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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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 ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, Dec 7,
6 pm to 8 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

SUGAR PLUM FAIRY TEA

Treasure the magic of the holidays, as Naam Pruitt offers a variety of teas, including pear-ginger tea and orange spice tea and prepares delectable offerings. Enjoy smoked salmon canapés with dill spread, baked brie parcels with cranberry chutney, lobster salad in choux puffs, raspberry scones with lemon curd, plus apple charlotte with cinnamon sabayon.
Demonstration

Thu, Dec 8,
1 pm to 3:30 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
50 WAYS TO LOVE YOUR LOBSTER * Sold Out

If your holiday plans include lobster, but need inspiration to pull it off, chef Kirk Warner offers some logical advice for lots of great lobster dishes! Learn to create a stunning menu of homemade pasta with lobster and peas and shellfish broth, lobster gratin with salsify and comté cheese, crisp Vietnamese pancakes with Maine lobster and lime dipping sauce, plus South Indian lobster chowder with poppy seeds and lemongrass.
Please call our store to be put on a waitlist.

Lobster and Champagne, a demonstration class, is available on December 28.
Hands-On

Thu, Dec 8,
6:30 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: JINGLE BELLES * Sold Out

Celebrate the starlit holiday season with your girlfriends in a festive evening with Barb Nack. Sip on a white chocolate martini served in crushed peppermint-rimmed glasses, and enjoy classic baklava bites with walnut filling and glazed in honey syrup, mini crab quiches baked in puff pastry, garlic shrimp frittata wedges, plus chocolate-covered bacon bites.
Please call our store to be put on a waitlist.
Demonstration

Fri, Dec 9,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FROM RUSSIA WITH LOVE * Sold Out

Straight out of a seductive scene from a James Bond movie, couples will create an enticing Russian dinner with Anne Cori. This hands-on class will prepare vodka-dill cured salmon on blini pancakes, Russian pelmeni beef dumplings in sour cream sauce, salmon coulibiac with rice and spinach baked in puff pastry, plus cherry sour cream cake, all paired with fine wines.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 9,
6:30 pm to 9 pm
$140.00
Per Couple
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 offered again on February 11.
Hands-On

Sat, Dec 10,
11 am to 2 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.

This class is available on December 11.
Hands-On for Apprentice Chefs

Sat, Dec 10,
3 pm to 5 pm
$45.00
Per Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES * Sold Out

Step into the kitchen for a flurry of activities, as things heat up with incredible Thai curries. This hands-on class for couples joins Naam Pruitt to create yellow chicken curry with Yukon potatoes, panang beef curry with jalapeños and kaffir lime leaves, spicy ground beef with yard long beans, green shrimp curry with Thai eggplants and basil, and fried whole red snapper in red curry sauce.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 10,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SPIRALIZERS - A TURN FOR THE BETTER * Sold Out

Barb Nack proves that spiralizers are for more than turning fresh vegetables into ribbons of pasta, as this hands-on class uses a variety of spiral cutters to create exciting dishes. Learn to prepare sautéed jerk shrimp with onions and peppers served over skillet-fried plantain spiralized noodles garnished with avocado and cilantro, spiralized sweet potato and chicken enchiladas baked with black beans and corn and topped with jack cheese and sour cream, "loaded" deep-fried twisted taters with bacon and cheese topped with sour cream and scallions, Korean barbecue bowl with spicy grilled strip steak and spiral cut colored bell peppers served with fried won ton strips and spicy sesame dressing, plus Greek cucumber noodle salad with kalamata olives and hummus dressing.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 10,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

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 dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Hands-On

Sun, Dec 11,
12:30 pm to 3:30 pm
$50.00
Per Person
Vikki DiMattia

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 a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sun, Dec 11,
1 pm to 3 pm
$45.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HEAVY METAL COOKING * Sold Out

Couples will cast a spell on cooking with heavy cast iron pans creating rich Southern flavors. Join Mickey Kitterman, as this hands-on class makes skillet crab imperial served with grilled bread, wilted kale-red onion-mushroom salad with mini pimiento cheese balls, cast iron flat iron steaks with redeye gravy, spicy Cajun corn maque choux, plus peach cobbler with bourbon vanilla ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 11,
5 pm to 7:30 pm
$125.00
Per Couple
Beth Hughes

Pastry Chef

Chef's Table STL
CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Beth Hughes 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.
Hands-On

Sun, Dec 11,
5:30 pm to 8 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
ROME FOR THE HOLIDAYS * Sold Out

Come home and celebrate the holidays with the agreeable Pete Fagan, sous chef of Tony's. Enjoy eggplant and tomato caponata with marinated radicchio, fettuccine with salsiccia and ricotta cheese topped with shaved parmesan, salmon Wellington in puff pastry with artichokes and mushrooms served with asparagus and lemon risotto cakes, plus Sin City chocolate chip cookies.
Please call our store to be put on a waitlist.

