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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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 4-part series, The Basics of Cooking, is available again starting on October 21.
Hands-On

Wed, July 22,
6 pm to 9 pm



Wed, July 29,
6 pm to 9 pm



Wed, Aug 5,
6 pm to 9 pm



Wed, Aug 12,
6 am to 9 pm
$250.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE * Sold Out

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

Fri, July 31,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

SOUFFLÉS AND CUSTARDS

Discover the secrets to creating light soufflés and creamy custards, as Anne Cori presents both sweet and savory dishes. Enjoy crab-fresh roasted garlic soufflé, corn-poblano pepper soufflé, spinach-roasted red pepper quiche, brandy pecan soufflé with caramel cream, plus vanilla bean crème caramel.
Demonstration

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

Cookbook Author

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO * Sold Out

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

Sat, Aug 1,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

BAREFOOT IN SUMMER * Sold Out

Barb Nack has created a refreshing menu compiled from the recipes of Ina Garten, and her Barefoot Contessa cookbooks perfect for summer. This hands-on class will make Long Island iced tea, parmesan and gruyère-stuffed zucchini with scallions and tomatoes, roasted shrimp with feta, summer filet of beef with béarnaise mayonnaise, summer vegetable couscous with raisins and almonds, plus tres leche cake with berries.
Please call our store to be put on a waitlist.
Hands-On

Sun, Aug 2,
12:30 pm to 3 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

A JARRING DISCOVERY

Canning jars become the perfect baking vessel to create individual dishes or desserts that look great on the table, and are easy to transport to work for lunch or on a picnic. Julie Malloy creates four fun dishes in individual jars, including bacon and sun-dried tomato quiche, strawberry pie, pull-apart cinnamon bread, plus orange-white chocolate cheesecake.
Demonstration

Sun, Aug 2,
1 pm to 3:30 pm
$45.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: WHAT THE ALE? * Sold Out

Stop second-guessing how to spend this summer Sunday night, and make plans for a fun evening que-ing and brew-ing. This hands-on class for couples will join Jean Millner with a lager and ale pairing, and create beer-steamed mussels with garlic and butter, citrus and garlic-rubbed beer-can chicken, roasted summer vegetables with whole grain mustard-dill sauce, pan-fried fingerling potatoes with duck fat, plus Young's Double Chocolate stout brownies with vanilla bean ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Aug 2,
5 pm to 7:30 pm
$125.00
Per Couple
John Messbarger

Chef

Peacemaker Lobster & Crab Co.
MAKE PEACE, NOT WAR WITH LOBSTERS

Welcome the talented chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., who was named a 2015 "Chef on the Brink" by Feast Magazine. John shares his love for lobster that started at the age of four, as he creates the various components of a lobster chili dog served with crispy hushpuppies. Watch John start from scratch to create hot dogs, properly break down and cook live lobsters, make lobster stock, lobster chili, crème fraîche, and hot fresh hushpuppies.
Demonstration

Mon, Aug 3,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BAKING BOOT CAMP

For aspiring chefs, children from ages 7 to 11.  Spend three exciting days in the kitchen with Dawn learning everything about baking from cakes to cookies, doughnuts to crackers, and so much more! The kitchen is going to heat up with blueberry pancake mini muffins, cheddar-chive drop biscuits, homemade goldfish crackers, four-cheese baked pasta, chocolate chip-oatmeal cookies, quick and easy fudge brownies, summer fruit crisp, pink lemonade cupcakes, slice-baked potatoes with cheddar and bacon, cinnamon baked doughnuts, apple cider cake with cream cheese frosting, plus more!
Hands-On for Apprentice Chefs

Tue, Aug 4,
10 am to 12 pm



Wed, Aug 5,
10 am to 12 pm



Thu, Aug 6,
10 am to 12 pm
$110.00
Per Child
Margi Kahn

Culinary Educator

BETTER THAN SLICED BREAD

Bread baker Margi Kahn proves that the only thing better than homemade sliced bread is using it to make tasty sandwiches. This hands-on class will learn all of the techniques for working with yeast, kneading, rising, forming, and baking bread, as they make a hearty multigrain sandwich bread stuffed with chicken salad made with peaches and pecans, fontina grilled cheese sandwich with fresh arugula and herbed mayonnaise, plus everyone's favorite - fresh ground almond butter sandwich layered with sliced bananas and honey.
Hands-On

Tue, Aug 4,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
HONEY, I BLUE UP THE KITCHEN

Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable hands-on class. Learn to make pan-roasted chicken with blueberry-ginger compote, grilled pork loin with blueberry barbecue sauce and fresh roasted chiles and cilantro, his mother's huge blueberry pie recipe from the historic Bistro 120 restaurant in Paw Paw, Michigan, plus several new dishes that Kirk will develop this summer in his test kitchen in Saugatuck - the heart of Michigan blueberry country.
Hands-On

Tue, Aug 4,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BETTER THAN SLICED BREAD

Bread baker Margi Kahn proves that the only thing better than homemade sliced bread is using it to make tasty sandwiches. This hands-on class will learn all of the techniques for working with yeast, kneading, rising, forming, and baking bread, as they make a hearty multigrain sandwich bread stuffed with chicken salad made with peaches and pecans, fontina grilled cheese sandwich with fresh arugula and herbed mayonnaise, plus everyone's favorite - fresh ground almond butter sandwich layered with sliced bananas and honey.
Hands-On

Wed, Aug 5,
10 am to 1 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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

This class is offered again on September 23.
Hands-On

Wed, Aug 5,
6:30 pm to 9 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

GET ON THE CHERRY-GO-ROUND

Experience the joys of a child full of glee, as Anne Cori shares the bounty of this annual class featuring Montmorency sour cherries. Enjoy homemade tortilla chips with grilled corn-cherry salsa, roasted sweet potato-bacon-spinach salad with pickled cherries, chicken paprikash with sour cherries on spaetzle noodles in sour cream sauce, plus yeasted coffee cake with rum-soaked cherries, and fresh cherry tiramisù.
Demonstration

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

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

Fri, Aug 7,
6 pm to 8:30 pm
$150.00
Per Couple
Amy Hubbard

Culinary Educator

BEYOND PALEO ITALIAN-STYLE

Welcome Amy Hubbard, a clinical nutritionist, as she shares her passion for traditional paleo food and cooks a comforting Italian meal, plus her simple lessons in making broth and sprouting nuts and grains. Enjoy garlic bread made with almond flour and roasted garlic, spaghetti squash "pasta" with meatballs and marinara sauce, gluten-free veal cannelloni with "ricotta cheese" made from sprouted cashews and spinach with marinara, plus garlic fermented vegetables.
Demonstration

Sat, Aug 8,
10:30 am to 1 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
A DAY IN THE KITCHEN: FRENCH PASTRY

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Hands-On

Sat, Aug 8,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: NAAN BETTER

What's better than spending the evening with your partner in the kitchen creating flavorful Indian cuisine paired with wine? This hands-on class with Anne Cori prepares grilled eggplant with garlic and chiles on homemade naan flatbread, mussels steamed in coconut sauce served on basmati rice, pork and potatoes in sweet red pepper curry sauce, braised Swiss chard with yogurt, plus frozen cardamom-pistachio kulfi.
Hands-On

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

Chef

Ibby's Washington University
SEA-ING RED!

Get on board with chef Jon Lowe, and discover exciting ways to pair seafood with a bounty of juicy summer tomatoes. This hands-on class will create smoked shrimp bruschetta with homegrown tomatoes and basil and drizzled with balsamic, grilled salmon with marinated tomatoes and watermelon with a sherry vinaigrette, tomato gazpacho with crayfish and goat cheese, plus crab-stuffed oven-roasted tomatoes with a lemon emulsion.
Hands-On

Sun, Aug 9,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

SPANISH-ISH

Enjoy Anne Cori's take on a Spanish fiesta with rich and explosive flavors. Enjoy fresh tomato-roasted poblano gazpacho, duck tacos with cherry-chipotle sauce and lime aïoli, chicken-sausage paella with peas and artichokes, plus sangria sorbet.
Demonstration

Sun, Aug 9,
1 pm to 3:30 pm
$45.00
Per Person
Kelly Green Gardner

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO

Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, show-stopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce.
Hands-On

Sun, Aug 9,
5 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
SASSY SAUCES

One of our most requested classes, sauce-making is a key to fine cuisine. Chef Mickey Kitterman will provide step-by-step direction in making extraordinary sauces! Join him in this hands-on class preparing luscious lobster fra diavolo, sage-battered Southern-fried chicken breast with orange béarnaise sauce, gaucho beefsteaks with chimichurri, plus grilled veal chops with salsa verde.
Hands-On

Mon, Aug 10,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LITTLE PIES AND TARTS

