• Fall2017

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.

Note:  Payment/Registration cannot be made using a Gift Certificate online, please email jane@theseasonedfarmhouse.com to register with a Gift Certificate. 

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

Beginning Vietnamese | 11:30-1:30

October
Thursday
19


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

We are going to bring the flavors of Vietnamese cooking alive in this class where we make papaya salad, fresh Vietnamese spring rolls and chicken chilli lemongrass plus a few extra recipes that combine these delicious sweet, salty, crunchy flavor combinations together. We will work together in this hands on class to create these dishes – come hungry!!

$65, Hands-on

Instructor: Chef Tricia Wheeler

Classic Cakes | 10:00-12:30

October
Friday
20


10:00am

Capacity:
12
Open seats:
0
Price:
$70.00

Everyone needs a Devils Food Cake recipe under their belt. Classic Devils food is moist chocolate cake and rich chocolate fudge buttercream.

Carrot Cake is a dense cake made with shredded cinnamon, carrots, pecans, and raisins served with buttery cream cheese frosting.

Angel Food Cake gets its texture and pure white color from stiffly beaten egg whites.

Boston Cream Pie is the official dessert of Massachusetts. It is not a pie at all, but a yellow cake filled with custard and glazed with chocolate. Please bring an apron to class. 

$70, Hands-on

Instructor: Chef Damaris Oldfield

Bourbon Affinity Dinner | 6:30-9:30

October
Friday
20


6:30pm

Capacity:
20
Open seats:
0
Price:
$135.00

Nothing warms the body in the cooler months like bourbon. Join Chef Joshua for a progressive five course bourbon affinity dinner. Each course will be paired with a different bourbon. The menu will include: Warm Brie and Apricot Crostinis, Butter Nut Squash and Potato Chowder with Chipotle Puree, Grilled Shrimp with Mint Pesto, Pepper Crusted and Apple Stuffed Pork Tenderloin with Salt Crusted Potatoes and Sautéed Brussels Sprouts, and Butter Scotch Bread Pudding with Ginger Peach Compote and Burnt Caramel Sauce.

This is a special dinner event. Guests will not be cooking. 

$135 per guest. Guests must be 21 years of age to register. 

Chef Joshua Wickham

 

Fall Modern Pressure Cooker | 3:00-5:00

October
Sunday
22


3:00pm

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

Just got an instant pot or shiny new stovetop pressure cooker? Learn how to use the valuable tool to make whole foods from scratch in a fraction of the time. Winter squash, hearty stews, bean soups, and steamed root vegetables await you with maximum returns on minimal effort! Please bring an apron to class. 

$65, Hands-on

Instructor: Chef Sara Bir

Taste of Fall | 11:30-1:00

October
Thursday
26


11:30am

Capacity:
26
Open seats:
-1
Price:
$65.00

A chill is in the air and the pumpkins are out and the leaves have turned. Fall is beautiful in Ohio and we are fortunate to have a bounty of Fall vegetables and fruits that make this season one of my favorites for cooking delicious meals. In this class we will feature pumpkins, squash, Fall greens, Maple Syrup, Root Vegetables and locally made sausages. This class is demo style and starts with a Fall inspired cocktail followed by a three course meal!

$65, Demonstration Class

Chef Tricia Wheeler

Taste of Fall | 6:00-7:30

October
Thursday
26


6:00pm

Capacity:
34
Open seats:
1
Price:
$65.00

A chill is in the air and the pumpkins are out and the leaves have turned. Fall is beautiful in Ohio and we are fortunate to have a bounty of Fall vegetables and fruits that make this season one of my favorites for cooking delicious meals. In this class we will feature pumpkins, squash, Fall greens, Maple Syrup, Root Vegetables and locally made sausages. This class is demo style and starts with a Fall inspired cocktail followed by a three course meal!

$65, Demonstration Class

Chef Tricia Wheeler

Fall Sweets | 10:00-12:30

November
Thursday
02


10:00am

Capacity:
12
Open seats:
2
Price:
$65.00

There is nothing better than the first cozy breeze of fall! This class will cover some of my favorite fall dessert recipes. We will make a delicious Pecan Cookie, my famous Pumpkin Cheesecake, Salty Caramel Brownie and another fall surprise! Bring your sweet tooth and favorite apron.

$65, Hands-on

Instructor: Chef Damaris Oldfield

Five Course Apple Celebration Candlelight Dinner | 7:00-9:00

November
Friday
03


7:00pm

Capacity:
26
Open seats:
-1
Price:
$85.00

The Farmhouse will be lit up by candlelight as we celebrate the different varieties of apples grown in Ohio. Each course will feature apples in a unique and savory way until the last course where we will make a wonderful sweet apple dessert. The menu will include locally raised Berkshire pork from Saddleberk Farm. Please be our guest for this special dinner – which will begin with an appetizer and cocktail. You are welcome to bring wine or beer to accompany the rest of your meal.

