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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Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO * Sold Out

Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Nov 23,
5 pm to 7:30 pm
$140.00
Per Couple
Rebeca Davila Graboyes

Culinary Educator

CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Rebeca Graboyes in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Please call our store to be put on a waitlist.

This class is offered again on December 7 and December 14.
Hands-On

Sun, Nov 23,
5:30 pm to 8 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
THE COMFORT OF CLASSIC FRENCH * Sold Out

The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, choucroute garnie with sausages and potatoes, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.
Please call our store to be put on a waitlist.

Mickey’s upcoming classes include Ottolenghi’s Jerusalem on December 4, and Prime Rib Perfection on December 10.
Hands-On

Mon, Nov 24,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

It is always a delight to have chef Jay Dedkard, 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.
Hands-On

Tue, Nov 25,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAMBO ITALIANO

Straight from an era of Dean Martin and Rosemary Clooney, this evening is designed for couples that love Italian cuisine. Barb leads this hands-on class with a pear bellini, romaine salad with gorgonzola and candied walnuts, fresh fettuccine with garlic-rosemary sauce, veal Oscar topped with crab and garlic cream sauce, Italian roasted vegetables with brown sugar-balsamic marinade, plus lemon gelato served with pizzelle cookies.
Please call our store to be put on a waitlist.
Hands-On

Tue, Nov 25,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE 30 years

Includes a Top 30 years Recipe!
This limited-size holiday class is designed to defray the stress of holiday cooking, while enjoying camaraderie and great food. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 26,
9 am to 12 pm
$125.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE 30 years

Includes a Top 30 years Recipe!
This limited-size holiday class is designed to defray the stress of holiday cooking, while enjoying camaraderie and great food. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 26,
1 pm to 4 pm
$125.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE 30 years

Includes a Top 30 years Recipe!
Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that starts with a dirty martini, layered cobb salad, lobster-mashed potatoes, New York strip steak with caper and olive butter, roasted Brussels sprouts with pancetta, plus cheesecake with fresh berry topping.
Please call our store to be put on a waitlist.

This class is offered again on January 30.
Hands-On

Fri, Nov 28,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: LET'S GET CURRIED AWAY 30 years * Sold Out

Includes a Top 30 years Recipe!
Curry lovers will create four distinct curries with the entertaining and lively cookbook author, Naam Pruitt. This hands-on class for couples will prepare red pork curry with kabocha squash, yellow chicken curry, green curry grilled salmon, panang beef curry, plus light apple fritters for dessert.
Please call our store to be put on a waitlist.

Naam’s next Thai date night class, The Thai’m of Our Lives, is available on January 9.
Hands-On

Sat, Nov 29,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

HEIRLOOM COOKIES * Sold Out

Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Barb in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create soft ginger-molasses cookies with homemade ginger syrup, Swiss leckerli hazelnut-honey bar cookies with candied orange peel and Kirsch, almond tuiles, bowtie puff pastry papillons, plus French sable vanilla-chocolate checkerboard cookies.
Please call our store to be put on a waitlist.

Our holiday cookie baking classes include The Holiday Cookie Jar on December 1, and Bake and Take - Cookie Exchange on December 19.
Hands-On

Sun, Nov 30,
12:30 pm to 3 pm
$50.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

CAKE POPS FOR THE HOLIDAYS

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for the holidays. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of holiday cake pops, including Santas, Christmas trees, and snowmen. Each student will take home their cake pop creations.
Hands-On

Sun, Nov 30,
1 pm to 3:30 pm
$50.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO

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 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 ginger-peach green tea ice cream - all served with cold beer.
Hands-On

Sun, Nov 30,
5 pm to 7:30 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

THE HOLIDAY COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends, neighbors, and even a Christmas Eve guest, as this hands-on class has everyone thirsting for an ice-cold glass of milk! Dawn Meyer shares some of her favorite recipes, including peppermint-vanilla swirl cookies rolled in sprinkles, butterscotch shortbread, thin mint cookies coated in dark and white chocolate, chewy molasses crinkles, lemon brûléed almond cookies, and chocolate orange meringues.
Hands-On

Mon, Dec 1,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LUXURY LUNCHEON 30 years

Includes a Top 30 years Recipe!
Save this date for an enchanting luncheon with your friends, as Anne creates elegant dishes that are sure to please your palate. Enjoy mile-high popovers with strawberry butter, caramelized onion-parmesan cheese soup, ginger-maple salmon on snow pea-carrot slaw, plus the best vanilla bean crème brûlée.
Demonstration

Tue, Dec 2,
10 am to 12:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE CROWN ROAST OF CHRISTMAS PAST

