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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.

Mexican Made Easy | James Kaufmann, CEPC, CCE, CGF, Café Chocolade

Sat., May 2 | 6 – 8 p.m.

$60 members | $70 nonmembers

In this demonstration and hands-on style class, learn how to make corn tortillas, cheese tamales, cheese enchiladas, guacamole and tomato salsa. Entrees will be complemented by freshly made dairy-free cheddar cheese from Café Chocolade. All items will be gluten free and vegan.

Playful Japanese Cuisine: Onigiri | Ginger Brooks Takahashi

Tues., May 12 | 6 – 9 p.m.

$55 members | $65 nonmembers

Join Ginger in making onigiri, a Japanese comfort food perfect for taking on picnics or packing in a lunch box. In this hands-on class, you will learn how to make, shape and fill these authentic Japanese rice balls with various fillings and wraps.

Tour of Italy: Regional Cuisines (Full Series) | Justin Melnick, Executive Chef at Spello

A Night in Piedmont: Mon., May 18 | 6:30 – 9 p.m.
A Night in Umbria: Mon., June 15 | 6:30 – 9 p.m.
A Night in Tuscany: Mon., July 20 | 6:30 – 9 p.m.
A Night in Sicily: Mon., Aug. 31 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Full series: $290 members | $330 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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.

Tour of Italy: A Night in Piedmont | Justin Melnick, Executive Chef at Spello

A Night in Piedmont: Mon., May 18 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Single class: $75 members | $85 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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.

Thai Cuisine | Rachel Homan

Tues., May 19 | 6 – 9 p.m.

$60 members | $70 nonmembers

Join Chef Rachel Homan and learn the technical skills and unique flavors needed to make authentic Thai dishes at home. In this hands-on class we will be making chicken satay, pad Thai, spring rolls, lettuce wraps, pad see ew and complementary sauces.

Quick Cheeses | Oliver Pinder

Firm Quick Cheeses: Thurs., May 21 | 6 – 9 p.m.
Soft Quick Cheeses: Wed., Aug. 26 | 6 – 9 p.m.

Full series: $100 members | $110 nonmembers

Students must be 21 or older to participate in this class.

Firm Quick Cheeses: Learn to make the quickest firm cheeses, mozzarella and queso blanco, as we explore the world of homemade beginner cheeses. Plus, learn how to further flavor these simple cheeses and then assemble a cheeseboard as your finished product. A delicious centerpiece to any gathering, we will discuss how to put together cheeseboards for crowds of two, 20 or more!

Soft Quick Cheeses: Join us for an introduction to making simple, quick cheese ricotta and fresh butter, which we will then use to make our gluten free pasta. We will fold the ricotta into our flour to make ricotta gnocchi which will then be tossed in a sage and brown butter sauce. Enjoy this delicious dish with a glass of wine.

Quick Cheeses: Firm Quick Cheeses | Oliver Pinder

Firm Quick Cheeses: Thurs., May 21 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Students must be 21 or older to participate in this class.

Firm Quick Cheeses: Learn to make the quickest firm cheeses, mozzarella and queso blanco, as we explore the world of homemade beginner cheeses. Plus, learn how to further flavor these simple cheeses and then assemble a cheeseboard as your finished product. A delicious centerpiece to any gathering, we will discuss how to put together cheeseboards for crowds of two, 20 or more!

Glorious Grain Bowls | Emily Larsen, Spilling the Soup

Tues., May 26 | 6 – 8:30 p.m.

$50 members | $55 nonmembers

Learn how to compose a healthy and delicious grain bowl. Explore different grains and review the components and techniques you need to make a meal that will never bore you! Discover how to create the perfect combination of textures, proteins and sauces, and enjoy a customized grain bowl for dinner.

Asian Dumplings | Rachel Homan

Tues., June 2 | 6 – 9 p.m.

$60 members | $70 nonmembers

Not all dumplings are created equal! Join Chef Rachel Homan to learn about a variety of Asian dumplings and what makes each one unique. In this hands-on class, we will be making steamed pork dumplings, gyozas, egg rolls, steamed pork and vegetable buns, porcupine balls and complementary dipping sauces.

Demystifying Plant Proteins | Maya Lantgios

Thurs., June 4 | 6 – 8:30 p.m.

