Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
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Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

Learn the basics of cooking in this introductory hands-on course. In four weeks, these classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch, plus how to make omelets. Learn to prepare wonderful meals, including beef-broccoli stir-fry with perfect rice, roast beef with mashed potatoes and gravy, sautéed chicken, vegetable soup, pan-fried tilapia with homemade tartar sauce, popovers with lemon butter, chocolate cake with ganache, plus chocolate mousse.
Please call our store to be put on a waitlist.

This 4-part series, The Basics of Cooking, is available again starting on July 30. We also offer Beyond Basics, a four-part series, starting on June 29.
Hands-On

Tue, May 17,
6 pm to 9 pm



Tue, May 24,
6 pm to 9 pm



Tue, May 31,
6 pm to 9 pm



Tue, June 7,
6 pm to 9 pm
$250.00
Per Person
Jean-Pierre Augé

Chef

JEAN-PIERRE IS QUITE A SHELL OF A CHEF!

Experience the remarkable talents of the one-and-only chef Jean-Pierre Augé, as this class delights in lively conversation and an exquisite meal. Enjoy gratin de fruits de mer with shrimp and scallops and mussels, chicken chasseur with shiitake mushrooms and asparagus and artichokes seasoned with tarragon, plus a beautiful peach bavarian mousse.
Demonstration

Sat, May 28,
10 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A SEA OF PASTA * Sold Out

Pairing succulent seafood with homemade pasta is a perfect match for a dynamic evening with Anne Cori. This hands-on class for couples will create seared sea scallops on angel hair pasta in lemon sauce, lobster agnolotti in tarragon butter sauce, shrimp fettuccine in brown butter-sage sauce, plus arugula salad with roasted peppers, and homemade ricotta cannoli with toasted pistachios.
Please call our store to be put on a waitlist.

This class is offered again on September 25.
Hands-On

Sat, May 28,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: POKER NIGHT * Sold Out

Naam Pruitt is a wheeler-dealer, and shares her version of poker night for couples that starts with a refreshing gin and cucumber popsicle. Spend a lively evening at the grill creating party kabobs and skewers, including salad stick skewers of mini sweet peppers and bundles of greens with little tomatoes and baby cucumbers and rosemary dressing for dipping, grilled chicken meatball Caesar kabobs on grilled romaine, pork satay on lemongrass skewers, low country grilled shrimp and sausage skewers with little potatoes and corn rounds, plus rum-soaked grilled tropical fruit kabobs.
Please call our store to be put on a waitlist.
Hands-On

Sat, May 28,
6 pm to 8:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out

The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Please call our store to be put on a waitlist.

This class is offered again on July 3.
Hands-On

Sun, May 29,
5 pm to 7:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

YOU HAD ME AT TOFFEE

Anytime that toffee and caramel are used to create phenomenal treats, everyone wants to be part of all that deliciousness. Join Naam Pruitt to create salted caramel ice cream, almond Roca, banana toffee pie, chocolate sandwich cookies with caramel spread, plus spiced pear cake with toffee sauce.
Hands-On

Tue, May 31,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

SINGING IN THE G-RAIN WITH BREADS

Smell, savor, and sing a little song about the intoxicating aromas of bread baking as Margi shows the simplicity of baking whole grain breads. Learn everything from mixing, kneading and rising, as this hands-on class makes fig-walnut rye bread, whole wheat-olive-cheese loaf, plus mixed-grain honey-wheat sandwich bread.
Hands-On

Wed, June 1,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

ON THE WATERS FRONT

Mickey Kitterman shares his high esteem for Alice Waters - chef, cookbook author, and proprietor of Chez Panisse, which opened in 1971 in Berkeley, California. This hands-on class will make baked goat cheese with thyme-scented bread crumbs served on a bed of artisanal lettuces with garlic croutons and red wine vinaigrette, wine-poached coulibiac of salmon with wild rice and hard-cooked quail eggs wrapped and baked in buttery brioche dough served with garlic dill sauce and crème fraîche, plus buckwheat crêpes with glacéed tangerines and honey-lavender ice cream.
Hands-On

Wed, June 1,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SINGING IN THE G-RAIN WITH BREADS

Smell, savor, and sing a little song about the intoxicating aromas of bread baking as Margi shows the simplicity of baking whole grain breads. Learn everything from mixing, kneading and rising, as this hands-on class makes fig-walnut rye bread, whole wheat-olive-cheese loaf, plus mixed-grain honey-wheat sandwich bread.
Hands-On

Thu, June 2,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DOUGHMESTIC BAKER

Home is where the heart is, and Barb Nack warms up the kitchen with enticing aromas and delicious baked sweets. This hands-on class will make caramel-apple roulade with applesauce-molasses sponge cake rolled up with sweet spiced apples and topped with caramel icing and candied pecans, four-layer berry crème fraîche poppy seed cake with blueberry sauce and fresh raspberry filling, plus Meyer lemon buttermilk custard tart topped with a dollop of sweet whipped cream.
Hands-On

Thu, June 2,
6 pm to 8:30 pm
$55.00
Per Person
Jeff Friesen

Chef

Sugarfire Smoke House
YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, pesto, and a seasonal sauce.
Hands-On

Thu, June 2,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD * Sold Out

Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Please call our store to be put on a waitlist.

