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Kitchen Conservatory offers more than 750 different cooking classes every year. These fun cooking classes are taught by the best chefs from the best restaurants, plus fabulous culinary educators who share their specialties of the kitchen. We offer both fully-participatory classes and demonstration classes that feature a wide variety of menus and themes from beginner to gourmet to ethnic cooking.

Interested in hosting your very own party as a custom cooking class?
We have two state-of-the-art kitchens, plus an outdoor grilling area. All of the two hundred chefs who teach at Kitchen Conservatory have one thing in common: a passion for the recipes that they have created and the desire to share their marvelous cooking techniques. The best parties happen in the kitchen!

GOURMET CLUB: NAPA WINE CELLAR DINNER

Join the fun of our elegant Gourmet Club! This full-participation cooking class features a themed dinner complete with a pairing and tasting of fine wines for each course.
Enjoy the sophistication of a wine cellar dinner inspired by the vineyards of Napa Valley, starting with poached shrimp with avocado salsa. This hands-on class will create citrus-marinated salmon on orange confit, cream of artichoke soup, roasted chicken on melted fennel and leeks, plus lemon meringue pie.

Chef:
Anne Cori

Class Type:
Hands-On

Class Dates:
Sat May 19,
6 pm to 8:30 pm

Cost:
$140.00
Per Couple

NOVEL CUISINE: MAMAN'S HOMESICK PIE

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious books on food and cooking by reading them first and then enjoying food from the books. Join us in a fun afternoon; the class gets to be both book and food critic at once. All books in this monthly series are available at Kitchen Conservatory.
The tastes of Persia come alive in Maman's Homesick Pie: A Persian Heart in an American Kitchen, a memoir by chef Donia Bijan. Sample her mother's cooking, including sweet-and-sour grape leaf dolmas with jeweled rice, saffron-yogurt rice with chicken and eggplant, roasted-stuffed quince with fennel sausage and currants, rose petal ice cream, and orange-cardamom cookies.

Chef:
Anne Cori

Class Type:
Demonstration

Class Dates:
Sun May 20,
1 pm to 3:30 pm

Cost:
$40.00
Per Person

PORTABLE DESSERTS

Looking for desserts that are easy to transport and perfect for a poolside party, picnic, or potluck dinner? This hands-on class will join Jeannie in the kitchen to create peach hand pies, watermelon cookies, strawberry Napoleons, "hamburger" cupcakes, lime sugar cookies, plus glazed lemon madeleines.

Chef:
Jeannie Gearin

Cakes by Jeannie

Class Type:
Hands-On

Class Dates:
Thu May 24,
6:30 pm to 9 pm

Cost:
$50.00
Per Person


Baking	Cookbooks
Cooking	Cutlery
Gift Certificates	Ingredients
Organized Kitchen	Tools
Perfect Gift Ideas	Gift Registry

Flame Petite Cocotte - Round Casserole

Chef's Pick! Regular price $19.95, on sale for $15.95, plus free shipping! The Le Creuset stoneware 8 ounce petite casserole is great for baking individual portions, or for serving dips, cheeses or cut vegetables. Stylish and versatile, it features a scratch-resistant enameled surface that resists chipping, moisture absorption and absorption of odors and flavors. Not stove-top safe. Made in China.

$15.95

Add Flame Petite Cocotte - Round Casserole to Cart

Cassis Petite Cocotte - Round Casserole

$15.95

Fennel Petite Cocotte - Round Casserole

$15.95

Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For 28 years, Kitchen Conservatory has offered the finest tools for the kitchen and delectable cooking classes at our Clayton store. Locally-owned and very independent, we offer all the tools and knowledge for the ultimate kitchen experience. Please browse our fabulous selection of more than 6,000 essential and useful cooking products or shop online. Email Ask the Chef to solve your cooking dilemmas!

The Secret to Fried Rice
Sometimes we make food just to turn the leftovers into something even better: leftover bread for bread pudding, leftover roast chicken for chicken salad, leftover beef stew for ravioli filling, and leftover shellfish for souffle. The way to make perfect fried rice is to use leftover cooked and cold rice. If the rice is freshly [...]

Pine Mouth
The back of a recently-purchased package of pine nuts has this warning: “In rare instances, people may experience a sensitivity reaction from pine nuts, termed “pine mouth,” which is characterized by a metallic taste that resolves without treatment.” “Pine Mouth” can last for more than a week and can make all kinds of food taste [...]

The Food I Want to Eat This Summer
Pepper vodka-cured grilled sea bass with cumin-lime-cilantro gremolata, which Brad Hartman is teaching on June 15. Lobster-parmesan fondue nachos with jalapeno-spiked sour cream sauce, which chef Jon Lowe of Oceano is teaching on June 28. Crispy Indian rice-lentil crepes with homemade chutney, which Aruna Menon is teaching on June 20. Wild fresh chanterelle mushroom with [...]

Cooking From Scratch: Fish Sauce and Worcestershire Sauce Recipes
If you like to cook from scratch, eventually you stop buying packaged condiments. The homemade versions of ketchup, mayonnaise, yogurt, jelly, pickles, and caramel sauce taste so much better than anything you can buy. Still, there are some purchased bottles left in my cupboard. Then, my husband started making his own charcoal from cherry wood [...]

Summer Cooking Class Schedule Now Posted
Travel around the world this summer with our globe-trotting cooking classes! Fabulous cooks who are natives of many delicious countries will be teaching their culinary art at Kitchen Conservatory, including France, Greece, India, Israel, Italy, New Zealand, Quebec, Thailand, Turkey, and we even have transplants from exotic Portland, Oregon and New Orleans, Louisiana. A sampling [...]

Dumplings, Go Nuts!
We had so much fun talking about how to cook Chinese food yesterday at the Missouri Botanical Garden for their herb festival. Thank you to all who attended and asked so many interesting questions. Due to popular requests, we have added a Chinese dumpling class on Sunday, May 6 at 12:30 pm. This hands-on cooking [...]

The Secret to Pot Stickers
Chinese dumplings are delicious when deep-fried, steamed, or poached, but the tastiest dumplings are a combination of fried and poached: pot stickers. There are several secrets to pot stickers: the filling must be made out of raw protein, a nonstick pan is crucial to keeping the dumpling from actually sticking to the pan, and poaching [...]

The Secret to Focaccia
Margi Kahn, who teaches cooking classes at Kitchen Conservatory, taught me the secret to her fabulous focaccia: potato. Peel a potato, cover with water, and boil until tender. Use the potato water as the liquid in the bread and mash the potato (a potato ricer works best) and fold the mashed potato into the dough. [...]

Cake Pop Tops
Congratulations to Julie Malloy, who teaches our cake pop classes, for winning the Ladue News Cake Pop contest! Julie’s cake pops are made with homemade cake and icing and decorated for the seasons, including baby faces, butterflies, ice cream cones, and beach pops. Everyone who takes her classes learns the secrets of making fun and [...]

Tiramisu
The combination of cake and custard has many names: tiramisu, charlotte, trifle, zuppa inglese, bavarian, or summer pudding. The addition of the custard keeps the cake moist and lengthens the shelf-life. Cake tastes best the day it is made; tiramisu (which uses mascarpone cheese instead of custard) is delicious for days. Traditionally, tiramisu is flavored [...]

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