• cookingclasses

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.

Italian Inspired Spring Dinner

April
Thursday
17


6:00pm

Capacity:
22
Open seats:
0
Price:
$65.00

Come for another exciting night at The Seasoned Farmhouse with Columbus gourmands Rich Terapak and Steve Stover as they return to share delicious recipes inspired by spring in Italy! They'll share stories of their culinary adventures as they demonstrate how to make morel and English pea risotto, fish Livorno-style with a tomato-caper-olive sauce, roasted asparagus, homemade bread and warm chocolate cakes.

Bouillabaisse | Lunch

April
Wednesday
23


11:00am

Capacity:
11
Open seats:
0
Price:
$65.00

I have had the comforting flavors of bouillabaisse on my mind all winter long – I've been thinking about warm breezes and fishing boats in the blue waters of the south of France. Come celebrate spring with us as we cook this delicious French Provencal soup from scratch. We will start with a flavorful soup base made in the traditional Marseille style and then will add the classic ingredients in their specific order. Our finished soup will be topped with rounds of grilled bread and our homemade rouille. We will also enjoy a wine pairing from the region while cooking.

Bouillabaisse | Dinner

April
Wednesday
23


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

I have had the comforting flavors of bouillabaisse on my mind all winter long – I've been thinking about warm breezes and fishing boats in the blue waters of the south of France. Come celebrate spring with us as we cook this delicious French Provencal soup from scratch. We will start with a flavorful soup base made in the traditional Marseille style and then will add the classic ingredients in their specific order. Our finished soup will be topped with rounds of grilled bread and our homemade rouille. We will also enjoy a wine pairing from the region while cooking.

French Bistro Date Night | April

April
Friday
25


6:00pm

Capacity:
7
Open seats:
0
Price:
$150.00

Bring your date for a romantic evening of culinary exploration and delicious food. We will cook the meal together in the first part of the class, then each couple will sit down at a private table for a romantic meal paired with a crisp white wine from the region. We will start with a first course of classic French mussels followed by our main course of salmon with a Béarnaise reduction sauce and haricot verts, and we will end the evening with individual lemon tarts. One registration includes two seats in the class. Please bring an apron to class.

Spring Gluten Free Cooking

April
Monday
28


6:00pm

Capacity:
25
Open seats:
16
Price:
$65.00

We've had lots of requests for gluten-free classes, and while most of our Healthy Eating series recipes are gluten-free, this class will particularly focus on the concerns of gluten-free cooks. To get you ready and excited for a new season of fresh, green ingredients, Amy will be cooking up a menu of southwestern corn and black bean salad, lime-scented coconut rice, steamed broccoli, brown rice chips and a sweet treat to end the night. This class will share tips for healthy eating and include an easy feel-good meal that is gluten-free, dairy-free, and anti-inflammatory.

Herbs 101: From Garden to Kitchen

May
Monday
05


6:30pm

Capacity:
12
Open seats:
0
Price:
$65.00

Fresh herbs are a delight to use in the kitchen and most are productive in even the smallest garden. This class, taught by home gardener and Swainway Urban Farm grower Rachel Tayse Baillieul, will feature an approachable guide to growing and cooking with tender annual herbs like basil and tarragon, and perennial varieties like oregano, mint, and thyme. Every participant will go home with a Swainway Urban Farm herb plant.

Gnocchi Workshop

May
Monday
12


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

Learn about the anatomy, history and flavor of the gnocchi as you get hands-on experience making them for yourself. You'll learn to make potato gnocchi Bolognese, ricotta gnocchi with tomato sauce and basil and herbed sautéed gnocchi with mustard greens. We will also be making our own antipasto platters to snack on while we create our little culinary masterpieces. Please bring an apron to class.

Taste of Travel: English Country Cooking

May
Wednesday
14


6:30pm

Capacity:
20
Open seats:
0
Price:
$65.00

Be whisked away to the rolling hills of central England with a demonstration of a few English country classics and a discussion of local food traditions. Learn how to make cottage pie pockets, bacon and Stilton salad, and a delicious summer pudding, while sampling a traditional drink from the region.

