Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
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Rachel Sarino

Culinary Educator

StL Cake Pops
UNICORN PARTY! CAKE POPS AND COOKIES!

Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful unicorn treats. This hands-on class will learn how to make cake pop and Oreo cookie unicorns using different fondant molds, plus dip, and decorate with sprinkles and luster dust for exciting results. Each student will take home their cake pop creations.
Hands-On

Thu, Aug 16,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER * Sold Out

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

Fri, Aug 17,
6 pm to 8:30 pm
$150.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, Aug 18,
10 am to 3 pm
$150.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for a fun afternoon with Vikki DiMattia cranking out pasta dough to make homemade fettuccini, along with Alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, Aug 18,
12 pm to 2:30 pm
$90.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAKE IT WOK

From stir-fry to fried rice, everything works brilliantly together for an exciting evening designed for couples with Anne Cori. This hands-on class will make egg drop soup, duck and red pepper stir-fry, twice-cooked pork stir-fry, lobster Cantonese, make-your-own-style fried rice, steamed rice, plus pineapple sorbet with homemade five-spice fortune cookies.
Hands-On

Sat, Aug 18,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: THAI IT, YOU'LL LIKE IT

Naam Pruitt, cookbook author and authority on Thai cooking, shares her expertise as a phenomenal hostess. Enjoy a lovely meal of delicate and delicious dahi puri - Indian street puffs filled with chickpeas and chutneys and toppings, corn cakes with spicy cucumber sauce, savory tropical fruit salad with Thai sausage in lime dressing, chicken curry over rice noodles with Thai condiments, plus lemongrass and lime sorbet, and watermelon slush drinks.
Demonstration

Sat, Aug 18,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET * 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.
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.
Please call our store to be put on a waitlist.
Hands-On

Sun, Aug 19,
11 am to 4 pm
$150.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: MEDITERRANEAN SUMMER * Sold Out

Chef David Shalleck takes us on a delicious romp sailing around the Mediterranean in his captivating memoir Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella. Starting with a disastrous dinner David prepared for Alice Waters, he takes us on an adventure where he eventually perfects his cooking skills and lands a job as the chef for the "Serenity"- an historic sailing yacht. Along the way, David discovers many Italian regions and regional cooking styles. As the class discusses the book, Mickey Kitterman will prepare peasant bread panzanella with juicy heirloom tomatoes, shrimp and saffron risotto salad with fresh summer vegetables, sautéed branzino with artichokes and tomatoes and olives, plus rich mascarpone panna cotta served with fresh fruit.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Please call our store to be put on a waitlist.

Our next Novel Cuisine, Eating Eternity, is available on September 23.
Demonstration

Sun, Aug 19,
1 pm to 3:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: DEAR SUMMER, DON'T LEAVE US!

Hold on to the pleasures of summer with beautiful garden ingredients perfect for a spectacular Sunday evening meal. This hands-on class for couples will join Robin Wheeler to create a summer harvest salad with brown butter dressing, fresh mozzarella with summer squash and tapenade, broccoli panzanella with pickled shallots, honey-glazed chicken grilled on a cedar plank, plus whiskey cream parfaits with oat praline and fresh berries.
Hands-On

Sun, Aug 19,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

REALLY LOVE YOUR PEACHES! * Sold Out

Mickey Kitterman is shaking things up with lush, juicy peaches by adding a twist of bourbon to create some classic combinations. This hands-on class will make grilled peach and goat cheese salad with red onions and bourbon vinaigrette, grilled shrimp and flank steak with jalapeños and peaches finished with a bourbon glaze, coconut rice with peaches and lime, plus peach yogurt cake with bourbon maple frosting and peach ice cream, and a peach bourbon shrub cocktail.
Please call our store to be put on a waitlist.
Hands-On

Mon, Aug 20,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

TARTED UP

Embellish your dinner with some of Anne Cori's favorite and attractive savory and sweet tarts. Anne creates incredibly flaky pastry crusts to make a pear-gorgonzola-walnut tart, caramelized tomato tart, double-crusted salmon-leek-endive tart, mini butter tarts, and apricot tarte Tatin.
Demonstration

Mon, Aug 20,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - GAZPACHO TO GALETTE

