NOTE: Tickets to our Winter Flower Show: Home for the Holidays are now available. All Phipps tickets must be purchased in advance, and safety protocols must be followed. Learn more about how you can join us!

For 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.

Current Classes

Click titles for full details

  • Italian Cuisine at Home Series | Chef Justin Melnick, Executive Chef at Spello | Mondays: Sept. 14, 28, Oct. 12, 26, Nov. 9, Dec. 7 | 5 - 6:30 p.m.
    • Crostata - Mon., Dec 7 | 5 – 6:30 p.m.
  • World Flavors Series | Chef Rachel Homan | Thursdays: Sept. 24, Oct. 22, Dec. 14 |  5:30 - 7 p.m. (first session), 5 - 6:30 p.m. (other sessions)
  • Holiday Breakfast | Chef Emily Larsen, Spilling the Soup | Thurs., Dec 10 | 5 – 6:30 p.m.

Detailed Listings

Culinary Arts

Winter Soups: Lobster Bisque and French Onion | Chef Emily Larsen, Spilling the Soup

Thurs., Dec 3 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

With cold weather upon us, nothing is more satisfying than a simmering bowl of soup. Don’t let these soups intimidate you. Chef Emily will teach the complexities of making these soups from scratch, and how to build that delicious flavor along the way.

Culinary Arts

Italian Cuisine at Home: Crostata | Chef Justin Melnick, Executive Chef at Spello

Mon., Dec 7 | 5 – 6:30 p.m.

Single Class $25 members | $28 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Culinary Arts

Holiday Breakfast | Chef Emily Larsen, Spilling the Soup

Thurs., Dec 10 | 5 – 6:30 p.m.

$25 members | $28 nonmembers

Presented as a live webinar through Zoom

Are you looking to perfect all your holiday meals? In this class Chef Emily will teach us how to create the ultimate holiday morning breakfast your family will never forget. We will be bringing breakfast to the next level by making Everything Bagel Casserole, Ham & Asparagus Bacon Rollups and Baked Eggs.

Culinary Arts

World Flavors: Argentinian Cuisine | Chef Rachel Homan

Mon., Dec 14 |  5 - 6:30 p.m.

Single Class $25 members | $28 nonmembers

Presented as a live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Mediterranean Fare, Asian dumplings and Argentinian cuisine and what makes their flavors so unique.

Authentic Italian at Home | Chef Justin Melnick, Executive Chef at Spello

Polenta and Beef Sugo: Mon., Jan. 11 | 6 – 7:30 p.m.
Red Wine Risotto with Goat Cheese and Flank Steak: Mon., Feb. 8 | 6 – 7:30 p.m.
Antipasti Misti: Mon., March 29 | 6 – 7:30 p.m.
Homemade Sicilian Style Pizza: Mon., April 19 | 6 – 7:30 p.m.

Full series: $95 members | $110 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Authentic Italian at Home: Polenta and Beef Sugo | Chef Justin Melnick, Executive Chef at Spello

Mon., Jan. 11 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers 
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Superfood Packed Plant-Based Meals | Chef Emily Larsen, Spilling the Soup

Breakfast: Warming Winter Smoothie and Spiced Turmeric Pancakes: Thurs., Jan. 14 | 6 – 7:30 p.m.
Lunch: Abundant Kale Salad with Tahini Dressing: Thurs., Jan. 21 | 6 – 7:30 p.m.
Dinner: Garlic and Green Tea Stir Fry with Forbidden Rice: Thurs., Jan. 28 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!
*Ingredient pick up is available for this class. 

Superfood Packed Plant-Based Meals: Breakfast: Warming Winter Smoothie and Spiced Turmeric Pancakes | Chef Emily Larsen, Spilling the Soup

Thurs., Jan. 14 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!
*Ingredient pick up is available for this class. 

Fermentation Frenzy Series | Trevor Ring, Community Cultures

Kombucha 101: Mon., Jan. 18 | 7 – 8:15 p.m.
Water Kefir and Wild Soda: Mon., Feb. 15 | 7 – 8:15 p.m.
Introduction to Sauerkraut: Mon., March 8 | 7 – 8 p.m.
Easy Kimchi: Mon., March 22 | 7 – 8:30 p.m.
Miso and Koji: Mon., April 12 | 7 – 8:15 p.m.

