Agricultural Center Classes

Farmhouse

at the Burlington County Community Agricultural Center

500 Centerton Road, Moorestown, NJ 08057

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4th of July Favorites 

with Chef Jerzy Gonzalez 

*Hands-On Class*

Tuesday, June 26th, 6pm, $55

REGISTER HERE 

Join Chef Jerzy in making all your picnic favorites for the 4th of July! 

  • Easy BBQ Ribs with Fresh Peach Mop Sauce
  • Grilled Pizza with Shrimp and Feta
  • Roasted Potato Salad with Fresh Dill-Lemon Vinaigrette
  • American Flag Cake
  • Mango-Lime Iced Tea
  • Slow-Cooked Baked Beans


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BBQ Ready: Pickles, Sauces & Relishes

with Danielle Brenner

*Hands-On Class*

Thursday, June 28th, 6pm, $35

REGISTER HERE 

Before the season really heats up come prepare “something extra” to transform that barbecue from ordinary to extraordinary! In this hands on class, participants will prepare 4 different compliments to a summer dinner and learn the water bath canning method to preserve them. They will make great summer party gifts or be extraordinary on your barbecue picnic menu.

  • Red Root Relish: This zesty relish is as delicious as it is colorful and makes a great substitute for horseradish.
  • Sombrero Barbecue Sauce: Jalapenos make this sauce spiked with spice!
  • Beer Mustard: Pair this tangy-sweet mustard with smoked meats.
  • Cucumber pickles with a little surprise twist.

Participants will take home a jar of each preserve.

Danielle has been canning since she was 11 years old. She started The Jersey Farmhouse in 2010 and specializes in preserving New Jersey’s freshest produce.

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Cooking Bootcamp for Teens  

with Master Chef Thomas Griffiths

(ages 12-16)

*Hands-On Class*

July 10th-13th, 5:30pm, $250

REGISTER HERE 

Cooking basics. Every teen should understand how to change a flat, balance a check book and prepare a nice meal. This class will teach hands on culinary basics. We will also prepare soup, salad, entree and dessert.

On the last day, parents are invited to attend a reception to enjoy the achievement of your child.

Chef Tom Griffiths is Global Vice President of Campbell Soup’s Culinary & Baking Institute; former Associate Dean of Advanced Global Cuisines at The Culinary Institute of America.

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Cooking with Tea  

with Chef Junnie Lai

Tuesday, July 19th, 5pm, $50

REGISTER HERE 

We like a good cup of tea! We can certainly incorporate tea leaves into your cuisine all.

Chef Junnie Lai would like to share a few recipes with you cooking with tea.

  • Spiced Tea Roasted Nuts
  • Black Tea (Lapsang Souchong) Gravlax
  • Tea Vinaigrette & Salad
  • Earl Grey Panna Cotta

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

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Mixology

with Danielle Brenner

*Hands-On Class*

Tuesday, July 24th, 6pm, $35

REGISTER HERE 

Whether you want to be a great bartender at your backyard party or enjoy for yourself, this class will teach you some drink crafting ideas inspired from the summer bounty. Using fruits and herbs we will create syrups and explore various drink recipes to create with them. Using the water bath canning technique they will be preserved for gift giving or saving for your private reserve! Then the mixology begins with creating a few mixed drinks (without the spirits) and the recipes to turn them into spirited drinks later! How about some shrubs, sours, smashes and swizzles? 

Each participant will take 2 jars of preserves home.

Danielle has been canning since she was 11 years old. She started The Jersey Farmhouse in 2010 and specializes in preserving New Jersey’s freshest produce.

dumplings

Homemade Asian Dumplings  

with Chef Junnie Lai

*Hands-On Class*

Wednesday, August 1st, 5pm, $55

REGISTER HERE 

Dumplings are such a perfect food! it can be a snack or a meal. A tidy parcel that's wrapped with protein, vegetables and seasoning.
Come join Chef Junnie for a fun evening to learn how to wrap dumplings and a few perfect ways to cook dumplings.

  • Pork dumplings
  • Vegetarian dumplings
  • Shrimp dumplings
  • Brown sugar and coconut dumplings

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

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Seafood Soups   

with Chef Junnie Lai

Tuesday, August 7th, 5pm, $65

REGISTER HERE 

Soup is one of the best ways to enjoy fresh seafood! Discover delicious and easy to prepare international seafood soup recipes with Chef Junnie.

  • Clam Chowder
  • Lobster Bisque
  • Thai Style Seafood Soup (Tom Yum Talay)
  • Miso and Seafood Soup

*Menu may change depending on fresh seafood availability

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

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Fall Vegetables    

with Chef Junnie Lai

Thursday, August 23rd, 5pm, $55

REGISTER HERE 

Cooler temperatures and shorter days, autumn is here! Let’s join Chef Junnie to discover some new ways to prepare fall vegetables.

  • Rutabaga Tartlets
  • Pumpkin and Beef Shepherd’s pie
  • Szechuan Style Green Beans and Ground Pork
  • Roasted Cucumbers with Herbs

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

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Tomatoes!

"You say tomato, I say tomahto! " 

with Chef Junnie Lai

Tuesday, August 28th, 5pm, $55

REGISTER HERE 

Tomatoes are in season! Certain tomatoes are best to enjoy raw, but certain varieties lend themselves better to sauces. Chef Junnie will share with you how to put your tomatoes to good use!

Junnie Lai is a chef who uses her culinary talents and creativity to make beautiful, delicious and health-conscious food. Born and raised in Malaysia, she is not only well versed in her native cuisine, but also that of India, Thailand, and Vietnam. Junnie grew up in her family’s baking business, and has extensive experience in baking and pastry. She continued her education and training in the United States, and has worked in the US as a research chef in food product development, and as a pastry chef at a five-star hotel-brasserie.

For more information or to find out about future classes or sign up for our mailing list contact Donna Wallstin, Farmhouse Kitchen Manager via email.