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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 | Monday | 6-9pm

October
Monday
03


9:00pm

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

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

Beginning Cheesemaking | 6:00-8:00

October
Sunday
02


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

October is American Cheese Month. We are excited to have cheesemaker Brian Schlatter join us this month to celebrate cheesemaking.

Ever wonder how that milk you purchase is turned into cheese? Wonder no more, Brian Schlatter will be walking you through the basics of cheesemaking. Learn the foundation that all cheeses are built upon. Working hands on with Brian, you will make simple cheeses that utilize basic cooking utensils and ingredients that you can purchase from the grocery store. Varieties that will be made include a simple “farmers” cheese and stretching Mozzarella. This is the first class in cheesemaking, and is helpful if you want to take additional classes.

Hands-on, $65

Instructor: Brian Schlatter

Join us on a Seasoned Farmhouse Trip to Athens | 9:00-3:00

October
Wednesday
05


9:00am

Capacity:
20
Open seats:
4
Price:
$65.00

Join us on a Seasoned Farmhouse field trip to Athens!

We'll start the day at the Athens Farmers Market for a morning treat and a chance to meet some talented local farmers and artisans. Bring your cooler and ice packs for some shopping!
Next, we'll tour Shagbark Seed & Mill and learn how they're striving to become a regional seed & grain hub.
For lunch, we'll eat a special meal featuring lots of local ingredients at Little Fish Brewery, hear from the head brewers and try an "all Ohio" beer.
From there we'll tour ACEnet (Appalachian Center for Economic Development) where some of our favorite local business got their start. We'll eat dessert there to cap off our tour.

Driving and parking is up to you, though there's ample parking at all of our stops.

Time: Meet at 9am, Depart at 3pm
Price: $65 per person
20 person limit

Questions? Email This email address is being protected from spambots. You need JavaScript enabled to view it..">This email address is being protected from spambots. You need JavaScript enabled to view it..

Bake the Book; Intro to Making Delicious Bread in Your Own Home Kitchen | 11:00-1:00

October
Thursday
06


11:00am

Capacity:
6
Open seats:
0
Price:
$65.00

Join Sarah Black, author of One Dough, Ten Breads, to talk about how to use her book to learn to make bread in your own home kitchen. In this class we’ll discuss basic ingredients, the tools you need and how to build your skills, then we'll integrate this education into three different bread doughs and six different shapes. Mixing dough, shaping and baking will be both hands-on and by demonstration.

We’ll enjoy a seasonal soup with Sarah’s delicious focaccia, and each student will leave with a small baked loaf or two plus a dough packaged to take home. Please bring an apron.

Half Demo - Half Hands-On, $65

Instructor: Sarah Black

 

Fall Salads | 11:30 -1:30

October
Friday
07


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

This hands-on class is an opportunity to explore the seasonal produce that makes fall a wonderful time to eat in Central Ohio. Together, we’ll create several side and entree salads, making use of seasonal ingredients like dark leafy greens, sweet squashes and crisp apples. We’ll combine raw and cooked ingredients, layer dried and fresh ingredients and practice making seasonal vinaigrettes. We’ll also discuss pairing proteins with greens as well as different techniques for plating. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Advanced Cheesemaking | 6:00-8:00

October
Sunday
09


6:00pm

Capacity:
12
Open seats:
8
Price:
$65.00

Harder cheeses requiring more time and equipment to accomplish. Have you tried your hand at fresh cheeses and maybe stretched Mozzarella a time or two? This class raises the bar. Everyone likes a nice aged cheddar or creamy gouda. Work alongside Brian as he goes step by step through the process of the favorites. Along with making the cheese learn how to make a simple cheese mould or hoop, press and aging space. Styles that will be made include Cheddar curds and Camembert. This is the second class on cheesemaking.

Hands-on, $65

Instructor: Brian Schlatter

Taste of Fall | 11:30-1:00

October
Thursday
13


11:30am

Capacity:
20
Open seats:
-1
Price:
$65.00

This class will start out with a special wine from Dutch Creek Winery. Tricia will then cook a fall menu inspired by ingredients from our local farmers market. The star of this class will be the meat sourced from one of our most favorite local sources - Oink Moo Cluck - their pork and chicken and bacon will be featured in several of our courses letting you taste the quality and flavor of their meat. We will serve four courses that will give you ideas and recipes to use throughout the season!