This class is offered again on September 2.
Hands-On

Fri, June 3,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
PASTA PLAYSHOP

Some would call it a workshop, but this hands-on pasta class with chef Bernard Pilon, of Norwood Hills Country Club, is certain to be a morning of joy creating four spectacular homemade pasta dishes. Learn how to make linguine with clam sauce, homemade spinach gnocchi with Alfredo sauce, spaghetti with fresh Bolognese, and hand-formed tortellini in amatriciana sauce.
Hands-On

Sat, June 4,
10 am to 12:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

TAKE A STAND ON CUPCAKES

Challenge yourself to pick a favorite among four spectacular cupcakes in this hands-on class with Naam Pruitt. Fill the cupcake stand with strawberry cupcakes with lemon mousse filling and strawberry cream cheese frosting, peaches-and-cream cupcakes with almond whipped cream and brûlée peach topping, caramel cupcakes with chocolate ganache frosting, plus vanilla chiffon cupcakes with espresso Swiss meringue buttercream frosting.
Hands-On

Sat, June 4,
11 am to 1:30 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO * Sold Out

Join your partner for a crash course in sushi, with a taste test for the final exam to discover the favorites of the evening. This hands-on class with Kelly Gardner will create tempura-fried shrimp rolls, sesame tuna hand rolls, unagi smoked eel rolls, spicy scallop rolls, hot-smoked salmon rolls with mango and jalapeño, plus green tea ice cream - all served with cold beer.
Please call our store to be put on a waitlist.

This class is offered again on October 9.
Hands-On

Sat, June 4,
6 pm to 8:30 pm
$140.00
Per Couple
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Kelly helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, and Mrs. Weasley's potatoes with béchamel sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

This class is offered again on July 10.
Hands-On

Sun, June 5,
12:30 pm to 3 pm
$85.00
For Parent and Child
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES * Sold Out

Work side-by-side with chef Adam Gnau, of Acero, who shares the artistry of creating four authentic Italian sauces, plus fresh three-cheese ravioli, Acero's famous egg raviolo, and tajarin - thin hand-cut noodles from Piemonte. This hands-on class will make alla gricia sauce with guanciale and pecorino, white amatriciana sauce without tomatoes, pomodoro sauce with butter and pecorino, and butter-sage sauce with parmesan cheese.
Please call our store to be put on a waitlist.

This class is offered again on August 21.
Hands-On

Sun, June 5,
1 pm to 3:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: ROME-O AND JULIET

Leave the drama at home, as star-cross'd lovers drink a cordial potion of prosecco with strawberry and amaretto that might lead to a fairy tale ending. This hands-on class will join Robin Wheeler to create arugula and asparagus salad with porcini mushrooms, ricotta gnocchi with spicy 'nduja cream sauce, rich artichoke gratinata baked in prosciutto cups and topped with a little quail egg, gorgonzola-stuffed pork loin with figs and pistachios, plus mascarpone sweetened with amaretto honey and topped with toasted almond slivers and berries.
Hands-On

Sun, June 5,
5 pm to 7:30 pm
$125.00
Per Couple
David Molina

Chef-Owner

Sugarfire Smoke House
FIRED UP OVER SUGARFIRE

One simple word - Sugarfire - always creates a buzz of excitement for anyone who has tasted the morsels of meat that are created daily at the growing number of locations of Sugarfire Smoke House. Chef-partner David Molina creates a stunning presentation of porchetta - bacon-wrapped pork loin stuffed with prosciutto, pesto, and pork tenderloin, served with pink lady applesauce with red hot candies, plus a Brussels sprouts-kale-quinoa super food salad with walnuts and dried cranberries.
Demonstration

Sun, June 5,
5:30 pm to 8 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

Which ribs are most delicious? All ribs, all the time. Join in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Hands-On

Mon, June 6,
6 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

IN-FAT-UATION WITH CONFIT

Discover the ancient low-and-slow method of cooking delicious dishes in different types of fat with exciting and succulent results. This hands-on class with Mickey Kitterman will create lobster confit in butter sauce, smoked duck breast salad Peregourdine with Dijon vinaigrette and topped with pine nuts and croutons, duck leg confit, fingerling potato confit with duck fat, fennel-orange-almond confit, plus cherry confit-chocolate ice cream.
Hands-On

Mon, June 6,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: CULINARY BOOTCAMP

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including barbecue chicken pizza, fettuccine Alfredo, broccoli cheese soup, oven-baked potato chips with homemade onion dip, mini meatball sandwiches, green beans with onions and bacon, Nutella won tons, apple-spiced pancakes, simple sesame noodles, pasta frittata with bacon and cheese, au gratin potatoes, and more.
Hands-On for Apprentice Chefs

Tue, June 7,
10 am to 12 pm



Wed, June 8,
10 am to 12 pm



Thu, June 9,
10 am to 12 pm
$110.00
Per Child
Christopher Lee

Chef-Owner

Chef's Table STL
A TOAST TO FRENCH COOKING

Have a seat at the chef's table, as chef Chris Lee shares his expertise with the intricate techniques used in classic French cookery, starting with the impressive and elegant scallops Hepburn - a seared scallop with champagne beurre blanc and topped with a truffle crisp. Enjoy a French 75 cocktail, curly endive salad with chicken confit and green lentils, char-grilled hanger steak with shallot-lemon chutney served with pommes frites and herb-stuffed tomatoes, plus flourless chocolate cake with red wine ganache.
Demonstration

