• squash

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.

NEW Fresh from the Farmers Market | Late September | 11am-2pm

September
Monday
22


11:00am

Capacity:
10
Open seats:
0
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

NEW Fresh from the Farmers Market | Late September | 6-9pm

September
Monday
22


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

Cooking from Momofuku | 6-9pm

September
Tuesday
23


6:00pm

Capacity:
9
Open seats:
0
Price:
$100.00

This is the third in our on-going series of cooking from iconic cookbooks. In this advanced hands-on class, we're tackling 3-time James Beard Award-winner David Chang's Momofuku. Our focus will be on the dishes that have made Momofuku a household name: steamed pork buns with char siu pork, homemade ramen, and ginger scallion noodles. For dessert, we'll take a slight detour away from the book and replicate Crack Pie, the cult classic dessert from Momofuku Milk Bar. Please bring an apron to class.
$100, advanced hands-on class

Modern Pressure Cooker | 6-9pm

September
Monday
29


6:00pm

Capacity:
11
Open seats:
0
Price:
$65.00

That scary pressure cooker your grandmother used is a thing of the past. Jump into the ease, convenience, and creative possibilities of today's sleek, super-safe pressure cookers. We'll strip away the mystery and master the fundamentals of this essential tool. Watch as we make soup, veggies, savory pork adobo, and creamy rice pudding from start to finish in a third of the time that conventional methods take. Enjoy flavorful, healthful foods with less fuss than ever. Optional, bring you own pressure cooker for a show-and-tell--we may end up using it! Please bring an apron to class. 

$65, hands-on class Instructor: Chef Sara Bir

Homemade Gnocchi | 6-8:30

October
Wednesday
01


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

Homemade Gnocchi - Let's make Gnocchi together - join Tricia for a special date night class dedicated to making delicious potato and ricotta Gnocchi by hand together. We will adorn our gnocchi with lovely homemade sauces and to start we will make a fall inspired salad and will end with homemade biscotti and gelato.

Instructor Tricia Wheeler $150.00 for two - 5 spots (10 people total), hands-on class

Fall Container Gardening & All About Bulbs Workshop |10-12

October
Thursday
02


10:00am

Capacity:
10
Open seats:
5
Price:
$65.00

You are invited to come play in the dirt with Claire and Joan! Join us for a fun filled morning in the garden! Container gardens aren’t just for summer. Fall containers celebrate the beauty of autumn by adding a splash of color to your landscape. In this hands-on class, principles of container gardening, suitable fall plants, and creative container ideas will be presented before you design and plant your own container garden. You will also learn all about bulbs – bulb basics, planting, care, and more. You will have the opportunity for actual bulb planting, too. Lastly, fall clean up will be covered. You will go home with a stunning container garden. A beautiful selection of plants, soil, and handouts will be provided. Please bring with you to class a pair of gardening gloves and an empty plastic pot or liner, around 14 inches which will be placed into your decorative container at home. Wear clothes suitable for kicking up some dust in the garden!

$65, hands-on class

Instructors: Joan Kirschner and Claire Loeffelman, Master Gardeners

Vegan Feast Night |6-8

October
Thursday
02


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

What do President Clinton, Ellen DeGeneres and Mike Tyson have in common? They are three of several thousand vegan Americans who don’t eat animal or dairy products for ethical and/or health reasons. This hands-on class is designed for the vegan-curious and those who want to incorporate more plant-based meals into their diet. The menu will include a chickpea and sweet pepper stew over oven-baked polenta, a raw kale salad with crisp apples and almonds and dark chocolate pie with coconut whipped “cream”. Please bring an apron to class.

$65, hands-on class

Instructor: Chef Sarah Lagrotteria

Fall Ravioli Workshop | 6-8

October
Friday
03


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

The fall ravioli workshop is back with all new recipes.  Chef Tom is ready to show off some new pasta techniques that you can easily make at home, all highlighting the ingredients of the fall season.  Impress your friends by becoming a pasta rolling expert.  We will be making our pasta completely from scratch, from the dough, to the filling, to the sauce, you will get the full experience of everything that goes into the perfect pasta dish.  Join us for what is sure to be a wonderful evening of delicious pasta and great times.