Barb Nack takes the fear out of creating an elegant and impressive crown roast, perfect for the holidays. This hands-on class will create roasted tomato-lobster soup, roasted pear-blue cheese-bibb lettuce salad with cranberry vinaigrette, crown roast of pork with cornbread pancetta stuffing, wild mushroom sauté, roasted sugar snap peas with fleur de sel, plus apple-fig cobbler with cinnamon ice cream.
Hands-On

Tue, Dec 2,
6 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

DOUGH, RE, MI

Margi Kahn's tasty old-country filled pastries with homemade doughs will delight your tastebuds and be like music to your ears. This hands-on class will discover the secrets to making crispy, golden-brown apple strudel, flaky cinnamon-brown sugar kringles, plus poppy seed rolls.
Hands-On

Wed, Dec 3,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TUSCAN KITCHEN * Sold Out

The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo to create the flavors of Tuscany. Learn to prepare pancetta-wrapped crab-stuffed mushrooms, winter squash ravioli with sage garlic cream sauce, Peroni beer-braised beef brisket with root vegetables, plus a rustic pear and almond crostata.
Please call our store to be put on a waitlist.

Bob’s next class, The Chef and Fishmonger, is available on February 18.
Hands-On

Wed, Dec 3,
6:30 pm to 9 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
PARTY PLANNING

Whether the host, hostess, or needing a thoughtful gift for a holiday party, Helen Fletcher shares five delightful sweet and savory treats that everyone will appreciate. Enjoy praline squares, peppered pecans, hot and crunchy curried party mix with nuts and pretzels and more, chocolate-chocolate truffles, plus pretty little stuffed peppermint "ravioli" cookies.
Demonstration

Thu, Dec 4,
6 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
OTTOLENGHI'S JERUSALEM

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Join chef Mickey Kitterman to make dishes from Jerusalem, including za'atar-spiced beetroot with goat cheese and hazelnuts, turkey and zucchini burgers with sumac sauce, na'ama's fattoush, majadra - a rice and lentil dish, chicken with caramelized onions and cardamom rice, plus clementine cake with almond syrup.
Hands-On

Thu, Dec 4,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SHAKE, RATTLE, AND POUR * Sold Out

The lively sound of shakers fill the air as Barb mixes a batch of festive Christmas cookie cocktails with Bailey's, Godiva white chocolate liqueur, peppermint schnapps and cream. Enjoy a spirited evening with the girls noshing on pancetta crisps with gorgonzola and pears, golden brown pan-seared sea scallops with crème fraîche and caviar, jicama sticks and spinach dip, plus fig tartlets with prosciutto and goat cheese.
Please call our store to be put on a waitlist.
Demonstration

Fri, Dec 5,
6 pm to 8:30 pm
$45.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and four-cheese tortellini soup, homemade cavatelli with sun-dried tomatoes and Alfredo sauce topped with pesto-rubbed grilled salmon, plus chocolate tiramisù tart.
Hands-On

Fri, Dec 5,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
LIVELY, LUSTY LOBSTERS

Treat yourself to one of the most decadent ingredients - the lobster! Join chef Bernard Pilon, of Norwood Hills Country Club, for an annual holiday hands-on class creating a sumptuous feast of lobster bisque, poached lobster with rum cocktail sauce, baked lobster with creamy mushroom and dry sherry glaze, plus butter-poached lobster with garlic and herbs.
Hands-On

Sat, Dec 6,
10 am to 12:30 pm
$60.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sat, Dec 6,
1 pm to 3 pm
$45.00
Per Child
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: A FLASH IN THE PANEER

Experience authentic street-style Indian food with Aruna Menon, born in Bangalore, India, in this hands-on class designed for couples. Learn to prepare aloo tikki - potato patties, grilled and smoked tandoori paneer tikka, egg paratha, street-style chicken curry, shrimp pulao, plus banana fritters.
Hands-On

Sat, Dec 6,
6 pm to 8:30 pm
$125.00
Per Couple
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS * Sold Out

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our wide assortment of candies and decorations. Then take home your creation to enjoy during the holidays.
Please call our store to be put on a waitlist.

This class is offered again for an evening session on December 7, and an afternoon session on December 14.
Hands-On

Sun, Dec 7,
12:30 pm to 3:30 pm
$50.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sun, Dec 7,
1 pm to 3 pm
$45.00
Per Child
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our wide assortment of candies and decorations. Then take home your creation to enjoy during the holidays.
Hands-On

Sun, Dec 7,
5 pm to 8 pm
$50.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

CHRISTMAS COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Sun, Dec 7,
5:30 pm to 8 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

Join Jon Lowe at the stove learning to prepare perfectly cooked fish and paired with a delicious sauce that will create 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

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

Kitchen Conservatory Staff

HO! HO! HOLIDAY CUPCAKES * Sold Out

Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Learn to make cranberry cupcakes with white chocolate buttercream frosting dusted with pistachios, gingerbread cupcakes with spiced cream cheese frosting, almond-orange cupcakes with marshmallow frosting rolled in toasted almonds, white chocolate-mint cupcakes with chocolate buttercream and crushed peppermint, plus dark chocolate cupcakes with eggnog frosting.
Please call our store to be put on a waitlist.

