Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out
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, July 3,
6 pm to 8:30 pm | $125.00
Per Couple | |
Katy Colson
Culinary Educator
| IF YOU KNEW SUSHI
Get ready to stack and roll. Katy will talk about how to choose seafood
and other provisions for preparing delicious and beautiful sushi in
this ever-popular and fun hands-on class. Start off preparing miso
soup, shredded Asian greens with ginger dressing, vegetable tempura,
and sashimi hand rolls.
| Hands-On |
Sun, July 5,
1 pm to 3:30 pm | $55.00
Per Person | |
Mark Wentz
Chef
Lo Russo's | EATALY
This will be a fun and exciting class making homemade ravioli and
cannelloni with Mark Wentz from LoRusso's. Create a variety of
combinations, including chicken-portobello-goat cheese ravioli, chicken
cannelloni with spinach and mushrooms, four-cheese ravioli with
basil-cream sauce, and ham and green pea ravioli with sherry-cream
sauce.
| Hands-On |
Mon, July 6,
6 pm to 8:30 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DRACULA, BEWARE!
There is no need to wear a necklace of garlic, but this hands-on class will certainly enjoy a multitude of techniques for staving off any vampires! Join Barb creating garlic fries, mussels in spicy garlic sauce, garlic and pesto-stuffed mozzarella triangles, chicken and gemelli pasta with walnut-garlic sauce, garlic muffins, plus chocolate-covered garlic. Everyone will receive fresh homegrown garlic.
| Hands-On |
Wed, July 8,
6 pm to 8:30 pm | $55.00
Per Person | |
Katy Colson
Culinary Educator
| VEGGIES ON THE BARBIE
Whether it is flavorful side dishes you are seeking or strictly a vegetarian meal, join Katy in this fun hands-on class creating grilled sweet potato salad with red pepper vinaigrette, corn on the cob with herb butter, grilled garlic portobellos, Havarti cheese-quinoa-scallion-stuffed grilled red peppers, plus grilled peach shortcake with vanilla ice cream.
| Hands-On |
Thu, July 9,
6 pm to 8:30 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: CUCKOO FOR COCOA
Celebrate the weekend with your girlfriends, as Barb prepares
amaretto-coconut-cocoa "Chanel" cocktails, goat cheese-cocoa nib spread
on crostini, cocoa-chile baby back ribs, plus cocoa snickerdoodles and
triple chocolate ice cream.
| Demonstration |
Fri, July 10,
6 pm to 8:30 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: HAPPY AS A CLAM BAKE * Sold Out
There is no need to worry about getting sand between your toes, as this festive hands-on class designed for couples enjoys a clam bake! Join Christie creating fresh New England clam chowder, grilled lobster tails with chive butter, grilled corn on the cob with a parmesan crust, crispy smashed new potatoes with chile sour cream, plus buttermilk-blueberry hot cakes. The class would not be complete without a Cape Cod cocktail!
| Hands-On |
Fri, July 10,
6:30 pm to 9 pm | $135.00
Per Couple | |
Theresa Liu
Cookbook Author
| 25 YEARS: CHINESE STIR CRAZY
Cookbook author Theresa Liu joins in the 25th anniversary celebration by stirring up her favorite Chinese dishes, including crispy spring rolls, beef stir-fry with orange flavor, barbecue fried rice, sesame shrimp with walnuts, and cashew chicken.
| Demonstration |
Sat, July 11,
10 am to 12:30 pm | $45.00
Per Person | |
Barry Marcus
Chef
Institute of Culinary Education | CHURN, BABY, CHURN!
In the sweltering heat, nothing sounds better than cold homemade ice cream! All of the ice cream makers are churning, as Barry delights this hands-on class with scrumptious chocolate with chocolate chunks French-style ice cream, banana gelato, and refreshing lemon sorbet. Learn to create fabulous toppings perfect for a banana split, including caramel sauce, raspberry sauce, hot fudge sauce, and creme chantilly.
| Hands-On |
Sat, July 11,
11 am to 2 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: BRAVO ITALIA
Anyone can attend these Gourmet Club courses for couples. Each
limited-size class is fully participatory, plus the menus include a
variety of theme-appropriate wines.
The distinct aromas of Italian cuisine waft through the air, as this hands-on class sips on peach bellinis, then creates grilled eggplant antipasto, fresh angel hair pasta with raw tomato sauce, chicken saltimbocca with Tuscan garlic white beans, plus tiramisu and pistachio biscotti.
| Hands-On |
Sat, July 11,
6 pm to 8:30 pm | $135.00
Per Couple | |
Ben Poremba
Chef-Owner
Ben Poremba Fine Catering | GIRLS' NIGHT OUT: ITALIAN SCALLION
Sit back and relax with your girlfriends, as we welcome the charming chef Ben Poremba who creates a sensual Sicilian menu, including white sangria, roasted eggplant caponata, panzanella bread salad with olive oil-poached tuna, prosciutto-wrapped roasted mako fish with arugula pesto, plus saba-marinated strawberries with basil and cracked pepper.
| Demonstration |
Sat, July 11,
6:30 pm to 9 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| TAKE THE HONEY AND RUN
Our local Ladue honeybees will provide the sweetness for this delicious hands-on class with Barb. Learn to create hot honey chicken drumettes, "hive and garden" salad, honey-peanut dip with fresh vegetables, smoky honey-peppercorn chicken, honey buns with orange-honey butter, plus glazed honey donuts. Each class participant will receive a container of local honey.
| Hands-On |
Sun, July 12,
12:30 pm to 3 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: THE SHARPER YOUR KNIFE, THE LESS YOU CRY
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Several wonderful books
on food and cooking have just been published to great acclaim. Fully
experience these books by reading and then eating. Join us in a fun
afternoon; the class gets to be both book and food critic at once. All
books in this monthly series are available at Kitchen Conservatory.