$65, hands-on class 

Instructor: Chef Tom Hughes

Baking Sourdough at Home | 4-6

October
Sunday
05


4:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

Sourdough doesn’t just add a tangy flavor to your breads - it’s full of healthy probiotics and dough-rising power. In this class, you’ll learn how to start and maintain a sourdough culture while baking biscuits and pizza. You’ll also get to sample and see the various stages of a long-rise sourdough process. At the end of class, take home a sourdough starter of your own from Rachel's home-grown culture.

$65, hands-on class

Instructor: Rachel Tayse Baillieul

Taste of Cape Cod | 6:30-8:30

October
Monday
06


6:30pm

Capacity:
25
Open seats:
18
Price:
$65.00

If you’re fond of sand dunes and salty air, quaint little villages here and there, you’re sure to fall in love with old Cape Cod… lyrics crooned by the late Patti Page are not lost on those who regularly pilgrimage to the Massachusetts peninsula known for its fresh seafood, lobster rolls, and cranberries. Shawnie Kelley, author of Discover Cape Cod and It Happened on Cape Cod demonstrates original recipes inspired by the coastal cuisine and centuries-old food traditions found across the Cape, while sharing stories and images from her two books. Learn about the famed Wellfleet oysters and Barnstable clams while Shawnie whips up a traditional Quick Clam Chowder using clams sourced from a Columbus seafood shop supplied daily with New England shellfish. Lesser-known tales of English explorers, industrious pilgrims and Native Americans pair well with a demo of Corn Fritters & Cranberry Pepper Jelly. The corn meal comes direct from a three hundred year-old gristmill in the Cape’s oldest town of Sandwich. A saucy Portuguese Pork speaks to the thousand year connection between the fishermen of Portugal and Provincetown, where the heritage remains deep. You will also learn about the cranberry economy, which began in the small village of Dennis while sipping on a Cape Codder cocktail. We say farewell to the Cape with a historical dumpling-like pudding, akin to a cobbler, known as blueberry grunt.

$65, demo

Instructor: Shawnie Kelley of Wunderlust Tours

Parisian Macaroons | 6-9

October
Wednesday
08


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

In this hands-on class you will learn to make Parisian macaroons, a gluten-free sandwich cookie traditionally made with almond flour. We’ll work with different fillings for the macaroons including jam, chocolate ganache, and buttercream, as well as assorted colors for the shells.

$65, hands-on class

Instructor: Chef Michelle Kozak

An Evening of Hors d'oeuvres

October
Monday
13


6:00pm

Capacity:
10
Open seats:
0
Price:
$75.00

Join local Chef Anton Thurn for an evening of Hors d’Oeuvres. In this hands on class Chef Anton will show you how to create poached pears with honey ricotta and black forest ham, potato bread with smoked trout and crème fraiche, almond stuffed dates, blue cheese and pistachio grapes, bourbon walnuts, Carta Da Musica and mushroom choux puffs with allouette cheese. Bring an apron

$65, hands-on class

Instructor: Chef Anton Thurn of Thurn’s Specialty Meats

Fall Salads | 11-1

October
Sunday
19


11:00am

Capacity:
12
Open seats:
0
Price:
$65.00

This hands-on class is an opportunity to explore the seasonal produce that make fall a wonderful time to eat in Central Ohio. Together, we’ll create several side and entree salads, making use of seasonal ingredients like dark leafy greens, sweet squashes and crisp apples. We’ll combine raw and cooked ingredients, layer dried and fresh ingredients and practice making seasonal vinaigrettes. We’ll also discuss pairing protein sources with greens as well as different techniques for plating. Please bring an apron to class.

$65, hands-on class

Instructor: Chef Sarah Lagrotteria

Fall Flavors Date Night | 6-8

October
Monday
20


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

Hearty pasta, creamy risotto, and fresh seasonal ingredients are the things that spring to mind when we think of Italian cooking. Join Chef Tom Hughes as he shows you the techniques involved in creating a delicious Italian meal for you and your special someone. Learn how to roll your own pasta, make the perfect risotto and finish it all off with seasonal biscotti and espresso. We will be talking about highlighting the fresh bounty of fall and bringing out the robust natural flavors that the season has to offer us. Each course will be paired with Italian wines to make the perfect night out for you and your special someone. Please bring an apron to class. 