Pete Fagan’s available classes include By Special Request on March 20, and Limited Seating on April 17.
Demonstration

Mon, Dec 12,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LUXURY LUNCHEON

Save this date for an enchanting luncheon with your friends, as Anne creates elegant dishes that are sure to please your palate. Enjoy cream of chestnut soup, roasted fennel-feta phyllo "cigars", roasted squash on arugula salad with pancetta and pecorino cheese, coquilles St. Jacques with scallops and mushrooms, plus chocolate-stuffed poached pear in crème anglaise sauce.
Demonstration

Tue, Dec 13,
10 am to 12:30 pm
$45.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

GIFTS FROM THE KITCHEN

Cookbook author Karen Mitcham-Stoeckley shares tips for impressing everyone on your gift list with fabulous gifts from the kitchen. This hands-on class will make cinnamon-spiced pears with star anise perfect for a light holiday dessert, blueberry-ginger muffins, Gram's Christmas jam, piggy pudding - a Christmas morning breakfast sausage dish with apples and cornbread and maple syrup, plus a surprise holiday treat.
Hands-On

Tue, Dec 13,
12 pm to 2:30 pm
$55.00
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 raspberry champagne cupcakes with champagne buttercream frosting, red velvet cupcakes with peppermint swirl buttercream, crème brûlée cupcakes with hazelnut buttercream and caramel drizzle, plus double dark chocolate cupcakes with browned butter cinnamon cream cheese frosting.
Please call our store to be put on a waitlist.

Dawn’s next cupcake class, If That Doesn’t Take the Cupcake, is available on January 19.
Hands-On

Tue, Dec 13,
6 pm to 8:30 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
AN ITALIAN CHRISTMAS WITH CHEF COLUCCI

Spend a festive evening at the chef's table with chef Giannicola Colucci, of Cielo at Four Seasons, with a stunning presentation and impeccable flavors from his childhood home of Turin, Italy. Enjoy pumpkin soup with amaretti cookies and crab meat timbale drizzled with mint oil, housemade capunti pasta with lobster and chickpeas and Romanesco broccoli, Italian pork cotechino with spicy lentil ragoût and gorgonzola-white polenta tortino, traditional tronchetto natalizio (bûche de Noël) with chocolate and vanilla cream, plus Italian panettone with warm zabaglione cream.
Demonstration

Wed, Dec 14,
6 pm to 8:30 pm
$55.00
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 thumbprints, cranberry-orange pinwheels, maple pecan squares, cinnamon sugar palmiers, pecan shortbread cookies, lemon pistachio slice-and-bake cookies, cherry-pistachio white chocolate bark, brandied cranberry drop cookies, plus other traditional favorites. Each class participant should provide containers to take home approximately 10 dozen cookies!
Hands-On

Fri, Dec 16,
10 am to 3 pm
$125.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

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 Mickey Kitterman. 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.
Hands-On

Fri, Dec 16,
6 pm to 8:30 pm
$140.00
Per Couple
Jean-Pierre Augé

Chef

JOYEUSE FÊTE * Sold Out

Amidst the hustle and bustle of the holidays, take a moment to relax and enjoy spirited conversation and a beautiful luncheon with chef Jean-Pierre. The festive celebration includes lobster bisque, steak maubeuge with mushrooms in deglazed port sauce, haricots verts, and butter-braised potatoes fondante, plus petit croquembouche - cream puffs filled with vanilla pastry cream and glazed with spun sugar.
Please call our store to be put on a waitlist.
Demonstration

Sat, Dec 17,
10 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

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, and nuoc cham sauces.
Please call our store to be put on a waitlist.

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

Sat, Dec 17,
11 am to 1:30 pm
$60.00
Per Person




JOIN US FOR A CELEBRATION OF CHEF JEAN-PIERRE AUGÉ

Please join us as our guest for a champagne toast to Chef Jean-Pierre Augé on Saturday, December 17 at 1:30 pm in our kitchen.

Starting in 1971, Jean-Pierre Augé has set the standard on how to teach cooking classes with gorgeous French menus and a wealth of entertaining stories. That's right, for 45 years, generations of St. Louisans have learned l'art de la cuisine français from Chef Augé.

He is hanging up his toque at the end of 2016 and we are so sorry to bid him adieu.

Please register, so we have enough for everyone!
 

Sat, Dec 17,
1:30 pm to 2:30 pm
 
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 dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class joins Barb Nack to 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.
Please call our store to be put on a waitlist.

