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

DATE NIGHT FOR COUPLES: THE ALLURE OF MEDITERRANEAN GRILLING * Sold Out

Enjoy creating a sophisticated dinner on the grill with your partner, complete with a pairing of fine wines. This hands-on class will join Anne Cori to discover the cuisine of the Mediterranean with a succulent menu of shrimp with feta and roasted red peppers, grilled leg of lamb shawarma on homemade pita bread with cucumber-yogurt sauce, grilled mixed vegetables with charmoula vinaigrette, plus plum tart with caramel cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, Sept 22,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BAREFOOT AT HOME

Barb Nack creates a delightful menu from Ina Garten's Barefoot Contessa at Home, "a collection of everyday recipes you'll make over and over again", starting with warm duck salad with Belgian endive, oranges, raspberries and orange-sherry vinaigrette. Enjoy grilled rib-eye steaks topped with crispy onion rings, orange-honey glazed carrots, black and white angel food cake with chocolate ganache glaze, plus fresh whiskey sours.
Demonstration

Fri, Sept 22,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream.
Hands-On

Sat, Sept 23,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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 Vikki DiMattia 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, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic 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 offered again on October 15.
Hands-On

Sat, Sept 23,
12 pm to 2:30 pm
$90.00
For Parent and Child
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's next date night class, It's About Thai'm, is available on November 10.
Hands-On

Sat, Sept 23,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

CHOCOLATE SUNDAY

Treat yourself to a Sunday afternoon satisfying the desire for all things dripping in chocolate. Join Barb Nack for a decadent hands-on class creating mini chocolate éclairs with chocolate pastry cream, milk chocolate and banana won tons with mango sauce, chocolate-peanut butter buckeyes, rocky road ice cream, plus hot fudge sundaes with chocolate-cherry ice cream and toasted macadamia nuts topped with whipped cream and a cherry.
Hands-On

Sun, Sept 24,
12:30 pm to 3 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: GODS, WASPS, AND STRANGLERS

With a doctorate in rainforest ecology, the author of Gods, Wasps, and Stranglers: The Secret History and Redemptive Future of the Fig Tree, Mike Shanahan explores the ancient, current, and future effects of the fig tree on cultures and ecology. As the class discusses the book, Mickey Kitterman will prepare savory fig and gorgonzola strudel with caramelized onions and pine nuts, fig-apple salad with prosciutto and cider vinaigrette, grilled chicken and zucchini spiedini with fresh fig salsa verde, fig couscous, plus fresh fig tart with whipped mascarpone cream.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

Sun, Sept 24,
1 pm to 3:30 pm
$40.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS * Sold Out

Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Please call our store to be put on a waitlist.

Jon Lowe's upcoming classes include Fish and Bistro sauces on October 1, and When I'm Not a Crab, I'm a Sole Man on October 15.
Hands-On

Sun, Sept 24,
5 pm to 7:30 pm
$150.00
Per Couple
Margi Kahn

Culinary Educator

BREADS FROM FRANCE * Sold Out

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty French baguettes, double chocolate brioche buns perfect for breakfast, plus a trio of fougasse - garlic and sage, walnut and gorgonzola, and asiago cheese and basil.
Please call our store to be put on a waitlist.

This class is offered again on September 26 (morning class).
Hands-On

Mon, Sept 25,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DUCK AND COVER

Create exquisite slow-cooked braised duck with Sauternes as the centerpiece of a pastoral French dinner. This hands-on class with Mickey Kitterman will make haricots verts with walnuts and Saint-André French triple crème cheese topped with warm vinaigrette, salt-roasted turnips, glazed carrots, plus honey hazelnut financiers.
Hands-On

Mon, Sept 25,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty French baguettes, double chocolate brioche buns perfect for breakfast, plus a trio of fougasse - garlic and sage, walnut and gorgonzola, and asiago cheese and basil.
Hands-On

Tue, Sept 26,
10 am to 1 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

OUR CUPCAKES RUNNETH OVER!

Cupcake connoisseur Dawn Meyer has an abundance of frosting that will make each and every cupcake a pleasure to eat. This hands-on class will whip up lemon cupcakes with whipped coconut cream frosting, blueberry French toast cupcakes with maple buttercream, dark chocolate-raspberry cupcakes with chocolate truffle icing, and strawberry shortcake cupcakes topped with a dollop of whipped cream cheese.
Hands-On

Wed, Sept 27,
6 pm to 8:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will create bacon-wrapped turkey burger bites with cilantro aïoli on plantain slices, grilled carne asada with citrus-marinated and spice-rubbed flank steak, avocado cups with jicama-jalapeño-red onion confetti salad with bell peppers and lemon-cumin vinaigrette - a favorite dish of Devon's family, Mexican cauliflower "rice" with onion and peppers and fajita seasoning, plus tea-a-sangria made with chilled pomegranate and rose teas and fresh fruit topped with sparkling water and mint.
Hands-On

