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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Jessie Gilroy

Chef

Cucina Pazzo
WHAT'S IN YOUR PASTA?

Give a hearty welcome to the go-getter chef Jessie Gilroy, of Cucina Pazzo, and a 2015 Sauce Magazine "Ones to Watch", as she shares her passion for creating beautiful stuffed pastas. This hands-on class will make three cheese ravioli with Italian sausage ragù, butternut squash mezzalune with sage and brown butter sauce, plus arugula and onion confit tortellini with sun-dried tomato cream sauce.
Hands-On

Wed, May 27,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

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

This 4-part series, The Basics of Cooking, is available again starting on August 18.
Hands-On

Thu, May 28,
6 pm to 9 pm



Thu, June 4,
6 pm to 9 pm



Thu, June 11,
6 pm to 9 pm



Thu, June 18,
6 pm to 9 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

#TBT - ALL-AMERICAN

Hashtags and social media join us in the kitchen for Throwback Thursday with some of Anne's favorite all-American dishes. Take a few photos, as Anne prepares roasted tomato bisque, Southwestern grilled sweet potato salad on spinach, lobster rolls with homemade potato chips, plus coconut cake with lemon curd filling.
Demonstration

Thu, May 28,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE * Sold Out

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn to create fabulous pizza dough from scratch, then make caramelized onion-bacon-blue cheese pizza, fig jam-prosciutto-goat cheese pizza, Italian sausage-roasted red pepper-wild mushroom pizza, and pesto-spinach-mushroom pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and espresso gelato.
Please call our store to be put on a waitlist.

Our upcoming date night pizza classes include Pizza on the Grill with Margi Kahn on June 19, and Give Pizza Chance with Dawn Meyer and Larry Meyers on August 21.
Hands-On

Fri, May 29,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PEA AS IN PAELLA

Discover the exciting flavors of paella, as Barb Nack prepares seafood paella with lobster, shrimp, mussels, chorizo, peppers, peas, wine, saffron, and rice. Enjoy goat cheese baked in spicy tomato sauce on garlic crostini, a sparkling golden sangria with fresh fruits and berries, plus mango sorbet with melt-in-your-mouth Spanish polvorones - butter cookies.
Demonstration

Fri, May 29,
6:30 pm to 9 pm
$45.00
Per Person
Jean-Pierre Augé

Chef

THE DUCK STOPS HERE

Watch the engaging chef Jean-Pierre Augé as he is totally committed to preparing a perfectly roasted duck in Thai red curry sauce on rice. Enjoy his peppery banter as he also cooks light and airy Swiss cheese soufflés, and finishes with delicate lemon madeleine cakes served with fresh strawberry sorbet.

Jean-Pierre’s next class, Oui, Oui, Oui, is available on June 20.
Demonstration

Sat, May 30,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
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.
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.
Please call our store to be put on a waitlist.

This class is offered again on August 8.
Hands-On

Sat, May 30,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIDDLE EAST FEAST

Rich Middle Eastern flavors are the key elements in every dish, accompanied by an appropriate wine. This hands-on class will make hummus from scratch with roasted garlic on homemade pita bread, phyllo "cigars" filled with feta cheese, tabbouleh-parsley-tomato salad, roasted leg of lamb shawarma with tahini sauce on basmati rice pilaf, plus pistachio ice cream.
Hands-On

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

Kitchen Conservatory Staff

MACARON AND MACAROON MANIA * Sold Out

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join Anne Cori in the kitchen creating a myriad of macaron variations, including lemon macarons with lemon curd buttercream, double chocolate ganache macarons, plus American coconut macaroons, and "country club" almond paste macaroons dipped in chocolate.
Please call our store to be put on a waitlist.

Our next macarons class, Flawless French Macarons with Barry Marcus, is available on August 22.
Hands-On

Sun, May 31,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

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

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

Sun, May 31,
1 pm to 3:30 pm
$60.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WISH YOU WERE BEER

Create a romantic picture postcard with your partner in an enchanting evening of summer fare and local brews. This hands-on class with Julie Malloy will make beer-battered fried pickles with rémoulade sauce, spinach salad with warm bacon vinaigrette paired with a local amber lager, grilled bratwurst burgers on homemade pretzel buns, creamy traditional coleslaw, and cheddar cheese-bacon-sour cream loaded hasselback potatoes paired with a local pale ale, plus chocolate stout floats with vanilla ice cream.
Hands-On

Sun, May 31,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
HEAR YE! BEER YE! URBAN CHESTNUT!

Listen up! It is official that chef Mickey Kitterman is sharing his wildly popular Gallagher's beer-tasting menu for an exciting hands-on class with two Urban Chestnut beer pairings. Learn to create zucchini-feta hushpuppies with bacon jam, farmer's pickles with a variety of vegetables, bourbon and brown sugar-marinated flank steak with a purée of sweet potatoes and chestnuts with sage brown butter, jerk shark with coconut rice and peas, plus chocolate beer red velvet cake with cream cheese and Beer Nuts frosting.
Hands-On

Mon, June 1,
6 pm to 8:30 pm
$60.00
Per Person
Joshua Galliano and Crystal Stevens

Chef

The Libertine and La Vista CSA Farm
SLOW FOOD FARMERS COOK WITH CHEF GALLIANO

“Slow St. Louis chefs team up with Slow Food STL and Kitchen Conservatory to promote local farmers and sustainably-produced food for an exciting evening of fresh fare with chef Josh Galliano, of The Libertine, and Crystal Stevens of La Vista CSA Farm, in Godfrey, Illinois. Crystal will bring a market basket of seasonal produce from La Vista Farm, which chef Galliano will pair with a variety of local proteins to create a memorable meal. Slow Food STL members in good standing can register by phone to receive a 10% discount on this class.