Tue, June 7,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

VEGANS, GUAC THIS WAY! * Sold Out

Walk into the kitchen and spend an exceptional evening with Margi Kahn creating bright and flavorful vegan dishes. This hands-on class will make pasta with asparagus and wild mushrooms topped with chives and herb-toasted breadcrumbs, black bean-quinoa-sweet potato burgers with guacamole spread and chipotle mayonnaise served with crisp potato fries, butternut squash chili with beans and jalapeños, plus mini "cheesecakes" with fresh berry sauce.
Please call our store to be put on a waitlist.

Our upcoming vegan classes include The Vegan Pantry on June 13 with Susan Caciano, and Think Outside the Vegan Lunchbox on July 16 with Caryn Dugan.
Hands-On

Wed, June 8,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

I WANT EWE TO WANT ME

Didn't I, didn't I, didn't I see you trying new dishes utilizing the oven that are great for spring? This hands-on class with the entertaining Naam Pruitt will create spring pea and mint soup, roasted herbed lamb chops served with couscous with raisins and pistachios, roasted asparagus with parmesan cheese and lemon, homemade pita bread, plus creamy coffee custard.
Hands-On

Wed, June 8,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

Join Barb in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Hands-On

Thu, June 9,
6 pm to 9 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BEER-BE-QUE

Ice cold beer and grilling go hand-in-hand on a hot summer night in a lively class with Robin Wheeler. Enjoy a 4 Hands shrub shandy and step out to the grill to make beer-glazed grilled wings, beer-marinated flank steak with blue cheese-beer butter, drunken lamb kabobs with chimichurri, grilled asparagus with beer béarnaise, charred tomato salad with shandy vinaigrette, plus summer ale berry pie.
Hands-On

Thu, June 9,
6:30 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: LEMONS, LIMES, TARTS, AND TEQUILA

Cookbook author Naam Pruitt is an effervescent hostess who loves to entertain. Enjoy a relaxing evening with the girls and a margarita, as Naam prepares asparagus soup with parmesan crisps, goat cheese-artichoke tartlets, tequila-lime chicken with mango salsa, cilantro rice with spring peas, plus strawberry-lemon sorbet.
Demonstration

Fri, June 10,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE-D LIGHTENING

Summer days drift away to summer nights, as this hands-on class for couples creates a festive Greek meal that is perfect for picnics and romance. Join Maria Sakellariou to make kalamarakia gemista - grilled calamari filled with feta and mint and orange, oktapodaki tis Maria's - Maria's grilled octopus with fresh lemon and Greek oregano, grilled lamb chops with Maria's favorite sauce served with spanakorizo - spinach and rice, karpouzi me feta - watermelon salad with toasted pine nuts and feta, plus baklava ice cream kataif baskets.
Hands-On

Fri, June 10,
6:30 pm to 9 pm
$125.00
Per Couple
Christina Lane

Cookbook Author

DESSERTS FOR TWO ARE SWEET

Spend Saturday afternoon with the delightful cookbook author, Christina Lane, creating three desserts from her first cookbook, Desserts for Two. This hands-on class will make mini fudge-bottomed cake, no-bake mini white chocolate cheesecake parfaits with fresh blackberry sauce, plus small batch iced oatmeal chewies - Christina's copycat recipe of the cookies she loved as a child.
Hands-On

Sat, June 11,
11 am to 1:30 pm
$60.00
Per Person
Joshua Galliano

Chef

Companion Baking
IF I'M NOT IN A JAM, I'M IN A PICKLE

Chef Josh Galliano, of Companion Baking, shows his passion for the art of canning as he shares his wealth of knowledge of preserving everything from preserves to pickles in this annual hands-on class. Learn safe and easy canning methods, and prepare blueberry-red wine preserves, stone fruit aigre-doux, plus pickled asparagus. Each participant will take home a jar of canned food.
Hands-On

Sat, June 11,
12 pm to 2:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BURGER QUEENS AND KINGS

Couples will feel like royalty after creating and tasting a magnificent freshly-ground burger in this hands-on class. Join Anne Cori to make grilled corn-jalapeño dip with freshly fried tortilla chips, grilled sweet potato salad, homemade beef burgers with homemade tomato ketchup and caramelized onions topped with crisp bacon and fresh pickles on homemade potato buns, French fries, plus good old-fashioned chocolate ice cream.
Hands-On

Sat, June 11,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
WHEN I'M NOT A CRAB, I'M A SOLE MAN * Sold Out

Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Please call our store to be put on a waitlist.

