Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
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Barbara Nack

Kitchen Conservatory Staff

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 January 17.
Hands-On

Thu, Oct 2,
6 pm to 9 pm



Thu, Oct 9,
6 pm to 9 pm



Thu, Oct 16,
6 pm to 9 pm



Thu, Oct 23,
6 pm to 9 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

O' SOLO MIO: COOKING FOR ONE OR TWO

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

Thu, Oct 23,
6:30 pm to 9 pm
$40.00
Per Person
Rex Hale

Chef

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

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

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

Culinary Educator

A WOMAN SCONED

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLUB MED

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

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

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * 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 January 4.
Hands-On

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

Culinary Educator

TOP SHELF SHELLFISH

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

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

Chef

Norwood Hills Country Club
WHO'S CHICKEN NOW?

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

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

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

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

Kitchen Conservatory Staff

BOWL-ING FOR SOUP

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

Tue, Oct 28,
6:30 pm to 9 pm
$55.00
Per Person
Adam Lambay and Tony Rivituso

Chef

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

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

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

Culinary Educator

LOAFING AROUND WITH BREAD

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

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

Kitchen Conservatory Staff

PREP SCHOOL

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

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

Kitchen Conservatory Staff

POSH PASTAS 30 years * Sold Out

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

Anne’s next pasta class, Pasta, Pasta, Pasta, is available on December 26.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO 30 years

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

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

Kitchen Conservatory Staff

ALL SOUPS DAY

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

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

Chef

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

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE * Sold Out

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

Our next Dine and Dance class, Last Tango in Paris, is available on December 20.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PARTY IN A PINCH

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING 30 years * Sold Out

Includes a Top 30 years Recipe!
Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Please call our store to be put on a waitlist.

This class is offered again on November 10.
Hands-On

Sun, Nov 2,
12:30 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: HOME COOKING

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

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

Chef

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

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

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

Chef

Five Bistro and Sassafras Valley Farm
DUCK, DUCK, GOOSE

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

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

Chef

Gallagher's
PERFECTLY SAUCED

Learn the secrets of adding the most delicious sauce that puts the finishing touch on a superb entrée. This hands-on class will work side-by-side with chef Mickey Kitterman creating seared scallops with shallot beurre blanc, beef tenderloin medallions with cognac-roquefort sauce, trout amandine, plus roasted chicken with mushroom sauce.
Hands-On

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

Culinary Educator

IT'S MILLER TIME

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

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

Kitchen Conservatory Staff

CUPCAKES THAT MAKE GOOD SCENTS

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

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

Culinary Educator

PALEO AND GLUTEN-FREE COOKING * 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 coconut fried shrimp with chile-orange dipping sauce, spinach-stuffed flank steak roll-ups, carrot-parsnip-potato gratin, kale salad with toasted walnuts and chopped dates, plus double-chocolate brownies with coconut whipped cream.
Please call our store to be put on a waitlist.
Hands-On

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

Kitchen Conservatory Staff

GONE, BUT NOT AU GRATIN * Sold Out

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

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

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

Chef-Owner

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

Includes a Top 30 years Recipe!
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Hands-On

Sat, Nov 8,
10 am to 3 pm
$150.00
Per Person
Jean-Pierre Augé

Chef

MERCI BEAUCOUP

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

Sat, Nov 8,
10 am to 1:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY * Sold Out

Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, mixed greens-dried cranberry-praline pecan salad with goat cheese and raspberry vinaigrette, brined Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, roasted smashed potatoes and butternut squash, and caramelized onion flatbread, paired with pinot noir. Create brown sugar-brandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine.
Please call our store to be put on a waitlist.
Hands-On

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

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET 30 years * Sold Out

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

This class is offered again on January 3.
Hands-On

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

Culinary Educator

DATE NIGHT FOR COUPLES: CONTINENTAL AND COASTAL CROATIA

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING 30 years * Sold Out

Includes a Top 30 years Recipe!
Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Mon, Nov 10,
6 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