Our next Slow Food class, Slow Food Farmers Cook with Butcher Bolyard, with Chris Bolyard of Bolyard’s Meat & Provisions, and Bobbi Sandwisch of Live Spring Farms, is available on August 24.
Demonstration

Mon, June 1,
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 suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Hands-On

Tue, June 2,
6 pm to 9 pm
$50.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
EAT. EAT. EAT. ITALIAN. * Sold Out

Create a superb Italian feast with an exceptional chef, Bob Colosimo of Eleven Eleven Mississippi. This hands-on class will learn to make prosciutto and artichoke involtini, mushroom dumplings in brodo, Sicilian-style swordfish, spring vegetable risotto, plus an exquisite lemon tart with a chocolate-almond crust.
Please call our store to be put on a waitlist.

Bob’s next class, The Tuscan Kitchen, is available on September 16.
Hands-On

Wed, June 3,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
SUMMER SALTS

Chris Lee uses just the right seasonings in every dish that is cartwheel and somersault-worthy. Enjoy a summer dinner of wild mushroom-arugula-walnut tart with truffle honey, fried green tomatoes with crab salad, seared flank steak with pipérade and served with chive potato rösti and seasonal vegetables, plus peach cobbler with buttermilk ice cream.
Demonstration

Wed, June 3,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SULTRY CUBAN NIGHTS * Sold Out

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

Fri, June 5,
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, June 6,
10 am to 3 pm
$175.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

SUMMER CAKE POPS

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

Sat, June 6,
11 am to 1:30 pm
$50.00
Per Person
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: ARUNA WITH A VIEW ON INDIA

Spend a tantalizing evening with Aruna Menon, born in Bangalore, India, as she shares her vibrant native cuisine. This hands-on class will create poori with bhaji - deep-fried wheat bread with spicy potato hash, green chile-onion omelette with tomatoes and Indian spices, lamb stew cooked in coconut milk, Bombay-style cheese toast with cucumbers and tomatoes, Anglo-Indian kedgeree - a seasoned rice with eggs and salmon, plus pongal - sweet rice and lentils cooked with ghee, cardamom, and jaggery sugar.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: A SLICE OF SUMMER

Get a head start on summer with a night of refreshing fare, starting with a shrimp frittata with scallions, shallots, and zucchini. Enjoy Barb's creations of chicken guacamole beautifully molded on a corn muffin base, a duo of smoked trout and arugula mousse and puff pastry Napoleon, watermelon sorbet, plus a Brazilian Caipirinha.
Demonstration

Sat, June 6,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS * Sold Out

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

Sun, June 7,
12:30 pm to 3:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

RAIDING THE COOKIE JAR

Everyone loves cookies fresh from the oven, and this is the perfect time of the year to satisfy those cravings. Join Naam Pruitt for a hands-on class baking up batches of Key lime shortbread cookies with lime glaze, chocolate mint wafers with ganache, watermelon sugar cookies with tiny chocolate morsel "seeds", caramel cast iron skillet cookies, plus white chocolate ice cream sandwich cookies with double chocolate ice cream.
Hands-On

Sun, June 7,
1 pm to 3:30 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: AN A-FARE TO REMEMBER

Spend a memorable evening with your partner creating lip-smacking delicious food. Discover the fun of cooking together, as this hands-on class prepares grilled panzanella salad, rosemary fried chicken, mac-and-cheese with peas and bacon, ratatouille, plus caramel apple galette, with two remarkable beer pairings ideal for dinner and dessert.
Hands-On

Sun, June 7,
5 pm to 7:30 pm
$125.00
Per Couple
Jeff Friesen

Sous Chef

Farmhaus
YES, MAYBE, GNOCCHI

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

Mon, June 8,
6 pm to 8:30 pm
$60.00
Per Person
Jesse Mendica

Sous Chef

Annie Gunn's
THE CHEF AND FISHMONGER

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 Jesse Mendica, of Annie Gunn's, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Mon, June 8,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: CULINARY BOOT CAMP

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza with Dawn Meyer learning techniques, knife skills, and lots of great eats, including chicken Alfredo pizza, giant meatballs with marinara sauce, corn fritters with honey, apple crêpes topped with vanilla yogurt, sloppy Joe sliders, cinnamon bun pancakes, spicy cauliflower stir-fry, tomato soup with parmesan croutons, chocolate-peanut butter pudding, fruit salsa with cinnamon tortilla chips, chicken and snow pea rice bowls, plus more.
Hands-On for Apprentice Chefs

Tue, June 9,
10 am to 12 pm



Wed, June 10,
10 am to 12 pm



Thu, June 11,
10 am to 12 pm
$110.00
Per Child
Anne Cori

Kitchen Conservatory Staff

THE UPPER CRUST

If a perfectly tender and flaky crust is the key to a successful pie, then these double-crusted pies will receive twice the accolades. Join Anne Cori for a hands-on class creating strawberry-rhubarb pie, blueberry pie, Shaker lemon pie, peach-blackberry cobbler, plus a fresh fruit tart with vanilla pastry cream.
Hands-On