This class is offered again on September 11.
Hands-On

Sun, June 12,
1 pm to 3:30 pm
$65.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: THE GARDEN OF EATIN'

On the eve of a work day, gentlemen are required to share the short ribs with their partners in this harmonious hands-on class with Julie Malloy. The food is bountiful, as couples create parmesan soufflés with mushrooms and white wine butter sauce, braised short ribs with lemon-garlic gremolata, gorgonzola-stuffed roasted tomatoes topped with breadcrumbs and pine nuts and served on grilled polenta, plus the unforbidden flaky apple turnovers.
Hands-On

Sun, June 12,
5 pm to 7:30 pm
$125.00
Per Couple
Tamara Keefe

Culinary Educator

Clementine's Naughty and Nice Creamery
CLEMENTINE'S, MY DARLING

Give a warm welcome to Tamara Keefe, owner of the exciting naughty and nice creamery, Clementine's. Known for creating extraordinary boozy ice creams along with sweet decadent non-alcoholic flavors, this hands-on class will churn up two exciting ice creams starting with the components to make salted crack caramel ice cream with homemade salted chocolate cracker candy and salted caramel sauce, plus creamy and intoxicating Caribbean Cool ice cream with Malibu rum, orange and cranberry juice, Midori, peach schnapps, and vodka.
Hands-On

Mon, June 13,
6 pm to 8:30 pm
$45.00
Per Person
Susan Caciano

Culinary Educator

THE VEGAN PANTRY

Private chef and registered dietician Susan Caciano takes this hands-on class back to basics with an easy approach to cooking vegan fare. Learn to make baked lemon herb tofu and honey-ginger tofu, savory maple eggplant "bacon", sun-dried tomato and quinoa meatballs, baked balsamic portobello "steaks", kale Caesar salad with rosemary croutons and walnut "parmesan" topped with creamy cashew-hemp seed dressing, zucchini noodles with two sauces - marinara and spicy peanut sauce, collard wraps with red pepper hummus and tempeh, plus a decadent cacao-acai-berry summer dessert.
Hands-On

Mon, June 13,
6:30 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI * Sold Out

It is always a delight to have chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Please call our store to be put on a waitlist.

This class is offered again on July 19.
Hands-On

Tue, June 14,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PERFECTLY SAUCED

Learn the secrets of adding the most delicious sauce that puts the finishing touch on a superb entrée. This hands-on class will work side-by-side with chef Mickey Kitterman creating seared scallops with shallot beurre blanc, beef tenderloin medallions with cognac-roquefort sauce, trout amandine, plus roasted chicken with morel sauce.
Hands-On

Wed, June 15,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101

Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master hickory-planked T-bone steaks with a rosemary-basil-garlic marinade, grilled lemongrass skirt steak with a lemongrass-shallot-brown sugar rub and served thinly sliced with a sweet soy dipping sauce, grilled lime-marinated flank steak with chipotle-honey sauce, grilled beef tenderloin with herb-garlic-pepper rub, plus rum-marinated grilled banana ice cream splits with mocha sauce.
Hands-On

Thu, June 16,
6 pm to 8:30 pm
$65.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET * Sold Out

Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Kelly. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous flourless chocolate-red wine cake with rosemary ganache -- all enjoyed with a glass of cabernet wine.
Please call our store to be put on a waitlist.

This class is offered again on October 29.
Hands-On

Fri, June 17,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: FISH AND SEAFOOD * Sold Out

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Please call our store to be put on a waitlist.

This class is offered again on September 10.
Hands-On

Sat, June 18,
10 am to 3 pm
$175.00
Per Person
Jean-Pierre Augé

Chef

EAU, SNAP!

Exclamations of joy will be heard throughout the kitchen, as chef Jean-Pierre Augé creates a first-class French luncheon. Enjoy a spirited afternoon, as the chef creates poached eggs served on a tomato half with béarnaise sauce, red snapper en papillote with fennel and beurre blanc sauce, plus a refreshing frozen pineapple parfait.
Demonstration

Sat, June 18,
10 am to 1:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA MOOD FOR STREET FOOD

Join Bangalore native Aruna Gopinath creating the popular dishes that are easily found on the street carts in India. This hands-on class for couples will create aloo tikki - spicy shallow-fried potato patties with cilantro and tamarind-date chutney, street-style chicken curry, egg parathas - flat bread with spiced eggs, Indo-Chinese-style deep fried chicken bites served in a chile-soy sauce, tava pulao - griddle-cooked spiced tomato-based rice, plus gajar halwa - a dessert made with grated carrots and cream with cardamom.
Hands-On

Sat, June 18,
6 pm to 8:30 pm
$125.00
Per Couple
Angela Komis

Culinary Educator

GIRLS' NIGHT OUT: SIPPIN' AND SLIDERS

Who doesn't crave a great burger? Don't let this opportunity slide away to spend a fun evening out with the girls sipping on a strawberry daiquiri, as Angela Komis creates some tasty sliders. Enjoy mini turkey burgers with fried apples and bacon topped with brown sugar aïoli, grilled chicken sliders with brie and strawberry chutney, lamb gyro sliders with feta and tzatziki sauce, plus pomme frites and whoopie pies.
Demonstration

Sat, June 18,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

QUE'S YOUR DADDY?