Join Barb Nack in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make fresh strawberry cheesecake heart-shaped hand pies, Key lime pie cookie cups with lime sugar cookie crust and lime curd topped with whipped cream and a lime slice, mini crème brûlée tartlets, mini PB&J pop tarts with peanut butter icing and sprinkled with chopped peanuts, plus mini zucchini-goat cheese tarts.
Hands-On

Mon, Aug 10,
6:30 pm to 9 pm
$50.00
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 beef roast, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauces. 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.
Hands-On

Tue, Aug 11,
6 pm to 8:30 pm
$60.00
Per Person
Anthony Devoti and Britt Simpson

Chef-Owner

Five Bistro
STARS FROM FIVE

Chef-owner of Five Bistro, Anthony Devoti, shares the kitchen with pastry chef Britt Simpson, named as one of Sauce Magazine's 2015 "Ones to Watch", in a fun evening of cooking and baking. Learn how to make the perfect hard-boiled egg and smoke tuna as Anthony makes deviled eggs with smoked tuna and olive tapenade, fresh tomato salad with garden herbs and Italian balsamic dressing, pan-seared tuna with garden fresh ratatouille, plus Britt's irresistible and perfect macarons with buttercream.
Demonstration

Tue, Aug 11,
6:30 pm to 9 pm
$60.00
Per Person
Christopher Lee

Chef

Chef's Table STL
FRENCH OPEN

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 pâté en terrine with garnish, fruits de la forêt en feuilletée - mushrooms in puff pastry, soupe à la tortue - turtle soup with sherry, salmon en croûte with fines herbes sauce, turned potatoes and parisienne-cut vegetables, plus the decadent gâteau Saint-Honoré for dessert.
Demonstration

Wed, Aug 12,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DRACULA, BEWARE!

There is no need to wear a necklace of garlic, but this demonstration class will certainly enjoy a multitude of techniques for staving off any vampires with fresh, homegrown garlic! Dawn Meyer creates a duo of crostini appetizers - baked garlic and shallots with sherry and parmesan, and roasted garlic-butternut squash hummus with goat cheese, then makes cauliflower-roasted garlic soup, spicy garlic shrimp with basil and rosemary, charred broccolini with garlic-caper sauce, plus pasta with roasted, toasted and sautéed garlic, served with garlic-cilantro naan. Participants will take home fresh garlic and shallots.
Demonstration

Thu, Aug 13,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE SWORD AND THE SAUCIER

Couples will join Anne Cori and work side-by-side to conquer a magnificent meal paired with Italian wine, starting with fried fresh artichokes with lemon aïoli. Learn to make fresh pasta alla Norma with grilled eggplant, grilled swordfish with charred tomato puttanesca sauce, arugula salad with grilled apricots and ricotta cheese crostini, plus deep-dark chocolate gelato.
Hands-On

Fri, Aug 14,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: LEMONS, LIMES, TARTS, AND TEQUILA * Sold Out

Cookbook author Naam Pruitt is an effervescent hostess who loves to entertain. Enjoy a relaxing evening with the girls and a margarita, as Naam prepares asparagus soup with parmesan crisps, goat cheese-artichoke tartlets, tequila-lime chicken with mango salsa, cilantro rice with spring peas, plus strawberry-lemon sorbet.
Please call our store to be put on a waitlist.
Demonstration

Fri, Aug 14,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PUT THAT IN YOUR PAN AND SMOKE IT

Little wisps of smoke escape and create incredible aromas in the kitchen, as this hands-on class joins Barb Nack to create rich flavors with the stovetop smoker. Learn to make alder-smoked mussels with lemon ginger sauce, smoked and grilled Jack Daniels baby back ribs, hickory-smoked portobello club sandwich with plum tomatoes and crumbled goat cheese, smoked barbecue potatoes, and hickory-smoked chicken drummettes with bourbon molasses glaze.
Hands-On

Sat, Aug 15,
10:30 am to 1 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
ONE JAM THING AFTER ANOTHER

Experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join food writer Robin Wheeler, part of a mother-daughter food critic team for St. Louis Magazine, and owner of Subterranean Homemade Food creating condiments for pop up restaurants, as this hands-on class makes peach jam, sweet and spicy peachy sunshine jelly from the peach juice of the peels infused with ReTrailer Tea's Cup of Sunshine tea, tomatoes for "everything" - basic canned tomatoes to use for everything from salsa to marinara sauce to bloody Mary mix, plus garlic dill pickles. Each participant will take home a jar of canned goods.
Hands-On

Sat, Aug 15,
11 am to 2 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHAKE AND STEAK * Sold Out

