• beetscooking

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. 

8 Week Patissier Series | 10:00-1:00

February
Friday
02


10:00am

Capacity:
9
Open seats:
0
Price:
$1,300.00

We are excited for the second round of Pâtissier 1. It is for the beginners as well as the most experienced home bakers. We will have a short lecture time at the beginning or end of each class covering mixing methods, function of ingredients, chemical leaveners, and much more, but the majority of class time will be hands on. We will spend the first week mastering cookies. The second and third week we will cover cakes, cupcakes, buttercreams and decorating. Our fourth and fifth weeks together we’ll learn about Hot & Cold Desserts: Ice cream, Sorbet, Gelato, Frozen Yogurt, Sherbet, Cobblers, Crisps, Baked Alaska and poached Pears. The sixth and seventh weeks will be on European Cakes, Entremets & Petits Gateaux. These are mousse or cream based cakes and miniatures with beautiful interior and lots of flavors & texture. Our final week will be all about Pies & Tarts. Each student will get a kit of things they will need for class: a Seasoned Farmhouse apron, spatulas, rose nails and tips. I hope you join us in this series! It will be sweet.


2/2/18 Week 1: Cookies: Volume vs Weight, Mixing Methods, Temperatures & Function of Ingredients

Oatmeal Raisin, Snicker doodle, Chocolate Chip, Peanut Butter, Macarons

2/9/18 Week 2: Cake Baking, Buttercreams & Cupcake Decorating: Chemical Leaveners, Mixing Methods

Buttercreams: American, Italian, Swiss, French

2/16/18 Week 3: Cake Assembly, Buttercreams & Decorating: Borders, Writing, Flowers

Birthday Torte

2/23/18 Week 4: Hot & Cold Desserts:

French & American Ice Cream, Sorbet, Crisp, Cobbler, Brownies

3/2/18 Week 5: Hot & Cold Desserts:

Sherbet, Frozen Yogurt, Gelato, Baked Alaska, Flambé, Poached Pears

3/9/18 Week 6: European Cakes, Entremets & Petits Gateaux: Gelatin & Mousse

Charlotte, Tiramisu, Mudslide Torte

3/16/18 Week 7: European Cakes, Entremets & Petits Gateaux: Joconde & Glazes

Lemon Mousse Cake with Blackberry
Mango Mascarpone Torte
White Chocolate Mouse Cake with Raspberry

3/23/18 Week 8: Pies & Tarts: Rubbing Method:

Chocolate Cream Pie, Strawberry Chiffon Pie, Salty Caramel Apple Pie, Lemon Meringue Pie, Many Berry Pie, Tomato & Goat Cheese Tart

$1300, Hands-on

Instructor: Damaris Oldfield

Introduction to West African Food | 3:00-6:00

February
Sunday
18


3:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

The Seasoned Farmhouse is excited to introduce Kuukua Yomekpe to our kitchen. She is a 1st generation Ghanaian American. She wil be sharing flavors from the blended regions of West Africa that will include, 

Egusi (melon seeds) spinach stew with
Eba (dried yucca dumpling)
Nkatsi nkwan (peanut soup/curry) with lamb and fufu plantain dumpling
Yam balls
Crepes
Fried Rice

$65, Around the Island

The Seasoned Farmhouse is excited to have Kuukkua sharing her love of West African cuisines. 

 

Winter French Classics | 11:30-1:30

February
Wednesday
21


11:30am

Capacity:
21
Open seats:
0
Price:
$65.00

Come in from the cold and join us for a three course traditional French meal. We will demonstrate the recipes as you dine and you will leave with a blueprint for how to create your own memorable French Dinner party for friends and family. This classic French meal will begin with a frisee and lardon salad with classic vinaigrette; we will then prepare beef bourguignon with all the accompaniments and we will end with classic cream brûlée! A glass of red wine will be served with dinner. 

