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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Margi Kahn

Culinary Educator

THE BASICS OF BREAD BAKING 30 years * Sold Out

Includes a Top 30 years Recipe!
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 whole wheat sandwich bread, walnut and cranberry dinner rolls, plus garlic and herb focaccia.
Please call our store to be put on a waitlist.

Margi’s next bread class, Sourdough Bread, is available on September 10 and September 11.
Hands-On

Wed, July 23,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of frying chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus Gallagher's most-requested strawberry-applesauce bread.
Hands-On

Wed, July 23,
6:30 pm to 9 pm
$60.00
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

Thu, July 24,
6 pm to 8:30 pm
$65.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: FISH AND SEAFOOD 30 years

Includes a Top 30 years Recipe!
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
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

Fri, July 25,
10 am to 3 pm
$175.00
Per Person
Naam Pruitt

Cookbook Author

WEEKEND DINNER PARTY: SUMMER SOIRÉE

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome at Naam's summer dinner party, starting with "green goddess" cold cucumber-avocado soup. Enjoy grilled corn and peach salad with feta cheese dressed with balsamic vinaigrette, rosemary-garlic beef kabobs, couscous with pine nuts and dried fruit, plus caramelized pineapple Napoleons with fresh whipped cream.
Demonstration

Fri, July 25,
6 pm to 8:30 pm
$45.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEST CELLARS

Discover Christie Maggi's knack for pairing wines with courses, as this hands-on class for couples creates an exciting dinner party. Learn to make spicy fried shrimp with juniper berry crème fraîche paired with sauvignon blanc, fresh ricotta cavatelli with sautéed chard and radishes served with chardonnay, roasted pork loin with balsamic-sautéed grapes paired with pinot noir, plus warm chocolate-cherry cake topped with cherry walnut ice cream served with cabernet wine.
Hands-On

Fri, July 25,
6:30 pm to 9 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

FLIPPIN' GOOD CRÊPES

Experience the simplicity of creating sensational crêpes filled with exciting ingredients. Join Barb for a fun hands-on class making spinach crêpes with homemade herbed ricotta cheese, Southwestern cornmeal brunch crêpes with sausage and peppers and a spicy tomato sauce, crêpes "eclairs" - a stacked crêpe cake with pastry cream and chocolate sauce, plum crêpes with ricotta and honey, s'mores crêpes with homemade marshmallow fluff, plus farmer's cheese-filled crêpes with spiked summer fruit sauce.
Hands-On

Sat, July 26,
10 am to 12:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCAN GRILL 30 years * Sold Out

Includes a Top 30 years Recipe!
Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. This hands-on class will join Anne to discover the distinct flavors of Tuscany, starting with grilled caponata antipasto with rosemary focaccia. Learn to prepare angel hair pasta in raw tomato sauce, garlic-rosemary grilled Tuscan beef steaks, grilled portobello mushroom salad with roasted peppers on grilled radicchio, olive oil cake with plums, plus fresh peach bellinis.
Please call our store to be put on a waitlist.
Hands-On

Sat, July 26,
6 pm to 8:30 pm
$140.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

CAST IRON MAIDEN * Sold Out

Whether you have your grandmother's cast iron or a brand new piece of seasoned cast iron, this hands-on class will learn the benefits of cooking with many different vessels to create fabulous food. Join Christie Maggi to create brunch popover pancakes with orange marmalade, crispy and juicy cast iron herbed chicken on the grill with roasted wild mushrooms and charred leeks on pasta, crispy flatbread with fontina and artichokes served with tomato chutney, eggs Florentine on butter-braised fingerling potatoes, pecan-crusted seared cod served with fried bread and blistered caper rémoulade, plus peach-blueberry crumble with ginger-brown sugar glaze.
Please call our store to be put on a waitlist.
Hands-On

Sun, July 27,
12:30 pm to 3 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

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 Kelly helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, and Mrs. Weasley's potatoes with béchamel sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

This class is offered again on October 26.
Hands-On

Sun, July 27,
1 pm to 3:30 pm
$75.00
For Parent and Child
David Molina

Chef

Sugarfire Smoke House
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY * Sold Out

Grab your partner and join the party with chef David Molina creating David's potato-piquillo pepper tortilla perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and sausage, plus chicken-chorizo paella. The party wouldn't be complete without classic red sangria.
Hands-On

Sun, July 27,
5 pm to 7:30 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

CHEESE - IT'S MORE THAN JUST GRATE

Christie Maggi is a whiz when it comes to preparing luscious dishes with cheese. This hands-on class will discover the secrets of selecting and composing an impressive cheese board, then create Spanish manchego romesco with thin slices of manchego melted over the components of romesco, delicious hamburgers with gooey homemade cheese whiz, plus a raclette cheese soufflé.
Hands-On

Mon, July 28,
6 pm to 8:30 pm
$60.00
Per Person
Brandon Benack

Chef

Truffles
SEA YOU AT DINNER

Welcome an engaging chef Brandon Benack, of Truffles, with a rich culinary background, including five years in New Orleans at Emeril Lagasse's restaurants. Brandon prepares an enticing dinner of some of the most popular dishes at Truffles, including New Orleans barbecue shrimp with Schlafly Pale Ale and rosemary served with toasted bread, wedge salad with bacon lardons and slow-roasted tomatoes dressed with cayenne buttermilk dressing and topped with crispy fried Louisiana crawfish, plus almond-crusted trout with lyonnaise potatoes and brown butter meunière.
Demonstration

Mon, July 28,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL * Sold Out

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

This class is offered again on October 30.
Hands-On

Tue, July 29,
6 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING 30 years * Sold Out

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

This 4-part series, The Basics of Cooking, is available again starting on October 2.
Hands-On

Wed, July 30,
6 pm to 9 pm



Wed, Aug 6,
6 pm to 9 pm



Wed, Aug 13,
6 pm to 9 pm



Wed, Aug 20,
6 pm to 9 pm
$250.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
SUMMER SPLASH OF DESSERTS

Pastry chef and cookbook author, Helen Fletcher, shares three luscious summer desserts that are great for a party or any day of the week. Enjoy piña colada cake with yellow rum-soaked cake and grilled pineapple with coconut sauce, three-layer lemonade chiffon cake with lemon mousse filling and warm blueberry sauce, plus Helen's ultimate chocolate hot fudge sundae with homemade marshmallow cream.
Demonstration

Thu, July 31,
6 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DRACULA, BEWARE!

