• HoneySpring

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
05


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
06


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
06


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

Authentic Crawfish Boil at The Farmhouse | 7:00-9:00

May
Friday
22


7:00pm

Capacity:
40
Open seats:
6
Price:
$75.00

Spring is crawfish season in Louisiana.  We learned how to throw a boil last Spring when we hosted an authentic Louisiana rehearsal dinner – we flew in the crawfish and learned how to make the boil and the traditional fixings! What we loved was how the crawfish meat reminded us of tiny lobsters and how they tasted like nothing we had access to in Ohio. This Spring we are hosting an authentic evening of Louisiana flavors and fun at The Farmhouse.  This is a dinner event – our team at The Farmhouse will be cooking the boil and serving it with sausage, potatoes and corn. This event is BYOB.

We are no longer accepting registrations for this event

Tea Party Sweets | 11:00-1:00

May
Monday
25


11:00am

Capacity:
12
Open seats:
1
Price:
$65.00

What better way to celebrate a special woman in your life? Moms, Daughters, Nieces, Aunts and Friends will learn to host the most spectacular Tea Party. We will make mini tarts, cookies, petit fours, and other classic French desserts. Please bring a fun apron and a big appetite.

$65, hands-on

Instructor: Damaris Oldfield

Spring Gnocchi | 11:00-1:00

May
Tuesday
26


11:00am

Capacity:
12
Open seats:
0
Price:
$65.00

It’s the return of the dumpling.  Gnocchi is back and this time we are celebrating spring with some light and fresh recipes highlighting the abundance of flavors that hit our markets (and our plates) this time of year.  Join Chef Tom as he explains the anatomy and history of this wonderful little pasta and shows you just how easy it is to make with simple tools and easy to find ingredients.  In this hands on class we will be making potato gnocchi, with herbs and without, as well as ricotta cheese gnocchi.  Pairing them with decadent sauces that will make you even happier that the snow is finally gone and everything is green again.

$65, hands-on

Instructor: Chef Tom Hughes

Spring Gnocchi | 6:00-8:00

May
Tuesday
26


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

It’s the return of the dumpling. Gnocchi is back and this time we are celebrating spring with some light and fresh recipes highlighting the abundance of flavors that hit our markets (and our plates) this time of year. Join Chef Tom as he explains the anatomy and history of this wonderful little pasta and shows you just how easy it is to make with simple tools and easy to find ingredients. In this hands on class we will be making potato gnocchi, with herbs and without, as well as ricotta cheese gnocchi. Pairing them with decadent sauces that will make you even happier that the snow is finally gone and everything is green again.

$65, hands-on

Instructor: Chef Tom Hughes

 

Creating a Stunning Container Garden | 10:00 -12:00

May
Wednesday
27


10:00am

Capacity:
12
Open seats:
2
Price:
$65.00

Join us for this fun and informative container gardening class! The morning begins with a short presentation and demonstration during which the essentials of container gardening will be covered, from choosing the proper container and plants, to learning about classic design techniques and appropriate plant care. Afterwards, you will create your own beautiful container garden which is sure to dazzle your entryway or patio! All plants, potting soil, hands-on instruction, and handouts are included. Please bring a 14-inch pot and a trowel to class.

$65, hands-on

 

Instructors: Joan Kirschner and Claire Loeffelman, Master Gardeners 

How to Make your Own Snacks | 10:00-12:00

May
Thursday
28


10:00am

Capacity:
12
Open seats:
3
Price:
$65.00

The idea for this class started with our Ohio Oat, Seed and Honey Bar – it is a delicious home made bar that my 8 year old daughter loves – much more nutritious and delicious than anything store bought. In this class we will learn Oat Bars, a homemade Rainforest cracker, great Kale Chips, Honey Popcorn, home made Pita Chips, and I will share my delicious Hummus recipe.

