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

CULINARY SKILLS 30 years * Sold Out

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

This 4-part series, Culinary Skills, is available again starting on January 8.
Hands-On

Mon, Sept 8,
6 pm to 9 pm



Mon, Sept 15,
6 pm to 9 pm



Mon, Sept 22,
6 pm to 9 pm



Mon, Sept 29,
6 pm to 9 pm
$250.00
Per Person
Jesse Mendica and Bonnie Moore

Sous Chef

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

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

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

Chef

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

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

Tue, Sept 23,
6 pm to 8:30 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
PENNE FROM HEAVEN

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

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

Chef-Owner

Culinary Odyssey
FIG-MENT OF YOUR IMAGINATION

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

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

Culinary Educator

THE HYBRID DESSERT CRAZE

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

Sat, Sept 27,
10 am to 12:30 pm
$55.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
A DAY IN THE KITCHEN: FRENCH PASTRY * Sold Out

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

Sat, Sept 27,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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

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

Kitchen Conservatory Staff

WEEKEND DINNER PARTY: SCHNITZEL, SPAETZLE, AND STRUDEL

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

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

Culinary Educator

LEGALIZED POT PIES

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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

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

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

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

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

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

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

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

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

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

Kitchen Conservatory Staff

THE BASICS OF COOKING 30 years

Includes a Top 30 years Recipe!
Learn the basics of cooking in this introductory hands-on course. In four weeks, these classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch, plus how to make omelets. Learn to prepare wonderful meals, including beef-broccoli stir-fry with perfect rice, roast beef with mashed potatoes and gravy, sautéed chicken, vegetable soup, pan-fried tilapia with homemade tartar sauce, popovers with lemon butter, chocolate cake with ganache, plus chocolate mousse.
Hands-On

Thu, Oct 2,
6 pm to 9 pm



Thu, Oct 9,
6 pm to 9 pm



Thu, Oct 16,
6 pm to 9 pm



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

Culinary Educator

LUSCIOUS AND LOVELY LAYER CAKES

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

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

Chef

Norwood Hills Country Club
BEEF TENDERLOIN PRIMER

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

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

Kitchen Conservatory Staff

THE PIE'D PIPER 30 years

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: FILIPINO FORK AND CORK

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BARB'S BEST OF CHOCOLATE

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

Sat, Oct 4,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
THE THIGH'S THE LIMIT

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: BREAD AND BUTTER

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eight years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
A new novel, Bread and Butter by Michelle Wildgen, explores family dynamics and the restaurant business in a dramatic kitchen story. The menu features oyster fritters, mushroom-leek soup, lamb neck ragù with gremolati on homemade cavatelli pasta, and chocolate molten cake with caramel sauce.
Demonstration

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TACO THE TOWN

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

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

Kitchen Conservatory Staff

THINK LIKE A CHEF

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

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

Chef-Owner

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

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

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

Chef-Owner

Kirk's Traveling Kitchen
BASQUE PINTXOS

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

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

Chef

Eleven Eleven Mississippi
PIG LATIN * Sold Out

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

Bob’s upcoming classes include Roma-Therapy on November 19, and The Tuscan Kitchen on December 3.
Hands-On

Wed, Oct 8,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

ANOTHER ONE BITES THE PIZZA CRUST

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

Thu, Oct 9,
6:30 pm to 9 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SCALLOPING GOURMET

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

Fri, Oct 10,
6 pm to 8:30 pm
$150.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: CINDERELLA'S CARRIAGE

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

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

Chef

TOUR DE FRANCE * Sold Out

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

Jean-Pierre’s upcoming classes include Merci Beaucoup on November 8, and Bonne Année on December 27.
Demonstration

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

Culinary Educator

PALEO-LITHICS

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: READY TO RUM-BLE

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

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

Kitchen Conservatory Staff

HAUNTED HALLOWEEN CAKE POPS

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

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

Chef

Ibby's Washington University
RAVIOLI MYTHS UN-RAVELED

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA TOSS FOR TWO

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

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

Kitchen Conservatory Staff

MASTERING THE ART OF COOKING 30 years

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

Mon, Oct 13,
10 am to 4 pm



Tue, Oct 14,
10 am to 4 pm



Wed, Oct 15,
10 am to 4 pm



Thu, Oct 16,
10 am to 4 pm



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

Sous Chef

Tony's
HOOK, LINE, AND DINNER * Sold Out

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

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

Chef-Owner

Kirk's Traveling Kitchen
MEAT AND POTATOES

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

Mon, Oct 13,
6:30 pm to 9 pm
$60.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

