• strawberries

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.

Classical French Training | Monday | 11am-2pm

October
Monday
06


11:00am

Capacity:
8
Open seats:
1
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
07


11:00am

Capacity:
8
Open seats:
5
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
07


6:00pm

Capacity:
8
Open seats:
4
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

Summer Italian Date Night | 6-8pm

July
Thursday
24


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

Bring your date for a fun evening spent cooking a delicious summer Italian feast. Together, you'll cook Gnocchi with Fresh Tomato Sauce and Basil, Pork Saltimboca with Fettucini and Marsala Mushroom Sauce, Polenta with Garlic Greens, and Wine Poached Peaches with Ricotta Mousse. At the end of the evening, you'll sit down to a romantic dinner with regional wine pairings. Please bring an apron to class.
$150 per couple, hands-on class

A Farmer's Market Lunch with Founder Lynne Genter: Featuring Cantaloupe and Ohio Sweet Corn | 10am-1pm

July
Saturday
26


10:00am

Capacity:
16
Open seats:
3
Price:
$45.00

Join Clintonville Farmer's Market Founder Lynne Genter for a behind the scenes tour of the farmer's market and an informal lunch featuring ingredients sourced from the market. Class will begin with a walking tour and shopping at the farmers market, you will be able to talk with local artisans and farmers, who will be able to answer all of your questions. After the farmers market tour, we'll return to The Seasoned Farmhouse and prepare a lunch of Cantaloupe Soup, local field greens served with fresh herb vinaigrettes, Country Style Corn and Bacon Quiche, and Cantaloupe Granita.
$45, hands-on class

We are no longer accepting registrations for this event

Southern Cooking with Cast-iron | NEW | 11am - 1pm

July
Tuesday
29


11:00am

Capacity:
8
Open seats:
0
Price:
$65.00

The first class was so popular, we've added a second date! This class will answer all of the questions you've ever had about cooking with cast-iron – from what to cook with it to how to care for it. Together, we'll make a delicious meal showcasing the benefits of Tricia's favorite workhorse tool, the cast-iron skillet. The menu includes Buttermilk Brine Classic Fried Chicken with Hot Pepper Honey, Southern-style Creamed Corn and Peach Upside-Down Cake. Please bring an apron to class.
$65, hands-on class

Southern Cooking with Cast-iron | NEW | 6-8pm

July
Tuesday
29


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

The first class was so popular, we've added a second date! This class will answer all of the questions you've ever had about cooking with cast-iron – from what to cook with it to how to care for it. Together, we'll make a delicious meal showcasing the benefits of Tricia's favorite workhorse tool, the cast-iron skillet. The menu includes Buttermilk Brine Classic Fried Chicken with Hot Pepper Honey, Southern-style Creamed Corn and Peach Upside-Down Cake. Please bring an apron to class.
$65, hands-on class

Taste of Summer | 6-7:30pm

August
Monday
04


6:00pm

Capacity:
24
Open seats:
0
Price:
$45.00

For the past five years, Tricia has been teaching her annual Taste of Summer class, and we never run out of ideas of inspiration from what is grown here in Ohio. This year, Tricia will teach you how to make elegant preparations of Ohio vegetables at the height of their season. We'll turn fresh herbs and vegetables into a vegetable tureen, vegetable papillotes, and a ribbon salad, then end the class with an unforgettable blueberry tart. You'll also get to enjoy a special summer cocktail with ingredients we'll harvest from our own cocktail garden!
$45, demo class

Making Raspberry Charlotte | 6-9pm

August
Wednesday
06


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

In this hands-on class, each student will make and take home a light and refreshing Raspberry Charlotte. This elegant French dessert has soft, homemade lady fingers around the sides and base and is filled with raspberry mousse and topped with fresh raspberries. The origins of this type of Charlotte go back to famous French Chef Antonin Carême in the early 1800s and it continues to delight guests today! Please bring an apron to class.
$65, hands-on class

raspberry charlotte

Creating Gourmet Herb Infused Oils, Flavored Vinegars and Seasoned Salts | 10am-Noon

