NOTE: All member and nonmember tickets must be reserved in advance, and masks are strongly recommended for all guests and required for unvaccinated guests ages 2 and up. Learn more about how you can join us!

Whether you are a seasoned green thumb, aspiring floral designer or budding backyard vegetable gardener, we have a class for you — and now some of our most popular courses are available to attend from the comfort of your own home. 

Peruse our offerings for an exciting variety of fun and enriching programs on vegetable gardening, culinary arts and more to let your inspiration grow. Enrolled students will receive a link to a live Zoom webinar to virtually attend at the appointed time.

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.

All times are in the Eastern Time Zone.

Current Classes

Click titles for full details

  • Three Rivers Urban Soil Symposium | Thurs. Jan. 13 | 6 – 8 p.m.
  • Watercolor II | Brenda Jordan | Saturday Jan. 15, Sundays Jan. 23 and 30 | 9:30 a.m. to 3:30 p.m. (with lunch breaks) | After-Class Meeting: Mon. Feb. 7 | 7- 8:30 p.m.

  • Mastering Color I - IV | Amy Lindenberger | Saturdays, Jan. 15, Feb. 12, March 5 and Sunday, April 3 | 9:30 a.m. - 3:30 p.m. (with lunch breaks) (no after class meeting with this class)

  • Gardening for Four Seasons of Interest | Leslie Kaplan | Mondays: Jan. 17, 24 and 31, Feb. 7 | 6:30 – 8:30 p.m.

  • Botanical Drawing I | Robin Menard | Saturday, Jan. 22, 29 and Feb. 5 | 9:30 a.m. - 3:30 p.m. (with lunch breaks) | After-Class Meeting: Sun. Feb. 13, 9:30 – 11 a.m.

  • Colored Pencil II | Amy Lindenberger | Saturday, Jan. 22, 29 and Feb. 5 9:30 a.m. - 3:30 p.m. (with lunch breaks) | After-Class Meeting: Tues. Feb. 15 | 7 - 8:30 p.m.

  • Plant Health Care | Braley Burke | Tuesdays: Feb. 15, 22, March 1, 8 | 6:30 – 9 p.m. 

 

Classes in Progress

  • ​Watercolor I: Techniques and Color Theory | Brenda Gail Jordan | Saturdays: Nov. 6, 13 and 20 | 9:30 a.m. – 4 p.m. (with lunch break) | After-class meeting: Thurs. Dec. 16, 7 – 8:30 p.m.

  • Pen and Ink I | Melissa Fabian | Sundays:  Nov. 7, 14 and 21 9:30 a.m. to 3:30 p.m. (with lunch breaks) | After-class meeting: Wed. Dec. 8 | 7 – 8:30 p.m.

  • Drawing Birds in Winter Habitats | Melissa Fabian | Tues.  Nov. 9, 16, 23 Dec. 7, 14 and 21 | 1 – 4 p.m. | After-class meeting: Tues. Jan. 11, 7 – 8:30 p.m.

  • Winter Gems | Amy Lewandowski | Saturday December 4 and 11, 9:30 a.m. – 3:30 p.m. (with lunch breaks) | After-class meeting: Tues. Dec. 21 | 7 – 8:30 p.m.

  • Pen and Ink II | Melissa Fabian | Sundays:  Dec. 5, 12 and 19 9:30 a.m. to 3:30 p.m. (with lunch breaks) | After-class meeting: Tues. Dec. 28 | 7 – 8:30 p.m.

Detailed Listings

Cooking as a Family: Spaghetti and Meatballs | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 9 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class: $30 members | $35 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

*Grocery pickup available, $30 per session

Old Williamsburg-Style Della Robbia Christmas Wreath | Sarah Needham

Thurs., Dec. 9 | 7 – 9 p.m. Eastern

$25 members | $30 nonmembers | Optional material fee: $75

Class presented virtually through Zoom

Objective: To create a Della Robbia Christmas wreath in an Old Williamsburg style

Level: Basic to Intermediate

Pre-requisites: None

This is a make-along class for those wanting to learn how to make Old Williamsburg style designs for Christmas. We will discuss what Della Robbia is, why Williamsburg uses this style, where to get product and how things are constructed. The wreath will be approximately 19” in diameter.  Floral Design Certificate elective

Cooking as a Family: Cheddar Broccoli Soup with Popovers | Chef Emily Larsen of Spilling the Soup*

Thurs., Dec. 16 | 5:30 - 7 p.m. Eastern

Virtual class hosted on zoom

Single class: $30 members | $35 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

*Grocery pickup available, $30 per session

Tour of Italy: Regional Cuisines | Chef Justin Melnick, Executive Chef at Spello

Mon., Dec. 20 | 6 – 7:30 p.m. Eastern

Virtual class hosted on Zoom 

Single class: $25 members | $30 nonmembers 

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin was trained in Italy and will take us on a journey from region to region. You’ll learn to cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list before class so you can cook along with us and have dinner on the table by 7:30!

Taste of the Season (Series) | Chef Emily Larsen, Spilling the Soup*

January: Grain Bowl | Thurs., Jan 6 | 6 – 7:30 p.m.
February: Small Plates | Thurs., Feb 3 | 6 – 7:30 p.m.
March: Levelled Up Comfort Food | Thurs., March 3 | 6 – 7:30 p.m.
April: Shades of Green | Thurs., April 7 | 6 – 7:30 p.m.

Class Series $90 members | $110 nonmembers
Grocery Pickup $30 per class
Virtual class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives.

January Grain Bowl – Farro with Caramelized Sunchokes, Charred Rapini (Broccoli Rabe) and Celery Leaf Gremolata (vegan)

February Small Plates – Cider Glazed Apples and Turnips with a Mushroom, Spinach and Horseradish Toast (vegan)

March Levelled Up Comfort Food – Toasted Gnocchi with Bacon, Goat Cheese and Chives

April Shades of Green – Creamy Watercress, Pea and Mint Soup with Asparagus Spinach Salad (vegan, GF)

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Taste of the Season: January: Grain Bowl | Chef Emily Larsen, Spilling the Soup*

Thurs., Jan 6 | 6 – 7:30 p.m. 

Single Class $25 members | $30 nonmembers
Grocery Pickup $30 per class
Virtual class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

January Grain Bowl – Farro with Caramelized Sunchokes, Charred Rapini (Broccoli Rabe) and Celery Leaf Gremolata (vegan)

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Sourdough Bread | Eric Pallant, author of Sourdough Culture

Mon., Jan 10 | 7 – 8 p.m.

$25 members | $30 nonmembers

Virtual class hosted on Zoom

In his recently released book, Sourdough Culture: A History of Bread Making from Ancient to Modern Bakers, author and environmental science professor Eric Pallant (aka Dr. Sourdough) shows how throughout history, sourdough bread baking has always been about survival.

In this virtual Brown Bag Talk, Pallant will share a fascinating overview of the global history of sourdough—from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. And then, we’ll be reserving a lot of time for Dr. Sourdough to answer your questions, from the history of sourdough to the science of sourdough, as well as diagnose what might have gone awry with your home bake.

Botany for Gardeners | Philip Bauerle

Tuesdays: Jan. 11, 18, 25, and Feb. 1 | 6:30 – 9 p.m. 

$110 members | $125 nonmembers
Presented as a live webinar through Zoom

Objective: To begin understanding and appreciating how plants function in the garden.
Level: Beginner to intermediate
Prerequisite: None

Why does a seed germinate or fail to germinate? Why are cut flowers collected early in the morning? What happens to plant tissues under attack by insects and fungi? Take a fascinating look at how plants grow. Topics will focus directly on botanical principles that relate to gardening: plants and their importance to people; stems, leaves and roots; factors affecting plant growth; reproduction; and fruits and flowers. Sustainable Horticulture Certificate core course and Native Plant Landscapes Certificate elective.

