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

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, polenta, pie, custard, soufflé, cream puffs, pizza, pasta, fried chicken, and more. The class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, stovetop smoker, and cast iron cookware. A sampling of many of the dishes that will be made include red wine-braised short ribs, cedar-planked smoked salmon with jalapeño-apricot glaze, lobster pot stickers, spicy cast iron skillet shrimp, smoked duck breast with plum sauce, barbecue pulled chicken with homemade buns, chocolate pots de crème, and mini apple pie with salted caramel sauce.

This 4-part series, Beyond Basics, is available again starting on April 19.
Hands-On

Thu, Jan 5,
6 pm to 9 pm



Thu, Jan 12,
6 pm to 9 pm



Thu, Jan 19,
6 pm to 9 pm



Thu, Jan 26,
6 pm to 9 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH FAVORITES 4X4

Designed for the home cook who is comfortable in the kitchen, work side-by-side with Anne Cori to master four complete classic French dinners in this four-part class. This hands-on class will make coquilles St. Jacques, moules frites, poached eggs with hollandaise, vol-au-vents aux fruits de mer, boeuf bourguignon, navarin of lamb, duck confit, rabbit in mustard sauce, gratin dauphinoise, celeriac purée, soubise, pommes dauphine, tarte Tatin, île flottante, Grand Marnier soufflé, and apple charlotte.
Hands-On

Tue, Jan 10,
6 pm to 9 pm



Tue, Jan 17,
6 pm to 9 pm



Tue, Jan 24,
6 pm to 9 pm



Tue, Jan 31,
6 pm to 9 pm
$250.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SOUP OPERA

The steaming soup pots fill the air with captivating aromas, as this hands-on class joins chef Jon Lowe for an afternoon creating dramatic flavors. Learn to make lobster bisque with corn crème and basil oil, chicken and sausage gumbo with rice and fried okra, vegetarian French onion soup with white cheddar croutons and smoked gouda, plus a green salad with cucumbers and tomato topped with cranberry-jalapeño vinaigrette, and almond tuile cookies with citrus cream.

Our next soup class, Hearty French Soups - a demonstration class with Karen Mitcham-Stoeckley, is available on January 24.
Hands-On

Sun, Jan 22,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: A SQUARE MEAL

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 twelve years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
The deprivations of the Great Depression changed food culture, as described by historians Jane Ziegelman and Andrew Coe in A Square Meal: A Culinary History of the Great Depression. Recipes include mulligan stew, meatloaf, lime-grapefruit salad, grape pie, and ice cream soda.
Demonstration

Sun, Jan 22,
1 pm to 3:30 pm
$40.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

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

Sun, Jan 22,
5 pm to 7:30 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

HIGH ON PIE

Feelings of euphoria fill the kitchen with the aromas of pies baking in the oven in this hands-on class with pie-baker Jane Callahan. Everyone in this class will learn to make and roll out their own pie crust, and the class will create three stunning pies, including coconut cream pie, lemon chess pie, and traditional double-crusted apple pie.
Hands-On

Mon, Jan 23,
6 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MCARTHUR'S PORK

It took so long to make it, that Mickey Kitterman will make sure that this hands-on class never loses the recipes for this tasty Southern low country bistro meal. Learn to make crawfish hushpuppies with fresh herb-pickled cucumber tartar sauce, Coca Cola-braised pork and pimiento cheese grits served with red onion and rocket greens dressed with cider vinaigrette, plus blackberry cobbler with peach brandy-vanilla whipped cream.
Hands-On

Mon, Jan 23,
6:30 pm to 9 pm
$60.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

HEARTY FRENCH SOUPS

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

Tue, Jan 24,
6:30 pm to 9 pm
$45.00
Per Person
Jason Bockman

Culinary Educator

Strange Donuts
BACK IN THE ZONE WITH STRANGE DONUTS * Sold Out

It is always an adventure in the kitchen with Jason Bockman, owner of the popular Strange Donuts, known for creative collaborations with many of the best chefs and restaurants in St. Louis, and creating Strange Cares - a nonprofit that empowers kids throughout our community. This hands-on class will spend an outrageously fun evening with Jason making lots of donuts, including glazed donuts and cinnamon rolls with cream cheese icing.
Please call our store to be put on a waitlist.
Hands-On

Wed, Jan 25,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Candicci's
GAGA FOR HALFTIME * Sold Out

Learn to create a winning spread perfect for the halftime show on Super Bowl Sunday or any buffet-style party. This hands-on class will make blue crab asiago dip with baked pita chips, chicken wings 3 ways - traditional, Korean, and Jamaican, Colorado-style chile, Jack's killer mac-and-cheese, Southwest nine layer dip with fresh tortilla chips, plus sweet-and-salty peanut butter chocolate brownies.
Please call our store to be put on a waitlist.

