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!
Sort by:   Chef  |  Restaurant  |  Class  |  Type  |  Date
ChefClass Title & DescriptionClass TypeClass DatesCostRegister Now
FilterFilterFilterFilterFilter
Change page: < >  |  Displaying page 1 of 3, items 1 to 100 of 249.
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: OPA! CELEBRATION * Sold Out

Join Maria in a Greek celebration befitting shouts of "Opa!", creating a delicious meal, starting with Opa! mussels cooked with shallots and tomatoes in Ouzo and white wine and topped with Greek feta. This hands-on class will prepare crab-filled jumbo shrimp phyllo beggar purses, mavromatika fasolia salata - black-eyed pea salad with walnuts and pomegranate seeds, plus a delicious seasonal Lenten cake.
Please call our store to be put on a waitlist.

Maria’s next Date Night class, It’s All Greek - From Moussaka to Baklava, is available on March 20.
Hands-On

Fri, Feb 27,
6:30 pm to 9 pm
$125.00
Per Couple
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: FROZEN IN THE KITCHEN

For aspiring chefs, children ages 7 to 11. Put on your favorite princess dress and tiara, and join Kristine Halstead in the kitchen to create a magical wonderland of food and drink. Let it go and make Olaf's icy hot chocolate, troll meatballs, Anna and Kristoff's "We finish each other" ham and cheese pinwheel sandwiches, Coronation Day salad, "broken ice" blue rock candy, plus Elsa's snow-covered hearts with strawberries dipped in white chocolate.
Hands-On for Apprentice Chefs

Sat, Feb 28,
10:30 am to 12:30 pm
$40.00
Per Child
Barry Marcus

Pastry Chef

Institute of Culinary Education
A DAY IN THE KITCHEN: FRENCH PASTRY * Sold Out

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Please call our store to be put on a waitlist.

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

Sat, Feb 28,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRENCH MOROCCAN * Sold Out

Create a sultry and sophisticated dinner with your partner, paired perfectly with wines, as this hands-on class joins Anne Cori in the kitchen. Learn to prepare fig-olive tapenade crostini, lemon-date-feta-walnut bites, seared tuna with onion confit and Moroccan charmoula sauce, beef tagine with butternut squash on pine nut-currant couscous with harissa sauce and preserved lemons, plus honey cake with crème anglaise.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 28,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SO IT STEAMS * Sold Out

Feeling a little pressure to cook dishes in less time? Forge forward with Barb in this hands-on class that will take the fear out of using a pressure cooker, discover some great tips, and let off a little steam. Learn to create navy bean and ham hock soup, brined pork shoulder roast with fennel and figs, lamb and rice-stuffed red peppers, creamy russet and sweet mashed potatoes, goat cheese-rosemary popover pudding, plus steamed bananas in rum with chocolate-caramel sauce and macadamia nuts.
Please call our store to be put on a waitlist.

Our next pressure cooker class, Full Steam Ahead with Bernard Pilon, of Norwood Hills Country Club, is available on June 27.
Hands-On

Sun, March 1,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES * Sold Out

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

Jon’s upcoming available classes include The Cutting Edge of Ravioli on April 6, and Surf and Turf, Sauces and Sides on April 12.
Hands-On

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

Kitchen Conservatory Staff

SEIZE HER SALADS AND BREADS

Barb shares three exciting go-to salads paired with fresh out-of-the-oven breads perfect any time of the year. Enjoy a mixed green salad with roasted pears and blue cheese with spicy walnuts and cherry vinaigrette served with whole wheat cherry-almond scones, mezzaluna-chopped Italian salad loaded with romaine, red peppers, pine nuts, kalamata olives, capers, prosciutto, and gorgonzola with Dijon balsamic vinaigrette served with basil beer bread, plus vegetable and feta couscous salad with herb vinaigrette and Tibetan cast iron flatbread.
Demonstration

Mon, March 2,
6 pm to 8:30 pm
$40.00
Per Person
Jeff Friesen

Sous Chef

Farmhaus
PASTA PERFECT - ROLL. CUT. SHAPE. * Sold Out

Learn the art of making fresh pasta with a variety of shapes, fillings, and sauces. Roll up your sleeves and join chef Jeff Friesen, of Farmhaus, working side-by-side, to create your favorite shapes from spaghetti, fettuccine, tagliatelle, pappardelle, fazzoletti, garganelli, cheese and meat-filled agnolotti and tortellini, all served in simple sauces - brown butter sauce, and olive oil and oven-roasted cherry tomato sauce.
Please call our store to be put on a waitlist.

