Tour of Italy: Tuscany | Justin Melnick

Mon., Nov. 18 | 6:30 – 9 p.m.

Single class: $70 members | $80 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy: Tuscany class.

Gluten Free Multigrain Bread and Boules | Ollie Pinder

Wed., Nov. 20 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Gluten Free Multigrain Bread and Boules: Discover the joy of gluten free bread! Whether you are intolerant or simply curious, this intro to gluten free bread baking is an accessible and delicious first step.

Note: Phipps' gluten free classes may not be appropriate for attendees with celiac disease (or extreme sensitivity to gluten) as the teaching kitchen is used for a wide variety of classes, including ones with gluten.

Local Farmer: Cooking with Lamb | John and Sukey Jamison, Jamison Farms

Thurs., Nov. 21 | 6:30 – 8:30 p.m.

$60 members | $65 nonmembers

Enjoy the stories and food of John and Sukey Jamison of Jamison Farm as they share the farm’s history and their adventures raising sheep. Plus, prepare a dinner of Sukey’s barley soup and Merguez lamb sausage from their cookbook, Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table. We’ll top off the dinner with a green salad and bread. You won’t want to miss this tasty demonstration!

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Local Farmer: Cooking with Lamb class.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, Nov. 23 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers

Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more.

Nov. 23: Chinese Dumplings: Learn how to mince, fold, boil, and fry dumplings from start to finish, including pork and napa cabbage and zucchini and egg varieties.

This session is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Authentic Chinese Cooking class.

Authentic Vietnamese Cuisine | Tuyen Truong, Bahn Mi and Ti

Mon., Nov. 25 | 6 – 9 p.m.

$65 members | $75 nonmembers

The kitchen of Bahn Mi and Ti in Lawrenceville is coming to Botany Hall Kitchen! Join Tuyen Truong and learn cooking methods of authentic Vietnamese cuisine. Get a firsthand look into traditional Vietnamese culture as you try your hand at making fresh spring rolls and chicken pho right off the menu of Bahn Mi and Ti.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Authentic Vietnamese Cuisine class.

Tour of Italy: Sicily | Justin Melnick

Mon., Dec. 16 | 6:30 – 9 p.m.

Single class: $70 members | $80 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy: Sicily class.

Fresh Pasta from Scratch Series: Full Series | Justin Melnick

Beginner: Mon., Jan. 13 | 6:30 – 9 p.m.
Intermediate: Mon., Feb. 10 | 6:30 – 9 p.m.
Advanced: Mon., March 9 | 6:30 – 9 p.m.

Full series: $185 members | $205 nonmembers

Join Chef Justin Melnick to learn the magic of transforming a few simple ingredients into fresh Italian pasta! Chef Justin will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces. The beginner class will cover the basics of dough making with flat noodles, intermediate will cover dough making with baked pastas and advanced will explore dough making with stuffed pastas and fillings.

Fresh Pasta from Scratch: Beginner | Justin Melnick

Beginner: Mon., Jan. 13 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Chef Justin Melnick to learn the magic of transforming a few simple ingredients into fresh Italian pasta! Chef Justin will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces. The beginner class will cover the basics of dough making with flat noodles.

Gumbo the Roux Way | Chef Michael Barnes, Roux Orleans Catering

Tues., Jan. 14 | 6 – 9 p.m.

$60 members | $70 nonmembers

Learning to make a roux is the foundation for any true Southern cook. Chef Mike from Roux Orleans will bring his experience specializing in Creole, Cajun cuisine to show you how to prepare an authentic New Orleans-style gumbo starting with the perfect roux.

Local Farmer: Pulled Pork | Mark Snyder and Fallen Aspen Farms

Thurs., Jan. 23 | 6 – 9 p.m.

$65 members | $75 nonmembers

Take your pulled pork recipe to the next level with help from Mark Snyder and Fallen Aspen Farms. Explore three very different regional styles of pulled pork: Memphis, Carolina and Texas. This evening’s pork will be sourced from Fallen Aspen Farm, a sustainable farm located just 50 miles from Pittsburgh.