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, Aug 15,
6 pm to 8:30 pm
$125.00
Per Couple
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, Aug 16,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE ICE CREAM QUEEN OF ORCHARD STREET

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.
This engaging novel, The Ice Cream Queen of Orchard Street by Susan Jane Gilman, spans the 20th century from a tenement house to the White House. Dine on homemade peach ice cream, chocolate ice cream, lemon ice, plus fresh tomato consommé and Rueben sandwiches.
Demonstration

Sun, Aug 16,
1 pm to 3:30 pm
$40.00
Per Person
Larysa Enk

Culinary Educator

DATE NIGHT FOR COUPLES: SLOW DOWN AND RUSSIAN

Take time to smell the exciting aromas in the kitchen, as this hands-on class joins the effervescent Ukrainian native and translator Larysa Enk to create a Russian feast, starting with imported smoked Russian sardines served on a slice of baguette with capers and lemon. Learn to make hearty borscht soup with beef ribs made with potatoes and cabbage and beets in a tomato-beef stock, olivye potato-egg salad with sweet green peas and Russian smoked sausage tossed with cucumbers and green onions, golubtsi - beef and rice-stuffed cabbage rolls with shredded carrots cooked in a tomato sauce, served with Russian beer, plus pirogi - a sweet yeasted poppy seed bread served with raspberry preserves.
Hands-On

Sun, Aug 16,
5 pm to 7:30 pm
$125.00
Per Couple
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, Aug 17,
6 pm to 8:30 pm
$55.00
Per Person
David Molina

Chef-Owner

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.
Hands-On

Mon, Aug 17,
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 4-part series, The Basics of Cooking, is available again starting on October 21.
Hands-On

Tue, Aug 18,
6 pm to 9 pm



Tue, Aug 25,
6 pm to 9 pm



Tue, Sept 1,
6 pm to 9 pm



Tue, Sept 8,
6 pm to 9 pm
$250.00
Per Person
Nathaniel Reid

Pastry Chef

STUNNING TEA TIME CAKES AND COOKIES

Spend the evening with the superb pastry chef Nathaniel Reid, who has held pastry chef positions in many luxury hotels, including The Ritz-Carlton Hotel and St. Regis Hotel. Nathaniel will create an assortment of elegant tea time cakes and cookies, designed for the home cook, as he presents hazelnut financiers, buttery madeleines, light and airy viennois cookies, plus velvety lemon curd tea cakes.
Demonstration

Tue, Aug 18,
6:30 pm to 9 pm
$50.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
HEAVY METAL CAST IRON COOKING

Dust off that fabulous piece of cast iron that has been neglected and discover amazing flavors that can be created. Frank McGinty leads this hands-on class in making cast iron seared scallops with late summer succotash and herb oil, sweet corn and collards-stuffed cappelletti pasta with cast iron tasso redeye gravy, cast iron roasted rib-eye steak served with pan jus and cast iron baked beans and pan-charred broccolini, plus cast iron pineapple tarte Tatin with chai ice cream, served with a blackberry-charred lime shrub cocktail.
Hands-On

Wed, Aug 19,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

#TBT - LOBSTER TALES

Hashtags and social media join us in the kitchen for Throwback Thursday with some of Barb's favorite recipes from her first year of teaching at Kitchen Conservatory, circa 2005. Take a few photos and enjoy kitchen stories, as Barb prepares mixed greens and arugula salad with hard-boiled egg wedges and candied pecans topped with crumbled goat cheese and sweet mustard-bacon dressing, pan-roasted lobster tails with rosemary brandy cream and julienned vegetables, popovers with lemon butter, plus hot chocolate-banana won tons with mango sauce.
Demonstration

Thu, Aug 20,
6 pm to 8:30 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make a gorgonzola and grape appetizer pizza, truffled mushroom and taleggio cheese pizza, caramelized onion-sausage-manchego cheese pizza, and chorizo-chihuahua cheese Mexican pizza with poblano peppers. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and chocolate-cinnamon gelato with toffee bits.
Hands-On

Fri, Aug 21,
6 pm to 8:30 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

JOIE DE VIVRE

Chef Jean-Pierre Augé exemplifies joie de vivre - the joy of living. Enjoy his exuberant story-telling as he creates an exquisite luncheon of chilled tomato soup with gin over a timbale of basil guacamole, roasted rosemary leg of lamb on fava beans, plus Brazilian coffee-flavored bombe served with pineapple.
Demonstration

Sat, Aug 22,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS * Sold Out

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

Sat, Aug 22,
11 am to 2 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with a dance instructor from COCA, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Please call our store to be put on a waitlist.