Jeff’s next class, Yes, Maybe, Gnocchi, is available on June 8.
Hands-On

Mon, March 2,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

KOREAN SEOUL TRAIN * Sold Out

Hop aboard with cookbook author, Naam Pruitt, for an evening of exciting Korean flavors and adventure. This hands-on class will create grilled beef kalbi - soy and garlic-marinated short ribs, barbecue sliced pork bulgogi, homemade kimchi, stir-fried cellophane noodles with vegetables and sesame seeds, plus doughnuts with red bean cream filling.
Please call our store to be put on a waitlist.
Hands-On

Tue, March 3,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH PÂTISSERIE MACARONS * Sold Out

Anne Cori, who has trained in restaurant kitchens in France, Italy, and New Orleans, will captivate this class with her love for authentic French pâtisserie macarons. With attention to detail, Anne will demonstrate the process for creating the delicate and colorful confections, and prepare an assortment of fillings, including chocolate ganache, caramel, and lemon.
Please call our store to be put on a waitlist.

Anne's next macarons class (hands-on), Macaron and Macaroon Mania, is available on May 31.
Demonstration

Tue, March 3,
6:30 pm to 9 pm
$40.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, March 4,
6 pm to 8:30 pm
$65.00
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 tasty tapas, including spinach-mushroom mini frittatas, eggplant salad with almond crackers and fresh vegetable dippers, prosciutto-crusted egg cups with tomato-herb sauce, grilled tuna kabobs with charmoula sauce, grilled sirloin steak kabobs with spicy red pepper sauce, orange-avocado salad with red onions and baby arugula, oven-roasted parsnip chips and broccoli crowns with tahini-lemon dip, plus pumpkin-pecan blondies, and chocolate-dipped coconut macaroons.
Please call our store to be put on a waitlist.

Margi’s next Paleo and Gluten-Free class is available on May 7.
Hands-On

Thu, March 5,
6 pm to 9 pm
$55.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
SHIP TO SHORE

Chris Lee creates a superb and beautifully balanced surf-and-turf meal from beginning to end. Enjoy asparagus bisque with crème fraîche, 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

Thu, March 5,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER * Sold Out

"Partners in crime" are sentenced to an audacious evening with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red pepper-mustard sauce, butter-roasted crab legs with warm garlic butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.
Please call our store to be put on a waitlist.

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

Fri, March 6,
6 pm to 8:30 pm
$150.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, March 7,
10 am to 3 pm
$175.00
Per Person
Stephanie Pilon

Culinary Educator

THE APPRENTICE CHEF: KIDS FLIP OVER CRÊPES

For aspiring chefs, children ages 7 to 11. Put on your aprons, and join Stephanie Pilon at the stove creating lots of super delicious crêpes. This hands-on class will make chocolate crêpes with whipped cream filling, savory chicken crêpes with a creamy sauce, plus design-your-own crêpes with a choice of fillings, including chocolate-hazelnut spread, bananas, and more.
Hands-On for Apprentice Chefs

Sat, March 7,
11 am to 1 pm
$40.00
Per Child
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO * Sold Out

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

Our next Date Night sushi class, Sake to Me with Sushi, with Jon Lowe, is available on June 14.
Hands-On

Sat, March 7,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

START YOUR OVENS! * Sold Out

The ovens are preheated and Naam is eager to create a winning meal from start to finish. This hands-on class will prepare roasted chicken in garlic and herbs with a pan gravy, roasted fingerling potatoes with rosemary and garlic, roasted asparagus with lemon and parmesan, garlic-chive drop cheese biscuits, plus rhubarb-strawberry crisp with vanilla ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 8,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
WHEN I'M NOT A CRAB, I'M A SOLE MAN * Sold Out

Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Please call our store to be put on a waitlist.

This class is offered again on May 31.
Hands-On

Sun, March 8,
1 pm to 3:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT * Sold Out

Covert operations will begin as Dawn shares her secrets to the juicy details of a remarkable dinner. This hands-on class for couples will create smoked mozzarella salad with grilled red peppers, peppered New York strip steaks with caramel peppercorn sauce, Madeira-grilled portobello mushrooms, pan-browned Yukon gold potatoes with garlic and rosemary, plus chocolate mousse with port ganache and whipped crème fraîche.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 8,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

LITTLE PIES AND TARTS * Sold Out

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

Mon, March 9,
6 pm to 8:30 pm
$50.00
Per Person
Caryn Dugan

Culinary Educator

GO ON GREEN WITH STLVegGIRL * Sold Out

A warm welcome to Caryn Dugan, known about town as the STLVegGirl, as she shares her knowledge and experience to create a tasty vegan feast with tips that will please the palates of everyone in the family. This hands-on class will make pecan-basil pesto and tomato relish bruschetta with a dollop of cashew cream, creamy tomato bisque with herbed croutons, decadent lasagna layered with sweet potatoes, spinach, tofu, Roma tomatoes, broccoli, carrots, corn, bell peppers, and mushrooms, and topped with homemade vegan parmesan, kale salad with creamy tahini dressing, plus individual chocolate mousse cups topped with fresh berries.
Please call our store to be put on a waitlist.