There is no need to wear a necklace of garlic, but this hands-on class will certainly enjoy a multitude of techniques for staving off any vampires with fresh, homegrown garlic! Join Dawn Meyer creating deep-fried bocconcini with tomato-garlic chutney, asparagus and spinach soup with roasted garlic custard, grilled garlic tomatoes, honey-garlic roasted pork tenderloin, polenta fries with spicy garlic dipping sauce, plus garlic and pesto-stuffed chicken breast. Participants will take home fresh garlic.
Hands-On

Thu, July 31,
6:30 pm to 9 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: HOMETOWN FAVORITES

Leave St. Louis for a week, a month, or heaven forbid - to live in another city, and the cravings for hometown favorites is undeniable. Join Kelly Gardner for a hands-on class sampling some local beers, and creating St. Louis-style thin crust pizza with locally-made sausage, toasted beef ravioli with marinara sauce, smoked pulled chicken sandwiches with St. Louis-style barbecue sauce and vinegar slaw, plus frozen vanilla custard and baked chocolate cake doughnuts with peanut butter glaze.
Hands-On

Fri, Aug 1,
6 pm to 8:30 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: A PIECE OF THIS, A PIZZA THAT

Indulge yourself in a night out with the girls enjoying a variety of pizzas, as Christie Maggi adds her own special touches for a great evening. Enjoy grilled pizza with creamy spinach and artichokes, Caesar salad served with oregano-asiago focaccia, deep dish meatball pizza with fresh ricotta, Sicilian blanco pizza with shrimp and clams, French puff pastry pizza topped with wild mushrooms and roasted red peppers, plus a strawberry sundae with fudge sauce and candied peanuts.
Demonstration

Fri, Aug 1,
6:30 pm to 9 pm
$45.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
DO ME A FLAVOR

Whether the main course is fish or meat, this hands-on class with chef Bernard Pilon, of Norwood Hills Country Club, will discover how to add flavor with variations of salsas and chutneys. Learn to make grilled flat iron steak with chimichurri salsa on mustard spaetzle, sautéed gulf shrimp with roasted sweet corn salsa, seared scallops with pineapple-red onion salsa, pan-seared sea bass with spiced tarragon ketchup, plus maple-pepper pork tenderloin with dried fruit chutney.
Hands-On

Sat, Aug 2,
10 am to 12:30 pm
$60.00
Per Person
Ryan Modde

Culinary Educator

THE MODDE SQUAD

Join the team and enjoy the creations of corporate chef Ryan Modde, as he demonstrates a refreshing summer meal that will please the palate. Sip on a watermelon-basil martini and relish grilled peach bruschetta, gazpacho, pan-seared tequila and lime-marinated chicken, grilled corn and black bean salad, plus a black raspberry galette with vanilla ice cream.
Demonstration

Sat, Aug 2,
10:30 am to 1 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ROCK THE WOK

Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. Join Anne Cori for a spirited evening in the kitchen preparing scallop wonton soup, lobster-scallion stir-fry, crispy duck stir-fry with peppers, lemongrass and beef stir-fry, steamed rice, vegetable fried rice, plus ginger-infused crème caramel.
Hands-On

Sat, Aug 2,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

RECIPE REDUX: THE BEST OF BAREFOOT

re•dux From Latin, to bring back
Barb Nack, director of our cooking school, prepares some of her favorite Ina Garten recipes that she has taught over the years. Enjoy heirloom tomatoes with blue cheese dressing, Indonesian ginger-garlic baked chicken, orzo with roasted vegetables and garnished with pine nuts and feta cheese, plus strawberry sour cream country cake with whipped cream, and a sparkling strawberry-Grand Marnier cocktail.
Demonstration

Sat, Aug 2,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
BE STILL, MY TART 30 years

Includes a Top 30 years Recipe!
Spend an afternoon with the exceptionally talented Barry Marcus learning to master the secret of flaky tart shells filled with intense fresh citrus, fresh fruit, and frangipane fillings. This class will make a myriad of wonderful temptations, including a lemon curd tart, classic French apple upside-down tarte Tatin, and Barry's favorite banana-walnut-frangipane tart spiked with rum.
Hands-On

Sun, Aug 3,
12:30 pm to 3:30 pm
$60.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES

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

Sun, Aug 3,
1 pm to 3:30 pm
$55.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: WHAT THE ALE?

