Indian Spice Box | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., May 12 | 5:30 – 7 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Indian spice box: $50

Class hosted on Zoom

Join Chef Jayashree to find out exactly what a spice box is and how to use it at home! We’ll discuss the many spices of Indian cuisine and how to use them. During class you’ll make your very own Indian spice blend which you’ll then use to create bisebelabath, a traditional Indian rice dish, as well as a spinach raita. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

This class has been canceled.

Taste of the Season Series*

May: Quiche with Fresh Springtime Greens | Thurs., May 13 | 6 – 7:30 p.m. with Chef Emily Larsen
June: Celebrate the Solstice | Wed., June 23 | 6 – 7:30 p.m. with Chef Rachel Homan
July: Summertime Berry Bliss | Thurs., July 8 | 6 – 7:30 p.m. with Chef Emily Larsen
August: End of the Season Harvest | Tues., Aug. 3 | 6 – 7:30 p.m. with Chef Rachel Homan

Class series: $95 members | $115 nonmembers

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

Spring means fresh greens. Chef Emily will show us how to use those greens in a homemade quiche. June brings the summer solstice! To celebrate, Chef Rachel will share a delicious meal of grilled salmon and seasonal veggie skewers and a bright salad. Get the most out summertime berries with Chef Emily as she shows us how to use fresh berries to make both sweet and savory dishes in July. Then in August, Chef Rachel will be back cooking up the last of the season’s produce before fall. In this class we’ll make grilled chicken served with grilled watermelon and a bright salad with fresh tomatoes and corn.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Taste of the Season Series*: May: Quiche with Fresh Springtime Greens | Chef Emily Larsen

Thurs., May 13 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

Spring means fresh greens. Chef Emily will show us how to use those greens in a homemade quiche.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Tour of Italy: Regional Cuisines Series | Chef Justin Melnick, Executive Chef at Spello

A Night in Piedmont: Mon., May 17 | 6 – 7:30 p.m.
A Night in Umbria: Mon., June 21 | 6 – 7:30 p.m.
A Night in Tuscany: Mon., July 26 | 6 – 7:30 p.m.
A Night in Sicily: Mon., Aug 23 | 6 – 7:30 p.m.

Class series: $95 members | $115 nonmembers

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!

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

Mon., May 17 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!

Cooking for Health: Vegetarian Indian Cuisine | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., May 19 | 6 – 8 p.m.

$50 health care providers 
Grocery Pickup | $30

This class is intended for health care providers.

Join Dr. Sara Sierra and Dr. Melissa Kerr of Be Well Therapies to learn about the benefits of a plant-based diet while cooking a whole food plant based Indian dish at home with Chef Jayashree Iyengar. Chef Jay will walk us through a delicious recipe using Indian spices and ingredients with medicinal benefits. Dr. Sara Sierra and Dr. Melissa Kerr will explain the health benefits linked to Indian cuisine in regards to diabetes and insulin regulation as well as the benefits to mindfulness in the kitchen. Be prepared for a fun-filled learning experience learning to halt or even reverse disease with your fork as your primary tool. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Meal Prep Tips and Tricks | Chef Emily Larsen, Spilling the Soup

Thurs., May 20 | 6 – 7:30 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Join meal prep professional Chef Emily Larsen to learn winning strategies, tips and tricks to simplify the weekly work of cooking. We will focus on how to create delicious meals you want to eat all week long by learning tricks to keep your meals fresh, using diverse flavors with common ingredients and creating balance.

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Community Kimchi at Home | Trevor Ring, of Community Cultures

Mon., May 24 | 7 – 8:30 p.m.

$25 members | $30 nonmembers 

Class hosted on Zoom

Kimchi has a rich tradition of culture. Learn about the significance of kimchi in Korean culture while you make a batch at home in a virtual community. Expect lots of fun chopping and discussion before you walk away with a new appreciation for kimchi!

Knife Skills 101 | Chef Rachel Homan*

Tues., May 25 | 6 – 8 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

With a chef’s knife, a cutting board and enough practice, you can become a master of knife skills. Chef Rachel Homan will be walking us through a delicious recipe of grilled chicken over a seasonal veggie salsa. You’ll also learn all about proper knife safety, knife use and different cuts, including julienne, bruinois, batonnet, small dice and mince.

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Picnic Prep | Chef Emily Larsen, Spilling the Soup*

Thurs., May 27 | 6 – 7:30 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Prepare and pack a delectable picnic, including pressed sandwiches, savory tarts, Greek salad, delicious beverages and a fresh fruit dessert. Enjoy your meal at home or pack up your picnic basket and head out to your favorite picnic spot!

