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 2, items 1 to 100 of 158.
Jean-Pierre Augé

Chef

L'ART DE LA CUISINE

The art of Belgian cuisine is on display from master French chef and story-teller Jean-Pierre Augé as he demonstrates a ragoût of mussels, Belgian beer-braised carbonade of beef flamande on new potatoes, artichokes, and salsify, plus a glorious chocolate-coffee religieuse pastry.
Demonstration

Sat, April 19,
10 am to 1:30 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CIAO DOWN ON PIZZA

Heat up the kitchen with pizza hot from the oven, as this hands-on class joins Dawn Meyer for a mouth-watering afternoon. Learn to make mozzarella and sliced salami Sicilian pizza with an herbed crust, California grilled pizza with fig jam and prosciutto and topped with goat cheese, ham-artichoke-olive deep dish pizza with tomato sauce, fresh mozzarella-stuffed crust pizza with spicy tomato sauce and topped with Italian sausage, plus chocolate chip cookies and espresso gelato.
Hands-On

Sat, April 19,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO 30 years * Sold Out

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

This class is offered again on May 25.
Hands-On

Sat, April 19,
6 pm to 8:30 pm
$140.00
Per Couple
Brian Pelletier

Culinary Educator

Kakao Chocolate
CHOCOLATE: FOOD OF THE GODS

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

Mon, April 21,
6:30 pm to 9 pm
$60.00
Per Person
Cassandra Vires

Chef-Owner

Home Wine Kitchen and Table
LET'S MEAT FOR DINNER

Cassy Vires, chef-owner of two popular restaurants - Home Wine Kitchen and Table, shares her wit and expertise to create a dinner that will pleasure the senses, starting with a spinach salad with gorgonzola, spiced Marcona almonds and fig vinaigrette. Enjoy bay scallop gratin, herb-roasted beef tenderloin, asparagus with roasted shallot-pancetta vinaigrette, plus a cheese course of herb-crusted cheese "truffles", gorgonzola dolce, aged cheddar, fig cake and candied apple slices.
Demonstration

Tue, April 22,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

SCRUMPTIOUS CRUMPETS, BRIOCHE, AND MORE

Whether you want the perfect yeasted accompaniments for high tea or just want to make scrumptious breads, join the dynamic baker Margi Kahn in the kitchen for a memorable morning. This hands-on class will learn to use yeast to create buttery brioche, airy crumpets, and addictive orange-pecan caramel rolls.
Hands-On

Wed, April 23,
10 am to 1 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
ITALIAN COMMODITIES

The market for pork bellies has gone from the stock market straight into our culinary culture, as Jack MacMurray shares an inviting Italian menu. This hands-on class will create pancetta-wrapped shrimp with Meyer lemon, spring arugula and radish salad, Tuscan-style roasted pork belly, porcini mushroom risotto, plus zabaglione with fresh berries.
Hands-On

Wed, April 23,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

PASTA PRONTO

Dawn Meyer shares some of her tried-and-true pasta dishes that are perfect for getting a weeknight meal on the table in a hurry. Enjoy tagliatelli-cremini mushroom-gruyère gratin, strozzapreti pasta with spinach and preserved lemons and garnished with lemony breadcrumbs, penne rigate with roasted asparagus and balsamic butter, garganelli with prosciutto-radicchio-parmesan cream sauce, plus orecchiette pasta salad with melon and crispy pancetta and champagne vinaigrette.
Demonstration

Wed, April 23,
6:30 pm to 9 pm
$45.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
FRUITY PATOOTY

Pastry chef Helen Fletcher, of Tony's, shares a scrumptious presentation of no-bake fruit desserts that will have this class giggling with glee. Enjoy traditional flaming crêpes suzette, peachy keen mascarpone parfaits, and a chocolate pear tart in a coconut crust.
Demonstration

Thu, April 24,
6 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING 30 years

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

This 4-part series, The Basics of Cooking, is available again starting on June 24.
Hands-On

Thu, April 24,
6 pm to 9 pm



Thu, May 1,
6 pm to 9 pm



Thu, May 8,
6 pm to 9 pm



Thu, May 15,
6 pm to 9 pm
$250.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

WEEKEND DINNER PARTY - HEARTY ITALIAN

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome at Christie's delectable dinner party, starting with flatbread with saba-glazed grapes and gorgonzola. Enjoy a hearty seafood lasagna layered with herbed ricotta and cream sauce with roasted tomatoes, grilled Tuscan porterhouse steak alla pizzaiola, plus warm chocolate cake with apricot compote.
Demonstration

Fri, April 25,
6 pm to 8:30 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
PULLING YOUR LEG OF LAMB * Sold Out

Even skeptics of lamb will be won over with Maria's festive preparations of a stunning Greek meal. Work side-by-side with Maria Sakellariou to create lamb and rice stuffed grape leaves topped with avegolemono - an egg-lemon sauce, arugula salad with monouri cheese and citrus-ouzo vinaigrette, traditional boneless leg of lamb stuffed with roasted bell peppers and kefalotyri cheese, then wrapped and baked in grape leaves, oven-roasted potatoes with plum tomatoes and smoked paprika, plus sweet custard phyllo bites.
Add to waitlist

