Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO * Sold Out
Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, show-stopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce.
| Hands-On |
Fri, Sept 3,
6 pm to 8:30 pm | $125.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| A DAY IN THE KITCHEN: FRENCH PASTRY * Sold Out
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people and each one receives either a special Kitchen Conservatory embroidered cotton apron or shirt.
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 many scrumptious desserts.
| Hands-On |
Sat, Sept 4,
11 am to 4 pm | $150.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
THIS CLASS IS OFFERED AGAIN ON OCTOBER 31.
| Hands-On |
Sat, Sept 4,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kelly Green Gardner
Kitchen Conservatory Staff
| SUSHI ROCK AND ROLL
Wrap and roll your favorite sushi in a hands-on class. Rock out with Kelly using a variety of ingredients to create incredible hand rolls that will showcase your inner artist. Enjoy salt-and-pepper edamame, then learn to prepare sticky sushi rice and make a variety of hand-formed nigiri, and rolled maki, including spicy tuna rolls, California rolls and Philadelphia rolls. Create lemongrass sorbet for a refreshing dessert.
| Hands-On |
Sun, Sept 5,
1 pm to 3:30 pm | $55.00
Per Person | |
Naam Pruitt
Cookbook Author
| PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the delightful Naam Pruitt in a decorating technique class that focuses on the artistry of the pastry bag and piping skills. Using a variety of pastry tubes, this hands-on class will learn the methods for creating borders, drop strings, scrolls, scallops, swags, ruffles, lattice work, shells, rosettes, beads, and flowers. Practice piping and learn how to refine your decorating skills under Naam's tutelage.
| Hands-On |
Tue, Sept 7,
6 pm to 8:30 pm | $60.00
Per Person | |
David Molina
Chef
BARcelona | THE CHEF'S TABLE: DAVID MOLINA
Witness the magic of a chef at work creating exquisite preparations of tasty and beautiful food. David Molina shares his passion with spiced red wine sangria, Spanish potato-manchego-chorizo tortilla omelet, lamb meatballs with spicy ragù, pumpkin empanadas, arugula-walnut-apple salad with goat cheese-honey croquettes, plus BARcelona's warm bread pudding with caramel sauce.
| Demonstration |
Tue, Sept 7,
6:30 pm to 9 pm | $50.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: GIRLS ONLY
Dawn has planned a perfect evening just for the girls with small plates
filled with big flavors. Sip on cherry sangria, and enjoy spiced
Marcona almonds, goat cheese and crackling caramelized sugar-coated
grapes, mushrooms and piquillo peppers in puff pastry, baked scallops
with crispy serrano ham, plus orange flan.
| Demonstration |
Fri, Sept 10,
6 pm to 8:30 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MARGARITA MADNESS
The fun begins with golden margaritas! Grab your partner and make
smokin' black bean nachos, papaya-feta-jicama salad, tequila shrimp
with mango salsa, chicken enchiladas with tomatillo salsa in chile
gravy, then finish the evening with decadent Kahlúa chocolate brownies with
vanilla ice cream.
| Hands-On |
Fri, Sept 10,
6:30 pm to 9 pm | $140.00
Per Couple | |
Jean-Pierre Augé
Chef
| A FRENCH TWIST
Discover how the French influenced Vietnamese cuisine in a delightful class with chef Jean-Pierre, as he prepares banh xeo - a Vietnamese omelet. Enjoy turkey roulade with cherry tomato-fennel-snow pea salad, and a Normandy apple tart.
| Demonstration |
Sat, Sept 11,
10 am to 1:30 pm | $45.00
Per Person | |
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 and each one receives either a special Kitchen Conservatory embroidered cotton apron or shirt.
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 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, Sept 11,
10 am to 3 pm | $175.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: THE DARK SIDE OF THE SPOON
A girl can never have too many shoes, bracelets, or chocolate! Sip on a white chocolate martini, as Barb prepares chocolate waffles and fresh berries with whipped cream and chocolate shavings, chocolate-berry roulade, chocolate-nuts-dried fruit "salami", and mango soufflé with chocolate tequila sauce.
| Demonstration |
Sat, Sept 11,
6 pm to 8:30 pm | $45.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: SEDUCTIVE SURF AND TURF * Sold Out
The evening begins with seductive stuffed shrimp with garlic-wine sauce, then the class will prepare strip steak with mushroom ragù, smashed potatoes with parsley and chives, pan-seared scallops on creamy basil risotto, plus a delicious blackberry crostata with vanilla ice cream for dessert.
| Hands-On |
Sat, Sept 11,
6:30 pm to 9 pm | $140.00
Per Couple | |
Kelly Green Gardner
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 Kelly helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham & cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Aunt Petunia's individual berry & pudding trifles. Before you apparate home, you'll make edible wands to help ward off He-Who-Must-Not-Be-Named. This class is designed for children, at least 7 years of age, plus a parent.
THIS CLASS IS OFFERED AGAIN ON OCTOBER 16.
| Hands-On |
Sun, Sept 12,
12:30 pm to 3 pm | $75.00
For Parent and Child | |
Barbara Nack
Kitchen Conservatory Staff
| BASICS OF COOKING * Sold Out
Learn the basics of cooking in this introductory hands-on course. In four weeks, these classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch, plus how to make omelets. Learn to prepare wonderful meals, including beef-broccoli stir-fry with perfect rice, roast beef with mashed potatoes and gravy, sautéed chicken, vegetable soup, pan-seared tilapia with lemon-caper sauce, popovers with herb butter, pound cake with poached fruit and chocolate and caramel sauces, plus chocolate mousse.
