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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Joshua Galliano

Chef

Companion Baking
THE GUMBO FILES

Southern Louisiana native Josh Galliano uses his paw paw's cast iron Dutch oven and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Join Josh for a hands-on class creating three distinct gumbos with traditional seasonings, including Ms. Elie's crab-shrimp-hot sausage Creole gumbo, gumbo fève with smoked jowl, plus hot sauce brined rabbit gumbo.
Hands-On

Sun, Feb 7,
12:30 pm to 3 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

VALENTINE CAKE POPS * Sold Out

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for Valentine's Day. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of cake pops, including hearts, roses, and cups of cocoa. Each student will take home their cake pop creations.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 7,
1 pm to 3:30 pm
$50.00
Per Person




VALENTINE FOR COUPLES: LOVE IS IN THE AIR * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
Enjoy a sense of excitement as couples create a memorable and romantic meal, starting with a duo of soups - Bosc pear-butternut squash bisque, and vanilla-scented cream of parsnip soup. Learn to make a butter lettuce salad with candied pecans and crispy bacon topped with green goddess dressing, magret de canard aux chocolat et rosse - duck breast in a bittersweet chocolate-rose sauce, with warm long-grain wheat kamut salad and seasonal vegetables, plus cherries jubilee with buttermilk ice cream.
Please call our store to be put on a waitlist.
Hands-On

Mon, Feb 8,
6 pm to 8:30 pm
$125.00
Per Couple
Karmen Rayburn and Jordan Knight

Chef

The Blue Duck
SPIKED MEALS

Welcome back to Karmen Rayburn, owner of The Blue Duck in Washington, Missouri, and chef Jordan Knight who have created an exciting evening of taking cocktails from the bar into the dining room in food form. Enjoy a Bloody Mary tomato and vodka-braised bacon salad with cherry tomatoes and jalapeños topped with Worcestershire vinaigrette, margarita shrimp with tequila lime risotto finished with orange salt, "hot toddy" tea-lemon cake with bourbon honey glaze, and "toasted almond" Kahlúa-chocolate terrine with toasted almonds and Amaretto crème anglaise.
Demonstration

Mon, Feb 8,
6:30 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PARTY GRAS * Sold Out

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil. This hands-on class with Mickey Kitterman will create muffuletta bruschetta with the flavors of the New Orleans iconic sandwich, including Genoa salami, mortadella, capicola, provolone, mozzarella, and topped with olives. Learn to make "richboys" with roasted beef tenderloin; and an awesome crawfish boil with shrimp, crawfish, potatoes, corn on the cob, and andouille sausage. Finish with praline bread pudding and caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Tue, Feb 9,
6 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DON'T GIVE UP ON CHOCOLATE * Sold Out

Fat Tuesday is the perfect day to splurge with a feast of rich chocolate desserts in an evening of decadence. This hands-on class with Naam Pruitt will create chocolate mousse with whipped cream and fresh raspberries, chocolate-tangerine pots de crème, chocolate espresso torte with sour cherries and vanilla crème anglaise, plus tuxedo ice cream sandwiches with double chocolate cookies and white chocolate ice cream.
Please call our store to be put on a waitlist.
Hands-On

Tue, Feb 9,
6:30 pm to 9 pm
$55.00
Per Person




VALENTINE FOR COUPLES: THE PERFECT CATCH * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
Couples will pair complementary flavors in each dish of this vibrant menu to create a perfectly romantic dinner. This hands-on class will make asparagus and spinach soup, seared and roasted salmon with honey-glazed fennel, sweet potato galettes with goat cheese and pumpkin seeds, homemade tagliatelle pasta with fresh sage and walnuts, plus caramelized brandy pears with pistachio shortbread.
Please call our store to be put on a waitlist.
Hands-On

Wed, Feb 10,
6 pm to 8:30 pm
$125.00
Per Couple




VALENTINE FOR COUPLES: IN THE RIB-EYE OF THE BEHOLDER * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
Start a Valentine tradition, and create a beautiful dinner with your partner, beginning with a heart salad of semolina-crusted artichoke hearts over arugula with hearts of palm in lemon vinaigrette. This hands-on class will make thick cut "bistecca" rib-eye with a duo of sauces, homemade cavatelli pasta gratin with aged pecorino, homemade focaccia, plus dark chocolate budino with candied kumquats and lemon ice cream.
Please call our store to be put on a waitlist.
Hands-On

