• 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. 

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

Buche de Noel | 10:00-12:30

December
Friday
01


10:00am

Capacity:
12
Open seats:
0
Price:
$75.00

Buche De Noel is the French word for Yule log. In traditional French Christmas celebrations, one would always have a slice of this delicious log looking dessert. In this class, each guest will roll and decorate a small Yule log with buttercream, pistachio moss, mushroom meringues and cranberries. You can take your creation home or to your next holiday party. Please bring an apron, we could get messy.

At registration please indicate in the comments to Reserve a White Raspberry or Chocolate yule log ahead of time.

Hands-on, $75

Instructor: Damaris Oldfield

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:
0
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