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, 1 - 5 p.m. the day of class. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish (2 servings for beverage classes) and includes all necessary ingredients except for alcohol, salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow. This option will close one week before class takes place. 

Cancellation policy:

Contact edu@phipps.conservatory.org or 412-441-4442 ext. 3925 to cancel a class registration.

  • Up to two weeks before the class (or the first class date, for a multi-session class), you may receive a full refund minus a non-refundable $10 adminstrative fee.
  • Up to 72 hours (3 days) before the class or the first class date, you may receive a 50% refund.
  • Less than 72 hours (3 days) before the class or the first class date, there are no refunds.
  • Special events like conferences will have a separate cancellation policy and refund deadline.

All times are Eastern Time Zone.

Want to sign up with a gift certificate?

Contact Phipps at edu@phipps.conservatory.org or 412-441-4442 ext. 3925 with your choice of class to sign up with a gift certificate. If there is a remaining balance for the class or a remaining balance on the gift certificate, we will discuss those details.

Current Classes

Click titles for full details

  • Fermentation Frenzy | Trevor Ring, Community Cultures
    • Fermentation: Fermented Bubbly Beverages | Trevor Ring, Community Cultures | Thursday, June 29 | 6 - 8 p.m. | This class is now filled.
    • Fermentation: Pickled Garden Goods | Trevor Ring, Community Cultures | Thursday, July 27 | 6 - 8 p.m. | This class is now filled.
    • Fermentation: Hawaiian Ferments | Trevor Ring, Community Cultures | Thursday, August 31 | 6 - 8 p.m.
  • Garden to Glass | Hanna Mosca and Drew Cranisky | Friday, August 25 | 6 - 8 p.m.

Note for in-person classes: Masks are welcomed in the Botany Hall Kitchen space, but not required.

Let’s Move Pittsburgh: Cooking for Life Series

The Cooking for Life Series was built to connect individuals and families to easy garden to table recipes. Join the Let’s Move Pittsburgh Team to learn tips for staying healthy and eating local produce seasonally through the many different phases of life.

Teen Knife Skills Class: Galettes, Salad and Watermelon Mint Agua Fresca | Beth Taylor and Erika Bruce

June 1 | 6 - 8 p.m.

$55 members | $60 nonmembers
Botany Hall at Phipps Conservatory and Botanical Gardens

Galettes are freeform pies baked on a sheet pan instead of in a pie plate! After foraging from Phipps' Kitchen Garden for ingredients, students will bake sweet and savory galettes. The class also teaches basic knife skills as students prep ingredients for the galettes, salad and drink, plus how to make galette dough and a basic vinaigrette. 

Plant Based Indian: Shahi Paneer with Chaat and Roti | Chef Jayshree Iyengar, Popping Mustard Seeds

Wed., June 7 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Chef Jayashree Iyengar of Popping Mustard Seeds in learning to make plant-based Indian cuisine from scratch! Each hands-on cooking session will include delicious plant-based meals full of Indian flavor. Chef Jayashree, originally from south east India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your plant-based repertoire with these flavorful dishes! Register for your favorite dish or join us for all four!

June 7: Shahi Paneer with Chaat and Roti

Knife Skills (Full Series) | Chef Rachel Homan

Tuesdays: June 13, July 18, Aug. 9 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join us for this series of hands-on classes, designed specifically for mastering your knife skills. In each class you’ll learn about knife types, proper grip and all the cuts that make each dish fork-ready! Choose your favorite dish or sign up for all three classes.

In June we’ll have Grilled Chicken topped with Homemade Pesto and Fresh Bruschetta served with a summer salad with fresh herbs and a homemade vinaigrette.

Come back in July for a fresh Greek Garden Salad with Homemade Greek dressing and your choice of salmon, grilled chicken or chickpeas served with a fresh tzatziki crudité.

We’ll finish the season in August with Chicken Fajitas and fresh Pico de Gallo, Spanish rice, fresh guacamole and tortilla chips.

Knife Skills: Chicken Bruschetta | Chef Rachel Homan

Tues., June 13 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join us for this series of hands-on classes, designed specifically for mastering your knife skills. In each class you’ll learn about knife types, proper grip and all the cuts that make each dish fork-ready! Choose your favorite dish or sign up for all three classes.

In June we’ll have Grilled Chicken topped with Homemade Pesto and Fresh Bruschetta served with a summer salad with fresh herbs and a homemade vinaigrette.

Science of Taste and Flavor | Das Subha

Thurs., June 22 | 6 - 8 p.m.

