The Seasoned Farmhouse

Last night I had the absolute pleasure of attending a dinner at The Seasoned Farmhouse. The group consisted of co-workers and their significant others. 10 people total, which is the minimum for a private event. I was the contact person for the planning of the event. I corresponded with Jane many times prior to the event and she was prompt on responses and understood our needs. We did have dietary restrictions due to allergies such as eggs (which is not easy to work around) and rhubarb. Prior to the event she sent us a pdf with choices of menu items for our event. We were thrilled with the choices and came back to her with a finalized menu.The Seasoned Farmhouse does not serve drinks such as alcoholic beverages, you can provide your own. We choose to bring in bottles of red wine for everyone to choose from. When you enter the house you are immediately greeted by delicious smells, soft music in the background, and the beauty of a table set perfectly. Candles were even throughout that were lit to better set up the relaxing night. We meet Susan our chef and her sister Kristin that was there to assist. Later Chef Susan even had a second assist, her friendly husband Paul. Our menu was as follows; shrimp with sun dried tomatoes on crostini, potato leek soup, beef bourguinon, pommes puree, haricots verts, and eggless cheesecake with ginger snap crust. After the introductions and the pouring of wine we settled in to participate in our fabulous dinner. There were many stations with cutting boards, knives, peelers, bowls, ingredients, and recipes. We divided, laughed, kept Susan on her toes with questions, sipped wine, and conquered the fantastic menu items. Susan and her team were so phenomenal they offered on the fly if we wanted to make our own butter, we jumped at the chance. As we neared the completion of the soup Susan had us settle in to our opulently set table and the crew served us our potato leek soup. It had a side of baguette that it was served with. So we also sampled our homemade butter on the baguette. You can tell how good the food is when the clammer of conversation dies down to a quiet murmur. From the moment we began enjoying our dinner, Susan, Kristin, and Paul served us and allowed us to just relax and take in the splendid ness of the meal. We were no longer working, it was relaxing and so pleasurable to sit and just be in the moment of the delicious dinner we had helped to prepare. The clean up was also left to our hosts. They did so much behind the scenes to make our night absolutely perfect. My hope is that this becomes a yearly tradition for our team. We all walked away satiated, and completely thrilled win the entire night. Our experience was amazing.

I want to start this review by saying that our instructor for the macarons class was fantastic and accounts for all four stars. Baking macarons is a tricky thing and Damaris did such a good job breaking down all the steps. She gave us lots of tips and tricks for our home baking, and you can see her passion for what she does. That said, I have been to several of the cooking schools in Columbus and this was my least favorite overall attendee experience. It was more expensive, yet very "basic" for lack of a better word. All of the cooking classes I have attended come with some kind of amenities - a welcome cocktail, wine bar, cheese and crackers, hot coffee/tea, etc. Something. This class was three hours long and there was nothing offered but water and iced tea (on a 20 degree day). We also did not receive any kind of information prior to the class, so parking was like solving a mystery (hint: the parking lot is behind the house down a side alleyway)

So first off I want to say I am glad my husband purchased me this gift. In theory cooking with tea sounded like the coolest thing ever and it was a very thoughtful gift, but the actual experience was a bit lackluster. The Seasoned Farmhouse is a beautiful space, but the cooking class was just okay. I unfortunately didn't learn any new skills and the main reason for this review being so low is because my husband and I got food poisoning at the event. I felt sick as soon as I ate the food and didn't feel better until 24 hours later. I have lots of thoughts on why this happened, that I will explain later. Class + Recipes: The recipes we tried were good. It was a class all about learning how to cook with tea. We made Shaoxing Wine Tea-Poached Chicken with Scallion Oil, Sweet Tea-Brined Roast Chicken, Salad Greens with Golden Raisin Vinaigrette, Tea-Poached Eggs, Black Tea Poppy Seed Muffins, Earl Grey Tea Cake with Chopped Chocolate and Tea-Infused Cream Cheese Frosting and Roasted Yukon Potato Wedges with Aioli Sauce. The food tasted good and I appreciated the amount of thought that Chef Cindy Ramsey put into creating them. However, I was severely disappointed with the set-up of the class. I've been to 6 cooking classes at other locations and always was assigned to a specific station where each participant would make each dish and learn new cooking skills. This class was set-up where we were given a 20 minute lecture and then told to wash our hands and disperse to focus on different aspects of the meal. For instance I mixed the aioli sauce, iced the cake and teared lettuce leaves. Though we were told to wash our hands, we didn't wear gloves and this is what I believe caused my husband and I to get sick.Cons: Lack of cleanliness. During the demonstrations sometimes the chef would touch raw ingredients like eggs and chicken and would then touch other ingredients that would not be cooked. This leads to cross contamination and should have been avoided on the chefs behalf. In addition, because 10 different people peeled eggs, and various people touched ingredient components that would not be cooked I believe this also may be the cause of getting sick. As a science nerd let me share that we all have a different skin microbiome. Sometimes people carry more of one bacteria on their skin than others. Also depending on the length and cleanliness of finger nails, this also could cause unwanted bacteria on food that was prepared without being cooked. If these bacteria get into the ingredients, some people can get ill from them. Net: PLEASE HAVE ALL PARTICIPANTS WEAR GLOVES WHEN PREPARING FOOD, ESPECIALLY ITEMS THAT WILL NOT BE COOKED. I feel like the price of the class was not cheap and hopefully could cover the cost of gloves in the future.Based on this experience, I would not come here again and do not recommend it to someone who is looking for a more traditional style cooking class.