Full series: $95 members | $100 nonmembers

Live webinar through Zoom

Kombucha 101 – Start off the New Year by learning how to make your own kombucha, a probiotic bubbly tea! Trevor will guide you through the simple process of creating the beverage at home, while teaching you about its culture, history and the best ways to infuse delicious flavors and attain optimal carbonation.

Water Kefir and Wild Soda – There are so many ways to make fun fermented beverages beyond kombucha. This class explores the possibilities with water kefir, a starter culture made up of tiny crystal-like structures, and wild soda by utilizing wild yeast on fruit. Learn about creative flavorings and find confidence in turning nearly anything into a carbonated beverage!

Intro to Fermentation with Sauerkraut – Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Easy Kimchi – Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Miso and Koji – Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Fermentation Frenzy: Kombucha 101 | Trevor Ring, Community Cultures

Mon., Jan. 18 | 7 – 8:15 p.m.

Single class: $20 members | $22 nonmembers 
Live webinar through Zoom

Start off the New Year by learning how to make your own kombucha, a probiotic bubbly tea! Trevor will guide you through the simple process of creating the beverage at home, while teaching you about its culture, history and the best ways to infuse delicious flavors and attain optimal carbonation.

Delicious Dinners with 5 Ingredients | Chef Mark Snyder, Cook2Eat2Live

Eggplant Parmesan: Tues., Jan. 19 | 6 – 7 p.m.
Poached Salmon with Asparagus: Tues., Feb. 16 | 6 – 7 p.m.
Customizable Kabobs: Tues., March 30 | 6 – 7 p.m.
Enchiladas: Tues., April 13 | 6 – 7 p.m.

Full series: $75 members | $85 nonmembers | Grocery pick-up: $25 per class

Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights.

*Ingredient pick up is available for this class.

Delicious Dinners with 5 Ingredients: Eggplant Parmesan | Chef Mark Snyder, Cook2Eat2Live

Tues., Jan. 19 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights.

*Ingredient pick up is available for this class.

Indian Cuisine at Home | Chef Jayashree Iyengar, Popping Mustard Seeds

South Indian Dishes: Wed., Jan. 20 | 6 – 7:30 p.m.
North Indian Dishes: Wed., Feb. 10 | 6 – 7:30 p.m.
Cooking with Indian Vegetables: Wed., March 24 | 6 – 7:30 p.m.
Instant Pot Indian Cooking: Wed., April 14 | 6 – 7:30 p.m.

Full series: $95 members | $110 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree 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, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Indian Cuisine at Home: South Indian Dishes | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Jan. 20 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree 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, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Superfood Packed Plant-Based Meals: Lunch: Abundant Kale Salad with Tahini Dressing | Chef Emily Larsen, Spilling the Soup

Thurs., Jan. 21 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!
*Ingredient pick up is available for this class. 

World Flavors | Chef Rachel Homan

Thai Food: Tues., Jan. 26 | 6 – 7:30 p.m.
Japanese Cuisine: Wed., March 31 | 6 – 7:30 p.m.
Korean Grill: Wed., April 21 | 6 – 7:30 p.m.

Full series: $70 members | $80 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan.

*Ingredient pick up is available for this class.

World Flavors: Thai Food | Chef Rachel Homan

Tues., Jan. 26 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan.

*Ingredient pick up is available for this class.

Vegan Diet Discussion Series | Pittsburgh Vegan Society

Changing the Paradigm by Changing the Pantry: Wed., Jan. 27 | Noon – 1 p.m.
Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Thurs., Feb. 25 | Noon – 1 p.m.
Consuming Compassionately: Tues., March 9 | Noon – 1 p.m.
Every Day is Earth Day … and for Everyone: Thurs., April 22 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Changing the Paradigm by Changing the Pantry: Explore how to integrate plant-based ingredients into cooking and baking with strategies to transition to a fully plant-based diet.

Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Learn about the experiences of BIPOC-identified individuals engaging in a vegan lifestyle, with a particular focus on being resilient, coping with systemic inequities and building community.

Consuming Compassionately: What we wear, eat and use in our everyday lives has an impact on both humans and animals. Learn about the importance of veganism for the rights and treatment of animals.

Every Day is Earth Day … and for Everyone: Our lifestyles have ecological consequences. Discover how going (and staying) vegan can dramatically reduce your carbon footprint.

Vegan Diet Discussion Series: Changing the Paradigm by Changing the Pantry | Pittsburgh Vegan Society

Wed., Jan. 27 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Changing the Paradigm by Changing the Pantry: Explore how to integrate plant-based ingredients into cooking and baking with strategies to transition to a fully plant-based diet.

Superfood Packed Plant-Based Meals: Dinner: Garlic and Green Tea Stir Fry with Forbidden Rice | Chef Emily Larsen, Spilling the Soup

Thurs., Jan. 28 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Emily Larsen as she demonstrates how to add plant-based recipes packed with superfoods to your daily diet. With recipes for breakfast, lunch and dinner, you’ll have great new recipes to add to your meal prep rotation!

*Ingredient pick up is available for this class.

Authentic Italian at Home: Red Wine Risotto with Goat Cheese and Flank Steak | Chef Justin Melnick, Executive Chef at Spello

Mon., Feb. 8 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Indian Cuisine at Home: North Indian Dishes | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Feb. 10 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree 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, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Cooking as a Family Series | Chef Emily Larsen, Spilling the Soup

Flatbread Pizzas: Thurs., Feb. 11 | 6 – 7:30 p.m.
Gnocchi and Marinara Sauce: Thurs., Feb. 18 | 6 – 7:30 p.m.
Turkey Pumpkin Chili with Skillet Cornbread: Thurs., Feb. 25 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Cooking as a Family: Flatbread Pizzas | Chef Emily Larsen, Spilling the Soup

Thurs., Feb. 11 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Valentine’s Day Date Night with Phipps | Chef Amy Reed, Phipps Café

Fri., Feb. 12 | 6 – 8:00 p.m.

Live webinar through Zoom

Join us for a virtual date night! Dim the lights, light a candle and tune in for a cozy, at-home culinary experience. This four-course dinner includes an easy-to-make appetizer, a fresh seasonal salad, a delicious seafood entrée and a smooth chocolate fondue for dessert.

Class only $50 per couple | Receive the shopping list, recipe and Zoom meeting information to learn tips and tricks and cook along with Café Phipps’ Chef Amy Reed.

Grocery Package $100 per couple | Let us do the shopping for you! Phipps staff will source the freshest local ingredients for your meal as well as a delicious drink mix. Come to Phipps for a contactless pick-up of your groceries brought to you in a Phipps branded tote bag with wine glasses.

Full Package $150 per couple | Our full date night package includes all the amenities from our grocery package as well as some additional Phipps love. This package will include a locally made growing candle, 3 sustainable dishcloths and a Phipps shop favorite, bees wrap for your food storage needs.

Fermentation Frenzy: Water Kefir and Wild Soda | Trevor Ring, Community Cultures

Mon., Feb. 15 | 7 – 8:15 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

There are so many ways to make fun fermented beverages beyond kombucha. This class explores the possibilities with water kefir, a starter culture made up of tiny crystal-like structures, and wild soda by utilizing wild yeast on fruit. Learn about creative flavorings and find confidence in turning nearly anything into a carbonated beverage!

Delicious Dinners with 5 Ingredients: Poached Salmon with Asparagus | Chef Mark Snyder, Cook2Eat2Live

Tues., Feb. 16 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights.

*Ingredient pick up is available for this class.

Phipps Cooking School: The Plant-Forward Kitchen | Chef Amy Reed

Wednesdays: Feb. 17 and 24, March 3 and 10 | 6 – 8 p.m.

