Encourage Your Inner Chef
Join us in our custom designed facility, equipped by Sub-Zero and Wolf, for hands-on cooking classes, demonstrations, corporate team building programs and culinary celebrations. Professional chefs and instructors share their knowledge and passion while participants enjoy an unforgettable experience.
We welcome all who want to learn about cooking, wine, and entertaining. Discover the benefits of sustainable, seasonal ingredients; sharpen basic skills or advanced techniques; learn global cuisines or family-friendly weeknight meals.
New: Pumpkin Season
11:00am - 2:00pm
Tuesday, October 17th
The pumpkin, a tender plant with a very long growing season is the symbol of Fall, signaling a shift from the delights of the summer produce on the farm to the heartier winter foods. Pumpkin has become a go-to by many people because of its delicious taste and excellent nutritional value. Our new instructor, Marian Bolum, has created a delightful menu featuring pumpkin in every course.
Apple Cheddar Crisps topped with Pumpkin Butter
Pumpkin Soup with Cranberry Compote
Pumpkin Ravioli with Sage Brown Butter
Maple Roasted Sugar Pumpkin with Arugula Topped with Candied Pepitas
Pumpkin Gingersnap Tiramisu
Fall Harvest on the Farm
5:00 - 8:00pm
Sunday, October 22nd
Our newest instructor, Marian Bolum is a Certified Master Food Preserver with a focus on finding the best and the freshest on the farm. In this class the focus is on preparing a meal directly from the farms harvest:
Fried Green Tomatoes with Herbed Fresh Ricotta and Walnuts
Sweet & Smoky Potato Parsnip Soup
Maple Butter Roasted Chicken
Roasted Turnips with Parsley Oil
Garlic Mashed Cauliflower
Autumn Apple Buckle
New: Surf & Turf
6:30 - 9:30pm
Monday, October 30th
The classic pairing, flavorful ingredients celebrating both land and sea combine in this menu to create a perfect meal. Whether you make it together for a romantic dinner for two or as a great meal for a party, you are guaranteed that it will be great fun.
Cioppino – Fisherman’s Stew with Rustic Bread
Shaved Fennel, Apple, Arugula and Pecorino salad with Olive Oil & Lemon Dressing
Grilled Skirt Steak with Herb Salsa Verde
Vegetarian Option – Grilled Cauliflower Steak with Herb Salsa Verde
Roasted Fingerling Potatoes and Cipollini Onions
Simple Sautee of Broccolini with garlic
New Jersey Apple Tart with Cinnamon Sauce
Calendar of Classes
Designed for the home cook, from novice to experienced enthusiast, the Cooking School at Natirar offers culinary programs for those who love cooking, wine, entertaining or just appreciate the pleasure of great food.
Organize a private party at the Cooking School for up to fourty guests and make your next event unique and interactive! Reserve the state-of-the-art kitchen into your next gathering, birthday celebration or team-building event. Complete with specialty instructors, this venue space is truly one of a kind. For more information, please contact The Events Team: 908.901.4708
Cooking School Policies
CLASS RETURN, EXCHANGE & CANCELLATION POLICY: To register for any calss, payment in full is required at the time of the registration. A refund will be issued for any class cancelled by the registrant, up tp seven (7) days prior to the class date. Please note that a transaction fee of $3.75 will be deducted from the refund of each cancelled registration.
An exchange will be made for any class cancelled by the registrant up to fourty-eight (48) hours before the class date.
No refunds, returns, or exchanges will be given for cancellations made by the registrant less than fourty-eight (48) hours prior to the class date.
You may reschedule a class, resulting in a new transaction fee of $3.75.
A registrant/student may transfer their registration to another person.
*Ninety Acres reserves the right to cancel any class that fails to attract sufficient enrollment. In case of cancellation, all registrants will be notified and a full refund will be offered.
CONFIRMATIONS: Confirmation of enrollment will be provided as follows: For enrollments made in person, your receipt is your confirmation. Please bring your receipt with you to the class. For enrollments made online, confirmation will be provided by email only. Confirmations for enrollments made by telephone will be provided upon your request and will be provided in email form.
WAITLISTS: When a class is sold-out, we will gladly add your name to a waitlist upon request. If a seat becomes available, waitlisted persons will be contacted by email in order of their waitlisted date. You will have 24 hours to confirm your enrollment with payment or the open seat will be offered to the next person on the waitlist. When you enter the waitlist, please provide alternate contact numbers such as your cell phone number.
MENUS: We reserve the right to substitute ingredients and menu items. However, we will make every effort to remain true to our advertised menu.
SAMPLE RECIPES & BONUS RECIPES: Sample recipes are provided with an in-class tasting. Bonus recipes are provided without an in-class tasting.
ALCOHOLIC BEVERAGES: In classes where alcohol is served, no one under the age of 21 may consume alcoholic beverages. Wine, beer and cocktails may be purchased during classes however due to safety concerns, we request their consumption be limited by guests participating in the class preparation.
ATTIRE: We suggest you dress casually and comfortably. In our hands-on workshop, for safety and sanitation reasons, we ask that you wear long pants, a shirt with sleeves, and flat, comfortable, closed-toe shoes. An apron will be provided for your use during class.
AGE REQUIREMENTS: Kids Classes: Ages 7 - 12, Teen Classes: Ages 12 - 15, Adult Classes: Ages 16 and up*
EQUIPMENT, TOOLS & CLASS MATERIALS: All tools, ingredients and materials needed for class are provided. Viking Cooking School kitchens are equipped with Viking ranges and appliances, Viking Professional Cookware, Viking countertop appliances, and Viking cutlery as well as other quality kitchen tools. Recipes will be provided in class.
LEFTOVERS: We discourage students from taking leftovers.