Turner Farm Teaching Kitchen

Cincinnati’s premier cooking class space!

The Turner Farm Teaching Kitchen offers cooking classes and a state-of-the-art learning experience where chefs and other food and wellness educators make sustainability and mindfulness into a delicious and edifying experience.

Built in an exquisitely renovated, 100-year-old, two-story barn, cooking classes in the kitchen offer space for a chef to work with as many as eight different two-person teams at a time. Additionally, the space features closed-circuit TV, with two cameras capturing the lecture for an enhanced learning environment for 50 guests.

The Teaching Kitchen was built in consultation with the Culinary Institute of American and is intended for cooking classes geared toward using fresh-grown ingredients in such a way that promotes bodily health and mental well-being.  It is also a regular host of the University of Cincinnati Center for Integrative Health and Wellness to teach medical students and other health professionals valuable nutrition information, culinary skills and self-care practices. More information on these community classes can be found here.

For cooking class information, booking and availability, contact Mary Joseph at mary@turnerfarm.org

CANCELLATION POLICY: Due to the limited space availability, all payments for Turner Farm educational and cooking classes are non-refundable. In the event of inclement weather, classes proceed provided that the weather is safe for visitors to be on the farm. Turner Farm reserves the right to cancel events for any reason with a full refund provided to each participant.

SOLD OUT | Parent & (Pre)Teen: Pizza & Garlic Knots from Scratch

4:30 – 6:30 pm, Tuesday, February 18

Get in some quality time with your teen or preteen over something you know they love: pizza! Make, shape and bake your own pizzas together at the Turner Farm Teaching Kitchen during this hands-on class. Chef Stephanie will walk everyone through the essential steps and techniques for making pizza from scratch, as well as teach you how to make the perfect garlic knots. Students will then work in pairs to create their own pizzas using farm-fresh, seasonal ingredients. The class will end with a shared meal, including some surprises from the kitchen. All adults must be accompanied by a child, or teen (ages 8-17), and all children must be accompanied by an adult over 18.

$70 per 1 adult + 1 (pre)teen.

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Mediterranean Cuisine (AM Session)

11:30 am – 1:30 pm, Thursday, February 20

The cuisines found within the Mediterranean region are broad, colorful and full of flavor, making them a great way to brighten up your plate on the dreariest days of winter. Join the Turner Farm Teaching Kitchen team for a hands-on lunch class where you will learn how to make delicacies with origins in the Mediterranean, such as dolmas (stuffed grape leaves), manti (Turkish dumplings), falafel and hummus. After class, students with share a meal comprised of what they’ve made, plus a few extra surprises. Wine will be available for of age participants during the dining portion of the class.

$80 per person.

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SOLD OUT | Mediterranean Cuisine (PM Session)

6:30 – 8:30 pm, Thursday, February 20

The cuisines found within the Mediterranean region are broad, colorful and full of flavor, making them a great way to brighten up your plate on the dreariest days of winter. Join the Turner Farm Teaching Kitchen team for a hands-on lunch class where you will learn how to make delicacies with origins in the Mediterranean, such as dolmas (stuffed grape leaves), manti (Turkish dumplings), falafel and hummus. After class, students with share a meal comprised of what they’ve made, plus a few extra surprises. Wine will be available for of age participants during the dining portion of the class.

$80 per person.

Buy tickets for Mediterranean Cuisine (PM Session)

Farmer & Chef: From Seed to Microgreen

11:30 am – 1 pm, Tuesday, February 25

Microgreens may be small, but their flavors (and health benefits) are mighty. For this special class, Turner Farm’s sales and microgreen coordinator Claire McKamey will join us in the kitchen. Following a lunch buffet highlighting different uses for microgreens, Claire will dig into what goes into microgreen production as you taste your way through some of the many varieties we grow. And before you go, you’ll seed some microgreens of your own to take home and enjoy.

$40 per person.

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Winter One-Pot Wonders

6:30 – 8:30 pm, Thursday, February 27

Cooking delicious, wholesome meals doesn’t have to involve dirtying almost every dish in your kitchen. The proof is in the simple, yet satisfying one-pot wonder recipes we will share in this hands-on class at the Turner Farm Teaching Kitchen. These dishes are great options for any day of the week, plus they incorporate seasonal, farm-fresh ingredients. The class will end with a meal comprised of the dishes created during the class, as well as a few surprises from the kitchen. Wine will be available for of age participants during the dinner portion of the class.

$70 per person.