Our upcoming cupcake classes include The Icing on the Cupcake with Naam Pruitt on January 29, and Cupcakes That Will Lift Your Spirits with Dawn Meyer on February 4.
Hands-On

Mon, Dec 8,
6:30 pm to 9 pm
$55.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($35 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, Dec 10,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($35 retail) and all Wusthof knives will be priced at 20% off for class participants.
Please call our store to be put on a waitlist.

A daytime session of this class is available from 12 to 2 pm.
Hands-On

Wed, Dec 10,
6 pm to 8 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
PRIME RIB PERFECTION

Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Hands-On

Wed, Dec 10,
6 pm to 9 pm
$70.00
Per Person
Naam Pruitt

Cookbook Author

HOLIDAY LUNCHEON

In the midst of all the hustle and bustle of the holiday season, enjoy a relaxing luncheon with the ladies, with plenty of time for shopping afterwards. Naam Pruitt prepares roasted leek-clam chowder with a potato cake, grilled asparagus-shaved fennel-roasted red onion salad with asiago and a poached egg, crab cake sandwich with avocado cocktail spread and red pepper-endive slaw, plus chocolate peppermint floating island.
Demonstration

Thu, Dec 11,
10 am to 12:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHRISTMAS CANDYLAND

Let's make a list and check it twice to see who has been naughty or nice, and make holiday candy to fill the stockings of our favorite elves. Join Barb Nack for a festive evening creating cashew ginger brittle, peppermint swirl marshmallows, pecan-caramel chews with chocolate drizzle, chocolate-cherry truffles, maple walnut fudge, plus dark and white chocolate orange bark with cranberries and pistachio.
Hands-On

Thu, Dec 11,
6 pm to 9 pm
$55.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: DOUBLE DATE * Sold Out

Discover the fun of being in the kitchen with other couples, as chef Frank McGinty shares a creative way of highlighting key ingredients using two different cooking methods for a four-course dinner. This hands-on class will make egg yolk ravioli with pancetta and smoked chicken jus topped with citrus gremolata, black rice-crusted halibut with coconut-scented basmati rice and curry roasted cauliflower, herb-roasted pork tenderloin and Brussels sprouts with grilled polenta and pancetta vinaigrette, plus maple syrup custard with maple-walnut brittle.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 12,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: THE TOTAL PACKAGE

Take a break from wrapping gifts, and discover that the best present for yourself is a night out with the girls. Naam creates a special menu of baked brie and cranberry parcels, blood orange-fennel salad with toasted hazelnuts and shaved parmesan drizzled with lemon dressing, butternut squash-pear soup with maple cream, spinach-filled crêpes with creamy crab sauce, plus a strawberry cream tart in an almond lace shell.
Demonstration

Fri, Dec 12,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS * Sold Out

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will create vanilla macarons with maple buttercream, traditional almond macarons with lapsang souchong tea and dark chocolate ganache, lemon poppy seed macarons with lemon curd, plus cinnamon macarons with pumpkin-bourbon buttercream.
Please call our store to be put on a waitlist.

Our next macarons class, Macaron and Macaroon Mania with Anne Cori, is available on January 17.
Hands-On

Sat, Dec 13,
11 am to 2 pm
$60.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sat, Dec 13,
1 pm to 3 pm
$45.00
Per Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: EAT. DRINK. BE MERRY. 30 years * Sold Out

Includes a Top 30 years Recipe!
Enjoy the season with your partner and friends with an evening of celebration with Anne Cori. This hands-on class will create an elegant party of hors d'oeuvres and rye Manhattans with cherry syrup, starting with peachy shrimp, bourbon-smoked salmon on scallion pancakes, blue cheese-fig-prosciutto tarts, steak tartare with crispy capers on crostini, fried cauliflower purée with homemade pita bread, roasted corn-jalapeño dip with fresh tortilla chips, plus chocolate-caramel cupcakes.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 13,
6 pm to 8:30 pm
$125.00
Per Couple
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our wide assortment of candies and decorations. Then take home your creation to enjoy during the holidays.
Hands-On

Sun, Dec 14,
12:30 pm to 3:30 pm
$50.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sun, Dec 14,
1 pm to 3 pm
$45.00
Per Child
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: THERE'S NO PLACE LIKE ROME * Sold Out

