NOTE: All member and nonmember tickets must be reserved in advance, and masks are now optional but recommended. 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, 1 - 5 p.m. the day of class. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish (2 servings for beverage classes) and includes all necessary ingredients except for alcohol, salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow. This option will close one week before class takes place. 

Cancellation policy:

Contact edu@phipps.conservatory.org or 412-441-4442 ext. 3925 to cancel a class registration.

  • Up to two weeks before the class (or the first class date, for a multi-session class), you may receive a full refund minus a non-refundable $10 adminstrative fee.
  • Up to 72 hours (3 days) before the class or the first class date, you may receive a 50% refund.
  • Less than 72 hours (3 days) before the class or the first class date, there are no refunds.
  • Special events like conferences will have a separate cancellation policy and refund deadline.

All times are Eastern Time Zone.

Current Classes

Click titles for full details

  • Taste of Spain | Chef Rachel Homan
    • Paella | Wed., Dec 14 | 6 – 8 p.m. | This class is now filled.
  • Pasta from Scratch | Chef Rachel Homan
    • Advanced | Wed., Dec 28 | 6 – 8 p.m.
  • Indian Cuisine Favorites | Chef Jayashree Iyengar, Popping Mustard Seeds
    • Potato Paratha with Chutney | Wed., Dec 7 | 6 – 8 p.m. | This class is now filled.
  • Upgraded Ramen | Chef Emily Larsen | Tues., Jan. 31 | 6 – 7:30 p.m.
  • Tour of Italy | Chef Rachel Homan
    • Northern Italy | Thurs., Feb. 2 | 6 – 8 p.m.  This class is now filled.
    • Central Italy | Wed., Mar. 22 | 6 – 8 p.m.
    • Southern Italy | Tues., Apr. 18 | 6 – 8 p.m.
  • Classic Quiche | Chef Emily Larsen | Wed., Mar. 29 | 6 – 7:30 p.m.

Note for in-person classes: Class sizes will be limited to allow for adequate social distancing during class. Masks are required for all class attendees at Phipps Garden Center, and in Botany Hall Kitchen except when eating or drinking. Phipps closely monitors changing guidelines and may need to make adjustments to this class or our requirements to ensure a safe student experience.

Detailed Listings

Staple Soups and Stews: Mid-Atlantic Staples | Chef Emily Larsen, Spilling the Soup*

Tues., Dec 6 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | The grocery pickup option for this class is now closed.

Soup season is here at last. Join Chef Emily in learning staple soups and stews from all over the map! Next stop, the Mid-Atlantic for a tasty Maryland Tomato-Crab Bisque and a local Pennsylvania Mushroom Barley. You’ll be a master of soups before the holidays! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

Indian Cuisine Favorites: Potato Paratha with Chutney | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Dec 7 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

Join Chef Jayashree Iyengar in learning to make the most popular Indian Cuisine dishes. Each hands-on cooking session will include not only delicious food but also a cultural connection to each meal. Expand your culinary skill set, learn new spices combinations and unique techniques from Indian cooking. Substitutions may occur based on availability. 

Dec. 7 - Potato Paratha, a stuffed Roti (unleavened Indian flat bread) is the highlight of this class.  In this class, you will learn to make parathas stuffed with a yummy potato filling flavored with Indian spices and tomato chutney, a favorite of Popping Mustard Seeds fans.

This class is now filled. Please email edu@phipps.conservatory.org to be placed on the waiting list.

Staple Soups and Stews: Southern Staples | Chef Emily Larsen, Spilling the Soup*

Tues., Dec 13 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers  | Grocery Pickup $30 per class
Virtual class hosted on Zoom

Soup season is here at last. Join Chef Emily in learning staple soups and stews from all over the map! Last stop on the tour, a southern staple, Louisiana Creole Gumbo. You’ll be a master of soups before the holidays! 

Upon registration you’ll receive a materials list which includes the necessary ingredients or equipment recommended for following along, although it is not required. Feel free to sit back and take notes and cook along another time if that’s more your speed.

* Ingredient pick-up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen from 1 - 5 p.m. the day 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.

Taste of Spain: Paella | Chef Rachel Homan

Wed., Dec 14 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers
Class hosted in Botany Hall Kitchen

This semester Chef Rachel is taking us on a culinary tour of Spain! We’ll be making classic dishes using traditional Spanish cooking methods. Choose your favorite menu or join us for the full series!

