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.

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Essential Skills- Knives!!
Jan
24
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!

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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!

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Gastro Pub!
Jan
25
10:00 AM10:00

Gastro Pub!

Join Chef Ian for this class where you will learn to create your own pub favorites with ease! Impress your guests every time! 

You will learn how to prepare bacon cheese puffs, from scratch wings, loaded wedge salads, french fries and a seasonal crostini! Bring your favorite beer to enjoy with the meal at the end of the class!! Register here!

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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!!


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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!

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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!

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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!

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What's My Wine? Wine Class and Paired Dinner
Feb
2
6:00 PM18:00

What's My Wine? Wine Class and Paired Dinner

When shopping for wine, how do you know that you are actually getting a great bottle? Do you gravitate toward an attractive label or choose from reputable importers? This paired dinner includes 4 courses with 2 comparative wines paired with each course. Carol Berman, our resident sommelier, will teach you how to shop/taste and enjoy.  This is NOT a cooking class.

Before each course is served, two selections of each wine type or grape varietal will be tasted blind. Attendees will try to guess which of our wines were purchased by the average consumer (Shelley or Karl) or by the educated palate, (Carol). In the classroom, we will play "WHAT'S MY WINE" to discover who's wines were better choices and discuss the reasons behind the conclusions. Chef Shelley Wiseman will be preparing our feast!

$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!

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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!!


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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 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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Farm to Table Dinner!
Feb
9
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.

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

Register here!

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Kids Cook Pasta!
Feb
10
11:00 AM11:00

Kids Cook Pasta!

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! Register here!

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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!

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French Techniques- Class 2
Feb
15
6:00 PM18:00

French Techniques- Class 2

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 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!

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Intro to Sicilian Cooking with Gabriella Aron
Feb
17
11:00 AM11:00

Intro to Sicilian Cooking with Gabriella Aron

SOLD OUT!

So popular- we added a second date!

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.

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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!

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 French Techniques- Class 3
Feb
22
6:00 PM18:00

French Techniques- Class 3

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 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!

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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!

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 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!

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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!

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.

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

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.

View Event →
Farm to Table Feast!
Mar
9
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!

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! Register here!

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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.

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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!!


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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!

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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!

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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


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Farm to Table Feast!
Jan
12
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 →
Wine & Food Paired Dinner & Class
Jan
11
6:00 PM18:00

Wine & Food Paired Dinner & Class

Join us for a winter comfort-foods inspired pairing where Chef Wiseman will develop a menu to compliment wines selected by The Farm Cooking School's Sommelier, Carol A. Berman. Wine selections and pairing will be discussed in depth.

$95 is the cost of the class; each participant will pay separately at the event for the chosen wines (between $25-$30) with cash. Menu & registration here!

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Chinese Takeout with Chef Nicholas Lee!
Jan
10
10:00 AM10:00

Chinese Takeout with Chef Nicholas Lee!

SOLD OUT!

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.

View Event →
Intro to Sicilian Cooking with Gabriella Aron
Jan
6
11:00 AM11:00

Intro to Sicilian Cooking with Gabriella Aron

SOLD OUT!

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.

View Event →
Vegetarian Comfort Food!
Jan
5
6:00 PM18:00

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 and will provide you with a wealth of knowledge. Join us!

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Winter Tagine with Chef Ian Knauer!
Dec
26
10:00 AM10:00

Winter Tagine with Chef Ian Knauer!

SOLD OUT!

oin Chef Knauer for an exploration of the rich flavors and cooking technique written about in the 9th century One thousand and One Nights. This comforting cuisine is perfect for chilly winter days.

Sample Menu:
Winter Vegetable Tagine
Black Eyed Pea Fritters with Pepper Relish
Moroccan-Spiced Lentils

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Afternoon Holiday Tea with Shelley Wiseman & Debbie Croll
Dec
21
2:00 PM14:00

Afternoon Holiday Tea with Shelley Wiseman & Debbie Croll

Join chefs Shelley Wiseman and Debbie Croll for a class on tea preparation for a classic English Holiday Afternoon Tea. There will be different teas to taste and small bites to prepare for the tea.

Menu
Cream Scones
Clotted Cream
Meyer Lemon Marmalade
Lemon Curd Meringue Beehives (sour cream pastry)
Mini Shortbread Cups with Blueberries
Gravlax and salted cucumber tea sandwiches

Register here.

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Gingerbread Houses with Karl!
Dec
21
10:00 AM10:00

Gingerbread Houses with Karl!

Kids and adults alike will have fun decorating their own gingerbread houses to take home. Everyone will learn how to make edible gingerbread people with royal icing, as well as building and decorating techniques! Sandwiches will be provided for dinner!

Each family will pay $95 for the first person, and $20 each for additional family members. Everyone will receive a pre-assembled home-baked gingerbread house to decorate (Ex: family of 4 will pay $155). Register here.

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Edible Gifts!
Dec
16
10:00 AM10:00

Edible Gifts!

Who wouldn’t be excited to receive a gift of food this holiday season? Join us and learn how to make these sweet and savory delights that any family member or friend would love to receive. Each person will take home these wrapped festive edible gifts, along with recipes to home to make more.  Register here!


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Holiday Inspired Wine and Food Pairing Class & Dinner!
Dec
14
6:00 PM18:00

Holiday Inspired Wine and Food Pairing Class & Dinner!

Enjoy an evening of wine and food in a lively setting where wines will be paired and discussed by The Farm Cooking School's Sommelier, Carol A. Berman. Menu and meal by Chef Wiseman!
$95 is the cost of the class; each participant will pay separately at the event for the chosen wines (between $25-$30) with a credit card. Menu & Registration here.

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