Food Education

To Register
Online under select class descriptions

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

Download a Registration form

From garden to table, this gastronomically focused series of classes will feed your senses as you learn how to creatively and nutritionally prepare, preserve and share food. Read more about the Conservatory's guest instructors. 

Knife Skills

Thursday, May 7, 6–8pm
Harness the power of your knives and learn safe and skillful techniques to make cooking easier and more efficient. Prepare ingredients to make a hearty chicken soup. If you own a chef’s knife, bring it to class. Hands-on instruction and tasting led by Tom Hughes.
$30 members; $35 non-members

Afternoon Tea and Scones

Saturday, May 9, 1–3:30pm
Make traditional cream scones and several variations. Sample them with clotted cream and jam as part of a proper English tea. Take home scones and recipes. Hands-on and tasting led by Gail Page. VEGETARIAN
$30 members; $35 non-members

Mother’s Day Brunch

Sunday, May 10, 10:30am–12:30pm
Give mom the morning off and enjoy a meal of French toast, bread pudding, spinach bacon quiche and mimosas. Demonstration and tasting led by Tom Hughes.
$40 members; $45 non-members

Thai Me Up, Thai Me Down

Monday, May 11, 6–8pm
Tempt your taste buds with sweet, sour and savory food from Thailand including authentic tom ka gai, pad Thai and massaman curry. Demonstration and tasting led by Chef Jim Yue. GLUTEN-FREE
$30 members; $35 non-members

Celebrate National Salad Month

Wednesday, May 13, 6–8pm
Simple, seasonal ingredients can be turned into hearty lunch and dinner salads that can be made in advance and will please any appetite. Demonstration and tasting led by certified natural foods Chef Mark Zedella. VEGAN, GLUTEN-FREE.
$30 members; $35 non-members

Pizzas with Pizzazz

Friday, May 15, 6–8pm
Learn how to make the best pizza crust, then hand-spin your dough and top with fresh and unusual ingredients. Try a dessert pizza with strawberries, Nutella and whipped cream. Bake your masterpiece in an outdoor wood-fired brick oven, then pair it with a cold beer. Hands-on and tasting led by Tom Hughes. Vegan options.
$35 members; $40 non-members

Savory and Sweet Bread Dishes

Sunday, May 17, 3:30–5:30pm
Day-old bread and croissants are used to create new, tasty dishes, like savory and sweet bread puddings and panzanella. Demonstration and tasting.
$25 members; $30 non-members 

How to Prepare and Cook Fish

Monday, May 18, 6–8pm
Learn how to choose, cut, and prepare fish in ways that are delicious and easy, including gravlax, pan-seared tilapia and grilled mackerel. Paired with wine. Demonstration and tasting led by Chef Jim Yue


Registration Closed

Grilling 101

Thursday, May 21, 6–8pm
Just in time for summer, learn techniques for grilling the perfect steak and a grilled zucchini and endive salad. Hands-on and tasting led by Tom Hughes.
$40 members; $45 non-members

Gnocchi Workshop

Thursday, May 28, 6–8pm
Learn about these little Italian dumplings and make the lightest, fluffiest potato and herb gnocchi,and bolognese and garlic cream sauce to accompany them. Hands-on and tasting led by Tom Hughes. 
$30 members; $35 non-members

Vegan Soul Food

Wednesday, June 3, 6–8pm
Learn how to prepare ancestral, flavor-intensive recipes that heal the mind, body, and spirit, including a soul power roll with super greens, ginger and mushrooms, Caribbean cabbage with cornbread, and strawberry short cake. Includes wine pairings. Demonstration and tasting led by Ruby White, Jazzy Greens.
$35 members; $40 non-members

Energy Bars, Granola and Trail Mix

Saturday, June 6, 10am–12pm
Get ready for your next hike by making healthy, protein-packed energy bars, granola and trail mix that save money and cut calories and processed sugar. Take your snacks on an optional walk in the park after class. Hands-on and tasting. Vegetarian.
$30 members; $35 non-members

Knife Skills I

Wednesday, June 10, 6–8pm
Harness the power of your knives by learning safe and skillful techniques. Prepare ingredients to make guacamole, salsa, French onion soup and jambalaya. If you own a chef’s knife, bring it to class. Hands-on instruction and tasting led by Chef Jim Yue.
$30 members; $35 non-members

Farmers’ Market Finds—The Unusual Suspects

Thursday, June 11, 6–8pm
Become familiar with unusual produce that’s in season at your market. Taste dishes using strange vegetables and heirloom fruits and learn techniques to keep produce from going to waste. Demonstration and tasting led by Chef Jim Yue. VEGETARIAN
$30 members; $35 non-members

Korean Cuisine

Monday, June 15, 6–8pm
Learn how to make marinated beef bulgogi, Chapjae glass noodles, a seaweed soup, bright vegetable sides, and homemade kimchee. Enjoy the meal "ssam style” with lettuce leaves, steamed rice and Korean red pepper paste. Take home a jar of kimchee. Demonstration and tasting led by Kaori Becker.
$30 members; $35 non-members

Grilling with Dad (Ages 14+)

Saturday, June 20, 5–7pm
Grill stuffed burgers alongside Dad during this family-oriented grilling class. Learn to make a few sides including grilled veggies and dessert. Hands-on and tasting led by Tom Hughes.
$30 members; $35 non-members

Extreme Wing Challenge

Monday, June 22, 6–8pm
Can you handle the heat? Taste buffalo and veggie wings and salsa made with the hottest peppers in the world, including ghost peppers (Bhut Jolokia) and the World Record hottest chili pepper, Ed Currie’s Carolina Reaper. Cool off with a beer and ice cream for dessert. Demonstration and tasting led by Chef Jim Yue.
$35 members; $40 non-members

Cooking for One: Easy Shrimp Dinners

Tuesday, June 30, 6–8pm
Make three easy, fast dinners with shrimp and garlic, including stuffed avocados and scampi for one. Paired with white wine. Hands-on and tasting.
$35 members; $40 non-members