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

Andhra Pradesh: Veggie Biryani, Chutney and Raita | Wed., May 18 | 6 – 8 p.m.
Kerala: Thoran and Avial in Coconut Sauce | Wed., June 22 | 6 – 8 p.m.
Tamilnadu: Coconut Rice, Tamarind Rice and Sambar | Wed., July 20 | 6 – 8 p.m. 

Class Series $210 members | $240 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Jayashree Iyengar in learning regional cuisines of India. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and favorites from several Indian regions. Substitutions may occur based on availability.  

Andhra Pradesh – The south Indian state Andhra Pradesh is known for its biriyani made with rice, vegetables and aromatic spices. This version of biryani known as Hyderabad biryani, is a very popular rice dish from this region. While it is more famous for its non-vegetarian version of the biryani, the vegetable biriyani is no less delicious made with the fragrant basmati rice cooked with vegetables and aromatic spices. In this class Chef Jay will lead you in preparing vegetarian biriyani with raita and chutney to compliment the dish. 

Kerala – The southwestern Indian state of Kerala is abundant in coconut and gave rise to many delicious dishes which are typically served with plain rice. In this class you will learn to prepare a delectable vegetable stew, avial made in coconut sauce and spices, thoran, a dry dish made with black eyed peas and Kerala style dhal and taste it with plain rice.  

Tamilnadu – A variety of rice dishes are popular in the southeastern Indian state of Tamil Nadu. These everyday dishes are savored especially during functions and festivals. In this class you will learn to prepare 2 different varieties of rice dishes made with coconut and tamarind along with a soupy lentil dish sambar made with lentils and vegetables.

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

Regional Cuisines of South India: Andhra Pradesh: Veggie Biryani, Chutney and Raita | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., May 18 | 6 – 8 p.m.  

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Jayashree Iyengar in learning regional cuisines of India. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and favorites from several Indian regions. Substitutions may occur based on availability.  

Andhra Pradesh – The south Indian state Andhra Pradesh is known for its biriyani made with rice, vegetables and aromatic spices. This version of biryani known as Hyderabad biryani, is a very popular rice dish from this region. While it is more famous for its non-vegetarian version of the biryani, the vegetable biriyani is no less delicious made with the fragrant basmati rice cooked with vegetables and aromatic spices. In this class Chef Jay will lead you in preparing vegetarian biriyani with raita and chutney to compliment the dish. 

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

Summer Ceviche | Chef Emily Larsen, Spilling the Soup

Thurs., May 19 | 6 – 7:30 p.m. 

$30 members | $35 nonmembers  | The grocery pick-up option for this class is now closed.

Virtual class hosted on Zoom 

Turn down the heat and learn a new way of cooking, whether you use shrimp or hearts of palm, you’ll create something amazing without sweating in the kitchen. 

Fermentation Frenzy: Sauerkraut | Trevor Ring, Community Cultures

Tues., May 24 | 7-8:30 p.m.

Individual sessions: $30 members | $35 nonmembers

Botany Hall at Phipps Conservatory and Botanical Gardens

Sauerkraut – Enter the world of microbes in this introductory class! You will learn about the nutritional, cultural, and practical aspects of fermenting vegetables safely in your home. This is a great class to help you understand the significance of fermentation and how to troubleshoot the simple process of making sauerkraut.  

World Flavors: Latin America (Full Series) | Chef Rachel Homan

Caribbean Cuisine | Tues., May 25 | 6 – 8 p.m.
Colombian Cuisine | Tues., June 28 | 6 – 8 p.m.
Brazilian BBQ | Tues., July 26 | 6 – 8 p.m.
Argentinian Grill | Tues., Aug 23 | 6 – 8 p.m.

Class Series $280 members | $320 nonmembers 

Class hosted in Botany Hall Kitchen 

Itching to travel? Travel with your taste buds! Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Latin America. In the Caribbean islands we’ll get a taste of the well-known arroz con pollo. Next stop, Colombia! Here we’ll have arepas with a soup and salad. Brazilian BBQ is up next with mixed meat and veggie grill BBQ with a fresh salsa and potato salad.  Last stop on the tour we’ll have tira de asado and empanadas celebrate the flavors of the Argentinian grill.  