August
Thursday
07


10:00am

Capacity:
15
Open seats:
2
Price:
$65.00

Does the mere mention of vinegars, oils, and salts infused with the essence of savory herbs make your taste buds swoon? If so, join us for a hands-on culinary adventure. Learn how to create gourmet herbal salts and flavored oils and vinegars; use them for everything from enhancing sauces and dishes to adding zing to dressings and dips. They are pretty enough to adorn your table and are the perfect hostess gift! You will go home with your own herbal creation and a special collection of printed recipes!
Please bring an apron to class.
$65, hands-on class

Elegant Summer BBQ Event | 7-10pm

August
Saturday
09


7:00pm

Capacity:
50
Open seats:
0
Price:
$75.00

We're turning the Farmhouse into a barbeque joint for the evening, complete with a bluegrass band, an Ohio craft beer tasting and Moonshine cocktails. We'll be slow-roasting local pork ribs and sausage with our secret recipe, cooking up delicious baked beans with Ohio maple syrup, and serving up smoky jalapeno cornbread and Ohio corn with house-made chive butter. We'll start the evening with house-made pickles and fried green tomatoes and end it with a dessert buffet.
$75, Seasoned Farmhouse event

NEW Fresh from the Farmers Market | August | 11am-2pm

August
Monday
11


11:00am

Capacity:
8
Open seats:
0
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

NEW Fresh from the Farmers Market | August | 6-9pm

August
Monday
11


6:00pm

Capacity:
8
Open seats:
2
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

NEW Celebrate Summer with Italian Cooking | 6-8pm

August
Tuesday
12


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

Celebrate our local summer produce by creating a classic Italian dinner from scratch. This class will give you the confidence to take your Italian cooking to the next level, with Caponata (sweet and sour eggplant, zucchini and summer squash), Trofie a Pesto (buckwheat pasta with fresh pesto), Chicken Picatta with angel hair pasta in a white wine caper sauce, and Honey Panna Cotta with Pear and Blueberry compote. Please bring an apron to class.
$65, hands-on class

Taste of Travel: A Picnic in Provence | 6:30-8:30pm

August
Wednesday
13


6:30pm

Capacity:
20
Open seats:
0
Price:
$65.00

Celebrate eat-outdoors season with recipes from a Provençal picnic basket of delight. We channel a southern French fête by using seasonal ingredients from local markets that not only hold up well in the heat, but also taste better when eaten under the sky.

While living in Nice and now, when conducting tours through the south of France, I've had the pleasure of experiencing all sorts of street, market, and picnic foods. I'm excited to share some of my favorite fare eaten while picnicking on hills overlooking the Mediterranean or basking in France's southern soleil.

Class begins with a demonstration of how to make a light Goat Cheese Herbed Tomato Pastry, White Bean Tapenade, and a Rainbow Marinade of Olives. And every picnic needs a sandwich, so I'll show you how to make Pan Bagnet (a Salad Niçoise in sandwich form) which is a fresh, filling tuna/egg/vegetable sandwich popular from the French Riviera to Provence. To end on a sweet note, we'll also learn to make gateaux l'abricot – a lovely little Apricot Cake. Weather permitting; we'll end our fête with a glass of rosé outdoors in the gardens.