$150 per couple 6 couples, hands-on class

Instructor: Tom Hughes

Taste of Fall | 6-7:30

October
Monday
27


6:00pm

Capacity:
24
Open seats:
1
Price:
$45.00

This demo class by Chef Tricia is our 5th Annual Celebration of Fall in Ohio. Items will be sourced locally from the Farmer's Market and will include pumpkins, squash, maple syrup and will include three courses that will give you new ideas for the season of how to prepare delicious Fall vegetables. We start the night with a Fall cocktail.

$45.00, demonstration class

Taste of Fall | 12-1:30

October
Wednesday
29


12:00pm

Capacity:
20
Open seats:
8
Price:
$45.00

This demo class by Chef Tricia is our 5th Annual Celebration of Fall in Ohio. Items will be sourced locally from the Farmer's Market and will include pumpkins, squash, maple syrup and will include three courses that will give you new ideas for the season of how to prepare delicious Fall vegetables. We start the afternoon with a Fall cocktail.

$45.00, demonstration class

Dia de los Muertos Event | 7-10

November
Saturday
01


7:00pm

Capacity:
50
Open seats:
0
Price:
$75.00

We are filling the farmhouse with candlelight and stringing paper skeletons from the eaves. It’s not Halloween, but Dia de los Muertos or Day of the Dead, a Mexican tradition of cooking to woo your deceased loved ones back to the earth for one last night. We’ll start with seasonal tamales and Mexican beer and warm cider on the patio then take a seat at one of the farmhouse tables and enjoy a menu based on traditional Day of the Dead recipes: roast chicken with mole poblano, cheese enchiladas with salsa verde and sweet spicy roasted squash wedges. We’ll end the night around the fire pit with Mexican hot chocolate ice cream sundaes made with bittersweet chocolate sauce, toasted almonds, sea salt and fresh whipped cream.

$75 per person

Fresh and Stuffed Sausage Making | 6-8

November
Monday
03


6:00pm

Capacity:
10
Open seats:
4
Price:
$65.00

Making sausage at home is a fun way to express creativity and explore international flavor combinations. Rachel will demonstrate the basics of grinding, seasoning, and binding meat into sausage while students enjoy an appetizer featuring Mexican chorizo. Then, the class will grind, season, and stuff bratwurst for dinner and form turkey breakfast sausage which students can take home and enjoy. Please bring an apron to class.

$65, hand-on class

Instructor: Rachel Tayse Baillieul

Paris to Provence | 6:30-8:30

November
Wednesday
05


6:30pm

Capacity:
25
Open seats:
0
Price:
$65.00

Embark on a culinary journey through France with author and Wanderlust Tours owner, Shawnie Kelley, who spent a year living in Nice and frequently traveling between Paris and Provence. Through a cooking demonstration combined with lively stories and a beautiful slideshow, Shawnie shares discoveries of delightful dishes, regional food traditions, and wonderful wine. Learn to make several recipes included in her forthcoming book, A Woman’s Guide to France. Snack on a Niçoise specialty crépe known as socca, while trekking into Provence. We begin with a rustic Three Onion Potato Soup from a farmhouse in the hills above Avignon before moving into central France. Learn to make one of Burgundy’s most revered dishes, Coq au Vin Blanc, while sipping a paired Burgundian wine. The white wine-stewed, seared chicken legs are a perfect stick-to-the ribs meal for impending wintery days. Of course, it makes perfect sense to finish our culinary tour de France in Paris for dessert - an elegant, silky Dark Chocolate & Orange Mousse. Then it’s au revoir … until our next road trip. Discover delightful dishes, regional food traditions and wonderful wines as you embark on a culinary journey through France with the owner of Wanderlust Tours.