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

Kitchen Conservatory Staff

WICKEDLY DELICOUS CHOCOLATE

Create sophisticated chocolate desserts that are wickedly delicious in this hands-on class with chocolate lover Barb Nack. Learn to make port ganache-glazed brownies with drunken dried cherries, malted milk chocolate ice cream, triple chocolate peanut butter cups, white chocolate mousse parfaits with mangoes and gingersnaps, plus chocolate-filled beignets.
Hands-On

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

Culinary Educator

KNEAD TO KNOW BREAD BASICS

Bread baker 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 three irresistible basic breads, including brioche, honey whole wheat bread, and a light rye braided bread.
Hands-On

Wed, June 10,
6 pm to 9 pm
$55.00
Per Person
Alex Cupp

Culinary Educator

Adam's Smokehouse
SMOKIN' HOT AT THE SMOKEHOUSE * Sold Out

Join the personable Alex Cupp, smoker at Adam's Smokehouse for a great evening of smoking and grilling. This hands-on class will create chicken two ways - classic smokehouse chicken, and grilled beer-can chicken, smoked tri-tip, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauce. Also learn to prepare grilled asparagus salad, roasted tomato-pasta salad, slaw with seasonal fruits, and potato-root vegetable salad.
Please call our store to be put on a waitlist.

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

Wed, June 10,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

KNEAD TO KNOW BREAD BASICS

Bread baker 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 three irresistible basic breads, including brioche, honey whole wheat bread, and a light rye braided bread.
Hands-On

Thu, June 11,
10 am to 1 pm
$55.00
Per Person
Brian Pelletier

Culinary Educator

Kakao Chocolate
CHOCOLATE: FOOD OF THE GODS

The Aztecs called chocolate the “food of the gods” – and it was not even sweetened with sugar! Join Brian Pelletier, owner and chief chocolatier of Kakao Chocolate - recipient of 2014 and 2015 Good Food Awards for truffles, as this hands-on class discovers their own spiritual experience with dark, milk, and white chocolate. Discover how to make a chocolate ganache with cream, chocolate and a variety of all-natural flavors. Learn how to temper chocolate to coat the ganache perfectly and make delicious truffles, without any sacrifice. Create chocolate bark with nuts, plus truffles rolled in a variety of toppings from cocoa to coconut.
Hands-On

Thu, June 11,
6:30 pm to 9 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUMMER LOVIN' * Sold Out

Grab your partner and fall in love with the smells and flavors of summertime. This hands-on class joins Kelly Gardner to create "BLT" bruschetta with pepper-jelly bacon and tomato jam, classic Caesar salad with smoky shrimp and zucchini, grilled spatchcock chicken with bourbon barbecue sauce, crispy and cheesy hasselback roasted potatoes, plus blueberry pound cake with lemon glaze and limoncello gelato.
Please call our store to be put on a waitlist.
Hands-On

Fri, June 12,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CIAO CHOW

Enjoy a splendid evening with the girls, as Barb Nack prepares colorful and tasty Italian dishes, including a limoncello champagne cocktail. Enjoy chicken cannelloni crêpes with a duo of tomato and béchamel sauces, sautéed broccoli rabe with pancetta and mushrooms and parmesan cheese, plus stracciatella vanilla-chocolate swirl gelato, and chocolate brownie biscotti.
Demonstration

Fri, June 12,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MEAT ME AT THE SMOKER

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

Sat, June 13,
10 am to 2 pm
$85.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
CHEF ROOK IS A FUN GUY! * Sold Out

Mushrooms are aplenty, as the affable chef Lou Rook, of Annie Gunn's, creates a myriad of superb fungi dishes. Using black truffles, morels, chanterelles, pioppini mushrooms and more, enjoy his creations of mushrooms paired with local Heritage hog and goat for an exciting afternoon. The amiable wine director, Glenn Bardgett, has selected the perfect wines to pair with each course, sharing his vineyard maps and grape expertise.
Please call our store to be put on a waitlist.
Demonstration

Sat, June 13,
1 pm to 4 pm
$75.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

Bubbles, bourbon, barbecue, and bone-in pork chops are the stars of the evening, as this hands-on class with Julie Malloy creates a memorable evening of New Orleans-inspired dining. Learn to create Cajun-style barbecue shrimp, mixed greens salad with grits croutons and buttermilk dressing, pan-seared bone-in pork chops served on French bread-andouille sausage stuffing with Cajun spices, brown sugar-glazed carrot bundles tied with a leek strip, bourbon vanilla ice cream with pecan-praline sauce, plus a champagne-bourbon cocktail.
Please call our store to be put on a waitlist.

