top of page

Enjoy a Winter of Culinary Adventures with New Phipps Classes!

Spring will be here before you know it, but until then, join Phipps this winter for a new selection of culinary courses. From making comfort foods like Swedish meatballs to dining at the chefs' table, there's sure to be something to spark your interest this season.

For more details about the programs, or to receive personalized class recommendations from helpful staff, contact

Homemade Swedish Meatballs

In Person | Thurs., Jan. 19 | 6 – 8 p.m.

Tis the season of comfort foods! Escape the cold and turn up the heat while learning how to make staple comfort foods with Chef Rachel, starting with the secret to perfect Swedish meatballs.

Vegetable Cooking Essentials: Ratatouille

In Person | Wed., Jan. 25 | 6 – 8 p.m.

Feel confident in the kitchen but ready to take it up a notch? Join Chef Rachel in this fun course to master core kitchen skills, beginning with a classic French ratatouille.

Upgraded Ramen

Virtual | Tues., Jan. 31 | 6 – 7:30 p.m.

Level up your ramen! Join Chef Emily Larsen in learning how to create your flavorful broth, master nitamago (ramen egg), perfect roasted garlic butter, and pan-seared proteins to make a bowl worthy of your attention.

Stuffed Chicken Breast

In Person | Wed., Feb. 8 | 6 – 8 p.m.

Join Chef Rachel in learning about flavors and textures of classic comfort favorites using fresh herbs and hearty vegetables. In this course, you'll learn the best way to stuff a chicken breast along with a classic French dish of green beans almondine.

Dinner with Chef Amy Reed

In Person | Thurs., Jan. 26 | 6 – 8 p.m.

Chef Amy Reed, general manager of the Phipps catering team, will whip up some of the favorites from the Phipps Café. Learn from Chef Amy about the changes she implemented at Café Phipps and how to incorporate more healthy options at home.

Chocolate Molé

Virtual | Thurs., Feb. 16 | 6 – 7:30 p.m.

A diverse Mexican dish, whose name translates directly to "sauce," this one-of-a-kind marinade is a showstopper. With a reputation as a complicated, hard-to-replicate dish, Chef Emily will take the mystery out of molé for you as you learn just how universal the sauce can be

16 views0 comments

Recent Posts

See All


bottom of page