Demo, $65

Instructor: Chef Tricia Wheeler

Taste of Fall | 6:00-7:30

October
Thursday
13


6:00pm

Capacity:
20
Open seats:
-2
Price:
$65.00

This class will start out with a special wine from Dutch Creek Winery. Tricia will then cook a fall menu inspired by ingredients from our local farmers market. The star of this class will be the meat sourced from one of our most favorite local sources - Oink Moo Cluck - their pork and chicken and bacon will be featured in several of our courses letting you taste the quality and flavor of their meat. We will serve four courses that will give you ideas and recipes to use throughout the season!

Demo, $65

Instructor: Chef Tricia Wheeler

Amazing Meringues | 11:30-1:30

October
Friday
14


11:30am

Capacity:
12
Open seats:
4
Price:
$65.00

When it comes to the pastry kitchen, meringue is one of the most basic and fundamental necessities. There are many dessert recipes that are based on one type of meringue or another. This class will give you a chance to study, understand and prepare Swiss, French, and Italian meringue. We will also prepare desserts that incorporate meringues such as macarons, Pavlova, floating island, and marshmallows. After this class you will never throw away another egg white.

Hands-on, $65

Instructor: Chef Joshua Wickham

Cooking for Babies | 10:00-12:00

October
Saturday
15


10:00am

Capacity:
12
Open seats:
8
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.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Fall Vegan Baking | 1:00-3:00

October
Sunday
16


1:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Enjoy cozy the fall flavors of rustic baked desserts in vegan versions that will please anyone with a sweet tooth. All of the recipes use wholesome ingredients, with no commercial butter or egg replacers. We'll bake cranberry streusel bars, pumpkin bread, hazelnut cookies, upside-down apple cake, and spiced molasses hermits. Please bring an apron.

Hands-on, $65

Instructor: Chef Sara Bir

Cheesemaking; Sensory Evaluation | 6:00-8:00

October
Sunday
16


6:00pm

Capacity:
15
Open seats:
13
Price:
$65.00

This class is about training the palate and understanding flavors. Ever wonder how a good cheese is determined? How does smell effect taste? What about all those flavors that are used to describe cheese? Sit down and fire up your taste buds for an interactive class. Learn how to train your palate for the basic flavors: salty, sweet, bitter, and acidic. Test your sense of smell with a blind smell test, and then combine them together while sampling different cheeses.

This class is interactive. $65

Instructor: Brian Schlatter

A Trio of Whole Wheat Breads for the Cool of Autumn | 11:00-1:00

October
Wednesday
19


11:00am

Capacity:
10
Open seats:
4
Price:
$65.00

The nature of whole wheat flour implies mindful, healthful eating, and something from which we can benefit for the coming cool weather. Join Sarah Black, author of One Dough, Ten Breads, as we explore whole wheat flour recipes from her book, how to work whole wheat flour and ways to complement this grain. We will make three whole wheat doughs, from simple to complicated, including sprouted wheat, ancient grains, and the finale loaf bursting with apples, figs, raisins and rosemary. At the end of of class we will enjoy a seasonal soup and toasted bread with cheese.

Hands-on and Demo, $65

Instructor: Sarah Black

Bundt Cakes! | 11:30-1:30

October
Thursday
20


11:30am

Capacity:
10
Open seats:
6
Price:
$65.00

In this hands-on class, we’ll bring back the 1950’s Bundt cake. Your first thought may be how retro, why would I want to do that? I think I saw the first one ever made at the Smithsonian. It’s an American classic that’s been updated with beautiful designs, shapes and delicious recipes. We’ll make some wonderful fall creations that will make you want to dust yours off and start baking. Recipes may include pumpkin-chocolate, caramel glazed brown sugar, apple bundt cake with apple cider glaze, and maple walnut with maple glaze. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Lori Taylor, CPC

Fall Pasta Date Night | 6:30-8:30

October
Friday
21


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Bring a partner and enjoy each other’s company while preparing a three course dinner. We will prepare a classic Italian salad, Hand Made Butternut Squash Ravioli with Smoked Chicken, Sautéed Kale and Sage Butter. For Dessert we will make Prosecco Zabaione over Fresh Berries. Please bring an apron. This event is BYOB. 