Wed, Sept 27,
6:30 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
WE HAVE A CRUSH ON SQUASH

Fall in love with transforming traditionally heavy autumn ingredients into light and flavorful dishes. This hands-on class will join Kirk Warner in the kitchen to create butternut squash pizzettas with lemon essence and homemade ricotta, Goan-style seafood curry with kabocha squash, crimson lentil-crusted Missouri chicken stuffed with acorn squash and spinach in a chipotle-honey sauce, crispy cavolo nero kale chips with reggiano parmesan, plus La Quercia prosciutto-wrapped shrimp on autumn greens and celery root with Saba vinaigrette.
Hands-On

Thu, Sept 28,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

AUTUMN APPS: NO FORK REQUIRED

Barb Nack will provide plenty of napkins for a fun evening of autumn appetizers that do not require a fork, starting with mini meatball sliders with balsamic marinara sauce, provolone and tomatoes. Enjoy bacon-walnut-orange baklava with Cointreau, veggie shooters served in a shot glass with curry mayo dip, plus fried blueberry ginger hand pies, and a champagne mojito cocktail.
Demonstration

Thu, Sept 28,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: FRENCH COUNTRYSIDE

Spend the beginning of your weekend enjoying a remarkable meal in a comfortable, relaxed setting at the counter with Barb Nack. Enjoy French country vegetable soup with cranberry beans and macaroni and pistou, green salad with crispy lardons and croutons topped with sherry vinaigrette, porcini-pancetta quiche with Madeira, frozen lemon soufflés with classic madeleines, plus a flute of champagne.
Demonstration

Sat, Sept 30,
11 am to 1:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: THE CURRIES OF KASHMIR * Sold Out

Bangalore native Aruna Gopinath shares the cuisine of the northern-most region of India - Kashmir, a picturesque valley in the Himalayas. This hands-on class for couples will prepare Bom Chount Wangan - a spicy apple brinjal (eggplant) curry, Rogan Josh - an aromatic Persian lamb curry with an exciting mixture of spices, carrot and peas pulao, cucumber raita, Kashmiri spicy fish curry cooked with cloves and ginger and green chiles, plus Kashmiri shufta - a rich dessert with a variety of nuts and dried fruits.
Please call our store to be put on a waitlist.

Aruna's next date night class, International Indian Fusion, is available on December 2.
Hands-On

Sat, Sept 30,
6 pm to 8:30 pm
$125.00
Per Couple
Rachel Moeller

Culinary Educator

GIRLS' NIGHT OUT: CIAO CHOW

Enjoy a splendid evening with the girls, as Rachel Moeller prepares colorful and tasty Italian dishes, including a prosecco blood orange fizz. Enjoy apple-celery salad with gorgonzola and walnuts, red wine mushroom risotto, milk-braised pork loin with roasted vegetables, plus chocolate Amaretto crème caramel.
Demonstration

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

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Sun, Oct 1,
12:30 pm to 3 pm
$60.00
Per Person
Vincent Marsden

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GRILLIN' AND CHILLIN'

Take the cover off the grill for some late fall barbecue that should please everyone with lobster and beef tenderloin. This hands-on class for couples with Barb Nack will make grilled lobster tails with saffron sauce, spice-rubbed grilled beef tenderloin with black cherry sauce, chorizo and smoked tomato bruschetta with manchego cheese, sautéed corn with bacon and peppers, warm grilled sweet potato salad, plus Kahlúa brownies.
Hands-On

Sun, Oct 1,
5 pm to 7:30 pm
$140.00
Per Couple
Ivy Magruder

Chef

Panorama at the St. Louis Art Museum
THE CHEF AND FISHMONGER

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 Ivy Magruder, the brilliant chef of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Mon, Oct 2,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

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

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

Mon, Oct 2,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MASTERING THE ART OF COOKING

This comprehensive four-part series of hands-on cooking is the most extensive cooking class offered at Kitchen Conservatory. Each day of this course highlights the cuisine of a different country, as the class prepares two complete menus from each cuisine. Go to a vacation cooking school that doesn't require a passport, as this class learns essential cooking techniques.
A sampling of the more than sixty recipes of French, Italian, American, and Asian cuisines include bisque and chowder, classic and modern sauces, soufflé, poaching and sous-vide, custard, pasta and gnocchi, pie and tart, cured and smoked meat, dumplings, stir-fries, curry, and much more.
Hands-On

