• squash

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.

Etoile, The 30 week Classical French Training Series for 2014 is currently full. Please email This email address is being protected from spambots. You need JavaScript enabled to view it. for more information on the 2015 series.

The Etoile series consists of 30 weeks of Monday and Tuesday classes. This series is our highest level of teaching and learning, with an intensive hands-on focus that will build new skills and techniques. The Etoile Series is based on The French Culinary Institute Professional Curriculum, and will be offered once a year. The Monday classes are in the afternoon (11am-2pm).  Tuesday classes are offered 11am-2pm and 6pm-9pm. The series costs $3,200.00 - to be paid before the start of the session. Because of the cost of the series and the nature of the curriculum increasing in difficulty each week, we strongly encourage you to commit to attending most classes. If you miss a class, you may schedule to attend the next year’s class on that subject (for up to three classes).

Taste of Fall | 6-7:30

October
Monday
27


6:00pm

Capacity:
28
Open seats:
0
Price:
$45.00

This demo class by Chef Tricia is our 5th Annual Celebration of Fall in Ohio. Items will be sourced locally from the Farmer's Market and will include pumpkins, squash, maple syrup and will include three courses that will give you new ideas for the season of how to prepare delicious Fall vegetables. We start the night with a Fall cocktail.

$45.00, demonstration class

Taste of Fall | 12-1:30

October
Wednesday
29


12:00pm

Capacity:
20
Open seats:
0
Price:
$45.00

This demo class by Chef Tricia is our 5th Annual Celebration of Fall in Ohio. Items will be sourced locally from the Farmer's Market and will include pumpkins, squash, maple syrup and will include three courses that will give you new ideas for the season of how to prepare delicious Fall vegetables. We start the afternoon with a Fall cocktail.

$45.00, demonstration class

Dia de los Muertos Event | 7-10

November
Saturday
01


7:00pm

Capacity:
50
Open seats:
0
Price:
$75.00

We are filling the farmhouse with candlelight and stringing paper skeletons from the eaves. It’s not Halloween, but Dia de los Muertos or Day of the Dead, a Mexican tradition of cooking to woo your deceased loved ones back to the earth for one last night. We’ll start with seasonal tamales and Mexican beer and warm cider on the patio then take a seat at one of the farmhouse tables and enjoy a menu based on traditional Day of the Dead recipes: roast chicken with mole poblano, cheese enchiladas with salsa verde and sweet spicy roasted squash wedges. We’ll end the night around the fire pit with Mexican hot chocolate ice cream sundaes made with bittersweet chocolate sauce, toasted almonds, sea salt and fresh whipped cream.

$75 per person

Fresh and Stuffed Sausage Making | 6-8

November
Monday
03


6:00pm

Capacity:
11
Open seats:
0
Price:
$65.00

Making sausage at home is a fun way to express creativity and explore international flavor combinations. Rachel will demonstrate the basics of grinding, seasoning, and binding meat into sausage while students enjoy an appetizer featuring Mexican chorizo. Then, the class will grind, season, and stuff bratwurst for dinner and form turkey breakfast sausage which students can take home and enjoy. Please bring an apron to class.

$65, hand-on class

Instructor: Rachel Tayse Baillieul

Paris to Provence | 6:30-8:30

November
Wednesday
05


6:30pm

Capacity:
27
Open seats:
0
Price:
$65.00

Embark on a culinary journey through France with author and Wanderlust Tours owner, Shawnie Kelley, who spent a year living in Nice and frequently traveling between Paris and Provence. Through a cooking demonstration combined with lively stories and a beautiful slideshow, Shawnie shares discoveries of delightful dishes, regional food traditions, and wonderful wine. Learn to make several recipes included in her forthcoming book, A Woman’s Guide to France. Snack on a Niçoise specialty crépe known as socca, while trekking into Provence. We begin with a rustic Three Onion Potato Soup from a farmhouse in the hills above Avignon before moving into central France. Learn to make one of Burgundy’s most revered dishes, Coq au Vin Blanc, while sipping a paired Burgundian wine. The white wine-stewed, seared chicken legs are a perfect stick-to-the ribs meal for impending wintery days. Of course, it makes perfect sense to finish our culinary tour de France in Paris for dessert - an elegant, silky Dark Chocolate & Orange Mousse. Then it’s au revoir … until our next road trip. Discover delightful dishes, regional food traditions and wonderful wines as you embark on a culinary journey through France with the owner of Wanderlust Tours.

