Anne Cori
Kitchen Conservatory Staff
| CULINARY SKILLS * Sold Out
Take your culinary skills to the next level! Learn to cook restaurant-quality meals in this exceptional participation class that teaches the essential cooking skills from a culinary school approach. In this four-week course, the class will master homemade stocks, classic sauces, boning and roasting meats, cooking fish, and sauteing and roasting vegetables. Recipes include French onion soup, seafood bisque, filet of beef with bearnaise, chicken fricassee, risotto, souffles, and creme brulee.
ANOTHER SESSION OF THIS CLASS IS AVAILABLE, BEGINNING JUNE 5.
| Hands-On |
Sun, Feb 28,
1 pm to 4 pm
Sun, March 7,
1 pm to 4 pm
Sun, March 14,
1 pm to 4 pm
Sun, March 21,
1 pm to 4 pm | $200.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| BASICS OF COOKING * Sold Out
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.
ANOTHER SESSION OF THIS CLASS IS AVAILABLE, BEGINNING JUNE 9.
| Hands-On |
Tue, March 2,
6 pm to 9 pm
Tue, March 9,
6 pm to 9 pm
Tue, March 16,
6 pm to 9 pm
Tue, March 23,
6 pm to 9 pm | $200.00
Per Person | |
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.
THIS CLASS IS OFFERED AGAIN ON MAY 29.
| Hands-On |
Wed, March 17,
6 pm to 8:30 pm | $140.00
Per Couple | |
Katy Colson
Culinary Educator
| STUFF IT! MEXICAN-STYLE * Sold Out
Join Katy putting a twist on traditional Mexican stuffed dishes, as this hands-on class sips on a glass of sangria. Learn to make goat cheese and spinach-stuffed poblanos, crab enchiladas with gruyere and habanero cream sauce, soft tacos filled with grilled lamb and tomatillo salsa, tomato-avocado-red onion salad, plus chocolate brownie "tamales" with vanilla ice cream and caramel sauce.
THIS CLASS IS OFFERED AGAIN ON JULY 1.
| Hands-On |
Thu, March 18,
6 pm to 8:30 pm | $50.00
Per Person | |
Christie Saali
Pastry Chef
| 30-MINUTE MEALS IN A FLASH
Christie shares her secrets for four great weeknight meals that can be prepared in thirty minutes. Enjoy seared salmon cakes with sweet-and-sour spinach, grilled chicken with cheesy enchiladas and salsa verde, pork chops with sweet potato hash, orecchiette with shrimp and balsamic cream sauce, plus delicious cheesecake pudding with dried cherry compote.
| Demonstration |
Thu, March 18,
6:30 pm to 9 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: CLAW AND ORDER * Sold Out
"Partners in crime" are sentenced to an evening of fun times with a seafood extravaganza! Sip on a frozen mango martini, while preparing crabmeat hushpuppies with red pepper-mustard sauce, braised Alaskan king crab legs with warm butter, crab strudel, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create tropical bruschetta with chocolate sauce for dessert.
THIS CLASS IS OFFERED AGAIN ON JUNE 6.
| Hands-On |
Fri, March 19,
6 pm to 8:30 pm | $140.00
Per Couple | |
Barry Marcus
Pastry 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, March 20,
11 am to 3 pm | $80.00
Per Person | |
Lou Rook & Glenn Bardgett
Chef
Annie Gunn's | RED, WHITE, AND THE DEEP BLUE
Spend a phenomenal afternoon with chef Lou Rook and wine director Glenn Bardgett of Annie Gunn's. Chef Rook prepares an amazing array of seafood, and dispels the confusion to questions such as: How do you grill tuna? Where is the Georges Bank? Gulf oysters or not? Is salmon just a big trout? Fresh or frozen? Each course will be paired with wine, as Glenn explains why you can drink both red and white wines with seafood.
| Demonstration |
Sat, March 20,
1 pm to 4 pm | $100.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: DISH THE DELISH * Sold Out
Sit back and relax with your girlfriends, as Robin prepares a delicious meal that will have you ooh-ing and aah-ing. Sip on a blackberry vodka Collins and enjoy buttery blue cheese-walnut spread, short ribs bourguignon, Dijon mashed potatoes, green beans with shallots, plus strawberry-almond parfaits with whipped cream.
| Demonstration |
Sat, March 20,
6 pm to 8:30 pm | $45.00
Per Person | |
Dawn Meyer & Larry Meyers
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE * Sold Out
Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make caramelized onion-blue cheese pizza, Bel Paese-asparagus-prosciutto pizza, and sausage-red onion-wild mushroom pizza. Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and caffe latte gelato.
THIS CLASS IS OFFERED AGAIN ON JUNE 18.
| Hands-On |
Sat, March 20,
6:30 pm to 9 pm | $125.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MARGARITA MADNESS * Sold Out
The fun begins with golden margaritas! Grab your partner and make smokin' black bean nachos, papaya-feta-jicama salad, tequila shrimp with mango salsa, chicken enchiladas with tomatillo salsa in chile gravy, then finish the evening with Mexican chocolate brownies with vanilla ice cream.
