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.

Fresh Pasta from Scratch: Advanced | Justin Melnick

Advanced: Mon., March 9 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Join Chef Justin Melnick to learn the magic of transforming a few simple ingredients into fresh Italian pasta! Chef Justin will teach the tricks and tips to making fresh pasta at home, from forming and resting the dough to rolling it out and making a variety of shapes and flavors, along with homemade sauces. The advanced class will explore dough making with stuffed pastas and fillings.

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: Advanced class.

Southern and Spicy | Chef Michael Barnes, Roux Orleans Catering

Tues., March 10 | 7 – 9 p.m.

$45 members | $50 nonmembers

In the mood for a little kick? Learn how to prepare a traditional New Orleans dinner with the skill of blackening. Roux Orleans’ Chef Mike is back with a blackened salmon, sautéed vegetables and Spanish rice.

Super Foods to Promote Wellness | Lori Bednarz, RN, MSN, CDE

Wed., March 11 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers

What gives certain foods the title ‘super’ and what’s so special about them? This class is a mixture of nutrition education and hands on prep of ‘super foods’ in the kitchen. Lori and her husband Jason will share the health benefits of eating super foods and simple ways to incorporate them in your daily diet. Participants will enjoy a meal prepared in class.

Gluten Free Date Night: Tacos and Guacamole | James Kaufmann, Café Chocolade

Tacos and Guacamole: Sat., March 14 | 6 – 8 p.m.

Single class: $50 members | $60 nonmembers

Tacos and Guacamole: Learn to make fresh corn tortillas, sautéed black beans and fresh guacamole to be paired with dairy-free cheddar cheese from Chef Kaufmann’s own café. All items will be gluten free and naturally vegan. This will be a demo and hands-on class.

St. Patrick's Day Stew | Mark Snyder

Tues., March 17 | 6 – 9 p.m.

$65 members | $75 nonmembers

Celebrate St. Patrick’s Day by making a traditional St. Patrick’s stew. Learn some tricks that will lower carbs but not expectations. Plus, learn how to make a delicious shepherd’s pie.

Gluten Free Pasta Night | Oliver Pinder

Wed., March 18 | 6 – 9 p.m.

$40 members | $45 nonmembers

Pasta love is real love, especially if it’s gluten-free. Learn how to make potato-based gnocchi di parate, as well as the fancier version, gnocchi parisienne. Discuss the use of different types of flours and methods to build flavor into your pasta before finishing our cooked gnocchi in two simple ways.

Vegetarian Indian Series: Dosa Varieties | Jayashree Iyengar

Dosa Varieties: Thurs., March 19 | 6 – 9 p.m.

Single class: $65 members | $75 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. Discover tips and tricks for making Dosa Varieties. 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 spaces in this class or the next Vegetarian Indian Series: Dosa Varieties class.

Tour of Italy: Regional Cuisines: A Night in Tuscany | Justin Melnick

A Night in Tuscany: Mon., March 23 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

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.

Korean Cuisine | Chef John Reicherter, The Porch at Siena

Mon., March 30 | 6 – 9 p.m.

$65 members | $75 nonmembers

Join Chef John Reicherter, Executive Chef of The Porch at Siena and explore the basics of Korean cuisine, including how to properly ferment vegetables to get the strong flavors Korean cuisine is known for. Plus, learn techniques and ratios that you can apply to all of your culinary escapades!

Vegetarian Indian Series: Indian Spices and Pickles | Jayashree Iyengar

Indian Spices and Pickles: Wed., April 1 | 11 a.m. – 2 p.m.

Single class: $65 members | $75 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. Learn to blend ready-to-use Indian Spices and Pickles. Substitutions may occur based on availability.

Local Farmer: Cooking with Lamb | John and Sukey Jamison, Jamison Farms

Thurs., April 2 | 6:30 – 8:30 p.m.

$60 members | $65 nonmembers

*This class is taught demonstration style*

Enjoy the stories and food of John and Sukey Jamison of Jamison Farm as they share the farm’s history and their adventures raising sheep. Plus, prepare a dinner of Sukey’s barley soup and Merguez lamb sausage from their new cookbook, Coyotes in the Pasture & Wolves at the Door: Stories and Recipes from Our Farm to Your Table. We’ll top off the dinner with a green salad and bread.

Gluten Free Date Night: Fitness Burger | James Kaufmann, Café Chocolade

Fitness Burger: Sat., April 4 | 6 – 8 p.m.

