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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Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: THE APPLE OF MY PIE

Grab a parent and learn how to make a scrumptious apple pie and take it home to share with the family. Each team will make and roll out a double pie crust, cut and season apples, crimp the crust and bake the pie. While the pies are in the oven, Kelly Gardner shares her secrets for making salted caramel sauce and vanilla ice cream to enjoy with Kelly's fresh apple pie. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, Sept 25,
12:30 pm to 3 pm
$80.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA * Sold Out

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

Sun, Sept 25,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
WELL-DRESSED WELLINGTON * Sold Out

Come casual, but expect a well-dressed and elegant beef Wellington prepared by the remarkable Pete Fagan, sous chef of Tony's. Enjoy a prosecco bellini Cipriani with peach purée and a touch of schnapps, oysters Rockefeller served warm with pancetta and creamy spinach and Pernod, risotto with smoked bay scallops and saffron, traditional beef Wellington with mushroom duxelle and parma ham, served with Italian-style potatoes with onions and olives, plus limoncello zabaglione with mixed seasonal berries.
Please call our store to be put on a waitlist.
Demonstration

Mon, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

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

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

This class is offered again on November 15. Mitch’s next class, Italian Lira, is available on October 25.
Hands-On

Tue, Sept 27,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKE SERA SERA

Whatever will be, will be, as long as it includes cupcakes! Put some delicious cupcakes in your future as this hands-on class with Dawn Meyer creates triple salted caramel cupcakes with caramel filling and caramel buttercream frosting, limoncello cupcakes with lemon curd filling and cream cheese frosting, funfetti cupcakes topped with vanilla buttercream and colorful sprinkles, plus Neapolitan cupcakes with strawberry and vanilla buttercream frosting.
Hands-On

Wed, Sept 28,
6 pm to 8:30 pm
$55.00
Per Person
Susan Caciano

Culinary Educator

VEGAN IS THE STALK OF THE TOWN

Everyone will be talking about creating vegan comfort food perfect for autumn with personal chef and registered dietician Susan Caciano. This hands-on class will make broiled polenta squares with sun-dried tomato-walnut tapenade, parsnip fries with sriracha mayonnaise, creamy roasted tomato soup, butternut squash mac-and-"cheese", kale salad with toasted hazelnuts and pomegranate seeds, plus chai spiced bread pudding.
Hands-On

Wed, Sept 28,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LESSONS FROM THE SPICE ROUTE

Discover the mysterious era of seeking seeds, nuts, barks, and leaves from lands unseen on the spice route, as this hands-on class joins Mickey Kitterman to create aromatic dishes. Learn to make sweet and savory Moroccan chicken bastilla with phyllo crust and a dusting of cinnamon, Middle Eastern vegetable fattoush with pine nuts and crispy pita croutons spiced with citrusy sumac and Aleppo pepper, grilled ras el hanout beef tenderloin-onion-squash-sweet pepper kabobs dry-rubbed with a toasted mixture of seeds and bark and served with saffron couscous, plus lemon-pistachio syrup cake.
Hands-On

Thu, Sept 29,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LEGALIZED POT PIES

There is no law against satisfying comfort food that will have everyone giddy as Barb Nack creates three tantalizing pot pies. Enjoy lobster bisque pot pie with a classic pie crust, jalapeño-chicken chili pot pie with cheddar-bacon polenta topping, plus cinnamon-raisin apple pot pie topped with flaky puff pastry.
Demonstration

Thu, Sept 29,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MOROCC'N ROLL

Spend a lively evening with your partner creating a Moroccan dinner paired with wines befitting of a rock star. This hands-on class will make honey-pomegranate lacquered chicken drummettes, cheese-walnut stuffed dates, cucumber-feta salad, lamb-artichoke tagine with homemade preserved lemons and harissa sauce on apricot-pine nut couscous, and finish with a delicious honey cake with poached figs.
Hands-On

Fri, Sept 30,
6 pm to 8:30 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: IT'S ALL LATIN TO ME

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.
Immerse yourself in an exciting day of Latin cuisine with Dawn Meyer discovering the flavors of Spain and Mexico. This hands-on class will make flour tortillas for fish tacos, guacamole with charred poblanos and onions, fresh fried chips with a variety of salsas, enchiladas suizas, chile rellenos, albondigas (meatballs) soup, traditional refried beans with chihuahua cheese, carnitas, bolillos - a Mexican sandwich roll, carne asada tortas with chimichurri sauce, meat and vegetable empanadas, chorizo and cheese arepas, plus dulce de leche ice cream, tres leches cake, and flan.
Hands-On

Sat, Oct 1,
10 am to 3 pm
$150.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
FIELD OF GREENS

