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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Anne Cori

Kitchen Conservatory Staff

MEAT ME AT THE SMOKER * Sold Out

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

Sat, June 25,
11 am to 3 pm
$85.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY * Sold Out

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

Naam Pruitt’s next sushi class, Saturday Night Sushi and Sashimi, is available on August 20.
Hands-On

Sat, June 25,
1 pm to 3:30 pm
$60.00
Per Person
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 a dance instructor from COCA, then jitterbug into the kitchen to create a delicious meal with a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

Our next available Date Night Dine and Dance class is Sizzle and Samba on July 30.
Hands-On

Sat, June 25,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: MISSION SHRIMP-OSSIBLE * Sold Out

Should you choose to accept, the mission before you is easy: gather your girlfriends for an evening feasting on shrimp. Sip on a blueberry-watermelon margarita, as the daring Kelly Gardner prepares shrimp and corn fritters with avocado hollandaise, smoked shrimp salad with orange-cumin vinaigrette, coconut shrimp bisque, shrimp and crab enchiladas with jalapeño cream sauce, cilantro-lime black beans and rice, plus strawberry shortcakes with mascarpone ice cream.
Please call our store to be put on a waitlist.
Demonstration

Sat, June 25,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES * Sold Out

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

Jon Lowe’s available classes include Thigh-High in Chicken on July 24, and Mugs and Fishes on August 14.
Hands-On

Sun, June 26,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: FIRST BITE

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Bee Wilson explores the foods we love and the foods we hate in First Bite: How We Learn To Eat as the class dines on beet salad, pizza, ramen noodle soup, and chocolate cake with ice cream.
Demonstration

Sun, June 26,
1 pm to 3:30 pm
$40.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL * Sold Out

Satisfy your cravings for pizza on the grill, as this hands-on class designed for couples rolls out the pizza dough to create plenty of pizzas with Margi Kahn. Start with a grilled Caesar salad, and make meatball-mozzarella pizza with ricotta and San Marzano tomato sauce, sweet Italian chicken sausage-caramelized onion pizza with red and yellow peppers, four-cheese fontina-ricotta-gorgonzola-parmesan pizza, veggie delight roasted broccoli-asparagus-red onion pizza with smoked mozzarella and parmesan cheese, plus homemade ice cream sundaes with chocolate sauce and topped with toasted nuts and coconut.
Please call our store to be put on a waitlist.
Hands-On

Sun, June 26,
5 pm to 7:30 pm
$125.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE * Sold Out

The search for the most exciting chocolate chip cookies is an ongoing quest for cookie lover Dawn Meyer. Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including maple chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry cookies.
Please call our store to be put on a waitlist.
Hands-On

Mon, June 27,
6:30 pm to 9 pm
$55.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE * Sold Out

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins David Molina using a Missouri grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and cured pork belly made into smoked bacon. Learn to make chef's choice of two sides that are a specialty of Sugarfire.
Please call our store to be put on a waitlist.

This class is offered again on September 13.
Hands-On

Tue, June 28,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

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

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

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

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

Kitchen Conservatory Staff

BEYOND BASICS * Sold Out

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, chocolate pots de crème, and apple pie with caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Wed, June 29,
6 pm to 9 pm



Wed, July 6,
6 pm to 9 pm



Wed, July 13,
6 pm to 9 pm



Wed, July 20,
6 pm to 9 pm
$250.00
Per Person
Jason Bockman

Culinary Educator

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

Give an enormous welcome to owner of Strange Donuts, Jason Bockman, 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 creating fresh jelly with Eckert's strawberries plus cream cheese frosting to make deep-fried strawberry cheesecake bismarcks, and learn Jason's method for making chocolate frosted donuts.
Please call our store to be put on a waitlist.
Hands-On

Wed, June 29,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THE GRILL IS SMOKIN'

The enticing aromas from the grill are irresistible as this hands-on class with Anne Cori creates a sensational summer meal. Spend a fun evening with Anne making grilled eggplant dip with roasted garlic, grilled monkfish skewers on golden beet-feta cheese salad, grilled leg of lamb shawarma with grilled pita bread and topped with tahini-parsley sauce, plus chocolate-espresso ice cream.
Hands-On

Thu, June 30,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DEEP DARK SECRETS OF TOFFEE

Stimulate the senses with the dark, light, crunchy, and chewy qualities of toffee and caramels, as this hands-on class with Naam Pruitt makes five impressive desserts. Learn to make Mississippi mud pie with toffee topping, toffee crunch cookies, caramel swirl chocolate cake with caramel frosting, caramel cheesecake bars, and caramelized pineapple upside-down cake.
Hands-On

Thu, June 30,
6:30 pm to 9 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

Fri, July 1,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WOK AND ROLL - 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

Sat, July 2,
11 am to 1:30 pm
$60.00
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.

