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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Barbara Nack

Kitchen Conservatory Staff

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, polenta, pie, custard, soufflé, cream puffs, pizza, pasta, fried chicken, and more. The class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, stovetop smoker, and cast iron cookware. A sampling of many of the dishes that will be made include red wine-braised short ribs, cedar-planked smoked salmon with jalapeño-apricot glaze, lobster pot stickers, spicy cast iron skillet shrimp, smoked duck breast with plum sauce, barbecue pulled chicken with homemade buns, chocolate pots de crème, and mini apple pie with salted caramel sauce.
Hands-On

Thu, Aug 10,
6 pm to 9 pm



Thu, Aug 17,
6 pm to 9 pm



Thu, Aug 24,
6 pm to 9 pm



Thu, Aug 31,
6 pm to 9 pm
$250.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

COME OUT AND COOK SHELLFISH

There is no need to be timid with the confident chef Mickey Kitterman as he leads this class cooking with summer shellfish, starting with grilling mussels, clams and shrimp served with tequila chorizo butter. This hands-on class will make a delectable meal of tempura soft shell crabs with ajvar - a piquant and sweet Eastern European pepper sauce served with sautéed peppers and pine nuts, lobster potato salad, plus lobster mascarpone crêpes with carrot ginger coulis.
Hands-On

Sun, Aug 20,
12:30 pm to 3 pm
$60.00
Per Person
Cary Exler

Chef

Salume Beddu
THE ART OF CHARCUTERIE

There is an undeniable skill to creating a visually appealing and well-executed charcuterie board using knife skills and design techniques with the right balance of flavors and types of cheeses, antipasti and salumi, plus selecting the proper wines. Join the talented chef Cary Exler, of Salume Beddu, for a very interactive hands-on class starting with making antipasti - pickled carrots, spiced nuts, stuffed dates, roasted artichokes, fresh fruit farmers market mostarda, and tomato jam, then learning to cut a combination of salumi with different diameters and spice levels - Finocchiona, Veneto, Piccolo Fuoco, and Genoa, plus working with firm, semi-firm, and soft cheeses to create a variety of charcuterie boards, paired with Guidobono's Nebbiolo and Pinot Grigio.
Hands-On

Sun, Aug 20,
1 pm to 3:30 pm
$65.00
Per Person
Michael Friedman

Chef

Retreat Gastropub
DATE NIGHT FOR COUPLES: LET'S MEAT FOR DINNER * Sold Out

Whether it is a first date or treating every date as if it is the first, spend a fun evening in the kitchen creating a memorable meal with chef Michael Friedman. This hands-on class for couples will make a strawberry-ginger shrub mule cocktail, poached shrimp and guacamole on crostini, grilled peach salad with a trio of greens and toasted pecans with honey mascarpone, marinated pan-roasted pork loin with a red wine glaze and caramelized pearl onions on creamy polenta, plus chocolate and pretzel bread pudding with vanilla crème anglaise and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Aug 20,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
HOOK, LINE, AND DINNER

Avid fisherman and sous chef of Tony's, Pete Fagan, creates an appealing dinner featuring salmon as the main entrée. Pete shares his culinary expertise, as everyone enjoys a fresh tomato salad with pan-fried ricotta, linguine alla carbonara di salsiccia, pan-roasted salmon with cucumber-dill cream sauce served with a wild mushroom and leek beggar's purse, plus grilled peaches with Amaretto.
Demonstration

Mon, Aug 21,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY * Sold Out

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

Tue, Aug 22,
6 pm to 8:30 pm
$60.00
Per Person
Ben Grupe

Chef

Elaia and Olio
THE CHEF AND FISHMONGER

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Ben Grupe, the talented chef of Elaia who led the American Culinary Federation to three gold medals in the 2016 Culinary Olympics, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Tue, Aug 22,
6:30 pm to 9 pm
$50.00
Per Person
Devon Drag

Kitchen Conservatory Staff

NATURALLY SWEET CANNING

Learn to create fabulous canned condiments without a speck of processed sugar using five different natural sweetening ingredients. Learn safe and easy canning methods, as this hands-on class joins Devon Drag for an evening making oven-roasted pizza sauce with honey roasted tomatoes and Italian seasonings, clove and cinnamon spiced pink apple slices with maple sugar and colored with beets, balsamic strawberry jam with agave, smoky apple barbecue sauce with coconut sugar, plus sweet potato butter seasoned with dates and orange juice. Each participant will take home a jar of canned goods.
Hands-On