Join Robin Wheeler to discover exciting ways to use an abundance of cold-weather leafy greens. This hands-on class will make warm and creamy arugula-mushroom cheese dip, hot chicken-mashed potato wraps with collard greens, smoked kale chips, spicy stir-fried noodles with mustard greens and pork belly, smoked sausage and French lentil stew with spinach, and ale-braised turnip greens.
Hands-On

Sat, Oct 1,
11 am to 1:30 pm
$55.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA - THE SPICE OF LIFE

Join Aruna Gopinath to create spicy and comforting North Indian cuisine perfect for fall. This hands-on class for couples will make chicken mulligatawny curry soup with vegetables, chole - cooked chickpeas served with deep-fried bhatura - a yogurt-fermented wheat bread, masoor dal - slow-cooked red masoor lentils with fresh coconut served over chawal - a bed of basmati rice, Mumbai-style tangy shrimp spice, plus kheer - warm rice pudding with cashew nut and cardamom.
Hands-On

Sat, Oct 1,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CIAO BELLA

Experience an effervescent evening with the girls, as Barb Nack creates exciting Italian dishes. Sip on an Italian Amaretto-orange sunset cocktail, and enjoy a romaine-apple-pear chopped salad with bacon and sweet pecans dressed with cranberry balsamic vinaigrette, sweet potato-spinach lasagna with Alfredo sauce, garlicky roasted vegetables with balsamic glaze, plus Italian ricotta-almond cookies.
Demonstration

Sat, Oct 1,
6:30 pm to 9 pm
$45.00
Per Person
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, Oct 2,
11 am to 4 pm
$150.00
Per Person
Beth Hughes

Pastry Chef

I Scream Cakes
EXPOSED WITH NAKED CAKES

Give a wonderful welcome to pastry chef Beth Hughes, as this hands-on class uncovers the secrets to creating beautiful rustic naked cakes that focus on flavor. Learn the techniques for cutting and forming the layers, then make all of the elements for an individual three-layer cake that can be mixed-and-matched for a personal creation, including ganache, buttercream frosting, brown butter buttercream, pretzel crunch, Graham cracker crunch, caramel, and apple filling.
Hands-On

Mon, Oct 3,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WHAT IN THE WORLD IS IN YOUR GRAIN BOWL?

Grain bowls from around the globe are a great way to have a filling and delicious meal. Join Barb Nack in a hands-on class creating a Parisian duck confit and lentil bowl with millet and spinach, a Mexican sautéed chicken and black bean fajita bowl with brown rice and sweet peppers topped with sour cream and avocado, an Asian shrimp-barley bowl with onions and zucchini and oyster sauce, plus a chocolate-hazelnut-strawberry bowl with quinoa.
Hands-On

Mon, Oct 3,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

57 YEARS OF FOUR SEASONS

After fifty-seven years, one of the most talked-about restaurants in the world, Four Seasons, closed their mid-Manhattan restaurant. Join Mickey Kitterman for a hands-on class recreating dishes from their last power lunch menu, including house-ground rib-eye truffle gouda cheeseburger, seared ahi tuna burger with wasabi and pickled ginger, asparagus agnolotti with peas and parmesan broth, plus deviled eggs with crispy oysters.
Hands-On

Tue, Oct 4,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SOUTHERN-STYLE STEWS AND CORNBREADS

Discover the perfect combination of a rich Southern-style stew paired with a delicious cornbread, perfect for an autumn meal. Enjoy chicken and pork Brunswick stew loaded with vegetables and served with green chile-gruyère cornbread, black-eyed pea stew with smoked ham hocks and tomatoes served with old-fashioned cast iron buttermilk corn sticks, plus cinnamon apple turnovers with vanilla glaze.
Demonstration

Tue, Oct 4,
6:30 pm to 9 pm
$45.00
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, Oct 5,
6 pm to 8:30 pm
$65.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
OLD WORLD TUSCAN

The weather changes from summer to fall as chef Bob Colosimo, of Eleven Eleven Mississippi, leads this hands-on class in a Tuscan-inspired meal rich with the flavors of autumn. Learn to create delicata squash soup with pancetta and parmesan croutons, spinach and ricotta ravioli with bay shrimp, fennel-orange broth, roasted pork loin with peppers and onions agrodolce, risotto-style mushroom orzo, plus pear and cranberry tartlets.
Hands-On

Wed, Oct 5,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PITA PAN

Spend a magical evening with Margi Kahn learning to make Middle Eastern dishes, dips, and fresh homemade pita bread. This hands-on class will create preserved lemon and herb yogurt labneh, quick pickled vegetables, chickpea hummus with roasted cauliflower, muhamarra roasted red pepper and walnut dip, plus lots of puffy pita bread.
Hands-On

