• cookingclasssummer2016Soufflespring2016

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 | 11am-2pm

October
Monday
03


11:00am

Capacity:
8
Open seats:
6
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:
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
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

French Technique Date Night | 6:30-8:30

June
Friday
17


6:30pm

Capacity:
5
Open seats:
0
Price:
$150.00

Bring you favorite Sous Chef and Join Chef Josh for the preparation of a Julia Child inspired menu focusing on classical French cuisine and techniques. Menu includes: Curly endive and bacon with poached eggs, Roast Chicken with Garlic and Lemon, and  Crêpes Suzette. Please bring an apron to class and a beverage of choice.

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

Instructor: Chef Joshua Wickham

Bake the Book; Semolina with Sweet Butter Two Part Series | 11:30-1:30

June
Saturday
18


11:30am

Capacity:
12
Open seats:
6
Price:
$130.00

Part One (June 18 11:30-1:30)

Please join Sarah Black, author of the newly published One Dough, Ten Breads - Making Great Bread by Hand, for a fun and lively discussion on the best way to use her book including all of your important questions! We will spend the first hour reviewing the basics of bread making and finding solutions to all of your baking challenges. During the second hour Sarah will demo all the steps of one of her favorite breads from her book, and turn them into two of the future signature breads for Flowers and Bread. You will leave with an assignment for making one bread from Sarah’s book to bring to the second class of this series. There is no better way to learn about making good bread than being a part of these two classes - please don’t miss them! ( To purchase a book before class, visit The Seasoned Farmhouse or order from www.amazon.com)


Part Two (June 25 11:30-1:30)

The second part of Bake the Book will be dictated by the students, the breads they have chosen to make and share with the class and the questions they have. This will be a wonderful opportunity to learn - (there will be no critiques, only the chance to advance your skills in making good bread!) Be a part of of this conversation, be a part of sharing your bread, be a part of making good bread, conquering the bread world one baker at a time!

Demo and Hands-on, $130

Instructor: Sarah Black

We are no longer accepting registrations for this event

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

Mastering your Backyard Grill | 6:30-8:30

June
Wednesday
22


6:30pm

Capacity:
14
Open seats:
0
Price:
$65.00

Learn the basics of back yard grilling while enjoying some savory treats fresh from the grill. This class will cover tips and trick for both gas and charcoal grills. Recipes covered include: Marinated steaks, jalapeno and onion potatoes, balsamic glazed vegetables, roasted pepper and shrimp flat bread and grilled pineapple with rosemary honey. Please bring an apron to class. 

Hands-on, $65 

Instructor: Chef Joshua Wickham

 

Back from Alabama | 11:30-1:30

June
Thursday
23


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

I am starting off the summer with a trip to Alabama.  I will be bringing my best lessons, flavors and notes back from a deep culinary dive into the Southern food culture of Birmingham  Upon my return we will get busy learning a whole bunch of tips and recipes inspired by the South. I know this lesson will include fried chicken and BBQ – bring your apron and let’s cook!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Back from Alabama | 6:00 8:00

June
Thursday
23


6:00pm

Capacity:
16
Open seats:
0
Price:
$65.00

I am starting off the summer with a trip to Alabama.  I will be bringing my best lessons, flavors and notes back from a deep culinary dive into the Southern food culture of Birmingham  Upon my return we will get busy learning a whole bunch of tips and recipes inspired by the South. I know this lesson will include fried chicken and BBQ – bring your apron and let’s cook!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Wild Fermented Sauerkraut with Summer Farmer's Market Vegetables | 1:00-3:00

June
Sunday
26


1:00pm

Capacity:
10
Open seats:
0
Price:
$65.00

Join Janine to learn the basics of wild fermentation using the age old technique of preservation through lacto-fermentation. With the natural abundance of early summer cabbage we will use vegetables purchased at the Clintonville Farmers Market 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

Everyday Crepes | 11:30-1:30

July
Wednesday
06


11:30am

Capacity:
15
Open seats:
0
Price:
$65.00

Learning to make good crepes is an invaluable skill. In this hand’s on class you will learn about different batters from savory to sweet – different fillings from vegetarian fillings to the classic ham, cheese and mushrooms – we will be all mixing batters, and making crepes and fillings. You will learn how to make crepes into dinners, desserts and brunches. I will share all my best tips for making them ahead, storing the batter and using them in a multitude of ways! 