Wed, Aug 23,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CRAVING BREAKFAST FOR DINNER

Dawn Meyer proves that breakfast doesn't have to be at the crack of dawn, and makes a satisfying dinner. This hands-on class will create ham and cheese waffles, shakshuka -- a one-skillet dish of eggs baked in a tomato-red pepper sauce, five spice-brown sugar bacon, chicken sausage-fennel-butternut squash hash, baked parmesan French toast topped with caramelized onions and balsamic dressed spring greens, chipotle chilaquiles with roast chicken and fresh fried tortilla chips, and a wild mushroom and egg puff pastry tart.
Hands-On

Wed, Aug 23,
6:30 pm to 9 pm
$55.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

Join Russ Clark, of St. Louis Kolache, for an exciting evening making kolaches -- Czech-style puffy pastries made of delicious pillowy dough filled or topped with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including fruit kolaches, gooey butter cake kolaches, bacon-egg-cheese kolaches, and their best-selling Philly cheese steak kolaches.
Hands-On

Thu, Aug 24,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA

Create a decadent surf and turf meal with your partner, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Hands-On

Fri, Aug 25,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

This class is available again on December 9.
Hands-On

Sat, Aug 26,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

For aspiring chefs, children from ages 7 to 11. Lego lovers know that everything is awesome when you are part of a team that constructs the pieces for creating a super meal. Join Vikki DiMattia to build President Business's Tuesday tacos with all the fixings, Emmet's awesome apple salad, Batman's brownies with orange and green and yellow frosting and M&M legs, plus Wyldstyle's chocolate chip cookie dough ice cream.
Hands-On for Apprentice Chefs

Sat, Aug 26,
12 pm to 2 pm
$40.00
Per Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES

Spend an ideal evening with your partner cooking exciting Korean cuisine, led by Asian food expert Naam Pruitt. This hands-on class will make grilled pork belly lettuce wraps with gochujang, bibimbap rice bowls with stir-fried beef and vegetables topped with a fried egg, homemade kimchi, pajeon-seafood pancakes, plus the popular Korean honey castella cake.
Hands-On

Sat, Aug 26,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
CAN YOU DO THE CAN-CAN?

Do a little jig and experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join the talented Robin Wheeler, owner of Subterranean Homemade Food, as this hands-on class makes ginger syrup, pickled cherry tomatoes, pickled okra, blackberry gin jam, and garlic basil jelly. Each participant will take home a jar of canned goods.
Hands-On

Sun, Aug 27,
12:30 pm to 3 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: GIVE A GIRL A KNIFE

From high-energy New York City fine dining kitchens with extraordinary chefs to rural Minnesota, Amy Thielsen shares her journey of the landscape of cooking in Give A Girl A Knife: A Memoir. As the class discusses the book, Anne Cori will prepare pork sausage with lard biscuits, fried chicken with potatoes and onion, corn fritters, plus old-fashioned blackberry pie.

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

Sun, Aug 27,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sun, Aug 27,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SUMMER APPS: NO FORK REQUIRED * Sold Out

Barb Nack will provide plenty of napkins for a fun evening of summer appetizers that do not require a fork. Enjoy roasted peach and nectarine bruschetta with goat cheese, impressive grilled shrimp-wrapped scallop skewers with garlic parmesan butter, mini portobello sliders with eggplant and squash served on a brioche bun with sesame oil and melted gruyère, hot-and-sweet honey drumettes, plus a frozen mango daiquiri.
Please call our store to be put on a waitlist.

Barb Nack's next appetizer class, Autumn Apps: No Fork Required, is available on September 28.
Demonstration

Mon, Aug 28,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, multi-seed, and kalamata olive and toasted walnut. Each participant will take home a jar of sourdough starter.
Hands-On

Tue, Aug 29,
6 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Aug 29,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, multi-seed, and kalamata olive and toasted walnut. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Aug 30,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

COAT AND THAI

It is perfectly okay to dress casual for this elegant spread with cookbook author Naam Pruitt. This hands-on class will learn to cook Thai food with hoi-tod - a crispy mussel pancake with bean sprouts and chile sauce, glass noodle soup with ground pork and herbs, Thai winged bean salad with peanuts in a spicy lemongrass dressing, grilled curried snapper and fresh corn wrapped in a banana leaf, plus lychee sorbet.
Hands-On

Wed, Aug 30,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HOT AND TROPI-COOL

