Culinary and Food

To Register
Online under select class descriptions

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

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

Read more about the Conservatory's guest instructors. 

Cooking for Beginners: Dinner Party (Gluten-Free)

Tuesday, May 31, 11am–1pm
Nervous about playing party host? This easy, novice-friendly dinner party menu will be your next go-to.
Hands-on & tasting led by Conservatory Educator Allison Hendricks | Location: AEP Education Pavilion
$40, $35 for members.

Steaks & Scotch

Sunday, June 5, 5–7pm
In this carnivorous class, learn the secrets behind prepping and cooking a perfect bone-in ribeye. Enjoy with roasted vegetables and classic smashed potatoes. Paired with scotch.
Presentation & tasting led by Personal Chef Patrick McAllister | Location: AEP Education Pavilion
$60, $55 for members

Grilling 101

Saturday, June 11, 11am–1pm
Learn how to make a complete meal on the grill. From perfectly grilled steak to sides, appetizers and even dessert, Chef Tom will make you this summer’s grill master. Paired with beer.
Hands-on & tasting led by Chef Tom Hughes | Location: AEP Education Pavilion
$60, $55 for members

How to Make Salami (Gluten-Free)

Monday, June 13, 6–8pm
Grind, mix, stuff, dry and hang your very own salami. Your charcuterie board will never be the same again. Paired with wine.
Hands-on & tasting led by Chef Dan Varga, Double Comfort Restaurant | Location: AEP Education Pavilion
$55, $50 for members

Spring Cookout for Company

Tuesday, June 14, 6–9pm
It’s time to fire up the grill! Steve and Rich share some of their favorite grilled dishes to give you a head start on the season. Paired with wine.

Presentation & tasting led by Steve Stover and Rich Terapak | Location: The Wells Barn
$55, $50 for members

Middle Eastern Cuisine

Wednesday, June 15, 6–9pm
Learn how to make popular recipes of Lebanese cooking. Enjoy spanakopita, kibbeh and mujaddara using staple ingredients like lamb, pine nuts, feta and lentils. This array of cooking styles makes for fun and varied eating! Paired with wine.
Presentation & tasting led by Conservatory Educator Christie Nohle | Location: The Wells Barn
$50, $45 for members

Gluten-Free Sweet Quick Breads (Vegetarian)

Thursday, June 16, 6–8pm
Prepare a variety of sweet quick breads. Learn how to make zucchini bread and a basic sweet dough recipe that can be turned into both cinnamon rolls and a traditional Easter loaf.
Hands-on & tasting led by Geri Peacock, Cherbourg Bakery | Location: The Wells Barn
$55, $50 for members

Local and Seasonal: Summer Meals of Bounty (Vegetarian)

Sunday, June 19, 2–4pm
Cook an eclectic meal made from the bounty of fresh and local ingredients. Prepare meals that will carry you through the summer season, including pestos, salads and dessert. Learn tricks to stretch the season and helpful storage tips.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery | Location: The Wells Barn
$55, $50 for members

Beat the Wheat (Vegetarian, Gluten-Free)

Tuesday, June 21, 6–9pm
Does going gluten-free feel like an impossible task? Take out the guesswork and learn how to shop for and prepare wheat-free meals that won’t bust your budget. Paired with wine.
Presentation & tasting led by Chef Jim Yue | Location: AEP Education Pavilion
$55, $50 for members

Cooking for Beginners: Seafood Basics (Gluten-Free)

Thursday, June 23, 11am–1pm
Don’t worry, it’s easier to prepare than you think! Challenges are debunked as you learn how to prepare seafood.
Hands-on & tasting led by Conservatory Educator Allison Hendricks | Location: AEP Education Pavilion
$40, $35 for members

Sushi Date Night

Friday, June 24, 6–8pm
Prepare sushi from scratch, including spicy salmon, traditional California and crunchy avocado-cucumber rolls. Enjoy with Japanese salad, miso soup, hot green tea and delicious matcha green tea panna cotta prepared by Kaori. Paired with wine.
Hands-on & tasting led by Kaori Becker | Location: AEP Education Pavilion
$65, $60 for members

Flours To Flowers (Vegetarian)

Monday, June 27, 6–8pm
Enjoy an intimate look at bread making with professional baker Sarah Black, author of newly released One Dough, Ten Breads. Learn how to take one basic dough through all of its phases, including finishing with charming flower stencils. Best of all, you’ll take your own dough home, shaped to bake that night or the next day! Paired with wine.
Presentation & tasting led by Sarah Black | Location: The Wells Barn
$55, $50 for members

Delightful Dairy-Free Desserts (Vegan)

Wednesday, June 29, 6–8pm
Learn how to create scrumptious desserts without using dairy products or eggs, and how to substitute ingredients to achieve delicious results. Enjoy chocolate truffles and other amazing desserts.
Presentation & tasting led by certified natural foods Chef Mark Zedella | Location: The Wells Barn
$55, $50 for members

Crawfish Cuisine

Fridays, July 1, 15 & 29, 6–8pm
No food represents mouth-watering Louisiana cuisine quite like crawfish. In each class, you will prepare a meal revolving around crawfish with delicious and seasonal sides. Come hungry!


Crawfish Etouffee Friday, July 1, 6–8pm
Crawfish and Seafood Jambalaya Friday, July 15, 6–8pm
Crawfish Fettuccine  Friday, July 29, 6–8pm

Hands-on & tasting led by Chef Antonio Taylor |  Location: AEP Education Pavilion
$55, $50 for members 

Everything Rhubarb

Wednesday, July 6, 6–8pm
Learn how to use rhubarb in ways that go beyond the traditional pie and cake. Prepare rhubarb lemonade, linguini with garlic, pepper, and rhubarb, roasted pork tenderloin with rhubarb barbeque sauce and strawberry and rhubarb mini cheesecake creams.
Hands-on & tasting led by Mary Beth Einerson | Location: The Wells Barn
$55, $50 for members

Macaroons & Macarons (Vegetarian, Gluten-Free)

Sunday, July 17, 10am–1pm
Learn how to make two amazing gluten-free cookies: classic American coconut macaroons are as easy as can be and raspberry macarons with chocolate ganache filling are French delights.
Hands-on & tasting led by Mary Beth Einerson | Location: AEP Education Pavilion
$50, $45 for members

Easy Mozzarella Cheese

Monday, July 18, 6-8pm
Make your own fresh mozzarella! Learn simple techniques to produce a plain, salted loaf of creamy goodness or spice thing up by adding aromatics. After preparing several batches of cheese, we will incorporate them in delicious hors d'oeuvres. Paired with wine.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery | Location: AEP Education Pavilion
$55, $50 for members

Cooking With The Seasons: Summer (Vegan)

Wednesday, July 20, 6–8pm
Summer is the perfect time to enjoy that delicious flavor and nourishment of fresh produce. This class will show you how to prepare and enjoy seasonal dishes using ingredients from the farmers’ market or your own backyard, including watermelon gazpacho and zucchini pasta with cashew bechamel sauce.
Presentation & tasting led by certified natural foods Chef Mark Zedella | Location: The Wells Barn
$55, $50 for members

Book Club – July

Monday, July 25, 6–7:30pm
The American Plate: A Culinary History in 100 Bites by Libby H. O’Connell

Combining history and food culture, this book chronicles the impact of food in America dating back hundreds of years. Learn about origins of now-commonplace, everyday foods, how technology and economics helped to shape food movements and where many of our beloved food traditions started. Bonus: intriguing recipes are peppered throughout the book. This Book Club meeting is accompanied by a hands-on culinary experience.
Location: The Wells Barn
$15, $5 for members