Click your heels together three times, and discover the charms of Italy. This hands-on class with Jean Millner will create grilled zucchini and prosciutto skewers with lemon-basil pesto, homemade orecchiette with roasted fennel and Italian sausage with sun-dried tomatoes with a white wine garlic sauce, oven-roasted shrimp and bay scallops in a spicy tomato-fennel ragoût topped with crispy citrus breadcrumbs and feta, plus lemon granita and amaretti cookies.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 14,
5 pm to 7:30 pm
$125.00
Per Couple
Rebeca Davila Graboyes

Culinary Educator

CHRISTMAS COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Rebeca Graboyes in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Sun, Dec 14,
5:30 pm to 8 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
LOBSTER MASTER

If your holiday plans include lobster, but need inspiration to pull it off, join chef Kirk Warner for this hands-on class that will provide lobster confidence! Learn to create a stunning menu of homemade petite lobster rolls with boursin and chives, lobster shepherd's pie, lobster fritters with tamarind chutney, plus semolina cannelloni with lobster and leek butter.
Hands-On

Mon, Dec 15,
6 pm to 8:30 pm
$70.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

It is always a delight to have chef Jay Dedkard, 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.
Hands-On

Tue, Dec 16,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

A WEALTH OF WELLINGTONS 30 years * Sold Out

Includes a Top 30 years Recipe!
Barb takes Wellingtons to a new level in this fun hands-on class with fabulous recipes using all-butter puff pastry, starting with classic beef Wellington with prosciutto, mushroom duxelles, and Madeira sauce. Learn to make mini lobster Wellingtons with champagne cream sauce, pork tenderloin Wellington with tomato chutney, plus puff pastry-wrapped pears with vanilla bean sauce and fresh raspberries.
Please call our store to be put on a waitlist.
Hands-On

Wed, Dec 17,
6 pm to 9 pm
$75.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
NICE BASS!

Create an impressive meal in this lively hands-on class with chef Jack MacMurray. Learn to prepare mushroom gorgonzola en croûte with ruby port glaze, asparagus and prosciutto salad, salt-encrusted baked sea bass on mushroom risotto with roasted Brussels sprouts, plus a spectacular baked Alaska with ice cream, cake, and covered in meringue.
Hands-On

Thu, Dec 18,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FEAST OF THE SEVEN FISHES

Anne Cori shares the Feast of the Seven Fishes - a traditional Southern Italian Christmas Eve dinner, starting with delectable fritto misto with lemon aïoli. Enjoy mussels in garlic sauce, arugula-radicchio salad with Caesar dressing, homemade linguine tutto mare "all from the sea" with clams, shrimp, crab, and lobster, plus lemon gelato with pistachio biscotti.
Demonstration

Thu, Dec 18,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BAKE AND TAKE: COOKIE EXCHANGE

This fun tradition of gathering with friends to bake holiday cookies and then exchange them is even more brilliant when it is done in someone else's kitchen with the use of four ovens! The more participants there are, the greater the choices of cookies there will be to take home, with up to 20 different varieties. Pick your favorites from old-fashioned rum raisin, chocolate mint snaps, ginger pecan chews, maple nut cookies, palmiers, butter thumbprints, vanilla bean ice box cookies, cranberry-pistachio florentines, plus other traditional favorites. Each class participant should provide containers to take home approximately 10 dozen cookies!
Hands-On

Fri, Dec 19,
10 am to 3 pm
$125.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
GIRLS' NIGHT OUT: MY FARE LADY

Ladies will enjoy a special evening and "do little" as the effervescent Helen Fletcher creates a delicious meal. Enjoy a salad of romaine and pears with walnuts and honey mustard dressing, fettuccine with red peppers and pecans in a white wine sauce, sautéed breaded chicken paillard, plus world-class turtle sundaes with "no machine" vanilla ice cream and a duo of salted caramel and hot fudge sauces.
Demonstration

Fri, Dec 19,
6 pm to 8:30 pm
$45.00
Per Person
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

Sat, Dec 20,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sat, Dec 20,
1 pm to 3 pm
$45.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS 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 tango dance lesson with a dance instructor from COCA, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Hands-On

Sat, Dec 20,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: BUBBLES!

Who doesn't love the sound of a popping champagne cork? Celebrate the season as Kelly Gardner creates pomegranate champagne punch, pear and endive salad with gorgonzola and a champagne vinaigrette, seared scallops in champagne-mushroom sauce, champagne risotto, plus white chocolate cupcakes with champagne buttercream frosting.
Demonstration

Sat, Dec 20,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

SUGAR PLUM FAIRY TEA

Enjoy the magic of the holidays, as Naam Pruitt offers a variety of teas and prepares delectable offerings, including hazelnut-date bread with sweet butter, lavender-vanilla scones with lemon curd, spinach-red pepper-mozzarella torte milanese, avocado-egg salad on butter bread, candied orange and goat cheese on herbed pastry puffs with prosciutto, plus powdered sugar cookies filled with raspberry cream, and chocolate-cherry éclairs.
Demonstration

