• cookingclass112015

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.

Cast Iron Cooking | 11:00-1:00

February
Friday
05


11:00am

Capacity:
14
Open seats:
0
Price:
$65.00

There is nothing more a part or essential in any particular cuisine as cast-iron is to Southern cooking. Cast-iron cookware is inexpensive, time-tested and absolutely unmatched in its usefulness in the kitchen. In this class, home chef Antonio Taylor will demonstrate the methods of care, preservation and usefulness of cast-iron utensils. The menu for this class may include authentic Creole crawfish étouffée, chicken and andouille sausage gumbo and southern cast-iron skillet cornbread. Please bring an apron to class. 

Hands on, $65

Instructor: Antonio Taylor

Vietnamese Cooking | 11:30-1:30

February
Wednesday
10


11:30am

Capacity:
16
Open seats:
0
Price:
$65.00

In this hands-on class, we will explore the ways in which classic French technique influenced Vietnamese cooking. You will learn how to enrich a classic chicken stock with ginger and star anise to make chicken pho, how to quick pickle vegetables, make chicken liver pate and homemade mayonnaise for banh mi, as well as how to poach dried fruit in wine and roll a perfect spring roll. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Hearty Winter Soups, Stews & Chowders | 11:30-1:30

February
Thursday
11


11:30am

Capacity:
14
Open seats:
0
Price:
$65.00

In this class we will learn all my tried and true secrets for making delicious soups, stews and chowders – we will make two vegetable based soups, a traditional clam chowder and beef stew in red wine, a salad with homemade salad dressing and warm bread with home made butter will round out our menu. We will be busy chopping, cooking and eating – come hungry!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Hearty Winter Soups, Stews & Chowders | 6:00-8:00

February
Thursday
11


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

In this class we will learn all my tried and true secrets for making delicious soups, stews and chowders – we will make two vegetable based soups, a traditional clam chowder and beef stew in red wine, a salad with homemade salad dressing and warm bread with home made butter will round out our menu. We will be busy chopping, cooking and eating – come hungry!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Wine Affinity Dinner | 6:30-9:30

February
Friday
12


6:30pm

Capacity:
20
Open seats:
0
Price:
$120.00

Join Chef Joshua Wickham as he shares guidelines around pairing food with wine. Sit down to a four course affinity dinner. Menu will include: Fennel and Roasted Golden Tomato Strudel, Micro Crudité with Honey Dijon Vinaigrette. Duet of Seared Scallop and Poached Lobster, Mushroom Cream, Glazed Root Pearl Mélange with Fresh Tarragon. Dry Aged Prime Strip Loin, Blackberry Gastrique, Fontina and Yukon Gold Potato Gratinwith Sautéed Romanesco Broccoli. Dried Fruit and Frangipane Tartlet with Vanilla Ice Cream and Clear Caramel Sauce.

Dinner Event, $120 

Chef Joshua Wickham

Candy Making Class for Kids | 10:00-11:30

February
Saturday
13


10:00am

Capacity:
12
Open seats:
3
Price:
$65.00

Calling all kids! Valentine’s Day is the perfect time to learn how to make your own sweet treats! Join us for a fun-filled morning during which you will learn how to make many candies, including sparkling marshmallow pops, charming chocolate hearts, candy clusters, and more. You will take home the treats you made to share with your special valentine! Please bring a smock or an apron to class. (Parents: Your children will not be using stovetops or ovens!)

Hands-on, $65  (Recommended for ages 8 and up)

Instructor: Joan Kirschner - Home Chef and Candy Maker

 

 

Romantic Rustic Date Night | 6:30-8:30

February
Saturday
13


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

The beauty of food doesn’t exclusively lie in the presentation of it.  Often it is in the blend of flavors that let its true beauty shine.  Learn some of the rustic dishes that give Italy the reputation of having some of the best food in the world.  The heartiness comes from the bounty of flavors present in great seasonal dishes that will satisfy the body as well as the spirit.  Learn to make classic chicken cacciatore, or hunter style chicken.  Make your own stuffed pasta, and finish off the meal with a beautiful orange cake.  These dishes will be sure to impress in their simplicity as well as their flavor and they truly embody the definition of rustic.  Dishes will be paired with a wine selection making a wonderful night for you and your loved one. Feel free to bring an additional beverage of choice.