$55 members | $60 nonmembers

Exactly how much protein does tofu have? What are tempeh, seitan and the Impossible Burger? With more plant based protein options hitting the market every day, you may have questions — and we’ve got answers! Join Chatham Master Food Studies graduate Maya Lantgios as she demystifies plant based proteins, and how to best utilize them in a balanced diet. Sample different proteins in a customizable grain bowl you’ll enjoy during class.

Canning the Easy Way | James Kaufmann, CEPC, CCE, CGF, Café Chocolade

Sat., June 6 | 6 – 8 p.m.

$60 members | $70 nonmembers

In this demonstration and hands-on style class, learn how to properly sanitize, make brine and season vegetables to be canned. Try your hand at pickling your own vegetables, some of which will be used for a quick dinner of tacos and a veggie nut burger. All items will be gluten free and vegan.

Taco Tuesday | Mark Snyder

Tues., June 9 | 6 – 9 p.m.

$60 members | $70 nonmembers

Explore the vibrant flavors and fresh ingredients you need to make Mexican cuisine. In this hands-on class, we will prepare corn and flour tortillas, fresh guacamole and salsa, and discuss regional flavors. This class will be vegetarian friendly.

Tour of Italy: A Night in Umbria | Justin Melnick, Executive Chef at Spello

A Night in Umbria: Mon., June 15 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Single class: $75 members | $85 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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.

Getting to Know Your Garden (Full Series) | Emily Larsen, Spilling the Soup

Nightshades Edition: Tues., June 23 | 6 – 8:30 p.m.
Herbs Edition: Thurs., July 16 | 6 – 8:30 p.m.
Three Sisters Edition: Thurs., Aug. 20 | 6 – 8:30 p.m.

Full series: $155 members | $170 nonmembers

Nightshades Edition: This hands-on cooking class will take an in-depth look at vegetables in the nightshade family. We will create a full meal, starting with an appetizer of roasted red pepper baba ganoush, a main dish of hearty panzanella salad and — for an unexpected dessert — we will turn potatoes into chocolate truffles!

Herbs Edition: Use beautiful, fresh herbs to make Chimichurri from Argentina, chermoula from Morocco, green chutney from India, pistou from France and salsa verde from Mexico. Plus, discover the best times to use fresh herbs in your cooking for maximum effect.

Three Sisters Edition: Join us as we explore the planting combination of squash, corn and beans — otherwise known as the three sisters — which has its roots in Native American culture. Make a traditional and tasty succotash, as well as a modern treatment of the three sisters with fresh corn cakes, caramelized squash and creamy bean puree.

All Get to Know Your Garden classes will be vegetarian and vegan friendly.

Getting to Know Your Garden: Nightshades Edition | Emily Larsen, Spilling the Soup

Nightshades Edition: Tues., June 23 | 6 – 8:30 p.m.

Single class: $55 members | $60 nonmembers

Nightshades Edition: This hands-on cooking class will take an in-depth look at vegetables in the nightshade family. We will create a full meal, starting with an appetizer of roasted red pepper baba ganoush, a main dish of hearty panzanella salad and — for an unexpected dessert — we will turn potatoes into chocolate truffles!

All Get to Know Your Garden classes will be vegetarian and vegan friendly.

Gluten Free Pierogis | Oliver Pinder

Wed., June 24 | 6 – 9 p.m.

$60 members | $70 nonmembers

Students must be 21 or older to participate in this class.

Pierogis are a Pittsburgh staple — a taste of the region’s central and eastern European culture. Learn how to make the gluten-free version before sauteeing them in hot butter with onions, a sizzling side of kielbasa or vegan sausage and a dollop of sour cream. The meal will be complemented with local cider options or wine.

Sushi Rolling | Chef Andrew ‘Red’ Jacobson, The Porch at Schenley

Tues., July 7 | 6 – 9 p.m.

$65 members | $75 nonmembers

Roll up your sleeves and get ready to learn how to roll your own sushi. Chef Red will teach you the techniques you can use to create your favorite Japanese piece of culinary artwork. Choose your favorite veggies, raw or cooked, to create your own masterpiece and eat it too!

Kitchen Apothecary | Dina Renade, The Herbal Bake Shoppe

Wed., July 8 | 6 – 9 p.m.