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy velvety chilled summer gazpacho, savory fresh chive and cheddar scones, toasted farro and black bean salad with avocado and sweet corn, plus a fresh berry galette with mascarpone cream.
Demonstration

Tue, Aug 21,
10 am to 1 pm
$45.00
Per Person
Andrew Fair and Nate Brinson

Chef

Urban Chestnut Brewing Company
DON'T LAGER BEHIND! LET'S MAKE PIZZA! * Sold Out

Join in for a fun night of beer and pizza with chef Andrew Fair and beer know-it-all and training manager Nate Brinson, from the popular Urban Chestnut Brewing Company. Enjoy Nate's choice of three seasonal craft beers and the secrets of pairing them with the right pizza, as this hands-on class gets in the kitchen with the talented director of restaurant operations and pizzaiolo wannabe Andrew to make neo-Neapolitan style pizza with naturally leavened pizza crust and locally-sourced seasonal toppings for the most popular Urban Chestnut pizzas.
Please call our store to be put on a waitlist.
Hands-On

Tue, Aug 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 * Sold Out

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

This class is offered again on November 7.
Hands-On

Wed, Aug 22,
6 pm to 8:30 pm
$65.00
Per Person
Caryn Dugan

Culinary Educator

TAKE A BITE OUT OF SUMMER * Sold Out

Step into the kitchen with plant-based advocate Caryn Dugan, the STLVegGirl, for a fun evening creating vegan dishes perfect for summer. This hands-on class will make sweet potato-black bean-sunflower seed sliders on whole wheat buns, mini two-bite spicy vegetable taco bowls with pinto beans and jalapeños, home-style baked steak fries with sriracha hummus, Italian summer stew loaded with fresh vegetables and herbs, plus chocolatey cashew-crusted red velvet cake pops.
Please call our store to be put on a waitlist.

Caryn Dugan and Marianne Moore are teaching a vegan demonstration class, Holiday Appetizers with Two Inspiring Vegans, on November 13.
Hands-On

Thu, Aug 23,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

YOU HAD ME AT BACON

Barb Nack knows that the quickest way to be lured into the kitchen is with the sizzling aromas of bacon. Enjoy a sublime evening of bacon delights, as Barb prepares a bacon bloody Mary, bacon-wrapped pork tenderloin with sweet-and-hot apricot glaze, bacon-cashew caramel corn with Calvados, plus apple pie with bacon streusel.
Demonstration

Thu, Aug 23,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRIDA AND DIEGO

Celebrate the love story of the fascinating power couple in art history, Frida Kahlo and Diego Rivera, who entertained often in their home, Casa Azul. This hands-on class with Mickey Kitterman will create chipotle guacamole with crispy tortilla chips, fresh green corn tamales, double-fried battered chicken with almond-peanut sauce, potatoes in salsa verde, plus a creamy banana flan.
Hands-On

Fri, Aug 24,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

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 use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry Marcus's available macaron classes include Flawless French Macarons - Ganache Edition on September 29, and Flawless French Macarons on October 28.
Hands-On

Sat, Aug 25,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

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 Amanda Anderson 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, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Wizards in the Kitchen on September 22, and What's Your Candy Crush? on September 29.
Hands-On

Sat, Aug 25,
12 pm to 2:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Please call our store to be put on a waitlist.

Available Date Night Dine and Dance classes include Sizzle and Samba on October 27, Salsa Salsa on November 17, and Last Tango in Paris on December 15.
Hands-On

Sat, Aug 25,
6 pm to 9 pm
$170.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

VITAMIX - WHO RUNS THE WHIRLED?

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Barb to create cookies-and-cream chocolate milkshakes, soba noodle salad with snow peas and spiralized red peppers and carrots with green onions and carrot-ginger dressing, kale-apple soup with bacon, grilled veggie burgers with black beans and brown rice, margherita pizza with Vitamix pizza dough and sauce, strawberry-banana frozen dessert, plus a bonus pineapple-coconut body scrub with cocoa butter.
Hands-On

Sun, Aug 26,
12:30 pm to 3 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WHACK THE KNIFE! * Sold Out

Master the knife, the most essential kitchen tool, as Anne teaches how to select the right knife for the right job and the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Please call our store to be put on a waitlist.