This class is offered again on September 12.
Hands-On

Sat, June 13,
6 pm to 8:30 pm
$125.00
Per Couple
Adam Gnau

Chef

Acero
CLOSE ENCOUNTERS OF THE BIRD KIND

Spend the afternoon with the talented Adam Gnau, chef at Acero, as he shares his passion and knowledge for two versatile birds. This hand-on class will learn the techniques for breaking down chicken and duck, then use the birds to create a variety of dishes, including chicken stock, chicken soup, duck confit, and pan-seared duck breast.
Hands-On

Sun, June 14,
12:30 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE LANGUAGE OF FOOD

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Dan Jurafsky explores the etymology (or "eat-tymology") of how we talk about food in The Language of Food: A Linguist Reads the Menu as the class enjoys homemade potato chips with ketchup, salad with green goddess dressing, turkey in mole poblano sauce on rice, and lemon sherbet with coconut macaroons.
Demonstration

Sun, June 14,
1 pm to 3:30 pm
$40.00
Per Person
Jon Lowe

Chef

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

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

Sun, June 14,
5 pm to 7:30 pm
$140.00
Per Couple
Cassandra Vires

Chef

Juniper
A SEAT AT THE SOUTHERN TABLE

Delight in the flavors of the South, as chef Cassy Vires, of Juniper, creates her elevated versions of down-to-earth dishes, starting with buttered radishes with lemon salt, fresh cheese, and wheat bread. Enjoy sautéed white fish with clams and bacon and andouille with Cajun barbecue sauce, buttermilk-white cheddar grits, braised collard greens with smoked bacon, plus orange polenta cake with whipped sour cream.
Demonstration

Mon, June 15,
6 pm to 8:30 pm
$50.00
Per Person
David Molina

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

Rich aromas will waft through the kitchen, as David Molina, of Sugarfire Smoke House, shares the secrets that go into the basics of tasty barbecue from the variety of rubs and sauces to the sides. David shares 15-hour smoked brisket and 4-hour smoked ribs from the Sugarfire smoker with directions for making it at home, plus sweet potato salad with truffle aïoli, Sugarfire baked beans, and blue cheese bacon slaw.
Please call our store to be put on a waitlist.

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

Mon, June 15,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

TACO TUESDAY

Create your own taquería to satisfy those cravings for exciting tacos. This hands-on class works side-by-side with Dawn to make chipotle steak tacos with charred scallions and avocado cream, corn off-the-cob tacos with pulled chicken and corn sauce, chile-rubbed mahi mahi tacos with grilled mango salsa, all served with traditional Mexican rice, refried beans, plus cinnamon ice cream and Mexican chocolate wafer cookies, and ice-cold Mexican beer.
Hands-On

Tue, June 16,
6 pm to 8:30 pm
$55.00
Per Person
Nathaniel Reid

Pastry Chef

YES, WE CAN!

A warm welcome to pastry chef Nathaniel Reid, recognized by Dessert Professional Magazine as one of the Top 10 Pastry Chefs in America in 2012, as he shares his expertise in a canning class designed for the home cook. Whether you are a seasoned pro at canning, or have never canned in your life, Nathaniel demonstrates safe and easy canning techniques without a hot water process, as he creates peach-apricot chutney, raspberry-orange blossom jam, conserve of figs, and Vietnamese pickled vegetables. Each participant will take home a jar of canned goods.
Demonstration

Tue, June 16,
6:30 pm to 9 pm
$50.00
Per Person
Adam Lambay

Chef

Chaumette Winery
PLANET OF THE GRAPES

Inspired by fresh, local ingredients and the wines of Chaumette Winery, chef Adam Lambay shares an intoxicatingly rich menu, starting with traminette wine-poached shrimp with crème fraîche. This hands-on class will create roasted local squash with garlic marmalade, perfectly roasted chicken, mushrooms with gnocchi in a light wine butter sauce, plus berries and sabayon.
Hands-On

Wed, June 17,
6 pm to 8:30 pm
$60.00
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, June 17,
6:30 pm to 9 pm
$65.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
KEEP YOUR EYE ON THE PIE

It is best to keep your eye on the prize of three of Helen Fletcher's delicious pies using her all-American pie crust dubbed by Midwest Magazine as a "fail-proof" pie crust. Enjoy banana cream pie, double-crusted Amaretto peach pie with a twisted lattice top, plus bourbon pecan pie.
Demonstration

Thu, June 18,
6 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL

Satisfy your cravings for pizza on the grill, as this hands-on class designed for couples rolls out the pizza dough to create plenty of pizzas with Margi Kahn. Start with Margi Kahn's chopped "everything but the kitchen sink" salad, and make mushroom-roasted red pepper-pesto and mozzarella cheese pizza, bacon-caramelized onion and taleggio cheese pizza, shrimp-chorizo sausage and manchego cheese pizza with avocado salsa, Margherita pizza with roasted cherry tomatoes and fresh mozzarella cheese, plus chocolate soufflés with vanilla bean ice cream.
Hands-On

Fri, June 19,
6 pm to 9 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

THE PORTERHOUSE AT HOME

Barb Nack shares her secrets to making a juicy porterhouse steak with a menu perfect for a summer evening. Sip on a watermelon martini, and enjoy spinach and grilled peach salad with prosciutto topped with almonds and raspberry vinaigrette, cast iron porterhouse steaks with blue cheese and ale sauce, crispy smashed new potatoes with fleur de sel and fresh cracked peppercorn rub, plus strawberry daiquiri sorbet topped with a fresh strawberry.
Demonstration

