconic. Please join Chef Ian Knauer (whose roots in the kitchen took hold at Gourmet) for a morning of cooking some of the magazine's greatest recipes! 

BYO for a meal with fellow classmates and school staff created from the dishes prepared in class!  Menu based on the best of what’s in season! Register here!

View Event →
Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff- Street Food!
Mar
28
10:00 AM10:00

Introduction to Vietnamese Cuisine with Chad & Thuy Kubanoff- Street Food!

Join us for our first Vietnamese series with Chef Chad and Thuy Kubanoff, recently returned from living in and running a cafe in Vietnam!

Class 4: Street Food at Home In this class we will be preparing several of Vietnams most well known dishes found on the streets and in cafes!

Menu: Cafe Sua Da - Classic Vietnamese Iced Coffee; Goi Ga - Chicken and Cabbage Salad; Pho Bo - Vietnamese Beef Noodle Soup; Banh Khoai Mi - Tapioca and Coconut Cake.

View Event →
The Experimental Kitchen! Pasta!
Mar
28
6:00 PM18:00

The Experimental Kitchen! Pasta!

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

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

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

Kids Cooking - Better than Tenders!

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

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

We look forward to seeing them in class!

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

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

Delve into the breadth of Mexican Cooking with our own chef Shelley Wiseman who has written two books on the subject, Just Tacos (Taunton Press) and The Mexican Gourmet. She will pull from her books and extensive knowledge for new recipes to share. (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 1 (April 4): Great Braised Tacos
Braised Duck Legs in Chipotle Tomatillo Sauce
Homemade Adobo Corn Tortillas
Braised Meat (Beef and Pork) Tacos with Tomato-Chipotle Sauce
Serrano-Lime Hot Sauce
Refried Beans
Homemade Blue Corn Tortillas
Guacamole for tacos
Fruit with Custard Sauce (Natilla)

Class 2 (April 11): Modern Mexican
Octopus Aguachile Olvera
Asparagus in Asparagus Mole and Ancho-coffee Mayo
Seared Scallop Tacos with Jicama, clementines, and peanuts
Homemade Tortillas
Yogurt-Lime Sorbet

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

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

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

Spring Wood Fired Pizzas with Chef Ian!

Join Ian for the first of the season outdoor wood fired pizza class! Learn the art of wood-fired pizzas with Ian Knauer (Chef Ian has made pizzas for the stars, really; Al Gore, John Legend, Zoe Deutch, Geena Davis and more!) And now he shares his expertise with you!

BYO! The stone oven will be blazing, but bring a jacket since it may be chilly on the patio! Register here!

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

Sweet & Savory Strudel with Chef Nicholas Lee!

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

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


 

View Event →
My Big Fat Greek Wine & Food Paired Class
Apr
6
6:00 PM18:00

My Big Fat Greek Wine & Food Paired Class


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

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

Menu & registration here!

View Event →
Learn to Cook with Chef Ian Knauer - April/May 2019
Apr
11
10:00 AM10:00

Learn to Cook with Chef Ian Knauer - April/May 2019

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!

The first 3 classes consist of class-room instruction with lecture, demonstrations and hands-on practice. Each will be approximately 2 to 2.5 hrs long.

In the final class (3- 3.5 hrs), students will implement all they have learned by preparing a full meal using each of the core techniques culminating in a sit-down meal to be enjoyed together! BYO!

Course Details:
4/11/19: Knife skills and simple sauces (oil and vinegar dressing, Bechamel, rum or caramel)

4/18/19: Searing, Braising, Stewing (learn the subtle differences between braising and stewing and when to use which, and the basic technique of why and when to sear)

4/25/19: Roasting and Poaching (learn dry versus wet techniques, when to use)

5/2/19: Course meal prepared by students using all techniques.

Example menu and registration here!

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

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

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

Class 2 (April 11): Modern Mexican
Octopus Aguachile Olvera
Asparagus in Asparagus Mole and Ancho-coffee Mayo
Seared Scallop Tacos with Jicama, clementines, and peanuts
Homemade Tortillas
Yogurt-Lime Sorbet

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

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

View Event →
Kids Cook with Chef Dan! Simple Homemade Breads!
Apr
13
10:00 AM10:00

Kids Cook with Chef Dan! Simple Homemade Breads!

Join our newest, and funnest (well, honestly, all our chefs are fun!) guest instructor, Chef Dan!

Bread has only 3 main ingredients: Flour, Water, & Yeast – but it’s magical!

Learn to make a simple dough and knead it with such a simple and fun technique – that you won’t be able to make it at home! Then, shape it to make Dinner Rolls, Long Rolls, Baguettes, Foccacia, Breadstix, Bread Soup bowls, or Soft Pretzels – all from the same dough.

Who says you can’t play with your food? Join us- Register here!

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

Next Level Mexican with Chef Shelley Wiseman!

Next Level Mexican - Classic and Modern Mexican Dishes and Techniques

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

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

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

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

Cooking for the Whole Family!