THE BASICS OF COOKING SERIES IS OFFERED AGAIN, BEGINNING OCTOBER 18.
| Hands-On |
Sun, Sept 12,
1 pm to 4 pm
Sun, Sept 19,
1 pm to 4 pm
Sun, Sept 26,
1 pm to 4 pm
Sun, Oct 3,
1 pm to 4 pm | $200.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO
Indulge in a romantic rendezvous with your partner in the kitchen
creating an elegant meal, accompanied with a glass of French Burgundy
wine. 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 |
Sun, Sept 12,
5 pm to 7:30 pm | $140.00
Per Couple | |
Mark Sanfilippo and Ben Poremba
Chef-Owner
Salume Beddu | TWO FOR THE DOUGH
Double your pleasure learning to make fresh ravioli and use dried pastas, as Salume Beddu co-owners Mark Sanfilippo and Ben Poremba team up for an exciting class. This hands-on class will make roasted fennel-chickpea salad with fregola sarda - toasted pearls of Sardinian pasta; bucatini all'amatriciana - bucatini pasta with guanciale, tomatoes, hot peppers, and pecorino; homemade tortelli di zucca - butternut squash and mascarpone-stuffed ravioli with poppy seed brown butter; and casareccia pasta with a most incredible pork ragù.
| Hands-On |
Mon, Sept 13,
6 pm to 8:30 pm | $75.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| O' SOLO MIO: COOKING FOR ONE OR TWO
Make a lifestyle change and learn how to cook for the single most important person: you! Cooking for one or two people can be as satisfying as cooking for a crowd. Anne shares many fun techniques on cooking solo, featuring a menu of creamy risotto, vegetable-cheese frittata, roasted chicken, potato rösti, sautéed vegetables, and chocolate cupcakes.
| Demonstration |
Mon, Sept 13,
6:30 pm to 9 pm | $45.00
Per Person | |
Matt Middeke
Sous Chef
Onesto Pizza & Trattoria | PIZZAIOLO
Welcome pizzaiolo Matt Middeke, of Onesto Pizza & Trattoria, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough, as this hands-on class makes pizzas, calzones, and creates both red and white sauces.
| Hands-On |
Tue, Sept 14,
6 pm to 8:30 pm | $55.00
Per Person | |
Jay Dedkard
Chef-Owner
Oishi Sushi | WAKE UP, LITTLE SUSHI
It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard,
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, Sept 14,
6:30 pm to 9 pm | $60.00
Per Person | |
Katy Colson
Culinary Educator
| BURGER QUEEN
The search for the better burger always ends in your own kitchen, with fresh and delicious ingredients. Join Katy for a hands-on class, and build three incredible burgers, including grilled Kobe beef burgers with Rogue Creamery blue cheese and bacon, open-face crab burgers with cheddar cheese on sourdough garlic toast, plus veggie burgers stuffed with avocado, red onion and tomato relish.
| Hands-On |
Wed, Sept 15,
6 pm to 8:30 pm | $60.00
Per Person | |
Mike Rellegert
Sous Chef
Araka | ARAKA-N THE BOAT
Using fish fresh from the sea, Mike Rellegert of Araka, rocks the boat
with fabulous fare. Enjoy watermelon gazpacho with avocado garnish and
grilled shrimp, seared diver scallops with cauliflower-manchego purée,
warm spinach salad with dates and Marcona almonds and sherry
vinaigrette, plus pan-seared halibut with sweet corn risotto.
| Demonstration |
Thu, Sept 16,
6:30 pm to 9 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: LA CUCINA ITALIANA
Join the fun of our elegant Gourmet Club! This full-participation cooking class features a themed dinner complete with a pairing and tasting of fine wines for each course.
Experience the incredible flavors of Italy, as this class creates pesto bruschetta, mixed seafood fritto misto, sweet pepper-tomato salad, tortellini pie stuffed with homemade pasta and bolognese sauce, plus roasted apricots with zabaglione sauce.
| Hands-On |
Sat, Sept 18,
6 pm to 8:30 pm | $140.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: THE ART OF EATING IN
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious
books on food and cooking by reading them first and then enjoying food from the
books. Join us in a fun afternoon; the class gets to be both book and food
critic at once. All books in this monthly series are available at Kitchen
Conservatory.
Food blogger Cathy Erway learned to stop spending and love the stove in New York City, which she recounts in The Art of Eating In. Follow her spirit as we eat tomato-zucchini breadsticks, grilled peaches with caramelized shallots, pomegranate beef cheeks with butternut purée and minted couscous salad, and coffee-and-cigarette ladyfinger sandwiches.
| Demonstration |
Sun, Sept 19,
1 pm to 3:30 pm | $40.00
Per Person | |
Kelly and Jerad Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: AN A-FARE TO REMEMBER
Spend a memorable evening with your partner creating lip-smacking delicious food. Kelly and Jerad share their love for cooking together, as this hands-on class prepares grilled panzanella salad, rosemary fried chicken, mac-and-cheese with peas and bacon, ratatouille, and caramel apple galette. Jerad presents two perfect beer pairings ideal for dinner and dessert.
| Hands-On |
Sun, Sept 19,
5 pm to 7:30 pm | $125.00
Per Couple | |
Adam Lambay
Chef
Chaumette Winery | RUSTIC CHARM
Join chef Adam Lambay, of Chaumette Winery, and create a fabulous rustic meal, as this hands-on class starts with crab and corn chowder-stuffed tomato with Swiss chard and a mixed green salad with Maytag blue cheese, grapes, toasted walnuts and Norton red wine vinaigrette. Learn to prepare traditional braised coq au vin with local free range chicken, plus grilled beef flank steak served with root vegetable gratin.
| Hands-On |
Mon, Sept 20,
6:30 pm to 9 pm | $60.00
Per Person | |
Jean-Pierre Augé
Chef
| JEAN-PIERRE EN FRANÇAIS
Venez faire la cuisine en français! Regardez, écoutez, et parlez français dans la cuisine pour un menu d'automne. Jean-Pierre Augé fera une galette de céréale avec tomates, fromage, et les crevettes, canard à l'orange avec mange-tout et carottes, et strudel aux pommes avec crème au kümmel.
| Demonstration |
Tue, Sept 21,
10 am to 2 pm | $70.00
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. There will be 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 to enjoy in class. Participants will receive a free 3 1/2" paring knife (a $48 value) and all Wusthof knives will be priced at 20% off for class participants.
THIS CLASS IS OFFERED AGAIN ON DECEMBER 1.
| Hands-On |
Tue, Sept 21,
6 pm to 8 pm | $45.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage | HOW LOW (CARB) CAN YOU GO?