Thu, Feb 11,
6 pm to 8:30 pm
$140.00
Per Couple




VALENTINE FOR COUPLES: HOOKED ON LOVE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
Spend a captivating evening with your partner creating a remarkable dinner, starting with smoked gouda and spinach soufflé served over baby greens with lemon vinaigrette. Sip on a "night of passion" gin-Cointreau-passion fruit cocktail, and learn to make crispy pan-seared halibut served over wine-braised julienne vegetables topped with rosemary cream sauce, rosemary popovers with roasted garlic-Romano cheese compound butter, plus vanilla-pear strudel with hazelnut cookie crumble, chocolate caramel sauce and vanilla bean ice cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 12,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

MACARONS: THE FRENCH CONFECTION * Sold Out

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will create lemon poppy seed macarons with lemon buttercream, cocoa macarons with dark chocolate ganache filling, vanilla macarons with tart cherry jam filling, plus cinnamon macarons with cinnamon buttercream.
Please call our store to be put on a waitlist.


Barry’s next available macarons class, Flawless French Macarons, is offered on July 9.
Hands-On

Sat, Feb 13,
11 am to 2 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY * Sold Out

Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Please call our store to be put on a waitlist.

This class is offered again on April 9.
Hands-On

Sat, Feb 13,
1 pm to 3:30 pm
$60.00
Per Person




VALENTINE FOR COUPLES: A-FARE OF THE HEART * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
Flowers and candy are great, but this romantic hands-on class goes straight to the heart of the matter with delicious food and a flute of champagne. Learn to create crispy deep-fried crab cake balls with rémoulade sauce, butter lettuce salad with stilton cheese and candied walnuts dressed with lemon vinaigrette, pan-seared strip steaks with pink peppercorn sauce, parmesan-potato gratin, balsamic-roasted green beans, plus heart-shaped cream-filled chocolate raspberry cakes covered in ganache.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 13,
6 pm to 8:30 pm
$170.00
Per Couple




VALENTINE FOR COUPLES: AFTERNOON DELIGHT * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
Read the Sunday paper, do the crossword puzzle together, then join us for an exciting hands-on brunch class. Learn to make a rose petal bacon bouquet centerpiece with peppadew jam, strawberry crush mimosas, lobster bisque with herb oil and white cheddar croutons, oven-roasted asparagus with tomato hollandaise, beef tenderloin bites baked in puff pastry with mushrooms and red wine cream sauce, shrimp and crab quiche with spinach and peppers, plus miniature heart-shaped cherry pies with cinnamon whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 14,
1 pm to 3:30 pm
$150.00
Per Couple




VALENTINE FOR COUPLES: RECIPE FOR LOVE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
On Valentine's Day, create the perfect recipe for a memorable evening with your partner, starting with an impressive presentation of coquilles St. Jacques with sea scallops and mushrooms in cream sauce. This hands-on class will prepare a port-poached pear salad with pistachio-crusted goat cheese balls, standing rib beef roast with horseradish cream and rosemary-shallot popovers, sweet potato-caramelized onion gratin, plus devil's food cake with chocolate buttercream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 14,
5 pm to 7:30 pm
$170.00
Per Couple




VALENTINE FOR COUPLES: TUSCANY FOR TWO * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Chris Lee, Jon Lowe, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, Janice Neuwirth, or Kirk Warner.
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.

Date Night for Couples: Tuscany for Two is available again on March 17.
Hands-On

Mon, Feb 15,
6 pm to 8:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
CLASSIC CHÂTEAUBRIAND * Sold Out

With exquisite and precise attention to detail, Pete Fagan presents an outstanding dinner, starting with cavatelli pasta with steamed littleneck clams in a white wine and garlic broth with pancetta and green onions. Enjoy bibb lettuce and hearts of palm salad with marinated artichokes and red wine vinaigrette, classic Châteaubriand and béarnaise sauce served with tourné potatoes and fluted mushrooms, plus lemon-blackberry Napoleons.
Please call our store to be put on a waitlist.

Pete’s next available class is Pete and Re-Pete on March 14.
Demonstration

Mon, Feb 15,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEYOND BASICS * Sold Out

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

This 4-part series, Beyond Basics, is available again starting on June 29.
Hands-On

Tue, Feb 16,
6 pm to 9 pm



Tue, Feb 23,
6 pm to 9 pm



Tue, March 1,
6 pm to 9 pm



Tue, March 8,
6 pm to 9 pm
$250.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI * Sold Out

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

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

Tue, Feb 16,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY * Sold Out

Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Please call our store to be put on a waitlist.