On a hot summer night, Anne Cori creates a refreshing tropical feast with the flavors of the Caribbean. Enjoy tostones and shrimp fritters with mango salsa and cilantro aïoli, fish tacos with black bean-corn salad, plus a cool lime tart with ginger spice cookies.
Demonstration

Wed, Aug 30,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM AND OTTOLENGHI

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Discover why chefs love his style, as Mickey Kitterman makes dishes from Jerusalem and his first book Ottolenghi, including turkey and zucchini meatballs with roasted pepper sauce, spinach salad with dates and almonds, fresh sweet corn polenta with eggplant sauce, plus apple and olive oil cake with maple frosting.
Demonstration

Thu, Aug 31,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

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

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

Kitchen Conservatory Staff

CHINESE TREASURES

From pot stickers to mu shu pork, Anne Cori shares her secrets for creating delicate Chinese treasures with mouth-watering fillings and traditional wrappers. This hands-on class will make char siu pork steamed buns, chicken-mushroom pot stickers, scallion pancakes, stir-fried mu shu pork with freshly-rolled sesame oil thin pancakes and homemade plum sauce, beggar's chicken with salt-cured ham in lettuce cups, all with caramel-soy and sweet chile dipping sauces, plus five-spice fortune cookies.
Hands-On

Sat, Sept 2,
11 am to 1:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO

Date night 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 with Robin Wheeler creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème brûlée.
Hands-On

Sat, Sept 2,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PIES ARE A LABOR OF LOVE

The first bite is the best reward for the love put into making and baking luscious pies with the flakiest and most tender crusts. Join Anne Cori in the kitchen creating her favorite type of dessert, as this hands-on class makes the best apple pie ever, concord grape pie, plum galette, maple-pecan-cider pie, and chocolate custard pie.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sun, Sept 3,
5 pm to 7:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus flaky homemade biscuits slathered in butter and jam.
Hands-On

Tue, Sept 5,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo Mitch Frost and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Please call our store to be put on a waitlist.

This class is offered again on November 14.
Hands-On

Tue, Sept 5,
6:30 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, Sept 6,
6 pm to 8:30 pm
$65.00
Per Person
Jack MacMurray, III

Culinary Educator

SEASON, TASTE, SEASON

Every dish will be seasoned to perfection in this fun and seasonal hands-on class with Jack MacMurray. Learn to make minestrone soup with fresh noodles, spinach and shrimp flan with grana padano cheese and sweet roasted red pepper purée, roasted whole pork loin roulade stuffed with cherries and pistachios and aged cheddar served with Marsala sauce, roasted vegetable and Yukon potato hash, plus a cast iron peach crisp.
Hands-On

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

Culinary Educator

A PLAN FOR PALEO

Margi Kahn shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class. Learn to make spicy shrimp cocktail, cherry tomato salad with basil vinaigrette, herb-marinated grilled pork tenderloin, coconutty sweet potato purée, zucchini-crookneck squash-sweet pepper sauté, plus coconut custard with fresh mixed berries.
Hands-On

Thu, Sept 7,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Hands-On

Fri, Sept 8,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: PASTA WORKSHOP * 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.
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.
Please call our store to be put on a waitlist.
Hands-On

Sat, Sept 9,
10 am to 3 pm
$150.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE * Sold Out

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Devon Drag and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

This class is offered again on November 4.
Hands-On

Sat, Sept 9,
12 pm to 2:30 pm
$80.00
For Parent and Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES

Step into the kitchen for a flurry of activities, as things heat up with incredible Thai curries. This hands-on class for couples joins Naam Pruitt to create yellow chicken curry with Yukon potatoes, panang beef curry with jalapeños and kaffir lime leaves, spicy ground beef with yard long beans, green shrimp curry with Thai eggplants and basil, and fried whole red snapper in red curry sauce.
Hands-On

Sat, Sept 9,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CLASSY LADIES

Barb Nack creates a sophisticated dinner for ladies who have class, including a limoncello-prosecco spritzer with lemon sorbet and citrus vodka. Enjoy bibb-red leaf-bacon salad with toasted pine nuts and blue cheese drizzled with red wine vinaigrette, roasted pistachio crusted salmon filet with honey mustard butter sauce served with brown rice pilaf with roasted vegetables, plus upside-down pear ginger cake topped with English custard sauce.
Demonstration

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

Chef

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

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

Jon Lowe's next class, Lowe Country Seafood Boil, is available on September 17.
Hands-On

Sun, Sept 10,
12:30 pm to 3 pm
$70.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ALL WRAPPED UP IN CANDY BARS

