• Soufflespring2016

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.

Taste of Spring | 12:00-1:30

April
Thursday
28


12:00pm

Capacity:
22
Open seats:
0
Price:
$55.00

Join us for a demo class featuring the best of Ohio Spring. Our class will begin with a homemade Spring drink. We will source our ingredients from local farmers and artisans and will be cooking up new Spring inspired recipes featuring, peas, asparagus, mushrooms, new potatoes, chicken, radishes, and rhubarb. This class will also feature my most favorite thing I grow in my garden - Sorrel! This class will inspire you to plant your own Sorrel patch - a green from the garden that comes back every year and when you cut it, it grows back so quickly that your patch is ready for another cutting and recipe almost the next day! Our dessert will be a delicious rhubarb tart that you can make all year long by changing the fruit with the season. 

Demo, $55

Chef Tricia Wheeler

Taste of Spring | 6:00-7:30

April
Thursday
28


6:00pm

Capacity:
23
Open seats:
-1
Price:
$55.00

Join us for a demo class featuring the best of Ohio Spring. Our class will begin with a homemade Spring drink. We will source our ingredients from local farmers and artisans and will be cooking up new Spring inspired recipes featuring, peas, asparagus, mushrooms, new potatoes, chicken, radishes, and rhubarb. This class will also feature my most favorite thing I grow in my garden - Sorrel! This class will inspire you to plant your own Sorrel patch - a green from the garden that comes back every year and when you cut it, it grows back so quickly that your patch is ready for another cutting and recipe almost the next day! Our dessert will be a delicious rhubarb tart that you can make all year long by changing the fruit with the season. 

Demo, $55

Chef Tricia Wheeler

Edible Gardening | 9:30-11:30

April
Saturday
30


9:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Nothing is quite as satisfying and rewarding as having an edible garden, no matter the size! Growing your own fresh vegetables and herbs makes preparing delicious and healthy meals easier and more enjoyable! This informative class begins indoors with a short presentation and demonstration. You will learn how to create your own edible garden, from preparing the garden site, choosing plants, the where, when, and how’s of planting, garden maintenance, and so on. Afterwards, class moves outdoors where you will have a hands-on opportunity to learn how to properly plants herbs and vegetables in the raised beds which are reserved for you. You will go home with plants to start for own garden along with very useful reference handouts. Please bring a trowel and gardening gloves with you to class.

Hands-on, $65

 

Instructor: Joan Kirschner, Master Gardener 

Clean Eating Four-Part Series | 11:30-1:30

May
Wednesday
04


11:30am

Capacity:
12
Open seats:
3
Price:
$260.00

This hands-on four-part series will help demystify what is known as clean-eating, or a non-processed food diet. We’ll discuss the differences between clean eating and other health-focused eating plans like paleo, whole eating, vegetarianism and veganism. I’ll also introduce some of the cookbooks and writers whose clean eating approach has been the most successful and share tips for building a “clean” pantry. Together we will start with the building blocks of of clean eating: making homemade stock and cooking dried grains and beans with ease. We’ll also spend time pickling and fermenting vegetables as well as devote one entire class to clean baking. We will make a full clean meal each class. Please note that recipes are not necessarily vegetarian. Please bring an apron to class. 

Hands-on, $260 for 4 classes (May 4, May 11, May 18, May 25)

Instructor: Chef Sarah Lagrotteria

Savory Tarts and Pies | 11:30-1:30

May
Friday
06


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

“Sing a song of sixpence,/ A pocket full of rye…” Even without the blackbirds, there’s nothing more comforting on a cold day than a savory pie. In this hands-on class, we’ll work together to make my favorites. Recipes may including chicken pot pie, a provençale-style anchovy and olive tart, a shallot tarte tatin and a white bean with roasted beet tart. We’ll experiment with different crusts (puff pastry, pate brisee, poppy seed, etc.) and flours (wheat, rye, etc.) and sizes from individual muffin-cup and ramekin servings to full-sized pie plates.  Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Mexican Date Night | 6:30-8:30

May
Friday
06


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Grab you favorite sous chef and join Chef Joshua for a fun evening of Mexican cooking. We will prepare: Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette, Green Chili Chicken Tamales with Stewed Beans and Pico de Gallo and for dessert we will make Churros with Mexican Chocolate Sauce. Please bring an apron. This event is BYOB.