Our next vegan class, A Wake Up Call for Vegans with Susan Caciano, is available on March 30.
Hands-On

Mon, March 9,
6:30 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE FRUGAL FISHERMAN * Sold Out

Chef Kirk Warner shares a few savvy economical tips to create enticing and delectable seafood dishes without breaking the bank. This hands-on class will create grilled mahi mahi brochettes with chimichurri sauce, tuna burgers with homemade buns and tamari glaze, roulade of sole with braised tomato chutney, plus panko and nori-crusted fish and crispy lotus root chips with wasabi-ponzu dipping sauce.
Please call our store to be put on a waitlist.
Hands-On

Tue, March 10,
6 pm to 8:30 pm
$60.00
Per Person
Nick Miller

Chef

The Caramel Room at Bissinger's
DINNER THAT STARTS AND ENDS WITH CHOCOLATE

Chef Nick Miller, of The Caramel Room at Bissinger's, is delighted to create an exciting dinner, making sure that the first and last course incorporate chocolate. Enjoy white chocolate gnocchi with arugula and butternut squash with a sage orange brown butter sauce, salmon prepared sous vide served with smoked mushroom fricassée, plus mini mocha cheesecakes with caramel sauce and shaved dark chocolate.
Demonstration

Tue, March 10,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class joins Anne Cori to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Hands-On

Thu, March 12,
6 pm to 8:30 pm
$60.00
Per Person
Josh Allen and Price Barrett

Culinary Educator

Companion Baking
CRUSTY BREADS * Sold Out

Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. 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.
Please call our store to be put on a waitlist.
Hands-On

Thu, March 12,
6 pm to 9 pm
$75.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: DO YOU SEA WHAT I SEA? * Sold Out

Combine delectable seafood with Italian cuisine and the result is a stunning meal designed for couples. Join Barb Nack for a hands-on class creating wine-poached shrimp on Tuscan beans, Mediterranean-style sea bass stuffed with fennel and scallions, charred asparagus with shaved parmesan, fresh pasta with crab and caramelized shallots, plus olive oil cake with a berry compote.
Please call our store to be put on a waitlist.

Our next Friday night seafood Date Night class, A Sea of Pasta, is available on March 27.
Hands-On

Fri, March 13,
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 June 28.
Hands-On

Sat, March 14,
10:30 am to 1 pm
$75.00
For Parent and Child
Barry Marcus

Pastry Chef

Institute of Culinary Education
IN SEARCH OF PIE-FECTION

Whether you are a math expert or pie lover, March 14 is the perfect day to celebrate and bake pies with pastry chef Barry Marcus. With attention to detail, Barry leads this hands-on class creating apple pie with whiskey-soaked currants and a flaky lattice crust, blueberry crumb pie with a sweet crust, plus classic lemon meringue pie with tart lemon curd piled high with beautifully browned Swiss meringue.
Hands-On

Sat, March 14,
11 am to 2 pm
$60.00
Per Person
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA - FROM RAITA TO RICHES * Sold Out

Discover the foods of India, from the most ordinary to dishes served to maharajahs and nawabs of Indian royalty. Join Aruna Menon, born in Bangalore, India as this hands-on class learns to prepare navratan korma - the Mughlai nine gems curry made from a combination of nine vegetables and fruits and nuts, kashmiri pulao - a rich vegetable and fruit rice from the land of Kashmir, pan-fried jumbo prawns, stir-fried cauliflower and potatoes, basic chicken curry, plus halwa - a sweet semolina pudding.
Please call our store to be put on a waitlist.

Aruna’s next Date Night class, Aruna with a View on India, is available on June 6.
Hands-On

Sat, March 14,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: CALCULATING π

The formula for exceptional pie on 3.14 is fairly straightforward, as Naam Pruitt calculates the ratio of the circumference of the crust to its diameter! Sit back and enjoy Naam's presentation of stunning pies and tarts, including caramelized onion and bacon tart with goat cheese, asparagus and prosciutto tart, meat and potato hand pies, plus two dessert pies: lemon chess pie and peanut butter pie with chocolate glaze.
Demonstration

Sat, March 14,
6:30 pm to 9 pm
$45.00
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 June 28.
Hands-On

Sun, March 15,
12:30 pm to 3 pm
$75.00
For Parent and Child
Mickey Kitterman

Chef

Gallagher's
DUBLIN YOUR PLEASURE * Sold Out

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join chef Mickey Kitterman, and prepare Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale and onion, then finish with Baileys, coffee, and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 15,
1 pm to 3:30 pm
$60.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GARDEN OF EATIN' * Sold Out

