Kitchen Conservatory offers more than 800 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!
THE PIE'D PIPER 30 years

Includes a Top 30 years Recipe!
Follow along with Anne Cori to discover the secret to tender, flaky pie crusts with tasty and delectable fillings. Anne shares her techniques for moving the pie crusts from the pastry board to the pie dish, as she creates three double-crusted pies, including apple pie, blueberry-lemon pie, and fresh concord grape pie, plus two open-faced pies -- maple-walnut pie and sweet potato pie. Each participant will receive an Emile Henry 9-inch pie plate, valued at $45.
Chef:
Anne Cori

Class Type:
Demonstration
Class Dates:
Sat Oct 4,
11 am to 1:30 pm
Cost:
$65.00
Per Person

GIRLS' NIGHT OUT: BARB'S BEST OF CHOCOLATE

Barb Nack, who started teaching our popular chocolate classes nearly ten years ago, recreates her best chocolate dishes for the ladies. Enjoy hot chocolate soufflé with orange crème anglaise sauce, a chocolate martini with chocolate sauce rim, chocolate banana fried won tons with mango-pineapple sauce, rich and creamy chocolate gelato, plus spiked double-chocolate dipped strawberries.
Chef:
Barbara Nack

Class Type:
Demonstration
Class Dates:
Sat Oct 4,
6:30 pm to 9 pm
Cost:
$45.00
Per Person

THE THIGH'S THE LIMIT

Chef Mickey Kitterman, of Gallagher's, shares a no-holds-barred attitude for an extraordinary evening of cooking chicken dishes from around the world. Join him in this hands-on class creating spicy cornflake-crusted chicken thighs on waffles with maple hot sauce, New Orleans-style fried chicken breast with corn and okra succotash, Malaysian banana leaf-smoked and fried chicken served on mango slaw, sweet-and-sour Guatemalan chicken on griddled bread, plus Korean fried chicken legs with kimchee rice.
Chef:
Mickey Kitterman

Gallagher's
Class Type:
Hands-On
Class Dates:
Sun Oct 5,
12:30 pm to 3 pm
Cost:
$55.00
Per Person

French Country Tea Towel - Gourmandaise/Pastries
Chef's Pick! 20% off! Regular price $19.95, one week only $15.95, plus free shipping!
French country 100% cotton tea towel with a beautiful gourmandaise pastry design with red stripes on taupe. Measures 20" x 28". Made in France.

$19.95 $15.95 ends 10/7/2014


Add French Country Tea Towel - Gourmandaise/Pastries to Cart

Add French Country Tea Towel - Gourmandaise/Pastries to Cart
Brick Red 14" Oval Gratin
Chef's Pick! 20% off! Regular price $63.95, one week only $51.15, plus free shipping!
A traditional dish with a simple shape, this is the basic oven dish that Emile Henry has been producing since 1850. For cooking gratins, meat or fish, it can be used for a multitude of recipes. Emile Henry's Oven Ceramic bakeware and tableware is made in Marcigny France since 1850 from high fired Burgundy clay. The natural clay is unsurpassed for conducting and retaining heat. Emile Henry's Oven Ceramic is made with an exclusive process to produce strong and durable ceramic bakeware and tableware for everyday use. 3.5 quart capacity.

$63.95 $51.15 ends 10/7/2014


Add Brick Red 14" Oval Gratin to Cart

Add Brick Red 14" Oval Gratin to Cart
Sand Salt Pig
Chef's Pick! 20% off! Regular price $39.95, one week only $31.95, plus free shipping!
For the past 150 years, Emile Henry has been producing superior pottery in Burgundy, France. This exquisite ceramic line of bakeware is durable and goes from freezer, to oven, to table. It is extremely resistant to chipping, and is incredibly easy to clean due to the highly resistant glaze. Because each piece of Emile Henry is hand-crafted, slight imperfections may be present. This wonderful salt cellar has an unglazed interior that absorbs excess moisture. Dishwasher and microwave safe. Made in France by Emile Henry. 11 ounces, 4" tall.

