Gorgeous Gourds
It's gourd season at Phipps!
This semester, enjoy our fall themed courses: gorgeous gourds! Our education team has created exciting fall themed courses that celebrate anything and everything gourds. With courses featuring wool needle felted gourds, creating a beautiful gourd floral arrangement, cooking delicious and cozy fall dishes, you'll love celebrating fall's most iconic vegetable!
Garden and Design
- Growing and Using Luffa Sponge Gourds | Janice Cox | Nov. 6; 6 p.m.
Floral Design
- A Fresh Contemporary Fall Floral Arrangement | Naoma Neff | Oct. 23; 6:30 p.m.
- Thanksgiving Gourd Floral Arrangement | Kaitlyn Caramela | Nov. 24; 6:30 p.m.
Botanical Art and Illustration
- (Virtual) Autumn Gourds in Watercolor Using Masking Fluid | Amy Lewandowski | Oct. 29; 6 p.m.
*Prerequiste required*
Botanical Craft
- Botanical Gourd Birdhouses | Michelle Soto | Sept. 22; 6 p.m.
- Sculpted Gourd Fish | Liza Crisanti | Oct. 9; 6 p.m.
- Needle Felted Wool Pumpkins and Gourds | Erin Carlson | Oct. 25; 9 a.m.
- Pyrography Gourd Ornaments | Bethany Barbis | Dec. 4; 6 p.m.
- Manipulated Pine Needle Rim Gourd | Liza Crisanti | Dec. 6; 9:30 a.m.
Culinary Arts
- Botanical Focaccia | Chef Alekka Sweeney | Sept. 18; 6 p.m.
- Indian Cuisine: Navarthi Celebration | Chef Jayashree Iyengar, Popping Mustard Seeds | Sept. 25; 6 p.m.
- Dinner with the 3 Sisters | Chef Emily Larsen, Spilling the Soup | Sept. 30; 6 p.m.
- Dinner at the Chef's Table | Chef Mike Godlewski, EYV | Oct. 21; 6 p.m.
- Indian Cuisine: Diwali Celebration | Chef Jayashree Iyengar, Popping Mustard Seeds | Oct. 30; 6 p.m.
- (Virtual) Heathly Harvest: Scorned Vegetables | Chef Emily Larsen, Spilling the Soup | Nov. 5; 6 p.m.
- (Virtual) Healthy Harvest: Dinner with the 3 Sisters | Chef Emily Larsen, Spilling the Soup | Nov. 12; 6 p.m.
- Indian Cuisine: Vegetarian Thanksgiving Feast | Chef Jayashree Iyengar, Popping Mustard Seeds | Nov. 18; 6 p.m.
- (Virtual) Healthy Harvest: Risotto Revolution | Chef Emily Larsen, Spilling the Soup | Nov. 19; 6 p.m.
Scroll down to learn more about our fall courses!
Botanical Focaccia
Thurs., Sept. 18, 6 – 8 p.m.
Botany Hall Teaching Kitchen
$75 members | $85 nonmembers
Celebrate the colors of fall! Join us for a delightful culinary adventure where baking meets art! Inspired by the beauty of nature, we’ll guide you through the process of creating a delicious freshly baked focaccia bread decorated with vibrant vegetables, herbs, and edible flowers arranged in botanical patterns. Learn hands-on how to mix, knead, and proof focaccia dough to achieve that perfect golden crust and soft interior. Then, let your creativity bloom as we turn colorful, tasty everyday ingredients into a beautiful, floral-inspired design. Whether you’re a seasoned baker or new to the kitchen, this class will help you elevate your bread-making skills and add an artistic touch to your cooking.
Botanical Gourd Birdhouses
Mon., Sept. 22 | 6 – 7:30 p.m.
Phipps Garden Center in Mellon Park
$30 members | $35 nonmembers | $35 material fee
Create a one-of-a-kind birdhouse that’s both functional and beautiful. In this hands-on workshop, you’ll transform a hard-shell gourd into a cozy home for birds, choosing the entrance hole size based on your preferred feathered guests. Then, bring it to life with your choice of pressed and dried flowers—each one grown and dried by Michelle. You’ll learn how to safely drill and prep your gourd, creatively design and decorate it with botanicals, and finish with a protective seal to ensure your birdhouse lasts through the seasons.
Indian Cuisine: Navrathi Celebration
Thurs., Sept. 25 | 6 – 8 p.m.
Botany Hall Teaching Kitchen
$75 members | $85 nonmembers
Join Chef Jayashree Iyengar of Popping Mustard Seeds for this three-part series and learn to make Indian cuisine from scratch! Each hands-on cooking session will inclue delicious foods full of Indian flavor. Chef Jayashree, originally from southeast India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your culinary repitoire with these flavorful dishes! Navratri Celebration - Our first class in the series celebrates the Indian festival Navratri. We will make chickpea shundal, a delicious protein rich snack or side dish made with various lentils and beans, garnished with fresh coconut and a classic South Indian tadka. To accompany our shundal we’ll also make coconut rice and squash mor kolumbu.