Online Classes
Watercolor Painting by Christine Hutson

Limning | Christine Hutson

Thursdays: Jan 13, 20 and 27, Feb. 3, 10 and 17 | 10 a.m. – 1:30 p.m. (with half hour lunch break)
After-Class Meeting: Thurs. March 3 | 10 – 11:30 a.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To use and build on or improve limning style techniques and create detailed illustrations
Level: Intermediate
Prerequisite: Watercolor I (or equivalent experience)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Limning, a traditional painting method dating back to the Renaissance, has been used by botanical artists and scientific illustrators for centuries and is still favored by those who need to portray their subjects with great precision.  For this technique, tiny brushstrokes are used to build up a highly detailed image.  Receive online step-by-step instruction on this watercolor technique and practice it using high-quality photos of plants and flowers that you select as references.  Botanical Art and Illustration Certificate elective

Three Rivers Urban Soil Symposium

Thurs. Jan. 13, 6 – 8 p.m.

Free, registration required
Virtual program presented through Zoom

Join regional and national experts, professionals and community practitioners for an exploration of urban soils, community and environmental health.

Join us virtually on Thurs.., Jan. 13 from 6 – 8 p.m., for the Three Rivers Urban Soils Symposium (TRUSS) with members of the Pittsburgh Urban Soils Working Group. This year a shorter, online program will allow us to gather and virtually share knowledge around soils and their role in our community. The day will feature expert presentations, project highlights, and an interactive group discussion. Come to learn and discuss the ongoing relationship between soils and the urban environment.

Registration

Registration for TRUSS is free this year but you must reserve your spot to attend the symposium.

Speaker Bios

Raqueeb Ajumu-Osagboro is an urban agriculturalist, community activist for social justice. In 2011, Raqueeb founded Mama Africa's Green Scouts, a youth program that teaches community gardening, green sustainability, African-centered culture and community leadership and responsibility skills. She also founded the Black Urban Gardeners and Farmers of Pittsburgh Co-Op in June of 2015, where she is the Executive Director. Raqueeb is a board member for NESAWG and in the summer of 2020 she was appointed as a commissioner for the City of Pittsburgh Shade Tree Commission. She is also on the Uptown Partners Art Committee and on the PA Co-op Development Roundtable Committee. To address food justice issues in the Homewood community of Pittsburgh, she started the Homewood Food Access Working Group and the Hill District Food Access Working Groups.

Naim Edwards is an advocate for food sovereignty and strong local food systems. He studied how to manage urban gardens to support biodiversity, specifically ants and other insects. Edwards is the director of the Michigan State University (MSU) Detroit Partnership in Food, Learning and Innovation, more commonly referred to as the MSU Detroit Urban Food Site. Edwards serves the Wayne County community in his role with MSU Extension.

Dr. Fushcia-Ann Hoover is an interdisciplinary researcher specializing in social-ecological urban systems. She employs a range of approaches and perspectives that include environmental justice, green infrastructure performance and urban planning, evaluating the impacts of green infrastructure planning when framed by race, justice and place-making. She is the founder of EcoGreenQueen LLC, a company dedicated to teaching and expanding the knowledge and use of environmental justice frameworks and methods across research and practice, and runs the EcoGreenQueen Blog where she distills important connections between people, place and the environment.

Prior to joining the faculty at UNCC in 2021, Dr. Hoover worked as a postdoctoral researcher at the National Socio-Environmental Synthesis Center (SESYNC), the Environmental Protection Agency (Cincinnati), and was a postdoctoral affiliate with the Julie Ann Wrigley Global Institute of Sustainability’s Central Arizona-Phoenix Long-term Ecological Research site at Arizona State University.

Schedule (more details to come)

6 – 6:15 p.m. | Welcome and Opening Remarks

6:15 – 7:30 p.m. | Presentations and individual Q&A 

7:30 – 7:50 p.m. | Panel Q &A

7:50 – 8 p.m. Closing Remarks 

Online Classes
Watercolor Painting by Michele Marks

Watercolor II: Applications | Brenda Jordan

Saturday Jan. 15, Sundays Jan. 23 and 30 | 9:30 a.m. to 3:30 p.m. (with lunch breaks)
After-Class Meeting: Mon. Feb. 7 | 7- 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to create three dimensional botanical portrayals using and enhancing practices learned in Watercolor I
Level: Intermediate
Prerequisite: Botanical Drawing I and II, and Watercolor I

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Build upon your knowledge from Watercolor I to learn additional techniques used in transparent watercolor.  Practice manipulating watercolor using different brushes and papers, plus discover some new colors and techniques for mixing colors.  Apply your new skills to studies of plant forms, including a final project that demonstrates your control of watercolor techniques for an accurate rendering of botanical forms. Botanical Art and Illustration Certificate (Watercolor Concentration) core course.

Online Classes
Colored Pencil Drawing by Christine Hutson

Mastering Color I – V | Amy Lindenberger

Saturday, Jan. 15, Feb. 12, March 5 and  Sunday, April 3 | 9:30 a.m. - 3:30 p.m. (with lunch breaks) (no after class meeting with this class)

$240 members | $270 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to use color, perception, hue, value, intensity and temperature for application to personal color renderings
Level: Beginner to advanced
Prerequisite: Botanical Drawing I and II, and Colored Pencil I

Registration for this class will close on Jan. 3.

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

These classes are mixed level and are sequential; please register for Mastering Color I if you are new to the series and other levels only as appropriate based on which level(s) you have taken previously. 

Mastering Color I: Work at your own pace within a group setting doing color-related exercises only. Please bring any color exercises completed in the Colored Pencil series of classes.

Mastering Color II: Working from a live plant specimen, mix and match colors. The instructor will address the subject of harmonious color schemes and show you ways to successfully apply color schemes in your own individual work.

Mastering Color III: Work from plant specimens and focus on the challenge of mixing interesting neutrals and near neutrals without creating mud. Explore the role opacity plays in color-mixing with colored pencil, and apply the principles of warm and cool colors to add to the depth of your renderings.

Mastering Color IV: Work on techniques to enhance your individual color sense while remaining true to botanical accuracy using both exercises and working from plant specimens.

Mastering Color V: Work on experimental approaches to color usage - particularly in the area of intensity/value combinations - to further enhance your individual color sense and create a mood.

Botanical Art and Illustration Certificate elective

Gardening for Four Seasons of Interest | Leslie Kaplan

Mondays: Jan. 17, 24 and 31, Feb. 7 | 6:30 – 8:30 p.m.

$88 members | $98 nonmembers
Presented as a live webinar through Zoom

Objective: Learn how to combine elements to create a landscape which will be interesting and attractive throughout the year with an emphasis on plant selection
Level: Beginner to intermediate
Prerequisite: None

Join us for an exciting look at what your landscape can be throughout the seasons. Each week will focus on a different season with all of its possibilities. From bulbs to annuals, perennials, shrubs and trees, they’ll all be covered, along with site evaluation, problem solving, and ideas for hardscape. Sustainable Horticulture and Landscape & Garden Design Certificate elective.

Online Classes

Botanical Drawing I | Robin Menard

Saturday, Jan. 22, 29 and Feb. 5 | 9:30 a.m. - 3:30 p.m. (with lunch breaks)
After-Class Meeting: Sun. Feb. 13, 9:30 – 11 a.m.

$225 members | $255 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to accurately draw three-dimensional shapes using line and tone, and employ geometric and aerial perspective in drawing botanical subjects
Level: Beginner
Prerequisite: None

Registration for this class will close on Jan. 8.

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Botanical illustration differs from traditional drawing because it captures a subject with scientific accuracy through observation, form and detail. Learn to identify basic shapes in nature and use a step-by-step process to create the illusion of depth through light, shadow and perspective. Botanical Art and Illustration Certificate core course

Online Classes
Colored Pencil Drawing by Anne Beswick

Colored Pencil II | Amy Lindenberger

Saturday, Jan. 22, 29 and Feb. 5 9:30 a.m. - 3:30 p.m. (with lunch breaks)
After-Class Meeting: Tues. Feb. 15 | 7 - 8:30 p.m.

