Love Potions and Aphrodisiacs | Jessica Graves, Una Biologicals

Thurs., Feb. 7 | 7 – 9 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Step into the kitchen with Jessica Graves for a saucy class! We’ll be turning up the heat as we create chocolates, elixirs and other delectable light fare — all infused with herbs known for their aphrodisiac qualities. Getting ready for Valentine’s Day couldn’t be more delicious!

Tour of Italy: Regional Cuisines: Umbria | Justin Melnick

Umbria: Tues., Feb. 12 (Snow date: Wed., Feb. 13) | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover the regional cuisines of Italy and learn about the distinctive ingredients and dishes that make each area unique, including wines that are distinctive to the region. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening. The menu will include locally sourced, seasonal dishes; more details will be available closer to the class date. Participants must be 21 or older.

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 class.

Tour of Italy: Regional Cuisines: Tuscany | Justin Melnick

Tuscany: Tues., March 19 (Snow date: Wed., March 20) | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover the regional cuisines of Italy and learn about the distinctive ingredients and dishes that make each area unique, including wines that are distinctive to the region. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening. The menu will include locally sourced, seasonal dishes; more details will be available closer to the class date. Participants must be 21 or older.

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 class.

Vegetarian Indian Cooking from Scratch (Full Series) | Jayashree Iyengar, Popping Mustard Seeds

Thursdays: Jan. 24 (Snow date: Jan. 31), Feb. 21 (Snow date: Feb. 28) and March 14 (No snow date) | 6 - 9 p.m.

Full series: $180 members | $200 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Jan. 24: Bhel Puri, Lemon Rice, Tomato Rasam, Green Beans, and Cucumber and Onion Raita
Feb. 21: Bainghan Bartha (mashed eggplant), Coconut Rice, Vegetable Sambar, Alu Gobi and Spinach Raita
March 14: Spiced Peanuts, Chappathi/Roti, Channa Masala and Potato Curry

Join Jayashree Iyengar as she teaches us the joy of Indian cooking. Each hands-on cooking session will include five different dishes. Expand your culinary skill set, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability. Dishes may vary.

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 Vegetarian Indian Cooking from Scratch class.

Vegetarian Indian Cooking from Scratch | Jayashree Iyengar, Popping Mustard Seeds

Thursday, Jan. 24 (Snow date: Jan. 31) | 6 - 9 p.m.

Individual classes: $65 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Jan. 24: Bhel Puri, Lemon Rice, Tomato Rasam, Green Beans, and Cucumber and Onion Raita

Join Jayashree Iyengar as she teaches us the joy of Indian cooking. Each hands-on cooking session will include five different dishes. Expand your culinary skill set, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability. Dishes may vary.

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 Vegetarian Indian Cooking from Scratch class.

Vegetarian Indian Cooking from Scratch | Jayashree Iyengar, Popping Mustard Seeds

Thursday, Feb. 21 (Snow date: Feb. 28) | 6 - 9 p.m.

Individual classes: $65 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Feb. 21: Bainghan Bartha (mashed eggplant), Coconut Rice, Vegetable Sambar, Alu Gobi and Spinach Raita

Join Jayashree Iyengar as she teaches us the joy of Indian cooking. Each hands-on cooking session will include five different dishes. Expand your culinary skill set, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability. Dishes may vary.

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 Vegetarian Indian Cooking from Scratch class.

Vegetarian Indian Cooking from Scratch | Jayashree Iyengar, Popping Mustard Seeds

Thursday, March 14 | 6 - 9 p.m.

Individual class: $65 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

March 14: Spiced Peanuts, Chappathi/Roti, Channa Masala and Potato Curry

Join Jayashree Iyengar as she teaches us the joy of Indian cooking. Each hands-on cooking session will include five different dishes. Expand your culinary skill set, learn new spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability. Dishes may vary.

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 Vegetarian Indian Cooking from Scratch class.

Gluten Free Multigrain Bread | Ollie Pinder

Wed., March 27 | 6:30 – 9 p.m. (please note new date)

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover the joy of gluten free bread! Explore how to prepare your own gluten free flour blends using wheat- and gluten-free whole grain and seed flours. Learn about the alchemy of combining those flours to make wholesome loaves and boules. Whether you are intolerant or simply curious about the marvelous world of alternative grain breads, this introduction to gluten free bread baking is an accessible and delicious first step for the new or seasoned baker!

Fermented Beverages (Full Series) | Trevor Ring

Mondays: Feb. 4, 11 and 18 (Snow date: Feb. 25) | 6:30 – 8:30 p.m.

Full series: $110 members | $125 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Feb. 4: Wild Fermented Country Wine and Mead*
Feb. 11: Kefir, Kvass and Natural Soda
Feb. 18: Kombucha, Vinegar and Water Kefir
*Participants in this class must be 21 or older

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly and nutritional elixirs. The products discussed in this series utilize wild fermentation and starter cultures and excite the curiosity around home experimentation. The wine and mead course is meant to be a gateway into the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around fermentation using few resources.