$65, demo

Holiday Cookies and Bars | 6-8

November
Thursday
06


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

In this hands-on class, we’ll focus on all things sweet. Together we’ll mix, roll, slice, layer and bake enough seasonal cookies and bars to prepare you for years of holiday cookie exchanges. Cookies and bars may include chocolate ganache thumbprints, hazelnut shortbreads, honey-almond lace cookies, molasses crinkles, cranberry and pistachio biscotti, salty peanut bars and butterscotch toffee bars. Please bring an apron and a storage container (for bringing your sweets home) to class.

$65, hands-on class

Instructor: Sarah Lagrotteria

Holiday Sweets | 10-1

November
Saturday
08


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Enjoy the sweet life with this hands- on candy making class! With the holidays right around the corner, what a perfect time to explore the art of candy making. You will learn the basics along with creating a variety of sweet treats, from toffee to truffles, brittle to bark, and more! You will take home an assortment of the scrumptious candy made in class to share with family and friends, or just enjoy yourself! For future candy making, you will also leave with a collection of delicious candy recipes. Please bring an apron and a container (to take home your sweets)!

$65, hands-on class

Instructor: Joan Kirschner, Passionate Cook and Candy Maker

 

Cooking for Babies | 11-1

November
Sunday
09


11:00am

Capacity:
10
Open seats:
0
Price:
$65.00

Watching your baby discover food is a joy. It’s also an opportunity to introduce your budding foodie to a range of healthy and delicious flavors. This hands-on class provides an overview of the early eating stages and information on potential food allergens. We’ll work as a group to make and taste meals from each developmental stage: homemade fruit and vegetable purees, chunkier meals and smoothies, first “finger” foods and “grown up” foods for babies who are ready to eat a range of flavors and textures. This class is designed for caretakers, parents-to-be or parents just transitioning their babies to solids. Please bring an apron to class.

$65, hands-on class

Betty Rosbottom, Sunday Casseroles | 6:15-9:00pm

November
Tuesday
11


6:15pm

Capacity:
25
Open seats:
0
Price:
$110.00

In this class our beloved Betty Rosbottom will showcase three favorite dishes from her new cookbook, Sunday Casseroles. Each of these mouthwatering, all-in-one casseroles is easy to assemble and prepared with fresh seasonal ingredients. She’ll share make ahead tips, explain how to increase recipes for a crowd, and tell you which baking dishes turn out perfect casseroles. This class includes a copy of Betty's new book. She will be available to sign. 

$ 110, demonstration class

Fall Brunch | 11-1pm

November
Sunday
16


11:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Join Chef Sarah in this hands-on class devoted to all things brunch. We’ll cover basics like coffee and juice, then move on to creating an autumnal fruit platter and a smorgasbord platter combining sweet breads, jams, cheese, and smoked fish. We’ll prepare two make-ahead main dishes and discuss the basics of egg-making: poaching, frying, boiling and baking. Our grand finale will be an oven-puffed caramelized apple pancake served with sour cream. Please bring an apron to class.

Instructor: Chef Sarah Lagrotteria

$65, hands-on class

An Autumn/Holiday Dinner Party | 6-9pm

November
Monday
17


6:00pm

Capacity:
25
Open seats:
0
Price:
$75.00

If you are planning on hosting a dinner party this Fall or Holiday season, you will want to join Columbus Culinary gurus Steve Stover and Rich Terapak for an evening of wonderful food and entertaining tips. In this demo calss you will dine on mini-crab cake on arugula with celery remoulade, rosemary wrapped slow roasted beef tenderloin with tarragon mayonnaise, potato fennel gratin, English peas with mint and a chocolate macadamia nut cake. This menu will be wonderful to have on hand throughout the Holiday season.

$75, demonstration class

Instructors: Steve Stover and Rich Terapak

Thanksgiving- It's all about the Sides! 11-1pm

November
Wednesday
19


11:00am

Capacity:
10
Open seats:
-1
Price:
$75.00

We want to help you prepare a Thanksgiving feast to remember. This class will be a hand's on opportunity to learn how to make perfect mashed potatoes and gravy, brussel sprout hash, pumpkin soup, chipotle sweet potatoes, a corn bread stuffing and homemade rolls and butter.