On the eve of a work day, gentlemen are required to share the short ribs with their partners in this harmonious hands-on class with Julie Malloy. The food is bountiful, as couples create parmesan soufflés with mushrooms and white wine butter sauce, braised short ribs with lemon-garlic gremolata, gorgonzola-stuffed roasted tomatoes topped with breadcrumbs and pine nuts and served on grilled polenta, plus the unforbidden flaky apple turnovers.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 15,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE * Sold Out

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Barb Nack, and prepare Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale and onion, then finish with Baileys, coffee, and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 15,
5:30 pm to 8 pm
$60.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
ITALIAN "BOOT" CAMP

Bernard Pilon explores the regional cuisine of Italy with tempting dishes, starting with Ligurian seafood burrida soup. This hands-on class will create homemade strozzapreti pasta with braised lamb ragù, autumn vegetable tiella di verdure, grilled asparagus with walnut bagna cauda, sweet fritole fritters with vanilla bean and dried fruit, plus Meyer lemon budino custard.
Hands-On

Mon, March 16,
6 pm to 8:30 pm
$60.00
Per Person
Pete Fagan

Sous Chef

Tony's
A BOY MAN NAMED SOUS

The easy-going and affable sous chef Pete Fagan shares his 26 years of experience at Tony's, as he creates a classic Italian dinner, starting with beef tenderloin steak tartare served crudo style with onion, capers, anchovies, and egg. Enjoy grilled jumbo shrimp scampi with a white wine-garlic-tomato reduction, sautéed breast of chicken with roasted fresh fennel and olives served with white wine beurre blanc and blood oranges, plus zabaglione Italian custard with sweet Marsala wine served over fresh berries.
Demonstration

Mon, March 16,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out

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

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

Tue, March 17,
6 pm to 8:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

BEAUTY AND THE YEAST

Join the lovely and smart bread baker Margi Kahn in the kitchen to create beautiful braided and twisted yeast breads. This hands-on class will learn how to work with yeast from proofing, to kneading, rising, and forming impressive shapes, including a garlicky herb braided bread, four cheese and chive-filled snail rolls, and rich chocolate babka.
Hands-On

Wed, March 18,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
FEAST OR FAMILY

Whether you are in good graces or the black sheep of the family, chef Bob Colosimo has planned a feast perfect for a special family gathering. This hands-on class will make wild mushroom tart, rice noodle soup with turkey meatballs, grilled leg of lamb with jalapeño mint jelly, whipped maple sweet potatoes, sautéed green beans with mustard seed butter, plus white chocolate and sun-dried cherry bread pudding with port wine caramel sauce.
Hands-On

Wed, March 18,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BEAUTY AND THE YEAST

Join the lovely and smart bread baker Margi Kahn in the kitchen to create beautiful braided and twisted yeast breads. This hands-on class will learn how to work with yeast from proofing, to kneading, rising, and forming impressive shapes, including a garlicky herb braided bread, four cheese and chive-filled snail rolls, and rich chocolate babka.
Hands-On

Thu, March 19,
10 am to 1 pm
$55.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
A ROUND OF APPLAUSE FOR HAND PIES * Sold Out

Each sweet and savory hand pie made by the charming pastry chef Helen Fletcher, will draw a round of cheer for flavor and flakiness. Enjoy buttery and crisp Texas "millionaire" hand pies with beef tenderloin and wild mushrooms and brie, artichoke-feta-red pepper Greek hand pies, plus salted caramel apple hand pies, and blueberry cheesecake hand pies.
Please call our store to be put on a waitlist.

Helen’s next class, The Phyllo is Mutual, is available on April 23.
Demonstration

Thu, March 19,
6 pm to 9 pm
$45.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
LOST IN SPICE

Chris Lee will have your taste buds tingling with an exciting south of the border dinner. Create chile-spiced crab cakes with avocado sauce, roasted red pepper and mozzarella salad with lightly dressed mixed greens, roasted chicken in adobo sauce with paleo "tortillas" served with green "cauli-rice" and calabaza with chiles, plus Mexican chocolate crème brûlée.
Hands-On

Thu, March 19,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

WEEKEND DINNER PARTY: EASE OF JAPANESE

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome to Naam's delightful dinner, starting with vegetable gyoza "pot stickers" with soy dipping sauce, cucumber salad with sesame-soy dressing, miso salmon with miso cream sauce and Japanese rice, stir-fried snow peas with garlic and ginger, plus green tea ice cream.
Demonstration

