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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.

Let's Pretend It's Christmas Morning | 11:30-1:30

December
Wednesday
07


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

We are going to gather and pretend we are preparing a special meal for Christmas morning. We will learn Tricia’s night-before-Christmas egg and sausage casserole, her sweet rolls, along with how to supreme fruit for the most beautiful fruit salad, and how to make juice cocktails that are delicious and non-alcoholic (or can easily be turned into a mimosa). Tricia will share her blueprint for doing everything ahead so your morning can be extra enjoyable and memorable, and then we will enjoy the meal and pretend it’s Christmas morning!

Around the Island, $65

Instructor: Chef Tricia Wheeler

The Season for Shellfish | 6:00-8:00

December
Wednesday
07


6:00pm

Capacity:
14
Open seats:
0
Price:
$75.00

Shellfish has many great qualities: it cooks fast, it’s healthy and it is very versatile. After participating in this session you will be able to cook a healthy, fresh dinner quite quickly. In this class we will experiment with shrimp, clams, mussels, oysters, crab and scallops. There will be both hot and cold preparations as well as numerous serving suggestions and accompaniment ideas.

Hands-on, $75

Instructor: Chef Joshua Wickham

Lobster Intensive | 6:30-8:30

December
Thursday
08


6:30pm

Capacity:
13
Open seats:
0
Price:
$75.00

Preparing lobster is a labor of love but that doesn’t mean it has to be difficut. Locked away in that hard red shell, hides it’s deliciously tender and buttery meat. In this class we will explore lobster through four very different preparations. We will discuss the keeping, cleaning and cooking of live lobster. This is a hands on class and everyone will have an opportunity to clean a lobster or two. Please bring an apron.

Hands-on, $75

Instructor: Chef Joshua Wickham

Holiday Shopping & Lunch | 11:00-12:30

December
Friday
09


11:00am

Capacity:
25
Open seats:
1
Price:
$65.00

At this exclusive farmhouse event, we will be featuring our retail boutique filled with our favorite finds for the gift giving season.  There will be holiday goods for purchase from some of our local artisans. Tricia will share tips to make holiday gift giving more personal, entertaining easier and she will be serving a delicious holiday lunch for you to enjoy! This is the perfect holiday outing for you and a cherished friend!

Seasonal Event, $65

Holiday Shopping & High Tea | 3:00-4:30

December
Friday
09


3:00pm

Capacity:
20
Open seats:
0
Price:
$65.00

Join us for High Tea & Holiday shopping; we will be serving traditional High Tea with scones, clotted cream, tea sandwiches and minitaure desserts. This is the perfect holiday outing for you and a cherished friend!

Seasonal Event, $65

Buche de Noel | 11:00-1:00

December
Monday
19


11:00am

Capacity:
13
Open seats:
0
Price:
$75.00

Buche De Noel is the French word for Yule log. In traditional French Christmas celebrations, one would always have a slice of this delicious log looking dessert. In this class, each guest will roll and decorate a small Yule log with buttercream, pistachio moss, mushroom meringues and cranberries. You can take your creation home or to your next holiday party. Please bring an apron, we could get messy.

At registration please indicate in the comments to Reserve a White Raspberry or Chocolate yule log ahead of time. 

Hands-on, $75

Instructor: Damaris Oldfield

 

Holiday Tea & Cookie Class for Mothers & Daughters (age 9-12), includes special apron for the girls | 10:00-12:00

December
Wednesday
28


10:00am

Capacity:
12
Open seats:
0
Price:
$100.00

This class was inspired by 12 beautiful, never-worn white vintage girl’s aprons that I recently purchased. These beautiful aprons immediately made me think of cooking with my 10-year-old daughter at the holidays. In this class, Mothers and Daughters will work together to make sweet treats to be enjoyed with tea during our class, then everyone will take home a box to be shared. We will feature some of our most favorite holiday recipes and every daughter will receive an apron.

Hands-on, $100 (1 registration is for 2 people) Mother's attend with daughter

Instructor: Chef Tricia Wheeler

Savory Pies | 11:30-1:30

January
Thursday
12


11:30am

Capacity:
13
Open seats:
0
Price:
$65.00

Cold winter nights are perfect for savory pies. They fill the home with wonderful smells and warm us from within. From pastries to pot pies this class will explore the different types of crusts, fillings, and methods of forming savory pies.

