Zero Waste Cooking: Ribollita and Broccoli Stem Salad | Chef Emily Larsen, Spilling the Soup*

Thurs., July 29 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

This class has been canceled.

Taste of the Season*: August: End of the Season Harvest | Chef Rachel Homan

Tues., Aug. 3 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

In August, Chef Rachel will be back cooking up the last of the season’s produce before fall. In this class we’ll make grilled chicken served with grilled watermelon and a bright salad with fresh tomatoes and corn.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Vegetarian Indian Summer | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., Aug 4 | 5:30 – 7 p.m.

$25 members | $30 nonmembers 

Class hosted on Zoom

Join Chef Jay as she turns this season’s produce into a hearty vegetarian Indian dinner. We’ll make a seasonal vegetable kootu, a tasty okra stir fry with rice and a refreshing lassi. We’ll use traditional Indian spices and seasonal produce for each recipe. 

*The grocery pickup option for this class is now closed.

Zero Waste Cooking: Flavor Bombs, Quick Jams, Quick Pickles and Fruit Crisps | Chef Emily Larsen, Spilling the Soup*

Thurs., Aug 5 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Salt Brines and Pickles | Trevor Ring, of Community Cultures

Mon., Aug 9 | 7 – 8:15 p.m.

$25 members | $30 nonmembers

Class hosted on Zoom

There’s nothing like a fresh, crisp, lacto-fermented cucumber pickle in the middle of summer. Discover the difference between fermented and vinegar pickles, deconstruct the process for making the ideal crisp pickle and explore other possibilities for vegetable fermentation using salt brines. 

Spices 101 | Chef Rachel Homan

Tues., Aug 17 | 6 – 8 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

Join Chef Rachel Homan for a crash course in spices! Chef Rachel will teach us the differences between herbs and spices, their life spans and how to store and get the most out of each. In this class we’ll be learning in action while making a roasted chicken breast made with compound butter served over a fresh pesto penne.

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Tour of Italy: A Night in Sicily | Chef Justin Melnick, Executive Chef at Spello

Mon., Aug 23 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!

Preserving the Season: Tomatoes | Susan Marquesen

Tues., Aug. 24 | 7 – 8 p.m.

$25 members | $30 nonmembers 

Class hosted on Zoom

Tomatoes are the number one vegetable grown in America and are incredibly versatile in the kitchen. Preserve tomatoes now and enjoy them all winter long. Discuss the basics of tomato preservation and learn how to safely process tomatoes using research-based methods of drying, freezing and hot water bath canning. Discover the benefits and drawbacks of each method. Demonstrations will include making salsa and another fun spicy sauce. 

Taste of the Season Series*

May: Quiche with Fresh Springtime Greens | Thurs., May 13 | 6 – 7:30 p.m. with Chef Emily Larsen
June: Celebrate the Solstice | Wed., June 23 | 6 – 7:30 p.m. with Chef Rachel Homan
July: Summertime Berry Bliss | Thurs., July 8 | 6 – 7:30 p.m. with Chef Emily Larsen
August: End of the Season Harvest | Tues., Aug. 3 | 6 – 7:30 p.m. with Chef Rachel Homan

Class series: $95 members | $115 nonmembers

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

Spring means fresh greens. Chef Emily will show us how to use those greens in a homemade quiche. June brings the summer solstice! To celebrate, Chef Rachel will share a delicious meal of grilled salmon and seasonal veggie skewers and a bright salad. Get the most out summertime berries with Chef Emily as she shows us how to use fresh berries to make both sweet and savory dishes in July. Then in August, Chef Rachel will be back cooking up the last of the season’s produce before fall. In this class we’ll make grilled chicken served with grilled watermelon and a bright salad with fresh tomatoes and corn.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Tour of Italy: Regional Cuisines Series | Chef Justin Melnick, Executive Chef at Spello

A Night in Piedmont: Mon., May 17 | 6 – 7:30 p.m.
A Night in Umbria: Mon., June 21 | 6 – 7:30 p.m.
A Night in Tuscany: Mon., July 26 | 6 – 7:30 p.m.
A Night in Sicily: Mon., Aug 23 | 6 – 7:30 p.m.

Class series: $95 members | $115 nonmembers

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!