Prepare for a special trip to Provence as Shawnie shares a slideshow and discussion of the local food traditions, wine pairings, and best Provençal markets.
$65, demo class

Lombardi Italian Date Night | 6-8pm

August
Friday
15


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

It's time for a romantic date all the way in Milan! You and your date will have a fun hands-on evening cooking dishes native to the Lombardi region of Italy, after which you will get to relax and dine with wine pairings from the region. We'll make Pizzocheri (fresh baked buckwheat pasta), Chicken Milanese, and delicious Sbrisolona (an almond cake served with mascarpone cheese). Please bring an apron to class.
$150 per couple, hands-on class

A Farmer's Market Lunch with Founder Lynne Genter: Featuring Ohio Eggplant | 10am-1pm

August
Saturday
16


10:00am

Capacity:
16
Open seats:
10
Price:
$45.00

Join Clintonville Farmer's Market Founder Lynne Genter for a behind the scenes tour of the farmer's market and an informal lunch featuring ingredients sourced from the market. Class will begin with a walking tour and shopping at the farmers market, you will be able to talk with local artisans and farmers, who will be able to answer all of your questions. After the farmers market tour, we'll return to The Seasoned Farmhouse and prepare a lunch of Eggplant Caviar and Roasted Red Pepper Chutney served with Seasoned Farmhouse homemade crackers, Eggplant Basil Sandwiches and Churned Honey Ice Cream featuring Conrad's Honey and Snowville Cream.
$45, hands-on class

Summer Salads | 11am-1pm

August
Sunday
17


11:00am

Capacity:
10
Open seats:
0
Price:
$65.00

This class celebrates summer's bounty at its peak. We'll pull fresh lettuces and herbs from our Farmhouse garden, source vegetables and proteins from local farms and discuss building salads that set off the beauty of fresh summer ingredients. Steps may include making classic vinaigrettes and buttermilk dressings, designing beautiful composed salads and pairing summer flavors with traditional proteins. We will also feature a garden-inspired cocktail. Please bring an apron to class.
$65, hands-on class

The Building Bread Series: Baguette to Focaccia to Ciabatta | 6-8:30pm

August
Monday
18


6:00pm

Capacity:
8
Open seats:
0
Price:
$250.00

Bread building is about understanding a dough's structure with your own two hands. In this series, we will show you how to construct a sound foundation, teach you important techniques, and help you understand how all of the complexities of yeast and fermentation can be easily infused and managed. This series focuses on the baguette, focaccia and ciabatta – the three classic breads that represent the building blocks of breadmaking. You'll learn the full process, from mixing to baking, and also expand your knowledge of these breads to include a few additional shapes. No previous experience is required, only passion and a pleasure for making good bread. Please bring an apron to class.
$250, hands-on series

Dates: August 18, 20, 22.

Entertaining with Herbs – Creative New Recipes Using Favorite Fresh Herbs | 1-3pm

August
Tuesday
19


1:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

Nothing evokes summer like the fragrance of fresh picked herbs! Come August, your garden abounds with endless herbs, such as basil, thyme, and parsley, but do you ever get tired of just making pesto with your basil? Are you looking for new recipes using your fresh herbs to serve at your next dinner party or picnic? Then, this is the class for you! In this hands on class, our instructors will teach you creative culinary uses with a variety of herbs—not only for infused drinks and savory appetizers, but also in delightful desserts. At the end of class you will sit down and enjoy the fruits of your labor and you'll leave with a collection of recipes to help you recreate your new culinary discoveries. Please bring an apron to class.

$65, hands-on class

San Francisco Date Night | 6-8pm

August
Thursday
21


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

In this hands-on class, you and your date will craft a meal of iconic San Francisco dishes. We'll learn to make cioppino—a spicy, tomato-based seafood stew—to serve with homemade butter and crusty sourdough. Using Farmhouse garden greens and herbs plus Marin county goat cheese, we'll recreate a classic Chez Panisse salad. Together we'll practice a rustic pie dough that complements any combination of fresh summer fruit. One registration includes 2 seats in the class. Please bring an apron to class.
$150, hands-on class