Sun, Dec 21,
12:30 pm to 3 pm
$45.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

SEOUL FOOD

Welcome back Katrina Schonberg-Hamar, from Seattle, as she shares an exciting afternoon cooking popular Korean dishes that will please meat-lovers and vegetarians, and can be made as spicy or mild as you like. This hands-on class will create Korean-spiced hot wings, Korean green onion pancakes, bibimbap - Korean rice bowls with savory beef rib-eye and vegetables, all topped with an egg, plus Korean "ketchup" - a sweet and spicy chile sauce that adds Korean flair to any dish.
Hands-On

Sun, Dec 21,
1 pm to 3:30 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: THE ULTIMATE COCKTAIL PARTY

In the midst of a festive holiday season, join Kelly in the kitchen with your partner creating the ultimate cocktail party. This hands-on class will mix up cranberry-champagne sangria and gingersnap-apple vodka martinis. Learn to create a dazzling spread of roasted five-spice cashews, baked cheddar coins with pecan-pepper jelly, caramelized onion bread topped with olives and anchovies, smoked shrimp with cilantro-lime yogurt dipping sauce, plus homemade marshmallow s'more skewers.
Hands-On

Sun, Dec 21,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

JUST ADD FRIENDS

The shopping is done, the gifts are wrapped, and this is a perfect time to gather with friends for a celebration of the year. Raise a glass of Hemingway's champagne mojito, as this hands-on class joins Barb Nack to create an evening of entertaining with small plates, starting with crab-cheese puffs, mini fig-prosciutto-goat cheese puff pastry tartlets, bourbon pecans, olive oil-poached jumbo shrimp with lemon-anchovy aïoli, roasted red pepper-pomegranate molasses dip with homemade pita bread, plus chocolate-cherry pecan pie bars.
Hands-On

Mon, Dec 22,
6 pm to 8:30 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PIZZA ON EARTH

If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Margi Kahn for a hands-on class and learn to make easy-to-roll pizza dough and sweet tomato pizza sauce to create meat-lovers pizza, three-cheese pizza, Caesar salad pizza, potato-bacon-corn pizza with onions and mushrooms, plus s'mores dessert pizza.
Hands-On

Tue, Dec 23,
1 pm to 4 pm
$55.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

DATE NIGHT FOR COUPLES: SHUCKING AND PLANKING

Spend an irresistible evening with the sprightly commercial salmon fisherman Kat, who hails from Seattle, spent her teenage years in Hawaii, and includes Kitchen Conservatory as part of her culinary journey. This hands-on class for couples will learn to shuck oysters for oysters on the half shell with mignonette sauce, and prepare creamy hazelnut soup, cedar-planked salmon with pinot noir butter sauce, mashed potatoes, sautéed wild mushrooms with kale, plus apple tarte Tatin à la mode.
Hands-On

Tue, Dec 23,
6 pm to 8:30 pm
$125.00
Per Person
Naam Pruitt

Cookbook Author

YOU BUTTER NOT POUT

Learn to make toffees and caramels utilizing Kitchen Conservatory's favorite ingredient, butter, that will have this hands-on class crying with joy. Join Naam Pruitt to make pecan toffee, chewy caramels with fleur de sel, salted butter caramel-chocolate tartlets, sticky toffee pudding, plus caramel popcorn.
Hands-On

Tue, Dec 23,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PASTA, PASTA, PASTA

Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating spinach-ricotta tortellini in brodo, butternut squash agnolotti in sage brown butter sauce, ricotta cavatelli con pomodoro, cacio e pepe on fettuccine, plus angel hair pasta with carbonara sauce.
Hands-On

Fri, Dec 26,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SHAKE, RATTLE, AND POUR

With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up a "tinsel" champagne-limoncello bellini with Hpnotiq liqueur, and create bourbon pecans, porcini-puff pastry twists, roasted red pepper dip with pomegranate molasses served with cracker bread, pancetta-leek tartlets, olive oil-poached shrimp with lemon-anchovy aïoli, plus crab cheese puffs.
Hands-On

Fri, Dec 26,
6 pm to 8:30 pm
$60.00
Per Person
Jean-Pierre Augé

Chef

BONNE ANNÉE

After the hustle and bustle of the holidays, take a moment to relax and enjoy a beautiful French luncheon with chef Jean-Pierre to ring in the new year. The festive celebration includes stuffed new potatoes with smoked salmon and caviar, noisettes of lamb on rice and onion soubise with duxelles of tomatoes, plus a frozen bombe with walnut ice cream topped with caramel sauce.
Demonstration