$225 members | $255 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to create a botanical painting with colored pencils, building on experience gained in Colored Pencil I
Level: Intermediate
Prerequisite: Botanical Drawing I and II, Colored Pencil I

Registration for this class will close on Jan. 7.

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Building on the foundation of colored pencil techniques and layering principles established in Colored Pencil I, focus on more advanced layering and blending techniques to create a variety of surface textures, improve your color perception skills and explore more advanced color theory to better understand hue, value, intensity and temperature. Botanical Art and Illustration Certificate core course

Online Classes
Pages from Melissa Fabian's Journal

Perpetual Nature Journal | Melissa Fabian

Tuesday, Jan. 25 | 1 - 4 p.m. 

$40 members | $45 nonmembers
Presented as a live webinar through Zoom

Objective: To begin a perpetual nature journal or use a current journal to be part of a perpetual nature journal.
Level: Beginner to advanced
Prerequisites: Botanical Drawing I

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt

Inspired by Lara Call Gastinger’s ASBA Conference presentation, the instructor will share her own nature journaling work. This afternoon workshop will outline the basics for creating a perpetual nature journal. The timing of the class in January works perfectly to start a perpetual nature journal or add to an already existing nature journal that we all seem to have! Botanical Art and Illustration Certificate elective

Virtual Native Plant and Sustainability Conference

Thursday, January 27 | 1 – 4 p.m.

Early registration (ends Jan. 7):
Members: $40 | Non-members: $45
Late registration:
Members: $50 | Non-members: $55
Virtual program through Zoom

1 – 1:15 p.m. - Introduction and Welcome

1:15 – 1:45 p.m. - Certified Organic Ornamentals:  The how and why of a new approach to tree production, Steve Black, Owner Raemelton Farm 

In 2015 Raemelton Farm became the first and only nursery in the United States to sell USDA Certified ORGANIC B&B trees. The Organic market is no longer a hippie thing; consumers now put a value on the way in which plants are produced. In addition to a more valuable end product, Organic production also protects and sustains the farm ecosystem. Healthier soil, cleaner water, more beneficial insects (and animals) all make for continuous improvement in tree production and plant health. The presentation will cover Raemelton’s innovative techniques for pest and weed control, soil conservation, and farm management.  

Steve Black is Owner and Operator of Raemelton Farm, Adamstown Md. Raemelton Farm produces landscape-ready B&B trees and shrubs for the Mid-Atlantic and Northeastern markets. Steve started the farm in 2004 and grows nearly 350 different species and cultivars, including many USDA Certified Organic landscape trees. In addition to farming, Steve is Past-President of the Maryland Nursery, Landscape, Greenhouse Association (MNLGA), he has served on two USDA Specialty Crop Research Initiative Advisory Boards, and is a member of the board of the University of Maryland’s Harry R. Hughes Center for Agro-Ecology.

1:50 – 2:20 p.m. - Spotlight on Native Plants, Jess Horenstein, Phipps Outdoor Foreman

We will spotlight 10 native plants from our collection of Phipps recommended Sustainable Plants. Learn how they grow and where to fit them into your landscape. Then you can pre-order with our Native Plant Pre-Sale and pick up just in time for planting in the spring. 

Jess Horenstein is the Outdoor Foreman at Phipps. She worked for several years for a private landscaper before getting hired at Phipps. Before that she worked for the Audubon Society and several zoological institutions in avian care before getting interested in horticulture. She is an avid birder and native plant enthusiast. 

2:25 – 2:55 p.m. - Sustainable Garden Awards Winners, Juliette Olshock, Phipps Sustainable Landcare

The Sustainable Garden Awards started in 2021 with the goal of inspiring Western Pennsylvania residents to design and maintain gardens that are both environmentally friendly and beautiful. With so many wonderful gardens to choose from this year, it was a challenge to decide on the winners. We are happy to announce the champions from the following categories: Native Plantings and Wildlife Gardens, Micro-Gardens, Abundant Edible Gardens and Gardens for Personal Retreat (large and small!). 

Juliette Olshock is the Sustainable Landcare Program Coordinator for Phipps Conservatory and Botanical Gardens, where she organizes trainings and educational opportunities for local landcare professionals and homeowners focusing on sustainable landcare principles and practices. Juliette enjoys growing a variety of plants, learning about local wildlife and creating a backyard oasis at her home in Hazelwood.  

3 – 4 p.m. – The Fundamentals of Garden Layers, Benjamin Vogt, Owner Monarch Gardens 

When designing any garden, there is an opportunity to eschew the norms of beauty as the only priority. With careful planning, we can create a space that works in harmony with nature, expands biodiversity, builds healthy soil, and nurtures pollinators and other wildlife. Let’s learn from natural plant communities to increase ecosystem function and climate resilience at home in our designed gardens. From the fundamentals of seasonal and yearly plant succession, to using plant reproduction and sociability to fill ecological niches, the right native plant communities make all the difference for beautiful gardens both wildlife and people crave. 

Benjamin Vogt owns Monarch Gardens, a prairie-inspired design firm. His landscapes have been featured in Garden Design, Fine Gardening, and The American Gardener. Benjamin speaks nationally on a variety of topics and is the author of A New Garden Ethic: Cultivating Defiant Compassion for an Uncertain Future and the forthcoming Prairie Up: An Introduction to Natural Garden Design (fall 2022).

Approved for 2.00 PCH CEUs and 2.00 SLC CEUs. Additional CEUs are pending. Please provide your professional license number at registration to receive credit.

Tour of Italy: Regional Cuisines (Series) | Chef Justin Melnick

A Night in Veneto - Mon., Jan 31 | 6 – 7:30 p.m.
A Night in Lombardia - Mon., Feb 28 | 6 – 7:30 p.m.
A Night in Trentino-Alto Adige - Mon., March 28 | 6 – 7:30 p.m.
A Night in Marche - Mon., April 25 | 6 – 7:30 p.m.

Class series $90 members | $110 nonmembers
Virtual class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own home and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 7:30!

Menu details to come.

Tour of Italy: A Night in Veneto | Chef Justin Melnick

Mon., Jan 31 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own home and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 7:30!

Menu details to come.

Principles for Natural Garden Design | Joshua Beblo

Thursdays: Feb. 3, 10 and 17 | 6:30 – 8:30 p.m.

$66 members | $76 nonmembers
Presented as a live webinar through Zoom

Objective: To begin to be able to design a garden based on the natural ecology of the site and incorporate appropriate native plants and wildlife needs into the landscape
Level: Intermediate to advanced
Prerequisites: None

Let the natural environment dictate the design of the landscape. Starting with a site analysis, become inspired by natural plant communities and structural elements that keep ecology in mind. With an emphasis on sustainability, incorporate native trees, shrubs and wildflowers into your landscapes. Native Plant Landscapes core course; Landscape and Garden Design and Sustainable Horticulture Certificate elective.

Taste of the Season: February: Small Plates | Chef Emily Larsen, Spilling the Soup*

Thurs., Feb 3 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $30 per class
Virtual class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

February Small Plates – Cider Glazed Apples and Turnips with a Mushroom, Spinach and Horseradish Toast (vegan)

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Soups and Quick Breads (Series) | Chef Emily Larsen, Spilling the Soup*

Beef (or Mushroom) and Barley Soup with Parmesan Quick Bread - Thurs., February 10 | 6 – 7:30 p.m.
Thai Red Curry Noodle Soup with Pan Fried Roti - Thurs., February 17 | 6 – 7:30 p.m.
New England Clam Chowder with Skillet Cornbread - Thurs., February 24 | 6 – 7:30 p.m.

Class Series $70 members | $85 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment.

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Soups and Quick Breads: Beef (or Mushroom) and Barley Soup with Parmesan Quick Bread | Chef Emily Larsen, Spilling the Soup*

Thurs., February 10 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment. 

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Make Your Own Pop-Up Flower Card (Series) | Shawn Sheehy

Saturdays: Feb. 12, March 12 and April 9 | 10 a.m. – 1:30 p.m. 