Rich aromas will waft through the kitchen, as David Molina, of Sugarfire Smoke House, shares the secrets that go into the basics of tasty barbecue from the variety of rubs and sauces to the sides. David shares 15-hour smoked brisket and 4-hour smoked ribs from the Sugarfire smoker with directions for making it at home, plus sweet potato salad with truffle aïoli, Sugarfire baked beans, and blue cheese bacon slaw.
Please call our store to be put on a waitlist.
Hands-On

Tue, Oct 14,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

MACARON AND MACAROON MANIA

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

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

Chef

Joe Buck's Downtown
JACK'S MAC AND MORE

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

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

Pastry Chef

Tony's
WHAT YA' GONNA STEW? * Sold Out

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

Helen’s available classes include Penne from Heaven on September 25, and European Butter Cookies on November 13.
Demonstration

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

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

Fri, Oct 17,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SOUFFLÉS AND CUSTARDS

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

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

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

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

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

Cookbook Author

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

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

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

Culinary Educator

GIRLS' NIGHT OUT: SUGAR AND SPICE

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

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

Kitchen Conservatory Staff

WHAT HAVE YOU BEEN SMOKIN'?

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

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

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

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

Sun, Oct 19,
1 pm to 3:30 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

Pie Oh My!
PIE WON'T CRIMP YOUR STYLE

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

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

Culinary Educator

ROOT-IMENTARY ITALIAN VEGAN-OMICS

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

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

Chef-Owner

Tavolo V
HUNGRY TO SIT AT THE ITALIAN TABLE

A big welcome to chef Michael Del Pietro, owner of five popular restaurants, including Tavolo V. Michael graciously shares remarkable Italian dishes, as this class enjoys pan-fried spinach patties topped with parmigiano cheese and lemon, pan-roasted scallops over cauliflower purée with balsamic glaze, risotto with butternut squash and shrimp and sage, plus oven-roasted Brussels sprouts with cipollini onions and pancetta and shaved parmigiano cheese.
Demonstration

Tue, Oct 21,
6 pm to 8:30 pm
$50.00
Per Person
Rick Lewis

Chef

Quincy Street Bistro
CAST IRON CHEF

Dust off that fabulous cast iron that has been neglected and discover amazing flavors that it creates, as we give a warm welcome to chef Rick Lewis, of Quincy Street Bistro, named by the St. Louis Post-Dispatch as the 2013 Chef of the Year. This hands-on class will prepare a goat cheese and local lettuce tart appetizer, cast iron roasted and cured local pork coppa, bacon fat caramelized Brussels sprouts, crispy fingerling potato home fries made in a Dutch oven, plus cast iron peach upside-down cake.
Hands-On

Tue, Oct 21,
6:30 pm to 9 pm
$60.00
Per Person
Alex Cupp

Culinary Educator

Adam's Smokehouse
SMOKIN' HOT AT THE SMOKEHOUSE

Welcome the personable Alex Cupp, smoker at Adam's Smokehouse for a great evening of smoking and grilling. This hands-on class will create chicken two ways - classic smokehouse chicken, and grilled beer-can chicken, smoked tri-tip, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauce. Also learn to prepare harvest slaw with seasonal fruits, plus autumn potato-root vegetable salad.
Hands-On

Wed, Oct 22,
6 pm to 9 pm
$60.00
Per Person
Caroline Achard

Culinary Educator

IF THE CHOUX FITS!