$65, hands-on

Instructor: Chef Tricia Wheeler

How to Make your Own Snacks | 5:00-7:00

May
Thursday
28


5:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

The idea for this class started with our Ohio Oat, Seed and Honey Bar – it is a delicious home made bar that my 8 year old daughter loves – much more nutritious and delicious than anything store bought. In this class we will learn Oat Bars, a homemade Rainforest cracker, great Kale Chips, Honey Popcorn, home made Pita Chips, and I will share my delicious Hummus recipe.

$65, hands-on

Instructor: Chef Tricia Wheeler

Wild Fermentation with Farmers Market Vegetables - Hot and Sour: Kimchi and Sour Dill pickles | 2:00-4:00

June
Sunday
07


2:00pm

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 the vegetables needed at the Clintonville Farmers Market to create a vegan form of Kimchi and sour dill pickles. She 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. Wild fermentation is a low impact, direct connection 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.

Each participant will make their own jar of Kimchi and jar of brined dill pickles to take home. In addition you will sample a variety of fermented tonics, sodas, pickles and kraut. This class is hands-on, fun and full of learning all about preserving your food, adding flavor, nutrients and diversity to your diet.

wildfermentation

$65, Hands-on

Instructor: Janine Harris Degitz

Clintonville Farmer's Market | How Sweet It Is !! Featuring Strawberries and Artisanal Cheeses | 10:00-1:00

June
Saturday
13


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Join Clintonville Farmer’s Market Founder, Lynne Genter for a behind the scene’s tour of the Farmer’s Market and a informal lunch featuring the Market’s Seasonal Produce. Each class will begin with a walking tour of the Farmer’s Market. Lynne knows the farmers well . The group will stop to talk with producers, and obtain behind the scenes facts, stories and tips on purchasing Ohio’s best produce. While at the Market provisions for lunch will be gathered . The class will return to the Seasoned Farm house to prepare lunch.  The class will focus on both the usual and unique offerings of the market. In addition to being a registered nurse and great cook , Lynne preserves most of her family’s produce for the entire year. She will share ideas and recipes for preserving seasonal produce highlighted that day.

*Menus  may change  slightly to accommodate mother nature & capture the best of her bounty.

Instructor: Lynne Genter

Beginning Indian Food | 11:30-1:30

June
Monday
15


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

I love Indian Food, but I rarely cook it at home. In this class we will explore together the techniques we can use in our home kitchen to create wonderful Indian dishes. Traditional Indian Cooking combines sweet, salty, creamy, spicy and hot flavors In this class we will cook together a traditional Indian meal of Naan, Mango Chutney,  Biryani, Tandoori Chicken, Vegetable Curry. We will end with a Mango Lassi.

$65, hands-on

Instructor: Chef Tricia Wheeler

Beginning Indian Food June 15 | 6:00-8:00

June
Monday
15


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

I love Indian Food, but I rarely cook it at home. In this class we will explore together the techniques we can use in our home kitchen to create wonderful Indian dishes. Traditional Indian Cooking combines sweet, salty, creamy, spicy and hot flavors In this class we will cook together a traditional Indian meal of Naan, Mango Chutney,  Biryani, Tandoori Chicken, Vegetable Curry. We will end with a Mango Lassi.

$65, hands-on

Instructor: Chef Tricia Wheeler

Beginning Indian Food | June 16 | 11:30-1:30

June
Tuesday
16


11:30am

Capacity:
13
Open seats:
0
Price:
$65.00

I love Indian Food, but I rarely cook it at home. In this class we will explore together the techniques we can use in our home kitchen to create wonderful Indian dishes. Traditional Indian Cooking combines sweet, salty, creamy, spicy and hot flavors In this class we will cook together a traditional Indian meal of Naan, Mango Chutney,  Biryani, Tandoori Chicken, Vegetable Curry. We will end with a Mango Lassi.

