NOTE: All member and nonmember tickets must be reserved in advance, and masks are strongly recommended for all guests and required for unvaccinated guests ages 2 and up. 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.

*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 on Tuesdays and Wednesdays from noon to 6pm the week 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.

All times are Eastern Time Zone.

Current Classes

Click titles for full details

  • Tour of Italy: Regional Cuisines | Chef Justin Melnick, Executive Chef at Spello
  • Sustainable Date Night: Fall Feast | Chef Chris Galarza with Forward Dining Solutions LLC | Fri., Dec. 10 | 6 – 8 p.m. | This session is now sold out.
  • Pierogis | Chef Emily Larsen, Spilling the Soup | Thurs., March 31 | 6 – 7:30 p.m.

Detailed Listings

Cooking as a Family: Spaghetti and Meatballs | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 9 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class: $30 members | $35 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

*Grocery pickup available, $30 per session

Sustainable Date Night: Fall Feast | Chef Chris Galarza with Forward Dining Solutions LLC

Fri., Dec. 10 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen

$165 per member couple | $185 per nonmember couple

Wine add-on: $30 per couple

This class is now filled. Please contact us to be placed on the waiting list.

Join Chef Chris Galarza from Forward Dining Solutions at Botany Hall Kitchen for a one-of-a-kind dinner. Chef Chris will cook up a delicious dinner using locally sourced, sustainably grown foods while utilizing the most energy efficient technologies and sustainable techniques. Enjoy a delicious meal featuring a warm roasted vegetable salad, Jameson lamb ossobuco, carrot relish, roasted carrots and carrot top and mint pesto. For dessert, enjoy an eggnog panna cotta with charred cinnamon Chantilly cream. 

Registration is per couple.

COVID note: Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all guests attending in-person classes. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Cooking as a Family: Cheddar Broccoli Soup with Popovers | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 16 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class: $30 members | $35 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

*Grocery pickup available, $30 per session

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

Mon., Dec. 20 | 6 – 7:30 p.m. Eastern

Virtual class hosted on Zoom 

Single class: $25 members | $30 nonmembers 

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin was trained in Italy and will take us on a journey from region to region. You’ll learn to 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 before class so you can cook along with us and have dinner on the table by 7:30!

Taste of the Season (Series) | Chef Emily Larsen, Spilling the Soup*

January: Grain Bowl | Thurs., Jan 6 | 6 – 7:30 p.m.
February: Small Plates | Thurs., Feb 3 | 6 – 7:30 p.m.
March: Levelled Up Comfort Food | Thurs., March 3 | 6 – 7:30 p.m.
April: Shades of Green | Thurs., April 7 | 6 – 7:30 p.m.

Class Series $90 members | $110 nonmembers
Grocery Pickup $30 per class
Virtual class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives.

January Grain Bowl – Farro with Caramelized Sunchokes, Charred Rapini (Broccoli Rabe) and Celery Leaf Gremolata (vegan)

February Small Plates – Cider Glazed Apples and Turnips with a Mushroom, Spinach and Horseradish Toast (vegan)

March Levelled Up Comfort Food – Toasted Gnocchi with Bacon, Goat Cheese and Chives

April Shades of Green – Creamy Watercress, Pea and Mint Soup with Asparagus Spinach Salad (vegan, GF)

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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 the Season: January: Grain Bowl | Chef Emily Larsen, Spilling the Soup*

Thurs., Jan 6 | 6 – 7:30 p.m. 

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

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

January Grain Bowl – Farro with Caramelized Sunchokes, Charred Rapini (Broccoli Rabe) and Celery Leaf Gremolata (vegan)

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Sourdough Bread | Eric Pallant, author of Sourdough Culture

Mon., Jan 10 | 7 – 8 p.m.

$25 members | $30 nonmembers

Virtual class hosted on Zoom

In his recently released book, Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers, author and environmental science professor Eric Pallant (aka Dr. Sourdough) shows how throughout history, sourdough bread baking has always been about survival.

In this virtual Brown Bag Talk, Pallant will share a fascinating overview of the global history of sourdough—from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. And then, we’ll be reserving a lot of time for Dr. Sourdough to answer your questions, from the history of sourdough to the science of sourdough, as well as diagnose what might have gone awry with your home bake.