Celebrate Dad - or just enjoy a great Father's Day afternoon at the grill with Mickey Kitterman! This hands-on class will prepare bacon and smoked corn guacamole with fresh fried chips, grilled asparagus-cherry tomato-red onion salad with Mama's red French vinaigrette and sharp white cheddar, Guinness-marinated strip steak with whiskey butter, grilled sweet potato and chile salad with cilantro-lime vinaigrette, plus coffee-Jameson Irish whiskey ice cream with chocolate cookie cups, Urban Chestnut beer and a shot of whiskey!
Hands-On

Sun, June 19,
1 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: QUE FOR TWO

Let's take this Sunday night celebration from the kitchen to the outdoor grill creating a perfect summer meal. This hands-on class with Anne Cori will make barbecued beef tri-tip with fresh salsas, grilled rosemary chicken on Caesar salad, smoked ginger-garlic pork loin with onion marmalade, corn pudding, plus grilled apricots with lemon-ginger shortcakes and caramel cream.
Hands-On

Sun, June 19,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
BUTTER UP * Sold Out

Pete Fagan, of Tony's, is fearless when it comes to using rich ingredients like butter, cream, and cheese! Enjoy a magnificent presentation of ricotta and parmesan-stuffed manicotti baked in a luscious tomato sauce, pasta with chicken à l'orange with a creamy orange sauce and mushrooms, parmesan-crusted seared halibut topped with an herb butter and fried shallots, plus raspberry-mascarpone-balsamic parfait with honey and sour cream.
Please call our store to be put on a waitlist.
Demonstration

Mon, June 20,
6 pm to 8:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES

Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus Thai iced tea and iced coffee.
Hands-On

Mon, June 20,
6:30 pm to 9 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Chandler Hill Vineyards
HOLY COW! * Sold Out

Don't be surprised when chef Jack MacMurray shares his secrets for grilling a moist and succulent whole beef tenderloin. This hands-on class will make salsiccia-stuffed roasted portobello mushrooms with sauce mornay, warm spinach salad with grapes and strawberries topped with spiced pecans and feta with hot bacon vinaigrette, grilled beef tenderloin with bordelaise sauce, Yukon potato au gratin, assorted grilled vegetables, plus blueberry cobbler with Grand Marnier vanilla ice cream.
Please call our store to be put on a waitlist.

Jack MacMurray’s upcoming classes include If You Can’t Stand the Heat, Do It on the Grill on July 26, and Planks for the Memories on August 24.
Hands-On

Tue, June 21,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PLAN FOR PALEO

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create almond-olive oil crackers, marinated and grilled shrimp skewers with almond chimichurri sauce, zucchini hummus with a Middle Eastern chopped salad of grilled avocados and asparagus with chopped eggs and lemony vinaigrette, chicken breasts topped with toasted hazelnut-honey-lemon paste, plus almond and pistachio cookies with coconut custard dip.
Hands-On

Wed, June 22,
6 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

The Cakery and The Cup
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING * Sold Out

Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Please call our store to be put on a waitlist.

This class is offered again on August 17.
Hands-On

Wed, June 22,
6:30 pm to 9 pm
$65.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IT'S ABOUT THYME!

Barb Nack uses fresh herbs to add brightness and flavor to every dish for exciting results. Enjoy a refreshing basil gimlet, grilled pesto shrimp, fresh herb and goat cheese soufflé with sun-dried tomatoes, lemon-basil-ricotta tartlets, plus chocolate mint ice cream with lavender shortbread.
Demonstration

Thu, June 23,
6 pm to 8:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
COOL AS A CUCUMBER

Discover that cucumbers are much more versatile than simply used for pickles and spa treatments in a lively hands-on class with Robin Wheeler. Learn to make a cucumber-basil cordial and a cucumber Collins, grilled scallop and cucumber kabobs, crab salad on cucumber "crackers", cucumber-smoked salmon Philly "sushi" rolls, spicy quick cucumber-Korean red pepper-ginger kimchi, kosher dill pickles, bread-and-butter pickles, and cucumber-mint ice cream.
Hands-On

Thu, June 23,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SULTRY CUBAN NIGHTS

Heat up the kitchen on a sultry summer night with rich and exciting Cuban cuisine. This hands-on class will enjoy a refreshing Cuba libre, and join Dawn Meyer and Larry Meyers to create crispy tostones with mojo sauce, black bean soup with salsa garnish, shrimp-watercress-avocado salad with lime dressing, arroz con pollo - a rich chicken and rice dish, creamed callaloo, plus luscious key lime pie.
Hands-On

Fri, June 24,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

MEAT ME AT THE SMOKER

Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and cured beef brisket. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Hands-On

Sat, June 25,
11 am to 3 pm
$85.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY

Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Hands-On

Sat, June 25,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with a dance instructor from COCA, then jitterbug into the kitchen to create a delicious meal with a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

Our next available Date Night Dine and Dance class is Sizzle and Samba on July 30.
Hands-On

Sat, June 25,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: MISSION SHRIMP-OSSIBLE

Should you choose to accept, the mission before you is easy: gather your girlfriends for an evening feasting on shrimp. Sip on a blueberry-watermelon margarita, as the daring Kelly Gardner prepares shrimp and corn fritters with avocado hollandaise, smoked shrimp salad with orange-cumin vinaigrette, coconut shrimp bisque, shrimp and crab enchiladas with jalapeño cream sauce, cilantro-lime black beans and rice, plus strawberry shortcakes with mascarpone ice cream.
Demonstration