THIS CLASS IS OFFERED AGAIN ON MAY 28.
| Hands-On |
Sun, March 21,
5 pm to 7:30 pm | $140.00
Per Couple | |
Mark Sanfilippo
Chef
Salume Beddu | TAKE ME TO THE SALUMI
Join salumiere Mark Sanfilippo, of Salume Beddu, in the kitchen for a fun hands-on class with Italian cuisine. Learn to prepare Tuscan cannellini zuppa - an Italian soup, bruschetta with mushrooms and garlic, and Mark's own salsiccia sausage con polenta.
| Hands-On |
Mon, March 22,
6 pm to 8:30 pm | $55.00
Per Person | |
Carol Ann Welsh
Culinary Educator
| LUSCIOUS, LOVELY LAYER CAKES
Welcome Carol Ann Welsh, the baker of many fabulously delicious cakes, as she shares her technique secrets in this hands-on class. Learn to create coconut cake with coconut pudding and Italian meringue-cream cheese buttercream and fresh coconut curls, decadent devil's food cake with orange-scented ganache and raspberry curd, plus brown sugar cake with homemade dulce de leche and pralines.
| Hands-On |
Mon, March 22,
6:30 pm to 9 pm | $50.00
Per Person | |
Mickey Kitterman and Phil Nekic
Chef
Gallagher's and Bob's Seafood | A BOATLOAD OF FISH
Compliments always abound when Phil Nekic from Bob's Seafood teams up
with a chef to create an amazing dinner with fish and seafood. Phil
brings the freshest fish of the day, and chef Mickey Kitterman, of Gallagher's
will use the market basket to spontaneously create incredible seafood
dishes. Learn how to select, cut, and cook delicious fish.
| Demonstration |
Tue, March 23,
6:30 pm to 9 pm | $50.00
Per Person | |
Julia Usher
Cookbook Author
| GORGEOUS SPRING COOKIES
Join pastry chef and food writer, Julia Usher, as she guides this hands-on class step-by-step through eleven decorating techniques designed to make your spring cookies truly spectacular, including top coating, outlining, beadwork, marbling, stenciling, fondant applique, and wafer paper application. Julia's new cookbook, Cookie Swap, is available for signing.
| Hands-On |
Wed, March 24,
6 pm to 9 pm | $60.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| SHRIMPLY DELICIOUS
Barb shares a myriad of succulent shrimp dishes, including shrimp and corn pancakes with herbed butter, stir-fry ginger shrimp with fresh pomegranate juice, marinated seared prawns with spinach on bruschetta, plus smoked shrimp and sausage jambalaya.
| Demonstration |
Wed, March 24,
6:30 pm to 9 pm | $45.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | STUFFED PAST-A FULL
There is one certainty in this hands-on stuffed pasta class, and that is no one will go away hungry! Join Kirk creating butternut squash ravioli with fresh mozzarella and Meyer lemon-brown butter gastrique, perfect lasagna with homemade sausage and hand-dipped ricotta, and braised beef agnolotti with mushrooms and aged balsamic-veal demi-glace. Learn to make bison-sweet potato shu mai dumplings with black vinegar-scallion sauce, plus shellfish cannelloni in a braised tomato sauce.
| Hands-On |
Thu, March 25,
6 pm to 8:30 pm | $60.00
Per Person | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | IT'S ALL GREEK
This hands-on class will learn Greek cuisine as well as the Greek language! Step into the kitchen with Maria and learn to prepare dolmathes yialadji - grape leaves filled with rice and fresh herbs, kalamarakia - French-fried calamari, taramosalata - red roe spread, and psari plaki - baked fish with sweet onions and tomatoes. Create traditional koulourakia cookies for dessert.
| Hands-On |
Fri, March 26,
6 pm to 8:30 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: TGI FRY-DAY
Shouts of glee and gratefulness are heard throughout the office since Friday evening is girls' night out! Sip on a peach daiquiri, while Barb prepares fried cheese sticks with roasted red bell pepper sauce, Baja fried fish tacos with roasted pineapple salsa, lobster empanadas, plus chocolate-banana won tons with mango sauce.
| Demonstration |
Fri, March 26,
6:30 pm to 9 pm | $45.00
Per Person | |
Jean-Pierre Auge
Chef
| FANCY FRANCAIS * Sold Out
Every meal prepared by chef Auge is a fanciful experience. Enjoy the afternoon as Jean-Pierre creates gulf shrimp with zucchini custard, lamb noisettes with herbed crust, tomatoes Provencal, potato mousseline, plus a strawberry gateau for dessert.
| Demonstration |
Sat, March 27,
10 am to 1:30 pm | $45.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | 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. Kirk 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.
THIS CLASS IS OFFERED AGAIN ON JUNE 11.
| Hands-On |
Sat, March 27,
10 am to 3 pm | $175.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: THE REIGN IN SPAIN * Sold Out
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.
Join Anne for a hands-on class creating a Spanish dinner fit for royalty. Learn to prepare mushrooms tapas in garlic sauce, cabrales cheese crostini with olive tapenade, empanadas with romesco sauce, delicious shellfish paella, plus flan flavored with orange zest.
| Hands-On |
Sat, March 27,
6 pm to 8:30 pm | $140.00
Per Couple | |
Jamie De Weer
Culinary Educator
Jamie Bakes | SCRUMPTIOUS SPRING CUPCAKES * Sold Out
Spend a fun afternoon with Jamie creating yummy cupcakes with fondant toppers. This hands-on class celebrates spring with banana cupcakes with chocolate frosting, lemon curd cupcakes, Easter candy cupcakes, and carrot cake cupcakes with vanilla cream cheese frosting. Create fun fondant toppers that will make each cupcake truly special, including bunnies, chicks, Easter eggs, bonnets, and spring flowers.
| Hands-On |
Sun, March 28,
12:30 pm to 3 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: BETWEEN BITES
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious books on food and cooking by reading them first and then enjoying food from the books. 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.
James Villas, the author of several classic cookbooks (The Bacon Cookbook), recounts his life as a hedonistic food critic. Dine on his recipes of bouillabaisse with rouille, coq au vin, buttermilk biscuits, and bananas Foster.
| Demonstration |
Sun, March 28,
1 pm to 3:30 pm | $40.00
Per Person | |
Vito Racanelli, Jr.
