Culinary and Food

To Register
Click "Register Now" under select class descriptions

Call: 614.715.8022

Fax: 614.715.8195

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. 

A note about gluten-free class offerings: The Conservatory's kitchens are not certified gluten-free facilities, so cross contamination from particles can occur. Classes indicated as "Gluten-Free" use only gluten-free ingredients, but students with severe allergies or celiac disease should take this into consideration. 

Read more about the Conservatory's instructors here.

Find recipes from 10TV Get Inspired segements here.

French Desserts: For Beginners (Vegetarian)

Wednesday, May 31, 11am–1pm
Learn basic French baking and pastry techniques that are sure to impress as the finale at your next dinner party. Prepare classic French sweets, including profiteroles filled with lemon almond cream, mocha pots de creme and the ultimate classic: creme brulee. 
Hands-on & tasting led by Conservatory Educator Allison Hendricks
Location: American Electric Power Foundation Education Pavilion
$40, $35 for members

Pizza Date Night

Friday, June 2, 6–8pm
It’s a perfect night for pizza! Learn how to make pizza at home with handmade crispy or thick crust and your own fresh toppings. Quicker than delivery and tastier, too. Paired with wine.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery
Location: American Electric Power Foundation Education Pavilion
$65, $60 for members

Strawberries: From Garden To Plate (Vegetarian)

Saturday, June 3, 12–2pm
Join Charlie and Allison as they continue the horticulture + culinary education series. Venture into the Community Garden Campus to learn about and harvest fresh strawberries, then hit the kitchen to prepare a delightful strawberry salad, strawberry shortcake and easy refrigerator jam. 
Hands-on & tasting led by Conservatory Educators Charlie Richardson and Allison Hendricks
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Mediterranean Date Night

Monday, June 5, 6–8pm
There is so much more to be discovered in Mediterranean cuisine beyond basic falafel and gyros. Join in on a culinary excursion and learn how to make homemade hummus, baccala salad (not to be confused with baklava) and the king of protein, roast lamb. Paired with wine.
Hands-on & tasting led by personal chef Dave Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Homemade Pasta

Thursday, June 8, 6–8pm
Learn the art and science behind making wonderfully delicate al dente pasta through techniques passed down from generations of Italians. All you need is love, a little elbow grease and a good glass of wine. Paired with wine.
Hands-on & tasting led by personal chef Dave Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

British Tea Party

Sunday, June 11, 11am–1pm
Join us for a proper English tea including finger sandwiches, Victoria sponge cake with strawberries and cream, British-style currant scones and, of course, a cup of tea.
Hands-on & tasting led by Mary Beth Einerson
Location: American Electric Power Foundation Education Pavilion
$50, $45 for members

Salmon Enchanted Evening

Wednesday, June 21, 6–8pm
Looking to improve your seafood game? Dive into the world of seafood and learn the health benefits of fish, as well as buying and cooking tricks. Prepare an entire meal revolving around spinach, feta and ricotta stuffed salmon and classic crab cakes. Paired with wine.
Hands-on & tasting led by OSU Educators chef Jim Warner and Colleen Rinehart
Location: American Electric Power Foundation Education Pavilion
$50, $45 for members

Chinese Takeout At Home

Thursday, June 22, 6–8pm
Is Chinese takeout your guilty pleasure? If so, this class is for you! You’ll learn how to make crispy, creamy fried wontons, perfectly prepared egg rolls and a stir fry so good, you’ll want to stay in for Chinese. The best part: it’s healthier than take out! Paired with wine.
Hands-on & tasting led by personal chef Dave Rose
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Kitchen Herb Series

Sundays, April 23, June 25, July 23 & August 27, 1–3pm
Series focusing on how to grow, harvest, preserve and use culinary herbs. A tour of the herb garden on the Scotts Miracle-Gro campus will be included.