My husband and I recently did a cooking class here. This was such a fun date night idea and we loved it!! You do have to come with some cooking experience as it couple work stations for the date night cooking classes. My husband and I took the dessert station, and it was great! We learned a lot about prep for apples and the way to best make an apple crisp. We got to talk with other stations and learn a lot of unique ways to cook different foods. We can't wait to do it again!!

Wow. Just WOW!! Friends and I happen to pass by this house, saw the title above the front door, and decided to check it out. We pulled on around back, looking for parking, and low and behold: several raised beds for urban planting!!We perused the planted veggies as we walked around to the front door (all kinds of stuff: cabbage, lettuce, rhubarb, tomatoes, what looked like tomatillos, onions, etc). We rang the bell, but no one was there to answer.As we walked back around toward the back to leave, another car pulled up and parked. Two ladies were renting this "house" for a James Cancer Survivor cooking class to be held that evening. They told us all about the owner - a lady rents out the giant kitchen and table space for cooking classes, parties, business events and the like, all centered around "cooking"What a great find!!

Attended for a larger private event in early winter. There was a puffed pastry w Brie and raspberry served while we arrived.Renovated home with a chefs kitchen and large dining table. Tricia, the owner and chef gave us an overview of her background. We learned our menu & the associated tasks and off we went. It was a little chaotic w so many people and you weren't able to be part of each meal component the way I assume you are if it is you are a part of the class. Our louder group became considerably quieter once dinner began. Everything was delicious, especially the mashed potatoes. Roasted garlic, creme fraiche, Parmesan. I might have to rank that in top mashed potatoes experiences (carb lover!)Trivia and her team finished up the entree while we started on soup and salad. Not only did I get to cook some of the meal, but I got sit and eat while the Seasoned team cleaned the kitchen. My only minor criticism is that we didn't get all the recipes when we left. We emailed for them but still didn't get the complete list. Our group had some foodies, so many wanted to take a stab of our meal at home.I think this a great add to Columbus and can't wait to take a class..they are booked the next 2 months.

Came here for an alumni event through my university and loved it! I learned so much about healthy eating and being able to make your own butter, salad dressing, and sauces. Coming here definitely changed my perspective on cooking at home. We had a 3 course meal and all 3 were delightful! I would recommend The seasoned farmhouse to everyone I know!

Pizza class with Yohalex and crew was fantastic! Great instruction and food. Started with some buffalo cauliflower then moved into making some Neapolitan style pizzas. Fresh ingredients and pre-made dough balls. Cooked in the Ooni pizza oven! Finished with some homemade vanilla and passion fruit ice cream. Overall, great service and atmosphere. Would definitely recommend!

Took a Pavlova class with Jack V. It was really fun and informative. The class was easy and low stress and the instructor was fantastic and had a bunch of fun surprises. Looking forward to coming back.

The food was delicious and the chef was obviously passionate. However, I showed up eager to cook and get my hands dirty and the class turned out to be a visual tutorial of how to cook each dish. I looked at the description of the class and it did not indicate that this cooking class was strictly a demonstration. It was my first time visiting the Seasoned Farmhouse I was a bit upset because it was a birthday present I was much anticipating. I felt that, while the meal was lovely, I did not learn too much and left disappointed. I wish there was a more interactive nature to the class and a social atmosphere.I'm sure that other classes have a different dynamic.