Naam Pruitt’s upcoming Asian date night classes include Viet-Naam-ese, Please on August 7, Thai Something New on August 14, Korean Seoul Mates on August 26, and Hooked on Thai Fish on September 9.
Hands-On

Sat, July 2,
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, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, peanut, nuoc cham, and cilantro-mustard sauces.
Hands-On

Sun, July 3,
1 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sun, July 3,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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

Tue, July 5,
6 pm to 9 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
PHEW! THE HEAT OF VINDALOO

Chef Adam Lambay proudly shares his Indian heritage with three vindaloo dishes, plus roti and chapati. This hands-on class will prepare tandoori-style roasted chicken-green Thai chile vindaloo with lemon and ginger, slow-stewed lamb shoulder-red chile vindaloo with tamarind and Idaho potatoes, plus shrimp-tomato-okra vindaloo with finger chile peppers and new red potatoes.
Hands-On

Tue, July 5,
6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
SOURDOUGH - FROM START TO PASTA

When it is a million degrees outside, Robin Wheeler shares her love for sourdough with four dishes that do not require the oven. Enjoy sourdough berry waffles, sourdough fettuccine carbonara, sourdough crust grilled pesto pizza with fresh mozzarella and tomatoes, plus sourdough skillet flatbread with hummus and fresh vegetables, along with three techniques for making sourdough starter.
Demonstration

Wed, July 6,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

THE KAHN ARTIST OF KNISH AND RUGELACH

Margi Kahn, an artist with doughs, shares her secrets for the sweet and savory pastries of Eastern Europe -- knishes and rugelach. This hands-on class will join Margi in the kitchen learning to make the unique knish dough, rolling it, filling it, and forming it to create beautiful meat knishes and potato-onion knishes, then make and roll out rugelach dough for flaky apricot-cinnamon-walnut rugelach, and raspberry-white chocolate rugelach.
Hands-On

Thu, July 7,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE * Sold Out

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make caramelized onion-bacon-blue cheese pizza, pesto-spinach-mushroom-fontina cheese pizza, Italian sausage-wild mushroom-roasted red pepper pizza, and sautéed vegetable pizza with zucchini, yellow squash and cherry tomatoes. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and strawberry gelato.
Please call our store to be put on a waitlist.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FEELING BEACHY

If the work week has left you feeling the need for a beach vacation, gather your girlfriends for a night out sipping on a watermelon-ginger vodka slushy while Barb Nack creates a Hawaiian feast. Enjoy piña colada pan-fried shrimp and scallops with pineapple rum sauce, Hawaiian fried rice and ham with red peppers and pineapple, plus carrot-pineapple upside-down cake.
Demonstration

Fri, July 8,
6:30 pm to 9 pm
$45.00
Per Person
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 vanilla macarons with vanilla bean 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 available again on September 3.
Hands-On

Sat, July 9,
11 am to 2 pm
$60.00
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.

Mickey Kitterman’s next gnocchi class, Yes, Maybe, Gnocchi, is available on August 17.
Hands-On

Sat, July 9,
12 pm to 2:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE. * Sold Out

Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Sat, July 9,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
SURF AND TURF, SAUCES AND SIDES * Sold Out

Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Please call our store to be put on a waitlist.

Jon Lowe’s available classes include Thigh-High in Chicken on July 24, and Mugs and Fishes on August 14.
Hands-On

Sun, July 10,
12:30 pm to 3 pm
$65.00
Per Person
Kelly Green Gardner

Culinary Educator

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

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

This class is available again on September 17.
Hands-On

Sun, July 10,
1 pm to 3:30 pm
$85.00
For Parent and Child
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK * Sold Out

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

Sun, July 10,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

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.
Hands-On

Mon, July 11,
6:30 pm to 9 pm
$140.00
Per Couple
Jason Tilford and Pete Schweiss

Chef

Milagro Modern Mexican and Mission Taco Joint
MASA TO MI CASA - TORTILLAS AND TAMALES * Sold Out

Spend a thoroughly exciting evening in the kitchen with chef-owner Jason Tilford and masa master Pete Schweiss, of Milagro Modern Mexican and Mission Taco Joint, as they share the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create a"maize"ing fresh handmade tortillas and a variety of tamales. Everyone can customize their tortillas and tamales from a selection of meats, sauces, chiles, and cheeses.
Please call our store to be put on a waitlist.
Hands-On

Tue, July 12,
6:30 pm to 9 pm
$60.00
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. 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

Wed, July 13,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

ARE MY ROOTS SHOWING?

