Tour of Italy: Regional Cuisines: Tuscany | Justin Melnick

Tuscany: Tues., March 19 (Snow date: Wed., March 20) | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover the regional cuisines of Italy and learn about the distinctive ingredients and dishes that make each area unique, including wines that are distinctive to the region. 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 menu will include locally sourced, seasonal dishes; more details will be available closer to the class date. Participants must be 21 or older.

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 class.

Gluten Free Multigrain Bread | Ollie Pinder

Wed., March 27 | 6:30 – 9 p.m. (please note new date)

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover the joy of gluten free bread! Explore how to prepare your own gluten free flour blends using wheat- and gluten-free whole grain and seed flours. Learn about the alchemy of combining those flours to make wholesome loaves and boules. Whether you are intolerant or simply curious about the marvelous world of alternative grain breads, this introduction to gluten free bread baking is an accessible and delicious first step for the new or seasoned baker!

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 Gluten Free Multigrain Bread class.

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

Saturday, March 23 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes.

March 23: Soups and Salads

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 Chinese Cuisine at Home class.

Plant-Based Power Bowls: Hearty, Healthy and Satisfying | Sally Lipsky and Judi Carvell

Thurs., April 11 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Plant-based eating is considered the healthiest way to eat — both for your body and the environment. This hands-on class includes an overview of what constitutes plant-based eating, sample shopping lists, steps for easy meal preparation, basic knife skills and recipes. Using assorted grains, legumes, vegetables and fruits, you’ll learn how to prepare one-bowl meals that are easy, nourishing and flavorful.

Spring Cleaning: Spring Tonics and Oxymels | Jessica Graves, Una Biologicals

Thurs., March 21 | 7 – 9 p.m.

$20 members | $30 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

As the crocuses appear and the birds start chirping, we’re all ready to clear out those winter cobwebs and get a fresh start. Join Jessica Graves and learn how to get a kick-start on spring by creating herbal tonics and honey-based oxymels infused with nourishing herbs that will help you cleanse your system. Sample your creations in class.

Non-Dairy Cheeses and Sauces | Sally Lipsky and Judi Carvell

Thurs., March 28 | 6:30 – 8:30 p.m.

$30 members | $35 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover how to make nut- and soy-based cheeses and sauces that are simple, healthy and delicious. This hands-on class includes recipes for creamy cheese-like spreads, dressings, sauces and soups. Plus, learn about the science debunking the myth that dairy is a healthy food. You’ll be making and tasting several of these recipes while discussing ways to change textures and flavors.

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 Non-Dairy Cheeses and Sauces class.

Fermented Coconut Products | Jenneta Mammedova, Prescription Foods

Thurs., April 4 | 6 – 8 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner

Kefir is traditionally a cultured milk beverage that gets its name from the Turkish word “keyif,” which means “good feeling.” There is a way to enjoy kefir that doesn’t involve milk or the potentially irritating proteins typically found in milk, like casein. Coconut kefir pudding is tart, silky smooth cultured young coconut pulp with the consistency of yogurt, but without the dairy. Learn how to make both delicious treats in this class.