Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
Sort by:   Chef  |  Restaurant  |  Class  |  Type  |  Date
ChefClass Title & DescriptionClass TypeClass DatesCostRegister Now
FilterFilterFilterFilterFilter
Change page: < >  |  Displaying page 1 of 3, items 1 to 100 of 258.
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

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

This 4-part series, The Basics of Cooking, is available again starting on January 7, 2016.
Hands-On

Tue, Aug 18,
6 pm to 9 pm



Tue, Aug 25,
6 pm to 9 pm



Tue, Sept 1,
6 pm to 9 pm



Tue, Sept 8,
6 pm to 9 pm
$250.00
Per Person
Margi Kahn

Culinary Educator

BIGGER THAN A BREADBOX

"Is it bigger than a breadbox" is an old-fashioned method of determining the size of an object, but Margi Kahn will agree that these three breads are simply too big for a breadbox. Learn the techniques for working with yeast, kneading, rising, and shaping bread, as this hands-on class learns to make Italian ciabatta, French baguettes, and wheat stalk-shaped epi loaves.
Hands-On

Thu, Aug 27,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SUMMER SALADS AND FRESH BREADS

Discover the perfect combination of an amazing salad paired with fresh bread for a satisfying summer meal. Enjoy a stunning presentation of grilled salmon and asparagus salad with creamy Dijon dressing served with lemon-leek loaf, chicken-melon salad with orange-tarragon dressing with Hawaiian honey rolls served with orange butter, plus fresh peach ice cream with vanilla sugar cookies.
Demonstration

Thu, Aug 27,
6 pm to 8:30 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

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

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

Sat, Aug 29,
10 am to 3 pm
$175.00
Per Person
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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

Sat, Aug 29,
11 am to 2 pm
$55.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

DATE NIGHT FOR COUPLES: ON THE "BOARD" WALK * Sold Out

Spend an exciting evening with Seattle-based Katrina Schonberg-Hamar, who spends her summers in Alaska as a commercial salmon fisherman. This hands-on class for couples will create an heirloom tomato and burrata salad with basil and torn croutons, cedar-planked wild Alaskan salmon with fresh herb sauce served on a chanterelle mushroom ragoût with corn and green beans, zucchini gratin, salt-roasted fingerling potatoes, plus black fig tarte Tatin with goat cheese sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sat, Aug 29,
6 pm to 8:30 pm
$140.00
Per Couple
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, Aug 30,
12:30 pm to 3 pm
$55.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

SEOUL FOOD * Sold Out

Welcome back Katrina Schonberg-Hamar, from Seattle, as she shares an exciting afternoon cooking popular Korean dishes that will please meat-lovers and vegetarians, and can be made as spicy or mild as you like. This hands-on class will create Korean-spiced hot wings, Korean green onion pancakes, bibimbap - Korean rice bowls with savory beef rib-eye and vegetables, all topped with an egg, plus Korean "ketchup" - a sweet and spicy chile sauce that adds Korean flair to any dish.
Please call our store to be put on a waitlist.

Our next Korean class, Korean Seoul Train with Naam Pruitt, is available on December 29.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAMBO ITALIANO

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

Sun, Aug 30,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
CACCIATORE, IF YOU CAN * Sold Out

Sit back and enjoy the evening and good conversation, as Tony's sous chef Pete Fagan does all of the preparations for a memorable meal. Enjoy white asparagus-green bean salad with red onions and roasted tomato dressing, oven-broiled pancetta-wrapped shrimp with beurre blanc sauce, chicken cacciatore with mushrooms and tomatoes and capers prepared with red wine and served on creamy polenta, plus seared apricots with honey-balsamic glaze and housemade ricotta.
Please call our store to be put on a waitlist.

Pete Fagan’s next class, The Truth About Finocchio, is available on September 28.
Demonstration

Mon, Aug 31,
6 pm to 8:30 pm
$50.00
Per Person
Jeff Friesen

Culinary Educator

YES, MAYBE, GNOCCHI

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

Mon, Aug 31,
6:30 pm to 9 pm
$60.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

THE FEMALE FISHERMAN AND CHEF

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include a variety of fish, and commercial fisherman and chef from Seattle, Katrina Schonberg-Hamar, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select, prepare, and cook delicious fish.
Demonstration

Tue, Sept 1,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GONE, BUT NOT AU GRATIN

Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create sausage-chicken-white bean cassoulet gratin, potato-poblano pepper-corn gratin, Thomas Keller's macaroni au gratin with comte and fontina cheeses, asparagus and mascarpone gratin with parmesan breadcrumbs, plus brandied apple gratin with yogurt sorbet.
Demonstration