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

Instructor: Chef Joshua Wickham

Spring Fruits | 10:00-12:00

May
Saturday
07


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Spring is my favorite time of year. Nothing pairs better with a sunny spring day and it’s cool breeze than sweet treats! We will be using in season fruits for most of our desserts: Blueberries, Cherries, Oranges, Raspberries and Strawberries. Come kick off spring with some of my favorite recipes. Please bring an apron.

Hands-on, $65

Instructor: Damaris Oldfield

Mother's Day Champagne High Tea | 3:00-4:30

May
Saturday
07


3:00pm

Capacity:
22
Open seats:
-2
Price:
$65.00

Please join us for a festive afternoon in celebration of Mother's Day. The farmhouse will be decorated in Spring flowers, the tables will be set with antique china and tea cups and we hope some sun will be shining through the windows! Tricia will be creating a special savory course and a sweet course, tea, champagne and scones with clotted cream will be served.

Special Event, $65

Chef Tricia Wheeler

2nd Annual Plant Sale | 10:00-2:00

May
Saturday
21


10:00am

Capacity:
Unlimited
Price:
$45.00

We are throwing a Garden Party! We have partnered with Lynn at Miller Thyme Farm to curate a perfect culinary garden flat to start your growing season. Each garden flat will contain the following: Genovese Basil, Red Rubin Basil, Chives, Fernleaf Dill, Mint Kentucky Colonel, Italian Parsley, Rosemary, Salvia Garden Sage, Red Veined Sorrel, English Thyme, Nasturtium and a Lettuce selection. 

The Farmhouse will be hosting workshops and cooking demonstrations throughout the day. Garden flats need to be purchased in advance and we will contact you with the days events so you can plan your pick-up accordingly. 

Growing instructions and recipes will be provided. 

Your purchase helps support a local farm and furthers the mission of edible Columbus. 

Pressure Cooked Desserts | 1:00-3:00

May
Sunday
22


1:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Your pressure cooker can do so much more than just cook dried beans! Explore the surprisingly diverse sweet side of pressure cooking. From custards to puddings to fruit crisps to moist and tender cakes, the results you get from pressure cookers prove you don't need an oven to make exquisite desserts. We'll make rice pudding, rhubarb-berry slump, leche flan, chocolate cake, and more. This class is appropriate for pressure cooking novices and veterans alike. Feel free to bring your own pressure cooker for show and tell!

Hands-on, $65

Instructor: Chef Sara Bir

Introductory Middle Eastern Cooking inspired by Ottolenghi, Jerusalem | 11:30-1:30

May
Thursday
26


11:30am

Capacity:
14
Open seats:
0
Price:
$65.00

Middle Eastern food is healthy, flavorful, and influenced by many cultures. Vegetables are celebrated, texture and balance are important, and cooking this type of cuisine at home is very easy. We will be working with yogurt, spices, lentils, a variety of vegetables, herbs, legumes, fruits and citrus to create a vegetarian middle eastern feast.  This class will be around the island with light participation - as we bring together many different dishes and techniques for creating delicious Middle Eastern Inspired food at home.  Inspiration will be drawn from Ottolenghi, Jerusalem cookbook a farmhouse favorite!

Around the Island, $65

Instructor: Chef Tricia Wheeler

Introductory Middle Eastern Cooking inspired by Ottolenghi, Jerusalem | 6:00-8:00

May
Thursday
26


6:00pm

Capacity:
14
Open seats:
0
Price:
$65.00

Middle Eastern food is healthy, flavorful, and influenced by many cultures. Vegetables are celebrated, texture and balance are important, and cooking this type of cuisine at home is very easy. We will be working with yogurt, spices, lentils, a variety of vegetables, herbs, legumes, fruits and citrus to create a vegetarian middle eastern feast.  This class will be around the island with light participation - as we bring together many different dishes and techniques for creating delicious Middle Eastern Inspired food at home.  Inspiration will be drawn from Ottolenghi, Jerusalem cookbook a farmhouse favorite!