This class is offered again on April 9.
Hands-On

Wed, Feb 17,
6 pm to 8:30 pm
$60.00
Per Person
Susan Caciano

Culinary Educator

VEGANS PARTY HEARTY * Sold Out

Have a playful evening in the kitchen creating a robust vegan appetizer and dessert party with personal chef and registered dietician Susan Caciano. This hands-on class will make cashew-spinach-artichoke dip, zucchini ranch chips, curry roasted chickpeas, mushroom pâté, cauliflower pizza, sun-dried tomato veggie sliders, herbed macadamia nut cheese, pecan-chocolate turtles, mini blueberry galettes, maple-chipotle candied walnuts, and chocolate-avocado mousse.
Please call our store to be put on a waitlist.

Upcoming vegan classes include It’s Good to be Green with Caryn Dugan on March 12, Italy - Take It or Leaf It with Caryn Dugan on May 7, and Vegans, Guac This Way! with Margi Kahn on June 8.
Hands-On

Thu, Feb 18,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Chandler Hill Vineyards
JACK-ED UP FLAVORS * Sold Out

Upgrade flavors with culinary techniques of caramelization, braising, roasting, and adding smoked ingredients, as this hands-on class joins Jack MacMurray to create a sophisticated dinner. Learn to make smoked chicken-artichoke cream soup with cream cheese biscuits, caramelized mushroom tart on baby greens, individual beef Wellingtons with béarnaise sauce, lemon-braised asparagus, smoked cheddar-cauliflower mash, plus chocolate chip bread pudding with hard sauce.
Please call our store to be put on a waitlist.

Jack Mac’s next class, All Wrapped Up, is available on March 31.
Hands-On

Thu, Feb 18,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PIECE OF THIS, A PIZZA THAT * Sold Out

Using an exciting variety of ingredients, learn to utilize the hot oven pizza stone to create plenty of tasty pizzas. Join Margi Kahn for a hands-on class making caramelized onion-gruyère cheese pizza drizzled with balsamic syrup, wild mushroom pizza with kale pesto and fontina cheese, spicy shrimp and oven-roasted tomato pizza with kalamata olives and feta cheese, eggplant parmesan pizza, plus spiced pear and goat cheese pizza with mustard cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 19,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: TOKYO AT NIGHT * Sold Out

Tokyo at night is filled with bright lights and the aromatic scents and rich flavors of Japanese cuisine. Join cookbook author, Naam Pruitt, for a hands-on class creating her favorite Japanese dishes, including shrimp and vegetable tempura with soy dipping sauce, okonomiyaki - cabbage pancake "pizza", miso salmon with stir-fried snow peas and rice, steamed bok choy with sesame dressing, plus mango sorbet and almond cookies.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 19,
6:30 pm to 9 pm
$125.00
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, Feb 20,
10 am to 3 pm
$175.00
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 fresh horseradish cream, short ribs agrodolce on garlic mashed potatoes, teriyaki steak, plus the perfect hamburger with homemade ketchup on potato rolls.
Demonstration

Sat, Feb 20,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with a dance instructor from COCA, then jitterbug into the kitchen to create a delicious meal with a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

This class is offered again on June 25. Other available Date Night Dine and Dance classes include Salsa Salsa on May 14, Sizzle and Samba on July 30, and Last Tango in Paris on August 27.
Hands-On

Sat, Feb 20,
6 pm to 9 pm
$170.00
Per Couple
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 June 12.
Hands-On

Sun, Feb 21,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: RED SPARROW

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 eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
This Russian spy thriller, Red Sparrow by Jason Matthews, features a recipe at the end of each chapter, including beet salad, sirniki pancakes with smoked fish, stuffed cabbage, pelmeni dumplings, and madeleines.
Demonstration

Sun, Feb 21,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK * Sold Out

Couples will shake things up with a new twist to diner food. This hands-on class will spend a fun evening in the kitchen with Julie Malloy preparing mushroom soup with gruyère and thyme croutons, grilled rib-eye steak served on grilled garlic-seasoned sourdough bread with slow-roasted tomatoes, shaved Brussels sprouts sautéed with bacon, ruffle potato chips, plus white chocolate-macadamia nut bars, and a Kahlúa-Oreo milkshake.
Please call our store to be put on a waitlist.

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

Sun, Feb 21,
5 pm to 7:30 pm
$125.00
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 24.
Hands-On

Mon, Feb 22,
6 pm to 8:30 pm
$55.00
Per Person
David Molina

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

Rich aromas will waft through the kitchen, as David Molina, of Sugarfire Smoke House, shares the secrets that go into the basics of tasty barbecue from the variety of rubs and sauces to the sides. David shares 15-hour smoked brisket and 4-hour smoked ribs from the Sugarfire smoker with directions for making it at home, plus chef's choice of three of Sugarfire's famous side dishes.
Please call our store to be put on a waitlist.