Chef-Owner
Onesto Pizza & Trattoria | NOSHES AND NIBBLES * Sold Out
Chef Vito and his wife, Michele share tons of great ideas to create a fun appetizer party, from cheese identifications, appetizers, stations, garnishes, and decor. This hands-on class will create a scrumptious array of house-smoked maple-glazed chicken breast wrapped around cobb salad on a fork, cherry tomato-fresh mozzarella skewers with basil pesto and balsamic glaze, roasted pepper and goat cheese on eggplant crisps, bite-size BLT's, white bean hummus, eggplant-olive caponata, plus mini desserts.
| Hands-On |
Tue, March 30,
6 pm to 8:30 pm | $55.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | ADVANCED CAKE DECORATING
Take your cake decorating skills to the next level with Christie Saali,
pastry chef of Sidney Street Cafe. The cakes are baked and the real
buttercream frosting is ready for this hands-on class to learn to use
pastry bags and a variety of tips to make rosettes, swirls, and
writing. Create a special occasion cake with decorative frosting, gold
dust, and other decorations.
| Hands-On |
Tue, March 30,
6 pm to 9 pm | $80.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage | FISHFUL THINKING
The desire for fish is fulfilled in this fun hands-on class with chef Jack Mac. Learn to create a delicious four-course meal, starting with flash-fried oysters on young spinach salad with warm bacon dressing. Prepare baked asiago-blue crab dip with grilled flatbread, pecan-encrusted grouper served with fresh noodles with snap peas and mushrooms in lobster sherry cream, plus baklava for dessert.
| Hands-On |
Wed, March 31,
6 pm to 8:30 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| IN THE PIE OF THE BEHOLDER
Incredible pies start with perfectly flaky crusts! Join Anne in this hands-on class creating five delicious spring pies, including strawberry-rhubarb pie, raspberry-almond tart, lemon chess pie, strawberry crostata, plus mango meringue tart.
| Hands-On |
Thu, April 1,
6 pm to 9 pm | $50.00
Per Person | |
Greg Ziegenfuss
Chef
Butler's Pantry | FEASTER MORNING
Chef Greg Ziegenfuss shares his special occasion brunch menu from Cafe Madeleine in the Piper Palm House. Enjoy classic eggs Benedict, rosti potatoes, grandma's blueberry muffins, roasted asparagus with honey-lime vinaigrette, plus bananas Foster French toast.
| Demonstration |
Thu, April 1,
6:30 pm to 9 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| 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.
THIS CLASS IS OFFERED AGAIN ON MAY 29.
| Hands-On |
Sat, April 3,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | MORELS, SHROOM-SHROOM
Fresh morels are only in season for a short time, and always go fast! Join chef Kirk Warner for an incredible hands-on class creating pan-roasted scallop and morel gratin with asparagus and smoked bacon, local goat cheese custard with morel-shallot confiture, crab-stuffed morel rangoon with wasabi-ponzu dipping sauce, toasted farro with Madeira-glazed morels and porcini topping, plus homemade tagliatelle with morels and fava beans.
| Hands-On |
Mon, April 5,
6 pm to 8:30 pm | $80.00
Per Person | |
Christie Saali
Pastry Chef
| HOOKED ON FISH
Christie presents a captivating presentation of lovely and delicious fish, including caramelized onion-stuffed salmon with crisp potatoes, grilled trout with asparagus and lemon relish, fresh herb-rubbed shrimp on flatbread, plus fennel-braised halibut served on spinach.
| Demonstration |
Mon, April 5,
6:30 pm to 9 pm | $50.00
Per Person | |
Margi Kahn
Culinary Educator
| ON A KNEAD TO KNOW BASIS
Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create free-form multi-grain bread, white loaf bread, plus sweet caramel rolls.
| Hands-On |
Tue, April 6,
6 pm to 9 pm | $50.00
Per Person | |
Jay Dedkard
Chef-Owner
Oishi Sushi | WAKE UP, LITTLE SUSHI
It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard,
in our kitchens creating beautiful and delectable sushi. 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, April 6,
6:30 pm to 9 pm | $60.00
Per Person | |
Margi Kahn
Culinary Educator
| ON A KNEAD TO KNOW BASIS
Margi Kahn proves that no matter how hectic your schedule, bread is
easy to make any day of the week. Learn the basics in this hands-on
class that will take the fear out of working with yeast, from proofing
to kneading and rising techniques. Create free-form multi-grain bread,
white loaf bread, plus sweet caramel rolls.
| Hands-On |
Wed, April 7,
10 am to 1 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| THE LOBSTER POT
Join Anne in this hands-on class that takes you on a world tour of the most delicious crustacean, the lobster! Learn to make lobster tacos with mango salsa and chive aioli, lobster pad Thai with cashews and mint, lobster pot stickers with lime-soy dipping sauce, plus butter-poached lobster on orzo with mascarpone cheese. Create refreshing grapefruit sorbet for dessert.
| Hands-On |
Wed, April 7,
6 pm to 8:30 pm | $75.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| TOOL TIME: MANDOLIN
With such a variety of mandolins, this great class offers the opportunity to try them all and decide which one is best for your kitchen. Slice up a wonderful assortment of vegetables to prepare classic French onion soup, assorted fresh vegetable chips, potato-wrapped shrimp with sweet Thai dipping sauce, potatoes dauphinoise, plus an apple galette.
| Hands-On |
Wed, April 7,
6:30 pm to 9 pm | $50.00
Per Person | |
Josh Allen
Chef-Owner
Companion Baking | CRUSTY BREADS * Sold Out
Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
THIS CLASS IS OFFERED AGAIN ON JUNE 21.
| Hands-On |
Thu, April 8,
6 pm to 9 pm | $75.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO * Sold Out
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 |
Fri, April 9,
6 pm to 8:30 pm | $125.00
Per Couple | |
Theresa Liu
Culinary Educator
| CHINESE FIRE DRILL
Cookbook author Theresa Liu spices things up with a collection of flavorful Chinese dishes. Enjoy kung pao chicken, hot-and-soup soup, Szechuan spicy cold noodles with sesame paste, spicy ma po tofu, and hot braised chicken wings.
| Demonstration |
Sat, April 10,
10:30 am to 1 pm | $45.00
Per Person | |
Jim Fiala
Chef-Owner
Acero | A DAY IN THE KITCHEN: BRAISED MEATS & STUFFED PASTAS * 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.
