Edible Columbus Opens Cooking School The Seasoned Farmhouse

| September 3, 2013 | 0 Comments

Tricia Wheeler, the founder and publisher of Edible Columbus magazine, teaches a French cooking class at the Seasoned Farmhouse cooking school. Photo by Thomas Bradley/WOSU.

Tricia Wheeler, the founder and publisher of Edible Columbus magazine, teaches a French cooking class at the Seasoned Farmhouse cooking school. Photo by Thomas Bradley/WOSU.

Tricia Wheeler, the founder and publisher of Edible Columbus magazine, has opened an exciting new cooking school in Clintonville.

The Seasoned Farmhouse, which Chef Wheeler describes as a “recreational cooking school,” also includes a cookbook library, a specialty culinary boutique, and gardens. In addition, the space also offers private event spaces, including a large kitchen and bar, event rooms, and a lovely patio and terrace.

The cooking school will feature local chefs and cooking instructors, plus local farmers and artisans. Classes range from “boiling water” beginners classes to advanced skills training, and everyone from kids to experienced cooks will be welcome.

Among the culinary themes to be explored are fresh seasonal classes, homesteading, which includes preserving classic skills such as home cheese making, artisan bread baking, jams, jellies and butters. Other courses include gluten-free classes, global cuisine, kids classes, pastry, and technique classes, plus gardening classes such as native edible plants from yard to plate.

Dishes prepared from recent class of the Seasoned Farms' Classical French Training included a Grilled Strip Loin Streak with Tarragon-Tomato Emulsion, baked potatoes and 1 Pot Bread. Photo by Thomas Bradley/WOSU.

Dishes prepared from recent class of the Seasoned Farms’ Classical French Training included a Grilled Strip Loin Streak with Tarragon-Tomato Emulsion, baked potatoes and 1 Pot Bread. Photo by Thomas Bradley/WOSU.

The school will emphasize local sourcing and “connecting people to where their food comes from,” according to Wheeler.

This fall, the Seasoned Farmhouse will feature nationally known cookbook authors with Ohio ties: Michael Ruhlman, author of 17 books, including The French Laundry Cookbook; and Betty Rosbottom, author of seven books.

The large and well-equipped cooking classroom is among the nicest I have seen, large and comfortable, with television monitors, and even a bar, plus a separate prep kitchen in the rear. The cookbook library will include books for purchase, and books and magazines for research, including a large library of vintage cooking magazines like “Gourmet.”

Chef Tricia Wheeler demonstrates how to properly cut a skirt stake at the Seasoned Farmhouse Cooking School in Clintonville. Photo by Thomas Bradley/WOSU.

Chef Tricia Wheeler demonstrates how to properly cut a skirt stake at the Seasoned Farmhouse Cooking School in Clintonville. Photo by Thomas Bradley/WOSU.

Ample parking is available. The building also houses the offices of Edible Columbus.

The Seasoned Farmhouse
3674 North High Street
Columbus, OH 43214
614-230-6281
theseasonedfarmhouse.com

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Category: Cooking, Local Food

About the Author ()

Steve Stover is passionate about food. He has taught cooking with Rich Terapak for more than 31 years, and has reviewed restaurants and judged cooking for more than 25 years. He currently teaches cooking at the Franklin Park Conservatory after stints at La Belle Pomme at Lazarus, Columbus State, Sur la Table, and Faire la Cuisine. In addition, he frequently cooks for charity events and speaks to community groups all over Central Ohio. Steve had a weekly restaurant and food commentary program 610 WTVN AM radio from 1996 to 2008. From 1992 to 2004, Steve was the Ohio editor for Zagat Survey, edited five Zagat Survey Ohio editions, and was a contributing editor for several editions of Zagat Survey America’s Top Restaurants. Steve is currently a contributor to Edible Columbus magazine, and a regular guest on WOSU’s Allsides with Ann Fisher. In "real life," Steve retired in January 2012 as the Legislative Counsel for the Ohio State Bar Association, and is involved in numerous community activities.