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

Menu and registration here!

View Event →
Farm to Table Dinner!
Apr
20
6:00 PM18:00

Farm to Table Dinner!

Join us for 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.

View Event →
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

View Event →

Italian Techniques- Polenta!
Feb
22
10:00 AM10:00

Italian Techniques- Polenta!

You’ll never see Polenta the same! Nor will it ever taste this good! In our Italian Techniques of Cooking course we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. 

Menu based on the best of what’s in season. BYO! Enjoy a great meal with fellow students after class! Join us!

View Event →
Italian Techniques- Raviolo & Osso Buco
Feb
21
10:00 AM10:00

Italian Techniques- Raviolo & Osso Buco

SOLD OUT!

In our Italian Techniques of Cooking course we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. 

Menu based on the best of what’s in season. BYO! Enjoy a great meal with fellow students after class!

View Event →
Vegetarian Comfort Food!
Feb
14
10:00 AM10:00

Vegetarian Comfort Food!

SOLD OUT!

Start your new year right with our newest instructor, Taryn Clayton! She 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!

View Event →
Cookbook Club! Delia Smith's Winter Collection
Feb
13
6:00 PM18:00

Cookbook Club! Delia Smith's Winter Collection

Cookbooks rock. By nature, cookbooks inspire and invite us not just into the author’s kitchen, but to their table. They’re intimate and personal and we are absolutely obsessed with them.

The Farm Cooking School Cookbook Club is a new monthly series aimed to fill both your stomach and home library with some of our favorite cookbooks. Each month will feature a selected cookbook and hands-on class taught by our chefs and guest instructors.

Additionally, we will host three Cookbook Club Potlucks where our cookbook-loving community can gleefully geek-out over their favorite authors, dishes, and books! Students are encouraged to purchase the featured cookbooks at Farley’s Bookstore in New Hope, PA prior to class.

Join Us!! Price includes attendance at the Potluck on April 17th whether you come to one bookclub course, or all three!
January 16: Julia Child’s The French Chef Cookbook
February 13: Delia Smith's Winter Collection
March 13: Joshua McFadden's 6 Seasons: A New Way With Vegetables
April 17: Book Club Potluck!

View Event →
Kids Cook Pasta!
Feb
10
11:00 AM11:00

Kids Cook Pasta!

SOLD OUT!

In this class, open to kids from 6 to 13, students will learn the basics of making their own fresh pasta! Kids will become chefs as they learn to prepare the dough, roll it out, and make several different shapes of pasta with a variety of seasonal sauces! Tons of hands-on fun!

View Event →
Farm to Table Dinner!
Feb
9
6:00 PM18:00

Farm to Table Dinner!

SOLD OUT!

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.

This winter menu will be based on the best of what’s in season! Yes- winter has a seasonal offering too!

View Event →
Chinese Takeout with Chef Nicholas Lee!
Feb
8
6:00 PM18:00

Chinese Takeout with Chef Nicholas Lee!

Join us once a month this winter for an always educational and entertaining class with Chef Lee!

Make your own beloved take out dishes, only better! We will use woks, and a few skillets to demonstrate how the recipes can be reproduced at home with equipment on hand. Each class will include recipes and techniques for creating a complete meal that includes 3 to 4 dishes and fresh fruit for dessert.

2/8/2019
1. Wonton Soup 
2. Sesame Cold Noodle 
3. Honey Walnut Shrimp 
4. Kung Pao Chicken
5. Buddhist Delight 

View Event →
Northern Indian Cuisine - Class 4!
Feb
3
11:00 AM11:00

Northern Indian Cuisine - Class 4!

We are delighted to have Indian native, April Galilio, take over our Indian techniques course! Join her as she dives deep in this rich cuisine and shares her family secrets. In this course, we explore the Northern regions of Indian cuisine and how the cold winter climate influences the food and cooking techniques. Whether you’re taking your first class or joining us as a returning student, you will learn all about the complex flavors of the the mountainous Indian regions and how it differs from other regions in the country. We will be preparing hearty village style dishes that will warm you from the inside out. Join us!!


View Event →
Couples Brunch!
Feb
2
10:00 AM10:00

Couples Brunch!

SOLD OUT!

Join one of our favorite guest instructors, Kathleen Sanderson, for an informative and in-depth course on all things brunch. Bring a friend, bring a partner, bring a loved-one- couples of all kinds are welcome! BYO!

View Event →
French Techniques- Full Series Discount & Individual Classes
Feb
1
6:00 PM18:00

French Techniques- Full Series Discount & Individual Classes

Our chef, Shelley Wiseman, spent six years in Paris and worked in French restaurants both there and in her native New York. She also created a French cooking school in Mexico City which she ran for 6 years. Let her extensive experience guide you through learning key French techniques such as veal stock, consommé, lobster bisque, beurre blanc, country pate, and Opera Cake.

It is highly recommended that you take these all four classes as they are progressive. This course is recommended for more experienced cooks and those who have taken the "Learn to Cook" series.

