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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Christopher Lee

Culinary Educator

DATE NIGHT FOR COUPLES: STICK A FORK IN IT * Sold Out

Spend a fun and lively evening in the kitchen with your partner creating tasty food perfectly done with Chris Lee. This hands-on class will create pan-seared scallops with citrus-caramel sauce with a hint of chipotle, shaved baby kale salad with feta and sherry vinaigrette, corn cob-smoked pork wrapped with bacon and fresh sausage served with porcini farinata and fresh vegetables, plus strawberry shortcake with almonds and mascarpone.
Please call our store to be put on a waitlist.
Hands-On

Fri, Aug 29,
6 pm to 8:30 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: IN THE HEAT OF THE NIGHT

Get out of the heat, and enjoy a refreshing tropical feast, as Christie Maggie starts the evening with Caribbean-spiced shrimp with pineapple salsa. Sip on a rum swizzle made with sugar cane juice, and enjoy macadamia-crusted scallops on avocado-jicama salad with mango dressing, chicken curry with tamarind and coconut-lime rice, plus toasted coconut-cream tart served with guava sorbet.
Demonstration

Fri, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

TAKE ME OUT TO THE BALLGAME CAKE POPS

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

Sat, Aug 30,
1 pm to 3:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THE THAI'M OF OUR LIVES * Sold Out

Don't miss the perfect opportunity to spend an exciting evening with your partner creating authentic Thai street food with cookbook author and Thai native, Naam Pruitt. This hands-on class will create grilled soy-garlic pork skewers with sticky rice, fried spring rolls with sweet plum sauce, curry puffs with chicken and potato filling, fish cakes with tangy cucumber sauce, plus fried bananas.
Please call our store to be put on a waitlist.

Naam’s next Date Night class, Stir-Fry Me to the Moon, is available on October 18.
Hands-On

Sat, Aug 30,
6 pm to 8:30 pm
$125.00
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, crab rangoon made with real crabmeat, plus scallion pancakes. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, and cilantro-mustard sauces.
Hands-On

Sun, Aug 31,
1 pm to 3:30 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO 30 years

Includes a Top 30 years Recipe!
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

Sun, Aug 31,
5 pm to 7:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
PASTA LA VISTA, BABY

It will be hard to say goodbye to this class and finish off the freshly-made pasta, but all good things must terminate. Join chef Kirk Warner for a thrilling hands-on class creating cavatappi with grilled scallops and Aleppo peppers and sungold tomatoes, tagliatelle pasta with smoked duck breast and baby zucchini, spinach strozzapretti pasta "salad" with roasted chicken and Kirk's mother's dressing, plus heirloom white bean and candied Missouri bacon ravioli with summer pistou sauce.
Hands-On

Tue, Sept 2,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THE PIE'D PIPER 30 years * Sold Out

Includes a Top 30 years Recipe!
Follow along with Anne Cori to discover the secret to tender, flaky pie crusts with tasty and delectable fillings. Anne shares her techniques for moving the pie crusts from the pastry board to the pie dish, as she creates three double-crusted pies, including apple pie, blueberry-lemon pie, and fresh concord grape pie, plus two open-faced pies -- maple-walnut pie and sweet potato pie. Each participant will receive an Emile Henry 9-inch pie plate, valued at $45.
Please call our store to be put on a waitlist.

This class is offered again on October 4.
Demonstration

Tue, Sept 2,
6:30 pm to 9 pm
$65.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

RISOTTO, GNOCCHI, AND POLENTA

Join Christie Maggie in mastering three favorite Italian comfort foods: risotto, gnocchi, and polenta. This hands-on class will prepare creamy cornmeal polenta and crispy fried polenta, risotto, risotto rice cakes, plus both French egg gnocchi and Italian-style potato gnocchi dumplings -- all served with sumptuous sauces.
Hands-On

Wed, Sept 3,
6 pm to 9 pm
$60.00
Per Person
Josh Allen and Price Barrett

Culinary Educator

Companion Baking
CRUSTY BREADS * Sold Out

Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Working side by side with Josh and Price Barrett, everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
Please call our store to be put on a waitlist.
Hands-On

Thu, Sept 4,
6 pm to 9 pm
$75.00
Per Person
Andrew Jennrich

Chef

Butchery
WHERE THERE'S SMOKE

Andrew Jennrich, of Butchery, heats things up in the kitchen with smoky aromas and rich flavors, as he starts with dried beans that have been smoked to create barbecue beans. Enjoy smoked chicken served with shaved corn salad with dill, Creole-style mac-and-cheese with tasso ham and crawfish, plus caramelized high-and-low roasted pork belly with watermelon and jalapeño peppers.
Demonstration

Thu, Sept 4,
6:30 pm to 9 pm
$50.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK OUT 30 years

Includes a Top 30 years Recipe!
Discover great steakhouse food without the detective work, starting with jumbo lump crab cakes on lemon-caper relish. Join Christie Maggi, as this hands-on class for couples creates wedge salad with tomato confit and pancetta, butter-basted rib-eye steaks with caramelized soy glaze, sweet potato gratin, plus fudge cake with salted caramel ice cream.
Hands-On

Fri, Sept 5,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
CRÊPE-TASTIC

Crêpes are delicate wrappers that can be sweet or savory, but they are always fantastic. Join chef Bernard Pilon in a hands-on class learning to make thin crêpes and creating an assortment of these French treats with a variety of garnishes, including chocolate crêpes, melted Swiss and asparagus crêpes, soffrito-stuffed crêpes, plus ricotta-filled blintzes with lemon berry sauce.
Hands-On

Sat, Sept 6,
10 am to 12:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: FOR PIZZA'S SAKE, LET'S EAT PASTA