Give a delightful welcome to French native Caroline Achard, as she shares her knowledge and passion for French patisseries with the focus on pâte à choux dough. Caroline will use the choux dough to create traditional savory cheese gougères from Burgundy, herbed gougères with a variety of herbs and spices, sweet little chouquettes with pearl sugar, chouquettes with crème de mousseline, plus profiteroles with vanilla ice cream.
Demonstration

Wed, Oct 22,
6:30 pm to 9 pm
$40.00
Per Person
Anne Cori

Kitchen Conservatory Staff

O' SOLO MIO: COOKING FOR ONE OR TWO

Cooking for one or two people can be as satisfying as cooking for a crowd. Anne shares many fun techniques on cooking solo, including advice on how to choose menus without leftovers, utilizing the freezer and toaster oven, setting an enjoyable scene, tips on cutting down larger recipes, and what to keep in a small pantry. Enjoy rosemary-lemon marinated olives with flatbread, vegetable-parmesan frittata, herb-roasted chicken on creamy risotto, plus chock-full of everything oatmeal cookies.
Demonstration

Thu, Oct 23,
6:30 pm to 9 pm
$40.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
GIRLS' NIGHT OUT: FRANKLY SCARLETT, I DON'T GIVE A CLAM

Leading man Frank McGinty will have this class faint with desire for delectable flavors. Sip on a prosecco-St. Germain cocktail with a touch of cherry and a lemon twist. Enjoy crispy tomato "French toast" with blue cheese and arugula topped with a quail egg and balsamic syrup, pear and parsnip bisque with candied bacon and drizzled with thyme oil, fresh pasta with clams and chorizo and oregano gremolata, plus prosecco-marinated fruit served with Vin Santo sabayon and mint.
Demonstration

Fri, Oct 24,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
GOOD, FETA, BEST

Discover the superlative flavors of Greece in a fun hands-on class with Maria Sakellariou. Learn to create a Greek feast of warm mushroom and feta salad with a light dressing, prassokroketes - feta and leek croquettes with a Greek dipping sauce, yarithes saganaki - shrimp with feta and tomatoes served with manestra (Greek orzo) and one of the top 2013 St. Louis Post-Dispatch recipes, plus feta cheesecake with vissino and pasteli - sour cherry and sesame snaps.
Hands-On

Fri, Oct 24,
6:30 pm to 9 pm
$60.00
Per Person
Rex Hale

Chef

Three Sixty and The Restaurant at The Cheshire
HALE TO THE CHEF!

A big welcome to chef Rex Hale, of Three Sixty and The Restaurant at The Cheshire, who shares an impressive background of more than 25 years of restaurant experience. Enjoy ahi tuna served thin and raw with ginger-soy-carrot sauce, sunchoke and arugula salad, seared Alaskan king salmon with succotash and sherry vinegar glaze, plus warm chocolate soufflé cake.
Demonstration

Sat, Oct 25,
10:30 am to 1 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

A WOMAN SCONED

Hell hath no fury like a woman without her scones! Join bread baker Margi Kahn in the kitchen for a hands-on class creating four of her favorite scones, including iced cinnamon bun scones, triple ginger scones, orange-oatmeal scones, plus savory chive and cheddar scones.
Hands-On

Sat, Oct 25,
11 am to 2 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLUB MED

Anne Cori has composed a menu for couples inspired by the heart-healthy traditional foods of the eastern Mediterranean and paired with fine wines. This hands-on class will create homemade pita bread with cauliflower hummus and baked lemon-rosemary olives, spinach-feta-fennel phyllo cigars, mixed shellfish soup with preserved lemons, roasted chicken with dates and olives and capers on saffron couscous, plus frozen chocolate-hazelnut zuccotto cake.
Hands-On

Sat, Oct 25,
6 pm to 8:30 pm
$140.00
Per Couple
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

Sun, Oct 26,
12:30 pm to 3 pm
$75.00
For Parent and Child
Chris Bork

Culinary Educator

TOP SHELF SHELLFISH

Inspired by his second annual chef voyage to the British Virgin Islands, the talented Chris Bork shares his skills preparing exquisite dishes utilizing flavors and textures that will enhance the superb shellfish, starting with spiny lobster crudo with smoked avocado, peanuts, jalapeño vinaigrette served with roti. Enjoy conch fritters with mango chutney, johnnycakes with shrimp salad and onion rings served with fish sauce pickles, plus a composed dessert with banana bread, coconut dulce de leche, roasted pineapple and nutmeg crumble.
Demonstration

Mon, Oct 27,
6 pm to 8:30 pm
$50.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
WHO'S CHICKEN NOW?