$125 members | $140 nonmembers | Grocery pick-up: $25 per class

Live webinar through Zoom

A plant-based diet has been proven to positively impact the well-being of ourselves, our planet and the animals. Over the course of four weeks Chef Amy Reed will explore the ins and outs of plant-forward cooking and will cover all the core techniques to make it delicious and satisfying. If you’re not ready to take the leap to a fully plant-based diet, that’s okay! You’ll learn how to adapt each meal to your liking and how to properly cook all forms of protein. You’ll also receive a Phipps apron, a printable booklet of recipes and culinary skills that will last a lifetime!

Week One: Building a Plant Based Pantry: Learn how plant-forward cooking is a healthy and sustainable choice. Learn knife safety and basic knife cuts to make tasty stir-fried vegetables and tofu over quinoa.

Week Two: Plant Based Proteins: Learn all about plant proteins and the many delicious options that are available, including grains, beans, nuts, seeds, seitan and tempeh. For dinner, we’ll make a protein-packed power bowl with fresh lemon tahini dressing and homemade hummus.

Week Three: Cooking Methods: Learn fundamental techniques like roasting, steaming and sautéing. Using several techniques, you’ll make savory roasted vegetable and black bean enchiladas.

Week Four: Soups, Stocks and Stews: Put your skills to the test as you make soups, stocks and stews. You’ll learn the difference between each and how to customize them. We’ll make soup bases for minestrone and for sweet potato and coconut stew.

*Ingredient pick-up is available for this class. For an additional $25 per session, students can opt in for a contactless pick-up of ingredients at Phipps’ Botany Hall Kitchen on Tuesdays and Wednesdays the week of class. This option will close one week before class takes place. No substitutions are available for ingredient pick-up. Ingredient pick-up includes ingredients for four servings of each dish.

Cooking as a Family: Gnocchi and Marinara Sauce | Chef Emily Larsen, Spilling the Soup

Thurs., Feb. 18 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Making Broth | Dina Ranade, The Herbal Bake Shoppe

Tues., Feb. 23 | 6 – 7:30 p.m.

$20 members | $22 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician in this class all about tasty broths!

Vegan Diet Discussion Series: Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice | Pittsburgh Vegan Society

Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Thurs., Feb. 25 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Veganism and BIPOC Communities: A Focus on Inclusive Wellness and Social Justice: Learn about the experiences of BIPOC-identified individuals engaging in a vegan lifestyle, with a particular focus on being resilient, coping with systemic inequities and building community.

Cooking as a Family: Turkey Pumpkin Chili with Skillet Cornbread | Chef Emily Larsen, Spilling the Soup

Thurs., Feb. 25 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $30 per class
Live webinar through Zoom

This class is designed so that family members ages 3+ can get involved in the kitchen, and will be fun for all ages! Featuring meals the whole family will love, these recipes are filled with satisfying hands-on moments, like squishing dough, mixing batters and simmering sauces. Aprons are recommended!

*Ingredient pick up is available for this class.

Kitchen Apothecary Series | Dina Ranade, The Herbal Bake Shoppe

Managing Stress and Mood: Tues., March 2 | 6 – 7:30 p.m.
Support Digestion: Tues., March 9 | 6 – 7:30 p.m.
Energy and Vitality: Tues., March 16 | 6 – 7:30 p.m.

Full series: $70 members | $80 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Kitchen Apothecary Series: Managing Stress and Mood | Dina Ranade, The Herbal Bake Shoppe

Tues., March 2 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Fermentation Frenzy: Introduction to Sauerkraut | Trevor Ring, Community Cultures

Mon., March 8 | 7 – 8 p.m.

Single class: $20 members | $22 nonmembers 
Live webinar through Zoom

Fermenting your own vegetables is one of the best gateways to understand the process of fermentation. This virtual workshop covers a broad overview of fermentation, and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

Vegan Diet Discussion Series: Consuming Compassionately | Pittsburgh Vegan Society

Consuming Compassionately: Tues., March 9 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Consuming Compassionately: What we wear, eat and use in our everyday lives has an impact on both humans and animals. Learn about the importance of veganism for the rights and treatment of animals.