Hands-on, $150 (1 registration is for two people, cost is $150 per couple)

Instructor: Chef Joshua Wickham

Holiday Candy Making | October 22 | 10:00-12:30

October
Saturday
22


10:00am

Capacity:
10
Open seats:
0
Price:
$75.00

Enjoy the sweet life with this hands- on candy making class! With the holidays right around the corner, what a perfect time to explore the art of candy making. Along with learning tips and techniques, you will create a variety of tempting treats, such as salted caramels, classic peanut brittle, Christmas Crunch, and more! You will bring home an assortment of scrumptious candy along with a collection of the recipes for future use. Please bring an apron and a take home candy container to class.

Hands-on, $75

Instructor: Joan Kirschner, Candy Maker and Home Chef

Fall Farmer's Market- Sauerkraut | 1:00-2:30

October
Sunday
23


1:00pm

Capacity:
10
Open seats:
2
Price:
$65.00

Join Janine in learning the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of fall cabbage we will use vegetables purchased at the Clintonville Farmers Market, from local farmers to create a beautiful blend for making sauerkraut. Janine will show you the ease, creativity and health benefits of wild fermented foods, while harnessing and preserving the nutrients of the seasonal vegetables available in central Ohio.

Almost everyday there is new research linking the importance of the bacteria and microbes in our digestive system and the connection to our overall health and well being.

Each participant will make their own jar of sauerkraut to take home. In addition you will sample a variety of fermented pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food and adding flavor, nutrients and diversity to your diet.

Hands-on; $65

Instructor: Janine Harris Degitz

http://www.restorativeliving.org/classes/wild-fermented-sauerkraut-with-fall-farmers-market-vegetables

Cheesemaking; Cooking with Cheese | 6:00-8:00

October
Sunday
23


6:00pm

Capacity:
12
Open seats:
2
Price:
$65.00

From the everyday to elevating and using it in the center piece. We will discuss grocery store cheese and understand how to utilize those chunks that are not in the deli case. Learn how to make simple and easy cheese centered dishes for everyday eating and see how to incorporate it into your main dishes and what about all those bits and pieces of cheese that are gathering in your refrigerator? Also learn how pairings work with cheesemaking to complete the dining experience.

Hands-on/Demo, $65

Instructor: Chef Brian Schlatter

Cooking Vegan | 11:30-1:30

October
Thursday
27


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

What do President Clinton, Ellen DeGeneres and Mike Tyson have in common? They are three of several thousand vegan Americans who don’t eat animal or dairy products for ethical and/or health reasons. This hands-on class is designed for the vegan-curious and those who want to incorporate more plant-based meals into their diet. The menu may include a chickpea and sweet pepper stew over oven-baked polenta, a raw kale salad with crisp apples and almonds and dark chocolate pie with coconut whipped “cream”. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Pumpkin Pastries | 10:00-12:00

October
Saturday
29


10:00am

Capacity:
14
Open seats:
0
Price:
$65.00

One of my favorite things about fall is pumpkin. They’re delicious to eat and make beautiful decoration. In this class I will showcase some of my favorite pumpkin recipes for everyday and fine dining use. We will make my almost-famous Pumpkin Cheesecake, a Pumpkin Pecan Pie to spice up your Thanksgiving, my favorite Pumpkin Cookie snack, and a couple other Pumpkin recipes of my choosing. We will also do a canned vs. fresh pumpkin tasting. Please bring your favorite apron.

Hands-on, $65

Instructor: Damaris Oldfield

Introduction to Learning the 12 Basic Shapes of Bread | 11:00-1:00

November
Thursday
03


11:00am

Capacity:
6
Open seats:
1
Price:
$65.00

Join Sarah Black, author of One Dough, Ten Breads, for a class devoted to learning how to shape breads from her book’s three foundation doughs: Baguette, Focaccia and Ciabatta. These three doughs will spawn 12 basic shapes, and each student will have a hands-on experience in shaping and baking. Please bring an apron. 

We will enjoy a seasonal soup with a trio of three breads, butter and cheese, and each student will leave with two-three small baked items plus dough packaged to take home. Bake the Book Intro is helpful, but not required.

Hands-on and Demo, $65

Fall Brunch | 11:30-1:30

November
Friday
04


11:30am

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 an autumnal 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. Our grand finale will be an oven-puffed caramelized apple pancake served with sour cream. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Holiday Candy Making | 10:00-12:30

November
Saturday
05


10:00am

Capacity:
10
Open seats:
0
Price:
$75.00

Enjoy the sweet life with this hands- on candy making class! With the holidays right around the corner, what a perfect time to explore the art of candy making. Along with learning tips and techniques, you will create a variety of tempting treats, such as salted caramels, classic peanut brittle, Christmas Crunch, and more! You will bring home an assortment of scrumptious candy along with a collection of the recipes for future use. Please bring an apron and a take home candy container to class.

