NOTE: All member and nonmember tickets must be reserved in advance, and masks are now optional but recommended. Learn more about how you can join us!

or more details about our programs, or to receive personalized class recommendations from our helpful staff, please feel free to contact us at edu@phipps.conservatory.org.

If you have a food allergy, please check with the education department at edu@phipps.conservatory.org or 412-441-4442 before registering for the class. In-class adjustments may not be possible.

*Ingredient pick up is available for this class. For an additional cost, students can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen, 1 - 5 p.m. the day of class. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish (2 servings for beverage classes) and includes all necessary ingredients except for alcohol, salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow. This option will close one week before class takes place. 

All times are Eastern Time Zone.

Current Classes

Click titles for full details

  • Phipps Family Dinner | Chef Emily Larsen, Spilling the Soup
  • Indian Cuisine Favorites | Chef Jayashree Iyengar, Popping Mustard Seeds
    • Palak Paneer | Wed., Oct 12 | 6 – 8 p.m. | This class is now filled.
    • Masala Dosa with Chutney | Wed., Nov 16 | 6 – 8 p.m. | This class is now filled.
    • Biryani and Spinach Raita | Wed., Nov 30 | 6 – 8 p.m.
    • Potato Paratha with Chutney | Wed., Dec 7 | 6 – 8 p.m.
  • Knife Skills 101 | Chef Rachel Homan | Tues., Nov 8 | 6 – 8 p.m. | This class is now filled.

 

Detailed Listings

Dinner with Chef Emily Larsen

Fri., Sept 30 | 6 – 8 p.m.

$75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join us for a one-of-a-kind dinner with Chef Emily Larsen. Sit back and relax as Chef Emily prepares a delicious and inspiring three-course meal, taking your questions and sharing all her tips and tricks along the way. Chef Emily trained in New York, served as the chef at Providence Connections, opened her own catering business and is currently the head chef for Rockoly, Inc. For this evening she will focus on sustainable seafood. 

Appetizer - Thai Curry Mussels with Garlic Naan

Entree - Sake Poached Black Bass with Gingery Carrots and Bok Choy

Dessert - Matcha Panna Cotta

This event is now filled. Please email edu@phipps.conservatory.org to be placed on the waiting list.

Phipps Family Dinner: Pasta Lovers | Chef Emily Larsen, Spilling the Soup

Tues., Oct 4 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | | The grocery pickup option for this class is now closed.

Get the whole family in the kitchen for Phipps Family Dinner Night! Join Chef Emily for familiar favorites like pierogies, tacos and of course pasta!  Last but not least pasta lovers’ dinner! Learn how to make from-scratch pici pasta paired with a homemade algio e olio sauce. Make family dinner at home even easier and let Phipps do the shopping for you. 

Registration is per-screen; families are welcome to share a screen and join in together!

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

Cozy Beverages: Cocktails and Mocktails for the Fall| Hanna Mosca and Drew Cranisky*

Fri., Oct 7 | 6 – 7:30 p.m.

$30 members | $35 nonmembers  | Drink kit: $25
Virtual class hosted on Zoom

Back by popular demand! Grab a partner and join Drew Cranisky and Hanna Mosca for this at home- experience in this virtual, hands-on cocktail workshop. Drew and Hanna will share with us three different cocktail recipes that are tasty, simple to make and provide a nice variety of fall flavors. Drew will teach us how to make the perfect beverage while Hanna highlights the botanical properties of the fruits, vegetables and herbs used. Pick up a drink kit to mix along with us during class. Each kit will include fresh fruit and herbs as well as mixers and simple syrup to make enough for each participant to enjoy all three cocktails. Add your own alcohol at home or leave as is for a tasty mocktail! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 2 servings of each cocktail and includes all necessary ingredients except for alcohol and optional ingredients. Pick up details including map and contact information to follow.

Baking with Herbs (Full Series) | Dina Ranade, The Bake Shoppe

No Yeast Breads |  Mon., Oct 10 | 7-8:30 p.m.
Herbal Scones | Mon., Oct 17 | 7-8:30 p.m.
Holiday Breakfast Treats | Mon., Nov 7 | 7-8:30 p.m.
Holiday Herbal Cookies | Mon., Nov 14 | 7 – 8:30  p.m.

Class Series $90 members | $110 nonmembers
Virtual class hosted on Zoom

Herbalist Dina Ranade is back this semester for more Baking with Herbs! This semester Dina is baking up some no yeast breads, herbal scones, breakfast goodies and herbal cookies just in time before the holidays!

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

No Yeast Breads – No yeast needed in this breads class. Dina will create herb infused soda breads, one with herbs and cheese, one with currants and chai spices. To top it off we’ll make herb infused butter and herbal tea.

