Seasonal Camps

Take a Culinary Class on Tomato and Garlic Day

Sun., Aug. 26 is our 14th annual Tomato and Garlic Day, and this year, in addition to enjoying the festive outdoor market, you can attend a cooking class in our new Botany Hall Kitchen! Learn more and enroll today.

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.

Preserving the Herbal Harvest | Andrea Jackson

Mon., Sept. 10 | 7 – 9 p.m.

$20 members | $25 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner

In the newly renovated Botany Hall Kitchen, learn how to enjoy the benefits of herbs all year long by exploring more common preservation methods (such as drying and freezing) as well as less common techniques (such as making teas, tinctures, vinegars and syrups). Join Andrea Jackson as she presents preservation techniques and demonstrates how to make spreads and chutneys from the season’s herbal harvest.

Make Your Own Hot Sauce | Lorendra Pinder

Sun., Sept. 16 | 7 – 9 p.m.

$35 members | $40 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Hot peppers have been a part of our diet for more than 8,000 years. Explore different methods for crafting flavorful and signature sauces using hot peppers. Plus, discuss the Scoville scale of hot sauces from around the world and the health benefits of hot sauce — from Vitamin C-rich peppers to immunity-boosting garlic and spices that round out the flavor. Take home your own custom hot sauce sample.

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

Mondays: Sept. 24, Oct. 15 and Nov. 12 | 6 – 9 p.m.

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

Level: Beginner to intermediate

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.

Vegetarian Indian Cooking from Scratch: Fall Flavors | Jayashree Iyengar

Monday, Sept. 24 | 6 – 9 p.m.

Individual classes: $65 members | $75 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

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.

Fermentation Series (Full Series) | Trevor Ring

Thursdays: Sept. 27, Oct. 4, 11 and 18 | 7 – 9 p.m. (please note that the first class will run from 7 – 9:30 p.m.)

Full series: $130 members | $150 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Understand one of the world’s oldest forms of food preservation, which enhances the flavor, nutritional content and digestibility of food. Enter the world of microbes to learn how to turn raw ingredients into vibrant products with creativity and confidence. Each hands-on workshop provides you with the experience to create different types of fermented products to take home. An in-depth introduction of fermentation will be included in the first workshop of the series and is recommended for beginners before diving deeper into the fermented veggies, beverages and miso classes.

Sept. 27: Introduction to Fermentation: Kraut and Kimchi
Oct. 4: Fermented Veggies: Deep in the Pickle Brine
Oct. 11: Kombucha, Kefir and Wild Soda
Oct. 18: Making Miso at Home

Fermentation Series: Introduction to Fermentation: Kraut and Kimchi | Trevor Ring

Thursday, Sept. 27 | 7 – 9:30 p.m.

Individual class: $35 members | $40 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Understand one of the world’s oldest forms of food preservation, which enhances the flavor, nutritional content and digestibility of food. Enter the world of microbes to learn how to turn raw ingredients into vibrant products with creativity and confidence. Each hands-on workshop provides you with the experience to create different types of fermented products to take home. An in-depth introduction of fermentation will be included in the first workshop of the series and is recommended for beginners before diving deeper into the fermented veggies, beverages and miso classes.

Sept. 27: Introduction to Fermentation: Kraut and Kimchi

Fermentation Series: Fermented Veggies: Deep in the Pickle Brine | Trevor Ring

Thursday, Oct. 4 | 7 – 9 p.m.

Individual class: $35 members | $40 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Understand one of the world’s oldest forms of food preservation, which enhances the flavor, nutritional content and digestibility of food. Enter the world of microbes to learn how to turn raw ingredients into vibrant products with creativity and confidence. Each hands-on workshop provides you with the experience to create different types of fermented products to take home. An in-depth introduction of fermentation will be included in the first workshop of the series and is recommended for beginners before diving deeper into the fermented veggies, beverages and miso classes.

Oct. 4: Fermented Veggies: Deep in the Pickle Brine

Date Nights for Foodies (GF/V): Demonstration-Style Class | Chef James Kaufmann, Café Chocolade

Sat., Oct. 6 | 6 – 8 p.m.

$40 members | $45 nonmembers | $75 member couple | $85 nonmember couple
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Looking for a fun date night to spice up your cooking routine? Learn to make seasonal, allergy-friendly fare with Chef James Kaufmann of Café Chocolade! Each delicious dish is gluten free and vegan.

Oct. 6: Demonstration-Style Class
On the menu for this class are avocado toasted baguette; sautéed, freshly-made herbed cheese with fresh greens, roasted cashews and fig balsamic; and caprese gnocchi made with fingerling potatoes, mozzarella, basil and tomato powder and swerved with a chunky tomato sauce and fresh basil pesto.