Our available Date Night Dine and Dance classes include Sizzle and Samba on November 19, Salsa Salsa on January 15 or January 21, Big Band Swing on February 18, and Sizzle and Samba on March 18.
Hands-On

Sat, Dec 17,
6 pm to 9 pm
$170.00
Per Couple
Angela Komis

Culinary Educator

GIRLS' NIGHT OUT: TWINKLING LIGHTS

It's beginning to look and smell a lot like Christmas with cranberries and pears and rosemary. Enjoy a holiday feast prepared by the charming Angela Komis with an elegant winter cranberry cosmopolitan with a rosemary skewer of cranberries, parmesan-romano soufflés with lemon and rosemary, pork tenderloin stuffed with pancetta-wrapped pears and roquefort with a port wine glaze, plus zabaglione parfaits with amaretti.
Demonstration

Sat, Dec 17,
6:30 pm to 9 pm
$45.00
Per Person
Jeannine Millner

Culinary Educator

PANINI PALOOZA

Learn to make fantastic hot grilled sandwiches with a crunchy crust and ingredients that melt together, as this hands-on class joins Jean Millner to create Italian soppressata-salami-capicola-fontina and roasted red pepper paninis on Italian rolls, grilled eggplant-zucchini-squash-red pepper panini on ciabatta with mozzarella and pesto, roast beef-caramelized onion-gruyère on sourdough, plus strawberry brioche paninis with whipped cream.
Hands-On

Sun, Dec 18,
12:30 pm to 3 pm
$50.00
Per Person
Julie Malloy

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.

This class is available on December 11.
Hands-On for Apprentice Chefs

Sun, Dec 18,
1 pm to 3 pm
$45.00
Per Child
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: THE ULTIMATE COCKTAIL PARTY * Sold Out

In the midst of a festive holiday season, join Kelly Gardner in the kitchen with your partner creating the ultimate cocktail party. This hands-on class will mix up Hemingway daiquiris and rosé-bourbon-blueberry sangria, and learn to create a dazzling spread of bacon-gruyère beer bread bites, espresso-glazed meatballs, honey-sweetened "bee sting" popcorn with red pepper flakes and sliced almonds, tandoori chicken skewers with mint chutney, gin-marinated olives with roasted red peppers and feta, plus sugar-and-spice puff pastry twists.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 18,
5 pm to 7:30 pm
$125.00
Per Couple
Matt Seiter

Culinary Educator

BC's Kitchen
SEITER UP TO THE BAR!

Welcome back author, nationally recognized bartender and columnist for Feast Magazine, Matt Seiter, who has recently created a cocktail deck of recipe cards, Mixology 101. Matt demonstrates proper cocktail making techniques, glassware, infusing spirits and syrups, essential barware and bottles to have in your home bar, and much more. Light snacks will be included, as you enjoy a mojito with housemade spiced rum, French 75 with raspberry-infused simple syrup, and a mar-tea-ni with tea-infused vodka. Matt's beautiful boxed set, Mixology 101, is available tonight for him to sign just in time for holiday gift giving!
Demonstration

Sun, Dec 18,
5:30 pm to 8 pm
$50.00
Per Person
Jane Callahan

Culinary Educator

THE POWER OF PIE

Discover the formula to create a light and flaky pie crust with pie-baker Jane Callahan for a fun evening in the kitchen baking pies. Everyone in this hands-on class will roll out a pie dough, and the class will create three scrumptious pies, including pear-apple-cranberry pie with a lattice crust, sweet potato pie with oatmeal crumble topping, plus chocolate-bourbon pecan pie.
Hands-On

Mon, Dec 19,
6 pm to 9 pm
$50.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
SUSHI AND LOBSTER ROLLS

It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes with an exciting addition of a luscious lobster roll using lobster tempura with avocado and spicy mayonnaise. 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 20,
11:30 am to 2 pm
$65.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING * Sold Out

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, Dec 20,
6 pm to 8:30 pm
$55.00
Per Person
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 bourbon-spiked holiday eggnog, and join Barb Nack in a hands-on class making fabulous small plates, including boiled shrimp with Bloody Mary cocktail sauce, sautéed wild mushrooms baked in puff pastry, sesame soba noodle salad with spicy peanut dressing, Neapolitan potatoes with layers of mashed potatoes and cheeses and prosciutto, artichoke and kalamata-stuffed bread topped with tomatoes, plus mini Black Forest cakes.
Hands-On

Tue, Dec 20,
6:30 pm to 9 pm
$55.00
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 spice-roasted chickpeas, herb-roasted root vegetable and raclette tartines, mini steak burgers with gluten-free honey-yucca cheese rolls, spinach and feta burekas, charred cauliflower florets and celery sticks with Buffalo blue cheese dipping sauce, oven-roasted new potatoes with smoked salmon and fresh dill, plus gooey butter cookies, and chocolate-dipped macaroons with flaky salt.
Hands-On

Wed, Dec 21,
1 pm to 4 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK * Sold Out

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating chocolate-covered homemade Oreos with peppermint Schnapps-cream filling, salted mudslide cookies with coffee liqueur, "old fashioned" bourbon snickerdoodles, White Russian Kahlúa milkshakes, plus dark rum and vodka "moose" milk punch with coffee liqueur served in chocolate chip-bourbon cookie shot glasses!
Please call our store to be put on a waitlist.
Hands-On