$75 members | $80 nonmembers
Demo-style class hosted at Botany Hall Kitchen

We’re doing some chemistry in the kitchen with Dr. Das Subha of the Department of Chemistry and Center for Nucleic Acids Science and Technology at CMU! The experience of flavor is mediated by all our senses. When we eat and drink, the combination of sensory systems - taste, smell, and chemethesis (activation of sensory nerves) leads to our perception of flavor. Learn how taste receptors work, discover how color, crunch and aromas can trick your brain, and explore how ingredients and the chemical components of food and drink can affect our senses. Join us for a fun evening as we explore the properties of foods and experience how the act of eating releases a variety of stimuli that contribute to the multisensory interactions that affect our perception of flavor. In this demonstration style workshop you'll be sampling small bites and drinks, some of them blind folded! Please contact us with any food allergies or dietary restrictions.

Pan Asian Tour: Summer Stir Fry | Chef Rachel Homan

Wed., June 28 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Chef Rachel Homan on a culinary tour through Asia! 

Next up in June we have a Stir Fry with Summer Vegetables. We'll make two different sauces, ginger soy sauce and teriyaki sauce, with a basil cucumber salad.

Fermentation: Fermented Bubbly Beverages | Trevor Ring, Community Cultures

Thurs., June 29 | 6 - 8 p.m.

$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Have you been wanting to make your own kombucha or other bubbly beverages at home? This class will dive into the different approaches for making "non-alcoholic" (under 1% alcohol) fermented beverages, such as kombucha, tibicos (water kefir), and wild soda. Walk away with starter cultures and beverages to ferment and carbonate at home!

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

Brunch for All (Series) | Chef Emily Larsen, Spilling the Soup

Fridays: June 30, July 7, July 14 | 9:30 - 11 a.m.

Full Series: $70 members | $85 nonmembers
Live webinar hosted on Zoom

Join us in your PJ's for this at home brunch series! Get the whole family in the kitchen and start your day with Chef Emily Larsen! 

June 30: Eggs to Order: Explore proper egg cookery, the test for many a great chef.  Learn to fry, scramble, boil and poach.  Develop your skills and mastery of eggs as we make a delicious classic Eggs Benedict complete with homemade hollandaise.

July 7: Strawberry Stuffed French Toast: We can't think of a morning meal more luxurious than this amazing strawberry stuffed french toast.  Learn the secrets to getting the perfect texture from your pain perdu (lost bread) and whip up an incredible strawberry and cream filling.  Learn some simple fruit carving techniques to make strawberry garnishes to finish your plate.

July 14: Huevos Rancheros: Fuel up with this traditional Mexican rancher's breakfast.  Make an irresistible rancheros sauce from scratch and then add all the goodies, fried eggs, toasted tortillas, refried beans, guacamole, queso fresco and chorizo.  You'll be ready for camping, the pool, or whatever adventure your day holds.

Brunch for All: Eggs to Order | Chef Emily Larsen, Spilling the Soup

Fri., June 30 | 9:30 - 11 a.m.

$25 members | $30 nonmembers
Live webinar hosted on Zoom

Join us in your PJ's for this at home brunch series! Get the whole family in the kitchen and start your day with Chef Emily Larsen! 

Explore proper egg cookery, the test for many a great chef.  Learn to fry, scramble, boil and poach.  Develop your skills and mastery of eggs as we make a delicious classic Eggs Benedict complete with homemade hollandaise.

Brunch for All: Strawberry Stuffed French Toast | Chef Emily Larsen, Spilling the Soup

Fri., July 7 | 9:30 - 11 a.m.

$25 members | $30 nonmembers
Live webinar hosted on Zoom

Join us in your PJ's for this at home brunch series! Get the whole family in the kitchen and start your day with Chef Emily Larsen! 

We can't think of a morning meal more luxurious than this amazing strawberry stuffed french toast.  Learn the secrets to getting the perfect texture from your pain perdu (lost bread) and whip up an incredible strawberry and cream filling.  Learn some simple fruit carving techniques to make strawberry garnishes to finish your plate.

Plant Based Indian: Aloo Gobi with Dhal and Naan | Chef Jayshree Iyengar, Popping Mustard Seeds

Wed., July 12 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Chef Jayashree Iyengar of Popping Mustard Seeds in learning to make plant-based Indian cuisine from scratch! Each hands-on cooking session will include delicious plant-based meals full of Indian flavor. Chef Jayashree, originally from south east India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your plant-based repertoire with these flavorful dishes! Register for your favorite dish or join us for all four!

July 12: Aloo Gobi with Dhal and Naan

Brunch for All: Huevos Rancheros | Chef Emily Larsen, Spilling the Soup

Fri., July 14 | 9:30 - 11 a.m.

