Lunch and Learn: Basics of Bread (Full Series) | Mark Snyder

Baguettes - Mon., June 8 | 12:30 – 1 p.m.
Gluten Free Bread - Mon., June 15 | 12:30 – 1 p.m.
Low Carb Bread - Mon., June 22 | 12:30 – 1 p.m.
Leche Bread - Mon., June 29 | 12:30 – 1 p.m.

Class Series $30 member | $35 nonmember

Live webinar through Zoom

No knead to leave the house for tasty bread. Don’t let making bread at home intimidate you! Join Mark live on Zoom every Monday at 12:30 p.m. with this Lunch and Learn series. This month we’re covering biscuits, baguettes, gluten free breads and more!

Lunch and Learn: Basics of Bread: Baguettes | Mark Snyder

Mon., June 8 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

No knead to leave the house for tasty bread. Don’t let making bread at home intimidate you! Join Mark live on Zoom every Monday at 12:30 p.m. with this Lunch and Learn series. This month we’re covering biscuits, baguettes, gluten free breads and more!

Italian Cuisine at Home (Full Series) | Chef Justin Melnick, Executive Chef at Spello

Gnocchi and Shrimp Pesto - Mon., June 8 | 5 – 6:30 p.m.
Bruchette - Mon., June 15 | 5 – 6:30 p.m.
Pork Tenderloin - Mon., June 22 | 5 – 6:30 p.m.
Bucatini all’Amatriciana - Mon., June 29 | 5 – 6:30 p.m.

Full Series $75 members | $85 nonmembers

Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Italian Cuisine at Home: Gnocchi and Shrimp Pesto | Justin Melnick, Executive Chef at Spello

Mon., June 8 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Café Phipps (Full Series) | Chef Amy Reed & Chef Chris Cox from Café Phipps

Linguini with Ricotta and Spring Peas - Tues., June 9 | 12:30 – 1 p.m.
Vegan Sweet Potato and Quinoa Burgers - Tues., June 16 | 12:30 – 1 p.m.
Vegetable Quesadillas - Tues., June 23 | 12:30 – 1 p.m.
Vegetable Stir Fry - Tues., June 30 | 12:30 – 1 p.m.

Class Series $30 member | $35 nonmember

Live webinar through Zoom

Whip up a taste of Phipps every Tuesday with the head chefs of Café Phipps. Chef Amy and Chef Chris will demonstrate and share their very own recipes with us. You can expect fresh, flavorful meals using a variety of ingredients.

Lunch and Learn: Café Phipps: Linguini with Ricotta and Spring Peas | Chef Amy Reed & Chef Chris Cox from Café Phipps

Tues., June 9 | 12:30 – 1 p.m. 

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Whip up a taste of Phipps every Tuesday with the head chefs of Café Phipps. Chef Amy and Chef Chris will demonstrate and share their very own recipes with us. You can expect fresh, flavorful meals using a variety of ingredients.

Lunch and Learn: Mastering the Slow Cooker: Full Series | Mark Snyder

Thai Peanut Chicken with Rice - Wed., June 10 | 2 – 2:30 p.m.
Summertime Chowder ­- Wed., June 17 | 2 – 2:30 p.m.
Summer Chicken Chili - Wed., June 24 | 2 – 2:30 p.m.
Chicken with Lemon and Rosemary - Wed., July 1 | 2 – 2:30 p.m.

Class Series $30 member | $35 nonmember

Live webinar through Zoom

Slow cookers aren’t just for winter soups and stews! Pull out your slow cooker and join Mark every week for a new slow cooker technique and accompanying recipes for any season. We’ll start with some of the basics in week one and cover cooking methods for a variety of food groups throughout the series.

Lunch and Learn: Mastering the Slow Cooker: Thai Peanut Chicken with Rice | Mark Snyder

Wed., June 10 | 2 – 2:30 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Slow cookers aren’t just for winter soups and stews! Pull out your slow cooker and join Mark every week for a new slow cooker technique and accompanying recipes for any season. We’ll start with some of the basics in week one and cover cooking methods for a variety of food groups throughout the series.

Adaptable Dishes around the World (Full Series) | Chef Emily Larsen, Spilling the Soup

French Crepes - Thurs., June 11 | 5 – 6:30 p.m.
North African Shakshuka - Thurs., June 18 | 5 – 6:30 p.m.
South American Ceviche - Thurs., June 25 | 5 – 6:30 p.m.
Jerked Protein with Fruit Salsa - Thurs., July 2 | 5 – 6:30 p.m.

Class Series $75 members | $85 nonmembers

Live webinar through Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from around the world.  Each lesson will focus on a meal that can be easily modified with your favorite vegetables, proteins and flavors to create something that is uniquely yours and make you confident in your culinary repertoire.