For goodness sake, no one needs to know that Kelly is sharing some of her favorite recipes for pizza and pasta, for an evening starting with a chopped salad with artichokes, chickpeas, olives and creamy lemon dressing. Sip on a cider bellini, and enjoy classic Margherita pizza, roasted fennel and sausage pizza, linguine with clams in brown butter-white wine sauce, plus hazelnut gelato.
Demonstration

Sat, Sept 6,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TOKYO TEMPTATIONS

Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. This hands-on class will join Anne to prepare shrimp-corn tempura with soy-caramel dipping sauce, spicy tuna hand roll, tea-smoked duck with shiitake mushroom dashi, teriyaki strip steak with sesame soba noodles, plus ginger ice cream and tea cookies.
Hands-On

Sat, Sept 6,
6:30 pm to 9 pm
$140.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

SAUCY SUNDAY

Spend an adventurous Sunday afternoon in the kitchen with Christie Maggi creating unexpected and familiar sauces to delight the taste buds. This hands-on class will prepare five-spice chicken in a carrot-ginger broth, mixed green and cucumber salad with buttermilk dressing, seared scallops topped with molasses bacon jam, roasted root vegetables with onion soubise, fresh cavatelli pasta tossed with mascarpone sage cream, plus roasted pears drizzled with whiskey-brown sugar glaze.
Hands-On

Sun, Sept 7,
12:30 pm to 3 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS * Sold Out

Fabulous bread can be created with a variety of flours other than wheat. Linda Daniels shares her passion for gluten-free bread baking, with many tips for getting started with yeast, mixing, shaping, scoring, and finishing. This hands-on class will create baguettes, buns, pita bread, and garlic focaccia with herbs and sea salt, using brown rice flour, almond meal, potato starch, tapioca flour, and cornmeal. Discover how to modify Linda's basic bread recipe to create English muffins and pizza crust.
Please call our store to be put on a waitlist.

This class is offered again on November 16.
Hands-On

Sun, Sept 7,
1 pm to 3:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO 30 years

Includes a Top 30 years Recipe!
Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. Discover the flavors from New Mexico - the "Land of Enchantment", as this hands-on class with Dawn Meyer creates homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Hands-On

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

Kitchen Conservatory Staff

CULINARY SKILLS 30 years

Includes a Top 30 years Recipe!
Take your culinary skills to the next level! Learn to cook restaurant-quality meals in this exceptional participation class that teaches the essential cooking skills from a culinary school approach. In this four-week course, the class will master homemade stocks, classic sauces, boning and roasting meats, cooking fish, and sautéing and roasting vegetables. Recipes include French onion soup, seafood bisque, filet of beef with béarnaise, chicken fricassée, risotto, soufflé, and crème brûlée.
Hands-On

Mon, Sept 8,
6 pm to 9 pm



Mon, Sept 15,
6 pm to 9 pm



Mon, Sept 22,
6 pm to 9 pm



Mon, Sept 29,
6 pm to 9 pm
$250.00
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 a 2014 Good Food Award for local lavender 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

Mon, Sept 8,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
AN ORCHARD DINNER

The bounty of fall fruits is a delectable addition to fill an autumnal dinner with bright and rich flavors. This hands-on class joins chef Mickey Kitterman to create apple rumaki, grilled radicchio with mascarpone and honey-roasted pears and walnuts, savory brie beignets with apple-thyme sauce, grilled sausages with fig glaze, beer can chicken with fresh fig salsa, plus rum-poached belle Hélène pears with vanilla ice cream and chocolate sauce.
Hands-On

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

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making starter to mixing, kneading and rising, as this hands-on class creates Italian sourdough country bread with three variations - plain, calamata olive, and mixed seed. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Sept 10,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
TUSCAN TABLE * Sold Out

Create the rich flavors of Tuscany in a hands-on class with chef Bob Colosimo, of Eleven Eleven Mississippi. Learn to prepare shrimp-corn-potato fritters with garlic aïoli, house made fettuccini with late harvest tomatoes and burrata topped with fresh basil, grilled swordfish with "puttanesca" relish, plus a macaroon and chianti-poached pear "sandwich".
Please call our store to be put on a waitlist.

Bob’s next class, Pig Latin, is available on October 8.
Hands-On

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

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making starter to mixing, kneading and rising, as this hands-on class creates Italian sourdough country bread with three variations - plain, calamata olive, and mixed seed. Each participant will take home a jar of sourdough starter.
Hands-On

Thu, Sept 11,
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

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

Thu, Sept 11,
6 pm to 8:30 pm
$65.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: HOT CUBAN NIGHTS

Fans cool the air before summer comes to an end, and Barb Nack creates a tropical fare, starting with fried plantains with lime honey-chipotle dip. Enjoy a pineapple mojito, and dine on sangria pork tenderloin with Cuban black beans and rice, plus tres leche cupcakes.
Demonstration

Fri, Sept 12,
6 pm to 8:30 pm
$45.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLASSIC CHICAGO STEAKHOUSE

Share a relaxing evening in the kitchen with your partner creating classic Chicago steakhouse favorites, starting with crispy calamari tempura with lemon aïoli. This hands-on class with Christie Maggi will prepare lobster-brandy bisque, wedge salad with candied bacon and roasted tomatoes topped with blue cheese dressing, broiled filet of tenderloin with béarnaise sauce, Chicago-style horseradish mashed potatoes, plus chocolate chip cheesecake with fudge sauce.
Hands-On