Show off your love for vegetarian cuisine creating a colorful array of summer dishes with Margi Kahn. This hands-on class will make roasted carrot hummus with rainbow vegetable chips, wild mushroom bruschetta, lemony farro bean salad with fresh vegetables and toasted pecans, a stunning layered vegetable torta, plus mixed berry frangipane tart with coconut whipped cream.
Hands-On

Thu, July 14,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with shellfish, chicken and chorizo, plus seven summer vegetable paella with zucchini, yellow squash, artichokes, green beans, onions, tomatoes and peas. The party wouldn't be complete without classic red sangria and flan de fresa - a fresh strawberry flan.
Hands-On

Fri, July 15,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: A SLICE OF SUMMER * Sold Out

Take a slice out of summer with the effervescent Naam Pruitt, as she prepares a refreshing summer dinner. Sip on moscato sangria, and enjoy three cheese-stuffed fried zucchini blossoms, artisan lettuce salad with grilled peaches and asparagus topped with balsamic vinaigrette, chilled cucumber-avocado soup, apricot-glazed beef brochette over herb couscous, plus summer berry trifle.
Please call our store to be put on a waitlist.
Demonstration

Fri, July 15,
6:30 pm to 9 pm
$45.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
ON THE FARE-WAY

From the fairways of Norwood Hills Country Club into our kitchen, executive chef Bernard Pilon shares the versatility of salmon with a variety of exquisite preparations. This hands-on class will spend the morning working side-by-side with chef Pilon creating barbecue salmon with peach horseradish salsa, salmon risotto, salmon tartare with chimichurri, plus teriyaki salmon salad.
Hands-On

Sat, July 16,
10 am to 12:30 pm
$60.00
Per Person
Caryn Dugan

Culinary Educator

THINK OUTSIDE THE VEGAN LUNCHBOX

Caryn Dugan, the STLVegGirl, adds a different perspective on packing a lunch or creating a fancy picnic for a concert in the park. This hands-on class will create five unique types of sandwiches, including Mediterranean veggie burgers with oats and kalamata olives topped with sun-dried tomatoes and an artichoke-white bean spread, buffalo tempeh wraps with cool and creamy coleslaw, crispy cauliflower po' boys with rémoulade sauce, vegetable nori wraps with avocado-tahini spread, plus jackfruit "pulled pork" in a pita with greens and creamy ranch dressing.
Hands-On

Sat, July 16,
11 am to 1:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

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

Sat, July 16,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET * 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.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Please call our store to be put on a waitlist.

This class is offered again on October 2.
Hands-On

Sun, July 17,
11 am to 4 pm
$150.00
Per Person
Crystal Stevens

Culinary Educator

La Vista CSA Farm
HEIR AND A PARENT: PERSONAL PIZZA

Have fun in the kitchen with farmer Crystal Stevens making and rolling out pizza dough for creating personal pizzas with your choice of fresh ingredients, including organic tomato sauce, artichoke hearts, homegrown zucchini, spinach, roasted garlic, tomatoes, farm raised chicken, and organic cheeses. This hands-on class will also make a farm fresh kale salad with shredded beets and carrots, and finish off with ice cream sundaes with fresh berries and melted chocolate drizzle. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, July 17,
1 pm to 3:30 pm
$80.00
For Parent and Child
Jon Lowe

Chef

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

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

Sun, July 17,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
HELLO, IT'S MEAT! * Sold Out

If you have called a thousand times to tell chef Pete Fagan that you are sorry for ever missing his class, say hello from the other side of the counter to the talented sous chef of Tony's. Enjoy heirloom tomato and watermelon salad with fresh burrata cheese dressed with roasted tomato purée and olive oil, crispy soft shell crabs with brown butter and capers served with wilted frisée, veal meatball sliders with ricotta cheese gnocchi topped with spicy amatriciana sauce with pancetta and caramelized onions, plus vanilla ice cream pie with meringue and served with caramel and fresh strawberry sauce.
Please call our store to be put on a waitlist.
Demonstration

Mon, July 18,
6 pm to 8:30 pm
$50.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH, PLEASE! HOT KOLACHES!