Caribbean Cuisine – Arroz con pollo, Tostones with Mojo Verde, hearts of Palm with Passion Fruit vinaigrette. Translation: Chicken with rice, fried green plantains with green sauce, hearts of palm with passion fruit vinaigrette 

Colombian Cuisine – Arepas de Queso, Sancocho de Pascado con Coco, Boronia. Translation: Arepas with cheese, fish and coconut soup, mashed plantains and eggplant with an orange salad.  

Brazilian BBQ – Churrasco, maionese de batata, Molho a Campanha. Translation: Mixed grill BBQ, Brazilian potato salad, Brazilian fresh tomato salsa 

Argentinian Grill – Tira de Asado with Salsa Criolla, Empanadas, Choripan Chimichurri and Enselada de Palmitos de primavera. Translation: Argentinian Short Ribs with Empanadas, Chorizo with Chimichurri and a Hearts of Palm Salad 

The full series is now filled. Individual sessions are listed separately.

World Flavors: Latin America: Caribbean Cuisine | Chef Rachel Homan

Tues., May 25 | 6 – 8 p.m.  

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Itching to travel? Travel with your taste buds! Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Latin America. In the Caribbean islands we’ll get a taste of the well-known arroz con pollo. 

Caribbean Cuisine – Arroz con pollo, Tostones with Mojo Verde, hearts of Palm with Passion Fruit vinaigrette. Translation: Chicken with rice, fried green plantains with green sauce, hearts of palm with passion fruit vinaigrette 

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

Taste of the Season: June: Strawberry Gazpacho with Kohlrabi Salad | Chef Emily Larsen, Spilling the Soup*

Thurs., June 2 | 6 – 7:30 p.m. 

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

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

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Simple Food: Inspired by The Art of Simple Food by Alice Waters: Menu Planning: Asparagus and Lemon Risotto with Baked Salmon | Mark Snyder, Cook2Eat2Live*

Thurs., June 9 | 6 – 8 p.m.  

Single Class $25 members | $30 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

This semester, join Mark Snyder virtually for a deep dive into The Art of Simple Food by Alice Waters. In this four-part series, we'll discuss Waters' passion for flavor and reverence for locally produced, seasonal foods. 

Menu Planning: Having good ingredients on hand is the first step in menu planning. Come back in June to learn meal planning, how to decide what to cook, and where to find inspiration. Hint: check your garden or the market! Asparagus and Lemon Risotto with Baked Salmon and Herb Butter is on the menu! 

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Fermentation Frenzy: Community Kimchi | Trevor Ring, Community Cultures

Mon., June 13 | 7-8:30 p.m.

Individual sessions: $30 members | $35 nonmembers

Botany Hall at Phipps Conservatory and Botanical Gardens

Community Kimchi – Learn all about the cultural, historical, and flavor components of kimchi production in this introductory class. We will appreciate the traditions of Korea, such as the gathering of people to make large batches of kimchi (gimjang). Walk away with new knowledge, a broader understanding of kimchi, and a jar of seasonal kimchi to enjoy at home!  

Cool Recipes for Hot Days: Veggie Spring Rolls with Dipping Sauce | Chef Rachel Homan

Wed., June 15 | 6 – 8 p.m.  

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Rachel Homan for delicious recipes that won’t over heat your kitchen in the summer!  

Veggie Spring Rolls with Dipping Sauce – Veggie spring rolls with soy ginger, peanut and tahini mango lime dipping sauces and a fresh Asian slaw 

Regional Cuisines of South India: Kerala: Thoran and Avial in Coconut Sauce | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., June 22 | 6 – 8 p.m.  

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Jayashree Iyengar in learning regional cuisines of India. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and favorites from several Indian regions. Substitutions may occur based on availability.  