Jack's next class, All Choked Up for Italian, is available on February 22.
Hands-On

Wed, Jan 25,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE GLUTEN-FREE BAKEOVER * Sold Out

Craving delicious baked goods without the gluten? Join Margi Kahn at the oven for a complete bakeover of some of your favorite treats. This hands-on class will create crisp multi-seeded crackers, cassava cheesy herbed dinner rolls, pumpkin-glazed doughnut holes, peanut butter sandwich cookies with chocolate ganache, plus moist lemon-glazed cake.
Please call our store to be put on a waitlist.
Hands-On

Thu, Jan 26,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES * Sold Out

Spend an ideal evening with your partner cooking exciting Korean cuisine, led by Asian food expert Naam Pruitt. This hands-on class will make grilled pork belly lettuce wraps with gochujang, bibimbap rice bowls with stir-fried beef and vegetables topped with a fried egg, homemade kimchi, pajeon-seafood pancakes, plus the popular Korean honey castella cake.
Please call our store to be put on a waitlist.
Hands-On

Fri, Jan 27,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

THE NACK FOR COOKING BAREFOOT * Sold Out

Barb Nack shares Ina Garten's tenth and newest cookbook in the Barefoot Contessa series, Cooking for Jeffrey, in a class that proves cooking for someone you love is always the most enjoyable, and Barb loves cooking at Kitchen Conservatory. Enjoy a limoncello-vodka Collins, cast-iron seared filet mignon with mushrooms and dijon-cognac cream sauce, kale salad with pancetta and pecorino dressed with lemon-dijon vinaigrette, sautéed shredded Brussels sprouts with balsamic, plus vanilla rum panna cotta with warm salted caramel sauce.
Please call our store to be put on a waitlist.
Demonstration

Fri, Jan 27,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

AN APPETITE FOR BRITISH DRAMA

America's love affair for British aristocrats and royalty in beloved shows like Downton Abbey and the new series, Victoria, leave our appetites asking for more. Join Mickey Kitterman to create an elegant royal dinner of salmon Victoria with lobster butter garnished with sherry butter-poached lobster tails and anchovy tarts, Prince Albert's bacon-wrapped whole roasted beef tenderloin stuffed with foie gras served with Madeira sauce, artichoke hearts gratinée, plus a stunning Victoria sandwich of English sponge cake layered with buttercream and fresh raspberries.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 28,
11 am to 1:30 pm
$75.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
ROE, ROE, ROE YOUR BOAT

The dynamic duo of chef Lou Rook and sommelier Glenn Bardgett, of Annie Gunn's, continue to celebrate the turning of a calendar page with a decadent afternoon of champagne and caviar. Chef Rook will present three types of caviar with a variety of ingredients - salmon, eggs, potatoes and crème fraîche to create sexy small plates, as Glenn pairs them with champagne, frozen vodka, and wine.
Demonstration

Sat, Jan 28,
1 pm to 4 pm
$75.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: CURRY ON * Sold Out

Experience the authentic flavors of India in a hands-on class with Aruna Gopinath, from Bangalore, India. Learn to make tandoori shrimp appetizers, lamb kofta curry, roasted baby potatoes with Indian spices, palak paneer simmered in a mild spinach sauce, plenty of naan, plus mango kesari - a mango semolina dessert topped with cashews and cardamom.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 28,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: TICKLED PINK * Sold Out

Spend a relaxed evening with the girls, as Robin Wheeler creates the cool vibes from an episode of Sex in the City! Enjoy a cosmopolitan, beet-orange salad on arugula with toasted pistachios and pomegranate vinaigrette, roasted figs stuffed with prosciutto and goat cheese and drizzled with port wine honey, dill salmon baked in puff pastry with spinach and feta, plus mini chocolate soufflés with crème anglaise.
Please call our store to be put on a waitlist.
Demonstration

Sat, Jan 28,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

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

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

This class is offered again on April 3 with an updated seasonal menu.
Hands-On

Sun, Jan 29,
12:30 pm to 3 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS

Fabulous bread can be created with a variety of flours other than wheat. Linda Daniels simplifies 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.
Hands-On

Sun, Jan 29,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD * Sold Out

Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Please call our store to be put on a waitlist.

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

Sun, Jan 29,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

BAGELS AND BIALYS

As similar as they are different, discover the subtle distinctions between bagels and bialys, as this hands-on class joins Margi Kahn to create batches of round yeasted rolls. Learn each step in the process to make old-fashioned boiled and baked bagels with a variety of toppings, plus traditional baked onion bialys, all served with a variety of cream cheese schmears.
Hands-On

Mon, Jan 30,
6 pm to 9 pm
$55.00
Per Person
Courtland Atwood

Chef

Avenue
ROLLING IN THE DOUGH

Give a warm welcome to chef Courtland Atwood, of Avenue, as he simplifies and elevates puff pastry with three scrumptious dishes. Courtland will demonstrate making puff pastry with folding, turning, and rolling the dough, then make pear and almond galette, roasted tomato and goat cheese tart, and a flaky banana strudel.
Demonstration

Mon, Jan 30,
6:30 pm to 9 pm
$50.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

This class is available on March 21.
Hands-On

Tue, Jan 31,
6:30 pm to 9 pm
$60.00
Per Person
Beth Hughes

Pastry Chef

Chef's Table STL
VALENTINE COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Beth Hughes in the kitchen creating beautifully decorated Valentine cookies. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Wed, Feb 1,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus flaky homemade biscuits slathered in butter and jam. This class is offered again on March 14.
Hands-On

Wed, Feb 1,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PIECE OF THIS, A PIZZA THAT * Sold Out