Fri, June 19,
6:30 pm to 9 pm
$50.00
Per Person
Jean-Pierre Augé

Chef

OUI, OUI, OUI

It is unanimous that everything prepared by chef Jean-Pierre is extraordinary. Spend a leisurely morning with the Frenchman, and enjoy lemon scallops on pasta with poppy seed cream sauce, roasted pork à l'orange with sautéed plantains, plus Saint-Honoré cake with puff pastry and cream puffs with crème chiboust and garnished with apricots.
Demonstration

Sat, June 20,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
PATRIOTIC PIES

Just in time for a patriotic celebration, pastry chef Barry Marcus gives you red, white (whipped cream), and blue pies worthy of fireworks and family gatherings. Barry leads this hands-on class creating tart cherry-almond double-crusted pie, blueberry crumb pie with a sweet crust, plus chocolate custard cream pie topped with mounds of fresh whipped cream.
Hands-On

Sat, June 20,
11 am to 2 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WHAT'S NEW, ORLEANS?

The cuisine of New Orleans is rich in the old traditions of developing distinct flavors. This hands-on class for couples will join Anne Cori to create NOLA-style barbecue shrimp, fresh corn chowder with crabmeat, crawfish étouffée on rice, tasso ham-stuffed baked mirlitons, paired perfectly with wines, plus flaming bananas Foster on homemade caramel ice cream.
Hands-On

Sat, June 20,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
"POP" ONE OPEN WITH DAD

Pop open an ice cold beer to celebrate dad - or just enjoy a great afternoon cooking with chef Mickey Kitterman, of Gallagher's. This hands-on class will create cayenne-candied bacon popcorn pub mix, Gallagher's house ground grilled brisket burger with homemade potato-onion buns served with Mississippi "comeback" sauce, chile-parmesan asparagus frites with sun-dried tomato catsup, Cajun andouille potato salad, plus Captain Morgan's spiced rum chocolate pudding with toasted marshmallow and graham crackers.
Hands-On

Sun, June 21,
1 pm to 3:30 pm
$65.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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

Sun, June 21,
5 pm to 7:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS

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

Mon, June 22,
6 pm to 9 pm



Mon, June 29,
6 pm to 9 pm



Mon, July 6,
6 pm to 9 pm



Mon, July 13,
6 pm to 9 pm
$250.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
ITALIAN LIRA

It's all about the dough with Mitch Frost, of Onesto Pizza and Trattoria. This hands-on class will use one delicious pizza dough recipe to create everything from pizza, calzones, and stromboli with fabulous toppings and fillings, plus garlic knots, and zeppole - little Italian doughnuts.
Hands-On

Mon, June 22,
6 pm to 8:30 pm
$55.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, June 23,
6 pm to 8:30 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
FESTIVAL OF BITES

Chef Kirk Warner shares his favorite way to cook in the summer with a large variety of small dishes. Join Kirk in the kitchen for a hands-on class making brochettes with Berger Bluff Farm Sungold cherry tomatoes, fresh buffalo mozzarella bocconcini and pesto grilled ciabatta, crispy semolina-crusted tomatoes topped with spiced shrimp, micro basil and lemon rémoulade, petite toasted black pepper gougères BLTs with candied thick-cut Missouri bacon and heirloom tomato "jam" with micro arugula and roasted garlic aïoli, petite buttermilk biscuits with Kirk's fried chicken tenders and pickled watermelon chow-chow, plus Michigan blueberry tartlets.
Hands-On

Tue, June 23,
6:30 pm to 9 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
GRILL IT!

Join chef Jack Mac at the grill and in the kitchen to create an impressive menu, starting with Maryland crab bisque. This hands-on class will make baba ghanoush with fresh pita bread, grilled asparagus salad with arugula and balsamic cipollini onions topped with smoked pistachios and warm goat cheese, grilled diver scallops with shrimp salsa over asiago polenta, plus Grand Marnier grilled peach sorbet.
Hands-On

Wed, June 24,
6 pm to 8:30 pm
$60.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

LUNCH MEET

Whether you are retired, a stay-at-home parent, or just want a long leisurely lunch, meet Julie Malloy in the kitchen for a morning of cooking delicious food. This hands-on class will make a salad of pears and greens with warm brie dressing, curried chicken puffs with homemade gougères, herbed cherry tomatoes sautéed in butter sauce, plus almond cake with fresh berries and shaved chocolate.
Hands-On

Thu, June 25,
10 am to 12:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101

Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master lime-marinated beef fajitas with grilled onions and peppers served with homemade salsa and guacamole, big cowboy bone-in rib-eye steaks with toasted cumin rub and whiskey barbecue sauce, Japanese grilled beef tataki topped with onion ponzu sauce and drizzled with tataki sauce and served with fried garlic chips and scallions, Argentine planked beef tenderloin with chimichurri sauce, plus grilled Brussels sprouts with shallots and bacon.
Hands-On

Thu, June 25,
6 pm to 8:30 pm
$65.00
Per Person
Robin Wheeler

Culinary Educator

SAVING THE SEASON WITH PRESERVATION

Give a warm welcome to food writer and restaurant reviewer, Robin Wheeler, who hosts underground dinners and food markets selling a myriad of preserved foods. Robin shares her vast knowledge of preserving foods from oven-dehydrating to curing fresh herbs in salt to making shrubs, all with many ideas for using them. This hands-on class will make oven-dried strawberries that can be used in granolas, yogurt, and brownies, sweet and smoky chipotle hot sauce, blackberry-lime shrub used in drinks and vinaigrettes, garlic confit used in mashed potatoes, plus a variety of herbes salées - salt-preserved fresh herbs.
Hands-On

