Food Education

To Register
Online under select class descriptions

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

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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. 

Jams and Jellies

Sunday, July 27, 3:30–5:30pm
Harness summer’s bounty by creating your own basic grape jelly and strawberry rhubarb jam. Take home a jar of each to enjoy. Led by Tom Hughes. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Summer Fruit Pies

Tuesday, July 29, 6–8:30pm
Bring your own rolling pin, apron and pie pan (glass or ceramic preferred). Learn how to make a great crust and take home your creation. Hands-on and tasting with Gail Page. VEGAN
$40 members; $45 non-members

Harvest Grill Dinner

Tuesday, August 5, 6–9pm
Celebrate the harvest with a menu including grilled fish, heirloom tomato salad, roasted ratatouille and apple pecan tart. Weather permitting, the demonstration will take place out of doors at the Live Fire Cooking Theater. Demo and tasting led by Steve Stover and Rich Terapak.
$40 members; $45 non-members

Imaginative Muffins

Sunday, August 10, 3:30–5:30pm
One base recipe…endless possibilities! Create delicious muffins and sweet loaves using a variety of local, organic fruits, spices and other delicious ingredients. Make and take home your adventurous combinations. Hands-on and tasting led by Lisa DeGirolamo, Pattycake Bakery. VEGAN
$35 members; $40 non-members

Meatless Monday

Monday, August 11, 6–8pm
Turn popular meat-filled main dishes into meatless alternatives. Create mouth-watering entrees like tofu parmigiana and tempeh stir-fry. VEGETARIAN

$30 members; $35 non-members

Cooking Under Pressure

Tuesday, August 12, 6–8pm
Safe use of this time saving piece of equipment is explained along with a demonstration. Demo and tasting, led by certified natural foods chef, Mark Zedella. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Cooking with Teens (Ages 13–17)

Sunday, August 17, 3:30–5:30pm 
Get ready for life in the real world. Learn basic techniques to turn leftovers from the fridge into chicken noodle soup and fresh veggie stir-fry. Hands-on and tastings, led by Tom Hughes.
$30 members; $35 non-members

Herbal Vinegars and Salad Dressings

Saturday, August 23, 11am–12pm
Preserve the fresh taste of summer herbs and get the added benefit of the vitamins and minerals by making infused vinegars. Learn to make vinaigrettes and creamy dressings and other tasty additions. Participants will make their own vinegar to take home. Led by Brooke Sackenheim, Ohio Herb Education Center. VEGAN, GLUTEN-FREE
$25 members; $30 non-members

Goodness from the Garden

Tuesday, August 26, 6–8:30pm
Harvest in-season produce from the ScottsMiracle-Gro Community Garden Campus to create summertime appetizers, salads and grilled vegetables. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Canning and Preserving

Sunday, August 31, 3:30–5:30pm
Don’t let the flavors of summer fade away! Make and take home pickled green beans and tomato sauce. Hands-on led by Tom Hughes. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Cooking for One

Thursday, September 11, 6–8pm
Treat yourself to a healthy, flavorful, quick and easy meal preparing parchment pocket fish, quinoa side, green salad and grilled peaches.
$35 members; $40 non-members

Cocktails from the Garden

Sunday, September 28, 3:30-5:30pm
Create healthy, flavorful drinks using ingredients found in the garden, including cucumber, mint, kale, ginger, beets, carrots, apples and tomatoes. Mix with Greek yogurt or almond milk for a great smoothie, create a cool tea, and add spirits for adult beverages. Hands-on and tasting. VEGAN, GLUTEN-FREE
$35 members; $40 non-members

Bread Baking with Buttermilk

Tuesday, September 30, 6–8pm
Learn to make quick breads using buttermilk, including corn bread, skillet Irish soda bread and triple berry bread. Demo and tasting. VEGETARIAN
$25 members; $30 non-members