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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.

Soups & Salads | 11:30-1:30

February
Wednesday
22


11:30am

Capacity:
13
Open seats:
-1
Price:
$65.00

I want to teach you to master soups. I have a blueprint for how to make a flavorful, hearty soup out of different vegetables, herbs and broths. It is economical, efficient and tastes even better the second day!  We will pair three soups with three salads that will compliment them for a great vegetarian meal. Warm bread and homemade butter will be served.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Soups & Salads | 6:00-8:00

February
Wednesday
22


6:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

I want to teach you to master soups. I have a blueprint for how to make a flavorful, hearty soup out of different vegetables, herbs and broths. It is economical, efficient and tastes even better the second day!  We will pair three soups with three salads that will compliment them for a great vegetarian meal. Warm bread and homemade butter will be served.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Winter Seafood | 11:30-1:30

February
Friday
24


11:30am

Capacity:
13
Open seats:
0
Price:
$75.00

So many types of wonderful seafood are in season during the winter months. In addition to seasonal seafood we will utilize locally raised and processed tilapia from Kingdom Fish. We will apply several cooking methods and discuss serving techniques.

Hands-on, $75

Instructor: Joshua Wickham

Tasty Treats for Pampered Pets | 10:00-12:00

February
Saturday
25


10:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Calling all canines! Have your favorite human join us for a morning of fun! In this creative hands-on class, they will learn how to make yummy snacks just for you! All recipes are dog tested and dog approved, and only the finest and healthiest ingredients will be used. Once you try them, you’ll be begging for more! All treats made will be sent home along with the recipes for future use. Please bring an apron and a take home container to class.

Instructor: Joan Kirschner, Home Chef and Dog Lover

Hands-on,  $65

Making lacto fermented Kimchi | 1:00-3:00

February
Sunday
26


1:00pm

Capacity:
10
Open seats:
0
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.

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. We will taste fermented vegetables, and kimchi in this hands on class and each participant will take home a quart of kimchi to ferment in their home. Please bring an apron.

Hands-on, $65

Instructor: Janine Harris

One Tray Meals | 11:30-1:30

March
Wednesday
08


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Three meals, under 30 minutes per meal with minimal clean up (a bowl, cookie sheet and a cutting board), is what this class is all about. Healthy, flavorful meals can be made using higher heat (400 and above) and your broiler. We will make three complete meals with chicken, shrimp and pork and a variety of vegetables and side components in this class. Come watch and taste how good these meals are and how efficiently they can be prepared. 

Around the island, $65.00

Instructor: Chef Tricia Wheeler

One Tray Meals | 6:00-8:00

March
Wednesday
08


6:00pm

Capacity:
14
Open seats:
0
Price:
$65.00

Three meals, under 30 minutes per meal with minimal clean up (a bowl, cookie sheet and a cutting board), is what this class is all about. Healthy, flavorful meals can be made using higher heat (400 and above) and your broiler. We will make three complete meals with chicken, shrimp and pork and a variety of vegetables and side components in this class. Come watch and taste how good these meals are and how efficiently they can be prepared. 

Around the island, $65.00

Instructor: Chef Tricia Wheeler

Lemon Sweets | 10:00-12:00

March
Saturday
11


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Lemons & Meyer Lemons are in peak season from November to March. Let’s take advantage of the seasonal citrus. In this class we will make a 3-way Lemon Curd which we will use for our Lemon Meringue Pie, Lemon Mousse & Earl Grey Cream. We will also be making a couple of my favorite Lemon sweets! Please bring an apron to class.

Hands-on, $65

Instructor: Damaris Oldfield

Modern Pressure Cooker | 5:00-7:00

March
Sunday
12


6:00pm

Capacity:
12
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 up to 2/3 faster than conventional cooking. 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, butternut squash risotto, and sticky toffee pudding.

Hands-on, $65

Instructor: Chef Sara Bir

The Endless Possibilities of Dessert Verrines | 11:30-1:30

March
Friday
17


11:30am

Capacity:
12
Open seats:
6
Price:
$65.00

A verrine is a small thick walled glass that is generally used for serving solid foods. They are perfect for beautiful and simple desserts that can easily be made ahead of time and will surely impress even the most demanding dinner guest. In this class we will prepare a multitude of simple dessert components and experiment with different flavor, color and texture combinations, resulting in some really show stopping desserts.

Hands-on, $65

Instructor: Chef Joshua Wickham

Macarons | 10:00-12:00

March
Saturday
18


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

Cooking in Parchment | 11:30-1:30

March
Wednesday
22


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Cooking in parchment or as the French say, “en papillote,” is a method of creating a parchment envelope for your food to cook in. This method is a very healthy way to cook and a lot more flavorful than steaming. It is elegant and a good strategy for creating whole meals with little clean up. In this class we will cook fish, shrimp, vegetables and dessert all en papillote! One fish we’re highlighting is a locally raised tilapia from Kingdom Fish in Logan County, from a family who’s been sustainably raising fish on their farm for 10 years free of antibiotics or growth hormones. Your dinner table will soon resemble a fancy French restaurant when you recreate this beautiful meal!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Cooking in Parchment | 6:00-8:00

March
Wednesday
22


6:00pm

Capacity:
14
Open seats:
-2
Price:
$65.00

Cooking in parchment or as the French say, “en papillote,” is a method of creating a parchment envelope for your food to cook in. This method is a very healthy way to cook and a lot more flavorful than steaming. It is elegant and a good strategy for creating whole meals with little clean up. In this class we will cook fish, shrimp, vegetables and dessert all en papillote! One fish we’re highlighting is a locally raised tilapia from Kingdom Fish in Logan County, from a family who’s been sustainably raising fish on their farm for 10 years free of antibiotics or growth hormones. Your dinner table will soon resemble a fancy French restaurant when you recreate this beautiful meal!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Date Night Cook the Book Les Halles by Anthony Bourdain | 6:30-8:30

March
Saturday
25


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Long before Anthony Bourdain was famous he worked in the kitchen of Les Halles in New York City. Also the name of his first cookbook Les Halles is focused on authentic French Bistro food prepared through classic methodology. In this class we will cook a few of my favorite recipes from the book resulting in a wonderful evening of good company and delicious food.

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

Instructor: Chef Joshua Wickham

Italian Small Plates | 6:00-8:00

March
Monday
27


6:00pm

Capacity:
12
Open seats:
-2
Price:
$75.00

Please join Anton Thurn of Thurn's Specialty Meats for an Italian Small Plates demonstration. Chef Anton with be covering the techniques of marinating olives, cooking risotto, making gnocchi, pressure cooking pork, biscotti di prato and a few other favorites. Guests will gather around the island. His tips and techniques will prepare you for your own Italian Small Plates soiree. Perfect for a couples night out! Bring your appetite. 

Demo around the island, $75

Instructor: Chef Anton Thurn