Wed, Sept 2,
6 pm to 8:30 pm
$45.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
INDIAN FOOD WITH GOOD KORMA

Everyone feels good karma with chef Adam Lambay, as he shares his Indian heritage with spicy dishes. This hands-on class will make butternut squash pakora with apple chutney, tomato-arugula salad with Baetje Farms goat cheese and spiced cashews topped with tamarind vinaigrette, pork vindaloo - a South Indian curry with chiles and Yukon potatoes, autumn vegetable korma stewed in a rich creamy curry, plus apple pie naan with cinnamon yogurt.
Hands-On

Wed, Sept 2,
6:30 pm to 9 pm
$60.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

MEZZE, MAN'OUSHE, AND MORE

Before the sprightly Kat Schonberg-Hamar returns to the Pacific Northwest, join her for a hands-on class celebrating the foods of the Middle East. Learn to create man'oushe - a Lebanese flatbread, a mezze platter filled with hummus, labneh - a yogurt dip, muhammara - red pepper dip, kibbeh - meatballs, dolma - rice-filled grape leaves, and tabbouleh, then make a trio of chicken and lamb and fish kabobs served with toum - garlic sauce, rice pilaf, and grilled vegetables, plus saffron frozen yogurt and cardamom pizzelle cookie sandwiches.
Hands-On

Thu, Sept 3,
6 pm to 8:30 pm
$60.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
CHEF ROOK IS A FUN GUY!

Mushrooms are aplenty, as the affable chef Lou Rook, of Annie Gunn's, creates a myriad of superb fungi dishes. Using black truffles, morels, chanterelles, pioppini mushrooms and more, enjoy his creations of mushrooms paired with local Heritage hog and goat for an exciting evening. The amiable wine director, Glenn Bardgett, has selected the perfect wines to pair with each course, sharing his vineyard maps and grape expertise.
Demonstration

Thu, Sept 3,
6 pm to 9 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLUB MED

Anne Cori has composed a menu for couples inspired by the heart-healthy traditional foods of the eastern Mediterranean and paired with fine wines. This hands-on class will create garlic-baked olives, baba ghanoush and fried cauliflower purée on homemade pita bread, seared tuna with onion confit and charmoula dressing, baked chicken with shallots and dates and capers on lemon-scented orzo, plus plum-olive oil cake with crème fraîche.
Hands-On

Fri, Sept 4,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

Master the art of filling and forming and cooking delicious Chinese dumplings, plus how to make a homemade dumpling dough, as this class enjoys steamed shrimp shu mai, lobster pot stickers, pork-filled won tons for soup, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile sauce, lime-soy caramel, black vinegar-scallion, plum, peanut, nuoc cham, and cilantro-mustard sauces.
Please call our store to be put on a waitlist.

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

Sat, Sept 5,
11 am to 1:30 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS * Sold Out

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

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

Sat, Sept 5,
12 pm to 3 pm
$60.00
Per Person
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

Sat, Sept 5,
6 pm to 8:30 pm
$140.00
Per Couple
Kelly Green Gardner

Culinary Educator

SUNDAY FUN DAY

Before we say goodbye to summer, Kelly Gardner celebrates the holiday weekend with exciting sweet and savory dishes. This hands-on class will spend a fun afternoon creating bourbon kettle corn, chicken and waffles with cornflake-encrusted chicken and bacon-chive waffles served with maple pan gravy, Monte Cristo sliders with strawberry-tomato jam, smashed sweet potatoes with lemon-garlic aïoli, plus apple pie with a cheddar-vodka crust.
Hands-On

Sun, Sept 6,
1 pm to 3:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THAI MASTER

Shape up your Thai cooking skills in a fun hands-on class for couples with cookbook author, Naam Pruitt. Learn to make corn cakes with spicy cucumber sauce, green curry-marinated grilled salmon, stir-fried fried rice with Thai herbs and snow peas, grilled eggplant salad, plus refreshing pineapple-coconut sorbet.
Hands-On

Sun, Sept 6,
5 pm to 7:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

DILL OR NO DILL

Stop gambling on the guessing game of finding the perfect herbs for cooking and baking. Anne Cori unlocks the secret of which herb to use in which dish as she shares the flavor profiles of fresh herbs and which ones are bitter, cooling, grassy, lemon, licorice, musky, oniony, peppery, resinous, and tangy. Enjoy an herb cheese appetizer, herb vinaigrette for salad, herb yeasted rolls, herb chicken with herbed potatoes, plus fresh churned herb-infused ice cream.
Demonstration

