• gardensummer

Cooking and Gardening 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.

Classical French Training | Monday | 11am-2pm

October
Monday
05


11:00am

Capacity:
8
Open seats:
3
Price:
$3,200.00

The Étoile Series, for our most serious students. Taught in one 30 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.

$3200 for all 30 classes, hands-on series

Classical French Training | Tuesday | 11am-2pm

October
Tuesday
06


11:00am

Capacity:
8
Open seats:
1
Price:
$3,200.00

The Étoile Series, for our most serious students. Taught in one 30 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.

$3200 for all 30 classes, hands-on series

Classical French Training | Tuesday | 6-9pm

October
Tuesday
06


6:00pm

Capacity:
8
Open seats:
0
Price:
$3,200.00

The Étoile Series, for our most serious students. Taught in one 30 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.

$3200 for all 30 classes, hands-on series

Summer Tarts | 6:00-8:00

July
Tuesday
28


6:00pm

Capacity:
8
Open seats:
2
Price:
$75.00

In this hands-on class, we’ll learn how to make a simple tart dough and use it to create a beautiful assortment of tarts perfect for the summer season. Recipes may include apricot crumble tart, french lemon cream tart, chocolate caramel tart and a jam galette.

$75, hands-on

Instructor: Lori Taylor

 

We are no longer accepting registrations for this event

Authentic Cajun Chicken and Sausage Jambalaya | 11:30 -1:30

July
Friday
31


11:30am

Capacity:
13
Open seats:
0
Price:
$65.00

One of the few dishes that capture the essence of Louisiana and The South; jambalaya and fried green tomatoes. In this class, home chef Antonio Taylor continues to bring Southern flavor and hospitality to the Buckeye State with his authentic Cajun chicken and sausage jambalaya and fried green tomatoes served with a remoulade dipping sauce. And no meal would be complete without a taste bud tempting dessert. We will end the dish with Antonio's take on bread pudding that you've got to see to believe! Laissez Bon Temps Rouler!

$65, hands-on

Instructor: Antonio Taylor

 

Provencale Date Night | 6:30 -8:30

July
Friday
31


6:30pm

Capacity:
5
Open seats:
0
Price:
$150.00

The flavors of sunny Provence make for an ideal summer dinner. Bring your favorite person and we'll talk technique as we play with the classic Provencale ingredients: olives, almonds, tomatoes, lemons, rosemary and thyme. Please be warned, there will be garlic! Menu may include soupe a la pistou (summer vegetable soup with fresh pesto), boneless leg of lamb stuffed with green olive tapenade, roasted fingerling potatoes with aioli, green bean and tomato salad with herbs and an apricot almond cake. Please bring an apron with you to class. Dinner is BYOB.

$150 (1 registration is for 2 people), hands-on

Instructor: Chef Sarah Lagortteria

Pasta Shapes Workshop | 6:00-8:00

August
Sunday
02


6:00pm

Capacity:
10
Open seats:
5
Price:
$65.00

Pasta comes in many forms. Each has its own history and purpose.  Learn the techniques involved in making some of the different shapes of pasta from scratch with chef Tom Hughes.  We will discuss how to pair sauces with the different shapes in order to make sure your pasta dishes have the most flavor possible.  This class will focus on 3 different shapes of pasta; orchette, penne, and fusilli.  Learn about the rich history of each of these shapes and the techniques behind them. Please bring an apron.

$65, hands-on

Instructor: Chef Tom Hughes

 

 

Pate a Choux | 6:00-9:00

August
Monday
03


6:00pm

Capacity:
8
Open seats:
0
Price:
$125.00

In this hands-on class, we’ll learn how to make a French light pastry dough pate a choux that is the dough used for an entire category of mouthwatering French pastries. Recipes may include chouquettes, eclairs with pastry cream and chantilly cream, chocolate cream puffs with mascarpone filling, crackle-top cream puffs and profiteroles.