Join chef-owner Jim Fiala of Acero, The Crossing, Liluma, and The Terrace View in an incredible day of creating delicious stuffed pastas and succulent braised meats. Jim's pasta was featured in the September 2008 issue of Bon Appetit, and he shares his secrets for making, rolling, and cutting pasta dough with a wonderful variety of fillings and sauces -- including his extraordinary egg yolk-spinach ravioli.
| Hands-On |
Sat, April 10,
11 am to 4 pm | $175.00
Per Person | |
Natalia Penchaszadeh
Culinary Educator
| DATE NIGHT FOR COUPLES: LIFE IS A CABERNET * Sold Out
Learn to cook with the wonderful flavors of red wine in this delightful hands-on class with Natalia. The class designed for couples will prepare oven-roasted tenderloin marinated in wine with a berry sauce, homemade ravioli stuffed with ricotta and nuts with a creamy asparagus wine sauce, red wine cake with butter wine icing, plus red wine gelato.
| Hands-On |
Sat, April 10,
6 pm to 8:30 pm | $125.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: DEEP, DARK SECRETS
Join together in a special evening out with the girls sharing a secret infatuation for chocolate. Sip on a choco-tini, as Barb prepares chocolate panna cotta, chocolate-strawberry shortcakes, chocolate espresso cherry bites, plus almond German chocolate cupcakes.
| Demonstration |
Sat, April 10,
6:30 pm to 9 pm | $45.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | A DAY IN THE KITCHEN: BEEF WORKSHOP
Come over to the other side of the counter to master cooking in our
special participation classes. For those who are interested in learning
more about how to cook, A Day in the Kitchen offers an in-depth mastery
of specific culinary arts. These classes are limited to six people and
each one receives either a special Kitchen Conservatory embroidered,
cotton apron or shirt.
Join Kirk for an incredible day in the kitchen learning all aspects of
locally-sourced grass-fed beef, including choosing cuts, cutting,
trimming, roasting, grilling, searing, braising and stewing. Chef
Warner will reveal his special secrets for marinades, rubs, and
condiments for beef.
| Hands-On |
Sun, April 11,
12 pm to 5 pm | $175.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: THE PAT CONROY COOKBOOK
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious books on food and cooking by reading them first and then enjoying food from the books. 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.
Bestselling author Pat Conroy writes a memoir on his true passion of food and cooking, because "a recipe is a story that ends with a meal." Dine on his recipes of pork crostini with sweet potato brandade, shrimp and grits, snapper with crawfish meuniere, southern ratatouille, and coconut cake.
| Demonstration |
Sun, April 11,
1 pm to 3:30 pm | $40.00
Per Person | |
Colby Erhart
Chef
Chez Leon | GOOD MOVE
Busier than ever since moving to Clayton, Chez Leon offers classic French bistro cuisine. Chef Colby Erhart shares some of the tastiest items in this hands-on class, including bacon and leek quiche, wild mushroom bisque with puff pastry, and seared veal chops with brandy and dried fruit cream sauce.
| Hands-On |
Mon, April 12,
6 pm to 8:30 pm | $60.00
Per Person | |
Wes Johnson and Brendan Noonan
Chef
Eclipse | THE B-BOYS: BEEF, BONE, AND BUG
There is a genuine camaraderie between Wes Johnson and Brendan Noonan, two creative chefs from Eclipse, that as a duo have put their special touch on several restaurants. Experience an unforgettable evening as they share some cutting edge specialties from their spectacular "Carnivorale" event, including braised beef cheeks, incredibly delicious roasted marrow bones, "crawdad" boudin, fresh fava beans with roasted new potatoes, an exquisite shellfish bisque, plus a favorite Yorkshire pudding.
| Demonstration |
Mon, April 12,
6:30 pm to 9 pm | $50.00
Per Person | |
Bob Colosimo
Chef
Eleven Eleven Mississippi | THE FRESH FARE WILL DO YOU GOOD
Spring is in the air and the ingredients are fresh, as chef Bob Colosimo prepares an exquisite menu starting with pan-seared sea scallops with fresh fava bean vinaigrette. Enjoy fresh asparagus-prosciutto-arugula salad with white truffle oil vinaigrette, grilled spring lamb chops with fresh pea-mint risotto and natural jus, plus fresh berries with Grand Marnier zabaglione.
| Demonstration |
Tue, April 13,
6 pm to 8:30 pm | $50.00
Per Person | |
Jon Lowe
Chef
Oceano Bistro | ROAR OF THE OCEANO
Chef Jon Lowe, of Oceano Bistro, combines his love for seafood with the versatility of cooking with eggs. This hands-on class prepares red snapper and homemade tartar sauce with eggs, nicoise salad with tuna, haricot verts, nicoise olives, poached egg and balsamic syrup, delicious cheesecake, plus discover the uses for quail eggs, a variety of chicken eggs, fish roe, and even an ostrich egg.
| Hands-On |
Tue, April 13,
6:30 pm to 9 pm | $60.00
Per Person | |
Anne Piatek
Culinary Educator
| SOPHISTICATED SPA
The delightful Anne Piatek graces the kitchen with an elegant and refreshing Canyon Ranch Spa-inspired luncheon. Enjoy a salad of spring greens with toasted walnuts, chevre, and pineapple-mint vinaigrette. Anne prepares seared chicken breasts with sun-dried tomato-artichoke pesto over wild and whole grain brown rice, plus lime pound cake with honey berries and homemade frozen berry yogurt.
| Demonstration |
Wed, April 14,
10 am to 12:30 pm | $45.00
Per Person | |
Mike Rellegert
Chef
Molly's in Soulard | GOOD GOLLY, MISS MOLLY
Delight in the phenomenal flavors of French cuisine, as chef Mike Rellegert, of Molly's in Soulard prepares a Lyonnaise salad of bacon and poached egg with dijon vinaigrette, braised pork and duck confit cassoulet, plus Grand Marnier creme brulee.