$25 members | $30 nonmembers
Live webinar hosted on Zoom

Join us in your PJ's for this at home brunch series! Get the whole family in the kitchen and start your day with Chef Emily Larsen! 

Fuel up with this traditional Mexican rancher's breakfast.  Make an irresistible rancheros sauce from scratch and then add all the goodies, fried eggs, toasted tortillas, refried beans, guacamole, queso fresco and chorizo.  You'll be ready for camping, the pool, or whatever adventure your day holds.

Knife Skills: Greek Garden Salad | Chef Rachel Homan

Tues., July 18 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join us for this series of hands-on classes, designed specifically for mastering your knife skills. In each class you’ll learn about knife types, proper grip and all the cuts that make each dish fork-ready! Choose your favorite dish or sign up for all three classes.

Come back in July for a fresh Greek Garden Salad with Homemade Greek dressing and your choice of salmon, grilled chicken or chickpeas served with a fresh tzatziki crudité.

Plant Based Indian: Rasam, Beans Curry and Lemon Rice | Chef Jayshree Iyengar, Popping Mustard Seeds

Wed., July 19 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Chef Jayashree Iyengar of Popping Mustard Seeds in learning to make plant-based Indian cuisine from scratch! Each hands-on cooking session will include delicious plant-based meals full of Indian flavor. Chef Jayashree, originally from south east India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your plant-based repertoire with these flavorful dishes! Register for your favorite dish or join us for all four!

July 19: Rasam, Beans Curry and Lemon Rice

Botanical Beverages: Cocktails and Mocktails for Summer | Hanna Mosca and Drew Cranisky

Fri., July 21 | 6 - 7:30 p.m.

$25 members | $30 nonmembers | Optional grocery pick-up: $25
Live webinar hosted on Zoom

Back by popular demand! Join Hanna Mosca and Drew Cranisky for another virtual cocktail workshop! This time, they'll be celebrating the bounty of summer by highlighting ingredients you might have growing in your own backyard. Drew will guide you through making three delicious drinks (all of which can be alcohol-free) and Hanna will highlight the herbs and produce that go into them. Pick up a drink kit to mix along at home with us during class. Each kit will include fresh fruit and herbs as well as mixers and syrups, enough for each person to enjoy all three drinks. Add your own alcohol at home or leave as is for a tasty  mocktail. You'll learn lots of tips and tricks to help bring the garden to your glass.

Plants, Cuisine and Culture Virtual Lecture Series: African American Cuisine with Toni Tipton-Martin

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

African American Cuisine with Toni Tipton-Martin

Tues., July 25, 7 – 8 p.m.

$10 members | $15 non-members

Toni Tipton-Martin is a culinary journalist and author using cultural heritage and cooking to build community. She is editor in chief of “Cook’s Country by America’s Test Kitchen,” two-time James Beard Award winner for her books on African-American cooking, and recipient of the prestigious Julia Child Award for making a profound and significant difference in the way America cooks, eats and drinks.

Pan Asian Tour: Hibachi at Home | Chef Rachel Homan

Wed., July 26 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Chef Rachel Homan on a culinary tour through Asia! 

July brings us a taste of Japan with Hibachi at Home. Learn to make Chicken Hibachi with Vegetables and Fried Rice, served with a Hibachi salad featuring that famous ginger dressing!

Fermentation: Pickled Garden Goods | Trevor Ring, Community Cultures

Thurs., July 27 | 6 - 8 p.m.

$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

In this class we will dive into lacto-fermented pickles by preserving locally-sourced produce and Phipps-grown produce right on site! Starting with a tour of the edible garden, we will harvest a variety of ingredients to ferment and preserve. Leave the class with a couple jars to ferment at home and the confidence to ferment a variety of vegetables.  

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

Happier Hours: Sips and Apps (Series) | Chef Emily Larsen, Spilling the Soup

Thursdays: Aug. 3, 10 and 17 | 6 - 7:30 p.m.
Full Series: $70 members | $85 nonmembers
Live webinar hosted on Zoom

Is there anything better than cocktail hour with snacks?  Make and pair refreshing cocktails (or mocktails!) and small bites that are perfect for entertaining or just enjoying by yourself on the porch or deck.  Each class features a delicious cocktail and two small bites.

Aug. 3: Hibiscus Margaritas with Mexican Street Corn Polenta Bites and Sopa de Aguacate (Chilled Avocado and Watermelon Shooters)

Aug. 10:  Blackberry Thyme Spritz with Green Goddess Dip Crudites and Strawberry Ricotta Bruschetta 

Aug. 17: Pimm's Cup with Cubano Skewers and Cherry Salsa Goat Cheese

Happier Hours: Sips and Apps: Hibiscus Margaritas, Mexican Street Corn, Sopa Aguacate | Chef Emily Larsen, Spilling the Soup

Thurs., Aug. 3 | 6 - 7:30 p.m.
$25 members | $30 nonmembers
Live webinar hosted on Zoom

Is there anything better than cocktail hour with snacks?  Make and pair refreshing cocktails (or mocktails!) and small bites that are perfect for entertaining or just enjoying by yourself on the porch or deck.  Each class features a delicious cocktail and two small bites.