Tue, Sept 8,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will start with bacon-wrapped grilled stuffed dates, then create four hearty meal salads, including marinated shrimp and avocado salad with fresh herbs and lemony vinaigrette, Moroccan carrot salad with grilled coriander chicken, chopped market salad with spicy grilled skirt steak, roasted root vegetable salad with mini lamb meatballs and za'atar-spiced lemon tahini sauce, plus fresh apple and berry crumble with coconut ice cream.
Hands-On

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

Chef

Gallagher's
GRAND CUISINES OF THE FRENCH EMPIRE

Join chef Mickey Kitterman in a hands-on class creating the historic grand cuisines developed under French rule, starting with chicken Marengo - an iconic dish for the Napoleonic wars in Italy. Learn to prepare banh xeo - Vietnamese rice flour crêpes, thieboudienne - deliciously spicy Senegalese fish on rice, Moroccan couscous and eggplant, plus beignets and chicory café au lait - classics from New Orleans when it was a French colony.
Hands-On

Wed, Sept 9,
6:30 pm to 9 pm
$60.00
Per Person
Susan Caciano

Culinary Educator

THE VEGAN-OMICS OF AUTUMN

Susan Caciano, personal chef and registered dietician, shares her passion and expertise to create an autumnal dinner, starting with arugula salad with roasted red pepper pesto. This hands-on class will make cauliflower steaks with olive pistou, butternut squash bisque, rustic sage whole wheat rolls, sautéed fennel with lemon, plus grilled stone fruit with cashew-Amaretto cream.
Hands-On

Thu, Sept 10,
6 pm to 8:30 pm
$55.00
Per Person
Frank McGinty

Chef

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

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

Fri, Sept 11,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, Sept 12,
10 am to 3 pm
$150.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

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

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

Sat, Sept 12,
6 pm to 8:30 pm
$125.00
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 and a margarita, 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, Sept 12,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Kelly helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, and Mrs. Weasley's potatoes with béchamel sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, Sept 13,
12:30 pm to 3 pm
$75.00
For Parent and Child
Jon Lowe

Chef

Ibby's Washington University
AW, SHUCKS!

Discover the pleasure of oysters in every form, as this hands-on class delves into a variety of oysters from different regions with Jon Lowe. Learn how to select, clean, and shuck oysters, then prepare them raw, baked, fried, smoked, and grilled. Create accompaniments of mignonette and fancy cocktail sauce, and prepare fried oyster salad, baked oyster stuffing, smoked oyster tapenade with toast points, plus barbecue grilled oysters.
Hands-On

Sun, Sept 13,
1 pm to 3:30 pm
$60.00
Per Person
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, Sept 14,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
GEORGIE PORGIE, PUDDIN' AND PIE

Chef Mickey Kitterman shares the intricacies of creating delicacies with liver, sweetbreads, and kidneys for extraordinary dishes that might make the girls cry. This hands-on class will prepare terrine of chicken liver mousse with port aspic, ham-chicken-sweetbread beignets with sweet pepper coulis, London's Mayfair Pub's steak and kidney pie, sautéed calf's liver with pearl onions and pancetta with balsamic and marsala, plus sweet corn fried in schmaltz with cracklings.
Hands-On

Mon, Sept 14,
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, Sept 15,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Sept 15,
6 pm to 8 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE FRUGAL FISHERMAN

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

Tue, Sept 15,
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, Sept 16,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 16,
6 pm to 8 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
COOKING WITH THE BIG CHEESE

Chef Jack MacMurray has won countless competitions for his flavorful cooking, and shares some cheesy favorites. This hands-on class will make smoked tomato bisque with grana cheese croutons, warm goat cheese-arugula-pear salad with walnuts and grapes and local honey-Dijon vinaigrette, bourbon-brined grilled pork chops, sweet potato gratin with pepper Jack cheese, ratatouille, plus vanilla pecan cheesecake.
Hands-On

Thu, Sept 17,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BAREFOOT DESSERTS

Spend an evening with Barb Nack creating desserts from the many Barefoot Contessa cookbooks of Ina Garten that are impressive and yet great for any home cook. This hands-on class will make caramel-chocolate-pecan ice cream, pumpkin mousse parfaits with homemade ginger cookies and dark rum and whipped cream, black-and-white angel food cake with semisweet glaze, plus pear-apple-cranberry crisp with sweet buttery crumble topping.
Hands-On