| Demonstration |
Wed, April 14,
6:30 pm to 9 pm | $45.00
Per Person | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | FAVORITES OF THE FETA QUEEN
Join the feta queen, Maria Sakellariou, in this hands-on class as she
shares some of her favorite Greek dishes. Learn to make torosalata -
spicy whipped feta and pepper spread, gavros with tzatziki -
French-fried fish, Greek-style shrimp scampi, mussels in wine-feta
sauce, plus feta-filled honey puffs.
| Hands-On |
Thu, April 15,
6 pm to 8:30 pm | $55.00
Per Person | |
Nick Miller and Phil Nekic
Chef
Harvest and Bob's Seafood | A-FISH-IANADO * Sold Out
Compliments always abound when Phil Nekic from Bob's Seafood teams up with a chef to create an amazing dinner with fish and seafood. Phil brings the freshest fish of the day, and chef Nick Miller of Harvest will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish.
| Demonstration |
Thu, April 15,
6:30 pm to 9 pm | $50.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: SEDUCTIVE SURF AND TURF * Sold Out
The evening begins with seductive stuffed shrimp with garlic-wine sauce, then the class will prepare strip steak with mushroom ragu, smashed potatoes with parsley and chives, pan-seared scallops on creamy basil risotto, plus a delicious apple crostata with caramel ice cream for dessert.
THIS CLASS IS OFFERED AGAIN ON JUNE 12.
| Hands-On |
Fri, April 16,
6 pm to 8:30 pm | $140.00
Per Couple | |
Jean-Pierre Auge
Chef
| JEAN-PIERRE EXTRAORDINAIRE
Each and every morsel that chef Auge prepares is extraordinarily delicious, as this class enjoys his preparation of omelette mistral, pike quenelles with lobster americaine sauce and broccoli puree, plus chocolate fondant with raspberries.
| Demonstration |
Sat, April 17,
10 am to 1:30 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.
THIS CLASS IS OFFERED AGAIN ON MAY 29.
| Hands-On |
Sat, April 17,
11 am to 4 pm | $150.00
Per Person | |
Kelly Schmickle and Jerad Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS
Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold! Join "goldie" locks Kelly and beermeister Jerad in a fun evening for couples. This hands-on class will prepare beer cheese fondue with soft pretzels, local lager with spicy Sriracha chicken wings, fruity Belgian wheat beer with grilled scallops and corn salad, plus creamy stout with chocolate hazelnut cake and vanilla ice cream.
| Hands-On |
Sat, April 17,
6 pm to 8:30 pm | $140.00
Per Couple | |
James Peisker
Sous Chef
Brasserie by Niche | BRASSERIE ABUZZ
Excitement fills the air with praises for the popular Brasserie by Niche, as chef James Peisker presents a memorable presentation of asparagus with herbed aioli, braised pork belly with spring pea puree, plus deep-fried rabbit with roasted carrots on potato puree.
| Demonstration |
Sun, April 18,
12:30 pm to 3 pm | $50.00
Per Person | |
Christie Saali
Pastry Chef
| DATE NIGHT FOR COUPLES: CIAO DOWN ON PASTA * Sold Out
Enjoy a playful evening with your partner creating delicious fresh pasta. Sip on a fabulous orange-almond martini, and learn to make a salad of grilled vegetables with roasted garlic vinaigrette, crab ravioli with pesto cream sauce, three-cheese tortellini soup, fresh linguini with sun-dried tomatoes and smoked chicken, plus cannolis with fresh berries and Grand Marnier cream.
| Hands-On |
Sun, April 18,
5 pm to 7:30 pm | $125.00
Per Couple | |
Derek Craig
Chef
Jimmy's on the Park | A CITRUSPHERE OF SHELLFISH
Chef Derek Craig, of Jimmy's on the Park presents a stunning menu of shellfish combined with citrus for an elegant presentation. Enjoy scallop mousse pasta roulade with champagne beurre blanc and citrus salad, lobster-mango salad on spring greens with citrus-vanilla vinaigrette, sesame shrimp with bamboo sticky rice and ponzu broth served with jicama-snow pea slaw, plus strawberry strudel with lemon ice cream.
| Demonstration |
Mon, April 19,
6 pm to 8:30 pm | $50.00
Per Person | |
Dana Holland
Chef
| A WHOLE CABOODLE OF NOODLES
Slurping is encouraged in this fun hands-on class with noodles from around the world with Dana Holland. Learn to make fideos - a Spanish vermicelli cooked like risotto with chorizo and clams, pork and crab wontons with red pepper sauce and toasted sesame seeds, vegetarian spaghetti carbonara with artichokes, Thai drunken noodles stir-fried with shrimp and basil, plus "not your momma's" mac 'n cheese with white cheddar, bacon, roasted garlic and leeks.
| Hands-On |
Mon, April 19,
6:30 pm to 9 pm | $50.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage | HIT THE JACK POT
The winnings are big in this fabulous hands-on class with chef Jack Mac creating a rich and flavorful spring menu. Learn to prepare morel-mushroom-potato gnocchi with pancetta-truffle cream, caramelized pear-watercress salad with spiced pecans and roasted garlic vinaigrette, classic veal Oscar with spring asparagus, blue crab and bearnaise sauce, plus a decadent bourbon pecan pie.
| Hands-On |
Tue, April 20,
6 pm to 8:30 pm | $60.00
Per Person | |
David Molina
Chef
BARcelona | LIFE OF THE PAELLA PARTY
Chef David Molina of BARcelona creates Basque tapas and
skewers that are perfect for a party. Delve into Spanish cuisine,
including white anchovies, caperberries, Spanish cheeses, and shrimp
deviled eggs. Enjoy traditional paella with shrimp, scallops, clams,
chicken, saffron and extra-smoked paprika. The party wouldn't be
complete without both white and classic red sangria.