Wed, Oct 4,
10 am to 4 pm



Wed, Oct 11,
10 am to 4 pm



Wed, Oct 18,
10 am to 4 pm



Wed, Oct 25,
10 am to 4 pm
$800.00
Per Person
Margi Kahn

Culinary Educator

THE HOW AND WHYS OF HIGH HYDRATION BREADS

High hydration breads share more than flour in common -- they are all too wet to be kneaded like most yeast breads. Join Margi Kahn to learn the techniques for developing the required structure to make these crisp and delectable breads, as this hands-on class makes ciabatta, Italian pan bagna, and caramelized onion-shiitake mushroom-fontina cheese pizza with "00" flour pizza dough.
Hands-On

Wed, Oct 4,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

EEleven Eleven Mississippi
THE TOSCANINI OF ARANCINI AND SPIEDINI

Chef Bob Colosimo, of Eleven Eleven Mississippi, orchestrates this hands-on class with fun and finesse creating an exciting Italian dinner. Learn to make ricotta stuffed arancini with roasted eggplant vinaigrette, grilled swordfish spiedini with lemon-rosemary aïoli, braised cannellini and green beans with pancetta, butternut squash polenta, plus apple cake with toffee crust.
Hands-On

Wed, Oct 4,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE HOW AND WHYS OF HIGH HYDRATION BREADS

High hydration breads share more than flour in common -- they are all too wet to be kneaded like most yeast breads. Join Margi Kahn to learn the techniques for developing the required structure to make these crisp and delectable breads, as this hands-on class makes ciabatta, Italian pan bagna, and caramelized onion-shiitake mushroom-fontina cheese pizza with "00" flour pizza dough.
Hands-On

Thu, Oct 5,
10 am to 1 pm
$55.00
Per Person
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

Thu, Oct 5,
6 pm to 9 pm



Thu, Oct 12,
6 pm to 9 pm



Thu, Oct 19,
6 pm to 9 pm



Thu, Oct 26,
6 pm to 9 pm
$250.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: UNDER COVER

Anne Cori has all of the kitchen gadgets for a daring mission of creating dishes that are covered up by exciting ingredients. Enjoy French onion soup with a gruyère crust, autumn vegetable strudel in phyllo dough, salmon and spinach wrapped in baked in crisp puff pastry with red pepper coulis, plus apple brown betty with brioche crust and rum ice cream.
Demonstration

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

Chef-Owner

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

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, Oct 7,
10 am to 3 pm
$175.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY

Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, brined and grill-roasted Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, cast iron butternut squash with bacon and spinach, and skillet-fried bread with caramelized onions, paired with pinot noir. Create brown sugar-brandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine.
Hands-On

Sat, Oct 7,
6 pm to 8:30 pm
$140.00
Per Couple
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, Oct 8,
12:30 pm to 3 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS

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

Sun, Oct 8,
1 pm to 3:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GUYS AND DHALS

Grab your date and spend an evening in the kitchen creating the rich flavors of India paired with a nice selection of wines. This hands-on class with Anne Cori will make homemade naan flatbread with green chutney, Goan shrimp, chicken tikka masala on basmati rice, channa dhal, cucumber raita, plus a duo of mango and coconut sorbets.
Hands-On

Sun, Oct 8,
5 pm to 7:30 pm
$140.00
Per Couple
Nathan Hatch

Chef

Trattoria Marcella
DOWN THE HATCH WITH FRESH PASTA * Sold Out

Give a cheerful welcome to chef Nathan Hatch, of Trattoria Marcella, as this hands-on class enjoys making fresh pasta, shaping, filling some with delicious ingredients, and adding vibrant simple sauces. Learn to make pancetta and wild mushroom cannelloni with roasted garlic balsamella sauce, spinach gnudi with walnuts and pecorino served with brown butter sage sauce, plus agnolotti del plin filled with homemade ricotta and tossed in olive oil, garlic, and black pepper and grana padano.
Please call our store to be put on a waitlist.
Hands-On

Mon, Oct 9,
6 pm to 8:30 pm
$60.00
Per Person
Tyler Davis

Pastry Chef

Element
TY THIS AT HOME

Chef Tyler Davis, the creative genius behind Purveyors Table at Brennan's offering four-course dinners, pastry chef at Element, and owner of Alchemy Artisan Bakery, prepares a fall dinner with restaurant-style food and easy-to-follow directions that can be made at home. Enjoy pumpkin soup with pepitas dukkah and crème fraîche, roasted wild mushrooms and caramelized leeks served with herbed panisse topped with pine nuts and goat cheese, seared scallops and butternut squash risotto with fennel and preserved lemon espuma, plus pumpkin tart with a spiced tuile and garam masala semifreddo.
Demonstration

