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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Mickey Kitterman

Kitchen Conservatory Staff

PASTA PERFECT - ROLL. CUT. SHAPE. * Sold Out

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

Mickey Kitterman’s next pasta class, Pasta Roller Derby, is available on September 15.
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 * Sold Out

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.
Please call our store to be put on a waitlist.
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 * Sold Out

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

Our available Date Night Dine and Dance classes include Salsa Salsa on September 24, Big Band Swing on October 22, Sizzle and Samba on November 19, and Last Tango in Paris on December 17.
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! * Sold Out

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

Our upcoming canning classes include Canning with the Farmer in the Dill with Crystal Stevens on August 7, and Spread the Love with Canning with Dawn Meyer on August 31.
Hands-On

Sun, July 31,
12:30 pm to 3 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

THE APPRENTICE CHEF: JEDI ACADEMY

For aspiring chefs, children ages 7 to 11. Join warrior Rey (Naam Pruitt) 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
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 * Sold Out

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.
Please call our store to be put on a waitlist.
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 * Sold Out

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.
Please call our store to be put on a waitlist.
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! * Sold Out

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.
Please call our store to be put on a waitlist.
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! * Sold Out

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

Wed, Aug 10,
6:30 pm to 9 pm
$50.00
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 * 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. 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 October 22.
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
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: GINGER AND SPICE

Redheads, blondes, and brunettes will all enjoy a ginger-inspired meal designed for a delightful night out with the girls. Sip on a Big O ginger liqueur and bourbon slushie, while Robin Wheeler prepares pickled ginger and cucumber salad, pan-seared shrimp Thai-style curry with sweet potatoes and ginger, plus coconut custard bars with double ginger-rhubarb jam.
Demonstration

Sat, Aug 13,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
MUGS AND FISHES

Hop on into the kitchen and join chef Jon Lowe creating spectacular fish dishes using beers from his favorite brewery, New Belgium Brewing. This hands-on class will create a four-course meal, all paired with the same beer used in each dish, starting with Fat Tire amber-glazed salmon flatbread with dill cream cheese, fried capers, baby greens, fennel, and smoked gouda. Learn to make Citradelic Tangerine IPA roasted apple-butternut squash soup with smoked trout and white cheddar croutons topped with spiced pumpkin seeds, seared corvina sea bass over Sunshine Wheat-fall squash-sage risotto with wild mushrooms and parmesan cheese, plus Abbey Belgian-Style Ale gooey chocolate cake with citrus and topped with caramel sauce and cherry whipped cream.
Hands-On

Sun, Aug 14,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: SAVE ROOM FOR PIE

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.
Humorist Roy Blount, Jr. rhymes on Southern food in Save Room for Pie: Food Songs and Chewy Ruminations as the class dines on pimiento cheese with biscuits, gumbo with okra, grillades and grits, and peach pie with homemade ice cream.
Demonstration

Sun, Aug 14,
1 pm to 3:30 pm
$40.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THAI SOMETHING NEW

Be adventurous and join Thai native and cookbook author, Naam Pruitt, as she shares her passion for the flavors of Thailand in a lively evening in the kitchen. This hands-on class for couples will make chicken bites wrapped in pandanus leaves, grilled curried fish on lemongrass skewers, nam-sod - sautéed pork salad with ginger and peanuts, beef and summer squash curry in quick homemade curry paste, plus banana roti with sweetened condensed milk.
Hands-On

Sun, Aug 14,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

LET THERE BE PEACH ON EARTH

Mickey Kitterman has picked lush, juicy peaches to combine with just the right ingredients that will create exciting sweet and savory dishes for this hands-on class. Learn to make fried brie with peach chutney, jerk chicken wings with peach aïoli, harissa barbecued duck and peaches with yogurt sauce and arugula salad, shrimp and peach curry served with jasmine rice, plus fresh peach flan.
Hands-On

Mon, Aug 15,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MACARON AND MACAROON MANIA

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join Anne Cori in the kitchen creating a myriad of almond macaron variations, including lemon macarons with lemon curd buttercream, double chocolate ganache macarons, plus American coconut macaroons, and "country club" almond paste macaroons dipped in chocolate.
Hands-On