Fri, March 20,
6 pm to 8:30 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: IT'S ALL GREEK - FROM MOUSSAKA TO BAKLAVA

Maria Sakellariou shares her Greek heritage in a lively evening creating traditional Greek dishes. This hands-on class will create halloumi - a cheese from Cypress topped with roasted red pepper sauce, vegetarian moussaka with layers of grilled eggplant and zucchini and sweet potatoes with creamy béchamel sauce, grilled whole fish with lemon and Greek oregano, brown rice with grape leaves and raisins and pine nuts, plus tiliktos baklava with two types of phyllo filled with almonds and drizzled with honey-cinnamon syrup.
Hands-On

Fri, March 20,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
THE CLASSICS: BOUILLABAISSE AND PAELLA

Create the rich and hearty flavors of two classic shellfish dishes, bouillabaisse and paella, with chef Bernard Pilon, of Norwood Hills Country Club. This hands-on class will prepare bouillabaisse with an assortment of fish and shellfish, flavored with onions, white wine, garlic, and saffron, then make paella with a variety of meats and shellfish - a classic Spanish dish known for its aromatic saffron-flavored rice.
Hands-On

Sat, March 21,
10 am to 12:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP * Sold Out

Have you ever picked up produce in the grocery store and put it right back for its challenging shape or not knowing how to use it? Barb Nack shares tips and techniques for peeling, chopping, and cooking the simplest to the most difficult vegetables and fruits. This hands-on class will learn to cut pineapple, mango, peppers, sweet potatoes, onions, leeks, parsnips, green onions, peppers, turnips, rutabaga, acorn squash, and apples, then make leek and turnip soup, oven-roasted vegetables, acorn squash-gorgonzola pizza, rutabaga fries, plus candied apple rings, and pineapple upside-down cake.
Please call our store to be put on a waitlist.

This class is offered again on April 13.
Hands-On

Sat, March 21,
11 am to 2 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

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 available Dine and Dance class is Salsa Salsa on May 23, and this class is offered again on July 25.
Hands-On

Sat, March 21,
6 pm to 9 pm
$170.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: JUST GIRLS AND PO' BOYS

Gather with your girlfriends and enjoy an evening rich with the traditions of New Orleans, as Julie Malloy creates mini fried shrimp po' boy sandwiches with rémoulade sauce. Sip on a creamy, sweet whiskey milk punch cocktail, and enjoy chicken and andouille étouffée served over rice, plus chocolate mousse layer pie with fresh whipped cream.
Demonstration

Sat, March 21,
6:30 pm to 9 pm
$45.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

Work side-by-side with chef Adam Gnau, of Acero, and winner of the KMOX Food Fight, who shares the artistry of creating four authentic Italian sauces, plus fresh three cheese ravioli, Acero's egg raviolo, and tajarin - thin hand-cut noodles from Piemonte. This hands-on class will make alla gricia sauce with guanciale and pecorino, white amatriciana sauce without tomatoes, pomodoro sauce with butter and pecorino, and butter-sage sauce with parmesan.
Hands-On

Sun, March 22,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE JANISSARY TREE

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 ten 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.
Delve into the intrigue of the Ottoman Empire of the 19th century with a murder-mystery by Jason Goodwin, The Janissary Tree and dine on dolmas, cucumbers with yogurt, dill-stuffed mussels, chicken with walnuts in pomegranate sauce, basmati rice pilaf with apricots, and baklava.
Demonstration

Sun, March 22,
1 pm to 3:30 pm
$40.00
Per Person
David Molina

Chef-Owner

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

This class is offered again on June 28.
Hands-On

Sun, March 22,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Please call our store to be put on a waitlist.

This class is offered again on Father’s Day, June 21.
Hands-On

Sun, March 22,
5:30 pm to 8 pm
$140.00
Per Couple
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 May 18.
Hands-On

Mon, March 23,
6 pm to 8:30 pm
$55.00
Per Person
Joe Nanthavong

Chef-Owner

Thai Bistro
FIT TO BE THAI'D

This hands-on class will be all smiles as we welcome back chef-owner Joe Nanthavong, of Thai Bistro, for an evening of spicy Thai dishes. Learn to make fresh shrimp and noodles hand rolls with carrots and cucumbers and a hoisin vinaigrette, Thai-style hot-and-sour shrimp tom yum soup with mushrooms, larb chicken salad with roasted rice and chile-lime dressing, sweet and spicy green curry with chicken, plus bananas in coconut cream.
Hands-On

Mon, March 23,
6:30 pm to 9 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

Tue, March 24,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

RISOTTO, GNOCCHI, AND POLENTA

Join Barb Nack 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

Tue, March 24,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Chef

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, March 25,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. 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.
Please call our store to be put on a waitlist.