Other available Date Night Dine and Dance classes are Sizzle and Samba on July 25, and Salsa Salsa on October 3.
Hands-On

Sat, Aug 22,
6 pm to 9 pm
$170.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BEAUTY AND THE FEAST

End the week with a beautiful, relaxing night out with the girls, as Julie Malloy creates a delicious feast, starting with Caesar salad with lemon pepper shrimp. Enjoy fettuccine with creamy roasted red pepper sauce, pan-seared peppercorn pork tenderloin with a white wine sauce, blanched green beans with sautéed mushrooms and shallots, plus chocolate-hazelnut salted shortbread brownies.
Demonstration

Sat, Aug 22,
6:30 pm to 9 pm
$45.00
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.
Hands-On

Sun, Aug 23,
12:30 pm to 3 pm
$75.00
For Parent and Child
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

Work side-by-side with chef Adam Gnau, of Acero, and winner of the KMOX Food Fight, who shares the artistry of creating four authentic Italian sauces, plus fresh three cheese ravioli, Acero's 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.
Hands-On

Sun, Aug 23,
1 pm to 3:30 pm
$60.00
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, Aug 23,
5 pm to 7:30 pm
$150.00
Per Couple
Chris Bolyard and Bobbi Sandwisch

Culinary Educator

Bolyard's Meat & Provisions and Live Spring Farms
SLOW FOOD FARMERS COOK WITH BUTCHER BOLYARD

“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-butcher Chris Bolyard, of Bolyard's Meat & Provisions, and Bobbi Sandwisch, of Live Springs Farm in Carrollton, Illinois. Chris and Bobbi will create grilled Live Springs Farm pork chops with chipotle-peach ketchup, fennel-radish-watercress summer slaw with pickled watermelon rind and creamy mustard dressing, and bacon-cheddar hushpuppies. Chris will also share his techniques for butchering the belly and loin section of a hog. Slow Food STL members in good standing can register by phone to receive a 10% discount on this class.
Demonstration

Mon, Aug 24,
6 pm to 8:30 pm
$50.00
Per Person
Cassandra Vires

Culinary Educator

HOT TO TROUT

Chef Cassy Vires is eager to roll up her sleeves and create a flavor-packed dinner. Sit back and enjoy apple and blue cheese bruschetta with Tabasco honey, smoked trout-arugula salad with fennel and dill and topped with lemon-caper dressing, creamy grits with a mushroom-sausage-pepper ragoût, plus chocolate-red wine cake with strawberries and whipped cream.
Demonstration

Mon, Aug 24,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

BIGGER THAN A BREADBOX

"Is it bigger than a breadbox" is an old-fashioned method of determining the size of an object, but Margi Kahn will agree that these three breads are simply too big for a breadbox. Learn the techniques for working with yeast, kneading, rising, and shaping bread, as this hands-on class learns to make Italian ciabatta, French baguettes, and wheat stalk-shaped epi loaves.
Hands-On

Wed, Aug 26,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
LET THERE BE PEACH ON EARTH

Mickey Kitterman has picked lush, juicy peaches combined with just the right ingredients to create exciting sweet and savory dishes for this hands-on class. Learn to make peach mojitos, chilled "peachspacho" soup, grilled peach and goat cheese salad with red onions, lobster and mascarpone crêpes with peach-ginger emulsion, spicy chicken tacos with peach salsa, plus olive oil and prosecco cake with fresh peaches.
Hands-On

Wed, Aug 26,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BIGGER THAN A BREADBOX

"Is it bigger than a breadbox" is an old-fashioned method of determining the size of an object, but Margi Kahn will agree that these three breads are simply too big for a breadbox. Learn the techniques for working with yeast, kneading, rising, and shaping bread, as this hands-on class learns to make Italian ciabatta, French baguettes, and wheat stalk-shaped epi loaves.
Hands-On

Thu, Aug 27,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SUMMER SALADS AND FRESH BREADS

Discover the perfect combination of an amazing salad paired with fresh bread for a satisfying summer meal. Enjoy a stunning presentation of grilled salmon and asparagus salad with creamy Dijon dressing served with lemon-leek loaf, chicken-melon salad with orange-tarragon dressing with Hawaiian honey rolls served with orange butter, plus fresh peach ice cream with vanilla sugar cookies.
Demonstration

Thu, Aug 27,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: SPLASH!