Stop second-guessing how to spend this summer Sunday night, and make plans for a fun evening que-ing and brew-ing. This hands-on class for couples will join Jean Millner with a lager and ale pairing, and create beer-steamed mussels with garlic and butter, citrus and garlic-rubbed beer-can chicken, roasted summer vegetables with whole grain mustard-dill sauce, pan-fried fingerling potatoes with duck fat, plus Young's Double Chocolate stout brownies with vanilla bean ice cream.
Hands-On

Sun, Aug 3,
5 pm to 7:30 pm
$125.00
Per Couple
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

Join pizzaiolo Mitch Frost, of Onesto Pizza & Trattoria, 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 enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Hands-On

Mon, Aug 4,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SUMMER SAUCES

The bright flavors of a sauce can make a simple dish simply extraordinary. Join Barb Nack for a hands-on class creating pan-fried Delmonico steaks with bourbon-peppercorn sauce, smoked pork tenderloin with caramelized apples and brandy sauce, seared orange chicken with citrus pan sauce, pancetta-wrapped asparagus with lemon crème fraîche, plus grilled peaches with brown sugar-rum sauce.
Hands-On

Mon, Aug 4,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BAKING BOOTCAMP

For aspiring chefs, children from ages 7 to 11.  Spend three exciting days in the kitchen with Dawn learning everything about baking from cakes to cookies, pies to soufflés, and so much more! The kitchen is going to heat up with toasted marshmallow cupcakes, apple and blueberry hand pies, bacon and cheddar cornbread, salted caramel chocolate chip cookie bars, overnight French toast soufflé, mini apple cider doughnuts, pineapple-carrot morning muffins, cinnamon-caramel pinwheels, one-layer chocolate cake with chocolate ganache icing, peanut butter-oatmeal cookies, plus more!
Hands-On for Apprentice Chefs

Tue, Aug 5,
10 am to 12 pm



Wed, Aug 6,
10 am to 12 pm



Thu, Aug 7,
10 am to 12 pm
$110.00
Per Child
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
HONEY, I BLUE UP THE KITCHEN

Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable hands-on class. Learn to make grilled pork tenderloin with blueberry-ginger barbecue sauce, crimson lentil-crusted scallops with blueberry gastrique, blueberry-brown butter cornmeal cakes, Kirk's scrumptious blueberry tartlets with neufchatel crème and graham cracker crust, plus his mother's famous Michigan blueberry pie.
Hands-On

Tue, Aug 5,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHERRY-PICKED * Sold Out

Anne Cori shares her passion for the luscious Montmorency tart cherries in this not-to-be-missed annual class. Enjoy Anne's cherry-picked dishes of seared scallops with cherry mustard sauce, homemade ravioli stuffed with cheese in cherry-brown butter sauce, shredded duck tacos with cherry-chipotle sauce, almond shortcakes with cherry-rum sauce, plus her favorite fresh cherry soda.
Please call our store to be put on a waitlist.

This class is offered again on August 12.
Demonstration

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

Culinary Educator

PALEO AND GLUTEN-FREE COOKING * Sold Out

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create a celebration of summer's bounty with spiced cocktail nuts, guacamole with sweet potato chips and fresh vegetable dippers, baby lettuce salad with dried cherries and toasted walnuts dressed with date-molasses vinaigrette, citrus-glazed grilled pork tenderloin, balsamic-marinated grilled vegetables, plus coconut-zucchini bread.
Please call our store to be put on a waitlist.

Margi’s next available paleo and gluten-free class is on October 1.
Hands-On

Thu, Aug 7,
6 pm to 9 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO

Join your partner for a crash course in sushi, with a taste test for the final exam to discover the favorites of the evening. This hands-on class with Kelly will create tempura-fried shrimp rolls, sesame tuna hand rolls, unagi smoked eel rolls, spicy scallop rolls, hot-smoked salmon rolls with mango and jalapeño, plus ginger-peach green tea ice cream - all served with cold beer.
Hands-On

Fri, Aug 8,
6 pm to 8:30 pm
$140.00
Per Couple




30 years ANNIVERSARY CELEBRATION VI * Sold Out

Celebrate the 30th Anniversary of Kitchen Conservatory! Thirty favorite chefs will demonstrate their talents over six different cooking classes. Sample the extraordinary creations of our culinary stars. The August anniversary class features Helen Fletcher, Mickey Kitterman, Barb Nack, Lou Rook, and Maria Sakellariou.
Please call our store to be put on a waitlist.
Demonstration

Sat, Aug 9,
10:30 am to 1 pm
$30.00
Per Person
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: HELLO, DAL-I

Bangalore native Aruna Menon has created an exciting evening for couples with an east-west fusion of Indian flavors. This hands-on class will create dal palak - yellow lentils with spinach, spiced lamb meatballs, mint and orange basmati rice, cucumber salad with mustard, pan-seared tilapia with yogurt-ginger curry, plus a dessert of carrot halwa with roasted cashews.
Hands-On

Sat, Aug 9,
6 pm to 8:30 pm
$125.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SODA FOUNTAIN FAVORITES 30 years

Includes a Top 30 years Recipe!
Reminiscent of soda fountains at the corner drugstore, Julie Malloy creates a retro evening of her favorite diner food. Enjoy a root beer-vanilla vodka float cocktail, and dine on pan-fried beef patty melts with sautéed mushrooms, caramelized onions, and provolone cheese on rye bread, plus cheddar-gruyère mac-and-cheese topped with tomatoes and crisp bacon, buttermilk and cornmeal-battered deep-fried onion rings with roasted red pepper ketchup, plus chocolate cream pie.
Demonstration

Sat, Aug 9,
6:30 pm to 9 pm
$45.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

CUPCAKE SECRETS

Christie Maggi shares her secrets in balancing delicious cupcakes with the perfect Italian buttercream frosting. Join her in this hands-on class creating Neapolitan vanilla cupcakes with strawberry buttercream dipped in chocolate, carrot coconut cupcakes topped with orange cream cheese frosting, chocolate cupcakes with marshmallow topping and graham crumbs, banana cupcakes topped with whipped caramel, plus cinnamon spice cupcakes frosted with brown sugar buttercream.
Hands-On

Sun, Aug 10,
12:30 pm to 3 pm
$55.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

A warm welcome to chef Adam Gnau, of Acero, and recent winner of the KMOX Food Fight, who shares the artistry of creating four authentic Italian sauces, plus fresh cheese ravioli and tajarin - thin hand-cut noodles from Piemonte. This hands-on class will make amatriciana sauce with red tomatoes and guanciale, white amatriciana without tomatoes, pomodoro sauce with butter and pecorino, and butter-sage sauce with parmesan.
Hands-On