Kathleen Flinn's memoir recounts how she left the corporate world to attend the Le Cordon Bleu in Paris and fulfill her cooking fantasy. Enjoy a French menu of tuna galette, chicken Cordon Bleu, Belgian endives, plus chocolate souffle.
| Demonstration |
Sun, July 12,
1 pm to 3:30 pm | $40.00
Per Person | |
Derek Craig
Chef
Jimmy's on the Park | HIGH SEAS
Welcome back to chef Derek Craig, of Jimmy's on the Park, as he presents a top-notch menu of salmon-wrapped sea scallop in chilled cucumber bisque, heirloom tomato salad with fresh mozzarella and herb pesto-tomato-balsamic vinaigrette, herb-seared halibut in chilled watermelon broth, bamboo sticky rice sushi roll with ginger carrot slaw and basil creme fraiche, plus frozen chocolate mousse with fresh berry creme anglaise.
| Demonstration |
Mon, July 13,
6 pm to 8:30 pm | $45.00
Per Person | |
Brian Hale
Chef
Chase Park Plaza | LET THE FLAMES BEGIN * Sold Out
Chef Brian Hale has composed a delicious summer grilling menu with a lively discussion of gas vs. charcoal, grilling vs. barbecue vs. smoking, proper temperatures, and much more. This hands-on class will prepare grilled scallops served on baby greens and feta with a red wine vinaigrette, barbecued salmon with fresh barbecue sauce and grilled asparagus, and marinated flank steak with grilled Yukon gold potatoes and homemade Worcestershire sauce.
| Hands-On |
Mon, July 13,
6:30 pm to 9 pm | $55.00
Per Person | |
Vito Racanelli, Jr.
Chef-Owner
Onesto Pizza & Trattoria | THE BEST OF ALL PASTA-BLE WORLDS
Learn the art of creating tasty homemade pasta, as this hands-on class works side-by-side with chef Vito making cheese-filled ravioli, hand-cut tagliatelle, spinach fettuccine, and farfalle with fresh sauces, including Alfredo and tomato-basil pomodoro.
| Hands-On |
Tue, July 14,
6 pm to 8:30 pm | $55.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage & Beechwood Bistro | 25 YEARS: JACK MAC'S FAVORITES * Sold Out
Join chef Jack Mac of Sage, as he celebrates the 25th anniversary of Kitchen Conservatory with some of his "old school" favorites for this hands-on class, including baked blue crab stuffed mushrooms with Mornay sauce, cedar-planked brined salmon with grilled pineapple salsa and lemon orzo pasta salad, fabulous clams casino, plus peach-raspberry almond crisp.
| Hands-On |
Wed, July 15,
6 pm to 8:30 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| COOKIN' THE BOOKS: HERBAL COOKERY
The beautiful new cookbook, Herbal Cookery, from the St. Louis Herb Society is now available, and Anne prepares a lovely presentation, including caprese kabobs with rosemary vinaigrette, corn chowder, salmon poached in lobster bisque, basil popovers with chive butter, plus pear-pecan upside-down cake.
| Demonstration |
Thu, July 16,
6 pm to 8:30 pm | $40.00
Per Person | |
Joe Herbert
Culinary Educator
| THRILL OF THE GRILL
There are certain aromas that guarantee hunger, and the smells that waft from the neighbor's grill is at the top of the list. Join Joe Herbert in this hands-on grilling class with a thrilling menu of juicy beer can chicken, pesto-stuffed sirloin, grilled flank steak with salsa cruda, and Jamaican jerk chicken.
| Hands-On |
Thu, July 16,
6:30 pm to 9 pm | $55.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: CHOPSTICKS
Robin is not pecking out a tune on the piano, but will delight the class with a harmonious evening of her favorite Asian-style dishes, including pineapple martinis, creamy curried peanut soup, Szechuan noodles, apricot-ginger salmon, roasted broccoli with orange-chipotle butter, plus pineapple rum pound cake.
| Demonstration |
Fri, July 17,
6 pm to 8:30 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: JOURNEY THROUGH THE PAST-A
Experience the surprisingly simple techniques of making homemade pasta, as this hands-on class for couples creates a lemon sorbet-vodka sgroppino, Caesar salad with pancetta and avocado, tagliolini with shrimp and roma tomatoes, vegetable ravioli with brown butter, three-cheese tortellini with Italian sausage, plus chocolate gelato with pistachio cookies.
| Hands-On |
Fri, July 17,
6:30 pm to 9 pm | $125.00
Per Couple | |
Jean Pierre Auge
Chef
| 25 YEARS: JEAN PIERRE'S FAVORITES
As Kitchen Conservatory celebrates 25 years of cooking, chef Jean Pierre has been here every step of the way with over 300 classes in our kitchen! With sixty years of experience, this amazing French chef shares his favorite recipes, including chilled tomato soup "Jamaica", grilled salmon with herbs and aioli on ratatouille, and blueberry ice cream on almond meringue.
| Demonstration |
Sat, July 18,
10 am to 1:30 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| A DAY IN THE KITCHEN: THE WHOLE HOG
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 six people and
each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Join Christie for an incredible day in the kitchen learning all aspects of pork, starting with the whole hog and learning how to break it down into the various cuts, plus cutting, trimming, roasting, grilling, searing, braising, and stewing. This class will work with everything from tenderloin to pork shoulder to ribs to ham.
| Hands-On |
Sat, July 18,
11 am to 4 pm | $175.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: PUT AN ONION RING ON IT!
Gentlemen, if you are serious about burgers, then put a ring on it! This fun hands-on class for couples is all about the burgers, fries, onion rings, and ice cold beer, as everyone creates Southwest beef burgers with Chihuahua cheese and green chile sauce, salmon sliders with homemade tartar sauce, turkey patty melts with grilled onion relish, ancho chile-dusted sweet potato fries, buttermilk-crusted fried onion rings, plus fabulous root beer floats.
| Hands-On |
Sat, July 18,
6 pm to 8:30 pm | $125.00
Per Couple | |
Kelly Schmickle
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: PEPPER-AZZI
Things are heating up in the kitchen, as Kelly prepares a perfect meal for the girls that like it hot! Enjoy a cinnamon martini, Thai shrimp lettuce wraps with sour cream-citrus sauce, curry-lime chicken wings, sesame and chile-marinated cucumber salad, plus chocolate-black pepper ice cream and cayenne-peanut butter cookies.
| Demonstration |
Sat, July 18,
6:30 pm to 9 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| 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 six people and each one receives either a special Kitchen Conservatory embroidered cotton apron or shirt.
