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Cooking 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 | Tuesday | 11am-2pm

October
Tuesday
04


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
04


6:00pm

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

Bake the Book; Preferments & Sourdough Cultures Two Part Series | 11:30-1:30

July
Saturday
09


11:30am

Capacity:
10
Open seats:
0
Price:
$130.00

Part One (July 9 11:30-1:30)

Please join Sarah Black, author of the newly published One Dough, Ten Breads - Making Great Bread by Hand, for a fun and lively discussion on the best way to use her book including all of your important questions! We will spend the first hour reviewing the basics of pre-ferments and sourdough cultures. During the second hour you will create your own sourdough culture and leave with an assignment for making one sourdough bread from Sarah’s book to bring to the second class of this series. There is no better way to learn about making good bread than being a part of these two classes - please don’t miss them! ( To purchase a book before class, visit The Seasoned Farmhouse or order from www.amazon.com)

Part Two  (July 23 11:30-1:30)

The second part of Bake the Book will be dictated by the students, the sourdough breads they have chosen to make and share with the class and the questions they have. This will be a wonderful opportunity to learn - (there will be no critiques, only the chance to advance your skills in making good bread!) Be a part of of this conversation, be a part of sharing your bread, be a part of making good bread, conquering the bread world one baker, at a time!

Demo and Hands-on, $130

Instructor: Sarah Black

 

Taste of Ohio Summer | 11:30 -1:30

July
Wednesday
27


11:30am

Capacity:
20
Open seats:
0
Price:
$65.00

In this demo class I will be creating three courses from the best of Ohio,  fruits, vegetables and grass feed meat all sourced from local farms. I will be sharing summer inspiration and cooking tips to keep your summer cooking new and exciting! We will feature a summer inspired cocktail and this class will feel a little like a summer party!

Demo, $65.00

Instructor: Chef Tricia Wheeler

 

Taste of Ohio Summer | 6:00-8:00

July
Wednesday
27


6:00pm

Capacity:
23
Open seats:
4
Price:
$65.00

In this demo class I will be creating three courses from the best of Ohio,  fruits, vegetables and grass feed meat all sourced from local farms. I will be sharing summer inspiration and cooking tips to keep your summer cooking new and exciting! We will feature a summer inspired cocktail and this class will feel a little like a summer party!

Demo, $65.00

Instructor: Chef Tricia Wheeler

 

We are no longer accepting registrations for this event

Summer Seafood Dinner| 6:30-8:30

July
Thursday
28


6:30pm

Capacity:
12
Open seats:
2
Price:
$65.00

Learn the ins and out of cooking summer seafood for your family or when entertaining this season. Recipes include: grilled halibut with peach salsa, Seared scallops with Tuscan bean relish, pan seared salmon with chimichurri, and Roasted Trout with cherry tomatoes and fresh basil. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Joshua Wickham

Southern-Style Date Night | 6:30-8:30

July
Friday
29


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Sultry nights remind me of Southern dishes! Together we’ll make a 4-course meal based on southern favorites. Menu may include a grilled peach, onion and bacon salad,, buttermilk fried chicken with corn pudding and peach shortcakes. Please bring an apron and a special someone. 

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

Instructor: Chef Sarah Lagrotteria

Let's Salsa | 2:00-4:00

July
Sunday
31


2:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

Chop, roast, and mix local tomatoes and peppers to enjoy salsa three ways. We'll explore fresh, traditional, and modern recipes and learn how to safely can them for spice and flavor year round. Participants will dip and snack during class and go home with jars for the pantry. Please bring an apron to class.

Hands-on, $65

Instructor: Rachel Tayse

Farmers Market Date Night | August 6 | 6:30-8:30

August
Saturday
06


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Farmers Market Date Night Dinner, bring a partner and prepare a meal using the treasures gathered from the local farmers market. You will also be treated to a seasonal inspired cocktail. This will be a seasonal menu determined by the availability at the market.

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

Instructor: Chef Joshua Wickham

Small Batch Preserves | 1:00-3:00

August
Sunday
07


1:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

You don't need to spend a whole weekend in a steamy summer kitchen to can. Knock out quick and delicious relishes and chutneys using summer produce, and enjoy them all year long. (Beet chutney, green tomato marmalade, rustic ketchup, corn and pepper relish). Please bring an apron to class. 