Mon, Oct 9,
6:30 pm to 9 pm
$50.00
Per Person
Jason Tilford

Chef-Owner

Mission Taco Joint and Milagro Modern Mexican
TACOS AND TEQUILA * Sold Out

Satisfy your taco cravings for the popular Mission Taco Joint tacos in a fun hands-on class with the delightful chef-owner, Jason Tilford. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Please call our store to be put on a waitlist.
Hands-On

Tue, Oct 10,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

COVERED IN CHOCOLATE

Spend an indulgent evening with Naam Pruitt creating satisfying chocolate treasures. This hands-on class will make salted brown sugar caramel truffles, white chocolate shortcakes with caramelized bananas and vanilla ice cream, chocolate yeast doughnuts with chocolate glaze, plus chocolate mousse cake with ganache and raspberry syrup and fresh raspberries.
Hands-On

Tue, Oct 10,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: LET'S SQUASH THIS PUMPKIN

Forget the carriage-turned-into-a pumpkin theory, as Robin Wheeler joyfully confirms that it is destined to turn into a decadent cocktail and dessert. Join the girls to enjoy a pumpkin-apple cocktail with vanilla vodka and ginger ale, chicken soup with squash and kale broth, chorizo-shrimp-saffron rice-stuffed roasted acorn squash, plus pumpkin ice cream with candied pumpkin seeds and caramel apple cider sauce.
Demonstration

Fri, Oct 13,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: QUINCE - THE FRUIT OF LOVE

It is believed that the golden apple Paris gave to Aphrodites was, in fact, a quince. It is no Greek myth that Maria Sakellariou picked quinces from her backyard as a girl, and shares exciting dishes in this hands-on class for couples. Learn to make French fried calamari on a dried fruit salad with quince-honey vinaigrette, lamb stew with quinces - an ancient Greek dish still popular today, polenta with oregano and Greek pecorino cheese, plus apple-quince-walnut cake served with Greek coffee and Metaxa brandy.
Hands-On

Fri, Oct 13,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

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.
Hands-On

Sat, Oct 14,
11 am to 1:30 pm
$60.00
Per Person
Rachel Moeller

Culinary Educator

ONE SMART COOKIE

The ovens are preheated and the cookie sheets are ready to be filled with delicious cookies and confections perfect for autumn. Join Rachel Moeller for a hands-on class creating double chocolate pecan cookies, Sicilian fig "Newtons", ginger-lemon sandwich cookies with lemon filling, brown butter-vanilla bean blondies, plus dark chocolate cognac truffles.
Hands-On

Sat, Oct 14,
12 pm to 2:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI * 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 jalapeno roll, plus unagi green dragon rolls.
Please call our store to be put on a waitlist.
Hands-On

Sat, Oct 14,
6 pm to 8:30 pm
$60.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CAST IRON REVIVAL * Sold Out

Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join cast iron fan-atic Trevor Holmes for a hands-on class designed for couples as he shares his passion for using this work horse of the kitchen to create succulent scallop BLTs, pan-seared and oven-roasted rib-eyes served over a bed of capellini with roasted red pepper Alfredo sauce, grilled cast iron vegetables, brown soda bread, plus deep-fried apple fritters topped with vanilla cinnamon glaze.
Please call our store to be put on a waitlist.

Our next date night cast iron class, Heavy Metal Cooking with Mickey Kitterman, is available on December 3.
Hands-On

Sat, Oct 14,
6:30 pm to 9 pm
$125.00
Per Couple
Jon Lowe

Chef

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

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

Sun, Oct 15,
12:30 pm to 3 pm
$65.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Vikki DiMattia 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, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic 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

Sun, Oct 15,
1 pm to 3:30 pm
$90.00
For Parent and Child
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 seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and flan de fresa - a fresh strawberry flan.
Hands-On

Sun, Oct 15,
5 pm to 7:30 pm
$140.00
Per Couple
Emily Lamb and Mallory Newbern

Pastry Chef

The Tipsy Goat
THE TIPSY GOAT MACARONS

The dynamic team of Emily Lamb and Mallory Newbern, friends from culinary school and coworkers at the Bailey's restaurants, started The Tipsy Goat specializing in beautiful and delicious almond macarons using locally sourced ingredients. Enjoy a delightful evening as these best friends create their signature flavor - The Tipsy Goat macarons with Montelle Winery Chambourcin-infused semi-sweet chocolate ganache, peanut butter and jelly macarons with creamy peanut butter buttercream and fruit jelly, plus honey-lavender macarons with sweet lavender-infused white chocolate ganache with local raw honey.
Demonstration

Mon, Oct 16,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

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, Oct 16,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPIRALIZERS - A TURN FOR THE BETTER