Fresh Pasta from Scratch (Series) | Chef Rachel Homan

Beginner: Capellini with Fresh Tomato Basil Sauce - Wed., Jan 12 | 6 – 8 p.m.
Intermediate: Farfalle with Garlic Aioli Sauce - Wed., Feb 2 | 6 – 8 p.m.
Advanced: Ravioli with Parmesan Cream Sauce - Wed., March 2 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen
Class Series $235 members | $275 nonmembers

Join Chef Rachel Homan to learn the magic of transforming a few simple ingredients into fresh Italian pasta. Chef Rachel will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces and sides. The beginner class will cover the basics of dough making with capellini noodles with fresh tomato basil sauce, intermediate will cover dough making with farfalle in a garlic aioli sauce and in our advanced class we will explore dough making with stuffed ravioli with a parmesan cream sauce. Each dish will be served with a fresh green salad and homemade vinaigrette.

Fresh Pasta from Scratch: Beginner: Capellini with Fresh Tomato Basil Sauce | Chef Rachel Homan

Wed., Jan 12 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen
Single Class $65 members | $70 nonmembers 

Join Chef Rachel Homan to learn the magic of transforming a few simple ingredients into fresh Italian pasta. Chef Rachel will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces and sides. The beginner class will cover the basics of dough making with capellini noodles with fresh tomato basil sauce. Each dish will be served with a fresh green salad and homemade vinaigrette.

Regional Vegetarian Cuisines of India (Series) | Chef Jayashree Iyengar, Popping Mustard Seeds

South Indian | Wed., Jan 19 | 6 – 8 p.m.
Punjab | Wed., Feb 9 | 6 – 8 p.m.
Gujarat | Wed., March 30 | 6 – 8 p.m.
Rajasthan | Wed., April 13 | 6 – 8 p.m.

Full series: $235 members | $275 nonmembers

Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning regional cuisines of India. 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 favorites from several Indian regions. Substitutions may occur based on availability. 

South Indian | Wed., Jan 19 | 6 – 8 p.m.
In this class Chef Jay will teach you some of her favorite South Indian dishes as we celebrate the Indian harvest festival called Pongal in South India.  We will make pongal, a delightfully warm savory dish for cold winter days (made with rice and moong dhal), along with avial, a mixed vegetable stew and Ellu Bella, a healthy south Indian snack made for this special occasion. 

Punjab | Wed., Feb 9 | 6 – 8 p.m.
Punjab, a wheat growing state, is also known as the bread basket of India.  Naan is a famous Punjabi bread well known around the world and typically eaten with lentils and vegetables.  In this class, you will learn to make naan on the griddle along with Chole (made with chickpeas) and sarson ka saag (made with mixed greens); both made with aromatic spices.  

Gujarat | Wed., March 30 | 6 – 8 p.m.
In this class Chef Jay will walk you through the preparation of some delicious dishes from the state of Gujarat.  Dhokla, steamed chick pea flour dish) is a famous Indian street food and is eaten for breakfast, lunch or snack.  In this class Chef Jay will walk you through the preparation of delectable Gujarathi dishes.  we will be making dhokla, green chutney and shaak (a vegetable dish) made with Gujarathi style spice mix.  

Rajasthan | Wed., April 13 | 6 – 8 p.m.
Rajasthan is famous for its ancient combination dhal (made with lentils), batti (similar to whole wheat bread roll) and churma (crushed a sweetened batti).  In this class you will enjoy making and tasting dhal and batti along with panchmel sabzi, a five vegetables using a mix of typical Rajasthani spice mix.  

Regional Vegetarian Cuisines of India: South Indian | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Jan 19 | 6 – 8 p.m.

Single session $65 members | $70 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning regional cuisines of India. 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 favorites from several Indian regions. Substitutions may occur based on availability. 

In this class Chef Jay will teach you some of her favorite South Indian dishes as we celebrate the Indian harvest festival called Pongal in South India.  We will make pongal, a delightfully warm savory dish for cold winter days (made with rice and moong dhal), along with avial, a mixed vegetable stew and Ellu Bella, a healthy south Indian snack made for this special occasion.