Kerala – The southwestern Indian state of Kerala is abundant in coconut and gave rise to many delicious dishes which are typically served with plain rice. In this class you will learn to prepare a delectable vegetable stew, avial made in coconut sauce and spices, thoran, a dry dish made with black eyed peas and Kerala style dhal and taste it with plain rice.  

World Flavors: Latin America: Colombian Cuisine | Chef Rachel Homan

Tues., June 28 | 6 – 8 p.m.

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Itching to travel? Travel with your taste buds! Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Latin America. Next stop, Colombia! Here we’ll have arepas with a soup and salad. 

Colombian Cuisine – Arepas de Queso, Sancocho de Pascado con Coco, Boronia. Translation: Arepas with cheese, fish and coconut soup, mashed plantains and eggplant with an orange salad.  

Taste of the Season: July: Spicy Eggplant and Zucchini Stir Fry with Watermelon Sorbet | Chef Emily Larsen, Spilling the Soup*

Thurs., July 7 | 6 – 7:30 p.m. 

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

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

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Fermentation Frenzy: Pickled Garden Goods | Trevor Ring, Community Cultures

Tues., July 11 | 6:30-8:30 p.m.

Individual sessions: $30 members | $35 nonmembers

Botany Hall at Phipps Conservatory and Botanical Gardens

Pickled Garden Goods – In this class we will dive into lacto-fermented pickles by preserving 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.  

Cool Recipes for Hot Days: Cold Noodle Bowl with Gazpacho | Chef Rachel Homan

Tues., July 12 | 6 – 8 p.m.  

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Rachel Homan for delicious recipes that won’t over heat your kitchen in the summer!  

Cool Veggie Noodle Bowl with Gazpacho – Cold veggie noodle bowl, coconut lime shrimp with tequila dipping sauce, watermelon and tomato gazpacho and a summer spritzer 

Simple Food: Inspired by The Art of Simple Food by Alice Waters: Cooking from Scratch: Grilled Fish and Squash with Fresh Salsa and Sweet Corn Soup | Mark Snyder, Cook2Eat2Live*

Thurs., July 14 | 6 – 8 p.m.  

Single Class $25 members | $30 nonmembers  

Grocery Pickup $30 

Virtual class hosted on Zoom 

This semester, join Mark Snyder virtually for a deep dive into The Art of Simple Food by Alice Waters. In this four-part series, we'll discuss Waters' passion for flavor and reverence for locally produced, seasonal foods. 

Cooking from Scratch: In July we’ll be cooking from scratch the season’s bounty. Join us for Grilled Fish and Summer Squash with Salsa Verde and a Sweet Corn Soup.  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Regional Cuisines of South India: Tamilnadu: Coconut Rice, Tamarind Rice and Sambar | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., July 20 | 6 – 8 p.m. 

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Jayashree Iyengar in learning regional cuisines of India. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and favorites from several Indian regions. Substitutions may occur based on availability.  

Tamilnadu – A variety of rice dishes are popular in the southeastern Indian state of Tamil Nadu. These everyday dishes are savored especially during functions and festivals. In this class you will learn to prepare 2 different varieties of rice dishes made with coconut and tamarind along with a soupy lentil dish sambar made with lentils and vegetables.

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

Plant Forward for All Occasions (Full Series) | Chef Emily Larsen, Spilling the Soup*

Plant Forward Picnic | Thurs., July 21 | 6 – 7:30 p.m.
Plant Forward on the Grill | Thurs., July 28 | 6 – 7:30 p.m.
Plant Forward Gourmet | Thurs., August 18 | 6 – 7:30 p.m.
Plant Forward Family Dinner | Thurs., August 25 | 6 – 7:30 p.m. 

Class Series $120 members | $140 nonmembers 

Grocery Pickup $30 per class 

Virtual class hosted on Zoom 

Expand your plant forward kitchen from every day to all occasions. We will go over all kinds of meals, from a picnic in the park to a backyard BBQ to a gourmet meal to a weeknight family dinner at home that you’ll actually look forward to. All meals will include both vegan and gluten free options. 