Sat, Dec 27,
10 am to 1:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

VIETNAMESE BITES

Every aromatic morsel from the stunning selection of Vietnamese appetizers will leave this hands-on class in a mood of celebration. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spareribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Hands-On

Sat, Dec 27,
11 am to 1:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with five different exciting fondues, served with a variety of Salume Beddu sausages, roasted chicken, vegetables, green apples, and artisan breads. This hands-on class will join Barb Nack and create gruyère cheese fondue, seafood fondue with shrimp and scallops, brie and wild mushroom fondue, cumin-curry-mozzarella fondue, plus traditional chocolate fondue served with fresh fruit.
Hands-On

Sat, Dec 27,
6 pm to 8:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: HIGH STEAKS

Couples will be "all in" for a spectacular evening of winning flavors. This hands-on class will join Kelly Gardner to create bruschetta with winter fruit, brie and fennel-infused honey, smoked lentil salad with creamy sriracha dressing, cedar-grilled flat iron steaks with cayenne-coffee rub, sweet potato and goat cheese "tater tots", bacon-wrapped green beans with brown sugar and garlic butter, plus salted caramel pots de crème.
Hands-On

Sat, Dec 27,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WHO, WHAT, WHEN, WHERE.... PIE!

Get all the necessary facts to create stunning and flavorful pies with perfectly flaky crusts. This hands-on class works side-by-side with pie lover Anne Cori to make lemon meringue pie, chocolate cream pie, double-crusted pear-ginger pie, plus caramelized apple tarte Tatin and fresh cranberry-walnut tart.
Hands-On

Sun, Dec 28,
12:30 pm to 3 pm
$55.00
Per Person
Jeannine Millner

Culinary Educator

PIZZA TOSS * Sold Out

Spend an exciting afternoon learning to toss pizza dough with Jean Millner, then create your own individual pizza with an assortment of more than a dozen toppings, including sausage, grilled chicken, caramelized onions, roasted red peppers, mushrooms, hamburger, pepperoni, asiago cheese, buffalo mozzarella, goat cheese, black olives, plum tomatoes, and more, plus three sauces - classic red sauce, cherry barbecue sauce, and extra virgin olive oil. This hands-on class will also create an artichoke-hearts of palm salad with red wine vinaigrette, and double chocolate brownies.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 28,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
LOBSTER AND CHAMPAGNE

Celebrate the end of the year with an elegant feast of lobster and champagne. Jon Lowe creates a memorable evening, with sun-dried tomato puffs filled with candied bacon and lobster and avocado, curry deviled eggs with tamarind-glazed lobster, tempura lobster with sweet chile sauce on a cucumber radish salad, Spanish-style lobster with chorizo on fideos - thin noodles cooked paella-style, plus a pistachio-pear tart with champagne caramel sauce.
Demonstration

Sun, Dec 28,
5 pm to 7:30 pm
$65.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with chef David Molina creating David's potato-piquillo pepper tortilla perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and sausage, plus chicken-chorizo paella. The party wouldn't be complete without classic red sangria.
Hands-On

Sun, Dec 28,
5:30 pm to 8 pm
$125.00
Per Couple
Ivan Wei

Chef-Owner

Corner 17 and Joy Luck Buffet
THE ANCIENT ART OF HAND-PULLED NOODLES

The extraordinary art of hand-pulled Chinese noodles is on display with the noodle master of Corner 17. Watch as the chef turns a ball of dough into a multitude of thin noodles just by pulling and twisting. Ivan Wei, who owns Corner 17 and Joy Luck Buffet, will offer beginning-to-end instruction on making dough, pulling noodles, plus cutting hand-shaved Chinese noodles. The noodles will be stir-fried in sauce, plus poached and served in beef-noodle soup, and garnished with homemade chile sauce.
Demonstration

Mon, Dec 29,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 12.  Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing oven-baked potato chips with caramelized onion dip, pizza popcorn with parmesan cheese and sun-dried tomatoes, corn-dog mini muffins, oatmeal cookie smoothies, plus grape jelly pop tarts.
Hands-On for Apprentice Chefs

Mon, Dec 29,
1 pm to 3 pm
$40.00
Per Child
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
HOLIDAY HORS D'OEUVRES AND AMUSE-BOUCHE

No matter what you call them, join Kirk in the kitchen creating fabulous appetizers that will impress your most discerning guests. This hands-on class will create wild mushroom-roasted garlic tarte Tatin, sashimi tuna brochettes with ponzu-grilled mushrooms and sesame rice balls, shrimp katsu with nori and spicy carrot dipping sauce, sweet chile-glazed beef short ribs with lettuce cups and oven-dried pineapple relish, plus gougères with candied bacon, tomato jam and micro arugula.
Hands-On

Mon, Dec 29,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

NAAM KNOWS SUSHI

Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. 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