Wed, Dec 21,
6 pm to 8:30 pm
$55.00
Per Person
Michael Friedman

Chef

Retreat Gastropub
AT THE BISTRO - BACON, NOT STIRRED

Give a big cheer of welcome to chef Michael Friedman, of Retreat Gastropub, as this hands-on class kicks off the holiday season with a glass of Bloody Mary with Michael's homemade mix and candied bacon. Learn to make Caesar salad with crispy calamari "croutons" and peppery Mayfair-style dressing, grilled bistro tenderloin steak sandwich with parmesan-garlic aïoli and caramelized onions on a baguette, herb roasted potatoes, plus apple crumble with homemade vanilla ice cream and caramel sauce.
Hands-On

Wed, Dec 21,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

RUSTIC ITALIAN

Chef Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, sharing a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Hands-On

Thu, Dec 22,
11 am to 1:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LET IT BE - BOURBON * Sold Out

Speaking words of wisdom, let it be bourbon that adds a distinctive flavor to create spirited dishes. Spend a festive evening in the kitchen with Anne Cori making a Manhattan cocktail, bourbon-maple glazed chicken wings, butternut squash bisque with bourbon cream, cast iron seared rib-eye steaks with whiskey butter sauce, sweet potato-chipotle gratin, plus vanilla brioche bread pudding with whiskey sauce.
Please call our store to be put on a waitlist.
Hands-On

Thu, Dec 22,
6 pm to 8:30 pm
$60.00
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 for four pizzas, including spicy meatball-roasted red pepper-ricotta pizza, margherita pizza, shrimp scampi-pesto-mozzarella pizza, and egg-topped Brussels sprouts-shiitake-goat cheese-fontina pizza, plus Caesar salad, and hot fudge sundaes with homemade vanilla ice cream.
Hands-On

Fri, Dec 23,
11 am to 1:30 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
THE APPRENTICE CHEF: WISH UPON A JAR

For aspiring chefs, children ages 7 to 11. Spend the afternoon in the kitchen with a cool mom, Robin Wheeler, creating edible gifts that will make you the twinkle of everyone's eyes on Christmas morning. Learn to make sweet-and-spicy barbecue rub, coarse-grained maple-sweetened mustard, rich and buttery chocolate-cherry shortbread cookies, plus cold-brewed coffee concentrate that can be warmed up during the holidays, and vanilla bean syrup to sweeten it. Packaging and labels will be provided! Children will take home everything made in class!
Hands-On for Apprentice Chefs

Fri, Dec 23,
12 pm to 2 pm
$40.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

FEAST OF THE SEVEN FISHES

Experience the joyous celebration of the traditional Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as Mickey Kitterman starts the evening with a delectable fritto misto of calamari, shrimp, and scallops with basil salsa verde. Enjoy tutto mare "all from the sea" with clams and mussels and shrimp and lobster and crab, seared tuna with tomatoes and olives and capers, arugula and grilled radicchio with mascarpone and walnut bagna cauda, plus lemon gelato with pignoli cookies.
Demonstration

Fri, Dec 23,
6 pm to 8:30 pm
$50.00
Per Person
Cary Exler

Chef-Owner

Salume Beddu
SWEET TALKING GUY

Give a sweet welcome to Cary Exler, of Salume Beddu, as he leads this hands-on class making some of his favorite desserts from his hometown of Baltimore. Learn to make East Coast deli almond macaroons, rich Jewish apple cake with caramel sauce using grandmother Beverly's recipe, custard-chocolate Baltimore bombe pie with Bergers cookies, plus stoneground corn kernel sugar cookies.
Hands-On

Fri, Dec 23,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PASTA, PASTA, PASTA * Sold Out

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 butternut squash-roasted garlic agnolotti in spinach-brown butter sauce, angel hair pasta in lemon-leek sauce, herb cheese tortellini in brodo, ricotta cavatelli in Bolognese sauce, plus chicken-porcini lasagna.
Please call our store to be put on a waitlist.
Hands-On

Mon, Dec 26,
12 pm to 2:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SHAKE, RATTLE AND POUR * Sold Out

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 raspberry vodka and pomegranate sparkler topped with champagne, and create apple-walnut-bacon-goat cheese crostini, chipotle shrimp with roasted peppers and fontina baked in phyllo cups, herb-roasted beef tenderloin sliders with gorgonzola sauce on homemade mini buns, chicken-guacamole stacks on cornbread rounds, brie with figs and pecans baked in puff pastry served with buttered crostini, plus mini Key lime pie cookie cups.
Please call our store to be put on a waitlist.
Hands-On

Mon, Dec 26,
6 pm to 8:30 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS

Spend a fun-filled afternoon with chef Adam Lambay creating lots of exciting samosas and chutneys to mix and match. This hands-on class will work side-by-side with Adam to make a variety of crispy samosas with fillings that include tandoori chicken, potatoes and peas, lentils, sweet potatoes, plus apple pie samosas with date cinnamon chutney for dessert. Learn to make Indian chutneys, including classic cilantro mint chutney, tamarind chutney, and cranberry-ginger chutney.
Hands-On