Give a warm welcome to Russ Clark, of St. Louis Kolache, for an exciting evening making kolaches -- Czech 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 kolaches, including cinnamon rolls, sloppy Joes, jalapeño poppers, bacon-egg-cheese kolaches, and their best-selling Philly cheese steak kolaches.
Hands-On

Mon, July 18,
6:30 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, July 19,
6 pm to 8:30 pm
$60.00
Per Person
Ashley Schuster Kempf

Culinary Educator

Salume Beddu
ITALIAN SAUCERY

Spend an alluring evening creating lip-smacking luscious traditional Italian sauces with Ashley Kempf, part of the energetic culinary team of Salume Beddu. This hands-on class will make salsa alla speck - a creamy smoky sauce served over tagliatelle, bucatini all'amatriciana - a pancetta and tomato sauce, pesto - a basil and pine nut sauce over capellini, and pan con tomate served on toasted ciabatta. Create a creamy zabaglione to finish off the night.
Hands-On

Tue, July 19,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

THE GLUTEN-FREE BAKEOVER

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 and bake chocolate tea cake, sliced almond-orange cookies, coconut-date coffee cake, crunchy double peanut butter cookies, plus homemade garlic-herb crackers.
Hands-On

Wed, July 20,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - POULTRY AND VEGETABLES 101

Taste testing is the only prerequisite for acing the poultry and vegetable curriculum at grilling university! This hands-on class will master grilled Hawaiian huli huli chicken with a sweet soy glaze and served with grilled pineapple spears, grilled Peking duck breast seasoned with Chinese five-spice and basted with hoisin-honey sauce, grilled Creole chicken breast with black-eyed pea and ham salad with tomatoes and Creole honey vinaigrette, grilled minted cucumber spears, plus grilled watermelon wedges with lemon yogurt and mint leaves.
Hands-On

Thu, July 21,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A BAKE OFF OF GREAT BRITISH DESSERTS

A fan of The Great British Bake Off, Mickey Kitterman shares his favorite British desserts in this hands-on class for the amateur baker. Learn to make sticky toffee pudding, Victoria sandwich of English sponge cake layered with Italian meringue buttercream and fresh raspberries, banana-toffee banoffee pie, spotted dick - a British raisin pudding, plus scones with bumbleberry jam.
Hands-On

Thu, July 21,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: AND ALL THAT JAZZ

Step into an era of the speakeasy with a delightful retro-style dinner from the Jazz Age with Robin Wheeler. Enjoy an elderflower gin gimlet, blueberry Waldorf salad with egg salad crostini, chicken à la rose - pan-seared airline-cut chicken breasts with a honey glaze and garnished with fragrant rose petals, plus peach upside-down cupcakes.
Demonstration

Fri, July 22,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

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 Naam Pruitt 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, July 22,
6:30 pm to 9 pm
$150.00
Per Couple
Jean-Pierre Augé

Chef

THE LUNCH SACK OF NOTRE DAME

It rings true that chef Jean-Pierre Augé would not put this exquisitely French luncheon in a paper sack. Enjoy a meticulously prepared meal of Provençale soupe au pistou with vegetables and pesto, chilled salmon with green sauce served with asparagus and saffron rice salad, plus apple charlotte with apricot kirsch sauce.
Demonstration

Sat, July 23,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

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, July 23,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LA CUCINA ITALIANA

Discover the tempting flavors of Italy as this hands-on class for couples prepares a rustic Italian summer dinner. Enjoy a fresh peach bellini, and learn to make grilled eggplant antipasto, fresh angel hair pasta with raw tomato sauce, chicken piccata with Tuscan garlic-sage white beans, plus coffee-scented tiramisù and pistachio-orange biscotti.
Hands-On

Sat, July 23,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
THIGH-HIGH IN CHICKEN

Chef Jon Lowe shares his newfound passion for cooking traditional Louisiana cuisine with grilled chicken thighs, as this hands-on class joins him to create three exciting Southern dishes, plus deep-fried beignets with powdered sugar and charred orange jam. Learn to make bacon-wrapped grilled chicken thighs stuffed with shrimp and corn and cheese served over red beans, Cajun grilled chicken thigh po' boys with jalapeños and lemon-caper rémoulade, plus grilled chicken thigh and sausage gumbo on dirty rice.
Hands-On

Sun, July 24,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: KITCHENS OF THE GREAT MIDWEST