Paella – Paella Valencia (one pot chicken and rice dish) and Ensalada Mixta (green Spanish salad)

This class is now filled. Please email edu@phipps.conservatory.org to be added to the waiting list.

Pasta from Scratch: Advanced | Chef Rachel Homan

Wed., Dec 28 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Join Chef Rachel Homan to master the craft of making fresh pasta from scratch. We’ll end with an advanced stuffed pasta, ravioli!  

Comfort Foods (Full Series) | Chef Rachel Homan

Homemade Swedish Meatballs | Thurs., Jan. 19 | 6 – 8 p.m.
Stuffed Chicken Breast | Wed., Feb. 8 | 6 – 8 p.m.
Pierogis | Tues., Mar. 28 | 6 – 8 p.m. 

Class Series: $215 members | $230 nonmembers 

Class hosted in Botany Hall Kitchen 

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel. You’ll learn about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. We’ll start with learning roasting techniques with seasonal ingredients and the secrets to perfect meatballs. Next up, learn the best way to stuff a chicken breast along with a classic French dish of green beans almondine. Lastly, learn the folds and fillings of Pittsburgh’s favorite food, pierogis, served with carefully caramelized onions, sheet pan cabbage, and kielbasa. 

Comfort Foods: Homemade Swedish Meatballs | Chef Rachel Homan

Thurs., Jan. 19 | 6 – 8 p.m. 

Single class: $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel. You’ll learn about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. We’ll start with learning roasting techniques with seasonal ingredients and the secrets to perfect meatballs.

Gluten-Free Date Night | Chef James Kaufmann, Café Chocolade

Sat., Jan. 21 | 6 – 8 p.m.  

$75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Grab a partner and join us for a gluten-free date night! In this hands-on class led by Chef James Kaufmann of Café Chocolade, you’ll learn the basic principles of gluten-free cooking. On the menu, we have sauteed polenta and mushrooms, asparagus pesto salad, and German potato dumplings with mushrooms in a white wine cream sauce. The class will include your choice of wine. 

Pricing is per person.

Plants, Cuisine and Culture Virtual Lecture Series

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

Full Series: $40 members | $50 non-members

Native American Cuisine with Sean Sherman

Tuesday, January 24, 6 – 7 p.m.

A member of the Oglala Lakota tribe, Sean Sherman is renowned nationally and internationally in the culinary movement of Indigenous foods. Sherman opened The Sioux Chef in the Minneapolis/Saint Paul area in 2014 and now operates Owamni by The Sioux Chef, which won the James Beard Award for Best New Restaurant in June 2022. Author of The Sioux Chef’s Indigenous Kitchen, Sherman currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans.

Hawaiian Cuisine with Sheldon Simeon

Tuesday, March 21, 6 – 7 p.m.

Sheldon Simeon was born in Hilo, Hawaii, and his culinary journey focuses on showcasing the authentic flavors of his homeland to a global audience. He has competed on “Top Chef,” has been nominated twice for James Beard awards, and is author of Cook Real Hawai’i, which showcases 100 recipes that embody the culturally diverse flavors of the islands. He operates three restaurants in Hawai’i, where his menus reveal a mix of innovative modern cuisine and adherence to tradition. 

Indian Cuisine with Simon Majumdar

Monday, May 8, 6 – 7 p.m.

Simon Majumdar is a broadcaster, food writer, speaker, author, and cook who has dedicated the second half of his time on this planet to fulfill his ambition to “Go Everywhere, Eat Everything.” He’s written three books and is the creator, writer, and host of the food history podcast, "Eat My Globe: Things You Didn't Know You Didn't Know About Food.”

African American Cuisine with Toni Tipton-Martin

Tuesday, July 25, 6 – 7 p.m.

Toni Tipton-Martin is a culinary journalist and author using cultural heritage and cooking to build community. She is editor in chief of “Cook’s Country by America’s Test Kitchen,” two-time James Beard Award winner for her books on African-American cooking, and recipient of the prestigious Julia Child Award for making a profound and significant difference in the way America cooks, eats and drinks.

Plants, Cuisine and Culture Virtual Lecture Series: Native American Cuisine with Sean Sherman

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

Native American Cuisine with Sean Sherman

Tuesday, January 24, 6 – 7 p.m.