Hands-on, $75

Instructor: Joan Kirschner, Candy Maker and Home Chef

Chinese Cooking at Home | 11:30-1:30

November
Wednesday
09


11:30am

Capacity:
12
Open seats:
-1
Price:
$65.00

I remember growing up and my Mom would make the best home made egg rolls - what a treat! Chinese cooking beyond the occasional stir fry is something we don't often do at home - but, we can! I love the Mission Chinese cookbook - we are going to make my Mom's home made egg rolls and then several main dish recipes from the cookbook that I know you could do at home. This is a group effort, we will be hand's on and set up all around the room working together to demystify cooking Chinese at home. This class might also give you the blueprint to gather friends and all cook Chinese together.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Chinese Cooking at Home | 6:00-8:00

November
Wednesday
09


6:00pm

Capacity:
12
Open seats:
-3
Price:
$65.00

I remember growing up and my Mom would make the best home made egg rolls - what a treat! Chinese cooking beyond the occasional stir fry is something we don't often do at home - but, we can! I love the Mission Chinese cookbook - we are going to make my Mom's home made egg rolls and then several main dish recipes from the cookbook that I know you could do at home. This is a group effort, we will be hand's on and set up all around the room working together to demystify cooking Chinese at home. This class might also give you the blueprint to gather friends and all cook Chinese together.

Hands-on, $65

Instructor: Chef Tricia Wheeler

All About Roots; Fall Vegetarian | 11:30-1:30

November
Thursday
10


11:30am

Capacity:
12
Open seats:
-1
Price:
$65.00

In this class we will make hearty flavorful Fall dishes utilizing our favorite Fall flavors - we will focus on different types of roots from yams, carrots, parsnips, turnips, onions, garlic, turmeric, jerusalem artichokes to ginger. This will be a hands on class where we will work together to create a Fall vegetarian feast of memorable dishes!

Hands-on, $65

Instructor: Chef Tricia Wheeler

All About Roots; Fall Vegetarian | 6:00-8:00

November
Thursday
10


6:00pm

Capacity:
12
Open seats:
-1
Price:
$65.00

In this class we will make hearty flavorful Fall dishes utilizing our favorite Fall flavors - we will focus on different types of roots from, yams, carrots, parsnips, turnips, onions, garlic, turmeric, jerusalem artichokes to ginger. This will be a hands on class where we will work together to create a Fall vegetarian feast of memorable dishes!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Knife Skills | 11:30-1:30

November
Friday
11


11:30am

Capacity:
12
Open seats:
-2
Price:
$65.00

Using your knife should be a pleasure and an exercise you should look forward to. As a chef, your knife becomes an extension of your person. Learn to cut like a professional chef with Joshua Wickham. This class will cover basic knife skills through demonstration and hands on experience. We will practice the seven classical cuts and learn the most efficient breakdown of common vegetables as well as whole chicken butchery.

Hands-on, $65

Instructor: Chef Joshua Wickham

Soup Nights with Betty Rossbottom | 11:00-1:30

November
Saturday
12


11:00am

Capacity:
28
Open seats:
0
Price:
$100.00

We are so excited to welcome back Betty Rosbottom for a magical afternoon to celebrate her new cookbook "Soup Nights - Satisfying Soups and Sides for Delicious Meals All Year".  This latest book makes soup the centerpiece of every day meals. Betty has created side dishes to be mixed and matched with the soups and each soup comes with a suggested soup night menu. Betty will prepare a menu from soup nights for us all to enjoy. Her new book is included in the price of the class!

Menu: 

Soup from the Chalet (A glorious bean and hearty vegetable soup with bits of smoked kielbasa, topped with melted Gruyère). This soup would be great to serve for Christmas eve or any other casual gathering during the holidays.

Creamy Chicken Soup with Autumn Vegetables (Extra smooth and creamy, this soup is soup is studded with tender chicken and with diced butternut squash, sliced Brussels sprouts, and Baby Bella mushrooms). Betty will make this soup with chicken but it would work just as well with leftover turkey.

Cream of Celery Root Soup with Celery Leaf and Hazelnut Gremolata (Knobby celery root is peeled, diced, then simmered in stock with other vegetables before being pureed until silken smooth. Crème fraîche enriches this soup, while celery leaves, parsley, lemon zest, and toasted hazelnuts make a colorful, crunchy topping.) This would make an elegant but easy opener for Thanksgiving.