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African Cooking & Culture with Chef Gabi Odebode from Afromeals

6:30 – 8:30 pm, Saturday, February 29

Taste the traditional flavors of West Africa with someone who grew up cooking there: Chef Gabi Odebode, author of Afromeals in 30 Minutes. Join her for dinner at the Turner Farm Teaching Kitchen to learn all about the many different kinds of African soups, their cultural significance, and even their health benefits. Then get hands-on experience preparing a traditional soup from Ghana called “light soup” (also known as “pepper soup” in Nigeria). Chef Gabi will also demonstrate how to make her famous puff puff (African vegan donuts) before the class ends with a shared meal and a discussion on African foods. This class is the perfect way to warm up to the hearty, healthy foods of West Africa as you deepen your understanding and appreciation of the culture.

$70 per person.

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Date Night: Indian Takeout Takeover

6:30 – 8:30 pm, Tuesday, March 3

Skip the takeout and make an Indian meal together with a friend, family member or your sweetheart at the Turner Farm Teaching Kitchen. For this installment of date night, we will be cooking Indian takeout classics such as chicken makhani (butter chicken), garlic naan, and palak paneer (spinach with cheese) from scratch! After Chef Stephanie guides you through creating these dishes at home, we will sit down to enjoy what you’ve made, along with a few extra surprises from the kitchen.

$120 per couple.

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From Seed to Cup with Deeper Roots Coffee

11 am – 1 pm, Saturday, March 7

How does a coffee seed make it from the ground to your cup? Braydon Booher gets that question a lot as the education and training coordinator for Deeper Roots Coffee, so he’s just the person to ask. Join him at the Turner Farm Teaching Kitchen for a fun lesson in the vast world of java. Braydon will narrow in on the life cycle of the coffee bean, covering coffee origins, coffee agriculture, and coffee varieties, including how they vary from region to region. After the course, taste your way through different coffees as you enjoy a local, seasonal lunch from the kitchen. Whether you’re just getting into good coffee or already obsess over the perfect pourover, this is one class you don’t want to miss! 

$35 per person.

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Parent & (Pre)Teen: Korean Stir-fried Noodles & Dumplings

4:30 – 6:30 pm, Tuesday, March 10

Kids and teens are invited to bring their favorite adult to the Turner Farm Teaching Kitchen for an evening filled with oodles of noodles. You’ll get hands-on experience making Korean stir-fried noodles (japchae) and dumplings (mandu) before sitting down to enjoy your creations together. This hands-on class will be limited in size so act fast!

All adults must be accompanied by a child, or teen (ages 8-17), and all children must be accompanied by an adult over 18. Please notify us if you or your child has any allergies or dietary restrictions so that we can plan accordingly.

$90 per 1 adult + 1 (pre)teen.

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Culinary Competencies: Searing & Sauces

11:30 am – 1:30 pm, Tuesday, March 10

Cook like a classically trained chef. That is, learn how to develop flavorful sauces guaranteed to take your cooking to the next level. This class at the Turner Farm Teaching Kitchen will focus on the searing skills required to create beautiful pan sauces. You will also learn the secrets to making flawless French sauces such as bechamel and hollandaise from scratch. After the hands-on lesson, we will sit down to enjoy a meal comprised of what we made, plus a few extras from the kitchen.

$75 per person.

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St. Patrick’s Quick-Bread Baking

11 am – 2 pm, Friday, March 13

Take your taste buds on a trip to the Emerald Isle at the Turner Farm Teaching Kitchen. In this hands-on intensive class, you will make your own soda bread, brown bread, and even Guinness cupcakes. Class will end with a farm-fresh lunch from the kitchen, and everything you make goes home with you, so you’ll be more than ready for any upcoming St. Patrick’s Day festivities. Lucky you! 

$80 per person.

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(Pre)Teen Pasta Class

4:30 – 6 pm, Tuesday, March 24

Drop your budding chef off at the Turner Farm Teaching Kitchen for a lesson in making, rolling, shaping and cooking made-from-scratch pasta. Students will also learn how to make a pasta sauce that’s just perfect for spring (spoiler alert: it’s pesto!), and get to enjoy their creations at the end of class. Ages 10-13.

$60 per person.

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Spring Risotto (AM Session)

11:30 am – 1:30 pm, Thursday, March 26

Spring has sprung, making now an ideal time to perfect your risotto technique in the Turner Farm Teaching Kitchen. For this hands-on class, our team will walk you through the crucial steps in creating a creamy, dreamy risotto and adding local, seasonal ingredients to further elevate your dish. Chef Stephanie will also teach you how to make ricotta and almond polenta cake, one of her springtime staples, before we sit down to enjoy a lunch comprised of all our creations, plus some extra treats from the kitchen.

$65 per person.