Join this participation class giving high compliments to a flavor-filled low-carb menu. Chef Jack MacMurray leads the way to create parmesan and herb-encrusted chicken wings, an antipasto platter with spiced nuts, turkey and goat cheese-stuffed mushrooms, chicken fajita frittata, beef and shrimp stir-fry, plus sugar-free chocolate mousse and pumpkin cheesecake.
| Hands-On |
Tue, Sept 21,
6 pm to 8:30 pm | $60.00
Per Person | |
Josh Allen
Chef-Owner
Companion Baking | CRUSTY BREADS * Sold Out
Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Working side by side with Josh and Price Barrett, everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
THIS CLASS IS OFFERED AGAIN ON OCTOBER 21.
| Hands-On |
Wed, Sept 22,
6 pm to 9 pm | $75.00
Per Person | |
Mickey Kitterman
Chef
Gallagher's | TRUE ROME-ANCE
Fall in love with the flavors of Italy, as chef Mickey Kitterman creates delicious food, including eggplant-pesto-mozzarella Napoleons with roasted tomato vinaigrette, veal scaloppini with radicchio and pancetta, parmesan orzo, plus frozen limoncello soufflé.
| Demonstration |
Wed, Sept 22,
6:30 pm to 9 pm | $50.00
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. There will be 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 to enjoy in
class. Participants will receive a free 3 1/2" paring knife (a $48
value) and all Wusthof knives will be priced at 20% off for class
participants.
| Hands-On |
Thu, Sept 23,
10 am to 12 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. There will be 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 to enjoy in class. Participants will receive a free 3 1/2" paring knife (a $48 value) and all Wusthof knives will be priced at 20% off for class participants.
THIS CLASS IS OFFERED AGAIN ON DECEMBER 1.
| Hands-On |
Thu, Sept 23,
6 pm to 8 pm | $45.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: HOT AND TROPI-COOL
Feast on a tasty menu as Robin treats the ladies to a tropical celebration of the Caribbean. Enjoy a frozen pineapple-coconut cocktail, oven-baked tortilla chips with pico de gallo, sweet tortilla chips with pineapple-habañero salsa, blackened fish tacos with lime sour cream, Asian cabbage-jicama slaw, creamy macaroni salad with fresh summer vegetables, plus chocolate-espresso cake with white chocolate crème anglaise.
| Demonstration |
Fri, Sept 24,
6 pm to 8:30 pm | $45.00
Per Person | |
Naam Pruitt
Cookbook Author
| DATE NIGHT FOR COUPLES: THAI, THAI AGAIN
Every morsel is tasty and delicious, as couples join Naam Pruitt for an evening of cooking flavorful Thai food. This hands-on class will create shrimp toast with sweet plum sauce, garlic pepper pork, panang chicken curry, glass noodle salad, pineapple Napoleon -- all washed down with a cold beer.
| Hands-On |
Fri, Sept 24,
6:30 pm to 9 pm | $125.00
Per Couple | |
Bernard Pilon
Chef
Norwood Hills Country Club | SAUCE SENSE
Turn an ordinary dinner into the extraordinary by creating delicious sauces. This hands-on class with chef Bernard will learn the secrets to hollandaise sauce, béarnaise sauce, Berkshire pork stock, quick pan sauces for beef, and béchamel. The class will also start with a fish stock and create a velouté and a creamy fish chowder, plus "as close to consommé as possible" chicken stock.
| Hands-On |
Sat, Sept 25,
10 am to 12:30 pm | $60.00
Per Person | |
Christie Saali
Pastry Chef
| COUNTER-CULTURE: IN GOOD TASTE
The secret is out! Our above-ground experience has all the appeal of both an underground restaurant and a chef's table. Enjoy the evening with other ardent food lovers gathered around the communal table witnessing the preparations of an elegant dinner. An apéritif, five-course dinner, red and white wine pairings, and a dessert beverage are all part of the evening.
Christie has carefully planned an evening of refinement, starting with seared scallop with pickled lemon confit on lavash, served with a gimlet. Enjoy smoked corn bisque with crab turmeric timbale, apricot-glazed grilled pheasant on toasted couscous, seared lamb chops with fresh tarragon purée on chickpea polenta, plus homemade ricotta fritters with blackberry jam served with orange tea.
| Demonstration |
Sat, Sept 25,
6 pm to 8:30 pm | $75.00
Per Person | |
Christie Saali
Pastry Chef
| DATE NIGHT FOR COUPLES: STRIP TEASE
Enjoy the tantalizing flavors of a great strip steak, as this hands-on
class for couples creates a delicious menu that starts with an old
fashioned cocktail, layered cobb salad, lobster mashed potatoes, New
York strip steak with Spanish olive butter, grilled fennel and
tomatoes, plus New York cheesecake with strawberry glaze.
| Hands-On |
Sun, Sept 26,
5 pm to 7:30 pm | $140.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| MASTERING THE ART OF COOKING
This comprehensive five-day series of totally hands-on classes is the most extensive cooking class offered at Kitchen Conservatory. Each day of this course highlights the cuisine of a different country, as the class prepares two complete menus from each cuisine. Go to a vacation cooking school that doesn't require a passport, as this class learns essential cooking techniques.
A sampling of the more than sixty recipes of French, Italian, American, Latin, and Asian cuisines include shellfish bisque, classic and modern sauces, soufflé, duck confit, custards, pasta and gnocchi, crab cakes, gumbo, apple pie, paella, chicken mole, pot stickers, stir-fries, and much more.
| Hands-On |
Mon, Sept 27,
10 am to 4 pm
Tue, Sept 28,
10 am to 4 pm
Wed, Sept 29,
10 am to 4 pm
Thu, Sept 30,
10 am to 4 pm
Fri, Oct 1,
10 am to 4 pm | $1000.00
Per Person | |
Jim Jackson
Chef
Truffles | DO TRY THIS AT HOME * Sold Out
Chef Jim Jackson, of Truffles, has created an elegant dinner that will impress someone special or a table of guests. This hands-on class will create pesto-marinated shrimp with pancetta over linguini, pecan-crusted lamb with sour cherry barbecue sauce, beef Wellington with roasted shallot red wine sauce, plus bananas Foster.
| Hands-On |
Mon, Sept 27,
6 pm to 8:30 pm | $60.00
Per Person | |
Joshua Galliano
Chef
Monarch | GALA À LA GALLIANO
Chef Galliano throws a party with trays of finessed party snacks, as this class enjoys curried chicken on pappadams, mahi mahi escabèche mini tacos, lamb croquettes with coriander and dill yogurt, and end-of-the-season corn bisque with smoked paprika oil.
| Demonstration |
Mon, Sept 27,
6:30 pm to 9 pm | $50.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | BEEF UP THE BUDGET
Financial planning will be a bit easier, as this hands-on class focuses
on fabulous beef dishes from succulent cuts of meat, including short
ribs, flank steak, bavette, brisket, and sirloin. Learn ways to prepare
and tenderize each cut of beef, plus adding flavor with a variety of
sauces and accompaniments, such as bordelaise, pan sauce, salsas, and
chimichurri.