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 many scrumptious desserts.
| Hands-On |
Sun, July 19,
12 pm to 5 pm | $150.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| TEENS ROCK: A SUMMER STAY-CATION
For teens ages 13 to 19.
Enjoy a mini two-day afternoon vacation learning to create awesome food, including raspberry lemonade, egg-chipotle breakfast sandwich, cheese souffle, bacon-wrapped grilled shrimp with tomato chutney, cheeseburger sliders with homemade chips, real macaroni and cheese, tropical spring rolls with sweet Thai sauce, homemade toasted ravioli with fresh marinara sauce, pulled chicken sandwiches with homemade barbecue sauce, chocolate gelato with pizzelle cones, and roasted strawberry shortcake with vanilla whipped cream.
| Hands-On |
Mon, July 20,
12 pm to 2:30 pm
Tue, July 21,
12 pm to 2:30 pm | $100.00
Per Person | |
Mark Sanfilippo
Chef
Salume Beddu | CIAO CHOW ON THE GRILL
Enjoy a summer evening at the grill with salumiere Mark Sanfilippo creating flavorful Italian dishes. This hands-on class will prepare spiedini di pollo - tender skewered chicken, salsicce con peperonato - grilled sausage and bell peppers, and verdure in scapece - grilled marinated vegetables.
| Hands-On |
Mon, July 20,
6 pm to 8:30 pm | $55.00
Per Person | |
David Schwartz
Chef
La Chef Catering | ENTERTAINMENT TONIGHT
Chef David Schwartz has planned a delightful menu perfect for entertaining any night of the week, including corn souffle, raviolette caprese, Tuscan melon salad, potato fritters, and tomato-basil-stuffed grilled salmon.
| Demonstration |
Tue, July 21,
6 pm to 8:30 pm | $45.00
Per Person | |
Becky Poplawski
Kitchen Conservatory Staff
| BYE BYE BECKY
Becky Poplawski came to work at Kitchen Conservatory the summer before her freshman year of high school, and now four years later, it is the summer before she starts Yale. She has assisted hundreds of classes and nearly as many chefs with her quiet demeanor and hard work ethic. Becky has carefully chosen a menu from some of her favorite classes for this hands-on class, including tomato chutney over cream cheese (from the first class), grilled salad nicoise from a Girls' Night Out, homemade cheese ravioli with Marsala mushroom sauce from Ivy Magruder of Vin de Set, plus Marla Scissors's fruit cobbler.
| Hands-On |
Tue, July 21,
6:30 pm to 9 pm | $45.00
Per Person | |
Eric Brenner
Chef-Owner
Moxy | CLASSIC SAUCES
Learn the art of saucemaking in this participation class featuring the five mother sauces with many variations. Work side-by-side with chef-owner Eric Brenner learning the fundamentals of white sauce, tomato sauce, demi-glace-based sauces, veloute, and emulsified sauces.
| Hands-On |
Wed, July 22,
6 pm to 8:30 pm | $55.00
Per Person | |
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 entree by choosing from a variety of fish, meat and seasonal vegetables. Starting from basic recipes, the class will make all of the sauces and components of this very special dinner.
| Hands-On |
Thu, July 23,
6 pm to 9 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: DECADENT DELIGHTS
Luxuriate in an evening of decadence with your girlfriends, as Barb creates an elegant menu of melon martinis, new potatoes with black caviar, baked Brie with apricots and cherries, crab bites, sausage-stuffed mushrooms, plus almond tart.
| Demonstration |
Fri, July 24,
6 pm to 8:30 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: STRIP TEASE
Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that starts with an old fashioned cocktail, layered cobb salad, lobster mashed potatoes, New York strip steak with Spanish olive butter, grilled fennel and tomatoes, plus New York cheesecake with strawberry glaze.
| Hands-On |
Fri, July 24,
6:30 pm to 9 pm | $125.00
Per Couple | |
Bernard Pilon
Chef
Norwood Hills Country Club | PLANET OF THE CREPES
Join chef Bernard creating outrageous combinations of sweet and savory crepes, as this hands-on class prepares chocolate crepes with a variety of garnishes, cheese blintzes with blueberry sauce, herbed crepes with caramelized red onions and orange jam, and savory crepes with assorted garnishes of goat cheese, sauteed shrimp, and fruit salsa.
| Hands-On |
Sat, July 25,
10 am to 12:30 pm | $55.00
Per Person | |
Lou Rook & Glenn Bardgett
Chef
Annie Gunn's | SLOW-MO
The slow food movement is stronger than ever and chef Lou Rook of Annie Gunn's has made a commitment to local farmers and purveyors, as he showcases the bounty of Missouri's riches with his magical touch that turns the freshest ingredients into unbelievable flavors. Lou is joined by our favorite wine guy extraordinaire, Glenn Bardgett, with samplings of unusual and fabulous Missouri wines.
| Demonstration |
Sat, July 25,
1 pm to 3:30 pm | $75.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: RUNNING HOT AND COLD
Enjoy an evening of spicy heat and refreshing coolness, as Christie prepares pineapple daiquiris, almond-crusted seared goat cheese on mixed greens with honey vinaigrette, Roman grilled shrimp skewers with tomato aioli, roasted jalapeno chicken with mango puree and cilantro-coconut rice, chile fries, plus fabulous peach ice cream cassis floats.
| Demonstration |
Sat, July 25,
6 pm to 8:30 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: BISTRO CLASSICS
Experience the romance of a Parisian bistro in this hands-on class, as you create pear liqueur-champagne cocktails, crusty bread-goat cheese-Parma ham salad, scallops with whiskey cream sauce, filet mignon with pomme frites, an artisan cheese plate with French baguettes, plus praline and cream pear tart.
