The Seasoned Farmhouse

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Columbus, OH
The Seasoned Farmhouse

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The Seasoned Farmhouse created by Chef Tricia Wheeler is a recreational cooking school & event space.

10/10/2026

Our Southern Table Trip to Alabama ❤️

A few weeks ago, we set off on our very first culinary & cultural journey in the United States, exploring the food, history, and wonderful hospitality of Alabama with such a special group of guests!

From making Southern biscuits in Marion and hearing powerful stories of the Civil Rights Movement from Mary Moore, to an exquisite evening at the Southbound Heritage Dinner, we experienced so much of what makes the South so special.

A highlight was Rooted: Women in Food at Pepper Place Market, where we heard from an inspiring panel of women — Sandra Gutierrez Cynthia Stevens Graubart Bomb Biscuit Company and Megan Pinckney Rutherford — sharing stories of food, family, and Southern traditions. We also loved meeting moderator Nancy Wall Hopkins, formerly of Better Homes & Gardens, and are already dreaming of visiting her new Eastman House The Eastman House in Appalachia!

We enjoyed the gracious hospitality of Chef Chris Hastings and his team at Hot and Hot Fish Club, and a beautiful visit to 1818 Farms.

Thank you to our wonderful guests for joining us with such excitement, and to all the extraordinary people who shared their stories, traditions, and tables with us.

Alabama, thank you for welcoming us so warmly! ❤️

05/04/2026

Moments from our Taste of Spring Class 🌷🌱🌸🌳

02/21/2026

When I lay out the ingredients, I see beauty in the process. Cooking for the people we love is a gift to them- slowing down and enjoying the rhythms of the kitchen is a gift to us, the cook. 💛

12/21/2025

France is magical any time of year, but Alsace at Christmas feels truly special. Half-timbered villages, historic market squares, church bells, and evenings lit by candlelight set the scene for my inaugural Christmas Market & Culinary tour. 🎄🇫🇷🎄

It was a deeply meaningful week spent with our Farmhouse guests — gathered around cozy, beautiful tables, experiencing the foods, traditions, and quiet beauty of this storybook region. Grateful to share moments like these, and already looking forward to next year. ♥️

06/05/2023

Loved our latest Culinary, Culture and Antique trip to the Cotswolds! Amazing group of Farmhouse guests joined us for a special week of dining, exploring and visiting our favorite places!! Blessed to combine my love of travel and all things culinary in these trips! Can’t wait for our trip to the Balkans in September!! 🤎

05/06/2023

Happy Coronation Day! Congratulations to the new King! 💛💜 Sharing my British Scone Recipe for the occasion!!!

British-Style Scones:

Ingredients
3 Cups (15 ounces) all-purpose flour *
⅓ Cup (2½ ounces) sugar
2 Tablespoons baking powder
½ Teaspoon salt
8 Tablespoons unsalted butter
1 Cup whole milk * *
2 Large eggs

This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
1. Cut 8 tablespoons unsalted butter into ½-inch pieces and let sit at room temperature for 30 minutes.
2. Adjust oven rack to upper-middle position and heat oven to 500 degrees.
3. Line rimmed baking sheet with parchment paper.
4. Pulse 3 cups (15 ounces) all-purpose flour, ⅓ cup (2⅓ ounces) sugar, 2 tablespoons baking powder, and ½ teaspoon salt in food processor until combined, about 5 pulses.
5. Add softened butter and pulse until fully incorporated and mixture looks like very fine crumbs with no visible butter, about 20 pulses.
6. Transfer mixture to large bowl and stir in currants
7. Whisk 1 cup whole milk and 2 large eggs together in second bowl.
8. Set aside 2 tablespoons milk mixture.
9. Add remaining milk mixture to flour mixture and, using rubber spatula, fold together until almost no dry bits of flour remain.
10. Transfer dough to well-floured counter and gather into ball.
11. With floured hands, knead until surface is smooth and free of cracks, 25 to 30 times.
12. Press gently to form disk. Using floured rolling pin, roll disk into 9-inch round, about 1 inch thick
13. Using floured 2½-inch round cutter, stamp out 8 rounds, recoating cutter with flour if it begins to stick. Arrange scones on prepared sheet.
14. Gather dough scraps, form into ball, and knead gently until surface is smooth. Roll dough to 1-inch thickness and stamp out 4 scones. Discard remaining dough.
15. Brush tops of scones with reserved milk mixture.
16. Reduce oven temperature to 425 degrees and bake scones until risen and golden brown, 10 to 12 minutes, rotating sheet halfway through baking.
17. Transfer scones to wire rack and let cool for at least 10 minutes. Serve scones warm or at room temperature.

03/22/2023

Today we say goodbye to our friend Richie. We met Richie through Nancy, who generously helps us at the Farmhouse. Nancy has taken care of her dear friend Richie along with his kids so that he could spend his later years in his own home. He lived across the street from the cooking school. Richie loved good food (he came by it naturally growing up in Louisiana), and we would pack up meals for him for many years. We loved to hear how much he enjoyed the good food we sent. We never met him in person, but it felt like he was part of our Farmhouse Family. He was a very accomplished Man and loved by many - a sign of a life well lived. Goodbye, our friend💜

Address

3674 N High Street
Columbus, OH
43214

Telephone

+16142306281

Website

http://theseasonedfarmhouse.com/

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