Join Margi Kahn and learn to make two different pizza doughs -- Neapolitan and light wheat, then use those to create exciting pizzas. This hands-on class will make meatball-ricotta cheese pizza, caramelized onion-wild mushroom-fontina cheese pizza, rosemary-potato and gruyère cheese pizza, marinated shrimp and basil pesto pizza, plus s'mores dessert pizza.
Please call our store to be put on a waitlist.
Hands-On

Thu, Feb 2,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SOUTHERN-STYLE STEWS AND CORNBREADS

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

Thu, Feb 2,
6:30 pm to 9 pm
$45.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: MELTING WITH DESIRE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Heat up the kitchen in a fun evening to celebrate the most romantic time of the year, starting with arugula salad with Bosc pears, goat cheese crumbles, candied maple walnuts and a fig-balsamic vinaigrette served with black pepper and parmesan cheese straws. This hands-on class will make filet mignon topped with a mushroom-brandy sauce served over homemade egg noodles, slow-roasted green beans and onions seasoned with garlic, sage, rosemary and thyme, plus molten chocolate cakes with dulce de leche filling, vanilla bean ice cream and bittersweet chocolate sauce.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Fri, Feb 3,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
LE JOUR DES CRÊPES * Sold Out

As Americans are looking for shadows to predict the coming of spring, the French are celebrating Le Jour des Crêpes on February 2, also known as Candlemas or La Chandeleur. It is said that if you hold a coin in one hand and flip the crêpe in the other, you will have a prosperous year. Join Montréal native, chef Bernard Pilon in a hands-on class flipping crêpes, including shrimp and soffrito crêpes, herbed crêpes with whipped goat cheese and a variety of sweet and savory garnishes, plus chocolate crêpes.
Please call our store to be put on a waitlist.
Hands-On

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

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: A ROAST TO PORK

Spend the beginning of your weekend enjoying a satisfying meal in a comfortable, relaxed setting at the counter with Anne Cori. Enjoy caramelized onion-parmesan soup, marinated shrimp-avocado-grapefruit salad, roasted rack of pork with pear-ginger chutney and sweet potato-corn pudding, plus the best apple pie.
Demonstration

Sat, Feb 4,
11 am to 1:30 pm
$45.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: A-FARE OF THE HEART

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Flowers and candy are great, but this romantic hands-on class goes straight to the heart of the matter with delicious food and a shot of Greek ouzo served with shrimp and feta saganaki appetizers. Learn to create loin lamb chops in Dijon mustard sauce, roasted Brussels sprouts with applewood smoked bacon, brown rice pilaf, served with a glass of Greek wine, plus chocolate custard-filled phyllo pastry rolls with a citrus glaze.
Hands-On

Sat, Feb 4,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BREW-HA-HA AND BRUNCH

There is always plenty of excitement in the kitchen with the effervescent Robin Wheeler, as this hands-on class creates an impressive brunch buffet. Learn to make coffee with a splash of cocoa-bourbon cordial, ruby red grapefruit wine sparkler, caramelized tangerine brûlée, crispy prosciutto egg cups with parmesan, Dutch baby German pancakes topped with pear and walnut jam, plus lemon mascarpone parfaits layered with fig and pistachio toasted granola.
Hands-On

Sun, Feb 5,
12:30 pm to 3 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

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

Sun, Feb 5,
1 pm to 3:30 pm
$55.00
Per Person
Rick Lewis

Chef-Owner

Southern
SOUTHERN HOSPITALITY * Sold Out

Welcome back the talented chef and co-owner of the wildly popular hot chicken spot, Southern, Rick Lewis for a fun and talkative evening in the kitchen making Southern comfort food. Work side-by-side with Rick to make fried green tomatoes with buttermilk lime dressing, fried chicken, classic hoppin' John, braised collard greens, flaky biscuits, and winter squash pie.
Please call our store to be put on a waitlist.
Hands-On

Mon, Feb 6,
6 pm to 8:30 pm
$60.00
Per Person
Giannicola Colucci

Chef

Four Seasons Hotel
YOU HAD ME AT CHOCOLATE

The talented and charming chef Giannicola Colucci, of Four Seasons Hotel, shares his infatuation with chocolate to create irresistible desserts with the pastry sous chef of Cielo. Enjoy a luscious array of chocolate desserts, including chocolate soufflé with raspberry coulis, Callebaut white chocolate mousse with a citrus salad, torta tenerina with fresh strawberries, gianduja chocolate mousse with an orange gelée, plus Cielo's pastry chef Saul Juarez's favorite Valrhona molten chocolate cake.
Demonstration

Mon, Feb 6,
6:30 pm to 9 pm
$50.00
Per Person
Mitch Frost

Culinary Educator

ITALIAN LIRA * Sold Out

It's all about the dough with Mitch Frost. 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.
Please call our store to be put on a waitlist.

This class is offered again on May 9.
Hands-On

Tue, Feb 7,
6 pm to 8:30 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
INDIAN FOOD WITH GOOD KHORMA * Sold Out

Everyone feels good karma with chef Adam Lambay, as he shares his Indian heritage with exciting dishes. This hands-on class will make chicken tikka masala - India's most popular dish with tandoori roasted chicken in a lightly spiced creamy tomato sauce, lamb khorma - a royal Indian dish of slow-braised leg of lamb with cardamom and cashews, carrot cardamom chicken, palak paneer - a classic spinach and cheese curry, plus kheer - basmati rice pudding with cinnamon and cardamom.
Please call our store to be put on a waitlist.