Sat, June 25,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Hands-On

Sun, June 26,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: FIRST BITE

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Bee Wilson explores the foods we love and the foods we hate in First Bite: How We Learn To Eat as the class dines on beet salad, pizza, ramen noodle soup, and chocolate cake with ice cream.
Demonstration

Sun, June 26,
1 pm to 3:30 pm
$40.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL

Satisfy your cravings for pizza on the grill, as this hands-on class designed for couples rolls out the pizza dough to create plenty of pizzas with Margi Kahn. Start with a grilled Caesar salad, and make meatball-mozzarella pizza with ricotta and San Marzano tomato sauce, sweet Italian chicken sausage-caramelized onion pizza with red and yellow peppers, four-cheese fontina-ricotta-gorgonzola-parmesan pizza, veggie delight roasted broccoli-asparagus-red onion pizza with smoked mozzarella and parmesan cheese, plus homemade ice cream sundaes with chocolate sauce and topped with toasted nuts and coconut.
Hands-On

Sun, June 26,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

PASTAFARIAN

Leave the colanders at home and join Mickey Kitterman to create a crazy mash up of a delicious fusion of Italian and Caribbean dishes. This hands-on class will make spicy deep-fried conch croquetas with avocado salsa, Caribbean-style tutto mare "all from the sea", grilled and pan-seared jerk rib-eye steak Firenze, coconut callaloo greens with Caribbean spices, plus rum cassata - a rum-soaked sponge cake layered with sweet ricotta, mango, and quince preserves.
Hands-On

Mon, June 27,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE

The search for the most exciting chocolate chip cookies is an ongoing quest for cookie lover Dawn Meyer. Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including maple chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry cookies.
Hands-On

Mon, June 27,
6:30 pm to 9 pm
$55.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE * Sold Out

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins David Molina using a Missouri grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and cured pork belly made into smoked bacon. Learn to make chef's choice of two sides that are a specialty of Sugarfire.
Please call our store to be put on a waitlist.

Fired Up Over Sugarfire (a demonstration class) with David Molina is available on June 5.
Hands-On

Tue, June 28,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

Join pizzaiolo Mitch Frost, of Onesto Pizza & Trattoria, and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Hands-On

Tue, June 28,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, polenta, pie, custard, soufflé, cream puffs, pizza, pasta, fried chicken, and more. The class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, stovetop smoker, and cast iron cookware. A sampling of many of the dishes that will be made include red wine-braised short ribs, cedar-planked smoked salmon with jalapeño-apricot glaze, lobster pot stickers, spicy cast iron skillet shrimp, smoked duck breast with plum sauce, chocolate pots de crème, and apple pie with caramel sauce.
Hands-On

Wed, June 29,
6 pm to 9 pm



Wed, July 6,
6 pm to 9 pm



Wed, July 13,
6 pm to 9 pm



Wed, July 20,
6 pm to 9 pm
$250.00
Per Person
Jason Bockman

Culinary Educator

Strange Donuts
IN THE DONE ZONE WITH STRANGE DONUTS

Give an enormous welcome to owner of Strange Donuts, Jason Bockman, known for creative collaborations with many of the best chefs and restaurants in St. Louis, and creating Strange Cares - a nonprofit that empowers kids throughout our community. This hands-on class will spend an outrageously fun evening with Jason creating fresh jelly with Eckert's strawberries plus cream cheese frosting to make deep-fried strawberry cheesecake bismarcks, and learn Jason's method for making chocolate frosted donuts.
Hands-On

Wed, June 29,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THE GRILL IS SMOKIN'

The enticing aromas from the grill are irresistible as this hands-on class with Anne Cori creates a sensational summer meal. Spend a fun evening with Anne making grilled eggplant dip with roasted garlic, grilled monkfish skewers on golden beet-feta cheese salad, grilled leg of lamb shawarma with grilled pita bread and topped with tahini-parsley sauce, plus chocolate-espresso ice cream.
Hands-On

Thu, June 30,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DEEP DARK SECRETS OF TOFFEE

Stimulate the senses with the dark, light, crunchy, and chewy qualities of toffee and caramels, as this hands-on class with Naam Pruitt makes five impressive desserts. Learn to make Mississippi mud pie with toffee topping, toffee crunch cookies, caramel swirl chocolate cake with caramel frosting, caramel cheesecake bars, and caramelized pineapple upside-down cake.
Hands-On

Thu, June 30,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Hands-On

Fri, July 1,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WOK AND ROLL - CHINESE TREASURES

From pot stickers to mu shu pork, Anne Cori shares her secrets for creating delicate Chinese treasures with mouth-watering fillings and traditional wrappers. This hands-on class will make char siu pork steamed buns, chicken-mushroom pot stickers, scallion pancakes, stir-fried mu shu pork with freshly-rolled sesame oil thin pancakes and homemade plum sauce, beggar's chicken with salt-cured ham in lettuce cups, all with caramel-soy and sweet chile dipping sauces, plus five-spice fortune cookies.
Hands-On

Sat, July 2,
11 am to 1:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Hands-On

