• holiday

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.

The 2015-2016 Etoile 30 week Classical French Training Series will begin the week of October 5th.  Please email This email address is being protected from spambots. You need JavaScript enabled to view it. for more information.

The Etoile series consists of 30 weeks of Monday and Tuesday classes. This series is our highest level of teaching and learning, with an intensive hands-on focus that will build new skills and techniques. The Etoile Series is based on The French Culinary Institute Professional Curriculum, and will be offered once a year. The Monday classes are in the afternoon (11am-2pm).  Tuesday classes are offered 11am-2pm and 6pm-9pm. The series costs $3,200.00 - to be paid before the start of the session. Because of the cost of the series and the nature of the curriculum increasing in difficulty each week, we strongly encourage you to commit to attending most classes. If you miss a class, you may schedule to attend the next year’s class on that subject (for up to three classes).

Making Valentine's Day Sweets | 10 -1

January
Saturday
31


10:00am

Capacity:
13
Open seats:
0
Price:
$65.00

Are you looking for that perfect gift for your special someone? Why not surprise your Valentine with an assortment of delectable sweet temptations made with love by you? In this three hour hands-on class, you will learn candy making basics, including how to temper, dip, and mold chocolates. A variety of treats will be made, such as luscious truffles, fun cookie pops, elegant chocolate-dipped fruits, Valentine pretzel crunch, and more! You will go home with a delicious assortment of sweets and their recipes. Please bring an apron and a container to class.

$65, Hands-on

Instructor: Joan Kirschner, Home Chef and Candy Maker

Delicious Chinese Dim Sum Dishes | 6-8

February
Sunday
01


6:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

Dim sum is a unique style of Cantonese food prepared as individual-sized portions of food traditionally served in steamer baskets or plates. "Dim Sum", literally meaning "touch the heart" is a charming and delicious customary cuisine originating in Chinese tea houses. During this class, participants will learn how to make three different kinds of homemade dim sum from scratch. Participants will make "Ha Gao" dim sum, a translucent, succulent garlic-shrimp dumpling, as well savory Char Siu pork belly buns with spring vegetables, and mouth-watering Shumai dumplings. While the dumplings steam, students will learn how to make a delicious Wor Wonton soup to enjoy with their dim sum, as well as some traditional Chinese Oolong tea, and a bowl for steaming fresh rice. Please bring an apron to class.

$65, Hands-on

Instructor: Kaori Becker

Parisian Macaron | February 2 | 6:00-9:00

February
Monday
02


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

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

$65, hands-on class

Instructor: Chef Michelle Kozak

All Things Snowville | 11-1

February
Wednesday
04


11:00am

Capacity:
13
Open seats:
0
Price:
$65.00

Over the years I have introduced many students to the pleasures of cooking with Snowville Dairy. This class is all about Snowville – we will be making butter, sweet and savory, making a perfect gratin of potatoes, marinating our chicken in a spiced Snowville Yogurt before baking, making fresh ricotta cheese, and a classic Triffle with custard, cream and fruit. We will be sharing info from Snowville about plans for their plans for 2015 and sharing copies of some of their favorite recipes. We might even have a visit from a member of their team! Please bring an apron to class.

$65, Hand’s On

Instructor: Chef Tricia Wheeler

All Things Snowville | 6-8

February
Wednesday
04


6:00pm

Capacity:
11
Open seats:
0
Price:
$65.00

Over the years I have introduced many students to the pleasures of cooking with Snowville Dairy. This class is all about Snowville – we will be making butter, sweet and savory, making a perfect gratin of potatoes, marinating our chicken in a spiced Snowville Yogurt before baking, making fresh ricotta cheese, and a classic Triffle with custard, cream and fruit. We will be sharing info from Snowville about plans for their plans for 2015 and sharing copies of some of their favorite recipes. We might even have a visit from a member of their team! Please bring an apron to class.