Mon, Aug 15,
6:30 pm to 9 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

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

Tue, Aug 16,
6:30 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Hands-On

Wed, Aug 17,
6 pm to 8:30 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Mickey Kitterman leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, pesto, and a seasonal sauce.
Hands-On

Wed, Aug 17,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PALEO AND GLUTEN-FREE GATHERING * Sold Out

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create grilled rosemary shrimp kabobs with aïoli dip, spicy watermelon-tomato gazpacho shooters, marinated grilled pork tenderloin, saffron coconut "rice", grilled asparagus with crispy prosciutto crumble, plus chocolate chip biscotti with homemade coconut ice cream.
Please call our store to be put on a waitlist.
Hands-On

Thu, Aug 18,
6 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

LAISSEZ-"FARE"

Let go of the stress of a busy week and discover tips for creating three 30-minute meals that are fresh, simple, and delicious, with quick and easy fudge brownies drizzled with caramel sauce that can be used for any of the meals. Dawn Meyer makes shrimp pasta in brown butter sage sauce served with savory cheddar cheese biscuits, grilled rib-eye with creamy caramelized onions and cacio e pepe baby potatoes, plus black pepper chicken stir-fry with mangoes, rum and cashews served with herbed basmati rice.
Demonstration

Thu, Aug 18,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SPLENDID SPAIN

Create the robust flavors of Spain for a memorable evening with Anne Cori, working side-by-side with your partner. This hands-on class will prepare homegrown tomato gazpacho with roasted poblano peppers, roasted garlic-mushroom empanadas with romesco sauce, clam-mussel-shrimp-chorizo paella with artichokes and peppers, creamy flan flavored with orange zest, plus her favorite sangria.
Hands-On

Fri, Aug 19,
6 pm to 8:30 pm
$140.00
Per Couple
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
NO CHARRED FEELINGS

It is always an extraordinary experience to sit at the table of chef Lou Rook, with the sense that every single dish is being prepared specifically for you. With attention to detail by the chef of Annie Gunn's, enjoy a succulent grilled meal from an array of seafood, meat, and the freshest vegetables, including grilled watermelon with local yogurt, grilled lamb lollipops, grilled shrimp and scallops, and grilled peaches. Wine expert Glenn Bardgett will pair each course with fitting Missouri wines, beers, and spirits.
Demonstration

Sat, Aug 20,
1 pm to 4 pm
$75.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA, INDEED

Experience authentic Indian cuisine with Aruna Gopinath, born in Bangalore, India with this hands-on class designed for couples. Learn to prepare poha - puffed rice with crushed potato and cilantro, rich pork vindaloo with Goan spices, rajma masala - an Indian-style chili, coconut-seasoned rice, pan-fried fish cakes with onions and chiles, plus doodh peda - an Indian milk fudge.
Hands-On

Sat, Aug 20,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI AND SASHIMI * Sold Out

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

Sat, Aug 20,
6:30 pm to 9 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated cookies that are perfect for the season. 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

Sun, Aug 21,
12:30 pm to 3 pm
$55.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

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

Sun, Aug 21,
1 pm to 3:30 pm
$60.00
Per Person
Crystal and Eric Stevens

Culinary Educator

La Vista CSA Farm
DATE NIGHT FOR COUPLES: FARMHOUSE FRESH

Spend an effervescent evening in the kitchen with husband-and-wife farmers Crystal and Eric Stevens with a bounty fresh from their farm that will satisfy everyone, starting with braided bread stuffed with fresh tomatoes, basil, peppers, eggplant, and garlic. This hands-on class will make farm fresh kale and greens salad with shredded carrots and beets in a creamy herb balsamic dressing, local pan-seared tilapia with lemon butter sauce and basil-chive pesto, balsamic garlic glazed green beans, plus homemade chocolate-crystallized ginger bark with dried figs and pistachios.
Hands-On

Sun, Aug 21,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
IF YOUR HEART SKIPS A … PETE * Sold Out