Maria Sakellariou’s upcoming classes include Date Night for Couples: Feta Attraction on May 23, and Greek Culture: Homemade Yogurt on June 27.
Hands-On

Fri, April 25,
6:30 pm to 9 pm
$60.00
Per Person
Stephanie Pilon

Culinary Educator

THE APPRENTICE CHEF: FLAP JACK, DO IT AGAIN

For aspiring chefs, children ages 7 to 12.  Learn to make your own breakfast or practice for a special treat for Mom in a few weeks, as this hands-on class spends the morning with Stephanie Pilon in the kitchen. Learn to make homemade biscuits for an egg-cheese-sausage breakfast sandwich, pancakes with a fruit sauce, bacon-and-eggs casserole with cheese, plus a strawberry-oatmeal breakfast smoothie.
Hands-On for Apprentice Chefs

Sat, April 26,
10 am to 12 pm
$40.00
Per Child
Barry Marcus

Pastry Chef

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

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.
Add to waitlist

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

Sat, April 26,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: EAT, DRINK, AND BE MERRY 30 years * Sold Out

Includes a Top 30 years Recipe!
The carnival continues for a fun evening with your partner in the kitchen. This hands-on class with Anne Cori will celebrate New Orleans with a Southern Comfort hurricane, crab beignets, crawfish-tasso cakes with red pepper coulis, shrimp rémoulade salad with Southern biscuits, homemade fettuccine noodles in oyster-and-spinach "Rockefeller" sauce, plus lemon chess pie.
Add to waitlist
Hands-On

Sat, April 26,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: LEMONS, LIMES, TARTS, AND TEQUILA

Cookbook author Naam Pruitt is an effervescent hostess who loves to entertain. Enjoy a relaxing evening with the girls, as Naam prepares asparagus soup with parmesan crisps, goat cheese-artichoke tartlets, tequila-lime chicken with mango salsa, cilantro rice with spring peas, plus strawberry-lemon sorbet.
Demonstration

Sat, April 26,
6:30 pm to 9 pm
$45.00
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.
Add to waitlist

This class is offered again on July 20.
Hands-On

Sun, April 27,
5 pm to 7:30 pm
$125.00
Per Couple
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
ITALIAN LIRA

It's all about the dough with Mitch Frost, of Onesto Pizza and Trattoria. This hands-on class will use one delicious pizza dough recipe to create everything from pizza, calzones, and stromboli with fabulous toppings and fillings, plus garlic knots, and zeppole - little Italian doughnuts.
Hands-On

Mon, April 28,
6 pm to 8:30 pm
$55.00
Per Person
Chris Bork and Phil Nekic

Culinary Educator

Bob's Seafood
THE CHEF AND A FISHMONGER * Sold Out

Compliments always abound when Phil Nekic from Bob's Seafood teams up with a chef to create an amazing dinner with fish and seafood. Phil brings the freshest fish of the day, and Chris Bork will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish.
Add to waitlist
Demonstration

Mon, April 28,
6:30 pm to 9 pm
$50.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, April 29,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS 30 years * Sold Out

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

This 4-part series, Culinary Skills, begins again starting on September 8.
Hands-On

Wed, April 30,
6 pm to 9 pm



Wed, May 7,
6 pm to 9 pm



Wed, May 14,
6 pm to 9 pm



Wed, May 21,
6 pm to 9 pm
$250.00
Per Person
Chelsea DeShetler

Culinary Educator

SWEET ON FONDANT

Join Chelsea DeShetler in the kitchen, as this hands-on class learns to cover a six-inch cakelet in fondant and embellish it with delicate fondant decorations, perfect for any special occasion. Chelsea has already baked the classic pound cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to make exquisite fondant blossoms, decorative borders, and a bow to complete the cake. Each student will take home their lovely cakelet.
Hands-On

Wed, April 30,
6:30 pm to 9 pm
$55.00
Per Person
Corey Ellsworth and Simon Lehrer

Chef

Chandler Hill Vineyards and The Wine Merchant
FORK. PORK. CORK.

Enjoy a memorable evening with an exceptional duo, chef Corey Ellsworth of Chandler Hills Vineyards, and wine expert and cheesemonger Simon Lehrer of The Wine Merchant, for a five-course tasting menu paired with wines. Enjoy mascarpone-stuffed dates with a local strawberry compote served with pinot noir, jumbo shrimp wrapped in basil and kataifi phyllo paired with sauvignon blanc, carpaccio of summer squash with ricotta salata and extra virgin olive oil served with chardonnay, slow-roasted pork shoulder with crispy garbanzo beans and housemade yogurt with zinfandel, plus a cheese course served with port.
Demonstration

Thu, May 1,
6:30 pm to 9 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MARVELOUS MEDITERRANEAN

Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. This hands-on class will join Anne to discover the cuisine of the Mediterranean starting with spinach-fennel phyllo cigars. Learn to create roasted garlic-red pepper hummus with homemade pita bread, roasted lamb shawarma topped with tomato-cucumber relish and tahini sauce, rice and lentil pilaf, plus orange-almond cake with chocolate icing.
Hands-On

