Ian Knauer Aad Shelley Wiseman (PhotoCredit: Guy Ambrosi)

The Farm Cooking School in Titusville has reopened classes at 50 percent capacity (eight students per class). A lineup of spring classes is the perfect excuse to sharpen your skills in the kitchen while meeting new people and enjoying delicious, farm-to-table cuisine. 

Gnocchi & Dumplings

Friday, April 9 from 11 a.m. to 1 p.m. 

Menu: 

Potato Gnocchi with Simple Marinara Sauce
Gnocchi alla Romana (Baked Semolina Gnocchi)
Spinach Strangolapretti
Bitter Greens Salad
Hungarian Fruit Dumplings with Cream

French Sauces 

Friday, April 9 from 6 to 9 p.m. 

French sauces is a vast field, but get started in this class where French trained chef Shelley Wiseman will give you the low down on egg yolk based sauces and wine reduction sauces so that you can customize them to fit your protein. You will also get an introduction to stocks with a fish stock, make a caramel sauce for dessert, and learn how to cook the different proteins used. 

Menu: 

Fish Stock Mayonnaise with Shrimp
Hollandaise with Steamed Broccoli
White Wine-Dill Reduction Sauce with Salmon
Veal stock and peppercorn reduction sauce with Steak Mashed Potatoes
Green Salad
Caramel Sauce with Ice Cream

Spanish Seafood

Thursday, April 15 from 6 to 9 p.m. 

Join Chef Karl Wagner as he transports you to the Mediterranean Coast, teaching you how to make some of Spain’s most popular — and lesser-known — seafood dishes. A perfect repertoire to carry with you into the summer months! 

Menu: 

Sangria
Tortillitas (Shrimp Fritters) with Aioli
Pulpo a la Gallega
Braised Octopus with Oil and Paprika
Romesco de Peix
Catalan Fish Stew
Xató
Escarole Salad with Anchovies, Salt Cod, and Tuna
Seasonal Fruit Dessert

Breakfast Breads with Karl 

Friday, April 16 from 11 a.m. to 2 p.m. 

There’s nothing quite like waking up to warm, fresh-baked bread. Join National Bread Bakers Guild Member Karl Wagner as he teaches how to mix, shape, and bake your favorite sweet and savory breakfast breads.

Menu: 

English Muffins served as Eggs Benedict with Poached Eggs and Hollandaise

Brioche

Cinnamon Walnut Sticky Buns

Served with Fresh Orange Juice, Fruit, and Salad

Spring French Bistro Class

Saturday, May 1 from 11:30 a.m. – 1:30 p.m. 

Menu: 

Warm Asparagus with Wild Mushroom Vinaigrette and Goat Cheese
Salmon and Scallop Quenelles with Dilled White Wine Sauce over wilted Spinach
Rhubarb Rice Pudding

Cinco de Mayo!

Wednesday, May 5 from 6 – 9 p.m. 

Menu: 

Classic Mezcalitas
Blue Cheese Guacamole
Asparagus with Asparagus Mole
Spinach Stuffed Poblanos with Tomato Broth and Goat Cheese Sauce
Hibiscus Sorbet with Candied Citrus zest and Candied Ginger
Pecan Wedding Cookies

To register, visit https://www.thefarmcookingschool.com/coming-up. The Farm Cooking School is located at 67 Pleasant Valley Road in Titusville.

For general questions, email thefarmcookingschool@gmail.com or call 646.236.0605.