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

Instructor: Chef Tom Hughes

Sunday Roast | 11:30-1:30

February
Wednesday
17


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

In this Around the Island class we will be making two traditional roasts, a Roast Chicken and a Roast Beef and the accompaniments - popovers, mashed potatoes, gravy and roast vegetables. We will discuss the different cuts of beef and how to use them to make tender flavorful roasts. We will also share tips on how the British make Sunday Roast Dinner and then use leftovers all week as the basis for multiple meals – from shepherd’s pie to bubble and squeak.

Around the Island (registrants will watch Tricia while sitting around the island), $65

Instructor: Chef Tricia Wheeler

Sunday Roast | 6:00-8:00

February
Wednesday
17


6:00pm

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

In this Around the Island class we will be making two traditional roasts, a Roast Chicken and a Roast Beef and the accompaniments - popovers, mashed potatoes, gravy and roast vegetables. We will discuss the different cuts of beef and how to use them to make tender flavorful roasts. We will also share tips on how the British make Sunday Roast Dinner and then use leftovers all week as the basis for multiple meals – from shepherd’s pie to bubble and squeak.

Around the Island (regsitrants will watch Tricia while sitting around the island), $65

Instructor: Chef Tricia Wheeler

edible Columbus Seven year Celebration | 7:00-9:30

February
Friday
19


7:00pm

Capacity:
28
Open seats:
16
Price:
$110.00

In honor of our seventh year of publishing, we at Edible Columbus would like to welcome you to a cozy evening at our cooking school, The Seasoned Farmhouse. The school will be a glow in candlelight as we serve a multi-course meal with wine pairings. 

Our Anniversary Event will start with Winter Cocktails at 7:00pm. Dinner at 7:30; Chicken Liver Pâté, Balsamic-Glazed Short Ribs with Caramelized Onions and Horseradish Mashed Potatoes, 
Carrots in an Orange Honey Rosemary Glaze with Shaved Fennel and Blood Orange Salad, followed by Cranberry Spiced Cheesecake.

Dinner Event; $110

Chef Tricia Wheeler and Chef Sarah Lagrotteria                                                                                          

Vegetarian Feast | 5:30-7:30

February
Sunday
21


5:30pm

Capacity:
13
Open seats:
0
Price:
$65.00

This is one of my favorite classes to teach because vegetarian dinners can be so incredible when we give vegetables the same time and attention we usually reserve for a roast or braise. The centerpiece of this hands-on feast will be a shallot tarte tatin accompanied by a room-temperature lentil salad, spicy carrots with harissa yogurt, a seasonal winter vegetable salad and a dessert of poached kumquats and prunes. 

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Bread Pudding's Savory & Sweet | 11:30 -1:30

February
Thursday
25


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

I love a great bread pudding – they are a delicious comfort food that can be made either sweet or savory. They work well with my philosophy of not wasting the ingredients we buy, but finding ways to use them all up! Left over bread can turn into a masterpiece when combined with lovely ingredients and baked. In this hand’s on class we will make my favorite tomato bread pudding, a mushroom and swiss bread pudding and two sweet bread puddings, a creole style from Louisiana with a whiskey sauce and a sweet berry pudding that will change the way you think about day old bread from here forward!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Bread Pudding's Savory & Sweet | 6:00-8:00

February
Thursday
25


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

I love a great bread pudding – they are a delicious comfort food that can be made either sweet or savory. They work well with my philosophy of not wasting the ingredients we buy, but finding ways to use them all up! Left over bread can turn into a masterpiece when combined with lovely ingredients and baked. In this hand’s on class we will make my favorite tomato bread pudding, a mushroom and swiss bread pudding and two sweet bread puddings, a creole style from Louisiana with a whiskey sauce and a sweet berry pudding that will change the way you think about day old bread from here forward!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Winter Salads | 11:30-1:30

February
Friday
26


11:30am

Capacity:
14
Open seats:
0
Price:
$65.00

This hands-on class is an opportunity to explore the lighter side of winter. Together, we’ll create several side and entree salads, making use of seasonal ingredients like dark leafy greens, sweet winter citrus like meyer lemon and blood orange and root vegetables like turnips and beets. 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 note that we will be using several kinds of nuts. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Rustic Date Night | 6:30-8:30

