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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.

3rd Annual Garden Flat Sale

May
Friday
19


4:00pm

Capacity:
Unlimited
Price:
$45.00

3rd Annual Garden Sale!

We are so excited to be partnering with Lynn at Miller Thyme Farm again this Spring.

We have curated a perfect culinary garden flat to start your growing season. Each garden flat will contain the following: 

Basil Pesto Party, Celery Peppermint Stick, Dill Fernleaf, Heliotrope, Lavender, Mint Mojito Spearmint, Nasturium Alaska, Italian Parsley , Rosemary, Salvia Garden Sage, French Tarragon, English Thyme 

 

Each Garden Flat is $45

Pick-up times at The Seasoned Farmhouse:

Friday May 19th 4:00-6:30

Cooking Demo 4:00-5:00

Happy Hour 5:00-6:30, with fun herb inspired treats, a lemonade mocktail and recipes.

Growing instructions will be provided. If you are unable to pick-up on Friday between 4:00-6:30, Saturday pick-up is available from 10:00-12:30.

 

 

We are no longer accepting registrations for this event

Pâtissier Series 1, 8 Week Series | 10:00-12:30

August
Tuesday
08


10:00am

Capacity:
8
Open seats:
4
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 with run weekly on Tuesday from 10:00-1:00 staring August 8 through September 27.

$1300 for 8 weeks, hands-on series

Instructor: Damaris Oldfield

Taste of Spring | 11:30-1:30

May
Wednesday
24


11:30am

Capacity:
24
Open seats:
0
Price:
$65.00

Please join us for a special three-course meal celebrating the best flavors of Spring! Tricia will demonstrate the recipes as you dine and will share tips and strategies for making memorable meals this Spring. She will feature salmon, asparagus, peas, radishes, a plethora of fresh herbs and a rhubarb dessert. We will be pouring a Spring inspired cocktail and hopefully the  the sun will be shinning and the garden will be starting to grow!

Demo, $65

Instructor: Chef Tricia Wheeler

Taste of Spring | 6:00-8:00

May
Wednesday
24


6:00pm

Capacity:
24
Open seats:
-2
Price:
$65.00

Please join us for a special three-course meal celebrating the best flavors of Spring! Tricia will demonstrate the recipes as you dine and will share tips and strategies for making memorable meals this Spring. She will feature salmon, asparagus, peas, radishes, a plethora of fresh herbs and a rhubarb dessert. We will be pouring a Spring inspired cocktail and hopefully the  the sun will be shinning and the garden will be starting to grow!

Demo, $65

Instructor: Chef Tricia Wheeler

A Days Worth of Paleo: Breakfast, Lunch, Dinner and Snacks | 11:30-1:30

May
Thursday
25


11:30am

Capacity:
12
Open seats:
1
Price:
$65.00

Recently my wife was ordered by her doctor to adopt an almost strictly paleo diet. This led some pretty big changes concerning how we shop, what we keep in our pantry and how I cook for her. Paleo diets have become pretty popular these day as it is considered a “healthier” way to eat. A paleo diet is high in animal protein, fruits and vegetables and cuts out simple carbohydrates and other processed foods. In this class we will prepare a day’s worth of paleo friendly recipes and discuss options and recipes to make your diet a little more caveman. You will be surprised how easy it can be.

Hands-on, $65

Instructor: Chef Joshua Wickham

We are no longer accepting registrations for this event

Classic Cakes | 10:00-12:30

June
Friday
02


10:00am

Capacity:
12
Open seats:
0
Price:
$70.00

Classic Cakes- 

Some things you just can’t mess with and these Classic Cakes will prove that. 

Black Forest Cake is classically made with layers of Chocolate Cake, Whipped Cream, and Maraschino Cherries.

Hummingbird Cake is a more recent Classic. Similar to Carrot Cake, this southern delight is made with cinnamon, bananas, pineapple, and walnuts. It’s served with a cream cheese frosting.

Opera Cake has a rich history just like it tastes. This French cake is made of 3 layers of Joconde (almond flavored sponge soaked in coffee syrup), coffee buttercream, and chocolate ganache

Hands-on, $70

Instructor: Damaris Oldfield

Date Night Middle Eastern | 6:30-8:30

June
Saturday
03


6:30pm

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

Middle Eastern cuisine is amazing, with plenty of spice and outside of the box flavors. This class will not be short on flavor as we will prepare some of my favorite Middle Eastern recipes. So recruit your spouse, a friend or a new cooking partner and join us for a fun and flavorful evening celebrating Middle Eastern cuisine. This event is BYOB. 

Hands-on

1 registration is for 2 people (1 registration is $150)

Instructor: Chef Joshua Wickham

 

Make Ahead Brunch | 11:30-1:30

June
Wednesday
07


11:30am

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

Everyone loves brunch. As the host it is sometimes challenging to visit with guests and finish up cooking. I started designing menus that would allow me to prep the day before so I had minimal work to do before my guests arrived. In this class we will explore brunch recipes that allow us to get ahead and finally enjoy a mimosa and our guests! 

Hands-on, $65

Instructor: Chef Joshua Wickham

Italian Desserts | 10:00-12:00

June
Saturday
24


10:00am

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

The Italians hold claim to many delicious dessert classics. In this class we will master a few of my favorites: Tiramisu, Panna Cotta, and Cannolis. Biscotti and Coffee will be served as we begin class. Bring your favorite apron.

Hands-on, $65

Instructor: Damaris Oldfield

Modern Pressure Cooker | 3:00-5:00

June
Sunday
25


3:00pm

Capacity:
12
Open seats:
-3
Price:
$65.00

Thanks to sleek new stovetop models and popular electric multi-cookers like the Instant Pot, your grandmother’s scary dinosaur of a pressure cooker is a thing of the past! Modern pressure cookers are safe and convenient. Discover the many advantages of pressure cooking, including increased nutrient retention and cooking times up to 2/3 faster than conventional cooking. Bring your own pressure cooker for show and tell--we might end up using it!  We'll make 5-minute vegetable stock, mushroom risotto, spaghetti squash pesto toss, sweet potato and lentil soup, sassy sesame tofu, and pressure-steamed Boston brown bread.

Hands-on, $65

Instructor: Sara Bir