• Soufflespring2016

Cooking Classes

Here at The Seasoned Farmhouse, we cultivate classes around the tastes and produce of each season. We create seasonal class schedules and post them four times a year. The class schedules run April – June, July – September, October – December and January – March.

Columbus Beer Affinity Dinner | 6:30-8:30



Open seats:

Explore Columbus’ micro brewing scene with a four course meal paired with Columbus’ finest micro brews. The menu for the evening includes: Smoked Trout Agnolotti with Leeks and Kale, finished with Herb Butter Sauce and Red Pepper Coulis. Arugula and Fresh Citrus Salad with Goat Cheese and Toasted Almonds. Coffee and Brown Sugar Dusted Pork Tenderloin, with Chili Roasted Potatoes and Charred Cauliflower. Toffee and White Chocolate Bread Pudding. 

This is a special event, there will be no hands-on cooking, $75

Chef Joshua Wickham

Vegan Pressure Cooker | 4:30-6:30



Open seats:

Make all of those great-for-you foods in less than half the time using a pressure cooker. Vegan staples like dried beans, root vegetables, whole grains, and leafy greens are all perfectly suited to pressure cooking. We'll make fast, satisfying vegan meals you can put together easily on any given weeknight to keep your clean eating momentum going all spring long. We'll make sassy sesame tofu, curried red lentil and sweet potato soup, and other delights utilizing the produce of the season. This class is appropriate for pressure cooking novices and veterans alike. Feel free to bring your own pressure cooker for show and tell!

Hands-on, $65

Instructor: Chef Sara Bir

A Celebration of the Season's Vegetables with The Vegetable Butcher, Cara Mangini | 6:00-8:00



Open seats:

The Seasoned Farmhouse is excited to have author of The Vegetable Butcher and chef and owner of Little Eater and Little Eater Produce and Provisions Cara Mangini will show you how to show off vegetables at the center of the plate and demonstrate produce-inspired recipes that capture the essence of the season. Throughout the class, Cara will be sharing all of her professional tips, tricks, knife skills, and techniques that will help you masterfully cook vegetables from your garden or local farmers’ market with ease and joy.

Chef Cara Mangini will share with you:

-Knife skills and butchery techniques that help make cooking with spring into summer vegetables more intuitive (and simply a whole lot easier)
-Insider tips on produce selection, storage, and usage, along with Cara’s special butcher notes that will help demystify the world of vegetables
-Four extraordinary recipes that celebrate the season’s vegetables and inspire you to cook out of your garden and farmers’ market all season long
-An opportunity to "Ask The Vegetable Butcher" that question about vegetables that you have always wanted to ask.

About Cara Mangini:
Cara Mangini is the chef and owner of Little Eater, the produce-inspired restaurant and boutique grocery at Columbus’s North Market. She was one of the first “vegetable butchers” at Eataly in New York City. Cara has a culinary arts degree from the Natural Gourmet Institute in New York City, and has worked with acclaimed chefs in New York and Napa Valley. In Ohio, she takes great pride in partnering with many talented farmers and using a bounty of fresh produce to craft her recipes and restaurant menu. Her work is dedicated to honoring local farmers and putting vegetables at the center of the American plate.


1. Spring-Summer Vegetable Crostini (Turkish Carrot Yogurt plus 1 to 2 others tbd depending on availability)

2. Snap Pea, Asparagus, and Avocado Salad with Radish Vinaigrette*

3. Ramp** and Asparagus Risotto

4. Rhubarb and Strawberry Crumble with Lime Yogurt and Pistachios

*Could be swapped for Smashed and Seared Beets with Chimichurri and Goat Cheese Crema

**Ramps can be swapped for leeks

This demo class will include a copy of Cara's cookbook, $85

Instructor: Cara Mangini