David Molina’s other Sugarfire Smoke House classes include Fired Up Over Sugarfire on June 5, and Sizzle and Smoke on June 28.
Hands-On

Mon, Feb 22,
6:30 pm to 9 pm
$60.00
Per Person
Lawrence Chen

Chef-Owner

Private Kitchen
SHANGHAI "DINE"ASTY * Sold Out

A warm welcome to Shanghai native chef Lawrence Chen, owner of the much talked about elegant new restaurant, Private Kitchen, that elevates Chinese food. Enjoy Shanghai flavors, starting with xiao long bao - Shanghai soup dumplings with pork in homemade wrappers, a spectacular presentation of wok-fried whole fish with sweet and sour sauce, and stir-fried Chinese broccoli in garlic sauce on rice.
Please call our store to be put on a waitlist.
Demonstration

Tue, Feb 23,
6:30 pm to 9 pm
$50.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
A COLOSSEUM OF FLAVORS * Sold Out

Become a gladiator in the kitchen with award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, creating an Italian feast. This hands-on class will make parmesan tuiles with scallop ceviche, ricotta and eggplant ravioli with tomato-vodka cream sauce, port-marinated leg of lamb, butternut squash polenta, minted green beans, plus a pear tart with almond cream.
Please call our store to be put on a waitlist.

Bob Colosimo’s next class, Roast Wanted, is available on March 23.
Hands-On

Wed, Feb 24,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MORE HOT SOUPS AND FRESH BREADS

Bread is baking in the oven, as steam rises from soup bowls to warm the air and spread the aromas that invite everyone into the kitchen. Barb Nack creates Tuscan lamb and white bean soup served with rustic Sicilian quick bread with olive oil and rosemary, hearty shrimp and crab cioppino with mussels and cod served with sesame bread sticks, plus German butter crumb cake.
Demonstration

Thu, Feb 25,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY * Sold Out

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

Thu, Feb 25,
6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: OFF THE HOOK * Sold Out

Reward yourself to a much-deserved night out with the girls, as Robin Wheeler prepares a ridiculously fun evening with seafood, berries, and fruit. Enjoy grapes with triple creme and blue cheeses and spicy honey, seafood "fondue" with pan-fried shrimp and scallops and salmon with a blood orange beurre blanc dipping sauce served with crusty bread and fresh vegetables, farro-cranberry-dried fig salad with pomegranate vinaigrette, plus a bourbon-berry shrub cocktail, and cherry clafoutis with ginger tea whipped cream.
Please call our store to be put on a waitlist.
Demonstration

Fri, Feb 26,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE IS THE WORD * Sold Out

Maria Sakellariou shares the authenticity of Greece, both in food and language, as this hands-on class for couples creates a menu perfect for a winter evening. Learn to make sweet red pepper crab bisque, grilled tuna steaks reminiscent of the island of Alonissos topped with olives and pepperoncini peppers, cornmeal-crusted oysters with Southern greens and sweet onion sauce, and finish with halva - a flavorful sesame-honey confection.
Please call our store to be put on a waitlist.

Maria’s next available date night Greek class, Greek Feast, is available on March 18.
Hands-On

Fri, Feb 26,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
OUI, CHEF! * Sold Out

Discover a little kitchen jargon and etiquette, as French Canadian chef Bernard Pilon shares classic French dishes from Québec in this hands-on class. Learn to make traditional baked French onion soup, Bernard's favorite poutine - French fries topped with milk gravy and cheese curds, pan-roasted beef tenderloin with béarnaise sauce, plus a savory chicken-pork jowl-potato maple syrup "melt" with apple compote and Swiss cheese covered in warm maple syrup.
Please call our store to be put on a waitlist.

Bernard Pilon’s upcoming classes include The Classics: Bouillabaisse and Paella on March 12, and Pasta Playshop on June 4.
Hands-On

Sat, Feb 27,
10 am to 12:30 pm
$60.00
Per Person
Crystal Stevens

Culinary Educator

La Vista CSA Farm
LAISSEZ-"FARE"

Let go of the stress of a busy week and discover tips for creating three 30-minute vegetarian meals that are fresh, simple, and delicious, with homemade French bread that can be used for any of the meals. Crystal Stevens, of La Vista CSA Farm, prepares wild onion pasta with roasted broccoli and sweet potatoes in a brown butter-walnut sauce, field greens salad with garlic balsamic vinaigrette, and bananas Foster; roasted crispy Brussels sprouts, roasted cauliflower, roasted red pepper polenta, spinach-pear salad with almonds and honey balsamic dressing, and baked apples with cinnamon whipped cream; plus roasted potatoes and root vegetables, sun-dried tomato and goat cheese-stuffed portobellos, massaged kale salad with fresh lemon, and chocolate covered pecans.
Demonstration

