Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: TRUE ROMANCE * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Spend a romantic evening together creating a truly beautiful dinner in this hands-on class creating pan-roasted shrimp with cornmeal-crusted tomatoes and lemon-garlic sauce and butter lettuce salad with steamed sea bass, crisp prosciutto, haricots verts and creamy boursin fondue. Learn to make braised short ribs with roasted vegetables, red wine essence and potato-celeriac puree. Dessert is dark chocolate dulce de leche tartlets.
| Hands-On |
Mon, Feb 8,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: LOVE BIRDS * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Fall in love with fabulous food as you create a wonderful meal with your partner. This hands-on class will make portobello mushroom-brie soup with sage, duck breast a l'orange, wild rice pilaf, braised Brussels sprouts with pancetta and balsamic reduction, plus Amaretto angel food cake with orange creme anglaise.
| Hands-On |
Tue, Feb 9,
6 pm to 8:30 pm | $125.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: TUSCANY FOR TWO * Sold Out
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
| Hands-On |
Tue, Feb 9,
6 pm to 8:30 pm | $140.00
Per Couple | |
Josh Allen
Chef-Owner
Companion Baking | CRUSTY BREADS * Sold Out
Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
| Hands-On |
Wed, Feb 10,
6 pm to 9 pm | $75.00
Per Person | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: FRENCH KISS
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Spend a special evening with your sweetheart enjoying a French-inspired dinner. Start with lobster bisque, roasted balsamic pear salad, chicken cordon bleu on homemade red pepper spaetzle, plus a classic caramelized apple tarte Tatin for dessert.
| Demonstration |
Wed, Feb 10,
6:30 pm to 9 pm | $125.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: ROMANTIC RENDEZVOUS * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Join a romantic rendezvous with your partner in the kitchen creating an elegant meal. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus Grand Marnier chocolate mousse.
| Hands-On |
Thu, Feb 11,
6 pm to 8:30 pm | $125.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: TWO TICKETS TO PARADISE * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Don't miss a ride to paradise, as this hands-on class for couples prepares caprese profiteroles with smoked tomatoes, mozzarella, and asiago cheese sauce. Create crisp fennel-orange salad, pecan-encrusted halibut with chardonnay butter sauce, wild mushroom souffle, plus double chocolate sweetheart cake with glazed raspberries.
| Hands-On |
Fri, Feb 12,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kelly Schmickle
Kitchen Conservatory Staff
| SUSHI ROCK AND ROLL * Sold Out
Wrap and roll your favorite sushi in a hands-on class. Rock out with Kelly using a variety of ingredients to create incredible hand rolls that will showcase your inner artist. Enjoy salt-and-pepper edamame, then learn to prepare sticky sushi rice and make a variety of hand-formed nigiri, and rolled maki, including spicy tuna rolls, California rolls and Philadelphia rolls.
| Hands-On |
Sat, Feb 13,
12 pm to 2:30 pm | $55.00
Per Person | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: LOVE EWE! * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class served with appropriate wines, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
Share an evening with the one you love, as this hands-on class prepares crab-avocado-grapefruit salad with champagne vinaigrette. This hands-on class will create pink peppercorn rack of lamb, lemon-roasted Yukon gold potatoes, asparagus in champagne sauce, plus almond cake with cherry compote and sweet whipped cream.
| Hands-On |
Sat, Feb 13,
6 pm to 8:30 pm | $150.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: HUGS AND FISHES FROM NEW ORLEANS * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
On this day that celebrates love, enjoy an afternoon in the kitchen creating a fabulous New Orleans-style brunch. This hands-on class will sip on a champagne cocktail and create incredible beignets, barbecued shrimp, grillades and cheese grits, and artichoke salad. Prepare luscious bananas Foster with caramel ice cream for dessert.
| Hands-On |
Sun, Feb 14,
1 pm to 3:30 pm | $125.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: FAIRY "TAIL" ROMANCE * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Dawn Meyer, Barbara Nack, Christie Saali, or Kirk Warner.
It is Valentine's Day, and the perfect place for a romantic interlude is in the kitchen. This hands-on class for couples will prepare tossed Cobb salad with French dressing, pan-roasted lobster tails with rosemary cream sauce, potato-celeriac gratin, and green bean bundles wrapped in pancetta with a butter glaze. Sip on champagne and create a fabulous brownie baked Alaska.
| Hands-On |
Sun, Feb 14,
5 pm to 7:30 pm | $150.00
Per Couple | |
Joshua Galliano
Chef
Monarch | THE CHEF FROM NEW ORLEANS
Saint Louis was graced with the arrival of chef Joshua Galliano after Hurricane Katrina over four years ago. His food continues to reflect his Louisiana background, as he prepares a Mardi Gras menu of chicken and sausage jambalaya, tasso-stuffed shrimp with pepper jelly, and crawfish etouffee-smothered catfish.
| Demonstration |
Mon, Feb 15,
6 pm to 8:30 pm | $50.00
Per Person | |
Katy Colson
Culinary Educator
| WINTER WARMING SOUPS
Baby, it's cold outside, and nothing is more warming than a hot bowl of soup. Join Katy in the kitchen creating big pots of delicious soups, including Senegalese chicken-curry soup with vegetables and coconut milk, Mexican sopa de albondigas - a light, herbaceous broth with tasty meatballs, vegetables and rice, plus Vietnamese bouillabaisse - a sweet and sour broth with shrimp, salmon, scallops and vegetables.
| Hands-On |
Mon, Feb 15,
6:30 pm to 9 pm | $50.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage | RAGIN' CAJUN * Sold Out
Celebrate Mardi Gras with a spicy New Orleans menu with chef Jack Mac, of Sage. This hands-on class will prepare lumb blue crab-crawfish etouffee, Cajun shrimp-artichoke bisque, baked andouille sausage and mushroom in puff pastry, blackened steak and shrimp penne saute, plus bananas Foster.
| Hands-On |
Tue, Feb 16,
6 pm to 8:30 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| I HEARD IT THROUGH THE CREPE-VINE
It is no surprise that everyone loves crepes. Fall in love with each and every delicate creation, as Anne prepares chicken and mushroom-filled crepes, ricotta-stuffed crepes with roasted red bell pepper sauce, Vietnamese banh xeo crepes with shrimp, and an apple oven crepe cake. Finish with the impressive flaming crepes Suzette.