| Demonstration |
Tue, April 20,
6:30 pm to 9 pm | $50.00
Per Person | |
Katy Colson
Culinary Educator
| GRILLERS AND GROWLERS
There are those who believe that grilling and growlers go hand-in-hand, and Katy certainly agrees. Step up to the grill as this hands-on class creates teriyaki salmon kabobs with pineapple salsa, grilled Kobe burgers with Rouge Creamery smoked blue cheese heirloom tomatoes and applewood-smoked bacon, sour cream slaw, roasted corn on the cob with lime-chipotle butter, plus mango upside-down cake with whipped cream. Three different growlers will accompany this delicious meal.
| Hands-On |
Wed, April 21,
6 pm to 8:30 pm | $60.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GOOD CATCH
Delectable fish has been reeled in for a feast that will inspire utterances of joy. Barb prepares halibut with wild mushrooms over three-cheese polenta, chopped salad with salmon and warm bacon dressing, and drunken pan-seared cod with bacon, wine, brie and parmesan cheese. Dessert is a lovely berry cobbler with vanilla bean ice cream.
| Demonstration |
Wed, April 21,
6:30 pm to 9 pm | $50.00
Per Person | |
Jean-Pierre Auge
Chef
| JEAN-PIERRE EN FRANCAIS * Sold Out
Venez faire la cuisine en français! Régardez, écoutez, et parlez français dans la cuisine pour un menu de printemps. Jean-Pierre Augé fera une salade de poisson fumé aux blinis, le poulet sauté a la bohemienne aux aubergines japonaises, et une petite charlotte au café avec ananas et sauce au rhum. Cette classe est avec l'Alliance Française.
| Demonstration |
Thu, April 22,
10 am to 2 pm | $65.00
Per Person | |
Joe Herbert
Culinary Educator
| SASSY SAUCES * Sold Out
One of our most requested classes, sauce-making is a key to fine cuisine. Joe Herbert will provide step-by-step direction in making extraordinary sauces! Join him in this hands-on class preparing beef tenderloin medallions with cognac-roquefort sauce, roasted chicken with morel sauce, scallops with shallot beurre blanc, and trout amandine.
| Hands-On |
Thu, April 22,
6 pm to 8:30 pm | $60.00
Per Person | |
Natalia Penchaszadeh
Culinary Educator
| ARGENTINE ASADO
Natalia is certainly an expert in her native Argentine cuisine, sharing
the techniques of grilling meat. This hands-on class prepares bife de
chorizo - enormous bone-in beef, morcilla black sausage, smoked flat
steak with salsa criolla and chimichurri, plus refreshing sangria.
| Hands-On |
Sat, April 24,
11 am to 1:30 pm | $55.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE * Sold Out
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with a dance instructor from COCA, that will spark your appetite for an incredible evening in the kitchen. Refresh your thirst with a mojito, as this hands-on class prepares fried plantain chips with black bean dip, grilled shrimp quesadillas with Caribbean chow chow, grilled pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie.
THE NEXT DINE AND DANCE CLASS IS SCHEDULED FOR JUNE 19, LAST TANGO IN PARIS!
| Hands-On |
Sat, April 24,
6 pm to 9 pm | $160.00
Per Couple | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: ON TOP OF SPAGHETTI
The delightful Robin Chestnas creates wonderful Italian dishes for an enjoyable night out with the girls. Enjoy a grape tomato-feta-red onion-basil salad with white wine vinaigrette, turkey lasagna, and spaghetti tossed with artichokes, crimini mushrooms and toasted pignolis. Dessert is a delicious individual tiramisu.
| Demonstration |
Sat, April 24,
6:30 pm to 9 pm | $45.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| THE APPRENTICE CHEF: A GOLDEN TICKET TO CHOCOLATE
For aspiring chefs, children ages 7 to 12.
Join in on the fun of creating yummy chocolate dishes and receive a copy of Roald Dahl's book, Charlie and the Chocolate Factory. In conjunction with Opera Theatre and Cyrano's, one lucky student will find a "golden ticket" and receive tickets to the production of The Golden Ticket plus dessert after the performance for up to six people. This hands-on class will make chocolate cake cookies with warm caramel filling, quick brownie pudding, black bottom cupcakes, and chocolate waffles with strawberries and whipped cream.
| Hands-On for Apprentice Chefs |
Sun, April 25,
1 pm to 3 pm | $38.00
Per Child | |
Joshua Galliano
Chef
Monarch | THE MOREL OF THE STORY * Sold Out
The beginning, middle, and end of this story all contain the distinctive and delicious morel mushrooms. Witness chef Joshua Galliano of Monarch work his magic with these treasures to capture the unique smoky, nutty, earthy flavors with morel carbonara sauce on pasta, local pork chops with creamy morel sauce, plus a memorable and savory morel flan.
| Demonstration |
Mon, April 26,
6 pm to 8:30 pm | $65.00
Per Person | |
Jim Jackson
Chef
Truffles | SOUPER BOWL
Rich aromas waft through the kitchen as this hands-on class joins chef Jim Jackson of Truffles in creating delicious soups perfect for any time of the year. Learn to make fire-roasted gazpacho, vichysoisse, mushroom bisque, plus chicken-andouille sausage gumbo.
| Hands-On |
Mon, April 26,
6:30 pm to 9 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| LET'S DO LUNCH
Enjoy a leisurely, lovely luncheon with your friends, as Anne does all the preparation, starting with an impressive duet of pink and green soups. Relax over smoked tuna salad nicoise and parmesan cheese popovers, plus chocolate cupcakes with raspberry buttercream.
| Demonstration |
Tue, April 27,
10 am to 12:30 pm | $45.00
Per Person | |
Vito Racanelli, Jr.
Chef-Owner
Onesto Pizza & Trattoria | MEAT THE CLEAVERS
Vito has pulled out the big knives for this hands-on butchering class! Chef Racanelli's heritage is abundant with a family of more than four generations of butchers from southern Italy. Learn to identify the primal and non-primal cuts of pork, butcher a variety of cuts that is cost-effective for every home cook, and grind meat to create fabulous homemade pork sausage.
| Hands-On |
Tue, April 27,
6 pm to 9 pm | $60.00
Per Person | |
Josh Allen
Chef-Owner
Companion Baking | CRUSTY BREADS * Sold Out
Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
THIS CLASS IS OFFERED AGAIN ON JUNE 21.
| Hands-On |
Wed, April 28,
6 pm to 9 pm | $75.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | HAPPY ENDINGS!