Sat, Feb 27,
11 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHELLFISHLY DEVOTED TO NEW ORLEANS * Sold Out

Anne Cori shares her love of New Orleans and shellfish as this hands-on class for couples creates a sophisticated dinner that includes wine pairings. Learn to make oyster-artichoke bisque, shrimp rémoulade with angel biscuits, thick and spicy crawfish étouffée served on rice with braised tasso greens, plus chocolate bourbon pecan pie with whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 27,
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 April 24.
Hands-On

Sun, Feb 28,
12:30 pm to 3 pm
$85.00
For Parent and Child
Jon Lowe

Chef

Ibby's Washington University
SOUP OPERA

The steaming soup pots fill the air with captivating aromas, as this hands-on class joins chef Jon Lowe for an afternoon creating dramatic flavors. Learn to make steak and bean chili with jalapeños and onions topped with cheese and sour cream, salmon-corn chowder with red pepper and a popcorn garnish, lemongrass miso soup with Thai basil and shredded carrots, sweet potato-bacon soup with roasted garlic and garnished with honey and pecans, plus spinach-butternut squash salad with toasted almonds and vanilla vinaigrette, artichoke-smoked gouda flatbread with mushrooms and sun-dried tomatoes, and apple turnovers.
Hands-On

Sun, Feb 28,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A NIGHT AT THE OSCARS * Sold Out

Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Sip on a red carpet pomegranate-champagne fizz cocktail with Grand Marnier and raspberries, and create an award-winning meal of seared sea scallops with crème fraîche and caviar, tomato basil soup en croûte, filet mignon Oscar with béarnaise sauce, loaded mashed potato "martini" with bacon and smoked gouda, plus flaming baked Alaska.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 28,
5 pm to 7:30 pm
$140.00
Per Couple
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 May 17.
Hands-On

Mon, Feb 29,
6 pm to 9 pm



Mon, March 7,
6 pm to 9 pm



Mon, March 14,
6 pm to 9 pm



Mon, March 21,
6 pm to 9 pm
$250.00
Per Person
Ivy Magruder

Chef

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

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

Mon, Feb 29,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS * Sold Out

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

Our next doughnut class, On the Go with Vincent Van Doughnut with Vincent Marsden, is available on April 3.
Hands-On

Tue, March 1,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

BE MY CUPCAKE!

Fall in love with irresistible cupcakes in an exciting class with Naam Pruitt. This hands-on class will bake and frost dozens of treats, including bittersweet chocolate cupcakes with goat cheese-marmalade frosting topped with candied orange peel, banana cupcakes with cream cheese frosting and pecan pralines, chai tea cupcakes with honey-whipped cream, and peppermint cupcakes with white chocolate Swiss meringue buttercream frosting and glazed mint leaves.
Hands-On

Wed, March 2,
6 pm to 8:30 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
WORLDLY LAMB-AY

Chef Adam Lambay takes this class away from the ordinary to showcase stunningly tender lamb dishes from around the world. This hands-on class will make Mediterranean lamb-winter squash-lentil tagine with early spring onions and oranges and almonds, South American-style roasted lamb tortillas with chimichurri and crème fraîche, Persian lamb meatballs with garlic and bulgur wheat served with hot harissa sauce, plus Indian lamb curry with lemon-garlic pulao - a basmati rice pilaf.
Hands-On

Wed, March 2,
6:30 pm to 9 pm
$60.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
FRENCH COOKERY

Have a seat at the chef's table, as chef Chris Lee shares his expertise with the intricate techniques used in classic French cookery. Enjoy "cappuccino"-style cream of mushroom soup with frothed milk topping, salade niçoise with French green beans, tuna, poached egg, lardons, and crispy potatoes, classic beef bourguignonne with pommes boulanger, plus apple tarte Tatin.
Demonstration

Thu, March 3,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA * Sold Out

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 4,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

RUSTIC ITALIAN * Sold Out

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 Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Please call our store to be put on a waitlist.

This class is offered again on April 21.
Hands-On

Sat, March 5,
11 am to 1:30 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

Sat, March 5,
12 pm to 3 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES

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

Sat, March 5,
6 pm to 8:30 pm
$125.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: WHEN LIFE HANDS YOU LIMES

Make a margarita! Enjoy a sparkling night out with the girls, as Dawn Meyer shares all of the tantalizing flavors of Mexico. Enjoy a cherry margarita, mini tostados with cumin black beans, sweet potato soup with chipotles and Mexican crema, tequila chicken fajitas, avocado-orange-jicama salad with queso cotija and citrus vinaigrette, plus churros served with dulce de leche ice cream.
Demonstration

Sat, March 5,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

VITAMIX - THE SMOOTH OPERATOR * Sold Out

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 creamy leek-artichoke-potato soup, cauliflower crust pizzas with a variety of classic toppings, apple pie smoothie, edamame dip with baked sesame won ton chips, grilled asparagus with lemon aïoli, plus carrot cake muffins with strawberry-chia jam.
Please call our store to be put on a waitlist.