Thu, Sept 17,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Hands-On

Fri, Sept 18,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

Institute of Culinary Education
PIE MAINTENANCE

Rolling pins, pastry blenders, and flour dusters are some of the simple tools used to create flaky pie crusts for a tasty afternoon with pastry chef Barry Marcus. This hands-on class will bake apple pie with whiskey-soaked currants and a flaky lattice crust, classic lemon meringue pie with tart lemon curd piled high with beautifully browned Swiss meringue, plus a traditional Southern pecan pie.
Hands-On

Sat, Sept 19,
11 am to 2 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

ORIGINAL CIN

It is time to confess your gluttony for a little spice in life, as Kelly Gardner creates favorite dishes that are sinfully spicy and some with a bit of hell-ish heat. Sip on a ginger champagne cocktail, and enjoy Sriracha caramel popcorn, roasted carrot-red quinoa salad with spiced lemon vinaigrette, kung pao shrimp and scallop noodles, plus chai tea cake with cinnamon ice cream.
Demonstration

Sat, Sept 19,
12 pm to 2:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRENCH PRESS

Anne Cori creates a newsworthy dinner with each course filled with rich and luxurious French dishes and wine. This hands-on class will prepare gruyère cheese straws, lobster bisque, seared duck breast a l'orange on celery root purée, watercress-endive salad with roasted beets and walnuts and Époisses cheese, plus apple tarte Tatin with crème fraîche.
Hands-On

Sat, Sept 19,
6 pm to 8:30 pm
$140.00
Per Couple
Cassandra Vires

Culinary Educator

GIRLS' NIGHT OUT: THE PINK PAN-THER

Beautiful shades of pink fill the plate, as Cassy Vires creates a sumptuous meal for a fun evening out with the girls. Enjoy a sparkling wine and sake cocktail with cranberry juice and lime, carrot-ginger soup with crème fraîche, parmesan quick bread, pan-seared salmon with smoked tea glaze, wilted frisée salad with cranberries and green beans, plus chocolate coconut macaroons.
Demonstration

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

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Sun, Sept 20,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE TRIUMPH OF SEEDS

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
It all starts with seeds as Thor Hanson explains in The Triumph of Seeds: How Grains, Nuts, Kernels, Pulses, and Pips Conquered the Plant Kingdom and Shaped Human History. Delve into the power of seeds with cracked wheat salad, granola, mung bean pancakes, multi-bean soup, corn pudding, and almond tart.
Demonstration

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

Chef-Owner

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

Grab your partner and join the party with chef David Molina creating David's potato-piquillo pepper tortilla perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and sausage, plus chicken-chorizo paella. The party wouldn't be complete without classic red sangria.
Hands-On

Sun, Sept 20,
5 pm to 7:30 pm
$125.00
Per Couple
Jeff Friesen

Culinary Educator

PASTA PERFECT - ROLL. CUT. SHAPE.

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

Mon, Sept 21,
6 pm to 8:30 pm
$60.00
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

Wed, Sept 23,
6:30 pm to 9 pm
$65.00
Per Person
Nathaniel Reid

Pastry Chef

YES, WE CAN!

Enjoy an evening with pastry chef Nathaniel Reid, recognized by Dessert Professional Magazine as one of the Top 10 Pastry Chefs in America in 2012, as he shares his expertise in a canning class designed for the home cook. Whether you are a seasoned pro at canning, or have never canned in your life, Nathaniel demonstrates safe and easy canning techniques without a hot water process, as he creates spiced tropical fruit jam, sweet and sour fall fruit spread, orange marmalade, and fig-raspberry jam. Each participant will take home a jar of canned goods.
Demonstration

Thu, Sept 24,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: HAVE YOU MET HERBIVORE?

Barb Nack has designed a fun vegetarian dinner just for the ladies. Sip on a blackberry gin rickey, and enjoy spicy grilled vegetable cheddar and jack cheese quesadillas with peppers and onions and fresh tomato salsa, sweet corn and tomato risotto with asiago cheese, plus boysenberry sorbet with vanilla bean sugar cookies.
Demonstration

Fri, Sept 25,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: OPA! CELEBRATION

Join Maria Sakellariou in a Greek celebration befitting shouts of "Opa!", as this hands-on class for couples creates a delicious meal meant to share with friends. Start with saganaki flaming cheese, then create hortopita rollo - coiled spinach-Swiss chard-arugula-leek and fennel pie, kalamata and fig-stuffed pork tenderloin with chestnuts and hazelnuts, mashed potatoes with feta and Greek yogurt, plus almond cake from the Aegean island of Skopelos.
Hands-On