Menu details to come.

Phipps Cozy Winter Date Night | Chef Chris Galarza, Forward Dining Solutions

Fri., Jan 21 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers (per person)

Class hosted in Botany Hall Kitchen

Grab your date and join us each month for a special Phipps Date Night! Sit back and enjoy as Chef Chris Galarza of Forward Dining Solutions prepares delicious seasonal fare. January kicks off our first date night of the semester. To celebrate we’ll be warming up with a cozy New England Clam Chowder.

Menu details to come.

Taste of Thai (Full Series) | Chef Rachel Homan

Pad Thai | Tues., Jan 25 | 6 – 8 p.m.
Pad See Ew | Tues., Feb 15 | 6 – 8 p.m.
Green Chicken Curry | Tues., March 22 | 6 – 8 p.m.
Pad Kee Mao (Drunken Noodles) | Tues., April 19 | 6 – 8 p.m.

Class Series $235 members | $275 nonmembers
Classes hosted in Botany Hall Kitchen

Join Chef Rachel Homan for the Taste of Thai, a four part series celebrating the unique flavors of Thai cuisine. 

Pad Thai – Shrimp or Tofu Pad Thai, Lettuce Wraps, Som Tam Thai (Thai Green Papaya Salad)

Pad See Ew – Pad See Ew with Tofu, Tom Yum Gai (Chicken Soup) & Het Paa Naam Tok (Forest Mushroom Salad)

Green Chicken Curry – Kaeng Kiew Warn Kai (Green Chicken Curry), Po Piat Sot (Fresh Thai Spring Rolls) & Kao Paht (Thai Friend Rice)

Pad Kee Mao – Chicken Satay with Peanut Dipping Sauce, Tom Kha Gai (Coconut Soup) with Sticky Rice & Vegetarian Pad Kee Mao (Drunken Noodles)

Taste of Thai: Pad Thai | Chef Rachel Homan

Tues., Jan 25 | 6 – 8 p.m.

Single Class $65 members | $75 nonmembers
Classes hosted in Botany Hall Kitchen

Join Chef Rachel Homan for the Taste of Thai, a four part series celebrating the unique flavors of Thai cuisine.

Pad Thai – Shrimp or Tofu Pad Thai, Lettuce Wraps, Som Tam Thai (Thai Green Papaya Salad)

Tour of Italy: Regional Cuisines (Series) | Chef Justin Melnick

A Night in Veneto - Mon., Jan 31 | 6 – 7:30 p.m.
A Night in Lombardia - Mon., Feb 28 | 6 – 7:30 p.m.
A Night in Trentino-Alto Adige - Mon., March 28 | 6 – 7:30 p.m.
A Night in Marche - Mon., April 25 | 6 – 7:30 p.m.

Class series $90 members | $110 nonmembers
Virtual 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 home 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!

Menu details to come.

Tour of Italy: A Night in Veneto | Chef Justin Melnick

Mon., Jan 31 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual 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 home 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!

Menu details to come.

Fresh Pasta from Scratch: Intermediate: Farfalle with Garlic Aioli Sauce | Chef Rachel Homan

Wed., Feb 2 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen
Single Class $65 members | $70 nonmembers 

Join Chef Rachel Homan to learn the magic of transforming a few simple ingredients into fresh Italian pasta. Chef Rachel will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces and sides. The intermediate class will cover dough making with farfalle in a garlic aioli sauce. Each dish will be served with a fresh green salad and homemade vinaigrette.

Taste of the Season: February: Small Plates | Chef Emily Larsen, Spilling the Soup*

Thurs., Feb 3 | 6 – 7:30 p.m.

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

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

February Small Plates – Cider Glazed Apples and Turnips with a Mushroom, Spinach and Horseradish Toast (vegan)

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Regional Vegetarian Cuisines of India: Punjab | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Feb 9 | 6 – 8 p.m. 

Single session $65 members | $70 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning regional cuisines of India. 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 favorites from several Indian regions. Substitutions may occur based on availability. 

Punjab, a wheat growing state, is also known as the bread basket of India.  Naan is a famous Punjabi bread well known around the world and typically eaten with lentils and vegetables.  In this class, you will learn to make naan on the griddle along with Chole (made with chickpeas) and  sarson ka saag (made with mixed greens); both made with aromatic spices.  