Thu, June 25,
6:30 pm to 9 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: BUTTER + SCOTCH

Inspired by a trendy New York retro-style cafe and bar that serves cupcakes and cocktails, Kelly serves up an outstanding selection of sips and sweets. Enjoy butterscotch cupcakes with scotch-lemonade punch, raspberry-bourbon gelatin shooters - because Jello shots are the original dessert and booze pairing, ginger-lime-rum Dark & Stormy popcorn served with its namesake cocktail, s'mores pie with vanilla-orange prosecco cocktail, plus honey-nut shortbread with an espresso martini.
Demonstration

Fri, June 26,
6 pm to 8:30 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: IKARIA - TO LONG LIFE AND GOOD FOOD

Inspired by the foods of the Greek island Ikaria "where people forget to die", this hands-on class for couples joins Maria Sakellariou to create light summer fare. Start with a glass of sour cherry visinatha to quell the summer heat, and make salmon Wellington Greek-style with kalamata olive pâté wrapped and grilled in grape leaves, quinoa and roasted summer vegetables tossed in spicy dressing and served over baby spinach, yemista - oven-baked vegetables stuffed with a mixture of lentils and toasted pine nuts, plus loukoumathes - honey puffs with honey and cinnamon and walnuts.
Hands-On

Fri, June 26,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
FULL STEAM AHEAD

Feeling a little pressure to cook dishes in less time? Forge forward with Bernard Pilon in this hands-on class that will take the fear out of using a pressure cooker for four dishes, discover some great tips, and let off a little steam. Learn to create Korean-style beef short ribs, barbecue country cut pork ribs, chicken cacciatore served atop mushroom risotto, plus braised collard greens cooked with ham hocks.
Hands-On

Sat, June 27,
10 am to 12:30 pm
$60.00
Per Person
Jeff Davis

Culinary Educator

A RITZY LUNCH

Spend a late Saturday morning with the talented Jeff Davis, as he creates a delicious and ritzy lunch, starting with heirloom tomatoes with burrata cheese, fresh mint, pickled red onion and a spicy balsamic reduction. Enjoy quinoa-arugula salad with chick peas and cauliflower topped with grape tomatoes and goat cheese with a citrus vinaigrette, fontina and cheddar mac-and-cheese with a Ritz cracker crust, plus crab-stuffed salmon with caramelized Brussels sprouts and heirloom grape tomatoes and finished with a gremolata.
Demonstration

Sat, June 27,
10:30 am to 1 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

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

Sat, June 27,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, June 27,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

LADY MARMALADE

Whether you are a seasoned pro at canning, or have never canned in your life, join Dawn in this educational hands-on class learning safe and easy canning techniques. Learn to prepare sweet pepper-apple chutney, strawberry-lemon marmalade, pineapple chile salsa, plus pickled beets and onions. Each participant will take home a jar of canned goods.
Hands-On

Sun, June 28,
12:30 pm to 3:30 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

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

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

This class is available again on August 23.
Hands-On

Sun, June 28,
1 pm to 3:30 pm
$75.00
For Parent and Child
David Molina

Chef-Owner

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

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

Sun, June 28,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
THE ITALIAN SCALLION

Experience the effortless style of the sous chef of Tony's, Pete Fagan, as he tempts this class to return time after time. Enjoy beef carpaccio with truffle oil served with arugula and Belgian endive topped with shaved parmesan and balsamic vinaigrette, chilled English pea soup with rosemary cream and a crumbled parmesan frico, broiled chicken spiedini stuffed with Volpi salami and smoked mozzarella, plus peach flambé with homemade ice cream.
Demonstration

Mon, June 29,
6:30 pm to 9 pm
$50.00
Per Person
Dan Drake

Culinary Educator

DR. DAN THE PANCAKE MAN

Visual and performing artist Dan Drake, better known as Dr. Dan the Pancake Man, is a professional pancake artist who made an appearance in 2013 on NBC's The Today Show and caused a stir by making a pancake of Al Roker's face. Dr. Dan will create a personal pancake for every student in the class, whether it is a personal portrait or something ridiculous and outlandish! Dan has never turned down a request, and has created everything from Ninja Turtles to Elsa, and even the Cardinals logo. We encourage everyone to take photographs of their pancake art before they eat it!
Demonstration

Tue, June 30,
6 pm to 8:30 pm
$40.00
Per Person
Gilberto Espinoza and Dustin Parres

Chef

Gamlin Whiskey House
WHISKEY BUSINESS

Give a spirited welcome to chef Gilberto Espinoza and bar manager Dustin Parres, of Gamlin Whiskey House, for an evening of exciting dishes using beautiful cuts of steak and how to pair them perfectly with whiskey. Enjoy téte de filet with Gamlin mashed potatoes, asparagus, crispy onions and Boursin butter paired with J. Reiger Kansas City whiskey, Cajun "char crust" rib-eye steak with blue cheese butter and white cheddar potato gratin paired with Bakers bourbon, plus mango-white chocolate bread pudding with caramelo sauce paired with Glenmorangie 10 single malt Scotch.
Demonstration

