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. 

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

Create Your Own Condiments

Thursday, June 25, 6–8pm
Prepare original condiments perfect for summer parties and picnics. Enjoy your homemade concoctions slathered over burgers straight from the grill. Paired with beer. Hands-on and tasting led by Chef Matt Corna, Whole Foods Market.
$25 members; $30 non-members

Hungarian Cuisine

Friday, June 26, 6–8pm
Take a trip to Hungary by way of some popular traditional foods. Classic dishes prepared include cabbage rolls, chicken paprikash and palacsinta (delicate sweet crepes). Paired with beer. Demonstration and tasting by Chef Dan Varga, Double Comfort restaurant.
$30 members; $35 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

Knife Skills: Don’t Be a Chicken in the Kitchen

Thursday, July 2, 6–8pm
Get comfortable with using the kitchen’s most important tool: your knife! Learn how to cut up a whole chicken and prepare an array of poultry dishes including chicken salad, chicken wings, and fried chicken. Hands-on and tasting led by Chef Jim Yue. GLUTEN-FREE
$30 members; $35 non-members

Crisps, Crumbles & Cobblers

Sunday, July 12, 1–3:30pm
Learn how to create three seasonal, easy to prepare, dessert styles featuring local berries and fruit. Demonstration and tasting led by Gail Page. VEGETARIAN
$25 members; $30 non-members

Parisian Macarons

Monday, July 13, 6–9pm
Make the classic Parisian sandwich cookies that are all the rage. Finish them with your choice of filling: jam, chocolate ganache, or buttercream. Take home samples. Hands-on and tasting led by Chef Michelle Kozak, Patisserie Lallier. GLUTEN-FREE
$35 members; $40 non-members

Beer Brewing Basics

Thursday, July 16, 6–9pm
Sunday, September 13, 2–5pm
Join Todd Huston from North High Brewing and learn the basics of brewing and fermentation principals as well as the ingredients and tools used for brewing and bottling. After a two-week fermentation, your custom six pack will be available for pick up at North High Brewing. Hands-on and beer tasting led by Todd Huston, North High Brewing.
$30 members; $35 non-members

Wood-Fired Pizza

Monday, July 20, 6–8pm
Fire up the wood-fired oven and cook pizza in the classic style. Make your own dough and sauce, add toppings of your choice and bake. Hands-on and tasting led by Jake Wilch, Bono Pizza and Tom Hughes.
 
$30 members; $35 non-members

Allergy-Friendly Classic Desserts

Tuesday, July 21, 6–8pm
Avoid the eight most common food allergens. Make strawberry shortcake with variations of coconut whipped cream and sunbutter pie topped with chocolate cream. Hands-on and tasting led by Tanya O’Brien, Soodles Bakeshop.  VEGAN, GLUTEN-FREE
$35 members; $40 non-members

Party Perfect Wine & Cheese

Thursday, July 23, 6–8pm
Wednesday, December 2, 6–8pm
Compose a beautiful and seasonal cheese plate and learn about the best wine pairings to accompany your spread. Hands-on and tasting led by Christina Potter, certified cheese professional from Whole Foods Market. VEGETARIAN
$20 members; $25 non-members

Indian Cuisine

Friday, July 24, 6–8pm
Learn to prepare traditional Indian dishes from scratch. Sip delicious chai tea while you cook up chicken tikka masala with basmati rice and palak paneer, a spinach and cheese curry dish. Hands-on and tasting led by Kaori Becker.
$30 members; $35 non-members

Japanese Buckwheat Soba Noodles

Sunday, July 26, 2–4pm
Create your own noodles and enjoy them in a variety of classic Japanese recipes. Enjoy iced green tea and matcha cream cheese cupcakes prepared by the instructor. Hands-on and tasting led by Kaori Becker.
$30 members; $35 non-members

Kimchi & Pickles

Monday, July 27, 6–8pm
Balance out your natural flora while getting the skinny on fermented foods. Find out how, when, and why to incorporate fermented foods into your diet and how to get the best nutrition out of them. Demonstration and tasting led by Chef Jim Yue. VEGETARIAN
$30 members; $35 non-members

Cooking for Beginners I

Tuesday, July 28, 6–8pm
Make healthy, balanced meals using bsaic methods and techniques. Learn how to prepare classic Nicoise salad, quinoa to last all week, and a refreshing fruit dessert. Vegetarian options available. Paired with wine. Hands-on and tasting. GLUTEN-FREE
$30 members; $35 non-members

Cooking with the Seasons: Summer

Wednesday, July 29, 6–8pm
Summer is the perfect time to enjoy the flavors and nutrition of fresh produce. Learn how to prepare seasonal ingredients from local farmers’ markets or even your own backyard. Demonstration and tasting led by certified natural foods Chef Mark Zedella. VEGAN
$35 members; $40 non-members