Fri, Sept 12,
6:30 pm to 9 pm
$140.00
Per Couple
Jean-Pierre Augé

Chef

LES TROIS MOUSQUETAIRES

Chef Jean-Pierre creates three distinct "all for one, and one for all" dishes with the flair of d'Artagnan from The Three Musketeers. Take pleasure in an afternoon of storytelling by chef Augé and enjoy poached eggs in red wine bordelaise sauce on potato pancake, lamb and sausage cassoulet Toulouse-style with white beans, plus chocolate ganache tartlettes with sablé crust and topped with raspberries.
Demonstration

Sat, Sept 13,
10 am to 1:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: FUN-DAMENTALS OF CLASSIC ITALIAN

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 a fun day in the kitchen learning the fundamentals of classic Italian cooking, using basic components to create everything from fresh ricotta cheese to risotto, gnocchi, basic pasta, stuffed pastas, sauces, pesto, pizza, desserts and gelato. Some of the many dishes that will be created by this hands-on class include spinach-ricotta gnocchi with butter-sage sauce, osso buco Milanese-style, eggplant parmesan, veal saltimbocca, zabaglione, plus pisciotta - an olive oil cake.
Hands-On

Sat, Sept 13,
11 am to 4 pm
$150.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
THE TIERS OF A CLOWN

Create colorful layered dishes with exciting flavors in every tier, as the funny and fun-loving chef Jon Lowe leads this hands-on class, starting with a Napoleon "dynamite" with a Mexican twist - tomatillo and mozzarella stacks with sherry-basil vinaigrette. Learn to create layers of crab and phyllo with mango-cilantro salsa, gluten-free butternut squash lasagna with chorizo-ancho chile marinara, plus strawberry and guava meringue with mole cocoa whipped cream.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: BRUNO, CHIEF OF POLICE

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 eight 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.
The delights of Southwest France are on display in Bruno, Chief of Police: A Novel of the French Countryside by Martin Walker. Solve the mystery as the class relishes cheese-walnut biscuits, roasted tomato-garlic soup, tarragon chicken with leek-celeriac dauphinoise, apple pompe du perigord, and chocolate truffles.
Demonstration

Sun, Sept 14,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

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

Sun, Sept 14,
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, Sept 15,
6:30 pm to 9 pm
$55.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. 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.
Please call our store to be put on a waitlist.

This class is offered again on September 17 from 10 am to 12 pm.
Hands-On

Tue, Sept 16,
6 pm to 8 pm
$45.00
Per Person
Adam Lambay

Chef

Chaumette Winery
OFF THE VINE

Welcome back to chef Adam Lambay, of Chaumette Vineyards, as this hands-on class creates a sumptuous vineyard meal with locally procured ingredients, starting with a Chaumette salad of mixed greens, grapes, toasted walnuts, blue cheese, radishes, and Norton vinaigrette. Learn to prepare sautéed Ozark Forest mushrooms tucked into spinach crêpes with maître d’ butter, chicken with 40 cloves of garlic, local butter-poached potatoes, plus Dempsey Farm raspberries with Chaumette chardonel sabayon served with lavender sugar cookies.
Hands-On

Tue, Sept 16,
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 17,
10 am to 12 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. 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.
Please call our store to be put on a waitlist.

This class is offered again on September 17 from 10 am to 12 pm.
Hands-On

Wed, Sept 17,
6 pm to 8 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

TOOL TIME: VITAMIX - THE REAL POWER TOOL

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Barb to create cheese-filled crêpes with blueberry coulis, watermelon aqua fresca, zucchini-pineapple bread, strawberry-grape pink ribbon smoothie with yogurt, pork tenderloin with blackberry-five spice sauce, biscuits with vanilla-plum jam, flourless chocolate-banana cake, chicken spread on crostini, plus a variety of condiments including bacon aïoli, Marcona almond mayo, and citrus butter.
Hands-On

Thu, Sept 18,
6 pm to 8:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

THAI THIS AT HOME

Join cookbook author Naam Pruitt and discover how to create the bright flavors of Thai dishes, starting with shrimp toast with sweet plum sauce. This hands-on class will prepare a salad of snow peas and Thai herbs with lime dressing topped with peanuts, spicy ground beef with yard-long beans, stir-fried chicken with cashews, plus sweet banana spring rolls.
Hands-On

Thu, Sept 18,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: A PIZZA THE ACTION ON THE GRILL

Satisfy your cravings for pizza on the grill, as this hands-on class designed for couples rolls out the pizza dough to create plenty of pizzas with Margi Kahn. Learn to make crisp "00" pizza crust for three-cheese pizza with fresh herbs, shrimp and grilled zucchini pizza finished with charmoula sauce, pepperoni-tomato-fontina pizza, chicken-pesto pizza, plus bananas Foster with homemade vanilla ice cream.
Hands-On

Fri, Sept 19,
6 pm to 9 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FIRST AND LAST IMPRESSIONS

Christie Maggi makes a great first impression with three tasty appetizers, then closes with three equally memorable desserts. The ladies will enjoy mini lobster rolls with lemon-caper mayonnaise, beer-battered fried asparagus with fontina fondue, mini scallop BLTs, plus mini apple tartine with pink peppercorn cream, crème brûlée-filled strawberries, and creamy Italian budino custards with caramel fudge sauce.
Demonstration

Fri, Sept 19,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: FISH AND SEAFOOD 30 years

Includes a Top 30 years Recipe!
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, Sept 20,
10 am to 3 pm
$175.00
Per Person
Jeff Davis and Deborah Henry

Chef

Cafe Tinto
THE A'S AND B'S OF SEAFOOD

Welcome back to chef Jeff Davis, instrumental in creating the menu for Cafe Tinto in Washington, MO, along with chef Deborah Henry, sharing their expertise in preparing a succulent seafood luncheon. Enjoy red pepper hummus served with homemade lavash, pan-seared scallops with Bloody Mary vodka-tomato sauce, spinach salad with hot onion-bacon dressing, herb-crusted seared shrimp served with angel hair pasta and creamy garlic and sun-dried tomato sauce, plus flourless chocolate cake with raspberry sauce.
Demonstration

