Class Schedule January – April 2026

NEW! Más Allá de la Superficie | January 21 | IN-PERSON 

Join Lewis Ginter Botanical Garden on the road as we explore Mexican Cuisine with Chef Danny Mena at Conejo for Mas Allá de la Superficie, meaning “Beyond the Surface.” The evening will begin with a discussion with Chef Danny as he leads you on an exploration of native Mexican ingredients, especially the lesser-known tubers and plants like chayote, jicama, and amaranth, which will allow attendees to experience the depth and variety of Mexican cuisine beyond the standard offerings.

Following the discussion, join Chef Danny for an elevated and delicious four-course dinner with paired cocktails, wine and coffee! The pairing with Mexican wine, mezcal, and tequila is perfect for complementing the earthy, starchy, and sometimes sweet notes of these ingredients, providing a truly authentic and educational culinary journey.

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Exploring Cacao & Chocolate | February 7 | IN-PERSON 

In the lead up to Valentine’s Day, join horticulture section leader Jayton Howard to learn about all things chocolate. Explore what is cacao and where does it come from? When did this plant become so prominent in our diets? How does it grow and what are cacao’s growing needs? As a Hawaii-born cacao professional, Jayton will teach you all this and more, leaving you feeling like an expert. As part of the cacao experience, you’ll get the chance to taste chocolate in a whole new way — we’ll snack on cacao nibs, feel the benefits of cacao butter on our skin, and see what a fresh cacao pod is like inside and out! We’ll compare delicious chocolates with the taste of raw cacao fruit and develop our palates to a whole level of chocolate appreciation. To celebrate the winter season, we’ll enjoy a hot chocolate tasting sure to warm you up on a chilly day.

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Edible History: Exotic and Decadent Chocolate and Vanilla | February 19 | IN-PERSON 

In this class/lunch combo, continue the Valentine’s Day celebration with plant expert and foodie Mark Ragland as he explores the exciting and exotic history of chocolate and vanilla. Learn about the plants behind these delicious and decadent ingredients as well as how to incorporate them into delectable savory and sweet treats. Enjoy the nuances of how cacao and vanilla can be used to enhance your dishes as you enjoy a delectable buffet lunch showcasing these fabulous ingredients.

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Growing and Using Culinary Herbs | April 18 | IN-PERSON 

Fresh herbs add flavor to your favorite dishes and beauty to your garden, patio or deck. Avoid extra expense at the grocery store by growing your own often used culinary herbs. Join foodie, world traveler, and herbal expert Mark Ragland and learn how to successfully grow herbs in your garden. Then, explore exciting and delicious ways to use them in your kitchen.

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Vine to Glass Series

NEW! Vine to Glass: Through the Grapevine: Terroir Tells the Story | March 5 | IN-PERSON

Terroir is more than soil — it’s story. In this interactive wine class, dinner and tasting with certified sommelier Justin Ferguson (@theblacksommrva), we’ll compare three iconic grape varietals (Chardonnay, Pinot Noir, and Syrah) from contrasting terroirs: Old World vs. New World. With side-by-side comparisons and a sensory element to support tasting notes, we’ll explore how climate, soil, elevation, and culture shape each glass. Perfect for beginners and enthusiasts alike.

All-inclusive fee covers tasting of 6 wines, an elegant 3-course dinner, complimentary wine glass and gratuity.

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Garden to Glass Cocktail Series

NEW! Herbaceous Cocktails: Shaken, Stirred and Spritzed | March 26 | IN-PERSON

Join local mixologist Beth Dixon as she infuses three classic drinks with a garden-fresh twist! Come prepared to ask questions, connect with your fellow foodies, and treat your taste buds. As Beth showcases how to incorporate flavors plucked straight from the herb garden, you’ll learn expert techniques for kicking your mixology up a notch. You’ll also enjoy a glass of each cocktail, finding pairing inspiration with three courses of plates designed to play perfectly with the drinks’ refreshing, aromatic tasting notes.

Shaken: A maple bourbon sour with sage introduces warm, woodsy subtleties to a traditional balance of sweet, sour, and spirited.
Stirred: A gin old fashioned with rosemary marries spirit-forward freshness with assertive, evergreen aromas.
Spritzed: Finish the night on a light note – a limoncello spritz with thyme finds a delightful balance of floral flavors punctuated with bright, citrusy bubbles.

All-inclusive fee covers 3 cocktails, 3-course dinner, all taxes, fees and gratuity.