Country club chefs are often challenged to create and execute fresh ideas for chicken dishes that are moist and impressive. Bernard Pilon is not afraid to share his expertise with this hands-on class to create orange-brined chicken breast with tarragon mushroom sauce, classic chicken cacciatora with homemade fettuccine, buffalo chicken salad with blue cheese and pickled celery and carrots, plus learn to break down a whole chicken and make chicken stock and creamy velouté.
Hands-On

Mon, Oct 27,
6:30 pm to 9 pm
$60.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, Oct 28,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BOWL-ING FOR SOUP

Create satisfying autumnal soups and chowders perfect for the cold weather ahead. Using seasonal ingredients, this hands-on class with Barb Nack will create creamy butternut squash bisque with a variation including roasted pears, aromatic chicken vegetable soup, corn chowder with coconut milk, New England clam chowder, and classic tomato soup.
Hands-On

Tue, Oct 28,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

LOAFING AROUND WITH BREAD

Bread baker Margi Kahn shares tips for creating beautiful loaves of bread with plenty of time for other activities. Learn the basics of baking bread in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques, by creating light wheat bread, light rye bread, plus French pullman sandwich white bread.
Hands-On

Wed, Oct 29,
6 pm to 9 pm
$55.00
Per Person
Adam Lambay and Tony Rivituso

Chef

Chaumette Winery and Bob's Seafood
THE CHEF AND A FISHMONGER

Compliments always abound when Tony Rivituso from Bob's Seafood teams up with a chef to create an amazing dinner with fish and seafood. Tony brings the freshest fish of the day, and chef Adam Lambay, of Chaumette Winery, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish.
Demonstration

Wed, Oct 29,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

LOAFING AROUND WITH BREAD

Bread baker Margi Kahn shares tips for creating beautiful loaves of bread with plenty of time for other activities. Learn the basics of baking bread in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques, by creating light wheat bread, light rye bread, plus French pullman sandwich white bread.
Hands-On

Thu, Oct 30,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

Join Barb in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Hands-On

Thu, Oct 30,
6 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

POSH PASTAS 30 years

Includes a Top 30 years Recipe!
Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating lobster-mascarpone agnolotti in tarragon beurre blanc, seared scallops on lemon angel hair, spaghetti in fresh clam sauce, potato gnocchi with short rib bolognese, pasta carbonara with pancetta and exotic mushrooms, plus a refreshing grapefruit sorbet.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO 30 years

Includes a Top 30 years Recipe!
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Hands-On

Fri, Oct 31,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

ALL SOUPS DAY

On All Hallows day, celebrate with delicious and fancy shellfish soups, as this hands-on class with Anne Cori fills the kitchen with steaming pots of rich and aromatic scents. Learn to create New England fresh clam chowder with fried clam garnish, roasted yellow bell pepper bisque with seared scallops, Indian coconut milk chowder with shrimp, plus lobster-artichoke bisque.
Hands-On

Sat, Nov 1,
12:30 pm to 3 pm
$55.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
RED, WHITE, AND THE DEEP BLUE SEA

Annie Gunn's may be known as a meat restaurant, but chef Lou Rook is a master of cooking fish and shellfish. Chef Rook prepares an amazing array of seafood, and dispels the confusion to questions such as: How to best grill fish? Where is the Georges Bank? Gulf oysters or not? Is salmon just a big trout? Fresh or frozen? Each course will be paired with wine, as wine director Glenn Bardgett shows why you can drink both red and white wines with seafood.
Demonstration

Sat, Nov 1,
1 pm to 4 pm
$75.00
Per Person
Kelly Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

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

Sat, Nov 1,
6 pm to 9 pm
$170.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PARTY IN A PINCH

Barb Nack shares easy tips for creating a party in a pinch for unexpected guests. With pantry items and a few simple ingredients, enjoy gorgonzola crostini with honey and walnuts, piquillo peppers with Mediterranean tuna salad, chickpea fries with romesco sauce, artichoke-kale dip with parmesan won ton crackers, chocolate butterscotch bars, plus a cosmopolitan slushy.
Demonstration

Sat, Nov 1,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING 30 years

Includes a Top 30 years Recipe!
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 2,
12:30 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: HOME COOKING

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eight years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Since her death 12 years ago, Laurie Colwin's culinary star has risen. Indulge in her best-known book, Home Cooking: A Writer in the Kitchen, and her recipes of beef-barley soup, fried chicken, potato pancakes, creamed spinach with jalapeños, plus gingerbread with chocolate icing.
Demonstration

