Fall Indian Cuisine with April Galilio - Triple Curry and Full Series!
Sep
26
10:00 AM10:00

Fall Indian Cuisine with April Galilio - Triple Curry and Full Series!

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of each class. BYO!

Join us for the full series for a discount, or attend individual classes! First class- Triple Curry!

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Dumplings with Lillian Chou!
Sep
27
10:00 AM10:00

Dumplings with Lillian Chou!

Please join us we host cook, writer, and food stylist, Lillian Chou, who's called Beijing home since 2009. A former restaurant pastry chef, cook and food editor with Gourmet magazine (and colleague of Shelley and Ian), Lillian has always had a foot in Asia and has lived in Japan, Korea and Singapore. Her love of Chinese food in particular and all things Asian, has brought her through almost all of China's 34 provinces, eating and working with village cooks, restaurant chefs and local farmers. She's happy to share her delicious discoveries with you!

Dumplings from scratch are always worth every effort and with this class, you'll soon be mastering these delicious joyful bundles. Lillian is a seasoned Beijing dumpling expert and will show you the easiest way to make your own skins (wrappers) with a variety of fillings that are typical Beijing style (and a Chinese new year staple).

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Farm to Table Dinner!
Sep
29
6:00 PM18:00

Farm to Table Dinner!

$95.00 Join us!

Join us for our farm to table dinner, cooked by chefs Ian Knauer and Shelley Wiseman, using ingredients right from Roots to River and other local farms. This is not a hands-on cooking class, but a sit-down dinner.

This is our chance to cook for you! Please join us on the farm for a fabulous evening of farm fresh food and great conversation! BYO.

 

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Alternative Flours with Kristin Donnelly!
Oct
5
10:00 AM10:00

Alternative Flours with Kristin Donnelly!

Join us! $95

Thanks to the gluten-free diet, alternative flours are more available than ever. While this class will not focus on gluten-free baking, it will cover how you can use these flavorful flours in your own baking, including how to swap them into your favorite recipes. Join our regular guest instructor, Kristin Donnelly, as you smell and discuss the different flours before doing some baking!

 

 

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Bread & Cheese Workshop
Oct
6
10:00 AM10:00

Bread & Cheese Workshop

Create your own animal shaped bread with tips and tricks from Shelley Wiseman whose aunt Ann Sayre Wiseman wrote the book Bread Sculpture; The Edible Art. We will also make fresh ricotta cheese and visit the herb garden to flavor the ricotta and make an herb oil to enjoy with the bread once it is baked. Note: the breads will be baked after class so be sure to stick around to enjoy yours or take it home. Join us at the Homesteading Festival! $20

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Sausage with Butcher and Cook Bryan Mayer!
Oct
12
10:00 AM10:00

Sausage with Butcher and Cook Bryan Mayer!

Join us! $95

Contrary to all sorts of urban legends, sausage is not scary. It’s ground meat, salt, and spices! Ok, maybe there are a few extra things in there, but after this in-depth class, you’ll be making homemade sausages in no time. Join the Bryan for an in-depth discussion, demo, hands on training, and tasting, on all things sausage. You’ll grind, season, stuff, cook, and learn how the sausage is made!

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Master the Art of French Sauces
Oct
18
10:00 AM10:00

Master the Art of French Sauces

Learn the fundamentals of the world's great classic French sauces. Shelley Wiseman teaches this fast moving class and dives deep into her extensive knowledge and experience to teach you how to improve every dish with the perfect sauce.

This class ends in a meal featuring the sauces covered in the class, so BYO for a class to remember! Menu and registration here!

 

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Breads for Breakfast & Brunch!
Oct
19
10:00 AM10:00

Breads for Breakfast & Brunch!

Because we love brunch & breakfast and because there is nothing like waking up to fresh baked breads, join our newest instructor, Chef Javiera, in this class where you will learn how to knead and bake french toast bread, babka, and english muffins. Impress everyone with these recipes during the holidays. Come prepared to get your hands dirty and enjoy brunch after the class with everyone. BYO coffee, juice or wine! Register here!

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Farm to Table Dinner with Fabrizia Lanza
Oct
19
6:00 PM18:00

Farm to Table Dinner with Fabrizia Lanza

SOLD OUT!

Our Farm to Table Dinner tonight will feature Fabrizia Lanza and her cookbook "Coming Home to Sicily" (co-authored by Kate Winslow). 