Starting An Herb Garden
Begin with the basics of herb garden design for
home use including companion planting.
Sunday, April 23, 1–3pm  Registration closed.
Fresh Uses For Culinary Herbs
Discover which parts of the herb plants can
be used and for what purpose. Make and try
some recipes of pesto, salad dressing,
pesto and herb butters.
Sunday, June 25, 1–3pm  Registration closed.
Techniques For Harvesting & Preserving Herbs
Harvest herbs and learn creative methods to
preserve the flavors of fresh herbs. Make and
take an infused vinegar and a bundle of fragrant herbs.
Sunday, July 23, 1–3pm  Registration closed.
Using Dried Herbs From The Garden
Learn how to convert dried herbs from the
garden into flavorful dip mixes, rubs and tea.
Make and take home recipes and samples
of seasoning mixes and tea.
Sunday, August 27, 1–3pm  Registration closed.

Hands-on & tasting led by Conservatory Educators Christie Nohle and Erica Powell
Location: American Electric Power Foundation Education Pavilion
$75, $60 for members (series)
$25, $20 for members (per class)

Series registration closed.

Toast Bar

Tuesday, July 11, 6–8pm
With the right bread, fresh healthy ingredients and the perfect play of flavors and textures, toast can be amazing! Learn how to prepare four toast-centric dishes, including smashed avocado with arugula, goat cheese and roasted beets and hummus toast with strawberries, feta and honey. Paired with mimosas.
Hands-on & tasting led by personal chef Dave Rose
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Skinny Pasta (Vegan)

Wednesday, July 12, 6–8pm
Contrary to popular belief, carbs and starch are not fattening. Learn three quick and easy pasta dishes that are ideal for summer get-togethers. Low in fat, 100% plant-based and oil-free with huge flavor. 
Hands-on & tasting led by Beth Perera, Certified Food For Life Instructor
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Perfect Pickles (Vegetarian)

Monday, July 17, 6–8pm
Learn to make and can pickles from the summer’s bounty. Taste a variety of pickled items and prepare your own cucumbers and other seasonal vegetables in jars for fresh, crunchy flavor that lasts all year.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery
Location: The Wells Barn
$50, $45 for members

Egg-cellent Eggs

Wednesday, July 19, 6–8pm
In this class, you’ll learn how to expertly cook an egg four different ways. Master techniques, including classic scrambled, sunny-side up, perfect poaching and an impressive frittata. Paired with mimosas.
Hands-on & tasting led by personal chef Dave Rose
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Cuban Sunday Supper

Sunday, July 23, 6–8pm
Travel to Cuba for a family-style meal including guava and cheese bocaditos, ropa vieja (spiced braised beef) with peppers and onions, yellow rice with toasted cumin and mojito ice cream. Paired with beer.
Hands-on & tasting led by Mary Beth Einerson
Location: American Electric Power Foundation Education Pavilion
$60, $55 for members

Taco Tuesday Date Night!

Tuesday, August 8, 6–8pm
Warm tortillas, homemade refried beans, meat spiced with fresh herbs and spicy salsa made from garden vegetables all come together to make for a perfect Mexican fiesta date night. Paired with margaritas.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery
Location: American Electric Power Foundation Education Pavilion
$60, $55 for members

Celebrate Local Foods Week! Can Your Own Tomatoes (Vegan, Gluten-Free)

Wednesday, August 9, 6–8pm
Celebrate Local Foods Week by learning how to can your home-grow tomatoes. Explore science-based techniques to preserve safe, quality food. Go home with a jar of canned tomatoes.
Hands-on & tasting led by OSU Extension Educator Jennifer Lobb
Location: American Electric Power Foundation Education Pavilion
$40, $35 for members

Root Vegetables: From Garden To Plate (Vegetarian)