Barb Nack proves that spiralizers are for more than turning fresh vegetables into ribbons of pasta, as this hands-on class uses a variety of spiral cutters to create exciting dishes. Learn to prepare deep-fried curly fries with Old Bay seasoning and spicy ketchup, apple-pear-pomegranate slaw with honey poppy seed dressing and walnuts, crispy potato noodle hash browns topped with a poached egg, spiralized quick dill pickles with red onion, sweet potato buns filled with avocado-goat cheese spread and onions and tomatoes, and spiced chickpea and sweet potato noodle soup with cilantro and onions.
Hands-On

Tue, Oct 17,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A HOT MESS OF MEZZE

Mickey Kitterman shares a brilliant array of Mediterranean mezze -- small plates with outrageously good flavors. This hands-on class will make Syrian meatballs with cherries and tamarind, feta cheese salad with homemade pita, fried cauliflower with garlic yogurt dip, roasted root vegetables with Egyptian pistachio dukkah, sherry vinegar brined potato chips with harissa, plus almond semolina cake with lemon glaze.
Hands-On

Tue, Oct 17,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Hands-On

Wed, Oct 18,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

THE VOTES ARE CAST IN IRON

Cast iron wins the popular vote as the hottest item in the kitchen in a fun hands-on class with Jack MacMurray. Learn to make toasted pecan-pesto-cranberry jam flatbread with brie and apples, roasted fall vegetable pinwheels with chipotle-pumpkin cream cheese, fig and smoked bacon-stuffed pork tenderloin with pistachios and a mango-maple bourbon glaze, warm grilled sweet potato salad, plus apple-pear almond crisp.
Hands-On

Wed, Oct 18,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HIGH RISE

Anne Cori rises to the occasion whipping up five impressive soufflés. Enjoy crab soufflé on mixed green salad with sherry vinaigrette, leek-gruyère cheese soufflé, spinach soufflé baked in tomato cups, chocolate soufflé with caramel cream, plus lemon pudding soufflé.
Demonstration

Thu, Oct 19,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make porcini-portobello-cremini mushroom pizza with taleggio cheese and fresh thyme, fontina-prosciutto-caramelized onion pizza, shrimp and chorizo pizza with escarole and manchego cheese, and roasted garlic-bacon-arugula-fresh mozzarella pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Fri, Oct 20,
6 pm to 8:30 pm
$125.00
Per Couple
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, Oct 21,
11 am to 4 pm
$150.00
Per Person
Joshua Galliano

Chef

Companion Baking
GALLIANO DOES NEW ORLEANS PROUD

St. Louis gained the incredible talents of Louisiana native Josh Galliano more than a decade ago after Hurricane Katrina, and he shares his passion for classic New Orleans cuisine with a modern flare. Enjoy courtbouillon - a tomato based soup with saffron and poached fish and shellfish, oven-roasted chicken Pontalba served with béarnaise and brabant potatoes, spinach Madeline - creamed spinach with cheese, plus traditional New Orleans muffulettas.
Demonstration

Sat, Oct 21,
12 pm to 2:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

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

Sat, Oct 21,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: BOURBON-SPIKED

Keep a close eye on Robin Wheeler as she creates delicious food spiked with a touch of bourbon, including a bourbon apple cocktail with dry apple cider and garnished with apple. Enjoy an autumn green salad with sweet potatoes and maple bourbon vinaigrette, cast iron seared flank steak marinated in bourbon and black pepper served over pasta with a mushroom-bourbon cream sauce, plus bourbon oatmeal cookies sandwiches filled with bourbon marshmallow cream.
Demonstration

Sat, Oct 21,
6:30 pm to 9 pm
$45.00
Per Person
Devon Drag

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note that class is BYOM (bring your own mat!) Then, roll up your mats and head to the stovetop to create a nourishing brunch, starting with a veggie egg bake with red bell peppers, mushrooms, kale, and feta cheese. This hands-on class will create Mexican sweet potato hash with chorizo and black beans, brown sugar and cinnamon swirl pancakes with brandied peaches, build-your-own yogurt parfaits with homemade granola and and assorted toppings, plus sangria mimosas with fresh fruit and juices.
Hands-On

Sun, Oct 22,
10:30 am to 1:30 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: BUTTER

Turning milk into butter has been around for 10,000 years and Elaine Khosrova traveled three continents to tell the intriguing and fascinating stories of the history in Butter: A Rich History. As the class discusses the book, Anne Cori uses one of her favorite ingredients to prepare puff pastry cheese straws, vegetables with béarnaise, kouign amann - a round crusty Breton cake, yellow buttermilk cake with buttercream frosting, plus shortbread.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