| Demonstration |
Tue, Feb 16,
6:30 pm to 9 pm | $45.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | ADVANCED CAKE DECORATING
Take your cake decorating skills to the next level with Christie Saali, pastry chef of Sidney Street Cafe. The cakes are baked and the real buttercream frosting is ready for this hands-on class to learn to use pastry bags and a variety of tips to make rosettes, swirls, and writing. Create a special occasion cake with decorative frosting, gold dust, and other decorations.
| Hands-On |
Wed, Feb 17,
6 pm to 9 pm | $80.00
Per Person | |
Christopher Lee with Phil Nekic
Chef
Cafe Ventana and Bob's Seafood | THE REEL MEAL
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 chef Christopher Lee of Cafe Ventana will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, cut, and cook delicious fish.
| Demonstration |
Wed, Feb 17,
6:30 pm to 9 pm | $50.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | THE BASICS OF BAKING
Join the pastry chef of Sidney Street Cafe, Christie Saali, in this in-depth four-week course of the basics of baking. This demonstration class will focus on cakes, custards, pastry, plus tarts and pies. Learn the skills of creating German chocolate cake, chocolate fudge roll, angel food cake, apple-almond custard pie, cashew-caramel tart, chocolate ice cream, raspberry souffle with creme anglaise, almond-cherry biscotti, chocolate eclairs, plus much more.
| Demonstration |
Thu, Feb 18,
6 pm to 9 pm
Thu, Feb 25,
6 pm to 9 pm
Thu, March 4,
6 pm to 9 pm
Thu, March 11,
6 pm to 9 pm | $200.00
Per Person | |
Joe Herbert
Culinary Educator
| TENDER IS THE BITE
Experience a luscious, melt-in-your-mouth menu in this hands-on class with Joe Herbert. Create wild mushroom flan with sauteed leeks, pan-seared diver scallops with celery root remoulade, and beef tenderloin with roquefort-cognac sauce. Plus, learn to make vanilla bean ice cream with caramel sauce for dessert.
| Hands-On |
Thu, Feb 18,
6:30 pm to 9 pm | $60.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: YELLOW BRICK ROAD
"Toto, we are not in Kansas anymore!" Enjoy a dreamy evening with Robin starting with limoncello-Grand Marnier cocktails, and Kahlua-pecan baked brie with apples and gingersnaps. Enjoy hearts of palm-romaine salad with bell pepper vinaigrette, trout amandine with lemon cream sauce, plus lemon curd pound cake.
| Demonstration |
Fri, Feb 19,
6 pm to 8:30 pm | $45.00
Per Person | |
Bernard Pilon
Chef
Norwood Hills Country Club | LOTS OF POTS OF PASTA * Sold Out
The water is boiling and ready for this hands-on class to make the pasta! Join chef Bernard creating angoletti with forest mushrooms and truffle cream sauce, spinach gnocchi with red and white sauce, sun-dried tomato fettuccine with basil pesto, plus goat cheese ravioli. Learn to make great pasta dough and roll it out for exquisite noodles.
| Hands-On |
Sat, Feb 20,
10 am to 12:30 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| PREP SCHOOL * Sold Out
Join Barb in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondele, paysanne, batonnet, julienne, and tourne. Learn to make supremes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
| Hands-On |
Sat, Feb 20,
11 am to 2 pm | $50.00
Per Person | |
Christie Saali
Pastry Chef
| COUNTER-CULTURE: SECRET SOCIETY
The secret is out! Our above-ground experience has all the appeal of both an underground restaurant and a chef's table. Enjoy the evening with other ardent food lovers gathered around the communal table witnessing the preparations of an elegant dinner. An aperitif, five-course dinner, red and white wine pairings, and a dessert beverage are all part of the evening.
Begin the evening with a hot toddy paired with pork rillettes on pretzel toast. Enjoy vanilla salt-crusted scallops on scallion basmati rice with bacon butter, and duck confit-lamb sausage cassoulet on flageolet beans. Christie prepares a lovely dessert of roasted orange-pear Napoleon with gingersnap cream, plus anise-scented hot white chocolate.
| Demonstration |
Sat, Feb 20,
6 pm to 8:30 pm | $75.00
Per Person | |
Kelly Schmickle
Kitchen Conservatory Staff
| 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 and guest wizard, Xander Brown help you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks's butterbeer, ham & cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with bechamel sauce, and Aunt Petunia's individual berry & pudding trifles. Before you apparate home, you'll make edible wands to help ward off He-Who-Must-Not-Be-Named.
THIS CLASS IS OFFERED AGAIN ON MAY 16.
| Hands-On |
Sun, Feb 21,
12:30 pm to 3 pm | $75.00
For Parent and Child | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: THE FORTUNE COOKIE CHRONICLES
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Several wonderful books
on food and cooking have just been published to great acclaim. Fully
experience these books by reading and then eating. Join us in a fun
afternoon; the class gets to be both book and food critic at once. All
books in this monthly series are available at Kitchen Conservatory.
Chinese food in the United States is its own unique cuisine and author Jennifer 8. Lee writes charming tales from the many restaurants she visited. Dine on such classics as hot-and-sour soup, sweet-and-sour pork, General Tso's chicken, chow mein, and, of course, fortune cookies.
| Demonstration |
Sun, Feb 21,
1 pm to 3:30 pm | $40.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MOJITO MOJO * Sold Out
Get your mojo workin' in this great couples class! Sip on a tasty mojito while making plaintain chips with black bean salsa, avocado-tomato salad with toasted cumin vinaigrette, grilled pork tenderloin with orange-habanero mojo, manchego cheese grits, and mango Napoleons.
| Hands-On |
Sun, Feb 21,
5 pm to 7:30 pm | $125.00
Per Couple | |
Mark Sanfilippo
Chef
Salume Beddu | TAKE A PIZZA MY HEART * Sold Out
Mark Sanfilippo, who hails from Mario Batali's Pizzeria Mozza in Los Angeles, will win your heart with his fabulous pizza. This hands-on class will make classic Margherita pizza, pizza bianco with sage and fontina cheese, plus pizza fiamma with Mark's own fiamma sausage, red onions and fresh mozzarella.
