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. 

Spring Greens, Salads and Dressings

Wednesday, April 30, 6–8pm
Spring brings the freshest greens to use in salads and side dishes. Create a mandarin salad and a roasted asparagus, avocado, and arugula salad with homemade dressings. Perfect for everyday but elegant for entertaining! Hands on and tasting, led by Christie Nohle. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Cinco de Mayo

Thursday, May 1, 6–8pm
Prepare for your Cinco de Mayo party by learning how to create flavorful Mexican dishes with a twist. Recipes include tamales and posole. Demo and tasting, led by Chef Dan Varga, Explorers Club.
$30 members; $35 non-members

Meatless Monday

Monday, May 12, 6–8pm
Make a variety of veggie burgers from scratch for a healthier and tastier cook out. Recipes include portobello mushroom burgers, quinoa burgers, whole wheat buns and sweet potato fries. Hands on and tasting. Led by Fiona Doherty and Christie Nohle. VEGETARIAN
$30 members; $35 non-members

Cook In/Take Out

Thursday, May 15, 6–8pm
Create your favorite Chinese take out at home, including favorites like sweet and sour chicken, General Tso's chicken, egg drop soup and flavorful fried rice. Demo and tasting. Led by Chef Jim Yue.
$30 members; $35 non-members

Asian Street Food

Sunday, May 18, 5–7pm
Hit the streets to find authentic regional flavors of Asia and learn to make cultural favorites such as Vietnamese fresh spring rolls and hashimaki. Demo and tasting. Led by Asian Festival chefs.
$30 members; $35 non-members

The Food of Spain

Tuesday, May 20, 6–9pm
Rich Terapak and Steve Stover share some of the delectable cuisine they enjoyed on a recent trip to Spain. Menu includes a quick tapas board and recipes such as roast chicken with wild mushrooms and red wine, and patatas bravas. Save room for a delicious dessert of rum-scented almond cake with bittersweet chocolate glaze. Demo and tasting. Led by Rich Terapak and Steve Stover.
$35 members; $40 non-members

Memorial Day Grilling

Thursday, May 22, 6–8pm
Fire up your grill and learn to make several gourmet recipes including stuffed burgers. Add some simple sides just in time to impress your family and friends. Hands on and tasting. Led by Tom Hughes.
$30 members; $35 non-members

Cooking for One

Thursday, May 29, 6–8pm
Lighten up for summer with recipes for chicken piccata, salad, whole grains and a berry compote dessert. Hands on. Led by Fiona Doherty and Christie Nohle.
$30 members; $35 non-members

Gluten- and Allergen-Free Baking

Sunday, June 8, 3:30–5:30pm
Pattycake Bakery shares secrets to replacing traditional baking ingredients, like eggs, wheat, nuts and dairy. Make chocolate chip cookies and cupcakes to take home. Hands on and tasting. Led by Lisa DeGirolamo, Pattycake Bakery. VEGAN, GLUTEN-FREE
$40 members; $45 non-members

Dreamy Creamy Pies

Monday, June 9, 6–8pm
Learn to craft basic pie crust and pastry cream to make both banana cream pie and a strawberry tart. Demo and tasting. Led by Gail Page. VEGETARIAN
$25 members; $30 non-members

Gluten-Free Whole Grains

Tuesday, June 17, 6–8pm
Many gluten-free grains are actually seeds that provide a powerhouse of flavor and nutrition. Explore quinoa, rice, millet, and amaranth, and learn how to alter the texture and flavor of cooked grains for use in a variety of dishes such as salads, veggie burgers, and pilafs. Demo and tasting. Led by certified natural foods chef, Mark Zedella. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Make Your Own Condiments

Sunday, June 22, 3:30–5:30pm
Control the amount of sugar, salt, and fat you add to your food by creating flavorful condiments from all-natural ingredients. Make and take home samples of ketchup, mayonnaise, mustards, and more. Hands on and tasting.
$25 members; $30 non-members

Knife Skills 101

Thursday, June 26, 6–8pm
The right tool for the job can make cooking easier, faster and more efficient. Learn proper techniques for cutting and chopping vegetables, fruit, and herbs. Use the produce you chop to make two types of Indian curry. Hands on and tasting. Led by Chef Jim Yue. VEGETARIAN, GLUTEN-FREE
$25 members; $30 non-members