Sun, Aug 10,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LET'S GET THIS PATIO PARTY STARTED

Before the weekend comes to an end, spend an enchanting evening with your partner creating a refreshing summer supper, starting with fruit and berry spinach salad with poppy seed dressing and sweet and spicy pecans. Enjoy a berry mojito, and create marinated and grilled steak and potato kabobs, sliced beefsteak tomatoes with shallot vinaigrette and parmesan crisps, pasta with bacon and smoky corn with creamy parmesan sauce, grilled summer squash with herbed butter, plus cherry ice cream.
Hands-On

Sun, Aug 10,
5 pm to 7:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
BEYOND BE-LEAF 30 years * Sold Out

Includes a Top 30 years Recipe!
It's true! It is simply too hot to cook, so join Kirk Warner in the kitchen creating an array of his favorite salads, starting with fattoush salad with golden beets, sungold tomatoes, and French feta cheese. This hands-on class will create Zuni Café's roasted chicken bread salad with local salad greens and currants, semolina-crusted artichoke salad with hearts of palm and baby arugula dressed with saba vinaigrette, scallops and sunchoke salad with frisée, plus shrimp poke with purple basil and edamame.
Hands-On

Mon, Aug 11,
6 pm to 8:30 pm
$60.00
Per Person
Pete Fagan

Chef

Tony's
THE REEL DEAL WITH VEAL

Always a crowd pleaser, enjoy the outstanding sous chef of Tony's, Pete Fagan, with an elegant dinner presentation, starting with creamy risotto with shrimp, mushrooms, fresh tomatoes, and basil. Enjoy thinly-breaded veal Milanese-style topped with tomato-cucumber-arugula salad tossed in balsamic vinaigrette, plus classic crème brûlée with fresh strawberries and raspberry sauce, and a Grand Marnier-brandy cocktail.
Demonstration

Mon, Aug 11,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - CHICKEN 101

Taste testing is the only prerequisite for acing the chicken curriculum at grilling university! This hands-on class will master smoked mac-and-cheese with gouda cheese and planked chicken breast, dry-brined grilled butterflied whole chicken with garlic butter, spice-rubbed chicken thighs with white barbecue sauce, skillet corn with edamame and tomatoes and fresh basil oil, plus strawberry-chocolate "s'more" skewers with grilled brioche.
Hands-On

Tue, Aug 12,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHERRY-PICKED

Anne Cori shares her passion for the luscious Montmorency tart cherries in this not-to-be-missed annual class. Enjoy Anne's cherry-picked dishes of seared scallops with cherry mustard sauce, homemade ravioli stuffed with cheese in cherry-brown butter sauce, shredded duck tacos with cherry-chipotle sauce, almond shortcakes with cherry-rum sauce, plus her favorite fresh cherry soda.
Demonstration

Tue, Aug 12,
6:30 pm to 9 pm
$50.00
Per Person
Christopher Lee

Culinary Educator

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 Chris Lee will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish.
Demonstration

Wed, Aug 13,
6:30 pm to 9 pm
$50.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

MODERNIST CUISINE

Discover the craft of creating modernistic restaurant food at home using some of the magical smoke-and-mirrors techniques for a sophisticated presentation, starting with a perfect soft boiled egg on grilled toast with red pepper pesto, frothy pea soup with onion custard, pressure cooker vegetable risotto, sous vide ginger-scented salmon with sesame powder and soy foam, microwave chocolate cake with strawberry agar sauce and mint cream, plus carbonated watermelon with lime-infused tequila.
Hands-On

Thu, Aug 14,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CALIFORNIA FRESH

Anne Cori uses an abundance of fresh ingredients to prepare a superb dinner of Californian cuisine, starting with baked rosemary-lemon olives served with crusty bread. Enjoy fried calamari with lemon aioli, arugula salad with crispy root vegetables and pickled fruit, citrus-marinated salmon on a confit of oranges with parsnip purée, plus fresh peach-blueberry cobbler with caramel ice cream.
Demonstration

Thu, Aug 14,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PUT AN ONION RING ON IT!

Gentlemen, it is time to get serious about the ring. The onion ring! Couples will create outrageously delicious food as this hands-on class creates beer-battered onion rings, cobb salad with roquefort vinaigrette, peppered beef filets with mushroom-bourbon sauce, cheddar-chive mashed potatoes, plus bananas Foster crème brûlée.
Hands-On

Fri, Aug 15,
6 pm to 8:30 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

A CHICKEN IN EVERY POT

True to the slogan of Henry IV who wished that each of his peasants enjoyed "une poule dans son pot" every Sunday, Jean-Pierre creates an exquisite meal starting with pork and mushroom pâté en croûte. Enjoy boned and rolled poulet crapaudine with a mustard crust in Colony sauce, herbed tomato Provençal and fresh corn galettes, plus Paris-Brest -- a sumptuous choux pastry filled with praline custard.
Demonstration

Sat, Aug 16,
10 am to 1:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SALMON SAYS, "LET'S GRILL"

Load up the grill with lots of fish and seafood, and discover the secrets to adding vibrant flavors to your favorite fish. Join Barb Nack for a hands-on class creating cedar-planked salmon with butter herbed creamer potatoes, shrimp skewers with bourbon glaze, sesame-encrusted tuna with grilled baby bok choy, lemon and dill-stuffed trout with grilled asparagus, plus mahi mahi with ginger-soy dressing and sweet-and-sour coleslaw.
Hands-On

Sat, Aug 16,
10:30 am to 1 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ALASKA - EVERYTHING ELSE WILL PALE IN COMPARISON