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

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

Kitchen Conservatory Staff

HOT SOUPS AND WARM BREADS

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

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

Chef

Joe Buck's Downtown
GOBBLE GOBBLE * Sold Out

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

Jack’s next class, Nice Bass!, is available on December 18.
Hands-On

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

Pastry Chef

Tony's
EUROPEAN BUTTER COOKIES

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

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

Chef

Gallagher's
FEELING SHELLFISH ABOUT SAUCES

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

Thu, Nov 13,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

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-bacon-gorgonzola pizza, cherry tomato Margherita pizza, Italian sausage-red onion-wild mushroom pizza, and roasted garlic-bell pepper-fontina pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Fri, Nov 14,
6 pm to 8:30 pm
$125.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SOUTHERN HOSPITALITY

Enjoy the charm of true Southern hospitality, as Julie Malloy prepares a delectable affair for the girls starting with mini crawfish rolls with celery salad. Enjoy a bourbon-tea Gentleman Johnson cocktail with mint and lemon, andouille sausage and shrimp in Creole mustard sauce with buttery cornbread, five cheese mac-and-cheese with bourbon-braised ham and pecan crust, plus Mississippi mud cake.
Demonstration

Fri, Nov 14,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

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

Sat, Nov 15,
10 am to 3 pm
$175.00
Per Person
Barbara Nack



LITTLE PIES AND TARTS

Join Barb Nack in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make gianduja chocolate cream pie bites with candied hazelnut topping and whipped cream, classic mini apple turnovers with bourbon caramel sauce, brown sugar-cinnamon "pop" tarts with cinnamon-vanilla bean glaze, slow-roasted cherry tomato and peppered goat cheese mini tartlets, single-serve fruit pie-in-a-jar, plus tiny brie and walnut tartlets.
Hands-On

Sat, Nov 15,
10:30 am to 1 pm
$50.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: STOUT-HEARTED GERMAN

Enjoy a spirited evening with your partner creating hearty German comfort food served with stout beer. This hands-on class with Jean Millner will prepare caramelized Polish sausage slices with homemade chunky applesauce served with Swiss cheese straws, beef rouladen stuffed with onion and bacon braised in a rich tomato sauce, spaetzle, sweet-and-sour braised red cabbage, plus Black Forest cake.
Hands-On

Sat, Nov 15,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEKEND DINNER PARTY: FALL IN LOVE 30 years

Includes a Top 30 years Recipe!
Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome to fall in love at Anne's autumn dinner party, starting with coquilles St. Jacques, poached fig salad with port vinaigrette, braised beef agrodolce on homemade cavatelli, plus vanilla bread pudding with bourbon caramel sauce.
Demonstration

Sat, Nov 15,
6:30 pm to 9 pm
$50.00
Per Person
Kelly Green Gardner

Culinary Educator

SUPPER BOWL SUNDAY

Soups and chowders can be a full meal during football season or any day of the week, as this hands-on class joins Kelly Gardner in the kitchen to create four steaming pots of soup. Learn to make andouille and corn chowder, creamy butternut squash and ginger soup, egg drop soup with homemade pressure cooker chicken stock, lamb minestrone, plus Kelly's quick and easy yeast-risen baguettes.
Hands-On

Sun, Nov 16,
12:30 pm to 3 pm
$50.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS * Sold Out

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.
Please call our store to be put on a waitlist.
Hands-On

Sun, Nov 16,
1 pm to 3:30 pm
$55.00
Per Person
David Molina

Chef-Owner

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

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, Nov 16,
5 pm to 7:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
TIS THE SEA-SON

Amp up any holiday meal with one of Kirk's unforgettable seafood dishes. This hands-on class will create sunchoke-potato purée with seared scallops and truffled frisée salad, braised swordfish with crushed tomatoes and heirloom beans topped with crisp pancetta, smoked trout canapés with fresh horseradish-apple cream and sweet corn blinis, plus potato gnocchi with prosciutto-wrapped shrimp and chestnuts and sage-brown butter sauce.
Hands-On

Mon, Nov 17,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING * Sold Out

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.
Please call our store to be put on a waitlist.