Soups and Quick Breads (Series) | Chef Emily Larsen, Spilling the Soup*

Beef (or Mushroom) and Barley Soup with Parmesan Quick Bread - Thurs., February 10 | 6 – 7:30 p.m.
Thai Red Curry Noodle Soup with Pan Fried Roti - Thurs., February 17 | 6 – 7:30 p.m.
New England Clam Chowder with Skillet Cornbread - Thurs., February 24 | 6 – 7:30 p.m.

Class Series $70 members | $85 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment.

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Soups and Quick Breads: Beef (or Mushroom) and Barley Soup with Parmesan Quick Bread | Chef Emily Larsen, Spilling the Soup*

Thurs., February 10 | 6 – 7:30 p.m.

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

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment. 

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Valentine’s Day Date Night at Phipps | Chef Chris Galarza, Forward Dining Solutions

Fri., Feb 11 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers (per person) 

Class hosted in Botany Hall Kitchen

Grab your date and join us each month for a special Phipps Date Night! Sit back and enjoy as Chef Chris Galarza of Forward Dining Solutions prepares delicious seasonal fare. Come back in February for our Valentine’s Day date night special. Let us take the stress of planning the perfect date night, dim lights and wine included! 

Menu details to come.

Taste of Thai: Pad See Ew | Chef Rachel Homan

Tues., Feb 15 | 6 – 8 p.m.

Single Class $65 members | $75 nonmembers
Classes hosted in Botany Hall Kitchen

Join Chef Rachel Homan for the Taste of Thai, a four part series celebrating the unique flavors of Thai cuisine.

Pad See Ew – Pad See Ew with Tofu, Tom Yum Gai (Chicken Soup) & Het Paa Naam Tok (Forest Mushroom Salad)

Soups and Quick Breads: Thai Red Curry Noodle Soup with Pan Fried Roti | Chef Emily Larsen, Spilling the Soup*

Thurs., February 17 | 6 – 7:30 p.m.

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

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment. 

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

The History is on the Plate: Deconstructing African American Food History | Guest Speaker Dr. Jessica Harris

Wednesday, February 23, 7 – 8 p.m. EST (40-45 min talk, 15-20 min Q&A)

Virtual program presented through Zoom
Free, registration required
Sponsored by The William L. Brown Center at the Missouri Botanical Garden

Beginning with a traditional African American plate, the presentation will focus on eight plants important to African American cuisine: rice, corn, peanuts, okra, watermelon, chili peppers, leafy greens, and sweet potatoes. Using traditional stories, illustrations, and history, Dr. Harris will discuss their connections to and importance in African American history and culture.

SPEAKER BIO: 

Jessica B. Harris is the author of twelve critically acclaimed books documenting the foods and foodways of the African Diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking,  A Kwanzaa Keepsake, The Africa Cookbook: Tastes of a Continent. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim, On the Side, The Martha’s Vineyard Table, Rum Drinks: 50 Caribbean Cocktails from Mojito to Rum Daisy, and High on the Hog: A Culinary Journey from Africa to America.

A culinary historian, she has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Museum of American History, the Smithsonian Museum of African American History and Culture in Washington DC, the Atlanta History Center, Oxford Brookes University, U.K., and the Oldways/American Institute of Wine and Food conferences in Tunis, Tunisia, and in Rabat, Morocco, well as at numerous institutions and colleges throughout the United States and abroad. 

In addition to her work on the foodways of the African Diaspora, Dr. Harris is also the author of The World Beauty Book (Harper/SanFrancisco, 1995), a collection of beauty secrets from women of color around the world, the co-editor of La Vie Ailleurs (Harcourt Brace Jovanovich, 1989), a multicultural French text, and the translator of Ton Beau Capitain by Simone Schwarz-Bart. She was restaurant reviewer for The Village Voice in New York City for six years (1995-2001). 

Her memoir – My Soul Looks Back: A Memoir, published in 2017, was a finalist for the PEN Open Book Award. Her most recent book: Vintage Postcards from the Atlantic World: In the Dignity of their Work and the Joy of Their Play was published in May 2020. 