$65, Demo Class

Instructor: Chef Tricia Wheeler

Winter French Classics | 6:00-8:00

February
Wednesday
21


6:00pm

Capacity:
27
Open seats:
0
Price:
$65.00

Come in from the cold and join us for a three course traditional French meal. We will demonstrate the recipes as you dine and you will leave with a blueprint for how to create your own memorable French Dinner party for friends and family. This classic French meal will begin with a frisee and lardon salad with classic vinaigrette; we will then prepare beef bourguignon with all the accompaniments and we will end with classic cream brûlée! A glass of red wine will be served with dinner. 

Demo Class, $65

Instructor: Chef Tricia Wheeler

Winter Soups & Hearty Salads | 11:30-1:30

February
Wednesday
28


11:30am

Capacity:
17
Open seats:
0
Price:
$65.00

Let’s all work together to prepare 4 soups and 4 accompanying salads. This class will teach the basics of how to make a great soup, with different combinations of vegetables, herbs, and spices – each soup will be paired with a salad that accompanies it’s flavors. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Tricia Wheeler

Winter Soups & Hearty Salads | 6:00-8:00

February
Wednesday
28


6:00pm

Capacity:
16
Open seats:
0
Price:
$65.00

Let’s all work together to prepare 4 soups and 4 accompanying salads. This class will teach the basics of how to make a great soup, with different combinations of vegetables, herbs, and spices – each soup will be paired with a salad that accompanies it’s flavors. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Tricia Wheeler

West African Street Food | 3:00-5:00

March
Sunday
04


3:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Please join Kuukua as she shares aspects of Ghanaian culture and food.  You will savor the flavors of finger foods found on the busy streets of Accra, Ghana where I was born and immigrated from 22 years ago. Over the years I’ve learned that certain foods have universality. Be it meat on a stick, deep fried wings, fries, or corn dogs, street food is a delight no matter what part of the world you find yourself in. We will recreate some of the foods found on the busy streets of Accra, Ghana during an evening out.

$65, Around the Island

Kyikyinga/Suya/akin to Khebab

Chofi (Turkey Tails) and Yele (yam)

Kelewele with Nkatsi (peanuts)

Black-eyed peas and Gari (dried cassava) with fried plantains

Tatale (plantain fritters)

Classic Sauces | 11:30-1:30

March
Wednesday
07


11:30am

Capacity:
12
Open seats:
0
Price:
$65.00

This class will show you how to make a classic hollandaise, bernaise, béchamel, and classic mayonnaise. We will prepare all these sauces and then vegetables and meats to accompany them. We will end class by making a classic sabayon dessert sauce to be served over berries. This class will help you be able to make these classic sauces at home. 

$65, Around the island

Instructor: Chef Tricia Wheeler

Season for Shellfish | 11:30-1:30

March
Thursday
08


11:30am

Capacity:
20
Open seats:
0
Price:
$65.00

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 demo 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. Samples of each dish will be available. 

$65, Demo Class

Instructor: Chef Joshua Wickham

Basic Sausage Grind | 3:00-5:30

March
Sunday
11


3:00pm

Capacity:
12
Open seats:
0
Price:
$65.00

Fresh, homemade sausage isn't as complicated as you think! If you can make meatballs, you can make flavorful sausage using freshly ground meat. We'll make bratwurst, sage and ginger breakfast sausage, Mexican chorizo, Moroccan merguez, and sweet Italian sausage. These are all bulk sausages that don't require casing, but we'll case some of the sausage just for fun. Please bring an apron to class. 