This class is offered again on January 19.
Hands-On

Mon, Nov 17,
6:30 pm to 9 pm
$55.00
Per Person
Christopher Lee

Culinary Educator

IN THE KITCHEN WITH CHRIS

Experience the easy and enjoyable cooking style of the accomplished Chris Lee, as this hands-on class makes a remarkable dinner. Learn to create chicken-vegetable soup, roasted mushroom tart with an almond crust, pan-seared petit beef filet with stir-fried broccoli and mushrooms tossed in ginger and tamari, roasted garlic-cauliflower mash, plus mango-peach almond crisp.
Hands-On

Tue, Nov 18,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
BEAUJOLAIS NOUVEAU

The annual celebration of the young beaujolais wine on the third Thursday of November is announced with shouts of "Le Beaujolais est arrivé!" Join this fun hands-on class with chef Mickey Kitterman, of Gallagher's, to create curried butternut and apple bisque with sautéed wild mushrooms, gruyère gougères, veal shanks and vegetables braised with beaujolais, celeriac-apple-potato purée, wilted endive with luscious St.-André cheese and toasted hazelnut dressing, plus beaujolais poached pears.
Hands-On

Thu, Nov 20,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HAUTE VEGETARIAN TASTING MENU 30 years

Includes a Top 30 years Recipe!
Anne Cori presents a vegetarian tasting menu sophisticated enough to please the most discerning palate. Enjoy porcini crostini, roasted chestnut soup with fried shallot garnish, tower of beet-goat cheese on arugula salad, roasted turnips on top of onion-rice soubise, plus pumpkin mousse torte.
Demonstration

Thu, Nov 20,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: LET'S GET HIP WITH ELVIS

As a tribute to Elvis, Barb has created a swooning menu with some of his favorite ingredients. Enjoy a blue suede shoes rum-pineapple-Blue Curaçao cocktail, bacon cheeseburger sliders on brioche buns, extra crispy fried chicken drumettes, classic fried bacon-peanut butter-banana mini sandwiches, plus Elvis banana cupcakes with chocolate chips and peanut butter frosting.
Demonstration

Fri, Nov 21,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: DO YOU PHYLLO LIKE A PARTY? 30 years

Includes a Top 30 years Recipe!
Discover a sumptuous array of Greek appetizers with Maria Sakellariou in this hands-on class designed for couples. Learn to make pastroumali - buttery phyllo enveloping pastrouma and roasted red peppers and kasseri cheese, savory autumn phyllo strudel with apples and mushrooms and chestnuts, cast iron hortopita strifti - a mixture of hearty greens and cheese wrapped in a ring of phyllo, French-fried baby kalamari with homemade tzatziki, Greek mini meatballs, plus char-broiled lamb lollipops finished with olive oil and fresh lemon juice.
Hands-On

Fri, Nov 21,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
BISQUE-TAKERS

Four stunning bisques will be the outcome of a memorable morning in the kitchen with chef Bernard Pilon. This hands-on class will create delicious pots of creamy Maine lobster bisque, forest mushroom and tarragon bisque, butternut squash bisque with crème fraîche and garnished with candied nuts, plus red bell pepper bisque with caramelized shallots.
Hands-On

Sat, Nov 22,
10 am to 12:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: DOWN BY THE BAYOU 30 years

Includes a Top 30 years Recipe!
Create the satisfying flavors of the deep South complete with a pairing and tasting of fine wines with each course, starting with corn fritters with roasted red pepper ketchup. This hands-on class with Anne Cori will prepare duck-andouille gumbo with rice, fresh artichoke salad Bayard, Gulf shrimp with mushroom gravy on creamy cheddar-roasted poblano grits, plus brioche bread pudding with bourbon sauce.
Hands-On

Sat, Nov 22,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

BAKIN' WHOOPIE

Whoopie pies aren't pies at all, but the hottest craze, and this fun hands-on class will spend an afternoon with Barb Nack whooping it up. Create s'more graham cracker whoopie pies filled with toasted marshmallow fluff coated in chocolate, espresso tiramisù whoopie pies with mascarpone chocolate filling, oatmeal whoopie pies with raisin-cinnamon cream cheese filling, pumpkin whoopie pies with lemon-ginger buttercream filling, plus chocolate chip whoopie pies with whipped caramel.
Hands-On