$125, hands-on

Instructor: Lori Taylor

 

Summer Fruit Desserts | August | 11:30-1:30

August
Wednesday
05


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

I can’t get enough of summer fruit desserts! In this hands-on class, we will match summer fruits with different crust and batter-based preparations. We will make pie, tarts, a rustic crostata, a crumble and a skillet clafoutis using the week’s best berries and stonefruit. We will compare cooked and fresh fruit desserts as well as make a classic crème patisserie (vanilla pastry cream). Please bring an apron and taste for something sweet.

$65, hands-on

Instructor: Chef Sarah Lagrotteria

Authentic Cajun Pasta | 11:30-1:30

August
Friday
07


11:30am

Capacity:
12
Open seats:
1
Price:
$65.00

Seafood is found aplenty in The Bayou! By including shrimp, crawfish, Andouille sausage and Cajun spices and seasonings, Chef Antonio Taylor will recreate a Cajun pasta dish that will definitely bring a taste of the South to your home. This dish will be paired with a warmed garlic French bread as well as a fresh spring salad and a homemade warm bacon vinaigrette that will undoubtedly be the star of your dinner table!

$65, hands-on

Instructor: Antonio Taylor

Summer Brunch | 11:30-1:30

August
Sunday
09


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Join Sarah in this hands-on class devoted to all things brunch. We’ll sample local coffee as we create a summer smorgasbord platter starring homemade popovers with stove-top jam, fresh butter and other savory bites. We’ll also prepare two make-ahead main dishes (one sweet bread pudding and one savory egg dish) and discuss the basics of egg-making: poaching, frying, boiling and baking. Please bring an apron to class.

$65, hands-on

Instructor: Chef Sarah Lagrotteria

Fresh from the Farmer's Market 4-week Series | 11:00 - 1:30

August
Monday
10


11:00am

Capacity:
8
Open seats:
3
Price:
$400.00

This series is so much fun! Tricia scours the farmers markets on Saturday’s looking for unique and special ingredients that she can bring to class on Monday for the students to prepare a three course meal. Sometimes we add a few extra appetizers and sometimes we have a theme – it is a fun way to discover new ingredients and new cooking techniques!

$400 for 4 weeks, hands-on

Instructor: Chef Tricia Wheeler

Dates: Monday August 10, Monday August 17, Monday August 24, Monday August 31

Fresh from the Farmer's Market 4-week Series | 6:00 - 8:30

August
Monday
10


6:00pm

Capacity:
8
Open seats:
0
Price:
$400.00

This series is so much fun! Tricia scours the farmers markets on Saturday’s looking for unique and special ingredients that she can bring to class on Monday for the students to prepare a three course meal. Sometimes we add a few extra appetizers and sometimes we have a theme – it is a fun way to discover new ingredients and new cooking techniques!

$400 for 4 weeks, hands-on

Instructor: Chef Tricia Wheeler

Dates: Monday August 10, Monday August 17, Monday August 24, Monday August 31

Cooking from The Farmhouse Garden | 11:30-1:30

August
Thursday
13


11:30am

Capacity:
8
Open seats:
0
Price:
$65.00

In this class we will pick our meal from the farmhouse garden – and will prepare a medley of vegetarian dishes with herbs and fresh vegetables. Tricia will share techniques for spontaneous cooking with what is in season – and how to preserve, and utilize the bounty in many different preparations. Please bring an apron.

$65, hands-on

Instructor: Chef Tricia Wheeler

 

 

Cooking from The Farmhouse Garden | 6:00-8:00

August
Thursday
13


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

In this class we will pick our meal from the farmhouse garden – and will prepare a medley of vegetarian dishes with herbs and fresh vegetables. Tricia will share techniques for spontaneous cooking with what is in season – and how to preserve, and utilize the bounty in many different preparations. Please bring an apron.

$65, hands-on

Instructor: Chef Tricia Wheeler

 

 

Antipasti Workshop | 6:00-8:00

August
Sunday
16


5:30pm

Capacity:
10
Open seats:
1
Price:
$65.00

Nothing says Italian feast like a beautifully displayed antipasti platter.  In this class we will be going over a large variety of recipes that can be used to make your own.  Chef Tom Hughes will guide you through a workshop focusing on dishes that alone are simply small plates but when combined create works of appetizer art.  With dishes like fried artichoke hearts, marinated eggplant, and anchovy flat bread along with several others you will begin to compile a work of art on your plate.  We will discuss Italian cured meats, cheeses and presentation.  Come and learn the art of antipasti.