Fri, Sept 25,
6:30 pm to 9 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

FRENCH FARE WITH JEAN-PIERRE

Chef Jean-Pierre has meticulously prepped ingredients using classic techniques to create a fabulous French luncheon. Enjoy his engaging personality, as he prepares grilled sea scallops on mashed potatoes with red onion confit à la Daniel Boulud, roasted chicken that has been boned and flattened and garnished with acorn squash wedges, plus caramel-glazed baked meringues sandwiched with raspberries.
Demonstration

Sat, Sept 26,
10 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Sat, Sept 26,
11 am to 4 pm
$150.00
Per Person
Julie Malloy

Culinary Educator

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE

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

Sun, Sept 27,
12:30 pm to 3 pm
$75.00
For Parent and Child
Jon Lowe

Chef

Ibby's Washington University
THE BOWLED AND THE BEAUTIFUL

There are plenty of ladles for this dazzling class with four soups perfect for autumn paired with breads and sandwiches. In this hearty hands-on class with Jon Lowe, learn to prepare French onion soup with a warm brie pretzel baguette and apricot jam, seafood cioppino with saffron aïoli, butternut squash bisque with wheat points and walnut pesto, plus cream of chicken and broccoli soup with hot ham and gouda sandwich.
Hands-On

Sun, Sept 27,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sun, Sept 27,
5 pm to 7:30 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, soufflé, duck confit, custards, pasta and gnocchi, crab cakes, gumbo, apple pie, paella, chicken mole, pot stickers, stir-fries, and much more.
Hands-On

Mon, Sept 28,
10 am to 4 pm



Tue, Sept 29,
10 am to 4 pm



Wed, Sept 30,
10 am to 4 pm



Thu, Oct 1,
10 am to 4 pm



Fri, Oct 2,
10 am to 4 pm
$1000.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
PICK A PECK OF POSH DISHES AND QUICK PICKLES

Chef Kirk Warner shares great recipes for quick pickles that perfectly complement spectacular dishes. This hands-on class will create freshly-ground beef brisket sliders with mustard seed pickled young zucchini, grilled sea scallop brochettes with pickled pepper sauce, crisp rare tuna spring rolls with pickled ginger, hot smoked wild salmon with creamy cucumber relish, and sweet chile braised beef short ribs with spicy green mango pickles served with sticky rice.
Hands-On

Mon, Sept 28,
6 pm to 8:30 pm
$60.00
Per Person
Pete Fagan

Sous Chef

Tony's
THE TRUTH ABOUT FINOCCHIO

The playful sous chef of Tony's, Pete Fagan, will not tell any lies about his newfound passion for finocchio with an exquisite tasting menu. Enjoy a variety of fennel preparations, as Pete creates a fennel-infused vodka martini, arugula salad with olives and apples topped with pickled fennel and orange zest, seared sea scallops on fennel purée with balsamic vinegar glaze, seared yellow fin tuna with roasted fennel and wilted leeks with tomatoes and saffron, plus fennel upside-down cake with caramelized fennel and raspberry sauce.
Demonstration

Mon, Sept 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, Sept 29,
6 pm to 8:30 pm
$60.00
Per Person
Simon Lusky

Culinary Educator

Revel Kitchen
HEAD OF THE CLASS

A roaring welcome to Simon Lusky, owner of Revel Kitchen (formerly Athlete Eats) and nutritionist for the St. Louis Cardinals, as he leads this hands-on class in a celebration of food transforming one of his favorite ingredients as an exciting part of each dish. Learn to turn cauliflower into a creamy Alfredo sauce paired with a delicious pasta and fresh vegetables, transform cauliflower into rice for a Korean-inspired bibimbap with shiitake mushrooms and edamame topped with pickled carrots and a farm fresh egg, use cauliflower to create a tortilla-like shell for a pulled chicken enchilada with salsa verde, plus make Simon's popular cauliflower purée.
Hands-On

Tue, Sept 29,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LOTS OF LITTLE PIES AND TARTS

Join Barb Nack in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make Key lime tartlets with phyllo crust topped with whipped cream, pumpkin whoopie pies with a vanilla bean-cream cheese filling, mini pear-ginger tarts baked in Mason jar lids, mini lemon tarts with a sugar cookie crust, plus mini pie bites with a variety of fillings drizzled with a vanilla glaze.
Hands-On

Wed, Sept 30,
6 pm to 8:30 pm
$50.00
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. Gallagher's has been the winner of the 2014 and 2015 St. Louis Post-Dispatch Fried Chicken Frenzy from a field of 64 restaurants.
Hands-On