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

Sun, Aug 26,
1 pm to 3:30 pm
$45.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

Bubbles, bourbon, barbecue, and boneless 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 pork loin 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 cookies, plus a champagne-bourbon cocktail.
Hands-On

Sun, Aug 26,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
THE PETER PRINCE-IPLE * Sold Out

Chef Pete Fagan is a prince among peers and fans, as he shares dishes that have impressed the taste buds of the most astute chefs. Enjoy classic chilled gazpacho with Vidalia onions and topped with parmesan croutons, heirloom tomato and watermelon salad with burrata cheese and white balsamic-peach vinaigrette, pan-seared rainbow trout served with roasted summer vegetables and toasted barley and a mustard sauce, plus "peaches and cream" with local caramelized peaches with balsamic and honey served over vanilla bean ice cream.
Please call our store to be put on a waitlist.

Pet Fagan's next class, One Thing is for Shore, is available on September 24.
Demonstration

Mon, Aug 27,
6 pm to 8:30 pm
$60.00
Per Person
Bernard Pilon

Chef

Schlafly Bottleworks
THE CHEF AND FISHMONGER

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Bernard Pilon, of Schlafly Bottleworks, will use the market basket to discuss what is in season and how to break down the fish and portion it to spontaneously create incredible seafood dishes that include garnishes, sauces, and perfect accompaniments.
Demonstration

Mon, Aug 27,
6:30 pm to 9 pm
$50.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
TACOS AND TEQUILA * Sold Out

Satisfy your taco cravings for the popular Mission Taco Joint tacos in a fun hands-on class with the masterly Perry Fischer. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Please call our store to be put on a waitlist.

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

Tue, Aug 28,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Aug 28,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

I BEG YOUR GARDEN, DID YOU SAY VEGETARIAN?

The garden harvest is plentiful, as this hands-on class with Margi Kahn creates a beautiful vegetarian feast. Learn to prepare chilled white corn soup with fresh herb oil, a succulent Moroccan root vegetable tagine with poached eggs, confetti couscous, plus sour cherry-pear pie with cardamom served with vanilla bean ice cream.
Hands-On

Wed, Aug 29,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: HOW EASY IS THAT?

Ina Garten keeps it simple in her cookbook, Barefoot Contessa: How Easy is That? and Barb Nack shares tasty dishes from the book. Enjoy a watermelon mojito, weekend bolognese and pasta rich with ground sirloin and Italian seasonings, grilled bread with olive oil and smoked mozzarella topped with prosciutto, sausage-stuffed mushrooms with marsala and mascarpone, plus fresh peach cake with cinnamon and pecans served with vanilla ice cream.
Demonstration

Wed, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101

Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master Guinness-soaked thick bone-in grilled pork chops, grilled pistachio pork sausages, bacon-wrapped apple pork patties served with onion-apple compote, grilled St. Louis pork steaks basted with garlic-honey mustard sauce, sweet-and-smoky dry-rubbed baby back ribs, grilled corn on the cob with chile-lime butter, grilled parmesan-garlic skewered bread, plus limoncello sorbet.
Hands-On

Thu, Aug 30,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

ANNE'S FAVORITE CAKES

Cakes are an instant celebration for special events, parties, gatherings, and weekend desserts. Anne Cori shares her favorite cakes, including l'opera almond cake flavored with coffee and chocolate, Southern caramel layer cake, coconut cake with lemon curd filling, chocolate-hazelnut meringue cake, plus lemon pound cake.
Demonstration

Thu, Aug 30,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer and Larry Meyers

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 and Larry Meyers. 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 Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Hands-On

Fri, Aug 31,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, 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, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Hands-On

Sat, Sept 1,
11 am to 1:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO

Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Robin Wheeler creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème caramel.
Hands-On

Sat, Sept 1,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

WHOLLY ROLLERS

Spend Sunday afternoon in the kitchen completely surrounded by pasta machines and ravioli presses, as everyone learns to make pasta with Barb Nack. This hands-on class will make homemade spaghetti and meatballs with marinara sauce and freshly grated parmesan, spinach-ricotta-egg yolk jumbo ravioli, arugula and strawberry salad with goat cheese and sweet mustard-bacon dressing, grilled green beans with walnuts and lemon-walnut vinaigrette, plus pistachio ice cream with shortbread cookies.
Hands-On