Sun, Nov 23,
1 pm to 3:30 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO

Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.
Hands-On

Sun, Nov 23,
5 pm to 7:30 pm
$140.00
Per Couple
Rebeca Davila Graboyes

Culinary Educator

CHRISTMAS COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Rebeca Graboyes in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Sun, Nov 23,
5:30 pm to 8 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
THE COMFORT OF CLASSIC FRENCH

The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, choucroute garnie with sausages and potatoes, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.
Hands-On

Mon, Nov 24,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, Nov 25,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAMBO ITALIANO

Straight from an era of Dean Martin and Rosemary Clooney, this evening is designed for couples that love Italian cuisine. Barb leads this hands-on class with a pear bellini, romaine salad with gorgonzola and candied walnuts, fresh fettuccine with garlic-rosemary sauce, veal Oscar topped with crab and garlic cream sauce, Italian roasted vegetables with brown sugar-balsamic marinade, plus lemon gelato served with pizzelle cookies.
Hands-On

Tue, Nov 25,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE 30 years

Includes a Top 30 years Recipe!
This limited-size holiday class is designed to defray the stress of holiday cooking, while enjoying camaraderie and great food. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 26,
9 am to 12 pm
$125.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE 30 years

Includes a Top 30 years Recipe!
This limited-size holiday class is designed to defray the stress of holiday cooking, while enjoying camaraderie and great food. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 26,
1 pm to 4 pm
$125.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE 30 years

Includes a Top 30 years Recipe!
Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that starts with a dirty martini, layered cobb salad, lobster-mashed potatoes, New York strip steak with caper and olive butter, roasted Brussels sprouts with pancetta, plus cheesecake with fresh berry topping.
Hands-On

Fri, Nov 28,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

TROPICAL PARADISE

Barb Nack chases away the cooler weather with an afternoon in the kitchen creating a sumptuous meal that will evoke blue skies and ocean breezes. This hands-on class will prepare macadamia nut-crusted coconut shrimp, Caribbean orange and pineapple salad, mango and crab-stuffed chicken breasts, fried brown rice with citrus and slivered almonds, plus pineapple-white wine-champagne punch, and tres leche cake.
Hands-On

Sat, Nov 29,
11 am to 1:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: LET'S GET CURRIED AWAY 30 years

Includes a Top 30 years Recipe!
Curry lovers will create four distinct curries with the entertaining and lively cookbook author, Naam Pruitt. This hands-on class for couples will prepare red pork curry with kabocha squash, yellow chicken curry, green curry grilled salmon, panang beef curry, plus light apple fritters for dessert.
Hands-On

Sat, Nov 29,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

HEIRLOOM COOKIES

Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Barb in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create soft ginger-molasses cookies with homemade ginger syrup, Swiss leckerli hazelnut-honey bar cookies with candied orange peel and Kirsch, almond tuiles, bowtie puff pastry papillons, plus French sable vanilla-chocolate checkerboard cookies.
Hands-On

Sun, Nov 30,
12:30 pm to 3 pm
$50.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

CAKE POPS FOR THE HOLIDAYS

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for the holidays. 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 holiday cake pops, including Santas, Christmas trees, and snowmen. Each student will take home their cake pop creations.
Hands-On

Sun, Nov 30,
1 pm to 3:30 pm
$50.00
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

Sun, Nov 30,
5 pm to 7:30 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

THE HOLIDAY COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends, neighbors, and even a Christmas Eve guest, as this hands-on class has everyone thirsting for an ice-cold glass of milk! Dawn Meyer shares some of her favorite recipes, including peppermint-vanilla swirl cookies rolled in sprinkles, butterscotch shortbread, thin mint cookies coated in dark and white chocolate, chewy molasses crinkles, lemon brûléed almond cookies, and chocolate orange meringues.
Hands-On

Mon, Dec 1,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LUXURY LUNCHEON 30 years

Includes a Top 30 years Recipe!
Save this date for an enchanting luncheon with your friends, as Anne creates elegant dishes that are sure to please your palate. Enjoy mile-high popovers with strawberry butter, caramelized onion-parmesan cheese soup, ginger-maple salmon on snow pea-carrot slaw, plus the best vanilla bean crème brûlée.
Demonstration