Scones – Come back for tasty herbal scones made with herb infused milk, one sweet, one savory, paired with homemade coffee syrups.

Holiday Breakfast Treats – Add some tasty breakfast-treat recipes to your repertoire this holiday season like sweet potato cinnamon rolls and an herb infused breakfast tart of a pumpkin bread pudding

Holiday Herbal Cookies – Take your family cookie recipes to the next level this year using herbs. Last but not least and just in time for the holidays, herbal infused cookies paired with herbal teas! 

Baking with Herbs: No Yeast Breads | Dina Ranade, The Bake Shoppe

Mon., Oct 10 | 7-8:30 p.m.

Single Class: $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbalist Dina Ranade is back this semester for more Baking with Herbs! This semester Dina is baking up some no yeast breads, herbal scones, breakfast goodies and herbal cookies just in time before the holidays!

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

No Yeast Breads – No yeast needed in this breads class. Dina will create herb infused soda breads, one with herbs and cheese, one with currants and chai spices. To top it off we’ll make herb infused butter and herbal tea.

Pasta from Scratch (Full Series) | Chef Rachel Homan

Beginner | Tues., Oct 11 | 6 – 8 p.m.
Intermediate | Tues., Nov 15 | 6 – 8 p.m.
Advanced | Wed., Dec 28 | 6 – 8 p.m.

Class Series $225 members | $230 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Rachel Homan to master the craft of making fresh pasta from scratch. In the beginner course we’ll start with a classic spaghetti noodle and fresh tomato sauce. Come back for the intermediate class for hand shaped pastas. Chef will teach us how to make fresh gnocchi and a compound butter. We’ll end with an advanced stuffed pasta, ravioli!  

Pasta from Scratch: Beginner | Chef Rachel Homan

Tues., Oct 11 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Join Chef Rachel Homan to master the craft of making fresh pasta from scratch. In the beginner course we'll start with a classic spaghetti noodle and fresh tomato sauce. 

Indian Cuisine Favorites (Full Series) | Chef Jayashree Iyengar, Popping Mustard Seeds

Palak Paneer | Wed., Oct 12 | 6 – 8 p.m.
Masala Dosa with Chutney | Wed., Nov 16 | 6 – 8 p.m.
Biryani and Spinach Raita | Wed., Nov 30 | 6 – 8 p.m.
Potato Paratha with Chutney | Wed., Dec 7 | 6 – 8 p.m.

Class Series $225 members | $230 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning to make the most popular Indian Cuisine dishes. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and unique techniques from Indian cooking. Substitutions may occur based on availability. 

Oct 12 - In this class chef Jay will walk you through the preparation of a popular and delicious vegetarian Indian dish Palak Paneer (Indian cheese cooked in a spinach sauce), a simple Roti (Indian unleavened flat bread) and an easy side dish of Eggplant Raita (eggplant with yogurt).
 
Nov 16 - Masala Dosa, a South Indian treat is popular all over India.  In this class chef Jay will teach you how to make masala dosas along with traditional sambar and chutney accompaniments to it. 
 
Nov. 30 - In this class, we will be making the fun and popular Indian street food Bhel Puri; a crispy crunchy snack mixed with sweet and hot chutney.  We will also make Vegetable Biryani, a favorite both in north and south India with a cooling Spinach Raita to go along with it.
 
Dec. 7 - Potato Paratha, a stuffed Roti (unleavened Indian flat bread) is the highlight of this class.  In this class, you will learn to make parathas stuffed with a yummy potato filling flavored with Indian spices and tomato chutney, a favorite of Popping Mustard Seeds fans.

The full series is sold out. Individual sessions are listed separately.

Indian Cuisine Favorites: Palak Paneer | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Oct 12 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning to make the most popular Indian Cuisine dishes. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and unique techniques from Indian cooking. Substitutions may occur based on availability. 

Oct 12 - In this class chef Jay will walk you through the preparation of a popular and delicious vegetarian Indian dish Palak Paneer (Indian cheese cooked in a spinach sauce), a simple Roti (Indian unleavened flat bread) and an easy side dish of Eggplant Raita (eggplant with yogurt).

This class is now filled. Please email edu@phipps.conservatory.org to be placed on the waiting list.

Baking with Herbs: Herbal Scones | Dina Ranade, The Bake Shoppe

Mon., Oct 17 | 7-8:30 p.m.

Single Class: $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbalist Dina Ranade is back this semester for more Baking with Herbs! This semester Dina is baking up some no yeast breads, herbal scones, breakfast goodies and herbal cookies just in time before the holidays!

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

Scones – Come back for tasty herbal scones made with herb infused milk, one sweet, one savory, paired with homemade coffee syrups.