Sun, Sept 2,
12:30 pm to 3 pm
$60.00
Per Person
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: HOT AND CHILE MEXICAN

Create modern and authentic Mexican cuisine with the dynamic Fernanda Espinosa, who was born in Mexico and has lived in Colombia and Hungary. This hands-on class for couples will create a hibiscus mimosa, green shrimp ceviche, hearts of palm chilled soup served with beet crisps, chiles en nogada - beef and vegetable-stuffed chiles served with walnut sauce and pomegranates, plus Mexican wedding cookies wrapped in papel picado tissue paper.
Hands-On

Sun, Sept 2,
5 pm to 7:30 pm
$125.00
Per Couple
Mitch Frost

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING

Join pizzaiolo and owner of Pie Guy Pizza, Mitch Frost, 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 create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Hands-On

Tue, Sept 4,
6 pm to 8:30 pm
$60.00
Per Person
Jerremy Kirby

Chef

Small Batch
THE VEGAN CHEESE WHIZ

Spend a fascinating evening in the kitchen with vegan Jerremy Kirby creating five vegan cheeses that can be used for spreading, slicing, topping, and dipping -- soft cheddar, soft Boursin, dill havarti - a hard cheese, crumbly almond parmesan, and carrot-potato fondue - a nut-dairy-soy free cheese. Jerremy will guide this hands-on class through the four techniques used to make vegan cheese with the proper soaking process, utilizing nutritional yeast, using a thickening agent, flavoring cheeses, and creating stability for hard cheese.
Hands-On

Tue, Sept 4,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create a loaf of pullman sandwich bread, multigrain cranberry-walnut rolls, plus zesty cinnamon orange buns.
Hands-On

Wed, Sept 5,
6 pm to 9 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make sweet potato-tahini hummus with baked parsnip chips, hearts of palm salad with colorful vegetables and lemon vinaigrette, dry-rubbed grilled chicken with tangy homemade barbecue sauce, crispy chipotle green beans with garlic-lime mayonnaise, plus a lemon-lime zinger mocktail with fresh ginger and a splash of sparkling water.
Hands-On

Wed, Sept 5,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create a loaf of pullman sandwich bread, multigrain cranberry-walnut rolls, plus zesty cinnamon orange buns.
Hands-On

Thu, Sept 6,
10 am to 1 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

SOUP OPERA

Create dramatic and delicious soups that will be added to your recipe box to make over and over at home. This hands-on class with Dawn Meyer will create New England corn chowder with lobster, wild mushroom and farro soup, beer and cheddar soup with Kielbasa sausage and caramelized apple garnish, Southwestern butternut squash soup with jalapeño and smoked paprika, and fennel-carrot-potato soup with roasted chestnuts and maple crème fraîche, all served with homemade peasant bread.
Hands-On

Thu, Sept 6,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

APPLES ARE A-PEEL-ING!

Mickey Kitterman has filled the bushel barrel with Fuji, Pink Lady, Piñata, Granny Smith, and Golden Delicious apples for a fun evening in the kitchen creating everything from appetizers to dessert. This hands-on class will make apple-bacon crostini topped with honeyed walnuts, apple-onion-blue cheese flatbread, Kielbasa sausage and caramelized apple sliders, apple pie cookie bars, plus an apple shrub cocktail with spiced rum.
Hands-On

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

Cookbook Author

DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES

Step into the kitchen for a flurry of activities, as things heat up with flavorful Thai curries. This hands-on class for couples joins Naam Pruitt to create yellow chicken curry with Yukon potatoes, panang beef curry with jalapeños and kaffir lime leaves, spicy ground beef with yard long beans, green shrimp curry with Thai eggplants and basil, and fried whole red snapper in red curry sauce.
Hands-On

Fri, Sept 7,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: NOSHES AND NIBBLES