Fri, May 2,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: DERBY DIVAS * Sold Out

On the eve of the Kentucky Derby, hats are not optional for a classic celebration, as Julie Malloy prepares a southern feast of appetizers worthy of the sound of the traditional trumpet. Sip on a traditional mint julep, and enjoy tangy and sweet Jezebel sauce over cream cheese with crackers, mini open-faced hot browns with roasted turkey and bacon and cheese sauce, crudités with a creamy dill and cucumber Benedictine dip, braised roast beef with Henry Bain sauce and homemade buttermilk biscuits, plus chocolate-bourbon derby pie.
Add to waitlist
Demonstration

Fri, May 2,
6:30 pm to 9 pm
$45.00
Per Person
Akila Ramakrishnan

Culinary Educator

INDIAN STREET FOOD

Akila Ramakrishnan, a native of Chennai in South India creates popular dishes that can easily be found on the street carts in India. Enjoy rose milk, a favorite South Indian drink made with rose essence, pav bhaji - buttered and toasted buns with spicy vegetable gravy, bhel puri - puffed rice, chickpea noodles and raw vegetables tossed with spicy sauces, aloo bonda - chickpea-battered deep-fried curried mashed potatoes, plus mango-pistachio ice cream.
Demonstration

Sat, May 3,
10 am to 12:30 pm
$45.00
Per Person




30 years ANNIVERSARY CELEBRATION III

Celebrate the 30th Anniversary of Kitchen Conservatory! Thirty favorite chefs will demonstrate their talents over six different cooking classes. Sample the extraordinary creations of our culinary stars. The May anniversary class features Bob Colosimo, Anne Cori, Frank McGinty, Bernard Pilon, and Jason Tilford. The other remaining anniversary classes are on June 7, July 12, and August 9.
Demonstration

Sat, May 3,
10:30 am to 1 pm
$30.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with a dance instructor from COCA, that will spark your appetite for an incredible evening in the kitchen. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Add to waitlist

Our available Dine and Dance Date Night classes include Sizzle and Samba on June 14, and Last Tango in Paris on July 5.
Hands-On

Sat, May 3,
6 pm to 9 pm
$170.00
Per Couple
Christie Maggi

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CARNE KNOWLEDGE

Before Cinco de Mayo approaches, satisfy your hankerings for delicious Mexican fare, as Christie does all of the preparations. Enjoy a classic margarita, chilaquiles-fresh tortilla casserole, red chile enchiladas with roasted potatoes and eggs, carne asada sopes - steak and eggs with chile hollandaise, jicama and citrus salsa with fresh tortilla chips, plus crispy churros.
Demonstration

Sat, May 3,
6:30 pm to 9 pm
$45.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

ASKEW ON THE 'CUE

Plenty of tasty skewers will be heating up on the grill with loads of sauces for a festive afternoon with Christie Maggi. This hands-on class will create chicken skewers with spicy peanut sauce, pork-apricot skewers with roasted pecan sauce, shrimp and kielbasa skewers with paprika and honey glaze, lamb skewers with spicy mint sauce, Mediterranean vegetable skewers with white hummus, plus shrimp skewers with tropical salsa.
Hands-On

Sun, May 4,
12:30 pm to 3 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE MUSHROOM HUNTERS

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eight years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory. 

Foraging, identifying, and selling wild mushrooms attracts unusual characters. Langdon Cook pursues the wild bunch in The Mushroom Hunters: On the Trail of an Underground American and the menu features porcini crostini, caramelized mushrooms, exotic mushroom soup, roasted mushroom salad, and fresh pasta with morel cream sauce.
Demonstration

Sun, May 4,
1 pm to 3:30 pm
$40.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HOT AND CHILE

Let the festivities of Cinco de Mayo begin with an exciting evening in the kitchen mixing up a pitcher of margaritas to share with everyone in this hands-on class. Join Dawn Meyer to create fresh tortilla chips with salsa, chile rellenos, carnitas with red chile sauce, cilantro rice, plus lemon curd meringues.
Hands-On

Sun, May 4,
5 pm to 7:30 pm
$125.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CINCO DE MAYO

Spend a festive evening with your partner creating a memorable celebration of Cinco de Mayo, starting with fried serrano chile salsa, roasted pineapple salsa, and sun-dried tomato guacamole - all served with fresh tortilla chips. Join Dawn Meyer to create classic margaritas, shredded brisket tacos with chipotle dressing, cumin-spiced chicken with poblano Mexican crema, spicy grilled corn salad with black beans and queso fresco, plus Mexican rice pudding with cinnamon and dried fruit.
Hands-On

Mon, May 5,
6 pm to 8:30 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

Pie Oh My!
PIE HARDS

Pie lovers unite and stand up for delicious and flaky pies with owner of Pie Oh My!, Jane Callahan. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make three fabulous pies, including coconut meringue pie, strawberry-rhubarb pie, and blueberry-pear pie with a lattice top crust.
Hands-On

Mon, May 5,
6:30 pm to 9 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
RAVIOLI MYTHS UN-RAVELED

