Join us in our newly renovated, state-of-the-art Botany Hall Kitchen for exciting culinary arts classes! Discover new ways to prepare food that is good for you and the planet in our innovative kitchen and classroom setting.

For more details about our programs, or to receive personalized class recommendations from our helpful staff, please feel free to contact us at edu@phipps.conservatory.org.

If you have a food allergy, please check with the education department at edu@phipps.conservatory.org or 412/441-4442 before registering for the class. In-class adjustments may not be possible.

Tour of Italy: Regional Cuisines: Sicily | Justin Melnick

Sicily: Mon., Aug 19 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Sicily class.

Tomato and Garlic Day: From Garden to Café with Café Phipps

Sun., Aug. 25; 11:30 a.m. – 12:30 p.m.

$12 members | $15 nonmembers
Botany Hall Kitchen

Get a behind the scenes look with Café Phipps. The journey from garden to table is one of our strongest connections to the natural world — and delicious, homegrown produce can really transform family eating habits. Watch as our café team turns a garden harvest into delicious fresh sauce utilizing sustainable practices and minimizing waste.

Tomato and Garlic Day: Fresh Sauce with Chef James Kaufmann

Sun., Aug. 25; 1-2 p.m.

$12 members | $15 nonmembers per person
Botany Hall Kitchen

Join Chef James Kaufmann in the kitchen for a fresh and chunky sauce demo. Take full advantage of summer’s bounty by learning to make a fresh tomato and garlic sauce with fresh basil pesto. All recipes are vegan and gluten free.

Tomato and Garlic Day: Salsa Demo with Salsa Sam

Sun., Aug. 25 | 2:30 – 3:30 p.m.

$12 members | $15 nonmembers
Botany Hall Kitchen

Learn how to make your very own salsa creation with help from Salsa Sam’s Eatery. Featured at local farmer’s markets, Salsa Sam and his family are known for their Southern California flavor and fresh and local ingredients. Come find out what it takes to take your salsa to the next level!

Cooking with Fish | Maya Lantgios

Tues., Sept. 3 | 6 – 9 p.m.

$60 members | $65 nonmembers

Fresh fish is a healthy and delicious addition to your diet. Join Maya Lantgios, Chatham Food Studies program graduate and new generation butcher, to learn how to purchase and expertly prepare fish. Maya will delve into sustainable sourcing and sharpen your fish fileting skills with hands-on practice. 

Make and Take Meal Prep | Rikki Rabbin

Wed., Sept 4 | 6 – 9 p.m.

$55 members | $65 nonmembers

Become a meal prep master with Rikki Rabbin, licensed dietitian nutritionist, as she shares her tips and tricks on making healthy, tasty meals for the whole week. Learn why others are jumping aboard the meal prep train with benefits like convenience, healthy habits and cost cutting. Don’t forget to bring your own containers to take home your very own prepared freezer meal for the week!

Fall Fermentation | Trevor Ring, Tringo Cultures

Kraut, Kimchi and Community Fermentation: Mon., Sept. 9 | 6:30 – 8:30 p.m.
Kombucha and Probiotic Beverages: Mon., Sept. 16 | 6:30 – 8:30 p.m.

Both classes: $110 members | $120 nonmembers

Kraut, Kimchi and Community Fermentation: Keep the summer picnic going by learning how to ferment your own kraut and kimchi with Trevor Ring. Trevor will share his recipes for delicious fermented side dishes and explain community fermentation. Take home jars of your own creations and let the healthy bacteria take it from there!

Kombucha and Probiotic Beverages: Explore the possibilities of these beloved and beneficial fermented beverages with returning instructor Trevor Ring and understand the simple process involved in creating delicious, bubbly and nutritional elixirs. Learn how to use wild fermentation and starter cultures to make your own fruit-based kombucha. Turn your favorite seasonal fruits into a fun, fruity and fizzy frenzy!

Kraut, Kimchi and Community Fermentation | Trevor Ring, Tringo Cultures

Mon., Sept. 9 | 6:30 – 8:30 p.m.

Single class: $60 members | $65 nonmembers

Kraut, Kimchi and Community Fermentation: Keep the summer picnic going by learning how to ferment your own kraut and kimchi with Trevor Ring. Trevor will share his recipes for delicious fermented side dishes and explain community fermentation. Take home jars of your own creations and let the healthy bacteria take it from there!