Plant Forward Gourmet (Full Series) | Chef Emily Larsen, Spilling the Soup*

Miso Risotto | Tues., Oct 18 | 6 – 7:30 p.m.
Harissa Carrots with Lentils | Tues., Oct 25 | 6 – 7:30 p.m.
“Scallops” with Smokey Red Pepper Coulis | Tues., Nov 1 | 6 – 7:30 p.m.

Class Series $70 members | $85 nonmembers | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Expand your plant forward kitchen repertoire with fresh gourmet recipes perfect for the season. Chef Emily will demonstrate the basics of plant forward cooking while adding in some tricks to take things to the next level. All meals will include both vegan and gluten free options.

Miso Risotto: a melting pot of flavors, incorporating miso, tamari and ginger with creamy risotto and celeriac, finished with eye catching and delicious garnishes.

Harissa Carrots with Lentils: roasted seasonal veggies dripping in a smoky sauce, enhanced by lemon-spiked yogurt and spicy harissa. 

“Scallops” with Smokey Red Pepper Coulis: seared turnips with smokey red pepper sauce and creamy avocados, elevated with the perfect blend of herbs and spices for an unforgettable dish.

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Plant Forward Gourmet: Miso Risotto | Chef Emily Larsen, Spilling the Soup*

Tues., Oct 18 | 6 – 7:30 p.m. 

Single Class $25 members | $30 nonmembers  | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Expand your plant forward kitchen repertoire with fresh gourmet recipes perfect for the season. Chef Emily will demonstrate the basics of plant forward cooking while adding in some tricks to take things to the next level. All meals will include both vegan and gluten free options.

Miso Risotto: a melting pot of flavors, incorporating miso, tamari and ginger with creamy risotto and celeriac, finished with eye catching and delicious garnishes.

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Plant Forward Gourmet: Harissa Carrots with Lentils | Chef Emily Larsen, Spilling the Soup*

Tues., Oct 25 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Expand your plant forward kitchen repertoire with fresh gourmet recipes perfect for the season. Chef Emily will demonstrate the basics of plant forward cooking while adding in some tricks to take things to the next level. All meals will include both vegan and gluten free options.

Harissa Carrots with Lentils: roasted seasonal veggies dripping in a smoky sauce, enhanced by lemon-spiked yogurt and spicy harissa. 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Taste of Spain: Pollo al Ajillo | Chef Rachel Homan

Thurs., Oct 27 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

This semester Chef Rachel is taking us on a culinary tour of Spain! We’ll be making classic dishes using traditional Spanish cooking methods. Choose your favorite menu or join us for the full series!

Pollo al Ajillo – Pollo al Ajillo (chicken in garlic sauce), patatas a lo pobre (poor man’s potatoes) and piperade (side dish of cooked vegetables)

Plant Forward Gourmet: "Scallops" with Smokey Red Pepper Coulis | Chef Emily Larsen, Spilling the Soup*

Tues., Nov 1 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | Grocery Pickup $30 per class

Virtual class hosted on Zoom

Expand your plant forward kitchen repertoire with fresh gourmet recipes perfect for the season. Chef Emily will demonstrate the basics of plant forward cooking while adding in some tricks to take things to the next level. All meals will include both vegan and gluten free options.

“Scallops” with Smokey Red Pepper Coulis: seared turnips with smokey red pepper sauce and creamy avocados, elevated with the perfect blend of herbs and spices for an unforgettable dish.

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Baking with Herbs: Holiday Breakfast Treats | Dina Ranade, The Bake Shoppe

Mon., Nov 7 | 7-8:30 p.m.

Single Class: $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbalist Dina Ranade is back this semester for more Baking with Herbs! This semester Dina is baking up some no yeast breads, herbal scones, breakfast goodies and herbal cookies just in time before the holidays!

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

Holiday Breakfast Treats – Add some tasty breakfast-treat recipes to your repertoire this holiday season like sweet potato cinnamon rolls and an herb infused breakfast tart of a pumpkin bread pudding.

Knife Skills 101 | Chef Rachel Homan

Tues., Nov 8 | 6 – 8 p.m. 

$75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

In this hands-on class, learn knife skills including different knife types, proper grip and proper care of knives. Learn several different cuts with vegetables and how to break down a chicken. Prepare freshly chopped seasonal vegetables and chicken for roasting. Enjoy dinner with a glass of wine.

This class is now filled. Please email edu@phipps.conservatory.org to be placed on the waiting list.

Baking with Herbs: Holiday Herbal Cookies | Dina Ranade, The Bake Shoppe

Mon., Nov 14 | 7 – 8:30  p.m.

Single Class: $25 members | $30 nonmembers 

Virtual class hosted on Zoom

Herbalist Dina Ranade is back this semester for more Baking with Herbs! This semester Dina is baking up some no yeast breads, herbal scones, breakfast goodies and herbal cookies just in time before the holidays!