Hands-on, $65

Instructor: Chef Tricia Wheeler

Everyday Crepes | 6:00-8:00

July
Wednesday
06


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Learning to make good crepes is an invaluable skill. In this hand’s on class you will learn about different batters from savory to sweet – different fillings from vegetarian fillings to the classic ham, cheese and mushrooms – we will be all mixing batters, and making crepes and fillings. You will learn how to make crepes into dinners, desserts and brunches. I will share all my best tips for making them ahead, storing the batter and using them in a multitude of ways! 

Hands-on, $65

Instructor: Chef Tricia Wheeler

Bake the Book; Preferments & Sourdough Cultures Two Part Series | 11:30-1:30

July
Saturday
09


11:30am

Capacity:
12
Open seats:
4
Price:
$130.00

Part One (July 9 11:30-1:30)

Please join Sarah Black, author of the newly published One Dough, Ten Breads - Making Great Bread by Hand, for a fun and lively discussion on the best way to use her book including all of your important questions! We will spend the first hour reviewing the basics of pre-ferments and sourdough cultures. During the second hour you will create your own sourdough culture and leave with an assignment for making one sourdough bread from Sarah’s book to bring to the second class of this series. There is no better way to learn about making good bread than being a part of these two classes - please don’t miss them! ( To purchase a book before class, visit The Seasoned Farmhouse or order from www.amazon.com)

Part Two  (July 23 11:30-1:30)

The second part of Bake the Book will be dictated by the students, the sourdough breads they have chosen to make and share with the class and the questions they have. This will be a wonderful opportunity to learn - (there will be no critiques, only the chance to advance your skills in making good bread!) Be a part of of this conversation, be a part of sharing your bread, be a part of making good bread, conquering the bread world one baker, at a time!

Demo and Hands-on, $130

Instructor: Sarah Black

 

Foraged Foods Summer Edition | 2:00-4:00

July
Sunday
10


2:00pm

Capacity:
12
Open seats:
11
Price:
$65.00

Please join Rachel Tayse from Harmonious Homestead and discover the wild foods of summer with a neighborhood foray, learning how to identify edibles that might be in your own yard. Then, enjoy small plates made from seasonally available foraged greens, berries, flowers, and seeds.

Demo, $65

Instructor: Rachel Tayse

Summer Barbecue | 11:30-1:30

July
Wednesday
13


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Join Chef Sarah to create a perfect BBQ menu for entertaining. Whether you have a big outdoor grilling space or a tiny kitchen, you can recreate the strong flavors in this updated barbecue menu. In this hands-on class, we will pickle sweet & spicy peaches, make a vinaigrette for a colorful, no-mayo potato and herb salad, bake sweet corn pudding in a water bath and whisk up a caramel for our oven-roasted caramel pork ribs. Dessert will be an adult slushy: a strong coffee granita with fresh whipped cream. Please bring an apron with you to class.

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Homemade Popsicles and Ices | 11:30-1:30

July
Friday
15


11:30am

Capacity:
12
Open seats:
8
Price:
$65.00

I’ve recently become enamored with homemade popsicles and want to share my enthusiasm with you. Banish icy, neon-colored store-bought popsicles from your freezer and replace them with creamy, cold, fresh-fruit filled delights. In this hands-on class, we will work from templates to create a variety of honeyed yogurt and berry popsicles, mix coconut milk with roasted and spiced stone fruit (think cardamom nectarines) for more exotic pops and even make homemade fudgesicles as well as one fruit and one coffee granita. Please bring an apron and a tupperware container large enough to hold multiple dixie cups with popsicles sticks (everyone will take home popsicle samples).

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Create a Succulent Terrarium | 9:30-11:30

July
Monday
18


9:30am

Capacity:
14
Open seats:
14
Price:
$75.00

Join us for a fun and informative hands-on experience! No green thumbs needed! In the first part of class you will learn all about the world of succulents. Many areas will be covered, such as what succulents are, types of succulents, how to grow, maintain, and propagate, and so on. During the second half of class you will create your own succulent terrarium. All supplies are included. Light refreshments will be served. Each student will go home with handouts and their own succulent terrarium.  

Hands-on, $75

Instructor: Joan Kirschner, Master Gardener

Summer Fruit Desserts | 11:30-1:30

July
Tuesday
19


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

I can’t get enough of summer fruit desserts! In this hands-on class, we’ll match summer fruits with different crust and batter-based preparations. We’ll make pie, tarts, a rustic crostata, a crumble and a skillet clafoutis using the week’s best berries and stonefruit. We’ll compare cooked and fresh fruit desserts as well as make a classic crème patisserie (vanilla pastry cream). Please bring an apron and taste for something sweet. 