Sat, July 2,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, plus how to make a homemade dumpling dough, as this class enjoys steamed shrimp shu mai, lobster pot stickers, pork-filled won tons for soup, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, peanut, nuoc cham, and cilantro-mustard sauces.
Hands-On

Sun, July 3,
1 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Hands-On

Sun, July 3,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare plain croissants, mini glazed croissants, chocolate-filled and braided babka, plus the irresistible donut-croissant for cronut lovers.
Hands-On

Tue, July 5,
6 pm to 9 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
PHEW! THE HEAT OF VINDALOO

Chef Adam Lambay proudly shares his Indian heritage with three vindaloo dishes, plus roti and chapati. This hands-on class will prepare tandoori-style roasted chicken-green Thai chile vindaloo with lemon and ginger, slow-stewed lamb shoulder-red chile vindaloo with tamarind and Idaho potatoes, plus shrimp-tomato-okra vindaloo with finger chile peppers and new red potatoes.
Hands-On

Tue, July 5,
6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
SOURDOUGH - FROM START TO PASTA

When it is a million degrees outside, Robin Wheeler shares her love for sourdough with four dishes that do not require the oven. Enjoy sourdough berry waffles, sourdough fettuccine carbonara, sourdough crust grilled pesto pizza with fresh mozzarella and tomatoes, plus sourdough skillet flatbread with hummus and fresh vegetables, along with three techniques for making sourdough starter.
Demonstration

Wed, July 6,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

THE KAHN ARTIST OF KNISH AND RUGELACH

Margi Kahn, an artist with doughs, shares her secrets for the sweet and savory pastries of Eastern Europe -- knishes and rugelach. This hands-on class will join Margi in the kitchen learning to make the unique knish dough, rolling it, filling it, and forming it to create beautiful meat knishes and potato-onion knishes, then make and roll out rugelach dough for flaky apricot-cinnamon-walnut rugelach, and raspberry-white chocolate rugelach.
Hands-On

Thu, July 7,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make caramelized onion-bacon-blue cheese pizza, pesto-spinach-mushroom-fontina cheese pizza, Italian sausage-wild mushroom-roasted red pepper pizza, and sautéed vegetable pizza with zucchini, yellow squash and cherry tomatoes. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and strawberry gelato.
Hands-On

Fri, July 8,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FEELING BEACHY

If the work week has left you feeling the need for a beach vacation, gather your girlfriends for a night out sipping on a watermelon-ginger vodka slushy while Barb Nack creates a Hawaiian feast. Enjoy piña colada pan-fried shrimp and scallops with pineapple rum sauce, Hawaiian fried rice and ham with red peppers and pineapple, plus carrot-pineapple upside-down cake.
Demonstration

Fri, July 8,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create vanilla macarons with vanilla bean buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream.
Please call our store to be put on a waitlist.

This class is available again on September 3.
Hands-On

Sat, July 9,
11 am to 2 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Hands-On

Sat, July 9,
12 pm to 2:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.

Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Hands-On

Sat, July 9,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
SURF AND TURF, SAUCES AND SIDES * Sold Out

Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Please call our store to be put on a waitlist.
Hands-On

Sun, July 10,
12:30 pm to 3 pm
$65.00
Per Person
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Kelly helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, and Mrs. Weasley's potatoes with béchamel sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, July 10,
1 pm to 3:30 pm
$85.00
For Parent and Child
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

Couples will shake things up with a new twist to diner food. This hands-on class will spend a fun evening in the kitchen with Julie Malloy preparing mushroom soup with gruyère and thyme croutons, grilled rib-eye steak served on grilled garlic-seasoned sourdough bread with slow-roasted tomatoes, shaved Brussels sprouts sautéed with bacon, ruffle potato chips, plus white chocolate-macadamia nut bars, and a Kahlúa-Oreo milkshake.
Hands-On

Sun, July 10,
5 pm to 7:30 pm
$125.00
Per Couple
Christopher Lee

Chef-Owner

Chef's Table STL
FRENCH FINESSE

Have a seat at the chef's table, as chef Chris Lee shares his expertise with the intricate techniques used in classic French cookery. Enjoy a summertime meal of salad niçoise with seared tuna, warm tomato tart with basil aïoli, roast salmon with a tapenade crust served with wild rice cakes and vegetables, plus raspberry sorbet with peach melba and crisp tuilles.
Demonstration

Mon, July 11,
6 pm to 8:30 pm
$50.00
Per Person
Nate Larson and Heather Young

Chef

Living Room
BE STILL, MY TART - LET'S QUICHE

Give a warm welcome to chefs Nate Larson and Heather Young, of Living Room - touted for its coffee, baked goods, and delicious food. Nate and Heather will lead this hands-on class for a memorable evening making quiches and a tart, including Bolyard's meaty bacon-ham-mushroom-gruyère quiche, roasted red pepper-goat cheese-sautéed kale and onion quiche, plus a sweet fresh fruit and pastry cream tart. Each student will make their own individual quiche with an assortment of fillings.
Hands-On

Mon, July 11,
6:30 pm to 9 pm
$55.00
Per Person
Jason Tilford and Pete Schweiss

Chef

Milagro Modern Mexican and Mission Taco Joint
MASA TO MI CASA - TORTILLAS AND TAMALES

Spend a thoroughly exciting evening in the kitchen with chef-owner Jason Tilford and masa master Pete Schweiss, of Milagro Modern Mexican and Mission Taco Joint, as they share the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create a"maize"ing fresh handmade tortillas and a variety of tamales. Everyone can customize their tortillas and tamales from a selection of meats, sauces, chiles, and cheeses.
Hands-On

Tue, July 12,
6:30 pm to 9 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Hands-On

Wed, July 13,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

ARE MY ROOTS SHOWING?