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Delve into the cuisine of Middle America with this engaging novel by Ryan Stradal, Kitchens of the Great Midwest, as the class dines on pork crostini with plum chutney, walleye with succotash, filet with tomatoes in sweet pepper vinaigrette, and pavlova with fresh blackberries.
Demonstration

Sun, July 24,
1 pm to 3:30 pm
$40.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO

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

Sun, July 24,
5 pm to 7:30 pm
$140.00
Per Couple
Jane Callahan

Culinary Educator

PIE FIXES ALMOST EVERTHING

Put your troubles aside and join pie-baker Jane Callahan for a charming evening in the kitchen baking one of our favorite comfort foods -- pie! This hands-on class will learn the techniques for making and rolling out pie dough, then the class will bake three delicious pies, including mixed berry pie with a lattice crust, strawberry icebox pie, plus lemon chess pie with blueberries.
Hands-On

Mon, July 25,
6 pm to 9 pm
$50.00
Per Person
Austin Hamblin and Michelle Allender

Chef

The Muddled Pig Gastropub
JUST IN QUESO!

Please welcome the chef-owner duo of The Muddled Pig Gastropub, Austin Hamblin and Michelle Allender, for a fun evening making Mexican street food. This hands-on class will create ancho grilled pork tacos al pastor with pineapple and onions and fresh lime, chicken pupusa - braised chicken thighs in a pan-seared masa dough topped with pico de gallo and sour cream and queso fresco, butternut squash-jalapeño tamales with salsa verde, plus their special "burning the fields" strawberry-mezcal-jalapeño cocktail.
Hands-On

Mon, July 25,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
ITALIAN LIRA

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

Tue, July 26,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

IF YOU CAN'T STAND THE HEAT, DO IT ON THE GRILL

Get out of the kitchen, and enjoy a sultry summer night grilling on the patio with chef Jack MacMurray. This hands-on class will make grilled eggplant-boursin roulades, grilled diver scallops on pancetta risotto with mango beurre blanc, marinated and grilled Angus sirloin steaks with sautéed chanterelle mushrooms served with grilled Yukon potatoes with asiago cheese, plus warm chocolate pudding cake.
Hands-On

Tue, July 26,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SUMMER SALADS AND QUICK BREADS

Discover the perfect combination of an amazing salad paired with fresh bread for a satisfying summer meal. Enjoy a stunning presentation of caprese fresh corn and tomato salad with mozzarella and basil dressed with sherry vinaigrette, peasant-style summer solstice onion-basil bread with romano cheese and tomatoes, arugula-grape-sunflower seed salad with parmesan shavings and honey-maple vinaigrette, citrus popovers slathered with lemon butter, plus watermelon sorbet.
Demonstration

Wed, July 27,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SASSY SAUCES

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

Wed, July 27,
6:30 pm to 9 pm
$60.00
Per Person
William Volny

Chef

Bixby's
THE FLAIR OF ALSATIAN FARE

Give a wholehearted welcome to chef William Volny, of Bixby’s, as he prepares a sophisticated Alsatian dinner. Enjoy a flaky bacon-onion tart flambée with crème fraîche, choucroute garnie cooked in bacon fat with juniper and cloves, garnished with potatoes, Morteau French smoked sausage and ham hocks, plus a refreshing Pear eau-de-vie sorbet.
Demonstration

Thu, July 28,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA PERFECT - ROLL. CUT. SHAPE.

Learn the art of making fresh pasta with a variety of shapes, fillings, and sauces. Roll up your sleeves and join Mickey Kitterman working side-by-side, to create your favorite shapes from spaghetti, fettuccine, tagliatelle, pappardelle, fazzoletti, garganelli, cheese and meat-filled agnolotti and tortellini, all served in simple sauces - brown butter sauce and olive oil-oven-roasted cherry tomato sauce.
Hands-On

Thu, July 28,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS

Your boat has come in, and it is filled with delicious, succulent shrimp. Join Barb in a hands-on class designed for couples, creating seafood pizza with shrimp, scallops and crab, and sip on a pontberry vodka martini. Learn to make smoked shrimp-sweet potato-pecan salad with maple vinaigrette, crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
Hands-On

Fri, July 29,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Sat, July 30,
10 am to 1 pm



Sat, Aug 6,
10 am to 1 pm



Sat, Aug 13,
10 am to 1 pm



Sat, Aug 20,
10 am to 1 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MEET THE PRESS: GARLIC