Our next Vitamix class, Vitamix - The Real Power Tool, is available on May 21.
Hands-On

Sun, March 6,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Sun, March 6,
1 pm to 3:30 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

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 May 22.
Hands-On

Sun, March 6,
5 pm to 7:30 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

Pie Oh My!
QUICHE AND TELL - PIES ARE SWELL

Everyone will be bragging about making lip-licking pies and a rich, fulfilling quiche after an evening with Jane Callahan, pie baker and owner of Pie Oh My! Mix, roll, and fill pastries as this hands-on class learns to make a double-crusted pear-apple pie, maple pecan pie, plus gruyère-bacon-spinach quiche.
Hands-On

Mon, March 7,
6 pm to 9 pm
$50.00
Per Person
Christina Lane

Cookbook Author

SMALL BATCH COOKING FOR TWO

Local cookbook author Christina Lane has home cooks abuzz with her easy approach to cooking for two. This hands-on class will join her in the kitchen to create small batch dishes from savory to sweet, starting with a favorite Mexican charred street corn on mahi mahi served with a squeeze of lime, small batch yeasted pecan sticky buns, plus a small batch of a dozen decorated springtime cut-out sugar cookies.
Hands-On

Tue, March 8,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE * Sold Out

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create French baguettes, chocolate buttery brioche buns, plus a trio of fougasse - plain, walnut and gorgonzola cheese, and garlic and fresh herb.
Please call our store to be put on a waitlist.

This class is offered again on March 10 (morning).
Hands-On

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

Culinary Educator

PERFECTLY SAUCED * Sold Out

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

This class is offered again on June 15. Mickey's next available sauce class, Sassy Sauces, is available on April 12.
Hands-On

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

Culinary Educator

BREADS FROM FRANCE

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

Thu, March 10,
10 am to 1 pm
$55.00
Per Person
Aaron Baggett

Chef

EdgeWild Restaurant
BEER. BOURBON. SCOTCH.

Give a warm welcome to chef Aaron Baggett, of EdgeWild Restaurant, as he incorporates slow-cooked ingredients with beer, bourbon, and scotch for rich and vibrant dishes. Enjoy a cold glass of Six Mile Bridge's Irish Red beer, griddled corn cakes topped with avocado and slow-roasted pork with scotch-cumin aïoli, blackened red beer-braised chicken with Cajun chicken sausage hash and a poached egg topped with spiced hollandaise and served with grilled hatch chile peppers and cilantro-lime crème, plus "thin mint" gooey butter cake with vanilla-bourbon ice cream.
Demonstration

Thu, March 10,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SHELLS AND WHISTLES

Prepare four spectacular shellfish dishes, each created in a single vessel, with the creative and first-rate chef Kirk Warner. This hands-on class will make Kirk's jumbo shrimp Spanish paella with mussels and spring peas, homemade ramen noodle soup with jumbo crab and a farm fresh egg, South Indian rock shrimp-potato chowder with coconut and lemongrass, plus petite Maine lobster pot pies with flaky pastry and rich shellfish jus.
Hands-On

Thu, March 10,
6:30 pm to 9 pm
$65.00
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 8.
Hands-On

Fri, March 11,
6 pm to 8:30 pm
$150.00
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 12,
10 am to 12:30 pm
$60.00
Per Person
Caryn Dugan

Culinary Educator

IT'S GOOD TO BE GREEN

You don't have to kiss a frog to find tasty fare made with plant-based ingredients. Join the popular STLVegGirl, Caryn Dugan, for a hands-on class creating pinto bean and quinoa burgers with homemade sriracha hummus, creamy lentil and coconut soup, kale salad with avocado dressing, Mediterranean vegetable tagine with chickpeas and sweet potatoes and onions seasoned with cumin and coriander and turmeric, baked Dijon blue potatoes, plus healthy and hearty fruit and oat bar bites.
Hands-On

Sat, March 12,
11 am to 1:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: LEMONGRASS AND LIMES