$65, Hand’s On

Instructor: Chef Tricia Wheeler

Lacto Fermented Vegetables |11-1

February
Sunday
08


11:00am

Capacity:
12
Open seats:
10
Price:
$65.00

Learn to ferment traditional sauerkraut and beet kvass at home. Lacto-fermentation is one of the most ancient, safe, and nutrient enhancing forms of food preservation. In this class we’ll show you how the fermentation process works, and then you’ll make your own jar of kraut and beet kvass to take home and ferment. We’ll sample a variety of fermented foods in class. Jar will be provided.

$65, Hands-on

Instructor: Janine Harris Degitz

Baking with Artisan Chocolate | 3:30-5:30

February
Sunday
08


3:30pm

Capacity:
12
Open seats:
0
Price:
$65.00

Artisan chocolates are more exciting and distinctive than ever. Learn how to strategically pair cacao nibs, cocoa powders, and high-percentage chocolates with sophisticated recipes that let the chocolate itself take center stage. Milk chocolate, gingerbread, frozen hot chocolate, nib and pumpkin seed brittle. Please bring an apron to class.

$65, Hands-on

Instructor: Sara Bir

Two Part Series: Easy Unforgettable Meals | 11-1

February
Wednesday
11


11:00am

Capacity:
10
Open seats:
0
Price:
$150.00

This class is designed to help the cook who is intimated to cook for company, or on special occasions. We are teaching 4 complete menus start to finish over two classes – this class is hands on. It will help you have go to menus you will feel confident preparing. Menus will feature shrimp, chicken, beef and Pork. Each menu will include 3 courses.

Two Classes – on Two Wednesdays February 11th and February 18th

$150.00 per person includes both classes 

Instructor: Chef Tricia Wheeler

Two Part Series: Easy Unforgettable Meals | 6-8

February
Wednesday
11


6:00pm

Capacity:
14
Open seats:
0
Price:
$150.00

This class is designed to help the cook who is intimated to cook for company, or on special occasions. We are teaching 4 complete menus start to finish over two classes – this class is hands on. It will help you have go to menus you will feel confident preparing. Menus will feature shrimp, chicken, beef and Pork. Each menu will include 3 courses.

Two Classes – on Two Wednesdays February 11th and February 18th

$150.00 per person includes both classes 

Instructor: Chef Tricia Wheeler

French Valentine Date Night | 6:30-8:30

February
Friday
13


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

This hands-on class is devoted to romantics who love cooking together. We’ll use winter produce to craft a classically romantic 4-course meal sure to seduce the senses. Menu may include poached shrimp with meyer lemon horseradish sauce, arugula and radicchio salad with burrata crostini, red-wine braised beef short ribs with root vegetables and salted caramel pots de creme. Please bring an apron to class.

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

Instructor: Chef Sarah Lagrotteria

Hearty Italian Date Night | 6:30-8:30

February
Sunday
15


6:30pm

Capacity:
7
Open seats:
0
Price:
$150.00

Warm your body and soul with a dinner that is sure to satisfy. Bring your date for some hearty Italian dishes that incorporate a variety of techniques and create a delicious three course meal fit for Italian nobility. Starting with Fettucini all'amatriciana, we will roll our own pasta and make a delicious smokey tomato sauce. Next we will enjoy beef short ribs braised Italian style with sauteed broccoli rabe. The night will be concluded with a fresh pear crostada. All these dishes will be paired with Italian wines making it a date night to remember. Please bring an apron. $150, Hands-on  (1 registration is for 2 people)