Relish every morsel prepared by the wildly popular sous chef of Tony's, Pete Fagan, as he prepares an exquisite dinner. Enjoy tomato and mozzarella bruschetta with balsamic and fresh basil, pasta with classic Sicilian basil pesto of pine nuts blended with fresh tomatoes and parmesan cheese, shiitake-cremini-portobello mushroom soup with sherry and leeks, Dover sole with crabmeat-stuffed shrimp and roasted Brussels sprouts, plus profiteroles filled with sweet lemon pastry cream and topped with strawberry glaze.
Please call our store to be put on a waitlist.
Demonstration

Mon, Aug 22,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

FRUITY-PATOOTIE CUPCAKES

Delicious ripe fruit is the perfect addition for making exceptional cupcakes with the delightful Naam Pruitt. This hands-on class will create luscious spiced plum cupcakes with mascarpone buttercream frosting, honey nectarine cupcakes with cinnamon whipped cream and almond crunch topping, pineapple rum cupcakes with cream cheese frosting and toasted coconut, plus raspberry cupcakes with white chocolate meringue buttercream frosting and white chocolate curls.
Hands-On

Mon, Aug 22,
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, Aug 23,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

JUST DOUGH IT AND GET SCONED ON BISCUITS

It takes a little dough to create flaky and delicious scones, biscuits, and crostadas. Bread baker Margi Kahn shares her secrets with this hands-on class making fresh berry crostata, lemon-lavender scones, whole wheat blueberry scones, plus buttermilk herb and cheese biscuits.
Hands-On

Wed, Aug 24,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

PLANKS FOR THE MEMORIES

This hands-on class will learn to add subtle and exciting complexity to salmon by grilling it on a cedar plank. Join chef Jack MacMurray to create a memorable meal including smoked local corn chowder, blue crab salad with rémoulade, summer ratatouille, pan-fried wild rice and chive cakes, plus a berry trifle with vanilla sponge cake and chambord whipped cream.
Hands-On

Wed, Aug 24,
6:30 pm to 9 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
GRILLING BIG FLAVORS FOR SMALL PLATES

Put on an apron and spend an evening with chef Kirk Warner creating big bold flavors on the grill for an enticing array of remarkable small dishes. This hands-on class will prepare grilled prosciutto-wrapped shrimp with a saba glaze, grilled beef short rib with oven-dried pineapple and sweet chile, Vietnamese chicken meatballs in lettuce cups, caprese sungold tomato brochettes with grilled pesto ciabatta and bocconcini mozzarella, grilled zucchini roulade with reggiano parmesan and lemon, plus grilled scallops with ginger aïoli and pickled cucumber.
Hands-On

Thu, Aug 25,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

AGAINST THE GRAIN WITH VEGETABLES

Enjoy a delightful evening with Mickey Kitterman as he prepares a rich array of Mediterranean grains and vegetables that would complement any meal. Enjoy tomato shrimp and barley salad with horseradish mascarpone, farro and roasted red pepper salad, Moroccan vegetable stew with crisp couscous and saffron cakes, roasted carrot-millet-arugula salad with pistachios and gorgonzola, plus torte de riso - a sweet rice pudding pie.
Demonstration

Thu, Aug 25,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES

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.
Hands-On

Fri, Aug 26,
6 pm to 8:30 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

FAN-TASTIC FRENCH

Discover why chef Jean-Pierre Augé has so many fans of his extraordinary French cuisine. Enjoy his exuberant story-telling as he prepares ham and cheese feuilleté pastry, spaghetti with fresh mussels and red pimiento, plus lemon sponge cake with pears bordelaise.
Demonstration

Sat, Aug 27,
10 am to 1:30 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

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

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Hands-On

Sat, Aug 27,
10 am to 3 pm
$150.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Our available Date Night Dine and Dance classes include Salsa Salsa on September 24, Big Band Swing on October 22, Sizzle and Samba on November 19, and Last Tango in Paris on December 17.
Hands-On