"Having lived in both Scotland and England and worked for English Heritage for a few years, I traveled extensively throughout the U.K., experiencing regional, seasonal British cuisine firsthand: street and market food, country pubs, fishing villages, artisan food producers serving up unexpectedly elevated, yet comforting dishes. This class shares a few versatile, easy-to-make recipes that you will return to throughout the year."

During the cooking demo, an accompanying slideshow will transport you to sleepy hamlets, Cotswold cottages, and sprawling country estates, while the discussion focuses on the Edwardian-era food culture at castles like Highclere, where Downton Abbey is filmed.

Spring-Inspired Meals for Healthy Eating

May
Thursday
15


6:00pm

Capacity:
25
Open seats:
4
Price:
$65.00

Celebrate spring and get ready for summer with the help of wellness coach Amy Marzluff, who will teach you how to cook delicious foods that make you feel great! In this class, she will show you how to make veggie rolls with shredded chicken and nut cream, asparagus with mustard vinaigrette and toasted pecans, and barley with lemon and herbs.

Edible Flowers and Herbs for Kitchen Gardens

May
Friday
16


10:00am

Capacity:
10
Open seats:
4
Price:
$65.00

We've reserved one of the raised beds in The Seasoned Farmhouse garden for this fun kitchen gardening class! We will discuss how to build a raised bed, which soils to use and how to select plants and maintain the garden. We will discuss the best herb varieties to grow in Ohio and identify flowers we can grow and use in cooking. Then together, we will plant a selection of both herbs and edible flowers in our raised bed. Everyone will take home a potted herb as well. Please bring a trowel to class.

Family Friendly Fermentation

May
Saturday
17


1:00pm

Capacity:
8
Open seats:
7
Price:
$65.00

Join Janine in fermenting foods everyone in the family will love. In this class, you will learn the basics of wild fermentation and participate in a hands-on demonstration of how to make pickle relish, dilly carrots and ketchup. You will also have the opportunity to taste other commonly fermented foods and drinks. You will receive recipes to take home and recreate the fermenting fun with your family.

All About Artichokes | Lunch

May
Wednesday
21


12:00pm

Capacity:
20
Open seats:
14
Price:
$45.00

We're going to celebrate the beautiful artichoke, a popular spring California jewel, here at The Seasoned Farmhouse! This demo class will take you through how to prepare, cook and properly eat artichokes, a delicious spring delicacy no one should miss out on. We will braise, broil, boil and sauce this fabulous vegetable and we will also feature a Cynar cocktail, a liqueur with the dominant ingredient being none other than the artichoke.

All About Artichokes | Dinner

May
Wednesday
21


6:00pm

Capacity:
20
Open seats:
7
Price:
$45.00

We're going to celebrate the beautiful artichoke, a popular spring California jewel, here at The Seasoned Farmhouse! This demo class will take you through how to prepare, cook and properly eat artichokes, a delicious spring delicacy no one should miss out on. We will braise, broil, boil and sauce this fabulous vegetable and we will also feature a Cynar cocktail, a liqueur with the dominant ingredient being none other than the artichoke.

Beer and Cheese Pairing Class

May
Thursday
22


5:30pm

Capacity:
20
Open seats:
1
Price:
$35.00

In this class, you'll taste six seasonal beers with cheeses specially chosen to best complement their flavors. You'll learn about the style and flavor profile of each beer and cheese, plus get tips on proper glassware selection and how to pour beer perfectly. Adam Roelle, Weiland's Beer and Spirits Manager, will be able to expertly answer all of your questions.

Cooking from Sunday Suppers at Lucques

May
Wednesday
28


6:00pm

Capacity:
8
Open seats:
0
Price:
$100.00

In this advanced hands-on class, you'll join Tricia and Sarah in creating a 4-course meal from one of their favorite cookbooks: Suzanne Goin's Sunday Suppers at Lucques. This James Beard Award-winning cookbook is an homage to the seasonal menus Goin serves every Sunday at her flagship Los Angeles restaurant. Our menu will include grilled white fish wrapped in pancetta with yellow tomato sauce and aioli; herb-roasted pork loin with haricots vert, spring onions, and mustard breadcrumbs; and Meringues "closerie de Lilas" for dessert. This class is the second in an on-going series devoted to the very best cookbooks. Please bring a chef's knife and apron to class.