Adam's next class, Curry Up, Don't Be Late!, is available on March 29.
Hands-On

Tue, Feb 7,
6:30 pm to 9 pm
$60.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: IN LOVE WITH SCALLOPS * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Fall in love with a romantic dinner of scallops designed to celebrate Valentine's Day. This hands-on class will create blow-torched scallops topped with crispy chicken skin and mustard caviar served with butternut squash-brown butter purée, bay scallops with homemade saffron pasta with peas and pancetta and black pepper cream sauce, cast iron scallops with roasted mushrooms and ancient grains served with tarragon beurre blanc, plus a remarkable dessert of banana "scallops" with chocolate-peanut crumble and concord liquid gel.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Wed, Feb 8,
6 pm to 8:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: SEDUCED BY SHELLFISH * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
The attraction to succulent lobster, shrimp, and scallops is undeniable, as this hands-on class for couples creates a sumptuous dinner. Learn to prepare hearts of baby romaine with crisp prosciutto-wrapped shrimp and parmesan vinaigrette, seared scallops crusted with red lentils served with oven-dried pineapple salsa, homemade cavatelli pasta gratin with Maine lobster and Missouri bacon and wild mushrooms, plus flaky dark chocolate Michigan cherry beggar's purses with homemade ice cream.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Thu, Feb 9,
6 pm to 8:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: THE PERFECT CATCH * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Create a romantic dinner with the one you most want to impress, as this hands-on class starts with bruschetta with fresh lemony ricotta cheese and roasted cherry tomatoes. Learn to make silky sweet potato bisque with herb breadcrumbs and crème fraîche garnish, oven-roasted salmon filets with roasted sweet red pepper-walnut sauce, toasted couscous with fresh baby spinach and pine nuts and dried cranberries, steamed broccoli bathed in warm olive oil, plus deep chocolate torte topped with mascarpone cream and fresh raspberries.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Fri, Feb 10,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

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 use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream.
Please call our store to be put on a waitlist.

This class is offered again on March 18.
Hands-On

Sat, Feb 11,
11 am to 2 pm
$60.00
Per Person
Marie-Anne Velasco

Chef

Nudo House
THIS CHEF HAS CHOPS.... CHOPSTICKS * Sold Out

This class is designed for everyone who loves sushi from the novice to the avid sushi lover, as chef Marie-Anne Velasco, of Nudo, shares her expertise from her past experience as sushi chef at The Ritz-Carlton Hotel. Using the freshest fish, learn to create a variety of rolls, including cucumber rolls, crab hand rolls, and steak and avocado rolls.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 11,
11:30 am to 2 pm
$60.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: LET'S RUSSIAN FOR ROMANCE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Rush in to the kitchen with your partner for an evening of celebrating love with extraordinary food. This hands-on class will make frozen pear vodka-St. Germaine martinis, reuben puff pastry palmiers with corned beef and Swiss cheese, chopped Russian salad with roasted beets and toasted walnuts, beef tenderloin stroganoff with caramelized onions and exotic mushrooms in a luxurious demiglace wine sauce flavored with cognac and served on homemade linguini, plus pavlova with fresh berries.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Sat, Feb 11,
6 pm to 8:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: AFTERNOON DELIGHT * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Read the Sunday paper, do the crossword puzzle together, then join us for an exciting hands-on brunch class. Learn to make a rose petal bacon bouquet centerpiece with peppadew dipping sauce, crab cakes with caper rémoulade and shiitake mushrooms, lobster-asparagus quiche with goat cheese and sun-dried tomatoes, grilled beef tenderloin with mushroom filling and brandy cream sauce, potato gnocchi with cherry tomatoes and broccoli served with parmesan cream sauce and toasted breadcrumbs, plus chocolate crème brûlée with fresh berries.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Sun, Feb 12,
12:30 pm to 3 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TENDER-HEARTED * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Impress your partner with the tender side of romance, as this hands-on class celebrates Valentine's, starting with grilled hearts of romaine salad with pancetta and balsamic reduction. Learn to make lobster mac-and-cheese, pan-seared roasted beef tenderloin with red wine sauce, bacon-wrapped asparagus, plus chocolate pots de crème with Grand Marnier whipped cream.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Sun, Feb 12,
5 pm to 7:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: LOVE AT FIRST BITE

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
From the first succulent nibble to the last, this hands-on class for couples will tickle the palate, starting with white velvet onion-potato-cauliflower soup with leeks and garlic and garnished with red peppers and warm brie crostini. Learn to make pancetta-wrapped halibut filets pan-seared in cast iron with a rich Dijon cream sauce and butter-sautéed cabbage, mini pommes Anna, parmesan roasted haricot verts, plus a French 75 cocktail and individual apple crostatas with salted caramel sauce and vanilla bean ice cream.
Hands-On