$10 members | $15 non-members

A member of the Oglala Lakota tribe, Sean Sherman is renowned nationally and internationally in the culinary movement of Indigenous foods. Sherman opened The Sioux Chef in the Minneapolis/Saint Paul area in 2014 and now operates Owamni by The Sioux Chef, which won the James Beard Award for Best New Restaurant in June 2022. Author of The Sioux Chef’s Indigenous Kitchen, Sherman currently serves on the leadership committee of the James Beard Foundation Investment Fund for Black and Indigenous Americans.

Mastering Kitchen Skills (Full Series) | Chef Rachel Homan

Vegetable Cooking Essentials: Ratatouille | Wed., Jan. 25 | 6 – 8 p.m.
Using the Whole Chicken: Chicken Fabrication | Tues., Feb. 28 | 6 – 8 p.m.
Fish Fundamentals | Tues., Mar. 7 | 6 – 8 p.m.
Knife Skills: Sushi Basics and Rolling | Tues., April 4 | 6 – 8 p.m.

Class Series $290 members | $310 nonmembers

Class hosted in Botany Hall Kitchen

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. 

We’ll start with a classic French Ratatouille. In this class, we’ll cover basic knife skills and vegetable cooking techniques by creating this classic peasant’s dish using fresh seasonal veggies served with a toasted baguette and herbed rice. 

Next up, Chicken Fabrication. Learn to efficiently break down a whole chicken and how to utilize each piece. We’ll cover pan-searing chicken breasts, broiling chicken wings, grilling chicken thighs, and braising chicken legs. The chicken will be served with rice pilaf. 

After that, come back for fish fundamentals, covering everything from choosing to preparing different seafood. In this class, we’ll have roasted salmon, sauteed shrimp in lemon butter, and pan-seared cod served with mixed greens and vinaigrette.  

Last but not least! Chef Rachel will end the series with the fundamentals of sushi making. You can’t have homemade sushi without having great knife skills. Learn to mince, dice, and slice fresh ingredients for a tasty handmade roll. Our menu will include a variety of raw ingredients to prepare for creating popular types of Nigiri, Maki rolls, and Temaki. Attendees will create their own rolls and enjoy their creations with a fresh soy based dipping sauce.

Mastering Kitchen Skills: Vegetable Cooking: Ratatouille | Chef Rachel Homan

Wed., Jan. 25 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. We’ll start with a classic French Ratatouille. In this class, we’ll cover basic knife skills and vegetable cooking techniques by creating this classic peasant’s dish using fresh seasonal veggies served with a toasted baguette and herbed rice. 

Dinner at the Chef's Table (full series) | featuring various local talent

Dinner with Chef Amy Reed | Thurs., Jan. 26 | 6 – 8 p.m.
Dinner with Chef James Kaufmann | Sat., Mar. 11 | 6 – 8 p.m.
Dinner with Chef Simon Chough | Thurs., Mar. 23 | 6 – 8 p.m.
Dinner with Chef Chris Galarza | Fri., Apr. 14 | 6 – 8 p.m. 

Class Series $390 members | $420 nonmembers

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Chef Amy Reed, general manager of the Phipps catering team, will whip up some of the favorites from our Phipps Café. Phipps is actively dedicated to offering healthy options for all visitors and guests, with Chef Amy at the forefront of our mission. Learn from Chef about the changes she implemented here in our Café Phipps and how to incorporate more healthy options at home. 

Menu: Carrot Ginger Bisque with Crème Fraiche and Fried Leeks, Chicken Paillard with Arugula, Fennel and Lemon Beurre Blanc, Cauliflower Rice and Broccolini. For dessert a Vanilla Poached Pear with Mascarpone Cheese and Chocolate Drizzle

Chef James Kaufmann, CEPC, CCE, and CGF, is the Pastry Chef and Owner of Café Chocolade. Chef has decades of experience and holds culinary medals and awards from all over the world. He is an expert in gluten-free, vegan, and plant-based cooking. Come find out which US president he made a birthday cake for and how he won “Best Kept Secret” in Pittsburgh magazine!

Menu: Walnut pate cheese plate followed by a Caesar salad and perfectly scalloped potatoes. Menu is gluten-free and vegan.

