Comfort Foods for Fall (Full Series) | Chef Rachel Homan

Pierogies | Sept 26 | 6 – 8 p.m.
Vegetable Ragu | Oct 24 | 6 – 8 p.m.
Stuffed Chicken Breast | Nov 29 | 6 – 8 p.m.
Apple Pork | Dec 5 | 6 – 8 p.m.

Class Series $290 members | $330 nonmembers
Classes hosted at Botany Hall Kitchen

Cook up some seasonal comfort foods with Chef Rachel Homan. You’ll learn about the flavors and textures of classic dishes known for their comforting heartiness. We’ll start the semester learning the folds and fillings of Pittsburgh’s favorite comfort food, pierogies! We’ll make pierogies from scratch, served with carefully caramelized onions, sheet pan cabbage, and kielbasa. In October we’ll use the last of the seasons bounty and cook up a charred vegetable ragu with roasted honey sweet potatoes and fontina and cherry tomato stuffed mushrooms. Come back in November for a stuffed chicken breast served in a creamy white wine and crème fraiche sauce served with roasted tomatoes with vinaigrette and maple and vanilla roasted apples and pears with fresh whipped cream. We’ll round out the series with a holiday favorite, apple pork tenderloin with a cherry balsamic glaze, served with butternut squash risotto and a winter salad. Join us for your favorite dish or register for all four classes!

The full series is now closed. Please see individual session listed below.

Comfort Foods for Fall: Pierogies | Chef Rachel Homan

Sept 26 | 6 – 8 p.m.

Single Class $75 members | $85 nonmembers 
Classes hosted at Botany Hall Kitchen

Cook up some seasonal comfort foods with Chef Rachel Homan. You’ll learn about the flavors and textures of classic dishes known for their comforting heartiness. We’ll start the semester learning the folds and fillings of Pittsburgh’s favorite comfort food, pierogies! We’ll make pierogies from scratch, 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.

Mastering Mushrooms (Full Series) | Chef Emily Larsen and Flannel Roots Farm

Familiar: Button and Portobello | Oct 4 | 6 – 8 p.m.
Functional: Lions Mane and Oyster | Oct 11 | 6 – 8 p.m.
Wildcard: Chestnut and Pioppino | Oct 18 | 6 – 8 p.m.

Class Series $230 members | $260 nonmembers
Classes hosted at Botany Hall Kitchen

Join Chef Emily Larsen of Spilling the Soup and Jill and Britt from Flannel Roots Farm in this three-part series, Mastering Mushrooms! Did you know more than 2/3 of the country's mushroom production happens right here in Pennsylvania? Learn all about mushroom varieties, their culinary attributes, and tips for preparing them in the kitchen. In our beginner class we will start with familiar favorites, serving up Vermouth Sauteed Button Mushrooms on French Bread for an appetizer and finishing with Spinach Stuffed Portobello Mushrooms. Come back for some functional varieties. For an appetizer enjoy Lions Mane ‘Crab’ Cakes followed up with Gochujang Oyster Mushrooms served with rice and cucumbers. We’ll end the series with the wildcards of culinary mushrooms. Enjoy a Pickled Chestnut Mushroom Salad followed by Pioppino and Sage Pumpkin Gnocchi.

The full series is now filled. Please see the individual sessions listed below.

Mastering Mushrooms: Familiar: Button and Portobello | Chef Emily Larsen and Flannel Roots Farm

Oct 4 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers 
Classes hosted at Botany Hall Kitchen

Join Chef Emily Larsen of Spilling the Soup and Jill and Britt from Flannel Roots Farm in this three-part series, Mastering Mushrooms! Did you know more than 2/3 of the country's mushroom production happens right here in Pennsylvania? Learn all about mushroom varieties, their culinary attributes, and tips for preparing them in the kitchen. In our beginner class we will start with familiar favorites, serving up Vermouth Sauteed Button Mushrooms on French Bread for an appetizer and finishing with Spinach Stuffed Portobello Mushrooms.