Mon, Feb 13,
6 pm to 8:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: RECIPE FOR LOVE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
On Valentine's Day, create the perfect recipe for a memorable evening with your partner, starting with duck tacos with cherry-chipotle sauce. This hands-on class will prepare wild rice chowder, crispy chicken roulade stuffed with goat cheese and artichokes served on potato-leek gratin, plus flaming bananas Foster with homemade caramel ice cream.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Tue, Feb 14,
6 pm to 8:30 pm
$160.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: A ROME-ANTIC INTERLUDE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Margi Kahn, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Jean Millner, Barbara Nack, Maria Sakellariou, or Kirk Warner.
Cooking with your partner is one of the most romantic gestures, as this hands-on class prepares a delectable meal, starting with roasted butternut panzanella salad with crispy pancetta and sherry vinaigrette. Learn to make a blushing Valentine prosecco and cherry vodka cocktail, Italian-style braciola flank steak stuffed with garlic and pine nuts and braised in tomato sauce with fresh basil and mozzarella cheese, broccoli rabe and homemade farfalle pasta sautéed in olive oil, plus pear almond tart with pear Amaretto gelato.
Please call our store to be put on a waitlist.

We have available spots in our Valentine class on February 4 and February 13.
Hands-On

Wed, Feb 15,
6 pm to 8:30 pm
$150.00
Per Couple
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 April 4.
Hands-On

Thu, Feb 16,
6 pm to 9 pm



Thu, Feb 23,
6 pm to 9 pm



Thu, March 2,
6 pm to 9 pm



Thu, March 9,
6 pm to 9 pm
$250.00
Per Person
Beth Hughes

Pastry Chef

Chef's Table STL
THIS IS HOW WE ROLL

Pastry chef Beth Hughes shares her creative skills for pie-making with three mouth-watering pies. Everyone in this hands-on class will make and roll out a pie dough for a crust they can take home and freeze, and together the class will make caramel-peanut butter mousse candy bar pie with a vanilla wafer crust and chocolate ganache, apple pie with cinnamon toast crunch crumble, plus bourbon-oatmeal-pecan pie.
Hands-On

Thu, Feb 16,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WELL, WELL, WELLINGTON * Sold Out

Satisfaction will be abundant as couples gather to create a phenomenal feast paired with white and red wines, with beef Wellington as the centerpiece. This hands-on class with Barb Nack will prepare roasted potato-leek soup, beef Wellington with prosciutto, mushroom duxelle, pâté in Madeira sauce, celery root purée with chives, orange-honey baby roasted carrots, plus molten dulce de leche cakes with vanilla bean ice cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 17,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

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

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
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.
Please call our store to be put on a waitlist.

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

Sat, Feb 18,
10 am to 3 pm
$150.00
Per Person
Anne Croy

Pastry Chef

Banner Road Baking Company
BANNER DAYS START WITH ANNE CROY

Give a warm welcome to the creative pastry chef and owner of Banner Road Baking Company, Anne Croy, as this hands-on class creates three unique biscuit breakfast sandwiches with tips on freezing biscuits. Learn to make Anne's all-time favorite buttermilk biscuits with fresh ground Anson Mills organic farro flour to create a prosciutto-poached egg sandwich with buffalo mozzarella with pumpkin seed-kale pesto, Thomas Keller's gluten-free buttermilk biscuits with Cup4Cup and rice flour for an avocado mash sandwich with Geisert's smoked bacon and a poached egg with whole grain mustard, plus light and airy semolina vegan biscuits made with almond milk for pan-fried tamari tofu sandwich with slivered red cabbage and pear ginger preserves.
Hands-On

Sat, Feb 18,
10:30 am to 1 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE * Sold Out

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, bunnies, dogs, birds, bugs, snails, pigs, and more. Join Devon Drag and learn to make fun fruity hard candy with oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy bars with or without peanuts, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, plus chocolate dipped marshmallows with sprinkles. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

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

Sat, Feb 18,
2:30 pm to 5 pm
$80.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

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

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

Our available Date Night Dine and Dance classes include Sizzle and Samba on March 18, Last Tango in Paris on April 15, Salsa Salsa on May 13, and Big Band Swing on June 17.
Hands-On

Sat, Feb 18,
6 pm to 9 pm
$170.00
Per Couple
Jon Lowe

Chef

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

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

Jon Lowe's next class, Fish and Bistro Sauces, is available on March 5.
Hands-On

Sun, Feb 19,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE SNAKE STONE

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 twelve years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
The Snake Stone by Jason Goodwin is a detective novel set in the Ottoman Empire in the 19th century that prominently features Turkish foods, including eggplant puree, gypsy salad, chicken with eggplant, hazelnut-lemon pilaf, and poppy seed cake.
Demonstration

Sun, Feb 19,
1 pm to 3:30 pm
$40.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE MARRAKESH EXPRESS

From Casablanca to Marrakesh, experience the romance of rich and exotic Moroccan food in an evening designed for couples with Mickey Kitterman. This hands-on class will make iced sweet tea cocktails with mint, bacon-wrapped almond-stuffed dates, Moroccan eggplant dip with pita crisps, braised lamb shoulder, mélange of seven vegetables with lamb braising jus, saffron rice and carrots, plus pistachio semolina cake with a lemon drizzle.
Hands-On

Sun, Feb 19,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
WINNER WINNER CHICKEN DINNER * Sold Out

Everyone hits the jackpot as sous chef of Tony's, Pete Fagan, deals out a winning combination of flavors. Enjoy candied walnut and gorgonzola salad with mixed greens and raspberry vinaigrette, pasta e ceci - a favorite Italian dish with chickpeas and ditalini pasta, pan-seared chicken and artichokes with peas and lemon butter served with braised potatoes with rosemary, plus Pete's fun take on "soup and sandwich" dessert of homemade ice cream sandwich with a cup of chocolate sauce.
Please call our store to be put on a waitlist.

