Reese Amorosi of Glamorosi Cooks teaches garden to table cooking classes in the Philadelphia area. The sessions are fun and lively with vivid storytelling, history and trivia, lots of laughter, and of course, learning cooking and organic gardening techniques. Each class begins with information on growing and purchasing produce and ingredients, then moves on to creating dishes with the harvest. Students taste samples of the dishes, there is ample opportunity to ask questions during and after the class, and copies of the recipes are provided (printed and/or online, depending).
The cooking classes generally run 1-2 hours, all skill levels welcome, prices vary. Options include cooking class parties, one-on-one lessons, private or community garden workshops, and guest lectures. A partial listing of cooking classes is available below.
In addition to garden to table cooking classes, Reese also teaches butterfly conservation classes and tea workshops:
- The butterfly conservation classes are all-ages and focus on Monarchs, Swallowtails and types specific to the garden hosting the event, and cover basic anatomy, host and nectar plants, metamorphosis and migration.
- The tea workshops focus on types of tea, brewing methods and temperatures, growing herbs and blending tisanes, and serving Cream Tea and Afternoon Tea.
If you have questions about booking or attending a class or workshop, or you’re interested in working with Reese (recipe development, menu planning, product testing and/or reviews, competition judging, event appearances, etc.), please click here.
Cooking Classes with Reese Amorosi ~ Partial Listing
- Flower to the People… Edible flower workshop. *DEMO: Pea and lavender soup; rose custard
This class is available April through June. *Demo changes frequently according to available blooms
- Chive Talkin’… Growing and cooking chives. DEMO: Chive flower pasta, chive flower butter
Due to bloom times, this class is only available in May (onion chives) and September (garlic chives)
- Rhubarb-ara Ann… Selecting varieties, growing, harvesting, pie, custards, tarts. DEMO: Rhubarb sauce
This class is available from mid-May through June
- Thyme After Thyme… Growing, cooking and preserving herbs. DEMO: Butters, syrups, pesto
- Caprese for You…Tomatoes, roasted, fried, stuffed, etc. DEMO: Caprese salad, panzanella
- Sir Cuke… Cucumbers + cucamelons; soup, dip, refrigerator pickles. DEMO: Salad + tzatziki
- Sgt. Pepper Harvest… Stuffed peppers, fried peppers, spread, jam + jelly. DEMO: Varies per class
- Puff the Magic Dragon Fruit… Selecting + preparing fresh dragon fruit. DEMO: Pitaya bowls
- Smoothie Operator… Fruit + vegetable smoothies; plant-based milks. DEMO: Cashew cream
- Mean Mr. Mustard Greens… Cool weather greens, microgreens. DEMO: Kale pesto
- Quince and the Revolution…The rise of a forgotten fruit. DEMO: Poached quince, membrillo
This class is available October through December
- Treasure Chestnut… Roasting vs. boiling, savory and sweet uses. DEMO: Chestnut soup
This class is available October through December
- The Beet Goes On… Fall and Winter root crops. DEMO: Roasted beets, radishes, carrot slaw
- C’mon Get Apple-y… Butternut squash and apple soup; baked apples. DEMO: Waldorf salad
- Tin Pan Allium… Planting, harvesting, preserving and cooking with garlic and garlic scapes. Onions, shallots, leeks and chives also discussed. DEMO: Varies by season This class is Spring or Fall only
- Korma Chameleon… Versatile vegetarian korma, saffron rice and naan (or toasted pita).
This class requires electricity for electric skillet OR burner/stove top
- Aubergine Genie… All about eggplant. DEMO: Roasted eggplant, eggplant dip
This class requires an oven and is best held indoors
