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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.

The Monday evening 30 Week Classical French Training Series is full, if you are interested in an evening 30 Week Series please email jane@theseasonedfarmhouse.com, we may add a Tuesday evening class based on interest.

Classical French Training | Monday | 6:00-9:00

October
Monday
02


6:00pm

Capacity:
9
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 | 11:00-2:00

October
Tuesday
03


11:00am

Capacity:
9
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

P√Ętissier Series 1, 8 Week Series | 10:00-12:30

August
Tuesday
08


10:00am

Capacity:
8
Open seats:
0
Price:
$1,300.00

The Baking and Pastry Series, Pâtissier, is for our most serious students. Taught in one 8 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.

Series will run weekly on Tuesday from 10:00-1:00 staring August 8 through September 26.

$1300 for 8 weeks, hands-on series

Instructor: Damaris Oldfield

Beer Affinity Dinner | 6:30-8:30

July
Friday
21


6:30pm

Capacity:
20
Open seats:
4
Price:
$100.00

Two of favorite things in the world are great beer and great food. Lucky for me I live here in central Ohio where the craft beer scene has really taken off. Columbus is the home to numerous quality micro-breweries that offer some truly unique and delicious brews. With an almost endless amount of choices it has become a real pleasure to work with our local breweries offerings. Join us for an educational and memorable evening featuring five seasonal courses paired with only local beer. 

Special Event Dinner, $100 per person

Chef Josh Wickham

Guests must be 21 years of age to attend. 

We are no longer accepting registrations for this event

Cooking with Yogurt | 3:00-5:00

July
Sunday
30


3:00pm

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

Plain yogurt is anything but plain. Discover its potential as a starring ingredient or supporting player in these flavor-packed recipes. We’ll also discuss draining yogurt and creative things to do with yogurt whey. Recipes include milk chocolate yogurt pots, savory yogurt snack parfaits, falafel burgers with tzatziki, chopped salad with avocado ranch dressing, and grilled shrimp with coriander lime marinade.

Hands-on, $65

Instructor: Chef Sara Bir

Back from Italy | 11:30-1:00

July
Monday
31


11:30am

Capacity:
22
Open seats:
-4
Price:
$65.00

This summer I will be spending time exploring Italy. In this class I will share my journey and will recreate the best meal of the trip, I will share travel tips, recipe ideas, unique ingredients and will gather inspiration we can bring back to our summer cooking in Ohio! This is a demo style class and the three course meal also includes a glass of Italian wine.

Demo Class, $65

Instructor: Chef Tricia Wheeler

Back from Italy | 6:00-7:30

July
Monday
31


6:00pm

Capacity:
22
Open seats:
-3
Price:
$65.00

This summer I will be spending time exploring Italy. In this class I will share my journey and will recreate the best meal of the trip, I will share travel tips, recipe ideas, unique ingredients and will gather inspiration we can bring back to our summer cooking in Ohio! This is a demo style class and the three course meal also includes a glass of Italian wine.

Demo Class, $65

Instructor: Chef Tricia Wheeler

Authentic Mexican Cooking | 11:30-1:30

August
Wednesday
02


11:30am

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

In this class we are going to explore some wonderful authentic Mexican recipes. We will make posole soup, homemade tortillas, carne asada, refried beans, two kinds of salsas, and Mexican rice.  This class is hands on and after we cook we will enjoy a wonderful meal.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Authentic Mexican Cooking | 6:00-8:00

August
Wednesday
02


6:00pm

Capacity:
14
Open seats:
-3
Price:
$65.00

In this class we are going to explore some wonderful authentic Mexican recipes. We will make posole soup, homemade tortillas, carne asada, refried beans, two kinds of salsas, and Mexican rice.  This class is hands on and after we cook we will enjoy a wonderful meal.

Hands-on, $65

Instructor: Chef Tricia Wheeler

Summer Fruits Go Savory | 3:00-5:00

August
Sunday
06


3:00pm

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

Break out of the dessert rut and put ripe summer fruit to work in savory dishes you’ll love. We’ll make apricot tabbouleh, orchard salsa, mango-black bean relish, raspberry-chipotle salmon, pickled blueberries, and fig and arugula pizza. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sara Bir

 

Gourmet Herb Infused Oils, Flavored Vinegars & Seasoned Salts | 10:00-12:00

August
Saturday
12


10:00am

Capacity:
10
Open seats:
8
Price:
$65.00

Does the mere mention of vinegars, oil, and salts infused with the essence of savory herbs make your taste buds swoon?  If so, join us for a hands-on culinary adventure!   You will learn how to create gourmet herbal salts and flavored oils and vinegars.  Their uses are endless, such as enhancing sauces and dishes, and adding zing to dressings and dips.  They are pretty enough to adorn your table and are the perfect hostess gift!  You will go home with your own herbal creations and a special collection of printed recipes.   Please bring an apron to class.