Thu, Oct 6,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
IN DEEP WATER WITH SEAFOOD

Kirk Warner has reeled in an array of seafood from around the world to create dishes that are swimmingly spectacular. This hands-on class will cook up Kirk's Mediterranean bouillabaisse with toasted couscous and crusty bread, an irresistible South Indian shrimp "kasakasa" chowder with chickpea crêpes, Thai hot-and-sour broth with scallop shu mai dumplings, Vietnamese noodles with crab and fresh herbs, plus Kirk's homemade tagliatelle in Alfredo sauce topped with seared scallops, crisp bacon, and asparagus.
Hands-On

Thu, Oct 6,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEAL OF FORTUNE

If the Chinese carryout number is on speed dial, it's time to grab your partner and spend a lively evening in our kitchen creating an Americanized "all you can eat" Chinese buffet. Join Mickey Kitterman for a tantalizing evening making egg rolls with Chinese mustard and sweet-and-sour sauce, Mongolian beef, sweet-and-sour shrimp, Chinese chicken salad with Mandarin oranges and sesame-soy dressing, stir-fried Chinese eggplant with sesame oil and ginger, plus almond cookies with ginger ice cream.
Hands-On

Fri, Oct 7,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: HIT ME WITH YOUR BEST CHOP

Cookbook author Naam Pruitt has a long history of creating delicious food for friends and family. Enjoy an evening with your girlfriends, as Naam prepares ham and manchego croquetas, roasted butternut squash flatbread, warm mushroom and radicchio salad with bacon vinaigrette, grilled pork chops with pear sauce and caramelized red onions, plus coffee crème brûlée.
Demonstration

Fri, Oct 7,
6:30 pm to 9 pm
$45.00
Per Person
Joshua Galliano

Chef

Companion Baking
OH MAN, HE CAN CAN!

It is always our pleasure to have chef Josh Galliano, of Companion Baking, share his vast wealth of knowledge of preserving everything from pickles to condiments in this exciting hands-on class. Learn safe and easy canning methods, and learn to prepare sorghum and bourbon apple butter, curried cauliflower pickles, plus butternut squash mostarda. Each participant will take home a jar of canned food.
Hands-On

Sat, Oct 8,
11 am to 1:30 pm
$60.00
Per Person
Christina Lane

Cookbook Author

PÂTISSERIE SWEETS FOR TWO

It is impossible to resist the delicate and delicious pâtisserie treats in portions for two, as this hands-on class joins the charming cookbook author Christina Lane. Learn to make mini salted caramel éclairs with homemade salted caramel sauce and pastry cream, apple tarte Tatin made in cast iron with Christina's 15-minute puff pastry, plus delicate crêpes for two with sautéed apples and caramel sauce.
Hands-On

Sat, Oct 8,
12 pm to 2:30 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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

Sat, Oct 8,
6 pm to 8:30 pm
$125.00
Per Couple
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: JEDI ACADEMY

For aspiring chefs, children ages 7 to 11. Join warrior Rey (Kristine Halstead) from the desert planet of Jakku on a journey of interstellar travel to a galaxy far, far away to create an epic feast from the Outer Rim. May the force be with jedi padawans, as this interactive class learns to make Obi Wan kabobbies, Darth Vader taters, Hans burgers with Princess Leia buns, Yoda soda, and shiny pretzel lightsabers.
Hands-On for Apprentice Chefs

Sun, Oct 9,
12:30 pm to 2:30 pm
$40.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERIAN MUSICAL * Sold Out

Join Mickey Kitterman to recreate the historical dinner that discussed the 1790 Compromise at the New York home of Thomas Jefferson with the controversial and brilliant Alexander Hamilton. Learn to prepare a meal that James Hemmings, Jefferson’s French-trained chef/slave, would have prepared, including handmade pasta with crab and peas and crushed herbs in a wine cream sauce, short rib daube with onions and mushrooms and herbes de Provence, roasted pumpkin with red grapes and spiced pecans, plus apple galette with vanilla ice cream.
Please call our store to be put on a waitlist.

