NOTE: All member and nonmember tickets must be reserved in advance, and masks are now optional but recommended. 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, 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

  • Mastering Kitchen Skills | Chef Rachel Homan
    • Basics of Chicken Breakdown | Tues., Feb. 28 | 6 – 8 p.m. | This class is now filled.
    • Seafood | Tues., Mar. 7 | 6 – 8 p.m. | This class is now filled.
    • Knife Skills: Sushi Basics and Rolling | Tues., April 4 | 6 – 8 p.m. | This class is now filled.
  • Tour of Italy | Chef Rachel Homan
    • Central Italy | Wed., Mar. 22 | 6 – 8 p.m. | This class is now filled.
    • Southern Italy | Tues., Apr. 18 | 6 – 8 p.m. | This class is now filled.
  • Herbal Liqueurs & Bitters | Andrea Jackson | Thurs., Feb. 23 | 7-8:30 p.m. | This class is now filled.
  • Classic Quiche | Chef Emily Larsen | Wed., Mar. 29 | 6 – 7:30 p.m.
  • Cooking with Korean Flavors | Chef Simon Chough | Wed., Apr. 5 | 6 – 8 p.m. | This class is now filled.

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

Let’s Move Pittsburgh

NEW! 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.

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.

Comfort Foods: Stuffed Chicken Breast | Chef Rachel Homan

Wed., Feb. 8 | 6 – 8 p.m. 

Single class: $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel. You’ll learn about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. Next up, learn the best way to stuff a chicken breast along with a classic French dish of green beans almondine.

Valentine’s Date Night | Chef James Kaufmann, Café Chocolade

Sat., Feb. 11 | 6 – 8 p.m.  

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Grab your sweetheart for an early Valentine’s Day dinner. Join Chef Kaufmann for a hand-crafted romantic meal. Enjoy your choice of wine while hearing culinary stories from all over the globe. We’ll start with Sauteed Feta with fresh Tzatziki Sauce as an appetizer, followed by a hearty Dolmas Salad, finishing with Mini Apple Tartes for dessert. Menu is gluten-free and vegan.

Pricing is per person.

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

Indian Cuisine Favorites (Full Series) | Chef Jayashree Iyengar, Popping Mustard Seeds

Butter Seitan | Wed., Feb. 15 | 6 – 8 p.m.
Channa Masala | Thurs., March 16 | 6 – 8 p.m.
Baingan Bartha | Wed., April 12 | 6 – 8 p.m.
Veggie Korma | Thurs., April 27 | 6 – 8 p.m.

Class Series $290 members | $310 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

A Vegan Delight - Butter Seitan, Naan and Kachumber Salad -  Wed., Feb. 15 | 6 – 8 p.m.

North Indian Favorites: Channa Masala, Spinach Rice and Cucumber Raita  - Thurs., Mar. 16 | 6 – 8 p.m.

Popping Mustard Seeds Meal Kit Inspired: Baingan Bartha, Aloo Gobi and Tadka Dhal - Wed., Apr. 12 | 6 – 8 p.m.

Delightful Vegetables & Indian Bread: Veggie Korma and Methi Parata - Thurs., Apr. 27 | 6 – 8 p.m.

The full series is now filled. Individual sessions are listed separately below. Please email edu@phipps.conservatory.org to be placed on the waiting list for the full series.

Indian Cuisine Favorites: Butter Seitan | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Feb. 15 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

A Vegan Delight - Butter Seitan, Naan and Kachumber Salad -  Wed., Feb. 15 | 6 – 8 p.m.

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

Chocolate Molé | Chef Emily Larsen

Thurs., Feb. 16 | 6 – 7:30 p.m. 

$25 members | $30 nonmembers  

Class is held virtually on Zoom. 