| Hands-On |
Tue, Sept 28,
6 pm to 8:30 pm | $60.00
Per Person | |
Carol Ann Welsh
Culinary Educator
| THE ART OF LAYER CAKES
Discover the art of creating beautiful and delicious layer cakes with Carol Ann. This hands-on class will make decadent devil's food cake with minted ganache and Italian meringue buttercream frosting, apple cake with dulce de leche and American buttercream frosting, plus almond cake with cranberry-cinnamon jam.
| Hands-On |
Tue, Sept 28,
6:30 pm to 9 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| PREP SCHOOL
Join Barb in this advanced hands-on knife skills class learning
different cutting techniques and basic knife cuts. Using a variety of
vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet,
julienne, and tourné. Learn to make supremes with citrus and flute
mushrooms, then create a soup, stir-fry, and pasta primavera with the
bounty.
| Hands-On |
Wed, Sept 29,
6 pm to 9 pm | $50.00
Per Person | |
Clara Moore
Chef-Owner
Local Harvest Cafe | MOORE IS MORE
Looking for more of a good thing? Join chef Clara Moore, of Local Harvest Cafe, as this hands-on class prepares roasted tomato-garlic-eggplant bruschetta, watermelon-cipollini onion salad with apple cider vinaigrette, chocolate-coffee braised beef short ribs with sweet potato gnocchi, plus peach cobbler with vanilla bean gelato.
| Hands-On |
Wed, Sept 29,
6 pm to 8:30 pm | $60.00
Per Person | |
Joe Herbert
Culinary Educator
| SASSY SAUCES
One of our most requested classes, sauce-making is a key to fine
cuisine. Joe Herbert will provide step-by-step direction in making
extraordinary sauces! Join him in this hands-on class preparing beef
tenderloin medallions with cognac-roquefort sauce, roasted chicken with
morel sauce, scallops with shallot beurre blanc, and trout amandine.
| Hands-On |
Thu, Sept 30,
6 pm to 8:30 pm | $60.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: HIP SIPS AND NIGHT BITES
Put away the laptops, turn off the phones, and spend a few "happy hours" with the girls, as Barb creates three appetizers paired with three mini cocktails. Enjoy lime-marinated chicken skewers with creamy avocado dip served with orange-mint-rum cocktail, crispy ginger-pork won ton crescents with chile-soy dipping sauce served with a mai tai, petite croque-madames paired with passion fruit-vodka-champagne "twirls", plus caramelized lemon tartlets.
| Demonstration |
Fri, Oct 1,
6 pm to 8:30 pm | $45.00
Per Person | |
Theresa Liu
Cookbook Author
| DATE NIGHT FOR COUPLES: MEAL OF FORTUNE
Create authentic Chinese cuisine with a modern twist in a fun hands-on class designed for couples. Join cookbook author, Theresa Liu, and learn to make "lovers" shrimp - a duo of shrimp, half spicy and tangy, and half in a light wine sauce, to symbolize two inseparable lovers. Enjoy a cold beer, and create mu shu chicken, spring rolls, and steamed shrimp dumplings with ginger dipping sauce.
| Hands-On |
Fri, Oct 1,
6:30 pm to 9 pm | $125.00
Per Couple | |
Nupur Kittur
Culinary Educator
| WHAT'S THE BIG CURRY?
Create the distinctive flavors of three different curry dishes with Nupur Kittur, a food blogger here in the United States earning her Ph.D in molecular biology. This hands-on class will make paneer-vegetable korma with mushrooms and onions in a rich, creamy curry sauce served with steamed rice, egg curry in an aromatic coconut sauce, pav bhaji - a buttery mixed vegetable and potato curry stew with crusty bread, plus sweet shrikhand - yogurt lightly flavored with saffron and cardamom.
| Hands-On |
Sat, Oct 2,
10:30 am to 1 pm | $50.00
Per Person | |
Katy Colson
Culinary Educator
| 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 a dance instructor from COCA, that will spark your appetite for an
incredible evening in the kitchen. Refresh your thirst with a mojito,
as this hands-on class prepares fried plantain chips with black bean
dip, grilled shrimp quesadillas with Caribbean chow chow, grilled pork
tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana
cream pie.
| Hands-On |
Sat, Oct 2,
6 pm to 9 pm | $170.00
Per Couple | |
Christie Saali
Pastry Chef
Sidney Street Cafe | GIRLS' NIGHT OUT: CHIP OFF THE BLOCK OF CHOCOLATE * Sold Out
Satisfy your chocolate cravings, as Christie prepares chocolate-strawberry daiquiris, salad with chocolate candied nuts, cocoa-dusted flank steak with almond mole sauce, chocolate mini cheesecakes with raspberry swirl, chocolate peanut butter tarts, plus chocolate beignets with fudge dipping sauce.
| Demonstration |
Sat, Oct 2,
6:30 pm to 9 pm | $45.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | CUPCAKE SECRETS
Pastry chef Christie Saali shares her secrets in balancing delicious cupcakes with the perfect Italian buttercream frosting. Join her in this hands-on class creating orange-vanilla dreamsicle cupcakes with orange-vanilla frosting, banana cupcakes with hazelnut frosting, coffee cupcakes baked in a mug with chocolate and vanilla swirled frosting, and pecan cupcakes with maple frosting.
| Hands-On |
Sun, Oct 3,
12:30 pm to 3 pm | $55.00
Per Person | |
Kelly and Jerad Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: BURGER U FOR TWO
Class is in session, and Kelly and Jerad share classy burgers for a remarkable evening designed for couples. This hands-on class will heat up the kitchen with pressed Cuban burgers, Carolina barbecue pork burgers, and tuna burgers with roasted garlic-tomato aïoli. Create the perfect French fries, beer-battered onion rings with blue cheese dipping sauce, and sip on roasted pineapple-rum milkshakes.
| Hands-On |
Sun, Oct 3,
5 pm to 7:30 pm | $125.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | KIRK'S FIVE AMAZING FAVORITE DISHES
Kirk Warner travels the world creating incredible food, and loves teaching his art and sharing his recipes. Kirk shares his five favorites, as this hands-on class creates pan-roasted scallops with sunchoke purée, warm mushroom vinaigrette and wilted frisée; crisp flatbread smoked bacon pizzetta with farm fresh egg and white truffle salt; Szechuan-style "hundred-year braised" pork with crispy pan-fried noodles and bok choy; roast chicken-bread salad with baby greens, currants and champagne vinaigrette; plus dark chocolate dulce de leche bar with shortbread crust and homemade caramel swirl ice cream.