Witness pastry chef Christie Saali in action and reap the rewards of a happy ending with fabulous spring desserts. Enjoy chocolate-raspberry phyllo purses on spirited berries, coconut pain perdu with pineapple relish and coconut sorbet, buttermilk "pillows" with fresh strawberry jam, plus lemon-blueberry cheesecake.
| Demonstration |
Wed, April 28,
6:30 pm to 9 pm | $50.00
Per Person | |
Helen Fletcher
Culinary Educator
| GREEK DE-MYTH-IFIED
The delightful Helen Fletcher demystifies the complexities of Greek cuisine. Enjoy her fabulous presentation of gyroburgers on homemade olive rolls with Greek relish, zuchinni fries, plus incredible baklava.
| Demonstration |
Thu, April 29,
6 pm to 9 pm | $45.00
Per Person | |
Rocky Fino
Cookbook Author
| DATE NIGHT FOR COUPLES: SEDUCE-IARY RESPONSIBILITY
The business of the evening is strictly light-hearted and fun, as couples join cookbook author Rocky Fino with a seductive menu, starting with sex on the beach cocktails. Learn to make sirloin spiedini appetizers, chilled cantaloupe soup with warm crab, spring greens salad with melons and berries, horseradish-encrusted salmon with cucumber cream sauce, plus honey-roasted figs with goat cheese.
| Hands-On |
Fri, April 30,
6 pm to 8:30 pm | $125.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: VIOLETS ARE BLUE
Whether you rock out to Purple Rain or are a bit of a shrinking violet, everyone will enjoy this evening celebrating purple. Sip on a creme de violet cocktail, as Anne prepares goat cheesecake with violets on roasted beet salad, grilled quail in blueberry sauce with roasted eggplant compote and radicchio risotto, plus prickly pear sorbet with lavender cookies.
| Demonstration |
Fri, April 30,
6:30 pm to 9 pm | $45.00
Per Person | |
Bernard Pilon
Chef
Norwood Hills Country Club | SHRIMPTASTIC
The shrimp boat has docked, with an abundance of America's favorite shellfish. This hands-on class with chef Bernard creates shrimp bisque, Thai coconut shrimp, prosciutto-wrapped shrimp, shrimp stir-fry with Asian vegetables, plus shrimp with tomato sauce, saffron aioli and pesto.
| Hands-On |
Sat, May 1,
10:30 am to 1 pm | $60.00
Per Person | |
Naam Pruitt
Cookbook Author
| DATE NIGHT FOR COUPLES: iPAD-THAI
The newest technology and gadgets are not necessary to create the incredible flavors of Thai cuisine. Couples will spend a fun evening in a hands-on class with the delightful Naam Pruitt, creating pad Thai, beef drunken noodles, pork fried rice, curried chicken fried rice, plus coconut ice cream.
| Hands-On |
Sat, May 1,
6 pm to 8:30 pm | $125.00
Per Couple | |
Christie Saali
Pastry Chef
| COUNTER-CULTURE: SUPPER CLUB SEDUCTION
The secret is out! Our above-ground experience has all the appeal of both an underground restaurant and a chef's table. Enjoy the evening with other ardent food lovers gathered around the communal table witnessing the preparations of an elegant dinner. An aperitif, five-course dinner, red and white wine pairings, and a dessert beverage are all part of the evening.
The evening begins with a bourbon sazerac, paired with an appetizer of deep-fried morel mushrooms with blue cheese-truffle sauce. Enjoy baby greens with local honey-raspberry drizzle and almond lace crackers, soft shell crab on fingerling potatoes with fennel-leek broth, braised pork shanks with confit of spring vegetables, plus almond panna cotta with cinnamon sugar crisp served with fresh raspberry soda.
| Demonstration |
Sat, May 1,
6:30 pm to 9 pm | $75.00
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 repertoire in this
incredible day with chef Kirk Warner. Get to know the
grill while preparing Korean-style barbecue pork belly, assorted homemade sausages on fresh potato rolls, Parma prosciutto-wrapped wild salmon with grilled asparagus, red wine-marinated thick-cut grilled strip steak with bearnaise and pommes frites, wood-grilled rack of pork with savory herb crust, grilled rock shrimp-stuffed squid with roasted peppers, plus much more.
| Hands-On |
Sun, May 2,
11 am to 4 pm | $175.00
Per Person | |
Julia Usher
Cookbook Author
| HEIR AND A PARENT: MOTHER-DAUGHTER BAKE-OFF * Sold Out
Julia Usher, pastry chef and food writer, has planned a special day for mothers and daughters, creating fabulous cookies and cupcakes. Learn to make the "brown(ie)-noser" with caramel and ganache, chocolate-peanut butter cupcakes, red velvet kaleidoscope cupcakes, peanut butter and jelly sandwich cookies, plus carrot cake bars. Julia's cookbook, Cookie Swap, is available for signing.
| Hands-On |
Sun, May 2,
1 pm to 3:30 pm | $75.00
For Parent and Child | |
Dawn Meyer
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: CINCO DE MAYO
Get the celebration of Cinco de Mayo started in this festive hands-on class for couples. Enjoy a classic margarita while creating avocado-corn guacamole with homemade tortilla chips, black bean-chorizo chili, beer-battered fish tacos with Southwest slaw and chipotle aioli, poblano rice, plus apple and sweet cheese empanadas with vanilla ice cream.