Green Thumb, Great Chef | 6-8pm

August
Sunday
24


6:00pm

Capacity:
15
Open seats:
12
Price:
$65.00

The secret behind stellar food is to use the freshest, highest-quality ingredients. Fresh produce from the garden gives any chef a leg up in the meal preparation process. In this class, we will demystify plants and their care and will steer you clear of common mistakes. Learn relevant information for beginning and intermediate gardeners—such as how to harvest in a way that generates plant growth and what 'overwatering' actually means—to help you on your journey toward becoming a green thumbed, great chef.
$65, lecture / hands-on combination

Summer Pies | 6-8pm

August
Tuesday
26


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

Celebrate summer's abundance of juicy berries and fruit with classic summer pies. In this class, you will observe the technique for making a basic piecrust which we'll turn into a savory quiche, bake and sample. Each student will then prepare a batch of pastry dough and complete a double-crust pie to bake at home. We'll talk about a variety of techniques that will help you become a confident pie baker. Please bring an apron to class.
$65, hands-on class

Southwestern Cooking | 11am-1pm

August
Wednesday
27


11:00am

Capacity:
8
Open seats:
4
Price:
$65.00

Embrace summer's heat with our hands-on southwestern cooking class, featuring a variety of produce harvested from our school gardens during class. We'll start with homemade tortillas using ground corn and flour from Shagbark Seed & Mill, then cover a variety of fillings from local beef and Shagbark beans to Ohio sweet corn and homemade salsas featuring our tomatoes and sweet chili peppers.
$65, hands-on class

Southwestern Cooking | 6-8pm

August
Wednesday
27


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

Embrace summer's heat with our hands-on southwestern cooking class, featuring a variety of produce harvested from our school gardens during class. We'll start with homemade tortillas using ground corn and flour from Shagbark Seed & Mill, then cover a variety of fillings from local beef and Shagbark beans to Ohio sweet corn and homemade salsas featuring our tomatoes and sweet chili peppers.
$65, hands-on class

Moroccan Cooking | 6-9pm

August
Thursday
28


6:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

Learn to prepare a traditional Moroccan feast from fresh mint tea to sweet date cake. In this hands-on class, we'll experience the flavors—harissa, pomegranate, preserved lemon, charmoula, etc.—and cooking methods—preserving, roasting en tagine—that make Moroccan cuisine unique. While our tagines roast, we'll also salt lemons in ball jars so that each participant will soon have their own preserved lemons to use in replicating our meal at home. Please bring an apron to class.
$65, hands-on class

Cooking Inspired by Chef Yotam Ottolenghi | 6-9pm

September
Tuesday
02


6:00pm

Capacity:
8
Open seats:
0
Price:
$65.00

Yotam Ottolenghi is an Israeli-born, British chef famous for having "sexed-up" vegetables by combining flavors from the Middle East, the Mediterranean and Asia. In this advanced hands-on class, we'll learn to treat vegetables as he does in Plenty, his award-winning vegetarian cookbook. We'll also include a seafood dish from Ottolenghi: The Cookbook. Possible additional dishes include Turkish-style vegetables with yogurt and green chili sauce, grilled prawns and corn with tamarind and coriander dressing, and more. Please bring an apron to class.
$65, advanced hands-on class

NEW Fresh from the Farmers Market | Early September | 11am-2pm

September
Wednesday
03


11:00am

Capacity:
8
Open seats:
7
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

NEW Fresh from the Farmers Market | Early September | 6-9pm

September
Wednesday
03


6:00pm

Capacity:
8
Open seats:
4
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

French Bistro Date Night | 6-8pm

September
Thursday
04


6:00pm

Capacity:
6
Open seats:
0
Price:
$150.00

This hands-on class is designed for couples who want to learn the French techniques necessary to prepare a classic bistro meal. Together we'll steam mussels in a garlic herb sauce and blend a classic vinaigrette, then layer a creamy potato gratin and learn to properly sear a steak au poivre. Our finale will be a classic mousse au chocolat. One registration includes 2 seats in the class. Please bring an apron to class.
$150 per couple, hands-on class