Tue, Dec 2,
10 am to 12:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE CROWN ROAST OF CHRISTMAS PAST

Barb Nack takes the fear out of creating an elegant and impressive crown roast, perfect for the holidays. This hands-on class will create roasted tomato lobster soup, roasted pear-blue cheese-bibb lettuce salad with cranberry vinaigrette, crown roast of pork with cornbread pancetta stuffing, wild mushroom sauté, roasted sugar snap peas with fleur de sel, plus apple-fig cobbler with cinnamon ice cream.
Hands-On

Tue, Dec 2,
6 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

DOUGH, RE, MI

Margi Kahn's tasty old-country filled pastries with homemade doughs will delight your tastebuds and be like music to your ears. This hands-on class will discover the secrets to making crispy, golden brown apple strudel, flaky cinnamon-brown sugar kringles, plus poppy seed rolls.
Hands-On

Wed, Dec 3,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TUSCAN KITCHEN * Sold Out

The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo to create the flavors of Tuscany. Learn to prepare pancetta-wrapped crab-stuffed mushrooms, winter squash ravioli with sage garlic cream sauce, Peroni beer-braised beef brisket with root vegetables, plus a rustic pear and almond crostata.
Please call our store to be put on a waitlist.

Bob’s class, Roma-Therapy is available on November 19.
Hands-On

Wed, Dec 3,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

DOUGH, RE, MI

Margi Kahn's tasty old-country filled pastries with homemade doughs will delight your tastebuds and be like music to your ears. This hands-on class will discover the secrets to making crispy, golden brown apple strudel, flaky cinnamon-brown sugar kringles, plus poppy seed rolls.
Hands-On

Thu, Dec 4,
10 am to 1 pm
$55.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
PARTY PLANNING

Whether the host, hostess, or needing a thoughtful gift for a holiday party, Helen Fletcher shares five delightful sweet and savory treats that everyone will appreciate. Enjoy praline squares, peppered pecans, hot and crunchy curried party mix with nuts and pretzels and more, chocolate-chocolate truffles, plus pretty little stuffed peppermint "ravioli" cookies.
Demonstration

Thu, Dec 4,
6 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
OTTOLENGHI'S JERUSALEM

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Join chef Mickey Kitterman to make dishes from Jerusalem, including za'atar-spiced beetroot with goat cheese and hazelnuts, turkey and zucchini burgers with sumac sauce, na'ama's fattoush, majadra - a rice and lentil dish, chicken with caramelized onions and cardamom rice, plus clementine cake with almond syrup.
Hands-On

Thu, Dec 4,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SHAKE, RATTLE, AND POUR

The lively sound of shakers fill the air as Barb mixes a batch of festive Christmas cookie cocktails with Bailey's, Godiva white chocolate liqueur, peppermint schnapps and cream. Enjoy a spirited evening with the girls noshing on pancetta crisps with gorgonzola and pears, golden brown pan-seared sea scallops with crème fraîche and caviar, jicama sticks and spinach dip, plus fig tartlets with prosciutto and goat cheese.
Demonstration

Fri, Dec 5,
6 pm to 8:30 pm
$45.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and four-cheese tortellini soup, homemade cavatelli with sun-dried tomatoes and Alfredo sauce topped with pesto-rubbed grilled salmon, plus chocolate tiramisù tart.
Hands-On

Fri, Dec 5,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
LIVELY, LUSTY LOBSTERS

Treat yourself to one of the most decadent ingredients - the lobster! Join chef Bernard Pilon, of Norwood Hills Country Club, for an annual holiday hands-on class creating a sumptuous feast of lobster bisque, poached lobster with rum cocktail sauce, baked lobster with creamy mushroom and dry sherry glaze, plus butter-poached lobster with garlic and herbs.
Hands-On

Sat, Dec 6,
10 am to 12:30 pm
$60.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sat, Dec 6,
1 pm to 3 pm
$45.00
Per Child
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: A FLASH IN THE PANEER