This menu features something for everyone, as Barb creates an evening of appetizers and small plates. Sip on a frozen strawberry piña colada and enjoy deep-fried spring rolls filled with pork and pickled vegetables served with sambal aïoli, beef tenderloin sliders with caramelized shallots and gorgonzola sauce, shrimp and spicy pesto pizzettes, plus mini brownie ice cream sandwiches.
Demonstration

Fri, Sept 7,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

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, Sept 8,
11 am to 4 pm
$150.00
Per Person
Cassy Vires

Chef

Winslow's Home
BREAK AN EGG

Eggs are a magical ingredient that can transform simple ingredients into exciting dishes and be used in many of the components of the same dish. Join Cassy Vires, of Winslow's Home, in the kitchen to break dozens of eggs to create egg salad crostini with anchovy breadcrumbs and chive aïoli, fall vegetable salad with green goddess dressing, fresh angel hair pasta carbonara with bacon and cauliflower, plus lemon curd parfaits with almond granola and honey cream.
Hands-On

Sat, Sept 8,
12 pm to 2:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: THE STREETS OF INDIA

Spend a tantalizing evening with Aruna Gopinath, born in Bangalore, as she shares popular street food from every corner of India. This hands-on class will create Delhi aloo chaat - baked potato wedges tossed in cayenne and cumin and chaat masala, Tamilnadu's crispy deep-fried masala daal vada - a chana dal fritter, Mumbai Frankie rolls - marinated lamb rolled in fried paratha with cilantro-mint chutney, Kerala chicken and cashew curry served with rice, Bengali-style fish croquettes, plus banana and cardamom crème brûlée.
Hands-On

Sat, Sept 8,
6 pm to 8:30 pm
$125.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

WHAM-BANG, SWEET AND TANG

Marianne Moore creates a citrus explosion of tasty dishes with bright colors and exciting ingredients, starting with carpaccio of oranges with blueberries and arugula and a tarragon vinaigrette. Enjoy pork loin chops with charred citrus salsa verde, oven-browned potato salad, roasted carrots with gremolata, plus blackberry-basil tart with lemon mascarpone cream.
Demonstration

Sat, Sept 8,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

FROM GARDEN TO GRILL

Gather the end of summer bounty from your garden and farmers' markets to create a feast on the grill, starting with a planked butternut squash-brie appetizer drizzled with olive oil and topped with sage. This hands-on class with Barb Nack will make grilled gazpacho with a buttered breadcrumb garnish, grilled tuna steaks with grilled peaches and onion relish, Tuscan asiago polenta with grilled vegetables, plus grilled cantaloupe rings with vanilla bean ice cream.
Hands-On

Sun, Sept 9,
12:30 pm to 3 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

TACO LOCO

Mickey Kitterman shares fun and crazy tacos that are unlikely to be found at your local taco joint, but will be on your new list of favorite tacos. This hands-on class will create candied BLT tacos, chicken Caesar tacos, pizza bianco tacos, cobb salad tacos, and pepperoni pizza tacos, plus a fresh grapefruit paloma margarita.
Hands-On

Sun, Sept 9,
1 pm to 3:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag 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 perfect for the season. Devon 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, Sept 10,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Hands-On

Mon, Sept 10,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

IN APPLE-PIE ORDER

Crisp delicious apples are abundant in this hands-on class with Anne Cori creating four flaky and tender apple pastries. Learn the tips and techniques for making double-crust apple pie, chausson au pomme - apple turnovers, apple-almond tart, plus an impressive classic French tarte Tatin.
Hands-On

Tue, Sept 11,
11 am to 1:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - DENVER

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of favorite dishes that are shared through generations. Barb Nack prepares a memorable dinner from Colorado Cache, published by the Junior League of Denver, with a sparkling sangria blanca with Cointreau, Colorado chilled cantaloupe soup with dry sherry, chicken-gruyère quiche with lemon pastry crust, honey whole wheat bread baked in a casserole dish served with honey-lemon butter, plus orange cream sherbet.
Demonstration

Tue, Sept 11,
6 pm to 8:30 pm
$45.00
Per Person
Kate Rademeyer



Love Letter Paper Co.
HAND LETTERING FOR BEGINNERS

Take a creative afternoon break and learn the art of hand lettering in a fun hands-on class with artist Kate Rademeyer, of Love Letter Paper Co. In this workshop, Kate will teach the fundamentals of hand lettering to achieve the look of faux calligraphy. Learn how to use your new lettering skills to create unique menus, recipes, place cards, and more. All students will receive a hand lettering starter kit with a Micron pen, practice sheets, and an awesome small project to take home!
Hands-On