Hands-on, $65

Chef Sarah Lagrotteria

Wines of North America; Wine & Food Affinity Dinner | 6:30-9:30

July
Friday
22


6:30pm

Capacity:
20
Open seats:
10
Price:
$135.00

This multicourse wine affinity dinner will focus on the wines of North America. The menu includes: Lobster salad with Tarragon Vinaigrette, Roasted Carrot and Apple Soup with apple chips and Chive oil, Fennel and Chili Rubbed Strip Steak with Roasted Potatoes and Mixed Vegetables, and House-made Ice cream with Honey Poached Stone Fruit.

Special Event Dinner, meal will be served, no hands-on. $135

Chef Joshua Wickham

No Cook Meals for Sticky Summer Days | 3:30-5:30

July
Sunday
24


3:30pm

Capacity:
15
Open seats:
0
Price:
$65.00

Searing summer weather have you unmotivated to cook? These fresh main-dish recipes don't require you to turn on the oven or crank up a burner. Creatively use top-quality prepared ingredients and abundant seasonal produce to make satisfying salads, sandwiches, and vegetable dishes that hit the spot but don't weight you down. (Recipes would include halibut ceviche, chickpea, beet, and mozzarella salad with basil, the wonderful compressed sandwich called pag bagnat from Nice, plus others. Tuna canned with olive oil, jarred roasted piquillo peppers, and the vacuum-sealed pre-cooked grains you can get are the kind of prepared ingredients I'm talking about).

Hands-on, $65

Instructor: Chef Sara Bir

Summer Salads | 11:30-1:30

July
Tuesday
26


11:30am

Capacity:
13
Open seats:
0
Price:
$65.00

This hands-on class is designed for those who want to recharge their salad bowls. We’ll pull fresh lettuces and herbs from our Farmhouse garden, source vegetables, fruit 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 a buttermilk dressing, designing beautiful composed salads, grilling fruit and pairing summer flavors with traditional proteins. We will also feature a garden-inspired cocktail. Please bring an apron to class. 

Hands-on, $65

Instructor: Chef Sarah Lagrotteria

Taste of Ohio Summer | 11:30 -1:30

July
Wednesday
27


11:30am

Capacity:
20
Open seats:
0
Price:
$65.00

In this demo class I will be creating three courses from the best of Ohio,  fruits, vegetables and grass feed meat all sourced from local farms. I will be sharing summer inspiration and cooking tips to keep your summer cooking new and exciting! We will feature a summer inspired cocktail and this class will feel a little like a summer party!

Demo, $55.00

Instructor: Chef Tricia Wheeler

 

Taste of Ohio Summer | 6:00-8:00

July
Wednesday
27


6:00pm

Capacity:
23
Open seats:
0
Price:
$65.00

In this demo class I will be creating three courses from the best of Ohio,  fruits, vegetables and grass feed meat all sourced from local farms. I will be sharing summer inspiration and cooking tips to keep your summer cooking new and exciting! We will feature a summer inspired cocktail and this class will feel a little like a summer party!

Demo, $55.00

Instructor: Chef Tricia Wheeler

 

Summer Seafood Dinner| 6:30-8:30

July
Thursday
28


6:30pm

Capacity:
14
Open seats:
0
Price:
$65.00

Learn the ins and out of cooking summer seafood for your family or when entertaining this season. Recipes include: grilled halibut with peach salsa, Seared scallops with Tuscan bean relish, pan seared salmon with chimichurri, and Roasted Trout with cherry tomatoes and fresh basil. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Joshua Wickham

Southern-Style Date Night | 6:30-8:30

July
Friday
29


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Sultry nights remind me of Southern dishes! Together we’ll make a 4-course meal based on southern favorites. Menu may include a grilled peach, onion and bacon salad,, buttermilk fried chicken with corn pudding and peach shortcakes. Please bring an apron and a special someone. 

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

Instructor: Chef Sarah Lagrotteria

Let's Salsa | 2:00-4:00

July
Sunday
31


2:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

Chop, roast, and mix local tomatoes and peppers to enjoy salsa three ways. We'll explore fresh, traditional, and modern recipes and learn how to safely can them for spice and flavor year round. Participants will dip and snack during class and go home with jars for the pantry. Please bring an apron to class.

Hands-on, $65

Instructor: Rachel Tayse

Farmers Market Date Night | August 6 | 6:30-8:30

August
Saturday
06


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Farmers Market Date Night Dinner, bring a partner and prepare a meal using the treasures gathered from the local farmers market. You will also be treated to a seasonal inspired cocktail. This will be a seasonal menu determined by the availability at the market.

