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: Umbria | Justin Melnick

Umbria: Mon., June 24 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Umbria class.

Tour of Italy: Regional Cuisines: Tuscany | Justin Melnick

Tuscany: Mon., July 22 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Tuscany class.

Tour of Italy: Regional Cuisines: Sicily | Justin Melnick

Sicily: Mon., Aug 19 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the 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. More menu details coming soon. 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: Sicily class.

Vegetarian Indian Cooking: Indian Cooking from Scratch | Jayashree Iyengar

Indian Cooking from Scratch: Wed., July 17 | 6 – 9 p.m.

Single class: $65 members | $70 nonmembers

Join Jayashree Iyengar as she teaches us the world of Indian cooking. 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 spice combinations, and bring healthy and delicious Indian cuisine into your home cooking rotation. Substitutions may occur based on availability.

Date Night for Foodies (GF/V): Fresh Summer Fare | Chef James Kaufmann, Café Chocolade

Fresh Summer Fare: Sat., July 13 | 6:30 – 8:30 p.m.

$50 members | $60 nonmembers | $80 member couples | $90 nonmember couples (price is per class)

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. 

Fresh Summer Fare: In this demo-style class, watch Chef James make avocado bruschetta paired with a fresh summer salad as well as polenta with artichokes and sun dried tomatoes.

Date Night for Foodies (GF/V): Summer Rolls | Chef James Kaufmann, Café Chocolade

Summer Rolls: Sat., Aug 3 | 6:30 – 8:30 p.m.

$50 members | $60 nonmembers | $80 member couples | $90 nonmember couples (price is per class)

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.

Summer Rolls: In this demo-style class, we’ll be having summer rolls with rice paper wraps and falafel and hummus.

Carb Conscious Cooking: Patriotic Picnic | Mark Snyder

Thurs., June 27 | 6 – 9 p.m.

$65 members | $75 nonmembers (price is per class)

Learn low-carb and vegetarian side dishes that will be welcome at any Independence Day celebration. Get a fun and delicious new take on summertime picnic classics.

Carb Conscious Cooking: Pizza from Scratch | Mark Snyder

Thurs., July 25 | 6 – 9 p.m.

$65 members | $75 nonmembers (price is per class)

When the moon hits your eye like a low carb pie, that’s amore! Explore low carb alternatives to traditional pizza crust and discover great ways to cut down on the carbohydrates without sacrificing flavor!

Make Your Own Hot Sauce | Ollie Pinder

Wed., July 10 | 7 – 9 p.m.

$40 members | $45 nonmembers

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, 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.

Quick Pickling | Alyce Amery-Spencer, Slow Food Pittsburgh

Tues., July 16 | 6:30 – 9 p.m.

$40 members | $45 nonmembers

Learn the methods of quick pickling with Alyce Amery-Spencer and the Slow Food Pittsburgh team. Discover different methods of refrigerator pickling with seasonal veggies like zucchini, fennel and, of course, pickles! Get a hands-on experience with a jar of your very own to enjoy at home.

Fermentation Series: Full Series | Trevor Ring, Tringo Cultures

Lacto Fermented Pickling: Mon., July 29 | 6:30 – 8:30 p.m.
Fervor for Fermented Fruit: Mon., Aug. 5 | 6:30 – 8:30 p.m.

Full series: $80 members | $90 nonmembers

Lacto Fermented Pickling: Late summer is the perfect time to preserve and upcycle some of our favorite fruits and vegetables into delicious fermented products to enjoy during the colder months. Join this introductory fermentation workshop to explore the world of pickling cucumbers, peppers and other produce. Learn about the health benefits of this process as well as the differences between vinegar pickling and lacto-fermentation pickling.

Fervor for Fermented Fruit: Discover the various ways of preserving your bountiful fruit harvest through fermentation. Learn how to use wild fermentation and starter cultures to make fruit-based soda, wine, vinegar, sauces and chutneys. In the meantime, start foraging, harvesting, and freezing your favorite seasonal fruits to prepare yourself for a fun, fruity and fizzy frenzy!

Fermentation Series: Lacto Fermented Pickling | Trevor Ring, Tringo Cultures

Mon., July 29 | 6:30 – 8:30 p.m.

Single class: $45 members | $50 nonmembers

Late summer is the perfect time to preserve and upcycle some of our favorite fruits and vegetables into delicious fermented products to enjoy during the colder months. Join this introductory fermentation workshop to explore the world of pickling cucumbers, peppers and other produce. Learn about the health benefits of this process as well as the differences between vinegar pickling and lacto-fermentation pickling.

Fermentation Series: Fervor for Fermented Fruit | Trevor Ring, Tringo Cultures

Mon., Aug. 5 | 6:30 – 8:30 p.m.

Single class: $45 members | $50 nonmembers

Discover the various ways of preserving your bountiful fruit harvest through fermentation. Learn how to use wild fermentation and starter cultures to make fruit-based soda, wine, vinegar, sauces and chutneys. In the meantime, start foraging, harvesting, and freezing your favorite seasonal fruits to prepare yourself for a fun, fruity and fizzy frenzy!

Nut Milks | Hanna Mosca

Wed., Aug. 7 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers

Nuts about dairy alternatives? You’ll no longer have to turn to store-bought dairy free milks once you learn how easy it is to make your own fresh, creamy nut milks at home and learn some delicious recipes! These plant-based recipes are a great way to work flavorful, healthy substitutes into your diet.

Select photos © Paul g. Wiegman