Sat, Sept 20,
10:30 am to 1 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: OH, MY GUINNESS

Satisfaction is assured for fans of Irish stout as this hands-on class creates hearty dishes with Guinness as a key ingredient. Join Barb Nack to prepare a farmhouse chopped salad with beer-garlic vinaigrette and garlic-olive oil bread, grilled Guinness thin-cut beef short ribs, duck fat-roasted warm potato salad with ale-mustard vinaigrette, three-ingredient beer bread sticks, plus Guinness chocolate ice cream with chocolate-covered pretzels, and a black velvet Guinness and champagne cocktail.
Hands-On

Sat, Sept 20,
6 pm to 8:30 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

WHAT'S IN YOUR RAMEN BOWL?

Join Christie Maggi for an exciting afternoon in the kitchen creating homemade ramen noodles, a rich rice-based miso broth, roasted pork broth, and all of the components for a personalized bowl of ramen with your favorite ingredients. This hands-on class will prepare all of the ingredients, then build their own bowl from the broth, noodles, and a variety of toppings including thinly slice pork tenderloin, flank steak, vegetables, fried or poached eggs, cucumber-togarashi-scallion salad, plus sausage buns.
Hands-On

Sun, Sept 21,
12:30 pm to 3 pm
$55.00
Per Person
Stephanie Pilon

Culinary Educator

THE APPRENTICE CHEF: LAYER IT ON YOUR WAY

For aspiring chefs, children ages 7 to 11.  Spend a fun afternoon in the kitchen with your friends creating your own individual dishes layered with favorite ingredients. Everyone will make a colorful layered rainbow drink from a variety of juices and sodas, individual lasagna layered with pasta and meat sauce and cheese, pepperoni pizza dip with homemade pita chips, plus personalized trifles with pound cake, vanilla pudding, and a variety of fruit and berries.
Hands-On for Apprentice Chefs

Sun, Sept 21,
1 pm to 3 pm
$40.00
Per Child
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

Sun, Sept 21,
5 pm to 7:30 pm
$140.00
Per Couple
Jesse Mendica and Bonnie Moore

Sous Chef

Annie Gunn's
HEAR, HEAR... THE BEER'S ALL HERE!

Annie Gunn's female sous chefs, Jesse Mendica and Bonnie Moore, create fun dynamics in and out of the kitchen. Witness a behind-the-scenes look at their process of working the back of the house with a robust summer menu cooking with beer from local breweries, including Perennial, Schlafly, Urban Chestnut, O'Fallon, and 4Hands. Enjoy beer cheese soup, beer bread, IPA-poached salmon with local greens, roasted marinated pork loin with stone fruit chutney, plus ice cream floats.
Demonstration

Mon, Sept 22,
6:30 pm to 9 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
JACK-ED UP FLAVORS * Sold Out

It is always an exciting evening in the kitchen cooking side by side with Jack MacMurray, of Joe Buck's Downtown. This hands-on class will create a salad of kale and mustard greens with avocado dressing, mushroom-barley-chorizo sausage soup, brined and smoked pork tenderloin with bacon bourbon glaze, fresh pappardelle noodles with autumn harvest vegetables, plus deep dish apple bourbon pie.
Hands-On

Tue, Sept 23,
6 pm to 8:30 pm
$60.00
Per Person
Jessica Paddock and Michael Lepage

Chef

Home Wine Kitchen and Nordstrom Bistro
PARTY PERFECT

Real life couple Jess Paddock, pastry chef of Home Wine Kitchen, and Michael Page, chef of Nordstrom Bistro in the Galleria, love to cook together and throw parties for their friends. Enjoy the soirée, as they pair sparkling wine and small plates, starting with savory profiteroles with roasted garlic ricotta and honey, plus pineapple scallop ceviche on plantain tostadas. Enjoy pinot noir with bourbon-glazed pork belly sliders and pickled carrot slaw, bibb lettuce-wrapped grilled skirt steak with chimichurri pico de gallo, and roasted fingerlings with mustard crème fraîche and chives.
Demonstration

Tue, Sept 23,
6:30 pm to 9 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
PENNE FROM HEAVEN

Let Helen Fletcher, pastry chef of Tony's, entertain you with a satisfying seasonal dinner, leaving just enough room for dessert. Enjoy Greek tomato salad with all the flavors of Greece from the last home grown tomatoes of the season with olives and feta topped with a light vinaigrette, penne pasta with roasted salmon and asparagus and a zesty lemon sauce, plus Helen's snicker-ama - a deep dish, rich tart with caramel, peanut butter mousse, and chocolate ganache.
Demonstration

Thu, Sept 25,
6 pm to 9 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
FIG-MENT OF YOUR IMAGINATION

Maria Sakellariou has fond childhood memories of climbing huge fig trees in Greece to collect bundles of sweetness at the end of summer. Join Maria to create delectable fig dishes, including zitianou tsantes - beggar's phyllo purses filled with plump figs and toasted hazelnuts with kefalotyri cheese and prosciutto, arugula salad with creamy yogurt-fig dressing, char-grilled rib-eye steak topped with caramelized red onions and mushrooms with a fig sauce, baked butternut squash drizzled with olive oil, plus figs poached in Mavrodaphne wine served on manouri cheese.
Hands-On