| Hands-On |
Mon, Feb 22,
6 pm to 8:30 pm | $55.00
Per Person | |
Christine Cradock
Chef
Big Sky | BROWNING, BRINING, BRAISING
Welcome Christine Cradock, of Big Sky, with a flavorful presentation that showcases the techniques of browning, brining, and braising. Enjoy celery root soup with spiced almonds, seared scallops with lemon-brown butter broth and sugar snap peas, plus roasted pork tenderloin brined with fennel and coriander, and served with braised red grapes and onions.
| Demonstration |
Mon, Feb 22,
6:30 pm to 9 pm | $45.00
Per Person | |
Bob Colosimo
Chef
Eleven Eleven Mississippi | LET'S MAKE A MEAL * Sold Out
Everyone is a winner in this hands-on class with chef Bob Colosimo of Eleven Eleven Mississippi. Learn to make crisp-fried mozzarella with cilantro butter and red pepper coulis, butternut squash bisque with creme fraiche, and potato-encrusted Alaskan halibut with roasted spaghetti squash and lobster-tarragon beurre blanc. Create sauteed apples in puff pastry with caramel sauce for dessert.
| Hands-On |
Tue, Feb 23,
6 pm to 8:30 pm | $55.00
Per Person | |
Vito Racanelli, Jr.
Chef-Owner
Onesto Pizza & Trattoria | PIZZATARIAN
Pizza lovers unite with chef Vito Racanelli and witness some of Vito's famous family recipes, including
traditional Neapolitan pizza with Margherita topping, East coast-style
hand-tossed pizza, Onesto wild mushroom
pizza, plus salami rolls. Vito will share his secrets for great pizza crust.
| Demonstration |
Tue, Feb 23,
6:30 pm to 9 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| CELEBRITY PIES * Sold Out
These famous pies may not have a star on the Hollywood walk of fame, but they are notorious for flavor. This hands-on class with Anne will roll out perfect pie dough to make our most requested pie - Alton Brown's apple pie. Learn to make Gilligan's coconut cream pie, a Shaker lemon pie, Paul Prudhomme's sweet potato-pecan pie, and Popeye's savory spinach pie.
| Hands-On |
Wed, Feb 24,
6 pm to 9 pm | $50.00
Per Person | |
Neville McNaughton
Culinary Educator
Cheezsorce | HANDMADE CHEESES * Sold Out
It is always an honor to have Neville McNaughton, a sought-after world expert on all-things cheese, in our kitchens. Neville will start the evening with homemade cheeses for sampling. Then get in the kitchen with him to make ricotta, mozzarella, panela, quark/chevre and juustoleipa - a toasted creamy cheese.
| Hands-On |
Thu, Feb 25,
6:30 pm to 9 pm | $55.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: AYE CARAMBA
Sit back and enjoy the evening, as Dawn presents an exciting menu that
will knock your sombreros off! Partake in a strawberry margarita,
endive-avocado-orange salad with queso fresco and honey-chipotle
pecans, caramelized onion and wild mushroom empanadas, chipotle shrimp
scampi, plus Kahlua fudge bites.
| Demonstration |
Fri, Feb 26,
6:30 pm to 9 pm | $45.00
Per Person | |
Barry Marcus
Pastry Chef
Institute of Culinary Education | A DAY IN THE KITCHEN: HOW ABOUT 'CHOUX?
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 six people and
each one receives either a special Kitchen Conservatory embroidered
cotton apron or shirt.
Enjoy the remarkable talents of Barry Marcus, as he leads this fabulous
class through the world of choux pastry, making cream puffs and eclairs
filled with flavored pastry cream and glazed with sweet fondant, ice
cream-filled profiteroles covered in a variety of sauces, Paris-Brest -
a classic French "bicycle wheel" pastry ring, gougere - a savory
gruyere cheese ring, and gateau St. Honore - a French cream puff "cake"
with a cookie crust and filled with sweetened whipped cream.
| Hands-On |
Sat, Feb 27,
11 am to 4 pm | $150.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: THE BEACH GIRLS
Since the only wind blowing in our hair is a northeaster, Barb brings the beach to us in an evening just for the girls. Sip on champagne punch, as Barb prepares shrimp-pancetta pasta with parmesan cream sauce, seafood pizza, scallop-sweet potato-pecan salad, plus chocolate-covered Grand Marnier strawberries.
| Demonstration |
Sat, Feb 27,
6 pm to 8:30 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: TASTES OF TOKYO * Sold Out
Anyone can attend these Gourmet Club courses for couples. Each limited-size class is fully participatory, plus the menus include a variety of theme-appropriate wines.
This hands-on class with Anne will prepare an incredible Japanese meal, including ginger-mirin-glazed seared scallops, Kobe strip steak with teriyaki sauce on sweet-and-spicy soba noodles, tempura vegetables with dipping sauce, plus ginger ice cream and tea cookies.
| Hands-On |
Sat, Feb 27,
6:30 pm to 9 pm | $140.00
Per Couple | |
Jamica Nelson
Culinary Educator
| THE APPRENTICE CHEF: YUMMY DESSERTS
For aspiring chefs, children ages 7 to 12. Put on your aprons and join Jamica in the kitchen concocting all kinds of yummy desserts. Learn to make rocky road bars filled with chocolate, coconut, marshmallow and nuts. Create fried apple pies, grilled peaches, plus black-bottom banana brownies.
| Hands-On for Apprentice Chefs |
Sun, Feb 28,
12:30 pm to 2:30 pm | $35.00
Per Child | |
Anne Cori
Kitchen Conservatory Staff
| CULINARY SKILLS * Sold Out
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 sauteing and roasting vegetables. Recipes include French onion soup, seafood bisque, filet of beef with bearnaise, chicken fricassee, risotto, souffles, and creme brulee.