Wed, Sept 30,
6:30 pm to 9 pm
$60.00
Per Person
Vu Hoang and Dustin Parres

Chef

Sub Zero
SUB ZERO SUSHI AND SAKE

Experience a sensational evening of sushi and sake, as we welcome sushi chef Vu Hoang and Sub Zero's bar manager Dustin Parres. Vu demonstrates the art of cutting, preparing, and rolling sushi-grade fish, as Dustin pairs an exciting sake with each course. Enjoy crab-avocado-cucumber California roll and salmon nigiri paired with sweet, crisp Karen Koi sake, spicy tuna roll with bonita sauce and white tuna nigiri paired with an unfiltered dry and creamy Daku sake, plus white tuna and avocado crazy roll and yellowtail nigiri paired with a well-rounded Gekkeikan sake.
Demonstration

Thu, Oct 1,
6 pm to 8:30 pm
$75.00
Per Person
Jeannine Millner

Culinary Educator

BEEF - IT'S WHAT'S FOR DINNER

Stop thinking about what to cook for dinner, and join Jean Millner to create a perfectly fabulous meal, starting with brie en croûte with mango chutney. This hands-on class will learn to make the most tender and delicious braised beef short ribs with "holy trinity" ragù, roasted garlic mashed potatoes, sautéed green beans with parmesan-seasoned breadcrumbs, plus rustic French apple tart with apricot-Calvados glaze.
Hands-On

Thu, Oct 1,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Hands-On

Fri, Oct 2,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP

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

Sat, Oct 3,
11 am to 2 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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 a memorable 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.
Hands-On

Sat, Oct 3,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Hands-On

Sat, Oct 3,
6:30 pm to 9 pm
$60.00
Per Person
Annie Lehrer

Culinary Educator

LUSCIOUS LEBANESE DESSERTS

Welcome back to Annie Lehrer, who is proud to be a mother, a cheesemonger’s wife, a nurse practitioner, a farmer, and part of a wonderful Lebanese family. This hands-on class will join Annie in the kitchen to create four traditional Lebanese desserts, served with Lebanese coffee. Learn to make maamoul - a buttery holiday cookie shaped around a date filling, nammoura - sweet eggless semolina cake topped with almonds and covered in a fragrant sweet syrup, irresistibly flaky and honey-dripped baklava, plus layali lubnan - an aromatic semolina pudding with pistachios and apricots and an orange and rose blossom syrup.
Hands-On

Sun, Oct 4,
1 pm to 3:30 pm
$55.00
Per Person
Janice Neuwirth

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Janice Neuwirth. 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

Sun, Oct 4,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

THE HIGHS AND LOWS OF SOUFFLÉS AND CUSTARDS

Join Barb Nack in the kitchen to discover the dramatic differences between two desserts that use similar ingredients, one with a high and delicate result and the other with a creamy and dense finish. This hands-on class will create double-baked cheese soufflé with parmesan cream sauce, smoked gouda spinach mini soufflés served on a baby kale salad with lemon vinaigrette, basil pot de crème with strawberry whipped cream, three-ingredient Japanese cotton cheesecake, plus molten dulce de leche cakes with cinnamon ice cream.
Hands-On

Mon, Oct 5,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
RUSTIC ITALIAN

Chef Mickey Kitterman discovered rustic Italy on a recent trip to Rome, Pompeii, and Florence, sharing a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Hands-On

Mon, Oct 5,
6:30 pm to 9 pm
$60.00
Per Person
Dennis Murray

Sous Chef

McCormick & Schmick's
SIGNATURE DISHES

Welcome sous chef Dennis Murray, of McCormick & Schmick's, with a lovely presentation of mouth-watering dishes, starting with basil-Dijon-romaine salad with artichokes and roasted red peppers, a signature blue crab-shrimp and brie-stuffed salmon, roasted butternut squash orzo, and roasted broccolini.
Demonstration

Wed, Oct 7,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MOM DIDN'T MAKE CHICKEN SOUP LIKE THIS!

