UPDATE: Phipps is now open for your visit. All tickets must be purchased in advance, and new safety protocols are required. Learn more about how you can join us!

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.

Current Classes

Click titles for full details


Detailed Listings

Culinary Arts

Italian Cuisine at Home Series (Full Series) | Chef Justin Melnick, Executive Chef at Spello

Orecchiette Pasta with Sausage and Rapini - Mon., July 13 | 5 – 6:30 p.m.
Linguini alle Vongole with Fresh Clams - Mon., July 20 | 5 – 6:30 p.m.
Roasted Salmon with a Citrus Caper Vinaigrette - Mon., July 27 | 5 – 6:30 p.m.

Class Series $60 members | $65 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Italian Cuisine at Home: Orecchiette Pasta with Sausage and Rapini | Chef Justin Melnick, Executive Chef at Spello

Mon., July 13 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Lunch and Learn: Fresh Summertime Salads Series | Mark Snyder, Cook2Eat2Live

Caesar Salad - Tues., July 14 | 12:30 – 1 p.m.
Waldorf Salad - Tues., July 21 | 12:30 – 1 p.m.
Cobb Salad - Tues., July 28 | 12:30 – 1 p.m.
Nicoise Salad- Tues., August 4 | 12:30 – 1 p.m.

Class Series $30 member | $35 nonmember
Class to be hosted on Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Culinary Arts

Lunch and Learn: Fresh Summertime Salads: Caesar Salad | Mark Snyder, Cook2Eat2Live

Tues., July 14 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Culinary Arts

Getting to Know Your Garden Series | Chef Emily Larsen, Spilling the Soup

Nightshades Edition - Thurs., July 16 | 5 – 6:30 p.m.
Herbs Edition - Thurs., July 23 | 5 – 6:30 p.m.
Three Sisters Edition - Thurs., July 30 | 5 – 6:30 p.m.

Class Series $75 members | $85 nonmembers
Class to be hosted on Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from your own garden.  Each Edition will focus on different plants and herbs that will take you on a tour of flavor from around the world.

Nightshades Edition: This hands on cooking class will take an in-depth look at vegetables in the nightshade family. We will create a full meal, starting with roasted red pepper baba ganoush. Our main will be rice stuffed tomatoes. And as an unexpected dessert, we will turn potatoes into chocolate truffles!

Herbs Edition: 'Tis the season of bountiful herbs, let’s put those beautiful plants to work. This class will focus on green sauces from around the world. Chimichurri from Argentina, Chermoula from Morocco, Green Chutney from India, and Pistou from France.

Three Sisters Edition: Join us as we explore the planting combination of squash, corn and beans that has its roots in Native American culture and legend. Not only do they work well together agriculturally, they also work well together nutritionally and culinary. We will be embracing a modern treatment of the three sisters with fresh corn cakes, caramelized squash and creamy bean puree.

Culinary Arts

Getting to Know Your Garden: Nightshades Edition | Chef Emily Larsen, Spilling the Soup

Thurs., July 16 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from your own garden.  Each Edition will focus on different plants and herbs that will take you on a tour of flavor from around the world.

Nightshades Edition: This hands on cooking class will take an in-depth look at vegetables in the nightshade family. We will create a full meal, starting with roasted red pepper baba ganoush. Our main will be rice stuffed tomatoes. And as an unexpected dessert, we will turn potatoes into chocolate truffles!

Culinary Arts

Italian Cuisine at Home: Linguini alle Vongole with Fresh Clams | Chef Justin Melnick, Executive Chef at Spello

Mon., July 20 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Lunch and Learn: Fresh Summertime Salads: Waldorf Salad | Mark Snyder, Cook2Eat2Live

Tues., July 21 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Culinary Arts

Mexican Made Easy: Vegetable Fajitas | Mark Snyder, Cook2Eat2Live

Wed., July 22 | 5 – 6:30 p.m.

$20 members | $22 nonmembers
Class to be hosted on Zoom

We will explore the regions of Mexican cuisine and study their distinguishing features. We will roll our own tortillas (both flour and corn) prepare some vegetable fajitas. We will also make Elote (Mexican street corn).