Adaptable Dishes around the World: French Crepes | Chef Emily Larsen, Spilling the Soup

Thurs., June 11 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from around the world.  Each lesson will focus on a meal that can be easily modified with your favorite vegetables, proteins and flavors to create something that is uniquely yours and make you confident in your culinary repertoire.

Lunch and Learn: Basics of Bread: Gluten Free Bread | Mark Snyder

Mon., June 15 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

No knead to leave the house for tasty bread. Don’t let making bread at home intimidate you! Join Mark live on Zoom every Monday at 12:30 p.m. with this Lunch and Learn series. This month we’re covering biscuits, baguettes, gluten free breads and more!

Italian Cuisine at Home: Bruschette | Justin Melnick, Executive Chef at Spello

Mon., June 15 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Café Phipps: Vegan Sweet Potato and Quinoa Burgers | Chef Amy Reed & Chef Chris Cox from Café Phipps

Tues., June 16 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Whip up a taste of Phipps every Tuesday with the head chefs of Café Phipps. Chef Amy and Chef Chris will demonstrate and share their very own recipes with us. You can expect fresh, flavorful meals using a variety of ingredients. 

Lunch and Learn: Mastering the Slow Cooker: Summertime Chowder | Mark Snyder

Wed., June 17 | 2 – 2:30 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Slow cookers aren’t just for winter soups and stews! Pull out your slow cooker and join Mark every week for a new slow cooker technique and accompanying recipes for any season. We’ll start with some of the basics in week one and cover cooking methods for a variety of food groups throughout the series.

Adaptable Dishes around the World: North African Shakshuka | Chef Emily Larsen, Spilling the Soup

Thurs., June 18 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from around the world.  Each lesson will focus on a meal that can be easily modified with your favorite vegetables, proteins and flavors to create something that is uniquely yours and make you confident in your culinary repertoire. 

Lunch and Learn: Basics of Bread: Low Carb Bread | Mark Snyder

Mon., June 22 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

No knead to leave the house for tasty bread. Don’t let making bread at home intimidate you! Join Mark live on Zoom every Monday at 12:30 p.m. with this Lunch and Learn series. This month we’re covering biscuits, baguettes, gluten free breads and more!

Italian Cuisine at Home: Pork Tenderloin | Justin Melnick, Executive Chef at Spello

Mon., June 22 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Café Phipps: Vegetable Quesadillas | Chef Amy Reed & Chef Chris Cox from Café Phipps

Tues., June 23 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Whip up a taste of Phipps every Tuesday with the head chefs of Café Phipps. Chef Amy and Chef Chris will demonstrate and share their very own recipes with us. You can expect fresh, flavorful meals using a variety of ingredients.

Lunch and Learn: Mastering the Slow Cooker: Summer Chicken Chili | Mark Snyder

Wed., June 24 | 2 – 2:30 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Slow cookers aren’t just for winter soups and stews! Pull out your slow cooker and join Mark every week for a new slow cooker technique and accompanying recipes for any season. We’ll start with some of the basics in week one and cover cooking methods for a variety of food groups throughout the series.

Adaptable Dishes around the World: South American Ceviche | Chef Emily Larsen, Spilling the Soup

Thurs., June 25 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from around the world.  Each lesson will focus on a meal that can be easily modified with your favorite vegetables, proteins and flavors to create something that is uniquely yours and make you confident in your culinary repertoire.

Italian Cuisine at Home: Bucatini All'Amatriciana | Justin Melnick, Executive Chef at Spello

Mon., June 29 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Basics of Bread: Leche Bread | Mark Snyder

Mon., June 29 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

No knead to leave the house for tasty bread. Don’t let making bread at home intimidate you! Join Mark live on Zoom every Monday at 12:30 p.m. with this Lunch and Learn series. This month we’re covering biscuits, baguettes, gluten free breads and more!

Lunch and Learn: Café Phipps: Vegetable Stir Fry | Chef Amy Reed & Chef Chris Cox from Café Phipps

Tues., June 30 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember 

Live webinar through Zoom

Whip up a taste of Phipps every Tuesday with the head chefs of Café Phipps. Chef Amy and Chef Chris will demonstrate and share their very own recipes with us. You can expect fresh, flavorful meals using a variety of ingredients.

Lunch and Learn: Mastering the Slow Cooker: Chicken with Lemon and Rosemary | Mark Snyder

Wed., July 1 | 2 – 2:30 p.m.

Single Class $9 member | $11 nonmember

Live webinar through Zoom

Slow cookers aren’t just for winter soups and stews! Pull out your slow cooker and join Mark every week for a new slow cooker technique and accompanying recipes for any season. We’ll start with some of the basics in week one and cover cooking methods for a variety of food groups throughout the series.