In her more than four decades as a journalist, Harris has written book reviews, theatre reviews, travel, feature and beauty articles too numerous to note. She has written extensively about the culture of Africa in the Americas, particularly the foodways, for publications ranging from Essence (where she was travel editor from 1977-1980) to German Vogue. She has written for most of the major food magazines Including Gourmet, Saveur, Food & Wine, Cooking Light, Southern Living, and Eating Well. She has chaired panels and given presentations at the Fancy Food Shows in both San Francisco and New York, at Chef Magazine’s Chef des Chefs, and at The Caribbean Culinary Federation’s annual Taste of the Caribbean, where she has given the keynote address for six years, as well as at IACP (International Association of Culinary Professionals) and AIWF (American Institute of Wine and Food) conferences among others. 

Dr. Harris has made numerous television appearances on shows including The Today Show, Good Morning America, The Main Ingredient, and B. Smith with Style. On the Television Food Network, she has appeared on the Curtis Aikens Show, Sara Moulton’s Cooking Live, and TV Food News and Views. She has hosted five episodes of Chef du Jour and served as the resident food historian of Sara Moulton’s weekly Cooking Live Primetime from July through November 1999.

A professor in the English Department at Queens College, CUNY for 50 years until her retirement, Harris is currently professor emerita. She holds an A.B. from Bryn Mawr College, a M.A. in French Literature from Queens College, CUNY, a License ès Lettres from the Université de Nancy, France, and a doctorate in Performance Studies from New York University where her dissertation focused on the French-speaking theatre of Senegal. Dr. Harris was the inaugural scholar in residence in the Ray Charles Chair at Dillard University in New Orleans. 

Dr. Harris has been a Board Member of the Caribbean Culinary Federation, a national board member of the American Institute of Wine and Food, a life member of the College Language Association, a founding member of the Southern Foodways Alliance, and a board member emerita of Ogden Museum of Southern Art and Culture in New Orleans. Dr. Harris has also been an advisory board member of The Southern Food & Beverage Museum also in that city and the Heinz Center in Pittsburgh. She has consulted for the Martha’s Vineyard Museum, the Historic New Orleans Collection, and the Smithsonian’s American Museum of African American History and Culture in Washington D.C. She is a patron of the Oxford Cultural Collection in Oxford, England. 

 Dr. Harris holds many honors and has received a Lifetime Achievement Award from the Southern Foodways Alliance, the Lafcadio Hearn Award from the John Folse Culinary Institute at Nicholls State in Louisiana, and was inducted into the James Beard Who’s Who of Food and Beverage in America. She has received the Amelia award from the New York Culinary Historians and the De Masters Award from the Association of Food Journalists. Her cookbooks were inducted into the James Beard Cookbook Hall of Fame in 2019 and in March of 2020, she was given a Lifetime Achievement Award by the same organization. 

Dr. Harris is fluent in French and conversant in Spanish and Portuguese.

Soups and Quick Breads: New England Clam Chowder with Skillet Cornbread | Chef Emily Larsen, Spilling the Soup*

Thurs., February 24 | 6 – 7:30 p.m.

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

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment. 

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Tour of Italy: A Night in Lombardia | Chef Justin Melnick

Mon., Feb 28 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual 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 home 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!

Menu details to come.

Fresh Pasta from Scratch: Advanced: Ravioli with Parmesan Cream Sauce | Chef Rachel Homan

Wed., March 2 | 6 – 8 p.m.

Class hosted in Botany Hall Kitchen
Single Class $65 members | $70 nonmembers 

Join Chef Rachel Homan to learn the magic of transforming a few simple ingredients into fresh Italian pasta. Chef Rachel will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces and sides. In our advanced class, we will explore dough making with stuffed ravioli with a parmesan cream sauce. Each dish will be served with a fresh green salad and homemade vinaigrette.

Taste of the Season: March: Levelled Up Comfort Food | Chef Emily Larsen, Spilling the Soup*

Thurs., March 3 | 6 – 7:30 p.m.

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

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

March Levelled Up Comfort Food – Toasted Gnocchi with Bacon, Goat Cheese and Chives

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Tropical Beverages: Cocktails and Mocktails from Hawaii | Hanna Mosca and Drew Cranisky*

Fri., March 4 | 6 – 7:30 p.m.