| Hands-On |
Sat, July 25,
6:30 pm to 9 pm | $135.00
Per Couple | |
Naam Pruitt
Cookbook Author
| THAI THIS AT HOME
Cookbook author Naam Pruitt has a fun afternoon planned for this hands-on class with a Thai menu perfect for summer, including fresh corn cakes with spicy cucumber sauce, grilled pork with spicy dipping sauce, green papaya salad, Northeastern ground beef salad, plus sweet sticky rice with mangoes.
| Hands-On |
Sun, July 26,
1 pm to 3:30 pm | $50.00
Per Person | |
Joshua Galliano
Chef
Monarch | CHEESE MAKES THE CUT
Chef Joshua Galliano of Monarch is a whiz when it comes to preparing incredible dishes with cheese. Enjoy a beautiful presentation of crab Mornay made with Gruyere and served with crostini, cheese-apple souffle with Prairie Breeze cheddar from Amish country served with nutmeg sauce, Parmesan-crusted chicken with roasted new potatoes, plus grilled pears with creamy Gorgonzola.
| Demonstration |
Mon, July 27,
6 pm to 8:30 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| FABULOUS FRUITS OF SUMMER
The summer season is ripe with fabulous fruits, as this hands-on class with Barb reaps the rewards of great desserts. Learn to create a tasty blackberry daiquiri, mango tarte Tatin, lemon souffle, cherry-almond cobbler, and plum-nectarine-blackberry charlotte.
| Hands-On |
Tue, July 28,
6 pm to 8:30 pm | $50.00
Per Person | |
Matthew Templeton
Chef
Chez Leon | ENCHANTING CHANTERELLES
Step into the kitchen with chef Matthew Templeton and experience the allure of chanterelles, as this hands-on class creates a trio of chanterelle canapes using profiteroles and toast points, strip steak au poivre with sherry-chanterelle cream sauce, chanterelle-bacon-onion-potato rosti, and roasted chicken with chanterelle fettuccine with creme fraiche and spinach.
| Hands-On |
Wed, July 29,
6 pm to 8:30 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| SLIP SLIDERS AWAY
If you are craving a really great slider, don't let this fun hands-on class with Anne slip away! Satisfy the hunger with a let-me-eat-just-one-more menu of beef short rib sliders, pork sliders, veal meatball subs, sweet potato fries, plus rum butterscotch ice cream.
| Hands-On |
Thu, July 30,
6 pm to 8:30 pm | $50.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| A DAY IN THE KITCHEN: RISOTTO, GNOCCHI & POLENTA
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 six people and
each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Spend a day in the kitchen with Christie and learn to master three Italian staples: risotto, gnocchi, and polenta. This extensive class will prepare baked and creamy polentas, seafood risotto, risotto cakes, arancine "rice balls", herbed gnocchi, and French and Italian-style gnocchi.
| Hands-On |
Sat, Aug 1,
11 am to 4 pm | $150.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: THE GRILLING GOURMAND
Anyone can attend these Gourmet Club courses for couples. Each
limited-size class is fully participatory, plus the menus include a
variety of theme-appropriate wines.
Take your grilling techniques to the next level, as this hands-on class prepares a sophisticated menu of cedar-planked goat cheese with peach chutney, roasted red bell pepper soup with grilled scallops, grilled rosemary-garlic leg of lamb with fresh mint chutney, grilled potato-bacon salad, plus chocolate semifreddo.
| Hands-On |
Sat, Aug 1,
6 pm to 8:30 pm | $135.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: DIPPITY-DO-DAH
My, oh my, what a wonderful way to spend the evening out with the girls. Barb does all the work and prepares chi-chi pineapple-coconut-vodka cocktails, and wonderful dips served with a variety of fresh vegetables, fruits, chips, and breads, including bacon-bourbon bean dip, salsa fresca, beer-cheddar dip, Dijon-dilly dip, and chipotle corn dip.
| Demonstration |
Sat, Aug 1,
6:30 pm to 9 pm | $45.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| YES, WE CAN!
The farmers' markets and local farms are abundant with beautiful fruits and vegetables. Join Dawn in this fun hands-on class learning safe and easy canning techniques, as this class creates ginger-peach chutney, raspberry-Chambord jam, caramelized red onion relish, maple-blueberry conserve with walnuts, and five-fruit ketchup.
| Hands-On |
Sun, Aug 2,
12:30 pm to 3:30 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: A THOUSAND DAYS IN TUSCANY
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Several wonderful books
on food and cooking have just been published to great acclaim. Fully
experience these books by reading and then eating. Join us in a fun
afternoon; the class gets to be both book and food critic at once. All
books in this monthly series are available at Kitchen Conservatory.
Follow the next adventure in chef Marlena de Blasi's life as she and her Venetian husband move to Tuscany. Her delicious recipes include fried zucchini blossoms, bruschetta, roasted sausages with grapes, braised Tuscan beans, plus chestnut cake.
| Demonstration |
Sun, Aug 2,
1 pm to 3:30 pm | $40.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| THE APPRENTICE CHEF: BAKING BOOT CAMP
For aspiring chefs, children from ages 7 to 12.
Spend three fun-filled days in the kitchen with Dawn learning how to bake incredibly yummy treats, including banana-blueberry quickbread, pizza crackers, butterscotch brownies, malted drop cookies, herb popovers, cinnamon swirl muffins, chocolate-cream cheese cookies, cheddar biscuits, white chocolate berry twists, plus more!
| Hands-On |
Mon, Aug 3,
10 am to 12 pm
Tue, Aug 4,
10 am to 12 pm
Wed, Aug 5,
10 am to 12 pm | $98.00
Per Child | |
Kevin Nashan and Anne Cori
Chef
Sidney Street Cafe | FRESH FROM THE GARDEN
Watch a master chef in action as Kevin Nashan of Sidney Street Cafe creates culinary magic out of farm fresh foods. Using the very local and freshly picked produce from Anne Cori's garden (tomatoes, potatoes, garlic, basil, eggs, honey, and more), both chefs will work together to show how a fresh vegetable garden inspires great cooking.