Knife Skills is also available on March 25 from 12 to 2 pm, and March 26 from 12 to 2 pm.
Hands-On

Wed, March 25,
6 pm to 8 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

Thu, March 26,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. 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.
Please call our store to be put on a waitlist.

Knife Skills is also available on March 25 from 12 to 2 pm, and March 26 from 12 to 2 pm.
Hands-On

Thu, March 26,
6 pm to 8 pm
$45.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
TAPAS AND SANGRIA * Sold Out

Spend a lively evening in the kitchen cooking small plates of exciting tapas, paired with red and white sangrias. Join Chris Lee for a hands-on class creating steamed mussels with coconut green curry, fresh chorizo-stuffed dates wrapped in bacon, grilled chicken skewers with romesco sauce, lamb meatballs with chimichurri, baba ghanoush, plus salmon cakes with almond-lime sauce.
Hands-On

Thu, March 26,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A SEA OF PASTA

Pairing succulent seafood with homemade pasta is a perfect match for a dynamic evening with Anne Cori. This hands-on class for couples will create seared sea scallops on angel hair pasta in lemon sauce, lobster agnolotti in tarragon butter sauce, shrimp fettuccine in brown butter-sage sauce, plus arugula salad with roasted peppers, and homemade ricotta cannoli with toasted pistachios.
Hands-On

Fri, March 27,
6 pm to 8:30 pm
$140.00
Per Couple
Jean-Pierre Augé

Chef

CURRENT A-FARES

Chef Jean-Pierre shares his luscious old-world French cuisine with a dash or two of comments on current affairs. Join in on the conversation, and enjoy an appealing lunch of smoked salmon tart, chicken flambé in whiskey sauce, stuffed zucchini with spinach, plus chocolate Bavarian Diplomate with coffee and pistachios.
Demonstration

Sat, March 28,
10 am to 1:30 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

FEAR OF FRYING... PASTRIES

Spread your culinary wings and gain the confidence to put sweet raw dough into the deep fryer for delectable results. This hands-on class with the energetic bread baker Margi Kahn will create four fried pastries, including cinnamon-apple fritters, filled donuts, anise-flavored buñuelos, and churros.
Hands-On

Sat, March 28,
11 am to 2 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WAYLAID IN MALAY * Sold Out

Take your cooking skills to the next level with an Indonesian menu in this hands-on class that is profuse with color and flavor, with each course paired with a fine wine. Learn to prepare fried shrimp dumplings with soy dipping sauce, grilled chicken satay with peanut sauce, gado-gado vegetable salad with peanut dressing, nasi goreng with stir-fried lamb and leeks on cardamom rice with mango chutney, fried bananas, toasted coconut, cashews, and served with an omelet, plus fresh pineapple sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 28,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

EASTER COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated cookies that are perfect for Easter. 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, March 29,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

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

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

This class is offered again on April 12.
Hands-On

Sun, March 29,
1 pm to 3:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS

Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold! Join "goldie" locks Kelly in a fun evening designed for couples. This hands-on class will prepare beer cheese fondue with soft pretzels, local lager with spicy sriracha chicken wings, fruity Belgian wheat beer with grilled scallops and corn salad, plus creamy stout with chocolate hazelnut cake and vanilla ice cream.
Hands-On

Sun, March 29,
5 pm to 7:30 pm
$125.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKE TEMPTATIONS

The seductive powers of the cupcake are undeniable, as this hands-on class creates four spectacular cupcakes that will have everyone coming back for more. Join Dawn Meyer to bake pecan streusel-filled vanilla cupcakes with Grand Marnier buttercream, vanilla bean latte cupcakes with espresso filling and vanilla-espresso frosting, dark chocolate-red wine cupcakes with raspberry Chambord buttercream, plus cherry Garcia cupcakes with chocolate chips and cherry cream cheese frosting.
Hands-On

Mon, March 30,
6 pm to 8:30 pm
$55.00
Per Person
Susan Caciano

Culinary Educator

A WAKE UP CALL FOR VEGANS

Susan Caciano, personal chef and registered dietician, shares her passion and expertise to create a spectacular vegan brunch. This hands-on class will create savory coconut waffles with bourbon-spiced maple syrup, crustless herbed tofu quiche, tempeh bacon and lemon roasted potatoes, spinach salad with black quinoa and raspberries, fennel-oat breakfast sausage, freshly baked biscuits and oil-free wild mushroom gravy, plus berry and vanilla cashew cream parfaits, and raw date truffles.
Hands-On

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

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

Learn the basics of cooking in this introductory hands-on course. In four weeks, these classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch, plus how to make omelets. Learn to prepare wonderful meals, including beef-broccoli stir-fry with perfect rice, roast beef with mashed potatoes and gravy, 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 July 22.
Hands-On