Kombucha and Probiotic Beverages | Trevor Ring, Tringo Cultures

Mon., Sept. 16 | 6:30 – 8:30 p.m.

Single class: $60 members | $65 nonmembers

Kombucha and Probiotic Beverages: Explore the possibilities of these beloved and beneficial fermented beverages with returning instructor Trevor Ring and understand the simple process involved in creating delicious, bubbly and nutritional elixirs. Learn how to use wild fermentation and starter cultures to make your own fruit-based kombucha. Turn your favorite seasonal fruits into a fun, fruity and fizzy frenzy!

Canning Salsa: Preserving Summer's Flavors | Gabe Tilove

Wed., Sept. 18 | 6:30 – 9 p.m.

$60 members | $65 nonmembers

Spice up your canning routine and enjoy the summer harvest year-round with this delicious salsa recipe. Gabe will cover canning basics and everyone will get their hands in on the action as we learn to preserve this snacking staple. Take home two jars of your own salsa to enjoy later or share with friends.

Hearty Roasted Fall Veggies | Chef John Reicherter, The Porch in Siena

Mon. Sept. 23 | 6 – 9 p.m.

$65 members | $75 nonmembers

Join John Reicherter, Executive Chef at The Porch in Siena, as he brings a fresh fall harvest to the table. With sustainability, seasonality and locality as top priorities, he will roast all of your fall favorites grown right in The Porch’s onsite garden with help from Phipps’ Rooftop Edible Garden. Learn how to use the whole vegetable to create different veggie-based dishes that will be sure to satisfy your fall flavor cravings.

Gluten Free Baking Series | Ollie Pinder

Gluten Free Pie Crust: Wed., Sept. 25 | 6 – 9 p.m.
Gluten Free Pizza Night: Wed., Oct. 30 | 6 – 9 p.m.
Gluten Free Multigrain Bread and Boules: Wed., Nov. 20 | 6 – 9 p.m.

Full series: $155 members | $175 nonmembers

Gluten Free Pie Crust: Learn to make simple short crust pastry and a fall galette. This versatile recipe can easily work as the double crust on a pie or the base for a quiche.

Gluten Free Pizza Night: Whip up quick and delicious gluten free pizza dough and assemble your own creation.

Gluten Free Multigrain Bread and Boules: Discover the joy of gluten free bread! Whether you are intolerant or simply curious, this intro to gluten free bread baking is an accessible and delicious first step.

Gluten Free Pie Crust | Ollie Pinder

Wed., Sept. 25 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Gluten Free Pie Crust: Learn to make simple short crust pastry and a fall galette. This versatile recipe can easily work as the double crust on a pie or the base for a quiche.

Gluten Free Pizza Night | Ollie Pinder

Wed., Oct. 30 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Gluten Free Pizza Night: Whip up quick and delicious gluten free pizza dough and assemble your own creation.

Gluten Free Multigrain Bread and Boules | Ollie Pinder

Wed., Nov. 20 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Gluten Free Multigrain Bread and Boules: Discover the joy of gluten free bread! Whether you are intolerant or simply curious, this intro to gluten free bread baking is an accessible and delicious first step.

Tour of Italy: Regional Cuisines | Justin Melnick

Piedmont: Mon., Sept. 30 | 6:30 – 9 p.m.
Umbria: Mon., Oct. 21 | 6:30 – 9 p.m.
Tuscany: Mon., Nov. 18 | 6:30 – 9 p.m.
Sicily: Mon., Dec. 16 | 6:30 – 9 p.m.

Full series: $275 members | $305 nonmembers

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. Sign-up for the full series or a single evening.

This series is now filled. Individual sessions are available below. 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 series.

Tour of Italy: Piedmont | Justin Melnick

Mon., Sept. 30 | 6:30 – 9 p.m.

Single class: $70 members | $80 nonmembers

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: Piedmont class.

Tour of Italy: Umbria | Justin Melnick

Mon., Oct. 21 | 6:30 – 9 p.m.

Single class: $70 members | $80 nonmembers

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. Sign-up for the full series or a single evening.

Tour of Italy: Tuscany | Justin Melnick

Mon., Nov. 18 | 6:30 – 9 p.m.

Single class: $70 members | $80 nonmembers

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. Sign-up for the full series or a single evening.