Fri, Sept 26,
6:30 pm to 9 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

THE HYBRID DESSERT CRAZE

Bakeries throughout the country try to concoct the next best hybrid dessert, and Christie Maggi shares a few favorites that have made the cut. This hands-on class will create brookies - brownie-wrapped cookies, the famous "cronut" - a cinnamon and sugar donut croissant, a vanilla "fun-fetti" cupcake topped with ice cream and sprinkles, mallow-macs - chocolate-brown sugar macarons topped with marshmallows and coated in chocolate, plus chocolate éclair cakes layered with pastry cream and ganache.
Hands-On

Sat, Sept 27,
10 am to 12:30 pm
$55.00
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, Sept 27,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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

Sat, Sept 27,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEKEND DINNER PARTY: SCHNITZEL, SPAETZLE, AND STRUDEL

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome to join Anne Cori and enjoy lusty German flavors, including speck ham on caramelized onion flammenkuchen, poached trout with a fresh herb sauce, wiener schnitzel on spaetzle noodles with braised red cabbage-apple sauté, plus homemade cherry strudel mit schlag.
Demonstration

Sat, Sept 27,
6:30 pm to 9 pm
$50.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

LEGALIZED POT PIES

There is no law against satisfying comfort food, as this hands-on class with Christie gathers in the kitchen to create tantalizing pot pies. Learn to make short rib pot pie with pearl onions and flaky rosemary crust, lobster-brandy pot pie with brie-biscuit topping, individual chicken and fall vegetable pasties, mini ratatouille and goat cheese pot pie, plus cranberry-walnut slab pie.
Hands-On

Sun, Sept 28,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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

Sun, Sept 28,
5 pm to 7:30 pm
$140.00
Per Couple
Vincent Marsden

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

Join Vincent Marsden, winner of the Cooking Channel’s Donut Showdown, as he rolls up in his 1960 Ford Grumman Olson food truck, ready to roll out some of his most popular doughnuts. This hands-on class will create three of Vincent Van Doughnut's artisanal yeasted doughnuts, including the maple-glazed French toast doughnut with brown sugar-candied pecans and powdered sugar, the chocolate salted caramel doughnut topped with chocolate and a caramel drizzle, plus the mini vinnys - classic all-American honey-glazed doughnut holes.
Hands-On

Mon, Sept 29,
6:30 pm to 9 pm
$50.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, Sept 30,
6 pm to 8:30 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

MODERNIST CUISINE

Discover the craft of creating modern restaurant food at home using some of the magical smoke-and-mirrors techniques for a sophisticated presentation, starting with cinnamon-infused bourbon with orange foam, pressure cooker corn and cheese tamales, homemade smoked cavatelli (with flour smoked in the stovetop smoker) and 24-hour roasted onions, sous vide chicken with sesame-orange glaze on deep-fried puffed rice, plus pumpkin custard and sous vide caramelized yogurt with cranberry fruit rolls made with a unique dried ice method.
Hands-On

Tue, Sept 30,
6 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create creamy deviled eggs, citrus-cured salmon atop cucumber wedges, green olive-fresh orange-arugula salad, cranberry-acorn squash purée, herb-baked coconut tilapia, summer squash medley, plus chocolate chip-walnut biscotti.
Hands-On

Wed, Oct 1,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING 30 years

Includes a Top 30 years Recipe!
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.
Hands-On

Thu, Oct 2,
6 pm to 9 pm



Thu, Oct 9,
6 pm to 9 pm



Thu, Oct 16,
6 pm to 9 pm



Thu, Oct 23,
6 pm to 9 pm
$250.00
Per Person
April Morrison

Culinary Educator

LUSCIOUS AND LOVELY LAYER CAKES

Welcome talented baker April Morrison, who assisted our chefs while she was in pastry school, as she shares her passion in this hands-on class creating beautiful and luscious layer cakes that will be the envy of any family gathering. Learn to make decadent devil's food cake with chocolate hazelnut frosting topped with ganache, fabulous carrot cake with dulce de leche cream cheese icing and decorative piped carrot decorations, plus a vanilla bean chiffon cake with lemon curd and topped with Italian meringue buttercream and fresh raspberries dusted in gold.
Hands-On

Thu, Oct 2,
6:30 pm to 9 pm
$55.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
BEEF TENDERLOIN PRIMER

Discover the versatility of a sensational cut of beef, the tenderloin, as this hands-on class uses it to create four remarkable dishes. Join chef Bernard Pilon to prepare beef stroganoff with tender slices of beef sautéed with mushrooms and sour cream and served with housemade spaetzle, marinated beef brochettes grilled with onions and peppers, grilled beef tenderloin medallions served with classic Diane sauce with oyster mushrooms, plus beef carpaccio.
Hands-On

Sat, Oct 4,
10 am to 12:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THE PIE'D PIPER 30 years

Includes a Top 30 years Recipe!
Follow along with Anne Cori to discover the secret to tender, flaky pie crusts with tasty and delectable fillings. Anne shares her techniques for moving the pie crusts from the pastry board to the pie dish, as she creates three double-crusted pies, including apple pie, blueberry-lemon pie, and fresh concord grape pie, plus two open-faced pies -- maple-walnut pie and sweet potato pie. Each participant will receive an Emile Henry 9-inch pie plate, valued at $45.
Demonstration

Sat, Oct 4,
11 am to 1:30 pm
$65.00
Per Person
Malou Perez-Nievera

Culinary Educator

DATE NIGHT FOR COUPLES: FILIPINO FORK AND CORK

Join the energetic Malou Perez-Nievera, as she shares her passion for her native Filipino cuisine, starting with a fresh salad with pan-seared lamb, sun-dried tomatoes, mandarin oranges, pecans, blue cheese, drizzled with guava vinaigrette, and served with sauvignon blanc. This hands-on class will create smoked fish-triple cheese log with assorted crackers, sweet soy and pineapple-marinated pork kabobs paired with syrah, ham and beef tripe simmered in tomatoes with chorizo and red beans, savory crêpes with pan-seared shrimp with jicama and peanut sauce, plus deep-fried banana rolls with vanilla ice cream and grapes with a red wine reduction.
Hands-On