Hands-on, $65

Instructor: Joan Kirschner, Home Chef and Master Gardener

Beginning Greek | 11:30-1:30

August
Monday
14


11:30am

Capacity:
12
Open seats:
4
Price:
$65.00

Greek food is built on many years of tradition, history and the utilization of really fresh ingredients. Summer is the best season to explore this cuisine. In this Around the Island class we will make an authentic Greek Salad, Souvlaki, Tzatziki, Moussaka and we will end with Galaktoboureko, a traditional Greek dessert made with custard in filo.

Around the Island, $65

Instructor: Chef Tricia Wheeler

Beginning Greek | 6:00-8:00

August
Monday
14


6:00pm

Capacity:
12
Open seats:
2
Price:
$65.00

Greek food is built on many years of tradition, history and the utilization of really fresh ingredients. Summer is the best season to explore this cuisine. In this Around the Island class we will make an authentic Greek Salad, Souvlaki, Tzatziki, Moussaka and we will end with Galaktoboureko, a traditional Greek dessert made with custard in filo.

Around the Island, $65

Instructor: Chef Tricia Wheeler

Summer Grilling | 6:30-8:30

August
Wednesday
16


6:30pm

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

Brush up on the basics of back yard grilling while enjoying some savory treats fresh from the fire. This class will cover tips and trick for both gas and charcoal grills. Recipes covered include: Demerara Sugar and Espresso Rubbed Skirt Steak with Charred Jalapenos, Fajita Chicken Kabobs, Balsamic Glazed Vegetables, Za’ atar Grilled Flat Bread and Grilled Mixed Berry Pie.

Hands-on, $65

Instructor: Chef Josh Wickham

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

August
Sunday
20


1:00pm

Capacity:
10
Open seats:
9
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 Harris Degitz

Celebration of Sweet Corn Tomatoes & Cooking from The Farmhouse Garden | 6:00-7:30

August
Thursday
24


6:00pm

Capacity:
20
Open seats:
-7
Price:
$65.00

This class celebrates the delicious ingredients of Ohio summer at its height – we will bring you our favorite varieties of sweet corn, and heirloom tomatoes and will feature these ingredients in a multicourse meal where we share delicious recipes and inspiration for the summer! We will start our meal with a summer inspired cocktail. Please come hungry!

Demonstration Class, $65

Instructor: Chef Tricia Wheeler

Celebration of Sweet Corn Tomatoes & Cooking from The Farmhouse Garden | 11:30-1:00

August
Thursday
24


11:30am

Capacity:
20
Open seats:
0
Price:
$65.00

This class celebrates the delicious ingredients of Ohio summer at its height – we will bring you our favorite varieties of sweet corn, and heirloom tomatoes and will feature these ingredients in a multicourse meal where we share delicious recipes and inspiration for the summer! We will start our meal with a summer inspired cocktail. Please come hungry!

Demonstration Class, $65

Instructor: Chef Tricia Wheeler

South American Date Night | 6:30-8:30

August
Friday
25


6:30pm

Capacity:
5
Open seats:
-2
Price:
$150.00

Few cuisines are as bright, diverse, and flavorful as South American. Grab a partner and a couple of aprons and join Chef Josh for an evening of light cooking, great food and wonderful company. The recipes for this evening include: Avocado and Quinoa Salad, Chimichurri Shrimp with Black Beans, Lomo Saltado (Peruvian Sitr-Fry), and Apple Stuffed Sopapillas.

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

Instructor: Chef Josh Wickham

Vegetarian Pressure Cooking | 3:00-5:00

August
Sunday
27


3:00pm

Capacity:
12
Open seats:
2
Price:
$65.00

With its speed and precision, a pressure cooker is an indispensable tool for the vegetarian kitchen. It cooks beans, whole grains, and vegetables in up to 2/3 less time than conventional cooking! We’ll make vegetable stock, summer potage pistou, Mexican street corn (elotes), 22-minute vegan chocolate cake, lentil picadillo, and spicy peanut tofu and veggies. 