Show off your love for vegetarian cuisine creating a colorful array of summer dishes with Margi Kahn. This hands-on class will make roasted carrot hummus with rainbow vegetable chips, wild mushroom bruschetta, lemony farro bean salad with fresh vegetables and toasted pecans, a stunning layered vegetable torta, plus mixed berry frangipane tart with coconut whipped cream.
Hands-On

Thu, July 14,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with shellfish, chicken and chorizo, plus seven summer vegetable paella with zucchini, yellow squash, artichokes, green beans, onions, tomatoes and peas. The party wouldn't be complete without classic red sangria and flan de fresa - a fresh strawberry flan.
Hands-On

Fri, July 15,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: A SLICE OF SUMMER

Take a slice out of summer with the effervescent Naam Pruitt, as she prepares a refreshing summer dinner. Sip on moscato sangria, and enjoy three cheese-stuffed fried zucchini blossoms, artisan lettuce salad with grilled peaches and asparagus topped with balsamic vinaigrette, chilled cucumber-avocado soup, apricot-glazed beef brochette over herb couscous, plus summer berry trifle.
Demonstration

Fri, July 15,
6:30 pm to 9 pm
$45.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
ON THE FARE-WAY

From the fairways of Norwood Hills Country Club into our kitchen, executive chef Bernard Pilon shares the versatility of salmon with a variety of exquisite preparations. This hands-on class will spend the morning working side-by-side with chef Pilon creating barbecue salmon with peach horseradish salsa, salmon risotto, salmon tartare with chimichurri, plus teriyaki salmon salad.
Hands-On

Sat, July 16,
10 am to 12:30 pm
$60.00
Per Person
Caryn Dugan

Culinary Educator

THINK OUTSIDE THE VEGAN LUNCHBOX

Caryn Dugan, the STLVegGirl, adds a different perspective on packing a lunch or creating a fancy picnic for a concert in the park. This hands-on class will create five unique types of sandwiches, including Mediterranean veggie burgers with oats and kalamata olives topped with sun-dried tomatoes and an artichoke-white bean spread, buffalo tempeh wraps with cool and creamy coleslaw, crispy cauliflower po' boys with rémoulade sauce, vegetable nori wraps with avocado-tahini spread, plus jackfruit "pulled pork" in a pita with greens and creamy ranch dressing.
Hands-On

Sat, July 16,
11 am to 1:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, baby greens salad with candied pecans and bacon topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted asparagus with gruyère and lemon butter sauce, plus mini strawberry cheesecakes with whipped cream.
Hands-On

Sat, July 16,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Hands-On

Sun, July 17,
11 am to 4 pm
$150.00
Per Person
Crystal Stevens

Culinary Educator

La Vista CSA Farm
HEIR AND A PARENT: PERSONAL PIZZA

Have fun in the kitchen with farmer Crystal Stevens making and rolling out pizza dough for creating personal pizzas with your choice of fresh ingredients, including organic tomato sauce, artichoke hearts, homegrown zucchini, spinach, roasted garlic, tomatoes, farm raised chicken, and organic cheeses. This hands-on class will also make a farm fresh kale salad with shredded beets and carrots, and finish off with ice cream sundaes with fresh berries and melted chocolate drizzle. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, July 17,
1 pm to 3:30 pm
$80.00
For Parent and Child
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: SAKE TO ME WITH SUSHI

Roll up your sleeves and work side-by-side with fish expert, chef Jon Lowe, as this hands-on class celebrates sushi. Learn to prepare bibb salad with hamachi (yellowtail) and arugula and pears with wasabi dressing, miso soup with udon noodles and togarashi and shiitake mushrooms, assorted handmade sushi rolls with a trio of ginger, spicy, and citrus-soy dipping sauces, plus sweet coconut-pineapple fried egg rolls with chocolate-ginger sauce.
Hands-On

Sun, July 17,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
HELLO, IT'S MEAT! * Sold Out

If you have called a thousand times to tell chef Pete Fagan that you are sorry for ever missing his class, say hello from the other side of the counter to the talented sous chef of Tony's. Enjoy heirloom tomato and watermelon salad with fresh burrata cheese dressed with roasted tomato purée and olive oil, crispy soft shell crabs with brown butter and capers served with wilted frisée, veal meatball sliders with ricotta cheese gnocchi topped with spicy amatriciana sauce with pancetta and caramelized onions, plus vanilla ice cream pie with meringue and served with caramel and fresh strawberry sauce.
Please call our store to be put on a waitlist.
Demonstration

Mon, July 18,
6 pm to 8:30 pm
$50.00
Per Person
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