Cookbook author of Lemongrass and Limes, Naam Pruitt, shares insight into the combination of Thai herbs and flavors. This hands-on class for couples creates hot-and-spicy tom yum shrimp soup with lemongrass and kaffir lime leaves, crispy seafood salad with Thai herbs, seared lemongrass beef, red chicken curry with yellow squash, plus refreshing lemongrass and lime sorbet.
Hands-On

Sat, March 12,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: EVERYONE LOVES A GALWAY GIRL

Ye best be wearing green, as Robin Wheeler has planned a pre-St. Pat's celebration for the girls. Enjoy a bubbly whiskey and cherry syrup Irish Lady cocktail, smoked salmon pâté, sweet parsnip soup, steak and stout pie topped with potatoes, beer-braised cabbage, plus chocolate milk stout-glazed brownies.
Demonstration

Sat, March 12,
6:30 pm to 9 pm
$45.00
Per Person
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.

This class is offered again on March 13 (evening).
Hands-On

Sun, March 13,
12:30 pm to 3 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

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

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

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

Sun, March 13,
1 pm to 3:30 pm
$80.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE

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.
Hands-On

Sun, March 13,
5 pm to 7:30 pm
$60.00
Per Person
Pete Fagan

Sous Chef

Tony's
PETE AND RE-PETE

Pete Fagan's popular classes are well-attended by his repeat fan base. Discover why Tony's sous chef is a favorite as this class enjoys wild mushroom-goat cheese tartlets topped with parmesan, Pete's Italian version of cannellini bean hummus with roasted garlic and kalamata olives served with fried pita chips, spinach-avocado salad with Maytag blue cheese and champagne vinaigrette, grilled swordfish with tomatoes and capers and a tarragon beurre blanc, haricots verts, plus chocolate chip-orange cannolis.
Demonstration

Mon, March 14,
6 pm to 8:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

COUNTER-CULTURE: IN GOOD TASTE

Pull up a seat at the counter and enjoy an evening witnessing the preparations of an outstanding dinner created by cookbook author Naam Pruitt. Enjoy leek and goat cheese tart, chopped salad with feta and honey-mustard vinaigrette, creamy risotto with asparagus and basil, salmon en papillote with oven-roasted tomatoes and olives, plus strawberry-lemon sorbet.
Demonstration

Tue, March 15,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

Tue, March 15,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PALEO AND GLUTEN-FREE GATHERING * 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 curried avocado deviled eggs, zucchini hummus with fresh carrot dippers, skillet-roasted salmon with red pepper tahini sauce, roasted squash and pear salad, shaved Brussels sprouts, plus tender chocolate chip-pumpkin muffins.
Please call our store to be put on a waitlist.

Margi’s next paleo class, Paleo and Gluten-Free Cooking, is available on May 12.
Hands-On

Wed, March 16,
6 pm to 9 pm
$55.00
Per Person
Jeff Friesen

Chef

Sugarfire Smoke House
YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, pesto, and a seasonal sauce.
Hands-On

Wed, March 16,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Thu, March 17,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: SUSHI! SUSHI!

Making sushi is twice as much fun when creating it with your partner. Spend an extraordinary evening with Naam Pruitt making gyoza - Japanese pot stickers with soy dipping sauce, tuna tataki hand rolls, spicy salmon and avocado rolls with tobiko, eel tempura rolls with homemade eel sauce, plus cream puffs with matcha tea pastry cream.
Hands-On

Fri, March 18,
6 pm to 8:30 pm
$140.00
Per Couple
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREEK FEAST

Spend an entertaining evening in the kitchen with your partner, creating a feast befitting Greek gods and goddesses. Join Maria Sakellariou in preparing yaprakia - grape leaves stuffed with brown rice and herbs and topped with avgolemono sauce, kalamarakia - deep-fried squid with Maria's homemade tzatziki sauce, shrimp moussaka, a green seasonal salad with fruits and nuts, plus bobota - a wonderfully surprising cornmeal-honey pie dessert with Greek yogurt and dried fruits.
Hands-On

Fri, March 18,
6:30 pm to 9 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

VOULEZ-VOUS

"You want" French cuisine, and there is no better way than enjoying a delectable and leisurely lunch with the formidable chef Jean-Pierre Augé, as he prepares eggs in chimay sauce with mushroom duxelles on croutons, classic roasted duck à l'orange on wild rice with asparagus, plus strawberries Melba with ice cream.
Demonstration

Sat, March 19,
10 am to 1:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: FUN-DAMENTALS OF CLASSIC ITALIAN

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 a fun day in the kitchen learning the fundamentals of classic Italian cooking, using basic components to create everything from fresh ricotta cheese to risotto, gnocchi, basic pasta, stuffed pastas, sauces, pesto, pizza, desserts and gelato. Some of the many dishes that will be created by this hands-on class include spinach-ricotta gnocchi with butter-sage sauce, osso buco Milanese-style, eggplant parmesan, veal saltimbocca, zabaglione, plus pisciotta - an olive oil cake.
Hands-On

Sat, March 19,
11 am to 4 pm
$150.00
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.