Full Series: $260 members | $290 non-members (includes material fee)
Presented as a live webinar through Zoom

Why wait for spring to bring beautiful blooms into your home?  Join Shawn Sheehy in building four striking pop-up flower cards each class using just a few tools and a kit of pre-cut pieces.  You’ll leave the workshop with a set of completed cards - perfect for gift giving - and you’ll also gain insights into paper engineering and paper sculpture.  There are three individual wildflower workshops. Take any or all three! All skill levels are welcome.

Feb. 12: bloodroot, columbine, jack-in-the-pulpit and winter aconite

March 12: wild ginger, coneflower, prickly pear and cattail

April 9: waterlily, iris, primrose and sweet flag

Make Your Own Pop-Up Flower Card | Shawn Sheehy

Saturday, Feb. 12 | 10 a.m. – 1:30 p.m. 

Single Session: $90 members | $100 non-members (includes material fee) 

Presented as a live webinar through Zoom

Why wait for spring to bring beautiful blooms into your home?  Join Shawn Sheehy in building four striking pop-up flower cards each class using just a few tools and a kit of pre-cut pieces.  You’ll leave the workshop with a set of completed cards - perfect for gift giving - and you’ll also gain insights into paper engineering and paper sculpture.  There are three individual wildflower workshops. Take any or all three! All skill levels are welcome.

Feb. 12: bloodroot, columbine, jack-in-the-pulpit and winter aconite

Plant Health Care | Braley Burke

Tuesdays: Feb. 15, 22, March 1, 8 | 6:30 – 9 p.m. 

$110 members | $125 nonmembers
Presented as a live webinar through Zoom

Objective: To understand the core management techniques and strategies used to keep plants healthy and address plant health issues (pests, diseases, and environmental problems) using the most effective responses with the least negative impact on the environment.
Level: Beginner to intermediate
Prerequisite: None

How do I keep my vegetable garden from getting aphids? What is causing my tomato plant leaves to yellow? Do I need to do anything about the bugs I’m finding on my snapdragons? This course introduces the tools and concepts of integrated pest management (IPM) which focuses on maintaining healthy plants, understanding issues when they arise, and addressing them using environmentally mindful and well thought-out strategies. Sustainable Horticulture Certificate core course.

Soups and Quick Breads: Thai Red Curry Noodle Soup with Pan Fried Roti | Chef Emily Larsen, Spilling the Soup*

Thurs., February 17 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment. 

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Online Classes

Botanical Drawing II: Volume, Texture and Details | Robin Menard

Saturdays: Feb. 19, 26 and March 5 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-Class Meeting: Sun. March 13 | 9:30 – 11 a.m.

$225 members | $255 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to apply skills gained in Botanical Drawing I to accurately capture various plant forms, details and textures that are unique to the subject
Level: Intermediate
Prerequisite: Botanical Drawing I

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Continue to develop your observation and drawing skills to accurately render leaves, stems, roots and flowers in varying positions, capturing details and textures unique to the botanical subject.  Botanical Art and Illustration Certificate core course

Online Classes
Pen and Ink by Sarah Morrish

Detailed Nature Studies in Pen and Ink | visiting artist Sarah Morrish

Saturdays: Feb. 19 and 26 | 9 a.m. – noon EST

$195 members | $225 nonmembers
Presented as a live webinar through Zoom

Objective: to be able to sketch natural subjects using a dip pen drawing nib.
Level: Beginner to Advanced
Prerequisite: Botanical Drawing I and II, Pen and Ink I (or equivalent experience)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Class space is limited – please register early!

When out for a walk or exploring our gardens, there are many interesting subjects we come across and want to sketch and also draw in detail. The instructor will introduce you to sketching natural subjects using a dip pen drawing nib. Sketching with such a nib, without a prior pencil drawing, is a great way to increase your drawing confidence through more spontaneity, using different mark-making techniques. 

Then we will move onto creating more detailed illustrations where the instructor takes you through structured drawing techniques alongside using fine line pens to develop form, texture, pattern and color differences. 

The first part of each session will be a presentation where time will be set aside for questions and answers. The second half will consist of live demonstrations, where you will be able to ask questions freely as the instructor works on specific subjects. Each session will be a show and tell format so that you can follow along freely without any distractions and you have the option of working on your own artwork between the two sessions. If you would like to share your artwork during the second session, please send a jpeg image to info@illustratingnaturesdetails.com by Feb. 25. No individual feedback can be given between sessions. Botanical Art and Illustration Certificate elective

2022 Phipps’ Allegheny Highlands Flora Project: Pittsburgh Botanic Gardens’ Native Plants

Choosing of Native Plants: Tuesday, Feb. 22, 6 – 7 p.m. | Robin Menard and Stephanie Lind
Student orientation: Thursday, Feb. 24, 6 – 7 p.m. | Robin Menard
Hunt Institute will be closed and emailing images to participants in June 2022
Open Studios | Sundays: July 10; Aug. 14; Sept. 18; Oct.16; and Nov. 13 | 9:30 a.m. – 1 p.m.

$180 members | $200 nonmembers
Flora programming will remain virtual, on Zoom, at least through the spring and early summer, with the potential to move to in-person programming by late summer or fall.

Objective: To be able to create a botanical illustration from the beginning to end
Level: Intermediate to advanced
Prerequisites: Botanical Drawing I and II, Watercolor I or Colored Pencil I 

Learn how to research and produce a beautiful and accurate painting of a native plant. In this long-term collaborative project, create a watercolor, colored pencil or mixed media painting, a copy of which will be catalogued into the Phipps’ Allegheny Highlands Flora Project for future educational or marketing uses. Botanical Art and Illustration Certificate elective.  

Registration is limited to 26 participants due to gallery constraints. There will not be an online gallery option this year.

The History is on the Plate: Deconstructing African American Food History | Guest Speaker Dr. Jessica Harris

Wednesday, February 23, 7 – 8 p.m. EST (40-45 min talk, 15-20 min Q&A)

Virtual program presented through Zoom
Free, registration required
Sponsored by The William L. Brown Center at the Missouri Botanical Garden

Beginning with a traditional African American plate, the presentation will focus on eight plants important to African American cuisine: rice, corn, peanuts, okra, watermelon, chili peppers, leafy greens, and sweet potatoes. Using traditional stories, illustrations, and history, Dr. Harris will discuss their connections to and importance in African American history and culture.

SPEAKER BIO: 

Jessica B. Harris is the author of twelve critically acclaimed books documenting the foods and foodways of the African Diaspora: Hot Stuff: A Cookbook in Praise of the Piquant, Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, Tasting Brazil: Regional Recipes and Reminiscences, The Welcome Table: African American Heritage Cooking,  A Kwanzaa Keepsake, The Africa Cookbook: Tastes of a Continent. Beyond Gumbo: Creole Fusion Food from the Atlantic Rim, On the Side, The Martha’s Vineyard Table, Rum Drinks: 50 Caribbean Cocktails from Mojito to Rum Daisy, and High on the Hog: A Culinary Journey from Africa to America.

A culinary historian, she has lectured on African-American foodways at The Museum of Natural History in New York City, The California Academy of Sciences in San Francisco, The Smithsonian Museum of American History, the Smithsonian Museum of African American History and Culture in Washington DC, the Atlanta History Center, Oxford Brookes University, U.K., and the Oldways/American Institute of Wine and Food conferences in Tunis, Tunisia, and in Rabat, Morocco, well as at numerous institutions and colleges throughout the United States and abroad. 

In addition to her work on the foodways of the African Diaspora, Dr. Harris is also the author of The World Beauty Book (Harper/SanFrancisco, 1995), a collection of beauty secrets from women of color around the world, the co-editor of La Vie Ailleurs (Harcourt Brace Jovanovich, 1989), a multicultural French text, and the translator of Ton Beau Capitain by Simone Schwarz-Bart. She was restaurant reviewer for The Village Voice in New York City for six years (1995-2001). 

Her memoir – My Soul Looks Back: A Memoir, published in 2017, was a finalist for the PEN Open Book Award. Her most recent book: Vintage Postcards from the Atlantic World: In the Dignity of their Work and the Joy of Their Play was published in May 2020. 