Chef Simon Chough  is the chef and owner of Pittsburgh Post Gazette’s essential Garfield restaurant Soju, dishing up delectable meals that blend his grandmother’s recipes and his own experiences. Chef first learned to cook in Honolulu with classic French techniques. He then went on to train in New York and opened up Soju based on his Seoul-born dad’s side of the family, inspired by his memories of cooking with his grandma. Menu will include 5 distinct courses that will highlight the chefs cooking style while also reflecting the local bounty of the region. Expect to experience unique twists on Korean favorites like bulgogi, mandu, and bibimbap. Simon will also offer some creations of his own that will wow you with a blend of flavors and techniques that he has picked up in his eclectic background. Working closely with small local farms, requests for a vegetarian experience will be honored and encouraged. So please join us for a dining experience unlike any other. 

Menu: Bulgogi, Mandu and Bibimbap with additional samplings from Simon

Meet Chef Chris Galarza, a trailblazer in the world of electrified kitchens and founder of Forward Dining Solutions. But a chef hat isn’t the only hat Chef Chris wears. Chris is also an entrepreneur, author, speaker, podcaster, and consultant educating and popularizing sustainable and efficient electric kitchens. Enjoy a meal featuring sustainably sourced and prepared seafood while hearing Chef’s unique experiences.

Menu: Oysters, Mussel Bucatini with Mushroom and Tarragon Ragu, with a Fresh Berry and Cheese Galette for dessert.

Dinner at the Chef’s Table | Chef Amy Reed

Thurs., Jan. 26 | 6 – 8 p.m.

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Chef Amy Reed, general manager of the Phipps catering team, will whip up some of the favorites from our Phipps Café. Phipps is actively dedicated to offering healthy options for all visitors and guests, with Chef Amy at the forefront of our mission. Learn from Chef about the changes she implemented here in our Café Phipps and how to incorporate more healthy options at home. 

Menu: Carrot Ginger Bisque with Crème Fraiche and Fried Leeks, Chicken Paillard with Arugula, Fennel and Lemon Beurre Blanc, Cauliflower Rice and Broccolini. For dessert a Vanilla Poached Pear with Mascarpone Cheese and Chocolate Drizzle

Upgraded Ramen | Chef Emily Larsen

Tues., Jan. 31 | 6 – 7:30 p.m. 

$25 members | $30 nonmembers  

Class is held virtually on Zoom. 

Level up your ramen! Join Chef Emily in learning how to create your flavorful broth, master nitamago (ramen egg), perfect roasted garlic butter, and pan-seared proteins to make a bowl worthy of your attention. Customize your toppings with different veggies and dive into the umami flavor that will have you recreating this dish at home. 

Tour of Italy (Full Series) | Chef Rachel Homan

Northern Italy | Thurs., Feb. 2 | 6 – 8 p.m.
Central Italy | Wed., Mar. 22 | 6 – 8 p.m.
Southern Italy | Tues., Apr. 18 | 6 – 8 p.m.

Class Series $215 members |  $230 nonmembers

Class hosted in Botany Hall Kitchen

This semester we’re visiting Italy! Chef Rachel will take us on a culinary tour through the regions of Italy. In this series, we’ll 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 chef demonstrations and hands-on cooking. Each class will include a regional wine tasting. 

Northern Italy: Liguria, Aosta & Emilia Romana 

- Pesto Trofi, Polenta with Wild Mushrooms and Fontina, and Prosciutto di Parma Salad with Rosemary Vinaigrette 

Central Italy: Tuscany, Lazio & Rome 

 - Tomato Bruscetta, Pollo Alla Toscano with Asparagus Parmigiano and Amatriciana 

Southern Italy: Apulia, Campania, Puglia & Sicily 

 - Zuppa de Cozze, Braciola Calabrese, Orecchiette con Carciofi and Caponata  

The full series and the first session are now filled. The other sessions are listed separately below. Please email edu@Phipps.conservatory.org to be placed on the waiting list for the full series.

Tour of Italy: Northern Italy | Chef Rachel Homan

Thurs., Feb. 2 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

This semester we’re visiting Italy! Chef Rachel will take us on a culinary tour through the regions of Italy. In this series, we’ll 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 chef demonstrations and hands-on cooking. Each class will include a regional wine tasting. 

Northern Italy: Liguria, Aosta & Emilia Romana 

- Pesto Trofi, Polenta with Wild Mushrooms and Fontina, and Prosciutto di Parma Salad with Rosemary Vinaigrette 

This class is now filled. Please email edu@Phipps.conservatory.org to be placed on the waiting list.