Sat, Oct 4,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BARB'S BEST OF CHOCOLATE

Barb Nack, who started teaching our popular chocolate classes nearly ten years ago, recreates her best chocolate dishes for the ladies. Enjoy hot chocolate soufflé with orange crème anglaise sauce, a chocolate martini with chocolate sauce rim, chocolate banana fried won tons with mango-pineapple sauce, rich and creamy chocolate gelato, plus spiked double-chocolate dipped strawberries.
Demonstration

Sat, Oct 4,
6:30 pm to 9 pm
$45.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

THE THIGH'S THE LIMIT

Christie Maggi shares a no-holds-barred attitude for an extraordinary evening of cooking chicken dishes from around the world. Join her in this hands-on class creating spicy cornflake-crusted chicken thighs on waffles with maple hot sauce, New Orleans-style fried chicken breast with corn and okra succotash, Malaysian banana leaf-smoked and fried chicken served on mango slaw, sweet-and-sour Guatemalan chicken on griddled bread, plus Korean fried chicken legs with kimchee rice.
Hands-On

Sun, Oct 5,
12:30 pm to 3 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: BREAD AND BUTTER

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 eight 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.
A new novel, Bread and Butter by Michelle Wildgen, explores family dynamics and the restaurant business in a dramatic kitchen story. The menu features oyster fritters, mushroom-leek soup, lamb neck ragù with gremolati on homemade cavatelli pasta, and chocolate molten cake with caramel sauce.
Demonstration

Sun, Oct 5,
1 pm to 3:30 pm
$40.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TACO THE TOWN

Everyone is buzzing about creating tasty tacos with their partners for a fun evening in the kitchen with Dawn Meyer and Larry Meyers. This hands-on class will make roasted corn and jalapeño dip with fresh tortilla chips, spicy chipotle-pork tacos with sun-dried tomato salsa, green chile-chicken tacos with roasted tomatillo salsa, avocado-mango salad with bacon and toasted pumpkin seeds and queso fresco, Spanish rice with zucchini and tomatoes, plus caramelized bananas with rum ice cream and Mexican hot chocolate sauce.
Hands-On

Sun, Oct 5,
5 pm to 7:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

THINK LIKE A CHEF

A gorgeous dinner plate and every bite tastes magical, well how does that happen? Yes, you can compose such a dinner at home. Learn to think like a chef in this hands-on class that teaches composition of flavor, texture, temperature, and color that make a presentation. Each class participant will actively participate in creating his very own dinner entrée by choosing from a variety of fish, meat and seasonal vegetables. Starting with raw ingredients, the class will make all of the sauces and components of this very special dinner. This class is designed for the experienced student who wants to take their culinary skills to the next level.
Hands-On

Mon, Oct 6,
6 pm to 9 pm
$65.00
Per Person
Cassandra Vires

Chef-Owner

Home Wine Kitchen
LET IT BE - BOURBON, BACON, BROWN SUGAR

Cassy Vires, chef-owner of Home Wine Kitchen, shares words of wisdom of three of her favorite ingredients - bourbon, bacon, and brown sugar. Enjoy a sumptuous meal of mixed greens with raspberry-bourbon vinaigrette and spiced pecans, bacon muffins with bacon jam, bacon-wrapped pork tenderloin with rye whiskey glaze, glazed sweet potatoes and caramelized onions, plus brown sugar pie with an oat crust.
Demonstration

Tue, Oct 7,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
BASQUE PINTXOS

Inspired by his recent trip just days before this class to San Sebastián and Bilbao, Spain, chef Kirk Warner shares a variety of tapas dishes influenced by the cuisine of Northern Spain. This hands-on class will create brochettes cooked over hot coals with a variety of sauces, lamb meatballs in zesty pepper sauce, crispy shrimp croquettes, seared rare tuna on flatbread, plus more.
Hands-On

Tue, Oct 7,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
PIG LATIN

The mastery of the language is not a prerequisite, but it might make chef Bob Colosimo laugh, as he shares his expertise of Italian cooking. This hands-on class will create grilled ahi tuna and white bean antipasto, pancetta-wrapped oven-roasted pork tenderloin with whole grain mustard sauce, shaved Brussels sprouts and fennel risotto, plus chocolate gelato-filled profiteroles.
Hands-On

Wed, Oct 8,
6 pm to 8:30 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

ANOTHER ONE BITES THE PIZZA CRUST

Hang on to the edge of your seat to see which style of pizza crust is the favorite in this hands-on class with Christie Maggi. Learn to create grilled Greek olive and feta pizza topped with tomatoes and oregano, St. Louis-style thin-crust pizza with wild mushrooms, and cornmeal crust deep-dish pizza with spinach and sausage, along with Caesar salad with asiago bread sticks, prosciutto-blue cheese-arugula stromboli, plus cashew blondies topped with vanilla ice cream and butterscotch sauce.
Hands-On

Thu, Oct 9,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SCALLOPING GOURMET

Seafood connoisseurs will appreciate the incredible array of scallops in this hands-on class for couples paired perfectly with wine. Join Barb Nack and learn to prepare puff pastry-wrapped bay scallop bouchées, scallop-spinach gratin with saffron cream, smoked sea scallops with chunky tomato vinaigrette, braised sea scallops with homemade court-bouillon, plus apple crostata.
Hands-On