Adaptable Dishes around the World: Jerked Protein with Fruit Salsa | Chef Emily Larsen, Spilling the Soup

Thurs., July 2 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers

Live webinar through Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from around the world.  Each lesson will focus on a meal that can be easily modified with your favorite vegetables, proteins and flavors to create something that is uniquely yours and make you confident in your culinary repertoire.

Sushi Rolling | Chef Andrew ‘Red’ Jacobson, The Porch at Schenley

Tues., July 7 | 6 – 9 p.m.

$65 members | $75 nonmembers

Roll up your sleeves and get ready to learn how to roll your own sushi. Chef Red will teach you the techniques you can use to create your favorite Japanese piece of culinary artwork. Choose your favorite veggies, raw or cooked, to create your own masterpiece and eat it too!

Kitchen Apothecary | Dina Renade, The Herbal Bake Shoppe

Wed., July 8 | 6 – 9 p.m.

$55 members | $60 nonmembers

Bring nature’s medicine cabinet into your home as you start your own kitchen apothecary. Join Dina Renade, registered dietician and herbalist, as she covers the basics of medicinal herbs and how to incorporate them into your daily life. Learn how to dry herbs, infuse oils and make your very own herbal remedies at home. Plus, discover common uses for a variety of herbs.

Knife Skills | James Kaufmann, CEPC, CCE, CGF, Café Chocolade

Sat., July 11 | 6 – 8 p.m.

$60 members | $70 nonmembers

Students must be 21 or older to participate in this class.

In this demonstration and hands-on style class, learn knife skills, including different knife types, proper grip and proper care. Learn several different vegetable cuts and how to break down a whole chicken. Freshly chopped vegetables and chicken will be used in chicken noodle soup along with sautéed chicken in a white wine and cream sauce, served over Basmati rice and finished with a mixed green salad. Enjoy a glass of wine with this meal.

All items will be gluten free.

Mediterranean Grill | Rachel Homan

Tues., July 14 | 6 – 9 p.m.

$60 members | $70 nonmembers

Discover the foods that define Mediterranean cuisine with Chef Rachel Homan. In this hands-on class, learn how to make traditional Mediterranean dishes, including pita, falafel, kababs, baba ghannouj, tabbouleh, hummus, fattoush and fatayer.

Getting to Know Your Garden: Herbs Edition | Emily Larsen, Spilling the Soup

Herbs Edition: Thurs., July 16 | 6 – 8:30 p.m.

Single class: $55 members | $60 nonmembers

Herbs Edition: Use beautiful, fresh herbs to make Chimichurri from Argentina, chermoula from Morocco, green chutney from India, pistou from France and salsa verde from Mexico. Plus, discover the best times to use fresh herbs in your cooking for maximum effect.

All Get to Know Your Garden classes will be vegetarian and vegan friendly.

Tour of Italy: A Night in Tuscany | Justin Melnick, Executive Chef at Spello

A Night in Tuscany: Mon., July 20 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Single class: $75 members | $85 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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 both chef demonstration and hands-on cooking.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy: A Night in Tuscany class.

Veggie Burgers | Chef John Reicherter, The Porch at Sienna

Tues., July 21 | 6 – 9 p.m.

$60 members | $70 nonmembers

Learn how to make meatless burgers that are hearty, flavorful and full of vegetables. Join Chef John, from The Porch at Sienna, to learn recipes and techniques that will even bring your carnivore friends to the table on burger night!

Vietnamese Cuisine: Seafood Stir Fry | Tuyen and Kellie Truong, Bahn Mi and Ti

Mon., July 27 | 6 – 9 p.m.

$65 members | $75 nonmembers

Tuyen and Kellie, co-owners of Bahn Mi and Ti, are bringing all the flavors of Vietnam from their kitchen to ours. In this hands-on class, prepare an authentic seafood stir fry with seasonal veggies served on crispy egg noodles. Bahn Mi and Ti is a Silver-designated Sustainable Pittsburgh Restaurant located in Lawrenceville.

Homemade Hot Sauce | Oliver Pinder

Wed., July 29 | 6 – 9 p.m.

$50 members | $55 nonmembers

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.

Gluten Free Bread in Minutes a Day | James Kaufmann, CEPC, CCE, CGF, Café Chocolade

Sat., Aug. 1 | 6 – 8 p.m.

$60 members | $70 nonmembers

In this demonstration and hands-on style class, learn how to make a main base of dough that can be formed into different shapes in just minutes. Make a small batch of dough to take home and make into one of the several breads taught in class. Breads will be served with cheese, a salad and cashew cream. All items will be gluten free and vegan.

