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EDIBLE COLUMBUS COOKING SERIES | Cooking Classes
Edible Columbus Editor Tricia Wheeler invites readers to share her passion for cooking through the Edible Cooking Series. She will be sharing the knowledge she gained while attending the French Culinary Institute in New York City. Tricia combines classic French techniques with seasonal ingredients to produce wonderful meals that you can easily make at home.
All classes are held at the beautiful MI HOME kitchen at Easton Town Center, 4077 Gramercy St., Columbus, Ohio 43219. Classes are held from 6:30 to 8 p.m. and are limited to the first 16 reservations. Each class costs $30 per person, tasting menu and all recipes included. Reserve below.
AUGUST 25 – SOLD OUT - Calling all tomato lovers, come to the Edible heirloom tomato vertical tasting. We will taste and learn about more than 15 different local varieties of heirloom tomatoes. We will make tomato bread pudding, and Gazpacho (my favorite dish)! My recipe is similar to the Gazpacho that was served at Engine House #5.
SEPTEMBER 15 – SOLD OUT - Pickling, Canning and Preserving – Take part in the lost art of ‘putting up’ food for the colder months. We will bring in an expert Canner to help us preserve our bounty of local food in these three ways. A dinner of roasted vegetables, salad greens and whole grains will be served during the class.
 SEPTEMBER 29 – Let’s bring the Fall pages of Edible Columbus to life. To start, we will make a seasonal salad with local vegetables. Next we will prepare a Butternut Squash Lasagna – I promise you will be making this for years to come! We will finish out the evening with My Mom’s Apple Dumplings! Yum!
OCTOBER 13 – Calling all Meat Lovers!! Do you see cut’s of meat you would like to try but, are not sure of the best way to cook them – if so, this is the class for you! Tonight we will feature local meat from Blues Creek Farms. We will learn several techniques including braising, roasting, and slow cooking. The menu won’t consist of just meat – we will be roasting off a big platter of seasonal vegetables.
OCTOBER 27 – We are featuring all vegetables, and dried beans from The Chef’s Garden. I am so excited to show you the beautiful vegetables, and beans that are being grown in Huron Ohio for the Best Chef’s in the World. When I first saw the display of their vegetables at The French Culinary Institute it brought tears to my eyes! The Chef’s Garden is sending a special box of their seasonal best to be featured in our class. I will be developing a menu based, on what arrives for our class. This is a special treat!
NOVEMBER 17 – Side Dishes Galore! If you are cooking, or bringing a dish for Thanksgiving this class will give you lots of good ideas! We will be making my Mother’s holiday stuffing, spinach salad with apple cider dressing, pumpkin soup, honey glazed vegetables, and sweet potato butter.
DECEMBER 1 – Winter is the perfect time of year to cozy up with a piping hot bowl of soup! We will teach you how to make two elegant winter soups that are wonderful one pot meals to serve during the holiday season. We will make roasted butternut squash soup with cinnamon croutons, and a slow braised beef and mushroom stew. We will round out our lesson with a crisp salad with fresh citrus and homemade pomegranate vinaigrette.
 Reserve your space securely online through Paypal:
Cancellation Policy - If you need to cancel coming to an Edible Cooking Class - please notify us 48 hours before the class, and we will keep your name and add you to a future class of your choice.
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