Oak Leaf and Apple Salad with Honey Cider Vinaigrette

Pumpkin Brownies with Maple Cream Cheese Frosting

Demo, $100 (includes Soup Nights cookbook)

Instructor: Betty Rosbottom

Julia Child Date Night | 6:30-8:30

November
Saturday
12


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Fall is a great time for local fresh ingredients. Grab a friend and join us for the preparation of some Julia Childs’ best recipes made with fresh local ingredients. We will make Soupe au Pistou, Chicken Breasts stuffed with Herb Butter and deep fried (Chicken Kiev), with seasonal accompaniments and Berry Flan for dessert. This event is BYOB.

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

Instructor: Chef Joshua Wickham

Fall Tarts | 1:00-3:00

November
Sunday
13


1:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

In this hands-on class, we’ll learn the steps and techniques to make simple tart doughs and use it to create a beautiful assortment of tarts perfect for the autumn season. Recipes may include chocolate fleur de sel caramel tart, french lime cream tart, fall jam galette, frozen pecan tart and brûlée maple custard tart. The techniques you will learn will impress everyone at your next family gathering or tailgate party. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Lori Taylor, CPC

Thanksgiving: It's All About the Sides | 11:30-1:30

November
Wednesday
16


11:30am

Capacity:
12
Open seats:
0
Price:
$75.00

We want to help you prepare a Thanksgiving feast to remember. This class will be a hand's on opportunity to learn how to make the classics, we will work together to prepare a Grilled Pear and Pomegranate Salad with a Honey Maple Dressing, Pumpkin Soup, Corn Pudding, traditional Stuffing, perfect Mashed Potatoes, roasted Root Vegetables with a Cider Glaze, Cranberry Sauce and the most important lesson - how to make great Gravy! Class will include a seasonal cocktail from Root 23.

Hands-on, $75

Instructor: Chef Tricia Wheeler

Thanksgiving: It's All About the Sides | 6:00-8:00

November
Wednesday
16


6:00pm

Capacity:
12
Open seats:
0
Price:
$75.00

We want to help you prepare a Thanksgiving feast to remember. This class will be a hand's on opportunity to learn how to make the classics, we will work together to prepare a Grilled Pear and Pomegranate Salad with a Honey Maple Dressing, Pumpkin Soup, Corn Pudding, traditional Stuffing, perfect Mashed Potatoes, roasted Root Vegetables with a Cider Glaze, Cranberry Sauce and the most important lesson - how to make great Gravy! Class will include a seasonal cocktail from Root 23.

Hands-on, $75

Instructor: Chef Tricia Wheeler

Macarons | 10:00-12:00

November
Saturday
19


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

Modern Pressure Cooker | 5:00-7:00

December
Sunday
04


5:00pm

Capacity:
12
Open seats:
-1
Price:
$65.00

There's no reason to fear pressure cooking when you're using sleek, safe, an user-friendly modern pressure cookers. Pressure cooking expert Sara Bir will show you the ins and outs of this speedy, nutritious, and convenient method. See electric and stovetop models in action. You can even bring your own pressure cooker for show and tell or troubleshooting. We'll make butternut squash risotto, curried sweet potato and lentil soup, upside down apple cake, black bean chili, and savory corn pudding.

Hands-on, $65

Instructor: Chef Sara Bir

The Season for Shellfish | 6:00-8:00

December
Wednesday
07


6:00pm

Capacity:
14
Open seats:
0
Price:
$75.00

Shellfish has many great qualities: it cooks fast, it’s healthy and it is very versatile. After participating in this session you will be able to cook a healthy, fresh dinner quite quickly. In this class we will experiment with shrimp, clams, mussels, oysters, crab and scallops. There will be both hot and cold preparations as well as numerous serving suggestions and accompaniment ideas.

Hands-on, $75

Instructor: Chef Joshua Wickham

Lobster Intensive | 6:30-8:30

December
Thursday
08


6:30pm

Capacity:
13
Open seats:
0
Price:
$75.00

Preparing lobster is a labor of love but that doesn’t mean it has to be difficut. Locked away in that hard red shell, hides it’s deliciously tender and buttery meat. In this class we will explore lobster through four very different preparations. We will discuss the keeping, cleaning and cooking of live lobster. This is a hands on class and everyone will have an opportunity to clean a lobster or two. Please bring an apron.

Hands-on, $75

Instructor: Chef Joshua Wickham