Tue, Dec 27,
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 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing maple bacon popcorn, sausage and cheese party pastry puffs, orange buttermilk doughnut pops, plus candy cane hot cocoa topped with whipped cream.
Hands-On for Apprentice Chefs

Tue, Dec 27,
1 pm to 3 pm
$40.00
Per Child
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

It is always a delight to have Thai native and sushi 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 January 31. Jay Dedkhad also has a sushi class, Sushi and Lobster Rolls, on December 20.
Hands-On

Tue, Dec 27,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING * Sold Out

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.
Please call our store to be put on a waitlist.

This class is available on December 20, January 17, or March 14.
Hands-On

Tue, Dec 27,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS

Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Hands-On

Wed, Dec 28,
12 pm to 2:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with four different exciting fondues, served with a variety of Salume Beddu artisanal cured meats, fruits, vegetables, potatoes, and artisan breads. This hands-on class will join Barb Nack and create three-cheese spinach-artichoke-gruyère fondue with mozzarella and parmesan, smoked gouda and porter beer fondue, voodoo cheddar and baby shrimp fondue with tomatoes and green chiles, plus dark chocolate-Kahlúa fondue served with mini vanilla bean cupcakes.
Hands-On

Wed, Dec 28,
1 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE

Celebrate the end of the year with an elegant feast of lobster and champagne. Anne Cori creates a memorable evening, with cream of watercress soup with lobster, mango and pickled onion salad with lobster fritters, lobster and mushroom lasagna with fresh homemade pasta sheets, plus pear champagne sorbet.
Demonstration

Wed, Dec 28,
6 pm to 8:30 pm
$70.00
Per Person
Rachel Moeller

Chef-Owner

Milque Toast Bar
TACOS, TOAST, AND TOSTADAS

Give a big welcome to the Rachel Moeller, pastry chef and co-owner of Milque Toast Bar, as this hands-on class makes tasty tacos, toast, and tostadas with a variety of tempting toppings and fillings. Learn to make avocado toast with roasted corn salsa and chile de arbol crema, spiced caramelized sweet potato custard toast, crispy potato and cheese tacos, beef picadillo tacos with radish-cucumber salad, ceviche tostadas, and black bean-chorizo-sweet potato tostada with cotija cheese and salsa verde.
Hands-On

Wed, Dec 28,
6:30 pm to 9 pm
$55.00
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, and nuoc cham sauces.
Hands-On

Thu, Dec 29,
12 pm to 2:30 pm
$60.00
Per Person
Rosalie Truong

Culinary Educator

Grand Army Farm
BANH BANHS

Spend an illuminating evening with the multi-talented Rosalie Truong -- knitter and fiber artist, OB anesthesiologist, German angora rabbit breeder, yarn spinner, and farmer -- as she shares her native Vietnamese cuisine. Enjoy a variety of banhs, including banh khot - mini crispy coconut milk-based pancakes with shrimp, banh cuon - clear rice flour rolled crêpes with pork and black mushroom stuffing, plus banh xeo - sizzling crêpes with bean sprouts, shrimp, and mung bean stuffing.
Demonstration

Thu, Dec 29,
6 pm to 8:30 pm
$45.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

Join Russ Clark, of St. Louis Kolache, for an exciting evening making kolaches -- Czech-style puffy pastries made of delicious pillowy dough filled or topped with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of savory kolaches, including sloppy Joes, jalapeño poppers, bacon-egg-cheese kolaches, and their best-selling Philly cheese steak kolaches.
Hands-On

Thu, Dec 29,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus flaky homemade biscuits slathered in butter and jam.
Hands-On

Fri, Dec 30,
12 pm to 2:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BRING IT ON, NEW YEAR!

Looking for ideas to ring in the New Year? The agreeable Robin Wheeler has planned an afternoon of celebration, as this hands-on class creates crispy prosciutto cups baked with a rich and creamy mushroom-garlic-goat cheese filling, pan-seared scallops drizzled with chile aïoli, mini puff pastry-wrapped brie-fig bites, praline-molasses roasted peanuts, horseradish cream-filled cherry tomatoes, plus deep-fried chicken wings with a ramen noodle crust and glazed with soy-miso sauce.
Hands-On

Fri, Dec 30,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA * Sold Out

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.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 30,
6 pm to 8:30 pm
$150.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

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.
Please call our store to be put on a waitlist.
Hands-On

Mon, Jan 2,
6 pm to 8:30 pm
$140.00
Per Couple
Marie-Anne Velasco

Chef-Owner

Nudo House
WOK THIS WAY

Give a big welcome to Marie-Anne Velasco, chef and co-owner of the much anticipated ramen shop, Nudo, for a sizzling evening creating stir-fry dishes in the wok. Walk right into the kitchen and work side-by-side with Marie-Anne to create sesame soba salad, pad Thai, stir-fry curry noodles, and garlic butter shrimp stir-fry.
Hands-On