Tue, June 30,
6:30 pm to 9 pm
$75.00
Per Person
Christopher Lee

Chef

Chef's Table STL
LOST IN SPICE

Chris Lee will have your taste buds tingling with an exciting south of the border dinner. Create chile-spiced crab cakes with avocado sauce, roasted red pepper and mozzarella salad with lightly dressed mixed greens, roasted chicken in adobo sauce with paleo "tortillas" served with green "cauli-rice" and calabaza with chiles, plus Mexican chocolate crème brûlée.
Hands-On

Wed, July 1,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

LET THEM EAT CUPCAKES

Dawn shares an exciting array of cupcakes that are perfect for parties, picnics, and everyday treats. This hands-on class will create toffee crunch cupcakes with caramel buttercream, strawberry milkshake cupcakes with strawberry buttercream, triple-ginger cupcakes with lemon cream cheese frosting, plus banana split cupcakes with banana custard filling and dark chocolate sauce with a cherry on top.
Hands-On

Wed, July 1,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

USE YOUR NOODLES

Asian markets are filled with rows of various tempting cellophane-packaged noodles, and Anne Cori utilizes them to create oodles of exciting dishes. Join her in this hands-on class for crispy pan-fried noodle cake topped with shrimp and mushrooms, dan dan mian Szechuan noodles with pork, chilled sesame soba noodles, Chiang Mai curried egg noodles with beef and fried noodle garnish, plus sweet-and-spicy rice noodles with chicken.
Hands-On

Thu, July 2,
6 pm to 8:30 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

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

Thu, July 2,
6:30 pm to 9 pm
$140.00
Per Couple
Janice Neuwirth

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Fri, July 3,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Sun, July 5,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: HIGH STEAKS

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

Sun, July 5,
5 pm to 7:30 pm
$125.00
Per Couple
Jason Tilford

Chef-Owner

Milagro Modern Mexican and Mission Taco
WHOLLY MOLE

Mole sauces are ancient and flavorful concoctions with ingredient lists and directions that might seem intimidating, unless you are working side-by-side with the knowledgeable Jason Tilford, chef-owner of popular St. Louis restaurants including Milagro Modern Mexican and Mission Taco Joint. This hands-on class will create three wonderful sauces from Oaxaca, including Oaxacan mole poblano served with chile-roasted chicken, mole verde - a green mole served with roasted sea scallops, plus mole negro - a black mole served with grilled flank steak.
Hands-On

Tue, July 7,
6 pm to 8:30 pm
$60.00
Per Person
Adam Lambay

Chef

St. Louis Union Station Hotel
CATCH UP TO GREAT SUMMER DISHES

Learn to create exciting summer dishes using one of chef Adam Lambay's favorite summer ingredients - the colorful tomato, starting with petite tomatoes stuffed with freshly-made Boursin cheese, a selection of the best tomatoes on fresh focaccia with Baetje Farms goat cheese and quick pickled summer onions drizzled with olive oil, chicken Marengo with olives and tomatoes, pommes frites with homemade ketchup, Meyer Farm Berkshire pork verde with tomatillos and cilantro, plus tomato sorbet.
Hands-On

Tue, July 7,
6:30 pm to 9 pm
$60.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
GRILLIN' AND CHILLIN'

Raise a glass of sparkling Negroni with grilled orange and spend a fun evening at the grill creating a surf-and-turf meal with the gregarious Frank McGinty. This hands-on class will make charred grapefruit and fennel salad with watercress drizzled with honey vinaigrette, cedar-planked grilled shrimp with barley and peppadew "risotto", herb-basted grilled hanger steak with salsa verde served with potato-bacon ragoût and creamed grilled corn, plus olive oil cake with grilled herb ice cream.
Hands-On

Wed, July 8,
6 pm to 8:30 pm
$60.00
Per Person
Ivy Magruder

Chef

Panorama at the St. Louis Art Museum
THE CHEF AND FISHMONGER

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 Ivy Magruder, of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Wed, July 8,
6:30 pm to 9 pm
$50.00
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 kale and beet hummus with fresh vegetable dippers, zucchini-sweet potato-fennel cakes with avocado-cucumber sauce, fresh summer vegetable and seed salad, grilled salmon with spiced mango salsa, tomato and eggplant tian, plus fresh mixed berry and coconut custard tart.
Hands-On

Thu, July 9,
6 pm to 9 pm
$55.00
Per Person
Christina Lane

Cookbook Author

DESSERT FOR TWO

Cookbook author and food blogger, Christina Lane will take you on a trip down Easy Street with five desserts created for two - always fresh with no stale leftovers. Author of Dessert for Two that made an 8-minute sell-out debut on QVC in January, Christina leads this hands-on class to make Texas peach cobbler for two, oatmeal cream pie sandwiches with marshmallow filling, personal pineapple upside-down cakes for two made in ramekins, strawberry shortcakes with whipped cream, plus raspberry "pick-up" hand pies.
Hands-On

Thu, July 9,
6:30 pm to 9 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS

Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold! Join "goldie" locks Kelly in a fun evening designed for couples. This hands-on class will prepare beer cheese fondue with soft pretzels, local lager with spicy Sriracha chicken wings, fruity Belgian wheat beer with grilled scallops and corn salad, plus creamy stout with chocolate hazelnut cake and vanilla ice cream.
Hands-On