Four Friday evenings (Feb 1, 15, 22, March 1): 6 - 10 pm Full Series Discount registration here!

Class 1 (Feb 1st): French menu overview; Brown Veal Stock, French Onion Soup, Blanquette de Veau, salad and cheese course; dessert soufflé Register here!

Class 2 (Feb 15th): Consommé Double, beef in red wine sauce or a la moelle, Opera Cake Register here!

Class 3 (Feb 22nd): Lobster Bisque, Roast Poussins with Lavender-Thyme Butter and Sauternes Jus, Oeufs a la Neige, Pate de campagne (make for next class) Register here!

Class 4 (Mar 1st): Pate de Campagne (eat), Onion Marmalade, Bouillabaisse, Lemon Mousse, Tuiles Register here!

View Event →
Italian Techniques- Gnocchi!
Jan
31
10:00 AM10:00

Italian Techniques- Gnocchi!

In our Italian Techniques of Cooking courses we cover the basics (and some not-so-basics) of Italian cuisine. From pasta making, sauce preparation, and fresh cheese making using the freshest seasonal produce. In this class we will cover the simple, yet nuanced technique of making delicate and flavorful gnocchi! Join us!

View Event →
Northern Indian Cuisine - Class 3!
Jan
27
11:00 AM11:00

Northern Indian Cuisine - Class 3!

We are delighted to have Indian native, April Galilio, take over our Indian techniques course! Join her as she dives deep in this rich cuisine and shares her family secrets. In this course, we explore the Northern regions of Indian cuisine and how the cold winter climate influences the food and cooking techniques. Whether you’re taking your first class or joining us as a returning student, you will learn all about the complex flavors of the the mountainous Indian regions and how it differs from other regions in the country. We will be preparing hearty village style dishes that will warm you from the inside out. Join us!!


View Event →
Baking & Pastry- Series and Class 1
Jan
24
6:00 PM18:00

Baking & Pastry- Series and Class 1

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 4 day series takes place once a week and builds from beginning to end. Please join us for the entire series at a discount! Full series registration here or just the first class!

View Event →
Farm Dinner No. 1 at Triumph Brewery
Jan
22
to Jan 23

Farm Dinner No. 1 at Triumph Brewery

TRIUMPH FARM DINNER - Jan 22 in Princeton - Jan 23 in New Hope - $85.oo All inclusive

We are teaming up with Triumph Brewery for two Farm Dinners to be held at the Breweries! Five courses featuring vegetables and products from the farm paired with Triumph Brews.


PRINCETON
TUESDAY JANUARY 22 
BUY NOW

NEW HOPE
WEDNESDAY JANUARY 23 
BUY NOW

The Farm Cooking School and Roots to River Farm have worked with Triumph’s chefs to develop two different five-course dinners themed around preservation techniques using crops from the 2018 Fall Harvest. This gathering celebrates the release of Farm Beer No. 1, harvest-inspired cocktails, local agriculture and the community fostered and enriched when we come together to share our passion, stories, ideas and values.

View Event →
Northern Indian Cuisine - Class 2!
Jan
20
11:00 AM11:00

Northern Indian Cuisine - Class 2!

We are delighted to have Indian native, April Galilio, take over our Indian techniques course! Join her as she dives deep in this rich cuisine and shares her family secrets. In this course, we explore the Northern regions of Indian cuisine and how the cold winter climate influences the food and cooking techniques. Whether you’re taking your first class or joining us as a returning student, you will learn all about the complex flavors of the the mountainous Indian regions and how it differs from other regions in the country. We will be preparing hearty village style dishes that will warm you from the inside out. Join us!!


View Event →
Tapas with Shelley Wiseman!
Jan
19
6:00 PM18:00

Tapas with Shelley Wiseman!

SOLD OUT

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!

View Event →
Breakfast Breads with Javiera Montoya!
Jan
18
10:00 AM10:00

Breakfast Breads with Javiera Montoya!

Because we love brunch & breakfast! and there is nothing like waking up to fresh baked breads, join Chef Javiera in this class and learn how to knead and bake french toast bread, babka and english muffins. You will go home and impress everyone with this recipes during the holidays.

Come prepared to get your hands dirty, and to enjoy brunch after the class with everyone, BYO! Register here!

View Event →
Northern Indian Cuisine! Winter Series & Class 1!
Jan
13
11:00 AM11:00

Northern Indian Cuisine! Winter Series & Class 1!

Part 1 is SOLD OUT!

We are delighted to have Indian native, April Galilio, take over our Indian techniques course! Join her as she dives deep in this rich cuisine and shares her family secrets. In this course, we explore the Northern regions of Indian cuisine and how the cold winter climate influences the food and cooking techniques. Whether you’re taking your first class or joining us as a returning student, you will learn all about the complex flavors of the the mountainous Indian regions and how it differs from other regions in the country. We will be preparing hearty village style dishes that will warm you from the inside out.

Parts 2, 3 & 4 are still available & listed individually


View Event →