Plant Forward Picnic – Peas, Pancetta and Greens Salad, Sparkling Citrus Tea, Curry Chickpea Salad Wraps, Watermelon Mint Salad 

Plant Forward on the Grill – Grilled Eggplant with Garlic and Herbs, Grilled Corn with Sriracha Aoili, Caramelized Grilled Pineapple 

Plant Forward Gourmet – Fennel Citrus Salad, Miso Rissoto with Seared Hakurie Turnip 

Plant Forward Family Dinner – Quinoa Meatballs, Polenta, Marinara Sauce, Zucchini  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Plant Forward for All Occasions: Plant Forward Picnic | Chef Emily Larsen, Spilling the Soup*

Thurs., July 21 | 6 – 7:30 p.m.  

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

Expand your plant forward kitchen from every day to all occasions. We will go over all kinds of meals, from a picnic in the park to a backyard BBQ to a gourmet meal to a weeknight family dinner at home that you’ll actually look forward to. All meals will include both vegan and gluten free options.  

Plant Forward Picnic – Peas, Pancetta and Greens Salad, Sparkling Citrus Tea, Curry Chickpea Salad Wraps, Watermelon Mint Salad 

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

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

Fri., July 22 | 6 – 7:30 p.m. 

$25 members | $30 nonmembers | Optional drink kit: $25

Virtual program presented on Zoom

Back by popular demand! Grab a partner and join Drew Cranisky and Hanna Mosca for this at home- experience in this virtual, hands-on tropical cocktail workshop. Drew and Hanna will share with us three different cocktail recipes that are tasty, simple to make and provide a nice variety of island flavors. Drew will teach us how to make the perfect island beverage while Hanna highlights the botanical properties of the fruits, vegetables and herbs used. Pick up a drink kit to mix along with us during class. Each kit will include fresh fruit and herbs as well as mixers and simple syrup to make enough for each participant to enjoy all three cocktails. Add your own alcohol at home or leave as is for a tasty mocktail!  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 2 servings of each drink and includes all necessary ingredients except for alcohol and optional ingredients. Pick up details including map and contact information to follow.

World Flavors: Latin America: Brazilian BBQ | Chef Rachel Homan

Tues., July 26 | 6 – 8 p.m.

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Itching to travel? Travel with your taste buds! Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Latin America. Brazilian BBQ is up next with mixed meat and veggie grill BBQ with a fresh salsa and potato salad. 

Brazilian BBQ – Churrasco, maionese de batata, Molho a Campanha. Translation: Mixed grill BBQ, Brazilian potato salad, Brazilian fresh tomato salsa 

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

Plant Forward for All Occasions: Plant Forward on the Grill | Chef Emily Larsen, Spilling the Soup*

Thurs., July 28 | 6 – 7:30 p.m. 

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

Expand your plant forward kitchen from every day to all occasions. We will go over all kinds of meals, from a picnic in the park to a backyard BBQ to a gourmet meal to a weeknight family dinner at home that you’ll actually look forward to. All meals will include both vegan and gluten free options. 

Plant Forward on the Grill – Grilled Eggplant with Garlic and Herbs, Grilled Corn with Sriracha Aioli, Caramelized Grilled Pineapple 

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Taste of the Season: August: Hot Honey Corn on the Cob, Peach and Tomato Salad with Marinated Chicken (or Tofu), Roasted Okra | Chef Emily Larsen, Spilling the Soup*

Thurs., August 4 | 6 – 7:30 p.m.  

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

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

 *Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Cool Recipes for Hot Days: Grilled Chicken Salad with Fresh Hummus | Chef Rachel Homan

Tues., Aug. 9 | 6 – 8 p.m.  

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Rachel Homan for delicious recipes that won’t over heat your kitchen in the summer!  

