• 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. 

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:
22
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

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:
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 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:
0
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

Vegan Grain Bowls | 3:00-5:30

January
Sunday
21


3:00pm

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

With a big batch of a savory sauce in your fridge, you can throw grain and vegetable bowls together in minutes. We'll make five sauces and combine them with different whole grains for Japanese, South American, and Moroccan-inspired bowls and more!

$65, Hands-on

Instructor: Chef Sara Bir

Back from Venice | 6:00-8:00

January
Tuesday
23


8:00pm

Capacity:
25
Open seats:
-3
Price:
$65.00

Tricia will be spending 9 days in Italy right after Christmas based out of Venice and taking day trips around Italy. She will be continuing her research into traditional Italian food and will bring back inspiration to recreate a favorite three course meal from the trip, this class will feature a slide show and Culinary news from Italy. 

$65, Demo Class

Chef Tricia Wheeler

Valentine's Sweet Treats | 10:00-12:30

January
Saturday
27


10:00am

Capacity:
12
Open seats:
1
Price:
$75.00

Are you looking for that perfect gift for your special someone? Why not surprise your Valentine with an assortment of delectable sweet temptations made with love by you? In this hands-on class, you will learn candy making basics, including how to temper and mold chocolates. A variety of treats will be made, such as luscious truffles, molded chocolates, and more! You will go home with a delicious assortment of sweets and their recipes. Please bring an apron and a container to class.

$75, Hands-on

Instructor:  Joan Kirschner, Home Chef and Candy Maker

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

February
Friday
02


10:00am

Capacity:
9
Open seats:
6
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

Vegan Cookie Jar | 3:00-5:30

February
Sunday
04


3:00pm

Capacity:
12
Open seats:
3
Price:
$65.00

Use flavorful whole foods and learn about egg replacers you probably already have in your pantry with vegan baking expert Sara Bir. We'll make Crispy-chewy Oatmeal Cookies, Coconut & Chocolate Dream Bars, Molasses Hermits, Lemon Bars, and Spicy Chocolate Chunk Cookies. Please bring an apron to class.

$65, Hands-on

Instructor: Chef Sara Bir

Cajun Classics | 6:00-8:00

February
Wednesday
07


6:00pm

Capacity:
25
Open seats:
0
Price:
$65.00

Do you love Gumbo, Jambalaya, and etouffee? We do!! Have you ever tried Cajun Meatloaf with spicy pepper sauce? If you love these flavors and dishes come celebrate the roots of Louisiana cooking with us. We will hold this class before Fat Tuesday so, you take what you learned and throw your own Cajun party or cook a festive meal for your family!

$65, Demo Class

Instructor: Chef Tricia Wheeler

Candy Making Class for Kids | 10:00-11:30

February
Saturday
10


10:00am

Capacity:
10
Open seats:
-1
Price:
$65.00

Calling all kids! Valentine’s Day is the perfect time to learn how to make your own sweet treats! Join us for a fun-filled, hands-on class during which you will learn how to make many candies, including sparkling marshmallow pops, Cupid’s Crunch, and more. You will take home the treats you made to share with your special valentine! Please bring an apron and a container to class.

Recommended for ages 6 and up.

$65, Hands-on

 

Instructor: Joan Kirschner, Home Chef and Candy Maker 

Italian Date Night | 6:30-8:30

February
Saturday
10


6:30pm

Capacity:
5
Open seats:
-3
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

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:
25
Open seats:
5
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:
25
Open seats:
-2
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:
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

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:
2
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:
5
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:
1
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:
12
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:
1
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:
12
Open seats:
-3
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:
5
Open seats:
-2
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:
6
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:
20
Open seats:
-1
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