ANOTHER SESSION OF THIS CLASS IS AVAILABLE, BEGINNING JUNE 5.
| Hands-On |
Sun, Feb 28,
1 pm to 4 pm
Sun, March 7,
1 pm to 4 pm
Sun, March 14,
1 pm to 4 pm
Sun, March 21,
1 pm to 4 pm | $200.00
Per Person | |
Katy Colson
Culinary Educator
| DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
THIS CLASS IS OFFERED AGAIN ON MARCH 17 AND APRIL 3.
| Hands-On |
Sun, Feb 28,
5 pm to 7:30 pm | $140.00
Per Couple | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | SEA, I TOLD YOU SO!
Chef Kirk Warner proves that winter dishes don't have to be heavy. Join Kirk in this hands-on class that combines seafood with an Asian flair. Learn to make sea bass with sweet chile glaze, pickled green mango and lettuce cup wraps, Indonesian-style tuna tartare with crisp flatbread, shrimp poke salad, braised grouper with caramelized lemongrass sauce and steamed brown rice, plus fresh pineapple sorbet with oven-dried pineapple and tuile cones.
| Hands-On |
Mon, March 1,
6 pm to 8:30 pm | $60.00
Per Person | |
Derek Craig
Chef
Jimmy's on the Park | THE MENU OF AN EXECUTIVE CHEF * Sold Out
Chef Derek Craig presents a stunning menu so incredibly delicious that you will savor every bite. Enjoy porcini mushroom bisque with hazelnut-goat cheese fritters, and warm baby spinach salad with roasted shallot vinaigrette served with flash-fried Boursin polenta and honey-rosemary tuiles. The entree is ginger-sweet potato-stuffed smoked pork tenderloin with savory brioche bread pudding, cranberry gastrique, caramelized scallion creme fraiche, and roasted spaghetti squash. Finish with caramelized apple Wellington topped with butterscotch ice cream.
| Demonstration |
Mon, March 1,
6:30 pm to 9 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| 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, sauteed chicken, vegetable soup, pan-seared tilapia with lemon-caper sauce, popovers with herb butter, pound cake with poached fruit and chocolate and caramel sauces, plus chocolate mousse.
ANOTHER SESSION OF THIS CLASS IS AVAILABLE, BEGINNING JUNE 9.
| Hands-On |
Tue, March 2,
6 pm to 9 pm
Tue, March 9,
6 pm to 9 pm
Tue, March 16,
6 pm to 9 pm
Tue, March 23,
6 pm to 9 pm | $200.00
Per Person | |
Margi Kahn
Culinary Educator
| BEAUTY AND THE YEAST
Join Margi Kahn in the kitchen creating beautiful yeast-risen cakes. This hands-on class will learn the techniques of mixing, kneading, and letting doughs rise to make chocolate babka, almond butter coffee cake, plus overnight sourdough pancakes.
| Hands-On |
Wed, March 3,
6 pm to 9 pm | $50.00
Per Person | |
Ivy Magruder with Phil Nekic
Chef
Vin de Set and Bob's Seafood | KEEPING IT REEL
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 chef Ivy Magruder, of Vin de Set
will use the market basket to spontaneously create incredible seafood
dishes. Learn how to select, cut, and cook delicious fish.
| Demonstration |
Wed, March 3,
6:30 pm to 9 pm | $50.00
Per Person | |
Margi Kahn
Culinary Educator
| BEAUTY AND THE YEAST
Join Margi Kahn in the kitchen creating beautiful yeast-risen cakes.
This hands-on class will learn the techniques of mixing, kneading, and
letting doughs rise to make chocolate babka, almond butter coffee cake,
plus overnight sourdough pancakes.
| Hands-On |
Thu, March 4,
10 am to 1 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| THINK LIKE A CHEF * Sold Out
A gorgeous dinner plate and every bite tastes magical, well how does that happen? Yes, you can compose such a dinner at home. Learn to think like a chef in this hands-on class that teaches composition of flavor, texture, temperature, and color that make a presentation. Each class participant will actively participate in creating his very own dinner entree by choosing from a variety of fish, meat and seasonal vegetables. Starting from basic recipes, the class will make all of the sauces and components of this very special dinner.
| Hands-On |
Thu, March 4,
6 pm to 9 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: SCALLOPING GOURMET
Seafood connoisseurs will appreciate the incredible array of scallops
in this hands-on class for couples. Enjoy frozen mango martinis, and
prepare puff pastry-wrapped bay scallop bouchees, scallop-spinach
gratin with saffron cream, smoked sea scallops with chunky tomato
vinaigrette, braised sea scallops with homemade court-bouillon, plus
strawberry crostata.
| Hands-On |
Fri, March 5,
6 pm to 8:30 pm | $140.00
Per Couple | |
Bernard Pilon
Chef
Norwood Hills Country Club | OH, SAY CAN YOU SEA?
By the dawn's early light, chef Bernard is prepping for an incredible presentation of seafood. Enjoy sesame-crusted tuna with cucumber relish, farm-raised tilapia Provencal, potato and fennel-crusted halibut, plus shrimp and scallops with tarragon and grapefruit.
| Demonstration |
Sat, March 6,
10 am to 12:30 pm | $50.00
Per Person | |
Katy Colson
Culinary Educator
| UNDER THE TUSCAN STARS * Sold Out
Enjoy an incredible Tuscan menu paired with delicious wines, as Katy prepares a four-course dinner. Start with an antipasto course of marinated vegetables, olives, and local salamis. The primi course is homemade pasta with tomatoes and pancetta, then the secondi course of delicious beef tenderloin with wild mushroom sauce. Finish with a sweet dolce course of tiramisu.
| Demonstration |
Sat, March 6,
6 pm to 8:30 pm | $50.00
Per Person | |
Christie Saali
Pastry Chef
| DATE NIGHT FOR COUPLES: FRY IT, YOU'LL LIKE IT
Join your partner in the kitchen creating an old-fashioned southern fish fry. Sip on a lemon-sweet tea martini, while preparing rock shrimp po' boys with creole barbecue sauce, blue cornmeal-crusted tilapia with mayonnaise relish, hushpuppies, crawfish etouffee, plus banana-chocolate bread pudding.
| Hands-On |
Sat, March 6,
6:30 pm to 9 pm | $140.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| MASTERING THE ART OF COOKING
This comprehensive five-day series of totally hands-on classes is the
most extensive cooking class offered at Kitchen Conservatory. Each day
of this course highlights the cuisine of a different country, as the
class prepares two complete menus from each cuisine. Go to a vacation
cooking school that doesn't require a passport, as this class learns
essential cooking techniques.