Sun, Oct 22,
1 pm to 3:30 pm
$40.00
Per Person
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: THOROUGHLY MODERN MEXICAN

Experience the modern and authentic flavors of Mexico in this hands-on class for couples, as we give a gracious welcome to Fernanda Espinosa, born in Mexico City and excited to share her expertise. Learn to make chorizo-cotija cheese sopes - miniature handmade tortillas with fresh molcajete salsa, chilled avocado soup with cilantro and pasilla chile crisps, Veracruz style shrimp with a white wine tomato sauce with capers and olives and güero chiles served with white rice and fried plantains, plus tres leches cake with whipped cream and red wine berry compote, and a hibiscus frozen margarita de Jamaica.
Hands-On

Sun, Oct 22,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

BAKE THE WORLD A BETTER PLACE

Baking can touch hearts and leave indelible memories with aromas that take us straight into the kitchens of loved ones gone. We celebrate the life and the birthday of our favorite baker, Marla Scissors, who passed away from ALS and would have been 49 today. In her honor, Margi Kahn will create French apple and cinnamon tart, white chocolate and apricot rugelach, double chocolate ganache tart with mascarpone cream and fresh raspberries, plus individual custard and berry crostadas.
Demonstration

Sun, Oct 22,
5:30 pm to 8:30 pm
$45.00
Per Person
Pete Fagan

Sous Chef

Tony's
HONEST TO PETE * Sold Out

Fans of Pete Fagan know that the food will always be superb, as the sous chef of Tony's creates a remarkable presentation of dishes, starting with mussel bisque with saffron and tomatoes. Enjoy chicken Bolognese with tagliatelle, pan-roasted grouper with butternut squash, shredded Brussels sprouts and wild mushrooms, plus individual apple tarts with an apricot glaze.
Please call our store to be put on a waitlist.
Demonstration

Mon, Oct 23,
6 pm to 8:30 pm
$60.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
PASTA MANANA

Don't wait for tomorrow when you can make pasta today with the engaging Italian chef Giannicola Colucci, of the Four Seasons. This hands-on class will focus on the traditions and secrets of stuffing pasta, and learn to make tortelli, ravioli, tortelloni, raviolacci, agnolotti del plin, cappelletti in brodo, canneloni, and pasta farcita - along with just the right sauces.
Hands-On

Tue, Oct 24,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Oct 24,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

YOU CAN'T BEET VEGETARIANS

Join in on this hands-on class with Margi Kahn creating an inspiring vegetarian meal. Learn to make spicy pita chips with hummus, sweet beet burgers on homemade potato rolls, parsnip "fries" with sweet dipping sauce, roasted vegetable salad, plus a tart apple crostata with vanilla ice cream.
Hands-On

Wed, Oct 25,
6 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

UPPER CRUST GRATINS

In the hierarchy of gratins, Dawn Meyer picks her favorite upper crust dishes to please the most discerning of tastes. Enjoy creamed onion gratin with parmesan and gorgonzola, polenta gratin with mushroom Bolognese, Brussels sprouts gratin with shallots, bacon and gruyère, apple-leek-butternut squash gratin with fresh sage, and mixed berry and pistachio cream gratin.
Demonstration

Wed, Oct 25,
6:30 pm to 9 pm
$45.00
Per Person
Rachel Sarino

Culinary Educator

STL Cake Pops
BOOZY CAKE POPS

Give a wonderful welcome to Rachel Sarino, owner of STL Cake Pops, a custom cake pop bakery in historic St. Charles, as she shares tips and techniques for baking cakes with alcohol and processing them into cake pop dough. This hands-on class will learn how to roll the perfect cake ball, dip and decorate them, creating three different versions of boozy cake pops, including margarita, Baileys, and champagne. Each student will take home their cake pop creations.
Hands-On

Thu, Oct 26,
6:30 pm to 9 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

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

Fri, Oct 27,
6 pm to 8:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: TAKE ME TO YOUR LEDERHOSEN

Lederhosen and dirndls are optional for a lively evening with Robin Wheeler creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make blumenkohlsuppe - cream of cauliflower soup, pan-fried pork schnitzel with mushroom-bacon-beer sauce served over spaetzel, schupfnudlen - deep-fried potato dumplings with beer mustard dipping sauce, sauerkraut gratin, plus Bavarian cream with brandied cherries.
Hands-On

Fri, Oct 27,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

A STREET CART NAMED DESIRE

Take a global tour of street foods with chef Mickey Kitterman in an exciting hands-on class. Learn to make Korean bulgogi deopbap - a rice bowl topped with delicious Korean barbecued beef strips, Japanese okonomiyaki - a version of egg foo yung with shrimp and crab, Vietnamese bánh xèo - pork and shrimp-filled rice flour crêpes, Mexican elote - spicy grilled street corn with cotija cheese, Mexican chicken chalupas with homemade corn tortillas and shredded chicken, plus Arabian fattoush salad with chick pea falafel.
Hands-On