The recipes for this class include: Greens and Sweet Onion Pie, Shepard’s Pie (with a twist), Classical Chicken Pot Pie, Empanadas, and Cornish Pasties

Hands-on, $65

Instructor: Chef Joshua Wickham

 

Classic Cakes | 10:00-12:00

January
Saturday
14


10:00am

Capacity:
13
Open seats:
0
Price:
$70.00

Some things you just can’t mess with and these Classic Cakes will prove that. This class will be part of a series. The classes will not build on each other so you can take as many or few as you wish. Part 1 will cover: German Chocolate Cake. It doesn’t have very much to do with Germany, but it’s still delicious. This chocolate cake is layered with rich chocolate fudge buttercream and a caramel coconut pecan filling. Some things you just can’t mess with and these Classic Cakes will prove that. This class will be part of a series. The classes will not build on each other so you can take as many or few as you wish. Part 1 will cover three cakes: German Chocolate Cake. It doesn’t have very much to do with Germany, but it’s still delicious. This chocolate cake is layered with rich chocolate fudge buttercream and a caramel coconut pecan filling. Our second Classic is Pineapple Upside-Down Cake. It  is a deliciously rich cake made in a cast iron skillet with pineapple rings, red cherries, and a brown sugar glaze. The third and final cake will be Red Velvet. This cake gets its rich color from the chemical reaction between vinegar and buttermilk (and a little help from food coloring). Red Velvet cake is classically served with Cream Cheese Buttercream. Please bring an apron. 

The next Classic Cake class will be in the Spring. 

Hands-on, $70

Instructor: Damaris Oldfield

Back from London | 11:30-1:00

January
Wednesday
18


11:30am

Capacity:
20
Open seats:
1
Price:
$65.00

This holiday season Tricia and her family will be traveling to London and the Cotswolds, after which she will bring back creative ideas from England and will be recreating her favorite meal in this demo class. A slide show, new ingredients, flavors and inspiration from her visit to Daylesford organic farm will be shared. This will be a three-course meal shared with Pomp & Circumstance!

Demo, $65

Instructor: Chef Tricia Wheeler

Back from London | 6:00-7:30

January
Wednesday
18


6:00pm

Capacity:
20
Open seats:
0
Price:
$65.00

This holiday season Tricia and her family will be traveling to London and the Cotswolds, after which she will bring back creative ideas from England and will be recreating her favorite meal in this demo class. A slide show, new ingredients, flavors and inspiration from her visit to Daylesford organic farm will be shared. This will be a three-course meal shared with Pomp & Circumstance!

Demo, $65

Instructor: Chef Tricia Wheeler

A Night of Classics | 7:00-9:00

January
Friday
27


7:00pm

Capacity:
20
Open seats:
0
Price:
$100.00

Sometimes we like to turn the farmhouse into a restaurant for a night, so we can light the candelabras, bring out the antique china and serve a beautiful meal that you can come and enjoy with a friend or loved one. On this night, Tricia is going to prepare a 5-course French feast of classics. Our menu will start with Coquilles St. Jacques, soup will be French Onion, salad will be baked Camembert with frisee salad and warm french bread, followed by Boeuf Bourguignon with homemade noodles. We will end with Crème Brulee. You can bring your own wine to the Farmhouse to enjoy with dinner.

Special Event, $100

Chef Tricia Wheeler

Vanilla Pastries | 10:00-12:00

January
Saturday
28


10:00am

Capacity:
14
Open seats:
0
Price:
$75.00

Harvested in the tropics during our winter, vanilla is the perfect way to warm up! In this hands on class, we will be making some of my favorite Vanilla Sweets: Crème Brulee, Vanilla & Saffron Poached Pears and Vanilla Bean Ice Cream.  Each guest will make and leave with their own 4 oz. bottle of vanilla extract!

Hands-on, $75.00

Instructor: Damaris Oldfield

Making your own Herbal Teas | 2:00-4:00

January
Sunday
29


2:00pm

Capacity:
11
Open seats:
0
Price:
$65.00

Sipping herbal tea in the winter warms the body and delights the palette. Learn from Kate Hodges and Rachel Tayse of Foraged & Sown how they grow, brew and use herbal teas. Blend and bag some of your own after enjoying tea time treats.

Demo and some Hands-on, $65

Instructor: Rachel Tayse and Kate Hodges

Winter is the Perfect Time to Learn to Braise - Making Great Roasts | 11:30-1:30

February
Wednesday
01


11:30am

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

Come learn how to properly braise meat. This technique, once mastered, will help you create easy flavorful roasts and delicious meals. We will use a variety of cuts and different braising techniques to develop flavor and different dishes all centered this one technique. Vegetables will be added to the braises to make complete meals. A full meal will be provided, or maybe two or three!

Around the island, $65

Instructor: Chef Tricia Wheeler

Winter is the Perfect Time to Learn to Braise - Making Great Roasts | 6:00-8:00

February
Wednesday
01


6:00pm

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

Come learn how to properly braise meat. This technique, once mastered, will help you create easy flavorful roasts and delicious meals. We will use a variety of cuts and different braising techniques to develop flavor and different dishes all centered this one technique. Vegetables will be added to the braises to make complete meals. A full meal will be provided, or maybe two or three!