Fri, Oct 10,
6 pm to 8:30 pm
$150.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CINDERELLA'S CARRIAGE

Your glass slipper awaits, but enjoy the ball before the stroke of midnight, as Christie Maggi creates a magical evening for the ladies. Enjoy a pumpkin-spiced champagne cocktail, whole roasted "Cinderella" pumpkin filled with bacon-shallot fondue, roasted carrots and butternut squash Moroccan salad with dates and pomegranate-pumpkin oil dressing, pumpkin gnocchi with wild mushroom cream sauce, plus pumpkin-cinnamon rolls with maple cream cheese frosting, and caramel pumpkin-white chocolate blondies with gingersnap ice cream.
Demonstration

Fri, Oct 10,
6:30 pm to 9 pm
$45.00
Per Person
Jean-Pierre Augé

Chef

TOUR DE FRANCE

Enjoy a culinary tour of the regions of France, as the charismatic chef Jean-Pierre Augé shares his mastery of the famous vegetable soup of Provence, soupe au pistou with basil purée. Enjoy blanquette of chicken with curry sauce on rice and chayote squash, plus feuillettée of apples with Calvados from Normandy.
Demonstration

Sat, Oct 11,
10 am to 1:30 pm
$45.00
Per Person
Christopher Lee

Culinary Educator

PALEO-LITHICS

The use of modern day cooking implements will be an historic advantage for this hands-on class to prepare a remarkable hunter-gatherer gluten-free paleo dinner. Join Chris Lee to create orange-tomato-vegetable salad with orange-red wine vinaigrette, grass-fed beef chili with a hint of chocolate, Country Captain - a classic Kentucky curried chicken dish with raisins and almonds, roasted garlic mashed cauliflower, roasted butternut squash, plus peach almond crisp.
Hands-On

Sat, Oct 11,
10:30 am to 1 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: READY TO RUM-BLE

Couples can face off to choose their favorite rum-inspired dish, as this hands-on class joins Kelly Gardner in the kitchen for a spirited evening. Learn to prepare coconut bisque with rum flambé, macadamia-crusted scallops with rum beurre blanc, jerk pork tenderloin with spiced rum glaze, Caribbean rice, mini-hot buttered rum cheesecakes with caramel sauce, plus a piña-limonada cocktail.
Hands-On

Sat, Oct 11,
6 pm to 8:30 pm
$125.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

HAUNTED HALLOWEEN CAKE POPS

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

Sun, Oct 12,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
RAVIOLI MYTHS UN-RAVELED

Jon Lowe proves that making fresh ravioli is an exciting and simple process with limitless possibilities. This hands-on class will create lobster-filled ravioli with spinach and a creamy crab Alfredo sauce, wild mushroom-filled ravioli in a walnut-arugula pesto broth, chicken-tomato-ricotta ravioli with a brown butter rosemary sauce, plus St. Louis toasted ravioli filled with sausage and served with a puttanesca dipping sauce.
Hands-On

Sun, Oct 12,
1 pm to 3:30 pm
$60.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA TOSS FOR TWO

Spend an outrageous evening throwing things in the kitchen with your partner. Learn how to toss pizza dough with Jean Millner, than create individual pizzas with more than a dozen topping choices to make sophisticated combinations, including fig-onion-basil pizza, lime chicken-black bean-salsa pizza, bacon-and-egg pizza, hot wing chicken-blue cheese-celery pizza, and more. Enjoy a tequila-triple sec-grapefruit Ice Breaker cocktail, artichoke-hearts of palm salad with red wine vinaigrette, plus a raspberry tiramisù shot glass dessert.
Hands-On

Sun, Oct 12,
5 pm to 7:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

MASTERING THE ART OF COOKING 30 years

Includes a Top 30 years Recipe!
This comprehensive five-day series of totally hands-on classes is the most extensive cooking class offered at Kitchen Conservatory. Each day of this course highlights the cuisine of a different country, as the class prepares two complete menus from each cuisine. Go to a vacation cooking school that doesn't require a passport, as this class learns essential cooking techniques.
A sampling of the more than sixty recipes of French, Italian, American, Latin, and Asian cuisines include shellfish bisque, classic and modern sauces, soufflé, duck confit, custards, pasta and gnocchi, crab cakes, gumbo, apple pie, paella, chicken mole, pot stickers, stir-fries, and much more.
Hands-On

Mon, Oct 13,
10 am to 4 pm



Tue, Oct 14,
10 am to 4 pm



Wed, Oct 15,
10 am to 4 pm



Thu, Oct 16,
10 am to 4 pm



Fri, Oct 17,
10 am to 4 pm
$1000.00
Per Person
Pete Fagan

Sous Chef

Tony's
HOOK, LINE, AND DINNER

Avid fisherman and sous chef of Tony's, the charming Pete Fagan, creates an appealing three-course dinner featuring salmon as the main entrée. Pete shares his culinary expertise, as everyone enjoys penne pasta in a wild mushroom cream sauce with fresh asparagus and topped with an abundance of bacon, herb-stuffed pan-roasted salmon filet with caper sauce and a hint of lemon and olive oil served on a potato latke, plus the chef's version of a traditional cannoli with a French twist using dessert crêpes stuffed with ricotta-vanilla-cinnamon and fresh strawberries.
Demonstration

Mon, Oct 13,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
MEAT AND POTATOES

Discover the fundamentals of what may be considered the two most important components of a meal - meat and potatoes. Kirk Warner leads this hands-on class to create potato gnocchi, perfect French fries, crispy potato chips, pommes dauphine, pommes Anna, candied bacon-potato casserole, steak au poivre with blue cheese fondue, Burgundian-style sirloin steak, and braised short ribs agrodolce.
Hands-On