Sat, Oct 28,
11 am to 1:30 pm
$60.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

AUGUSTE ESCOFFIER BIRTHDAY DINNER

Karen Mitcham-Stoeckley, co-author of A Culinary Legacy from Escoffier to Today - a translation of the 100-year old classic Provençal recipe ledgers of her great-grandfather, celebrates Auguste Escoffier with a dinner to celebrate what would have been his 171st birthday. Enjoy oeufs aurore - eggs with salmon in heavy cream, cream of poultry consommé, salad de Monte Carlo, canard avec miel - duck in honey, Florentine spinach, plus peach Melba.
Demonstration

Sat, Oct 28,
1 pm to 3:30 pm
$50.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA TOSS FOR TWO

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

Sat, Oct 28,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

PORTABLE POTLUCK

Whether taking a dish to a church event, potluck dinner, or to feed a sick friend, Barb Nack's elevated hot dishes are a great solution. Enjoy three main course and one dessert casserole as Barb prepares slow-cooked French shepherd's pie with lamb ragout topped with celery root purée, Mexican spinach and mushroom layered chilaquiles casserole with tortillas and Jack cheese topped with green tomatillo sauce, savory gorgonzola and French bread pudding with tomato basil sauce, plus pear-pecan pound cake gratin with grated chocolate and whipped cream.
Demonstration

Sat, Oct 28,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
NIGHT OR DAY, BREAK AN EGG

Craving dinner for breakfast or breakfast for dinner? Join Robin Wheeler in the kitchen and create a cozy repast to satisfy both, starting with a apple brandy-warm apple cider hot toddy with maple syrup and cloves. This hands-on class will make steak and egg hash with pan-seared sirloin strip steak with crispy potatoes and shirred eggs, bacon-sage buttermilk biscuits with black pepper butter, red pear-fig salad with grapes and apples and cinnamon-lime vinaigrette, cranberry-pumpkin seed-ginger granola with chai-spiced cream, plus pecan coffee cake with warm bourbon caramel sauce.
Hands-On

Sun, Oct 29,
12:30 pm to 3 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: TRICKY TREATS

For aspiring chefs, children from ages 7 to 11. Eek! Enter the kitchen if you dare and spend a haunting afternoon with frightfully fun Vikki DiMattia to make scary and boo-tiful Halloween treats. This fun hands-on class will make cheese-filled meatball eyeballs with marinara sauce, crusty mummy potato fingers, create-your-own taco monster mouths, candy corn bark with white chocolate and pretzels, plus chocolate mocha mummy cookies with spooky berry shakes.
Hands-On for Apprentice Chefs

Sun, Oct 29,
1 pm to 3:30 pm
$40.00
Per Child
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 warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Hands-On

Sun, Oct 29,
5 pm to 7:30 pm
$140.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for Autumn. 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

Mon, Oct 30,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PLANET OF THE CRÊPES

Go ape over irresistible and impressive crêpes, as this hands-on class with Anne Cori masters flipping a few crêpes. Learn to prepare herb crêpes with caramelized onions, ricotta crêpes with red bell pepper sauce, quiche Lorraine crêpes cups, beggar's purse crêpes with duck confit in cherry sauce, Vietnamese bánh xèo crêpes with shrimp, plus flaming crêpes suzette.
Hands-On

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

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

Tue, Oct 31,
6 pm to 8:30 pm
$140.00
Per Couple
Ericka Frank

Pastry Chef

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

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

Wed, Nov 1,
6 pm to 8:30 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

ALL SOUPS DAY

On All Hallows day, celebrate with five delicious soups plus quick and easy fudge brownies for dessert, as this hands-on class with Dawn Meyer fills the kitchen with steaming pots of rich and aromatic scents. Learn to create seared scallop and fennel chowder, cheddar-ale soup with bacon and buttery croutons, creamy chicken soup with autumn vegetables, spicy sausage-escarole-white bean stew, plus cauliflower soup with crispy chorizo, lime and cilantro.
Hands-On

Wed, Nov 1,
6:30 pm to 9 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

THE PIES HAVE IT

Take a vote, and most will agree with piemaker Jane Callahan that pie makes the perfect dessert. Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including chocolate meringue pie, double-crusted apple pie, and pumpkin bourbon pecan pie.
Hands-On

Thu, Nov 2,
6 pm to 9 pm
$55.00
Per Person
Frank McGinty

Chef

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

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

Thu, Nov 2,
6:30 pm to 9 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GET OUT OF THE BOX WITH A MEAL PLANNER