Instructor: Chef Tricia Wheeler

$75.00, hands-on class

 

Thanksgiving- It's all about the Sides 6-8pm

November
Wednesday
19


6:00pm

Capacity:
12
Open seats:
0
Price:
$75.00

We want to help you prepare a Thanksgiving feast to remember. This class will be a hand's on opportunity to learn how to make perfect mashed potatoes and gravy, brussel sprout hash, pumpkin soup, chipotle sweet potatoes, a corn bread stuffing and homemade rolls and butter.

Instructor: Chef Tricia Wheeler

$75.00, hands-on class

Holiday Sweets | November 22 | 10-1

November
Saturday
22


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

Enjoy the sweet life with this hands- on candy making class! With the holidays right around the corner, what a perfect time to explore the art of candy making. You will learn the basics along with creating a variety of sweet treats, from toffee to truffles, brittle to bark, and more! You will take home an assortment of the scrumptious candy made in class to share with family and friends, or just enjoy yourself! For future candy making, you will also leave with a collection of delicious candy recipes. Please bring an apron and a container (to take home your sweets)!

$65, hands-on class

Instructor: :  Joan Kirschner, Passionate Cook and Candy Maker

Cooking the Book Cookbook Club- Ruth Reichl's Tender at the Bone

November
Sunday
23


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Join us for The Seasoned Farmhouse’s inaugural Book Club Cooking Class, a series devoted to the best literary food books and the recipes they share. We’ll spend the first half of our time together making several dishes from Ruth Reichl’s bestselling food memoir Tender at the Bone. The menu will include Tunisian chicken bisteeya, “show off” salad and lemon souffle. We’ll then begin the book club portion of our meeting and discuss the memoir at the farmhouse table while enjoying the meal we’ve created together. Please bring an apron to class and come ready to discuss the book.

Instructor: Chef Sarah Lagrotteria

$65, hands-on class

Holiday Container Gardening & Indoor Blooming Winter Bulbs

November
Monday
24


10:00am

Capacity:
10
Open seats:
5
Price:
$65.00

It’s never too cold for containers! With the winter holidays approaching, now is the time to get creative with cold-hardy plants and greens outside and bulbs inside! Holiday Container Gardens are a wonderful way to add color, texture, and interest to your entryway or patio. Bulbs, such as paperwhites and amaryllis, let you enjoy the fragrance and colors of spring when it is still months away! They look spectacular on tables and mantels! In this hands-on class, you will create a festive container garden. You will learn about forcing bulbs inside, cold hardy plants , container design tips, how to work with winter greens, and more! Also, tips for protecting your plants and pots and preparing them for Ohio’s winter weather will be covered. All plants, greens, decorations, and soil will be provided. Please bring with you to class a pair of gardening gloves and an empty plastic pot or liner, around 14 inches which will be placed into your decorative container at home.

$65, hands-on class

Instructor: Joan Kirschner and Claire Loeffelman, Master Gardners

Bûche de Noël, December 1 | 6-9:30

December
Monday
01


6:00pm

Capacity:
8
Open seats:
0
Price:
$75.00

Learn how to make a modern day Bûche de Noël (French yule log) to share with you friends and family for the holidays.  In this hands-on class you will bake and assemble a three-layered pistachio cake filled with dark chocolate ganache, covered with chocolate glaze, and decorated with ganache and chopped pistachios.  Each student will take home a cake to serve 4 (~7" long, 2" wide, 1.5" tall). Please bring an apron.

Instructor: Chef Michelle Kozak

$75, hands-on class

 

Bûche de Noël, December 8 | 6-9:30

December
Monday
08


6:00pm

Capacity:
9
Open seats:
0
Price:
$75.00

Learn how to make a modern day Bûche de Noël (French yule log) to share with you friends and family for the holidays.  In this hands-on class you will bake and assemble a three-layered pistachio cake filled with dark chocolate ganache, covered with chocolate glaze, and decorated with ganache and chopped pistachios.  Each student will take home a cake to serve 4 (~7" long, 2" wide, 1.5" tall). Please bring an apron.

Instructor: Chef Michelle Kozak

$75, hands-on class