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Indian Snacks and Beverages | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., June 2 | 5:30 – 7 p.m.

$20 members | $22 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

Regions can be defined by their snacks and street foods and India is no exception. Learn popular Indian snacks and tasty beverages. Chef Jay will teach us to how make the dish sabudhana kitchedi, as well as two favorite beverages, mango lassi and an herbal masala chai. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

BBQ Side Dishes that Steal the Show Series | Chef Emily Larsen, Spilling the Soup*

Waldorf Slaw and Chorizo Cornbread: Thurs., June 3 | 6 – 7:30 p.m.
Miso Eggplant Broccoli Salad and Artichoke Dip: Thurs., June 10 | 6 – 7:30 p.m.
Spiced Peanut Sweet Potato Salad and S’mores Bars: Thurs., June 17 | 6 – 7:30 p.m.

Class series: $70 members | $85 nonmembers

Grocery pickup: $30 per class

Class hosted on Zoom

Bring the party with you when you show up with these amazing, unique side dishes. These recipes are modern day classics that will be welcome at any summer gathering. Dive in with Chef Emily Larsen to put a tasty twist on these summer picnic classics!

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

BBQ Side Dishes that Steal the Show: Waldorf Slaw and Chorizo Cornbread | Chef Emily Larsen, Spilling the Soup*

Thurs., June 3 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Bring the party with you when you show up with these amazing, unique side dishes. These recipes are modern day classics that will be welcome at any summer gathering. Dive in with Chef Emily Larsen to put a tasty twist on these summer picnic classics!

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Cooking for Health: Vegetarian Indian Cuisine | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., June 9 | 6 – 8 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

This class is intended for the general public.

Class hosted on Zoom

Join Dr. Melissa Kerr to learn about the benefits of a plant-based diet while cooking a whole food plant based Indian dish at home with Chef Jayashree Iyengar. Plant-based whole food diets can help to reduce stress and help you become your own best healer. Chef Jay will walk us through a delicious recipe using Indian spices and ingredients with medicinal benefits. Be prepared for a fun-filled learning experience to halt or even reverse disease with your fork as your primary tool. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.3333

BBQ Side Dishes that Steal the Show: Miso Eggplant Broccoli Salad and Artichoke Dip | Chef Emily Larsen, Spilling the Soup*

Thurs., June 10 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Bring the party with you when you show up with these amazing, unique side dishes. These recipes are modern day classics that will be welcome at any summer gathering. Dive in with Chef Emily Larsen to put a tasty twist on these summer picnic classics!

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Botanical Beverages: Cocktails and Mocktails from the Garden | Hanna Mosca and Drew Cranisky*

Fri., June 18 | 6 – 7:30 p.m.

$40 members | $45 nonmembers

Cocktail ingredient kit (serves two): $30 (alcohol not included)

Herb starter kit: $25

Class hosted on Zoom

Grab a partner and join Drew Cranisky of Independent Brewing Co. and Hanna Mosca from Grow Pittsburgh in this hands-on garden 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 summer flavors. Drew will make a basil gimlet, a Kentucky buck and a cucumber Collins using fresh seasonal herbs and fruits from Grow Pittsburgh. Hanna will highlight her favorite herbs, fruits and vegetables and provide tips for growing them at home. 

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 that are demoed. Add your own alcohol at home or leave as is for a tasty mocktail. Add on an herb garden starter kit featuring plants used in each recipe, provided by Grow Pittsburgh. 

*Ingredient pickup is available for this class.  Please see above for more details. Ingredients can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Introduction to Sauerkraut | Trevor Ring, of Community Cultures

Mon., June 14 | 7 – 8:15 p.m.

$25 members | $30 nonmembers

Class hosted on Zoom

Fermenting your own vegetables is one of the best gateways to understanding the process of fermentation. This virtual class covers a broad overview of fermentation and engages participants by offering information about the cultural significance and potential health benefits of fermented vegetables. Trevor will guide you virtually to ensure you can successfully ferment vegetables at home with confidence and creativity.

BBQ Side Dishes that Steal the Show: Spiced Peanut Sweet Potato Salad and S’mores Bars | Chef Emily Larsen, Spilling the Soup*

Thurs., June 17 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Bring the party with you when you show up with these amazing, unique side dishes. These recipes are modern day classics that will be welcome at any summer gathering. Dive in with Chef Emily Larsen to put a tasty twist on these summer picnic classics!

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

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

Mon., June 21 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!

Everything You Need to Know About Sourdough! | Chloe Newman, Crust Worthy Pittsburgh

Tuesdays: June 22 and 29 | 7 – 8 p.m.