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

Tea Cakes and Herbal Teas | Oct 9 | 6 – 7:30 p.m.
Herbal Tarts & Galettes | Oct 16 | 6 – 7:30 p.m.
Herbal Infused Choux Pastry | Oct 30 | 6 – 7:30 p.m.
Herbal Infused Roulade | Nov 6 | 6 – 7:30 p.m.

Class Series $90 members | $110 nonmembers
Virtual classes hosted on Zoom

Herbal ingredients offer layers of taste and benefits 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 another round of fun imaginative baking. We will use familiar and lesser-known herbs to deliciously expand herbal knowledge. In this series we will cover cakes, pastries, tarts and more! Join us for your favorite treats or the full series!
In week one we will be making herbal infused tea cakes paired with herbal teas. 
Come back to week two for tarts and galettes using infused vinegar or honey. 
Week three we will make a tasty cream puff pastry with herb infused fillings, both sweet and savory. 
We will end the series week four with a delicious roulade using soaking syrup, compote, and buttercream, all infused with citrus and herbs. 

Baking with Herbs: Tea Cakes and Herbal Teas | Dina Ranade, The Herbal Bake Shoppe

Oct 9 | 6 – 7:30 p.m.

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

Herbal ingredients offer layers of taste and benefits 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 another round of fun imaginative baking. We will use familiar and lesser-known herbs to deliciously expand herbal knowledge. In this series we will cover cakes, pastries, tarts and more! Join us for your favorite treats or the full series!
In week one we will be making herbal infused tea cakes paired with herbal teas. 

Pasta from Scratch: Intermediate: Hand cut Pappardelle Salsiccia | Chef Rachel Homan

Oct. 10 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers 
Classes hosted at Botany Hall Kitchen

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, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces and side salads. In the intermediate class we will cover pasta shapes with hand cut pappardelle salsiccia or red sauce with sausage and spinach. Each dish will be served with a fresh green salad and homemade vinaigrette. Dinner will be served with wine.

Mastering Mushrooms: Functional: Lions Mane and Oyster | Chef Emily Larsen and Flannel Roots Farm

Oct 11 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers 
Classes hosted at Botany Hall Kitchen

Join Chef Emily Larsen of Spilling the Soup and Jill and Britt from Flannel Roots Farm in this three-part series, Mastering Mushrooms! Did you know more than two thirds of the country's mushroom production happens right here in Pennsylvania? Learn all about mushroom varieties, their culinary attributes, and tips for preparing them in the kitchen. Come back for some functional varieties. For an appetizer enjoy lions mane ‘crab’ cakes followed up with gochujang oyster mushrooms served with rice and cucumbers.

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

Baking with Herbs: Herbal Tarts & Galettes | Dina Ranade, The Herbal Bake Shoppe

Oct 16 | 6 – 7:30 p.m.

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

Herbal ingredients offer layers of taste and benefits 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 another round of fun imaginative baking. We will use familiar and lesser-known herbs to deliciously expand herbal knowledge. In this series we will cover cakes, pastries, tarts and more! Join us for your favorite treats or the full series!
Come back to week two for tarts and galettes using infused vinegar or honey. 

The Vegetarian Reset: Navratri & Diwali Special: Cucumber Papdi Chaat & Sundal | Vasudha Viswanath

Oct. 17 | 6 - 8 p.m. [Rescheduled from 11 a.m. – 1 p.m.]

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

Grab a copy of The Vegetarian Reset and join author Vasudha Viswanath in whipping up delicious plant forward recipes from the book right from home! Vasudha will lead us through plant-based recipes inspired by traditions and flavors from around the world. 

Vasudha Viswanath is the founder of We Ate Well and the author of The Vegetarian Reset. After spending over a decade on Wall Street, Vasudha left her career in finance to write a cookbook inspired by her personal health journey. Her work has been featured nationally with MindBodyGreen, Eating Well, NPR and ABC. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.

