• 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:
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

Classical French Training | Tuesday | 11am-2pm

October
Tuesday
06


11:00am

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

Classical French Training | Tuesday | 6-9pm

October
Tuesday
06


6:00pm

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

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

We are no longer accepting registrations for this event

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

August
Monday
10


6:00pm

Capacity:
8
Open seats:
2
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

We are no longer accepting registrations for this event

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:
0
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:
8
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:
9
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