Christie Maggi shares an Alaskan seafood menu from her adventures of teaching twice in Alaska that will win you over with each exciting course. This hands-on class will create shrimp chips with dill-lemon sour cream dip, smoked salmon-brown sugar "bacon" topped with pickled red onions and mustard seeds, fisherman's stew with mussels and spot shrimp and crab served with sourdough biscuits, miso-glazed sable fish with wild mushrooms and sesame rice, plus an Alaskan favorite - Tongass Forest cookies with wild berry ice cream and drizzled with white honey.
Hands-On

Sat, Aug 16,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEKEND DINNER PARTY: FRENCH CONNECTION

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome to celebrate the sunny flavors of Provence in Southern France, starting with bouchées au fromage. Enjoy scallop bouillabaisse, daube de boeuf au pistou, parisienne potatoes, tomatoes Provençal, plus peekaboo apricot tart with apricot sherbet.
Demonstration

Sat, Aug 16,
6:30 pm to 9 pm
$50.00
Per Person
Jason Hector

Culinary Educator

RAISING THE BAR WITH MEATLOAF AND POTATOES

Please welcome Jason Hector as he shares his passion for meat and potatoes with an elevated version of meatloaf creating variations of shapes and ingredients to create loafs, mini cups, and meatballs. This hands-on class starts with grilled panzanella salad with tomato mousse paired with a buttery chardonnay, then prepares beef and pork meatloaf with chopped spinach, smoked cheddar cheese and topped with tomato jam and candied pepper bacon, plus roasted caramelized carrots and pan-seared rösti potatoes paired with pinot noir.
Hands-On

Sun, Aug 17,
12:30 pm to 3 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE SECRET FINANCIAL LIFE OF FOOD 30 years

Includes a Top 30 years Recipe!
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eight years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
How does the commodities market for corn, soybeans, and pork bellies affect our dinner table? Learn about The Secret Financial Life of Food: From Commodities Market to Supermarkets by Kara Newman as the class dines on edamame, corn chowder, braised pork belly with whole wheat bread, and coffee-chocolate cake with nutmeg-scented frozen custard.
Demonstration

Sun, Aug 17,
1 pm to 3:30 pm
$40.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO

Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, show-stopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce.
Hands-On

Sun, Aug 17,
5 pm to 7:30 pm
$140.00
Per Couple
Chris Bolyard

Sous Chef

Sidney Street Cafe
IN THE BACKYARD WITH BOLYARD

Put a backyard grill in front of a chef, and there is an immediate knee-jerk reaction for exciting food and fun. Join Chris Bolyard, of Sidney Street Cafe, creating the rich flavors of Mexico, as this hands-on class grills carne asada-marinated culotte steak with a zesty tomatillo salsa verde, garlic-lime-chile-rubbed grilled Mexican street corn with feta crema, barbecue baked red and pinto beans with sorghum, plus corn whoopie pies with dulce de leche cream filling.
Hands-On

Mon, Aug 18,
6 pm to 8:30 pm
$60.00
Per Person
Steve Caravelli

Chef

The Tavern Kitchen & Bar
TASTE OF THE TAVERN

Welcome chef Steve Caravelli, as he prepares well-crafted dishes reflective of The Tavern's exceptional menu, starting with romaine salad with garlic croutons, red onions, and peppercorn Caesar dressing. Enjoy housemade chorizo pigs under a blanket with a puff pastry top and Sofie beer cheese sauce, chicken saltimbocca with sage risotto and prosciutto and a Marsala sauce, char-sui pork with pineapple-habañero salsa and fried rice, plus cast iron chocolate chip cookies with vanilla ice cream and peanut butter mousse.
Demonstration

Mon, Aug 18,
6:30 pm to 9 pm
$50.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, Aug 19,
6 pm to 8:30 pm
$60.00
Per Person
David Molina

Chef

Sugarfire Smoke House
SIZZLE AND SMOKE

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins David Molina using a Missouri grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and cured pork belly made into smoked bacon. Learn to make sweet potato salad with roasted garlic aïoli and truffle oil, plus the decadent over-the-top bacon-wrapped bacon.
Hands-On

Tue, Aug 19,
6:30 pm to 9 pm
$55.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

FRENCH MACARONS

Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons. Join Christie Maggi in the kitchen creating a myriad of macaron variations, including strawberry macarons with strawberry buttercream filling and drizzled in chocolate, cinnamon macarons filled with mango buttercream, chocolate macarons filled with whipped ganache, salted macarons filled with caramel ice cream, plus pine nut-coconut American macaroons.
Hands-On

Wed, Aug 20,
6:30 pm to 9 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

CHOPPED SALADS ON THE CUTTING EDGE

Discover how to make perfectly chopped salads with the single and double-bladed mezzalunas in a hands-on class with Julie Malloy. Learn to create four stunning salads, including Italian chopped romaine and baby spinach salad with salami and fresh mozzarella and red wine vinaigrette, BLT and avocado chopped salad with garlicky croutons and buttermilk dressing, Chinese grilled chicken and cabbage chopped salad with mandarin oranges and crispy wonton strips dressed with lime-sesame dressing, summer squash and zucchini chopped salad with yellow bell peppers and asparagus and lemon-tarragon dressing, plus a light fruit and granola parfait with mascarpone cream.
Hands-On

Thu, Aug 21,
6 pm to 8:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WEEKEND DINNER PARTY: ASIAN SURF AND TURF

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome at Barb's sophisticated dinner party, starting with shrimp and lobster pot stickers with spicy sweet-and-sour sauce. Enjoy citrus-ginger marinated strip steaks with golden brown seared sea scallops, curried Singapore stir-fried noodles with napa cabbage and sweet broth sauce, plus lemon-ginger crème brûlée with fresh mango slices.
Demonstration

Fri, Aug 22,
6 pm to 8:30 pm
$50.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HOT LAMB, YOU'RE GOOD!