| Demonstration |
Mon, Aug 3,
6 pm to 8:30 pm | $50.00
Per Person | |
Jay Dedkard
Chef-Owner
Oishi Sushi | WAKE UP, LITTLE SUSHI
We are delighted to have chef-owner of Oishi Sushi, Jay Dedkard, back in our kitchens creating beautiful and delectable sushi. Using the freshest fish, master the art of rolling and forming a variety of lavish and enticing sushi.
| Hands-On |
Tue, Aug 4,
6 pm to 8:30 pm | $60.00
Per Person | |
Christopher Lee
Chef
Cafe Ventana | PIZZA AND PASTA ON THE PIAZZA
The delightful and easy-going chef Chris Lee proves that this hands-on class can create great homemade pizza and pasta faster than it can be delivered! Learn to make homemade salsiccia - fresh sweet sausage with sweet peppers and onions, fresh pasta, quick red sauce, cream sauce, deep dish pasta, plus a creamy sweet sabayon for dessert.
| Hands-On |
Wed, Aug 5,
6 pm to 8:30 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| UNDER THE CHERRY TREE
Anne shares the bounty of the luscious cherry in this once-a-year hands-on class creating tasty desserts, including cherry upside-down cake, chocolate cherry tiramisu, cherry strudel (with homemade phyllo), cherry Bavarian, plus incredible cherry sangria.
| Hands-On |
Thu, Aug 6,
6 pm to 8:30 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: SEDUCTIVE SURF AND TURF
The evening begins with the subtle seduction of watermelon martinis, then this hands-on class for couples prepares delicious stuffed shrimp with garlic-wine sauce, strip steak with mushroom ragu, pancetta-wrapped scallops on creamy basil risotto, hash brown potatoes, plus blackberry crostata.
| Hands-On |
Fri, Aug 7,
6 pm to 8:30 pm | $125.00
Per Couple | |
Barry Marcus
Chef
Institute of Culinary Education | SIMPLE CAKE DECORATING
The cakes are baked and ready to decorate, and the real buttercream
frosting is ready for icing the cakes. Let chef Marcus teach you how to
decorate cakes, from the simple to the simply elegant. Barry's
attention to detail is impeccable, as this class focuses on cutting a
perfectly level cake with a faultlessly smooth finish, and creating an
absolutely lovely iced cake.
| Hands-On |
Sat, Aug 8,
11 am to 3 pm | $80.00
Per Person | |
Mark Sanfilippo
Chef
Salume Beddu | GIRLS' NIGHT OUT: WINE, WOMEN ... AND PIZZA
Sit back with a glass of Italian rosato wine, and enjoy an evening out with the girls, as salumiere Mark Sanfilippo does all the preparations! Mark gathers the freshest market ingredients to create a variety of pizzas, including pizza Margherita and pizza bianca with fontina and sage leaves.
| Demonstration |
Sat, Aug 8,
6 pm to 8:30 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO
Treat yourselves to an evening out with fabulous fare inspired simply
by romance! This hands-on class for couples will prepare classic
French onion soup, Caesar salad, show-stopping jaw-dropping
brandy-flamed steak Diane, mashed potatoes, plus triple chocolate
brownie with vanilla ice cream and hot fudge sauce.
| Hands-On |
Sat, Aug 8,
6:30 pm to 9 pm | $125.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| COOKIN' THE BOOKS: SUNDAYS WITH INA II
Barb selects some of her favorite recipes from the many cookbooks of Ina Garten (The Barefoot Contessa) to share with this hands-on class, including delightful mango-banana daiquiris, spinach in puff pastry, goat cheese tart, croque monsieur, baked blintzes with blueberry sauce, plus brownie pudding.
| Hands-On |
Sun, Aug 9,
1 pm to 3:30 pm | $50.00
Per Person | |
Phil Noe
Chef-Owner
Mia Rosa | PEAK OF THE SEASON
Chef Phil Noe has picked vegetables and herbs from the peak of the season to create a flavor-filled menu of grilled vegetable salad on spinach with pine nut vinaigrette, marinated and grilled pork tenderloin on basil-fontina potatoes au gratin with balsamic-braised onions, and pine nut seared salmon on grilled corn with roasted garlic custard and basil beurre blanc.
| Demonstration |
Mon, Aug 10,
6 pm to 8:30 pm | $45.00
Per Person | |
Nick McCormick
Chef
An American Place | TENDER IS THE SUMMER NIGHT
Welcome chef Nick McCormick of An American Place, who has worked with some of the top chefs of Chicago, as this hands-on class prepares a delicious summer menu, including heirloom tomato-goat cheese-baby arugula salad with balsamic gastrique, marinated and grilled whole beef tenderloin with homemade steak sauce, summer corn-jalapeno-bell pepper relish with ginger vinaigrette, plus peach-strawberry cobbler with a spiced topping.
| Hands-On |
Mon, Aug 10,
6:30 pm to 9 pm | $55.00
Per Person | |
Jon Lowe
Chef
Oceano Bistro | THE "LOWE" DOWN OF A CHEF
The convivial nature of chef Jon Lowe of Oceano Bistro is charming and appealing, as this class discovers the inside story in pairing different flavors to create memorable dishes, including goat cheese flan with balsamic syrup and homegrown tomatoes, yellow tomato gazpacho with coriander and basil oil, grilled hanger steak with a plum tomato tart and sherry vinaigrette, and oven-roasted fish with fresh tomato salsa.
| Demonstration |
Tue, Aug 11,
6 pm to 8:30 pm | $45.00
Per Person | |
Helen Fletcher
Chef-Owner
Truffes | 25 YEARS: HELEN FLETCHER'S FAVORITES
The anniversary celebration continues as Helen shares some of the favorite recipes she has taught over the years at Kitchen Conservatory, including tomato-basil bisque, mixed greens-strawberry-blue cheese salad with basil vinaigrette, brined pork tenderloin with port wine sauce, plus orange chiffon cake with macerated berries.