Spring Sunday Brunch

June
Sunday
01


11:00am

Capacity:
11
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 beautiful fruit plates 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 Dutch Babies—soufflé-style pancakes served puffed and hot from the oven. Please bring an apron to class.

Container Gardening 101

June
Monday
02


10:00am

Capacity:
10
Open seats:
7
Price:
$65.00

Get your hands dirty with this class that gives you all the information you need to brighten your outdoor space with interesting container gardens of tropicals, foliage plants, and herbs that bloom throughout the summer. We'll talk how to select plants to put in containers, give you fun ideas for plant combinations, help you plant and then care for your own container. We will provide plants and planting dirt, but we ask that all students bring a 10-12 inch pot with drainage, and a trowel.

Summer Berries

June
Monday
02


6:30pm

Capacity:
12
Open seats:
4
Price:
$65.00

Ohio weather and soil is perfect for growing strawberries, raspberries, and blueberries. These tart and sweet fruits delight children and adults alike, and are so easy to enjoy for breakfast, lunch, and dessert. Rachel will share her favorite places to pick berries in central Ohio, cook several recipes for tasting, and share how to preserve these fruits by drying, freezing, and canning. Please bring an apron to class.

Taste of Spring | Lunch

June
Tuesday
03


12:00pm

Capacity:
20
Open seats:
6
Price:
$45.00

This class celebrates the delicate vegetables available early in our growing season—those splashes of green at the market that promise warmer days ahead. We will source classic spring ingredients such as asparagus, peas, strawberries and mint from the local farmers market, and transform them into dishes you'll look forward to every spring. We will also feature a spring-inspired cocktail.

Taste of Spring | Dinner

June
Tuesday
03


6:00pm

Capacity:
20
Open seats:
6
Price:
$45.00

This class celebrates the delicate vegetables available early in our growing season—those splashes of green at the market that promise warmer days ahead. We will source classic spring ingredients such as asparagus, peas, strawberries and mint from the local farmers market, and transform them into dishes you'll look forward to every spring. We will also feature a spring-inspired cocktail.

France's Cider Trail: Normandy Classics

June
Wednesday
04


6:30pm

Capacity:
20
Open seats:
10
Price:
$65.00

In honor of the 70th anniversary of the World War II D-Day landings, we will embark on a Taste of Travel through France's Normandy countryside—a region with a distinct culinary identity centered on apples, cider, butter, and cream. Our class takes you along France's Cider Trail, exploring Norman food and drink traditions while learning to make creamy Chicken Normandy, a traditional vegetable side dish, and a crustless custard cake, known as flaugnarde.

"While exploring the Norman contributions to French cuisine for my book, A Woman's Guide to France, I discovered in the north of France a variation on one of my favorite French desserts, clafoutis. I'll demonstrate this versatile custardy cake using seasonal fruits. We also learn to make poulet à la normande – one of Julia Child's favorite chicken recipes."

The dishes are paired with a white wine and cider.

Vegetable Fermentation

June
Saturday
07


1:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

Join Janine in fermenting foods found at the farmers market—lacto-fermentation is one of the most ancient, safe, and nutrient enhancing forms of food preservation. In this class, we will start with the basics of wild fermentation and have a hands-on demo of sauerkraut and other simple vegetable ferments. Learn how to preserve the abundant produce found at farmers markets all summer long. Vegetables from this class will be sourced from the nearby Clintonville farmers market.

Middle Eastern Cooking | June

June
Sunday
08


4:00pm

Capacity:
8
Open seats:
5
Price:
$65.00

Learn to cook the simple, exotic and vibrant cuisines of the Middle East such as the creamy chickpea puree, Hummus or a Fattoush salad filled with a cornucopia of colorful vegetables. In our hands-on class, you will participate in each step of the cooking process so you can easily recreate the experience at home. Our cooking instructor will discuss the ins and outs of each recipe, provide nutritional information, introduce local customs and traditions and cover various presentation styles. You will sit down at the end of class to feast upon the fruits of your labor and will go home with printed recipes after an enriching cooking experience you will truly savor! Please bring an apron to class.