A sampling of the more than sixty recipes of French, Italian, American,
Latin, and Asian cuisines include shellfish bisque, classic and modern
sauces, souffle, duck confit, custards, pasta and gnocchi, crab cakes,
gumbo, apple pie, paella, chicken mole, pot stickers, stir-fries, and
much more.
| Hands-On |
Mon, March 8,
10 am to 4 pm
Tue, March 9,
10 am to 4 pm
Wed, March 10,
10 am to 4 pm
Thu, March 11,
10 am to 4 pm
Fri, March 12,
10 am to 4 pm | $1000.00
Per Person | |
Jim Jackson
Chef
Truffles | THE JACKSON FOUR
Welcome chef Jim Jackson, of Truffles, with a well-designed four-course menu with wine pairings for this hands-on class. Create a memorable evening starting with field greens salad with candied walnuts and roquefort flan, sauteed prawns a la rosso over tagliatelle, pan-roasted veal noisettes over celeriac croquette with sauce Perigueux, plus Grand Marnier souffle served with creme anglaise.
| Hands-On |
Mon, March 8,
6 pm to 8:30 pm | $60.00
Per Person | |
Greg Ziegenfuss
Chef
Butler's Pantry | DINNER AT MY "HOUSE" - (B)RAISED THAT WAY
When chef Greg Ziegenfuss was asked for his favorite winter meal to cook at home, the answer was easy. Greg chose to prepare a rich, tender braise that warms the kitchen and imparts incredible aromas. Enjoy short ribs braised with caramelized onions and port wine, whipped Yukon gold potatoes with horseradish, roasted winter root vegetables, sauteed haricots verts, plus individual molten chocolate cakes with raspberry coulis.
| Demonstration |
Tue, March 9,
6 pm to 8:30 pm | $45.00
Per Person | |
Josh Allen
Chef-Owner
Companion Baking | CRUSTY BREADS * Sold Out
Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
| Hands-On |
Wed, March 10,
6 pm to 9 pm | $75.00
Per Person | |
Mike Rellegert
Chef
Molly's in Soulard | ALL JAZZED UP
Chef Mike Rellegert, of Molly's in Soulard, shares the exciting flavors of New Orleans. The excitement begins with chicken-andouille sausage gumbo served over dirty rice, blackened red snapper served on crispy jambalaya risotto cake, plus homemade bananas Foster.
| Demonstration |
Wed, March 10,
6:30 pm to 9 pm | $45.00
Per Person | |
Joe Herbert
Culinary Educator
| SAUCE BOSS * Sold Out
One of our most requested classes, Joe Herbert will provide step-by-step direction in making the sauce that makes the meal extraordinary! Join him in this hands-on class preparing seared diver scallops with shallot beurre blanc, beef tenderloin with marchands de vin, skate wing with brown butter and capers, plus roast chicken with morel-truffle sauce.
| Hands-On |
Thu, March 11,
6:30 pm to 9 pm | $60.00
Per Person | |
Kelly Schmickle and Jerad Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: FROM BEER TO SUSHI ETERNITY * Sold Out
Be prepared for a fun evening of sushi designed just for couples. Beermeister Jerad Gardner joins our favorite food blogger, Kelly Schmickle, to create magic in the kitchen. Enjoy salt-and-pepper edamame, then learn to prepare sticky sushi rice and make a variety of hand-formed nigiri, and rolled maki, including spicy tuna rolls, California rolls and Philadelphia rolls -- all served with Japanese beer.
| Hands-On |
Fri, March 12,
6 pm to 8:30 pm | $140.00
Per Couple | |
Christie Saali
Pastry Chef
| GIRLS' NIGHT OUT: LOBSTER-FEST
Treat yourself to a well-deserved night out with the girls. Sip on a lemon kiss martini, while Christie prepares lobster tostadas with black bean salsa, coconut-crusted lobster bites, spaghetti with lobster cream sauce, broccoli with lobster butter sauce, and enjoy lemon meringue tarts for dessert.
| Demonstration |
Fri, March 12,
6:30 pm to 9 pm | $55.00
Per Person | |
Hilda Willman
Kitchen Conservatory Staff
| NUTS ABOUT CHOCOLATE
Your guests will be smitten over these impressive desserts that are all about chocolate and nuts. Join Hilda in the kitchen for a hands-on class creating flourless French chocolate pecan torte, chocolate-caramel-macadamia tart with creme fraiche whipped cream, pistachio-chocolate shortbread, plus hazelnut-walnut-almond upside-down cake.
| Hands-On |
Sat, March 13,
11 am to 2 pm | $50.00
Per Person | |
Terry Black
Chef-Owner
Super Smokers | NO CHARRED FEELINGS
Cool weather is the perfect time for grilling, as Terry fires this
class up with great ideas and recipes for grilling any time of the
year. Learn the whole process from start to finish of grilling on
charcoal for the ultimate in flavor with plenty of ribs and other great cuts of
meat.
| Demonstration |
Sat, March 13,
1 pm to 4 pm | $45.00
Per Person | |
Naam Pruitt
Cookbook Author
| DATE NIGHT FOR COUPLES: THAI EVERYTHING ONCE
Spend the evening with the delightful cookbook author, Naam Pruitt, and create delicious Thai food that you will want to make over and over. This hands-on class will sip on Thai beer, then prepare pork satay with peanut sauce and cucumber relish, chicken-coconut soup with spicy galangal, and grilled beef salad. Create ginger chicken, and red snapper with spicy red sauce.
| Hands-On |
Sat, March 13,
6 pm to 8:30 pm | $125.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: CIRQUE DU MOLÉ
Sit back and enjoy the show, as Barb puts on a fabulous presentation of southwest cuisine. Sip on an orange-agave margarita, while Barb prepares southwest egg rolls with chorizo and pepper Jack cheese with creamy cilantro dip, chicken-potato-chipotle salad, and shrimp chimichangas with guacamole and salsa cruda. Enjoy Mexican chocolate brownies for dessert.