February
Friday
26


6:30pm

Capacity:
5
Open seats:
0
Price:
$150.00

The beauty of food doesn’t exclusively lie in the presentation of it. Often it is in the blend of flavors that let its true beauty shine. Learn some of the rustic dishes that give Italy the reputation of having some of the best food in the world. The heartiness comes from the bounty of flavors present in great seasonal dishes that will satisfy the body as well as the spirit. Learn to make classic chicken cacciatore, or hunter style chicken. Make your own stuffed pasta, and finish off the meal with a beautiful orange cake. These dishes will be sure to impress in their simplicity as well as their flavor and they truly embody the definition of rustic. Dishes will be paired with a wine selection making a wonderful night for you and your loved one. Feel free to bring an additional beverage of choice. 

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

Instructor: Chef Tom Hughes

Home Brewing Demonstration | 5:30-7:30

February
Sunday
28


5:30pm

Capacity:
20
Open seats:
8
Price:
$65.00

Chef Joshua will share his favorite tips and techniques to make classic home brews. Enjoy an informative evening discussing the basics of home brewing including the ingredients, equipment and steps in the brewing process while tasting his favorite home brews with a light fare. 

Demo, $65 

Instructor: Chef Josh Wickham

Guests must be 21 years of age to attend

Exploration of Ramen | 6:30-8:30

March
Wednesday
02


6:30pm

Capacity:
20
Open seats:
0
Price:
$55.00

From Shio to Tonkostu and a how and why of countless noodles. Ramen might seem complicated but we are here to untangle it for you. Learn the basics of the world of ramen and enjoy a couple of bowls of steaming noodles. 

Demo, $55

Instructor: Chef Joshua Wickham

Spanish Date Night | 6:30-8:30

March
Friday
04


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

We are excited that Chef Joshua will be exploring traditional Spanish recipes and cooking for this Date Night. He will share some of his favorite techniques and ingredients to make an easy Spanish inspired meal; Chorizo and Potato Empanadas with Herbed Cream. Spanish Style Chicken Cacciatore with Manchego Polenta. Bienmesabe (Spanish almond cream) with Vanilla Ice Cream. Please bring an apron to class. 

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

Instructor: Chef Joshua Wickham

Easter Sweet Treats for Kids | 10:00-11:30

March
Saturday
05


10:00am

Capacity:
12
Open seats:
12
Price:
$65.00

Calling all kids! Why not help out the Easter bunny this year and fill a basket with yummy sweets and treats you have made yourself? Just hop on over and join us for a fun hands-on candy and crafts class! From chicks and bunnies to nests and eggs, so much will be made! Please bring an apron with you, along with a basket or container to be filled with all that you create, along with the recipes. (Parents: Your child will not be using stovetops or ovens.)

Instructor: Joan Kirschner, Home Chef and Candy Maker

Recommended for ages 8 and up. Cost: $65

Making Yogurt | 2:00-3:30

March
Saturday
05


2:00pm

Capacity:
10
Open seats:
7
Price:
$65.00
Lacto fermentation is a traditional way to preserve food and stay healthy. 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 of yogurt 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 with active bacterial cultures that aid digestion. We will use grass-fed local milk to make rich, creamy, delicious yogurt with equipment found in your kitchens. Each participant will take home a pint of yogurt to use as a multi-generation yogurt culture to create your own yogurt at home. BONUS: You will also taste water Kefir and natural soda, both delicious fermented drinks.
 
yogurt Demo, $65 
 
Instructor: Janine Harris Degitz
Link to this event on my website: http://www.restorativeliving.org/classes/making-yogurt 
 

Modern Pressure Cooker | 3:30-5:30

March
Sunday
06


3:30pm

Capacity:
13
Open seats:
0
Price:
$65.00

That scary old dinosaur of a pressure cooker your grandmother or mother may have used is a thing of the past! Modern pressure cookers are safe, easy to use, and--best of all--fast. Discover the many advantages of pressure cooking, including increased nutrient retention and cooking times that shave off up to 2/3 of the cooking time. Bring your own pressure cooker for show and tell--we might end up using it! We'll make sweet potato and lentil soup, Cincinnati chili, mushroom risotto, and sticky toffee pudding.