Single class: $50 members | $60 nonmembers

Fitness Burger: Make and sauté a seeded nutty veggie burger, make a cashew cream and learn how to make a soft burger bun. All items will be gluten free and naturally vegan. This will be a demo and hands-on class.

Salmon the Super Food | Maya Lantgios

Mon., April 6 | 6 – 9 p.m.

$50 members | $60 nonmembers

Join us for a delicious salmon workshop with Maya Lantgios. Salmon is a healthy and delicious protein option and an extremely versatile ingredient. Learn the basics of cooking salmon, essential prep methods and cooking techniques. Salmon will be served with a seasonal side dish.

Beginner Knife Skills | Tess Monks, Phipps Conservatory

Tues., April 7 | 6:30 – 8:30 p.m.

$40 members | $45 nonmembers

Mastering basic knife skills is a valuable lesson for any home cook. Join Tess Monks from Phipps Conservatory to learn knife basics, including knife types, chef ’s knife anatomy, proper ways to hold a knife, knife safety and, of course, cutting techniques. Put your new skills to the test and create a seasonal chopped dish. The menu will be vegetarian friendly.

Doctors in the Kitchen | Dr. Michelle Thompson DO, AOBFP, ABOIM, DipABLM, Integrative and LifestyleFamily Medicine Physician

Thurs., April 9, 2020 | 6 - 9 p.m.

Class fee: $75
Open to all physicians regardless of health system affiliation, and you may register a non-physician spouse/guest.

Join us for an interactive experience where you will experience a fun evening learning about lifestyle and culinary medicine. Food is the ultimate pharmacology dating way back to ancient Greece. Hippocrates said, “Let thy food be thy medicine and thy medicine thy food.” It has been extensively researched and supported by the highest quality evidence. You will have the opportunity to sample and prepare many plant-strong, nutritious foods and see for yourself how amazing healthy foods can taste.

Dr. Thompson will educate you and answer questions about how adopting this plant-based lifestyle medicine program can help you and your patients take charge of your health one bite at a time. Be prepared for a fun-filled experience learning to halt or even reverse disease — with your fork as your primary tool.

Dietitians Dana Messmore and Lena Aiken will also be on hand to answer questions.

Coq au Vin | Mark Snyder

Thurs., April 16 | 6 – 9 p.m.

$65 members | $75 nonmembers

Intimidated by French cuisine? Join Mark Snyder to learn just how attainable it can be. In this hands on class we will make the mother of all chicken dishes: coq au vin. Plus, learn great preparation and deboning techniques. This class is great for home chefs of all cooking levels.

Tour of Italy: Regional Cuisines: A Night in Sicily | Justin Melnick

A Night in Sicily: Mon., April 20 | 6:30 – 9 p.m.

Single class: $65 members | $75 nonmembers

Discover the regional cuisines of Italy and learn about the distinctive ingredients, dishes and wine that makes each area unique. Each class is a culinary journey, featuring both chef demonstration and hands-on cooking. Sign-up for the full series or a single evening.

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.

Cooking with Medicinal Herbs | Jessica Graves, Una Biologicals

Tues., April 21 | 6:30 – 8:30 p.m.

$35 members | $40 nonmembers

Learn about the amazing health benefits and delicious flavors of the plants growing wild all around us each spring. With a little help from the medicinal herb garden (and the pantry), we’ll create vitamin- and mineral-packed goodies. Everyone will get to sample their creations and go home with some great recipes.

Cheeses of Pittsburgh | Slow Food Pittsburgh

Thurs., April 23 | 6:30 – 8:30 p.m.

$55 members | $65 nonmembers

*This class is taught demonstration style*

Learn about the delicious world of cheeses — from how they are made and where they come from to what they pair well with. Cheesemongers from Goat Rodeo, Keystone Cheese and Slow Food Pittsburgh will answer these questions and more as you taste and discover a wide range of cheeses from the Pittsburgh region and the wines they pair well with.

Meatless Monday | Chef Anthony, Don's Appliance

Mon., Apr. 27 | 6 – 9 p.m.

$65 members | $75 nonmembers

Cutting out meat just once a week is good for both you and the planet. It can reduce the risk of preventable chronic illnesses and reduce your carbon footprint. Join Chef Anthony for some delicious new meatless meals for any day of the week! Meatless Monday has never been so delicious!

Make Your Own Hot Sauce | Oliver Pinder

Wed., April 29 | 6 – 9 p.m.

$40 members | $45 nonmembers

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. Take home your own custom hot sauce sample.

Select photos © Paul g. Wiegman