Culinary Arts

Getting to Know Your Garden: Herbs Edition | Chef Emily Larsen, Spilling the Soup

Thurs., July 23 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from your own garden.  Each Edition will focus on different plants and herbs that will take you on a tour of flavor from around the world.

Herbs Edition: 'Tis the season of bountiful herbs, let’s put those beautiful plants to work. This class will focus on green sauces from around the world. Chimichurri from Argentina, Chermoula from Morocco, Green Chutney from India, and Pistou from France.

Culinary Arts

Italian Cuisine at Home: Roasted Salmon with a Citrus Caper Vinaigrette | Chef Justin Melnick, Executive Chef at Spello

Mon., July 27 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Lunch and Learn: Fresh Summertime Salads: Cobb Salad | Mark Snyder, Cook2Eat2Live

Tues., July 28 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Culinary Arts

Getting to Know Your Garden: Three Sisters Edition | Chef Emily Larsen, Spilling the Soup

Thurs., July 30 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Join Chef Emily in her kitchen as she walks you through creating delicious meals exactly suited to your taste with flavors and techniques from your own garden.  Each Edition will focus on different plants and herbs that will take you on a tour of flavor from around the world.

Three Sisters Edition: Join us as we explore the planting combination of squash, corn and beans that has its roots in Native American culture and legend. Not only do they work well together agriculturally, they also work well together nutritionally and culinary. We will be embracing a modern treatment of the three sisters with fresh corn cakes, caramelized squash and creamy bean puree.

Culinary Arts

Lunch and Learn: Fresh Summertime Salads: Nicoise Salad | Mark Snyder, Cook2Eat2Live

Tues., Aug. 4 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Jump into summer with us and join in learning refreshing salads to cool down those hot summer days! Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Culinary Arts

Italian Cuisine at Home Series | Chef Justin Melnick, Executive Chef at Spello

Zuppa, Tomato Soup and Parmigiano Crostini - Mon., August 10 | 5 – 6:30 p.m.
Panzanella Salad with Poached Tuna - Mon., August 17 | 5 – 6:30 p.m.
Roasted Chicken with Escarole and White Bean Puree - Mon., August 24 | 5 – 6:30 p.m.
Risotto Milanese with Roasted Pork Chops – Mon., August 31 | 5 – 6:30 p.m.

Class Series $75 members | $85 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Italian Cuisine at Home: Zuppa, Tomato Soup and Parmigiano Crostini | Chef Justin Melnick, Executive Chef at Spello

Mon., August 10 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Lunch and Learn: Novel Use of Vegetables Series | Mark Snyder, Cook2Eat2Live

Summer Soups - Tues., August 11 | 12:30 – 1 p.m.
Variations Gratins - Tues., August 18 | 12:30 – 1 p.m.
Vegetable and Pasta Entrees - Tues., August 25 | 12:30 – 1 p.m.
Desserts Where Fruit is Center Stage - Tues., September 1 | 12:30 – 1 p.m.

Class Series $30 member | $35 nonmember
Class to be hosted on Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series. 

Culinary Arts

Lunch and Learn: Novel Use of Vegetables: Summer Soups | Mark Snyder, Cook2Eat2Live

Tues., August 11 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series. 

Culinary Arts

Plant Based Meal Prep Series | Chef Emily Larsen, Spilling the Soup

Red, White and Blue Berry Parfait; Roasted Red Pepper and White Bean Stew; Pasta with Roasted Red Pepper and Cashew Sauce - Thurs., August 13 | 5 – 6:30 p.m.
Spicy Chickpea Breakfast Burrito Bowl; Sesame Soba Noodles with Marinated Tofu; Mediterranean Baked Sweet Potatoes - Thurs., August 20 | 5 – 6:30 p.m.
Gluten Free Breakfast Bars; West African Peanut Stew; Sweet Potato and Black Bean Enchiladas - Thurs., August 27 | 5 – 6:30 p.m.
Green Smoothies; BBQ Tofu Bowl; Vegetable Lasagna Rollups with Tofu Ricotta - Thurs., September 3 | 5 – 6:30 p.m.

