Sustainable Chef Spotlight: Chef Andrew "Red" Jacobson, The Porch at Schenley

Seasonal Fare: Chef Demo and Dinner

Thurs., June 6 | 6 – 9 p.m.

$80 members | $90 nonmembers

Location: Botany Hall Kitchen at Phipps Conservatory

Reserve your spot for an exclusive sneak peek into what happens behind the scenes at one of Pittsburgh’s very own dining hot spots, The Porch at Schenley. Enjoy an amazing, fresh meal prepared by Chef ‘Red’, executive chef of The Porch. Recognized with platinum status in sustainability by the Sustainable Pittsburgh Restaurant designation program and partners with the Penn’s Corner Farmers Alliance, his kitchen is stocked with the most locally sourced and freshest ingredients. It doesn’t get fresher than using herbs and produce straight from the stem, so be sure to ask Chef Red about The Porch’s own rooftop garden and beehives! 

Butchering Basics: Whole Fish | Maya Lantgios

Mon., June 10 | 6 – 9 p.m.

$70 members | $80 nonmembers (price is per class)

Too intimidated to purchase a whole bone-in fish? Don’t be! Let butcher Maya teach you how to remove those bones and preserve a great presentation. Each participant will work with their own sustainably sourced fish.

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

Piedmont: Mon., May 20 | 6:30 – 9 p.m.
Umbria: Mon., June 24 | 6:30 – 9 p.m.
Tuscany: Mon., July 22 | 6:30 – 9 p.m.
Sicily: Mon., Aug 19 | 6:30 – 9 p.m.

Full series: $250 members | $280 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. Participants must be 21 or older.

The full series is now sold out. Please see below for available spaces in individual sessions. 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.

Tour of Italy: Regional Cuisines: Piedmont | Justin Melnick

Piedmont: Mon., May 20 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Piedmont class.

Tour of Italy: Regional Cuisines: Umbria | Justin Melnick

Umbria: Mon., June 24 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Umbria class.

Tour of Italy: Regional Cuisines: Tuscany | Justin Melnick

Tuscany: Mon., July 22 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Tuscany class.

Tour of Italy: Regional Cuisines: Sicily | Justin Melnick

Sicily: Mon., Aug 19 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Sicily class.

Simple Herbal Remedies | Andrea Jackson

Thurs., May 23 | 7 – 9 p.m.

$40 members | $45 nonmembers

Learn how to enjoy the benefits of herbs all year long by exploring more common preservation methods (such as drying and freezing) as well as less common techniques (such as making teas, tinctures, vinegars and syrups). Join Andrea Jackson as she presents preservation techniques and demonstrates how to make goodies from the season’s herbal harvest. The content of this course is for educational and informational purposes only and is not intended as medical advice.

Vegetarian Indian Series: Full Series | Jayashree Iyengar

One Pot Indian Cooking: Thurs., May 30 | 6 – 9 p.m.
Indian Breads: Wed., June 12 | 6 – 9 p.m.
Indian Cooking from Scratch: Wed., July 17 | 6 – 9 p.m.

Full series: $180 members | $200 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, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

Vegetarian Indian Series: One Pot Indian Cooking | Jayashree Iyengar

One Pot Indian Cooking: Thurs., May 30 | 6 – 9 p.m.

Single class: $65 members | $70 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, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

Vegetarian Indian Series: Indian Breads | Jayashree Iyengar

Indian Breads: Wed., June 12 | 6 – 9 p.m.

Single class: $65 members | $70 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, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

Vegetarian Indian Cooking: Indian Cooking from Scratch | Jayashree Iyengar

Indian Cooking from Scratch: Wed., July 17 | 6 – 9 p.m.

Single class: $65 members | $70 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, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

Fruit and Vegetable Carving | Nick Gryszka

Tues., May 28 | 7 – 9 p.m.

$40 members | $45 nonmembers

Become Van Gogh in the kitchen as you learn the basics of fruit and vegetable carving, inspired by our Summer Flower Show: Van Gogh in Bloom. Novice knifers can watch and learn the art of carving apple birds, pineapple butterflies, tomato roses and so much more and then take a stab at creating their own masterpieces that will be almost too beautiful to eat!

Date Night for Foodies (GF/V): Vegan Burger Night | Chef James Kaufmann, Café Chocolade

Vegan Burger Night: Sat., June 1 | 6:30 – 8:30 p.m.

$50 members | $60 nonmembers | $80 member couples | $90 nonmember couples (price is per class)

Looking for a fun date night to spice up your cooking routine? Learn to make seasonal, allergy-friendly fare with Chef James Kaufmann of Café Chocolade! Each delicious dish is gluten free and vegan.

Vegan Burger Night: In this hands-on class, learn how to make gluten free and vegan black bean burgers and cheddar cheese poppers.

Date Night for Foodies (GF/V): Fresh Summer Fare | Chef James Kaufmann, Café Chocolade

Fresh Summer Fare: Sat., July 13 | 6:30 – 8:30 p.m.

$50 members | $60 nonmembers | $80 member couples | $90 nonmember couples (price is per class)

Looking for a fun date night to spice up your cooking routine? Learn to make seasonal, allergy-friendly fare with Chef James Kaufmann of Café Chocolade! Each delicious dish is gluten free and vegan. 

Fresh Summer Fare: In this demo-style class, watch Chef James make avocado bruschetta paired with a fresh summer salad as well as polenta with artichokes and sun dried tomatoes.