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

Grab a partner and join Drew Cranisky and Hanna Mosca in this virtual, hands-on tropical 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 island flavors. Drew will teach us how to make the perfect island 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!

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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 alcohol, salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Mastering the Art of French Cuisine (Series) | Chef Emily Larsen, Spilling the Soup*

Salade Nicoise and Vichyssoise - Thurs., March 10 | 6 – 7:30 p.m.
Waterzooi de Poulet - Thurs., March 17 | 6 – 7:30 p.m.
Tarte Tatin and Crème Anglais - Thurs., March 24 | 6 – 7:30 p.m.

Class Series $70 members | $85 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one starts with salade niçoise, a hearty French salad with boiled eggs, green beans, and potatoes, served with Vichyssoise, a creamy potato soup. Come back for week two to make a savory chicken stew called Waterzooi de Poulet. Week three will wrap up the series with a Tarte Tatin, or upside-down apple tarte, with a homemade crème anglaise.

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Mastering the Art of French Cuisine: Salade Nicoise and Vichyssoise | Chef Emily Larsen, Spilling the Soup*

Thurs., March 10 | 6 – 7:30 p.m.

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

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one starts with salade niçoise, a hearty French salad with boiled eggs, green beans, and potatoes, served with Vichyssoise, a creamy potato soup. 

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Spring Solstice Date Night | Chef Chris Galarza, Forward Dining Solutions

Fri., March 11 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers (per person)

Class hosted in Botany Hall Kitchen

Grab your date and join us each month for a special Phipps Date Night! Sit back and enjoy as Chef Chris Galarza of Forward Dining Solutions prepares delicious seasonal fare. In March, we’ll celebrate the beginning of spring with fresh seasonal produce and a local beer pairing.

Menu details to come.

Mastering the Art of French Cuisine: Waterzooi de Poulet | Chef Emily Larsen, Spilling the Soup*

Thurs., March 17 | 6 – 7:30 p.m.

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

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Come back for week two to make a savory chicken stew called Waterzooi de Poulet. 

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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 Thai: Green Chicken Curry | Chef Rachel Homan

Tues., March 22 | 6 – 8 p.m.

Single Class $65 members | $75 nonmembers
Classes hosted in Botany Hall Kitchen

Join Chef Rachel Homan for the Taste of Thai, a four part series celebrating the unique flavors of Thai cuisine.

Green Chicken Curry – Kaeng Kiew Warn Kai (Green Chicken Curry), Po Piat Sot (Fresh Thai Spring Rolls) & Kao Paht (Thai Friend Rice)

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

DIY Extracts and Infused Sugars - Wed., March 23 | 7 – 8 p.m.
Infused Oils - Tues., March 29 | 7 – 8 p.m.
Herbal Syrup - Mon., April 4 | 7 – 8 p.m.
Infused Custard and Cream - Mon., April 11 | 7 – 8 p.m.

Class Series $70 members | $85 nonmembers
Virtual class hosted on Zoom

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Baking with Herbs: DIY Extracts and Infused Sugars | Herbalist Dina Ranade, The Herbal Bake Shoppe

Wed., March 23 | 7 – 8 p.m.

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

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Mastering the Art of French Cuisine: Tarte Tatin and Crème Anglais | Chef Emily Larsen, Spilling the Soup*

Thurs., March 24 | 6 – 7:30 p.m.

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

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week three will wrap up the series with a Tarte Tatin, or upside-down apple tarte, with a homemade crème anglaise.

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Tour of Italy: A Night in Trentino-Alto Adige | Chef Justin Melnick

Mon., March 28 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual 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 home 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!

Menu details to come.

Baking with Herbs: Infused Oils | Herbalist Dina Ranade, The Herbal Bake Shoppe

Tues., March 29 | 7 – 8 p.m.

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

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Regional Vegetarian Cuisines of India: Gujarat | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., March 30 | 6 – 8 p.m.

Single session $65 members | $70 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning regional cuisines of India. 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 favorites from several Indian regions. Substitutions may occur based on availability. 

