From garden to table, this gastronomically focused series of classes will feed your senses! Learn firsthand where your food comes from. You (or your child) can learn how to grow it, creatively and nutritionally prepare it, preserve it, and joyfully share it. Take part in a menu of classes led by an exceptional team of staff and visiting experts.
To register, please call the registrar at 614.645.5923 or Download a registration form here
FAMILY STYLE
Lunchbox Rules! (New Class)
Back-to-school is the perfect time to tackle re-engineering a healthy lunchbox. We’ll discuss the Food Guide Pyramid for Kids and give some fresh new ideas for what to pack in a nutritious lunch. Kids, bring your lunchbox to class, and you can pick and choose what to pack in your lunch for the next day!
Thursday September 2, 6-7:30 pm
$20 members; $25 non-membersFearless of Food
Join Conservatory Education Manager, Julia Hansel, a Registered, Licensed Dietitian and her seven-year- old son, Finn, as they share his journey with food. Since his birth, Julia has been creatively writing about the challenges of raising a healthy eater. She will read a written piece, open a discussion with the group, and prepare a family favorite recipe for sampling.
Sunday, October 24, 4 - 6 p.m.
$20 Members; $25 Non-membersKid Friendly Party Ideas
(ages 5+ and their favorite adult)
It can be a challenge to come up with creative ideas for fun activities and food for children’s parties. In this class for parents kids, we’ll talk about creative party ideas for holidays and birthdays. In the spirit of Halloween, we’ll make spider sandwiches and decorate cut-out pumpkin cookies.
Thursday, October 21, 6 - 7 p.m.
$20 Members; $25 Non-membersExpand Your Family’s Palate [NW]
(age 5+ and their favorite adult)
With tasting stations, food puzzles and a garden tour, kids (and their favorite adult) will discover flavor families within fruits and vegetables. Take the fear out of trying new foods by moving food from the context of meal time into discovery time.
Wednesday, October 27, 6 - 7:30 p.m.
$15 Members; $20 Non-membersCreate a Healthy Plate [NW]
(ages 6-12 and their favorite adult)
Measuring cups, spoons, food models and food from the garden will illustrate the basics of nutrition. Kids will draw the components of a healthy meal on a melamine plate to take with them as a useful tool at home. Supplies included.
Thursday, November 4, 6 - 7:30 p.m .
$20 Members; $25 Non-membersTops and Bottoms – A Children’s Garden Story
(ages 5-7 and their favorite adult) [NW]
Take a garden adventure with your child based on the children’s story, Tops & Bottoms adapted by Janet Stevens. Children receive a copy of the book to take home.
Thursday, December 2, 6 - 7 p.m.
$20 Members; $25 Non-membersFor additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Make Your Own
Jams and Jellies
There’s no better way to capture summer in a jar than with homemade fruit preserves.
Sunday, September 19, 4 - 5 p.m.
$35 Members; $40 Non-membersPasta Sauce
Do you like pasta, but crave a little more variety in your sauce options? Learn how to make several easy and delicious pasta sauces from scratch, including Tomato Sauce with Tuna, Olives and Pine Nuts, Garlic Beurre Blanc with Sun-Dried Tomatoes, and Low-Fat Alfredo Sauce.
Sunday, October 17, 6 - 7:30 p.m.
$35 Members; $40 Non-membersHoliday Cookies
“The most wonderful time of the year” wouldn’t be complete without festive holiday cookies. Make several varieties of cookies from scratch, including Pecan Sandies, Scottish Shortbread, and Rugelach. At the end of class, each participant will go home with an assortment of delicious holiday treats!
Sunday, December 5, 5 - 8 p. m.
$35 Members; $40 Non-membersCulinary
Memories of Tuscany
A full menu of traditional Italian harvest festival dishes. Wine will be served.
Monday, September 20, 6:30 - 8 p.m.
$40 Members; $45 Non-membersGluten-Free Cooking
As more is understood more about wheat allergies and intolerance, it becomes increasingly important - but also challenging - to understand how to eliminate wheat from our diets. Learn which foods are safe for a gluten-free diet and which foods to avoid. Sample gluten-free dishes such as Cous Cous-Stuffed Zucchini Boats and Spinach Artichoke Risotto. Recipes will be provided.
Monday, October 4, 6:30 - 8 p.m.