Quick! Make homemade versions of your favorite candy bars that are surprisingly easy to make and everyone in the family will be asking for more! Join Rachel Epplin-Rincker for a fun class using homemade marshmallow fluff, Valrhona chocolate, homemade caramel, and more quality ingredients to create Snickers, 3 Musketeers with Nutella, Peppermint Patties, Reese's Peanut Butter Cups, Almond Joys, and crunchy Butterfingers.
Hands-On

Sun, Sept 10,
12:30 pm to 3 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous flourless chocolate-red wine cake with rosemary ganache -- all enjoyed with a glass of cabernet wine.
Hands-On

Sun, Sept 10,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS

Treat yourself to the pleasures of melt-in-your-mouth glazed doughnuts, chocolate frosted doughnuts, cinnamon roll doughnuts, cream-filled and custard-filled doughnuts, plus a few surprises. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Hands-On

Mon, Sept 11,
6 pm to 9 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint and Milagro Modern Mexican
MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of Milagro Modern Mexican and Mission Taco Joint, as he shares the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Hands-On

Mon, Sept 11,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Sept 12,
6 pm to 8 pm
$45.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
ALL DHAL'D UP

Come as you are for an attractive evening with chef Adam Lambay cooking Indian dishes with the focus on lentils. This hands-on class will create dhal samosas with green chile chutney, tandoori-style channa dhal and roasted vegetables with dried garbanzo bean curry, dhal makani - a rich lentil garlic curry, plus Bombay slow cooked chicken and masoor dhal with ginger and spices.
Hands-On

Tue, Sept 12,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 13,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 13,
6 pm to 8 pm
$45.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
SMOKED, GLAZED, AND BRAISED * Sold Out

The flavors of Tuscany are abundant in this extraordinary class with chef Bob Colosimo, of Eleven Eleven Mississippi. Work side-by-side with the chef to create pistachio-fontina arancini with artichoke and lemon aïoli, smoked ham and corn chowder, pomegranate glazed salmon, braised white bean and Swiss chard, plus polenta pound cake with mascarpone and rosemary.
Please call our store to be put on a waitlist.

Bob Colosimo's next class, The Toscanini of Arancini and Spiedini, is available on October 4.
Hands-On

Wed, Sept 13,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: ALL DECKED OUT

Before the summer turns to fall, text your girlfriends for a fun night out, as Naam Pruitt entertains with her charm and cooks a scrumptious dinner perfect for dining on the deck. Enjoy spiced shrimp crostini with watermelon salsa, cilantro-parsley yogurt soup, tomato-cucumber salad with feta and lemon dressing, lamb kabobs with herbed couscous and mint sauce, plus blueberry fritters with lemon cream sauce.
Demonstration

Fri, Sept 15,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: HIT ME WITH YOUR BEST CHOP

Couples will fall in love with some of Maria Sakellariou's favorite dishes perfect for a night of Greek festivities. This hands-on class will make Cretan crostini with tomatoes and manouri cheese, traditional egg lemon soup with rice and fresh herbs, roasted squash and fall greens salad with figs and dried fruit and honey vinaigrette, grilled lamb chops with lemon-olive oil and herb dressing, mysithra pasta and browned butter, plus Greek rice pudding.
Hands-On

Fri, Sept 15,
6:30 pm to 9 pm
$125.00
Per Couple
Rachel Moeller

Culinary Educator

THYME IS RUNNING OUT WITH AN ABUNDANCE OF HERBS

The garden is abundant with your favorite herbs, and it's time to use, infuse, preserve, or lose them! Join Rachel Moeller for an exciting and informative class with different methods of preserving and using herbs in syrups, pestos and chimichurris, infusions, butters and oils, freezing, and drying. This hands-on class will make shrimp with oregano and tomatoes, capellini pasta with basil pesto, roasted tri-tip steak with grapes and marjoram chimichurri, pineapple-cilantro rum punch, plus mint marinated fruit with basil orange cream.
Hands-On

Sat, Sept 16,
10:30 am to 1 pm
$60.00
Per Person
Susan Caciano

Culinary Educator

THE NUTS AND BOLTS OF VEGAN CONDIMENTS

Join private chef and dietician Susan Caciano in the kitchen to create vegan sauces, dressings, and spreads paired with quinoa, vegetable noodles, kale and crackers for dipping, mixing, and tasting. This hands-on class will prepare lemon turmeric vinaigrette, spicy Thai almond sauce with sun-dried tomatoes and dates, maple chipotle dressing, curried sweet potato hummus, basic basil pesto, cashew Alfredo, walnut parmesan, and raw avocado mayonnaise.
Hands-On