Around the island, $65

Instructor: Chef Tricia Wheeler

Exploration of Philippine Cuisine | 6:30-8:30

February
Thursday
02


6:30pm

Capacity:
12
Open seats:
-2
Price:
$65.00

I was fortunate enough to spend two weeks in the Philippines and what I found there was really amazing. Philippine cuisine is a perfect example of what happens when many cultures converge in one location. With influences of Southeast Asia, Spain, Japan, and America the food is truly spectacular. We will explore the different regions of the Philippines and their contributions to the greater cuisine. The recipes prepared will use traditional preparations and authentic ingredients.

Hands-on,  $65

Instructor: Chef Joshua Wickham

Kids Valentine's Day Candy Making Class | 10:00-11:30

February
Saturday
04


10:00am

Capacity:
10
Open seats:
0
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, hands-on class during which you will learn how to make many candies, including sparkling marshmallow pops, charming chocolate hearts, Cupid’s Crunch, and more. You will take home the treats you made to share with your special valentine! Please bring an apron and a container for taking your candy home to class.

Instructor: Joan Kirschner, Home Chef and Candy Maker Class

Recommended for ages 6 and up. Cost: $65

All About Shrimp | 11:30-1:30

February
Wednesday
08


11:30am

Capacity:
13
Open seats:
0
Price:
$65.00

This class is structured around how to perfectly cook shrimp and how to use them to make a variety of delicious meals, quickly and efficiently. It is easy to overcook shrimp and to not remember this great building block when you are menu planning for the week – my freezer is never without shrimp! I will teach you some easy sauces and classic way to enjoy shrimp. We will eat well so bring your appetite.

Around the island, $65

Instructor: Chef Tricia Wheeler

All About Shrimp | 6:00-8:00

February
Wednesday
08


6:00pm

Capacity:
14
Open seats:
0
Price:
$65.00

This class is structured around how to perfectly cook shrimp and how to use them to make a variety of delicious meals, quickly and efficiently. It is easy to overcook shrimp and to not remember this great building block when you are menu planning for the week – my freezer is never without shrimp! I will teach you some easy sauces and classic way to enjoy shrimp. We will eat well so bring your appetite.

Around the island, $65

Instructor: Chef Tricia Wheeler

Date Night- Cook the Book Bouchon by Thomas Keller | 6:30-8:30

February
Friday
10


6:30pm

Capacity:
7
Open seats:
0
Price:
$150.00

Thomas Keller is one of my favorite chefs. I have had the pleasure of dinning at all of his Yountville restaurants and Per Se in New York. With a focus on traditional French techniques we will prepare a three course dinner from the Bouchon Bistro cook book. We will make Roasted Butternut Squash Soup with Brown Butter and Nutmeg, Bibb Lettuce Salad, Skirt Steak with Caramelized Shallots and Red Wine Jus, and Cream Puffs with Vanilla Ice Cream and Chocolate Sauce. This event is BYOB.

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

Instructor: Chef Joshua Wickham

Chocoholic Desserts | 10:00-12:00

February
Saturday
11


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

February is National Chocolate Month. Let’s celebrate with all things chocolate; from ice cream, cookies, mousse, and chocolate fudge cake. We will be dong a chocolate tasting in class as well. This class will be mostly hands on with a few demos. Great for you and your significant other. Please bring an apron, you’ll be covered in chocolate.

Hands-on, $65

Instructor: Damaris Oldfield

Vegan Chocolate Desserts | 1:00-3:00

February
Sunday
12


1:00pm

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

Discover the vegan possibilities of elegant, flavor-forward chocolate desserts made with wholesome ingredients. We'll make 10-minute vegan chocolate cake with rich chocolate frosting, spicy chocolate chunk cookies, coconut and chocolate puddings, fudgy brownies, and chocolate raspberry macarons. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sara Bir

Let's Make Tamales Together | 11:30-1:30

February
Wednesday
15


11:30am

Capacity:
15
Open seats:
1
Price:
$75.00

This is a new class from our Make and Take series where we show you how to make tamales and then we all make them together. We will enjoy them for our meal and then I will send you home with a batch to be enjoyed later. Some recipes are more fun when experienced in a communal setting and this is one of them! We will provide different fillings and recipes.

Hands-on, $75

Instructor: Chef Tricia Wheeler

Let's Make Tamales Together | 6:00-8:00

February
Wednesday
15


6:00pm

Capacity:
15
Open seats:
0
Price:
$75.00

This is a new class from our Make and Take series where we show you how to make tamales and then we all make them together. We will enjoy them for our meal and then I will send you home with a batch to be enjoyed later. Some recipes are more fun when experienced in a communal setting and this is one of them! We will provide different fillings and recipes.

Hands-on, $75

Instructor: Chef Tricia Wheeler

Soups & Salads | 11:30-1:30

February
Wednesday
22


11:30am

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

Soups & Salads | 6:00-8:00

February
Wednesday
22


6:00pm

Capacity:
14
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:
12
Open seats:
3
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:
9
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:
5
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:
10
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:
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

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:
0
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