The Seasoned Farmhouse

The Seasoned Farmhouse: Website | Facebook | Instagram | Twitter
Interviewee: Tricia Wheeler, Chef/Owner
Location: 3674 North High Street, Columbus Ohio 43214
 

Tricia Wheeler, Chef/Owner

Tricia Wheeler, Chef/Owner (photo credit: The Seasoned Farmhouse)


 
Q | What are some of the most popular events people attend?
A | There are so many different types of events and they all sell out! However, date nights are probably the most popular. My background is in French cooking, which is also always a hit (especically French desserts).
 
Q | Can guests customize their own menu?
A | When people book a private event, we give them suggested menu options, but they can customize. For example, if a menu looks great, but the guests love chocolate, we can be sure to incorporate a chocolate dessert. As long as we know in advance, we are happy to cater to all diets – gluten-free, vegetarian, etc.
 
Q | What happens if someone comes to a class and doesn’t know a thing about cooking?
A | We just try to make them feel really comfortable! We don’t discourage them at all; we just hope to impart some wisdom on them and make them feel at home!
 
Q | How often do you hold special events (like tonight’s Southern Dinner Event)? Are they different themes?
A | We work with 10 chefs, so while I may not be here every single day, we have an event (public or private) most every day of the week! Check out our website for details on upcoming events.
 
Q | You have gardening classes too?! Can you teach me how to stop killing my basil?
A | We work with a group of master gardeners who love to do what we do: share knowledge! The main goal is to take the intimidation out of the equation for beginning gardeners. As for your basil – it is easy for basil to be over-watered with all this rain we’ve been having! Environment also plays a role – some things do better in containers and some do better in base beds. Soil also matters a lot.
 
Q | Tell me what’s on the menu tonight!
A | For appetizers, we’ve got homemade pimiento cheese dip, dill deviled eggs, and fresh-made pickles. For dinner, we’re having fried chicken with a spicy honey drizzle, grilled peach and Vidalia onion salad with caramel-iced bacon, fresh corn pudding, sautéed green beans, and cornmeal short cakes with berries and cream for dessert.
 
Dill deviled eggs

Dill deviled eggs


 
Chefs working hard in the kitchen

Chefs working hard in the kitchen


 
Plated meals - almost ready to eat!

Plated meals – almost ready to eat!


 
Gorgeous table settings

Gorgeous table settings


 
Yum! Our meal was so delicious.

Yum! Our meal was so delicious.


 
Cornmeal shortcake with berries and cream: I gobbled this up so fast that I had to ask for a second one to take a photo - I had forgotten!

Cornmeal shortcake with berries and cream: I gobbled this up so fast that I had to ask for a second one to take a photo – I had forgotten!


 
Amazing place right on High Street!

Amazing place right on High Street!


 
They grow so many of their own items in the back yard!

They grow so many of their own items in the back yard!


I was honored to sit right next to the kitchen and watch all the food be prepared. I was even luckier to sit with Chef Tricia’s two friends, Susan and Sandy. I think we could’ve talked about food and travel all night long!
 

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