Dinner with the 3 Sisters
Tues., Sept. 30 | 6 – 8 p.m.
Botany Hall Teaching Kitchen
$75 members | $85 nonmembers
Harvest season is the perfect time of year to have dinner with the three sisters! Inspired by the "3 sisters" gardening method our menu for this class is packed with corn, beans and squash! Chef Emily Larsen will lead us through three delicious recipes. In this class we'll make crispy corn cakes with maple roasted squash and creamy white beans. Hone your knife skills and learn how to create interesting textures from common ingredients.
Sculpted Gourd Fish
Thursdays: Oct. 9 and 16 | 6 – 8 p.m.
Phipps Garden Center in Mellon Park
$30 members | $35 nonmembers | $10 material fee
In this class, you will learn how to create both realistic and cartoon fish from banana gourds. The finished piece can be used as an ornament, mobile, or trinket. You will learn excellent tips and tricks for both QuikWood and painting techniques with shiny finishes. Students will create two sculptured sea creatures of their choice, accompanied by demonstrations featuring trout, whales, and sharks. The first session will consist of learning sculpting techniques and preparing the gourd, while the second session will focus on adding sculptural touches, sanding, carving detail, and painting.
Dinner at the Chef's Table
Tues., Oct. 21 | 6 – 8 p.m.
Botany Hall Teaching Kitchen
$100 members | $110 nonmembers
Join us in Botany Hall Kitchen for another plant-forward Candle Lit Dinner at the Chefs Table with Executive Chef Mike Godlewski from EYV Restaurant in Pittsburgh’s North Side. EYV, which means 'eat your vegetables' opened in 2023 and has raised the bar in plant-based cuisine in the Pittsburgh region. This demonstration-style class offers a unique opportunity to explore the diverse and delicious possibilities of cooking with vegetables as the star of the plate. Sit back, relax and savor this season's bounty prepared live by Chef Mike! Menu details to come. Dinner will be served with wine. Must be 21+ to register.
A Fresh Contemporary Fall Floral Arrangement
Thurs., Oct. 23 | 6:30 – 8 p.m.
Phipps Garden Center in Mellon Park
$25 members | $30 nonmembers | $50 material fee
Upgrade traditional fall florals into an elegant contemporary design!
Needle Felted Wool Pumpkins and Gourds
Sat., Oct. 25 | 9 a.m. – noon
Phipps Garden Center in Mellon Park
$35 members | $40 nonmembers | $25 material fee
Learn the craft of needle felting or sharpen your skills while creating a gorgeous woolen pumpkin or gourd! In this hands-on class participants will make and take home their very own sculptural fall creation perfect for autumn decorating. A seasonal display of harvested pumpkins and gourds will be available for inspiration and enjoyment.
(Virtual) Autumn Gourds in Watercolor Using Masking Fluid
Wednesdays: Oct. 29, Nov. 5 and 12 | 6 – 9 p.m.
After class meeting: Mon., Nov. 24; 6 – 7:30 p.m.
Virtual presentation through Zoom
$142 members | $162 nonmembers
In this three session class learn how to use masking fluid while painting colorful fall gourds in watercolor. The class will consist of demonstrations, practice exercises, individual and group discussion culminating in a final finished single or multiple gourd piece. Students will need to provide their own colorful gourds for the class.
Indian Cuisine: Diwali Celebration
Thurs., Oct. 30 | 6 – 8 p.m.
Botany Hall Teaching Kitchen
$75 members | $85 nonmembers
Join Chef Jayashree Iyengar of Popping Mustard Seeds for this three-part series and learn to make Indian cuisine from scratch! Each hands-on cooking session will inclue delicious foods full of Indian flavor. Chef Jayashree, originally from southeast India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your culinary repitoire with these flavorful dishes! Diwali Celebration – Come back to celebrate Diwali, the Indian Festival of Lights! In this class we’ll prepare festive dishes such as crispy corn fritters known as vada paired with a vibrant tomato chutney. We’ll also highlight gourd season with a comforting sweet pumpkin sambar rice.
(Virtual) Healthy Harvest: Scorned Vegetables
Wed., Nov. 5 | 6 – 7:30 p.m.
Virtual presentation through Zoom
$20 members | $25 nonmembers
Join Chef Emily Larsen on zoom from anywhere for this three-part virtual series that will transform the end of the season harvest into delicious and innovative gourmet dishes. Have a healing encounter with the vegetables that may have given your inner child the ick, learn about centuries old indigenous agricultural practices, and take a fresh look at pumpkin by skipping the spice and keeping it savory. On the menu we have Scorned Veg: Sumac Eggplant, Lemony Shaved Brussels Sprout Salad and Roasted Garlic Mashed Cauliflower.
(Virtual) Growing and Using Luffa Sponge Gourds
Thurs., Nov. 6 | 6 – 7:30 p.m.
