Skip to Content
The Seasoned Farmhouse
The Seasoned Farmhouse
About
Our Story and Team
Fundraiser
FAQ
Contact
Classes & More
Events
Travel
Culinary Travel
Accommodations
Gifts
Book
Stories & Recipes
0
0
Register for Classes
The Seasoned Farmhouse
The Seasoned Farmhouse
About
Our Story and Team
Fundraiser
FAQ
Contact
Classes & More
Events
Travel
Culinary Travel
Accommodations
Gifts
Book
Stories & Recipes
0
0
Register for Classes
Folder: About
Classes & More
Events
Folder: Travel
Gifts
Book
Stories & Recipes
Register for Classes
Back
Our Story and Team
Fundraiser
FAQ
Contact
Back
Culinary Travel
Accommodations
Browse and Sign up Around the Island celebrating Spiagga, June 12, 6:30-9:00
1 / 3
Screenshot 2025-03-05 at 10.43.51 AM.png Image 1 of 3
Screenshot 2025-03-05 at 10.43.51 AM.png
Screenshot 2025-03-05 at 10.54.19 AM.png Image 2 of 3
Screenshot 2025-03-05 at 10.54.19 AM.png
Screenshot 2025-03-05 at 10.55.06 AM.png Image 3 of 3
Screenshot 2025-03-05 at 10.55.06 AM.png

Around the Island celebrating Spiagga, June 12, 6:30-9:00

$175.00
2 available

Join Chef Mike Bartfay as he shines light on his experience at Spiagga Chicago. He remembers the beautiful views overlooking the beach on Oak Street. And has a few stories about teaching cooking classes to some of Chicago’s most affluent residents.

Bring your favorite wine and enjoy this evening Around the Island.

Pizza con salsiccia d'anatra e formaggio di capra con salvia fresca

(Duck Sausage and Goat Cheese Pizza with Fresh Sage)

Capellini alla Marco Polo

(Angel Hair Pasta with Shrimp, Fresh Ginger and Garlic)

Granchio morbido con vinaigrette ai pomodori secchi

(Soft Crab with Sun-dried Tomato Vinaigrette)

Tagliata di manzo al rosmarino fresco

(Sliced ​​beef with fresh rosemary)

Panna cotta con salsa di lamponi

(Panna cotta with raspberry sauce)

Instructor: Chef Mike Bartfay

$175 per person

Quantity:
Add To Cart

Join Chef Mike Bartfay as he shines light on his experience at Spiagga Chicago. He remembers the beautiful views overlooking the beach on Oak Street. And has a few stories about teaching cooking classes to some of Chicago’s most affluent residents.

Bring your favorite wine and enjoy this evening Around the Island.

Pizza con salsiccia d'anatra e formaggio di capra con salvia fresca

(Duck Sausage and Goat Cheese Pizza with Fresh Sage)

Capellini alla Marco Polo

(Angel Hair Pasta with Shrimp, Fresh Ginger and Garlic)

Granchio morbido con vinaigrette ai pomodori secchi

(Soft Crab with Sun-dried Tomato Vinaigrette)

Tagliata di manzo al rosmarino fresco

(Sliced ​​beef with fresh rosemary)

Panna cotta con salsa di lamponi

(Panna cotta with raspberry sauce)

Instructor: Chef Mike Bartfay

$175 per person

Join Chef Mike Bartfay as he shines light on his experience at Spiagga Chicago. He remembers the beautiful views overlooking the beach on Oak Street. And has a few stories about teaching cooking classes to some of Chicago’s most affluent residents.

Bring your favorite wine and enjoy this evening Around the Island.

Pizza con salsiccia d'anatra e formaggio di capra con salvia fresca

(Duck Sausage and Goat Cheese Pizza with Fresh Sage)

Capellini alla Marco Polo

(Angel Hair Pasta with Shrimp, Fresh Ginger and Garlic)

Granchio morbido con vinaigrette ai pomodori secchi

(Soft Crab with Sun-dried Tomato Vinaigrette)

Tagliata di manzo al rosmarino fresco

(Sliced ​​beef with fresh rosemary)

Panna cotta con salsa di lamponi

(Panna cotta with raspberry sauce)

Instructor: Chef Mike Bartfay

$175 per person

 
 

Menu

About
-Our Story and Team
-Fundraiser
-FAQ
-Contact
Cooking Classes
Events
Travel
-Culinary Travel
-Accommodations
Gifts
Book

 

Social

 

Contact

The Seasoned Farmhouse
3674 North High Street
Columbus, Ohio 43214
Tel: 614-230-6281
Email - tricia@theseasonedfarmhouse.com

Be added to our exclusive Culinary & Culture Tour List.

We respect your privacy.

Thank you!
 
 

Copyright © 2025 Tricia Wheeler, All Rights Reserved

Branding and website by exhibitista creative.

Screenshot 2025-03-05 at 10.43.51 AM.png
Screenshot 2025-03-05 at 10.54.19 AM.png
Screenshot 2025-03-05 at 10.55.06 AM.png