Tue, March 31,
6 pm to 9 pm



Tue, April 7,
6 pm to 9 pm



Tue, April 14,
6 pm to 9 pm



Tue, April 21,
6 pm to 9 pm
$250.00
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, March 31,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
RUSTIC ITALIAN

Chef Mickey Kitterman discovered rustic Italy on a recent trip to Rome, Pompeii, and Florence, sharing a fitting menu with this hands-on class. Learn to make shrimp-cannellini bean-fennel salad, spinach and ricotta-stuffed ravioli with walnut sauce, sautéed quail with roasted garlic and grapes over mascarpone-ricotta polenta, insalata Treviso, plus limoncello mousse.
Hands-On

Wed, April 1,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WICKEDLY DELICIOUS CHOCOLATE

Create sophisticated chocolate desserts that are wickedly delicious in this hands-on class with chocolate lover Barb Nack. Learn to make chocolate Kahlúa mini terrines with mixed berry coulis sauce and whipped cream, chocolate mousse cake with a white chocolate base and topped with hazelnut praline served with Frangelico crème anglaise, individual velvet chocolate tortes with a dark truffle center topped with a gold-dusted raspberry and served with dark chocolate brandy cream, plus chocolate panna cotta with salted pistachio brittle.
Hands-On

Wed, April 1,
6:30 pm to 9 pm
$55.00
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, 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 with mini deviled quail eggs with piped spicy aïoli and chives, garlic-onion goat cheese flan, spiced carrot soup, arugula salad with watermelon radishes and lemon dressing, rosemary-mustard crusted lamb chops over Yukon potato-parsnip purée, lemon-mint sorbet, fresh strawberry almond tart, plus white wine spritzers with flower blossom ice cubes.
Hands-On

Thu, April 2,
6 pm to 9 pm
$70.00
Per Person
Anne Cori

Kitchen Conservatory Staff

TIP TOP TAPAS

Enjoy an evening out with a spectacular array of Spanish tapas. Anne Cori creates the world's greatest sangria, goat cheese-stuffed dates with roasted peppers, shrimp fritters with aïoli, steamed mussels in tomato-brandy cream sauce, garbanzo bean purée with roasted garlic served with homemade flatbread, Cabrales blue cheese crostini with olive tapenade, plus flan with orange zest.
Demonstration

Thu, April 2,
6:30 pm to 9 pm
$45.00
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, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, peanut, nuoc cham, and cilantro-mustard sauces.
Hands-On

Sat, April 4,
11 am to 1:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sat, April 4,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
THE CUTTING EDGE OF RAVIOLI

This hands-on class will work side-by-side with the talented chef Jon Lowe creating homemade ravioli. Discover different flavor combinations with four different fillings, including lobster, wild mushroom, shrimp, and herb; then learn to add the right sauce to the pasta with classic red sauce, white sauce, saffron sauce, and pesto.
Hands-On

Mon, April 6,
6 pm to 8:30 pm
$60.00
Per Person
Danielle Luisi

Pastry Chef

Annie Gunn's
FUN WITH FONDANT

Step into the kitchen with pastry chef Danielle Luisi, of Annie Gunn's, and learn about using fondant to cover a six-inch cakelet and embellish it with everything from delicate fondant decorations to small fondant figures. Danielle has already baked the cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to color the fondant, make exquisite fondant blossoms and leaves, decorative borders, and more. Each student will take home their lovely cakelet.
Hands-On

Mon, April 6,
6:30 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
BRAVO, COLOSIMO!

Create authentic Italian cuisine with chef Bob Colosimo, of Eleven Eleven Mississippi, as this hands-on class starts the evening with pan-fried sczmorza cheese with salsa verde. Learn to prepare escarole soup with ricotta dumplings, braised lamb and sweet potato shepherd's pie, plus crispy apple and pine nut fritters.
Hands-On

Wed, April 8,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LET'S MEAT UP!

Anne Cori showcases a variety of meats and techniques with five impressive presentations that will be the centerpiece of any meal. Enjoy prime steak tartare on crostini, rosy-pink standing rib roast with horseradish cream, short ribs agrodolce on garlic mashed potatoes, teriyaki steak, plus the perfect hamburger with homemade ketchup on potato rolls.
Demonstration

Wed, April 8,
6:30 pm to 9 pm
$60.00
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, April 9,
6 pm to 9 pm
$50.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
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 and cook delicious fish.
Demonstration