Navratri & Diwali Special: Cucumber Papdi Chaat & Sundal – In this festive special, we will be making two sumptuous salads from The Vegetarian Reset. First up, Papdi Chaat from North India, where we replace the deep-fried rounds with cucumber slices. Second, we will make Sundal, a chickpea stir fry from South India, a staple food during the festival of Navratri.

Mastering Mushrooms: Wildcard: Chestnut and Pioppino | Chef Emily Larsen and Flannel Roots Farm

Oct 18 | 6 – 8 p.m.

Single Class $80 members | $90 nonmembers 
Classes hosted at Botany Hall Kitchen

Join Chef Emily Larsen of Spilling the Soup and Jill and Britt from Flannel Roots Farm in this three-part series, Mastering Mushrooms! Did you know more than two thirds of the country's mushroom production happens right here in Pennsylvania? Learn all about mushroom varieties, their culinary attributes, and tips for preparing them in the kitchen. We’ll end the series with the wildcards of culinary mushrooms. Enjoy a pickled chestnut mushroom salad followed by pioppino and sage pumpkin gnocchi.

Cooking with Beer | Beth, Erika and Chloe from Third Space Bakery

Oct 19 | 6 – 8 p.m.

$75 members | $85 nonmembers 
Class hosted at Botany Hall Kitchen

Your favorite beers are for more than just drinking! Join Beth, Erika and Chloe from Third Space Bakery for a hands-on cooking class with beer! In this class we will use a beer marinade to make chicken satay, also using that beer to make a dipping sauce. Our chicken satay will be paired with an apple toasted walnut salad with a homemade vinaigrette using, you guessed it, beer. On the side we will have brown sugar and Oktoberfest glazed carrots. And for dessert, a stout caramel sauce over ice cream. Students must be 21 or older to participate.

Comfort Foods for Fall: Vegetable Ragu | Chef Rachel Homan

Oct 24 | 6 – 8 p.m.

Single Class $75 members |  $85 nonmembers 
Classes hosted at Botany Hall Kitchen

Cook up some seasonal comfort foods with Chef Rachel Homan. You’ll learn about the flavors and textures of classic dishes known for their comforting heartiness.  In October we’ll use the last of the seasons bounty and cook up a charred vegetable ragu with roasted honey sweet potatoes and fontina and cherry tomato stuffed mushrooms. 

Fermentation: Hawaiian Ferments | Trevor Ring, Community Cultures

Wed., Oct. 25 | 6 – 8 p.m. [please note new date]

$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.

Recipes from the Middle East | Beth and Erika from Third Space Bakery

Oct 26 | 6 – 8 p.m.

$75 members | $85 nonmembers 
Class hosted at Botany Hall Kitchen

Join us in cooking the book, Persiana: Recipes from the Middle East and Beyond. In this hands on class Beth and Erika from Third Space Bakery will walk us through several tasty recipes from the book. On the menu we have Quince and Pomegranate Glazed Pork Tenderloin, Cumin-Roasted Carrots with Honey-Lemon Dressing, and Piyaz and Pineapple "Carpaccio" with Basil and Mint Sugars.

Baking with Herbs: Herbal Infused Choux Pastry | Dina Ranade, The Herbal Bake Shoppe

Oct 30 | 6 – 7:30 p.m.

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

Herbal ingredients offer layers of taste and benefits 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 another round of fun imaginative baking. We will use familiar and lesser-known herbs to deliciously expand herbal knowledge. In this series we will cover cakes, pastries, tarts and more! Join us for your favorite treats or the full series!
Week three we will make a tasty cream puff pastry with herb infused fillings, both sweet and savory.

Growing Gourmet Mushrooms | Luke Mitchell, Mitchell's Mushroom Farm

Nov 1 | 6 – 8 p.m.