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

Sun, Oct 9,
1 pm to 3:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO

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

Sun, Oct 9,
5 pm to 7:30 pm
$140.00
Per Couple
Karmen Rayburn and Jordan Knight

Chef

The Blue Duck
HOT AND STEAMY BUNS

Karmen Rayburn, owner of The Blue Duck in Washington, MO and chef Jordan Knight return to our kitchen to share their techniques of making both savory and sweet steamed buns. Enjoy cucumber-tomato falafel steamed buns with feta and tahini sour cream, pastrami rye and cucumber kimchi steamed buns with pickled cabbage and red miso Russian dressing, apple cinnamon steamed buns with bourbon-poached apples and caramel, plus chocolate Oreo cheesecake steamed buns.
Demonstration

Mon, Oct 10,
6 pm to 8:30 pm
$50.00
Per Person
Brian Hardesty

Chef-Owner

Guerrilla Street Food
FILIPINO FARE WITH GUERRILLA STREET FOOD

Welcome to chef Brian Hardesty, chef and co-owner of Guerrilla Street Food, and winner of the 2016 St. Louis Business Journal Food Truck Fight in a field of 48 food trucks. Join Brian creating traditional Filipino dishes offered both in his food truck and Arsenal Street restaurant, as this hands-on class makes incredibly tender chicken adobo braised with the rich piquant flavors of soy sauce and garlic with bay leaves and vinegar, garlic fried rice, and fried lumpia with sautéed cabbage and vegetables with fresh garlic and crushed nuts wrapped in a thin pancake and served with sweet dipping sauce.
Hands-On

Mon, Oct 10,
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.
Please call our store to be put on a waitlist.

This four-part series, The Basics of Cooking, is offered again beginning on February 16.
Hands-On

Wed, Oct 12,
6 pm to 9 pm



Wed, Oct 19,
6 pm to 9 pm



Wed, Oct 26,
6 pm to 9 pm



Wed, Nov 2,
6 pm to 9 pm
$250.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

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

Thu, Oct 13,
6 pm to 8:30 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 rice paper rolls with shrimp and cellophane noodles, dan dan mian Szechuan noodles with pork, chilled sesame soba noodles, lo mein egg noodles with beef and vegetables, plus sweet-and-spicy rice noodles with chicken.
Hands-On

Thu, Oct 13,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make Tuscan arugula pizza, Italian sausage-wild mushroom-roasted red pepper pizza, caramelized onion-bacon-blue cheese pizza, and barbecue chicken pizza with smoked mozzarella. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Fri, Oct 14,
6 pm to 8:30 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

FRENCH FARE WITH JEAN-PIERRE

Chef Jean-Pierre Augé has meticulously prepped ingredients using classic techniques to create a fabulous French luncheon. Enjoy his engaging personality, as he prepares celeri en rémoulade garnished with smoked salmon mousse and hard-boiled eggs, roasted turkey with ginger and sautéed apples and bananas on rice, plus raspberry linzertorte with almond-cinnamon dough.
Demonstration

Sat, Oct 15,
10 am to 1:30 pm
$45.00
Per Person
Jane Callahan

Culinary Educator

PIE-ROTECHNICS

Oohs and aahs will be heard throughout the kitchen as each student masters the art of rolling out a from-scratch pie dough with pie-baker Jane Callahan. This hands-on class will then bake three stunning pies, including caramel-apple pecan pie, coconut-chocolate walnut pie, and Portuguese custard tart.
Hands-On

Sat, Oct 15,
1 pm to 4 pm
$50.00
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

Sat, Oct 15,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: TAKE ME AWAY

It is time to change up the weekend routine and make plans for a fun night out with the girls. Enjoy Mediterranean cuisine as Anne Cori prepares baked lemon-rosemary olives with garlic, cauliflower hummus on homemade pita, baked chicken with shallots and dates on rice-lentil pilaf, cucumber-feta salad, plus orange-almond cake with chocolate icing.
Demonstration

Sat, Oct 15,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Sun, Oct 16,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: CHILLED

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Today, we take refrigeration for granted, but chilling food has changed cuisine. Tom Jackson explores the history in Chilled: How Refrigeration Changed the World and Might Do So Again. Dine on refrigerator pickles, vichyssoise, tomato aspic on salad, icebox cake, and icebox cookies.
Demonstration

Sun, Oct 16,
1 pm to 3:30 pm
$40.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

"Partners in crime" are sentenced to an audacious evening with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red pepper-mustard sauce, butter-roasted crab legs with warm garlic butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.
Hands-On

Sun, Oct 16,
5 pm to 7:30 pm
$150.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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

Mon, Oct 17,
6 pm to 9 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
PENNE MAKES GOOD SCENTS

Fill your senses with the aromas, tastes, and visual appeal of the hearty dishes created by Tony's sous chef, Pete Fagan. Enjoy crispy beer-battered chicken with puttanesca sauce, penne pasta with prosciutto and peas in a vodka sauce, red wine-braised short ribs served with gorgonzola polenta, plus pistachio-cherry-chocolate tart.
Demonstration