Fri, July 10,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: LITTLE ITALY

Feel like you have stepped into a neighborhood trattoria, as Anne Cori creates tasty Italian fare, starting with mixed seafood salad with hot red pepper vinaigrette. Enjoy homemade angel hair pasta in raw tomato-gorgonzola sauce, chicken agrodolce with roasted peppers and mushrooms, plus chocolate-apricot torte.
Demonstration

Fri, July 10,
6:30 pm to 9 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, bunnies, dogs, birds, bugs, snails, pigs, and more. Learn to make fun fruity hard candy with oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy bars with or without peanuts, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, plus chocolate dipped marshmallows with sprinkles. Candy made in class may be taken home.
Hands-On

Sat, July 11,
11 am to 1:30 pm
$75.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

LINED UP ON THE 'CUE WITH RIBS

Everyone will queue up for more ribs and sliders, as this hands-on class with Anne Cori learns to grill an exciting array of dishes. Learn to make grilled Italian eggplant relish on grilled crostini, beef sliders on potato rolls with homemade tomato ketchup, smoked dry-rub pork ribs with butter basting sauce, grilled beef ribs with Tuscan balsamic-rosemary glaze, warm German potato salad, plus fresh peach ice cream.
Hands-On

Sat, July 11,
12 pm to 3 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT

Covert operations will begin as Dawn shares her secrets to the juicy details of a remarkable dinner. This hands-on class for couples will create smoked mozzarella salad with grilled red peppers, peppered New York strip steaks with caramel peppercorn sauce, Madeira-grilled portobello mushrooms, pan-browned Yukon gold potatoes with garlic and rosemary, plus chocolate mousse with port ganache and whipped crème fraîche.
Hands-On

Sat, July 11,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: BENTO BOX IN THE HEARTLAND

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
In her memoir of the immigrant experience, Linda Furiya in Bento Box in the Heartland: My Japanese Girlhood in Whitebread America explains Japanese comfort food, including potstickers, steamed pork buns, clams steamed in sake, Japanese-style barbecue, and cold soba noodles with dipping sauce.
Demonstration

Sun, July 12,
1 pm to 3:30 pm
$40.00
Per Person
Senada Grbic

Chef

Grbic Restaurant
DATE NIGHT FOR COUPLES: WINNING DISHES

Join chef Senada Grbic, of Grbic's Restaurant, who won the sibling rivalry episode of Food Network's Guy's Grocery Games earlier this year with her siblings, for a fun hands-on class for couples. Learn to create crispy bacon-wrapped parmesan polenta bites with fresh herbs and smoky paprika, the "best stuffed dish" by Guy Fieri and the judges - Grbic's crisp fried chicken rouladen - baby spinach and sun-dried tomato-stuffed chicken breast served with rustic roasted red pepper sauce and lightly buttered spaetzle noodles, plus palacinke - traditional Balkan-style hazelnut chocolate-filled crêpes with whipped cream and walnuts.
Hands-On

Sun, July 12,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
BASTILLE PIQUE-NIQUE

In celebration of Bastille Day, chef Mickey Kitterman leads this hands-on class creating a revolutionary pique-nique in celebration of Fête Nationale. Learn the art of creating dishes perfect for "en plein air" with chicken breast galantine with pickled plums and cornichons, ratatouille and chèvre tart, haricots verts and champignon vinaigrette, plus vanilla yogurt-poppy seed cake with peaches au Sauternes.
Hands-On

Mon, July 13,
6:30 pm to 9 pm
$60.00
Per Person
Anthony Devoti

Chef-Owner

Five Bistro
LUNCH TIME WITH A CHEF

Take a few hours from your busy day to spend a leisurely lunch with chef Anthony Devoti, of Five Bistro, as he shares his expertise and love for local ingredients. Enjoy a French tartine open-faced sandwich with housemade bread and roasted local JT Gelineu mushrooms with a fried egg and balsamic, roasted Benne's Farm half chicken with roasted summer vegetables, plus local fruit sorbet. Learn about breads and ferments, growing mushrooms, raising urban chickens, and more.
Demonstration

Tue, July 14,
11 am to 1:30 pm
$45.00
Per Person
Vu Hoang and Dustin Parres

Chef

Sub Zero
SUB ZERO SUSHI AND SAKE

Experience a sensational evening of sushi and sake, as we welcome sushi chef Vu Hoang and Sub Zero's bar manager Dustin Parres. Vu demonstrates the art of cutting, preparing, and rolling sushi-grade fish, as Dustin pairs an exciting sake with each course. Enjoy crab-avocado-cucumber California roll and salmon nigiri paired with sweet, crisp Karen Koi sake, spicy tuna roll with bonita sauce and white tuna nigiri paired with an unfiltered dry and creamy Daku sake, plus white tuna and avocado crazy roll and yellowtail nigiri paired with a well-rounded Gekkeikan sake.
Demonstration

Tue, July 14,
6 pm to 8:30 pm
$75.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS

One bite of Margi Kahn's cinnamon rolls, and everyone will look up to her for inspiration in creating these delicate treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates cinnamon-caramel rolls, cinnamon monkey bread, plus cinnamon-orange swirl bread.
Hands-On

Wed, July 15,
6 pm to 9 pm
$55.00
Per Person
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