Jon Lowe proves that making fresh ravioli is an exciting and simple process with limitless possibilities. This hands-on class will create lobster-filled ravioli with spinach and a creamy crab Alfredo sauce, wild mushroom-filled ravioli in a walnut-arugula pesto broth, chicken-tomato-ricotta ravioli with a brown butter rosemary sauce, plus St. Louis toasted ravioli filled with sausage and served with a puttanesca dipping sauce.
Hands-On

Tue, May 6,
6 pm to 8:30 pm
$60.00
Per Person
Vito Racanelli, Jr. and Amy Racanelli

Chef-Owner

Mad Tomato
TOO MANY COOKS IN THE KITCHEN

Put Vito Racanelli, chef-owner of Mad Tomato, in the kitchen with his wife, a personal chef, and a lively evening of exciting food and a bit of hilarity will be enjoyed by all. Dine on Vito's favorite toasted ravioli, Amy's lentil-curry dip with toasted wheat pita, spinach-feta-orange salad with toasted almonds and honey-lemon vinaigrette, Vito's mom's eggplant parmesan, plus Amy's cappuccino panna cotta with mocha whipped cream.
Demonstration

Tue, May 6,
6:30 pm to 9 pm
$50.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

MACARON AND MACAROON MANIA * Sold Out

Jump on the bandwagon and discover why these colorful confections are popping up everywhere! Join Christie Maggi in the kitchen creating a myriad of macaron variations, including pistachio with Kirsch buttercream, chocolate and vanilla Neapolitan macarons with strawberry buttercream, s'mores macarons with toasted marshmallow fluff, white chocolate macarons with sesame seed pastry cream, plus American coconut macaroons.
Add to waitlist
Hands-On

Wed, May 7,
6:30 pm to 9 pm
$55.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

TAKE ENTERTAINING TO A NEW LEVEL

Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party. This hands-on class with Christie Maggi will discover how to plan for a party, cocktails and wine - how much is needed, setting an appetizer buffet with different levels, what appetizers should be passed, and how to calculate how many hors d'oeuvres are needed for a cocktail party. This class will create an appetizer party and prepare a champagne bar with assorted mixers to include juices and garnishes, onion-bacon soufflé tart, mini caprese sandwiches with capicola-basil spread, crab-corn fritters with andouille cream sauce, an Italian antipasto bar with roasted and marinated vegetables and cheeses and salamis, sugared berry cones with a trio of dipping sauces - salted caramel, orange-cream cheese, and coffee-chocolate, plus angel food cake bites for dipping.
Hands-On

Thu, May 8,
6 pm to 9 pm
$70.00
Per Person
Kirk Warner

Chef-Owner

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

Includes a Top 30 years Recipe!
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Hands-On

Fri, May 9,
10 am to 3 pm
$175.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CHINESE CHOPSTICKS

Create a stunning Chinese meal with your partner and learn a few tips for using chopsticks, as this hands-on class joins Christie Maggi for a sizzling evening. Learn to prepare salt and pepper calamari with green onion dipping sauce, seared ahi tuna with garlic chips and toasted chiles, honey-walnut crispy shrimp with sesame green beans, crab-asparagus-mushroom fried rice, whole fried snapper with lemongrass-ginger-soy sauce, plus lime sorbet with black sesame fortune cookies and a Singapore sling cocktail.
Hands-On

Fri, May 9,
6 pm to 8:30 pm
$140.00
Per Couple
Jean-Pierre Augé

Chef

FRENCH TWIST 30 years

Includes a Top 30 years Recipe!
Chef Jean-Pierre Augé presents his own twist on quintessential French fare with upside-down tomato tarte Tatin, sauté of lamb with spring vegetables on French lentils, and finish with a ravishing gâteau of strawberries.
Demonstration

Sat, May 10,
10 am to 1:30 pm
$45.00
Per Person
Christie Maggi

Kitchen Conservatory Staff

MOTHER'S DAY TEA

Celebrate Mom in a special way by sharing the experience of an elegant tea party. Christie prepares a lovely menu of Earl Grey and raisin scones, raspberry financiers, smoked salmon and red pepper rémoulade on herb-toasted brioche, asparagus-goat cheese quiche with balsamic-dressed greens, apricot and chocolate mille-feuille, plus a hazelnut crisp with honey-roasted pears, and of course, tea!
Demonstration

Sat, May 10,
1 pm to 3:30 pm
$45.00
Per Person
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA - CHILE CHILE TANG TANG

Spend a magical evening in the kitchen with your partner creating the spicy and tangy flavors of India. Join Bangalore native Aruna Menon creating onion-spinach deep-fried fritters, spicy green chile-coriander chutney, sweet and tangy tamarind-date chutney, traditional North Indian chicken makhani curry, Goan shrimp curry with coconut sauce, baingan bharta - roasted eggplant in tomato sauce, vegetable pulao with basmati rice, plus carrot halwa - a dessert of grated carrots cooked in milk with cardamom.
Hands-On

Sat, May 10,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: A CELEBRATION OF MOM

Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy a celebration of women. Sip on a pink fizz champagne cocktail with vodka and cranberry juice, as Barb prepares shrimp and mango skewers with guava-lime glaze, butter-seared golden brown diver scallops on sweet corn polenta, citrus asparagus sauté with peas and pecans and shiitake mushrooms, plus no-bake strawberry cheesecake with a graham-Nutella-cocoa crumb base.
Demonstration

Sat, May 10,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

MOM'S THE WORD

Surprise Mom with a unique celebration of her day, as this hands-on class joins Kelly Gardner to create a tasty brunch, starting with asparagus-gruyère tart. Learn to prepare herb-olive oil scones, Bloody Mary tomato soup, Greek-style baked eggs in ham cups, mocha caramel affogato, plus a sangria mimosa to raise a toast to Mom.
Hands-On

Sun, May 11,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: IT'S ALL ABOUT HER 30 years

Includes a Top 30 years Recipe!
Celebrate Mother's Day without the children! Whether you are expecting, empty nesters, or have a babysitter, enjoy an evening out creating a stunning menu, starting with roasted tomato-red pepper soup en croûte. This hands-on class for couples will create a sparkling rosé regale cocktail, bacon-wrapped filet mignon with béarnaise sauce, roasted asparagus à la parmigiana, baby hasselback potatoes with butter, plus chocolate-caramel cream pie with cognac cookie crust and sweetened whipped cream.
Hands-On

Sun, May 11,
5 pm to 7:30 pm
$125.00
Per Couple
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

Mon, May 12,
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 ($35 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Tue, May 13,
6 pm to 8 pm
$45.00
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

Tue, May 13,
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 ($35 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, May 14,
10 am to 12 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, May 14,
6 pm to 8 pm
$45.00
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.
Add to waitlist

This class is offered again on June 5.
Hands-On

Thu, May 15,
6:30 pm to 9 pm
$65.00
Per Person
Elizabeth Schuster

Chef-Owner

Tenacious Eats
FEASTING ON FILM: THE HELP

It is always a memorable evening with chef Liz Schuster, the sparkling genius behind Tenacious Eats, which brings diners together with movies. Liz will be preparing a heaping plate of soulful Southern cuisine from the film The Help in honor of Mother's Day. Enjoy proper Southern-fried chicken, slow-cooked collard greens and "old school” biscuits using the sacred and hallowed method of preparation. While dining, the class will be serenaded by the trio Letters to Memphis.
Demonstration

Fri, May 16,
6 pm to 8:30 pm
$60.00
Per Person
Ashley Schuster Kempf

Culinary Educator

Salume Beddu
GIRLS' NIGHT OUT: CIAO BELLA

Spend a lovely evening with the girls, as Ashley Kempf, of Salume Beddu, creates some of her favorite Italian dishes. Sip on Rossini - a bubbly cocktail with strawberry purée, and enjoy crostini topped with speck and apple cream, parmesan asparagus, sweet and sour bell peppers with agrodolce sauce, pork meatballs in a mushroom-tomato sauce, plus crema di albicocche - apricot cream.
Demonstration

Fri, May 16,
6:30 pm to 9 pm
$45.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
THIS IS A PIG DEAL!

Step into the kitchen with chef Bernard Pilon and discover a passion for pork. This hands-on class will learn to create tender pork carnitas for tacos with fresh salsa, brined and pan-seared pork tenderloin with a port balsamic reduction, plus pan-fried center-cut pork chops topped with pork jowl and fennel gravy.
Hands-On

Sat, May 17,
10 am to 12:30 pm
$60.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
A LOU-FEST OF ANNIE GUNN APPETIZERS * Sold Out

Chef Lou Rook, executive chef of Annie Gunn's for more than two decades, shares some of the stunning appetizers from the restaurant and his cookbook, Rook Cooks for an exciting feast of flavors. Sommelier Glenn Bardgett expertly pours the perfect wine pairings to Lou's selection of appetizers including butter-poached shrimp on herb risotto cake, crispy fried oysters on a bed of greens, jumbo lump crab-andouille sausage cakes with chipotle aïoli and black bean salad, plus crispy fried chicken wings with Lou's seasoning blend and dipping sauces.
Add to waitlist

This class is offered again on July 19.
Demonstration

Sat, May 17,
1 pm to 4 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RIVIERA RETREAT 30 years

Includes a Top 30 years Recipe!
Enjoy creating a sophisticated dinner complete with a pairing and tasting of fine wines with each course. This hands-on class will join Anne to discover the Mediterranean Riviera starting with grilled vegetable escalivida. Learn to create creamy asparagus soup with parmesan zabaglione, grilled fattoush salad with golden beets and tomatoes and cucumbers, mixed grill of chicken-lamb-sausage kabobs with tahini sauce on date-lemon couscous, plus a fresh fruit tart with vanilla pastry cream.
Hands-On

Sat, May 17,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: PROVENCE, 1970

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eight years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory. 