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

Instructor: Chef Joshua Wickham

Small Batch Preserves | 1:00-3:00

August
Sunday
07


1:00pm

Capacity:
12
Open seats:
1
Price:
$65.00

You don't need to spend a whole weekend in a steamy summer kitchen to can. Knock out quick and delicious relishes and chutneys using summer produce, and enjoy them all year long. (Beet chutney, green tomato marmalade, rustic ketchup, corn and pepper relish). Please bring an apron to class. 

Hands-on, $65

Instructor: Chef Sara Bir

Growing Micro Greens at Home, Summer Salads & The Best Gazpacho | 11:30-1:30

August
Wednesday
10


11:30am

Capacity:
12
Open seats:
8
Price:
$65.00

This class idea grew out of an earlier class on sprouts. We all learned so much about sprouting that we decided to build on the idea further and create a class on growing micro greens at home. We will be sharing our tips, techniques and lessons on how to have these fresh greens year round. We will use the micro’s in a variety of summer salads and I will share with you my best Gazpacho recipe!

Around the island, $65

This format allows guest to watch the Chef around the island.

Instructor: Chef Tricia Wheeler

Growing Micro Greens at Home, Summer Salads & The Best Gazpacho | 6:00-8:00

August
Wednesday
10


6:00pm

Capacity:
12
Open seats:
8
Price:
$65.00

This class idea grew out of an earlier class on sprouts. We all learned so much about sprouting that we decided to build on the idea further and create a class on growing micro greens at home. We will be sharing our tips, techniques and lessons on how to have these fresh greens year round. We will use the micro’s in a variety of summer salads and I will share with you my best Gazpacho recipe!

Around the island, $65

This format allows guest to watch the Chef around the island.

Instructor: Chef Tricia Wheeler

Bourbon Affinity Dinner | 6:30-9:30

August
Friday
12


6:30pm

Capacity:
20
Open seats:
6
Price:
$135.00

Join Chef Josh for a bourbon affinity dinner featuring some of his favorite bourbons.  Smoked rainbow trout rillettes with Pumpernickel Crostinis and dried cherry compote, Wilted Spinach salad with warm bacon dressing topped with crispy potatoes, crumbled blue cheese and spiced pecans, Slow Smoked Brisket with sweet corn spoon bread and braised greens, Dessert Trio with Vanilla Bean Crème Brule, Black Berry Crisp, and Banana Pudding.

This is a special event dinner, $135 

Chef Joshua Wickham

Shagbark Summer Southwestern Fiesta | 11:30-1:30

August
Wednesday
17


11:30am

Capacity:
12
Open seats:
4
Price:
$65.00

Two of my favorite things come together for this class – Shagbark products and Southwestern inspired cooking. Shagbark is a staple foods co-operative in Athens Ohio. They produce black turtle beans, tortilla chips, corn tortilla’s and recently local tofu! In this class we will be combing their ingredients with the farmhouse garden and we will make a feast of fillings for tortilla’s  - this class is hand’s on and we will all be busy learning and cooking together!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Shagbark Summer Southwestern Fiesta | 6:00-8:00

August
Wednesday
17


6:00pm

Capacity:
16
Open seats:
0
Price:
$65.00

Two of my favorite things come together for this class – Shagbark products and Southwestern inspired cooking. Shagbark is a staple foods co-operative in Athens Ohio. They produce black turtle beans, tortilla chips, corn tortilla’s and recently local tofu! In this class we will be combing their ingredients with the farmhouse garden and we will make a feast of fillings for tortilla’s  - this class is hands on and we will all be busy learning and cooking together!

Hands-on, $65

Instructor: Chef Tricia Wheeler

Macarons | 10:00-12:00

August
Saturday
20


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

Water Kefir and Refreshing Natural Sodas | 1:00-3:00

August
Sunday
21


1:00pm

Capacity:
10
Open seats:
3
Price:
$65.00

Join Janine for a fun afternoon of making water Kefir and natural sodas. Water kefir is a traditional fermented drink rich in beneficial bacteria and enzymes that produces a fizzy refreshing probiotic beverage. The slightly sweet, slightly fermented taste makes the perfect background for flavorings such as local fruit, homemade juice and herbs.

Water kefir is made with a culture known as Water Kefir Grains (also known as Tibicos, Japanese Water Crystals, etc.), and is typically fermented for 24 to 48 hours in water and sugar. The culture itself is comprised of bacteria and yeast existing in a symbiotic relationship. The culture does not contain any grains such as wheat, rye, etc. but rather is referred to as a grain for its crystal grain-like appearance.

We will sample some, make some, flavor some, talk about the fizz, health benefits and versatility. You will learn how to make the kind of soda you can feel good about drinking. All participants will leave with a starter water kefir culture with which to make your own natural soda at home.