Special Event Dinner, guests will not be cooking

$85 per person

Chef Tricia Wheeler

Holiday Candy Making | 10:00-12:30

November
Saturday
04


10:00am

Capacity:
12
Open seats:
0
Price:
$75.00

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.  Along with learning tips and techniques, you will create a variety of tempting treats, such as salted caramels, classic peanut brittle, and more.  You will bring home an assortment of scrumptious candy along with the recipes for future use.  Please bring an apron and a take home candy container to class.

$75, Hands-on

Instructor:  Joan Kirschner, Home Chef and Candy Maker

Date Night Fall Flavors | 6:30-8:30

November
Saturday
04


6:30pm

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

Fall is such a wonderful time to be in the kitchen, ingredients are plentiful and the flavors bring back our favorite memories. Grab a friend or loved one and join Chef Joshua in the hands on preparation a dinner inspired by the season. Because of the seasonal nature of this dinner you will be notified of the menu one week prior to the event. Please bring an apron to class. BYOB.

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

Instructor: Chef Joshua Wickham

Seasonal Chef's Table | 6:30-8:30

November
Thursday
09


6:30pm

Capacity:
12
Open seats:
0
Price:
$75.00

Treat yourself to a casual and informative evening featuring a seasonal five course dinner featuring the season’s best produce. Sit and enjoy as Chef Joshua prepares and serves dinner around the Farmhouse Island. Due to the seasonal nature of this event you will be notified of the menu one week prior to the event. BYOB

$75, Around the Island

Instructor: Chef Joshua Wickham

Macarons | 10:00-12:30

November
Friday
10


10:00am

Capacity:
12
Open seats:
0
Price:
$75.00

Macarons make the perfect bite of texture. A little crunch, chew, and cream. They are made in a wide range of colors and flavors. In this hands-on, gluten free class, we will be making at least 4 different French Macarons. We will learn to overcome common blunders of the Macaron and perfect our piping. We will fill our Macarons with ganache and flavored buttercreams. Please bring an apron to class. 

$75, Hands-on

Instructor: Chef Damaris Oldfield

 

Holiday Candy Making | 10:00-12:30

November
Saturday
11


10:00am

Capacity:
12
Open seats:
0
Price:
$75.00

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.  Along with learning tips and techniques, you will create a variety of tempting treats, such as salted caramels, classic peanut brittle, and more.  You will bring home an assortment of scrumptious candy along with the recipes for future use.  Please bring an apron and a take home candy container to class.

$75, Hands-on

Instructor:  Joan Kirschner, Home Chef and Candy Maker

Vegan Thanksgiving Sides | 3:00-5:00

November
Sunday
12


3:00pm

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

Everyone knows the sides are the best part! Who needs turkey when you have roasted garlic mashed potatoes, baked stuffed delicata squash, chermoula sweet potatoes, cranberry-pecan cornbread stuffing, and rich mushroom gravy. These dishes are all vegan. Please bring an apron to class. 

$65, Hands-on

Instructor: Chef Sara Bir

It's All About this Sides | 6:00-8:00

November
Tuesday
14


6:00pm

Capacity:
12
Open seats:
-2
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 the classics, we will work together to prepare a Grilled Pear and Pomegranate Salad with a Honey Maple Dressing, Pumpkin Soup, Corn Pudding, traditional Stuffing, perfect Mashed Potatoes, roasted Root Vegetables with a Cider Glaze, Cranberry Sauce and the most important lesson - how to make great Gravy! 

$75, Hands-on

Instructor: Chef Tricia Wheeler

Gourmet Magazine Menu Class | 11:30-1:30

December
Thursday
07


11:30am

Capacity:
10
Open seats:
0
Price:
$75.00

One of my favorite past-times is reading old issues of Gourmet magazine. I fell in love with this magazine when I was in high school. It definitely influenced my love of food and was my bible in the kitchen for many years before going to Culinary School. Our library at The Farmhouse is filled with old issues that we have collected or have been gifted. They take me back to a time when everything seems less hurried and more romantic. Elaborate entertaining, cocktail hour after work with nibbles, and cooking a complex recipe on the weekend were the norm. In this inaugural class (which might become an ongoing seasonal series) we will cook from the pages of Gourmet. I will pick the best of the best recipes and we will create a full meal together and then we will dine at our elaborately decorated table! This is a hands on class, wear your pearls and fanciest apron!!

$75, Hands-on

Instructor: Chef Tricia Wheeler

Gourmet Magazine Menu Class | 6:00-8:00

December
Thursday
07


6:00pm

Capacity:
11
Open seats:
-3
Price:
$75.00

One of my favorite past-times is reading old issues of Gourmet magazine. I fell in love with this magazine when I was in high school. It definitely influenced my love of food and was my bible in the kitchen for many years before going to culinary school. Our library at The Farmhouse is filled with old issues that we have collected or have been gifted. They take me back to a time when everything seems less hurried and more romantic. Elaborate entertaining, cocktail hour after work with nibbles, and cooking a complex recipe on the weekend were the norm. In this inaugural class (which might become an ongoing seasonal series) we will cook from the pages of Gourmet. I will pick the best of the best recipes and we will create a full meal together and then we will dine at our elaborately decorated table! This is a hands on class, wear your pearls and fanciest apron!!