Eavesdrop on a dinner party with favorite foodies, who all cooked and ate together in the south of France in 1970. Luke Barr recounts the gossipy scene in Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste. Feast on leeks vinaigrette with toasted hazelnuts, bouillabaisse with rouille crostini, blanquette de veau on potato-celery root gratin, and lemon tart.
Demonstration

Sun, May 18,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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 individual chocolate-orange bread pudding, and a Kahlúa-Oreo milkshake.
Hands-On

Sun, May 18,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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.
Hands-On

Mon, May 19,
6 pm to 8:30 pm
$140.00
Per Couple
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

Join pizzaiolo Mitch Frost, of Onesto Pizza & Trattoria, and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Hands-On

Mon, May 19,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101 30 years

Includes a Top 30 years Recipe!
Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master margarita-marinated pork spare ribs, prosciutto and melon with Amaretto syrup, pulled pork belly sandwiches with coleslaw, grilled pork tacos al pastor with grilled red onions and pineapple, plus smoked pork tenderloin with ginger-molasses barbecue sauce.
Hands-On

Tue, May 20,
6 pm to 8:30 pm
$60.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

HOME FOR DINNER: LASAGNA

Julie Malloy, mother of 8-year old twins and a 4-year old, reveals how to take time out of your busy schedule to make a delectable weeknight meal. Julie's husband isn't a fan of ricotta, so her traditional lasagna has marinara sauce with Italian sausage, goat cheese (she does sneak in some ricotta) and fresh mozzarella. Enjoy the lasagna, wedge salad with bacon and shallots and blue cheese dressing, garlic bread, and chocolate chip cookie-vanilla ice cream sandwiches.
Demonstration

Tue, May 20,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

NAAM KNOWS SUSHI

Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi, and will surprise the class with prepared Japanese sweet treats. This hands-on class will create a lovely variety of sushi rolls including spicy tuna rolls, California rolls, salmon asparagus rolls, shrimp tempura rolls, plus eel rolls with an eel sauce.
Hands-On

Wed, May 21,
6:30 pm to 9 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
TIC TAC DOUGH

Cookbook author and pastry chef Helen Fletcher treats this class to some of her favorite sweet and savory doughs to create a variety of breads, starting with garlic-oregano cracker bread. Enjoy gorgonzola-stuffed bombolini drizzled with honey, a chocolate-cherry French boule, plus Helen's "fresh as a daisy" doughnuts.
Demonstration

Thu, May 22,
6 pm to 9 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
KING OF THE GRILL

Come out on top and impress your friends with all the dishes perfect for a holiday barbecue. This hands-on class will spend the evening at the grill with chef Jack MacMurray creating St. Louis pork ribs with mango-bourbon barbecue sauce, prime burgers with bacon-blue cheese sauce, Jack's baked beans, pineapple coleslaw, succotash, grilled sweet potato salad, plus blackberry pie.
Hands-On

Thu, May 22,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WEEKEND DINNER PARTY: A TRIBUTE TO JUDY ROGERS OF ZUNI CAFÉ

Looking for a different Friday night dinner experience? Whether you are dining solo or have a date, everyone is welcome to celebrate the late St. Louis native Judy Rogers, who studied in France at the age of 16 and later ran Zuni Café in San Francisco. From her cookbook, Anne shares a satisfying menu of grilled asparagus with pistachio pesto, onion tart, corn-shrimp bisque, Judy's famous and sensational roast chicken on bread salad à la Zuni Café, plus French almond tuiles with strawberry sorbet.
Demonstration

Fri, May 23,
6 pm to 8:30 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: FETA ATTRACTION

Maria Sakellariou takes the fear out of being in the kitchen with your partner, as this hands-on class creates a Greek feast. Learn to create warm mushroom and feta salad with a light dressing, prassokroketes - feta and leek croquettes with a Greek dipping sauce, yarithes saganaki - shrimp with feta and tomatoes served with manestra (Greek orzo) and one of the top 2013 St. Louis Post-Dispatch recipes, plus feta cheesecake with vissino and pasteli - sour cherry and sesame snaps.
Hands-On

Fri, May 23,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

Which ribs are most delicious? All ribs, all the time. Join in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make coleslaw, potato salad, baked beans, and butterscotch ice cream.
Hands-On

Sat, May 24,
11 am to 2 pm
$60.00
Per Person
Jeannine Millner

Kitchen Conservatory Staff

PIZZA TOSS

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

Sat, May 24,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.

Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, beer-battered shrimp, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Hands-On

Sat, May 24,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO 30 years

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

Sun, May 25,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

NOT YOUR NONNA'S NORMAL NIGHT

Barb Nack puts a spin on Italian night, as this hands-on class creates a dinner that might make Nonna gasp! Learn to make three-cheese baked spaghetti nest appetizers, rib-eye cowboy steaks grilled over a hot fire, sautéed mushrooms with sweet maple bacon, crispy pan-fried gnocchi with spinach-arugula pesto, plus chocolate fettuccine topped with chocolate whipped cream, vanilla ice cream, and chocolate sauce.
Hands-On

Tue, May 27,
6 pm to 8:30 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE ITALIAN SCALLION

Experience first hand working side-by-side with chef Bob Colosimo, of Eleven Eleven Mississippi, creating the flavors of Italy for a remarkable meal. This hands-on class will prepare a spring scallion and asparagus salad, housemade cavatelli with chicken ragoût and saffron, farro risotto with shrimp and fava beans and artichokes, plus a rhubarb-strawberry crostata.
Hands-On

