Dinner with Chef Shawn Stockdill | Thurs., Jan. 26 | 6 – 8 p.m.
Dinner with Chef James Kaufmann | Sat., Mar. 11 | 6 – 8 p.m.
Dinner with Chef Simon Chough | Thurs., Mar. 23 | 6 – 8 p.m.
Dinner with Chef Chris Galarza | Fri., Apr. 14 | 6 – 8 p.m.
Class Series $390 members | $420 nonmembers
Classes hosted in Botany Hall Kitchen
Join us for dinner at the chefs’ table! Phipps will feature chefs and food experts from Pittsburgh and beyond in this one-of-a-kind dining experience. Chat with our experienced chefs and watch the live-action as they prepare a three-course meal designed just for you, sharing tips, tricks, and stories along the way. Then, enjoy the hand-crafted meal paired with your choice of wine.
Chef Shawn Stockdill, Phipps cafe and catering team is actively dedicated to offering healthy options for all visitors and guests. Meet Chef Shawn Stockdill, Executive Chef at Phipps, who's the man behind the scenes making it all happen. Learn from Chef Shawn, who was trained at the Culinary Institute of America, about the unique offerings at Phipps Cafe and how you can make healthy meals at home.
Menu: Carrot Ginger Bisque with Crème Fraiche and Fried Leeks, Chicken Paillard with Arugula, Fennel and Lemon Beurre Blanc, Cauliflower Rice and Broccolini. For dessert a Vanilla Poached Pear with Mascarpone Cheese and Chocolate Drizzle
Chef James Kaufmann, CEPC, CCE, and CGF, is the Pastry Chef and Owner of Café Chocolade. Chef has decades of experience and holds culinary medals and awards from all over the world. He is an expert in gluten-free, vegan, and plant-based cooking. Come find out which US president he made a birthday cake for and how he won “Best Kept Secret” in Pittsburgh magazine!
Menu: Walnut pate cheese plate followed by a Caesar salad and perfectly scalloped potatoes. Menu is gluten-free and vegan.
Chef Simon Chough is the chef and owner of Pittsburgh Post Gazette’s essential Garfield restaurant Soju, dishing up delectable meals that blend his grandmother’s recipes and his own experiences. Chef first learned to cook in Honolulu with classic French techniques. He then went on to train in New York and opened up Soju based on his Seoul-born dad’s side of the family, inspired by his memories of cooking with his grandma. Menu will include 5 distinct courses that will highlight the chefs cooking style while also reflecting the local bounty of the region. Expect to experience unique twists on Korean favorites like bulgogi, mandu, and bibimbap. Simon will also offer some creations of his own that will wow you with a blend of flavors and techniques that he has picked up in his eclectic background. Working closely with small local farms, requests for a vegetarian experience will be honored and encouraged. So please join us for a dining experience unlike any other.
Menu: Bulgogi, Mandu and Bibimbap with additional samplings from Simon
Meet Chef Chris Galarza, a trailblazer in the world of electrified kitchens and founder of Forward Dining Solutions. But a chef hat isn’t the only hat Chef Chris wears. Chris is also an entrepreneur, author, speaker, podcaster, and consultant educating and popularizing sustainable and efficient electric kitchens. Enjoy a meal featuring sustainably sourced and prepared seafood while hearing Chef’s unique experiences.
Menu: Oysters, Mussel Bucatini with Mushroom and Tarragon Ragu, with a Fresh Berry and Cheese Galette for dessert.