$39.95 $31.95 ends 10/7/2014


Add Sand Salt Pig to Cart

Add Sand Salt Pig to Cart
Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For 30 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!

 

#6 Recipe: Fluffy Ricotta Pancakes
Some pancakes are belly-busters; eat two and they drop like lead in your stomach. What a pleasure to discover light and fluffy pancakes that feel like eating air. The secret to these cakes is homemade ricotta cheese, whipped egg whites, and very little flour. The ricotta pancakes can be served sweet with maple syrup or [...]

#7 Recipe: Cranberry-Apricot Relish
A great sauce can make the dish. Add this delicious fruit chutney, which is chock-full of cranberries, apricots, pears, and brandy, to your repertoire. Cranberry chutney is a perfect compliment to poultry and pork dishes, plus this relish pairs well with cheese. Cranberry-Apricot Relish is Number 7 on our list of the Top Thirty Recipes [...]

#8 Recipe: Greek Autumn Savory Strudel
Vegetables wrapped in flaky phyllo dough may all seem similar (think spanikopita), but this recipe is extra delicious. Created by personal chef Maria Sakellariou, Greek Autumn Savory Strudel combines mushrooms, Brussels sprouts, chestnuts, and apples for an unforgettable pastry. Greek Autumn Savory Strudel is Number 8 on our list of the Top Thirty Recipes celebrating [...]

#9 Recipe: Ginger-Maple Salmon
The combination of sweet and spicy and salty is wonderful on fish. This marinade features fresh ginger combined with dark maple syrup, then pan-seared to form a brown crust. Ginger-Maple Salmon is Number 9 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. The [...]

Fall Cooking Class Schedule: Experience Our Top Thirty Chefs!
To celebrate the Thirtieth Anniversary of Kitchen Conservatory, we named the Top Thirty Chefs who teach at Kitchen Conservatory. These wonderful chefs share their time and talent to cook extraordinary food in our kitchens. Two hundred cooking classes are available on our Fall Cooking Class Schedule; register now for these memorable events. Experience our Top [...]

Everything at Kitchen Conservatory is On Sale for 9 Days!
Kitchen Conservatory’s Annual Sale 20% OFF* everything in the store! August 1st to August 9th   It happens only once a year! *All sales final. Discounts will not be applied to prior purchases. Take 20% off anything in the store that is not already on sale! Does not include classes, gift certificates, knife sharpening.   [...]

#10 Recipe: My Best Chocolate Cake
Is one chocolate cake any better than another? Yes, this recipe is the best chocolate cake I have ever tasted — moist with a rich chocolate taste. The simple bundt cake is iced with chocolate ganache and was created by chef Brenda Vanden Bos. Chocolate Cake is Number 10 on our list of the Top [...]

#11 Recipe: Sweet Potato-Chipotle Gratin
A “gratin” is a fancy name for a “casserole” and most gratins are layers of vegetables covered in cream. The sweet-and-spicy taste of this gratin, Sweet Potato-Chipotle, is irresistible. Originally created by Dawn Meyer for a cooking class featuring our favorite Emile Henry gratin bakeware, this easy recipe with five ingredients is always a crowd [...]

Fresh, Homegrown Hardneck Garlic Now Available!
The long wait is over; our famous locally-grown garlic is now available at Kitchen Conservatory. Planted last October, garlic is a nine-month crop and fresh garlic is worth the wait. Plus, our homegrown yellow shallots, which have the same nine-month growing cycle as garlic, are also available.   The best way to eat fresh garlic [...]

#12 Recipe: Baked Polenta
Our most popular class is “Tuscany for Two” and most people sign up because the menu includes Garlic-Rosemary Rib-Eye Steak and the Shrimp-Scallop Scampi (#17 Recipe). But by the end of class, everyone is in love with the Baked Polenta with Gorgonzola, Spinach, and Mushrooms. This creamy Northern Italian delicacy features four cheeses and lots [...]


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