Comfort Foods: Stuffed Chicken Breast | Chef Rachel Homan

Wed., Feb. 8 | 6 – 8 p.m. 

Single class: $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel. You’ll learn about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. Next up, learn the best way to stuff a chicken breast along with a classic French dish of green beans almondine.

Valentine’s Date Night | Chef James Kaufmann, Café Chocolade

Sat., Feb. 11 | 6 – 8 p.m.  

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Grab your sweetheart for an early Valentine’s Day dinner. Join Chef Kaufmann for a hand-crafted romantic meal. Enjoy your choice of wine while hearing culinary stories from all over the globe. We’ll start with Sauteed Feta with fresh Tzatziki Sauce as an appetizer, followed by a hearty Dolmas Salad, finishing with Mini Apple Tartes for dessert. Menu is gluten-free and vegan.

Pricing is per person.

Indian Cuisine Favorites (Full Series) | Chef Jayashree Iyengar, Popping Mustard Seeds

Butter Seitan | Wed., Feb. 15 | 6 – 8 p.m.
Channa Masala | Thurs., Mar. 16 | 6 – 8 p.m.
Baingan Bartha | Wed., Apr. 12 | 6 – 8 p.m.
Veggie Korma | Thurs., Apr. 27 | 6 – 8 p.m.

Class Series $290 members | $310 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Indian Cuisine Favorites: Butter Seitan | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Feb. 15 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Chocolate Molé | Chef Emily Larsen

Thurs., Feb. 16 | 6 – 7:30 p.m. 

$25 members | $30 nonmembers  

Class is held virtually on Zoom. 

A diverse Mexican dish, translating directly to ‘sauce,’ this one-of-a-kind marinade is a showstopper. With a reputation as a complicated, hard-to-replicate dish, Chef Emily will take the mystery out of molé for you as you learn just how universal the sauce can be. From your home, create something unexpected: spicy chocolate molé with stuffed poblanos and sweet chocolate coffee mousse. You have never experienced chocolate like this before.  

Plant-Based Meal Prep (Full Series) | Chef Emily Larsen

Let’s Get Nutty | Wed., Feb. 22 | 6 – 7:30 p.m.
Succulent Soy | Wed., Mar. 1 | 6 – 7:30 p.m.
Beautiful Beans | Wed., Mar. 8 | 6 – 7:30 p.m.
Sumptuous Seeds | Wed., Mar. 15 | 6 – 7:30 p.m.

Class Series $90 members | $110 nonmembers 

Classes are held virtually 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 twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. 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. 

Let’s Get Nutty – Chocolate Peanut Butter Rice Bars, Vegan Potato Salad, and Walnut Bolognese 

Succulent Soy – Bagel with Tofu Cream Cheese, Edamame Salad, and Teriyaki Tofu Stir Fry 

Beautiful Beans – Breakfast Burritos, Tortilla Soup, and Chickpea Pot Pie 

Sumptuous Seeds – Chia Seed Pudding, Quinoa Pulao and Sunflower Seed Pesto Pasta 

Plant-Based Meal Prep: Let's Get Nutty | Chef Emily Larsen

Wed., Feb. 22 | 6 – 7:30 p.m.   

Single Class $25 members | $30 nonmembers  

Classes are held virtually 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 twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. 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. 

Let’s Get Nutty – Chocolate Peanut Butter Rice Bars, Vegan Potato Salad, and Walnut Bolognese 

Herbal Liqueurs & Bitters | Andrea Jackson

Thurs., Feb. 23 | 7-8:30 p.m.

$45 members | $50 nonmembers

Class hosted in Botany Hall Kitchen

You’ve tried infused cocktails at the bar; now it’s time to make your own. Join us with folk herbalist Andrea to learn the best techniques to infuse dried herbs into a variety of liqueurs so that you can add a signature and distinct flavor to your drinks. Andrea will share her herbal knowledge while you concoct your very own customized bitters to take home. 

Wonderful Wintery Beverages: Cocktails and Mocktails for Winter| Hanna Mosca and Drew Cranisky

Fri., Feb. 24 | 6 – 7:30 p.m.