Fabrizia Lanza owns the Anna Tasca Lanza Cooking School founded by her mother on the Tasca d'Almerita wine estate in central Sicily. With her experience as an art curator in the north of Italy, Fabrizia's creative eye and entrepreneurial spirit breathe new life into the farm at Case Vecchie. She has written two books, produced a short documentary about Sicilian food traditions, and started Cook the Farm - a wonderful 10-week intensive program for students interested in connecting the dots between food and farming.

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Harvest Wine Paired Dinner
Oct
20
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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The Delaware Riverkeeper Fundraiser!
Oct
24
6:00 PM18:00

The Delaware Riverkeeper Fundraiser!

An Evening with Maya van Rossum: A Fundraising Dinner for the Delaware Riverkeeper

Please join The Farm Cooking School and Roots to River Organic Farm as we proudly host a fundraising dinner for The Delaware Riverkeeper Network.  Chefs Ian and Shelley will prepare a five-course vegetarian meal utilizing produce directly from the fields (BYOB).

The Delaware Riverkeeper Network, run by Maya van Rossum, has been fighting tirelessly to protect our local watershed for more than 23 years.  The role of the Delaware Riverkeeper is to give the Delaware River, and the communities that depend upon and appreciate it, a voice at every decision making table that could provide help or do harm.  Maya is currently advancing The Green Amendment movement, a nationwide effort to advance constitutional rights to pure water, clean air and a healthy environment. Over the past year, Maya has worked closely with New Jersey legislators to advance New Jersey’s own constitutional environmental rights provision, ACR85, currently before NJ legislators.  Learn more about this historic opportunity for the state and its implications for projects like the proposed PennEast Pipeline, and for the rights of New Jerseyans for generations to come.

Maya will lead an intimate and informative discussion on the status of ACR85, The Green Amendment movement, and pipelines that threaten our beloved lands.  

Copies of Maya's new book, the Green Amendment, will also be for sale.

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Chinese Takeout with Chef Nicholas Lee!
Oct
25
10:00 AM10:00

Chinese Takeout with Chef Nicholas Lee!

Join us once a month this winter for 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.

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Learn to Cook with Chef Ian Knauer!
Oct
26
10:00 AM10:00

Learn to Cook with Chef Ian Knauer!

Join us for this 4-part course on Friday mornings, plus one Thursday, this fall. Learn to cook just in time for the holidays! $325

In this course, we cover everything that beginners in the kitchen need to know in order to create great meals. If you missed out on learning how to cook, you will learn the foundational techniques used in every cookbook, as well as how to improvise with confidence using whatever ingredients you have on hand! 

The first 3 classes consist of class-room like instruction with lecture, demonstrations and hands-on practice. They 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. The chef will be on hand to provide guidance and support and the evening will culminate in a sit-down dinner to be enjoyed together!

 

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Farm to Table Feast!
Nov
3
6:00 PM18:00

Farm to Table Feast!

Join us for a 5-course dinner inspired by the freshest ingredients right from Roots to River and other local farms! $95 worth every bit!

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.

Menu and registration here!

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Couples Seafood!
Nov
9
6:00 PM18:00

Couples Seafood!

This includes registration for two! Special attention will be given on recipes and preparing meals for two!

As seafood cooks quickly, this class will have a slightly different format than most of our classes. We will eat each dish as it is prepared, seated at the counter (BYOB). Each entree will include some hands on prep with a focus on demonstrating techniques and tasting each course! Menu and registration here!

 

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Wine and Food Pairing Class & Dinner!
Nov
10
6:00 PM18:00

Wine and Food Pairing Class & Dinner!

Give your palate a shake up in this holiday inspired dinner & wine class. Chef Shelley Wiseman has chosen dishes that represent an international spin on the Traditional Thanksgiving Meal, including elements from France, Spain, and Mexico. Wines will be paired and discussed by The Farm Cooking School's Sommelier, Carol A. Berman. Menu & registration here!

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Gourmet Magazine Best Of! Soups, Stews & Breads
Nov
16
6:00 PM18:00

Gourmet Magazine Best Of! Soups, Stews & Breads

SOLD OUT!

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

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

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Vegetarian Entertaining with Author Kristin Donnelly!
Nov
30
10:00 AM10:00

Vegetarian Entertaining with Author Kristin Donnelly!

The author of Modern Potluck will teach you how to make vegetable forward dishes just in time for the holidays!

Whether you or your guests avoid meat or you're just trying to include more vegetables in your life, this class is for you. We will focus on dishes that are elegant enough for entertaining, but easy enough to make for daily meals. We'll also make a dessert that's perfect for special occasions. All dishes will be gluten-free and vegan-optional. Menu & Registration!