Sunday, August 13, 12–2pm
Join Conservatory Educators Charlie and Allison as they continue their horticulture + culinary education series. This time, venture into our Community Garden Campus to learn about and harvest fresh root vegetables like beets and carrots. Then, head into the kitchen to learn basic roasting techniques and prepare a super-quick shaved vegetable salad and a classic pot pie.
Hands-on & tasting led by Conservatory Educators Charlie Richardson and Allison Hendricks
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members

Green & Glorious

Wednesday, August 16, 6–8:30pm
Enjoy the bounty of late summer with a veggie-packed menu, including green pizza with broccoli, arugula and fresh Mozzarella, fresh basil fettuccine with green beans, walnuts and creme fraiche and an open-faced tamale pie. Paired with wine.
Presentation & tasting led by June McCarthy
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Healthy Chinese Food (Vegetarian)

Tuesday, August 22, 6–8pm
Love Chinese food but want to keep it healthy? Learn how to make and enjoy low-sodium egg drop soup, steamed baby bok choy, baked spring rolls and kung pao chicken tacos.
Presentation & tasting led by Herb Chen, Alma Saddam & Cora Munoz
Location: American Electric Power Foundation Education Pavilion
$40, $35 for members

Rich & Steve’s 35th Anniversary!

Tuesday, August 29, 6–9pm
Back by popular demand! Rich and Steve celebrate 35 years of teaching with a special cooking class. The dynamic duo mark this milestone with a classic menu of their all-time favorites, including salmon rillettes, salad with warm braised dried cherry chutney, Gorgonzola Dolce, watercress and balsamic reduction, grilled leg of Ohio lamb, potato and wild mushroom gratin and chocolate macadamia nut cake with creme fraiche. Paired with wine.
Presentation & tasting led by Rich Terapak and Steve Stover
Location: The Wells Barn
$65, $60 for members

German Delights For Oktoberfest

Tuesday, September 5, 6–8:30pm
Learn how to make traditional Oktoberfest menu items just in time for the holiday, including kaese spaetzle (German mac ‘n’ cheese), jagerbraten (sauerbraten) and the obligatory kartoffelpuffer (crispy potato pancakes). Paired, of course, with beer.
Presentation & tasting led by June McCarthy
Location: American Electric Power Foundation Education Pavilion
$60, $55 for members

Cheers To Your Health (Vegetarian)

Wednesday, October 18, 6–8pm
Gear up for cold season and learn how to make delicious, healthy tonics. We will prepare kombucha, a fermented tea rich in probiotics and antioxidants and Fire Cider, a folk remedy for avoiding the common cold. 
Hands-on & tasting led by Conservatory Educator Charlie Richardson 
Location: American Electric Power Foundation Education Pavilion
$30, $25 for members

Artisan Bread For The Holidays (Vegetarian)

Monday, November 6, 6–8pm
Starting with a versatile and easy yeast bread recipe we will learn to make a savory herb bread, soft sandwich bread and gourmet cinnamon rolls. Share and enjoy your creation with cheese and artisan jams from Glass Rooster Cannery. Paired with wine. 
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery
Location: American Electric Power Foundation Education Pavilion
$55, $50 for members

Favorites For Entertaining

Thursday, November 16, 6–9pm
Rich and Steve wrap up their 35th year of teaching cooking with all-new recipes for entertaining. Everything can be made ahead so that you can relax with your guests! Enjoy roasted fennel, burrata and citrus salad, whole grain barley with mushrooms and walnuts, roasted beef tenderloin and classic sticky toffee pudding. Paired with wine. 
Presentation & tasting led by Rich Terapak and Steve Stover
Location: The Wells Barn
$65, $60 for members

Registration coming soon!

Holiday Jams (Vegetarian)

Tuesday, December 5, 6–8pm
Looking for something unique to grace your holiday table? Join us to learn how to make festive jams using fruit and spice. Enjoy and share your creation on bread warm from the oven. Each student takes home two jars to share.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery
Location: American Electric Power Foundation Education Pavilion
$45, $40 for members