| Demonstration |
Wed, Aug 12,
6 pm to 9 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| THE BIG FREEZE
When the weather is scorching hot, a frozen dessert is the ideal solution to beat the heat! Enjoy Christie's frosty cold treats, including frozen meringue cake with peaches, chocolate-cherry ice cream sandwiches, lemon-strawberry baked Alaska, frozen rhubarb souffle, and mango-tequila sorbet with candied pineapple.
| Demonstration |
Thu, Aug 13,
6 pm to 8:30 pm | $40.00
Per Person | |
Joe Herbert
Culinary Educator
| FISH OUT OF WATER
Spend an evening at the grill in this hands-on class with Joe creating flavorful seafood dishes, including grilled scallops with grilled pineapple salsa, planked salmon, swordfish spiedini, and ginger-lemongrass grilled shrimp.
| Hands-On |
Thu, Aug 13,
6:30 pm to 9 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MARGARITA MADNESS
The fun begins with golden margaritas! Grab your partner and make
smokin' black bean nachos, carne asada with cilantro-jalapeno sauce,
tequila shrimp with mango salsa, chicken enchiladas, then finish the
evening with Mexican chocolate brownies with vanilla ice cream.
| Hands-On |
Fri, Aug 14,
6 pm to 8:30 pm | $125.00
Per Couple | |
Christie Saali
Kitchen Conservatory Staff
| A DAY IN THE KITCHEN: FISH AND SEAFOOD * Sold Out
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to six people and each one receives either a special Kitchen Conservatory embroidered cotton apron or shirt.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Christie 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, Aug 15,
10 am to 3 pm | $175.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | A DAY IN THE KITCHEN: PITMASTER
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 six people and
each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Master the art of grilling and expand your grilling repetoire in this
incredible day with chef Kirk Warner. Get to know the
grill while preparing spice-rubbed leg of lamb with smoky pepper and
mint sauce, hot grilled wild salmon with salsa verde, perfectly grilled
sea scallops with asparagus and spring radishes, grilled stuffed morel
mushrooms with pancetta vinaigrette, plus more enticing delectables.
| Hands-On |
Sun, Aug 16,
12 pm to 5 pm | $175.00
Per Person | |
Robin Murphy
Chef
Bailey's Chocolate Bar | THE DARK SIDE OF THE SPOON
Welcome back to the delightful Robin Murphy of Bailey's Chocolate Bar, with a deeply satisfying trio of cool and refreshing desserts! Enjoy triple chocolate semifreddo, chocolate-raspberry truffle tart, and cafe au lait creme brulee.
| Demonstration |
Mon, Aug 17,
6 pm to 8:30 pm | $45.00
Per Person | |
Bradley Burns
Chef
Lorenzo's Trattoria | KNOW THE KEY TO GNOCCHI
Gnocchi is perfect as an appetizer or main dish. Join chef Burns as he leads the class through the steps for preparing these delightful Italian dumplings. Enjoy gnocchi Alfredo with fresh herbs, eggplant gnocchi in tomato-fennel sauce with Italian sausage and mushrooms, and spinach gnocchi tossed in olive oil and garlic with sun-dried tomatoes, fresh mozzarella and herbs.
| Hands-On |
Mon, Aug 17,
6:30 pm to 9 pm | $55.00
Per Person | |
Vito Racanelli, Jr.
Chef-Owner
Onesto Pizza & Trattoria | YOU WANNA PIZZA ME?
There is no arguing that chef Vito Racanelli can make great pizza, as this class witnesses some of Vito's famous family recipes, including traditional Neapolitan pizza with Margherita topping, East coast-style hand-tossed pizza, Apulian-style tomato focaccia, Onesto wild mushroom pizza, plus calzones and panzarotti.
| Demonstration |
Tue, Aug 18,
6 pm to 8:30 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| IF THAT DOESN'T TAKE THE CUPCAKE!
This delightful hands-on class with Christie discovers why cupcakes are all the craze! Learn to create fun summer cupcakes, including lemon-filled poppy seed cupcakes with lemon-cream chesse frosting, vanilla butterfly cupcakes, chocolate Black Forest cupcakes, banana cupcakes with hazelnut-vanilla swirls, and strawberry-lime cupcakes.
| Hands-On |
Tue, Aug 18,
6:30 pm to 9 pm | $50.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage & Beechwood Bistro | OBSESSIVE CORN-PULSIVE
Consumed with love for maize? Chef Jack Mac shares a satisfying menu to please this hands-on class, including smoked corn chowder, salmon gravlox with sweet corn cakes and organic micro greens salad, apricot-glazed Cornish game hen with roasted corn-avocado relish and pickled jalapeno corn bread, plus quintessential blueberry pie.
| Hands-On |
Wed, Aug 19,
6 pm to 8:30 pm | $55.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| GRILL SEEKERS
The adrenaline is pumping at the sound of a sizzling grill, as this hands-on class joins Christie in an evening of thrills. Create a perfect summer menu of grilled pineapple-tuna salad, chicken and sweet potato skewers with cherry barbecue sauce, spicy soy-marinated flank steak, grilled vegetables with balsamic-mustard glaze, plus chocolate chip ice cream sandwiches.
| Hands-On |
Thu, Aug 20,
6 pm to 8:30 pm | $50.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: FRIDAY NIGHT BITES
The only requirement for this night out with the girls is to enjoy the show, as Robin delights the class with a tapas menu, including cranberry-raspberry sangria, peach-pecan tapenade with goat cheese, parmesan-herb pita chips with hummus, zucchini-potato cakes with cucumber dipping sauce, Southwestern spinach dip, coconut-macadamia shrimp with tropical salsa, plus Greek honey cake.
| Demonstration |
Fri, Aug 21,
6 pm to 8:30 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: WOK STARS
Release your inner wok star, as this fun hands-on class for couples concocts orange blossom cocktails, wok-fried ahi tuna poke salad with miso vinaigrette, chicken spring rolls, chop suey, wok-seared beef filet, ginger-saffron vegetables, plus silken green tea custard.