Class series: $35 members | $40 nonmembers

Class hosted on Zoom

Join Chloe Newman of Crust Worthy Pittsburgh to learn everything you need to know about sourdough, from the starter to crumbs of baked goods! Week one, Chloe will walk us through making your own starter at home and answer all of your sourdough questions. Come back in week two for delicious sourdough recipes. 

Taste of the Season Series*: June: Celebrate the Solstice | Chef Rachel Homan

Wed., June 23 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

June brings the summer solstice! To celebrate, Chef Rachel will share a delicious meal of grilled salmon and seasonal veggie skewers and a bright salad.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Weeknight Indian at Home | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., July 7 | 5:30 – 7 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

No need for take out! Get an authentic Indian dinner on the table even during the week. Join Chef Jay in making several traditional Indian recipes including bhel puri, kitchedi and raita!

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Taste of the Season*: July: Summertime Berry Bliss | Chef Emily Larsen

Thurs., July 8 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

Get the most out summertime berries with Chef Emily as she shows us how to use fresh berries to make both sweet and savory dishes in July.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Fermented Beverages: Kombucha and Water Kefir | Trevor Ring, of Community Cultures

Mon., July 12 | 7 – 8:30 p.m.

$25 members | $30 nonmembers 

Class hosted on Zoom

There’s nothing like a bubbly probiotic beverage to quench your thirst and add flavorful microbes to your gut flora. Learn the basics for fermenting your own kombucha and water kefir at home. Participants will be guided through the process of using starter cultures through lecture, taste and hands-on experience. 

Zero Waste Cooking Series | Chef Emily Larsen, Spilling the Soup*

Carrot Ginger Soup with Carrot Top Pesto: Thurs., July 22 | 6 – 7:30 p.m.
Ribollita and Broccoli Stem Salad: Thurs., July 29 | 6 – 7:30 p.m.
Flavor Bombs, Quick Jams, Quick Pickles and Fruit Crisps: Thurs., Aug 5 | 6 – 7:30 p.m.

Class series: $70 members | $85 nonmembers

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Zero Waste Cooking: Carrot Ginger Soup with Carrot Top Pesto | Chef Emily Larsen, Spilling the Soup*

Thurs., July 22 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

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

Mon., July 26 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!

Zero Waste Cooking: Ribollita and Broccoli Stem Salad | Chef Emily Larsen, Spilling the Soup*

Thurs., July 29 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Taste of the Season*: August: End of the Season Harvest | Chef Rachel Homan

Tues., Aug. 3 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

In August, Chef Rachel will be back cooking up the last of the season’s produce before fall. In this class we’ll make grilled chicken served with grilled watermelon and a bright salad with fresh tomatoes and corn.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Vegetarian Indian Summer | Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., Aug 4 | 5:30 – 7 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

Join Chef Jay as she turns this season’s produce into a hearty vegetarian Indian dinner. We’ll make a seasonal vegetable kootu, a tasty okra stir fry with rice and a refreshing lassi. We’ll use traditional Indian spices and seasonal produce for each recipe. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Zero Waste Cooking: Flavor Bombs, Quick Jams, Quick Pickles and Fruit Crisps | Chef Emily Larsen, Spilling the Soup*

Thurs., Aug 5 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Salt Brines and Pickles | Trevor Ring, of Community Cultures

Mon., Aug 9 | 7 – 8:15 p.m.

$25 members | $30 nonmembers

Class hosted on Zoom

There’s nothing like a fresh, crisp, lacto-fermented cucumber pickle in the middle of summer. Discover the difference between fermented and vinegar pickles, deconstruct the process for making the ideal crisp pickle and explore other possibilities for vegetable fermentation using salt brines. 

Preserving the Season: Tomatoes | Susan Marquesen

Tues., Aug. 17 | 7 – 8 p.m.

$25 members | $30 nonmembers 

Class hosted on Zoom

Tomatoes are the number one vegetable grown in America and are incredibly versatile in the kitchen. Preserve tomatoes now and enjoy them all winter long. Discuss the basics of tomato preservation and learn how to safely process tomatoes using research-based methods of drying, freezing and hot water bath canning. Discover the benefits and drawbacks of each method. Demonstrations will include making salsa and another fun spicy sauce. 

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

Mon., Aug 23 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook along with us and have dinner on the table by 7:30!

Spices 101 | Chef Rachel Homan

Tues., Aug 24 | 6 – 8 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

Join Chef Rachel Homan for a crash course in spices! Chef Rachel will teach us the differences between herbs and spices, their life spans and how to store and get the most out of each. In this class we’ll be learning in action while making a roasted chicken breast made with compound butter served over a fresh pesto penne.

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.