Shouts of joy will be heard from the kitchen, as couples gather to create a sensational summer meal with Christie Maggi. This hands-on class will prepare crab gratin with asiago crackers, tarragon-encrusted leg of lamb with cherry brandy demi-glace sauce, five grain salad with caramelized onions, butter-braised summer squash, plus vanilla buttermilk panna cotta with vanilla brûléed berries.
Hands-On

Fri, Aug 22,
6:30 pm to 9 pm
$125.00
Per Couple
Joshua Galliano

Chef

The Libertine
IF I'M NOT IN A JAM, I'M IN A PICKLE

Chef Josh Galliano, of The Libertine, shows his passion for the art of canning as he shares his wealth of knowledge of preserving everything from jam to pickles in this annual hands-on class. Learn safe and easy canning methods, and prepare Sicilian caponata, Sicilian-style orange marmalade, broccoli stem agrodolce, plus pickled baby turnips. Each participant will take home a jar of canned food.
Hands-On

Sat, Aug 23,
10 am to 12:30 pm
$60.00
Per Person
Jeannine Millner

Culinary Educator

PIZZA TOSS

Spend an exciting afternoon learning to toss pizza dough with Jean Millner, then create your own individual pizza with an assortment of more than a dozen toppings, including sausage, grilled chicken, caramelized onions, roasted red peppers, mushrooms, hamburger, pepperoni, asiago cheese, buffalo mozzarella, goat cheese, black olives, plum tomatoes, and more, plus three sauces - classic red sauce, cherry barbecue sauce, and extra virgin olive oil. This hands-on class will also create an artichoke-hearts of palm salad with red wine vinaigrette, and double chocolate brownies.
Hands-On

Sat, Aug 23,
11 am to 1:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING 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 swing dance lesson with a dance instructor from COCA, then jitterbug into the kitchen to create a delicious meal with a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

Our upcoming Date Night Dine and Dance classes include Salsa Salsa on September 27, Sizzle and Samba on November 1, and Last Tango in Paris on December 20.
Hands-On

Sat, Aug 23,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: WHEN THE GOING GETS TOUGH, GO CHOPPING

Kelly Gardner has filled her shopping bags with lots of fresh produce to create a satisfying evening for a night out with the girls. Enjoy vegetarian pho with soba noodles, mushroom-lentil burgers with garlic aïoli, roasted tandoori cauliflower with mint chutney, tarragon green bean salad with almonds and feta, plus raspberry-peach crisp with vanilla ice cream.
Demonstration

Sat, Aug 23,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

LIFT YOUR SPIRITS WITH SWEETS

Kelly Gardner has raided the liquor cabinet to add a little spirit to five exciting desserts that are adult-rated. This hands-on class will make chocolate-bourbon crème brûlée, coconut-rum mousse cake, gin and tonic lemon sorbet, Pimm's cherry pie with vodka crust, plus Irish cream-pistachio fudge.
Hands-On

Sun, Aug 24,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
A-SKEW ME, DID YOU SAY KABOBS?

Fire up the grill, put the wood chips in the smoker, and heat up the deep fryer, because Jon Lowe has a few tricks up his sleeves for a fun afternoon creating skewers and kabobs. This hands-on class will make pecan-crusted chicken skewers, grilled beef satay with spicy soy mustard, smoked shrimp and vegetable skewers, summer fruit kabobs with raspberry yogurt, plus tempura-battered and fried cake and homemade marshmallow kabobs.
Hands-On

Sun, Aug 24,
1 pm to 3:30 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEDITERRANEAN TEMPTATIONS

Discover the allure of Mediterranean cuisine in an exciting hands-on class for couples, starting with grilled figs with goat cheese, saba, and mint. Join Christie Maggi and learn to create spicy Madras cauliflower-almond salad with preserved lemons and prosciutto crostini, grilled striped bass with summer radishes and olive tapenade accompanied by red cabbage with mint and goat feta cheese, spaghetti with Spanish crushed tomatoes and grilled ratatouille, plus strawberry-melon sangria, and apricot-pistachio baklava with cardamom syrup.
Hands-On

Sun, Aug 24,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DISHES WITH DOUGH

On occasion, the supporting ingredient steals the show and becomes the star of the dish. Barb Nack shows off the humble biscuit to make winning dishes, including sweet potato biscuits with shredded pork, chicken and dumplings, biscuits two ways (rolled and dropped) served with sausage gravy and homemade jam, plus peach-blueberry cobbler with biscuit topping and fresh peach ice cream.
Demonstration

Mon, Aug 25,
6:30 pm to 9 pm
$45.00
Per Person
Jeff Friesen

Sous Chef

Farmhaus
GNOCCHI THAT WILL KNOCK YOUR SOCKS OFF

Hold on to your socks, and welcome Jeff Friesen, of Farmhaus, with an exciting hands-on gnocchi class discovering the secrets of the delectable dumpling pillows. Jeff leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, tomato cream sauce, and pesto.
Hands-On

Tue, Aug 26,
6 pm to 8:30 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

PEACH-ING TO THE CHOIR

The juicy deliciousness will not fall on deaf ears, as this hands-on class joins Christie to use baskets of fresh, local peaches to create an amazing meal. Learn to make frozen peach-lime margaritas, peach-tomato preserves on corn cakes with grilled scallops and avocado salad, grilled peach-prosciutto flatbread with arugula and saba, peach-cucumber-chipotle relish on tuna with cumin-puréed sweet potatoes, peach Melba shortbread bars with toasted pecan-peach ice cream, plus whole roasted peaches with vanilla granola and cardamom cream.
Hands-On

Tue, Aug 26,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
KISS MY GRITS - LET'S HAVE A COCKTAIL