A diverse Mexican dish, translating directly to ‘sauce,’ this one-of-a-kind marinade is a showstopper. With a reputation as a complicated, hard-to-replicate dish, Chef Emily will take the mystery out of molé for you as you learn just how universal the sauce can be. From your home, create something unexpected: spicy chocolate molé with stuffed poblanos and sweet chocolate coffee mousse. You have never experienced chocolate like this before.  

Plant-Based Meal Prep (Full Series) | Chef Emily Larsen

Let’s Get Nutty | Wed., Feb. 22 | 6 – 7:30 p.m.
Succulent Soy | Wed., March 1 | 6 – 7:30 p.m.
Beautiful Beans | Wed., March 8 | 6 – 7:30 p.m.
Sumptuous Seeds | Wed., March 15 | 6 – 7:30 p.m.

Class Series $90 members | $110 nonmembers 

Classes are held virtually on Zoom. 

We’ve all heard that plant-based meals are better for you and better for the environment but making delicious plant-based meals can take a lot of time and money. In this class, we embrace the “cook once, eat twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. These meals share common ingredients that will bring down your grocery bill and cook time but produce a variety of flavors so that eating is never monotonous. All meals are vegan and can be easily made gluten-free. 

Let’s Get Nutty – Chocolate Peanut Butter Rice Bars, Vegan Potato Salad, and Walnut Bolognese 

Succulent Soy – Bagel with Tofu Cream Cheese, Edamame Salad, and Teriyaki Tofu Stir Fry 

Beautiful Beans – Breakfast Burritos, Tortilla Soup, and Chickpea Pot Pie 

Sumptuous Seeds – Chia Seed Pudding, Quinoa Pulao and Sunflower Seed Pesto Pasta 

Plant-Based Meal Prep: Let's Get Nutty | Chef Emily Larsen

Wed., Feb. 22 | 6 – 7:30 p.m.   

Single Class $25 members | $30 nonmembers  

Classes are held virtually on Zoom. 

We’ve all heard that plant-based meals are better for you and better for the environment but making delicious plant-based meals can take a lot of time and money. In this class, we embrace the “cook once, eat twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. These meals share common ingredients that will bring down your grocery bill and cook time but produce a variety of flavors so that eating is never monotonous. All meals are vegan and can be easily made gluten-free. 

Let’s Get Nutty – Chocolate Peanut Butter Rice Bars, Vegan Potato Salad, and Walnut Bolognese 

Herbal Liqueurs & Bitters | Andrea Jackson

Thurs., Feb. 23 | 7-8:30 p.m.

$45 members | $50 nonmembers

Class hosted in Botany Hall Kitchen

You’ve tried infused cocktails at the bar; now it’s time to make your own. Join us with folk herbalist Andrea to learn the best techniques to infuse dried herbs into a variety of liqueurs so that you can add a signature and distinct flavor to your drinks. Andrea will share her herbal knowledge while you concoct your very own customized bitters to take home. 

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

Wonderful Wintery Beverages: Cocktails and Mocktails for Winter| Hanna Mosca and Drew Cranisky

Fri., Feb. 24 | 6 – 7:30 p.m.

$25 members | $30 nonmembers

Drink kit $25 | Pickup between 12 - 5 p.m. on Feb. 24, at Phipps Conservatory and Botanical Gardens. This option closes 1 week before class.

Class is held virtually on Zoom.

Grab a partner and join Drew Cranisky and Hanna Mosca in this virtual, hands-on wintery cocktail workshop. Drew and Hanna will share with us more tasty seasonal drinks with flavors sure to warm you up. Drew will teach us how to make the perfect winter beverage while Hanna highlights the botanical properties of each ingredient and how to get the most out of your winter ingredients. Pick up a drink kit to mix along with us during class. Each kit will include fresh ingredients and syrups to make enough for each participant to enjoy all three cocktails and mocktails. Add your alcohol at home or leave it as is for a tasty mocktail! 