| Hands-On |
Sun, May 2,
5 pm to 7:30 pm | $125.00
Per Couple | |
Paul Jacobsen
Chef
Morton's the Steakhouse in Clayton | DEEP SEA DISHING
Experience the art of cooking fresh succulent seafood, as chef Paul Jacobsen features three savory recipes from the new Morton's The Cookbook - 100 Recipes for Every Kitchen. From choosing and preparing select cuts of seafood, to tips on proper grilling and searing methods, chef Paul will demonstrate how to prepare Morton's signature recipes, including grilled Northwest halibut, seared sesame-crusted tuna, and grilled sea bass.
| Demonstration |
Mon, May 3,
6 pm to 8:30 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DUCK, DUCK, MOUSSE
Incredibly delicious duck is the star of the night, as Barb creates a presentation of sauteed duck and blackberry salad, the ultimate French fries cooked in duck fat, dark beer duck chili with fresh corn, and pastry-wrapped duck-bacon-jalapeno poppers. Enjoy traditional Cuban mango mousse for dessert.
| Demonstration |
Mon, May 3,
6:30 pm to 9 pm | $45.00
Per Person | |
Clark Stone
Culinary Educator
Wusthof -Trident Cutlery | KNIFE SKILLS * Sold Out
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. There will be 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 to enjoy in class. Participants will receive a free 3 1/2" paring knife (a $48 value) and all Wusthof knives will be priced at 20% off for class participants.
| Hands-On |
Tue, May 4,
6 pm to 8 pm | $45.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | LET THEM EAT CUPCAKES
Join pastry chef Christie Saali in a hands-on class baking decadent and delicious cupcakes. Learn to create red velvet cupcakes with vanilla-cocoa filling, double chocolate cupcakes with raspberry swirl icing, lemon-blackberry cupcakes with lemon buttercream frosting, plus strawberry margarita cupcakes with Grand Marnier glaze.
| Hands-On |
Tue, May 4,
6:30 pm to 9 pm | $55.00
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. There will be 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 to enjoy in
class. Participants will receive a free 3 1/2" paring knife (a $48
value) and all Wusthof knives will be priced at 20% off for class
participants.
| Hands-On |
Wed, May 5,
10 am to 12 pm | $45.00
Per Person | |
Clark Stone
Culinary Educator
Wusthof -Trident Cutlery | KNIFE SKILLS * Sold Out
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. There will be 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 to enjoy in class. Participants will receive a free 3 1/2" paring knife (a $48 value) and all Wusthof knives will be priced at 20% off for class participants.
| Hands-On |
Wed, May 5,
6 pm to 8 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| MEXICAN GRILLIN' AND CHILLIN'
Cinco de Mayo is a festive evening at the grill for this hands-on class. Enjoy a Corona with lime, and learn to create chorizo quesadillas, red snapper fajitas with black bean salsa, citrus-avocado chicken breasts, plus grilled pineapple slices with honey-lime glaze.
| Hands-On |
Wed, May 5,
6:30 pm to 9 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| THE BEST OF JULIA CHILD
After more than 40 years, Julia Child's cuisine continues to be popular
because it tastes delicious. Experience first-hand why we always love
Julia. Cook straight from the source as this four-part class tackles Mastering the Art of French Cooking.
Back by popular demand, this participation class will cook and eat the
best of Julia, including duck en croute, lobster bisque, beef
bourguignon, fish in butter sauce, omelet, French onion soup, and much
more.
| Hands-On |
Thu, May 6,
6 pm to 9 pm
Thu, May 13,
6 pm to 9 pm
Thu, May 20,
6 pm to 9 pm
Thu, May 27,
6 pm to 9 pm | $250.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: A CELEBRATION OF MOM
Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy a celebration of women. Sip on a blackberry champagne cocktail, as Barb prepares spring greens-roasted cherries-hazelnut-brie salad, asparagus-rice soup with pancetta, shrimp and scallop scampi served on linguine with parmesan toast, plus lemon-glazed angel food cake with raspberry sorbet.
| Demonstration |
Fri, May 7,
6 pm to 8:30 pm | $50.00
Per Person | |
Angela Ortmann
Culinary Educator
| DATE NIGHT FOR COUPLES: FIRST THINGS FIRST
The order of the evening for this entertaining hands-on class for couples is creating fabulous hors d'oeuvres and pairing them with wines. Join the STL wine girl, Angela Ortmann creating tropical shrimp spring rolls paired with sparkling wine, camembert and pancetta-stuffed mushrooms paired with chardonnay, chipotle-cherry barbecue chicken and cheddar flatbread paired with pinot noir, mini bacon-beef Wellingtons paired with meritage, plus Mexican chocolate cheesecake paired with tawny port.
| Hands-On |
Fri, May 7,
6:30 pm to 9 pm | $140.00
Per Couple | |
Laura Marone
Culinary Educator
| FUN WITH FONDANT
Welcome back to Laura Marone, who teaches cake decorating classes at Jefferson College in Hillsboro, MO. This hands-on class focuses on mastering fondant techniques to create an assortment of flowers and bows, and a variety of fondant decorations using cutters, embossers and other tools.
| Hands-On |
Sat, May 8,
11 am to 1:30 pm | $55.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | MOTHER'S DAY TEA
Treat Mom to an elegant afternoon tea! Christie prepares a lovely menu of icy strawberry sorbet champagne, dill tartlettes with smoked salmon salad, creamy pea soup shooters, whipped goat cheese with fig in a lace basket, lemon madeleines with lemon-mascarpone spread, white chocolate and raspberry shortbread sandwiches, mini fudge-filled chocolate cakes, and of course, tea!
| Demonstration |
Sat, May 8,
1 pm to 3:30 pm | $45.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO
Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with a glass of French burgundy wine. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de creme with whipped cream for dessert.
| Hands-On |
Sat, May 8,
6:30 pm to 9 pm | $140.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| HONOR THY MOTHER
Surprise Mom with a unique brunch as Anne delights this class with a beautiful presentation of raspberry champagne sparklers, caramelized onion-pea soup, beet and goat cheese salad with shallot vinaigrette, quiche Lorraine, and chocolate souffle with caramel cream.
| Demonstration |
Sun, May 9,
1 pm to 3:30 pm | $45.00
Per Person | |