You will also have the opportunity to purchase a locally raised water kefir culture to continue the process for many months. In addition to all the fermentation learning, Janine will provide a tasting of her local honey and fermented vegetables.

Hands-on, $65

Instructor: Janine Harrise Degitz

 

http://www.restorativeliving.org/classes/water-kefir-and-refreshing-natural-sodas-with-local-herbs-and-fruit

Italian Dinner Favorites | 6:30-8:30

August
Wednesday
24


6:30pm

Capacity:
20
Open seats:
0
Price:
$65.00

Join Chef Josh for a demonstration of the preparation of some Italian favorites and a three course dinner. While you enjoy dinner Josh will share the techniques for Fennel, Black Olive and Orange Salad, Beef Braciole, Fresh pasta and Tiramisu.

Demo, $65

Instructor: Chef Joshua Wickham

 

Breakfast Pastries | 10:00-12:00

August
Saturday
27


10:00am

Capacity:
13
Open seats:
0
Price:
$65.00

Two of my favorite things in one class; breakfast and pastries! In this class we will perfect some classic breakfast pastries. We will be making popovers, biscuits, muffins, and a few more surprises. Bring your favorite apron to this hands on class.

Hands-on, $65

Instructor: Damaris Oldfield

Farmer's Market Date Night | 6:30-8:30

September
Saturday
10


6:30pm

Capacity:
6
Open seats:
0
Price:
$150.00

Farmers Market Date Night Dinner, bring a partner and prepare a meal using the treasures gathered from the local farmers market. You will also be treated to seasonal inspired cocktail. This will be a seasonal menus determined by the availability at the market. Please bring an apron to class. Guest are welcome to bring a beverage of choice.

Hands-on, $150 (1 resgitration is for 2 guests)

Instructor: Chef Joshua Wickham

Kombucha Craving | 2:00-4:00

September
Sunday
11


2:00pm

Capacity:
12
Open seats:
7
Price:
$65.00

If you love kombucha, you might be surprised know how easy it is to make at home. If you make kombucha, you're probably curious if you can do anything with this wonderful fermented beverage besides drink it. This class covers the basics of brewing kombucha, but also presents some creative recipes to fully utilize all of your great homebrewed 'booch once your operation is thriving. Sip a kombucha cocktail, taste sauces, soups, desserts, and condiments you can make with it, and even discover how to make use of all those SCOBY layers as they grow (including salsa made with SCOBY).

Demo, $65

Instructor: Chef Sara Bir

Three Week Farmer's Market Harvest Series | 11:30-1:30

September
Monday
12


11:30am

Capacity:
8
Open seats:
0
Price:
$300.00

For the past couple of years we have been featuring a series where I shop the best of local produce and proteins on Saturday and we cook together on Monday. Every year the series rotates months so that we can feature different techniques and ingredients. This year might be my favorite month. September has us at the end of summer and beginning of Fall harvest – an abundance of wonderful fruits and vegetables will make our cooking and dinning extra fun! This series is hand’s on, only open to 8 students in each session. It is appropriate for the beginner and advanced cook.

Hands-on, $300 for all three classes (September 12, 19, 26)

Instructor: Chef Tricia Wheeler

Three Week Farmer's Market Harvest Series | 6:00-8:00

September
Monday
12


6:00pm

Capacity:
9
Open seats:
0
Price:
$300.00

For the past couple of years we have been featuring a series where I shop the best of local produce and proteins on Saturday and we cook together on Monday. Every year the series rotates months so that we can feature different techniques and ingredients. This year might be my favorite month. September has us at the end of summer and beginning of Fall harvest – an abundance of wonderful fruits and vegetables will make our cooking and dinning extra fun! This series is hand’s on, only open to 8 students in each session. It is appropriate for the beginner and advanced cook.

Hands-on, $300 for all three classes (September 12, 19, 26)

Instructor: Chef Tricia Wheeler

Medicinal Cooking | 6:00-8:00

September
Wednesday
14


6:00pm

Capacity:
22
Open seats:
10
Price:
$65.00

This is a new series featuring local author and friend Dawn Combs. Dawn is a teacher and expert in the field of Herbs and Healing. Her book  explores the intersection between our health and what we feed our bodies. Sometimes the things we need to heal ourselves are growing in our gardens, as weeds on our land or can be sourced here locally. This first class will start to talk about the things our bodies need for healthy digestion – Dawn will contribute her knowledge and Tricia will cook healthy simple and delicious recipes with ingredients that have many healing properties. Dawn will share what she has available at her farm Mockingbird Meadows and what you can grown in your own garden.

Demo, $65

Instructor: Dawn Combs & Chef Tricia Wheeler