Sun, Nov 2,
1 pm to 3:30 pm
$40.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: PLAY IT AGAIN, SALMON

Become the leading roles in a romantic evening, as couples produce a winning meal. Join chef Jon Lowe and create a duo of appetizers - homemade gnocchi with toasted walnuts and fried root vegetables in a gorgonzola cream sauce, and smoked vegetable skewers with a sweet pepper glaze, then prepare zucchini-wrapped salmon, corn and cheese soufflé with arugula garnish and whole grain mustard vinaigrette, plus pumpkin cheesecake tartlets with cinnamon whipped cream, served with a ginger-rum daiquiri.
Hands-On

Sun, Nov 2,
5 pm to 7:30 pm
$140.00
Per Couple
Anthony Devoti and Connie Cunningham

Chef

Five Bistro and Sassafras Valley Farm
DUCK, DUCK, GOOSE

Welcome Connie Cunningham, of Sassafras Valley Farm in Morrison, MO where she raises free-range geese, teaming up with chef Anthony Devoti, of Five Bistro to create a stunning holiday feast, starting with whole goose and duck. Enjoy goose leg confit with creamy Missouri stone-ground polenta with parmigiano-reggiano, seared goose breast in pan jus with fall vegetables and Connie's braised red cabbage, plus duck salad with pickled beets, fall greens and mustard vinaigrette.
Demonstration

Mon, Nov 3,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of frying 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 Gallagher's most-requested strawberry-applesauce bread.
Hands-On

Mon, Nov 3,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
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 mushroom sauce.
Hands-On

Tue, Nov 4,
6 pm to 8:30 pm
$60.00
Per Person
Nick Miller

Culinary Educator

IT'S MILLER TIME

Raise a glass of cheer to Nick Miller, as he presents an autumn dinner with seasonal ingredients. Enjoy roasted butternut squash soup with cinnamon crème fraîche and pancetta, pan-roasted striped bass with smoked mushroom-collards-black-eyed pea ragoût, plus the famous Harvest brioche bread pudding with bourbon-currant sauce and whipped cream.
Demonstration

Tue, Nov 4,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKES THAT MAKE GOOD SCENTS

It just makes good sense to bake cupcakes that will fill your home with the incredible scents of the season. This hands-on class, led by Dawn Meyer, will create apple cider cupcakes frosted with salted caramel cream, banana cupcakes with whipped butterscotch frosting, Almond Joy cupcakes with coconut filling and almond buttercream frosting drizzled with chocolate, pumpkin cupcakes filled with cream cheese and topped with cinnamon buttercream frosting, plus chocolate nutmeg cupcakes with candied ginger buttercream frosting.
Hands-On

Wed, Nov 5,
6 pm to 8:30 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create coconut fried shrimp with chile-orange dipping sauce, spinach-stuffed flank steak roll-ups, carrot-parsnip-potato gratin, kale salad with toasted walnuts and chopped dates, plus double-chocolate brownies with coconut whipped cream.
Hands-On

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

Kitchen Conservatory Staff

GONE, BUT NOT AU GRATIN * Sold Out

Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create Brussels sprouts and bacon gratin, celery root and butternut squash gratin with walnut and thyme streusel, hasselback potato gratin, chicken and wild mushroom pasta gratin, plus tart cherry-pear-pistachio gratin. Each participant will receive a 9-inch square Emile Henry ceramic gratin dish, a $40 value.
Please call our store to be put on a waitlist.
Demonstration

Thu, Nov 6,
6:30 pm to 9 pm
$65.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

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

Fri, Nov 7,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: PASTA WORKSHOP 30 years

Includes a Top 30 years Recipe!
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
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, Nov 8,
10 am to 3 pm
$150.00
Per Person
Jean-Pierre Augé

Chef

MERCI BEAUCOUP

In this month of giving thanks, it continues to be an honor to have chef Jean-Pierre Augé share his beloved French cuisine. Enjoy little tomatoes stuffed with crab and guacamole, scaloppine of turkey paupiettes stuffed with turkey and pork and pistachios on sweet potato croquettes, plus rich and creamy chocolate crêpes.
Demonstration

Sat, Nov 8,
10 am to 1:30 pm
$45.00
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, mixed greens-dried cranberry-praline pecan salad with goat cheese and raspberry vinaigrette, brined Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, roasted smashed potatoes and butternut squash, and caramelized onion flatbread, 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, Nov 8,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET 30 years