| Hands-On |
Mon, Oct 4,
6 pm to 8:30 pm | $75.00
Per Person | |
Christopher Lee and Matt Seiter
Culinary Educator
Sanctuaria | SANCTUARIA SIZZLE AND SWIZZLE
Welcome Sanctuaria's mixologist Matt Seiter, as he pairs incredible cocktail samplings to chef Chris Lee's delicious menu. Feast on cabrales-leek phyllo cigars drizzled with sherry-raisin sauce, sautéed "wicked good" shrimp, tostones with garlic-black bean refritos, smoked paprika grilled Colorado lamb chops with warm pear-pine nut salsa, plus Basque cake with sangria caramel.
| Demonstration |
Mon, Oct 4,
6:30 pm to 9 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| THE BEST OF JULIA CHILD
After more than 40 years, Julia Child's cuisine continues to be popular
because it tastes delicious. Experience first-hand why we always love
Julia. Cook straight from the source as this four-part class tackles Mastering the Art of French Cooking.
Back by popular demand, this participation class will cook and eat the
best of Julia, including duck en croûte, lobster bisque, beef
bourguignon, fish in butter sauce, omelet, French onion soup, and much
more.
| Hands-On |
Tue, Oct 5,
6 pm to 9 pm
Tue, Oct 12,
6 pm to 9 pm
Tue, Oct 19,
6 pm to 9 pm
Tue, Oct 26,
6 pm to 9 pm | $250.00
Per Person | |
Margi Kahn
Culinary Educator
| SOURDOUGH BREAD
Smell and savor the incredible aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making starter to mixing, kneading and rising with crusty Italian bread, seeded fruit and nut breakfast bread, and ciabatta. Each participant will take home a jar of sourdough starter.
| Hands-On |
Wed, Oct 6,
6 pm to 9 pm | $55.00
Per Person | |
Neville McNaughton
Culinary Educator
Cheezsorce | HANDMADE CHEESES
It is always an honor to have Neville McNaughton, a sought-after world
expert on all-things cheese, in our kitchens. Neville will start the
evening with homemade cheeses for sampling. Then get in the kitchen
with him to make ricotta, mozzarella, panela, quark/chevre and
juustoleipa - a toasted creamy cheese.
| Hands-On |
Wed, Oct 6,
6:30 pm to 9 pm | $60.00
Per Person | |
Margi Kahn
Culinary Educator
| SOURDOUGH BREAD
Smell and savor the incredible aromas of bread baking as Margi shows the
simplicity of baking sourdough bread. Learn everything from making
starter to mixing, kneading and rising with crusty Italian bread, seeded
fruit and nut breakfast bread, and ciabatta. Each participant will take home a jar of sourdough starter.
| Hands-On |
Thu, Oct 7,
10 am to 1 pm | $55.00
Per Person | |
Jon Lowe
Chef
Oceano Bistro | FLY ME TUNA MOON
This hands-on class will be over the moon with delight preparing incredible tuna dishes with chef Jon Lowe, of Oceano Bistro. Learn to make tuna tartare with sesame crisps and avocado cream, seared tuna rolls with shiitakes and spicy mustard sauce, ahi tuna confit salad with long beans and toasted almonds served with Szechuan soy dressing, plus spice-rubbed grilled tuna over haricot verts with citrus and sherry vinaigrette.
| Hands-On |
Thu, Oct 7,
6 pm to 8:30 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| AMERICAN PIE
America and homemade apple pie go hand-in-hand. Anne
reveals her secrets to flaky pastry crusts with Mom's apple pie, plus plum cobbler, pear-ginger crisp, and the classic apple brown Betty. The pies are baked in beautiful Emile Henry clay
bakeware, which create a crisp bottom crust. Each classtaker will receive a free 8" Emile Henry pie plate, valued at $35.
| Demonstration |
Thu, Oct 7,
6:30 pm to 9 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| A DAY IN THE KITCHEN: SHORT 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
and each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Flaky, tender crusts that melt in the mouth are known as short
pastry. Learn about the different styles of short doughs, as this fully
participation class bakes pie, tart, quiche, biscuit, and choux doughs,
and turns these flaky doughs into both sweet and savory dishes.
| Hands-On |
Fri, Oct 8,
10 am to 3 pm | $150.00
Per Person | |
Rocky Fino
Cookbook Author
| DATE NIGHT FOR COUPLES: THE WAY TO A WOMAN'S HEART
If the way to a man's heart is through his stomach, the way to a woman's heart is stepping into the kitchen and cooking with her. This hands-on class with Rocky Fino, creates a romantic dinner of roasted fingerling potatoes with caviar, apple-endive salad, pan-seared swordfish with red peppers, ten-vegetable sauté, plus baked goat cheese-stuffed figs drizzled with honey.
| Hands-On |
Fri, Oct 8,
6 pm to 8:30 pm | $125.00
Per Couple | |
Anne Piatek
Culinary Educator
| GIRLS' NIGHT OUT: HERBS, SPICE AND EVERYTHING NICE
Spend a relaxing evening with the girls, as the scents of incredible herbs fill the air. Anne Piatek creates a lovely menu with mulled white wine and pear cider, lavender-scented chicken breast stuffed with apples and fennel in parchment, honey brown rice salad with cilantro and lime, thyme green beans with toasted pecans and a hint of lemon, plus plum sorbet with tarragon.
| Demonstration |
Fri, Oct 8,
6:30 pm to 9 pm | $45.00
Per Person | |
Jean-Pierre Augé
Chef
| THE FRENCH CONNECTION
Experience the sophistication of beautiful French cuisine, as chef Jean-Pierre prepares tomato-polenta galette with a grilled shrimp-mozzarella topping, duck à l'orange with snow peas and baby carrots, plus apple strudel with kümmel custard.
| Demonstration |
Sat, Oct 9,
10 am to 1:30 pm | $45.00
Per Person | |
Barry Marcus
Pastry Chef
Institute of Culinary Education | A DAY IN THE KITCHEN: HOW ABOUT 'CHOUX?