Leave the can opener in the drawer, and join Anne Cori for an afternoon of sensational chicken soups, starting with the most important element - homemade chicken stock. This hands-on class will create classic chicken soup with homemade noodles, chicken-andouille gumbo with a dark roux, cream of chicken-mushroom soup with a puff pastry crust, Vietnamese chicken pho with rice noodles, plus egg drop soup.
Hands-On

Wed, Oct 7,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS

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.
Hands-On

Thu, Oct 8,
6 pm to 9 pm



Thu, Oct 15,
6 pm to 9 pm



Thu, Oct 22,
6 pm to 9 pm



Thu, Oct 29,
6 pm to 9 pm
$250.00
Per Person
Caryn Dugan

Culinary Educator

FALL-ING IN LOVE WITH VEGAN

STLVegGirl Caryn Dugan shares her passion for the fall season with rich, tasty dishes, starting with farfalle with marinated artichokes al cartoccio with kalamata olives and garlic and freshly-made vegan ricotta. This hands-on class will create vegetable-mushroom-barley bake, mushroom-pea-carrot paella with brown rice and crispy tofu, warm-spiced "creamy" chestnut soup, plus roasted shallot-squash-green bean salad with rosemary-garlic dressing.
Hands-On

Thu, Oct 8,
6:30 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

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

Fri, Oct 9,
6 pm to 8:30 pm
$125.00
Per Couple
Cassandra Vires

Culinary Educator

GIRLS' NIGHT OUT: I SEE PARIS, I SEE FRANCE

Hold your britches, as Cassy Vires creates a delectable meal just for the ladies starting with a spinach salad with gorgonzola, spiced Marcona almonds and fig vinaigrette. Enjoy a French 75 cocktail, pan-roasted chicken thighs with lemon and rosemary, tomatoes Provençal, balsamic roasted root vegetables, plus chocolate red wine cake.
Demonstration

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

Chef

Norwood Hills Country Club
WHEN THE POT THICKENS

Join chef Bernard Pilon in the kitchen to produce four pots of creamy thick bisque that will take twists and turns for tantalizing results. This hands-on class will create rich and elegant lobster bisque, forest mushroom and sherry bisque, deeply-flavorful onion bisque with candied pecans, and turnip bisque with red pepper coulis.
Hands-On

Sat, Oct 10,
10 am to 12:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
HEIR AND A PARENT: DR. PICKLE'S LAB

Cue eerie music. Steam is rising from the pots of boiling concoctions as the laboratory prepares for canning experiments of epic proportions with mastermind Robin Wheeler. Specimen jars are filled to the brim, as this hands-on class pickles sweet-and-sour "eyeball" grapes, Chinese long beans pickled into serpentines coiled in a jar, turning green papaya into a sweet and tangy atchara, and "brewing" a spicy and fruity kimchi. The doctor's transcripts include safe methods of canning and preserving to last long past the witching hour. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, Oct 10,
11 am to 1:30 pm
$75.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

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

Sat, Oct 10,
6 pm to 8:30 pm
$150.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

BUBBLES AND BRUNCH: FOR BATTER OR FOR WORSE

Barb Nack vows to create a memorable afternoon with this hands-on class making an exciting menu that includes a sparkling wine and pomegranate cocktail with lemon vodka and fresh raspberries. Learn to prepare baked eggs with lobster and mushrooms, griddle-cooked cinnamon pancake apple slices with a caramel sauce drizzle, roasted sweet potatoes and Yukon potatoes with fresh herbs, cherry swirled coffee cake with port and almond streusel, plus oven-baked sweet "scalloped" pineapple.
Hands-On

Sun, Oct 11,
12:30 pm to 3 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: EATING ROME

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
St. Louis native Elizabeth Minchilli proves that Rome is delicious in Eating Rome: Living the Good Life in the Eternal City, including Negroni cocktails, Roman-style artichokes, pasta carbonara, saltimbocca, pistachio gelato, and granita di caffé.
Demonstration

Sun, Oct 11,
1 pm to 3:30 pm
$40.00
Per Person
Crystal and Eric Stevens

Culinary Educator

La Vista CSA Farm
DATE NIGHT FOR COUPLES: FARMHOUSE FEAST

Whether one of you is an omnivore and the other a vegetarian, the enthusiastic husband-and-wife farmers Crystal and Eric Stevens have produced a bounty that will satisfy everyone. Treat yourself to a relaxed evening creating a warm and satisfying feast, starting with a duo of dips -- sun-gold cherry tomato pico de gallo and spicy sweet potato queso served with organic tortilla chips. This hands-on class will make baked corn cakes with Live Springs Farm roasted chicken, smoked paprika and garlic roasted mofu (Missouri tofu) topped with mole sauce, shaved cabbage with lime and cilantro and roasted tomatillo salsa, plus Mayan chocolate bark.
Hands-On

Sun, Oct 11,
5 pm to 7:30 pm
$125.00
Per Couple
Ericka Frank

Pastry Chef

The Cakery and The Cup
THE ART OF DECORATING CUPCAKES

Join the engaging Ericka Frank, of The Cakery, 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. Ericka 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