In her more than four decades as a journalist, Harris has written book reviews, theatre reviews, travel, feature and beauty articles too numerous to note. She has written extensively about the culture of Africa in the Americas, particularly the foodways, for publications ranging from Essence (where she was travel editor from 1977-1980) to German Vogue. She has written for most of the major food magazines Including Gourmet, Saveur, Food & Wine, Cooking Light, Southern Living, and Eating Well. She has chaired panels and given presentations at the Fancy Food Shows in both San Francisco and New York, at Chef Magazine’s Chef des Chefs, and at The Caribbean Culinary Federation’s annual Taste of the Caribbean, where she has given the keynote address for six years, as well as at IACP (International Association of Culinary Professionals) and AIWF (American Institute of Wine and Food) conferences among others. 

Dr. Harris has made numerous television appearances on shows including The Today Show, Good Morning America, The Main Ingredient, and B. Smith with Style. On the Television Food Network, she has appeared on the Curtis Aikens Show, Sara Moulton’s Cooking Live, and TV Food News and Views. She has hosted five episodes of Chef du Jour and served as the resident food historian of Sara Moulton’s weekly Cooking Live Primetime from July through November 1999.

A professor in the English Department at Queens College, CUNY for 50 years until her retirement, Harris is currently professor emerita. She holds an A.B. from Bryn Mawr College, a M.A. in French Literature from Queens College, CUNY, a License ès Lettres from the Université de Nancy, France, and a doctorate in Performance Studies from New York University where her dissertation focused on the French-speaking theatre of Senegal. Dr. Harris was the inaugural scholar in residence in the Ray Charles Chair at Dillard University in New Orleans. 

Dr. Harris has been a Board Member of the Caribbean Culinary Federation, a national board member of the American Institute of Wine and Food, a life member of the College Language Association, a founding member of the Southern Foodways Alliance, and a board member emerita of Ogden Museum of Southern Art and Culture in New Orleans. Dr. Harris has also been an advisory board member of The Southern Food & Beverage Museum also in that city and the Heinz Center in Pittsburgh. She has consulted for the Martha’s Vineyard Museum, the Historic New Orleans Collection, and the Smithsonian’s American Museum of African American History and Culture in Washington D.C. She is a patron of the Oxford Cultural Collection in Oxford, England. 

 Dr. Harris holds many honors and has received a Lifetime Achievement Award from the Southern Foodways Alliance, the Lafcadio Hearn Award from the John Folse Culinary Institute at Nicholls State in Louisiana, and was inducted into the James Beard Who’s Who of Food and Beverage in America. She has received the Amelia award from the New York Culinary Historians and the De Masters Award from the Association of Food Journalists. Her cookbooks were inducted into the James Beard Cookbook Hall of Fame in 2019 and in March of 2020, she was given a Lifetime Achievement Award by the same organization. 

Dr. Harris is fluent in French and conversant in Spanish and Portuguese.

Dutch Floral Design | Polly Berginc AIFD

Wednesdays: Feb. 23 and March 9 | 6:30 – 8:30 p.m.

Members: $50 | Non-members: $60 | Material fee: $55 per class, $110 total
Presented virtually through Zoom, Material Pick-up at Phipps Garden Center in Mellon Park

Objective: To be able to design arrangements in the Dutch style.
Level: Intermediate to advanced
Prerequisite: Basic Floral Design or equivalent experience

Dutch floral design is decadent – learn this form to bring luxurious feeling designs into your home. Over two sessions, gain confidence working with the design elements that make Dutch design so special. Floral Design certificate elective

Soups and Quick Breads: New England Clam Chowder with Skillet Cornbread | Chef Emily Larsen, Spilling the Soup*

Thurs., February 24 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Take advantage of the cold winter weather to get extra cozy and warm in the kitchen. Chef Emily will help you create flavor filled delicious soups with quick bread accompaniment. 

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Tour of Italy: A Night in Lombardia | Chef Justin Melnick

Mon., Feb 28 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own home and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 7:30!

Menu details to come.

Orchids 101: Orchid Diversity and Care | Timothy Choltco

Monday, Feb. 28 | 7 – 9 p.m.

$20 members | $25 non-members

Presented as a live webinar through Zoom

Explore the wide variety of orchid species and learn more about what makes an orchid unique in the plant kingdom. Plus, learn the essentials for growing orchids at home, including how to successfully repot an orchid.

Online Classes
Graphite Drawing by Melissa Fabian

Drawing Bulbs, Corms, Rhizomes and Tubers | Melissa Fabian

Tues., Mar. 1, 8, 15, 22, 29 and April 5 | 1 – 4 p.m.
After-class meeting: Tues. April 19 | 1 - 2:30 p.m.

$225 members | $255 nonmembers
Presented as a live webinar through Zoom

Objective: To combine observation and drawing skills to depict the four different geophytes: bulbs, corms, rhizomes and tubers.
Level: Intermediate to advanced
Prerequisites: Botanical Drawing I and II, and at least one of the following: Colored Pencil I, Watercolor I, or Pen and Ink I.

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt

The four geophytes are often confused in name and growth characteristics. Understanding the differences each type possesses will help with accurate drawings of the entire plant. Study pages and a final project will be composed. Several mediums will be demonstrated, allowing the students a choice of medium for the study pages and final artwork. Botanical Art and Illustration Certificate elective

Taste of the Season: March: Levelled Up Comfort Food | Chef Emily Larsen, Spilling the Soup*

Thurs., March 3 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $30 per class
Virtual class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

March Levelled Up Comfort Food – Toasted Gnocchi with Bacon, Goat Cheese and Chives

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Tropical Beverages: Cocktails and Mocktails from Hawaii | Hanna Mosca and Drew Cranisky*

Fri., March 4 | 6 – 7:30 p.m.

$25 members | $30 nonmembers
Drink kit | $25
Virtual class hosted on Zoom

Grab a partner and join Drew Cranisky and Hanna Mosca in this virtual, hands-on tropical cocktail workshop. Drew and Hanna will share with us three different cocktail recipes that are tasty, simple to make and provide a nice variety of island flavors. Drew will teach us how to make the perfect island beverage while Hanna highlights the botanical properties of the fruits, vegetables and herbs used. Pick up a drink kit to mix along with us during class. Each kit will include fresh fruit and herbs as well as mixers and simple syrup to make enough for each participant to enjoy all three cocktails. Add your own alcohol at home or leave as is for a tasty mocktail!

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for alcohol, salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Mastering the Art of French Cuisine (Series) | Chef Emily Larsen, Spilling the Soup*

Salade Nicoise and Vichyssoise - Thurs., March 10 | 6 – 7:30 p.m.
Waterzooi de Poulet - Thurs., March 17 | 6 – 7:30 p.m.
Tarte Tatin and Crème Anglais - Thurs., March 24 | 6 – 7:30 p.m.

Class Series $70 members | $85 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one starts with salade niçoise, a hearty French salad with boiled eggs, green beans, and potatoes, served with Vichyssoise, a creamy potato soup. Come back for week two to make a savory chicken stew called Waterzooi de Poulet. Week three will wrap up the series with a Tarte Tatin, or upside-down apple tarte, with a homemade crème anglaise.

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Mastering the Art of French Cuisine: Salade Nicoise and Vichyssoise | Chef Emily Larsen, Spilling the Soup*

Thurs., March 10 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week one starts with salade niçoise, a hearty French salad with boiled eggs, green beans, and potatoes, served with Vichyssoise, a creamy potato soup. 

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Make Your Own Pop-Up Flower Card | Shawn Sheehy

Saturday, March 12 | 10 a.m. – 1:30 p.m. 

Single Session: $90 members | $100 non-members (includes material fee) 

Presented as a live webinar through Zoom

Why wait for spring to bring beautiful blooms into your home?  Join Shawn Sheehy in building four striking pop-up flower cards each class using just a few tools and a kit of pre-cut pieces.  You’ll leave the workshop with a set of completed cards - perfect for gift giving - and you’ll also gain insights into paper engineering and paper sculpture.  There are three individual wildflower workshops. Take any or all three! All skill levels are welcome.