Gluten-Free Baking 101

Thursday, August 6, 6–8pm
Discover how to translate your favorite baked good recipe into something deliciously gluten-free with basic techniques and methods for foolproof gluten-free baking. Prepare classic sugar cookies, pate brisee for pie, and savory quiche. Hands-on and tasting led by Geri Peacock, Cherbourg Bakery. VEGETARIAN, GLUTEN-FREE
$35 members; $40 non-members

Knife Skills: Cooking For One

Monday, August 10, 6–8pm
Take control of your kitchen by learning how to master the most important tool in it: your knife. Discover how to prepare tasty meals for one, including single-serve lasagna, pizza, and a delicious soup and salad combo. Hands-on and tasting led by Chef Jim Yue. VEGETARIAN
$30 members; $35 non-members

Antipasti from the Garden

Thursday, August 13, 6–8pm
Turn your freshly harvested vegetables into your very own antipasti platter. Explore Italian traditions while creating classic dishes like caponata, giardinera and cippolini. Hands-on and tasting led by Tom Hughes. VEGETARIAN
$25 members; $30 non-members

Homemade Burrata Cheese

Sunday, August 16, 3–5pm
Make this creamy, more delicate than mozzarella, cheese from scratch with traditional techniques. Harvest fresh tomatoes from the garden to enjoy the fruits of your labor with a heirloom tomato and burrata bruschetta and chianti. Hands-on and tasting led by Kaori Becker. VEGETARIAN
$30 members; $35 non-members

Pizza on the Grill

Tuesday, August 18, 6–8pm
Experience a new way to prepare and enjoy pizza: on the grill! Learn this basic technique and prepare pizza classics. Paired with beer. Hands-on and tasting led by Tom Hughes.
$35 members; $40 non-members

What's for Breakfast?

Wednesday, August 19, 6–8pm
Jump start your morning and feel great all day with simple, nutritious and delicious breakfast and brunch meals. Demonstration and tasting led by Mark Zedella. 
$35 members; $40 non-members

Knife Skills: For Veggie Lovers

Thursday, August 20, 6–8pm
From avocados to zucchini, take your knife skills to a new level and prepare fresh and healthy dishes, including sesame noodles, vegetable stir-fry and salsas. Hands-on and tasting led by Chef Jim Yue. VEGETARIAN
$30 members; $35 non-members

Pickling 101

Monday, August 31, 6–8pm
Preserve the best vegetables from your garden by the process of pickling. Make traditional dill pickles and explore exciting techniques for other vegetables, including giardinera, asparagus, red onion, and mushrooms. Take home a jar of pickles. Hands-on and tasting led by Tom Hughes. VEGETARIAN
$35 members; $40 non-members

How to Make Pho

Tuesday, September 1, 6–8pm
It’s one of the only dishes you will ever need to know how to cook. Learn the secrets to making this authentic Vietnamese noodle dish. Demonstration and tasting led by Chef Jim Yue. GLUTEN-FREE
$30 members; $35 non-members

The Many Shapes of Pasta

Monday, September 7, 6–8pm
Tired of the same old spaghetti-shaped pasta? Prepare fresh pasta dough and learn how to transform it into three forms: orecchiette, penne, and farfalle. Enjoy each shape in a delicious dish. Hands-on and tasting led by Tom Hughes. VEGETARIAN
$30 members; $35 non-members

Knife Skills: Back to School

Tuesday, September 8, 6–8pm
Practice your skills cutting vegetables to create easy recipes that help with the back-to-school crunch. Hands-on and tasting led by Chef Jim Yue.
$30 members; $35 non-members

Healthy Meals in a Hurry

Wednesday, September 16, 6–8pm
Want to eat healthy meals but short on time? Learn how simple techniques and wholesome ingredients can transform into great-tasting, healthy meals from scratch in a flash. Demonstration and tasting led by certified natural foods Chef Mark Zadella. VEGAN
$35 members; $40 non-members

Early Fall Supper

Tuesday, September 22, 6–9pm
Celebrate the late summer harvest: taste appetizer shrimp with three different sauces, chicken provencale and seasonal favorites like fall ratatouille, crispy roasted potatoes and pear galette. Wine paired with dinner. Demonstration and tasting led by Steve Stover and Rich Terapak.
$45 members; $50 non-members

Cooking for Beginners II

Thursday, September 24, 6–8pm
Build your confidence in the kitchen by learning essential techniques that help make cooking stress free. Prepare easy roasted vegetables, a protein-packed rice bowl, and the fastest dessert you’ve ever seen. Paired with wine. Hands-on and tasting. VEGETARIAN, GLUTEN-FREE
$30 members; $35 non-members