$55 members | $60 nonmembers 
Class hosted at Botany Hall Kitchen

Interested in cultivating your own mushrooms right at home? Join Luke Mitchell from Mitchell’s Mushroom Farm in cloning, propagating and growing mushrooms in the kitchen using common household items. In this class we will take tissue clones from some of Mitchell’s Mushrooms then use simple items to create the perfect environment for mushroom growth. Leave with your new creation to watch the mycelium propagate right at home! All supplies will be included.

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

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

Nov 6 | 6 – 7:30 p.m.

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

Herbal ingredients offer layers of taste and benefits 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 another round of fun imaginative baking. We will use familiar and lesser-known herbs to deliciously expand herbal knowledge. In this series we will cover cakes, pastries, tarts and more! Join us for your favorite treats or the full series!
We will end the series week four with a delicious roulade using soaking syrup, compote, and buttercream, all infused with citrus and herbs.

Pasta from Scratch: Advanced: Ravioli with Sage Brown Butter Sauce | Chef Rachel Homan

Advanced: Ravioli with Sage Brown Butter Sauce | Nov 7 | 6 – 8 p.m.

Single Class $80 members | Single Class $90 nonmembers 
Classes hosted at Botany Hall Kitchen

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, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces and side salads. In our advanced class we will explore stuffed pastas making ravioli with a sage brown butter sauce. Each dish will be served with a fresh green salad and homemade vinaigrette. Dinner will be served with wine.

The Vegetarian Reset: Thanksgiving Special: Vegetarian Shepherd's Pie | Vasudha Viswanath

Nov 14 | 6 - 8 p.m. [Rescheduled from 11 a.m. – 1 p.m.]

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

Grab a copy of The Vegetarian Reset and join author Vasudha Viswanath in whipping up delicious plant forward recipes from the book right from home! Vasudha will lead us through plant-based recipes inspired by traditions and flavors from around the world. 

Vasudha Viswanath is the founder of We Ate Well and the author of The Vegetarian Reset. After spending over a decade on Wall Street, Vasudha left her career in finance to write a cookbook inspired by her personal health journey. Her work has been featured nationally with MindBodyGreen, Eating Well, NPR and ABC. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.

Thanksgiving Special: Vegetarian Shepherd’s Pie – Inspired by Thanksgiving, in this class we will make a delicious Shepherd's Pie from The Vegetarian Reset. This unique version of Shepherd's Pie features a delicious lentil filling in lieu of the meat, and a cauliflower mash topping that will delight.

Indian Cuisine from Scratch: Kootu, Sweet Potato Curry & Coconut Rice | Chef Jayashree Iyengar, Popping Mustard Seeds

Nov 15 | 6 – 8 p.m.

Single Class $75 members | $85 nonmembers 
Classes hosted at Botany Hall Kitchen

Join Chef Jayashree Iyengar of Popping Mustard Seeds in learning to make Indian cuisine from scratch! Each hands-on cooking session will include delicious foods full of Indian flavor, all inspired by Popping Mustard Seeds Indian Meal Kit! Chef Jayashree, originally from southeast India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your culinary repertoire with these flavorful dishes! Register for your favorite dishes or join us for all three! All meals are vegetarian friendly.

Medicinal Mushrooms | Dr. Sa'ed Al-Olimat of Pittsburgh Mushroom Company

Nov 28 | 6 – 7:30 p.m.

$35 members | $40 nonmembers
Class hosted at Botany Hall Kitchen

Curious about medicinal mushrooms? Join pharmacist and mushroom enthusiast Dr. Sa'ed Al-Olimat in this demonstration style lecture. In this class we will explore the basics of medicinal mushroom varieties and their benefits, along with ways to incorporate them into your diet. During the presentation you will get the chance to taste and sip on mushrooms in new ways!

Comfort Foods for Fall: Stuffed Chicken Breast | Chef Rachel Homan

Nov 29 | 6 – 8 p.m.

Single Class $75 members | $85 nonmembers 
Classes hosted at Botany Hall Kitchen

Cook up some seasonal comfort foods with Chef Rachel Homan. You’ll learn about the flavors and textures of classic dishes known for their comforting heartiness. Come back in November for a stuffed chicken breast served in a creamy white wine and crème fraiche sauce served with roasted tomatoes with vinaigrette and maple and vanilla roasted apples and pears with fresh whipped cream.