Sat, Aug 27,
6 pm to 9 pm
$170.00
Per Couple
Angela Komis

Culinary Educator

GIRLS' NIGHT OUT: SANGRIA AND SENORITAS

The ladies will raise a glass of sangria, as Angela Komis begins an evening of festivities with croquettes with serrano ham and manchego cheese. Enjoy gambas al ajillo - Spanish garlic shrimp with crusty grilled bread, chorizo-filled dates wrapped in bacon, mini brie-caramelized onion tarts with Spanish olives and Spanish almonds, plus Marcona almond-citrus olive oil cake with honey and lavender.
Demonstration

Sat, Aug 27,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

VITAMIX - A SMOOTH OPERATOR

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Kelly Gardner to create a tropical mango-pineapple-banana smoothie with rum and coconut, classic Caesar salad with fresh bread and homemade butter, watermelon gazpacho with citrus shrimp and green apple salsa, grilled pork tenderloin and vegetable skewers with apricot-ancho chile barbecue sauce, plus chocolate ice cream with almond cookies.
Hands-On

Sun, Aug 28,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SALTWATER VS. FRESHWATER

Fish lover chef Jon Lowe will procure the freshest saltwater and freshwater fish for a taste comparison, including salmon, halibut, trout, and perch. Join Jon in the kitchen as this hands-on class tries different methods for cooking the fish, with a variety of sauces - mustard vinaigrette, harissa, and amandine sauce, plus tomato-goat cheese salad, squash casserole, and roasted potatoes.
Hands-On

Sun, Aug 28,
1 pm to 3:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: MEAT ME IN THE GARDEN

Create a remarkable summer feast with fresh ingredients from local farms. This hands-on class for couples joins Robin Wheeler to make bacon cheeseburger sliders with roasted red pepper butter, pan-seared pork chops with local honey and pepper glaze, charred tomato and herb salad, beer-battered fried summer squash, cheese grits, grilled stone fruit pie with a lard crust, plus a 4 Hands Contact High and peach shrub cocktail.
Hands-On

Sun, Aug 28,
5 pm to 7:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

THE SLICE IS RIGHT

Enjoy a delectable summer dinner as the charming Naam Pruitt does all of the chopping and slicing for a beautiful and delicious presentation. Enjoy ham and manchego croquettes, grilled corn and crab chowder, romaine hearts with green goddess dressing and bacon, salmon burgers on homemade potato buns with sautéed pineapple and cucumber slice, plus blueberry shortbread squares.
Demonstration

Mon, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Ben McArthur

Chef-Owner

J. McArthur's
THE CHEF AND FISHMONGER

Give a delightful welcome to chef-owner Ben McArthur, of J. McArthur's. Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Ben McArthur will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Tue, Aug 30,
6:30 pm to 9 pm
$50.00
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, date and walnut, and sesame seed. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Aug 31,
6 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

SPREAD THE LOVE WITH CANNING

Experience the satisfaction of stocking your pantry with homemade jams and condiments that also make the perfect gift for sharing in this hands-on canning class. Learn the safe and easy techniques of canning tasty provisions with Dawn Meyer, including chocolate raspberry sauce, Oktoberfest beer mustard, "carrot cake" jam with pineapple and pears, plus bruschetta in a jar with herbed tomatoes and garlic. Each participant will take home a jar of canned goods.
Hands-On

Wed, Aug 31,
6:30 pm to 9 pm
$55.00
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, date and walnut, and sesame seed. Each participant will take home a jar of sourdough starter.
Hands-On

Thu, Sept 1,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

STIR-FRY ME TO THE MOON

In other words, spend a playful evening in the kitchen creating marvelous stir-fry dishes with cookbook author Naam Pruitt. This hands-on class will prepare stir-fried pork in black bean sauce, Szechuan chicken in sweet spicy sauce, stir-fried beef with mixed mushrooms, spicy garlic shrimp with Thai basil, and fried fish filet with sweet-and-sour sauce.
Hands-On

Thu, Sept 1,
6 pm to 8:30 pm
$55.00
Per Person
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

Fri, Sept 2,
6 pm to 8:30 pm
$140.00
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 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.
Hands-On