$65, Hands-on

Instructor: Chef Sara Bir

Kitchen Fundamentals Two Part Series | 11:00-1:30

March
Wednesday
14


11:00am

Capacity:
12
Open seats:
0
Price:
$150.00

This is a two part series – I need two days, and two and a half hours each class 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, March 14 and March 21

Instructor: Chef Tricia Wheeler

Kitchen Fundamentals Two Part Series | 6:00-8:30

March
Wednesday
14


6:00pm

Capacity:
13
Open seats:
0
Price:
$150.00

This is a two part series – I need two days, and two and half hours each class 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, March 14 and March 21

Instructor: Chef Tricia Wheeler

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

March
Thursday
22


6:30pm

Capacity:
12
Open seats:
0
Price:
$85.00

Join Chef Joshua as he prepares and serves you a seasonal five course dinner around the Island. This is great opportunity to sit and relax, enjoy watching culinary techniques and asking lots of questions. This is not a hands on class. Because of seasonal nature of this event you will be notified of the menu one week prior to the event. This event is BYOB.

$85, Around the island, in this format, Chef Joshua will cook for you

Instructor: Chef Joshua Wickham

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

March
Friday
23


6:30pm

Capacity:
12
Open seats:
0
Price:
$85.00

Join Chef Joshua as he prepares and serves you a seasonal five course dinner around the Island. This is great opportunity to sit and relax, enjoy watching culinary techniques and asking lots of questions. This is not a hands on class. Because of seasonal nature of this event you will be notified of the menu one week prior to the event. This event is BYOB.

$85, Around the island, in this format, Chef Joshua will cook for you

Instructor: Chef Joshua Wickham

Modern Pressure Cooker | 3:00-5:30

March
Sunday
25


3:00pm

Capacity:
14
Open seats:
0
Price:
$65.00

Just got an Instant Pot? Curious about stovetop pressure cooking? There's no reason to fear pressure cooking when you're using sleek, safe, an user-friendly modern pressure cookers. Pressure cooking expert Sara Bir will show you the ins and outs of this speedy, nutritious, and convenient method. See different models in action--you can even bring your own! We'll make mushroom risotto, curried sweet potato and lentil soup, tamale pie, one-pot "rotisserie" chicken, and dulce de leche flan. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Sara Bir

Gourmet Magazine Class | 11:30-1:30

March
Wednesday
28


11:30am

Capacity:
12
Open seats:
-1
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 seasonal favorite 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 Class | 6:00-8:00

March
Wednesday
28


6:00pm

Capacity:
12
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 seasonal favorite 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

Italian Date Night | 6:30-8:30

April
Saturday
14


6:30pm

Capacity:
7
Open seats:
0
Price:
$150.00

Grab you favorite cooking partner and join us for an exciting Italian menu. We will make Italian Wedding Soup, Fresh Pasta with Roasted Chicken, Caramelized Shallots and Crimini Mushrooms and a Simple Tomato Sauce, and for dessert, Olive Oil Cake with Blood Orange Brulee. This is a hands on class so bring your aprons and your favorite beverages. 

$150, 1 Registration is for 2 people 

Instructor: Chef Joshua Wickham

Journey to Jerusalem | 11:30-1:30

April
Wednesday
18


11:30am

Capacity:
20
Open seats:
0
Price:
$65.00

This class is a tribute to the teachings and recipes of one of my favorite Chef’s – Yotam Ottolenghi his bold flavors and great combinations of grains, meat and vegetables are so fresh and delicious. This demo class will introduce you to new ideas and ways to cook. We will serve a collection of our favorite recipes so you can try multiple dishes and learn what makes this food so delicious. Come hungry!!! 

$65, Demo Class

Instructor: Chef Tricia Wheeler

Journey to Jerusalem | 6:00-8:00

April
Wednesday
18


6:00pm

Capacity:
22
Open seats:
0
Price:
$65.00

This class is a tribute to the teachings and recipes of one of my favorite Chef’s – Yotam Ottolenghi his bold flavors and great combinations of grains, meat and vegetables are so fresh and delicious. This demo class will introduce you to new ideas and ways to cook. We will serve a collection of our favorite recipes so you can try multiple dishes and learn what makes this food so delicious. Come hungry!!! 

$65, Demo Class

Instructor: Chef Tricia Wheeler