$65, hands-on

Instructor: Chef Tricia Wheeler

Beginning Indian Food | 6:00-8:00

June
Tuesday
16


6:00pm

Capacity:
15
Open seats:
0
Price:
$65.00

I love Indian Food, but I rarely cook it at home. In this class we will explore together the techniques we can use in our home kitchen to create wonderful Indian dishes. Traditional Indian Cooking combines sweet, salty, creamy, spicy and hot flavors In this class we will cook together a traditional Indian meal of Naan, Mango Chutney,  Biryani, Tandoori Chicken, Vegetable Curry. We will end with a Mango Lassi.

$65, hands-on

Instructor: Chef Tricia Wheeler

Summer Fruit Desserts | 11:30-1:30

June
Wednesday
17


11:30am

Capacity:
10
Open seats:
0
Price:
$65.00

In this hands-on class, we’ll take advantage of the best the season has to offer: turning seasonal fruit into simple and luxurious desserts. Dishes may include peach shortcakes, whole grain stonefruit crostata, meringues for a berry pavlova, lemon curd and champagne sabayon for fresh fruit parfaits as well as a seasonal ice cream or sorbet. Please bring an apron to class.

$65, hands-on

Instructor: Chef Sarah Lagrotteria

 

Clintonville Farmer's Market | June 20 | How Sweet It Is !! Featuring Strawberries and Artisanal Cheeses | 10:00-1:00

June
Saturday
20


10:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Join Clintonville Farmer’s Market Founder, Lynne Genter for a behind the scene’s tour of the Farmer’s Market and a informal lunch featuring the Market’s Seasonal Produce. Each class will begin with a walking tour of the Farmer’s Market. Lynne knows the farmers well . The group will stop to talk with producers, and obtain behind the scenes facts, stories and tips on purchasing Ohio’s best produce. While at the Market provisions for lunch will be gathered . The class will return to the Seasoned Farm house to prepare lunch.  The class will focus on both the usual and unique offerings of the market. In addition to being a registered nurse and great cook , Lynne preserves most of her family’s produce for the entire year. She will share ideas and recipes for preserving seasonal produce highlighted that day.

*Menus  may change  slightly to accommodate mother nature & capture the best of her bounty.

Instructor: Lynne Genter

Infused Pasta | 11:00-1:00

June
Monday
22


11:00am

Capacity:
12
Open seats:
3
Price:
$65.00

So you’ve mastered Pasta.  Well it’s time to take it to the next level and infuse that pasta.  Join Chef Tom and learn how to infuse fresh spring flavors into that pasta and add that extra pizzaz to your next pasta dish.  We will discuss how  flavors are used differently to enhance rich pasta dough and add a whole new element to decadent sauces.  Infuse fresh pasta dough with mushrooms, sun dried tomatoes and saffron and blow your friends away with restaurant quality dishes that can be cooked in your own kitchen.

$65, hands-on

Instructor: Chef Tom Hughes

Infused Pasta | 6:00-8:00

June
Monday
22


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

So you’ve mastered Pasta. Well it’s time to take it to the next level and infuse that pasta. Join Chef Tom and learn how to infuse fresh spring flavors into that pasta and add that extra pizzaz to your next pasta dish. We will discuss how flavors are used differently to enhance rich pasta dough and add a whole new element to decadent sauces. Infuse fresh pasta dough with mushrooms, sun dried tomatoes and saffron and blow your friends away with restaurant quality dishes that can be cooked in your own kitchen.

$65, hands-on

Instructor: Chef Tom Hughes

Mexican Cooking | 11:30-1:30

June
Tuesday
23


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Join Sarah in this hands-on class celebrating seasonal Mexican cuisine. We’ll start by pickling chiles and onions, make homemade tortillas and tomatillo salsa for our enchiladas verdes and pan poach white fish fillets Veracruz-style - in a tomato, olive and chile broth. We’ll finish our meal with a fresh fruit Mexican ice. Please bring an apron and small jar with lid to class.

$65, hands-on

Instructor: Chef Sarah Lagrotteria

Making a Children’s Fairy Garden | 10:00-11:30

June
Thursday
25


10:00am

Capacity:
10
Open seats:
4
Price:
$65.00

Calling all children! You are invited to a Fairy Garden Party! During this fun event, you will make your own enchanted fairy garden, and afterwards, a snack with your fairy friends will be enjoyed. You will take home your own special, home-made garden to treasure and care for. Feel free to come dressed in your “fairy” best! Recommended ages: 8 and up. Adults are welcome and encouraged to accompany their child.