Experience authentic street-style Indian food with Aruna Menon, born in Bangalore, India, in this hands-on class designed for couples. Learn to prepare aloo tikki - potato patties, grilled and smoked tandoori paneer tikka, egg paratha, street-style chicken curry, shrimp pulao, plus banana fritters.
Hands-On

Sat, Dec 6,
6 pm to 8:30 pm
$125.00
Per Couple
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our wide assortment of candies and decorations. Then take home your creation to enjoy during the holidays.
Hands-On

Sun, Dec 7,
12:30 pm to 3:30 pm
$50.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sun, Dec 7,
1 pm to 3 pm
$45.00
Per Child
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our wide assortment of candies and decorations. Then take home your creation to enjoy during the holidays.
Hands-On

Sun, Dec 7,
5 pm to 8 pm
$50.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

CHRISTMAS COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Sun, Dec 7,
5:30 pm to 8 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Mon, Dec 8,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

HO! HO! HOLIDAY CUPCAKES

Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Learn to make cranberry cupcakes with white chocolate buttercream frosting dusted with pistachios, gingerbread cupcakes with spiced cream cheese frosting, almond-orange cupcakes with marshmallow frosting rolled in toasted almonds, white chocolate-mint cupcakes with chocolate buttercream and crushed peppermint, plus dark chocolate cupcakes with eggnog frosting.
Hands-On

Mon, Dec 8,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHRISTMAS CANDYLAND

Let's make a list and check it twice to see who has been naughty or nice, and make holiday candy to fill the stockings of our favorite elves. Join Barb Nack for a festive evening creating cashew ginger brittle, peppermint swirl marshmallows, pecan-caramel chews with chocolate drizzle, chocolate-cherry truffles, maple walnut fudge, plus dark and white chocolate orange bark with cranberries and pistachio.
Hands-On

Tue, Dec 9,
6 pm to 9 pm
$55.00
Per Person
Christopher Lee

Culinary Educator

WINTER SUPPER

Chris Lee creates a superb and beautifully balanced meal from beginning to end. Enjoy Portuguese-style tomato soup, shaved salad with root vegetables and a light vinaigrette, seared scallops with jalapeño vinaigrette and crispy kale, pan-seared petit filet of beef with caramelized shallots and a syrah reduction served with roasted carrots and parsnips, plus a decadent chocolate caramel torte.
Demonstration

Tue, Dec 9,
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. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($35 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, Dec 10,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($35 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, Dec 10,
6 pm to 8 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
PRIME RIB PERFECTION

Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Hands-On

Wed, Dec 10,
6 pm to 9 pm
$70.00
Per Person
Naam Pruitt

Cookbook Author

HOLIDAY LUNCHEON

In the midst of all the hustle and bustle of the holiday season, enjoy a relaxing luncheon with the ladies, with plenty of time for shopping afterwards. Naam Pruitt prepares roasted leek-clam chowder with a potato cake, grilled asparagus-shaved fennel-roasted red onion salad with asiago and a poached egg, crab cake sandwich with avocado cocktail spread and red pepper-endive slaw, plus chocolate peppermint floating island.
Demonstration

Thu, Dec 11,
10 am to 12:30 pm
$45.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: DOUBLE DATE

Discover the fun of being in the kitchen with other couples, as chef Frank McGinty shares a creative way of highlighting key ingredients using two different cooking methods for a four-course dinner. This hands-on class will make egg yolk ravioli with pancetta and smoked chicken jus topped with citrus gremolata, black rice-crusted halibut with coconut-scented basmati rice and curry roasted cauliflower, herb-roasted pork tenderloin and Brussels sprouts with grilled polenta and pancetta vinaigrette, plus maple syrup custard with maple-walnut brittle.
Hands-On

Fri, Dec 12,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will create vanilla macarons with maple buttercream, traditional almond macarons with lapsang souchong tea and dark chocolate ganache, lemon poppy seed macarons with lemon curd, plus cinnamon macarons with pumpkin-bourbon buttercream.
Hands-On

Sat, Dec 13,
11 am to 2 pm
$60.00
Per Person
Dawn Meyer, Cindy Ott, Stephanie Pilon, or Hilda Willman

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11.  Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and decorations and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sat, Dec 13,
1 pm to 3 pm
$45.00
Per Child
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