Gluten Free Date Night: Full Series | James Kaufmann, Café Chocolade

Almond Herbed Cheese Bruschetta and Salad: Sat., Jan. 25 | 6 – 8 p.m.
Pizza with Toppings: Sat., Feb. 22 | 6 – 8 p.m.
Tacos and Guacamole: Sat., March 14 | 6 – 8 p.m.
Fitness Burger: Sat., April 4 | 6 – 8 p.m.

Full series: $190 members | $210 nonmembers

Almond Herbed Cheese Bruschetta and Salad: Learn how to make dairy-free cheese, gluten free baguette and a fresh spring salad. We will turn the fresh baguette into a toasted bruschetta for our fresh cheese. All items will be gluten free and naturally vegan. This will be a hands-on class.

Pizza with Toppings: Make a multi-grain pizza crust with fresh toppings and a side salad. All items will be gluten free and naturally vegan. This will be a hands-on class.

Tacos and Guacamole: Learn to make fresh corn tortillas, sautéed black beans and fresh guacamole to be paired with dairy-free cheddar cheese from Chef Kaufmann’s own café. All items will be gluten free and naturally vegan. This will be a demo and hands-on class.

Fitness Burger: Make and sauté a seeded nutty veggie burger, make a cashew cream and learn how to make a soft burger bun. All items will be gluten free and naturally vegan. This will be a demo and hands-on class.

Gluten Free Date Night: Almond Herbed Cheese Bruschetta and Salad | James Kaufmann, Café Chocolade

Almond Herbed Cheese Bruschetta and Salad: Sat., Jan. 25 | 6 – 8 p.m.

Single class: $50 members | $60 nonmembers

Almond Herbed Cheese Bruschetta and Salad: Learn how to make dairy-free cheese, gluten free baguette and a fresh spring salad. We will turn the fresh baguette into a toasted bruschetta for our fresh cheese. All items will be gluten free and naturally vegan. This will be a hands-on class.

Tour of Italy: Regional Cuisines: Full Series | Justin Melnick

A Night in Piedmont: Mon., Jan. 27 | 6:30 – 9 p.m.
A Night in Umbria: Mon., Feb. 24 | 6:30 – 9 p.m.
A Night in Tuscany: Mon., March 23 | 6:30 – 9 p.m.
A Night in Sicily: Mon., April 20 | 6:30 – 9 p.m.

Full series: $185 members | $205 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

The series is now sold out. Individual sessions are available below. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy series.

Tour of Italy: Regional Cuisines: A Night in Piedmont | Justin Melnick

A Night in Piedmont: Mon., Jan. 27 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

Intro to Homemade Cheeses | Oliver Pinder

Tues., Jan. 28 | 6 – 9 p.m.

$40 members | $45 nonmembers

At this introductory cheese making class, explore the simple acid set cheeses: mascarpone, queso blanco and ricotta. Discuss appropriate milk choices, processes and equipment, as well as ways to use your freshly made cheeses for marinating, pan searing and serving as a spread. Plus, learn how to incorporate your favorite flavors and spices into the preparation of your final cheeses.

Vegetarian Indian Series | Jayashree Iyengar

Basic Southern Indian Cooking: Thurs., Jan. 30 | 6 – 9 p.m.
One Pot Indian Cooking: Thurs., Feb. 20 | 6 – 9 p.m.
Dosa Varieties: Thurs., March 19 | 6 – 9 p.m.
Indian Spices and Pickles: Wed., April 1 | 11 a.m. – 2 p.m.

Full series: $185 members | $205 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set with Basic Southern Indian Cooking, learn delicious and easy recipes with One Pot Indian Cooking, discover tips and tricks for making Dosa Varieties and learn to blend ready-to-use Indian Spices and Pickles. Substitutions may occur based on availability.

Vegetarian Indian Series: Basic Southern Indian Cooking | Jayashree Iyengar

Basic Southern Indian Cooking: Thurs., Jan. 30 | 6 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set with Basic Southern Indian Cooking. Substitutions may occur based on availability.

Fermentation Series | Trevor Ring, Community Cultures

Introduction to Fermented Vegetables: Mon., Feb 3 | 6:30 – 8:30 p.m.
Advanced Fermented Vegetables: Wed., Feb 12 | 6:30 – 8:30 p.m.
Medicinally-Infused Fermented Beverages: Wed., Feb 19 | 6:30 – 8:30 p.m.