Grilled Chicken Salad with Fresh Hummus – Grilled chicken and heirloom tomato salad with roasted walnuts and goat cheese, fresh made hummus with toasted rosemary pita wedges, raspberry cream tartlets 

Simple Food: Inspired by The Art of Simple Food by Alice Waters: Eating Seasonally: Fusilli with Tomato Sauce, Eggplant and Ricotta Salata with Green Garden Salad | Mark Snyder, Cook2Eat2Live*

Thurs., August 11 | 6 – 8 p.m.

Single Class $25 members | $30 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

This semester, join Mark Snyder virtually for a deep dive into The Art of Simple Food by Alice Waters. In this four-part series, we'll discuss Waters' passion for flavor and reverence for locally produced, seasonal foods. 

Eating Seasonally: The surest way of cooking with good ingredients is to eat seasonally. In August we’ll whip up Fusilli with Tomato Sauce, Eggplant and Ricotta Salata served with a Garden Salad with homemade vinaigrette.  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Fermentation Frenzy: Tropical Bubbly Beverages | Trevor Ring, Community Cultures

Tues., Aug 16 | 6:30 – 8:30 p.m.

Individual sessions: $30 members | $35 nonmembers

Botany Hall at Phipps Conservatory and Botanical Gardens

Tropical Bubbly Beverages – The summer can be so hot and exhausting, but the power of tropical fruit and bubbly concoctions can be so relieving! This class will guide you through making easy, delicious sodas using wild fermentation and tibicos (water kefir). We will touch on tepache (a Mexican pineapple drink), ginger beer, and other tropical flavors! 

Plant Forward for All Occasions: Plant Forward Gourmet | Chef Emily Larsen, Spilling the Soup*

Thurs., August 18 | 6 – 7:30 p.m. 

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom

Expand your plant forward kitchen from every day to all occasions. We will go over all kinds of meals, from a picnic in the park to a backyard BBQ to a gourmet meal to a weeknight family dinner at home that you’ll actually look forward to. All meals will include both vegan and gluten free options. 

Plant Forward Gourmet – Fennel Citrus Salad, Miso Rissoto with Seared Hakurie Turnip  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

World Flavors: Latin America: Argentinian Grill | Chef Rachel Homan

Tues., Aug 23 | 6 – 8 p.m.

Single class $70 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Itching to travel? Travel with your taste buds! Take a culinary tour around the world with Chef Rachel Homan. In this series we’ll be exploring the flavors of Latin America. Last stop on the tour we’ll have tira de asado and empanadas celebrate the flavors of the Argentinian grill.  

Argentinian Grill – Tira de Asado with Salsa Criolla, Empanadas, Choripan Chimichurri and Enselada de Palmitos de primavera. Translation: Argentinian Short Ribs with Empanadas, Chorizo with Chimichurri and a Hearts of Palm Salad 

Plant Forward for All Occasions: Plant Forward Family Dinner | Chef Emily Larsen, Spilling the Soup*

Thurs., August 25 | 6 – 7:30 p.m.  

Single Class $30 members | $35 nonmembers  

Grocery Pickup $30

Virtual class hosted on Zoom 

Expand your plant forward kitchen from every day to all occasions. We will go over all kinds of meals, from a picnic in the park to a backyard BBQ to a gourmet meal to a weeknight family dinner at home that you’ll actually look forward to. All meals will include both vegan and gluten free options. 

Plant Forward Family Dinner – Quinoa Meatballs, Polenta, Marinara Sauce, Zucchini  

*Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class. See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Taste of the Season: Summer Series | Chef Emily Larsen, Spilling the Soup

May: Pan Seared Chicken or Cauliflower Steak with Rhubarb Sauce and an Arugula Salad with Poached Radishes | Thurs., May 5 | 6 – 7:30 p.m.
June: Strawberry Gazpacho with Kohlrabi Salad | Thurs., June 2 | 6 – 7:30 p.m.
July: Spicy Eggplant and Zucchini Stir Fry with Watermelon Sorbet | Thurs., July 7 | 6 – 7:30 p.m.
August: Hot Honey Corn on the Cob, Peach and Tomato Salad with Marinated Chicken (or Tofu), Roasted Okra | Thurs., August 4 | 6 – 7:30 p.m.