Hands-on, $65

Instructor: Chef Sara Bir

Growing Micro Greens at Home, Summer Salads & The Best Gazpacho | 11:30-1:30

August
Wednesday
10


11:30am

Capacity:
12
Open seats:
5
Price:
$65.00

This class idea grew out of an earlier class on sprouts. We all learned so much about sprouting that we decided to build on the idea further and create a class on growing micro greens at home. We will be sharing our tips, techniques and lessons on how to have these fresh greens year round. We will use the micro’s in a variety of summer salads and I will share with you my best Gazpacho recipe!

Around the island, $65

This format allows guest to watch the Chef around the island.

Instructor: Chef Tricia Wheeler

Growing Micro Greens at Home, Summer Salads & The Best Gazpacho | 6:00-8:00

August
Wednesday
10


6:00pm

Capacity:
12
Open seats:
4
Price:
$65.00

This class idea grew out of an earlier class on sprouts. We all learned so much about sprouting that we decided to build on the idea further and create a class on growing micro greens at home. We will be sharing our tips, techniques and lessons on how to have these fresh greens year round. We will use the micro’s in a variety of summer salads and I will share with you my best Gazpacho recipe!

Around the island, $65

This format allows guest to watch the Chef around the island.

Instructor: Chef Tricia Wheeler

Bourbon Affinity Dinner | 6:30-9:30

August
Friday
12


6:30pm

Capacity:
20
Open seats:
0
Price:
$135.00

Join Chef Josh for a bourbon affinity dinner featuring some of his favorite bourbons.  Smoked rainbow trout rillettes with Pumpernickel Crostinis and dried cherry compote, Wilted Spinach salad with warm bacon dressing topped with crispy potatoes, crumbled blue cheese and spiced pecans, Slow Smoked Brisket with sweet corn spoon bread and braised greens, Dessert Trio with Vanilla Bean Crème Brule, Black Berry Crisp, and Banana Pudding.

This is a special event dinner, $135 

Chef Joshua Wickham

Shagbark Summer Southwestern Fiesta | 11:30-1:30

August
Wednesday
17


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Two of my favorite things come together for this class – Shagbark products and Southwestern inspired cooking. Shagbark is a staple foods co-operative in Athens Ohio. They produce black turtle beans, tortilla chips, corn tortilla’s and recently local tofu! In this class we will be combing their ingredients with the farmhouse garden and we will make a feast of fillings for tortilla’s  - this class is hand’s on and we will all be busy learning and cooking together!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Shagbark Summer Southwestern Fiesta | 6:00-8:00

August
Wednesday
17


6:00pm

Capacity:
16
Open seats:
0
Price:
$65.00

Two of my favorite things come together for this class – Shagbark products and Southwestern inspired cooking. Shagbark is a staple foods co-operative in Athens Ohio. They produce black turtle beans, tortilla chips, corn tortilla’s and recently local tofu! In this class we will be combing their ingredients with the farmhouse garden and we will make a feast of fillings for tortilla’s  - this class is hands on and we will all be busy learning and cooking together!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Macarons | 10:00-12:00

August
Saturday
20


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

In this hands on class, we will be making French Macarons. We will learn to overcome common blunders of the Macaron and perfect our piping. We will fill our Macaroons with ganache, jams, and flavored buttercreams. Please bring an apron to class.

Hands-on, $65

Instructor: Damaris Oldfield

Water Kefir and Refreshing Natural Sodas | 1:00-3:00

August
Sunday
21


1:00pm

Capacity:
10
Open seats:
2
Price:
$65.00

Join Janine for a fun afternoon of making water Kefir and natural sodas. Water kefir is a traditional fermented drink rich in beneficial bacteria and enzymes that produces a fizzy refreshing probiotic beverage. The slightly sweet, slightly fermented taste makes the perfect background for flavorings such as local fruit, homemade juice and herbs.

Water kefir is made with a culture known as Water Kefir Grains (also known as Tibicos, Japanese Water Crystals, etc.), and is typically fermented for 24 to 48 hours in water and sugar. The culture itself is comprised of bacteria and yeast existing in a symbiotic relationship. The culture does not contain any grains such as wheat, rye, etc. but rather is referred to as a grain for its crystal grain-like appearance.

We will sample some, make some, flavor some, talk about the fizz, health benefits and 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 natural soda at home.

You will also have the opportunity to purchase a locally raised water kefir culture to continue the process for many months. In addition to all the fermentation learning, Janine will provide a tasting of her local honey and fermented vegetables.