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
and each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Enjoy the remarkable talents of Barry Marcus, as he leads this fabulous
class through the world of choux pastry, making cream puffs and éclairs
filled with flavored pastry cream and glazed with sweet fondant, ice
cream-filled profiteroles covered in a variety of sauces, Paris-Brest -
a classic French "bicycle wheel" pastry ring, and gâteau Saint-Honoré - a French cream puff "cake"
with a cookie crust and filled with sweetened whipped cream.
| Hands-On |
Sat, Oct 9,
11 am to 4 pm | $150.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: BEAUTY AND THE FEAST
Celebrate being a girl, as Dawn creates a lovely feast starting with gorgonzola-pear-walnut pizzettas. Sip on a pear bellini, and enjoy spinach-stuffed chicken breast with cognac-tarragon sauce, orzo with butternut squash and sage cream, plus chocolate-caramel tart with crème
fraîche whipped cream.
| Demonstration |
Sat, Oct 9,
6 pm to 8:30 pm | $45.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | BAKING BASICS WITH A PASTRY CHEF
Join the pastry chef of Sidney Street Cafe, Christie Saali, in this
in-depth four-week course of the basics of baking. This participation
class will focus on cakes, custards, pastry, plus tarts and pies. Learn
the skills of creating German chocolate cake, chocolate fudge roll,
angel food cake, apple-almond custard pie, cashew-caramel tart,
chocolate ice cream, raspberry soufflé with crème anglaise,
almond-cherry biscotti, chocolate éclairs, plus much more.
| Hands-On |
Sun, Oct 10,
12:30 pm to 3:30 pm
Sun, Oct 17,
12:30 pm to 3:30 pm
Sun, Oct 24,
12:30 pm to 3:30 pm
Sun, Oct 31,
12:30 pm to 3:30 pm | $200.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| OH MY GOURD!
Who knew that gourds could be so tasty? Barb has selected a wonderful variety of seasonal winter squash for this hands-on class to create roasted squash and gorgonzola pizza, baked spaghetti squash with jalapeño cream sauce, leek-squash soup with caramelized apple croutons, and sweet curried butternut squash served with a variety of Salume Beddu sausages.
| Hands-On |
Sun, Oct 10,
1 pm to 3:30 pm | $55.00
Per Person | |
Kelly Green Gardner
Kitchen Conservatory Staff
| 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 ravioli stuffed with ricotta and nuts with a creamy asparagus chardonnay sauce, plus fabulous flourless chocolate-red wine cake with rosemary ganache -- all enjoyed with cabernet wine.
| Hands-On |
Sun, Oct 10,
5 pm to 7:30 pm | $140.00
Per Couple | |
Helen Fletcher
Cookbook Author
| BLITZ FRENCH PASTRIES
Helen Fletcher shares her contemporary methods for classic French pastries from her 1986 cookbook, The New Pastry Cook. Helen uses "blitz" methods to cut time from traditionally long involved methods, preparing 60-second brioche, croissants, and puff pastry. From these doughs, Helen will create brioche pizza, croissants, and feuilletés with shrimp and pea pods in orange sauce.
| Demonstration |
Mon, Oct 11,
6 pm to 9 pm | $45.00
Per Person | |
Christopher Bork
Chef
The Mud House | FAVORITE PASTA TIME
Making fresh pasta and turning it into an exciting dish is the perfect past time any day of the week. Join chef Chris Bork in a hands-on class creating fresh tortellini with Missouri wild mushrooms served with celery root, truffle-chive fondue, and poached farm egg; garganelli pasta with mint ricotta cheese in a simple garlic-tomato sauce; potato gnocchi with orange-cardamom braised oxtail ragù; plus honey-star anise panna cotta.
| Hands-On |
Mon, Oct 11,
6:30 pm to 9 pm | $60.00
Per Person | |
Jon Feraro
Chef-Owner
Feraro's Jersey Style Pizza | ITALIAN LIRA
It's all about the dough, as we welcome Jon Feraro, chef-owner of Feraro's Jersey Style Pizza. This hands-on class will use one pizza dough recipe to create everything from pizza, calzones, and stromboli with fabulous toppings and fillings, plus garlic knots, cinnamon rolls, and zeppole - little Italian doughnuts.
| Hands-On |
Wed, Oct 13,
6 pm to 8:30 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| BROWNIE THROW DOWN
Everyone seems to have their own ideas about what makes the perfect
brownie! Should they be chewy, cakey or fudgy? Join Barb in a brownie
throw down, as this hands-on class bakes glazed cocoa cheesecake brownies, chocolate brownie baby cakes drizzled with chocolate ganache, chocolate and white layered zebra bars, chocolate caramel bars, chocolate marmalade brownies, plus all-American fudge brownies with vanilla ice cream and fudge sauce.
| Hands-On |
Wed, Oct 13,
6:30 pm to 9 pm | $55.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| CUPCAKE TEMPTATIONS
The seductive powers of the cupcake are undeniable, as this hands-on
class creates champagne cupcakes with white chocolate buttercream
frosting, chocolate-salted caramel mini cupcakes with dark chocolate
frosting, gingerbread cupcakes with maple cream frosting, and gooey
butter cupcakes.
| Hands-On |
Thu, Oct 14,
6 pm to 8:30 pm | $55.00
Per Person | |
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
and each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
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 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 |
Fri, Oct 15,
10 am to 3 pm | $175.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: EXTRA NAPKINS REQUIRED
Enjoy a fabulous evening with the girls, as Robin creates delicious party food. Sip on a pink lady martini, and enjoy beef tenderloin-goat cheese bruschetta, shrimp "Rockefeller" stuffed mushrooms, grilled gyro kabobs with feta-yogurt spread, mu shu brat bites with plum sauce and spicy mustard, plus chocolate brownies.
| Demonstration |
Fri, Oct 15,
6 pm to 8:30 pm | $45.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: MARGARITA MADNESS
The fun begins with golden margaritas! Grab your partner and make
smokin' black bean nachos, papaya-feta-jicama salad, tequila shrimp
with mango salsa, chicken enchiladas with tomatillo salsa in chile
gravy, then finish the evening with decadent Kahlúa chocolate brownies with
vanilla ice cream.
| Hands-On |
Fri, Oct 15,
6:30 pm to 9 pm | $140.00
Per Couple | |
Joshua Galliano
Chef
Monarch | A DAY IN THE KITCHEN: THE HOG WHISPERER
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 and
each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Roll up your sleeves and spend a unique day in the kitchen with chef Josh Galliano, of Monarch, learning to butcher half a pig, including the different techniques for each section. Using the cuts of fresh pork, create rosemary-rubbed pork loin with molasses mashed sweet potatoes, Italian sausage and fennel ragù with bucatini, plus some of his flavorful "porky" snacks.