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Mexican Techniques- Sopa Seca! with Chef Shelley Wiseman
Dec
7
6:00 PM18:00

Mexican Techniques- Sopa Seca! with Chef Shelley Wiseman

This Sopa Seca is an amazingly complex and delicious pasta dish where the noodles are first fried then cooked in a dried chile and tomato sauce. It is served with all sorts of lovely toppings including avocado, fresh cheese, chicharrones, and a fresh tomatillo sauce. The class will also include a classic Tres Leches Cake. Register here!

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Pig Roast (and a whole lot more)!!
Sep
15
12:00 PM12:00

Pig Roast (and a whole lot more)!!

Each year Ian roasts a whole pig with plenty of good ole American sides to go with. This year he's bringing the tradition to the farm with a heritage breed pig and lot of wood smoke and a lot of time. As the pig roasts you'll have a chance to learn great sides dishes in a cooking class, watch a pig butchering demonstration with Bryan Mayer, and hang out on the farm. Join us!  $125 per person (includes demo, class, roast, and an awesome meal on the farm!) Rain date is Sunday Sept 16th.

 

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Seafood with Chef Shelley Wiseman!
Sep
7
6:00 PM18:00

Seafood with Chef Shelley Wiseman!

SOLD OUT!

As seafood cooks quickly, this class will have a slightly different format than most of our classes. We will eat each dish as it is prepared, seated at the counter (BYOB). Each entree will include some hands on prep with a focus on demonstrating techniques and tasting each course! 

Menu:
Asian Tuna and Avocado Tartare with Wonton Chips
Thai Spiced Watermelon Soup with Crab
Seared Scallops with melted Leeks and Aged Balsamic
Miso Marinated Baked Salmon
Fresh Fruit Dessert
 

 

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The Secrets of Sourdough with Baker Michael Sellers!
Sep
7
10:00 AM10:00

The Secrets of Sourdough with Baker Michael Sellers!

SOLD OUT!

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. This class is taught by Michael Sellers, Owner/Baker of Journeyman Bakery.

Each student will take home a lively, fully ripened sourdough culture to start their own own bread baking tradition.

 

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World Brunch Mexican Edition with Chef Shelley Wiseman!
Sep
2
11:00 AM11:00

World Brunch Mexican Edition with Chef Shelley Wiseman!

SOLD OUT!

Come learn new ideas and recipes for America's (or at least ours!) favorite meal! Mexico has an incredibly rich tradition of breakfast/brunch dishes. In the menu below you will learn to make a delicious sampling of them. Come whet your appetite and open your mind in this not-to-be-missed class taught by Shelley Wiseman, author of two books on Mexican Cooking.

 

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Couples Cooking! Rack of Lamb
Aug
25
6:00 PM18:00

Couples Cooking! Rack of Lamb

SOLD OUT!

Our couples cooking class has been such a success that we are inviting you back to cook new dishes which can easily be made for 2 or more and which take advantage of the produce of the season. This class is taught by Shelley Wiseman.

This registration is for two people. Bring a partner, friend or family member and enjoy learning how to cook for two! A variety of techniques and menus will be covered depending on the season! 

In this class we cook several dishes, using cuts of meat or fish that are perfect for elegant dinners for two. Menu based on seasonal availability. 

 

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Real Food Sports Nutrition
Aug
22
6:30 PM18:30

Real Food Sports Nutrition

Join former Princeton University Sports Dietitian, Victoria Lambert, for a class on how to prepare your own products using whole food ingredients. Victoria will discuss ideal formulations for fueling before, during, and after workouts, competitions and performances; she will share her favorite ingredients and recipes for optimizing gut health, hydration, and recovery for athletes and performing artists; she will review the therapeutic benefits of using real food over nutritionally deplete sports products.

Every attendee will make and taste home-made sports drinks, energy bars, and portable fuel options inspired by the cookbook “The Feed Zone.” Smoothies on hand during class!

All ages, all sports, all levels welcome. $49

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Italian! Egg Yolk Ravioli & Semi-fredo with Chef Shelley!
Aug
16
6:00 PM18:00

Italian! Egg Yolk Ravioli & Semi-fredo with Chef Shelley!

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. BYO for a beautiful meal with your classmates and the chef!

Sample menu based on seasonal availability: Egg yolk raviolo, Aqua pazza (Fish Cooked in Tomato Broth with Garlic, Pistachio Semi-Freddo

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Peppers of the Americas with Chef Maricel Presilla
Aug
12
11:00 AM11:00

Peppers of the Americas with Chef Maricel Presilla

SOLD OUT!

We are very lucky to host James Beard Award Winning Cookbook Author and Restauranteur, Maricel Presilla for a class featuring sweet and hot pepper recipes from her new book, Peppers of the Americas!  Chef Maricel is highly regarded and respected in the culinary industry as both an expert chef and historian on Spanish and Latin American cuisine. This is definitely a not-to-miss class!