Class Series $75 members | $85 nonmembers
Class to be hosted on Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Culinary Arts

Plant Based Meal Prep: Red, White and Blue Berry Parfait; Roasted Red Pepper and White Bean Stew; Pasta with Roasted Red Pepper and Cashew Sauce | Chef Emily Larsen, Spilling the Soup

Red, White and Blue Berry Parfait; Roasted Red Pepper and White Bean Stew; Pasta with Roasted Red Pepper and Cashew Sauce - Thurs., August 13 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Culinary Arts

Italian Cuisine at Home: Panzanella Salad with Poached Tuna | Chef Justin Melnick, Executive Chef at Spello

Mon., August 17 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Culinary Arts

Lunch and Learn: Novel Use of Vegetables: Variations Gratins | Mark Snyder, Cook2Eat2Live

Tues., August 18 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Culinary Arts

Mediterranean Cuisine: Mediterranean Mezze Platter | Mark Snyder, Cook2Eat2Live

Wed., August 19 | 5 – 6:30 p.m.

$20 members | $22 nonmembers
Class to be hosted on Zoom

We will set our culinary sails and cruise the Mediterranean. We will make treats from Italy, Greece, Turkey and Morocco. Bruschetta from Italy; Greek grilled veggies and halloumi; Turkish Cacik (yogurt and cumber dish); and Moroccan Taktouka. These are some small plates with HUGE flavors which will add new dimensions to your next special meal.

Culinary Arts

Plant Based Meal Prep: Spicy Chickpea Breakfast Burrito Bowl; Sesame Soba Noodles with Marinated Tofu; Mediterranean Baked Sweet Potatoes | Chef Emily Larsen, Spilling the Soup

Spicy Chickpea Breakfast Burrito Bowl; Sesame Soba Noodles with Marinated Tofu; Mediterranean Baked Sweet Potatoes - Thurs., August 20 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Culinary Arts

Italian Cuisine at Home: Roasted Chicken with Escarole and White Bean Puree | Chef Justin Melnick, Executive Chef at Spello

Mon., August 24 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Novel Use of Vegetables: Vegetable and Pasta Entrees | Mark Snyder, Cook2Eat2Live

Tues., August 25 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series.

Plant Based Meal Prep: Gluten Free Breakfast Bars; West African Peanut Stew; Sweet Potato and Black Bean Enchiladas | Chef Emily Larsen, Spilling the Soup

Gluten Free Breakfast Bars; West African Peanut Stew; Sweet Potato and Black Bean Enchiladas - Thurs., August 27 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Italian Cuisine at Home: Risotto Milanese with Roasted Pork Chops | Chef Justin Melnick, Executive Chef at Spello

Mon., August 31 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

Learn to cook the Italian way right from your very own home. Join us on Zoom for a live cooking class with Chef Justin Melnick. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 6:30!

Lunch and Learn: Novel Use of Vegetables: Desserts Where Fruit is Center Stage | Mark Snyder, Cook2Eat2Live

Tues., September 1 | 12:30 – 1 p.m.

Single Class $9 member | $11 nonmember
Class to be hosted on Zoom

Tune in to learn the different uses of your vegetables. Mark will take you on journey each week to show you the use of your everyday vegetables in ways you would have never thought. Join Mark live on Zoom every Tuesday at 12:30 p.m. with this Lunch and Learn series. 

Plant Based Meal Prep: Green Smoothies; BBQ Tofu Bowl; Vegetable Lasagna Rollups with Tofu Ricotta | Chef Emily Larsen, Spilling the Soup

Green Smoothies; BBQ Tofu Bowl; Vegetable Lasagna Rollups with Tofu Ricotta - Thurs., September 3 | 5 – 6:30 p.m.

Single Class $20 members | $22 nonmembers
Class to be hosted on Zoom

We’ve all heard that plant based meals are better for you and better for the environment but making delicious plant based meals can take a lot of time and money.  In this class we embrace the “cook once, eat for days” philosophy that is meal prep.  We will spend an hour and a half preparing a breakfast, lunch and dinner that can be stored and enjoyed for days to come.  These meals share common ingredients that will bring down your grocery bill and cook time, but produce a variety of flavors so that eating is never monotonous.  All meals are vegan and can be easily made gluten free.

Select photos © Paul g. Wiegman