Mastering Kitchen Skills: Basics of Chicken Breakdown | Chef Rachel Homan

Tues., Feb. 28 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. Next up, Basics of Chicken Breakdown. Learn to efficiently break down a whole chicken and how to utilize each piece. We’ll cover pan-searing chicken breasts, broiling chicken wings, grilling chicken thighs, and braising chicken legs. The chicken will be served with rice pilaf.

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

Plant-Based Meal Prep: Succulent Soy | Chef Emily Larsen

Wed., March 1 | 6 – 7:30 p.m.  

Single Class $25 members | $30 nonmembers  

Classes are held virtually on Zoom. 

We’ve all heard that plant-based meals are better for you and better for the environment but making delicious plant-based meals can take a lot of time and money. In this class, we embrace the “cook once, eat twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. These meals share common ingredients that will bring down your grocery bill and cook time but produce a variety of flavors so that eating is never monotonous. All meals are vegan and can be easily made gluten-free. 

Succulent Soy – Bagel with Tofu Cream Cheese, Edamame Salad, and Teriyaki Tofu Stir Fry 

Mastering Kitchen Skills: Seafood | Chef Rachel Homan

Tues., March 7 | 6 – 8 p.m.  

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. After that, come back for seafood, covering everything from choosing to preparing different seafood. In this class, we’ll have roasted salmon, sauteed shrimp in lemon butter, and pan-seared cod served with mixed greens and vinaigrette.  

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

Plant-Based Meal Prep: Beautiful Beans | Chef Emily Larsen

Wed., March 8 | 6 – 7:30 p.m.  

Single Class $25 members | $30 nonmembers  

Classes are held virtually on Zoom. 

We’ve all heard that plant-based meals are better for you and better for the environment but making delicious plant-based meals can take a lot of time and money. In this class, we embrace the “cook once, eat twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. These meals share common ingredients that will bring down your grocery bill and cook time but produce a variety of flavors so that eating is never monotonous. All meals are vegan and can be easily made gluten-free. 

Beautiful Beans – Breakfast Burritos, Tortilla Soup, and Chickpea Pot Pie 

Dinner at the Chef’s Table | Chef James Kaufmann

Sat., March 11 | 6 – 8 p.m.

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Chef James Kaufmann, CEPC, CCE, and CGF, is the Pastry Chef and Owner of Café Chocolade. Chef has decades of experience and holds culinary medals and awards from all over the world. He is an expert in gluten-free, vegan, and plant-based cooking. Come find out which US president he made a birthday cake for and how he won “Best Kept Secret” in Pittsburgh magazine!

Menu: Walnut pate cheese plate followed by a Caesar salad and perfectly scalloped potatoes. Menu is gluten-free and vegan.

Plant-Based Meal Prep: Sumptuous Seeds | Chef Emily Larsen

Wed., March 15 | 6 – 7:30 p.m.  

Single Class $25 members | $30 nonmembers  

Classes are held virtually on Zoom. 

We’ve all heard that plant-based meals are better for you and better for the environment but making delicious plant-based meals can take a lot of time and money. In this class, we embrace the “cook once, eat twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. These meals share common ingredients that will bring down your grocery bill and cook time but produce a variety of flavors so that eating is never monotonous. All meals are vegan and can be easily made gluten-free. 

Sumptuous Seeds – Chia Seed Pudding, Quinoa Pulao and Sunflower Seed Pesto Pasta 

Indian Cuisine Favorites: Channa Masala | Chef Jayashree Iyengar, Popping Mustard Seeds

Thurs., March 16 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

North Indian Favorites: Channa Masala, Spinach Rice and Cucumber Raita  - Thurs., Mar. 16 | 6 – 8 p.m.

Plants, Cuisine and Culture Virtual Lecture Series: Hawaiian Cuisine with Sheldon Simeon

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

Hawaiian Cuisine with Sheldon Simeon

Tues., March 21, 7 – 8 p.m.