BYO for a meal with fellow students and the chef!

Menu (subject to change due to pepper availability):

Tiger-Skin Pepper Stirfry OR Grilled Japanese Spring Onions with Romesco Sauce
Tropical Shrimp Ceviche with Yuca
Turkey (or chicken) in Mole Coloradito
Fresh Fruit with Guatemalan Chile Cuban and Cacao Condiment

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Summer Seafood!
Aug
10
6:00 PM18:00

Summer Seafood!

Join us! $95

As seafood cooks quickly, this classes will have a slightly different format. Join Chef Shelley Wiseman where students will eat each dish as it is prepared, seated at the counter (BYOB), some hands on prep will be involved, the rest will be demonstration.

Menu

Ipswich clams in beer

Slow roast salmon with balsamic glaze

Seafood salad with tomato water (mussels calamari shrimp)

Octopus Salad

Thai-Spiced Watermelon Soup With Crabmeat

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Summer Flavor Riot with Kristin Donnelly!
Aug
10
10:00 AM10:00

Summer Flavor Riot with Kristin Donnelly!

Join us! $95

For this summer menu, we’re making use of herbs from the garden, spices and condiments from the pantry, and the best summer produce. Come learn new dishes with one of our favorite instructors, Kristin Donnelly, that you can serve at your next gathering. 

Watermelon Agua Fresca

Basil Green Goddess Dip with Veggies

Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Grilled Corn Salad with Lime, Cilantro, and Radishes

Marinated Tomatoes with Za’atar

Triple Coconut Rice Pudding with Mango and Lime

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Italian! Gnocchi & Tuscan Steak with Chef Shelley!
Aug
9
6:00 PM18:00

Italian! Gnocchi & Tuscan Steak with Chef Shelley!

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. BYO and enjoy the meal with your classmates and the chef!

Sample menu based on seasonal availability: Potato Gnocchi, Focaccia, Tuscan Steak with Arugula, Tiramisu

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Dumplings with Lillian Chou
Aug
8
6:00 PM18:00

Dumplings with Lillian Chou

SOLD OUT!

We're hosting cook, writer, and food stylist, Lillian Chou, who's called Beijing home since 2009. A former restaurant pastry chef, cook and food editor with Gourmet magazine (and colleague of Shelley and Ian), Lillian has always had a foot in Asia and has lived in Japan, Korea and Singapore. Her love of Chinese food in particular and all things Asian, has brought her through almost all of China's 34 provinces, eating and working with village cooks, restaurant chefs and local farmers. She's happy to share her delicious discoveries with you!

Dumplings from scratch are always worth every effort and with this class, you'l soon be mastering these delicious joyful bundles. Lillian is a seasoned Beijing dumpling expert and will show you the easiest way to make your own skins (wrappers) with a variety of fillings that are typical Beijing style (and a Chinese new year staple).

There are numerous options- boiled, steamed, and pot stickers, all with different fillings such as pork and cabbage, pork and garlic chives, vegetable and egg and shrimp and ginger. You will leave knowing how to make your own skins, wrap like a pro and keep a stash for that last minute dinner you to be easy, filling and fast. 

We will make two different doughs (a whole wheat version and regular wheat version) along with dipping sauces, your own best chili oil (bring a jar to take some home) and a few cold dishes to accompany them! BYO! 

 

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Sun Gold to Green Zebra: Tomatoes with The Farm Cooking School at the Free Philly Library!
Aug
7
6:00 PM18:00

Sun Gold to Green Zebra: Tomatoes with The Farm Cooking School at the Free Philly Library!

Please join us! 

Tomatoes, tomatoes, and more tomatoes! From Sun-Gold to Green Zebra, Rutgers to Big Beef, the region's farms and gardens are bursting with tomatoes. Chefs Ian Knauer and Shelley Wiseman of The Farm Cooking School are bringing their favorite tomato varieties to the Culinary Literacy Center to lead a hands-on workshop. You will learn how to make delicious dishes featuring the summer's harvests.

Location: Free Library of Philadelphia Culinary Literacy Center- 1901 Vine St, 4th Floor, Philadelphia, PA 19103

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Farm to Table Feast!
Aug
4
6:00 PM18:00

Farm to Table Feast!

SOLD OUT!

Join us for an amazing night of great food and great conversation in our intimate farm school building! 

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.