$55 members | $60 nonmembers

Bring nature’s medicine cabinet into your home as you start your own kitchen apothecary. Join Dina Renade, registered dietician and herbalist, as she covers the basics of medicinal herbs and how to incorporate them into your daily life. Learn how to dry herbs, infuse oils and make your very own herbal remedies at home. Plus, discover common uses for a variety of herbs.

Knife Skills | James Kaufmann, CEPC, CCE, CGF, Café Chocolade

Sat., July 11 | 6 – 8 p.m.

$60 members | $70 nonmembers

Students must be 21 or older to participate in this class.

In this demonstration and hands-on style class, learn knife skills, including different knife types, proper grip and proper care. Learn several different vegetable cuts and how to break down a whole chicken. Freshly chopped vegetables and chicken will be used in chicken noodle soup along with sautéed chicken in a white wine and cream sauce, served over Basmati rice and finished with a mixed green salad. Enjoy a glass of wine with this meal.

All items will be gluten free.

Mediterranean Grill | Rachel Homan

Tues., July 14 | 6 – 9 p.m.

$60 members | $70 nonmembers

Discover the foods that define Mediterranean cuisine with Chef Rachel Homan. In this hands-on class, learn how to make traditional Mediterranean dishes, including pita, falafel, kababs, baba ghannouj, tabbouleh, hummus, fattoush and fatayer.

Getting to Know Your Garden: Herbs Edition | Emily Larsen, Spilling the Soup

Herbs Edition: Thurs., July 16 | 6 – 8:30 p.m.

Single class: $55 members | $60 nonmembers

Herbs Edition: Use beautiful, fresh herbs to make Chimichurri from Argentina, chermoula from Morocco, green chutney from India, pistou from France and salsa verde from Mexico. Plus, discover the best times to use fresh herbs in your cooking for maximum effect.

All Get to Know Your Garden classes will be vegetarian and vegan friendly.

Tour of Italy: A Night in Tuscany | Justin Melnick, Executive Chef at Spello

A Night in Tuscany: Mon., July 20 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Single class: $75 members | $85 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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.

Veggie Burgers | Chef John Reicherter, The Porch at Sienna

Tues., July 21 | 6 – 9 p.m.

$60 members | $70 nonmembers

Learn how to make meatless burgers that are hearty, flavorful and full of vegetables. Join Chef John, from The Porch at Sienna, to learn recipes and techniques that will even bring your carnivore friends to the table on burger night!

Vietnamese Cuisine: Seafood Stir Fry | Tuyen and Kellie Truong, Bahn Mi and Ti

Mon., July 27 | 6 – 9 p.m.

$65 members | $75 nonmembers

Tuyen and Kellie, co-owners of Bahn Mi and Ti, are bringing all the flavors of Vietnam from their kitchen to ours. In this hands-on class, prepare an authentic seafood stir fry with seasonal veggies served on crispy egg noodles. Bahn Mi and Ti is a Silver-designated Sustainable Pittsburgh Restaurant located in Lawrenceville.

Homemade Hot Sauce | Oliver Pinder

Wed., July 29 | 6 – 9 p.m.

$50 members | $55 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.

Gluten Free Bread in Minutes a Day | James Kaufmann, CEPC, CCE, CGF, Café Chocolade

Sat., Aug. 1 | 6 – 8 p.m.

$60 members | $70 nonmembers

In this demonstration and hands-on style class, learn how to make a main base of dough that can be formed into different shapes in just minutes. Make a small batch of dough to take home and make into one of the several breads taught in class. Breads will be served with cheese, a salad and cashew cream. All items will be gluten free and vegan.

Fermentation Frenzy (Full Series) | Trevor Ring, Community Cultures

Intro to Fermented Veggies: Mon., Aug. 3 | 6:30 – 8:30 p.m.
Lacto Fermented Veggies: Mon., Aug. 10 | 6:30 – 8:30 p.m.
Fervor for Fermented Fruit: Mon., Aug. 17 | 6:30 – 8:30 p.m.
Koji, Miso and Japanese Pickles: Mon., Aug. 24 | 6:30 – 8:30 p.m.

Full series:  $210 members | $240 nonmembers

Intro to Fermented Veggies: Enter the world of microbes in this hands-on workshop and learn the health benefits, culture and processes of fermenting veggies. You will make sauerkraut and kimchi and walk away with jars to ferment at home.

