This class is always a highlight of our schedule as we decorate the tables and think of it like a little summer party at the Farmhouse - Tricia demonstrates, and you get to enjoy her 3-course meal!
DurationLet’s celebrate the best of summer flavors, ideas and ingredients! Each season Tricia creates a blueprint of recipes for how to enjoy the seasonal ingredients we grow in Ohio and how to plate them creatively and beautifully!
This class is always a highlight of our schedule as we decorate the tables and think of it like a little summer party at the Farmhouse - Tricia demonstrates, and you get to enjoy her 3-course meal! Chicken will be featured. Also, in this class, she will teach how to make the Burton Taylor, a cocktail we fell in love with on our last Farmhouse culinary trip to England! It might become your new go-to cocktail!
The Seasoned Farmhouse is the culmination of years of dreaming by Chef Tricia Wheeler, who had always envisioned owning a cooking school and event space.
Together with her husband Scott, Tricia purchased an old building on High Street and set about building an intimate kitchen and dining area to bring people around the table and teach them new skills; in 2013, the Farmhouse was born.
Always guided by the seasons, Tricia and her team transformed all the available green space on the property into vibrant gardens and outdoor gathering areas. The school also features a cookbook library and retail space. The Seasoned Farmhouse is a place where our talented local Chef Instructors come together to share their craft putting on 40 new classes each season.
Our cooking school in New York City offers an extensive selection of fun and engaging cooking classes tailored for couples like you.
This hands-on cooking camp highlights old-world preservation techniques like sourdough, fermentation, and making jam, butter and cheese, all from scratch. Ditch all the packaged products and learn how simple and satisfying it is to cook from scratch.
My classes, on the other hand, are 3 hours of fun, food and hands-on learning, in a very small setting (1-4 students). They range from the very basics, to the very advanced!
In this class, we discuss recipes, techniques and practical tips for perfecting a variety of pie types including custards, fresh fruit and nuts.
Students are introduced to various cooking and baking techniques and the qualitative aspects of food preparation, including sanitation, identification of products, purchasing, and cost control.
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