It's not quite time to say goodbye to summer, so Mickey Kitterman has planned a southern-inspired cocktail party smack dab in the middle of the week. Join him in a hands-on class creating pimiento cheese bruschetta with fried pickles, shrimp and grits, hush puppies with hot pepper jelly, fried green tomatoes with bacon jam, irresistible pickled shrimp in mason jars, crab dip with grilled bread, and coconut-orange ambrosia, all served with Southern Comfort and peach sweet tea punch with mint.
Hands-On

Wed, Aug 27,
6 pm to 8:30 pm
$60.00
Per Person
Katie Fitzgerald

Pastry Chef

The Crossing and Acero
THE FINISHING TOUCH

Give a warm welcome to the pastry chef of The Crossing and Acero, Katie Fitzgerald, for a hands-on class creating mini desserts with garnishes that add a special touch. Learn to make caramelized white chocolate panna cotta with caramel corn and a vanilla pineapple sauce, individual lemon ricotta cheesecakes with a pine nut crust and fresh whipped cream, plus almond financier mini cakes with almond brittle.
Hands-On

Wed, Aug 27,
6:30 pm to 9 pm
$55.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
VINTAGE DESSERTS

The respected and admired pastry chef of Tony's, Helen Fletcher, presents long-loved vintage desserts that have stood the test of time. Enjoy red velvet cake with cream cheese frosting, coconut cream cake with layers of light and fluffy white chiffon cake with coconut filling and finished with whipped cream, plus lemon meringue pie topped with a toasted "mile high" meringue.
Demonstration

Thu, Aug 28,
6 pm to 9 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
FISHING FOR COMPLIMENTS

Compliments are abundant for Jack MacMurray, of Joe Buck's Downtown, with a summer menu fresh with exciting flavors. Join Jack for a hands-on class creating Maryland crab bisque, baked tomato grana flan, pistachio-encrusted halibut with lobster sherry cream, fried spinach, plus blueberry-white chocolate crumb cake.
Hands-On

Thu, Aug 28,
6:30 pm to 9 pm
$60.00
Per Person
Christopher Lee

Culinary Educator

DATE NIGHT FOR COUPLES: STICK A FORK IN IT

Spend a fun and lively evening in the kitchen with your partner creating tasty food perfectly done with Chris Lee. This hands-on class will create pan-seared scallops with citrus-caramel sauce with a hint of chipotle, shaved baby kale salad with feta and sherry vinaigrette, corn cob-smoked pork wrapped with bacon and fresh sausage served with porcini farinata and fresh vegetables, plus strawberry shortcake with almonds and mascarpone.
Hands-On

Fri, Aug 29,
6 pm to 8:30 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: IN THE HEAT OF THE NIGHT

Get out of the heat, and enjoy a refreshing tropical feast, as Christie Maggie starts the evening with Caribbean-spiced shrimp with pineapple salsa. Sip on a rum swizzle made with sugar cane juice, and enjoy macadamia-crusted scallops on avocado-jicama salad with mango dressing, chicken curry with tamarind and coconut-lime rice, plus toasted coconut-cream tart served with guava sorbet.
Demonstration

Fri, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

TAKE ME OUT TO THE BALLGAME CAKE POPS

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for celebrating our home team. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of cake pops, including a cardinal on a baseball bat, a baseball, and a bag of peanuts. Each student will take home their cake pop creations.
Hands-On

Sat, Aug 30,
1 pm to 3:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THE THAI'M OF OUR LIVES

Don't miss the perfect opportunity to spend an exciting evening with your partner creating authentic Thai street food with cookbook author and Thai native, Naam Pruitt. This hands-on class will create grilled soy-garlic pork skewers with sticky rice, fried spring rolls with sweet plum sauce, curry puffs with chicken and potato filling, fish cakes with tangy cucumber sauce, plus fried bananas.
Hands-On

Sat, Aug 30,
6 pm to 8:30 pm
$125.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

A YEN FOR SUSHI

Satisfy your yen for really beautiful and tasty sushi. Join Christie in this hands-on class, starting with miso soup, sweet-and-spicy soba noodles, and a variety of sushi including nigiri, spider rolls, spicy tuna and hand rolls.  Finish with refreshing ginger ice cream.
Hands-On

Sat, Aug 30,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, plus how to make a homemade dumpling dough, as this class enjoys steamed shrimp shu mai, lobster pot stickers, pork-filled won tons for soup, vegetarian spring rolls, crab rangoon made with real crabmeat, plus scallion pancakes. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, and cilantro-mustard sauces.
Hands-On

Sun, Aug 31,
1 pm to 3:30 pm
$60.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO 30 years

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

Sun, Aug 31,
5 pm to 7:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
PASTA LA VISTA, BABY

It will be hard to say goodbye to this class and finish off the freshly-made pasta, but all good things must terminate. Join chef Kirk Warner for a thrilling hands-on class creating cavatappi with grilled scallops and Aleppo peppers and sungold tomatoes, tagliatelle pasta with smoked duck breast and baby zucchini, spinach strozzapretti pasta "salad" with roasted chicken and Kirk's mother's dressing, plus heirloom white bean and candied Missouri bacon ravioli with summer pistou sauce.
Hands-On

Tue, Sept 2,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THE PIE'D PIPER 30 years

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

Tue, Sept 2,
6:30 pm to 9 pm
$65.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

RISOTTO, GNOCCHI, AND POLENTA

Join Christie Maggie in mastering three favorite Italian comfort foods: risotto, gnocchi, and polenta. This hands-on class will prepare creamy cornmeal polenta and crispy fried polenta, risotto, risotto rice cakes, plus both French egg gnocchi and Italian-style potato gnocchi dumplings -- all served with sumptuous sauces.
Hands-On

