Culinary and Food

To Register
Online under select class descriptions

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

Download a Registration form

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. 

Lagniappe: Adventures in Southern Cuisine (Four-Week Series)

Fridays, May 6–27, 6–8pm
Antonio has been cooking for over 30 years and is well-versed in the preparation of his Louisiana-native Cajun and Creole cuisines as well as the time-honored traditions of Southern cooking. With an emphasis on fresh ingredients and cooking from scratch, Antonio's hope is to restore confidence in everyday cooks and bring good food back to where it should be—in the kitchens at home.


May 6 Salmon croquettes and Cajun remoulade appetizer, and classic shrimp Creole served with steamed rice
May 13 Pork tenderloin Diane served with garlic mashed potatoes and Creole corn maque choux
May 20 Shrimp, crawfish and crab meat Louisiana seafood pasta served with farfalle pasta and garlic French bread
May 27 Authentic Creole crawfish etouffee served with steamed rice







Hands-on & tasting led by Home Cook Antonio Taylor, Antonio’s Kitchen | Location: AEP Education Pavilion
$200, $175 for members (for series) $55/$50 (per class)

       

Foraging for Supper: Working with Wild Plants and Weeds

Monday, May 9, 6–8pm
Lilies, sorrel, dandelion weeds and mushrooms—These are a few of the common foods of the wild that are waiting for us to harvest for supper. Enjoy a meal of fresh and local wild plants, including wild berry dumplings for dessert. Wine included.
Presentation and tasting led by Jeannie Seabrook | Location: The Wells Barn
$50, $45 for members

Just Dandy

Tuesday, May 10, 6–7:30pm
Dandelion: A friend or a foe? America has waged war on this cheery, persistent plant. Discuss the benefits of dandelions, sample dandelion tea and learn how to make dandelion wine and a healing skin salve.
Presentation by Conservatory educator Charlie Richardson
$25, $20 for members

Creating a Healthy Kitchen (Vegan)

Wednesday, May 11, 6–8pm
A healthy lifestyle begins in the kitchen. Learn how to substitute ingredients, decipher nutrition labels and use simple cooking techniques to create health-supportive meals.
Presentation & tasting led by certified natural foods Chef Mark Zedella | Location: The Wells Barn
$55, $50 for members

Japanese Obento Box

Sunday, May 15, 4:30–6:30pm
Learn how to make a beautiful Japanese lunch obento box. Prepare fried chicken kara-age, Japanese potato salad, rice balls with various fillings and “tsunomono,” umami-filled pickled vegetables. Enjoy  with miso soup made by the instructor. 
 
Hands-on & tasting led by Kaori Becker | Location: The Wells Barn
$55, $50 for members

Hungarian Cuisine

Monday, May 16, 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 wine.
Presentation & tasting led by Chef Dan Varga, Double Comfort Restaurant | Location: The Wells Barn
$55, $50 for members

Unusual Salads (Vegetarian)

Wednesday, May 18, 6–8pm
Celebrate National Salads Month with flavorful, protein-packed salads with unusual ingredients like farro, jicama and bulgur wheat. Taste orzo salad, tabbouleh and a beet, pistachio and avocado salad. Paired with wine.
Presentation & tasting led by Conservatory Educator Allison Hendricks | Location: AEP Education Pavilion
$40, $35 for members

Spring Ravioli

Thursday, May 19, 6–8pm
Use a variety of fun ravioli folds, from basic ravioli to beautiful tortellini, to make a dynamic assortment of stuffed pastas.
Hands-on & tasting led by Chef Tom Hughes | Location: The Wells Barn
$45, $40 for members

Water Bath Canning: Strawberry Jam (Vegan, Gluten-Free)

Sunday, May 22, 2–4pm
It’s the perfect time of year to learn this surprisingly easy, but much appreciated, culinary skill. Prepare freshly made jam bursting with fruity, tangy flavor. Go home with your very own canned jam.
Hands-on & tasting led by Jeannie Seabrook, Glass Rooster Cannery | Location: The Wells Barn
$45, $40 for members

Veggies for Breakfast (Vegetarian)

Monday, May 23, 6–8pm
Asian and European diets have included vegetables in breakfast meals for centuries. Make sweet potato hash with poached eggs, fast and easy breakfast frittatas with veggies and goat cheese, and a spinach and mushroom soufflé that will send your box of Cheerios back into the cupboard.
Hands-on and tasting led by OSU Nutrition Services Program Director Chef Jim Warner | Location: The Wells Barn
$55, $50 for members

Knife Skills: Chicken

Wednesday, May 25, 6–9pm
Use the most important tool in your kitchen to easily break down chicken and prepare delicious vegetables. Paired with wine.
Hands-on & tasting led by Chef Jim Yue | Location: The Wells Barn
$65, $60 for members

Killer Kimchi (Vegetarian)

Thursday, May 26, 6–9pm
Get your probiotic fix with make-at-home kimchi. Learn about the different types while sampling this national dish of Korea. Paired with beer.
Presentation & tasting led by Chef Jim Yue | Location: The Wells Barn
$55, $50 for members

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

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

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

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