Instructor: Tom Hughes

A Winter Tuscan Dinner Party | 6:30-8:30

February
Monday
16


6:30pm

Capacity:
20
Open seats:
0
Price:
$65.00

Celebrate the last hurrah of winter with travel writer and Wanderlust Tours owner, Shawnie Kelley as she demonstrates a few rustic, yet complex tasting dishes with centuries-old roots in northern Italy—perfect comfort food for a winter gathering of family and friends. Be carried away to the rolling hills of Tuscany with a soul warming Sienese Minestrone and Kale Pesto Soup - a brothy recipe versatile enough to become your soup for all seasons. The main entrée illustrates the genius of Tuscan cooking, as heavy sauces are bypassed to allow the flavors of simple, high quality ingredients to shine. The star of our show, Garlic Rosemary Skillet Chicken with Pappardelle Basil Pasta is the perfect dish to serve family-style on a platter. Green beans and spinach lend a pop of color, while hand-cut, homemade pasta ribbons are robust enough to stand up to the flavorful and festive-looking dish. Class ends with a traditional dessert of Florentine Carnival Cake—an orange infused sponge cake popular leading up to Easter. During the cooking demonstration Shawnie shares her experiences traveling through the Italian countryside along with a slideshow of images. Learn to make her fail proof pasta dough while discussing Tuscan food traditions, culture, and a bit about her research for “A Woman’s Guide to Italy.” Buon appetito!!

$65, Demo

Instructor: Shawnie Kelley of Wanderlust Tours

Vegetarian Dinner Party | 6-8

February
Thursday
19


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

While vegetarianism is more mainstream than ever, many worry if plant-based meals are “enough” for guests. In this hands-on class, we’ll create a vegetarian feast perfect for entertaining. We’ll give seasonal vegetables the kind of attention usually reserved for a meatier main course and you’ll leave with a blueprint for recreating our meal and others like it. Dishes may include a citrus and pistachio salad, shaved roasted root vegetables with mustard dressing, Yotam Ottolenghi’s mushroom and herb polenta and a blood orange tart. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Sarah Lagrotteria

Winter Brunch | 11-1

February
Sunday
22


11:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Join Sarah in this hands-on class devoted to all things brunch. We’ll cover basics like coffee and juice, then move on to creating a winter 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. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Sarah Lagrotteria

How to Cook Pork Belly | 11-1

February
Wednesday
25


11:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Pork Belly cooked right is a rich, delicious roast of goodness. I love my preparation and recipe for making a slow cooked pork belly roast. This class will dine well and will learn techniques for duplicating the process at home. We will be pairing our roast with craft beer and perfectly made mashed potatoes. Please bring an apron to class.

$65, Hands- on

Instructor: Chef Tricia Wheeler

How to Cook Pork Belly | 6-8

February
Wednesday
25


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Pork Belly cooked right is a rich, delicious roast of goodness. I love my preparation and recipe for making a slow cooked pork belly roast. This class will dine well and will learn techniques for duplicating the process at home. We will be pairing our roast with craft beer and perfectly made mashed potatoes. Please bring an apron to class.

$65, Hands- on

Instructor: Chef Tricia Wheeler

Seafood Pasta Workshop | 6:30-8:30

March
Monday
02


6:30pm

Capacity:
12
Open seats:
0
Price:
$75.00

Seafood doesn't have to break the bank. This class is designed to prove it. We will take some amazing seafood flavors and roll out fresh pasta to create some truly gourmet dishes. From old favorites to Ristorante quality, we will show the versatility of seafood and pasta together. Then you will sit down and eat the fruits of your labor until you can eat no more. Please bring an apron to class. Menu: Linguine and Clams Fettucini Putanesca Salmon Ravioli with Lemon Cream Sauce. 

$75, Hands-on

Instructor: Tom Hughes

Cajun Classics | 11-1

March
Wednesday
04


11:00am

Capacity:
10
Open seats:
0
Price:
$65.00

We have a great collection of Cajun Cookbooks in our cookbook library. We will pull out Paul Prudhomme classic gumbo and etoufee recipes for this class. We will cook these fun, tasty Cajun classics together. To finish we will make a classic Banana Foster. Please bring an apron to class.

