• 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:
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
07


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 | 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

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.

San Francisco Date Night | 6-8pm

August
Thursday
21


6:00pm

Capacity:
6
Open seats:
-1
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

Book Reading and Lunch with Author Molly Wizenberg | 11:30am-1:30pm

August
Monday
25


11:30am

Capacity:
25
Open seats:
12
Price:
$110.00

We're thrilled to announce a special event for the writers, bloggers, restaurant entrepreneurs, and home cooks who call Columbus home. Join us in welcoming award-winning food writer and restaurateur Molly Wizenberg, the voice behind Orangette, named best food blog in the world by The London Times. Molly will read from her latest New York Times best-selling memoir, Delancey, talk about her own writing process and answer your questions about writing, blogging, and transitioning from blog to book. She'll also share her experiences starting a celebrated wood-fired pizza restaurant in Seattle.

As we talk, we'll enjoy a 3-course meal featuring recipes from Delancey prepared by Chefs Tricia Wheeler and Sarah Lagrotteria. We'll begin with dates sauteed in olive oil and a stone fruit, prosciutto, and mozzarella salad. Then we'll get our hands dirty peeling sriracha-and-butter shrimp served with a local corn and tomato salad. We'll finish with chilled peaches in wine and the perfect brownie bite.

Registration also includes a signed, hardback copy of Delancey: a Man, a Woman, a Restaurant, a Marriage.

About Molly:
Molly Wizenberg is the voice behind Orangette, named the best food blog in the world by the London Times. Her two memoirs, A Homemade Life and Delancey, A Man, a Woman, a Restaurant, a Marriage, are New York Times best sellers. Her work has appeared in Bon Appétit and The Washington Post. She lives in Seattle, Washington, with her husband Brandon and their daughter June.

About Delancey:
When food writer Molly Wizenberg's husband decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn't think he would. Before she knew it, he'd signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly's assumptions about her marriage were about to change.

Book Reading and Dinner with Author Molly Wizenberg | 6-8pm

August
Monday
25


6:00pm

Capacity:
25
Open seats:
0
Price:
$110.00

We're thrilled to announce a special event for the writers, bloggers, restaurant entrepreneurs, and home cooks who call Columbus home. Join us in welcoming award-winning food writer and restaurateur Molly Wizenberg, the voice behind Orangette, named best food blog in the world by The London Times. Molly will read from her latest New York Times best-selling memoir, Delancey, talk about her own writing process and answer your questions about writing, blogging, and transitioning from blog to book. She'll also share her experiences starting a celebrated wood-fired pizza restaurant in Seattle.

As we talk, we'll enjoy a 3-course meal featuring recipes from Delancey prepared by Chefs Tricia Wheeler and Sarah Lagrotteria. We'll begin with dates sauteed in olive oil and a stone fruit, prosciutto, and mozzarella salad. Then we'll get our hands dirty peeling sriracha-and-butter shrimp served with a local corn and tomato salad. We'll finish with chilled peaches in wine and the perfect brownie bite.

Registration also includes a signed, hardback copy of Delancey: a Man, a Woman, a Restaurant, a Marriage.

About Molly:
Molly Wizenberg is the voice behind Orangette, named the best food blog in the world by the London Times. Her two memoirs, A Homemade Life and Delancey, A Man, a Woman, a Restaurant, a Marriage, are New York Times best sellers. Her work has appeared in Bon Appétit and The Washington Post. She lives in Seattle, Washington, with her husband Brandon and their daughter June.

About Delancey:
When food writer Molly Wizenberg's husband decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn't think he would. Before she knew it, he'd signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly's assumptions about her marriage were about to change.

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:
2
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:
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 Fresh from the Farmers Market | Early September | 6-9pm

September
Wednesday
03


6:00pm

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

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:
12
Open seats:
0
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:
0
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 | Noon - 3pm

September
Thursday
18


12:00pm

Capacity:
80
Open seats:
30
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:
10
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 Fresh from the Farmers Market | Late September | 6-9pm

September
Monday
22


6:00pm

Capacity:
8
Open seats:
1
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