$40 Members; $45 Non-membersMeatless Meals
A trend among health advocates and celebrity chefs is ”Meatless Mondays” or eating vegetarian one day a week in an effort to reduce saturated fat in the diet and improve heart health. Learn how to adapt some of your favorite meat dishes to make them vegetarian, and sample some new recipes, such as Tofu with Spicy Korean Garlic Sauce and Black Bean and Mango Burritos.
Monday, November 15, 6:30 - 8 p.m.
$40 Members; $45 Non-membersBasic Mexican Food
For additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Create the tastiest rice and beans and be guided through salsas, guacamole, Mexican cheese, sour cream, and REAL margaritas.
Tuesday, November 16, 6 - 8 p.m.
$40 Members; $45 for Non-membersKitchen Fundamentals
Cooking Grains
Whole grains are all the rage but knowing how to buy, prepare and enjoy them can be challenging. Learn how to prepare grains and receive recipes to add to your weekly menus.
Tuesday, September 21, 6:30 - 8 p.m.
$30 Members; $35 Non-membersRoasting
In this class we will demonstrate how roasting enhances the flavor of food with the following dishes: Skirt Steak Stuffed with Cheese and a Fire Roasted Tomato and Pepper Coulis, Herb Rubbed Roast Pork Tenderloin, Salt-Crusted Roast Vegetables, and a Roasted Stalk of Brussels Sprouts.
Tuesday, October 19, 6 - 8 p.m.
$35 Members; $40 for Non-membersBread for Beginners
Ahhhhhh, the scent of fresh bread baking in a hot oven…the ultimate in “comfort food” in the cold, winter months. Learn the basics from mixing to baking bread in this hands-on workshop for kids and their favorite adults. We’ll make easy focaccia, whole wheat rolls, and cheddar cheese bread.
Sunday, November 7, 1 - 4 p.m.
$35 Members; $40 for Non-membersHoliday Cocktails
Make classic holiday cocktails like Egg-nog and Manhattans, and a learn a few new drinks including the Snowflake and Nuts n’ Holly to ring in the New Year.
Friday, December 3, 6 - 8 p.m.
$35 Members; $40 for Non-membersFor additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Kid Only Zone!
Culinary Kids – Sandwiches and Snacks (ages 5-7)
Kids get supervised run of the kitchen, choose, and assemble kid-friendly snacks and sandwiches using the garden as inspiration.
Thursday, September 9, 6 - 7:30 p.m.
$30 Members; $35 Non-membersCulinary Kids – Wood Fired Pizza (ages 8-12)
Make dough and homemade tomato sauce from scratch. Pick your own vegetable toppings and bake your pizza in the wood fired oven.
Thursday, September 23, 6 - 8 p.m.
Thursday, October 7, 6 - 8 p.m.
$35 Members; $40 Non-membersChili (ages 8-12)
Fall weather and football season mean it’s time to make CHILI! Experiment with various spices and seasonings to discover your favorite way to enjoy this classic fall “comfort food.”
Sunday, October 17, 2 - 4 p.m.
$20 Members; $25 Non-membersQuick Breads (ages 8-12)
Muffins, biscuits and pancakes--oh my! Learn to make tasty treats from scratch, including Apple Oat Muffins and Blueberry Buttermilk Pancakes, then enjoy your creations!
Thursday, November 11, 6 - 7:30 p.m.
$20 Members; $25 Non-membersHoliday Cookies (ages 8-12)
Nothing says “festive” during the holidays like the sweet scent of freshly-baked cookies. Kids can join in the holiday spirit by making delicious, buttery Scottish Shortbread! Then we’ll have fun with frosting and sprinkles as we create our own cut-out cookie masterpieces.
Sunday, December 5, 1 - 3:30 p.m.
$20 Members; $25 Non-membersFor additional information or to register, please call the registrar at 614.645.5923 or Download a registration form here
Harvest Culinary Series
Food writer, culinary instructor, and local foods advocate, Marilou Suszko hosts this exciting series presented by the Conservatory’s Women’s Board.