Thu, April 9,
6:30 pm to 9 pm
$50.00
Per Person
Ashley Schuster Kempf

Culinary Educator

Salume Beddu
GIRLS' NIGHT OUT: THE BIG TANG THEORY

Ashley Kempf, of Salume Beddu, has created a luscious menu filled with refreshing and tangy citrus dishes for a fun evening just for the girls. Enjoy grapefruit-fennel-prosciutto salad, tagliatelle al limone e erbe odorose - tagliatelle with lemon-herb sauce, roasted Brussels sprouts with pancetta and preserved lemons and pine nuts, roasted mushrooms with capers and garlic, plus caramelized oranges over ice cream, and an Italian Greyhound - a pomelo-pellegrino-gin cocktail.
Demonstration

Fri, April 10,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

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

Fri, April 10,
6:30 pm to 9 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to 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, April 11,
10 am to 3 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

TOOL TIME: VITAMIX - THE REAL POWER TOOL

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Kelly Gardner to create blueberry-banana oatmeal smoothies, vanilla coffee frappé, horseradish cheese dip with baked pita chips, antipasto salad with Italian dressing, bread with freshly-made butter, avocado-tortilla soup, pasta with basil pesto and sun-dried tomato sauce, plus almond-peach sorbet.
Hands-On

Sat, April 11,
12 pm to 2:30 pm
$50.00
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.

This class is offered again on June 13.
Hands-On

Sat, April 11,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
SURF AND TURF, SAUCES AND SIDES

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: WHY DID THE CHICKEN CROSS THE WORLD?

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 ten 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.
Chicken is a part of every cuisine and the story of this bird is our history, as author Andrew Lawler recounts in Why Did the Chicken Cross the World?: The Epic Saga of the Bird that Powers Civilization. The class will dine on chicken soup, chicken salad, crispy chicken leg quarters, and Grand Marnier soufflés with crème anglaise.
Demonstration

Sun, April 12,
1 pm to 3:30 pm
$40.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: HIGH STEAKS

Couples will be "all in" for a spectacular evening of winning flavors. This hands-on class will join Kelly Gardner to create bruschetta with seasonal fruit, brie and fennel-infused honey, smoked lentil salad with creamy sriracha dressing, cedar-grilled flat iron steaks with cayenne-coffee rub, sweet potato and goat cheese "tater tots", bacon-wrapped green beans with brown sugar and garlic butter, plus salted caramel pots de crème.
Hands-On

Sun, April 12,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP

Have you ever picked up produce in the grocery store and put it right back for its challenging shape or not knowing how to use it? Barb Nack shares tips and techniques for peeling, chopping, and cooking the simplest to the most difficult vegetables and fruits. This hands-on class will learn to cut fennel, kohlrabi, radishes, rhubarb, avocados, Swiss and rainbow chard, and beets, then make rainbow chard-bacon-brie quiche, caramelized fennel, butter-braised radishes, kohlrabi and carrot fritters with avocado cream sauce, crispy coriander beet chips, plus a rhubarb fizz cocktail with ginger beer and champagne.
Hands-On

Mon, April 13,
6 pm to 9 pm
$50.00
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 morel sauce.
Hands-On

Mon, April 13,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

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

Wed, April 15,
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, April 15,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

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

Thu, April 16,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - SEAFOOD 101

Taste testing is the only prerequisite for acing the seafood curriculum at grilling university! This hands-on class will master Hawaiian grilled swordfish marinated in pineapple and lemon juice served with grilled papaya rings, mixed seafood grill with lobster tails and grilled salmon kabobs and smoky shrimp with a trio of sauces - wasabi-scallion mayonnaise, mustard-lemon butter, and lemon aïoli, smoked mussels with dill aïoli, honey and soy-marinated ahi tuna served with a crisp cucumber salad, plus Grand Marnier and balsamic-marinated strawberries served with a berry purée and vanilla ice cream.
Hands-On

Thu, April 16,
6 pm to 8:30 pm
$65.00
Per Person
Leslie Moore

Culinary Educator

Farmer Girl Meats
FARMER GIRL MEATS

Give a warm welcome to Leslie Moore, third-generation farmer and founder of Farmer Girl Meats that supports three family farms producing grass-fed beef. Leslie shares her techniques in cooking this flavorful, leaner, and full-bodied beef with mild to bolder flavors in the different cuts. Enjoy beef and ginger-lime lettuce wraps, farmer's blend burgers with a pesto infusion, tender "barbacoa" style salt-seared roast, shredded braised beef tacos, plus pan-seared strip steak with a red wine reduction.
Demonstration

Thu, April 16,
6:30 pm to 9 pm
$50.00
Per Person
Change Page For More Cooking Classes

Shop Online: Baking   Cooking   Cookbooks   Cutlery   Organized Kitchen   Tools   Gift Registry   Gift Certificates   Ingredients   Cooking Class Schedule   Custom Cooking Classes