Mon, Dec 29,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE PROS AND KAHNS OF RESOLUTIONS

Make a few resolutions, and enjoy an afternoon in the kitchen with the vibrant Margi Kahn creating tantalizing dishes for the New Year. This hands-on class will make spicy chicken wings with blue cheese sauce, roasted garlic guacamole with homemade tortilla chips and vegetable dippers, Caesar salad with asiago bread sticks, Mediterranean beef kabobs with onions and red peppers, baked orzo with spinach and cherry tomatoes, oven-roasted green beans, plus butterscotch brownies with marshmallow sauce.
Hands-On

Tue, Dec 30,
1 pm to 4 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA 30 years

Includes a Top 30 years Recipe!
Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Hands-On

Tue, Dec 30,
6 pm to 8:30 pm
$150.00
Per Couple
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, Jan 2,
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

Sat, Jan 3,
10 am to 3 pm
$150.00
Per Person
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: FROZEN IN THE KITCHEN

For aspiring chefs, children ages 7 to 11. Put on your favorite princess dress and tiara, and join Kristine Halstead in the kitchen to create a magical wonderland of food and drink. Let it go and make Olaf's icy hot chocolate, troll meatballs, Anna and Kristoff's "We finish each other" ham and cheese pinwheel sandwiches, Coronation Day salad, "broken ice" blue rock candy, plus Elsa's snow-covered hearts with strawberries dipped in white chocolate.
Hands-On for Apprentice Chefs

Sat, Jan 3,
11 am to 1 pm
$40.00
Per Child
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

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.
Hands-On

Sat, Jan 3,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
THE SWELLS OF DOWNTON ABBEY

Don your fascinator, sharpen your rapier wit, and dine with the swells of Downton Abbey for an exquisite Edwardian dinner. Chef Mickey Kitterman (and fan of "Downton Abbey") will guide the class in preparing an elegant feast up to Carson's exacting standards: luxurious blinis Demidoff - Russian yeasted buckwheat pancakes with crème fraîche and caviar, a favorite of Cora's mother and uncle - poached salmon à la Victoria with lobster medallions and anchovy vol-au-vent and lobster beurre blanc, cailles à la Normande - sautéed quail flamed with Calvados and served with apple cream sauce, caramelized and braised endive gratin with an Emmenthaler cheese topping, plus baba au rhum with glacéed fruit. The Dowager Grantham awaits your presence!
Hands-On

Sun, Jan 4,
12:30 pm to 3:30 pm
$75.00
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, Jan 4,
1 pm to 3:30 pm
$75.00
For Parent and Child
Dawn Meyer

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 to create fabulous pizza dough from scratch, then make caramelized onion-bacon-gorgonzola pizza, cherry tomato Margherita pizza, Italian sausage-red onion-wild mushroom pizza, and roasted garlic-bell pepper-fontina pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Sun, Jan 4,
5 pm to 7:30 pm
$125.00
Per Couple
Vito Racanelli, Jr.

Chef-Owner

Mad Tomato
THE POWER OF VITO

This hands-on class will give a stamp of approval to the fun-loving and talented man behind the popular Clayton restaurant, Mad Tomato. Join chef Vito Racanelli to create classic dishes from his restaurant, including housemade toasted ravioli, the signature mixed greens salad with Genoa salami and mozzarella and roasted peppers with basil roasted garlic vinaigrette, pappardelle pasta with pork rib ragù and truffle oil, plus pan-roasted salmon piccata.
Hands-On

Mon, Jan 5,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MORE HOT SOUPS AND WARM BREADS

Discover the perfect combination of an amazing soup paired with a delicious bread, perfect for a warm winter meal. Enjoy French lentil-vegetable-bacon soup with parmesan cheese served with gruyère and pepper gougères, white bean-turkey chili with garlic-onion hushpuppies, plus mussel and saffron bisque served with butter drop biscuits.
Demonstration

Mon, Jan 5,
6:30 pm to 9 pm
$45.00
Per Person
Adam Lambay

Chef

Chaumette Winery
THE ABC'S OF INDIA - ALOO, BASMATI, CURRY

Chef Adam Lambay shares his heritage with an introduction to the basics of Indian cuisine. This hands-on class will discover his secrets to preparing potato-pea samosas, mint-green chile chutney, chicken tikka, raita, chicken curry, gobi aloo, basmati rice, plus mango pudding.
Hands-On

Tue, Jan 6,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee and Naam Pruitt

Culinary Educator

CULINARY COMRADES: LEE AND PRUITT

St. Louis culinarians respect and promote each other in their own mutual admiration society. Enjoy their spirit of working together, as Chris Lee, known for running many St. Louis kitchens, and cookbook author, Naam Pruitt create a special Thai dinner. Chris chose two of his favorite dishes of Naam's - "crying tiger" Thai beef with a spicy aromatic dipping sauce with toasted rice powder and chile peppers, and sweet sticky rice with mangoes. Naam adds three of her own - hot-and-spicy tom yum shrimp soup with lemongrass and kaffir lime leaves, chicken with homemade curry paste over Chiang Mai egg noodles, and pork-filled fried spring rolls with sweet plum sauce.
Demonstration

Tue, Jan 6,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

NO WEIGH!