Pete Fagan’s next available class is By Special Request on March 20.
Demonstration

Mon, Feb 20,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SAUSAGES - JUST ENCASE

Join the talented Mickey Kitterman in the kitchen and discover how easy it is to freshly grind and season meat with a variety of seasonings to create three different sausages, then join them with the perfect potato rolls and garnishes. This hands-on class will make Argentine chorizo criolla flavored with wine and garlic and served with chimichurri, merguez -- lamb sausage flavored with harissa served with date salsa and especially popular in Spain and Southwestern France, and French Acadian-style boudin pork sausage with rice and scallions served with Creole mustard.
Hands-On

Mon, Feb 20,
6:30 pm to 9 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

This class is available on March 21.
Hands-On

Tue, Feb 21,
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 and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, multi-seed, and kalamata olive and toasted walnut. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Feb 22,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Candicci's
ALL CHOKED UP FOR ITALIAN

Create an Italian meal so good that it might bring a tear to your eye in this hands-on class with Jack MacMurray, starting with shaved fennel salad with local goat cheese, pickled cipollini onions, pine nuts and roasted garlic-tomato dressing. Learn to make fried artichoke hearts over shrimp fontina polenta, Meyer lemon pappardelle with salsiccia sausage and roasted eggplant in a porcini broth with sun-dried tomatoes and fried sage, plus a berry crostata.
Hands-On

Wed, Feb 22,
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 and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, multi-seed, and kalamata olive and toasted walnut. Each participant will take home a jar of sourdough starter.
Hands-On

Thu, Feb 23,
10 am to 1 pm
$55.00
Per Person
Cary Exler

Chef-Owner

Salume Beddu
LAYERING IT ON THICK

Cary Exler, chef and co-owner of Salume Beddu, will flatter everyone with an impressive untraditional Southern-style dinner. Enjoy smoked pork and three-cheese lasagna with fresh homemade pasta layered with pork ragoût and roasted vegetables, roasted acorn squash-edamame succotash with roasted sweet corn, plus quick braised Southern greens flavored with ham, roasted garlic and balsamic.
Demonstration

Thu, Feb 23,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: TACO BELLE * Sold Out

Slow down and discover fresh and exciting Mexican dishes in a class designed for the girls with Dawn Meyer. Enjoy a pomegranate martini, tequila-infused queso fundido with fresh fried corn chips, taco-spiced beef empanadas with avocado cream, grilled tamarind chicken tacos, mole baked beans, plus dulce de leche ice cream and Mexican chocolate wafer cookies.
Please call our store to be put on a waitlist.
Demonstration

Fri, Feb 24,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE? * Sold Out

The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Please call our store to be put on a waitlist.

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

Fri, Feb 24,
6:30 pm to 9 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SMALL BATCH DESSERTS WITH BIG FLAVORS

Barb Nack shares her secrets for creating small batch desserts designed to serve four people that will impress with big flavors. Enjoy white chocolate-Chambord crème brûlée with fresh raspberries, crispy phyllo nests with mascarpone whipped cream and fresh berries, puff pastry towering apple tarts, plus buttery orange-rosemary shortbread cookies.
Demonstration

Sat, Feb 25,
11 am to 1:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI * Sold Out

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

Sat, Feb 25,
12 pm to 2:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: EAT, DRINK, AND BE MARDI * Sold Out

Wear some Mardi Gras beads for a festive evening with your partner in the kitchen. This hands-on class with Anne Cori will celebrate New Orleans with a Ramos gin fizz, spiced sweet potato chips, oyster-artichoke soup, crabmeat salad with ravigote dressing, crispy chicken quarters with crawfish-andouille sausage bread pudding, plus an old-fashioned buttermilk-berry pie.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 25,
6 pm to 8:30 pm
$140.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: THE STORM BEFORE THE CALM

Robin Wheeler shares a worldly view of partaking in pre-Lent decadence, starting with Cuban Santiago sweet rum cocktails with grenadine and fresh squeezed orange juice. Enjoy Belgian deep-fried croustillons with a blood orange glaze, tiropita - savory pie with three decadent Greek cheeses and Greek yogurt topped with crispy phyllo, Brazilian churrasco - grilled skirt steak with chimichurri on feijoada - a dish with black beans and greens cooked with bacon, plus an Austrian dessert of fluffy scrambled pancakes topped with brandy-soaked cherries.
Demonstration

Sat, Feb 25,
6:30 pm to 9 pm
$45.00
Per Person
Joshua Galliano

Chef

Companion Baking
THE GUMBO FILES

Southern Louisiana native Josh Galliano uses his paw paw's cast iron Dutch oven and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Join Josh for a hands-on class creating three distinct gumbos with traditional seasonings, including seafood gumbo, rabbit and sausage gumbo with potato salad, plus turkey bone gumbo.
Hands-On

Sun, Feb 26,
12:30 pm to 3 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE * Sold Out