In this class Chef Jay will walk you through the preparation of some delicious dishes from the state of Gujarat.  Dhokla, steamed chick pea flour dish) is a famous Indian street food and is eaten for breakfast, lunch or snack.  In this class Chef Jay will walk you through the preparation of delectable Gujarathi dishes.  we will be making dhokla, green chutney and shaak (a vegetable dish) made with Gujarathi style spice mix.  

Pierogis | Chef Emily Larsen, Spilling the Soup

Thurs., March 31 | 6 – 7:30 p.m.

$25 members | $30 nonmembers
Virtual class hosted on Zoom

We race them at baseball games and have festivals in their honor. Celebrate Pittsburgh, by joining Chef Emily to learn how to make the famous Pittsburgh Pierogi from scratch!

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

Mon., April 4 | 7 – 8 p.m.

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

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Taste of the Season: April: Shades of Green | Chef Emily Larsen, Spilling the Soup*

Thurs., April 7 | 6 – 7:30 p.m.

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

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

April Shades of Green – Creamy Watercress, Pea and Mint Soup with Asparagus Spinach Salad (vegan, GF)

*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 the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). 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.

Tropical Island Date Night | Chef Chris Galarza, Forward Dining Solutions

Fri., April 8 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers (per person)

Class hosted in Botany Hall Kitchen

Grab your date and join us each month for a special Phipps Date Night! Sit back and enjoy as Chef Chris Galarza of Forward Dining Solutions prepares delicious seasonal fare. Tropical Forest Hawaii will be the newest installation at Phipps Conservatory in April. To celebrate, Chef Chris will whip up a tasty tropical dinner full of island flavors. 

Menu details to come.

Baking with Herbs: Infused Custard and Cream | Herbalist Dina Ranade, The Herbal Bake Shoppe

Mon., April 11 | 7 – 8 p.m.

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

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Regional Vegetarian Cuisines of India: Rajasthan | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., April 13 | 6 – 8 p.m.

Single session $65 members | $70 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning regional cuisines of India. 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 favorites from several Indian regions. Substitutions may occur based on availability. 

Rajasthan is famous for its ancient combination dhal (made with lentils), batti (similar to whole wheat bread roll) and churma (crushed a sweetened batti).  In this class you will enjoy making and tasting dhal and batti along with panchmel sabzi, a five vegetables using a mix of typical Rajasthani spice mix. 

Taste of Thai: Pad Kee Mao | Chef Rachel Homan

Tues., April 19 | 6 – 8 p.m.

Single Class $65 members | $75 nonmembers
Classes hosted in Botany Hall Kitchen

Join Chef Rachel Homan for the Taste of Thai, a four part series celebrating the unique flavors of Thai cuisine.

Pad Kee Mao – Chicken Satay with Peanut Dipping Sauce, Tom Kha Gai (Coconut Soup) with Sticky Rice & Vegetarian Pad Kee Mao (Drunken Noodles)

Tour of Italy: A Night in Marche | Chef Justin Melnick

Mon., April 25 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual 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 home 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!

Menu details to come.

Culinary Arts

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

A Night in Lazio: Mon., Sept. 13 | 6 – 7:30 p.m.
A Night in Puglia: Mon., Oct. 18 | 6 – 7:30 p.m.
A Night in Emilia-Romagna: Mon., Nov. 15 | 6 – 7:30 p.m.
A Night in Liguria: Mon., Dec. 20 | 6 – 7:30 p.m.

Virtual class hosted on Zoom

All times Eastern Time Zone

Class series: $95 members | $115 nonmembers

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin was trained in Italy and will take us on a journey from region to region. You’ll learn to 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 before class so you can cook along with us and have dinner on the table by 7:30!

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

Flatbread Pizzas: Thurs., Dec. 2 | 5:30 - 7 p.m.
Spaghetti and Meatballs: Thurs., Dec. 9 | 5:30 - 7 p.m.
Cheddar Broccoli Soup with Popovers: Thurs., Dec. 16 | 5:30 - 7 p.m.

Virtual class hosted on zoom

All times are Eastern Time Zone

Class series:  $85 members | $95 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

The grocery pickup option for this class is now closed.

Select photos © Paul g. Wiegman