| Hands-On |
Sat, Oct 16,
10 am to 3 pm | $175.00
Per Person | |
Kelly Green Gardner
Kitchen Conservatory Staff
| 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 & cheese pasties from the Hogwarts
house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Aunt
Petunia's individual berry & pudding trifles. Before you apparate
home, you'll make edible wands to help ward off
He-Who-Must-Not-Be-Named. This class is designed for children, at least 7 years of age, plus a parent.
| Hands-On |
Sat, Oct 16,
10:30 am to 1 pm | $75.00
For Parent and Child | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: BUTTERSCOTCH BLISS
Treat yourself to an evening of butterscotch bliss, sipping on a butterfinger cocktail with butterscotch schnapps and Bailey's. Barb prepares beignets with butterscotch sauce, fresh pineapple with butterscotch and ginger, butterscotch bars with brown sugar meringue, plus butterscotch baked pears.
| Demonstration |
Sat, Oct 16,
6 pm to 8:30 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: MEDIUM RAW
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious
books on food and cooking by reading them first and then enjoying food from the
books. Join us in a fun afternoon; the class gets to be both book and food
critic at once. All books in this monthly series are available at Kitchen
Conservatory.
Bad boy Anthony Bourdain has a new collection of irreverent essays in Medium Raw on the culture of chefs and restaurants. Dine on favorites from Bourdain's Les Halles restaurant: French onion soup, frisée salad with lardons, moules marinière with pommes frites, and poached pears with custard.
| Demonstration |
Sun, Oct 17,
1 pm to 3:30 pm | $40.00
Per Person | |
Mark Sanfilippo
Culinary Educator
Salume Beddu | DATE NIGHT FOR COUPLES: MEAT ME IN ST. LOUIS
Salumiere Mark Sanfilippo has created culinary excitement in St. Louis
with his artisan salumi. Mark heralds from Mario Batali's Pizzeria
Mozza in Los Angeles, where he learned from the talents of Nancy
Silverton and Armandino Batali. This hands-on class will enjoy creating
fabulous salsiccia dishes with robust Italian wine pairings. Learn to
prepare salsiccia with orecchiette pasta and broccoli rabe, bruschetta
with caramelized onions and sautéed sausage, and how to properly cook
artisan sausage links served with lentils.
| Hands-On |
Sun, Oct 17,
5 pm to 7:30 pm | $125.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| BASICS OF COOKING
Learn the basics of cooking in this introductory hands-on course. In
four weeks, these classes will provide clear and concise recipes for
everyday cooking. The class focuses on simple techniques for easily
cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make
soups and simple sauces, bake from scratch, plus how to
make omelets. Learn to prepare wonderful meals, including beef-broccoli
stir-fry with perfect rice, roast beef with mashed potatoes and gravy,
sautéed chicken, vegetable soup, pan-seared tilapia with lemon-caper
sauce, popovers with herb butter, pound cake with poached fruit and
chocolate and caramel sauces, plus chocolate mousse.
| Hands-On |
Mon, Oct 18,
6 pm to 9 pm
Mon, Oct 25,
6 pm to 9 pm
Mon, Nov 1,
6 pm to 9 pm
Mon, Nov 8,
6 pm to 9 pm | $250.00
Per Person | |
Eduardo "Allen" Colon
Culinary Educator
Four Seasons Hotel | GARNISH: ON THE CUTTING EDGE
Learn beautiful garnish techniques, as we welcome the charming chef from Costa Rica, Eduardo "Allen" Colon. This hands-on class will create a floral centerpiece with colorful flowers from leeks, yellow and red beets, yellow squash, and carrots, plus zucchini leaves, and all placed in a carved honeydew vase.
| Hands-On |
Mon, Oct 18,
6:30 pm to 9 pm | $60.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage | CRACKER, JACK!
Be prepared for chilly weather with five incredible soups that will become your go-to comfort food in the months ahead. Join Jack MacMurray, of Sage, creating steaming pots of roasted mushroom barley soup, beanless bad-to-the-bone Texas chili, Jack's favorite Manhattan clam chowder, Southwest pumpkin bisque, and Thai beef and shrimp noodle soup.
| Hands-On |
Wed, Oct 20,
6 pm to 8:30 pm | $60.00
Per Person | |
Jim Voss
Chef
Duff's | WHO'S THE VOSS?
Jim Voss, chef of Duff's for 35 years and long-time touring chef for The Grateful Dead, cooks delicious and comforting food. Enjoy orange-olive salad with fresh fennel, and North African lamb-chickpea stew with butternut squash, ras el hanout and harissa. Jim also prepares apricot-almond couscous, plus pomegranate-poached pears.
| Demonstration |
Wed, Oct 20,
6:30 pm to 9 pm | $50.00
Per Person | |
Josh Allen
Chef-Owner
Companion Baking | CRUSTY BREADS
Josh Allen, owner and creator of Companion Baking, takes great pride in
using the best natural ingredients to make artisanal breads and will
share the secrets of his superb, locally-made Companion breads in this
remarkable, limited-size participation class. Working side by side with
Josh and Price Barrett, everyone will learn to mix, knead and bake a
variety of crusty breads and leave amazed by the experience.
| Hands-On |
Thu, Oct 21,
6 pm to 9 pm | $75.00
Per Person | |
Christie Saali
Pastry Chef
| ONE POT, ONE HOT MEAL
Tired of dirtying every dish in the kitchen to create a fabulous
dinner? Christie demonstrates one-pot cooking that is sure to please
everyone, including chicken-artichoke pot pie with roasted red pepper crust, lamb and dried fruit tagine with harissa couscous, feijoada - a delicious Brazilian pork and bean stew, cioppino fish stew, plus dried fruit cobbler with ginger biscuits.
| Demonstration |
Thu, Oct 21,
6:30 pm to 9 pm | $50.00
Per Person | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | WHEN YOU PHYLLO, GET HAPPY
Maria shares her best phyllo appetizers that will bring smiles with every bite. This hands-on class learns the tricks of working with phyllo dough with
jambalaya seafood rolls, spicy beef triangles, spanakopita spinach
triangles, roasted chicken-cheese-veggie kotopita bites, plus Maria's
baklava using two different types of phyllo to satisfy the sweet tooth.