Sat, Sept 3,
11 am to 2 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

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

Sat, Sept 3,
6 pm to 8:30 pm
$140.00
Per Couple
Crystal and Eric Stevens

Culinary Educator

La Vista CSA Farm
THE REAL DEAL WITH RAW FOOD

Farmers Crystal and Eric Stevens, of La Vista Farm, bring a plentiful harvest basket to share techniques for the raw food lifestyle with light refreshing food that is explosive in flavor without heating up the kitchen. This hands-on class will learn to make homegrown zucchini noodles with pesto-cashew cream Alfredo sauce, shredded beet-carrot-broccoli stem rainbow slaw with Napa cabbage and various herb dressings, massaged kale salad with lemon garlic aïoli, plus raw blueberry-cashew cream cheesecake with a walnut-almond-date crust, and raw chocolate fudge.
Hands-On

Sun, Sept 4,
1 pm to 3:30 pm
$50.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: IT'S FIVE O'CLOCK

Let's stir up a batch of basil mojitos and raise a glass of cheer to celebrate the holiday weekend. Join Kelly Gardner for a festive evening as this hands-on class makes savory gorgonzola cheesecakes, roasted tomato caprese salad, grilled hanger steaks with Italian salsa verde, green lentils with mushrooms and lemon, fennel gratin, plus apple croustade with bourbon-caramel ice cream.
Hands-On

Sun, Sept 4,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

PERFECTLY SAUCED

Learn the secrets of adding the most delicious sauce that puts the finishing touch on a superb entrée. This hands-on class will work side-by-side with chef Mickey Kitterman creating seared scallops with shallot beurre blanc, beef tenderloin medallions with cognac-roquefort sauce, trout amandine, plus roasted chicken with morel sauce.
Hands-On

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

Culinary Educator

THE BUZZ ABOUT BABKA

A yeast-risen dough with old-world charm has exciting new appeal with rich variations that will have everyone talking. Join bread baker Margi Kahn for a scrumptious hands-on class learning all of the techniques for creating chocolate-hazelnut babka, cinnamon-sugar babka, and traditional poppy seed-chocolate babka.
Hands-On

Wed, Sept 7,
6 pm to 9 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
ON THE STREETS OF MUMBAI

Mumbai, the most populous city in India, is known for its distinctive street foods that are a large part of their food culture. Join chef Adam Lambay for a tasty hands-on class creating shrimp kofta - South Indian-style ginger-shrimp quick-fried round cakes, Tandoori spiced chicken tikka, Bombay aloo - spiced potatoes with yogurt and tomatoes, bhel purri - puffed rice with herbs and spices, ground lamb kabobs, chicken 65 - quick-fried chicken tossed in yogurt-chile sauce, plus chutneys and sauces for dipping.
Hands-On

Wed, Sept 7,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE BUZZ ABOUT BABKA

A yeast-risen dough with old-world charm has exciting new appeal with rich variations that will have everyone talking. Join bread baker Margi Kahn for a scrumptious hands-on class learning all of the techniques for creating chocolate-hazelnut babka, cinnamon-sugar babka, and traditional poppy seed-chocolate babka.
Hands-On

Thu, Sept 8,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH

Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Hands-On

Fri, Sept 9,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, Sept 10,
10 am to 3 pm
$175.00
Per Person
Caryn Dugan

Culinary Educator

GETTING GROUNDED WITH THE STLVegGirl

Join plant-based food expert, Caryn Dugan, known as the STLVegGirl, for a fun evening creating light fall dishes that are filling and exciting. This hands-on class will make spaghetti squash with spinach-kale pesto and sun-dried tomatoes, spiralized butternut squash with apples and black-eyed peas served with maple-balsamic sauce, chunky tomato-tempeh soup with fresh rosemary, crunchy kale salad with tahini dressing and tofu "feta", plus eggplant-tofu manicotti with spinach and fresh basil.
Hands-On

Sat, Sept 10,
11 am to 1:30 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

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

Sat, Sept 10,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

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

Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Hands-On

Sun, Sept 11,
12:30 pm to 3 pm
$65.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sun, Sept 11,
5 pm to 7:30 pm
$125.00
Per Couple
Kevin Nashan and Rosalie Truong

