Food Education

To Register
Online under select class descriptions

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

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From garden to table, this gastronomically focused series of classes will feed your senses as you learn how to creatively and nutritionally prepare, preserve and share food. Read more about the Conservatory's guest instructors. 

Healthy Cooking for Your New Year’s Resolution

Wednesday, January 7, 6–8pm
The holidays are over and it’s time for New Year’s resolutions. Start the new year with the perfect healthy menu: Smoothies, salads, light versions of dinner favorites—even dessert! Demonstration and tasting, alcohol served.
$35 members; $40 non-members

Nourishing Tonic Soups

Wednesday, January 14, 6–8pm
Beneficial herbs are easily incorporated into soups. Learn about several simple tonic soups, including bone broth, and the herbs that support immunity. Hands-on and tasting led by Brooke Sackenheim, Ohio Herb Education Center.

$30 members; $35 non-members

Knife Skills

Tuesday, January 20, 6–8pm
Harness the power of your knives by learning safe and skillful techniques. Create chicken tortilla and French onion soup and Cajun gumbo. If you own a chef’s knife, bring it to class. Hands-on and tasting led by Chef Jim Yue.
$30 members; $35 non-members

Easy Vegan Indian Cooking

Thursday, January 22, 6–8pm
Discover how simple it is to make delicious vegan Indian dishes at home. Explore the exotic flavors of biryani rice, chole masala and the crossover classic tikka masala. Demonstration and tasting led by Chef Jim Yue. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Soup for Dinner

Tuesday, January 27, 6–8pm
Simple and flavorful plant-based soups will keep you warm on cold winter nights, including dairy-free creamy soup with homemade croutons, bean soup, and Greek lemon soup. Demonstration and tasting led by certified natural foods Chef Mark Zedella. VEGAN
$30 members; $35 non-members

French Bistro Comfort Foods

Tuesday, February 3, 6–9 pm
Visit the streets of France through bistro cuisine: tarte flambee, mock Caesar salad, coq au vin and a foolproof apple tarte tatin for dessert. Demonstration and tasting led by Steve Stover and Rich Terapak. Wine served with dinner.
$40 members; $45 non-members

Valentine’s Day Cookies for your Sweetheart

Saturday, February 7, 2:30–5:30pm
Bake and decorate mouth-watering and beautiful almond shortbread Valentine's Day cookies in all shapes. Hands-on and tasting led by Chef Sheri Deerhake. VEGETARIAN

$30 members; $35 non-members

Handmade Chocolates

Sunday, February 8, 3–5:30pm
Make an assortment of hand-rolled chocolate truffles and chocolate-covered strawberries. Take home a box for your Valentine! Hands-on and tasting. VEGETARIAN, GLUTEN-FREE
$30 members; $35 non-members

Chinese New Year for Lovers

Thursday, February 12, 6–8pm
Celebrate the new year of the goat (and Valentine’s Day) with a culinary exploration of ancient China, and the customs and traditions reflected in food. No partner needed, but big appetite recommended. Demonstration and tasting led by Chef Jim Yue. 
$30 members; $35 non-members

Kings in the Kitchen

Tuesday, February 17, 6–8pm
Who doesn’t love a man who can cook…and more so if it’s a delicious, healthy meal! Gather the guys for this hands-on class about the basics of planning, preparing, and enjoying a meal that you can feel great about eating. Meal will be paired with a variety of beer. Hands-on and tasting led by certified natural foods Chef Mark Zedella. VEGAN

$35 members; $40 non-members

The Secret to Sauces

Saturday, February 21, 1–4pm
Endless recipes can be made from the five classic mother sauces: Bechamel, Veloute, Tomato,  Espagnole and Hollandaise. Taste each sauce on a variety of foods and learn proper techniques to make each one. Demonstration and tasting led by Tom Hughes.
$40 members; $45 non-members

Meatless Monday

Monday, February 23, 6–8pm
Celebrate the flavorful vegetables available in winter by creating hearty, comforting dishes without meat, including winter vegetable stew over couscous and sauteéd kale. Hands-on and tasting. VEGETARIAN
$25 members; $30 non-members

Comfort Foods

Thursday, February 26, 6–8pm
Winter calls for food that makes us feel cozy and warm. Classics like chicken and dumplings, collard greens, and mac and cheese are paired with hearty beers. Demonstration and tasting led by Dan Varga, Chef of Double Comfort Restaurant, and Justin Sparks, Whole Foods Market Upper Arlington.
$30 members; $35 non-members

Gluten- and Allergen-Free Baking

Sunday, March 1, 3:30–5:30pm
Pattycake Bakery shares their secrets for replacing traditional baking ingredients like eggs, wheat, nuts and dairy. Make, taste and take home chocolate chip cookies and cupcakes. Hands-on and tasting, led by Lisa DeGirolamo, Pattycake Bakery. GLUTEN-FREE, VEGAN
$40 members; $45 non-members

Cooking for One

Wednesday, March 4, 6–8pm
Vegetarian dishes are easy to make in small portions. Menu includes avocado salad with lemon pepper vinaigrette and corn and black bean enchiladas. Learn how to store food for use in other meals. Demonstration and tasting. VEGETARIAN
$30 members; $35 non-members

Hungarian Cuisine

Wednesday, March 11, 6–8pm
Take a trip to Hungary by way of their most popular traditional foods: toltott kaposta (cabbage rolls), chicken paprikash and palanscinta (Hungarian crepe). Demonstration and tasting led by Dan Varga, Double Comfort Restaurant. Alcohol served with dinner.
$30 members; $35 non-members

Easy Gluten-Free Cooking

Thursday, March 19, 6–8pm
New to a gluten free diet? Learn how to eliminate gluten in your everyday foods through simple techniques that can be used when shopping, cooking at home, and eating out. Taste gluten-free Vietnamese summer rolls and lasagna. Demonstration and tasting by Chef Jim Yue. VEGETARIAN, GLUTEN-FREE
$30 members; $35 non-members

Passover Meal 101

Sunday, March 22, 3–5:30pm
Taste traditional Passover Seder foods such as matzah ball soup, gefilte fish and flourless desserts while learning about kosher food, and the traditions and symbolism of the food eaten during the week of Passover. While class is done in kosher style, kitchen and cooking utensils are not kosher. Demonstration and tasting led by Chef Sheri Deerhake.
$35 members; $40 non-members

Easter Brunch

Wednesday, March 25, 6–8pm
Cinnamon topped French toast casserole, crab salad in endive spears, mini quiches and strawberry mimosas make the perfect spring brunch. Demonstration and tasting led by Chef Robin Davis, author of Recipe for Joy and blogger at FoodCookEat.com.
$40 members; $45 non-members

Spring Greens, Salads and Dressings

Tuesday, March 31, 6–8pm
Salads can be much more than a bowl of lettuce with cut up vegetables. Create versatile dishes including protein-based and grain-based salads, an Asian-inspired noodle salad, and more. Hands-on and tasting.
$30 members; $35 non-members