Fermentation Frenzy (Full Series) | Trevor Ring, Community Cultures

Intro to Fermented Veggies: Mon., Aug. 3 | 6:30 – 8:30 p.m.
Lacto Fermented Veggies: Mon., Aug. 10 | 6:30 – 8:30 p.m.
Fervor for Fermented Fruit: Mon., Aug. 17 | 6:30 – 8:30 p.m.
Koji, Miso and Japanese Pickles: Mon., Aug. 24 | 6:30 – 8:30 p.m.

Full series:  $210 members | $240 nonmembers

Intro to Fermented Veggies: Enter the world of microbes in this hands-on workshop and learn the health benefits, culture and processes of fermenting veggies. You will make sauerkraut and kimchi and walk away with jars to ferment at home.

Lacto Fermented Pickles: Join this introductory fermentation workshop to explore the world of pickling cucumbers, peppers and other produce. Learn about the health benefits of this process as well as the differences between vinegar pickling and lacto-fermentation pickling.

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

Koji, Miso and Japanese Pickles: Dive into the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. Learn about the process of fermentation through mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades and condiments. Walk away with a jar of miso, koji ferment and Japanese pickles. Students must have a basic understanding of fermentation  to take this class.

Fermentation Frenzy: Intro to Fermented Veggies | Trevor Ring, Community Cultures

Intro to Fermented Veggies: Mon., Aug. 3 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Intro to Fermented Veggies: Enter the world of microbes in this hands-on workshop and learn the health benefits, culture and processes of fermenting veggies. You will make sauerkraut and kimchi and walk away with jars to ferment at home.

Preserving the Season: Tomatoes | Silvan Goddin and Jordan Tony

Wed., Aug. 5 | 6 – 9 p.m.

$45 members | $50 nonmembers

Want to savor the taste of tomatoes all year long? In this introductory class, learn the best ways to preserve the abundance of summer tomatoes through freezing, canning and drying. Go home equipped with all the knowledge you need to make delicious tomato sauce, tomato paste, canned whole tomatoes and more.

Fermentation Frenzy: Lacto Fermented Veggies | Trevor Ring, Community Cultures

Lacto Fermented Veggies: Mon., Aug. 10 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Lacto Fermented Veggies: Join this introductory fermentation workshop to explore the world of pickling cucumbers, peppers and other produce. Learn about the health benefits of this process as well as the differences between vinegar pickling and lacto-fermentation pickling.

Argentinian Grill | Rachel Homan

Tues., Aug. 11 | 6 – 9 p.m.

$60 members | $70 nonmembers

Get a taste of Argentina without the plane ticket. In this hands-on class, learn how to make traditional Argentinian dishes, including empanadas, humita, chimichurri, provoletta, alfajores and an asado sampler.

Fermentation Frenzy: Fervor for Fermented Fruit | Trevor Ring, Community Cultures

Fervor for Fermented Fruit: Mon., Aug. 17 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

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

Getting to Know Your Garden: Three Sisters Edition | Emily Larsen, Spilling the Soup

Three Sisters Edition: Thurs., Aug. 20 | 6 – 8:30 p.m.

Single class: $55 members | $60 nonmembers

Three Sisters Edition: Join us as we explore the planting combination of squash, corn and beans — otherwise known as the three sisters — which has its roots in Native American culture. Make a traditional and tasty succotash, as well as a modern treatment of the three sisters with fresh corn cakes, caramelized squash and creamy bean puree.

All Get to Know Your Garden classes will be vegetarian and vegan friendly.

Fermentation Frenzy: LKoji, Miso and Japanese Pickles | Trevor Ring, Community Cultures

Koji, Miso and Japanese Pickles: Mon., Aug. 24 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Koji, Miso and Japanese Pickles: Dive into the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. Learn about the process of fermentation through mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades and condiments. Walk away with a jar of miso, koji ferment and Japanese pickles. Students must have a basic understanding of fermentation  to take this class.

Quick Cheeses: Soft Quick Cheeses | Oliver Pinder

Soft Quick Cheeses: Wed., Aug. 26 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Students must be 21 or older to participate in this class.

Soft Quick Cheeses: Join us for an introduction to making simple, quick cheese ricotta and fresh butter, which we will then use to make our gluten free pasta. We will fold the ricotta into our flour to make ricotta gnocchi which will then be tossed in a sage and brown butter sauce. Enjoy this delicious dish with a glass of wine.

Tour of Italy: A Night in Sicily | Justin Melnick, Executive Chef at Spello

A Night in Sicily: Mon., Aug. 31 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Single class: $75 members | $85 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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 both chef demonstration and hands-on cooking.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy: A Night in Sicily class.