Wed, Sept 3,
6 pm to 9 pm
$60.00
Per Person
Josh Allen and Price Barrett

Culinary Educator

Companion Baking
CRUSTY BREADS

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. Working side by side with Josh and Price Barrett, everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
Hands-On

Thu, Sept 4,
6 pm to 9 pm
$75.00
Per Person
Andrew Jennrich

Chef

Butchery
WHERE THERE'S SMOKE

Andrew Jennrich, of Butchery, heats things up in the kitchen with smoky aromas and rich flavors, as he starts with dried beans that have been smoked to create barbecue beans. Enjoy smoked chicken served with shaved corn salad with dill, Creole-style mac-and-cheese with tasso ham and crawfish, plus caramelized high-and-low roasted pork belly with watermelon and jalapeño peppers.
Demonstration

Thu, Sept 4,
6:30 pm to 9 pm
$50.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK OUT 30 years

Includes a Top 30 years Recipe!
Discover great steakhouse food without the detective work, starting with jumbo lump crab cakes on lemon-caper relish. Join Christie Maggi, as this hands-on class for couples creates wedge salad with tomato confit and pancetta, butter-basted rib-eye steaks with caramelized soy glaze, sweet potato gratin, plus fudge cake with salted caramel ice cream.
Hands-On

Fri, Sept 5,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
CRÊPE-TASTIC

Crêpes are delicate wrappers that can be sweet or savory, but they are always fantastic. Join chef Bernard Pilon in a hands-on class learning to make thin crêpes and creating an assortment of these French treats with a variety of garnishes, including chocolate crêpes, melted Swiss and asparagus crêpes, soffrito-stuffed crêpes, plus ricotta-filled blintzes with lemon berry sauce.
Hands-On

Sat, Sept 6,
10 am to 12:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: FOR PIZZA'S SAKE, LET'S EAT PASTA

For goodness sake, no one needs to know that Kelly is sharing some of her favorite recipes for pizza and pasta, for an evening starting with a chopped salad with artichokes, chickpeas, olives and creamy lemon dressing. Sip on a cider bellini, and enjoy classic margherita pizza, roasted fennel and sausage pizza, linguine with clams in brown butter-white wine sauce, plus hazelnut gelato.
Demonstration

Sat, Sept 6,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TOKYO TEMPTATIONS

Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. This hands-on class will join Anne to prepare shrimp-corn tempura with soy-caramel dipping sauce, spicy tuna hand roll, tea-smoked duck with shiitake mushroom dashi, teriyaki strip steak with sesame soba noodles, plus ginger ice cream and tea cookies.
Hands-On

Sat, Sept 6,
6:30 pm to 9 pm
$140.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

SAUCY SUNDAY

Spend an adventurous Sunday afternoon in the kitchen with Christie Maggi creating unexpected and familiar sauces to delight the taste buds. This hands-on class will prepare five-spice chicken in a carrot-ginger broth, mixed green and cucumber salad with buttermilk dressing, seared scallops topped with molasses bacon jam, roasted root vegetables with onion soubise, fresh cavatelli pasta tossed with mascarpone sage cream, plus roasted pears drizzled with whiskey-brown sugar glaze.
Hands-On

Sun, Sept 7,
12:30 pm to 3 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS

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

Sun, Sept 7,
1 pm to 3:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO 30 years

Includes a Top 30 years Recipe!
Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. Discover the flavors from New Mexico - the "Land of Enchantment", as this hands-on class with Dawn Meyer creates homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with green chile sauce, cheddar cheese cornbread, plus churros with prickly pear sorbet.
Hands-On

Sun, Sept 7,
5 pm to 7:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS 30 years

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

Mon, Sept 8,
6 pm to 9 pm



Mon, Sept 15,
6 pm to 9 pm



Mon, Sept 22,
6 pm to 9 pm



Mon, Sept 29,
6 pm to 9 pm
$250.00
Per Person
Brian Pelletier

Culinary Educator

Kakao Chocolate
CHOCOLATE: FOOD OF THE GODS

The Aztecs called chocolate the “food of the gods” – and it was not even sweetened with sugar! Join Brian Pelletier, owner and chief chocolatier of Kakao Chocolate - recipient of a 2014 Good Food Award for local lavender truffles, as this hands-on class discovers their own spiritual experience with dark, milk, and white chocolate. Discover how to make a chocolate ganache with cream, chocolate and a variety of all-natural flavors. Learn how to temper chocolate to coat the ganache perfectly and make delicious truffles, without any sacrifice. Create chocolate bark with nuts, plus truffles rolled in a variety of toppings from cocoa to coconut.
Hands-On

Mon, Sept 8,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
AN ORCHARD DINNER

The bounty of fall fruits is a delectable addition to fill an autumnal dinner with bright and rich flavors. This hands-on class joins chef Mickey Kitterman to create apple rumaki, grilled radicchio with mascarpone and honey-roasted pears and walnuts, savory brie beignets with apple-thyme sauce, grilled sausages with fig glaze, beer can chicken with fresh fig salsa, plus rum-poached belle Hélène pears with vanilla ice cream and chocolate sauce.
Hands-On

Tue, Sept 9,
6 pm to 8:30 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 starter to mixing, kneading and rising, as this hands-on class creates Italian sourdough country bread with three variations - plain, calamata olive, and mixed seed. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Sept 10,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
TUSCAN TABLE

Create the rich flavors of Tuscany in a hands-on class with chef Bob Colosimo, of Eleven Eleven Mississippi. Learn to prepare shrimp-corn-potato fritters with garlic aïoli, house made fettuccini with late harvest tomatoes and burrata topped with fresh basil, grilled swordfish with "puttanesca" relish, plus a macaroon and chianti-poached pear "sandwich".
Hands-On

Wed, Sept 10,
6:30 pm to 9 pm
$60.00
Per Person
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