| Hands-On |
Fri, Aug 21,
6:30 pm to 9 pm | $125.00
Per Couple | |
Jean Pierre Auge
Chef
| FRENCH KISS
Enjoy a lingering and exquisite lunch as only the French know how to present, with chef Jean Pierre preparing a trio of appetizers: eggs a la russe, tomato remoulade, and smoked salmon on cucumber, plus duck breast with red curry on broccoli mousse, and walnut tart.
| Demonstration |
Sat, Aug 22,
10 am to 1:30 pm | $45.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| BEAUTY IS ONLY CRUST DEEP
Learn to make beautiful pies and tarts with Christie in this fun hands-on class creating roasted tomato-fresh mozzarella tart with basil crust, shellfish en croute with herb salad, peach and plum hand pies, and chocolate-strawberry ice cream pie.
| Hands-On |
Sat, Aug 22,
10:30 am to 1 pm | $50.00
Per Person | |
Dawn Meyer & Larry Meyers
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MEXICAN GRILLIN' & CHILLIN'
Enjoy a perfect summer night at the grill with your partner sipping on a spicy beer cocktail, the michelada. This hands-on class will make grilled shrimp with smoked chile cocktail sauce, spice-rubbed grilled tri tip, drunken borracho beans, Mexican corn on the cob with chipotle aioli and Cotija cheese, grilled fry bread, plus apple-blackberry crisp with cinnamon ice cream.
| Hands-On |
Sat, Aug 22,
6 pm to 8:30 pm | $125.00
Per Couple | |
Kelly Schmickle
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: SOUTHERN BELLES
Leave the hoop skirts in the attic, but be prepared for true southern charm, as Kelly delights the girls with a sweet tea martini, classic pimiento cheese spread on crostini, artichoke-crab beignets with remoulade, couscous and feta-stuffed red bell peppers, plus mint julep peaches with cheesecake ice cream.
| Demonstration |
Sat, Aug 22,
6:30 pm to 9 pm | $45.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | A DAY IN THE KITCHEN: WHOLE-LY COW!
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 six people and
each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Learn how to cook a wide range of different cuts of the whole cow with locally-sourced grass-fed beef. Chef Kirk Warner offers techniques of cutting, grinding, and cooking beef, including grilling, braising, and smoking beef both high-and-fast and low-and-slow. Plus, he will reveal his special secrets for marinades, rubs, and condiments for beef.
| Hands-On |
Sun, Aug 23,
12 pm to 5 pm | $175.00
Per Person | |
Mark Sanfilippo
Chef
Salume Beddu | THE MARK OF SUCCESS
If you are looking for a winning Italian menu with homemade pastas, join salumiere Mark Sanfilippo in this hands-on class creating summer vegetable bruschetta, spaghettini con pomodoro crudo - thin spaghetti with raw tomato sauce, plus traditional Sicilian pasta salad with tuna and olives.
| Hands-On |
Mon, Aug 24,
6 pm to 8:30 pm | $55.00
Per Person | |
Dana Holland
Chef-Owner
Babalu's Snack Shack | THE HULLABALOO ABOUT BABALU'S
Discover what all the hubbub is about and join the talented Dana Holland as this hands-on grilling class creates rum cocktails, queso fundido with roasted poblanos and exotic mushrooms, grilled adobo glazed shrimp salad with avocados-oranges-hearts of palm, brined and grilled pork loin with orange-rosemary mojo, roasted sweet potatoes with garlic, grilled vegetables with sherry-herb vinaigrette, plus Dana's yummy spin on s'mores with bananas, dulce de leche and spiced anejo rum.
| Hands-On |
Tue, Aug 25,
6 pm to 8:30 pm | $55.00
Per Person | |
Eric Brenner with Phil Nekic
Chef-Owner
Moxy and Bob's Seafood | THE SCHOOL OF FISH
Chef Eric Brenner of Moxy teams up with Phil Nekic from Bob's Seafood for a first-rate class on fish and seafood. Phil brings the best and freshest fish of the day, and Eric uses the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish.
| Demonstration |
Wed, Aug 26,
6 pm to 8:30 pm | $50.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | BLUE MY MIND
Kirk is back from Michigan with bazillions of blueberries just in time for this brilliant hands-on class, preparing blueberry tartlets with graham cracker crust and Neufchatel pastry crème, blueberry clafouti with Ceylon cinnamon, roasted local chicken breast with blueberry-ginger compote, and chilled blueberry soup with homemade mock creme fraiche.
| Hands-On |
Wed, Aug 26,
6:30 pm to 9 pm | $55.00
Per Person | |
Karen Mitcham-Stoeckley
Chef-Owner
Eagle's Nest Bistro | PROVENCAL SUMMER DINNER
Several times a year, chef Stoeckley teaches culinary classes in Provence, and she shares her techniques and experience in this hands-on class preparing grilled country bread with smoked salmon tapenade, moules a la Provencale, salad Lyonnaise, plus upside-down pear tart.
| Hands-On |
Thu, Aug 27,
6 pm to 8:30 pm | $55.00
Per Person | |
Christie Saali
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: TAILS OF THE PACIFIC * Sold Out
Lobster, lobster, lobster - this hands-on class is all about the lobster! Start the evening with refreshing candied lemon martinis, then learn to create smoked corn chowder with lobster salsa, lobster-mango-avocado salad with cilantro oil, grilled lobster tails with coconut basting sauce, grilled new potatoes with chive butter, plus almond-strawberry ice cream sandwiches.
| Hands-On |
Fri, Aug 28,
6 pm to 8:30 pm | $140.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: TUSCAN TEMPTATIONS
Give in to a tempting menu designed just for the girls, as Barb lures this class in with a "Valencia smile" cocktail of apricot brandy, orange juice, and champagne. Enjoy a menu of cheese and sausage crostini, arugula-pecorino Toscano salad, porcini mushroom-olive chicken with creamy sauce, plus a fabulous tiramisu.