$25 members | $30 nonmembers

Drink kit $25 | Pickup between 12 - 5 p.m. on Feb. 24, at Phipps Conservatory and Botanical Gardens. This option closes 1 week before class.

Class is held virtually on Zoom.

Grab a partner and join Drew Cranisky and Hanna Mosca in this virtual, hands-on wintery cocktail workshop. Drew and Hanna will share with us more tasty seasonal drinks with flavors sure to warm you up. Drew will teach us how to make the perfect winter beverage while Hanna highlights the botanical properties of each ingredient and how to get the most out of your winter ingredients. Pick up a drink kit to mix along with us during class. Each kit will include fresh ingredients and syrups to make enough for each participant to enjoy all three cocktails and mocktails. Add your alcohol at home or leave it as is for a tasty mocktail! 

Mastering Kitchen Skills: Using the Whole Chicken: Chicken Fabrication | Chef Rachel Homan

Tues., Feb. 28 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. Next up, Chicken Fabrication. Learn to efficiently break down a whole chicken and how to utilize each piece. We’ll cover pan-searing chicken breasts, broiling chicken wings, grilling chicken thighs, and braising chicken legs. The chicken will be served with rice pilaf.

Plant-Based Meal Prep: Succulent Soy | Chef Emily Larsen

Wed., Mar. 1 | 6 – 7:30 p.m.  

Single Class $25 members | $30 nonmembers  

Classes are held virtually 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 twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. 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. 

Succulent Soy – Bagel with Tofu Cream Cheese, Edamame Salad, and Teriyaki Tofu Stir Fry 

Mastering Kitchen Skills: Fish Fundamentals | Chef Rachel Homan

Tues., Mar. 7 | 6 – 8 p.m.  

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills. After that, come back for fish fundamentals, covering everything from choosing to preparing different seafood. In this class, we’ll have roasted salmon, sauteed shrimp in lemon butter, and pan-seared cod served with mixed greens and vinaigrette.  

Plant-Based Meal Prep: Beautiful Beans | Chef Emily Larsen

Wed., Mar. 8 | 6 – 7:30 p.m.  

Single Class $25 members | $30 nonmembers  

Classes are held virtually 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 twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. 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. 

Beautiful Beans – Breakfast Burritos, Tortilla Soup, and Chickpea Pot Pie 

Dinner at the Chef’s Table | Chef James Kaufmann

Sat., Mar. 11 | 6 – 8 p.m.

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Chef James Kaufmann, CEPC, CCE, and CGF, is the Pastry Chef and Owner of Café Chocolade. Chef has decades of experience and holds culinary medals and awards from all over the world. He is an expert in gluten-free, vegan, and plant-based cooking. Come find out which US president he made a birthday cake for and how he won “Best Kept Secret” in Pittsburgh magazine!

Menu: Walnut pate cheese plate followed by a Caesar salad and perfectly scalloped potatoes. Menu is gluten-free and vegan.

Plant-Based Meal Prep: Sumptuous Seeds | Chef Emily Larsen

Wed., Mar. 15 | 6 – 7:30 p.m.  

Single Class $25 members | $30 nonmembers  

Classes are held virtually 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 twice” philosophy that is meal prep. We will spend an hour and a half preparing breakfast, lunch, and dinner that can be stored and enjoyed for days. 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. 

Sumptuous Seeds – Chia Seed Pudding, Quinoa Pulao and Sunflower Seed Pesto Pasta 

Indian Cuisine Favorites: Channa Masala | Chef Jayashree Iyengar, Popping Mustard Seeds

Thurs., Mar. 16 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Plants, Cuisine and Culture Virtual Lecture Series: Hawaiian Cuisine with Sheldon Simeon

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

Hawaiian Cuisine with Sheldon Simeon

Tuesday, March 21, 6 – 7 p.m.

$10 members | $15 non-members

Sheldon Simeon was born in Hilo, Hawaii, and his culinary journey focuses on showcasing the authentic flavors of his homeland to a global audience. He has competed on “Top Chef,” has been nominated twice for James Beard awards, and is author of Cook Real Hawai’i, which showcases 100 recipes that embody the culturally diverse flavors of the islands. He operates three restaurants in Hawai’i, where his menus reveal a mix of innovative modern cuisine and adherence to tradition. 