Hands-on, $65

Instructor: Janine Harris Degitz

 

http://www.restorativeliving.org/classes/water-kefir-and-refreshing-natural-sodas-with-local-herbs-and-fruit

Italian Dinner Favorites | 6:30-8:30

August
Wednesday
24


6:30pm

Capacity:
20
Open seats:
0
Price:
$65.00

Join Chef Josh for a demonstration of the preparation of some Italian favorites and a three course dinner. While you enjoy dinner Josh will share the techniques for Fennel, Black Olive and Orange Salad, Beef Braciole, Fresh pasta and Tiramisu.

Demo, $65

Instructor: Chef Joshua Wickham

 

Breakfast Pastries | 10:00-12:00

August
Saturday
27


10:00am

Capacity:
13
Open seats:
0
Price:
$65.00

Two of my favorite things in one class; breakfast and pastries! In this class we will perfect some classic breakfast pastries. We will be making popovers, biscuits, muffins, and a few more surprises. Bring your favorite apron to this hands on class.

Hands-on, $65

Instructor: Damaris Oldfield

Farmer's Market Date Night | 6:30-8:30

September
Saturday
10


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Farmers Market Date Night Dinner, bring a partner and prepare a meal using the treasures gathered from the local farmers market. You will also be treated to seasonal inspired cocktail. This will be a seasonal menus determined by the availability at the market. Please bring an apron to class. Guest are welcome to bring a beverage of choice.

Hands-on, $150 (1 resgitration is for 2 guests)

Instructor: Chef Joshua Wickham

Kombucha Craving | 2:00-4:00

September
Sunday
11


2:00pm

Capacity:
12
Open seats:
7
Price:
$65.00

If you love kombucha, you might be surprised know how easy it is to make at home. If you make kombucha, you're probably curious if you can do anything with this wonderful fermented beverage besides drink it. This class covers the basics of brewing kombucha, but also presents some creative recipes to fully utilize all of your great homebrewed 'booch once your operation is thriving. Sip a kombucha cocktail, taste sauces, soups, desserts, and condiments you can make with it, and even discover how to make use of all those SCOBY layers as they grow (including salsa made with SCOBY).

Demo, $65

Instructor: Chef Sara Bir

Three Week Farmer's Market Harvest Series | 11:30-1:30

September
Monday
12


11:30am

Capacity:
8
Open seats:
0
Price:
$300.00

For the past couple of years we have been featuring a series where I shop the best of local produce and proteins on Saturday and we cook together on Monday. Every year the series rotates months so that we can feature different techniques and ingredients. This year might be my favorite month. September has us at the end of summer and beginning of Fall harvest – an abundance of wonderful fruits and vegetables will make our cooking and dinning extra fun! This series is hand’s on, only open to 8 students in each session. It is appropriate for the beginner and advanced cook.

Hands-on, $300 for all three classes (September 12, 19, 26)

Instructor: Chef Tricia Wheeler

Three Week Farmer's Market Harvest Series | 6:00-8:00

September
Monday
12


6:00pm

Capacity:
9
Open seats:
0
Price:
$300.00

For the past couple of years we have been featuring a series where I shop the best of local produce and proteins on Saturday and we cook together on Monday. Every year the series rotates months so that we can feature different techniques and ingredients. This year might be my favorite month. September has us at the end of summer and beginning of Fall harvest – an abundance of wonderful fruits and vegetables will make our cooking and dinning extra fun! This series is hand’s on, only open to 8 students in each session. It is appropriate for the beginner and advanced cook.

Hands-on, $300 for all three classes (September 12, 19, 26)

Instructor: Chef Tricia Wheeler

Medicinal Cooking | 6:00-8:00

September
Wednesday
14


6:00pm

Capacity:
22
Open seats:
0
Price:
$65.00

This is a new series featuring local author and friend Dawn Combs. Dawn is a teacher and expert in the field of Herbs and Healing. Her book  explores the intersection between our health and what we feed our bodies. Sometimes the things we need to heal ourselves are growing in our gardens, as weeds on our land or can be sourced here locally. This first class will start to talk about the things our bodies need for healthy digestion – Dawn will contribute her knowledge and Tricia will cook healthy simple and delicious recipes with ingredients that have many healing properties. Dawn will share what she has available at her farm Mockingbird Meadows and what you can grown in your own garden.

Demo, $65

Instructor: Dawn Combs & Chef Tricia Wheeler