March 12: wild ginger, coneflower, prickly pear and cattail

Free Lunch and Learn: What is Forest Therapy? | Martha O’Grady

Wednesday, March 16 | 12 – 12:30 p.m.

Free, registration required

Presented as a live webinar through Zoom

Learn more about the Japanese practice of Shinrin Yoku, known as “forest bathing” from local practitioners Martha O’Grady and Charlie Yuill. Hear more about this research-based process that helps its practitioners get in touch with their bodies and our place in the living fabric of the life, and ask questions to see if this practice may be a good fit for you!

Online Classes

Petals in Watercolor | Amy Lewandowski

Thursdays: March 17, 24, 31 and April 7, 14 and 21 | 1 – 4 p.m.
After-Class Meeting: Thurs. May 5 | 1 – 2:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to observe color on a petal and portray its likeness on paper
Level: Intermediate to advanced
Prerequisite: Watercolor I (or equivalent experience)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Explore color matching to illustrate flower petals. Create a page of petals in an assortment of colors using different methods for mixing watercolor pigments along with a variety of wash techniques.  The instructor will demonstrate a series of techniques for using watercolor paints on hot-pressed paper and you will have a chance to practice them yourself, supplemented by individual help group discussions. Botanical Art and Illustration Certificate elective

Mastering the Art of French Cuisine: Waterzooi de Poulet | Chef Emily Larsen, Spilling the Soup*

Thurs., March 17 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Come back for week two to make a savory chicken stew called Waterzooi de Poulet. 

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Sustainable Landcare Book Club: Garden Revolution | facilitated by Juliette Olshock

Thurs., March 17 | 6:30 – 8 p.m.

$5 members | $7 non-members
Presented as a live webinar through Zoom

Join the Sustainable Landcare book club each semester to read and talk about a book that showcases new research and teachings of sustainable landcare principles and practices. This semester’s book is Garden Revolution: How Our Landscapes Can be a Source of Environmental Change by Larry Weaner. Join this discussion, share your thoughts on the book and hear from others also interested in creating environmental change with their own yards! Participants must obtain and read the book prior to the meeting in order to fully share in the discussion.

From the publisher, Workman Publishing, “Larry Weaner is an icon in the world of ecological landscape design, and now his revolutionary approach is available to home gardeners. Garden Revolution shows how an ecological approach to planting can lead to beautiful gardens that buck much of conventional gardening’s counter-productive, time-consuming practices. Instead of picking the wrong plant and then weeding, irrigating, and fertilizing, Weaner advocates for choosing plants that are adapted to the soil and climate of a specific site and letting them naturally evolve over time. This lushly-photographed reference is for anyone looking for a better, smarter way to garden.”

Online Classes
Graphite Drawing by Lori Grunick

Botanical Drawing III: Volume and Texture | Robin Menard

Saturdays: Mar. 19, 26 and Apr. 2 | 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-Class Meeting: Sun., April 10 | 9:30 – 11 a.m.

$225 members | $255 nonmembers
Presented as a live webinar through Zoom

Objective: To continue to develop and apply drawing skills to create accurate illustrations using form, perspective and texture
Level: Intermediate to advanced
Prerequisite: Botanical Drawing I and II

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Building on skills acquired in Botanical Drawing I and II, use a variety of pencils, paper, tone and line to create full botanical portraits, accurately capturing details such as texture, growth patterns, roots, flowers and leaves.  Botanical Art and Illustration Certificate core course

Baking with Herbs (Series) | Herbalist Dina Ranade, The Herbal Bake Shoppe

DIY Extracts and Infused Sugars - Wed., March 23 | 7 – 8 p.m.
Infused Oils - Tues., March 29 | 7 – 8 p.m.
Herbal Syrup - Mon., April 4 | 7 – 8 p.m.
Infused Custard and Cream - Mon., April 11 | 7 – 8 p.m.

Class Series $70 members | $85 nonmembers
Virtual class hosted on Zoom

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Baking with Herbs: DIY Extracts and Infused Sugars | Herbalist Dina Ranade, The Herbal Bake Shoppe

Wed., March 23 | 7 – 8 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Mastering the Art of French Cuisine: Tarte Tatin and Crème Anglais | Chef Emily Larsen, Spilling the Soup*

Thurs., March 24 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $25 per class
Virtual class hosted on Zoom

Back by popular demand and with new recipes! Get inspired by the story of Julia Child and the art of French cuisine. Chef Emily will guide you through some of the recipes from her famous cookbook, Mastering the Art of French Cooking, covering all the necessary techniques. She will also be sharing some stories about what made Julia Child such a culinary icon and an example of how to live life fully. Week three will wrap up the series with a Tarte Tatin, or upside-down apple tarte, with a homemade crème anglaise.

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

House Plants 101 | Wylie Garrett

Thursday, March 24 | 7 – 8:30 p.m.

$20 members | $25 nonmembers

Live webinar presented through Zoom

Level: Beginner

Worried you don’t have a green thumb? House plant enthusiast Wylie Garrett will talk you through all the essentials for keeping your house (or office!) plants happy and healthy. Learn how to assess your current light conditions, master watering and fertilization, and pick up some finer points on house plant troubleshooting. Wylie will introduce you to some of the easiest to grow plants for different light conditions and demonstrate how to repot plants.

The History of Chinese and Japanese Gardens | Joshua Beblo

Mondays: March 28, April 4 and 11 | 6:30 – 8:30 p.m.

$66 members | $76 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to appreciate some of the basic concepts and methods of Eastern gardening.
Level: Beginner to intermediate
Prerequisite: none

Chinese and Japanese gardens are designed to connect with nature on a spiritual level by providing tranquility and subtle beauty.  This class will examine these two distinct styles of Asian gardens through design theories, religious beliefs, symbolism, and natural building materials.  Many authentic examples will be surveyed through images, plans, and readings, which will then provide examples of various methods and techniques to include these elements into home landscapes. Landscape & Garden Design Certificate elective.

Tour of Italy: A Night in Trentino-Alto Adige | Chef Justin Melnick

Mon., March 28 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own home and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 7:30!

Menu details to come.

Baking with Herbs: Infused Oils | Herbalist Dina Ranade, The Herbal Bake Shoppe

Tues., March 29 | 7 – 8 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Backyard Gardening Series | Phipps Conservatory Staff

Wednesdays: March 30; April 6, 13, 20, 27 | 7 – 8:30 p.m.

Presented as a live webinar through Zoom

Full Series: $70 members | $85 non-members

March 30: Indoor Seed Starting | Gabe Tilove 

Starting your transplants indoors gives you a head start when warm weather hits and allows you greater control over the variety and quality of your plants. Learn the steps and equipment to successfully start and care for vegetable annual seedlings. Plus, discuss heirloom and hybrid seed qualities and how to troubleshoot seedling problems that commonly occur.

April 6: Spring Vegetable Gardening | Allison Glick

Don’t wait until Mother’s Day to plant your garden – make use of the spring season and plant early, cold-weather crops that can give you an early start or extra harvest in your garden this season. Explore the best crops for early planting, and discuss cold weather crop protection strategies. 

April 13: Build and Maintain a Raised Bed Garden | Gabe Tilove 

Raised beds offer a number of advantages over typical in-ground garden beds – improved drainage, greater control over soil and fertility, and easier weed and critter control. Explore the range of materials you can use to build raised and best practices for filling and maintain them. This presentation will also briefly cover trellising, season extension and fencing options. 

April 20: Organic Vegetable Garden Basics | Gabe Tilove and Allison Glick 

Learn the essentials of planning and caring for a vegetable garden using organic methods: how to arrange your crops within your space using the square foot gardening method, when and how to plant seeds and seedlings, how to water, how to minimize weeds, pests and disease. A step-by-step worksheet for creating your own plan will be included.