Tour of Italy: Central Italy | Chef Rachel Homan

Wed., Mar. 22 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

This semester we’re visiting Italy! Chef Rachel will take us on a culinary tour through the regions of Italy. In this series, we’ll 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 chef demonstrations and hands-on cooking. Each class will include a regional wine tasting. 

Central Italy: Tuscany, Lazio & Rome 

 - Tomato Bruscetta, Pollo Alla Toscano with Asparagus Parmigiano and Amatriciana 

Dinner at the Chef’s Table | Chef Simon Chough

Thurs., Mar. 23 | 6 – 8 p.m.

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Chef Simon Chough  is the chef and owner of Pittsburgh Post Gazette’s essential Garfield restaurant Soju, dishing up delectable meals that blend his grandmother’s recipes and his own experiences. Chef first learned to cook in Honolulu with classic French techniques. He then went on to train in New York and opened up Soju based on his Seoul-born dad’s side of the family, inspired by his memories of cooking with his grandma. Menu will include 5 distinct courses that will highlight the chefs cooking style while also reflecting the local bounty of the region. Expect to experience unique twists on Korean favorites like bulgogi, mandu, and bibimbap. Simon will also offer some creations of his own that will wow you with a blend of flavors and techniques that he has picked up in his eclectic background. Working closely with small local farms, requests for a vegetarian experience will be honored and encouraged. So please join us for a dining experience unlike any other. 

Menu: Bulgogi, Mandu and Bibimbap with additional samplings from Simon

Comfort Foods: Pierogis | Chef Rachel Homan

Tues., Mar. 28 | 6 – 8 p.m. 

Single class: $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel. You’ll learn about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. Lastly, learn the folds and fillings of Pittsburgh’s favorite food, pierogis, served with carefully caramelized onions, sheet pan cabbage, and kielbasa. 

Classic Quiche | Chef Emily Larsen

Wed., Mar. 29 | 6 – 7:30 p.m. 

$25 members | $30 nonmembers   

Class is held virtually on Zoom. 

Perfect a flaky pie crust with this seasonal quiche recipe from Chef Emily. In this class, you’ll learn a classic recipe that gives you the building blocks to create your customized quiche full of seasonal flavors. A dish that can be adapted to any occasion or event, adding quiche under your cooking belt adds infinite possibilities for future use.  

Mastering Kitchen Skills: Knife Skills: Sushi Basics and Rolling | Chef Rachel Homan

Tues., April 4 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this four-part series to master core kitchen skills.  

Last but not least! Chef Rachel will end the series with the fundamentals of sushi making. You can’t have homemade sushi without having great knife skills. Learn to mince, dice, and slice fresh ingredients for a tasty handmade roll. Our menu will include a variety of raw ingredients to prepare for creating popular types of Nigiri, Maki rolls, and Temaki. Attendees will create their own rolls and enjoy their creations with a fresh soy based dipping sauce.

Indian Cuisine Favorites: Baingan Bartha | Chef Jayashree Iyengar, Popping Mustard Seeds

Wed., Apr. 12 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Dinner at the Chef’s Table | Chef Chris Galarza

Fri., Apr. 14 | 6 – 8 p.m. 

Single Class $100 members | $110 nonmembers 

Classes hosted in Botany Hall Kitchen

Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.

Meet Chef Chris Galarza, a trailblazer in the world of electrified kitchens and founder of Forward Dining Solutions. But a chef hat isn’t the only hat Chef Chris wears. Chris is also an entrepreneur, author, speaker, podcaster, and consultant educating and popularizing sustainable and efficient electric kitchens. Enjoy a meal featuring sustainably sourced and prepared seafood while hearing Chef’s unique experiences.

Menu: Oysters, Mussel Bucatini with Mushroom and Tarragon Ragu, with a Fresh Berry and Cheese Galette for dessert.

Tour of Italy: Southern Italy | Chef Rachel Homan

Southern Italy | Tues., Apr. 18 | 6 – 8 p.m. 

Single class $75 members | $80 nonmembers 

Class hosted in Botany Hall Kitchen 

This semester we’re visiting Italy! Chef Rachel will take us on a culinary tour through the regions of Italy. In this series, we’ll 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 chef demonstrations and hands-on cooking. Each class will include a regional wine tasting. 

