• asparagustarttsfcookiescookingclasssummer2016Soufflespring2016

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.

3rd Annual Garden Flat Sale

May
Friday
19


4:00pm

Capacity:
Unlimited
Price:
$45.00

3rd Annual Garden Sale!

We are so excited to be partnering with Lynn at Miller Thyme Farm again this Spring.

We have curated a perfect culinary garden flat to start your growing season. Each garden flat will contain the following: 

Basil Pesto Party, Celery Peppermint Stick, Dill Fernleaf, Heliotrope, Lavender, Mint Mojito Spearmint, Nasturium Alaska, Italian Parsley , Rosemary, Salvia Garden Sage, French Tarragon, English Thyme 

 

Each Garden Flat is $45

Pick-up times at The Seasoned Farmhouse:

Friday May 19th 4:00-6:30

Cooking Demo 4:00-5:00

Happy Hour 5:00-6:30, with fun herb inspired treats, a lemonade mocktail and recipes.

Growing instructions will be provided. If you are unable to pick-up on Friday between 4:00-6:30, Saturday pick-up is available from 10:00-12:30.

 

 

Pâtissier Series 1, 8 Week Series | 10:00-12:30

August
Tuesday
08


10:00am

Capacity:
8
Open seats:
6
Price:
$1,300.00

The Baking and Pastry Series, Pâtissier, is for our most serious students. Taught in one 8 week session, this series is designed for both beginners and more experienced home cooks. 

Click here for more details, including a full schedule of each week's lesson.

Series with run weekly on Tuesday from 10:00-1:00 staring August 8 through September 27.

$1300 for 8 weeks, hands-on series

Instructor: Damaris Oldfield

Cooking Classics Inspired by the Zuni Cafe Cookbook | 6:00-8:00

April
Wednesday
26


6:00pm

Capacity:
12
Open seats:
-3
Price:
$65.00

One of our favorite cookbooks is the Zuni Café Cookbook by Judy Rodgers – the recipes, techniques, flavor combinations have stood the test of time and it feels as relevant today as when it was published in 2002. This is a beloved book in our cookbook library and is the inspiration for this class. In this around the island class we will start with a salad of Mixed Lettuces & Greens with Garlic. The salad will be accompanied by New Year’s Eve Gougeres with Arugula, Bacon and Carol’s Pickled Onions, Pasta Alla Carbonara, and we will finish by making Lemon Granita.

Around the Island, $65

Instructor: Chef Tricia Wheeler

Journey through Provence | 11:30-1:30

May
Wednesday
03


11:30am

Capacity:
20
Open seats:
-1
Price:
$65.00

In this demo class we will take a Journey to the South of France to enjoy some of the unique recipes and flavors of the region. You will enjoy a multi course meal of Socca (the best gluten free cracker/bread) and tapenade, Pissaladiere and Soup Pistou, Roast Chicken Provencal, Herbs de Provence Potato Gratin, we will finish like the French do with a green salad and a nice slice of French regional cheese. Your meal will also include a glass of regional French wine.

Demo Class, $65

Instructor: Chef Tricia Wheeler

Journey through Provence | 6:00-8:00

May
Wednesday
03


6:00pm

Capacity:
20
Open seats:
-4
Price:
$65.00

In this demo class we will take a Journey to the South of France to enjoy some of the unique recipes and flavors of the region. You will enjoy a multi course meal of Socca (the best gluten free cracker/bread) and tapenade, Pissaladiere and Soup Pistou, Roast Chicken Provencal, Herbs de Provence Potato Gratin, we will finish like the French do with a green salad and a nice slice of French regional cheese. Your meal will also include a glass of regional French wine.

Demo Class, $65

Instructor: Chef Tricia Wheeler

Croquembouche | 10:00-1:00

May
Friday
05


10:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Croquembouche is a classic French dessert consisting of bite sized pate a choux balls filled with pastry cream. The crème puffs are piled high into a pyramid and topped with spun sugar. A Croquembouche can be found at most French (and Italian) weddings, baptisms or first communions. Croquembouch literally means Crunch in the mouth.
In this class, each guest would make their own small Croquembouch from scratch!

Hands-on, $65

Instructor: Damaris Oldfield

Salmon Celebration Dinner | 7:00-9:00

May
Friday
05


7:00pm

Capacity:
20
Open seats:
0
Price:
$85.00

Please join us as we turn The Farmhouse into a special spot for dinner! We love salmon and find so many delicious ways to prepare it – this 5 course dinner will focus on pairing different Salmon preparations with delicious Spring vegetables, a trio of citrus inspired desserts will be served to end the meal! This event is BYOB. If the weather is nice we will start on the patio and then move inside to the dining room.