Fresh from the Farmers Market: A Four Week Series | Lunch

June
Monday
09


11:00am

Capacity:
8
Open seats:
3
Price:
$400.00

This four week series 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. We will learn how to make homemade salad dressing, properly sear and cook different cuts of meat, make quick sauces and create quick and easy desserts from scratch. Please bring a chef's knife and apron to class!
Dates: June 9, 16, 23, 30

Fresh from the Farmers Market: A Four Week Series | Dinner

June
Monday
09


6:00pm

Capacity:
8
Open seats:
3
Price:
$400.00

This four week series 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. We will learn how to make homemade salad dressing, properly sear and cook different cuts of meat, make quick sauces and create quick and easy desserts from scratch. Please bring a chef's knife and apron to class!
Dates: June 9, 16, 23, 30

Spring Strategies for Vegetarian and Gluten-free Eating

June
Tuesday
10


6:00pm

Capacity:
25
Open seats:
23
Price:
$65.00

Celebrate the bounty of spring with these delicious vegetarian recipes! This class will share tips for healthy living and include a deliciously simple meal that is gluten-free, diary-free, anti-inflammatory, energy inducing and guaranteed to set you on the track to feeling great. The menu will include cream of asparagus soup, seared Tempeh with dried cherries and pine nuts over arugula, baked zucchini casserole, and a sweet treat.

Parisian Macarons | June

June
Wednesday
11


6:00pm

Capacity:
8
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. The filling flavors and shell colors will vary depending on the season. Please bring an apron to class.

Wood Fired Cooking at The Seasoned Farmhouse

June
Friday
13


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Local culinary expert Jim Budros will be bringing his Le Panyol oven on wheels to The Seasoned Farmhouse for an exciting evening of wood-fired cooking! We'll show you how the ancient technique of using higher, controlled heat provides better browned, unique tasting roasted and baked foods, and Jim will give you all the information you need to start using a wood-fired oven in your own home. We'll feast on Neapolitan pizza Margherita, Tuscan grilled flatiron steak, roasted mussels and fennel, and more. If the weather cooperates, we'll dine al fresco surrounded by our Farmhouse gardens.

Master Canning Series

June
Tuesday
17


6:00pm

Capacity:
8
Open seats:
3
Price:
$400.00

There's no better way to put up fruits, vegetables, sauces, and stocks than the old fashioned way - canning. In this intensive series, students will master water bath and pressure canning techniques while building a pantry of jams, sauces, pickles, and more. Each week we will make and taste several different canned products with local produce while covering food safety, sources for local bulk produce, and gift jar packaging. Students will finish the series with at least a dozen jars of home-canned goods plus the knowledge to stock their shelves at home this summer. Please bring an apron to class.
Dates: June 17, June 24, July 1, July 8

Exploring Spanish Tapas | Lunch

June
Wednesday
18


12:00pm

Capacity:
20
Open seats:
8
Price:
$45.00

This class explores the Spanish style of cooking small plates of cold or hot appetizers that can be combined to make a meal. We will base this class off The Book of Tapas, a new book by Simone and Inés Ortega. We'll demonstrate recipes and techniques from the book and guests will get to enjoy each dish, as well as a Spanish wine paired with the meal. If you would like a copy of the book made available for your purchase on the day of the class, please make a note in the comment section of your registration or email This email address is being protected from spambots. You need JavaScript enabled to view it. .

Exploring Spanish Tapas | Dinner

June
Wednesday
18


6:00pm

Capacity:
20
Open seats:
8
Price:
$45.00

This class explores the Spanish style of cooking small plates of cold or hot appetizers that can be combined to make a meal. We will base this class off The Book of Tapas, a new book by Simone and Inés Ortega. We'll demonstrate recipes and techniques from the book and guests will get to enjoy each dish, as well as a Spanish wine paired with the meal. If you would like a copy of the book made available for your purchase on the day of the class, please make a note in the comment section of your registration or email This email address is being protected from spambots. You need JavaScript enabled to view it. .