Wed, May 28,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HAUTE VEGETARIAN TASTING MENU

Anne Cori presents a vegetarian tasting menu sophisticated enough to please the most discerning palate. Enjoy pickled cucumber cups with goat cheese and peppadew peppers, green garlic soup with crispy cheese straws, dilled green pea salad cups, fresh artichoke barigoule with parmesan sabayon, plus individual raspberry-almond crème Chiboust tarts.
Demonstration

Wed, May 28,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

MORE 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 mini meat kabobs with roasted pepper tahini sauce and fresh vegetable sticks, grilled salmon with hazelnut-red pepper tapenade, cucumber-red chile-poppy seed salad, roasted asparagus with cherry tomatoes and basil oil, plus mini pumpkin "cheesecakes".
Add to waitlist
Hands-On

Thu, May 29,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

COOL SALADS AND QUICK BREADS

Discover the perfect combination of an amazing salad paired with a quick bread for a refreshing summer meal. Enjoy a stunning presentation of chicken salad supreme with pineapple unmolded from a springform pan and served on a cake stand and garnished with sliced fruit and candied almonds served with quick almond bread, lemon-basil shrimp salad with a trio of red, yellow, and orange peppers served in a parmesan basket, plus melon-fruit-berry and mozzarella salad layered in a trifle dish with lemon poppy seed dressing and served with carrot cake quick bread.
Demonstration

Thu, May 29,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
DATE NIGHT FOR COUPLES: ALL FIRED UP

The evening of excitement in the kitchen starts at the grill as couples join chef Kirk Warner to create a stunning meal. Grill sugarcane-wrapped shrimp with peanut sauce, then learn to make grilled beef flank steak roulade with chimichurri and coarse pepper, homemade potato gnocchi with piquante pepper sauce, chopped salad with candied bacon and Persian cucumbers, plus pineapple upside-down cake with rum agricole-vanilla bean glaze and vanilla bean pastry cream.
Hands-On

Fri, May 30,
6 pm to 8:30 pm
$140.00
Per Couple
Chelsea DeShetler

Culinary Educator

GIRLS' NIGHT OUT: FIRST IMPRESSIONS

In any language, first impressions can mean a world of difference, and food can say it louder than words. Chelsea DeShetler treats the ladies to global small plates that are perfect for a first course, starting with a French dish of puff pastry-wrapped brie smothered in browned butter and toasted almonds, classic Vietnamese spring rolls in delicate rice paper, an African mishkaki beef salad with honey and turmeric, Mediterranean-inspired feta lamb ravioli with puttanesca sauce and toasted pine nuts, and finish with an Australian pavlova filled with a diplomat cream and topped with berries.
Demonstration

Fri, May 30,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
THE PIE GUY

Growing up in a family that made fresh pies every week, Jon Lowe can be dubbed "the pie guy." Join Jon in the kitchen to create double-crusted apple pie with a lattice topping and homemade vanilla ice cream, chocolate-pecan derby pie from Kentucky laced with a bit of bourbon, banana cream pie with meringue topping, plus vegetable tart served with a mixed green salad tossed in balsamic vinaigrette.
Hands-On

Sat, May 31,
10 am to 12:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PLANET OF THE CRÊPES

Go ape over irresistible and impressive crêpes, as Barb Nack presents some creative combinations that this class will flip over, starting with crispy crêpes topped with apple, brie, and prosciutto and baked in a hot oven. Enjoy beer crêpes with smoked cheese and mushrooms, eggs baked in herb crêpes with gruyère and pancetta, plus lemon meringue crêpes with lemon curd and whipped cream.
Demonstration

Sat, May 31,
10:30 am to 1 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: OODLES OF THAI NOODLES

Even if your partner doesn't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad-kee-mow-nua - drunken noodles with beef and Thai basil, raad-naa-talay - noodles with seafood in a vegetable sauce, Chiang Mai noodles in curry sauce, plus fried bananas for dessert.
Hands-On

Sat, May 31,
6 pm to 8:30 pm
$125.00
Per Couple
Jeannine Millner

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BEACHES

No need to worry about the sand, as Jean Millner creates a summer menu that includes an Acapulco twister cocktail with Bacardi Limon and Corona. Enjoy caramelized sea scallops served on frisée with citrus vinaigrette, grilled mahi mahi with tomato jam on Israeli couscous, sautéed green beans with toasted cashews and drizzled with Dijon-white wine cream sauce, plus bananas Foster.
Demonstration

Sat, May 31,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
THE GO-TO FEEL-GOOD FOOD

Satisfy your cravings for comfort food with a myriad of delectable dishes with Jon Lowe. This hands-on class will feel much better after creating buttermilk waffles with Jon's fried chicken and spicy honey, deviled eggs topped with a maple-bacon crumble, meatloaf with homemade ketchup and creamy coleslaw, twice-baked baby Yukon potatoes with white cheddar cheese and smoked ham, braised collard greens, plus peach shortcake with white chocolate and citrus whipped cream.
Hands-On

Sun, June 1,
12:30 pm to 3 pm
$60.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SLATED FOR SUCCESS 30 years