Virtual presentation through Zoom
$15 members | $20 nonmembers
Think luffa is just a bath sponge? Think again! These amazing plants are full of surprises—from garden to kitchen to beauty routine. Join Janice Cox, author of Beautiful Luffa, and discover the fascinating world of sponge gourds. You will learn how to grow your own luffa (seed starting, hand pollination, and harvesting), plus creative ways to use them in crafts, recipes, and natural body care products. We will also dig into their rich history—did you know luffas were once used as oil filters and even shoes? Whether you are a gardener, DIYer, or just luffa-curious, this presentation will leave you inspired to plant, harvest, and create!
(Virtual) Healthy Harvest: Dinner with the 3 Sisters
Wed., Nov. 12 | 6 – 7:30 p.m.
Virtual presentation through Zoom
$20 members | $25 nonmembers
Join Chef Emily Larsen on zoom from anywhere for this three-part virtual series that will transform the end of the season harvest into delicious and innovative gourmet dishes. Have a healing encounter with the vegetables that may have given your inner child the ick, learn about centuries old indigenous agricultural practices, and take a fresh look at pumpkin by skipping the spice and keeping it savory. On the menu we have Dinner with the 3 Sisters: Crispy Corn Cakes with Maple Roasted Squash and Creamy White Beans.
Indian Cuisine: Vegetarian Thanksgiving Feast
Tues., Nov. 18 | 6 – 8 p.m.
Botany Hall Teaching Kitchen
$75 members | $85 nonmembers
Join Chef Jayashree Iyengar of Popping Mustard Seeds for this three-part series and learn to make Indian cuisine from scratch! Each hands-on cooking session will inclue delicious foods full of Indian flavor. Chef Jayashree, originally from southeast India, will share not just culinary expertise but also the cultural significance of the ingredients used in each dish. Grow your culinary repitoire with these flavorful dishes! Vegetarian Thanksgiving Feast – In lieu of a traditional Thanksgiving meal, we’ll prepare festive Indian dishes. On the menu we have Bombay potatoes, vegetable pulao and a butternut squash raita.
(Virtual) Healthy Harvest: Risotto Revolution
Wed., Nov. 19 | 6 – 7:30 p.m.
Virtual presentation through Zoom
$20 members | $25 nonmembers
Join Chef Emily Larsen on zoom from anywhere for this three-part virtual series that will transform the end of the season harvest into delicious and innovative gourmet dishes. Have a healing encounter with the vegetables that may have given your inner child the ick, learn about centuries old indigenous agricultural practices, and take a fresh look at pumpkin by skipping the spice and keeping it savory. On the menu we have Risotto Revolution: Pumpkin Barley Risotto with Toasted Walnuts, Drunken Cranberries and Fried Sage.
Thanksgiving Gourd Floral Arrangement
Mon., Nov. 24 | 6:30 – 8 p.m.
Phipps Garden Center in Mellon Park
$25 members | $30 nonmembers | $65 material fee
In this class, we will create a fall focused table arrangement that will include a mix of fresh and dried florals as well as gourds. A perfect arrangement to adorn the center of a table for your holiday gathering.
Pyrography Gourd Ornaments
Thurs., Dec. 4 | 6 – 9 p.m.
Phipps Garden Center in Mellon Park
$35 members | $40 nonmembers | $10 material fee
This class is a great introduction to the world of pyrography! Learn basic burning techniques using 2-3 different pen tips. You will walk away with 2 to 3 beautiful, completed gourd ornaments ready to hang on your tree or to make a perfect gift! Templates and designs will be available to choose from, or you are free to get creative and free style. Those more advanced are also welcome with plenty of time to ask questions!
Manipulated Pine Needle Rim Gourd
Sat., Dec. 6 | 9:30 a.m. – 12:30 p.m.
Phipps Garden Center in Mellon Park
$40 members | $45 nonmembers | $25 material fee
Make your own all-natural gourd to hold your trinkets or pens! In this class, the focus is on learning beginning weaving and stitching techniques via coiling pine needles around a PA-grown gourd. Various manipulation techniques will be taught to add sculptural depth. Custom colorization options will be available for both gourd and stitching. The class will discuss alternative cordage options and local, sustainable sourcing options, accompanied by a couple of demonstrations. The class time will be spent coiling, stitching, and chatting with ample time to ask questions.
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.
Confirmations will be emailed the day before each class, including a Zoom link. Please check your spam/junk mail folder, and if you have not received the link, email edu@phipps.conservatory.org.
Virtual classes are recorded and made available to all registered participants for one month after the program.
Cancellation policy:
Contact edu@phipps.conservatory.org or 412-441-4442 ext. 3925 to cancel a class registration.
- Up to two weeks before the class (or the first class date, for a multi-session class), you may receive a full refund minus a non-refundable $10 adminstrative fee.
- Up to 72 hours (3 days) before the class or the first class date, you may receive a 50% refund.
- Less than 72 hours (3 days) before the class or the first class date, there are no refunds.
- Special events like conferences will have a separate cancellation policy and refund deadline.
All times are Eastern Time Zone.
Want to sign up with a gift certificate?
Contact Phipps at edu@phipps.conservatory.org or 412-441-4442 ext. 3925 with your choice of class to sign up with a gift certificate. If there is a remaining balance for the class or a remaining balance on the gift certificate, we will discuss those details.