Includes a Top 30 years Recipe!
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Hands-On

Sun, Nov 9,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: CONTINENTAL AND COASTAL CROATIA

Discover authentic Croatian cuisine from the coast to the continent, as Kelly Gardner shares her grandmother's handwritten recipes that she remembers from her childhood. Couples will learn to create cevapcici - lamb meatballs with an eggplant-pepper relish (ajvar), brodet - fish stew with shrimp and mussels and cod, sarma - cabbage rolls stuffed with beef and pork and rice in a tomato sauce, blitva - sautéed potatoes and Swiss chard, plus potica - sweet nut rolls.
Hands-On

Sun, Nov 9,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING 30 years

Includes a Top 30 years Recipe!
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 10,
6 pm to 9 pm
$60.00
Per Person
KT Ayers and Joel David Clark

Chef

The Purple Martin
SIN-SATIONAL PAIRINGS

It would be a sin to miss the sensational pairing of chef and bartender of Fox Park's hot new spot, The Purple Martin, as we welcome chef KT Ayers and Joel David Clark. KT prepares pear and carrot salad composed delicately on endive with ginger-citrus vinaigrette paired with bubbly pomegranate-pear-vanilla vodka cocktail, cheese-stuffed apricots wrapped in candied bacon with bourbon glaze, lamb and goat cheese pizza with figs and honey drizzle served with non-alcoholic agua fresca, plus orange and dark chocolate Mexican truffles dusted with ancho chile and cocoa paired with bourbon-hazelnut-almond milk punch.
Demonstration

Mon, Nov 10,
6:30 pm to 9 pm
$60.00
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. This hands-on class with Naam Pruitt will discover how to plan for a party, cocktails and wine - how much is needed, setting a table, setting a buffet with different levels, and how to calculate how many hors d'oeuvres are needed for a cocktail party. This class will create a dinner buffet, starting with a martini bar with blue cheese crackers and goat cheese-stuffed peppadew peppers. Learn to make a seafood platter with smoked salmon and accompaniments, chardonnay-poached shrimp with lemon artichoke dip, Italian seafood salad with scallops and calamari and crab, grilled vegetable salad with green goddess dressing, balsamic glazed chicken with mushroom ragù and blue cheese polenta, orzo salad with mixed olives and basil olive oil, plus mascarpone almond cheesecake with raspberries and limoncello sauce.
Hands-On

Tue, Nov 11,
6 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

HOT SOUPS AND WARM BREADS

Discover the perfect combination of an amazing soup paired with a delicious bread, perfect for a warm winter meal. Enjoy sweet potato and caramelized garlic soup with toasted pine nuts served with buttermilk gouda cheese scones with bacon, Tuscan peasant soup with pancetta and rosemary served with quick rustic crusty bread, plus coconut-chicken curry soup with homemade pita bread.
Demonstration

Tue, Nov 11,
6:30 pm to 9 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
GOBBLE GOBBLE

Create a smaller version of Thanksgiving with big bold flavors in a hands-on class with chef Jack MacMurray. Learn to prepare smoked ham pinwheels, baked crab asiago dip, Italian sausage-stuffed turkey breast with sage gravy, green bean amandine, sweet potato soufflé, plus chocolate bread pudding with hard sauce.
Hands-On

Wed, Nov 12,
6 pm to 8:30 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
EUROPEAN BUTTER COOKIES

Pastry chef and cookbook author Helen Fletcher shares her favorite European butter cookies that can be made weeks ahead for the holidays. Enjoy traditional linzer thumbprints, Swiss-wiches - Helen's sandwich butter cookies, anise swirls, plus piped hazelnut star cookies drizzled with chocolate.
Demonstration

Thu, Nov 13,
6 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
FEELING SHELLFISH ABOUT SAUCES

Creating luscious sauces perfect for a variety of beautiful shellfish may leave this class wanting to eat every morsel without sharing! Join Mickey Kitterman for a hands-on class preparing grilled spot shrimp with New Orleans beer butter sauce, steamed mussels and clams with romesco sauce served with tomato bread, plus blue crab beignets with garlic-tarragon cream sauce.
Hands-On

Thu, Nov 13,
6:30 pm to 9 pm
$60.00
Per Person
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