Botanical Beverages: Holiday Inspired Cocktails and Mocktails | Hanna Mosca & Drew Cranisky

Dec 1 | 6 – 7:30 p.m.

$25 members | $30 nonmembers | Optional ingredient pickup: $25
Virtual classes hosted on Zoom

Back again by popular demand! Grab a partner and join Hanna Mosca and Drew Cranisky for this at home-experience in this virtual, hands-on cocktail workshop. Drew and Hanna will share with us three different seasonally inspired cocktail recipes that are tasty, simple to make and provide a nice variety of summertime flavors. Drew will teach us how to mix the perfect 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 enough fresh fruit and herbs as well as mixers and simple syrup for two of each drink. Add your own alcohol at home or leave as is for a tasty mocktail!

*Ingredient pickup is available for this class. The ingredient pickup option closes about one week before class. Instructions for pickup will be sent to registrants before class.

Comfort Foods for Fall: Apple Pork | Chef Rachel Homan

Dec 5 | 6 – 8 p.m.

Single Class $75 members | $85 nonmembers 
Classes hosted at Botany Hall Kitchen

Cook up some seasonal comfort foods with Chef Rachel Homan. You’ll learn about the flavors and textures of classic dishes known for their comforting heartiness. We’ll round out the series with a holiday favorite, apple pork tenderloin with a cherry balsamic glaze, served with butternut squash risotto and a winter salad.

Indian Cuisine from Scratch: Chana Masala, Naan & Salad | Chef Jayashree Iyengar, Popping Mustard Seeds

Dec 7 | 6 – 8 p.m.

Single Class $75 members | $85 nonmembers
Classes hosted at Botany Hall Kitchen

Join Chef Jayashree Iyengar of Popping Mustard Seeds in learning to make Indian cuisine from scratch! Each hands-on cooking session will include delicious foods full of Indian flavor, all inspired by Popping Mustard Seeds Indian Meal Kit! Chef Jayashree, originally from southeast India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your culinary repertoire with these flavorful dishes! Register for your favorite dishes or join us for all three! All meals are vegetarian friendly.

The Vegetarian Reset: Gluten Free Baking: Hazelnut Brownies & Almond Flour Cookies | Vasudha Viswanath

Dec. 12 | 6 - 8 p.m. [Rescheduled from 11 a.m. – 1 p.m.]

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

Grab a copy of The Vegetarian Reset and join author Vasudha Viswanath in whipping up delicious plant forward recipes from the book right from home! Vasudha will lead us through plant-based recipes inspired by traditions and flavors from around the world. 

Vasudha Viswanath is the founder of We Ate Well and the author of The Vegetarian Reset. After spending over a decade on Wall Street, Vasudha left her career in finance to write a cookbook inspired by her personal health journey. Her work has been featured nationally with MindBodyGreen, Eating Well, NPR and ABC. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.

Gluten Free Baking: Hazelnut Brownies & Almond Flour Cookies – Get ready for the holidays by learning to make delicious gluten free desserts with natural sweeteners that are even good for you! We will make the much-loved hazelnut brownies that are sweetened with dates, and almond flour shortbread-style cookies that go great with coffee or tea.

Make Your Own Seitan: Taco Bar | Emily Foster, Self-Reliant Seitan

Dec 14 | 6 – 8 p.m.

$65 members | $75 nonmembers
Class hosted at Botany Hall Kitchen

Learn how to make seitan, a plant-based meat substitute made of wheat gluten, with Emily Foster, the owner and founder of local business Self-Reliant Seitan. You'll learn how to make your own plant-based meat and put that knowledge to use to make two different types of seitan using two different techniques. We'll end class taste testing our creations with a plant-based taco bar! This class is not recommended for anyone with gluten sensitivities.