Tue, Jan 3,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GONE, BUT NOT AU GRATIN

Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create butternut squash-roasted poblano pepper gratin with queso fresco cheese and toasted pumpkin seeds, potato-cabbage-gruyère gratin with crème fraîche and fresh sage, roasted chicken-spinach-garganelli pasta gratin in a creamy cheddar-parmesan sauce, plus chocolate custard gratin topped with fresh fruit.
Demonstration

Tue, Jan 3,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create two basic doughs -- basic brioche and honey wheat loaf with two variations for each, including sugary morning buns, cheddar-filled rolls, coiled pesto bread and knotted dinner rolls.
Hands-On

Wed, Jan 4,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE WEIGH WE WERE

Barb Nack has devised the perfect light menu to help with your New Year's resolutions, using healthy recipes with less fat and sugar. This hands-on class will prepare seared scallops with tropical papaya-tomato salsa (116 calories), harvest pork and vegetable soup with barley and fresh herbs (215 calories), Southwest-style butternut squash stuffed with ground turkey and black beans (246 calories), Swiss chard-red potato cast iron frittata (157 calories), brown rice pilaf with mushrooms and carrots (60 calories), plus mocha meringue kisses drizzled with chocolate (32 calories).
Hands-On

Wed, Jan 4,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create two basic doughs -- basic brioche and honey wheat loaf with two variations for each, including sugary morning buns, cheddar-filled rolls, coiled pesto bread and knotted dinner rolls.
Hands-On

Thu, Jan 5,
10 am to 1 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

Thu, Jan 5,
6 pm to 9 pm



Thu, Jan 12,
6 pm to 9 pm



Thu, Jan 19,
6 pm to 9 pm



Thu, Jan 26,
6 pm to 9 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SRI LANKA

Join Anne Cori to create kottu roti, the addictive street food from the island at the southern tip of India, which includes chicken in coconut curry sauce, stir-fried carrots, homemade naan flatbread, and a rolled omelet, paired perfectly with wine. The hands-on class will also make shrimp fritters with green chutney, kasa kasa soup with crab and potatoes and seasoned with ginger and lemongrass and poppy seeds, plus mango sorbet.
Hands-On

Fri, Jan 6,
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

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 7,
10 am to 3 pm
$175.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

EVERYBODY LOVES ST. RAYMOND'S

The Wednesday Lebanese lunch feasts at St. Raymond's have become the political "power lunch" spot with long lines and thousands of guests. Sit back and relax, as Mickey Kitterman creates a Lebanese lunch, including wilted salad of sautéed spinach and onions with olive oil and fresh lemon, grape leaves stuffed with beef and rice in lemon sauce, kibbee - Middle Eastern fried hand pie with ground beef stuffing with a wheat crust, lentils and rice, plus layai lebnan - semolina pudding with pistachios and dates.
Demonstration

Sat, Jan 7,
11:30 am to 2 pm
$50.00
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 gorgonzola and grape appetizer pizza, caramelized onion-sausage-manchego cheese pizza, wild mushroom-bacon-garlic confit pizza with fontina cheese, and cherry tomato margherita 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

Sat, Jan 7,
6 pm to 8:30 pm
$125.00
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, Jan 8,
11 am to 4 pm
$150.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

Yoga enthusiast Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will create devils on horseback - macadamia "ricotta"-stuffed dates wrapped in prosciutto, butternut squash spiral noodles with Italian sausage and sautéed broccoli rabe, roasted harissa salmon with roasted green beans and red bell peppers, pan-fried orange chicken with coconut cauli-rice, plus pomegranate mocktail sparklers.
Hands-On

Sun, Jan 8,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: THE WEIGHT IS OVER

Start the year off with your partner on a lighter and healthier note creating a satisfying menu. Join chef Jon Lowe in the kitchen to prepare smoked carrot sticks tossed in whole grain mustard and sumac served with guacamole, apple and butternut squash soup with honey yogurt and toasted quinoa with sage, toasted lobster pasta with vegetables and saffron, plus brown butter pound cake with caramelized pears.
Hands-On

Sun, Jan 8,
5 pm to 7:30 pm
$125.00
Per Couple
Matt Bessler

Chef

The Libertine
CURRY FAVOR WITH THE BRITISH

Chef Matt Bessler, of The Libertine, takes this class on a journey of the distinct flavors of British curry from the early trade routes to Britain to the flavors we know today. Enjoy shrimp samosas with ginger chutney, chip shop curry and chips - fried chips with classic British curry sauce, Goan fish curry, and chicken pasanda, all served with chapatis - Indian flatbread, and basmati rice.
Demonstration

Mon, Jan 9,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A BAKE OFF OF GREAT BRITISH DESSERTS