$65, Hands- on

Instructor: Chef Tricia Wheeler

Cajun Classics | 6-8

March
Wednesday
04


6:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

We have a great collection of Cajun Cookbooks in our cookbook library. We will pull out Paul Prudhomme classic gumbo and etoufee recipes for this class. We will cook together these fun, tasty Cajun classics. To finish we will make a classic Banana Foster. Please bring an apron to class.

$65, Hands- on

Instructor: Chef Tricia Wheeler

Cooking for Babies | 11-1

March
Sunday
08


11:00am

Capacity:
10
Open seats:
0
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

Instructor: Chef Sarah Lagrotteria

Sweet and Savory Madeleines | 6:00-9:00

March
Monday
09


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

In this hands-on course you will be introduced to classic French tea cakes called madeleines. We’ll prepare both sweet and savory versions using the traditional shell shaped pans. You’ll be able to taste them right out of the oven, and to learn some tips for keeping them moist so you won’t need the customary cup of tea for dunking. Please bring an apron

$65, Hands-on

Instructor: Chef Michelle Kozak

Let's Cook Fish | 11-1

March
Wednesday
11


11:00am

Capacity:
11
Open seats:
0
Price:
$65.00

Fish seems to be one of the things people struggle with cooking at home. This class is designed to show three different techniques for cooking fish at home; poaching, sautéing and baking. The trick is knowing which fish to prepare which way – this class will provide recipes and lists for types of fish and how we recommend cooking. We will prepare easy side dishes that go great with fish. Three different fish preparations and a great classic sauce. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Tricia Wheeler

Let's Cook Fish | 6-8

March
Wednesday
11


6:00pm

Capacity:
14
Open seats:
0
Price:
$65.00

Fish seems to be one of the things people struggle with cooking at home. This class is designed to show three different techniques for cooking fish at home, poaching, sautéing and baking. The trick is knowing which fish to prepare which way – this class will provide recipes and our lists for types of fish and how we recommend cooking. We will prepare easy side dishes that go great with fish and will prepare three different fish preparations and a great classic sauce that works great on a variety of fish preparations. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Tricia Wheeler

Cooking with your Pre-teen | 11-1

March
Sunday
15


11:00am

Capacity:
6
Open seats:
0
Price:
$130.00

This hands-on class gives you and your pre-teen the chance to create a 3-course seasonal meal together. We’ll incorporate classic French techniques, like making an emulsified vinaigrette and bearnaise sauce, caramelizing onions, sectioning citrus fruit and whipping the perfect chocolate mousse. Menu may include hamburger sliders with bearnaise sauce, a crisp winter salad and chocolate mousse. Please bring an apron to class.

$130, Hands-on (1 registration if for 2 people)

Instructor: Chef Sarah Lagrotteria

Totally Awesome Vegan Baking | 3:30-5:30

March
Sunday
15


3:30pm

Capacity:
12
Open seats:
1
Price:
$65.00

These recipes are all winners, and will rise to the top of any baker's repertoire, vegan or not. Class will touch on how to veganize conventional recipes and which ones are best suited to veganizing, though all recipes we make in-class are tried, true, and ready to go. Cranberry streusel bars, seasame butter banana bread, fudgy brownies, and classic chocolate chip cookies. Please bring an apron to class.

$65, Hands-on

Instructor: Sara Bir

Classic Sauces | 11-1

March
Wednesday
18


11:00am

Capacity:
10
Open seats:
1
Price:
$65.00

This class will show you how to make a classic hollandaise, bernaise, béchamel, and classic mayonnaise. We will prepare all these sauces and then vegetables and meats to accompany them. We will end class by making a classic sabayon dessert sauce to be served over berries. This class will help you be able to make these classic sauces at home. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Tricia Wheeler