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, bunnies, dogs, birds, bugs, snails, pigs, and more. Join Devon Drag and learn to make fun fruity hard candy with oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy bars with or without peanuts, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, plus chocolate dipped marshmallows with sprinkles. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

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

Sun, Feb 26,
1 pm to 3:30 pm
$80.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A NIGHT AT THE OSCARS * Sold Out

Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Sip on a red carpet pomegranate-champagne fizz cocktail with Grand Marnier and raspberries, and create an award-winning meal of seared sea scallops with crème fraîche and caviar, tomato basil soup en croûte, filet mignon Oscar with béarnaise sauce, loaded mashed potato "martini" with bacon and smoked gouda, plus flaming baked Alaska.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 26,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS

Treat yourself to the pleasures of melt-in-your-mouth glazed doughnuts, chocolate frosted doughnuts, cinnamon roll doughnuts, cream-filled and custard-filled doughnuts, plus a few surprises. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Hands-On

Mon, Feb 27,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE TREASURES

From pot stickers to mu shu pork, Anne Cori shares her secrets for creating delicate Chinese treasures with mouth-watering fillings and traditional wrappers. This hands-on class will make char siu pork steamed buns, chicken-mushroom pot stickers, scallion pancakes, stir-fried mu shu pork with freshly-rolled sesame oil thin pancakes and homemade plum sauce, beggar's chicken with salt-cured ham in lettuce cups, all with caramel-soy and sweet chile dipping sauces, plus five-spice fortune cookies.
Hands-On

Mon, Feb 27,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PARTY GRAS

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil. This hands-on class with Mickey Kitterman will create muffuletta bruschetta with the flavors of the New Orleans iconic sandwich, including Genoa salami, mortadella, capicola, provolone, mozzarella, and topped with olives. Learn to make "richboys" with roasted beef tenderloin; and an awesome crawfish boil with shrimp, crawfish, potatoes, corn on the cob, and andouille sausage. Finish with praline bread pudding and caramel sauce.
Hands-On

Tue, Feb 28,
6 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DON'T GIVE UP ON CHOCOLATE

Fat Tuesday is the perfect day to splurge with a feast of rich chocolate desserts in an evening of decadence. This hands-on class with Naam Pruitt will create Black Forest cherry sponge cake with whipped cream frosting garnished with chocolate shavings, chocolate pavlova with raspberry mousse and raspberry coulis and chocolate leaves, dark and white chocolate layered cheesecake with a chocolate fan, plus chocolate espresso cream torte with chocolate ganache.
Hands-On

Tue, Feb 28,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CARB DIEM

Seize the day and learn the art of making homemade lasagna noodles and gnocchi with some creative meat-less options that are perfect for the season. Join Barb Nack for a hands-on class making sweet potato-caramelized onion-butternut squash lasagna with herbs and three cheeses, bucatini with mushrooms and artichokes in a creamy wine cheese sauce with pine nuts, spinach and cheese-filled gnocchi rolls with basil butter sauce, plus vegetable-tubettini salad with sweet-and-sour cooked dressing.
Hands-On

Wed, March 1,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY

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

Wed, March 1,
6:30 pm to 9 pm
$60.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES! * Sold Out

Join Russ Clark, of St. Louis Kolache, for an exciting evening making kolaches -- Czech-style puffy pastries made of delicious pillowy dough filled or topped with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including fruit kolaches, gooey butter cake kolaches, bacon-egg-cheese kolaches, and their best-selling Philly cheese steak kolaches.
Please call our store to be put on a waitlist.

This class is offered again on May 18.
Hands-On

Thu, March 2,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA * Sold Out

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

Fri, March 3,
6 pm to 8:30 pm
$140.00
Per Couple
Caryn Dugan

Culinary Educator

IN THE KITCHEN WITH CARYN - FROM PHO TO FALAFEL * Sold Out

Join plant-based guru Caryn Dugan, the STLVegGirl, in the kitchen to create a luscious spread of vegan dishes. This hands-on class will make farro and Swiss chard salad with creamy coconut-shallot dressing, hearty Vietnamese pho with homemade hoisin, spicy tofu and broccoli sprout sushi, falafel pita pockets with greens and creamy tahini sauce, and asparagus-leek-sweet potato crumble with oats and seeds.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 4,
11 am to 1:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: CRABS LOVE LOBSTER

Spend the beginning of your weekend enjoying a remarkable meal in a comfortable, relaxed setting at the counter with Barb Nack. Enjoy lobster Mediterranean couscous salad with artichoke hearts and kalamata olives, butter-roasted crab legs served with warm butter, lobster Edgardo with lobster and scallops on bucatini pasta with cream sauce and corn and red peppers, plus mango crisp.
Demonstration

Sat, March 4,
12 pm to 2:30 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIAMI HEAT * Sold Out

Couples are heating up the kitchen with the flavors of Miami with a Cuban influence. Join Dawn Meyer and Larry Meyers to create South Beach sangria, black bean salsa with plantain chips, mini crab cakes with mango pepper relish, Cuban-spiced pork tenderloin, coconut ginger rice, plus a dessert of guava and cream cheese empanadas with dulce de leche ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 4,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, March 4,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Sun, March 5,
12:30 pm to 3 pm
$60.00
Per Person
Britt and Kevin Pellegrino