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

Holiday Herbal Cookies – Take your family cookie recipes to the next level this year using herbs. Last but not least and just in time for the holidays, herbal infused cookies paired with herbal teas! 

Pasta from Scratch: Intermediate | Chef Rachel Homan

Tues., Nov 15 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Rachel Homan to master the craft of making fresh pasta from scratch. Come back for the intermediate class for hand shaped pastas. Chef will teach us how to make fresh gnocchi and a compound butter.

Indian Cuisine Favorites: Masala Dosa with Chutney | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov 16 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning to make the most popular Indian Cuisine dishes. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and unique techniques from Indian cooking. Substitutions may occur based on availability. 

Nov 16 - Masala Dosa, a South Indian treat is popular all over India.  In this class chef Jay will teach you how to make masala dosas along with traditional sambar and chutney accompaniments to it. 

This class is now filled. Please email edu@phipps.conservatory.org to be placed on the waiting list.

Staple Soups and Stews (Full Series) | Chef Emily Larsen, Spilling the Soup*

New England Staples | Tues., Nov 29 | 6 – 7:30 p.m.
Mid-Atlantic Staples | Tues., Dec 6 | 6 – 7:30 p.m.
Southern Staples | Tues., Dec 13 | 6 – 7:30 p.m.

Class Series $70 members | $85 nonmembers | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Soup season is here at last. Join Chef Emily in learning staple soups and stews from all over the map! First stop, New England. In this class you’ll learn Chef Emily’s Boston Clam Chowder and a Ski Lodge French Onion. Next stop, the Mid-Atlantic for a tasty Maryland Tomato-Crab Bisque and a local Pennsylvania Mushroom Barley. Last stop on the tour, a southern staple, Louisiana Creole Gumbo. You’ll be a master of soups before the holidays! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Staple Soups and Stews: New England Staples | Chef Emily Larsen, Spilling the Soup*

Tues., Nov 29 | 6 – 7:30 p.m. 

Single Class $25 members | $30 nonmembers | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Soup season is here at last. Join Chef Emily in learning staple soups and stews from all over the map! First stop, New England. In this class you’ll learn Chef Emily’s Boston Clam Chowder and a Ski Lodge French Onion. You’ll be a master of soups before the holidays! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Indian Cuisine Favorites: Biryani and Spinach Raita | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Nov 30 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning to make the most popular Indian Cuisine dishes. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and unique techniques from Indian cooking. Substitutions may occur based on availability. 

Nov. 30 - In this class, we will be making the fun and popular Indian street food Bhel Puri; a crispy crunchy snack mixed with sweet and hot chutney.  We will also make Vegetable Biryani, a favorite both in north and south India with a cooling Spinach Raita to go along with it.

Staple Soups and Stews: Mid-Atlantic Staples | Chef Emily Larsen, Spilling the Soup*

Tues., Dec 6 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Soup season is here at last. Join Chef Emily in learning staple soups and stews from all over the map! Next stop, the Mid-Atlantic for a tasty Maryland Tomato-Crab Bisque and a local Pennsylvania Mushroom Barley. You’ll be a master of soups before the holidays! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Indian Cuisine Favorites: Potato Paratha with Chutney | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Dec 7 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning to make the most popular Indian Cuisine dishes. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and unique techniques from Indian cooking. Substitutions may occur based on availability. 

Dec. 7 - Potato Paratha, a stuffed Roti (unleavened Indian flat bread) is the highlight of this class.  In this class, you will learn to make parathas stuffed with a yummy potato filling flavored with Indian spices and tomato chutney, a favorite of Popping Mustard Seeds fans.

Staple Soups and Stews: Southern Staples | Chef Emily Larsen, Spilling the Soup*

Tues., Dec 13 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Soup season is here at last. Join Chef Emily in learning staple soups and stews from all over the map! Last stop on the tour, a southern staple, Louisiana Creole Gumbo. You’ll be a master of soups before the holidays! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day of class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Taste of Spain: Paella | Chef Rachel Homan

Wed., Dec 14 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

This semester Chef Rachel is taking us on a culinary tour of Spain! We’ll be making classic dishes using traditional Spanish cooking methods. Choose your favorite menu or join us for the full series!

Paella – Paella Valencia (one pot chicken and rice dish) and Ensalada Mixta (green Spanish salad)

This class is now filled. Please email edu@phipps.conservatory.org to be added to the waiting list.

Pasta from Scratch: Advanced | Chef Rachel Homan

Wed., Dec 28 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Join Chef Rachel Homan to master the craft of making fresh pasta from scratch. We’ll end with an advanced stuffed pasta, ravioli!  

Select photos © Paul g. Wiegman