Vegetable Fermentation | 1-3pm

September
Sunday
07


1:00pm

Capacity:
8
Open seats:
2
Price:
$65.00

Join Janine in fermenting foods found at the farmers market—lacto-fermentation is one of the most ancient, safe, and nutrient enhancing forms of food preservation. In this class, we will start with the basics of wild fermentation and have a hands-on demo of sauerkraut and other simple vegetable ferments. Learn how to preserve the abundant produce found at farmers markets all summer long. Vegetables from this class will be sourced from the nearby Clintonville farmers market.
$65, hands-on class

Making Homemade Ramen | 6-8pm

September
Wednesday
10


6:00pm

Capacity:
9
Open seats:
0
Price:
$65.00

In this hands-on Japanese cuisine class, you will learn how to make a delicious, traditional Japanese Ramen noodle soup, including everything from hand-crafted Japanese noodles to mouth-watering broth and delicious ramen toppings. Kaori will show a slideshow of pictures from her recent trip to Japan, which demonstrates the essence of the various ramen cultures alive in different regions of Japan. In addition to making your own noodles, you will learn how to make a rich Japanese ramen soy sauce-based broth and "Chashu" (a traditional, specially marinated pork topping which has been handed down to Kaori from her grandparents who owned a ramen shop in the countryside of Fukushima, Japan). You will also learn how to prep and cook other ramen toppings such as steamed bamboo, scallions, seaweed, shitake mushrooms, specially prepared eggs, beautiful Japanese fish cake, and other bright summer vegetables. Kaori will also talk about traditional Japanese phrases and attitudes about eating food to create a zen-like state in which to enjoy the essence of the ramen. We will end the class with Japanese green tea and a sweet Mochi rice cake.
$65, hands-on class

A Farmer's Market Lunch with Founder Lynne Genter: Featuring Apples | 10am-1pm

September
Saturday
13


10:00am

Capacity:
16
Open seats:
6
Price:
$45.00

Join Clintonville Farmer's Market Founder Lynne Genter for a behind the scenes tour of the farmer's market and an informal lunch featuring ingredients sourced from the market. Class will begin with a walking tour and shopping at the farmers market, you will be able to talk with local apples artisans and farmers, who will be able to answer all of your questions. After the farmers market tour, we'll return to The Seasoned Farmhouse and prepare a lunch of Fall Vegetable Crudités with Yogurt Dipping Sauces, Apple Smoked Bacon Salad and Seasoned Farmhouse Apple Crumble. We'll also enjoy delicious Och's Fresh Apple Cider.
$45, hands-on class

Middle Eastern Desserts | 4-6pm

September
Sunday
14


4:00pm

Capacity:
8
Open seats:
1
Price:
$65.00

Learn how to recreate the simple sweets of the Middle East! In our hands-on class, you will participate in each step of the baking process, learn the ins-and-outs of each flaky layer of Baklava and indulge in each semolina cream-filled bite of the aromatic dessert Layali Lubnan. Our cooking instructor will discuss details of each recipe, introduce local customs and traditions and cover various presentation styles. At the end of class you will enjoy the 'sweets' of your labor with a fresh cup Turkish Coffee.
$65, hands-on class

An Afternoon with Melissa and Christopher of Canal House at Jorgensen Farm

September
Thursday
18


12:00pm

Capacity:
80
Open seats:
46
Price:
$105.00

September 18th promises to be a day of great food, great conversation and a unique behind-the-scenes farm experience as we celebrate two of our culinary heroes, Melissa Hamilton and Christopher Hirsheimer of Canal House.

We'll gather at beautiful Jorgensen Farm to hear Christopher and Melissa, who describe themselves as "home cooks writing about home cooking for other home cooks," share stories of life in the kitchen in an informal lecture/Q&A while we enjoy a gourmet picnic box lunch of Canal House recipes prepared by The Seasoned Farmhouse.

