Culinary and Food

To Register
Online under select class descriptions

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

Cooking classes at the Conservatory are held throughout the year on a variety of topics. Watch chef presentations, practice cooking techniques or make your own culinary specialties. Pre-registration is required. 

Read more about the Conservatory's instructors here.

Kickstart Your Health (Vegan)

Monday, November 14, 6–8pm
Educate yourself before the holidays to avoid gaining that annual 10-15 pounds. Never diet again. No counting calories or carbs, portion control or tracking points. Learn food to include and those to avoid to reach your natural weight and keep off excess pounds.
Presentation & tasting led by Beth Perera, Certified Food For Life Instructor
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Favorites From France

Tuesday, November 15, 6–9pm
Steve and Rich have returned from a month in France with stops in Paris, Provence, and the Loire Valley. They are looking forward to sharing some of their favorite recipes and preparing dishes including roasted beet salad with Roquefort cream, fish en papillotte, and a salted caramel apple tart a la mode.
Presentation & tasting led by Steve Stover & Rich Terapak
Location: The Wells Barn
$60, $55 for members

Thanksgiving Appetizers (Vegetarian)

Thursday, November 17, 6–8pm
Looking for a nibble to keep your hungry Thanksgiving guests happy while the turkey roasts? Learn three easy appetizers that are sure to please, including butternut squash tart (including a recipe for simple tart dough), pesto, olive and roasted red pepper goat cheese torta and polenta wedges with tomato tapenade. Paired with wine.
Hands-on & tasting led by Mary Beth Einerson
Location: American Electric Power Foundation Education Pavilion
$50, $45 for members

Apples, Apples, Apples (Vegetarian)

Saturday, November 19, 1–3pm
Turn one of autumn’s leading culinary stars into more than just pie (although, we’ll do that too) while you learn about local varieties and their history. Prepare a shaved Brussels sprouts salad with apples, hazelnuts and brown butter dressing, butternut squash and apple soup, and traditional apple pie with a sharp cheddar. Paired with local hard apple cider.
Hands-on & tasting led by Conservatory Educators Charlie Richardson & Allison Hendricks
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Knife Skills: Slice & Dice Vegetables (Vegetarian)

Tuesday, November 29, 6–8pm
Learning how to safely and efficiently break down fruits and vegetables will bring you confidence and comfort in your own kitchen. Expand your knife skills while you prepare vegetarian chili, chopped salad and fruit parfait.
Hands-on & tasting led by chef Jim Yue
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members