$75, Hands-on

Instructor: Chef Tricia Wheeler

Christmas Sweets | 10:00-12:30

December
Saturday
09


10:00am

Capacity:
12
Open seats:
0
Price:
$65.00

This class will cover some of my favorite Christmas pastry recipes. They are must haves with my family and friends. We will make Eggnog Breakfast Cake, Peppermint Bark Cheesecake, Raspberry Pistachio Friands and a winter Red Velvet Cake with Mushroom Meringues.  Bring your sweet tooth and favorite apron.

$65, Hands-on

Instructor: Chef Damaris Oldfield

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

December
Friday
15


11:00am

Capacity:
26
Open seats:
0
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
15


3:00pm

Capacity:
20
Open seats:
1
Price:
$55.00

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

Vegan Holiday Desserts | 3:00-5:00

December
Sunday
10


3:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Please join Chef Sarah Bir as she veganizes Holiday inspired desserts: fresh cranberry galette, Meyer lemon and parsnip tea cake, pain d'epice (French gingerbread), magical coconut and chocolate dream bars, and a delicious pumpkin custard. Please bring an apron to class. 

$65, Hands-on

Instructor: Chef Sara Bir

David Lebovitz Cookbook Class | 11:30-1:30

January
Wednesday
10


11:30am

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

David Lebovitz has written two of my favorite cookbooks, My Paris Kitchen and The Sweet Life in Paris he also is the author of several acclaimed pastry cookbooks . He is a wonderful writer, pastry chef and a connoisseur on French cooking and French life. In this around the Island class, I will cook from his cookbooks and will share tips and excerpts from his writings and you will dine on wonderful recipes that David thoughtfully created. 

$65, Around the Island

Instructor: Chef Tricia Wheeler

David Lebovitz Cookbook Class | 6:00-8:00

January
Wednesday
10


6:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

David Lebovitz has written two of my favorite cookbooks, My Paris Kitchen and The Sweet Life in Paris he also is the author of several acclaimed pastry cookbooks . He is a wonderful writer, pastry chef and a connoisseur on French cooking and French life. In this around the Island class, I will cook from his cookbooks and will share tips and excerpts from his writings and you will dine on wonderful recipes that David thoughtfully created. 

$65, Around the Island

Instructor: Chef Tricia Wheeler

Cooking with Whole Fish | 11:30-1:30

January
Thursday
11


11:30am

Capacity:
12
Open seats:
3
Price:
$75.00

Buying and cooking with whole fish can be a little intimidating. Join Chef Joshua to learn the ins and outs of purchasing, cleaning, portioning and preparing whole fish. It is much easier than you think. After this class whole fish might just become one of your favorite go to meals. 

$75, Around the Island

Cooking with Whole Fish | 6:00-8:00

January
Thursday
11


6:00pm

Capacity:
12
Open seats:
0
Price:
$75.00

Buying and cooking with whole fish can be a little intimidating. Join Chef Joshua to learn the ins and outs of purchasing, cleaning, portioning and preparing whole fish. It is much easier than you think. After this class whole fish might just become one of your favorite go to meals. 

$75, Around the Island

Cooking with Exotic Spices | 11:30-1:30

January
Friday
12


11:30am

Capacity:
12
Open seats:
7
Price:
$65.00

One of the easiest and healthiest ways to give an old tired recipe new life is use some lesser known exotic spices. In this class we will experiment with some classical recipes with a spicy new twist as well as prepare iconic dishes indigenous to the areas where the spices come from. Some of the spices we will use include: grains of paradise, long pepper, sumac, fennel pollen, sweet flag, and wattle seed.

$65, Hands-on

Instructor: Chef Joshua Wickham

Savory Pies | 3:00-5:00

January
Sunday
14


3:00pm

Capacity:
13
Open seats:
0
Price:
$65.00

Why should dessert pies get all the glory? Savory pies make great mains or sides, and they're great to bring along to get-togethers. We will make roasted butternut squash-onion pie, potato and gruyere galette, lamb, chard, & feta tart, with individual beef wellingtons. Please bring an apron to class.

Hands-on, $65

Instructor: Chef Sara Bir

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

January
Wednesday
17


6:00pm

Capacity:
10
Open seats:
-2
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, Janury 17th and January 24th 6:00-9:00

Instructor: Chef Tricia Wheeler

Cooking with Goat and Lamb | 6:30-8:30

January
Thursday
18


6:30pm

Capacity:
14
Open seats:
0
Price:
$75.00

We all enjoy beef  but sometimes we just need a little something new. Almost 63% of the people in the world eat goat it is just gaining popularity in the States, and lamb is as popular as ever. In addition to the health and nutritional benefits of lamb and goat, they are delicious. Join Chef Joshua and get some practice cooking these great meat options. Recipes for this class include Jamacian goat curry with red beans and rice, rosemary and juniper roasted rack of lamb, chargrilled goat skewers with cucumber herb sauce, spiced lamb hand pies, and tomato braised merguez meatballs. Please bring an apron to class. 

$75, Hands-on

Instructor: Chef Joshua Wickham