A fan of The Great British Bake Off, Mickey Kitterman shares his favorite British desserts in this hands-on class for the amateur baker. Learn to make a treacle tart with voluptuous custard sweetened with molasses, miniature sponge jaffa cakes topped with orange jelly and covered in ganache, soufflé-like lemon sponge English pudding, plus Eton mess - a jumbled mixture of crisp crumbled meringue with fresh sweetened berries and whipped cream.
Hands-On

Mon, Jan 9,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH FAVORITES 4X4

Designed for the home cook who is comfortable in the kitchen, work side-by-side with Anne Cori to master four complete classic French dinners in this four-part class. This hands-on class will make coquilles St. Jacques, moules frites, poached eggs with hollandaise, vol-au-vents aux fruits de mer, boeuf bourguignon, navarin of lamb, duck confit, rabbit in mustard sauce, gratin dauphinoise, celeriac purée, soubise, pommes dauphine, tarte Tatin, île flottante, Grand Marnier soufflé, and apple charlotte.
Hands-On

Tue, Jan 10,
6 pm to 9 pm



Tue, Jan 17,
6 pm to 9 pm



Tue, Jan 24,
6 pm to 9 pm



Tue, Jan 31,
6 pm to 9 pm
$250.00
Per Person
Joseph Hemp V

Chef

Robust
THE CHEF AND FISHMONGER

Give a warm welcome to the talented chef Joseph Hemp, of Robust. Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Joseph Hemp will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Tue, Jan 10,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH LESSONS

Have a seat at the chef's table, as Anne Cori shares her expertise with the intricate techniques used in classic French cookery. Enjoy coquilles St. Jacques served in scallop shells, classic chicken coq au vin with mushrooms and bacon and pearl onions, duchess potatoes, plus Paris-Brest - an elegant almond-filled choux pastry dessert.
Demonstration

Wed, Jan 11,
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

Wed, Jan 11,
6:30 pm to 9 pm
$60.00
Per Person
Mary Boehne Bogacki

Pastry Chef

Yolklore
BUTTER UP

Mary Bogacki, pastry chef and co-owner of the much touted Yolklore - known for an extraordinary breakfast, shares her tips for creating laminated dough for croissants, along with different mixing methods for a variety of breakfast pastries, including scones and biscuits, muffins and quickbreads, and pound cakes and coffee cakes. Enjoy orange-glazed cinnamon raisin biscuits, morning glory muffins, cinnamon crumble cake, plus croissants and pain au chocolat.
Demonstration

Thu, Jan 12,
6:30 pm to 9 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 shrimp, plus chocolate tiramisù tart.
Hands-On

Fri, Jan 13,
6 pm to 8:30 pm
$125.00
Per Couple
Caryn Dugan

Culinary Educator

TOFU'D

STLVegGirl Caryn Dugan celebrates tofu - rich in protein and calcium and the perfect food for absorbing flavors in a class designed for the tofu curious. This hands-on class will create Thai tofu curry over pineapple-coconut brown rice, tofu breakfast burritos with spicy black beans and sweet potato hash browns, gourmet mixed mushroom-tofu sliders, crunchy Buffalo tofu bites with creamy ranch dressing, plus creamy chocolate mousse with berries.
Hands-On

Sat, Jan 14,
11 am to 1:30 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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 Vikki DiMattia 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 March 25.
Hands-On

Sat, Jan 14,
12 pm to 2:30 pm
$85.00
For Parent and Child
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

Sat, Jan 14,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with four different exciting fondues, served with a variety of Salume Beddu artisanal cured meats, fruits, vegetables, potatoes, and artisan breads. This hands-on class will join Barb Nack and create three-cheese spinach-artichoke-gruyère fondue with mozzarella and parmesan, smoked gouda and porter beer fondue, voodoo cheddar and baby shrimp fondue with tomatoes and green chiles, plus dark chocolate-Kahlúa fondue served with mini vanilla bean cupcakes.
Hands-On

Sat, Jan 14,
6:30 pm to 9 pm
$60.00
Per Person
Rob Connoley

Cookbook Author

HOME AND VEGETABLES -- BACK TO YOUR ROOTS

Rob Connoley, author of Acorns & Cattails: A Modern Foraging Cookbook, returned to his hometown of St. Louis, ready to share his commitment to local foods, foraging, and excellence in the kitchen. Join Rob for a hands-on class making stunning and hearty classic vegetarian dishes with a modern and fresh take on Thai braised young coconut, root osso buco, cauliflower mole negro, and a few other treats to accompany these dishes.
Hands-On