With home-delivered pre-measured meal boxes gaining in popularity, Barb Nack presents a smart solution to making meal-planning simple and easy for two complete meals. Recipes are scaled for two people with ingredients, shopping list including items available at Kitchen Conservatory, equipment needed, and utilizes specific ingredients in both meals. Enjoy butterflied and panko-coated pan-fried chicken breast Milanese served with lemony arugula salad with heirloom tomatoes and sautéed parmesan zucchini rounds for the first meal, lemon pepper chicken with spinach-arugula pesto served with a red pepper-potato medley with toasted pine nuts and scallions for the second meal, plus almond raspberry Chambord layered bars with a vanilla glaze.
Demonstration

Fri, Nov 3,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
BRIGHT AND ZESTY BRAISED DISHES

Spend the evening in the kitchen with chef Kirk Warner creating low-and-slow braised dishes with bright and zesty flavors. This hands-on class will make Buttonwood Farm chicken Oaxacan mole with asadero gnocchi and jicama salad, braised boneless beef short rib skewers with sweet chile-lime glaze and oven-dried pineapple, braised swordfish with braised tomatoes and white beans, plus "hundred-year" braised Szechuan pork with crispy noodles and bok choy.
Hands-On

Sat, Nov 4,
10 am to 12:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Devon Drag and learn to make fun 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 and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. 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, Nov 4,
12 pm to 2:30 pm
$80.00
For Parent and Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: OVER THE RIVER

Whether you are wearing a red hooded cape or wolf's clothing, join Robin Wheeler on a trip to grandma's house with a basket full of ingredients to create a good old-fashioned dinner with a few twists. This hands-on class for couples will make buttermilk biscuits with cream cheese and candied jalapeños, pinto beans and cured country ham with sweet cornbread, deep-fried mustard-marinated catfish breaded with cornmeal and served with hushpuppies, pepper vinegar-braised mustard greens, homemade noodle dumplings, plus tart gooseberry pie.
Hands-On

Sat, Nov 4,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: GUAC 'N ROLL

Experience the classic hits of Mexican cuisine with a modern twist, as Anne Cori prepares an enticing meal. Enjoy fresh fried corn tortilla chips with roasted poblano guacamole, sweet potato-tequila soup, chicken enchiladas with green chile sauce and Jack cheese, Kahlúa brownies with homemade vanilla ice cream, plus a freshly-squeezed lime margarita.
Demonstration

Sat, Nov 4,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Sun, Nov 5,
12 pm to 3 pm
$60.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ONE PLUS ONE EQUALS MIND-BLOWN DESSERTS

Rachel Epplin-Rincker combines two favorite desserts to create a mind-blowing mashup of unexpected flavors. This hands-on class will make lemon meringue-white chocolate fudge topped with homemade marshmallow fluff, cookies and cream cheesecake ice cream with homemade dark chocolate sauce, tiramisù dip with buttery pie dippers, pumpkin pie magic bars with gingersnaps and toffee, s'mores chococolate chip cookie pie, plus a bourbon pecan pie martini served with a brown sugar-pecan rim.
Hands-On

Sun, Nov 5,
1 pm to 3:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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

Sun, Nov 5,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Mon, Nov 6,
6 pm to 9 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE CHEF AND FISHMONGER

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 Kirk Warner, the talented chef behind Kirk's Traveling Kitchen, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

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

Culinary Educator

WE DO NOT LIVE BY BREAD ALONE

Bread baker Margi Kahn adds exciting pizzazz to three very different flatbreads with simple and tasty ingredients. This hands-on class will make the doughs and learn to create garlic-rosemary focaccia, pita bread with spiced dipping oil, plus flour tortillas with lemon-honey syrup.
Hands-On

Tue, Nov 7,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party for four or forty guests. Naam Pruitt shares her secrets on planning a dinner party, setting a dazzling table with all the bells and whistles, and advance prepping to enjoy the evening with your guests. Naam will prepare a multi-course meal with polenta squares with wild mushroom ragoût, butternut squash-pear soup with maple cream, green apple sorbet, roasted pork tenderloin with apple cider cream on brown rice pilaf with dried fruit, apple napoleon with caramel mousse, plus white grape splash.
Demonstration

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

Culinary Educator

WE DO NOT LIVE BY BREAD ALONE

Bread baker Margi Kahn adds exciting pizzazz to three very different flatbreads with simple and tasty ingredients. This hands-on class will make the doughs and learn to create garlic-rosemary focaccia, pita bread with spiced dipping oil, plus flour tortillas with lemon-honey syrup.
Hands-On

Wed, Nov 8,
10 am to 1 pm
$55.00
Per Person
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