Indo-French Cuisine

June
Thursday
19


6:00pm

Capacity:
10
Open seats:
3
Price:
$65.00

A fresh twist on French technique, this hands-on class is for those curious about the French influence on Vietnamese cuisine (or those who just love Pho). We'll prepare a classic chicken liver pâté and pickle summer vegetables for Bánh Mi, roll fresh herb and coconut summer rolls, and build our own pho (noodle soup) from a homemade stock base. We'll finish with peaches poached in Asian spices and served with sweetened crème fraîche. Please bring an apron to class.

Infused Pasta | Italian Date Night

June
Friday
20


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

In this Italian Date Night class, you and your date will learn how to transform fresh pasta doughs with different infused flavors, and will pair them with rich sauces that make your meal even more unique. We'll make a spring garden salad with balsamic vinaigrette, saffron fettuccini with mussels and a white wine lemon sauce, and spinach farfalle with mushroom Bolognese. After cooking, you will sit down to a romantic dinner paired with Italian wines from the region. One registration includes two seats in the class. Please bring an apron to class.

A Farmer's Market Lunch with Founder Lynne Genter: Featuring Strawberries and Artisanal Cheeses

June
Saturday
21


10:00am

Capacity:
16
Open seats:
0
Price:
$45.00

Join Clintonville Farmer's Market Founder Lynne Genter for a behind the scenes tour of the farmer's market and an informal lunch featuring ingredients sourced from the market. Class will begin with a walking tour and shopping at the farmers market, you will be able to talk with local cheese artisans and strawberry farmers, who will be able to answer all your questions. After the farmers market tour, we'll return to The Seasoned Farmhouse and prepare a lunch of chilled strawberry soup served with artisanal cheeses and fresh bread, local greens and sprouts served with Oink, Moo, Cluck chicken breast and strawberry Salsa, and we'll finish off with roasted strawberries and Jeni's Vanilla Bean ice cream.

Food for Babies

June
Sunday
22


3:00pm

Capacity:
10
Open seats:
8
Price:
$65.00

Whether you're a parent-to-be or are transitioning your baby to solids, if you're interested in learning how to make homemade healthy food for your baby, this class is for you. We'll provides an overview of the early eating stages and information on potential food allergens. Then the group will make and taste meals from each developmental stage—homemade fruit and vegetable purees, chunkier meals and smoothies, first "finger" foods, and finally, "grown up" food for babies who are ready to eat a range of flavors and textures. Each parent will leave with copies of the recipes made in class, as well as additional recipes for each stage. Please bring an apron to class.

Vegetarian Entertaining

June
Wednesday
25


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

While vegetarianism is more mainstream than ever, we sometimes worry if a plant-based meal is "enough" for guests. In this hands-on class, we'll create a vegetarian feast that will satisfy even the least vegetable-literate guests! 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 modern summer antipasti platter with green goddess dressing, crisp vegetable salad with grains and lemon truffle vinaigrette, goat cheese souffles, zucchini "pasta" with mint, and cornmeal shortcakes with peaches, mint and soured cream. Please bring an apron to class.

French Bistro Date Night | June

June
Thursday
26


6:00pm

Capacity:
7
Open seats:
0
Price:
$150.00

Bring your date for a romantic evening of culinary exploration and delicious food. We will cook the meal together in the first part of the class, then each couple will sit down at a private table for a romantic meal paired with a crisp white wine from the region. We will start with a first course of a frisee and blue cheese salad with a French vinaigrette, we will then make classic chicken Vol-au-Vont with perfect chive mashed potatoes and honey thyme carrots our meal will conclude with lavender crème brulee. One registration includes two seats in the class. Please bring an apron to class.

Classical French Training

October
Wednesday
01


6:00pm

Capacity:
8
Open seats:
8
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.

Check back in 2014 for a detailed schedule. There will be a daytime class (11am-2pm) available as well as evening (6-9pm).

Contact Tricia Wheeler at This email address is being protected from spambots. You need JavaScript enabled to view it. to find out more or be put on the waiting list for this class.

$3200 for all 30 classes, hands-on class