The only politics that will be discussed is whether to slice, roast, press, or infuse the garlic! Experience the incredible flavor of freshly-dug garlic, as Anne Cori creates baked olives with garlic and white bean-pesto dip - both served with homemade pita, roasted garlic-potato soufflé, homemade angel hair pasta all'aglio e olio with baked tomato Provençale topped with lemon-garlic breadcrumbs, plus fresh peach ice cream. Participants will take home fresh garlic.
Demonstration

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with a dance instructor from COCA, then create the sizzling and exotic cuisine of beautiful Brazil. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Hands-On

Sat, July 30,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

SATURDAY NIGHT SUSHI

Hungry for fresh and flavorful sushi? Join Kelly Gardner in a fulfilling hands-on class starting with tempura vegetables, miso soup, and edamame salad with ginger-soy dressing. Learn to create crab and mango inside-out rolls with teriyaki glaze, spicy tuna hand rolls, crunchy shrimp rolls with avocado-chile cream, and finish with sweet plum ice cream.
Hands-On

Sat, July 30,
6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
JAM IT! LET'S CAN IT!

Experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join the talented Robin Wheeler, owner of Subterranean Homemade Food, as this hands-on class makes peach jam, peach jelly, tomatoes for "everything" - basic canned tomatoes to use for everything from salsa to marinara sauce to bloody Mary mix, bread-and-butter pickles, plus green tomato salsa verde. Each participant will take home a jar of canned goods.
Hands-On

Sun, July 31,
12:30 pm to 3 pm
$55.00
Per Person
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: JEDI ACADEMY

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

Sun, July 31,
1 pm to 3 pm
$40.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

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

Sun, July 31,
5 pm to 7:30 pm
$125.00
Per Couple
John Messbarger and John Joern

Chef

Peacemaker Lobster & Crab Co. and The Whiskey Ring
THE BEACH BUOYS

Chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., and John Joern, owner of The Whiskey Ring, team up with their greatest hits to create a fun evening of seafood and whiskey pairings. Chef Messbarger creates a seafood party with fresh shucked oysters served with mignonette sauce, Spanish-style mussels, cole slaw, and crab cocktail, as John Joern shares his favorite whiskeys.
Demonstration

Mon, Aug 1,
6 pm to 8:30 pm
$75.00
Per Person
Naam Pruitt

Cookbook Author

TOTALLY DIM SUM

Create dim sum to your heart's delight with incredible little dishes. Join cookbook author Naam Pruitt for a fun hands-on class creating an assortment of dim sum, including steamed pork buns, shrimp shu mai dumplings, mushroom and cabbage spring rolls, jiaozi - handmade boiled dumplings with pork and napa cabbage, plus custard tartlets.
Hands-On

Mon, Aug 1,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHERRY-O * Sold Out

Cheers break out as Anne Cori shares the bounty of this annual class featuring fresh-picked Montmorency tart cherries. Enjoy fresh cherry lemonade, baked brie with cherry-apricot jelly, cherry-beet-cucumber fattoush salad, cherry beef burgers with cherry aïoli on homemade potato rolls, plus baked meringues with cherry sauce.
Please call our store to be put on a waitlist.

This class is offered again on August 9.
Demonstration

Tue, Aug 2,
6 pm to 8:30 pm
$50.00
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.

David Molina’s next available Sugarfire class, Sizzle and Smoke, is offered on September 13.
Hands-On

Tue, Aug 2,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS

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

Wed, Aug 3,
6 pm to 9 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

THE HOLY GRILL

Legend has it that the grill has special powers of adding amazing flavor to our favorite dishes. Spend a blazing evening with Kelly Gardner making lemon and olive focaccia, grilled romaine and tomato salad with avocado and basil green goddess dressing, grilled tandoori-spiced chicken with mint chutney, crispy roasted potatoes, chipotle creamed corn, plus rum-soaked grilled pineapple served with honey ice cream.
Hands-On

Wed, Aug 3,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS

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

Thu, Aug 4,
10 am to 1 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.
Hands-On

Thu, Aug 4,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

FRUIT OF THE BLOOM

Juicy, chin-dripping fresh summer fruits and berries are the star of this refreshing meal prepared by the director of our cooking school, Barb Nack, starting with a fruity spinach salad with pineapple, strawberries, and blueberries with poppy seed dressing and sweet-and-spicy pecans. Enjoy golden brown seared sea scallops with stone fruit gazpacho, asparagus-goat cheese flatbread, plus roasted strawberries with vanilla biscuits and sweet whipped cream.
Demonstration

Thu, Aug 4,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: SOME LIKE IT HOT!