Hands-on, $65

Instructor: Chef Sara Bir

Winter Entertaining with Steve Stover & Rich Terapak | 6:30-8:30

March
Monday
07


6:30pm

Capacity:
20
Open seats:
1
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 Pasta Fagiole, a classic dish from Marcella Hazan, Pasta Peperonata and Pear Cake, Crema Pasticcera.

$75, demonstration

Cake Baking Basics | 11:30-1:30

March
Friday
11


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

If you love to bake and frost, this class is for you. Together we will make 3 cakes- white, yellow and buttermilk chocolate- and 3 frostings- buttercream, marshmallow and buttermilk chocolate. You’ll learn what makes the cakes different and how different techniques affect cake and frosting structure. We’ll also experiment with adding flavors like mocha and raspberry to basic vanilla buttercream and coloring marshmallow frosting for a more vibrant look. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Cooking for Babies | 10:00-12:00

March
Sunday
13


10:00am

Capacity:
12
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, suggestions for making food fun for you child 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

 

Maple from Tap to Table | 5:30-7:30

March
Sunday
13


5:30pm

Capacity:
18
Open seats:
13
Price:
$65.00

Maple is Ohio's native sweetener, and a most delicious one at that! Taste a maple sap cocktail and appetizer while learning about the process of tapping trees to make syrup and the local farms you can visit to see a sugar bush in action. Then, Rachel will cook and serve a meal of maple-glazed chicken with sweet potatoes and kale and a maple cheesecake dessert.

Demo, $65

Instructor: Rachel Tayse

Whole Lamb Butchery | 11:30-1:30

March
Thursday
17


11:30am

Capacity:
24
Open seats:
20
Price:
$65.00

Lamb is a delicious alternative to Beef. We are often asked how to cook lamb. Join Chef Joshua butcher a whole lamb. He will explain the process of lamb fabrication, sausage making, tying a lamb for roasting and the braising process. Taste his amazing Moroccan Braised Lamb Belly and Steamed Jasmine Rice. Leave class feeling more comfortable about serving lamb for your family and friends. 

Demo, $65

Instructor: Chef Joshua Wickham

Cream Puffs, Eclairs & Churros | 10:00-12:00

March
Saturday
19


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

In this class, we will use the popular French Pate a Choux dough to make Cream Puffs, Eclairs, and Churros with delicious fillings. Guests will learn how to make Cream Puff Swans, dip Eclairs, and fry fresh Churros. These sweets are comfort food for me in the freezing winter months. Bring you’re favorite apron and arms ready to stir & pipe.

Hands-on, $65

Instructor: Damaris Oldfield

Wild Fermentation | 2:00-4:00

March
Sunday
20


2:00pm

Capacity:
10
Open seats:
3
Price:
$65.00

Join Janine in learning the basics of wild fermentation using the age old technique of lacto-fermentation. Janine will purchase local vegetables to create a vegan form of Kimchi. The health benefits of kimchi are numerous including; improved digestive health, antioxidant properties and a powerhouse of vitamins, amino acids and minerals. 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. Wild fermentation is a low impact way to connect directly to your local food and an easy way to add healthy nutrients to your diet. New research linking the importance of healthy bacteria and microbes in our digestive system and supplementing that through the food we consume continues to emerge daily.

wildfermentationdec10

Demo, $65 

Instructor: Janine Harris Degitz

Link to this event on my website:

http://www.restorativeliving.org/classes/lacto-fermented-kimchi-at-the-seasoned-farmhouse

Advanced Knife Skills | 11:30-1:30

March
Friday
25


11:30am

Capacity:
10
Open seats:
4
Price:
$90.00

Take the next step in building confident and safe knife skills with Chef Joshua. In this class you will learn the basics of whole chicken fabrication, filleting round fish, and the cleaning and tying of a pork tenderloin. Take home your freshly butchered products and make a fabulous meal with some special take home recipes.

Hands-on, $90

Instructor: Chef Joshua Wickham