Special Dinner Event, $85

Chef Tricia Wheeler

Spring Brunch Classics | 11:30-1:30

May
Sunday
07


11:30am

Capacity:
12
Open seats:
-1
Price:
$65.00

Whether it’s for Mother’s Day, Father’s Day, or just a friendly get-together, celebrate the warmer weather with a relaxed yet elegant brunch. Nearly all of the dishes we’ll make can be completely or partially prepared at home in advance so you can focus on having fun with guests and not sweating over a griddle. Recipes include Chocolate Chunk Scones, Spring Salad of Radishes and Mint with Grapefruit, Homemade Chicken Breakfast Sausage, Leek and Asparagus Frittata, and Lemon Crumb Muffins.

Hands-on, $65

Instructor: Sara Bir

Steak! Different cuts, different animals cooked different ways. Grills, skillets, broilers...oh my! | 11:30-1:30

May
Thursday
11


11:30am

Capacity:
12
Open seats:
0
Price:
$75.00

At home I like to grill year round. Whether it’s raining, sleeting, snowing or sun shining you can find me in my back yard or at the Farmhouse grilling steaks. In this class we will focus on steaks. Steaks come from more than just beef, we will explore a number of cuts from different animals. We will also cover the many cooking methods that can be used, while grilling over open coals is my favorite, our techniques will also cover broiling, sautéing, and skillet searing. Bring your appetite, and your favorite brew or wine.

Hands-on, $75

Instructor: Chef Joshua Wickham

Steak! Different cuts, different animals cooked different ways. Grills, skillets, broilers...oh my! | 6:30-8:30

May
Thursday
11


6:30pm

Capacity:
12
Open seats:
-1
Price:
$75.00

At home I like to grill year round. Whether it’s raining, sleeting, snowing or sun shining you can find me in my back yard or at the Farmhouse grilling steaks. In this class we will focus on steaks. Steaks come from more than just beef, we will explore a number of cuts from different animals. We will also cover the many cooking methods that can be used, while grilling over open coals is my favorite, our techniques will also cover broiling, sautéing, and skillet searing. Bring your appetite, and your favorite brew or wine.

Hands-on, $75

Instructor: Chef Joshua Wickham

Mother's Day Luncheon Tea |12:00-2:00

May
Friday
12


12:00pm

Capacity:
26
Open seats:
0
Price:
$65.00

Bring your Mother, or a special woman in your life to our Mother's Day Luncheon Tea. We will be serving homemade Scones with Clotted Cream and Jam, traditional Tea Sandwiches and a Special Soup, to finish Miniature Desserts. The china will be set and our silver tea pots will be filled. We hope you can join us in honor of Mother's Day!

Special Event, $65

Instructor: Chef Tricia Wheeler

Edible Gardening | 10:00-12:00

May
Saturday
13


10:00am

Capacity:
12
Open seats:
-2
Price:
$65.00

Nothing is quite as satisfying and rewarding as having an edible garden, no matter the size! Growing your own fresh vegetables and herbs makes preparing delicious and healthy meals easier and more enjoyable. This informative class begins indoors with a short presentation and demonstration. You will learn how to create your own edible garden, from preparing the garden site, choosing plants, the where, when, and how’s of planting, garden maintenance, and so on. Afterwards, class moves outdoors where you will have a hands-on opportunity to learn how to properly plants herbs and vegetables in the raised beds which are reserved for you. You will go home with plants to start in your own garden along with very useful reference handouts.

Please bring a trowel and gardening gloves with you to class.

Hands-on, $65

 

Instructor: Joan Kirschner, Master Gardener

Basic Pasta Class- Learn and Take Home Fresh Pasta | 11:30-1:30

May
Wednesday
17


11:30am

Capacity:
12
Open seats:
-2
Price:
$65.00

Learning how to make fresh pasta is a skill that you can enjoy for a lifetime.  Turning eggs, flour and salt into beautiful pasta is so rewarding! In this class everyone will make their own dough to take home and we will make lots of dough to practice and to cut into basic shapes. We will make three simple sauces for our fresh pasta to enjoy together. This is a beginning homemade pasta course. 

Please bring a container for your homemade pasta.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Basic Pasta Class- Learn and Take Home Fresh Pasta | 6:00-8:00

May
Wednesday
17


6:00pm

Capacity:
12
Open seats:
-1
Price:
$65.00

Learning how to make fresh pasta is a skill that you can enjoy for a lifetime.  Turning eggs, flour and salt into beautiful pasta is so rewarding! In this class everyone will make their own dough to take home and we will make lots of dough to practice and to cut into basic shapes. We will make three simple sauces for our fresh pasta to enjoy together. This is a beginning homemade pasta course. 