Chef-Owner

Sidney Street Cafe and Grand Army Farm
SIDNEY STREET HAS GAME

Discover the mild and delicate taste of the lean meat of locally-grown tender rabbit in the superb hands of a master chef, Kevin Nashan, chef-owner of Sidney Street Cafe. Join chef Nashan and Dr. Rosalie Truong, who raises rabbits, quail, chicken, ducks, and goats at Grand Army Farm in Labadie, MO, for a delicious rabbit feast including boned, rolled, and roasted rabbit porchetta.
Demonstration

Mon, Sept 12,
6 pm to 8:30 pm
$50.00
Per Person
Nate Larson and Heather Young

Chef

Living Room
BE STILL, MY TART - LET'S QUICHE

Give a warm welcome to chefs Nate Larson and Heather Young, of Living Room - touted for its coffee, baked goods, and delicious food. Nate and Heather will lead this hands-on class for a memorable evening making quiches and a tart, including Bolyard's meaty bacon-ham-mushroom-gruyère quiche, roasted red pepper-goat cheese-sautéed kale and onion quiche, plus a sweet fresh fruit and pastry cream tart. Each student will make their own individual quiche with an assortment of fillings.
Hands-On

Mon, Sept 12,
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, Sept 13,
6 pm to 8:30 pm
$60.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE

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.
Hands-On

Tue, Sept 13,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
ROME IS WHERE THE HEART IS

Fall in love with the flavors of Italy in a hands-on class with 2016 ACF Chef of the Year, Chefs de Cuisine Association St. Louis, Bob Colosimo. This hands-on class will prepare fried gorgonzola fritters, housemade cavatelli with salsa verde and grilled ricotta salata, pan-seared duck breast with cranberry mostarda, spicy corn pudding with roasted red peppers, plus lemon upside-down cake.
Hands-On

Wed, Sept 14,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY

Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with prosciutto and mushrooms and cream.
Hands-On

Thu, Sept 15,
6:30 pm to 9 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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.
Hands-On

Sat, Sept 17,
11 am to 1:30 pm
$85.00
For Parent and Child
Jon Lowe

Chef

Ibby's Washington University
THE CUTTING EDGE OF RAVIOLI

This hands-on class will work side-by-side with the talented chef Jon Lowe creating homemade ravioli. Discover different flavor combinations with four different fillings, including lobster, wild mushroom, shrimp, and herb; then learn to add the right sauce to the pasta with classic red sauce, white sauce, saffron sauce, and pesto.
Hands-On

Sun, Sept 18,
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 shares her passion for gluten-free bread baking, with many tips for getting started with yeast, mixing, shaping, scoring, and finishing. This hands-on class will create baguettes, buns, pita bread, and garlic focaccia with herbs and sea salt, using brown rice flour, almond meal, potato starch, tapioca flour, and cornmeal. Discover how to modify Linda's basic bread recipe to create English muffins and pizza crust.
Hands-On

Sun, Sept 18,
1 pm to 3:30 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

SAY HI TO PIE

Hello, pie! Come on into the kitchen and introduce yourselves to the simplicity of creating a great pie crust. This hands-on class with pie baker Jane Callahan will have everyone making and rolling out their own pie crust, then the class will bake three fabulous pies, including peach-blueberry pie with a lattice crust, chocolate chess pie, and maple-bacon pecan pie.
Hands-On

Mon, Sept 19,
6 pm to 9 pm
$50.00
Per Person
Kirk Warner

Chef

Kirk's Traveling Kitchen
SEAS THE DAY

Carpe diem! Don't miss this opportunity to discover the techniques of roasting exquisite seafood in a hands-on class with the extraordinary Kirk Warner. Learn to prepare whole roasted sea bass served with a duo of sauces, smoked scallops and shrimp with fresh horseradish-apple mustard, crispy prosciutto-wrapped monkfish with crushed tomatoes and lemon, plus roasted mussels with lobster broth and crusty bread.
Hands-On

Mon, Sept 19,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Tue, Sept 20,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Tue, Sept 20,
6 pm to 8 pm
$45.00
Per Person
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