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.

Fermentation Series: Making Miso at Home | Trevor Ring

Thursday, Oct. 25 [please note change of date] | 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. 25: 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.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about the next Date Nights for Foodies class.

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.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about the next Vegetarian Indian Cooking from Scratch class.

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: 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.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about the next Vegetarian Indian Cooking from Scratch class.

Fermentation Series (Full Series) | Trevor Ring

Thursdays: Sept. 27, Oct. 4, 11 and 25 | 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. 25: Making Miso at Home [please note change of date]

The full class series is now filled. Individual sessions may still have space; see below for details. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about the next Fermentation class.

Select photos © Paul g. Wiegman