We'll meet and mingle on the front lawn over lemon verbena lemonade, jamon serrano on toast with housemade red tomato preserves, and little blue reds (cherry tomatoes stuffed with buttery blue cheese). We'll then move into the main barn for a picnic box lunch at rustic elegant tables set under racks of drying lavender blossoms. While Christopher and Melissa describe their approach to simple home cooking, we'll feast on string beans in vinaigrette with French feta, a composed summer vegetable salad with lemony aioli, a roast beef sandwich with avocado, tomato and horseradish mayonnaise or pasta salad with basil and green olive pesto, and classic thick & chewy brownies.

When lunch winds down, Christopher and Melissa will be on-hand to sign your copy of Canal House Cooks Every Day, their magnificent James Beard Award-winning collection of natural light photography and timeless, seasonal recipes for every day of the year. While you wait, Jorgensen Farm staff will lead small group tours of the garden beds, hoop houses and grazing pastures that make up their 65 acres of certified organic farmland.
Registration includes the lecture, one picnic box lunch, a signed, hard-bound copy of Canal House Cooks Every Day and a farm tour.

This event is NOT at the cooking school. Jorgensen Farm is located at 5851 E. Walnut St., Westerville, OH 43081. Parking is available on site. For more information, be sure to click our details tab below.

NEW Fresh from the Farmers Market | Late September | 11am-2pm

September
Monday
22


11:00am

Capacity:
8
Open seats:
7
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

NEW Fresh from the Farmers Market | Late September | 6-9pm

September
Monday
22


6:00pm

Capacity:
8
Open seats:
5
Price:
$65.00

This class is a practical, hands-on lesson in preparing fresh meals with ingredients sourced from our local farmers market the Saturday before each class. You will learn a variety of techniques designed to help the home cook feel more confident planning and cooking meals with ingredients that are fresh and in season. There will be a heavy emphasis on vegetables, fruits and grains, although delicious locally sourced meats will also be included. Each individual "Fresh from the Farmers Market" class will have a different menu comprised of what's fresh that week. Please bring a chef's knife and apron to class!
$65, hands-on series

Cooking from Momofuku | 6-9pm

September
Tuesday
23


6:00pm

Capacity:
9
Open seats:
0
Price:
$100.00

This is the third in our on-going series of cooking from iconic cookbooks. In this advanced hands-on class, we're tackling 3-time James Beard Award-winner David Chang's Momofuku. Our focus will be on the dishes that have made Momofuku a household name: steamed pork buns with char siu pork, homemade ramen, and ginger scallion noodles. For dessert, we'll take a slight detour away from the book and replicate Crack Pie, the cult classic dessert from Momofuku Milk Bar. Please bring an apron to class.
$100, advanced hands-on class

Edible Calendar - Growing & Eating Seasonally | 6-8pm

September
Wednesday
24


12:00am

Capacity:
15
Open seats:
13
Price:
$65.00

In this class, you'll gain a thorough understanding of Central Ohio's seasonal edible calendar and become familiar with which months produce is generally harvested locally. You will learn how to keep track of both propagation and harvest season-by-season, familiarize yourself with availability of produce, meats, and dairy by season, and find out more about season extension and storage. This class is perfect for the backyard gardener who would like to better coordinate their garden to their kitchen more or for folks who would like more in-depth information about producing local food.
$65, lecture / hands-on combination

Plate to Soil | 4-6pm

September
Sunday
28


4:00pm

Capacity:
15
Open seats:
14
Price:
$65.00

Every ingredient in every meal we eat pulls nutrients from the soil. That food you're scraping off your plate is tomorrow's fertilizer! Millions and millions of tiny creatures in the soil actually transform those leftovers into plant food. You know which foods you like - find out what your plants like too. In this class, we'll delve into the fascinating, hidden world of the soil foodweb; discover the ratios, temperature, and color that make a great compost pile; and learn how healthy soil forms the backbone of flavorful culinary edibles.
$65, lecture / hands-on combination