April 27: Easy to Grow Backyard Fruit | Juliette Olshock

Fruits are one of the most satisfying crops you can grow at home! Learn the differences between types of strawberries, raspberries, blackberries, and blueberries and how to purchase, plant, and maintain them. An overview of other less common fruits will also be included.

Backyard Gardening Series: Indoor Seed Starting | Phipps Conservatory Staff

Wednesday, March 30 | 7 – 8:30 p.m.

Presented as a live webinar through Zoom

Individual Class: $15 members | $20 non-members

March 30: Indoor Seed Starting | Gabe Tilove 

Starting your transplants indoors gives you a head start when warm weather hits and allows you greater control over the variety and quality of your plants. Learn the steps and equipment to successfully start and care for vegetable annual seedlings. Plus, discuss heirloom and hybrid seed qualities and how to troubleshoot seedling problems that commonly occur.

Pierogis | Chef Emily Larsen, Spilling the Soup

Thurs., March 31 | 6 – 7:30 p.m.

$25 members | $30 nonmembers
Virtual class hosted on Zoom

We race them at baseball games and have festivals in their honor. Celebrate Pittsburgh, by joining Chef Emily to learn how to make the famous Pittsburgh Pierogi from scratch!

Designing with Branches | Polly Berginc AIFD

Thursday, March 31 | 6:30 – 8:30 p.m.

Members: $25 | Non-members: $30 | Material Fee: $45
Presented virtually through Zoom

Objective: To be able to incorporate foraged or purchased branches effectively into an arrangement.
Level: Intermediate
Prerequisite: Basic Floral Design or equivalent experience

Designing with branches helps us to add structure, dimension and texture to floral design pieces. Many useful branches can also be foraged from our yards, adding seasonal interest. Forcing branches for designs will also be discussed. Floral Design certificate elective

Baking with Herbs: Herbal Syrup | Herbalist Dina Ranade, The Herbal Bake Shoppe

Mon., April 4 | 7 – 8 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Backyard Gardening Series: Spring Vegetable Gardening | Phipps Conservatory Staff

Wednesday, April 6 | 7 – 8:30 p.m.

Presented as a live webinar through Zoom

Individual Class: $15 members | $20 non-members

April 6: Spring Vegetable Gardening | Allison Glick

Don’t wait until Mother’s Day to plant your garden – make use of the spring season and plant early, cold-weather crops that can give you an early start or extra harvest in your garden this season. Explore the best crops for early planting, and discuss cold weather crop protection strategies. 

Taste of the Season: April: Shades of Green | Chef Emily Larsen, Spilling the Soup*

Thurs., April 7 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Grocery Pickup $30 per class
Virtual class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits. Not only is that good for our bodies but for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting your community. Join Chef Emily this winter in tasting the seasons and learning to create dishes from the freshest, and therefore tastiest, ingredients around. Each ingredient list will include recommended local farms and brands. All recipes will include gluten free/vegan alternatives. 

April Shades of Green – Creamy Watercress, Pea and Mint Soup with Asparagus Spinach Salad (vegan, GF)

*Ingredient pick up is available for this class. For an additional cost, participants can opt in for a contactless pick up of ingredients at Phipps Botany Hall Kitchen the day before and the day of each class (with the exception of Tuesday classes, pickup available day of only). See follow up email for details. This option will close one week before class takes place. No substitutions are available for ingredient pick up. Ingredient pick up includes all necessary ingredients for 4 servings of each dish and includes all necessary ingredients except for salt, pepper, olive oil and optional ingredients. Pick up details including map and contact information to follow.

Make Your Own Pop-Up Flower Card | Shawn Sheehy

Saturday, April 9 | 10 a.m. – 1:30 p.m. 

Single Session: $90 members | $100 non-members (includes material fee) 

Presented as a live webinar through Zoom

Why wait for spring to bring beautiful blooms into your home?  Join Shawn Sheehy in building four striking pop-up flower cards each class using just a few tools and a kit of pre-cut pieces.  You’ll leave the workshop with a set of completed cards - perfect for gift giving - and you’ll also gain insights into paper engineering and paper sculpture.  There are three individual wildflower workshops. Take any or all three! All skill levels are welcome.

April 9: waterlily, iris, primrose and sweet flag

Online Classes
Mixed Media by Melissa Fabian

Developing Botanical Perspective to Create Depth | Melissa Fabian

Sundays: April 10, 24 and May 1 9:30 a.m. - 3:30 p.m. (with lunch breaks)
After-Class Meeting: Tues. May 10, 7 – 8:30 p.m.

$220 members | $250 nonmembers
Presented as a live webinar through Zoom

Objective: To create three-dimensional plants
Level: Beginner to advanced
Prerequisite: Botanical Drawing I and II

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Study and draw the various perspective techniques used to create depth. Use foreshortening, shadows and highlights to achieve a highly accurate and convincing botanical drawing, working with guided practice handouts, two-dimensional photographs and three-dimensional botanical specimens.  Botanical Art and Illustration Certificate core course; elective for those who began the Botanical Art program before 2022

Baking with Herbs: Infused Custard and Cream | Herbalist Dina Ranade, The Herbal Bake Shoppe

Mon., April 11 | 7 – 8 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Herbal ingredients offer layers of taste and benefit to both sweet and savory baked goods. Learn to easily create herbal infusions that add unique flavor, interest and intrigue. Join Dina Ranade, Herbalist and Registered Dietitian, for fun, imaginative baking. We will use familiar and lesser known herbs to deliciously expand herbal knowledge. Throughout this series, Dina will demonstrate methods to prepare herbal infusions and guide you through baking with them. We will begin with DIY flavor extracts and continue to herbal oils, syrups and creams. All recipes will be included.

Backyard Gardening Series: Build and Maintain a Raised Bed Garden | Phipps Conservatory Staff

Wednesday, April 13 | 7 – 8:30 p.m.

Presented as a live webinar through Zoom

Individual Class: $15 members | $20 non-members

April 13: Build and Maintain a Raised Bed Garden | Gabe Tilove 

Raised beds offer a number of advantages over typical in-ground garden beds – improved drainage, greater control over soil and fertility, and easier weed and critter control. Explore the range of materials you can use to build raised and best practices for filling and maintain them. This presentation will also briefly cover trellising, season extension and fencing options.

Backyard Gardening Series: Organic Vegetable Garden Basics | Phipps Conservatory Staff

Wednesday, April 20 | 7 – 8:30 p.m.

Presented as a live webinar through Zoom

Individual Class: $15 members | $20 non-members

April 20: Organic Vegetable Garden Basics | Gabe Tilove and Allison Glick 

Learn the essentials of planning and caring for a vegetable garden using organic methods: how to arrange your crops within your space using the square foot gardening method, when and how to plant seeds and seedlings, how to water, how to minimize weeds, pests and disease. A step-by-step worksheet for creating your own plan will be included.

Online Classes
Colored Pencil Sample by Amy Lindenberger

Colors of White | Amy Lindenberger

Saturdays: April 23 and May 7, 9:30 a.m. – 3:30 p.m. (with lunch breaks)
After-Class Meeting: Tues. May 17, 7 – 8:30 p.m.

$145 members | $165 nonmembers
Presented as a live webinar through Zoom

Objective: To be able to create whites that are rich in beautiful nuances
Level: Beginner to advanced
Prerequisite: Botanical Drawing I and II, Colored Pencil I

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

If you have ever tried to purchase white paint at the hardware store, you’re well aware that white isn’t just “white”; the same is true in nature. White flowers, berries and fungi can be challenging to portray, because the colors they contain are present in such light values and dulled intensities that it can be tempting to just render them in shades of gray or brown, which can rob your composition of some of its beauty and impact. In this class we will employ several strategies with colored pencil and watercolor pencil (or watercolor) to create whites that are rich with beautiful nuances.  Botanical Art and Illustration Certificate elective

Tour of Italy: A Night in Marche | Chef Justin Melnick

Mon., April 25 | 6 – 7:30 p.m.