$65, hands-on

Instructor: Chef Tom Hughes

Building Bread - Cast Iron Skillet | 6:00-8:00

August
Tuesday
18


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

A cast iron skillet is one perfect vessel for baking delicious, moist bread with a tender crunch to the crust. We will enjoy the end of summer tomatoes and Ohio corn along with all things August to make stunning flat breads that become the perfect foundation for a picnic.

$65, hands-on

Instructor: Sarah Black

Ohio Sweet Corn & Heirloom Tomato Tasting | 11:30 -1:00

August
Wednesday
19


11:30am

Capacity:
25
Open seats:
3
Price:
$55.00

What is better than perfectly ripe sweet corn & heirloom tomatoes! In this class we will be working with Jorgensen Farms who took over Heirloom tomato production from Northridge Organics to source our favorite tomatoes of the season. From pinks, to zebra stripes to my favorite black Russians we will be slicing up tasting plates and discussing characteristics of the different flavors. Our compliment to all the tomatoes will be some delicious Ohio Sweet corn – Tricia will feature lunch recipes utilizing both ingredients into some very special combinations! Come celebrate with us!

$55, demo

Instructor: Chef Tricia Wheeler

Ohio Sweet Corn & Heirloom Tomato Tasting | 6:00 - 7:30

August
Wednesday
19


6:00pm

Capacity:
25
Open seats:
0
Price:
$55.00

What is better than perfectly ripe sweet corn & heirloom tomatoes! In this class we will be working with Jorgensen Farms who took over Heirloom tomato production from Northridge Organics to source our favorite tomatoes of the season. From pinks, to zebra stripes to my favorite black Russians we will be slicing up tasting plates and discussing characteristics of the different flavors. Our compliment to all the tomatoes will be some delicious Ohio Sweet corn – Tricia will feature lunch recipes utilizing both ingredients into some very special combinations! Come celebrate with us!

$55, demo

Instructor: Chef Tricia Wheeler

Clintonville Farmer's Market | Eggplant and Watermelon Extravaganza | 10:00-1:00

August
Saturday
22


10:00am

Capacity:
10
Open seats:
4
Price:
$65.00

Lynne knows the  farmers well. The group will  stop to  talk with  producers,  and obtain  behind the scenes facts, stories  and  tips on  purchasing  Ohio’s best produce. While at the Market  provisions for  lunch will be  gathered. The class will return to the Seasoned  Farmhouse to   prepare lunch.  The class will focus on both the usual and unique  offerings of the market. In addition to being a  registered  nurse and great cook , Lynne  preserves most of her family’s  produce  for the  entire year. She will share  ideas and recipes for preserving  seasonal produce highlighted  that day. Please bring an apron.

This week's class will feature eggplant caviar, arugula and watermelon salad and grilled eggplant sandwiches served with watermelon sorbet.

 

$65, hands-on

Instructor Lynne Genter

Small Batch Canning with Chutneys and Relishes | 11:30-1:30

August
Sunday
23


11:30am

Capacity:
10
Open seats:
0
Price:
$65.00

You don't need to spend a whole weekend in a steamy summer kitchen to can. Knock out quick and delicious relishes and chutneys using summer produce, and enjoy them all year long. We'll make beet chutney, savory green tomato marmalade, summer squash relish, and corn and pepper relish. Please bring an apron.

$65, hands-on

Instructor: Chef Sara Bir

Entertaining with Herbs | 10:00-12:00

August
Tuesday
25


10:00am

Capacity:
12
Open seats:
4
Price:
$65.00

Nothing evokes summer like the fragrance of fresh picked herbs! Come August, your garden abounds with endless herbs, such as basil, thyme, and parsley! Tired of just making pesto with your basil? Looking for new and creative recipes to wow your guests at your next dinner party or picnic? Then, this is the class for you! In this hands-on class, you will learn how to incorporate herbs and their fresh flavors into your dishes. Herbs will be used, not only in infused drinks and savory appetizers, but also in delightful desserts! At the end of class you will sit down and enjoy the fruits of your labor. You will leave with a collection of printed “sure to please” recipes to make and enjoy at your next party with family and friends. Please bring an apron to class.

