A Gourmet Weekend with Special Guest Ruth Reichl
September 13-15, 2019
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 Gourmet’s last editor-in-chief, 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 foodscape 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, various culinary workshops and panel discussions led by experts such as Doc Willoughby, Kate Winslow, and more.
Travel With The Farm Cooking School To Baja Mexico in 2020!
In 2018, we whisked you away to Provence and in 2020 we are inviting you to discover hidden gems of the southern Baja peninsula. Our 2020 Baja adventure is a collaborative effort between our own Shelley Wiseman and dear friend, Joy Stocke.
Mexican Chef Miriam Flores
July 15 -19, 2019
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.
TRAVEL T0 THE FARM COOKING SCHOOL IN 2019
Cook. Learn. Grow. Unique culinary immersions that take you beyond the kitchen.
In 2019, we will offer various extended stay culinary experiences (three 5-day and one 3-day intensives) where former Gourmet magazine food editors turned cooking school partners, Ian Knauer and Shelley Wiseman, will guide students through a week of field-to-kitchen cooking classes, meals, and excursions that explore local foodways and agricultural literacy. Students will hone knife skills, practice a variety of cooking techniques, and learn about regenerative and renewable farming practices. These are intimate, hands-on experiences for students 21+. Space is limited.
“What we offer our guests is beyond farm-to-table,” explains Knauer, the founder of The Farm Cooking School. “Remove the buzzwords and this is actually how we and our community live. Our culinary retreats teach students how to go from soil and seed, to plate and table, and then to compost and feed. Building a viable food system is full circle and that’s what we focus on.”