Single Class $25 members | $30 nonmembers
Virtual class hosted on Zoom

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin, trained in Italy, will take us on a journey from region to region throughout Italy. You’ll learn took cook the Italian way right from your very own home and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list prior so you can cook-along with us and have dinner on the table by 7:30!

Menu details to come.

Backyard Gardening Series: Easy to Grow Backyard Fruit | Phipps Conservatory Staff

Wednesday, April 27 | 7 – 8:30 p.m.

Presented as a live webinar through Zoom

Individual Class: $15 members | $20 non-members

April 27: Easy to Grow Backyard Fruit | Juliette Olshock

Fruits are one of the most satisfying crops you can grow at home! Learn the differences between types of strawberries, raspberries, blackberries, and blueberries and how to purchase, plant, and maintain them. An overview of other less common fruits will also be included.

Online Classes
Watercolor by Stephanie Lind

Drawing Leafy Edibles | Melissa Fabian

Tues., May 3, 10, 17, 24, 31 and June 7 | 1 – 4 p.m.
After-class meeting: Tues. June 28 | 1 - 2:30 p.m.

$225 members | $255 nonmembers
Presented as a live webinar through Zoom

Objective: With close observation of intricate leaf patterns and the gorgeous colors of nature, students will be able to create new approaches to drawing textures and patterns.
Level: Intermediate to advanced
Prerequisites: Botanical Drawing I and II, and at least one of the following: Colored Pencil I, Watercolor I, or Pen and Ink I.

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Red leaf lettuce, beet tops and kale aren’t just for healthy eating. Viewing various leafy edibles up close creates unique “leafscapes”. Study pages and a final project will be composed. Several mediums will be demonstrated, allowing the students a choice of medium for the study pages and final artwork. Botanical Art and Illustration Certificate elective

Online Classes

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

A Night in Lazio: Mon., Sept. 13 | 6 – 7:30 p.m. 
A Night in Puglia: Mon., Oct. 18 | 6 – 7:30 p.m.
A Night in Emilia-Romagna: Mon., Nov. 15 | 6 – 7:30 p.m.
A Night in Liguria: Mon., Dec. 20 | 6 – 7:30 p.m.

Virtual class hosted on Zoom

All times Eastern Time Zone

Class series: $95 members | $115 nonmembers

Join Chef Justin Melnick for a culinary tour of Italy! Chef Justin was trained in Italy and will take us on a journey from region to region. You’ll learn to cook the Italian way right from your very own kitchen and learn what makes each region unique. Join us on Zoom for a live cooking class. We’ll send you the grocery list before class so you can cook along with us and have dinner on the table by 7:30!

Online Classes
Watercolor by Holly Johnson

Watercolor I: Techniques and Color Theory | Brenda Gail Jordan

Saturdays: Nov. 6, 13 and 20 | 9:30 a.m. – 4 p.m. Eastern (with lunch break)
After-class meeting: Thurs. Dec. 16, 7 – 8:30 pm

$220 members | $250 nonmembers

Presented as a live webinar through Zoom

Objective: To have control of the brush, pigment and paper while learning to combine watercolor paints to create a rich and varied palette

Level: Beginner to intermediate

Prerequisites: Botanical Drawing I and II

Supply list (PDF)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Students will learn the basics of transparent watercolor as a medium, and gain a foundational understanding of the brushes, paper, and paints suitable for botanical watercolor. Using a limited palette, students will explore techniques such as washes and glazes, and practice creating a full range of hues, shades and tones using the limited palette. Through demonstrations and exercises, students will produce a series of studies that demonstrate the foundational techniques of transparent watercolor and application of those techniques to rendering plant forms.

Assignments for the day will be due by Friday at 5 p.m. of the following week, so that the instructor can put together a power point of all assignments for an in-class critique the next morning. All assignments for the class will be due one month from the date of the last class. Botanical Art and Illustration Certificate core course

Online Classes
Pen and Ink by Melissa Fabian

Pen and Ink I | Melissa Fabian

Sundays:  Nov. 7, 14 and 21 9:30 a.m. to 3:30 p.m. Eastern (with lunch breaks)
After-class meeting: Wed. Dec. 8 | 7 – 8:30 p.m.

$225 members | $255 nonmembers

Presented as a live webinar through Zoom

Objective: To be able to make tonal and semi-schematic drawings with pen and ink

Level: Intermediate

Prerequisites: Botanical Drawing I and II

Supply list (PDF)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Beginning with the fundamentals of pen and ink techniques, learn how to use different strokes to create a compositional balance of black and white tones. Botanical Art and Illustration Certificate core course

Online Classes
Colored Pencil by Melissa Fabian

Drawing Birds in Winter Habitats | Melissa Fabian

Tues. Nov. 9, 16, 23, Dec. 7, 14 and 21 | 1 – 4 p.m. Eastern
After-class meeting: Tues. Jan. 11, 7 – 8:30 p.m.

$225 members | $255 nonmembers

Presented as a live webinar through Zoom

Objective: To study and draw the birds in their winter habitat. 

Level: Medium to advanced

Prerequisites: Botanical Drawing I and II

Supply list (PDF)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt

This class will focus on the connection of a bird to their winter habitat and needs for survival.  Environmental changes and human interactions will be studied. The final project will give the viewer an artistic interpretation of the bird and the winter environment. Several mediums will be demonstrated allowing the students a choice of medium for the final artwork. Botanical Art and Illustration Certificate elective course

Cooking as a Family Series | Chef Emily Larsen of Spilling the Soup

Flatbread Pizzas: Thurs., Dec. 2 | 5:30 - 7 p.m.
Spaghetti and Meatballs: Thurs., Dec. 9 | 5:30 - 7 p.m.
Cheddar Broccoli Soup with Popovers: Thurs., Dec. 16 | 5:30 - 7 p.m.

Virtual class hosted on zoom
All times Eastern Time Zone

Class series:  $85 members | $95 nonmembers (class only)

Why take on dinner alone? Have some fun getting your family involved in the kitchen! This class is designed so that family members ages 3+ can get involved in the kitchen and will be fun for all ages. Enjoy satisfying hands-on moments as you prepare meals that the whole family will love, including personal flatbread pizzas, spaghetti and meatballs, and a cheesy cheddar broccoli soup with popovers. One registration is good for the whole family. Aprons are recommended!

The grocery pickup option for this series is now closed.

Online Classes
Watercolor by Amy Lewandowski

Winter Gems | Amy Lewandowski

Saturdays: December 4 and 11, 9:30 a.m. – 3:30 p.m. Eastern (with lunch breaks)
After-class meeting: Tues. Dec. 21 | 7 – 8:30 p.m.

$150 members | $160 nonmembers

Presented as a live webinar through Zoom

Objective: To be able to observe color and texture in seasonal plants

Level: Intermediate to Advanced

Prerequisites: Botanical Drawing I and II, Watercolor I

Supply list (PDF)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Illustrate seasonal plants in an assortment of colors using different methods of mixing watercolor paints along with a variety of wash techniques.  Apply these techniques to a composition of multiple small specimens or a single sample of winter flora through a series of demonstrations, individual help and group discussion. Botanical Art and Illustration Certificate elective

Online Classes
Pen and Ink by Melissa Fabian

Pen and Ink II | Melissa Fabian

Sundays: Dec. 5, 12 and 19, 9:30 a.m. – 3:30 p.m. Eastern (with lunch breaks)

After-class meeting: Tues. Dec. 28 | 7 – 8:30 p.m.

$225 members | $255 nonmembers

Presented as a live webinar through Zoom

Objective:  Students will have improved stroke making and wash skills with introduction of color through various tools and inks

Level: Intermediate 

Prerequisites: Pen and Ink I

Supply list (PDF)

*Relevant demos are recorded and made available to pre-registered students within 1 week of each class session. Videos will be viewable for one month from receipt.

Create various plant studies and a completed botanical art piece.  Projects completed in this class will be due for the final after class meeting. Botanical Art and Illustration Core course

Select photos © Phil Johnson II, Paul g. Wiegman, Martin LaBar