Buy tickets for Spring Risotto (AM Session)

Spring Risotto (PM Session)

6:30 – 8:30 pm, Thursday, March 26

Spring has sprung, making now an ideal time to perfect your risotto technique in the Turner Farm Teaching Kitchen. For this hands-on class, our team will walk you through the crucial steps in creating a creamy, dreamy risotto and adding local, seasonal ingredients to further elevate your dish. Chef Stephanie will also teach you how to make ricotta and almond polenta cake, one of her springtime staples, before we sit down to enjoy a dinner comprised of our creations (and some extra treats from the kitchen!). Wine will be available for of age individuals during the dinner portion. 

$75 per person.

Buy tickets for Spring Risotto (PM Session)

Date Night: Brunch for Dinner

6:30 – 8:30 pm, Tuesday, March 31

You’re adults, and you can eat brunch for dinner if you want to. Bring a date, any date–a friend, family member or significant other–to the Turner Farm Teaching Kitchen and make your best brunch ever … together! We’ll cover classics with a twist, like mimosas (alcoholic and non-alcoholic) and seasonal dishes you can make for one, two or a whole group. Bring your appetite and get ready to crack some local pastured eggs with us. Class will end with a shared meal made up of the dishes you created, as well as a few extras from the kitchen. 

$110 per couple.

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Beer Styles & Food Pairing

6:30 – 8 pm, Thursday, April 2

Our resident beer culture enthusiast, certified cicerone® and avid homebrewer, Chef Stephanie, is bringing back this class with a whole new lineup of beers to drink and food to savor. During the class, participants will be given the opportunity to sample a variety of beers of different styles. They will be served alongside foods meant to highlight how brews and foods can interact with one another to heighten various dimensions of flavors and enjoyment. This class is meant for any level of beer knowledge—from complete novices to total craft beer geeks. Come hungry and thirsty!

$60 per person.

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Farmer & Chef: Farm-Fresh Eggs

11 am – 2 pm, Friday, April 3

Now this is farm to table: collect your own fresh eggs with a farmer before cracking them open in the kitchen with a trained chef. At this special spring class, you will gather eggs with Turner Farm livestock and pastures manager Danny before heading to the Turner Farm Teaching Kitchen, where Chef Stephanie will school you in egg cookery. Class will end with a shared meal of the dishes you make, and you’ll receive recipes to take home.

$80 per person.

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Plant-Based Meal Planning

11:30 am – 1 pm, Tuesday, April 7

Plant yourself at the farm for lunch with a side of meal planning. This lunchtime lecture with Chef Stephanie will focus on fostering healthy habits through meal planning. Help yourself to a buffet of plant-based dishes while you learn about the role of meal planning in a healthy and balanced diet, cooking with the seasons, getting the most out of your grocery budget, navigating stores like a pro, and limiting food waste. Recipes included.

$35 per person.

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Date Night: Pizza from Scratch & Spring Salads

6:30 – 8:30 pm, Tuesday, April 14

Toss things up for your next night out with a friend, family member or your sweetheart at the Turner Farm Teaching Kitchen. We’ll show you how to stretch your own pizza from scratch, make simple sauces and select the most elegant of toppings, from farm-fresh produce to artisan meats and cheeses. Plus, you’ll get tips for cooking pizza just right and fresh ideas for salads to serve on the side. At the end of class, enjoy a meal of the dishes you made together. Wine and craft beer will also be available for of-age guests during the meal portion of the class. 

$125 per couple.

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Date Night: Unassuming French Cooking with Chef Maggie Lawson

6:30 – 8:30 pm, Friday, April 17

Step into the Turner Farm Teaching Kitchen with your favorite person and spend an evening making a multi-course French feast guided by personal chef Maggie Lawson. Chef Maggie spent the last 15 years cooking nourishing meals in the San Francisco Bay Area and has returned to create beautiful, wholesome culinary experiences in her hometown. She is also a fluent French speaker who spent time living in both the French countryside and Paris. Students will get hands-on experience making very approachable French recipes, including “en papillote” fish or chicken with farm-fresh, local ingredients, as well as learn how to make a vibrant spring salad and crème brulee from scratch. The class will end with a shared, sit-down meal; wine will also be available for of-age guests during the dining portion of the evening.

$125 per couple.

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Spring Shrubs: Cocktails & Mocktails

6:30 – 8 pm, Thursday, April 30

A popular drink during colonial times, shrubs are sipping vinegars you can infuse with just about anything, making them the perfect way to preserve the harvest and savor your favorite seasonal flavors for longer. Plus, making shrubs can help you reduce food waste too! After a lesson in concocting your own shrubs, Chef Stephanie will show you how to use them to make vibrant cocktails and playful non-alcoholic mocktails you’ll want to drink all spring and summer long. Farm-fresh appetizers will also be served throughout the evening. 

$55 per person.

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