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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).

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:
11
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

Macaron or Macaroon | 10-1

February
Saturday
28


10:00am

Capacity:
8
Open seats:
0
Price:
$65.00

Macarons & Macaroons
In this class, we will discuss the difference between the commonly mistaken Macaron and Macaroon. The class will learn to overcome common blunders of the Macaron and perfect their piping. We will make  Macarons from scracth and will fill our Macarons with ganache, jams, and flavored buttercreams.

 $65, Hands-on

Instructor: Damaris Oldfield

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:
11
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:
13
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

New Orleans BBQ Shrimp | 11:30 -1:30

March
Friday
13


11:30am

Capacity:
12
Open seats:
5
Price:
$65.00

In this class, Antonio Taylor will demonstrate how to prepare a dish that has proven to be as iconic as the city itself, BBQ shrimp. Rumored to have been created in a small Italian restaurant Uptown named Pascale's Manale, BBQ shrimp is a dish that definitely screams " New Orleans! " with it's simple preparation but complex tastes, it's sure to be a dish that you'll remember for years to come. Please bring an apron to class.

$65, Hands-on

Instructor: Antonio Taylor

Making Easter Sweets | 10:00-12:30

March
Saturday
14


10:00am

Capacity:
12
Open seats:
8
Price:
$65.00

Why not help out the Easter bunny this year and fill your baskets with delicious homemade sweets?  Just hop on over and join us for a fun hands-on candy making class.  From chocolate to coconut and marshmallow to meringue,  a variety of delicious treats will be made which will surely delight your little ones, and even your bigger ones!  Besides learning candy making techniques, you will take home a delectable assortment of candies, along with a collection of special recipes for future use.  Please being an apron and a container or basket to class.

Instructor: Joan Kirschner,  Home Chef and Candy Maker

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:
0
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:
13
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

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:
0
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:
0
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

Welcome Spring-Create a Natural Easter Basket | 10:00-12:00

March
Thursday
26


10:00am

Capacity:
12
Open seats:
12
Price:
$65.00

 

Welcome spring by creating your own natural Easter or Spring basket!  In this hands-on two hour class, Claire and Joan will teach you how to grow grass from seed for your basket, and how to properly hollow out eggs!  The lovely art of natural egg dying will also be taught.  You will learn how to use a variety of berries, vegetables, and spices to dye and decorate the eggs!  Each student will go home with instructions and all supplies needed for growing fresh Easter grass and a beautiful assortment of dyed and decorated eggs.

Instructors:   Joan Kirschner and Claire Loeffelman,  Master Gardeners

Homemade Yogurt | 11-1

March
Sunday
29


11:00am

Capacity:
10
Open seats:
6
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