$65, demo

Holiday Cookies and Bars | 6-8

November
Thursday
06


6:00pm

Capacity:
11
Open seats:
0
Price:
$65.00

In this hands-on class, we’ll focus on all things sweet. Together we’ll mix, roll, slice, layer and bake enough seasonal cookies and bars to prepare you for years of holiday cookie exchanges. Cookies and bars may include chocolate ganache thumbprints, hazelnut shortbreads, honey-almond lace cookies, molasses crinkles, cranberry and pistachio biscotti, salty peanut bars and butterscotch toffee bars. Please bring an apron and a storage container (for bringing your sweets home) to class.

$65, hands-on class

Instructor: Sarah Lagrotteria

Holiday Sweets | 10-1

November
Saturday
08


10:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Enjoy the sweet life with this hands- on candy making class! With the holidays right around the corner, what a perfect time to explore the art of candy making. You will learn the basics along with creating a variety of sweet treats, from toffee to truffles, brittle to bark, and more! You will take home an assortment of the scrumptious candy made in class to share with family and friends, or just enjoy yourself! For future candy making, you will also leave with a collection of delicious candy recipes. Please bring an apron and a container (to take home your sweets)!

$65, hands-on class

Instructor: Joan Kirschner, Passionate Cook and Candy Maker

 

Cooking for Babies | 11-1

November
Sunday
09


11:00am

Capacity:
10
Open seats:
8
Price:
$65.00

Watching your baby discover food is a joy. It’s also an opportunity to introduce your budding foodie to a range of healthy and delicious flavors. This hands-on class provides an overview of the early eating stages and information on potential food allergens. We’ll work as a group to make and taste meals from each developmental stage: homemade fruit and vegetable purees, chunkier meals and smoothies, first “finger” foods and “grown up” foods for babies who are ready to eat a range of flavors and textures. This class is designed for caretakers, parents-to-be or parents just transitioning their babies to solids. Please bring an apron to class.

$65, hands-on class

Betty Rosbottom, Sunday Casseroles | 6:15-9:00pm

November
Tuesday
11


6:15pm

Capacity:
25
Open seats:
0
Price:
$110.00

In this class our beloved Betty Rosbottom will showcase three favorite dishes from her new cookbook, Sunday Casseroles. Each of these mouthwatering, all-in-one casseroles is easy to assemble and prepared with fresh seasonal ingredients. She’ll share make ahead tips, explain how to increase recipes for a crowd, and tell you which baking dishes turn out perfect casseroles. This class includes a copy of Betty's new book. She will be available to sign. 

$ 110, demonstration class

Fall Brunch | 11-1pm

November
Sunday
16


11:00am

Capacity:
10
Open seats:
2
Price:
$65.00

Join Chef Sarah in this hands-on class devoted to all things brunch. We’ll cover basics like coffee and juice, then move on to creating an autumnal fruit platter and a smorgasbord platter combining sweet breads, jams, cheese, and smoked fish. We’ll prepare two make-ahead main dishes and discuss the basics of egg-making: poaching, frying, boiling and baking. Our grand finale will be an oven-puffed caramelized apple pancake served with sour cream. Please bring an apron to class.

Instructor: Chef Sarah Lagrotteria

$65, hands-on class

An Autumn/Holiday Dinner Party | 6-9pm

November
Monday
17


6:00pm

Capacity:
25
Open seats:
2
Price:
$75.00

If you are planning on hosting a dinner party this Fall or Holiday season, you will want to join Columbus Culinary gurus Steve Stover and Rich Terapak for an evening of wonderful food and entertaining tips. In this demo calss you will dine on mini-crab cake on arugula with celery remoulade, rosemary wrapped slow roasted beef tenderloin with tarragon mayonnaise, potato fennel gratin, English peas with mint and a chocolate macadamia nut cake. This menu will be wonderful to have on hand throughout the Holiday season.

$75, demonstration class

Instructors: Steve Stover and Rich Terapak

Thanksgiving- It's all about the Sides! 11-1pm

November
Wednesday
19


11:00am

Capacity:
10
Open seats:
6
Price:
$75.00

We want to help you prepare a Thanksgiving feast to remember. This class will be a hand's on opportunity to learn how to make perfect mashed potatoes and gravy, brussel sprout hash, pumpkin soup, chipotle sweet potatoes, a corn bread stuffing and homemade rolls and butter.