Mon, Oct 13,
6:30 pm to 9 pm
$60.00
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

Tue, Oct 14,
6 pm to 8:30 pm
$55.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

MACARON AND MACAROON MANIA

Jump on the bandwagon and discover why these colorful confections are popping up everywhere! Join Christie Maggi in the kitchen creating a myriad of macaron variations, including caramel apple macarons with whipped caramel filling, cinnamon macarons with mango buttercream, ginger macarons with pumpkin pastry cream, mint chocolate macarons with whipped ganache, plus coconut-almond American macaroon sandwiches.
Hands-On

Tue, Oct 14,
6:30 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
JACK'S MAC AND MORE

Chef Jack "Mac" MacMurray shares his "killer" mac-and-cheese recipe with this hands-on class along with other fall favorites. Learn to prepare Cajun shrimp toast, smoked bacon-wrapped pork medallions with spiced cherry glaze, voluptuous mac-and-cheese, roasted fall root vegetables, spaghetti squash gratin, plus pumpkin gooey butter cake.
Hands-On

Wed, Oct 15,
6 pm to 8:30 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
WHAT YA' GONNA STEW?

Cookbook author Helen Fletcher creates three hearty soups paired with delicious breads that are substantial enough for an autumn meal. Enjoy beef stroganoff soup with wine-and-cheese bread, Helen's "killer" beef chili with a touch of beer served with red pepper-cheddar cornbread, plus Italian sausage and tortellini soup with garlic-oregano cracker bread.
Demonstration

Thu, Oct 16,
6 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Barb creates a jumbo shrimp cocktail with homemade cocktail sauce, arugula salad with grilled goat cheese and tomatoes, crispy cast iron-seared New York strip steaks with creamy gorgonzola sauce, homemade shoestring fries, prosciutto-wrapped asparagus with gruyère and lemon butter sauce, plus mini strawberry cheesecakes.
Hands-On

Fri, Oct 17,
6 pm to 8:30 pm
$140.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

SOUFFLÉS AND CUSTARDS

Learn the secrets to creating light soufflés and creamy custards, with both sweet and savory dishes. Join Christie Maggi in the kitchen, as this hands-on class prepares corn-crab soufflé on butter lettuce, Chinese steamed egg custard with sesame scallions, gruyère-cauliflower soufflé, raspberry-pistachio clafouti, maple-pumpkin custard with pecan shortbread, plus molten chocolate soufflé with caramel crème anglaise.
Hands-On

Sat, Oct 18,
10 am to 12:30 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

Join us for a truly hair-raising participation class! Everyone will build and decorate a spine-chilling haunted Halloween house with our wide assortment of candies and decorations to create ghosts, bats, owls, tombstones, spiders, and skeletons. Take your blood-curdling creation home in time to scare trick-or-treaters! This scary class is open to all, ages 7 to 100. 
Hands-On

Sat, Oct 18,
2 pm to 4 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: STIR-FRY ME TO THE MOON

In other words, spend a playful evening in the kitchen with your partner creating marvelous stir-fry dishes with cookbook author Naam Pruitt. This hands-on class will prepare pork lettuce wraps with peanuts and ginger, crispy fish with spicy-and-sweet tamarind sauce, stir-fried garlic chile chicken with Thai basil, stir-fried butternut squash with green onions, plus pumpkin custard.
Hands-On

Sat, Oct 18,
6 pm to 8:30 pm
$125.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: SUGAR AND SPICE

Kelly Gardner prepares a menu with sugar and spice and everything nice, but no boys are allowed for this girls' night out. Enjoy a maple-cinnamon apple martini and five-spice cashews, freshly-baked skillet bread with Old Bay artichoke-spinach-crab dip, paprika-spiced cauliflower soup, tomato-poached salmon with saffron, roasted carrot and red quinoa salad with spicy cumin dressing, plus buttermilk panna cotta with strawberries in port wine-peppercorn caramel sauce.
Demonstration

Sat, Oct 18,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WHAT HAVE YOU BEEN SMOKIN'?

Little wisps of smoke escape from the stovetop smoker and create incredible aromas in the kitchen to signal rich flavors. This hands-on class joins Barb Nack to create smoky four-cheese mac-and-cheese, turkey pastrami, spicy bourbon-maple smoked almonds, smoked sea scallops with balsamic glaze over sautéed spinach with pancetta, smoked duck breast with plum chutney, plus smoked cheddar cheese.
Hands-On

Sun, Oct 19,
12:30 pm to 3 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Julie Malloy for a class that focuses on the top of the cupcake by 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 icing to create beautiful piped borders, roses, shells and other designs using several different pastry tubes. Julie 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, Oct 19,
1 pm to 3:30 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

Pie Oh My!
PIE WON'T CRIMP YOUR STYLE

Jane Callahan, owner of the popular Maplewood pie shop and food truck, shares her pie crimping secrets with this hands-on class. Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including double-crusted pear-ginger pie, sweet potato pie, and maple walnut pie.
Hands-On

Mon, Oct 20,
6 pm to 9 pm
$50.00
Per Person
Susan Caciano

Culinary Educator

ROOT-IMENTARY ITALIAN VEGAN-OMICS

Welcome Susan Caciano, personal chef and registered dietician, who shares her expertise for vegan cooking. This hands-on class will create garlicky cauliflower soup with baked croutons, eggplant manicotti with hearty marinara sauce and toasted pine nuts, herbed beet root risotto, fresh gnocchi with basil pesto, zucchini noodles with raw "Alfredo", plus baked pears with chocolate sauce, and almond biscotti.
Hands-On

Mon, Oct 20,
6:30 pm to 9 pm
$55.00
Per Person
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