Get out of the August heat, and have a cool evening with the girls as cookbook author Naam Pruitt prepares a flavorful dinner, starting with green grape gazpacho. Enjoy zucchini and parmesan puff pastry tart, tomato salad with grilled corn and feta, salmon burgers with sautéed pineapple and spicy aïoli, plus lime cheesecake with chocolate glaze.
Demonstration

Fri, Aug 28,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
GREEK OUT ON THE GRILL

Maria Sakellariou shares her favorite grilled Greek foods to celebrate the end of summer with this hands-on class. Learn to make souvlaki - marinated pork skewers with Maria's tzatziki sauce served with homegrown tomatoes and grilled onions with pita bread, Greek loukaniko - grilled sausages with Greek flavors, grilled Greek meatballs topped with homemade tomato-feta sauce, roasted artichoke heart-tomato salad with olive oil dressing, plus grilled Haloumi cheese drizzled with pomegranate molasses and honey and sprinkled with toasted pistachios, and cap the evening with a shot of Ouzo 12.
Hands-On

Fri, Aug 28,
6:30 pm to 9 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

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

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
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, Aug 29,
10 am to 3 pm
$175.00
Per Person
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

Sat, Aug 29,
11 am to 2 pm
$55.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

DATE NIGHT FOR COUPLES: ON THE "BOARD" WALK * Sold Out

Spend an exciting evening with Seattle-based Katrina Schonberg-Hamar, who spends her summers in Alaska as a commercial salmon fisherman. This hands-on class for couples will create an heirloom tomato and burrata salad with basil and torn croutons, cedar-planked wild Alaskan salmon with fresh herb sauce served on a chanterelle mushroom ragoût with corn and green beans, zucchini gratin, salt-roasted fingerling potatoes, plus black fig tarte Tatin with goat cheese sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sat, Aug 29,
6 pm to 8:30 pm
$140.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: THIS GIRL IS ON FIRE

Kelly Gardner may have her head in the clouds and her feet on the ground, but she is on fire with an exciting array of dishes designed for the ladies. Enjoy a prosecco cocktail, antipasti with marinated mozzarella and citrus-roasted olives, shrimp scampi with fennel, seared scallops on balsamic-tomato risotto, plus individual limoncello tiramisù.
Demonstration

Sat, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES

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

Sun, Aug 30,
12:30 pm to 3 pm
$55.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

SEOUL FOOD

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

Sun, Aug 30,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAMBO ITALIANO

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

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

Sous Chef

Tony's
CACCIATORE, IF YOU CAN * Sold Out

Sit back and enjoy the evening and good conversation, as Tony's sous chef Pete Fagan does all of the preparations for a memorable meal. Enjoy white asparagus-green bean salad with red onions and roasted tomato dressing, oven-broiled pancetta-wrapped shrimp with beurre blanc sauce, chicken cacciatore with mushrooms and tomatoes and capers prepared with red wine and served on creamy polenta, plus seared apricots with honey-balsamic glaze and housemade ricotta.
Please call our store to be put on a waitlist.

Pete Fagan’s next class, The Truth About Finocchio, is available on September 28.
Demonstration

Mon, Aug 31,
6 pm to 8:30 pm
$50.00
Per Person
Jeff Friesen

Culinary Educator

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 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, Aug 31,
6:30 pm to 9 pm
$60.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

THE FEMALE FISHERMAN AND CHEF

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 a variety of fish, and commercial fisherman and chef from Seattle, Katrina Schonberg-Hamar, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, prepare, and cook delicious fish.
Demonstration

Tue, Sept 1,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GONE, BUT NOT AU GRATIN

Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create sausage-chicken-white bean cassoulet gratin, potato-poblano pepper-corn gratin, Thomas Keller's macaroni au gratin with comte and fontina cheeses, asparagus and mascarpone gratin with parmesan breadcrumbs, plus brandied apple gratin with yogurt sorbet.
Demonstration

Wed, Sept 2,
6 pm to 8:30 pm
$45.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
INDIAN FOOD WITH GOOD KORMA

Everyone feels good karma with chef Adam Lambay, as he shares his Indian heritage with spicy dishes. This hands-on class will make butternut squash pakora with apple chutney, tomato-arugula salad with Baetje Farms goat cheese and spiced cashews topped with tamarind vinaigrette, pork vindaloo - a South Indian curry with chiles and Yukon potatoes, autumn vegetable korma stewed in a rich creamy curry, plus apple pie naan with cinnamon yogurt.
Hands-On

Wed, Sept 2,
6:30 pm to 9 pm
$60.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