Classic Sauces | 6-8

March
Wednesday
18


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

This class will show you how to make a classic hollandaise, bernaise, béchamel, and classic mayonnaise. We will prepare all these sauces and then vegetables and meats to accompany them. We will end class by making a classic sabayon dessert sauce to be served over berries. This class will help you be able to make these classic sauces at home. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Tricia Wheeler

Winter Preserves: Marmalade & Chutney | 1-3

March
Sunday
22


1:00pm

Capacity:
10
Open seats:
2
Price:
$65.00

Seasonal produce is minimal in the winter, so home canner Rachel Tayse Baillieul looks to the south and west for ingredients to transform into preserves. You'll make sweet and tangy citrus marmalade from Florida-grown fruit. Learn how to can it for year-round use and take home a jar. Cook and taste mango chutney and apple date chutney, two recipes that will wake up your sleepy chilly taste buds and provide a zesty addition to south Asian meals. Please bring an apron to class. 

$65, Hands-on

Instructor: Rachel Tayse Baillieul

A Kitchen in an English Castle | 5:30-7:30

March
Sunday
22


5:30pm

Capacity:
18
Open seats:
0
Price:
$65.00

Ever wonder what it was like to cook in a castle? Or how medieval folk prepared their food? And what they ate? Wanderlust Tours owner Shawnie Kelley, shares recipes and historical insight from her four years living abroad and working as a medieval architectural historian for English Heritage. Using recipes from a popular historic cookery school in northern England, Shawnie demonstrates updated versions of 500 + year-old dishes while sharing historical highlights, regional food traditions, and images from her reaearch at castles across Great Britain. Journey through time from the 14th to 16th century by learning how to make recipes found on the feast table in each century. Ingredients for the creative and often playful cuisine were almost always grown onsite or sourced locally – not unlike our efforts today. During the cooking demonstrations, Shawnie shares photos of gorgeous great halls, ruinous fireplaces, and foodie images from medieval manuscripts, which helps bring to life the culinary culture of the England’s past.

Class begins with an small bite of chicken, pork, breadcrumb & saffron paté, a dish that can be traced back to the 14th century. Also, dating well before the 14th century, the “salat,” course embraces our philosophy of eating a well-rounded mix of greens, herbs and edible flowers. The main course consists of a 15th century Chewete- a precursor to the modern English pie. We’ll fill this small round pie with (an updated interpretation) creamy chicken and asparagus. And for dessert, learn to make Blancmange (“white eating” or “white food”). A smooth, silky, white almond milk custard/pudding laced with vanilla was found on the tables of Tudor England.  It is an unexpectedly sublime, yet simple way to end our historic meal.

$65, Demo

Instructor: Shawnie Kelley of Wanderlust Tours

Late Winter/Early Spring Entertaining | 6-8:30

March
Monday
23


6:00pm

Capacity:
20
Open seats:
8
Price:
$75.00

If you are planning on hosting a dinner party this 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 class you will dine on a fresh spring salad, Asparagus or Pea Vichyssoise, a quick salt baguette, Navarin Printanier (lamb stew with spring vegetables)--the perfect March transition dish and Bete Noir Flourless Chocolate Cake.

$75, demo

Instructors: Steve Stover and Rich Terapak

Homemade Yogurt | 11-1

March
Sunday
29


11:00am

Capacity:
10
Open seats:
7
Price:
$65.00

In this class you will learn how lactobacillus and its other bacteria friends make one of our favorite foods: Yogurt. We will explore the history, tradition and health benefits as well as have a hands-on opportunity to make yogurt for you to take home. Homemade yogurt is a healthy source of protein, calcium, magnesium and other essential vitamins, whose active bacterial cultures aid in digestion. We will use grass fed local milk , and a multi generation yogurt culture to make rich, creamy delicious yogurt. We will also discuss how to make dairy free coconut milk yogurt. All using the equipment found in your kitchens. Participants will take home a jar of yogurt to ferment and use as a starter culture. Please bring an apron to class.

$65, Hands-on

Instructor: Janine Harris Degitz