Instructor: Chef Tricia Wheeler

$75.00, hands-on class

 

Thanksgiving- It's all about the Sides 6-8pm

November
Wednesday
19


6:00pm

Capacity:
12
Open seats:
0
Price:
$75.00

We want to help you prepare a Thanksgiving feast to remember. This class will be a hand's on opportunity to learn how to make perfect mashed potatoes and gravy, brussel sprout hash, pumpkin soup, chipotle sweet potatoes, a corn bread stuffing and homemade rolls and butter.

Instructor: Chef Tricia Wheeler

$75.00, hands-on class

Holiday Sweets | November 22 | 10-1

November
Saturday
22


10:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Enjoy the sweet life with this hands- on candy making class! With the holidays right around the corner, what a perfect time to explore the art of candy making. You will learn the basics along with creating a variety of sweet treats, from toffee to truffles, brittle to bark, and more! You will take home an assortment of the scrumptious candy made in class to share with family and friends, or just enjoy yourself! For future candy making, you will also leave with a collection of delicious candy recipes. Please bring an apron and a container (to take home your sweets)!

$65, hands-on class

Instructor: :  Joan Kirschner, Passionate Cook and Candy Maker

Cooking the Book Cookbook Club- Ruth Reichl's Tender at the Bone

November
Sunday
23


6:00pm

Capacity:
10
Open seats:
8
Price:
$65.00

Join us for The Seasoned Farmhouse’s inaugural Book Club Cooking Class, a series devoted to the best literary food books and the recipes they share. We’ll spend the first half of our time together making several dishes from Ruth Reichl’s bestselling food memoir Tender at the Bone. The menu will include Tunisian chicken bisteeya, “show off” salad and lemon souffle. We’ll then begin the book club portion of our meeting and discuss the memoir at the farmhouse table while enjoying the meal we’ve created together. Please bring an apron to class and come ready to discuss the book.

Instructor: Chef Sarah Lagrotteria

$65, hands-on class

Holiday Container Gardening & Indoor Blooming Winter Bulbs

November
Monday
24


10:00am

Capacity:
10
Open seats:
9
Price:
$65.00

It’s never too cold for containers! With the winter holidays approaching, now is the time to get creative with cold-hardy plants and greens outside and bulbs inside! Holiday Container Gardens are a wonderful way to add color, texture, and interest to your entryway or patio. Bulbs, such as paperwhites and amaryllis, let you enjoy the fragrance and colors of spring when it is still months away! They look spectacular on tables and mantels! In this hands-on class, you will create a festive container garden. You will learn about forcing bulbs inside, cold hardy plants , container design tips, how to work with winter greens, and more! Also, tips for protecting your plants and pots and preparing them for Ohio’s winter weather will be covered. All plants, greens, decorations, and soil will be provided. Please bring with you to class a pair of gardening gloves and an empty plastic pot or liner, around 14 inches which will be placed into your decorative container at home.

$65, hands-on class

Instructor: Joan Kirschner and Claire Loeffelman, Master Gardners

Bûche de Noël, December 1 | 6-9:30

December
Monday
01


6:00pm

Capacity:
8
Open seats:
0
Price:
$75.00

Learn how to make a modern day Bûche de Noël (French yule log) to share with you friends and family for the holidays.  In this hands-on class you will bake and assemble a three-layered pistachio cake filled with dark chocolate ganache, covered with chocolate glaze, and decorated with ganache and chopped pistachios.  Each student will take home a cake to serve 4 (~7" long, 2" wide, 1.5" tall). Please bring an apron.

Instructor: Chef Michelle Kozak

$75, hands-on class

 

Bûche de Noël, December 8 | 6-9:30

December
Monday
08


6:00pm

Capacity:
8
Open seats:
2
Price:
$75.00

Learn how to make a modern day Bûche de Noël (French yule log) to share with you friends and family for the holidays.  In this hands-on class you will bake and assemble a three-layered pistachio cake filled with dark chocolate ganache, covered with chocolate glaze, and decorated with ganache and chopped pistachios.  Each student will take home a cake to serve 4 (~7" long, 2" wide, 1.5" tall). Please bring an apron.

Instructor: Chef Michelle Kozak

$75, hands-on class