| Demonstration |
Fri, Aug 28,
6:30 pm to 9 pm | $45.00
Per Person | |
Bernard & Olivia Pilon
Chef
Norwood Hills Country Club | HEIR & A PARENT: THE FAMILY THAT COOKS TOGETHER
When chef Bernard isn't behind the stoves at Norwood Hills Country Club, he loves cooking at home with daughter Olivia. Bring a parent and join them learning to prepare chicken quesadillas with guacamole and tomato salsa, penne pasta carbonara, Asian stir-fry, vegetarian bread pudding, plus peach-filled crepes.
| Hands-On |
Sat, Aug 29,
10 am to 12:30 pm | $75.00
For Parent and Child | |
Kelly Schmickle
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: SATURDAY NIGHT CHIVE
Live from our Herb Kitchen, it's Saturday Night Chive! Enjoy a laughter-filled evening with Kelly with a refreshing menu of white peach-grape sangria, lime-bathed peanut salad with tomatoes and jalapenos, caramelized onion bread with olives and parmesan, vegetable kabobs with toasted walnut-red pepper-chive-pomegranate marinade, mushroom-spinach-tofu-stuffed black tea spring rolls with mango-chutney dipping sauce, plus mesquite chocolate chip cookies.
| Demonstration |
Sat, Aug 29,
6 pm to 8:30 pm | $45.00
Per Person | |
Joe Nanthavong
Chef-Owner
Land of Smile | PRINCE OF THAI'D
Welcome the delightful chef-owner of Land of Smile, Joe Nanthavong, as he prepares the bright flavors of Thai cuisine, including tom yum soup with shrimp, larb gai salad with chicken, panang curry with chicken, and sticky rice with mangos.
| Demonstration |
Sun, Aug 30,
12:30 pm to 3 pm | $45.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| GOT A HUNCH? BRUNCH!
Can't decide between breakfast or lunch? Follow your intuition, and join Dawn creating a fabulous brunch, including refreshing citrus coolers, mango glazed bacon, cheddar and herb souffles, sweet potato rosti, cream biscuits with Black Forest ham and Romano cheese, and ginger waffles with peaches and cream.
| Hands-On |
Sun, Aug 30,
1 pm to 3:30 pm | $50.00
Per Person | |
Joshua Galliano & Bill Burge
Chef
Monarch | IRON CHEF EXTRAVAGANZA
The drama of our very own kitchen stadium begins with a veritable pantheon of iron chefs, and this time we have one-upped the competition allowing each contender to have a sous chef. In this friendly battle between Team Galliano of Monarch (with a secret ally) and popular food blogger Bill Burge with Chuck Friedhoff, the top-secret ingredient will be named by the floor commentator. You will be among our panel of judges - critiquing on taste, originality and plating. Let the battle begin!
| Demonstration |
Mon, Aug 31,
6 pm to 9 pm | $75.00
Per Person | |
Bryan Young
Chef
Catering Plus | FLANK-LY, MY DEAR
The charming Bryan Young puts a twist on this Asian-inspired menu laden with flavor, as this hands-on class creates Thai curry Chinese noodles with snow peas, daikon, bok choy, and jicama using homemade curry, grilled flank steak with an Asian flair, plus a lovely salad of late summer vegetables.
| Hands-On |
Tue, Sept 1,
6 pm to 8:30 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| 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, sauteed
chicken, vegetable soup, pan-seared tilapia with lemon-caper sauce,
popovers with herb butter, pound cake with poached fruit and chocolate
and caramel sauces, plus chocolate mousse.
| Hands-On |
Wed, Sept 2,
6 pm to 9 pm
Wed, Sept 9,
6 pm to 9 pm
Wed, Sept 16,
6 pm to 9 pm
Wed, Sept 23,
6 pm to 9 pm | $200.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | BEEF UP THE BUDGET
Financial planning will be a bit easier, as this hands-on class focuses on fabulous beef dishes from succulent cuts of meat, including short ribs, flank steak, bavette, brisket, and sirloin. Learn ways to prepare and tenderize each cut of beef, plus adding flavor with a variety of sauces and accompaniments, such as bordelaise, pan sauce, salsas, and chimichurri.
| Hands-On |
Thu, Sept 3,
6 pm to 8:30 pm | $60.00
Per Person | |
Katy Colson
Culinary Educator
| 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 |
Fri, Sept 4,
6 pm to 8:30 pm | $125.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: PORTERHOUSE FOR TWO
Anyone can attend these Gourmet Club courses for couples. Each
limited-size class is fully participatory, plus the menus include a
variety of theme-appropriate wines.
Gourmet Club has never been more exciting, as this hands-on class for
couples learns to prepare the king of steaks - the porterhouse! Join
in on the fun creating crab cakes with chipotle aioli, spinach salad,
porterhouse steak with caramelized onion gravy, homemade French fries,
plus creme brulee.
| Hands-On |
Sat, Sept 5,
6 pm to 8:30 pm | $140.00
Per Couple | |
Katy Colson
Culinary Educator
| IF YOU KNEW SUSHI
Get ready to stack and roll. Katy will talk about how to choose seafood
and other provisions for preparing delicious and beautiful sushi in
this ever-popular and fun hands-on class. Start off preparing miso
soup, shredded Asian greens with ginger dressing, vegetable tempura,
and sashimi hand rolls.
| Hands-On |
Sun, Sept 6,
1 pm to 3:30 pm | $55.00
Per Person | |
Margi Kahn
Culinary Educator
| 25 YEARS: MARGI'S FAVORITE BREADS
Join Margi as she celebrates the nearly two decades that she has taught at Kitchen Conservatory. This fun hands-on class will re-create her most popular breads, including collosal cinnamon rolls from 1998, layered picnic bread from 1997, and Asiago cheese bread from 2007.
| Hands-On |
Tue, Sept 8,
6 pm to 9 pm | $50.00
Per Person | |
Margi Kahn
Culinary Educator
| 25 YEARS: MARGI'S FAVORITE BREADS
Join Margi as she celebrates the nearly two decades that she has taught at Kitchen Conservatory. This fun hands-on class will re-create her most popular breads, including collosal cinnamon rolls from 1998, layered picnic bread from 1997, and Asiago cheese bread from 2007.
| Hands-On |
Wed, Sept 9,
10 am to 1 pm | $50.00
Per Person | |