Mon, Oct 17,
6:30 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Oct 18,
6 pm to 8:30 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Candicci's
THE CAST AWAY PARTY

Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join Jack MacMurray for a hands-on class creating blackened shrimp and grits, spicy Texas-style cowboy chili with brisket in a Dutch oven, roasted garlic and rosemary rib-eye steaks pan-seared in cast iron, dauphine potatoes, pancetta-wrapped asparagus bundles, plus upside-down pineapple cake.
Hands-On

Tue, Oct 18,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create French baguettes with poppy seeds, couronne bread ring - a crown-shaped light rye bread, plus dried cranberry and toasted walnut benoitons - individual oblong-shaped rolls.
Hands-On

Wed, Oct 19,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create French baguettes with poppy seeds, couronne bread ring - a crown-shaped light rye bread, plus dried cranberry and toasted walnut benoitons - individual oblong-shaped rolls.
Hands-On

Thu, Oct 20,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

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

Thu, Oct 20,
6 pm to 8:30 pm
$60.00
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, Oct 20,
6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
FULL HAUS

Spend an entertaining evening with Robin Wheeler creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make handmade pan-seared bratwurst patties braised in beer and served with a coarse-grained beer mustard, creamy potato beer soup, sweet pumpkin ale quick bread, spinach spaetzle with a bacon beer sauce, sauerkraut, plus butter-roasted apples filled with dried fruits and walnuts.
Hands-On

Fri, Oct 21,
6 pm to 8:30 pm
$55.00
Per Person
Maria Sakellariou

Culinary Educator

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREEK EXPECTATIONS

Spend an energetic evening in the kitchen with your partner creating a Greek feast beyond your expectations! Maria Sakellariou leads this hands-on class to make Aegean Island fennel and Swiss chard fritters with Greek yogurt sauce, slow-cooked pork roast with apples and sweet onions in a white wine-honey-mustard sauce, homemade Greek-style spinach and feta cheese gnocchi, plus keik me mela - apple-walnut cake served with Greek coffee.
Hands-On

Fri, Oct 21,
6:30 pm to 9 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, Oct 22,
10 am to 3 pm
$175.00
Per Person
Julie Malloy

Culinary Educator

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. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, Oct 22,
12 pm to 2:30 pm
$80.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

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

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

Our available Date Night Dine and Dance classes include Sizzle and Samba on November 19, and Last Tango in Paris on December 17.
Hands-On

Sat, Oct 22,
6 pm to 9 pm
$170.00
Per Couple
Angela Komis

Culinary Educator

GIRLS' NIGHT OUT: LOOKING GOURD-GEOUS

The colors of autumn are gorgeous and the flavors are warm and rich, as the vivacious Angela Komis creates a remarkable dinner for the ladies. Enjoy mulled wine with fall spices, butternut squash soup with gorgonzola cheese croutons, pumpkin pappardelle pasta with sage and pine nuts in brown butter sauce, plus sweet pumpkin cannoli with butterscotch sauce.
Demonstration

Sat, Oct 22,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DILL-ICIOUS FUN WITH FERMENTATION

Discover the magical process of turning one thing into another with the incredible science of fermentation (done to create common food and beverages like soy sauce, wine, sourdough bread, cheese, vinegar, salami, and more). This hands-on class will join fermentation expert Robin Wheeler to learn the techniques for making kosher pickles, sauerkraut, hot sauce, kimchi, kombucha, and beet pickles. Each participant will take home a jar of fermented goods.
Hands-On

Sun, Oct 23,
12:30 pm to 3 pm
$50.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

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

Sun, Oct 23,
1 pm to 3:30 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PUT AN ONION RING ON IT

Gentlemen, it is time to get serious about the ring. The onion ring! Couples will create outrageously delicious food as this hands-on class creates beer-battered onion rings, cobb salad with roquefort vinaigrette, peppered beef filets with mushroom-bourbon sauce, cheddar-chive mashed potatoes, plus bananas Foster crème brûlée.
Hands-On

Sun, Oct 23,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DISH IT UP AND DISH IT OUT!