$65, hands-on

Instructor: Joan Kirschner, Master Gardener and Home Chef

Cake Decorating 101 | 10:00-12:00

August
Saturday
29


10:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Cake decorating can often be a challenging task. In this class Damaris Oldfield will share her best techniques and tips for cake decorating made simple and elegant. She will give brief demos and then allow time for students to practice. You will master smoothly icing a cake adding borders, roses, ruffles, and trendy decorating techniques. Bring an apron!

$65

Instructor: Damaris Oldfield

An evening with Chef Josh Dalton of Veritas Tavern | 6:00-9:00

August
Sunday
30


6:00pm

Capacity:
20
Open seats:
0
Price:
$125.00

The Seasoned Farmhouse welomes Chef Josh Dalton and his Veritas Tavern team for this very special dinner event. A whimsical 8-course dinner comprised of thoughtful progressive dishes will be prepared. The intimate setting will provide plenty of opportunity for questions and conversations with Chef Josh and his team.  

$125 per person

Instructor: Chef Josh Dalton

 

Classic Entremets | 10:00-12:00

September
Saturday
12


10:00am

Capacity:
10
Open seats:
5
Price:
$65.00

Entremets: The French word "entremet" comes from the word entertainment. In mid century France, this dessert was only served to nobility and upper class.  Entremets are mousse based cakes with layers of flavor, texture, and color. They are beautiful showcase desserts, great for entertaining.

$65, hands-on

Instructor: Damaris Oldfield

Wine and Brine; Water Kefir | 5:30-7:30

September
Sunday
13


5:30pm

Capacity:
8
Open seats:
0
Price:
$65.00

Wine and Brine  - Join Janine in a small group for an intimate evening of wine, local cheese, Janine’s honey, local bread, fermented pickles and plenty of fermentation learning. This time around, we will focus on water kefir. We’ll sample some, make some, flavor some, talk about the fizz, the second fermentation process the health benefits and the versatility. You will learn how to make the kind of soda you can feel good about drinking. All participants will leave with a starter water kefir culture with which to make your own batches at home.

winebrine

www.restorativeliving.org 

$65, hands-on

Instructor: Janine Harris Degitz

Tailgate 101 | 6:30-8:30

September
Monday
14


6:30pm

Capacity:
14
Open seats:
0
Price:
$65.00

Join Chef Anton Thurn of Thurns Specialty Meats as he treats you to the art of tailgating that would make any Buckeye proud. In this hands-on class a students will make Black Bean Hummus, Homemade Foccocia , Cuban Sandwiches and Capanota Wraps. 

$65, hands-on

Instructor: Anton Thurn

Discover Pawpaws, Ohio's Foraged Fruit-gem | 3:30-5:30

September
Sunday
20


3:30pm

Capacity:
12
Open seats:
10
Price:
$65.00

What are pawpaws, and how can you integrate them in recipes? This forgotten tropical-tasting fruit has grown wild in Ohio's woods for millennia, and it's making a comeback in our culinary consciousness. Learn how to find both wild and cultivated pawpaws, see how to handle the fruit, and taste a number of recipes--from frozen desserts to savory sauces--that make the most of the pawpaw's unique flavor.

$65, demo

Instructor: Chef Sarah Bir

Farm to Plate Ohio Ginger | 5:30-7:30

September
Sunday
27


5:30pm

Capacity:
18
Open seats:
11
Price:
$65.00

Farm to Plate Ginger -  Taste and compare varieties of organic Ohio-grown baby ginger with the farmer who grew them right here in central Ohio. Enjoy a meal including ginger syrup cocktail, baby greens with miso ginger dressing, seasonal vegetable and Ohio pork stir fry, and dessert. 

$65, demo

Instructor: Rachel Tayse Baillieul