NOTE: All member and nonmember tickets must be reserved in advance, and masks must be worn by all guests ages 2 and up, including those who have been vaccinated against COVID-19. Learn more about how you can join us!

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.

*Ingredient pick up is available for this class. For an additional cost, students can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen on Tuesdays and Wednesdays from noon to 6pm the week of 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.

Current Classes

Click titles for full details

Detailed Listings

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 

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!

*The grocery pickup option for this class is now closed.

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

( The ingredient pickup option for this class is now closed.

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. 

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.

Culinary Arts

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.

Culinary Arts

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!

Select photos © Paul g. Wiegman