This class is offered again on July 30. Other available Date Night Dine and Dance classes include Salsa Salsa on May 14, Big Band Swing on June 25, and Last Tango in Paris on August 27.
Hands-On

Sat, March 19,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: ZIPPITY-DIPPITY-DOO-DAH

My, oh my, what a wonderful night to spend with your friends celebrating the weekend, as Kelly Gardner has plenty of delicious dips and dishes headed your way. Enjoy white cheddar-roasted garlic-sriracha dip with baked pita chips, red wine bagna cauda with crudités, warm skillet bread with spinach-artichoke dip, grilled shrimp and sausage with harissa-honey dip, plus sweet cannoli dip with homemade graham crackers.
Demonstration

Sat, March 19,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

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

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

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

Sun, March 20,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE THOUSAND DOLLAR DINNER

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 eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Revel in the spectacular feasts of the Gilded Age recounted in The Thousand Dollar Dinner: America's First Great Cookery Challenge by Becky Libourel Diamond, including potage à la reine, salmon in lobster sauce, vol-au-vent financière, lamb chops milanese, asparagus, and charlotte russe.
Demonstration

Sun, March 20,
1 pm to 3:30 pm
$40.00
Per Person
David Molina

Chef

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, March 20,
5 pm to 7:30 pm
$125.00
Per Couple
Ericka Frank

Pastry Chef

The Cakery and The Cup
EASTER COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Ericka Frank, of The Cakery, in the kitchen creating beautifully decorated Easter cookies, including lots of great shapes perfect for spring. 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

Mon, March 21,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, March 22,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, March 22,
6 pm to 8 pm
$45.00
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 May 24.
Hands-On

Tue, March 22,
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 ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, March 23,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, March 23,
6 pm to 8 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

PAN DULCE - MEXICAN PASTRIES

Learn to make a variety of the pretty and distinctively shaped Mexican sweet pastries, known as pan dulce, in this scrumptious hands-on class with Dawn Meyer. The class will make conchas blancas - white shell shape designed sweet rolls, garibaldis - muffins with apricot jam and sprinkles, huachibolas - morning sweet rolls with cream cheese, and besos - small sweet roll "kisses" with a variety of fillings and a sugar coating.
Hands-On

Thu, March 24,
6 pm to 9 pm
$55.00
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, March 26,
11 am to 1:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, baby greens salad with candied pecans and bacon topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted asparagus with gruyère and lemon butter sauce, plus mini strawberry cheesecakes with whipped cream.
Hands-On

Sat, March 26,
6 pm to 8:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare plain croissants, chocolate croissants, mini glazed croissants, plus the irresistible donut-croissant for cronut lovers.
Hands-On

Mon, March 28,
6 pm to 9 pm
$55.00
Per Person
Alex Cupp

Culinary Educator

Adam's Smokehouse
STICK TO YOUR RIBS

Don't be indecisive about your favorite smokehouse meat - stick to your ribs! Join Alex Cupp, smoker for Adam's Smokehouse, for an ardent evening of smoking and grilling slabs of baby back pork ribs using wet and dry rubs for different results, plus Southern classic corn spoon bread, baked beans, and warm root vegetable salad.
Hands-On

Mon, March 28,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTAFARIAN

Leave the colanders at home and join Mickey Kitterman to create a crazy mash up of a delicious fusion of Italian and Caribbean dishes. This hands-on class will make spicy deep-fried conch croquetas with avocado salsa, Caribbean-style tutto mare "all from the sea", grilled and pan-seared jerk rib-eye steak Firenze, coconut callaloo greens with Caribbean spices, plus rum cassata - a rum-soaked sponge cake layered with sweet ricotta, mango, and quince preserves.
Hands-On

Tue, March 29,
6 pm to 8:30 pm
$60.00
Per Person
Matthew Daughaday

Chef-Owner

Reeds American Table
A PASTA DOUGH A DAY KEEPS EVERYONE HAPPY

Welcome back Matthew Daughaday, chef-owner of Maplewood's newest gem - Reeds American Table. Matthew shares his secrets for the restaurant's most popular dishes, demonstrating techniques to create slow-cooked braised lamb sugo on housemade fresh fettuccini, and the popular bacon fat-fried cornbread served with honey-thyme butter.
Demonstration

Tue, March 29,
6:30 pm to 9 pm
$50.00
Per Person
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