| Hands-On |
Fri, Oct 22,
6 pm to 8:30 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: SOPHISTICATED LADIES
Enjoy an evening of preferential treatment, as Anne brings out the martini glasses for the perfect cosmo, and creates delicious small bites of elegant food. Enjoy honey-roasted rosemary cashews, potato gaufrettes with smoked trout and aïoli, duck pot stickers with cherry sauce, lamb lollipops with cranberry-apricot chutney, port-pear-brie cheese puff pastries, plus rich chocolate macaroons.
| Demonstration |
Fri, Oct 22,
6:30 pm to 9 pm | $45.00
Per Person | |
Bernard Pilon
Chef
Norwood Hills Country Club | FLIPPIN' GOOD CRÊPES
Crêpes can be delicate, yet hardy, sweet or savory, but always delicious. Join chef Bernard Pilon in a hands-on class creating Swiss-mushroom crêpes, duck confit-caramelized shallot crêpes, roasted red pepper-goat cheese crêpes, crêpe suzette, chocolate crêpes, plus buckwheat pancakes and blintzes with lemon berry topping.
| Hands-On |
Sat, Oct 23,
10 am to 12:30 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: I WANNA BE LOVED BAYOU
Join the fun of our elegant Gourmet Club! This full-participation cooking class features a themed dinner complete with a pairing and tasting of fine wines for each course.
Create the satisfying flavors of the deep South, as this hands-on class makes pickled shrimp, pork crostini with sweet potato brandade, delicious corn-crab chowder, shrimp and grits, angel biscuits, plus coconut cake.
| Hands-On |
Sat, Oct 23,
6 pm to 8:30 pm | $140.00
Per Couple | |
Christine Cradock
Culinary Educator
| GIRLS' NIGHT OUT: MOROCCAN ON KITCHEN'S DOOR
The evening gets a-rockin' with a mint tea mojito, as Christine Cradock prepares an incredible Moroccan meal. Enjoy apricot-goat cheese-stuffed roasted peppers, sweet-and-spicy pecans, roasted cod with Moroccan braised eggplant and potatoes, savory chicken bisteeya wrapped in phyllo, plus fall fruit compote with sweet cheese.
| Demonstration |
Sat, Oct 23,
6:30 pm to 9 pm | $45.00
Per Person | |
Jamica Nelson
Culinary Educator
| THE APPRENTICE CHEF: HALLOWEEN COOKIE JAR
For aspiring chefs, children ages 7 to 12.
All kinds of yummy cookies are already baked and it is up to the
aspiring chefs to decorate them! Choose from lots of different
Halloween and autumn shaped cookies, then go wild with fun techniques,
including piping, outlining, and tracing. Add colorful sugar sparkles
and sprinkles to finish your artistic creations.
| Hands-On for Apprentice Chefs |
Sun, Oct 24,
1 pm to 3 pm | $35.00
Per Child | |
Kelly and Jerad Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: FRANK 'N STEIN
Be fearless! Join Kelly, who did her master's thesis on the mad scientist, and create serious fun in the kitchen with your partner. This hands-on class will make sesame-honey cocktail sausages, grilled local salsiccia with grilled fennel relish, sweet corn pudding, seared romaine with balsamic vinaigrette, plus chocolate whoopie pies with salted caramel filling. Beermeister Jerad shares his love of beer with two perfect pairings.
| Hands-On |
Sun, Oct 24,
5 pm to 7:30 pm | $125.00
Per Couple | |
Francie Valenta
Culinary Educator
Encore Baking Co. | DECORATING WITH FONDANT
Please welcome Francie Valenta, of Encore Baking, whose cakes have been featured in St. Louis Bride magazine. This hands-on class focuses on mastering fondant techniques to create
an assortment of flowers and bows, and a variety of fondant decorations
using cutters, rolling pins, embossers and other tools. Everything made in this class can be taken home to create your own special cake.
| Hands-On |
Mon, Oct 25,
6:30 pm to 9 pm | $50.00
Per Person | |
Nick Cox
Chef
The Terrace View | A TERRACE WITH A VIEW
Welcome chef Nick Cox, of The Terrace View, with a lovely menu that celebrates fresh local ingredients. Enjoy creamy soup with local roasted beet purée, The Terrace View's "50-mile" salad with housemade ricotta cheese and the freshest produce from farms within 50 miles, plus delicious deep-fried manchego-Serrano ham and béchamel croquettes.
| Demonstration |
Tue, Oct 26,
6:30 pm to 9 pm | $50.00
Per Person | |
Bob Colosimo
Chef
Eleven Eleven Mississippi | THE FALL GUY
The flavors of autumn are abundant, as chef Bob Colosimo, of Eleven Eleven Mississippi, leads this hands-on class in the kitchen. Learn to prepare roasted butternut risotto "bites" with goat cheese and mascarpone cheese served on tasting spoons, tomato-mushroom-Tuscan bread soup, red wine-braised lamb ragù with fresh vegetables on pappardelle, plus ricotta-honey-raisin strudel served with fresh apples and caramel sauce.
| Hands-On |
Wed, Oct 27,
6 pm to 8:30 pm | $60.00
Per Person | |
Mickey Kitterman
Chef
Gallagher's | FRIGHT NIGHT
Leave the Halloween costumes in the attic, but beware, as chef Mickey Kitterman shakes up his favorite La Paloma cocktail with fresh squeezed grapefruit juice, agave, and tequila. Enjoy avocado-papaya-arugula salad with spicy orange vinaigrette, chile-coffee-rubbed beef tenderloin with chanterelle mushrooms, and "twice baked" chiles rellenos stuffed with black beans, rice, and corn. Dessert is a delicious banana flan.
| Demonstration |
Wed, Oct 27,
6:30 pm to 9 pm | $50.00
Per Person | |
Kim Tucci and Robin Chestnas
Culinary Educator
The Pasta House and Silver Spoon Catering | MEAT ME HALFWAY WITH PASTA
Two energetic and charismatic cooks join forces to create a memorable evening. Enjoy the give and take, as Kim Tucci of The Pasta House prepares linguine Caruso with Marsala sauce and gnocchi in gorgonzola sauce, while caterer Robin Chestnas makes sweet-and-sour spinach salad with bacon-balsamic vinaigrette, spinach-parmesan-toasted pignoli-portobello mushroom-stuffed beef tenderloin. Enjoy fresh berries with zabaglione for dessert.
| Demonstration |
Thu, Oct 28,
6 pm to 9 pm | $65.00
Per Person | |