$10 members | $15 non-members

Sheldon Simeon was born in Hilo, Hawaii, and his culinary journey focuses on showcasing the authentic flavors of his homeland to a global audience. He has competed on “Top Chef,” has been nominated twice for James Beard awards, and is author of Cook Real Hawai’i, which showcases 100 recipes that embody the culturally diverse flavors of the islands. He operates three restaurants in Hawai’i, where his menus reveal a mix of innovative modern cuisine and adherence to tradition. 

Dinner at the Chef’s Table | Chef Simon Chough

Thurs., March 23 | 6 – 8 p.m.

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Chef Simon Chough  is the chef and owner of Pittsburgh Post Gazette’s essential Garfield restaurant Soju, dishing up delectable meals that blend his grandmother’s recipes and his own experiences. Chef first learned to cook in Honolulu with classic French techniques. He then went on to train in New York and opened up Soju based on his Seoul-born dad’s side of the family, inspired by his memories of cooking with his grandma. Menu will include 5 distinct courses that will highlight the chefs cooking style while also reflecting the local bounty of the region. Expect to experience unique twists on Korean favorites like bulgogi, mandu, and bibimbap. Simon will also offer some creations of his own that will wow you with a blend of flavors and techniques that he has picked up in his eclectic background. Working closely with small local farms, requests for a vegetarian experience will be honored and encouraged. So please join us for a dining experience unlike any other. 

Menu: Bulgogi, Mandu and Bibimbap with additional samplings from Simon

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

Tour of Italy: Central Italy | Chef Rachel Homan

Wed., March 22 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

This semester we’re visiting Italy! Chef Rachel will take us on a culinary tour through the regions of Italy. In this series, we’ll discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes, and wine that makes each area unique. Each class is a culinary journey featuring chef demonstrations and hands-on cooking. Each class will include a regional wine tasting. 

Central Italy: Tuscany, Lazio & Rome 

 - Tomato Bruscetta, Pollo Alla Toscano with Asparagus Parmigiano and Amatriciana 

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

Comfort Foods: Pierogis | Chef Rachel Homan

Tues., March 28 | 6 – 8 p.m. 

Single class: $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel. You’ll learn about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. Lastly, learn the folds and fillings of Pittsburgh’s favorite food, pierogis, served with carefully caramelized onions, sheet pan cabbage, and kielbasa. 

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

Classic Quiche | Chef Emily Larsen

Wed., March 29 | 6 – 7:30 p.m. 

$25 members | $30 nonmembers   

Class is held virtually on Zoom. 

Perfect a flaky pie crust with this seasonal quiche recipe from Chef Emily. In this class, you’ll learn a classic recipe that gives you the building blocks to create your customized quiche full of seasonal flavors. A dish that can be adapted to any occasion or event, adding quiche under your cooking belt adds infinite possibilities for future use.  

Mastering Kitchen Skills: Knife Skills: Sushi Basics and Rolling | Chef Rachel Homan

Tues., April 4 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills.  

Last but not least! Chef Rachel will end the series with the fundamentals of sushi making. You can’t have homemade sushi without having great knife skills. Learn to mince, dice, and slice fresh ingredients for a tasty handmade roll. Our menu will include a variety of raw ingredients to prepare for creating popular types of Nigiri, Maki rolls, and Temaki. Attendees will create their own rolls and enjoy their creations with a fresh soy based dipping sauce.

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

Indian Cuisine Favorites: Baingan Bartha | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., April 12 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Popping Mustard Seeds Meal Kit Inspired: Baingan Bartha, Aloo Gobi and Tadka Dhal - Wed., Apr. 12 | 6 – 8 p.m.

Dinner at the Chef’s Table | Chef Chris Galarza

Fri., April 14 | 6 – 8 p.m. 

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Meet Chef Chris Galarza, a trailblazer in the world of electrified kitchens and founder of Forward Dining Solutions. But a chef hat isn’t the only hat Chef Chris wears. Chris is also an entrepreneur, author, speaker, podcaster, and consultant educating and popularizing sustainable and efficient electric kitchens. Enjoy a meal featuring sustainably sourced and prepared seafood while hearing Chef’s unique experiences.