Southern Italy: Apulia, Campania, Puglia & Sicily 

 - Zuppa de Cozze, Braciola Calabrese, Orecchiette con Carciofi and Caponata  

Indian Cuisine Favorites: Veggie Korma | Chef Jayashree Iyengar, Popping Mustard Seeds

Thurs., Apr. 27 | 6 – 8 p.m.

Single class $75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Back by popular demand! Join Chef Jayashree Iyengar in learning about your favorite Indian Cuisine dishes. Each hands-on cooking session will include delicious food and a cultural connection to each meal. Expand your culinary skill set and learn new spice combinations and techniques that make Indian cuisine unique. Substitutions may occur based on availability.

Cooking with Korean Flavors | Chef Simon Chough

Wed., Apr. 5 | 6 – 8 p.m.

$75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen. 

Chef Simon Chough, the executive chef at one of Pittsburgh's best Korean restaurants Soju, comes to Botany Hall to show us the signature flavors that are the basis of Korean cooking. Through breaking down and tasting the main ingredients, Chef will teach us how to identify different flavors and play with the tang, spice, and sweet subtleties of the peninsula’s distinct dishes. In this hands-on class, you will learn to craft Korean meals that showcase your own style and tastes just as Simon has done with the food at Soju. By the end of the class, you will have enjoyed cooking and eating the Korean staples bibimbap, barbecue, and kimchi as well as having crafted your very own recipes for these delights. This class will get you thinking about Korean flavors like you never have before being comfortable with integrating them into your already existing culinary skill set.

Farm-to-Table Dinner with Jamison Lamb Farm | Sukey & John Jamison

Thurs., Apr. 13  | 6 – 8 p.m.

$75 members | $80 nonmembers

Class hosted in Botany Hall Kitchen

Jamison Lamb Farm, run by John and Sukey Jamison, produces some 3,000 lambs annually, destined for great cooks at home and the finest chefs in America. Their secret? Jamison lambs are on a 100% natural diet and free-range lifestyle. John and Sukey will share their farm stories while preparing a meal of lamb shanks and seasonal vegetables. In addition, Coyotes in the Pasture and Wolves at the Door, written by the Jamisons and chronicling their 35+ years on the farm, will be available for purchase and signing. 

Charcuterie Board | Chef Emily Larsen

Wed., Apr. 26 | 6-7:30 p.m.

$25 members | 30 nonmembers 

$50 for grocery kit |  Pickup is on April 26 between 12 and 5 p.m. at Phipps Conservatory.

Class is held virtually on Zoom.

Join Chef Emily in learning what makes the perfect charcuterie board. This class teaches knife skills, balancing flavors, plating techniques, and seasonal substitutions. Chef Emily will lead this class and uses the finest of Pittsburgh’s meats and cheese from local producers such as Goat Rodeo, Pleasant Lane Farms, Parma Sausage and Salty Pork Bits.

Plants, Cuisine and Culture Virtual Lecture Series: Indian Cuisine with Simon Majumdar

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

Indian Cuisine with Simon Majumdar

Monday, May 8, 6 – 7 p.m.

$10 members | $15 non-members

Simon Majumdar is a broadcaster, food writer, speaker, author, and cook who has dedicated the second half of his time on this planet to fulfill his ambition to “Go Everywhere, Eat Everything.” He’s written three books and is the creator, writer, and host of the food history podcast, "Eat My Globe: Things You Didn't Know You Didn't Know About Food.”

Plants, Cuisine and Culture Virtual Lecture Series: African American Cuisine with Toni Tipton-Martin

Plants are intimately linked to our cultural identities and food traditions. Plants tell us where we are, and who we are in how we use them to feed ourselves. When we migrate, we carry our culture and cuisine with us. In this series, renowned chefs, culinary historians, and authors from cultures around the world discuss how plants shaped their foodways.

This virtual lecture series is offered in Partnership with: Chicago Botanic Garden, Franklin Park Conservatory, Lewis Ginter Botanic Garden and Missouri Botanic Garden

African American Cuisine with Toni Tipton-Martin

Tuesday, July 25, 6 – 7 p.m.

$10 members | $15 non-members

Toni Tipton-Martin is a culinary journalist and author using cultural heritage and cooking to build community. She is editor in chief of “Cook’s Country by America’s Test Kitchen,” two-time James Beard Award winner for her books on African-American cooking, and recipient of the prestigious Julia Child Award for making a profound and significant difference in the way America cooks, eats and drinks.

Select photos © Paul g. Wiegman