Sun, Jan 15,
12:30 pm to 3 pm
$55.00
Per Person
Beth Hughes

Pastry Chef

Chef's Table STL
A FREEZER FULL OF FABULOUS COOKIES

Beth Hughes shares tips and techniques for having a variety of cookies ready to be baked for an unexpected guest or a late night craving. This hands-on class will learn to fill the freezer with five scrumptious cookies, including s'mores cookies, cereal and milk cookies with Cap'n Crunch Berries and white chocolate chips, confetti sprinkle sugar cookies, chai shortbread cookies, and everything cookies with the option of adding anything from chocolate or oats, to pretzels, potato chips or sunflower seeds.
Hands-On

Sun, Jan 15,
1 pm to 3:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

Enjoy creating a sophisticated dinner by discovering the flavors from New Mexico - the "Land of Enchantment", as this hands-on class with Anne Cori creates homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Hands-On

Sun, Jan 15,
5 pm to 7:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Hands-On

Sun, Jan 15,
6 pm to 9 pm
$170.00
Per Couple
Josh Charles

Chef

Element
IT'S ELEMENT-ARY, MY DEAR!

Give a warm welcome to chef Josh Charles, of the popular Element, as he prepares an exciting dinner that he cooks at home for his wife, starting with a green salad with carrots, radishes, cucumbers, and mint with apple cider vinaigrette. Enjoy pan-roasted salmon with coriander-honey yogurt sauce served with fennel salad with pistachios and lime, roasted potatoes and parsnips, plus zucchini cake with whipped cream cheese frosting with honey and thyme.
Demonstration

Mon, Jan 16,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
TOP THAT!

Chef Kirk Warner shares his creative methods for adding crusts and fun toppings to turn beautiful ingredients into extraordinary dishes. This hands-on class will make crushed red lentil-crusted sea scallops with piquant pepper sauce, flaked potato-crusted grouper with lemon-thyme beurre blanc, curled potato-wrapped shrimp with coriander mustard, crispy prosciutto-wrapped short ribs with aged balsamic glaze, Kirk's best fried chicken with matzo crust and spiced honey, plus cream of wheat-crusted tomato with garlic scampi.
Hands-On

Mon, Jan 16,
6:30 pm to 9 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, Jan 17,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create beet hummus in endive leaves, coconut red curry soup, pan-roasted chicken with fresh rosemary and dried figs, parsnip purée, roasted vegetables with herb vinaigrette, plus no-bake "Almond Joy" morsels.
Hands-On

Wed, Jan 18,
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

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 18,
6:30 pm to 9 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

IF THAT DOESN'T TAKE THE CUPCAKE

Everyone is victorious with the ultimate outcome of fresh and tasty cupcakes. Join Dawn Meyer mixing up and baking chocolate bourbon cupcakes with pecan pie filling and butter pecan frosting, French toast cupcakes with streusel topping and maple buttercream, brown sugar cupcakes with crème brûlée filling and caramel buttercream, and Nutella cheesecake cupcakes topped with whipped cream and toasted hazelnuts.
Hands-On

Thu, Jan 19,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PRESIDENTIAL INAUGURATION DINNER

The Twentieth Amendment, ratified in 1933, made January 20th the official day of Inauguration. In honor of this day, Mickey Kitterman will recreate the inauguration dinner from President John F. Kennedy in 1961. Enjoy an avocado-grapefruit salad with broiled tomatoes and poppy seed dressing, deviled crab imperial gratinéed in scallop shells, roasted prime Texas beef ribs, string beans amandine, plus bâteau blanche - a boat-shaped pastry filled with white chocolate-coconut mousse and topped with raspberry sauce.
Demonstration

Fri, Jan 20,
6 pm to 8:30 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: WHAT'S IN YOUR MOUSSAKA?

Join the fun-loving Maria Sakellariou to create three exciting versions of one of the most iconic dishes of Greece -- moussaka! This hands-on class will make traditional Greek moussaka with béchamel sauce layered between vegetables and ground beef, lump crab meat moussaka, and moussaka me kolokytha kai glykopatates - a pumpkin and sweet potato moussaka, plus baby arugula-frisée salad with dried fruit and honey-yogurt vinaigrette, and galaktoboureko custard topped with homemade Greek sour cherry preserves.
Hands-On

Fri, Jan 20,
6:30 pm to 9 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

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 hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Hands-On

Sat, Jan 21,
11 am to 4 pm
$150.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Hands-On

Sat, Jan 21,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

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.
Please call our store to be put on a waitlist.

Naam Pruitt's next sushi class, Sushi - That's A Moray, is available on March 1.
Hands-On

Sat, Jan 21,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SOUP OPERA

The steaming soup pots fill the air with captivating aromas, as this hands-on class joins chef Jon Lowe for an afternoon creating dramatic flavors. Learn to make lobster bisque with corn crème and basil oil, chicken and sausage gumbo with rice and fried okra, vegetarian French onion soup with white cheddar croutons and smoked gouda, plus a green salad with cucumbers and tomato topped with cranberry-jalapeño vinaigrette, and almond tuile cookies with citrus cream.
Hands-On

Sun, Jan 22,
12:30 pm to 3 pm
$60.00
Per Person
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