Full series: $145 members | $165 nonmembers

Introduction to Fermented Vegetables: Enter the world of microbes in this hands-on workshop and learn the health benefits, culture and processes of fermenting veggies. You will make sauerkraut and kimchi and walk away with jars to ferment at home.

Advanced Fermented Vegetables: Dive deeper into the realm of preserved vegetables by learning about brines, pickles and preserving whole vegetables through lacto-fermentation. Explore how different cultures preserve vegetables and understand when to best use dry-salt versus brine methods of preservation. You will go home with a few different jars to ferment at home.

Medicinally-Infused Fermented Beverages: Understand the nutritional benefits of fermented foods and beverages and learn how to infuse different types of fermented products with herbs. Specific herbs and their medicinal properties will be highlighted, as well as the best methods of creating vibrant, fermented products. You will walk away with natural soda to ferment at home, as well as a water kefir and kombucha culture.

Fermentation Series: Introduction to Fermented Vegetables | Trevor Ring, Community Cultures

Introduction to Fermented Vegetables: Mon., Feb 3 | 6:30 – 8:30 p.m.

Single class: $50 members | $60 nonmembers

Introduction to Fermented Vegetables: Enter the world of microbes in this hands-on workshop and learn the health benefits, culture and processes of fermenting veggies. You will make sauerkraut and kimchi and walk away with jars to ferment at home.

Valentine's Day Date Night | Chef Andrew 'Red' Jacobson, The Porch at Schenley

Thurs., Feb. 6 | 6 – 9 p.m.

$150 members | $170 nonmembers

Take your Valentine’s Day date night to a new level this year. Join Chef Andrew ‘Red’ Jacobson from The Porch at Schenley for a demonstration style class as he prepares a romantic three-course Valentine’s Day dinner. Wine will also be served.

Fresh Pasta from Scratch: Intermediate | Justin Melnick

Intermediate: Mon., Feb. 10 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Chef Justin Melnick to learn the magic of transforming a few simple ingredients into fresh Italian pasta! Chef Justin will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces. The intermediate class will cover dough making with baked pastas.

Fermentation Series: Advanced Fermented Vegetables | Trevor Ring, Community Cultures

Advanced Fermented Vegetables: Wed., Feb 12 | 6:30 – 8:30 p.m.

Single class: $50 members | $60 nonmembers

Advanced Fermented Vegetables: Dive deeper into the realm of preserved vegetables by learning about brines, pickles and preserving whole vegetables through lacto-fermentation. Explore how different cultures preserve vegetables and understand when to best use dry-salt versus brine methods of preservation. You will go home with a few different jars to ferment at home.

Love Potions and Aphrodisiacs | Jessica Graves, Una Biologicals

Thurs., Feb. 13 | 7 – 9 p.m.

$40 members | $45 nonmembers
$75 member couples | $85 nonmember couples

Step into the kitchen with Jessica Graves for a saucy class! We’ll be turning up the heat as we create chocolates, elixirs and other delectable light fare — all infused with herbs known for their aphrodisiac qualities. Getting ready for Valentine’s Day couldn’t be more delicious!

Meatless Monday | Chef Anthony, Don's Appliance

Mon., Feb. 17 | 6 – 9 p.m.

$65 members | $75 nonmembers

Cutting out meat just once a week is good for both you and the planet. It can reduce the risk of preventable chronic illnesses and reduce your carbon footprint. Join Chef Anthony for some delicious new meatless meals for any day of the week! Meatless Monday has never been so delicious!

Mardi Gras Dinner | Chef Michael Barnes, Roux Orleans Catering

Tues., Feb. 18 | 6 – 9 p.m.

$65 members | $75 nonmembers

Mardi Gras is right around the corner — celebrate the New Orleans way! Chef Mike of Roux Orleans Catering will teach you how to cook a special Mardi Gras dinner, including the perfect blackened catfish po’boy and the dirtiest of rice. Join us and laissez les bon temps rouler!

Fermentation Series: Medicinally-Infused Fermented Beverages | Trevor Ring, Community Cultures

Medicinally-Infused Fermented Beverages: Wed., Feb 19 | 6:30 – 8:30 p.m.

Single class: $50 members | $60 nonmembers

Medicinally-Infused Fermented Beverages: Understand the nutritional benefits of fermented foods and beverages and learn how to infuse different types of fermented products with herbs. Specific herbs and their medicinal properties will be highlighted, as well as the best methods of creating vibrant, fermented products. You will walk away with natural soda to ferment at home, as well as a water kefir and kombucha culture.