Barb Nack proves that size does matter as she uses the perfect disher for everything she dishes out tonight to create scoops that are the exact same size and shape for even cooking. Sit back and enjoy, as Barb dishes out pumpkin donut muffins dipped in butter and rolled in cinnamon, porcini and mozzarella arancini, pork meatball banh mi Vietnamese sandwiches with pickled carrots and cucumber strips with sriracha mayonnaise, sparkly white chocolate-lemon truffles rolled in coarse sugar, plus melt-in-your-mouth sweet-and-salty peanut butter sandies.
Demonstration

Mon, Oct 24,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

ALE, MUSSELS, CHOCOLATE - THE RICHES OF BELGIUM

Indulge in the exciting tastes of Belgium, famous for chocolate, beer, and their national dish - mussels and fries. This hands-on class with Mickey Kitterman will create Belgian endive-orange-walnut salad with orange-walnut vinaigrette, mussels steamed in Belgian ale with butter and shallots, pommes frites served European-style with homemade mayonnaise, carbonnades - delicious beef and onion Belgian stew braised in bitter ale and a touch of brown sugar, plus Godiva chocolate crème brûlée.
Hands-On

Mon, Oct 24,
6:30 pm to 9 pm
$60.00
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

Tue, Oct 25,
6 pm to 8:30 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
INDIAN VEGETARIAN COOKING IS A FLASH IN THE PANEER

The fragrant spices of India are abundant in this hands-on class with Adam Lambay creating vegetarian dishes. Learn to make palak paneer - a classic spinach-onion stew with spices and fresh cheese, dhal makhani - a rich curry of winter spices and garlic with a blend of lentils, chana masala - cooked garbanzo beans with tomatoes and onions seasoned with ginger and spices, pumpkin pulao - a rice pilaf, plus kheer - basmati rice pudding.
Hands-On

Tue, Oct 25,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

ON TOP WITH AU GRATINS

Dawn Meyer puts a variety of beautiful gratin dishes on the table with the most inviting toppings that are crispy, crunchy, ooey and gooey. Enjoy cauliflower-caramelized onion gratin with garlic and fresh sage, beef-russet potato shepherd's pie gratin layered with spinach and rutabaga, four-cheese pasta gratin with wild mushrooms and oven-roasted tomatoes, plus individual bananas Foster gratin topped with vanilla bean ice cream.
Demonstration

Wed, Oct 26,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

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

Thu, Oct 27,
6 pm to 9 pm
$50.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

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

Thu, Oct 27,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SOUTHERN COMFORT

Down-home hospitality is abundant in this hands-on class for couples with all of the bold, comforting flavors of the South. Join Anne Cori to create an inviting meal with barbecued grouper bites, shrimp rémoulade on fried green tomatoes with angel biscuits, duck-andouille gumbo on rice, plus coconut cake with lemon curd filling -- all paired with wines.
Hands-On

Fri, Oct 28,
6 pm to 8:30 pm
$140.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: OLD FASHIONED GIRLS

Robin Wheeler will have the girls over a barrel in a lively evening focusing on delicious food cooked with bourbon. Enjoy a classic old fashioned, bacon-wrapped bourbon-braised figs stuffed with blue cheese and pecans, sweet potato bourbon bisque, bourbon-glazed shrimp on wilted kale with smashed roasted fingerling potatoes, plus bourbon brownies with a chocolate stout glaze.
Demonstration

Fri, Oct 28,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

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

Sat, Oct 29,
11 am to 2 pm
$60.00
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

Sat, Oct 29,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

HEAR YE! BEER YE! URBAN CHESTNUT

Listen up! It is official that chef Mickey Kitterman is sharing his wildly popular 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 sweet potato purée 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

Sun, Oct 30,
12:30 pm to 3 pm
$60.00
Per Person
Rob Connoley

Cookbook Author

MIRROR, MIRROR - WHO MAKES THE PRETTIEST CAKE OF ALL?

Give a huge St. Louis welcome to former New Mexico restaurateur Rob Connoley named by Saveur as #39 for top 100 destination restaurants in 2013, and a 2014 James Beard semifinalist for Best Chef Southwest. Sit back and revel in the exquisite details of mirroir cakes - one with a mirror glaze incorporating fancy color techniques and one with chocolate glaze, as Rob shares step-by-step directions for creating and assembling the cake components including dacquoise, cinnamon biscuit culinaire, maple custard filling, and mousse.
Demonstration

Sun, Oct 30,
1 pm to 3:30 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS

Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Hands-On

Sun, Oct 30,
5 pm to 7:30 pm
$150.00
Per Couple
Barbara Nack

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

Mon, Oct 31,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

CASSOULET IS SO MUCH MORE...

Dismiss the comparisons to glorified pork-and-beans, as Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.
Demonstration

Mon, Oct 31,
6 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FROMAGE TO CHEESECAKE ETERNITY

For the love of cheesecake, Anne Cori shares the secrets for making creamy, lush cheesecakes, in both sweet and savory selections. Enjoy crab-roasted garlic cheesecake served atop a salad, New York cheesecake with sour cherry topping, double chocolate cheesecake, plus caramelized apple cheesecake.
Demonstration

Tue, Nov 1,
6 pm to 8:30 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
TOP THAT!