Kitchen Apothecary Series: Support Digestion | Dina Ranade, The Herbal Bake Shoppe

Tues., March 9 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Classic Recipes from Mastering the Art of French Cooking | Chef Emily Larsen, Spilling the Soup

Sole Meuniere and Gratin Dauphinois: Thurs., March 11 | 6 – 7:30 p.m.
Coq au Vin: Thurs., March 18 | 6 – 7:30 p.m.
Omelette Roulee and Gougeres: Thurs., March 25 | 6 – 7:30 p.m.

Full series: $55 members | $60 nonmembers | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Classic Recipes from Mastering the Art of French Cooking: Sole Meuniere and Gratin Dauphinois | Chef Emily Larsen, Spilling the Soup

Thurs., March 11 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $35 per class 
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Kitchen Apothecary Series: Energy and Vitality | Dina Ranade, The Herbal Bake Shoppe

Tues., March 16 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Join Dina Ranade, herbalist and registered dietician, to explore common culinary herbs from a medicinal perspective and discover their reach far beyond ordinary seasonings. Share a cup of herbal tea and join Dina for these virtual workshops.

Classic Recipes from Mastering the Art of French Cooking: Coq au Vin |Chef Emily Larsen, Spilling the Soup

Thurs., March 18 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Fermentation Frenzy: Easy Kimchi | Trevor Ring, Community Cultures

Mon., March 22 | 7 – 8:30 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch of kimchi at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Pizza Night | Chef John Reicherter, The Porch at Siena

Tues., March 23 | 6 – 7:30 p.m.

$20 members | $22 nonmembers | Grocery pick-up: $25
Live webinar through Zoom

Join Chef John for Pizza Night!

*Ingredient pick up is available for this class.

Indian Cuisine at Home: Cooking with Indian Vegetables | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., March 24 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree 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, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Classic Recipes from Mastering the Art of French Cooking: Omelette Roulee and Gougeres | Chef Emily Larsen, Spilling the Soup

Thurs., March 25 | 6 – 7:30 p.m.

Single class: $20 members | $22 nonmembers | Grocery pick-up: $35 per class
Live webinar through Zoom

Chef Emily will guide you through some of the recipes from Julia Child’s famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also share stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one stars Julia Child’s first meal in Paris, Sole Meuniere, paired with Gratin Dauphinois. Week two covers how to make coq au vin, a rich saucy chicken dish, and week three explores her famous Omelet Roulee and Gourgere, a French style omelet with savory cheese puffs.

*Ingredient pick up is available for this class.

Authentic Italian at Home: Antipasti Misti | Chef Justin Melnick, Executive Chef at Spello

Mon., March 29 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Delicious Dinners with 5 Ingredients: Customizable Kabobs | Chef Mark Snyder, Cook2Eat2Live

Tues., March 30 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class 
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights. 
*Ingredient pick up is available for this class. 

World Flavors: Japanese Cuisine | Chef Rachel Homan

Wed., March 31 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan.

*Ingredient pick up is available for this class.

Homemade Pet Treats | Chef Emily Larsen, Spilling the Soup

Thurs., April 8 | 6 – 7:30 p.m.

$20 members | $22 nonmembers
Live webinar through Zoom

Spoil your furry friends by making them homemade treats! Dogs and cats love these customized delights and you’ll feel great knowing exactly what is in them. All ingredients are human friendly too, so you can even taste what you are feeding them. We recommend getting some cute cookie cutters for this class.

Fermentation Frenzy: Miso and Koji | Trevor Ring, Community Cultures

Mon., April 12 | 7 – 8:15 p.m.

Single class: $20 members | 22 nonmembers 
Live webinar through Zoom

Miso is a Japanese fermented bean paste that is very versatile, flavorful and microbially rich. This introductory class will give you the confidence to make miso at home, while giving you an understanding of koji, a molded grain and key ingredient in miso. You’re encouraged to get your hands dirty, mashing beans alongside Trevor, and to explore the numerous creative ways of crafting flavors through miso.

Delicious Dinners with 5 Ingredients: Enchiladas | Chef Mark Snyder, Cook2Eat2Live

Tues., April 13 | 6 – 7 p.m.