MEZZE, MAN'OUSHE, AND MORE

Before the sprightly Kat Schonberg-Hamar returns to the Pacific Northwest, join her for a hands-on class celebrating the foods of the Middle East. Learn to create man'oushe - a Lebanese flatbread, a mezze platter filled with hummus, labneh - a yogurt dip, muhammara - red pepper dip, kibbeh - meatballs, dolma - rice-filled grape leaves, and tabbouleh, then make a trio of chicken and lamb and fish kabobs served with toum - garlic sauce, rice pilaf, and grilled vegetables, plus saffron frozen yogurt and cardamom pizzelle cookie sandwiches.
Hands-On

Thu, Sept 3,
6 pm to 8:30 pm
$60.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
CHEF ROOK IS A FUN GUY!

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.
Demonstration

Thu, Sept 3,
6 pm to 9 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLUB MED

Anne Cori has composed a menu for couples inspired by the heart-healthy traditional foods of the eastern Mediterranean and paired with fine wines. This hands-on class will create garlic-baked olives, baba ghanoush and fried cauliflower purée on homemade pita bread, seared tuna with onion confit and charmoula dressing, baked chicken with shallots and dates and capers on lemon-scented orzo, plus plum-olive oil cake with crème fraîche.
Hands-On

Fri, Sept 4,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, plus how to make a homemade dumpling dough, as this class enjoys steamed shrimp shu mai, lobster pot stickers, pork-filled won tons for soup, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, peanut, nuoc cham, and cilantro-mustard sauces.
Hands-On

Sat, Sept 5,
11 am to 1:30 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS * Sold Out

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

Sat, Sept 5,
12 pm to 3 pm
$60.00
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

Sat, Sept 5,
6 pm to 8:30 pm
$140.00
Per Couple
Kelly Green Gardner

Culinary Educator

SUNDAY FUN DAY

Before we say goodbye to summer, Kelly Gardner celebrates the holiday weekend with exciting sweet and savory dishes. This hands-on class will spend a fun afternoon creating bourbon kettle corn, chicken and waffles with cornflake-encrusted chicken and bacon-chive waffles served with maple pan gravy, Monte Cristo sliders with strawberry-tomato jam, smashed sweet potatoes with lemon-garlic aïoli, plus apple pie with a cheddar-vodka crust.
Hands-On

Sun, Sept 6,
1 pm to 3:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DILL OR NO DILL

Stop gambling on the guessing game of finding the perfect herbs for cooking and baking. Anne Cori unlocks the secret of which herb to use in which dish as she shares the flavor profiles of fresh herbs and which ones are bitter, cooling, grassy, lemon, licorice, musky, oniony, peppery, resinous, and tangy. Enjoy an herb cheese appetizer, herb vinaigrette for salad, herb yeasted rolls, herb chicken with herbed potatoes, plus fresh churned herb-infused ice cream.
Demonstration

Tue, Sept 8,
6:30 pm to 9 pm
$45.00
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 start with bacon-wrapped grilled stuffed dates, then create four hearty meal salads, including marinated shrimp and avocado salad with fresh herbs and lemony vinaigrette, Moroccan carrot salad with grilled coriander chicken, chopped market salad with spicy grilled skirt steak, roasted root vegetable salad with mini lamb meatballs and za'atar-spiced lemon tahini sauce, plus fresh apple and berry crumble with coconut ice cream.
Hands-On

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

Chef

Gallagher's
GRAND CUISINES OF THE FRENCH EMPIRE

Join chef Mickey Kitterman in a hands-on class creating the historic grand cuisines developed under French rule, starting with chicken Marengo - an iconic dish for the Napoleonic wars in Italy. Learn to prepare banh xeo - Vietnamese rice flour crêpes, thieboudienne - deliciously spicy Senegalese fish on rice, Moroccan couscous and eggplant, plus beignets and chicory café au lait - classics from New Orleans when it was a French colony.
Hands-On

Wed, Sept 9,
6:30 pm to 9 pm
$60.00
Per Person
Susan Caciano

Culinary Educator

THE VEGAN-OMICS OF AUTUMN

Susan Caciano, personal chef and registered dietician, shares her passion and expertise to create an autumnal dinner, starting with arugula salad with roasted red pepper pesto. This hands-on class will make cauliflower steaks with olive pistou, butternut squash bisque, rustic sage whole wheat rolls, sautéed fennel with lemon, plus grilled stone fruit with cashew-Amaretto cream.
Hands-On

Thu, Sept 10,
6 pm to 8:30 pm
$55.00
Per Person
Frank McGinty

Chef

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

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

Fri, Sept 11,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: PASTA WORKSHOP

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.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Hands-On

Sat, Sept 12,
10 am to 3 pm
$150.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

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, Sept 12,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
AW, SHUCKS!