Menu
White Vermouth Cocktail
Greenspacho
Pasta alla chitarra with corn and cherry tomatoes, beurre blanc sauce
Poussins (young chickens) with orange-coriander butter and roast new potatoes
Lemon Verbena Panna Cotta with fresh berries

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Culinary Boot Camp! Foundations of Cooking
Jul
30
to Aug 3

Culinary Boot Camp! Foundations of Cooking

Place your deposit and obtain additional details here. The remaining $1000 should be sent 1 week before course starts by check made out to The Farm Cooking School, 67 Pleasant Valley Road, Titusville, NJ 08560. We will be in touch 1 week before class. 

This 5 day culinary trip to The Farm Cooking School in the beautiful Delaware Valley includes everything you need to know for creative freedom in the kitchen! Join us for the entire week or take individual classes!

You will learn essential knife skills and 5 core culinary techniques that include searing, braising, roasting, fish sous vide, poaching, and grilling. You will also learn how to make a variety of egg-based seasonal desserts (custard, ice cream, meringue). Classes will use Roots to River organic vegetables, award-winning local meats, and sustainable seafood. A full three course meal will be created in each of 6 classes to be enjoyed with classmates and the instructors in our leisurely, relaxed atmosphere. 

The cost per person is $1500 including all hands-on cooking classes, lunch and dinner (except 1 evening on your own), afternoon excursions/demonstrations, and a copy of both Ian's The Farm and Shelley's Just Tacos cookbooks. Individual course attendees may join just for the class they register for. 

Antique lovers can enjoy the many Antique shops in Lambertville, NJ and the Wednesday early morning flea market nearby on their own. Students can also just relax on the stone patio and enjoy the grounds between classes. This class is designed for adults over 21. 

 

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Summer Indian Cooking Class 3 with April Galilio
Jul
29
11:00 AM11:00

Summer Indian Cooking Class 3 with April Galilio

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of each class. BYO!
 

July 29th- Vegetarian Menu 

Mysore Dhosa (Spicy fermented lentil and rice batter crepes)
Idli (Steamed savory dumplings)
Sambar (South Indian lentil soup)
Narial Chutney (Coconut chutney)
Aloo Masala (Potato stuffing for Dhosa)
Saviyen (Sweet noodle pudding)

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Summer Indian Cooking Class 2 with April Galilio
Jul
22
11:00 AM11:00

Summer Indian Cooking Class 2 with April Galilio

We are delighted to have Indian native, April Galilio, take over our Indian Techniques series. Join her as she dives deep in this rich cuisine and shares her family secrets. You will enjoy a full meal of the dishes you have made at the end of each class. BYO!

July 22nd- Join us for this class!

Paneer Mirch Masala (Sweet peppers with paneer)
Tamatar Murgh (Chicken with a North Indian tomato curry)
Tendli Subzi (Pan roasted Ivy Gourd)
Chapati (Flat bread)
Gajar Halwa (Sweet carrot pudding)

 

 

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Taste of Maine
Jul
21
6:00 PM18:00

Taste of Maine

SOLD OUT!

It's a beautiful evening of Maine classics with Chef Kathleen Sanderson! BYO and enjoy a meal together at the end of class! $95

Menu based on seasonal availability:

Corn & Bacon Chowder

Lobster Roll w/ Oven Fries

Brined and Roasted Pork Loin

Molasses Baked Beans

Corn Spoon Bread

Warm Blueberry Crumb Cake w/ Vanilla Ice Cream

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Bryan Mayer Burger Class!
Jul
21
11:00 AM11:00

Bryan Mayer Burger Class!

Join us! $95

A great burger is more than just the meat and the bun. It’s about the meat that you choose, how you grind it, and most importantly how you cook it. Join the Farm Cooking School for an in-depth discussion that will include tips and tricks on selecting the perfect meats and blends, grinding, forming, and cooking, the “perfect” burger. Get your spatulas ready, open a bag of potato rolls, and leave the onions, eggs, and whatever else folks put into burgers out,(that’s meatloaf). BYO! Read more about Bryan. 

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Vegetarian in Mexico!
Jul
19
6:00 PM18:00

Vegetarian in Mexico!

SOLD OUT!

Whether you choose to include a little meat, chicken or fish in your diet, you can never go wrong eating more plants! Join Chef Shelley Wiseman as she takes vegetarian cuisine on the road!

This week you will be preparing a variety of Mexican vegetarian dishes. BYO for a fabulous meal at the end of class!

On the Menu:
Goat Cheese and Black Bean Sopes

Poblano Chile Soup

Cilantro Crepes with Oaxaca Cheese and Green Sauce
Green Salad with Seasonal Fruit and Fried Tortilla Strips

Tres Leches Cake with Berries



 

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