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.

Vegetarian Indian Cooking from Scratch (Full Series) | Jayashree Iyengar

Wednesdays: May 16; July 25; and Thurs., Aug. 16 | 6 – 9 p.m.

Full series: $180 members | $200 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Level: Beginner to intermediate

May 16: Bhel Puri, Lemon Rice, Tomato Rasam, Green Beans, and Cucumber and Onion Raita
July 25: Bainghan Bartha (mashed eggplant), Coconut Rice, Vegetable Sambar, Alu Gobi, Spinach Raita
Aug. 16: Spiced Peanuts, Chappathi/Roti, Channa Masala, Potato Curry

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include five different dishes. 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.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to be placed on the waiting list.

Vegetarian Indian Cooking from Scratch (Session 1) | Jayashree Iyengar

Wednesday, May 16 | 6 – 9 p.m.

Individual classes: $65 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Level: Beginner to intermediate

May 16: Bhel Puri, Lemon Rice, Tomato Rasam, Green Beans, and Cucumber and Onion Raita

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include five different dishes. 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.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to be placed on the waiting list.

Vegetarian Indian Cooking from Scratch (Session 2) | Jayashree Iyengar

Wednesday, July 25 | 6 – 9 p.m.

Individual classes: $65 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Level: Beginner to intermediate

July 25: Bainghan Bartha (mashed eggplant), Coconut Rice, Vegetable Sambar, Alu Gobi, Spinach Raita

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include five different dishes. 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.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to be placed on the waiting list.

Vegetarian Indian Cooking from Scratch (Session 3) | Jayashree Iyengar

Thursday, Aug. 16 | 6 – 9 p.m.

Individual classes: $65 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Level: Beginner to intermediate

Aug. 16: Spiced Peanuts, Chappathi/Roti, Channa Masala, Potato Curry

Join Jayashree Iyengar as she teaches us the world of Indian cooking. Each hands-on cooking session will include five different dishes. 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 Food Preservation Series: Jams, Jellies and Preserves | Susan Marquesen

Tues., June 12 | 6:30 – 9 p.m.

$30 members | $35 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Using early summer fruits and herbs, learn how to prepare jams, jellies and other sweet preserves — with and without added pectin. Learn through hands-on demonstrations and classroom instruction and discover how to recognize when a preserve reaches the gel stage, as well as the steps in processing jars in a hot water bath.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to be placed on the waiting list.

Herbal Wellness Series: Cooking with Medicinal Herbs: Recipes that Go Beyond "Traditional Kitchen Herbs" | Jessica Graves

Wed., June 13 | 7 – 9 p.m.

$20 members | $25 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Cooking with medicinal herbs is a great way to get more healing out of your garden. Learn delicious and nutritious recipes with herbs beyond your standard parsley, sage, rosemary and thyme!

Local Food Preservation Series: Pickles, Salsas and Relishes | Susan Marquesen

Tues., Aug. 7 | 6:30 – 9 p.m.

$30 members | $35 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Learn how to prepare quick pickles, salsas and relishes using local in-season fruits and vegetables. Use proven recipes and methods. This class includes a hands-on demonstration where we create flavorful and interesting canned goods and process them in a hot water bath. We also demonstrate the initial steps in the fermentation process for cucumber pickles.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to be placed on the waiting list.

Local Food Preservation Series: Fall Fruits | Susan Marquesen

Tues., Sept. 11 | 6:30 – 9 p.m.

$30 members | $35 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Using fall’s bounty, learn how to preserve apples, pears and tomatoes using standard and more interesting recipes. Classroom instruction is supplemented with a hands-on demonstration. While the emphasis is on hot water bath processing, you also learn the process and benefits of using a pressure canner to put up tomatoes.

Select photos © Paul g. Wiegman