Please bring a container for your homemade pasta.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Taste of Spring | 11:30-1:30

May
Wednesday
24


11:30am

Capacity:
24
Open seats:
0
Price:
$65.00

Please join us for a special three-course meal celebrating the best flavors of Spring! Tricia will demonstrate the recipes as you dine and will share tips and strategies for making memorable meals this Spring. She will feature salmon, asparagus, peas, radishes, a plethora of fresh herbs and a rhubarb dessert. We will be pouring a Spring inspired cocktail and hopefully the  the sun will be shinning and the garden will be starting to grow!

Demo, $65

Instructor: Chef Tricia Wheeler

Taste of Spring | 6:00-8:00

May
Wednesday
24


6:00pm

Capacity:
24
Open seats:
-2
Price:
$65.00

Please join us for a special three-course meal celebrating the best flavors of Spring! Tricia will demonstrate the recipes as you dine and will share tips and strategies for making memorable meals this Spring. She will feature salmon, asparagus, peas, radishes, a plethora of fresh herbs and a rhubarb dessert. We will be pouring a Spring inspired cocktail and hopefully the  the sun will be shinning and the garden will be starting to grow!

Demo, $65

Instructor: Chef Tricia Wheeler

A Days Worth of Paleo: Breakfast, Lunch, Dinner and Snacks | 11:30-1:30

May
Thursday
25


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Recently my wife was ordered by her doctor to adopt an almost strictly paleo diet. This led some pretty big changes concerning how we shop, what we keep in our pantry and how I cook for her. Paleo diets have become pretty popular these day as it is considered a “healthier” way to eat. A paleo diet is high in animal protein, fruits and vegetables and cuts out simple carbohydrates and other processed foods. In this class we will prepare a day’s worth of paleo friendly recipes and discuss options and recipes to make your diet a little more caveman. You will be surprised how easy it can be.

Hands-on, $65

Instructor: Chef Joshua Wickham

Classic Cakes | 10:00-12:30

June
Friday
02


10:00am

Capacity:
12
Open seats:
-1
Price:
$70.00

Classic Cakes- 

Some things you just can’t mess with and these Classic Cakes will prove that. 

Black Forest Cake is classically made with layers of Chocolate Cake, Whipped Cream, and Maraschino Cherries.

Hummingbird Cake is a more recent Classic. Similar to Carrot Cake, this southern delight is made with cinnamon, bananas, pineapple, and walnuts. It’s served with a cream cheese frosting.

Opera Cake has a rich history just like it tastes. This French cake is made of 3 layers of Joconde (almond flavored sponge soaked in coffee syrup), coffee buttercream, and chocolate ganache

Hands-on, $70

Instructor: Damaris Oldfield

Date Night Middle Eastern | 6:30-8:30

June
Saturday
03


6:30pm

Capacity:
5
Open seats:
-2
Price:
$150.00

Middle Eastern cuisine is amazing, with plenty of spice and outside of the box flavors. This class will not be short on flavor as we will prepare some of my favorite Middle Eastern recipes. So recruit your spouse, a friend or a new cooking partner and join us for a fun and flavorful evening celebrating Middle Eastern cuisine. This event is BYOB. 

Hands-on

1 registration is for 2 people (1 registration is $150)

Instructor: Chef Joshua Wickham

 

Make Ahead Brunch | 11:30-1:30

June
Wednesday
07


11:30am

Capacity:
12
Open seats:
-2
Price:
$65.00

Everyone loves brunch. As the host it is sometimes challenging to visit with guests and finish up cooking. I started designing menus that would allow me to prep the day before so I had minimal work to do before my guests arrived. In this class we will explore brunch recipes that allow us to get ahead and finally enjoy a mimosa and our guests! 

Hands-on, $65

Instructor: Chef Joshua Wickham

Italian Desserts | 10:00-12:00

June
Saturday
24


10:00am

Capacity:
12
Open seats:
-1
Price:
$65.00

The Italians hold claim to many delicious dessert classics. In this class we will master a few of my favorites: Tiramisu, Panna Cotta, and Cannolis. Biscotti and Coffee will be served as we begin class. Bring your favorite apron.

Hands-on, $65

Instructor: Damaris Oldfield

Modern Pressure Cooker | 3:00-5:00

June
Sunday
25


3:00pm

Capacity:
12
Open seats:
-3
Price:
$65.00

Thanks to sleek new stovetop models and popular electric multi-cookers like the Instant Pot, your grandmother’s scary dinosaur of a pressure cooker is a thing of the past! Modern pressure cookers are safe and convenient. Discover the many advantages of pressure cooking, including increased nutrient retention and cooking times up to 2/3 faster than conventional cooking. Bring your own pressure cooker for show and tell--we might end up using it!  We'll make 5-minute vegetable stock, mushroom risotto, spaghetti squash pesto toss, sweet potato and lentil soup, sassy sesame tofu, and pressure-steamed Boston brown bread.

Hands-on, $65

Instructor: Sara Bir