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

Tue, Nov 1,
6:30 pm to 9 pm
$60.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

HEARTY FRENCH SOUPS

Cookbook author Karen Mitcham-Stoeckley teaches cooking classes in Provence, France several times each year, and is delighted to share some of her favorite hearty French soups. Enjoy potage bonne femme - a creamy Yukon potato-parsnip soup with leeks and gruyère, cici bean soup - a chickpea soup of southern France that Karen learned from Marcella Hazan in 1978, cream of mussels and saffron soup Provençal, split pea jardiniere soup, and vegetable soupe au pistou.
Demonstration

Wed, Nov 2,
6:30 pm to 9 pm
$45.00
Per Person
Two Rogue Chefs



A TASTE OF THE UNDERGROUND

With 45 years of combined experience as professional chefs, two charming men share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, fifty-five official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theatre, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
Demonstration

Thu, Nov 3,
6 pm to 8:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY

Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, brined and roasted Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, roasted butternut squash, and caramelized onion flatbread, paired with pinot noir. Create brown sugar-brandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine.
Hands-On

Fri, Nov 4,
6 pm to 8:30 pm
$140.00
Per Couple
Christina Lane

Cookbook Author

FALL BAKING FOR TWO

Think about crisp autumn days and falling leaves and the promise of campfire s'mores. Come inside and join the delightful author of Desserts for Two, Christina Lane to make homemade graham crackers for s'mores using a culinary torch, then make small batch 5-ingredient chocolate caramel bread pudding, plus homemade mini apple pies with caramel whipped cream.
Hands-On

Sat, Nov 5,
12 pm to 2:30 pm
$60.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
BIRDS OF A FEATHER

Chef Lou Rook of the acclaimed Annie Gunn's will wing his way from Chesterfield to Clayton to demonstrate a variety of birds: chicken or turkey or duck or maybe others with a left wing and a right wing! Using Missouri raised poultry, Chef Rook shows that he is a master of the fowl market, which pairs perfectly with his gluttonous potato purée. Sommelier Glenn Bardgett will find wines that are sure to keep both wings pleased.
Demonstration

Sat, Nov 5,
1 pm to 4 pm
$75.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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.
Hands-On

Sat, Nov 5,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: SMASHING PUMPKINS

Autumn scents are abundant with the aromas of roasting gourds and pumpkins, as Robin Wheeler has created the flavors of the season. Enjoy a ginger-rum buttercup cocktail with spicy butternut squash syrup and a bit of cream, creamy curried winter squash soup, shredded squash slaw with chipotle cream, roasted sugar pumpkins stuffed with prosciutto and Italian cheeses, plus squash shortcake biscuits topped with fried apples.
Demonstration

Sat, Nov 5,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Sun, Nov 6,
12 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH PÂTISSERIE MACARONS

Anne Cori, who has trained in restaurant kitchens in France, Italy, and New Orleans, will captivate this class with her love for authentic French pâtisserie macarons. With attention to detail, Anne will demonstrate the process for creating the delicate and colorful almond confections, and prepare an assortment of fillings, including chocolate ganache, salted caramel buttercream, and lemon curd.
Demonstration

Sun, Nov 6,
1 pm to 3:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: COME FRY WITH ME!

If hearing, "Come fry with me, let's fry, let's fry away" gets your pilot light on, then enjoy a soaring evening creating a tempting meal with your partner. This hands-on class with Mickey Kitterman will make a fresh seasonal chopped salad with maple-Dijon vinaigrette and sweet potato beignet, battered Southern-fried cast iron chicken, arugula mashed potatoes with cream gravy and fried sage, plus coffee-Jameson Irish whiskey ice cream served in chocolate cookie cups.
Hands-On

Sun, Nov 6,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Mon, Nov 7,
6 pm to 9 pm
$60.00
Per Person
John Messbarger and John Joern

Chef

Peacemaker Lobster & Crab Co. and The Whiskey Ring
PEACE AND WHISKEY

Chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., and John Joern, owner of The Whiskey Ring, team up to create a fun evening of seafood and whiskey pairings. Chef Messbarger creates a remarkable seafood pot pie, corn pudding, and sweet potato gratin perfect for cooler weather, as John Joern shares his favorite whiskeys.
Demonstration

Mon, Nov 7,
6:30 pm to 9 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party for four or forty guests. Naam Pruitt shares her secrets on planning a dinner party, setting a dazzling table, and advance prepping to enjoy the evening with your guests. Naam will prepare a multi-course meal with goat cheese-stuffed dates wrapped in prosciutto, apple-endive salad with gorgonzola and walnut vinaigrette, Meyer lemon sorbet, seared duck breast with pinot noir sauce over cauliflower purée, plus pear frangipane tart with vanilla bean whipped cream, and a pomegranate sparkler.
Demonstration