Risotto at Home | Chef Red from the Porch at Schenley Plaza

Wed., Oct. 10 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Conquer your fear of making homemade risotto in this fun and delicious hands-on class led by Chef Red from The Porch in Schenley Plaza. Learn a bit about the different types of risotto and how to prepare it so you can create restaurant-quality risotto at home.

Fermentation Series: Kombucha, Kefir and Wild Soda | Trevor Ring

Thursday, Oct. 11 | 7 – 9 p.m.

Individual class: $35 members | $40 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Understand one of the world’s oldest forms of food preservation, which enhances the flavor, nutritional content and digestibility of food. Enter the world of microbes to learn how to turn raw ingredients into vibrant products with creativity and confidence. Each hands-on workshop provides you with the experience to create different types of fermented products to take home. An in-depth introduction of fermentation will be included in the first workshop of the series and is recommended for beginners before diving deeper into the fermented veggies, beverages and miso classes.

Oct. 11: Kombucha, Kefir and Wild Soda

Vegetarian Indian Cooking from Scratch: Fall Flavors | Jayashree Iyengar

Monday, Oct. 15 | 6 – 9 p.m.

Individual classes: $65 members | $75 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

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.

Fermentation Series: Making Miso at Home | Trevor Ring

Thursday, Oct. 18 | 7 – 9 p.m.

Individual class: $35 members | $40 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Understand one of the world’s oldest forms of food preservation, which enhances the flavor, nutritional content and digestibility of food. Enter the world of microbes to learn how to turn raw ingredients into vibrant products with creativity and confidence. Each hands-on workshop provides you with the experience to create different types of fermented products to take home. An in-depth introduction of fermentation will be included in the first workshop of the series and is recommended for beginners before diving deeper into the fermented veggies, beverages and miso classes.

Oct. 18: Making Miso at Home

Date Nights for Foodies (GF/V): Hands-On Class | Chef James Kaufmann, Café Chocolade

Sat., Oct. 20 | 6 – 8 p.m.

$40 members | $45 nonmembers | $75 member couples | $85 nonmember couple
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

Looking for a fun date night to spice up your cooking routine? Learn to make seasonal, allergy-friendly fare with Chef James Kaufmann of Café Chocolade! Each delicious dish is gluten free and vegan.

Oct. 20: Hands-On Class
Try your hand at cooking in this hands-on class. The menu includes crab cakes with a cashew aioli and small salad; mixed greens with a balsamic dressing; and pizza made with a fresh multigrain crust.

Fiber-Full Fare | Lori Bednarz

Wednesday, Oct. 24 | 6:30 – 8:30 p.m.

$35 members | $40 non-members
Botany Hall Teaching Kitchen

You have heard about the importance of fiber, whole grains, vegetables and legumes in your diet, but why is fiber important and how do you make it work in your meal routine? Lori Bednarz is a certified diabetes educator who will share the nutritional benefits of including more fiber in your diet. She will also demonstrate quick and easy recipes to include in your daily meal plan. Hands-on demonstrations will include overnight oats, bean dishes and more. This class is designed for those who have or know someone who has diabetes, but all are welcome!

Thanksgiving: A Carbohydrate Conscious Cornucopia | Mark Snyder

Thurs., Nov. 8 | 6:30 – 9 p.m.

$60 members |$70 non-members
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

In this class, you will learn how to debone and gallontine a whole bird. We will then prepare a flavorful, fantastic stuffing and side dishes for a show stopping meal. As an extra treat, Mark will show you how to prepare some low sugar pralines, a perfect finish for this meal. Class is a mix of hands-on work and chef demonstration. Basic knife and general kitchen skills will also be included.

Vegetarian Indian Cooking from Scratch: Fall Flavors | Jayashree Iyengar

Monday, Nov. 12 | 6 – 9 p.m.

Individual classes: $65 members | $75 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Level: Beginner to intermediate

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.

Christmas: A Victorian Feast where the starch is only in your collar | Mark Snyder

Thurs., Dec. 13 | 6:30 – 9 p.m.

$60 members | $70 non-members
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

In this class, you will learn how to prepare and stuff a gorgeous crown roast of pork with a hazelnut stuffing. You will then help prepare side dishes that would be at home on any elegant table. Our dessert will be a traditional English Trifle sans the copious carbohydrates. Class is a mix of hands-on work and chef demonstration. Basic knife and general kitchen skills will also be included. The pork was raised lovingly by Fallen Aspen Farm near Slippery Rock, Pa.

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.

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.

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.

Select photos © Paul g. Wiegman