Date Night for Foodies (GF/V): Summer Rolls | Chef James Kaufmann, Café Chocolade

Summer Rolls: Sat., Aug 3 | 6:30 – 8:30 p.m.

$50 members | $60 nonmembers | $80 member couples | $90 nonmember couples (price is per class)

Looking for a fun date night to spice up your cooking routine? Learn to make seasonal, allergy-friendly fare with Chef James Kaufmann of Café Chocolade! Each delicious dish is gluten free and vegan.

Summer Rolls: In this demo-style class, we’ll be having summer rolls with rice paper wraps and falafel and hummus.

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

Tues., June 4 | 6:30 – 8:30 p.m.

$45 members | $50 nonmembers

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 plant-based eating is, sample shopping lists, three steps for easy meal preparation and recipes. Using assorted grains, legumes, vegetables and fruits, learn how to prepare one-bowl meals that are easy, nourishing and flavorful, and sharpen up your basic knife skills.

Cooking with Medicinal Herbs | Jessica Graves, Una Biologicals

Tues., June 11 | 6:30 – 8:30 p.m.

$45 members | $50 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.

Taco Tuesday: Exploring Mexican Cuisine | Nick Gryszka

Tues., June 18 | 6 – 9 p.m.

$65 members | $75 nonmembers

Find new ways to spice up your favorite home-cooked Mexican dishes with new recipes and a focus on cooking from scratch. Make your own tortillas, fresh salsas and seasonings to create a whole new spread for your next Taco Tuesday. Plus, learn burrito and quesadilla recipes to complete your fiesta. Finish the class by building your own delicious creation.

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 Taco Tuesday: Exploring Mexican Cuisine class.

Carb Conscious Cooking: Patriotic Picnic | Mark Snyder

Thurs., June 27 | 6 – 9 p.m.

$65 members | $75 nonmembers (price is per class)

Learn low-carb and vegetarian side dishes that will be welcome at any Independence Day celebration. Get a fun and delicious new take on summertime picnic classics.

Carb Conscious Cooking: Pizza from Scratch | Mark Snyder

Thurs., July 25 | 6 – 9 p.m.

$65 members | $75 nonmembers (price is per class)

When the moon hits your eye like a low carb pie, that’s amore! Explore low carb alternatives to traditional pizza crust and discover great ways to cut down on the carbohydrates without sacrificing flavor!

Make Your Own Hot Sauce | Ollie Pinder

Wed., July 10 | 7 – 9 p.m.

$40 members | $45 nonmembers

Hot peppers have been a part of our diet for more than 8,000 years. 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 — from vitamin C-rich peppers to immunity-boosting garlic and spices that round out the flavor. Take home your own custom hot sauce sample.

Quick Pickling | Alyce Amery-Spencer, Slow Food Pittsburgh

Tues., July 16 | 6:30 – 9 p.m.

$40 members | $45 nonmembers

Learn the methods of quick pickling with Alyce Amery-Spencer and the Slow Food Pittsburgh team. Discover different methods of refrigerator pickling with seasonal veggies like zucchini, fennel and, of course, pickles! Get a hands-on experience with a jar of your very own to enjoy at home.

Fermentation Series: Full Series | Trevor Ring, Tringo Cultures

Lacto Fermented Pickling: Mon., July 29 | 6:30 – 8:30 p.m.
Fervor for Fermented Fruit: Mon., Aug. 5 | 6:30 – 8:30 p.m.

Full series: $80 members | $90 nonmembers

Lacto Fermented Pickling: Late summer is the perfect time to preserve and upcycle some of our favorite fruits and vegetables into delicious fermented products to enjoy during the colder months. Join this introductory fermentation workshop to explore the world of pickling cucumbers, peppers and other produce. Learn about the health benefits of this process as well as the differences between vinegar pickling and lacto-fermentation pickling.

Fervor for Fermented Fruit: Discover the various ways of preserving your bountiful fruit harvest through fermentation. Learn how to use wild fermentation and starter cultures to make fruit-based soda, wine, vinegar, sauces and chutneys. In the meantime, start foraging, harvesting, and freezing your favorite seasonal fruits to prepare yourself for a fun, fruity and fizzy frenzy!

Fermentation Series: Lacto Fermented Pickling | Trevor Ring, Tringo Cultures

Mon., July 29 | 6:30 – 8:30 p.m.

Single class: $45 members | $50 nonmembers

Late summer is the perfect time to preserve and upcycle some of our favorite fruits and vegetables into delicious fermented products to enjoy during the colder months. Join this introductory fermentation workshop to explore the world of pickling cucumbers, peppers and other produce. Learn about the health benefits of this process as well as the differences between vinegar pickling and lacto-fermentation pickling.

Fermentation Series: Fervor for Fermented Fruit | Trevor Ring, Tringo Cultures

Mon., Aug. 5 | 6:30 – 8:30 p.m.

Single class: $45 members | $50 nonmembers

Discover the various ways of preserving your bountiful fruit harvest through fermentation. Learn how to use wild fermentation and starter cultures to make fruit-based soda, wine, vinegar, sauces and chutneys. In the meantime, start foraging, harvesting, and freezing your favorite seasonal fruits to prepare yourself for a fun, fruity and fizzy frenzy!

Nut Milks | Hanna Mosca

Wed., Aug. 7 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers

Nuts about dairy alternatives? You’ll no longer have to turn to store-bought dairy free milks once you learn how easy it is to make your own fresh, creamy nut milks at home and learn some delicious recipes! These plant-based recipes are a great way to work flavorful, healthy substitutes into your diet.