| Demonstration |
Sat, March 13,
6:30 pm to 9 pm | $45.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| CALCULATING π
The formula for incredible pie on 3.14 is fairly straightforward, as this hands-on class discovers the ratio of the circumference of the crust to its diameter! Learn to make both savory and sweet pies, including Moroccan chicken pie with phyllo crust, shrimp-andouille sausage pot pie with puff pastry crust, tamale pie with Mexican chorizo, potato Florentine pie, plus maple sugar-cream pie.
| Hands-On |
Sun, March 14,
12:30 pm to 3 pm | $50.00
Per Person | |
Joshua Galliano
Chef
Monarch | DINNER AT MY "HOUSE" - FARMHOUSE FRESH
Chef Joshua Galliano, of Monarch, has many skillets in the fire, and rarely has the opportunity to cook at home. His wife, Audra often says, "I married a chef, and I am starving!" But, a Sunday meal at the Galliano farm is certain to be a delightful experience. Enjoy sitting in our kitchen with Josh as he prepares roasted Brussels sprouts with local bacon, "kitchen sink" salad, cheese and fruit, plus his best Sunday roasted chicken.
| Demonstration |
Mon, March 15,
6 pm to 8:30 pm | $50.00
Per Person | |
Katy Colson
Culinary Educator
| IF YOU KNEW SUSHI
Get ready to stack and roll! Katy explains how to choose seafood and other provisions for preparing delicious and beautiful sushi in this ever-popular and fun hands-on class. Start off preparing miso soup, shredded Asian greens with ginger dressing, vegetable tempura, and sashimi hand rolls.
| Hands-On |
Mon, March 15,
6:30 pm to 9 pm | $55.00
Per Person | |
Dana Holland
Chef
| WORLD-CLASS SOUPS
Five steamy pots of soup fill the stove-top, as Dana Holland shares his favorite global soups. Enjoy ajiaco - Columbian chicken and potato soup with many garnishes, posole rojo - Mexican red chile and pork stew, sweet potato-mushroom bisque with pancetta and balsamic syrup, tom yum goong - Thai hot-and-sour soup with shrimp, plus soupe au pistou - southern French vegetable soup with pesto.
| Demonstration |
Tue, March 16,
6:30 pm to 9 pm | $45.00
Per Person | |
Katy Colson
Culinary Educator
| 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 |
Wed, March 17,
6 pm to 8:30 pm | $140.00
Per Couple | |
Katy Colson
Culinary Educator
| STUFF IT! MEXICAN-STYLE
Join Katy putting a twist on traditional Mexican stuffed dishes, as this hands-on class sips on a glass of sangria. Learn to make goat cheese and spinach-stuffed poblanos, crab enchiladas with gruyere and habanero cream sauce, soft tacos filled with grilled lamb and tomatillo salsa, tomato-avocado-red onion salad, plus chocolate brownie "tamales" with vanilla ice cream and caramel sauce.
| Hands-On |
Thu, March 18,
6 pm to 8:30 pm | $50.00
Per Person | |
Christie Saali
Pastry Chef
| 30-MINUTE MEALS IN A FLASH
Christie shares her secrets for four great weeknight meals that can be prepared in thirty minutes. Enjoy seared salmon cakes with sweet-and-sour spinach, grilled chicken with cheesy enchiladas and salsa verde, pork chops with sweet potato hash, orecchiette with shrimp and balsamic cream sauce, plus delicious cheesecake pudding with dried cherry compote.
| Demonstration |
Thu, March 18,
6:30 pm to 9 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: CLAW AND ORDER
"Partners in crime" are sentenced to an evening of fun times with a seafood extravaganza! Sip on a frozen mango martini, while preparing crabmeat hushpuppies with red pepper-mustard sauce, braised Alaskan king crab legs with warm butter, crab strudel, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create tropical bruschetta with chocolate sauce for dessert.
| Hands-On |
Fri, March 19,
6 pm to 8:30 pm | $140.00
Per Couple | |
Barry Marcus
Pastry Chef
Institute of Culinary Education | SIMPLE CAKE DECORATING
The cakes are baked and ready to decorate, and the real buttercream
frosting is ready for icing the cakes. Let chef Marcus teach you how to
decorate cakes, from the simple to the simply elegant. Barry's
attention to detail is impeccable, as this class focuses on cutting a
perfectly level cake with a faultlessly smooth finish, and creating an
absolutely lovely iced cake.
| Hands-On |
Sat, March 20,
11 am to 3 pm | $80.00
Per Person | |
Lou Rook & Glenn Bardgett
Chef
Annie Gunn's | RED, WHITE, AND THE DEEP BLUE
Spend a phenomenal afternoon with chef Lou Rook and wine director Glenn Bardgett of Annie Gunn's. Chef Rook prepares an amazing array of seafood, and dispels the confusion to questions such as: How do you grill tuna? Where is the Georges Bank? Gulf oysters or not? Is salmon just a big trout? Fresh or frozen? Each course will be paired with wine, as Glenn explains why you can drink both red and white wines with seafood.
| Demonstration |
Sat, March 20,
1 pm to 4 pm | $100.00
Per Person | |
Robin Chestnas
Culinary Educator
Silver Spoon Catering | GIRLS' NIGHT OUT: DISH THE DELISH
Sit back and relax with your girlfriends, as Robin prepares a delicious meal that will have you ooh-ing and aah-ing. Sip on a blackberry vodka Collins and enjoy buttery blue cheese-walnut spread, short ribs bourguignon, Dijon mashed potatoes, green beans with shallots, plus strawberry-almond parfaits with whipped cream.
| Demonstration |
Sat, March 20,
6 pm to 8:30 pm | $45.00
Per Person | |
Dawn Meyer & Larry Meyers
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE
Head to Kitchen Conservatory with your partner for an awesome night of
pizza making. Join Dawn and Larry to create fabulous pizza dough from
scratch, then make caramelized onion-blue cheese pizza, Bel
Paese-asparagus-prosciutto pizza, and sausage-red onion-wild mushroom
pizza.