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

Kitchen Conservatory Staff

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 dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. 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 16,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Hands-On

Sat, Sept 16,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
LOWE COUNTRY SEAFOOD BOIL

Spend a festive afternoon with Jon Lowe creating a traditional low country seafood boil with all the trimmings of the South. This hands-on class will make cheddar-jalapeño buttermilk biscuits with honey butter, grilled corn salad with roasted red peppers and arugula tossed in parmesan-lemon vinaigrette, crab-shrimp-crayfish seafood boil with potatoes and sausage and okra, served with homemade hot sauce and crackers and caper tartar sauce, plus sweet potato pie with marshmallow topping.
Hands-On

Sun, Sept 17,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Discover why chefs love his style, as Mickey Kitterman makes dishes from Jerusalem, including za'atar-spiced beetroot with goat cheese and hazelnuts served with pita chips, na'ama's fattoush, chicken with caramelized onions and cardamom rice, plus semolina-coconut-orange cake.
Demonstration

Sun, Sept 17,
1 pm to 3:30 pm
$50.00
Per Person
Jeannine Millner

Culinary Educator

Circle@Crown Café
DATE NIGHT FOR COUPLES: THERE'S NO PLACE LIKE ROME

Click your heels together three times, and discover the charms of Italy. This hands-on class with Jean Millner will create grilled zucchini and prosciutto skewers with lemon-basil pesto, homemade orecchiette with roasted fennel and Italian sausage with sun-dried tomatoes with a white wine garlic sauce, oven-roasted shrimp and bay scallops in a spicy tomato-fennel ragoût topped with crispy citrus breadcrumbs and feta, plus lemon granita and amaretti cookies.
Hands-On

Sun, Sept 17,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

SALAD DAYS

Spend a carefree morning with the charming Margi Kahn creating exciting salads hearty enough for any meal. This hands-on class will create green papaya chicken salad with lime-scallion Thai dressing and crispy shallots, farro-arugula salad with pistachios and parmesan tossed with a citrus vinaigrette, plus pan-roasted salmon with orange-fennel salad with lime sesame vinaigrette.
Hands-On

Mon, Sept 18,
10 am to 1 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
DRESSED FOR DINNER * Sold Out

Experience the effortless style of the sous chef of Tony's, Pete Fagan, with a dinner that is all dressed up in the details. Enjoy a roasted beet-orange salad with 1000-day aged Sneek gouda cheese with honey and sherry vinaigrette, roasted shrimp with lime and cilantro, red wine braised lamb shanks served with pasta and topped with gremolata, plus dessert cannoli "nachos" with ricotta and fresh berries and drizzled with chocolate sauce.
Please call our store to be put on a waitlist.

Pete Fagan's available classes include Hook, Line, and Dinner on August 21, Honest to Pete on October 23, and Chili Out with Soup, Salad, and Soufflé on December 18.
Demonstration

Mon, Sept 18,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DINNER IS IN THE OVEN

Create a great meal for a hungry family, or turn any of these dishes into a filling meal with a rich dessert. Join Naam Pruitt for a hands-on class making olive focaccia with grilled zucchini and fresh burrata cheese, chopped salad with salami and cheese and red wine vinaigrette, sausage-stuffed tomatoes with cheese and herbs, braised chicken in white wine and garlic over lemon orzo, plus molten chocolate-espresso cakes with espresso crème anglaise.
Hands-On

Mon, Sept 18,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

MEET OUR ALL-STAR CAST

The stovetop is lined with the director's favorite cast iron pans, as this hands-on class becomes the producers of an award-winning dinner. Join Dawn Meyer to create maple-glazed pork tenderloin, garlic chicken spanakopita, skillet bacon strata with fontina and chard, sweet and savory corn spoonbread with onions and bell peppers and fresh sage, cast iron roasted garlic Brussels sprouts, plus ginger-peach shortbread cobbler.
Hands-On

Tue, Sept 19,
6 pm to 8:30 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
CAPRI, CAPRESE, COLUCCI

Sit back and enjoy a luxurious evening with the talented Italian chef Giannicola Colucci, as he expertly creates a four-course menu with the ingredients and traditions of the island of Capri. Chef Colucci shares a taste of South Italy with a caprese salad with heirloom tomatoes and burrata cheese, eggplant parmigiana, lemon potato gnocchi with seafood and tomato compote, red snapper in "crazy water" sauce served with potatoes and baby vegetables, plus Neapolitan baba, and torta caprese - flourless chocolate-almond cake.
Demonstration