Aug. 3: Hibiscus Margaritas with Mexican Street Corn Polenta Bites and Sopa de Aguacate (Chilled Avocado and Watermelon Shooters)

Knife Skills: Chicken Fajita Night | Chef Rachel Homan

Tues., Aug. 9 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join us for this series of hands-on classes, designed specifically for mastering your knife skills. In each class you’ll learn about knife types, proper grip and all the cuts that make each dish fork-ready! Choose your favorite dish or sign up for all three classes.

We’ll finish the season in August with Chicken Fajitas and fresh Pico de Gallo, Spanish rice, fresh guacamole and tortilla chips.

Happier Apps: Sips and Apps: Blackberry Spritz, Goddess Dip, Strawberry Bruschetta | Chef Emily Larsen, Spilling the Soup

Thurs., Aug. 10 | 6 - 7:30 p.m.

$25 members | $30 nonmembers
Live webinar hosted on Zoom

Is there anything better than cocktail hour with snacks?  Make and pair refreshing cocktails (or mocktails!) and small bites that are perfect for entertaining or just enjoying by yourself on the porch or deck.  Each class features a delicious cocktail and two small bites.

Aug. 10:  Blackberry Thyme Spritz with Green Goddess Dip Crudites and Strawberry Ricotta Bruschetta 

Pan Asian Tour: Asian Grill | Chef Rachel Homan

Tues., Aug. 15 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Chef Rachel Homan on a culinary tour through Asia! 

In August we’ll end this tour with an Asian Grill medley. On the menu is Yakitori, Korean Short Ribs served with grilled vegetables and a sesame garlic sauce.

Happier Hours: Sips and Apps: Pimm's Cup, Cubano Skewers, Cherry Salsa Goat Cheese | Chef Emily Larsen, Spilling the Soup

Thurs., Aug. 17 | 6 - 7:30 p.m.

$25 members | $30 nonmembers
Live webinar hosted on Zoom

Is there anything better than cocktail hour with snacks?  Make and pair refreshing cocktails (or mocktails!) and small bites that are perfect for entertaining or just enjoying by yourself on the porch or deck.  Each class features a delicious cocktail and two small bites.

Aug. 17: Pimm's Cup with Cubano Skewers and Cherry Salsa Goat Cheese

Make Your Own Hot Sauce | Oliver Pinder, Wild Rise Bakery

Tues., Aug. 22 | 6 - 8 p.m.

$65 members | $70 nonmembers
Hands-on class hosted at Botany Hall Kitchen

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. Take home your own custom hot sauce sample.

Garden to Glass | Hanna Mosca and Drew Cranisky

Fri., Aug. 25 | 6 - 8 p.m.

$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Join Hanna Mosca and Drew Cranisky for their first in-person cocktail class at Phipps! This workshop will celebrate the amazing herbs and produce of summer and teach you how to turn them into delicious drinks. You'll make two drinks (cocktail or mocktail versions available) featuring herbs straight out of the Phipps Garden, plus make a special ingredient you can take with you to make more tasty 'tails at home. Drew will guide you through the cocktailing (and maybe a little trivia), and Hanna will teach you about the ingredients and how you can grow them yourself. Bring the garden to your glass!

Gluten Free Garden Pizza | Oliver Pinder, Wild Rise Bakery

Tues., Aug. 23 | 6 - 8 p.m.

$75 members | $80 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Late summer is the perfect time to use your garden goods and whip up a tasty pizza. Join Oliver Pinder of Wild Rise Bakery, first in the Phipps edible garden to harvest fresh ingredients for our pizzas and then into the kitchen to make a gluten free pizza crust from scratch.

Fermentation: Hawaiian Ferments | Trevor Ring, Community Cultures

Thurs., Aug. 31 | 6 - 8 p.m.

$55 members | $60 nonmembers
Hands-on class hosted at Botany Hall Kitchen

Taking inspiration from Phipps' Hawaii exhibit, this class dives into preserving ingredients grown in Hawaii (using both native and non-native ingredients). We'll explore the process of making poi (a traditional fermented dish from the taro root) and fermenting fruits cultivated in Hawaii. Participants will walk away with ferments to bring home and learn about the different approaches for fermenting Hawaiian ingredients.

Select photos © Paul g. Wiegman