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. 

Herbal Vinegars and Salad Dressings

Saturday, August 23, 11am–12pm
Preserve the fresh taste of summer herbs and get the added benefit of the vitamins and minerals by making infused vinegars. Learn to make vinaigrettes and creamy dressings and other tasty additions. Participants will make their own vinegar to take home. Led by Brooke Sackenheim, Ohio Herb Education Center. VEGAN, GLUTEN-FREE
$25 members; $30 non-members

Goodness from the Garden

Tuesday, August 26, 6–8:30pm
Harvest in-season produce from the ScottsMiracle-Gro Community Garden Campus to create summertime appetizers, salads and grilled vegetables. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Canning and Preserving

Sunday, August 31, 3:30–5:30pm
Don’t let the flavors of summer fade away! Make and take home pickled green beans and tomato sauce. Hands-on led by Tom Hughes. VEGAN, GLUTEN-FREE
$30 members; $35 non-members

Cooking for One

Thursday, September 11, 6–8pm
Treat yourself to a healthy, flavorful, quick and easy meal preparing parchment pocket fish, quinoa side, green salad and grilled peaches. Can easily be doubled for guests. Hands-on and asting. Wine served with dinner.
$35 members; $40 non-members

Garden to Glass Cocktails

Sunday, September 28, 3:30-5:30pm
Infuse your summer cocktails with fresh, local produce. Harvest herbs, fruit and vegetablesfrom the ScottsMiracle-Gro Community Garden Campus and then head into the kitchen to concoct several summer cocktails. Hands-on and tasting. VEGAN, GLUTEN-FREE
$35 members; $40 non-members

Bread Baking with Buttermilk

Tuesday, September 30, 6–8pm
Learn to make quick breads using buttermilk, including corn bread, skillet Irish soda bread and triple berry bread. Demo and tasting. VEGETARIAN
$25 members; $30 non-members

Knife Skills

Thursday, October 2, 6–8pm
The right tool for the jobs makes cooking easier and efficient. Practice techniques for cutting and chopping vegetables, poultry and herbs while making Thai cole slaw and chicken coconut curry. Hands-on and tasting led by Chef Jim Yue. GLUTEN–FREE
$25 members; $30 non-members

Viva Italia

Wednesday, October 8, 6–8pm
Three fundamental pasta sauces—basic Alfredo, hearty Bolognese and light scampi—can be made at home any night of the week. Demonstration and tasting led by Lindsay Harrison.
$30 members; $35 non-members

Plant-Based Cooking for Health and Happiness

Tuesday, October 14, 6–8pm
Is your vegan recipe box limited to pasta, fake meat products or side dishes? Learn to prepare plant-based dishes that are simple and delicious. Demonstration and tasting led by certified natural foods Chef Mark Zedella. VEGAN, GLUTEN–FREE
$30 members; $35 non-members

Spooky Sweet Sammies

Sunday, October 19, 3:30–5:30pm
Make Pattycake’s chocolate whoopie pie filled with orange or vanilla cream. Take home your festive treats. Hands-on and tasting led by Lisa DeGirolamo of Pattycake Bakery. VEGAN
$30 members; $35 non-members 

An Evening of French Cuisine

Thursday, October 23, 6–9pm
Treat yourself to a menu of poached paupiettes of sole, Tour d’Argent shallots, julienne mushrooms, lobster, vin blanc and Homnard d’Americaine sauce, and tart Tropezienne with strawberries. Demonstration and tasting led by Douglas Miller, Executive Chef of Tall Timbers Banquet and Conference Center and Rosalie Unger, author of No Sex in San Tropez. Wine served with dinner.
$80

Mexican Meatless Monday

Monday, October 27, 6–8pm
A fresh take on your favorite Mexican dishes: tacos, quesadillas, guacamole and salsa. Demonstration and tasting. Margaritas served with dinner. VEGETARIAN
$30 members; $35 non-members

Cooking For One

Wednesday, November 5, 6–8 pm
Enjoy a quick and flavorful meal of kale salad, spaghetti squash of zucchini pasta with red meat sauce, and pumpkin mousse for dessert. Demonstration and tasting. GLUTEN–FREE
$25 members; $30 non-members

A Taste of Tuscany

Tuesday, November 11, 6–9pm
Steve Stover and Rich Terapak return from Tuscany with new recipes. Start with a hearty Tuscan minestrone “ribolitta”,  enjoy a main course of arista (pork loin with garlic and rosemary), herbed risotto and broccoli rabe, and finish with pear cake and dark chocolate gelato. Demonstration includes tasting and wine pairing.
$40 members; $45 non-members

Festive Vegan Brownies

Sunday, November 16, 3:30–5:30pm
Create decadent brownies that look as scrumptious as they taste, with decorations like organic walnuts and mint drizzle. Perfect for your next holiday gathering! Take home samples. Hands-on and tasting led by Lisa DeGirolamo of Pattycake Bakery. VEGAN
$35 members; $40 non-members 

Healthy Meals for the Holidays

Tuesday, November 18, 6–8pm
A sumptuous meat- and dairy-free Thanksgiving meal can be made using simple, low-cost ingredients. Enjoy creamy butternut squash soup, meatless loaf with lentil gravy, and vegan pumpkin pie. Demonstration and tasting led by certified natural foods chef Mark Zedella. VEGAN
$40 members; $45 non-members

Getting Over Your Pie Phobia

Tuesday, November 25, 6–8:30pm
Learn the secrets to perfect pie and conquer the dreaded piecrust. Make an apple pie to bake at home. A variation of pecan pie and a galette are shared. Bring a glass or ceramic pie dish, apron and rolling pin. Taught by Gail Page. VEGETARIAN
 
$40 members; $45 non-members