Chef-Owner

BK Catering
FILIPINO FLAIR

Give a warm welcome to husband-and-wife chefs Britt and Kevin Pellegrino, and discover the rich traditional flavors of Filipino dishes that Britt is passionate about from her mother's heritage. Enjoy pancit bihon - vermicelli rice noodles and vegetables sautéed with garlic and calamansi citrus juice, tender chicken adobo braised in soy and vinegar, garlic fried rice, and fresh lumpia sariwa - soft crêpe wraps filled with fresh vegetables and garnished with sweet sauce and crushed peanuts.
Demonstration

Sun, March 5,
1 pm to 3:30 pm
$50.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will create devils on horseback - macadamia "ricotta"-stuffed dates wrapped in prosciutto, butternut squash spiral noodles with Italian sausage and sautéed broccoli rabe, roasted harissa salmon with roasted green beans and red bell peppers, pan-fried orange chicken with coconut cauli-rice, plus pomegranate mocktail sparklers.
Hands-On

Sun, March 5,
5:30 pm to 8 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
PLENTY OF PIZZETTAS

Spend a memorable evening in the kitchen with chef Kirk Warner creating fun and versatile pizzettas with thin and thick crusts and an assortment of creative toppings. This hands-on class will make local butternut squash-candied jalapeño and hand-dipped ricotta pizzetta, La Quercia prosciutto-fig jam-blue cheese pizzetta, paneer spinach spread-topped pizzetta with tomato chutney and goat cheese, pizzetta with herbed cheese and smoked wild salmon and homemade "capers", plus homemade pork sausage and oven-dried tomato pizzetta with fontina cheese.
Hands-On

Mon, March 6,
6 pm to 8:30 pm
$60.00
Per Person
John Messbarger

Chef

Peacemaker Lobster & Crab Co.
PUB FOOD AND ALE

Enjoy a spirited evening with chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., as he creates tasty food and the class cheers him on with a glass of ale. John will create traditional deep-fried British beer-battered fish and chips, meat hand pies with flaky dough, freshly shucked mushy peas, plus sticky toffee pudding with homemade toffee sauce.
Demonstration

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

Culinary Educator

THE YEAST WE CAN DO

All it takes is one bread class with the energetic Margi Kahn for an exciting new perspective on the simplicity of baking homemade bread. This hands-on class will learn tips for working with and proofing yeast, rising methods, and creating delicious breads, including asiago cheese bread, sun-dried tomato mini baguettes, and toasted sunflower seed rye bread.
Hands-On

Tue, March 7,
6 pm to 9 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 chef's choice of three of Sugarfire's famous side dishes.
Please call our store to be put on a waitlist.
Hands-On

Tue, March 7,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE YEAST WE CAN DO

All it takes is one bread class with the energetic Margi Kahn for an exciting new perspective on the simplicity of baking homemade bread. This hands-on class will learn tips for working with and proofing yeast, rising methods, and creating delicious breads, including asiago cheese bread, sun-dried tomato mini baguettes, and toasted sunflower seed rye bread.
Hands-On

Wed, March 8,
10 am to 1 pm
$55.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
FRENCH TECHNIQUES

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 asparagus bisque with crab garnish, entrecôte chasseur - strip steak with mushroom-shallot sauce served with pommes Anna and tournéed vegetables, plus French chocolate torte with chantilly.
Demonstration

Wed, March 8,
6 pm to 8:30 pm
$50.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
PRIMO COLOSIMO

Experience first-hand working side-by-side with chef Bob Colosimo, of Eleven Eleven Mississippi, creating a top quality restaurant-style meal. Learn to make smoked seafood chowder, roasted red pepper handmade pasta with sausage and fennel, parmesan chicken with balsamic butter sauce, root vegetable ragoût, plus honey walnut cake with Nocello liqueur whipped cream.
Hands-On

Wed, March 8,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FRIDAY NIGHT BITES

Put away the laptops, turn off the phones, and spend a few "happy hours" with your friends, as Barb Nack creates exciting appetizers and a blackberry margarita with a sweet-and-salty rim. Enjoy apple-goat cheese crostini with honey and walnuts, guacamole-smoked gouda quesadilla wedges with roasted red peppers, artichoke-spinach-white bean dip with toasted spiced pita chips, plus chevre chocolate-cherry bonbons.
Demonstration

Fri, March 10,
6 pm to 8:30 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

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

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This 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.
Please call our store to be put on a waitlist.

This class is offered again on June 3.
Hands-On

Sat, March 11,
10 am to 3 pm
$175.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, bunnies, dogs, birds, bugs, snails, pigs, and more. Join Devon Drag and learn to make fun fruity hard candy with oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy bars with or without peanuts, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, plus chocolate dipped marshmallows with sprinkles. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, March 11,
12 pm to 2:30 pm
$80.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL * Sold Out

Does queso fresco make you weak in the knees? Grab your partner and get in the kitchen with Mickey Kitterman to create a tequila sunrise royale, elote Mexican street corn-roasted peppers quesa fresco dip with fresh corn chips, campechana shrimp and lobster cocktail with crab and avocado in a spicy tomato sauce, grilled tenderloin fajitas with homemade corn tortillas, arroz verde - fragrant rice cooked with Mexican chiles and tossed with salsa verde, plus tequila lime sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 11,
6 pm to 8:30 pm
$140.00
Per Couple
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