$60 Members; $65 Non-members; 3 class series $150
(register by August 1 for the series discount.)All Fired Up: Girls Gone Grilling - SOLD OUT
Enjoy lots of tips and techniques for grilling, a surprise or two, and complete recipes to make this meal at home: Ohio Peach Bellini, Grilled Panzanella Salad, Grilled Flatbread, Herbed Flank Steak, Grilled Smashed Potatoes, and Grilled Pineapple over Jeni’s Honey Vanilla Bean Ice Cream. A selection of Ohio wines will be served.
Thursday, September 16, 6 - 9 p.m.This Isn’t Cinderella’s Pumpkin
Cinderella’s fairy godmother could turn a pumpkin into a carriage, but we’ll show you how to turn fall’s favorite fruit into something really delicious. Pumpkin Pie Martini, Pumpkin Fondue, Pumpkin and Roasted Hazelnut Soup, Roasted Butternut Squash Salad, Pumpkin Risotto, Kadu Bouranee (Middle Eastern savory dish), and Pumpkin Custard with Peppered Pecans. A selection of Ohio wines will be served.
Thursday, October 14, 6 - 9 p.m.Giving Thanks with Local Foods - SOLD OUT
Come to a Thanksgiving table set with locally raised foods: Creamy Root Vegetable Soup, Orchard Salad with a Goat Cheese Crouton and Honey Vinaigrette, Roasted Heritage Turkey, Heritage Dressing, Chunky Maple Pear Sauce, Roasted Potatoes, Ohio Sweet Corn Cassarole with Bacon, Pumpkin Thyme Rolls with Homemade Butter, and Pumpkin Crème Brulee. A selection of Ohio wines will be served.
Thursday, November 18, 6 - 9 p.m.Guest Chef Series : Mary Karlin
Take part in one or all three of these October classes led by chef-instructor, and author of Wood-Fired Cooking, Artisan Cheese Making at Home (coming summer 2011 published by Ten Speed Press). Classes take place on the ScottsMiracle-Gro Community Garden Campus at Franklin Park Conservatory
Wood Fired Mediterranean Flatbreads
Flatbreads, the oldest known breads of many cultures, may seem intricate and exotic, but many recipes are simple and easily translated for modern home kitchens or outdoor grills and wood-fired ovens. Join Mary at the Live Fire Cooking Theater for a lesson in making some her favorite smoke-kissed flatbreads.
Menu:
Wood-fired Pizza Bianca topped with Smoked Mozzarella and Arugula-Herb Salad
Spanish ‘Pizza’ (Coca) with Romesco Sauce, Saffron Potatoes, and hard-boiled Eggs
Turkish Lamb- Filled Flatbread with Eggplant and Pomegranate Molasses
Grilled Indian Tandoori Bread (Naan) stuffed with Cashews and fresh Herbs
Mediterranean Sweet Ricotta-filled Pouches
Sunday, October 3, 11 a.m. – 2 p.m. Participation
$60 Members; $65 Non-membersEasy Fresh Cheese making
Join Mary to learn the foundational elements and basics of cheese making. Ways to use fresh cheeses in a variety of dishes will be discussed. Taste the cheeses made ahead by Mary, then work in teams to create each of them, and then share the cheese made.
Menu:
Panir- the firm cow’s milk cheese used in Indian cuisine
Queso Blanco- the mild, crumbly cow’s milk cheese used in Latino foods
Ricotta- the fluffy cow’s milk curds used to make lasagna, manicotti and cheesecakes
Mascarpone-the creamy cow’s milk filling in decadent Tiramisu
Chevre- simple, fresh goat’s milk cheese
Friday, October 8, 6 p.m. – 9 p.m. Participation
$65 Members; $70 Non-members (price includes hand-crafted cheese to take home)Tuscan Trattoria Home-cooking
Ah, Tuscany in the fall at Franklin Park Conservatory. Join Maryat the the Live Fire Cooking Theater for a cooking class featuring comforting, family-style Italian favorites you’ll want to share with loved ones.
Menu:
Warm Olives with Fennel and Orange
Herb Focaccia with Roasted Red Peppers and Home-made Ricotta Cheese
Family-style Cannellini Bean, Garlic and Fall Greens Soup
Tuscan-style clay-roasted Chicken with Tomatoes and Shallots
Braised Seasonal Vegetables with Garlic and Rosemary
Walnut-Rosemary Cake with Roasted Apples and Muscato Crème
Saturday October 9, 11 a.m. – 2 p.m. Participation
$60 Members; $65 Non-Members