Barb Nack has devised the perfect light menu to help with your New Year's resolutions, with calories and fat grams included with each recipe! This hands-on class will prepare spinach-parmesan-feta phyllo rolls, scallop and shrimp dumplings with ginger-garlic dipping sauce, honey-oat quick bread, pork tenderloin rosa di parma, crispy baked onion rings, plus dark cherry bundt cake.
Hands-On

Wed, Jan 7,
6 pm to 8:30 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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.
Hands-On

Wed, Jan 7,
6:30 pm to 9 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS

Take your culinary skills to the next level! Learn to cook restaurant-quality meals in this exceptional participation class that teaches the essential cooking skills from a culinary school approach. In this four-week course, the class will master homemade stocks, classic sauces, boning and roasting meats, cooking fish, and sautéing and roasting vegetables. Recipes include French onion soup, seafood bisque, filet of beef with béarnaise, chicken fricassée, risotto, soufflé, and crème brûlée.
Hands-On

Thu, Jan 8,
6 pm to 9 pm



Thu, Jan 15,
6 pm to 9 pm



Thu, Jan 22,
6 pm to 9 pm



Thu, Jan 29,
6 pm to 9 pm
$250.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WINTER SUPPER

Take time out of your busy week to enjoy a memorable winter supper prepared by Barb Nack, starting with blue cheese fondue with apple and pear slices, plus crusty bread. Spend a leisurely evening with Barb enjoying roast pork rib rack with rosemary-onion-walnut relish, molasses-glazed roasted carrots and turnips and Brussels sprouts with cranberries, plus salted caramel cheesecake pudding.
Demonstration

Thu, Jan 8,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THE THAI'M OF OUR LIVES

Don't miss the perfect opportunity to spend an exciting evening with your partner creating authentic Thai main dishes that can be found on the streets of Thailand. Join cookbook author and Thai native, Naam Pruitt, in a hands-on class preparing vegetable fritters with spicy cucumber sauce, garlic and herb chicken over garlicky jasmine rice with spicy sweet soy sauce, roasted Chinese five-spice red pork served with soy gravy, crispy pork belly with garlic chile sauce, plus coconut rice pudding.
Hands-On

Fri, Jan 9,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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.
Hands-On

Sat, Jan 10,
10 am to 3 pm
$175.00
Per Person
Stephanie Pilon

Culinary Educator

MAKE-AHEAD DESSERTS

Dinner parties, family dinners, and after-school snacks all deserve fabulous sweets that can be made in advance. Join Stephanie Pilon for a hands-on class creating a beautiful traditional trifle with homemade lady fingers layered with fruit and whipped cream and doused with spirits, creamy chocolate mousse topped with Frangelico-spiked whipped cream and garnished with candied hazelnuts, plus classic icebox shortbread dough that can be used to create a variety of cookies including shortbread cookies rolled in sugar and orange zest, and chocolate-dipped cookies.
Hands-On

Sat, Jan 10,
11 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SULTRY CUBAN NIGHTS

Warm up in the kitchen on a cold winter night with rich and exciting Cuban cuisine. This hands-on class will enjoy a refreshing Cuba libre, and join Anne Cori 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

Sat, Jan 10,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
THE SWELLS OF DOWNTON ABBEY

Don your fascinator, sharpen your rapier wit, and dine with the swells of Downton Abbey for an exquisite Edwardian dinner. Chef Mickey Kitterman (and fan of "Downton Abbey") will guide the class in preparing an elegant feast up to Carson's exacting standards: luxurious blinis Demidoff - Russian yeasted buckwheat pancakes with crème fraîche and caviar, a favorite of Cora's mother and uncle - poached salmon à la Victoria with lobster medallions and anchovy vol-au-vent and lobster beurre blanc, cailles à la Normande - sautéed quail flamed with Calvados and served with apple cream sauce, caramelized and braised endive gratin with an Emmenthaler cheese topping, plus baba au rhum with glacéed fruit. The Dowager Grantham awaits your presence!
Hands-On

Sun, Jan 11,
12:30 pm to 3:30 pm
$75.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES

Join Rebeca Graboyes 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. Rebeca 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

Sun, Jan 11,
1 pm to 3:30 pm
$55.00
Per Person
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, Jan 11,
5 pm to 7:30 pm
$140.00
Per Couple
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