Also, enjoy making sangria, a mixed green salad with balsamic
vinaigrette, and caffe latte gelato.
| Hands-On |
Sat, March 20,
6:30 pm to 9 pm | $125.00
Per Couple | |
Kelly Schmickle
Kitchen Conservatory Staff
| THE APPRENTICE CHEF: MAD HATTER TEA PARTY
For aspiring chefs, children ages 7 to 12. Don't be late for this very important date! Jump down the rabbit hole to join Kelly in the kitchen for a Wonderland tea party. This magical hands-on class will create "Drink Me" pine-apple milkshakes, Humpty Dumpty's shattered and stained deviled eggs, The King's ham and hay sandwiches, plus cherry pebble cakes, and jam tarts from The Queen of Hearts.
| Hands-On for Apprentice Chefs |
Sun, March 21,
12:30 pm to 2:30 pm | $38.00
Per Child | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MARGARITA MADNESS
The fun begins with golden margaritas! Grab your partner and make
smokin' black bean nachos, papaya-feta-jicama salad, tequila shrimp
with mango salsa, chicken enchiladas with tomatillo salsa in chile
gravy, then finish the evening with Mexican chocolate brownies with
vanilla ice cream.
| Hands-On |
Sun, March 21,
5 pm to 7:30 pm | $140.00
Per Couple | |
Mark Sanfilippo
Chef
Salume Beddu | TAKE ME TO THE SALUMI
Join salumiere Mark Sanfilippo, of Salume Beddu, in the kitchen for a fun hands-on class with Italian cuisine. Learn to prepare Tuscan cannellini zuppa - an Italian soup, bruschetta with mushrooms and garlic, and Mark's own salsiccia sausage con polenta.
| Hands-On |
Mon, March 22,
6 pm to 8:30 pm | $55.00
Per Person | |
Carol Ann Welsh
Culinary Educator
| LUSCIOUS, LOVELY LAYER CAKES
Welcome Carol Ann Welsh, the baker of many fabulously delicious cakes, as she shares her technique secrets in this hands-on class. Learn to create coconut cake with coconut pudding and Italian meringue-cream cheese buttercream and fresh coconut curls, decadent devil's food cake with orange-scented ganache and raspberry curd, plus brown sugar cake with homemade dulce de leche and pralines.
| Hands-On |
Mon, March 22,
6:30 pm to 9 pm | $50.00
Per Person | |
Mickey Kitterman and Phil Nekic
Chef
Gallagher's and Bob's Seafood | A BOATLOAD OF FISH
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 chef Mickey Kitterman, of Gallagher's
will use the market basket to spontaneously create incredible seafood
dishes. Learn how to select, cut, and cook delicious fish.
| Demonstration |
Tue, March 23,
6:30 pm to 9 pm | $50.00
Per Person | |
Julia Usher
Cookbook Author
| GORGEOUS SPRING COOKIES
Join pastry chef and food writer, Julia Usher, as she guides this hands-on class step-by-step through eleven decorating techniques designed to make your spring cookies truly spectacular, including top coating, outlining, beadwork, marbling, stenciling, fondant applique, and wafer paper application. Julia's new cookbook, Cookie Swap, is available for signing.
| Hands-On |
Wed, March 24,
6 pm to 9 pm | $60.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| SHRIMPLY DELICIOUS
Barb shares a myriad of succulent shrimp dishes, including shrimp and corn pancakes with herbed butter, stir-fry ginger shrimp with fresh pomegranate juice, marinated seared prawns with spinach on bruschetta, plus smoked shrimp and sausage jambalaya.
| Demonstration |
Wed, March 24,
6:30 pm to 9 pm | $45.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | STUFFED PAST-A FULL
There is one certainty in this hands-on stuffed pasta class, and that is no one will go away hungry! Join Kirk creating butternut squash ravioli with fresh mozzarella and Meyer lemon-brown butter gastrique, perfect lasagna with homemade sausage and hand-dipped ricotta, and braised beef agnolotti with mushrooms and aged balsamic-veal demi-glace. Learn to make bison-sweet potato shu mai dumplings with black vinegar-scallion sauce, plus shellfish cannelloni in a braised tomato sauce.
| Hands-On |
Thu, March 25,
6 pm to 8:30 pm | $60.00
Per Person | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | IT'S ALL GREEK
This hands-on class will learn Greek cuisine as well as the Greek language! Step into the kitchen with Maria and learn to prepare dolmathes yialadji - grape leaves filled with rice and fresh herbs, kalamarakia - French-fried calamari, taramosalata - red roe spread, and psari plaki - baked fish with sweet onions and tomatoes. Create traditional koulourakia cookies for dessert.
| Hands-On |
Fri, March 26,
6 pm to 8:30 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: TGI FRY-DAY
Shouts of glee and gratefulness are heard throughout the office since Friday evening is girls' night out! Sip on a peach daiquiri, while Barb prepares fried cheese sticks with roasted red bell pepper sauce, Baja fried fish tacos with roasted pineapple salsa, lobster empanadas, plus chocolate-banana won tons with mango sauce.
| Demonstration |
Fri, March 26,
6:30 pm to 9 pm | $45.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | A DAY IN THE KITCHEN: FISH AND SEAFOOD * Sold Out
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to six people and each one receives either a special Kitchen Conservatory embroidered cotton apron or shirt.
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 gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
| Hands-On |
Sat, March 27,
10 am to 3 pm | $175.00
Per Person | |
Jean-Pierre Auge
Chef
| FANCY FRANCAIS
Every meal prepared by chef Auge is a fanciful experience. Enjoy the afternoon as Jean-Pierre creates gulf shrimp with zucchini custard, lamb noisettes with herbed crust, tomatoes Provencal, potato mousseline, plus a strawberry gateau for dessert.
| Demonstration |
Sat, March 27,
10 am to 1:30 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: THE REIGN IN SPAIN
Anyone can attend these Gourmet Club courses for couples. Each limited-size class is fully participatory, plus the menus include a variety of theme-appropriate wines.