Includes a Top 30 years Recipe!
Grab a local seasonal microbrew and head out to the grill with your partner to discover the Spanish plancha-style method of grilling on slate tiles. Join Jean Millner to create slate-grilled porterhouse steaks, garlic-marinated slate-grilled tomatoes and vegetables, couscous tabbouleh, slate-grilled sourdough garlic bread, plus slate-grilled peaches with blackberry gelato.
Hands-On

Sun, June 1,
5 pm to 7:30 pm
$125.00
Per Couple
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 sweet potato salad with truffle aïoli, Sugarfire baked beans, and blue cheese bacon slaw.
Add to waitlist
Hands-On

Mon, June 2,
6 pm to 8:30 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
A-FISH-IANADO

Avid fisherman Pete Fagan is a dedicated sous chef of Tony's and loves to share his love for cooking exquisite dishes from the sea, starting with a softshell crab appetizer stuffed with lump crab meat on a bed of wilted frisée. Enjoy sautéed black grouper with oven-roasted tomato broth and spring vegetables, pan-roasted red snapper with butternut squash, asparagus, and wild mushrooms, plus fresh mangoes and kiwi served on pound cake with rum-apricot glaze.
Demonstration

Mon, June 2,
6:30 pm to 9 pm
$60.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, June 3,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
SHAW HOUSE AND OTHER PRE-CIVIL WAR COOKERY

Mickey Kitterman possesses the trait of most chefs as a cookbook collector and he has an affinity for historical cooking. This hands-on class will cook from three books in Mickey's collection - The Shaw House Cookbook, The Virginia Housewife (published in 1825), and Thomas Jefferson's Cookbook, to create Ozark corn chowder, the salad from the popular McTeague's pub of that era with a spicy tomato dressing, poached beef tenderloin with horseradish sauce and Yorkshire pudding, bubble and squeak - a traditional English potato dish with cabbage, plus Carolina rice pudding with sorghum and cream.
Hands-On

Tue, June 3,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS 30 years

Includes a Top 30 years Recipe!
One bite of Margi Kahn's cinnamon rolls, and everyone will look up to her for inspiration in creating these delicate treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates cinnamon-caramel rolls, cinnamon monkey bread, plus cinnamon-orange swirl bread.
Hands-On

Wed, June 4,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS 30 years

Includes a Top 30 years Recipe!
One bite of Margi Kahn's cinnamon rolls, and everyone will look up to her for inspiration in creating these delicate treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates cinnamon-caramel rolls, cinnamon monkey bread, plus cinnamon-orange swirl bread.
Hands-On

Thu, June 5,
10 am to 1 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

YES, WE CAN!

Whether you are a seasoned pro at canning, or have never canned in your life, join Dawn in this educational hands-on class learning safe and easy canning techniques. Learn to prepare strawberry-lemon marmalade, sweet pepper-apple chutney, roasted tomato-fennel-basil relish, and spirited blueberries. Each participant will take home a jar of canned goods.
Hands-On

Thu, June 5,
6 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Hands-On

Thu, June 5,
6:30 pm to 9 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THAI'D TOGETHER WITH A BEAU

Create a special evening with your beau preparing the flavors of Thailand with cookbook author, Naam Pruitt. This hands-on class for couples will create pork satay with peanut sauce and cucumber relish, laab-nua - a northeastern Thai beef salad, grilled garlic-soy chicken with sweet chile sauce, green papaya salad, plus sweet sticky rice and mangoes.
Hands-On

Fri, June 6,
6 pm to 8:30 pm
$125.00
Per Couple




30 years ANNIVERSARY CELEBRATION IV * Sold Out

Celebrate the 30th Anniversary of Kitchen Conservatory! Thirty favorite chefs will demonstrate their talents over six different cooking classes. Sample the extraordinary creations of our culinary stars. The June anniversary class features Josh Allen, Josh Galliano, Kevin Nashan, Dawn Meyer, and Cassy Vires. The other remaining anniversary classes are on May 3, July 12, and August 9.
Add to waitlist
Demonstration

Sat, June 7,
10:30 am to 1 pm
$30.00
Per Person
Jay and Somo Dedkard

Chef

Ocha Thai and Japanese
HEIR AND A PARENT: ROLL, ROLL, ROLL YOUR SUSHI

It is okay to play with your food in this fun hands-on class with sushi expert Jay Dedkard and his nine-year-old daughter, Somo, in an afternoon of rolling sushi. Learn to work with sticky rice and choose your own ingredients with everything from fish to vegetables, and discover Somo's secrets to cutting sushi without a sushi knife and using chopsticks. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, June 7,
11 am to 1:30 pm
$80.00
For Parent and Child
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Kelly. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous flourless chocolate-red wine cake with rosemary ganache -- all enjoyed with a glass of cabernet wine.
Hands-On

Sat, June 7,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET 30 years

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

Sun, June 8,
11 am to 4 pm
$150.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

FATHER'S DAY CAKE "POPS"

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for Father'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 mustaches, golf balls, and frothy beer mugs. Each student will take home their cake pop creations.
Hands-On

Sun, June 8,
1 pm to 3:30 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