Around the Island, $65

Instructor: Chef Tricia Wheeler

Columbus Beer Affinity Dinner | 6:30-8:30

June
Friday
03


6:30pm

Capacity:
20
Open seats:
0
Price:
$75.00

Explore Columbus’ micro brewing scene with a four course meal paired with Columbus’ finest micro brews. The menu for the evening includes: Smoked Trout Agnolotti with Leeks and Kale, finished with Herb Butter Sauce and Red Pepper Coulis. Arugula and Fresh Citrus Salad with Goat Cheese and Toasted Almonds. Coffee and Brown Sugar Dusted Pork Tenderloin, with Chili Roasted Potatoes and Charred Cauliflower. Toffee and White Chocolate Bread Pudding. 

This is a special event, there will be no hands-on cooking, $75

Chef Joshua Wickham

Vegan Pressure Cooker | 4:30-6:30

June
Sunday
05


4:30pm

Capacity:
12
Open seats:
5
Price:
$65.00

Make all of those great-for-you foods in less than half the time using a pressure cooker. Vegan staples like dried beans, root vegetables, whole grains, and leafy greens are all perfectly suited to pressure cooking. We'll make fast, satisfying vegan meals you can put together easily on any given weeknight to keep your clean eating momentum going all spring long. We'll make sassy sesame tofu, curried red lentil and sweet potato soup, and other delights utilizing the produce of the season. This class is appropriate for pressure cooking novices and veterans alike. Feel free to bring your own pressure cooker for show and tell!

Hands-on, $65

Instructor: Chef Sara Bir

A Celebration of the Season's Vegetables with The Vegetable Butcher, Cara Mangini | 6:00-8:00

June
Saturday
18


6:00pm

Capacity:
20
Open seats:
0
Price:
$85.00

The Seasoned Farmhouse is excited to have author of The Vegetable Butcher and chef and owner of Little Eater and Little Eater Produce and Provisions Cara Mangini will show you how to show off vegetables at the center of the plate and demonstrate produce-inspired recipes that capture the essence of the season. Throughout the class, Cara will be sharing all of her professional tips, tricks, knife skills, and techniques that will help you masterfully cook vegetables from your garden or local farmers’ market with ease and joy.

Chef Cara Mangini will share with you:

-Knife skills and butchery techniques that help make cooking with spring into summer vegetables more intuitive (and simply a whole lot easier)
-Insider tips on produce selection, storage, and usage, along with Cara’s special butcher notes that will help demystify the world of vegetables
-Four extraordinary recipes that celebrate the season’s vegetables and inspire you to cook out of your garden and farmers’ market all season long
-An opportunity to "Ask The Vegetable Butcher" that question about vegetables that you have always wanted to ask.

About Cara Mangini:
Cara Mangini is the chef and owner of Little Eater, the produce-inspired restaurant and boutique grocery at Columbus’s North Market. She was one of the first “vegetable butchers” at Eataly in New York City. Cara has a culinary arts degree from the Natural Gourmet Institute in New York City, and has worked with acclaimed chefs in New York and Napa Valley. In Ohio, she takes great pride in partnering with many talented farmers and using a bounty of fresh produce to craft her recipes and restaurant menu. Her work is dedicated to honoring local farmers and putting vegetables at the center of the American plate.

Menu:

1. Spring-Summer Vegetable Crostini (Turkish Carrot Yogurt plus 1 to 2 others tbd depending on availability)

2. Snap Pea, Asparagus, and Avocado Salad with Radish Vinaigrette*

3. Ramp** and Asparagus Risotto

4. Rhubarb and Strawberry Crumble with Lime Yogurt and Pistachios

*Could be swapped for Smashed and Seared Beets with Chimichurri and Goat Cheese Crema

**Ramps can be swapped for leeks

This demo class will include a copy of Cara's cookbook, $85

Instructor: Cara Mangini