Vegetarian Indian Series: One Pot Indian Cooking | Jayashree Iyengar

One Pot Indian Cooking: Thurs., Feb. 20 | 6 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Learn delicious and easy recipes with One Pot Indian Cooking. Substitutions may occur based on availability.

Gluten Free Date Night: Pizza with Toppings | James Kaufmann, Café Chocolade

Pizza with Toppings: Sat., Feb. 22 | 6 – 8 p.m.

Single class: $50 members | $60 nonmembers

Pizza with Toppings: Make a multi-grain pizza crust with fresh toppings and a side salad. All items will be gluten free and naturally vegan. This will be a hands-on class.

Tour of Italy: Regional Cuisines: A Night in Umbria | Justin Melnick

A Night in Umbria: Mon., Feb. 24 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

Gluten Free Biscuits | Oliver Pinder

Wed., Feb. 26 | 6 – 9 p.m.

$40 members | $45 nonmembers

Warm up with freshly baked biscuits! Learn to make gluten free biscuits two ways: traditional baking powder biscuits and their equally delectable cousin, the drop biscuit. These biscuits will be a great addition to any meal.

Fresh Pasta from Scratch: Advanced | Justin Melnick

Advanced: Mon., March 9 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Chef Justin Melnick to learn the magic of transforming a few simple ingredients into fresh Italian pasta! Chef Justin will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces. The advanced class will explore dough making with stuffed pastas and fillings.

Southern and Spicy | Chef Michael Barnes, Roux Orleans Catering

Tues., March 10 | 7 – 9 p.m.

$45 members | $50 nonmembers

In the mood for a little kick? Learn how to prepare a traditional New Orleans dinner with the skill of blackening. Roux Orleans’ Chef Mike is back with a blackened salmon, sautéed vegetables and Spanish rice.

Super Foods to Promote Wellness | Lori Bednarz, RN, MSN, CDE

Wed., March 11 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers

What gives certain foods the title ‘super’ and what’s so special about them? This class is a mixture of nutrition education and hands on prep of ‘super foods’ in the kitchen. Lori and her husband Jason will share the health benefits of eating super foods and simple ways to incorporate them in your daily diet. Participants will enjoy a meal prepared in class.

Gluten Free Date Night: Tacos and Guacamole | James Kaufmann, Café Chocolade

Tacos and Guacamole: Sat., March 14 | 6 – 8 p.m.

Single class: $50 members | $60 nonmembers

Tacos and Guacamole: Learn to make fresh corn tortillas, sautéed black beans and fresh guacamole to be paired with dairy-free cheddar cheese from Chef Kaufmann’s own café. All items will be gluten free and naturally vegan. This will be a demo and hands-on class.

St. Patrick's Day Stew | Mark Snyder

Tues., March 17 | 6 – 9 p.m.

$65 members | $75 nonmembers

Celebrate St. Patrick’s Day by making a traditional St. Patrick’s stew. Learn some tricks that will lower carbs but not expectations. Plus, learn how to make a delicious shepherd’s pie.

Gluten Free Pasta Night | Oliver Pinder

Wed., March 18 | 6 – 9 p.m.

$40 members | $45 nonmembers

Pasta love is real love, especially if it’s gluten-free. Learn how to make potato-based gnocchi di parate, as well as the fancier version, gnocchi parisienne. Discuss the use of different types of flours and methods to build flavor into your pasta before finishing our cooked gnocchi in two simple ways.

Vegetarian Indian Series: Dosa Varieties | Jayashree Iyengar

Dosa Varieties: Thurs., March 19 | 6 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Discover tips and tricks for making Dosa Varieties. Substitutions may occur based on availability.

Tour of Italy: Regional Cuisines: A Night in Tuscany | Justin Melnick

A Night in Tuscany: Mon., March 23 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

Korean Cuisine | Chef John Reicherter, The Porch at Siena

Mon., March 30 | 6 – 9 p.m.

$65 members | $75 nonmembers

Join Chef John Reicherter, Executive Chef of The Porch at Siena and explore the basics of Korean cuisine, including how to properly ferment vegetables to get the strong flavors Korean cuisine is known for. Plus, learn techniques and ratios that you can apply to all of your culinary escapades!