Single class: $20 members | $22 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Discover how to take the stress out of making dinner and learn some great recipes that can be made with five ingredients. These simple recipes will become your go-to choice for busy weeknights. 
*Ingredient pick up is available for this class. 

Indian Cuisine at Home: Instant Pot Indian Cooking | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., April 14 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25 per class
Live webinar through Zoom

Join Chef Jayashree 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, learn new spice combinations and bring healthy and delicious Indian cuisine into your home cooking rotation.

*Ingredient pick up is available for this class.

Roasted Chicken Dinner | Chef Emily Larsen, Spilling the Soup

Thurs., April 15 | 6 – 7:30 p.m.

$25 members | $28 nonmembers  | Grocery pick-up: $35
Live webinar through Zoom

A roast chicken can have a long life in your home, as dinner, leftover lunch and even soup. Chef Emily will teach you everything you need to know to bring this classic dish to your table and make it perfectly every time. Learn how to create this classic dish and pair it with a fresh salad and homemade dressing. You’ll also leave class with instructions of how to use the leftovers from dinner to make a homemade chicken stock, leaving nothing to waste!

*Ingredient pick up is available for this class.

Authentic Italian at Home: Homemade Sicilian Style Pizza | Chef Justin Melnick, Executive Chef at Spello

Mon., April 19 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers
Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us live on Zoom for a cook-along class with Chef Justin Melnick. We’ll send you the grocery list, recipe and necessary materials so you can follow along at home. Each class will begin with a Q&A session with our chef.

Seasonal Vegetables | Chef John Reicherter, The Porch at Siena

Tues., April 20 | 6 – 7:30 p.m.

$20 members | $22 nonmembers | Grocery pick-up: $25
Live webinar through Zoom

Join Chef John and learn how to prepare the best of this season’s bounty!

*Ingredient pick up is available for this class.

World Flavors: Korean Grill | Chef Rachel Homan

Wed., April 21 | 6 – 7:30 p.m.

Single class: $25 members | $28 nonmembers  | Grocery pick-up: $25
Live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan.

*Ingredient pick up is available for this class.

Vegan Diet Discussion Series: Every Day is Earth Day … and for Everyone | Pittsburgh Vegan Society

Every Day is Earth Day … and for Everyone: Thurs., April 22 | Noon – 1 p.m.

Free, registration required
Live webinar through Zoom. Link will be sent upon registration.

Every Day is Earth Day … and for Everyone: Our lifestyles have ecological consequences. Discover how going (and staying) vegan can dramatically reduce your carbon footprint.

Culinary Arts

Italian Cuisine at Home: Full Series | Chef Justin Melnick, Executive Chef at Spello

Spaghetti alla Carbonara - Mon., Sept 14 | 5 – 6:30 p.m.
Garganelli with Heirloom Tomato Sauce - Mon., Sept 28 | 5 – 6:30 p.m.
Bistecca con Patate - Mon., Oct 12 | 5 – 6:30 p.m.
Penne al Pesto con Calamari - Mon., Oct 26 | 5 – 6:30 p.m.
Ribollita - Mon., Nov 9 | 5 – 6:30 p.m.
Crostata - Mon., Dec 7 | 5 – 6:30 p.m.

Class Series $140 members | $150 nonmembers

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. Justin has traveled and studied the regions of Italy and is ready to bring a little of Italy into your home. He will teach you the most authentic ways to prepare your next Italian dish. You’ll learn everyday cooking tips as well as Italian cooking tips to use in your kitchen.

Culinary Arts

World Flavors Series | Chef Rachel Homan

Mediterranean Fare - Thurs., Sept 24 |  5:30 - 7 p.m.
Making Asian Dumplings - Thurs., Oct 22 |  5 - 6:30 p.m.
Argentinian Cuisine - Mon., Dec 14 |  5 - 6:30 p.m.

Class Series $70 members | $80 nonmembers

Presented as a live webinar through Zoom

Itching to travel? Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Mediterranean Fare, Asian dumplings and Argentinian cuisine and what makes their flavors so unique.

Select photos © Paul g. Wiegman