Fermented Beverages: Wild Fermented Country Wine and Mead | Trevor Ring

Monday, Feb. 4 (Snow date: Feb. 25) | 6:30 – 8:30 p.m.

Single class: $40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Feb. 4: Wild Fermented Country Wine and Mead*
*Participants in this class must be 21 or older

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly and nutritional elixirs. The products discussed in this series utilize wild fermentation and starter cultures and excite the curiosity around home experimentation. The wine and mead course is meant to be a gateway into the vast realm of home-brewing, taking a DIY and experimental approach to help illustrate the simplicity and excitement around fermentation using few resources.

Fermented Beverages: Kefir, Kvass and Natural Soda | Trevor Ring

Monday, Feb. 11 (Snow date: Feb. 25) | 6:30 – 8:30 p.m.

Single class: $40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Feb. 11: Kefir, Kvass and Natural Soda

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly and nutritional elixirs. The products discussed in this series utilize wild fermentation and starter cultures and excite the curiosity around home experimentation.

Fermented Beverages: Kombucha, Vinegar and Water Kefir | Trevor Ring

Monday, Feb. 18 (Snow date: Feb. 25) | 6:30 – 8:30 p.m.

Single class: $40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Feb. 18: Kombucha, Vinegar and Water Kefir

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly and nutritional elixirs. The products discussed in this series utilize wild fermentation and starter cultures and excite the curiosity around home experimentation.

Authentic Chinese Cuisine at Home (Full Series) | Itha Cao, The Hungry Cao

Saturdays: March 2, 9, 16 and 23 | 11 a.m. – 1 p.m.

Full series: $190 members | $210 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes; more details will be available closer to each class date.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 2 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes; more details will be available closer to each class date.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 9 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes; more details will be available closer to each class date.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 16 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes; more details will be available closer to each class date.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 23 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes; more details will be available closer to each class date.

Fresh Pasta from Scratch | Domenic and Caitlin Branduzzi, Piccolo Forno

Mon., March 4 (Snow date: March 11) | 6:30 – 8:30 p.m.

$60 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Fresh pasta can make a simple meal extraordinary and become part of the Sunday dinner ritual. Learn from the owners of Lawrenceville’s quintessential Italian restaurant Piccolo Forno how to make pasta from scratch at home and try your hand at making your own tagliatelle or spaghetti. Plus, learn tips for making homemade pasta sauce, vinaigrettes and meatballs. Enjoy a delicious family-style meal to end the night. Piccolo Forno’s motto is “Fare tutto con amore” — make everything with love. Come join the fun! Registration is limited to 12, so be sure to register early.

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 Fresh Pasta from Scratch class.

Plant-Based Power Bowls: Hearty, Healthy and Satisfying | Sally Lipsky and Judi Carvell

Wed., March 13 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Plant-based eating is considered the healthiest way to eat — both for your body and the environment. This hands-on class includes an overview of what constitutes plant-based eating, sample shopping lists, steps for easy meal preparation, basic knife skills and recipes. Using assorted grains, legumes, vegetables and fruits, you’ll learn how to prepare one-bowl meals that are easy, nourishing and flavorful.

Plant-Based Power Bowls: Hearty, Healthy and Satisfying | Sally Lipsky and Judi Carvell

Thurs., April 11 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Plant-based eating is considered the healthiest way to eat — both for your body and the environment. This hands-on class includes an overview of what constitutes plant-based eating, sample shopping lists, steps for easy meal preparation, basic knife skills and recipes. Using assorted grains, legumes, vegetables and fruits, you’ll learn how to prepare one-bowl meals that are easy, nourishing and flavorful.

Spring Cleaning: Spring Tonics and Oxymels | Jessica Graves, Una Biologicals

Thurs., March 21 | 7 – 9 p.m.

$20 members | $30 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

As the crocuses appear and the birds start chirping, we’re all ready to clear out those winter cobwebs and get a fresh start. Join Jessica Graves and learn how to get a kick-start on spring by creating herbal tonics and honey-based oxymels infused with nourishing herbs that will help you cleanse your system. Sample your creations in class.

Non-Dairy Cheeses and Sauces | Sally Lipsky and Judi Carvell

Thurs., March 28 | 6:30 – 8:30 p.m.

$30 members | $35 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover how to make nut- and soy-based cheeses and sauces that are simple, healthy and delicious. This hands-on class includes recipes for creamy cheese-like spreads, dressings, sauces and soups. Plus, learn about the science debunking the myth that dairy is a healthy food. You’ll be making and tasting several of these recipes while discussing ways to change textures and flavors.

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 Non-Dairy Cheeses and Sauces class.

Fermented Coconut Products | Jenneta Mammedova, Prescription Foods

Thurs., April 4 | 6 – 8 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner

Kefir is traditionally a cultured milk beverage that gets its name from the Turkish word “keyif,” which means “good feeling.” There is a way to enjoy kefir that doesn’t involve milk or the potentially irritating proteins typically found in milk, like casein. Coconut kefir pudding is tart, silky smooth cultured young coconut pulp with the consistency of yogurt, but without the dairy. Learn how to make both delicious treats in this class.