Menu: Oysters, Mussel Bucatini with Mushroom and Tarragon Ragu, with a Fresh Berry and Cheese Galette for dessert.

Tour of Italy: Southern Italy | Chef Rachel Homan

Southern Italy | Tues., Apr. 18 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

This semester we’re visiting Italy! Chef Rachel will take us on a culinary tour through the regions of Italy. In this series, we’ll discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes, and wine that makes each area unique. Each class is a culinary journey featuring chef demonstrations and hands-on cooking. Each class will include a regional wine tasting. 

Southern Italy: Apulia, Campania, Puglia & Sicily 

 - Zuppa de Cozze, Braciola Calabrese, Orecchiette con Carciofi and Caponata  

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

Indian Cuisine Favorites: Veggie Korma | Chef Jayashree Iyengar, Popping Mustard Seeds

Thurs., April 27 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Delightful Vegetables & Indian Bread: Veggie Korma and Methi Parata - Thurs., Apr. 27 | 6 – 8 p.m.

Cooking with Korean Flavors | Chef Simon Chough

Wed., April 5 | 6 – 8 p.m.

$75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen. 

Chef Simon Chough, the executive chef at one of Pittsburgh's best Korean restaurants Soju, comes to Botany Hall to show us the signature flavors that are the basis of Korean cooking. Through breaking down and tasting the main ingredients, Chef will teach us how to identify different flavors and play with the tang, spice, and sweet subtleties of the peninsula’s distinct dishes. In this hands-on class, you will learn to craft Korean meals that showcase your own style and tastes just as Simon has done with the food at Soju. By the end of the class, you will have enjoyed cooking and eating the Korean staples bibimbap, barbecue, and kimchi as well as having crafted your very own recipes for these delights. This class will get you thinking about Korean flavors like you never have before being comfortable with integrating them into your already existing culinary skill set.

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

Farm-to-Table Dinner with Jamison Lamb Farm | Sukey & John Jamison

Thurs., April 13  | 6 – 8 p.m.

$75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Jamison Lamb Farm, run by John and Sukey Jamison, produces some 3,000 lambs annually, destined for great cooks at home and the finest chefs in America. Their secret? Jamison lambs are on a 100% natural diet and free-range lifestyle. John and Sukey will share their farm stories while preparing a meal of lamb shanks and seasonal vegetables. In addition, Coyotes in the Pasture and Wolves at the Door, written by the Jamisons and chronicling their 35+ years on the farm, will be available for purchase and signing. 

Charcuterie Board | Chef Emily Larsen

Wed., April 26 | 6-7:30 p.m.

$25 members | 30 nonmembers 

$50 for grocery kit |  Pickup is on April 26 between 12 and 5 p.m. at Phipps Conservatory.

Class is held virtually on Zoom.

Join Chef Emily in learning what makes the perfect charcuterie board. This class teaches knife skills, balancing flavors, plating techniques, and seasonal substitutions. Chef Emily will lead this class and uses the finest of Pittsburgh’s meats and cheese from local producers such as Goat Rodeo, Pleasant Lane Farms, Parma Sausage and Salty Pork Bits.

Plants, Cuisine and Culture Virtual Lecture Series: Indian Cuisine with Simon Majumdar

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

Indian Cuisine with Simon Majumdar

Mon., May 8, 7 – 8 p.m.

$10 members | $15 non-members

Simon Majumdar is a broadcaster, food writer, speaker, author, and cook who has dedicated the second half of his time on this planet to fulfill his ambition to “Go Everywhere, Eat Everything.” He’s written three books and is the creator, writer, and host of the food history podcast, "Eat My Globe: Things You Didn't Know You Didn't Know About Food.”

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.

Select photos © Paul g. Wiegman