$65, hands-on class

Instructor: Joan Kirschner, Master Gardener and Home Chef

Custards, Creams, and Sauces | 11:30-1:30

June
Friday
26


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

Often underestimated of their importance, this class with focus on classic custards, creams, and sauces. We will master the classics such as; Crème Anglaise, Lemon Curd, Chantilly Cream, Chocolate Mousse, Fruit Coulis, and Sabayon. We will use our sauce components to learn creative dessert plating techniques. Take your desserts to a new level! Please bring an apron and come ready to stir.

$65, hands-on

Instructor: Damaris Oldfield

An Outlander Kitchen: Recipes from the Scottish Highlands | 6:30 -8:30

July
Wednesday
01


6:30pm

Capacity:
20
Open seats:
0
Price:
$65.00

Diana Gabaldon’s popular Outlander books-turn-mini series serves as the inspiration for this culinary Tour de Highlands. Learn to make a dinner and dessert inspired by the foods mentioned in the books during this demonstration style class.
Join Shawnie Kelley, travel writer and owner of Wanderlust Tours, as she brings to life the culinary and cultural landscape of eighteenth century Scotland. Class includes a full tasting of each of the dishes, a beautiful slideshow, and discussion about Scotland’s castles, cuisine and countryside, as well as the historical background of the dishes that are prepared.
The dinner course showcases the simplicity and localness on which traditional Scots cooking is based. Learn to make a hearty, yet summery lemon, mint, and fennel sausage in light whisky cream sauce with a side of buttered leeks (but, with a twist!). And no meal is complete without a proper Scottish bun.
“While living in Edinburgh, I worked with Historic Scotland conducting architectural and historic research on castles. I was smitten by the Scottish tower houses that dot the countryside, just like those where Outlander is set… and learned a lot about the traditions and customs, much of which revolved around food and feasting. The dishes I demo are indicative of the type of food that has been served for centuries.” ~ Shawnie
For dessert, Pastry Chef Julia Boyd Newman, speaks to the international influences on Scots cuisine- particularly its “auld alliance” with France– with her creative take on shortbread. Julia’s Lavender Shortbread Jam Tart brings a modern, user-friendly approach to homemade shortbread– Scotland’s iconic “twice cooked” biscuit with historical roots stemming back to the medieval days.
“I've always been fascinated with the origins of modern day desserts... most classic recipes have ties to recipes with origins in other centuries and likely, other cultures.” ~ Julia
Julia’s interest in the history of desserts makes this a sweet ending to a class inspired by a good read full of good eats, historical time travel, and attention to local detail. So, don your tartan and join Shawnie and Julia for an evening in the Scottish Highlands.

$65, demonstration

 

 

Ready, Set, Jam! | 3:30-5:30

June
Sunday
28


3:30pm

Capacity:
12
Open seats:
0
Price:
$65.00

Ready, Set, Jam! - Learn how to make fruit-forward, lower sugar preserves that taste great and set every time. We'll make several jams with local fruits during class and practice waterbath canning. Participants will go home with the confidence to make jam for the fridge, freezer and pantry shelf.

$65, hands-on

Instructor: Rachel Tayse Baillieul

Cool Treats | 11:30-1:30

June
Monday
29


11:30am

Capacity:
12
Open seats:
4
Price:
$65.00

Your Ice Cream machine has collected too much dust; start preparing for the summer heat! Nothing can beat a delicious homemade French Style Ice cream on the hottest day. We will cover fun, easy, and creative ways to flavor our ice cream. We will also learn how to make a delicious fruit sorbet, and an easy shaved ice you can make at home with no equipment necessary. Bring your favorite apron to make theses cool treats.

$65, hands-on

Instructor: Damaris Oldfield