The kitchen is heating up with excitement for the peak of the pepper season, as couples join Robin Wheeler cooking with an abundance of local peppers. This hands-on class will make strawberry-pepper sangria, corn and crab fritters, grilled chile-glazed flank steak with chile-cilantro butter, hot honey sweet potatoes, mustard green salad with seasonal vegetables and a crisp beer vinaigrette, plus Mexican hot chocolate-cinnamon ice cream sandwiches.
Hands-On

Fri, Aug 5,
6 pm to 8:30 pm
$125.00
Per Couple
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS

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

Sat, Aug 6,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

TAKE ANOTHER LITTLE PIECE OF MY TART

Spend an afternoon with the exceptionally talented Barry Marcus learning to master the secret of flaky tart shells filled with intense fresh citrus, fresh fruit, and frangipane fillings. Everyone will make and roll out tart dough, then the class will make wonderful temptations, including a lemon curd tart, classic French apple upside-down tarte Tatin, and Barry's favorite banana-walnut-frangipane tart spiked with rum.
Hands-On

Sun, Aug 7,
12:30 pm to 3:30 pm
$60.00
Per Person
Crystal Stevens

Culinary Educator

La Vista CSA Farm
CANNING WITH THE FARMER IN THE DILL

Learn simple and safe methods for preserving the garden bounty with farmer Crystal Stevens, with a beautiful harvest basket from her farm, La Vista Farm. This hands-on class will learn to prepare canned tomatoes with peppers and onions, tomato-basil pasta sauce with roasted garlic, plus garlic and hot pepper dill pickles. Each participant will take home a jar of canned goods.
Hands-On

Sun, Aug 7,
1 pm to 3:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: VIET-NAAM-ESE, PLEASE

Cookbook author, Naam Pruitt, shares her passion for Vietnamese cuisine, as this hands-on class for couples steps into the kitchen to create a feast of flavors. Learn to make spiced pork in lettuce cups, deep-fried pork and herb-stuffed shrimp in coconut batter, warm rice noodles with Saigon-style beef, stir-fried chicken with lemongrass and caramelized onions, plus creamy coconut flan.
Hands-On

Sun, Aug 7,
5 pm to 7:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable hands-on class. Learn to make chicken-fresh blueberry-pistachio salad with Boursin cheese on homemade gougères, his mother's huge blueberry pie recipe from the historic Bistro 120 restaurant in Paw Paw, Michigan, plus three brand new dishes that Kirk will develop this summer in his test kitchen in Saugatuck - the heart of Michigan blueberry country.
Hands-On

Mon, Aug 8,
6 pm to 8:30 pm
$60.00
Per Person
Matt Bessler

Chef

The Libertine
HEAVY METAL CAST IRON COOKERY

Chef Matt Bessler, of The Libertine, shares many tips and techniques of cooking with cast iron to create a delectable meal. Enjoy traditional New Orleans barbecue shrimp with crispy fried conch fritters, a dramatic presentation of spicy "eggs in hell" cooked in cast iron with olives and capers and arrabbiata sauce with pecorino cheese and basil, seared Frenched rack of lamb lollipops Diane with wild foraged mushrooms and butter braised potatoes and leeks, plus bourbon apple pie with cinnamon toast crunch ice cream.
Demonstration

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BAKING BOOTCAMP

For aspiring chefs, children from ages 7 to 11. Spend three exciting days in the kitchen with Dawn learning everything about baking from cakes to cookies, doughnuts to crackers, and so much more! The kitchen is going to heat up with baked double chocolate doughnuts, buttermilk biscuits, Nutella swirled blondies, summer fruit crisp, oatmeal whoopie pies, ham and cheese turnovers, blueberry muffin tops, peppermint patty cake with chocolate-mint frosting, crunchy maple granola clusters, chocolate chip-pistachio pound cake, and more.
Hands-On for Apprentice Chefs

Tue, Aug 9,
10 am to 12 pm



Wed, Aug 10,
10 am to 12 pm



Thu, Aug 11,
10 am to 12 pm
$110.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

WORLD CLASS-ICS

Take a culinary journey of classic dishes from four parts of the world in a four-week kitchen adventure discovering a variety of French, Asian, Mediterranean and Latin culinary techniques. Join Barb Nack for a hands-on class with the flexibility of choosing the dishes you most want to create from an exciting selection, including coq au vin, coquilles St. Jacques, soufflés, crêpes suzette, pad Thai, pork shu mai dumplings, shrimp lo mein, Moroccan chicken tagine, salt-encrusted salmon, baklava, paella Valencia, arroz con pollo, tres leches cake, and much more.
Hands-On

