Culinary and Food

To Register
Online under select class descriptions

Call: 614.715.8022
Mon-Fri, 9am-5pm

Cooking classes at the Conservatory are held throughout the year on a variety of topics. Watch chef presentations, practice cooking techniques or make your own culinary specialties. Pre-registration is required. 

Read more about the Conservatory's instructors here.

Endless Shrimp

Fridays, September 2, 16 and 30, 6–8pm

Did you know the average American consumes more than five pounds of shrimp a year? If you’re not including shrimp in your weekly line-up, now is the perfect time to learn some tasty new recipes. In each class, prepare a meal revolving around shrimp with delicious sides.

New Orleans Barbeque Shrimp Friday, September 2, 6–8pm Registration closed.
Shrimp Alfredo Louisanne Friday, September 16, 6–8pm Registration closed.
Louisiana Fried Shrimp Po-Boys Friday, September 30, 6–8pm Registration closed.           

Hands-on & tasting led by Chef Antonio Taylor | Location: AEP Education Pavilion
$55, $50 for members (per class)

Cooking With The Seasons: Autumn (Vegan)

Wednesday, September 28, 6–8pm
Autumn gives us a wealth of fresh, delicious and healthy produce to enjoy. Join in and learn how to turn seasonal ingredients into great-tasting meals that are truly good for you, including butternut squash bisque and pumpkin banana souffles. 
Presentation & tasting led by certified natural foods chef Mark Zedella
Location: AEP Education Pavilion

Registration closed.

Debunking Wine & Food Pairings

Monday, October 3, 6–8pm
Students will experience sensory and tasting exercises that illustrate components of wine such as acid, tannin, body and sugar. Learn how these components interact with food while you enjoy five wines paired with five courses, including grilled pork tenderloin with Michigan cherry and jalapeno salsa, warm chevre served with local greens in a refreshing citrus vinaigrette and a Callebaut dark chocolate and pecan tart.
Presentation & tasting led by David Kusz, WSET Certified | Location: The Wells Barn
$55, $50 for members

Chemo-Friendly Foods

Wednesday, October 5, 6–8pm
Prepare foods that work well with side effects of chemotherapy and are tasty, nutritious and easy to make. These recipes can also be cooked in batches and frozen to make meal times carefree for your loved one. 
Hands-on and tasting led by OSU Nutrition Services Program Director chef Jim Warner
Location: The Wells Barn
$55, $50 for members

Showstopper Cakes

Saturday, October 8, 11am–1pm
There is nothing more impressive than presenting an outstanding cake as the finale of your dinner party. Watch as June whips up cakes using a variety of baking, frosting, and decorating techniques, including chocolate truffle cake (the only chocolate cake recipe you will ever need), pistachio Bavarian cream and homemade chocolate leaves. Paired with wine.
Presentation & tasting led by June McCarthy, former Executive Chef at the Governor’s Residence
Location: AEP Education Pavilion

Registration closed.

Soups, Stews & Brews

Sunday, October 9, 3–5pm
Discuss delicious fall soups and stews paired with local brews. The menu includes venison chili, beef and pork sausage stew and creamy artichoke and pancetta soup. Paired with beer. 
Presentation & tasting led by chef Patrick McAllister | Location: AEP Education Pavilion
$55, $50 for members

Mastering French Macarons (Vegetarian, Gluten-Free)

Wednesday, October 12, 6–9pm
Say “oui” to France’s favorite cookie! Learn how to make your own French macarons, including lemon macarons with lemon buttercream and hazelnut macarons filled with dark chocolate ganache.
Hands-on & tasting led by Mary Beth Einerson | Location: The Wells Barn
$55, $50 for members

Indian Sunday Supper

Sunday, October 16, 5:30–8pm
Create an easy Indian meal for family and friends. Prepare beef rogan josh, masoor dal, basmati rice and chai ice cream with chai spiced Bundt cake. 
Hands-on & tasting led by Mary Beth Einerson | Location: AEP Education Pavilion
$60, $55 for members

My Days As Executive Chef At The Governor’s Residence

Thursday, October 20, 6–8pm
June McCarthy served as Executive Chef to the Ohio Governor for eleven years. Join us as she prepares dishes from some of her favorite menus from that time, including puff pastry cornucopia with asparagus on orange tarragon sauce, filet of beef on porcini au jus with mushroom ravioli and chocolate mousse tarts with raspberry coulis. Paired with wine.
Presentation & tasting led by June McCarthy, former Executive Chef at the Governor’s Residence
Location: The Wells Barn
$60, $55 for members

Garlic: From Garden to Plate (Vegetarian)

Sunday, October 23, 11am–1pm
Learn the basics of planting garlic, including timing, maintenance, harvesting and curing Explore different varieties, each with distinct characteristics and flavors, in a garlic-heavy lunch menu. Take home garlic to plant!
Hands-on & tasting led by Conservatory Educators Charlie Richardson & Allison Hendricks
Location: AEP Education Pavilion
$45, $40 for members