Hands-on, $65

Instructor: Chef Sara Bir

The Boneless Chicken | 11:30-1:30

August
Thursday
31


11:30am

Capacity:
12
Open seats:
3
Price:
$65.00

So how do you take roasted chicken to the next level? By removing all the bones of course. Learn the ins and outs of boning a whole chicken while sharpening your advanced knife skills. Chef Josh will demonstrate the fabrication and stuffing of the classical roast the chicken “cushion” while you follow along with your own chicken. The class will also enjoy some examples of the finished roast with a couple of side dishes and each student will leave with an oven ready roast.

Hands-on, $65

Instructor: Chef Josh Wickham

 

Jellies, Jams & Preserves, Keeping the Season Year Round | 11:30-1:30

September
Thursday
07


11:30am

Capacity:
12
Open seats:
4
Price:
$65.00

Here in central Ohio the spring and summer farmers markets are filled with fresh produce. Many of us have bountiful gardens as well. So what do we do with all of these fruits and vegetables that we are not able to eat in time? We make jellies, jams, marmalades, and butters. Join us to learn the differences and make your very own preserves.

Hands-on, $65

Instructor: Chef Josh Wickham

Knife Skills | 6:30-8:30

September
Thursday
07


6:30pm

Capacity:
12
Open seats:
0
Price:
$65.00

Using your knife should be a pleasure and an exercise you should look forward to. As a chef, your knife becomes an extension of your person. Learn to cut like a professional chef with Chef Josh. This class will cover basic knife skills through demonstration and hands on experience. We will practice the seven classical cuts and lean the most efficient breakdown of common vegetable as well as whole chicken butchery. Upon completion of the class you will have an entire chicken and all the trimmings for an evening’s dinner.

Hands-on, $65 

Instructor: Chef Josh Wickham

Garde Manger | 11:30-1:30

September
Friday
08


11:30am

Capacity:
12
Open seats:
10
Price:
$65.00

The literal translation of garde manger is “keep to eat”. In this class we will learn the art and science of food preservation, stem to root utilization and fabrication of “secondary cuts” of meat. Recipes will include different styles of pickles, flavorful condiments, stables sauces and some deliciously simple pates. Chef Josh will also demonstrate some advanced fabrication techniques.

Hands-on, $65

Instructor: Chef Josh Wickham

Entertaining with Herbs-Creative Recipes using Fresh Herbs | 10:00-12:00

September
Saturday
09


10:00am

Capacity:
12
Open seats:
6
Price:
$65.00

Nothing evokes summer like the fragrance of fresh picked herbs! Come the end of summer, your garden abounds with endless herbs, such as basil, thyme, and parsley! Tired of just making pesto with your basil? Looking for new recipes using your fresh picked herbs to serve at your next family picnic or dinner party? Then, this is the class for you! In this hands-on class, you will learn creative culinary uses in dishes with a variety of herbs. Herbs will be used not only in infused drinks and savory appetizers, but also in delightful desserts. At the end of the class you will sit down and enjoy the fruits of your labor. You will leave with a collection of printed “sure to please” recipes to make and enjoy at your next party with family and friends. Please bring an apron to class.

Hands-on, $65

Instructor: Joan Kirschner, Home Chef and Master Gardener

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

September
Saturday
09


6:30pm

Capacity:
5
Open seats:
-2
Price:
$150.00

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 four course menu determined by the availability at the Clintonville and Worthington Farmer’s Markets.

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

Instructor: Chef Josh Wickham

Kitchen Fundamentals- Two Part Series | 6:00-9:00

September
Thursday
14


6:00pm

Capacity:
10
Open seats:
-1
Price:
$150.00

This is a two part series – I need two nights, three hours each night with you to share my top 10 most important skills to master for a beginning cook! This series is aimed at beginners who want to master some important skills in the kitchen. We are going learn the following – how to make salad dressing from scratch, how to make two wonderful versatile sauces, how to roast a chicken, how to make a go to meal for company, how to make a great soup, how to make stock, how to poach an egg, how to make a rich tomato sauce for pasta, how to make butter and how to sear and cook a steak. This class is a combination of hands on and around the island.

$150 for 2 classes, September 14 and September 21 6:00-9:00

Instructor: Chef Tricia Wheeler