Tue, Aug 9,
6 pm to 9 pm



Tue, Aug 16,
6 pm to 9 pm



Tue, Aug 23,
6 pm to 9 pm



Tue, Aug 30,
6 pm to 9 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHERRY-O

Cheers break out as Anne Cori shares the bounty of this annual class featuring fresh-picked Montmorency tart cherries. Enjoy fresh cherry lemonade, baked brie with cherry-apricot jelly, cherry-beet-cucumber fattoush salad, cherry beef burgers with cherry aïoli on homemade potato rolls, plus baked meringues with cherry sauce.
Demonstration

Tue, Aug 9,
6:30 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

GLOBAL CORN-FUSION

Mickey Kitterman is certain that corn might possibly be everyone in the world's favorite summer vegetable. Join Mickey for a hands-on class making Indian pekodas - corn fritters with coriander chutney, corn and chicken tamales wrapped in fresh green husks with salsa verde, sautéed trout with corn and ginger and cilantro on corn maque choux, plus sweet corn cake with blueberry compote and sweet corn ice cream.
Hands-On

Wed, Aug 10,
6 pm to 8:30 pm
$60.00
Per Person
Gian Nicola Colucci

Chef

Cielo at Four Seasons
VIVA ITALIA!

It is a delight to welcome Cielo's chef Gian Nicola Colucci, born in Turin, Italy with twenty years of experience from Venice to London. Sit back, relax, and get to know chef Colucci, as he prepares a tour of Italian dishes, starting with a Naples dish - cured amberjack and summer zucchini carpaccio served with strawberry-micro red basil salad with limoncello dressing, from Bologna - spinach and ricotta tortelli with oven-dried San Marzano tomato sauce and basil oil, from Turin - Nebbiolo-marinated sirloin steak with a soft polenta cake and summer chanterelle mushrooms in Mediterranean herbs and oil, and from Venice - traditional chocolate-coffee tiramisù with raspberry compote.
Demonstration

Wed, Aug 10,
6:30 pm to 9 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BOOZY BERRIES

Fresh berries are abundant for an exhilarating evening with Robin Wheeler. This hands-on class will create an intoxicating menu of bourbon-blackberry and chèvre crostini, arugula and seasonal vegetable salad with strawberry-honey shrub vinaigrette, pork tenderloin medallions with blueberry aigre-doux, crème de framboise and raspberry royale cocktails, plus pound cake drizzled with strawberry-mint cordial.
Hands-On

Thu, Aug 11,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP

Have you ever picked up produce in the grocery store and put it right back for its challenging shape or not knowing how to use it? Barb Nack shares tips and techniques for peeling, chopping, and cooking the simplest to the most difficult vegetables and fruits. This hands-on class will learn to cut jicama, ginger, tomatillos, chayote squash, lemongrass, and star fruit, then make spiral cut chayote noodles with crab meat and roasted tomato-garlic sauce, jicama-peach slaw with honey and lime, lemongrass chicken pot stickers with soy-ginger dipping sauce, sweet tomatillo jam with lime juice served on crackers, plus star fruit-pineapple quencher with ginger syrup and sparkling water.
Hands-On

Thu, Aug 11,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SUMMER SPLASH

Fresh flavors are abundant in every detail of a summer dinner that is perfect for the season. Couples will work side-by-side with Anne Cori to create roasted tomato-red bell pepper bisque, arugula salad served with roasted balsamic onion tart, lobster-goat cheese ravioli in lemon cream sauce and spinach timbale, plus peach upside-down cake with mascarpone-maple whipped cream.
Hands-On

Fri, Aug 12,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Culinary Educator

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

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

Sat, Aug 13,
12 pm to 2:30 pm
$80.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRIDA AND DIEGO

Celebrate the love story of the fascinating power couple in art history, Frida Kahlo and Diego Rivera, who entertained often in their home, Casa Azul. This hands-on class with Mickey Kitterman will create chipotle guacamole with crispy tortilla chips, fresh green corn tamales, double-fried battered chicken with almond-peanut sauce, potatoes in salsa verde, plus a creamy banana flan.
Hands-On

Sat, Aug 13,
6 pm to 8:30 pm
$125.00
Per Couple
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