Tue, Nov 8,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PLAN FOR PALEO

Margi Kahn shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class. Learn to make almond crackers with herbed cashew spread, beet hummus with fresh vegetable crudités and sweet potato chips, shredded Brussels sprouts salad with fresh pomegranate arils and toasted walnuts, coconut chicken curry with cauliflower rice, oven-roasted squash rings, plus chocolate chip-cherry shortbread cookies and fresh fruit salad with toasted coconut.
Hands-On

Wed, Nov 9,
6 pm to 9 pm
$55.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
FRENCH CLASSIC

Have a seat at the chef's table, as chef Chris Lee shares his expertise with the intricate techniques used in classic French cookery. Enjoy butternut squash-roasted pear bisque with cinnamon crème fraîche, vegetable with sauce gribiche, black olive and espresso-rubbed beef tenderloin with sauce à la forestière served with braised red cabbage and carrots boulangerie, plus individual Basque cakes filled with vanilla custard and Burgundy-poached figs served with French press brewed coffee.
Demonstration

Wed, Nov 9,
6:30 pm to 9 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SHELLS AND WHISTLES

Prepare four spectacular shellfish dishes, each created in a single vessel, with the creative and first-rate chef Kirk Warner. This hands-on class will make Kirk's jumbo shrimp Spanish paella with mussels and spring peas, homemade ramen noodle soup with jumbo crab and a farm fresh egg, South Indian rock shrimp-potato chowder with coconut and lemongrass, plus petite Maine lobster pot pies with flaky pastry and rich shellfish jus.
Hands-On

Thu, Nov 10,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOT PIE? PIE NOT?

Pie lover Anne Cori shares four delicious recipes for pies that aren't actually pies at all! Enjoy traditional shepherd's pie with braised lamb and mashed potato topping, Boston cream pie - a two-layer cake filled with custard and frosted with chocolate, Nantucket cranberry pie - a delicious cake, and whoopie pies - small chewy cakes sandwiched together with a cream filling having nothing in common with a pie except for the round shape.
Demonstration

Thu, Nov 10,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: FALL FOR EVERYTHING

Take a stand on having a special night out with the girls who fall for everything related to autumn, as Naam Pruitt prepares a delectable dinner. Enjoy herbed pumpkin dumplings with saffron broth, spicy eggplant caviar with pita chips, roasted root vegetable salad with goat cheese and pumpkin vinaigrette, fusilli with sea scallops and toasted pumpkin seed cream, plus crêpes with caramelized apples and cinnamon ice cream.
Demonstration

Fri, Nov 11,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: IT'S ALL GREEK TO ME

Join Maria Sakellariou in a fun Greek celebration learning to create an assortment of mezedes (Greek hors d'oeuvres) along with the translation of a few Greek words. Laughter and conversation are part of the fun, as this hands-on class makes bekri meze - drunken pork bites cooked in red wine-tomato sauce with allspice, pastroumali - dried beef and roasted red peppers wrapped in buttery phyllo with kasseri cheese, tzulamas - chicken and pork mini pies with currants and pistachios, three-cheese mixture baked in shredded kataifi phyllo, bourekia me kolokythia - savory fall pumpkin-fennel pies, plus amygdalopita me mandarini - tangerine-almond cookies.
Hands-On

Fri, Nov 11,
6:30 pm to 9 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

HAUTE CUISINE

Chef Jean-Pierre Augé puts much thought, detail, and preparation in creating this exquisite luncheon. Linger in energetic conversation and enjoy soupe à l'oignon gratinée - French onion soup with broiled gruyère cheese toast, feuilletté of St. Jacques - scallops in puff pastry with red onions and baby spinach served with mashed potato purée, plus chocolate roll à l'orange.
Demonstration

Sat, Nov 12,
10 am to 1:30 pm
$45.00
Per Person
Caryn Dugan

Culinary Educator

ROOT-ING FOR VEGETABLES

Cheers will be heard throughout the kitchen as this hands-on class joins STLVegGirl Caryn Dugan to create a plant-based feast. Learn to make spinach salad with black quinoa and pomegranates, shepherd's pie with onions and wild mushrooms in a rich gravy with seitan topped with garlic mashed potatoes, roasted Brussels sprouts with lemon breadcrumbs, butternut squash risotto with mushrooms and spinach, plus pumpkin parfaits with vanilla cashew cream.
Hands-On

Sat, Nov 12,
11 am to 1:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

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

Sat, Nov 12,
6 pm to 8:30 pm
$140.00
Per Couple
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