Instructor: Emily Larsen, Spilling the Soup*

Carrot Ginger Soup with Carrot Top Pesto: Thurs., July 22 | 6 – 7:30 p.m.

Ribollita and Broccoli Stem Salad: Thurs., July 29 | 6 – 7:30 p.m.

Flavor Bombs, Quick Jams, Quick Pickles and Fruit Crisps: Thurs., Aug 5 | 6 – 7:30 p.m.

Class series: $70 members | $85 nonmembers

Grocery pickup: $30 per class

Class hosted on Zoom

Learn how to repurpose kitchen scraps into delicious meals. This class will show you how to reduce waste and use every part of the food you buy! 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Instructor: Chef Justin Melnick, Executive Chef at Spello

Mon., July 26 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

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 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 prior so you can cook along with us and have dinner on the table by 7:30!

Instructor: Chef Rachel Homan

Tues., Aug. 3 | 6 – 7:30 p.m.

Single class: $25 members | $30 nonmembers 

Grocery pickup: $30 per class

Class hosted on Zoom

Eating seasonally means getting the freshest available food with the greatest health benefits, which is good for our bodies and for our planet, too. By sourcing locally we can eliminate environmental damage caused by shipping foods long distances while also supporting our community. Join Chef Emily and Chef Rachel this summer in tasting the season and learning to create dishes from the freshest — and therefore tastiest — ingredients around. 

In August, Chef Rachel will be back cooking up the last of the season’s produce before fall. In this class we’ll make grilled chicken served with grilled watermelon and a bright salad with fresh tomatoes and corn.

Each class will feature locally-sourced produce. Check back for featured vendors. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Instructor: Chef Jayashree Iyengar, Popping Mustard Seeds*

Wed., Aug 4 | 5:30 – 7 p.m.

$25 members | $30 nonmembers 

Grocery pickup: $30

Class hosted on Zoom

Join Chef Jay as she turns this season’s produce into a hearty vegetarian Indian dinner. We’ll make a seasonal vegetable kootu, a tasty okra stir fry with rice and a refreshing lassi. We’ll use traditional Indian spices and seasonal produce for each recipe. 

*Ingredient pickup is available for this class. Ingredient pickup includes 4 servings of each recipe and can be picked up at Phipps Conservatory and Botanical Gardens the day of class and the day before class. More details will be sent after registration.

Instructor: Trevor Ring, of Community Cultures

Mon., Aug 9 | 7 – 8:15 p.m.

$25 members | $30 nonmembers

Class hosted on Zoom

There’s nothing like a fresh, crisp, lacto-fermented cucumber pickle in the middle of summer. Discover the difference between fermented and vinegar pickles, deconstruct the process for making the ideal crisp pickle and explore other possibilities for vegetable fermentation using salt brines.