Discover the pleasure of oysters in every form, as this hands-on class delves into a variety of oysters from different regions with Jon Lowe. Learn how to select, clean, and shuck oysters, then prepare them raw, baked, fried, smoked, and grilled. Create accompaniments of mignonette and fancy cocktail sauce, and prepare fried oyster salad, baked oyster stuffing, smoked oyster tapenade with toast points, plus barbecue grilled oysters.
Hands-On

Sun, Sept 13,
1 pm to 3:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

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

Mon, Sept 14,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
GEORGIE PORGIE, PUDDIN' AND PIE

Chef Mickey Kitterman shares the intricacies of creating delicacies with liver, sweetbreads, and kidneys for extraordinary dishes that might make the girls cry. This hands-on class will prepare terrine of chicken liver mousse with port aspic, ham-chicken-sweetbread beignets with sweet pepper coulis, London's Mayfair Pub's steak and kidney pie, sautéed calf's liver with pearl onions and pancetta with balsamic and marsala, plus sweet corn fried in schmaltz with cracklings.
Hands-On

Mon, Sept 14,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Sept 15,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Sept 15,
6 pm to 8 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE FRUGAL FISHERMAN

Chef Kirk Warner shares a few savvy economical tips to create enticing and delectable seafood dishes without breaking the bank. This hands-on class will create grilled mahi mahi brochettes with chimichurri sauce, tuna burgers with homemade buns and tamari glaze, roulade of sole with braised tomato chutney, plus panko and nori-crusted fish and crispy lotus root chips with wasabi-ponzu dipping sauce.
Hands-On

Tue, Sept 15,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 16,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 16,
6 pm to 8 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
COOKING WITH THE BIG CHEESE

Chef Jack MacMurray has won countless competitions for his flavorful cooking, and shares some cheesy favorites. This hands-on class will make smoked tomato bisque with grana cheese croutons, warm goat cheese-arugula-pear salad with walnuts and grapes and local honey-Dijon vinaigrette, bourbon-brined grilled pork chops, sweet potato gratin with pepper Jack cheese, ratatouille, plus vanilla pecan cheesecake.
Hands-On

Thu, Sept 17,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Hands-On

Fri, Sept 18,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

Institute of Culinary Education
PIE MAINTENANCE

Rolling pins, pastry blenders, and flour dusters are some of the simple tools used to create flaky pie crusts for a tasty afternoon with pastry chef Barry Marcus. This hands-on class will bake apple pie with whiskey-soaked currants and a flaky lattice crust, classic lemon meringue pie with tart lemon curd piled high with beautifully browned Swiss meringue, plus a traditional Southern pecan pie.
Hands-On

Sat, Sept 19,
11 am to 2 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

ORIGINAL CIN

It is time to confess your gluttony for a little spice in life, as Kelly Gardner creates favorite dishes that are sinfully spicy and some with a bit of hell-ish heat. Sip on a ginger champagne cocktail, and enjoy Sriracha caramel popcorn, roasted carrot-red quinoa salad with spiced lemon vinaigrette, kung pao shrimp and scallop noodles, plus chai tea cake with cinnamon ice cream.
Demonstration

Sat, Sept 19,
12 pm to 2:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRENCH PRESS

Anne Cori creates a newsworthy dinner with each course filled with rich and luxurious French dishes and wine. This hands-on class will prepare gruyère cheese straws, lobster bisque, seared duck breast a l'orange on celery root purée, watercress-endive salad with roasted beets and walnuts and Époisses cheese, plus apple tarte Tatin with crème fraîche.
Hands-On

Sat, Sept 19,
6 pm to 8:30 pm
$140.00
Per Couple
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 a delicious sauce 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, Sept 20,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE TRIUMPH OF SEEDS

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.
It all starts with seeds as Thor Hanson explains in The Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, and Pips Conquered the Plant Kingdom and Shaped Human History. Delve into the power of seeds with cracked wheat salad, granola, mung bean pancakes, multi-bean soup, corn pudding, and almond tart.
Demonstration

Sun, Sept 20,
1 pm to 3:30 pm
$40.00
Per Person
David Molina

Chef-Owner

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

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

Sun, Sept 20,
5 pm to 7:30 pm
$125.00
Per Couple
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, Sept 23,
6:30 pm to 9 pm
$65.00
Per Person
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