Lacto Fermented Pickles: 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 fermentation techniques to preserve your bountiful fruit harvest. 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!

Koji, Miso and Japanese Pickles: Dive into the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. Learn about the process of fermentation through mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades and condiments. Walk away with a jar of miso, koji ferment and Japanese pickles. Students must have a basic understanding of fermentation  to take this class.

Fermentation Frenzy: Intro to Fermented Veggies | Trevor Ring, Community Cultures

Intro to Fermented Veggies: Mon., Aug. 3 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Intro to Fermented Veggies: Enter the world of microbes in this hands-on workshop and learn the health benefits, culture and processes of fermenting veggies. You will make sauerkraut and kimchi and walk away with jars to ferment at home.

Preserving the Season: Tomatoes | Silvan Goddin and Jordan Tony

Wed., Aug. 5 | 6 – 9 p.m.

$45 members | $50 nonmembers

Want to savor the taste of tomatoes all year long? In this introductory class, learn the best ways to preserve the abundance of summer tomatoes through freezing, canning and drying. Go home equipped with all the knowledge you need to make delicious tomato sauce, tomato paste, canned whole tomatoes and more.

Fermentation Frenzy: Lacto Fermented Veggies | Trevor Ring, Community Cultures

Lacto Fermented Veggies: Mon., Aug. 10 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Lacto Fermented Veggies: 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.

Argentinian Grill | Rachel Homan

Tues., Aug. 11 | 6 – 9 p.m.

$60 members | $70 nonmembers

Get a taste of Argentina without the plane ticket. In this hands-on class, learn how to make traditional Argentinian dishes, including empanadas, humita, chimichurri, provoletta, alfajores and an asado sampler.

Fermentation Frenzy: Fervor for Fermented Fruit | Trevor Ring, Community Cultures

Fervor for Fermented Fruit: Mon., Aug. 17 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Fervor for Fermented Fruit: Discover fermentation techniques to preserve your bountiful fruit harvest. 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!

Getting to Know Your Garden: Three Sisters Edition | Emily Larsen, Spilling the Soup

Three Sisters Edition: Thurs., Aug. 20 | 6 – 8:30 p.m.

Single class: $55 members | $60 nonmembers

Three Sisters Edition: Join us as we explore the planting combination of squash, corn and beans — otherwise known as the three sisters — which has its roots in Native American culture. Make a traditional and tasty succotash, as well as a modern treatment of the three sisters with fresh corn cakes, caramelized squash and creamy bean puree.

All Get to Know Your Garden classes will be vegetarian and vegan friendly.

Fermentation Frenzy: LKoji, Miso and Japanese Pickles | Trevor Ring, Community Cultures

Koji, Miso and Japanese Pickles: Mon., Aug. 24 | 6:30 – 8:30 p.m.

Single class: $55 members | $65 nonmembers

Koji, Miso and Japanese Pickles: Dive into the fascinating world of koji, one of the fundamental building blocks of miso and other Japanese fermented products. Learn about the process of fermentation through mold spores and basic Japanese practices that can be used to create healthy and delicious flavors, marinades and condiments. Walk away with a jar of miso, koji ferment and Japanese pickles. Students must have a basic understanding of fermentation  to take this class.

Quick Cheeses: Soft Quick Cheeses | Oliver Pinder

Soft Quick Cheeses: Wed., Aug. 26 | 6 – 9 p.m.

Single class: $55 members | $60 nonmembers

Students must be 21 or older to participate in this class.

Soft Quick Cheeses: Join us for an introduction to making simple, quick cheese ricotta and fresh butter, which we will then use to make our gluten free pasta. We will fold the ricotta into our flour to make ricotta gnocchi which will then be tossed in a sage and brown butter sauce. Enjoy this delicious dish with a glass of wine.

Tour of Italy: A Night in Sicily | Justin Melnick, Executive Chef at Spello

A Night in Sicily: Mon., Aug. 31 | 6:30 – 9 p.m.

Students must be 21 or older to participate in this class.

Single class: $75 members | $85 nonmembers

Join Executive Chef Justin Melnick as he brings the tastes of his new authentic Italian restaurant, Spello, to Phipps. 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.

Select photos © Paul g. Wiegman