Mon, Oct 12,
6 pm to 8:30 pm
$60.00
Per Person
Qui Tran

Chef

Mai Lee Vietnamese & Chinese Restaurant
QUI OF MAI LEE, KING OF PHO

A huge welcome back to Qui Tran, the man's man and chef's chef admired by many, as he shares some of his favorite dishes from the popular Mai Lee Vietnamese and Chinese restaurant. This hands-on class will learn to make Qui's favorite pho -- pho tai, a traditional steaming hot Vietnamese beef noodle soup with rice noodle and decadent broth served with accompaniments of cilantro and jalapeño and bean sprouts, then learn to make cha gio -- crispy egg rolls served with assorted greens and pork with fish sauce.
Hands-On

Mon, Oct 12,
6:30 pm to 9 pm
$65.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

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

Tue, Oct 13,
6 pm to 9 pm
$55.00
Per Person
Alex Cupp

Culinary Educator

Adam's Smokehouse
SMOKIN' HOT AT THE SMOKEHOUSE

Join the personable Alex Cupp, smoker at Adam's Smokehouse for a great evening of smoking and grilling. This hands-on class will create chicken two ways - classic smokehouse chicken, and grilled beer-can chicken, smoked tri-tip beef roast, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauces. Also learn to prepare grilled asparagus salad, roasted tomato-pasta salad, slaw with seasonal fruits, and potato-root vegetable salad.
Hands-On

Tue, Oct 13,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

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

Wed, Oct 14,
10 am to 1 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TUSCAN KITCHEN

The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo, of Eleven Eleven Mississippi, to create the flavors of Tuscany. Learn to prepare crisp fontina-stuffed risotto pancakes served with late harvest tomato relish, smoked clam and sweet potato chowder, braised grass-fed chuck roast with salsa verde, mushroom-spinach polenta, plus caramelized coconut budino.
Hands-On

Wed, Oct 14,
6 pm to 8:30 pm
$60.00
Per Person
Joshua Galliano

Chef

Companion Baking
LAST CHEF STANDING

Chef Josh Galliano, who recently won Guy's Grocery Games on Food Network with "Wanna do cheese shots?" to Guy Fieri and a big payout, shares his winning menu from unusual challenges. Enjoy the meatless barbecue challenge with barbecue cauliflower with a molasses gastrique, Josh's bacon and fresh-ground short ribs burger with homemade cheese whiz made in the cream whipper, plus steak served with a German potato salad from a recipe of his wife's grandmother.
Demonstration

Thu, Oct 15,
6:30 pm to 9 pm
$50.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: BREWED AWAKENINGS

Frank McGinty, corporate chef for Kaldi's Coffee, shares an eye-opening menu with this fun hands-on class designed for couples. Learn to make corn bisque with coffee-braised pork shoulder drizzled with chive oil, farro-citrus-herb salad with coffee vinaigrette, and fresh coffee pasta with spiced chicken thighs, roasted mushrooms, melted leeks, and a truffle velouté. Dessert is Frank's reverse affogato with coffee ice cream, warm crème anglaise, and walnut brittle crumble.
Hands-On

Fri, Oct 16,
6 pm to 8:30 pm
$125.00
Per Couple
Cassandra Vires

Culinary Educator

FRIDAY NIGHT FARE - LET'S DO DINNER

As the week comes to an end, treat yourself and a date or friends to a seat at Cassy's dinner table, as she creates a rewarding and satisfying meal, starting with arugula salad with prosciutto, goat cheese, pine nuts and citrus vinaigrette. Enjoy braised veal chops with thyme and honey and red grapes, roasted red potatoes with blue cheese and bacon, Brussels sprouts with apple cider vinegar and chile flakes, plus honey panna cotta with pistachios and lavender.
Demonstration

Fri, Oct 16,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS

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

Sat, Oct 17,
10 am to 1 pm
$55.00
Per Person
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.
Hands-On

Sat, Oct 17,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: COLOR ME AUTUMN

Kelly Gardner shares the golden natural colors and flavors of autumn designed just for the ladies. Sip on a maple Manhattan cocktail, and enjoy roasted fennel hummus with red pepper oil and baked pita chips, Brussels sprouts and pear panzanella salad with creamy pomegranate dressing, rich and succulent coq au Riesling, fresh cavatelli pasta with green apple pesto, plus pumpkin gooey butter cake with white chocolate sorbet.
Demonstration

Sat, Oct 17,
6 pm to 8:30 pm
$45.00
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