Class Series $120 members | $140 nonmembers | The grocery pickup option for this series is now closed.

Virtual class hosted on Zoom 

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

May – Pan Seared Chicken (or Cauliflower Steak) with Rhubarb Sauce and an Arugula Salad with Poached Radishes 

June – Strawberry Gazpacho with Kohlrabi Salad 

July – Spicy Eggplant and Zucchini Stir Fry with Watermelon Sorbet 

August – Hot Honey Corn on the Cob, Peach and Tomato Salad with Marinated Chicken (or Tofu) and Roasted Okra 

Simple Food: Inspired by The Art of Simple Food by Alice Waters (Full Series) | Mark Snyder, Cook2Eat2Live

Using the Pantry: Farro Summer Salad and Roasted Chicken - Thurs., May 12 | 6 – 8 p.m.
Menu Planning: Asparagus and Lemon Risotto with Baked Salmon - Thurs., June 9 | 6 – 8 p.m.
Cooking From Scratch: Grilled Fish and Squash with Fresh Salsa and Sweet Corn Soup Thurs., July 14 | 6 – 8 p.m.
Eating Seasonally: Fusilli with Tomato Sauce, Eggplant and Ricotta Salata with Green Garden Salad - Thurs., August 11 | 6 – 8 p.m.

Class Series $90 members | $110 nonmembers | The grocery pick-up option for this class is now closed.

Virtual class hosted on Zoom 

This semester, join Mark Snyder virtually for a deep dive into The Art of Simple Food by Alice Waters. In this four-part series, we'll discuss Waters' passion for flavor and reverence for locally produced, seasonal foods. 

Using the Pantry: In May we’ll discuss the importance of a well-stocked pantry as the foundation to getting started in the kitchen. For class we’ll prepare a fresh Farro Salad with Shallots and Parsley served with Herb Roasted Chicken. 

Menu Planning: Having good ingredients on hand is the first step in menu planning. Come back in June to learn meal planning, how to decide what to cook, and where to find inspiration. Hint: check your garden or the market! Asparagus and Lemon Risotto with Baked Salmon and Herb Butter is on the menu! 

Cooking from Scratch: In July we’ll be cooking from scratch the season’s bounty. Join us for Grilled Fish and Summer Squash with Salsa Verde and a Sweet Corn Soup.  

Eating Seasonally: The surest way of cooking with good ingredients is to eat seasonally. In August we’ll whip up Fusilli with Tomato Sauce, Eggplant and Ricotta Salata served with a Garden Salad with homemade vinaigrette.  

Cool Recipes for Hot Days (Full Series) | Chef Rachel Homan

Fish Tacos with Fresh Salsa | Tues., May 17 | 6 – 8 p.m.
Veggie Spring Rolls with Dipping Sauce | Wed., June 15 | 6 – 8 p.m.
Cold Noodle Bowl with Gazpacho | Tues., July 12 | 6 – 8 p.m.
Grilled Chicken Salad with Fresh Hummus | Tues., Aug. 9 | 6 – 8 p.m.  

Class Series $280 members | $320 nonmembers 

Class hosted in Botany Hall Kitchen 

Join Chef Rachel Homan for delicious recipes that won’t over heat your kitchen in the summer!  

Fish Tacos with Fresh Salsa – Seared tuna tacos with fresh mango salsa, cilantro lime rice, Mexican street corn dip with tortilla chips 

Veggie Spring Rolls with Dipping Sauce – Veggie spring rolls with soy ginger, peanut and tahini mango lime dipping sauces and a fresh Asian slaw 

Cool Veggie Noodle Bowl with Gazpacho – Cold veggie noodle bowl, coconut lime shrimp with tequila dipping sauce, watermelon and tomato gazpacho and a summer spritzer 

Grilled Chicken Salad with Fresh Hummus – Grilled chicken and heirloom tomato salad with roasted walnuts and goat cheese, fresh made hummus with toasted rosemary pita wedges, raspberry cream tartlets