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.

Tour of Italy: Regional Cuisines: Tuscany | Justin Melnick

Tuscany: Tues., March 19 (Snow date: Wed., March 20) | 6:30 – 9 p.m.

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

Discover the regional cuisines of Italy and learn about the distinctive ingredients and dishes that make each area unique, including wines that are distinctive to the region. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening. The menu will include locally sourced, seasonal dishes; more details will be available closer to the class date. Participants must be 21 or older.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Tour of Italy class.

Vegetarian Indian Cooking from Scratch | Jayashree Iyengar, Popping Mustard Seeds

Thursday, Feb. 21 (Snow date: Feb. 28) | 6 - 9 p.m.

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

Feb. 21: Bainghan Bartha (mashed eggplant), Coconut Rice, Vegetable Sambar, Alu Gobi and Spinach Raita

Join Jayashree Iyengar as she teaches us the joy 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. Dishes may vary.

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

Vegetarian Indian Cooking from Scratch | Jayashree Iyengar, Popping Mustard Seeds

Thursday, March 14 | 6 - 9 p.m.

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

March 14: Spiced Peanuts, Chappathi/Roti, Channa Masala and Potato Curry

Join Jayashree Iyengar as she teaches us the joy 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. Dishes may vary.

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

Gluten Free Multigrain Bread | Ollie Pinder

Wed., March 27 | 6:30 – 9 p.m. (please note new date)

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

Discover the joy of gluten free bread! Explore how to prepare your own gluten free flour blends using wheat- and gluten-free whole grain and seed flours. Learn about the alchemy of combining those flours to make wholesome loaves and boules. Whether you are intolerant or simply curious about the marvelous world of alternative grain breads, this introduction to gluten free bread baking is an accessible and delicious first step for the new or seasoned baker!

Fermented Beverages: Kombucha, Vinegar and Water Kefir | Trevor Ring

Monday, Feb. 18 (Snow date: Feb. 25) | 6:30 – 8:30 p.m.

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

Feb. 18: Kombucha, Vinegar and Water Kefir

The fermentation industry is one of the fastest growing segments of the beverage market. Explore the possibilities of fermented beverages with returning instructor Trevor Ring and understand the simple processes involved in creating delicious, bubbly and nutritional elixirs. The products discussed in this series utilize wild fermentation and starter cultures and excite the curiosity around home experimentation.

Authentic Chinese Cuisine at Home (Full Series) | Itha Cao, The Hungry Cao

Saturdays: March 2, 9, 16 and 23 | 11 a.m. – 1 p.m.

Full series: $190 members | $210 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes.

March 2: Dumplings
March 9: Stir Fry Basics
March 16: Scallion Pancakes and Sides
March 23: Soups and Salads

The full series is now filled. Individual sessions are listed below. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Authentic Chinese Cuisine at Home class.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 2 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes.

March 2: Dumplings

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Authentic Chinese Cuisine at Home class.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 9 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes.

March 9: Stir Fry Basics

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Authentic Chinese Cuisine at Home class.

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 16 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes.

March 16: Scallion Pancakes and Sides

Authentic Chinese Cuisine at Home | Itha Cao, The Hungry Cao

Saturday, March 23 | 11 a.m. – 1 p.m.

Single session: $50 members | $55 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Looking to add to your culinary skill set? Join Itha Cao in exploring flavors, dishes and traditions native to Chinese cuisine. Learn a variety of techniques for stir fry, dumplings and more. Each menu will include locally sourced, seasonal dishes.

March 23: Soups and Salads

Fresh Pasta from Scratch | Domenic and Caitlin Branduzzi, Piccolo Forno

Mon., March 4 (Snow date: March 11) | 6:30 – 8:30 p.m.

$60 members | $70 nonmembers
Phipps Conservatory and Botanical Gardens, Botany Hall Teaching Kitchen

Fresh pasta can make a simple meal extraordinary and become part of the Sunday dinner ritual. Learn from the owners of Lawrenceville’s quintessential Italian restaurant Piccolo Forno how to make pasta from scratch at home and try your hand at making your own tagliatelle or spaghetti. Plus, learn tips for making homemade pasta sauce, vinaigrettes and meatballs. Enjoy a delicious family-style meal to end the night. Piccolo Forno’s motto is “Fare tutto con amore” — make everything with love. Come join the fun! Registration is limited to 12, so be sure to register early.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Fresh Pasta from Scratch class.

Plant-Based Power Bowls: Hearty, Healthy and Satisfying | Sally Lipsky and Judi Carvell

Wed., March 13 | 6:30 – 8:30 p.m.

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

Plant-based eating is considered the healthiest way to eat — both for your body and the environment. This hands-on class includes an overview of what constitutes plant-based eating, sample shopping lists, steps for easy meal preparation, basic knife skills and recipes. Using assorted grains, legumes, vegetables and fruits, you’ll learn how to prepare one-bowl meals that are easy, nourishing and flavorful.

Plant-Based Power Bowls: Hearty, Healthy and Satisfying | Sally Lipsky and Judi Carvell

Thurs., April 11 | 6:30 – 8:30 p.m.

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

Plant-based eating is considered the healthiest way to eat — both for your body and the environment. This hands-on class includes an overview of what constitutes plant-based eating, sample shopping lists, steps for easy meal preparation, basic knife skills and recipes. Using assorted grains, legumes, vegetables and fruits, you’ll learn how to prepare one-bowl meals that are easy, nourishing and flavorful.

Spring Cleaning: Spring Tonics and Oxymels | Jessica Graves, Una Biologicals

Thurs., March 21 | 7 – 9 p.m.

$20 members | $30 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

As the crocuses appear and the birds start chirping, we’re all ready to clear out those winter cobwebs and get a fresh start. Join Jessica Graves and learn how to get a kick-start on spring by creating herbal tonics and honey-based oxymels infused with nourishing herbs that will help you cleanse your system. Sample your creations in class.

Non-Dairy Cheeses and Sauces | Sally Lipsky and Judi Carvell

Thurs., March 28 | 6:30 – 8:30 p.m.

$30 members | $35 nonmembers | Material fee: $5
Phipps Conservatory and Botanical Gardens, Botany Hall Kitchen

Discover how to make nut- and soy-based cheeses and sauces that are simple, healthy and delicious. This hands-on class includes recipes for creamy cheese-like spreads, dressings, sauces and soups. Plus, learn about the science debunking the myth that dairy is a healthy food. You’ll be making and tasting several of these recipes while discussing ways to change textures and flavors.

This class is now filled. Please call 412/441-4442 ext. 3925 or e-mail with questions, or to get an email alert about spaces in this class or the next Non-Dairy Cheeses and Sauces class.

Fermented Coconut Products | Jenneta Mammedova, Prescription Foods

Thurs., April 4 | 6 – 8 p.m.

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

Level: Beginner

Kefir is traditionally a cultured milk beverage that gets its name from the Turkish word “keyif,” which means “good feeling.” There is a way to enjoy kefir that doesn’t involve milk or the potentially irritating proteins typically found in milk, like casein. Coconut kefir pudding is tart, silky smooth cultured young coconut pulp with the consistency of yogurt, but without the dairy. Learn how to make both delicious treats in this class.

Select photos © Paul g. Wiegman