Thu, Sept 21,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE ALLURE OF MEDITERRANEAN GRILLING

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BAREFOOT AT HOME

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

This class is available again on December 9.
Hands-On

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

Kitchen Conservatory Staff

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

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

This class is offered again on October 15.
Hands-On

Sat, Sept 23,
12 pm to 2:30 pm
$90.00
For Parent and Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Hands-On

Sat, Sept 23,
6 pm to 8:30 pm
$125.00
Per Couple
Joshua Galliano and Jason Main

Culinary Educator

Companion Baking and The Wine Merchant
FORK AND CORK: RHONE

Jason Main, co-owner of The Wine Merchant and certified sommelier, shares his vast knowledge of Rhone wines that will be paired with each delectable course created by Josh Galliano. Enjoy pissaladeira Lyonnaise - potato-onion-anchovy flatbread pizza, herb and garlic roasted leg of lamb served with succulent potatoes boulanger, poached pear-endive salad with roasted walnuts and Bleu de Bresse tossed with walnut oil and white wine vinegar, plus dried plum and Armagnac flan.
Demonstration

Sat, Sept 23,
6:30 pm to 9 pm
$65.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHOCOLATE SUNDAY

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: GODS, WASPS, AND STRANGLERS

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

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

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

Chef

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

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

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

Culinary Educator

BREADS FROM FRANCE

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

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

Kitchen Conservatory Staff

DUCK AND COVER

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

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

Culinary Educator

BREADS FROM FRANCE

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

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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

ITALIAN LIRA

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

Tue, Sept 26,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

OUR CUPCAKES RUNNETH OVER!

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

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

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

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

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

Chef-Owner

Kirk's Traveling Kitchen
WE HAVE A CRUSH ON SQUASH

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

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

Kitchen Conservatory Staff

AUTUMN APPS: NO FORK REQUIRED

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

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

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: FRENCH COUNTRYSIDE

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: THE CURRIES OF KASHMIR

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

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

Culinary Educator

GIRLS' NIGHT OUT: CIAO CHOW

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

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

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

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

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GRILLIN' AND CHILLIN'

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

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

Chef

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

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Ivy Magruder, the brilliant chef of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

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

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL

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

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

Kitchen Conservatory Staff

MASTERING THE ART OF COOKING

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

Wed, Oct 4,
10 am to 4 pm



Wed, Oct 11,
10 am to 4 pm



Wed, Oct 18,
10 am to 4 pm



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

Culinary Educator

THE HOWS AND WHYS OF HIGH HYDRATION BREADS

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

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

Chef

Eleven Eleven Mississippi
THE TOSCANINI OF ARANCINI AND SPIEDINI

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

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

Culinary Educator

THE HOWS AND WHYS OF HIGH HYDRATION BREADS

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

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

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Thu, Oct 5,
6 pm to 9 pm



Thu, Oct 12,
6 pm to 9 pm



Thu, Oct 19,
6 pm to 9 pm



Thu, Oct 26,
6 pm to 9 pm
$250.00
Per Person
Christine Cradock Allhoff

Culinary Educator

Culinary Institute of St. Louis
AH-CHEW! GESUNDHEIT!

With fall quickly approaching, Christine Allhoff has planned a delicious Oktoberfest meal. Sip on autumn riesling sangria, and enjoy pork loin schnitzel with roasted mushrooms, Union Loafers pretzel panzanella with pickled red onions and juicy end-of-summer tomatoes with cucumbers and cider vinaigrette, modern German potato salad with quark-mustard dressing, and braised red cabbage.
Demonstration

Thu, Oct 5,
6:30 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: UNDER COVER

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

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

Chef-Owner

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

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

Sat, Oct 7,
10 am to 3 pm
$175.00
Per Person
Devon Drag

Kitchen Conservatory Staff

OPPOSITES ATTRACT

Devon Drag proves that sweet and salty is the perfect combination for five go-to desserts. This hands-on class will make buttered popcorn cookies, salted carmelitas - oatmeal bars with chocolate and salted caramel, chocolate chip-toffee cookies with potato chips, bacon shortbread cookies, plus pretzel crusted brownies.
Hands-On

Sat, Oct 7,
12 pm to 2:30 pm
$55.00
Per Person
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