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: Tuscany class.

Tour of Italy: Sicily | Justin Melnick

Mon., Dec. 16 | 6:30 – 9 p.m.

Single class: $70 members | $80 nonmembers

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. Sign-up for the full series or a single evening.

Mediterranean Meals | Lori Bednarz

Wed., Oct. 2 | 6:30 – 8:30 p.m.

$50 members | $55 nonmembers

Discover why nutritionists recommend the Mediterranean diet as Lori Bednarz explains the nutritional benefits of our European friends’ style of cooking. Take part in creating a healthy and delicious meal to enjoy and try eating like a Mediterranean!

Sushi Rolling | Chef Andrew "Red" Jacobson, The Porch

Thurs., Oct. 3 | 6:30 – 8:30 p.m.

$50 members | $55 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 our favorite Japanese pieces of culinary artwork. Choose your favorite veggies, raw or cooked, to create your own masterpiece and eat it too!

The Art of Plating: Holiday Edition | Mark Snyder

Thurs., Oct. 24 | 6:30 – 8:30 p.m.

$50 members | $55 nonmembers

Dish up some holiday spirit with a touch of aesthetic! Develop your plating and presentation skills as you get ready to host your holiday party and impress your guests. Create your own display of holiday treats and spreads and set the table for an elegant feast. You will take home some new recipes and the display techniques to go along with them.

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

Saturdays: Oct. 26, Nov. 9 and 23 | 11 a.m. – 1 p.m.

Full series: $140 members | $160 nonmembers

Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. More menu details will be available soon.

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

Saturday, Oct. 26 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers

Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. More menu details will be available soon.

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

Saturday, Nov. 9 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers

Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. More menu details will be available soon.

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

Saturday, Nov. 23 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers

Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. More menu details will be available soon.

Healthy Hearty Soups | Rikki Rabbin

Wed., Nov. 6 | 6 – 9 p.m.

$50 members | $55 nonmembers

Warm up with homemade soups that are as healthy as they are filling. Licensed dietitian nutritionist Rikki Rabbin will explain how to pack the soups we love with nutrients and how they affect our health.

Vegetarian Indian Series | Jayashree Iyengar

Indian Cooking From Scratch: Wed., Sept. 11 | 6 – 9 p.m.
Indian Style Breads: Dosas and Rotis: Wed., Oct. 9  | 6 – 9 p.m.
One Pot Indian Cooking: Thurs., Nov. 14 | 6 – 9 p.m.

Full series: $195 members | $215 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include delicious food and a cultural connection to each meal. 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.

Indian Cooking from Scratch | Jayashree Iyengar

Wed., Sept. 11 | 6 – 9 p.m.

Single class: $70 members | $80 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include delicious food and a cultural connection to each meal. 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.

Indian Style Breads: Dosas and Rotis | Jayashree Iyengar

Wed., Oct. 9 | 6 – 9 p.m.

Single class: $70 members | $80 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include delicious food and a cultural connection to each meal. 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.

One Pot Indian Cooking | Jayashree Iyengar

Thurs., Nov. 14 | 6 – 9 p.m.

Single class: $70 members | $80 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include delicious food and a cultural connection to each meal. 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.

Local Farmer: Cooking with Lamb | John and Sukey Jamison, Jamison Farms

Thurs., Nov. 21 | 6:30 – 8:30 p.m.

$60 members | $65 nonmembers

Enjoy the stories and food of John and Sukey Jamison of Jamison Farm as they share the farm’s history and their adventures raising sheep. Plus, prepare a dinner of Sukey’s barley soup and Merguez lamb sausage from their cookbook, Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table. We’ll top off the dinner with a green salad and bread. You won’t want to miss this tasty demonstration!

Authentic Vietnamese Cuisine | Tuyen Truong, Bahn Mi and Ti

Mon., Nov. 25 | 6 – 9 p.m.

$65 members | $75 nonmembers

The kitchen of Bahn Mi and Ti in Lawrenceville is coming to Botany Hall Kitchen! Join Tuyen Truong and learn cooking methods of authentic Vietnamese cuisine. Get a firsthand look into traditional Vietnamese culture as you try your hand at making fresh spring rolls and chicken pho right off the menu of Bahn Mi and Ti.

Select photos © Paul g. Wiegman