Join Anne for a hands-on class creating a Spanish dinner fit for royalty. Learn to prepare mushrooms tapas in garlic sauce, cabrales cheese crostini with olive tapenade, empanadas with romesco sauce, delicious shellfish paella, plus flan flavored with orange zest.
| Hands-On |
Sat, March 27,
6 pm to 8:30 pm | $140.00
Per Couple | |
Jamie De Weer
Culinary Educator
Jamie Bakes | SCRUMPTIOUS SPRING CUPCAKES
Spend a fun afternoon with Jamie creating yummy cupcakes with fondant toppers. This hands-on class celebrates spring with banana cupcakes with chocolate frosting, lemon curd cupcakes, Easter candy cupcakes, and carrot cake cupcakes with vanilla cream cheese frosting. Create fun fondant toppers that will make each cupcake truly special, including bunnies, chicks, Easter eggs, bonnets, and spring flowers.
| Hands-On |
Sun, March 28,
12:30 pm to 3 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: BETWEEN BITES
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious books on food and cooking by reading them first and then enjoying food from the books. Join us in a fun afternoon; the class gets to be both book and food critic at once. All books in this monthly series are available at Kitchen Conservatory.
James Villas, the author of several classic cookbooks (The Bacon Cookbook), recounts his life as a hedonistic food critic. Dine on his recipes of bouillabaisse with rouille, coq au vin, buttermilk biscuits, and bananas Foster.
| Demonstration |
Sun, March 28,
1 pm to 3:30 pm | $40.00
Per Person | |
Vito Racanelli, Jr.
Chef-Owner
Onesto Pizza & Trattoria | NOSHES AND NIBBLES
Chef Vito and his wife, Michele share tons of great ideas to create a fun appetizer party, from cheese identifications, appetizers, stations, garnishes, and decor. This hands-on class will create a scrumptious array of house-smoked maple-glazed chicken breast wrapped around cobb salad on a fork, cherry tomato-fresh mozzarella skewers with basil pesto and balsamic glaze, roasted pepper and goat cheese on eggplant crisps, bite-size BLT's, white bean hummus, eggplant-olive caponata, plus mini desserts.
| Hands-On |
Tue, March 30,
6 pm to 8:30 pm | $55.00
Per Person | |
Christie Saali
Pastry Chef
Sidney Street Cafe | ADVANCED CAKE DECORATING
Take your cake decorating skills to the next level with Christie Saali,
pastry chef of Sidney Street Cafe. The cakes are baked and the real
buttercream frosting is ready for this hands-on class to learn to use
pastry bags and a variety of tips to make rosettes, swirls, and
writing. Create a special occasion cake with decorative frosting, gold
dust, and other decorations.
| Hands-On |
Tue, March 30,
6 pm to 9 pm | $80.00
Per Person | |
Jack MacMurray, III
Chef-Owner
Sage | FISHFUL THINKING
The desire for fish is fulfilled in this fun hands-on class with chef Jack Mac. Learn to create a delicious four-course meal, starting with flash-fried oysters on young spinach salad with warm bacon dressing. Prepare baked asiago-blue crab dip with grilled flatbread, pecan-encrusted grouper served with fresh noodles with snap peas and mushrooms in lobster sherry cream, plus baklava for dessert.
| Hands-On |
Wed, March 31,
6 pm to 8:30 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| IN THE PIE OF THE BEHOLDER
Incredible pies start with perfectly flaky crusts! Join Anne in this hands-on class creating five delicious spring pies, including strawberry-rhubarb pie, raspberry-almond tart, lemon chess pie, strawberry crostata, plus mango meringue tart.
| Hands-On |
Thu, April 1,
6 pm to 9 pm | $50.00
Per Person | |
Greg Ziegenfuss
Chef
Butler's Pantry | FEASTER MORNING
Chef Greg Ziegenfuss shares his special occasion brunch menu from Cafe Madeleine in the Piper Palm House. Enjoy classic eggs Benedict, rosti potatoes, grandma's blueberry muffins, roasted asparagus with honey-lime vinaigrette, plus bananas Foster French toast.
| Demonstration |
Thu, April 1,
6:30 pm to 9 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in
this hands-on class for couples. This class will prepare shrimp and
scallop scampi, seared rib-eye steak with rosemary and roasted garlic,
baked polenta with gorgonzola, mushrooms and spinach, roasted mixed
vegetables, and blackberry gelato with pizzelle cookies.
| Hands-On |
Sat, April 3,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | MORELS, SHROOM-SHROOM
Fresh morels are only in season for a short time, and always go fast! Join chef Kirk Warner for an incredible hands-on class creating pan-roasted scallop and morel gratin with asparagus and smoked bacon, local goat cheese custard with morel-shallot confiture, crab-stuffed morel rangoon with wasabi-ponzu dipping sauce, toasted farro with Madeira-glazed morels and porcini topping, plus homemade tagliatelle with morels and fava beans.
| Hands-On |
Mon, April 5,
6 pm to 8:30 pm | $80.00
Per Person | |
Christie Saali
Pastry Chef
| HOOKED ON FISH
Christie presents a captivating presentation of lovely and delicious fish, including caramelized onion-stuffed salmon with crisp potatoes, grilled trout with asparagus and lemon relish, fresh herb-rubbed shrimp on flatbread, plus fennel-braised halibut served on spinach.
| Demonstration |
Mon, April 5,
6:30 pm to 9 pm | $50.00
Per Person | |
Margi Kahn
Culinary Educator
| ON A KNEAD TO KNOW BASIS
Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create free-form multi-grain bread, white loaf bread, plus sweet caramel rolls.
| Hands-On |
Tue, April 6,
6 pm to 9 pm | $50.00
Per Person | |
Jay Dedkard
Chef-Owner
Oishi Sushi | WAKE UP, LITTLE SUSHI
It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard,
in our kitchens creating beautiful and delectable sushi. 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 6,
6:30 pm to 9 pm | $60.00
Per Person | |
Margi Kahn
Culinary Educator
| ON A KNEAD TO KNOW BASIS
Margi Kahn proves that no matter how hectic your schedule, bread is
easy to make any day of the week. Learn the basics in this hands-on
class that will take the fear out of working with yeast, from proofing
to kneading and rising techniques. Create free-form multi-grain bread,
white loaf bread, plus sweet caramel rolls.
| Hands-On |
Wed, April 7,
10 am to 1 pm | $50.00
Per Person | |