Vegetarian Indian Series: Indian Spices and Pickles | Jayashree Iyengar

Indian Spices and Pickles: Wed., April 1 | 11 a.m. – 2 p.m.

Single class: $65 members | $75 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Learn to blend ready-to-use Indian Spices and Pickles. Substitutions may occur based on availability.

Local Farmer: Cooking with Lamb | John and Sukey Jamison, Jamison Farms

Thurs., April 2 | 6:30 – 8:30 p.m.

$60 members | $65 nonmembers

Enjoy the stories and food of John and Sukey Jamison of Jamison Farm as they share the farm’s history and their adventures raising sheep. Plus, prepare a dinner of Sukey’s barley soup and Merguez lamb sausage from their new cookbook, Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table. We’ll top off the dinner with a green salad and bread.

Gluten Free Date Night: Fitness Burger | James Kaufmann, Café Chocolade

Fitness Burger: Sat., April 4 | 6 – 8 p.m.

Single class: $50 members | $60 nonmembers

Fitness Burger: Make and sauté a seeded nutty veggie burger, make a cashew cream and learn how to make a soft burger bun. All items will be gluten free and naturally vegan. This will be a demo and hands-on class.

Salmon the Super Food | Maya Lantgios

Mon., April 6 | 6 – 9 p.m.

$50 members | $60 nonmembers

Join us for a delicious salmon workshop with Maya Lantgios. Salmon is a healthy and delicious protein option and an extremely versatile ingredient. Learn the basics of cooking salmon, essential prep methods and cooking techniques. Salmon will be served with a seasonal side dish.

Beginner Knife Skills | Tess Monks, Phipps Conservatory

Tues., April 7 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers

Mastering basic knife skills is a valuable lesson for any home cook. Join Tess Monks from Phipps Conservatory to learn knife basics, including knife types, chef ’s knife anatomy, proper ways to hold a knife, knife safety and, of course, cutting techniques. Put your new skills to the test and create a seasonal chopped dish. The menu will be vegetarian friendly.

Coq au Vin | Mark Snyder

Thurs., April 16 | 6 – 9 p.m.

$65 members | $75 nonmembers

Intimidated by French cuisine? Join Mark Snyder to learn just how attainable it can be. In this hands on class we will make the mother of all chicken dishes: coq au vin. Plus, learn great preparation and deboning techniques. This class is great for home chefs of all cooking levels.

Tour of Italy: Regional Cuisines: A Night in Sicily | Justin Melnick

A Night in Sicily: Mon., April 20 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy: Sicily class.

Cooking with Medicinal Herbs | Jessica Graves, Una Biologicals

Tues., April 21 | 6:30 – 8:30 p.m.

$35 members | $40 nonmembers

Learn about the amazing health benefits and delicious flavors of the plants growing wild all around us each spring. With a little help from the medicinal herb garden (and the pantry), we’ll create vitamin- and mineral-packed goodies. Everyone will get to sample their creations and go home with some great recipes.

Cheeses of Pittsburgh | Slow Food Pittsburgh

Thurs., April 23 | 6:30 – 8:30 p.m.

$55 members | $65 nonmembers

Learn about the delicious world of cheeses — from how they are made and where they come from to what they pair well with. Cheesemongers from Goat Rodeo, Keystone Cheese and Slow Food Pittsburgh will answer these questions and more as you taste and discover a wide range of cheeses from the Pittsburgh region and the wines they pair well with.

Meatless Monday | Chef Anthony, Don's Appliance

Mon., Apr. 27 | 6 – 9 p.m.

$65 members | $75 nonmembers

Cutting out meat just once a week is good for both you and the planet. It can reduce the risk of preventable chronic illnesses and reduce your carbon footprint. Join Chef Anthony for some delicious new meatless meals for any day of the week! Meatless Monday has never been so delicious!

Make Your Own Hot Sauce | Oliver Pinder

Wed., April 29 | 6 – 9 p.m.

$40 members | $45 nonmembers

Explore different methods for crafting flavorful and signature sauces using hot peppers. Plus, discuss the Scoville scale, hot sauces from around the world and the health benefits of hot sauce. Take home your own custom hot sauce sample.