Food Education

Chef Hartmut Handke, CMC, is one of America’s most accomplished chefs with over 40 years of culinary experience, national and international culinary awards, and professional honors. Handke will be demonstrating his international culinary expertise with a menu of Rotisserie Chicken Salad in Potato Cups; Corn Tortilla Scoops with Fresh Guacamole, Shrimp Quesadillas with Three Tomato Salsa; Honey, Thyme and Rosemary Glazed and Roasted Rack of Lamb on Navy Bean and Green Lentil Ragout, with Haricot Vert and Tomato Julienne; and Red Grits with Di Saronno Sauce. Hosted by the Conservatory's Women's Board. To register, please call 614.715.8022.

Explore a culinary assortment of curries and learn how to make Indian chicken tikka masala, vegetarian navratan korma, and Thai coconut curry.  Led by Jim Yue. Demonstration and tasting.

Master the intimidating pressure canner as you practice canning seasonal produce. Leave with the skills needed to confidently pressure can corn, stock, meats, and more. Led by Rachel Tayse Bailleul. Hands-on.

It’s harvest time and what better way to preserve that cornucopia of bounty than to preserve and pickle? But this isn’t your average dill spears. Unleash your culinary Seoul and make some Korean kimchee and sweet and tangy Thai slaw. Hands-on, led by Chef Jim Yue.

Interested in a raw food diet? Learn techniques for transforming unadulterated ingredients into delicious and healthy raw confections that are naturally gluten- and dairy-free. Hands-on, led by Lesley Bart, Pattycake Bakery.

Hit the streets to find authentic, regional flavors of Asia and learn how to make cultural favorites such as Vietnamese fresh spring rolls. Demonstration and tasting led by Asian Festival chefs.

Sink your teeth into delicious, creative vegetarian dishes like Vicious vegan chili, Carnal curried lentils, and Punk Rock peanut noodles. You won’t miss the meat! Hands-on, led by Chef Jim Yue.

The world of culinary herbs is bright, flavorful, and within reach for every home cook with a windowsill. Identify herbs during a walk through the gardens, then taste and cook with them in multiple courses. Hands-on, led by Rachel Tayse Bailleul.

Budding chefs get hands-on cooking experience while they prepare sautéed chicken or shrimp in tomato basil sauce and lemon parmesan steamed vegetables. Kitchen safety and basic techniques are covered. Open to all ages; children under 18 must be accompanied by an adult. Hands-on, led by Chef Laura Robertson-Boyd.

Take a culinary journey with the complex flavors of American Southwestern favorites, including queso fundido con chorizo, spicy corn cakes, marinated steak and more. Demonstration and tasting led by Steve Stover and Rich Terapak.

One recipe, endless possibilities! Using one simple mother recipe, learn how to make a variety of delicious muffins and sweet loaves using local, organic fruits, spices, and other delicious ingredients. Hands-on, led by Lesley Bart, Pattycake Bakery.

Always get the same thing at your favorite Chinese restaurant? Pick up your chopsticks and adventure past the old stand-bys as you sample the mysterious foods you’ve been too afraid to try! Demonstration and tasting led by Chef Jim Yue

Mix up a modern beet, goat cheese and greens salad with mustard citrus vinaigrette and revisit the traditional Caesar with made-from-scratch croutons and dressing. Taste a marinated kale dish and make a dressing to take home. Hands-on, led by Rachel Tayse Bailleul.