Wed, Sept 12,
12 pm to 1:30 pm
$35.00
Per Person
Naomi Hamamura

Chef-Owner

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura as he deftly displays his precise knife skills, and makes everyone comfortable making their own sushi. Using a colorful array of ingredients and the freshest fish, this hands-on class will learn to create a variety of sushi rolls, including spicy tuna rolls, red dragon rolls, shrimp tempura rolls with avocado and cucumbers, OMG rolls with salmon topped with warm sesame sauce and torched, plus spicy volcano rolls.
Hands-On

Wed, Sept 12,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

MEATLESS IN ST. LOUIS

Team up with Marianne Moore to create a brilliant array of vegetarian dishes, starting with lemony celery and cannellini bean tartine. This hands-on class will make orange-watercress-fennel salad with thyme vinaigrette, rustic vegetable Provençal tartlets with fresh farmer greens, garlic and walnut risotto with artichoke and olive ragoût, plus roasted strawberry shortcake with lemon mascarpone cream.
Hands-On

Wed, Sept 12,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PALEO IS A NO-GRAINER!

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create an exciting meal with spicy zucchini hummus with charred cauliflower and broccoli and carrots, grilled rib-eye steaks with charmoula sauce, sautéed fresh spinach with garlic and lemon, spiralized and seasoned sweet potato fries, plus berry and stone fruit cobbler with coconut custard drizzle.
Hands-On

Thu, Sept 13,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THYME IS ON OUR SIDE

Anne Cori uses an abundance of fresh herbs from the garden to enhance and season dishes like a chef, with tips on how to keep and use a variety of herbs and what herbs go best in each dish. Enjoy chicken salad with herb aïoli, Provençal tomatoes, asparagus with sauce gribiche, pan-seared scallops with herb butter sauce and rice pilaf, plus spiced butter cookies.
Demonstration

Thu, Sept 13,
6:30 pm to 9 pm
$45.00
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, Sept 14,
6 pm to 8:30 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

BOWL-ED OVER WITH VEGAN

Susan Caciano, private chef and dietician, shares four plant-focused bowls filled with everyday feel good food that is energizing and nourishing. This hands-on class will learn to make savory and sweet bowls that are a perfect transition to the cooler months, including beetroot quinoa over toasted nori topped with wasabi avocado mousse, mashed sweet potato bowl with hemp seed parmesan topped with kale-cashew pesto and grilled tofu, pear-chai bircher bowl with homemade cinnamon cashew milk and black tahini and dried figs, plus turmeric chia pudding bowl layered with coconut granola and matcha banana ice cream.
Hands-On

Sat, Sept 15,
10:30 am to 1 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

For aspiring chefs, children ages 7 to 11. Lego lovers know that everything is awesome when you are part of a team that constructs the pieces for creating a super meal. Join Vikki DiMattia to build President Business's Tuesday tacos with all the fixings, Emmet's awesome apple salad, Batman's brownies with orange and green and yellow frosting and M&M legos, plus Wyldstyle's chocolate chip cookie dough ice cream.
Hands-On for Apprentice Chefs

Sat, Sept 15,
12 pm to 2 pm
$40.00
Per Child
Marianne Moore

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SAVE ROOM FOR SHEET CAKE

Treat yourself to a night out with the girls sipping on a French blonde martini, but make sure to save room for the chocolate Kahlúa sheet cake. Enjoy an evening with Marianne Moore as she prepares crispy mozzarella with tomato jam and balsamic glaze drizzled with basil oil, mixed greens and pear salad with pecan and blue cheese and warm bacon vinaigrette, parmesan crusted chicken with sage browned butter, maple glazed root vegetables, and squash risotto.
Demonstration

Sat, Sept 15,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A STREET CART NAMED DESIRE

Take a global tour of street foods with chef Mickey Kitterman in an exciting hands-on class. Learn to make Korean bulgogi deopbap - a rice bowl topped with delicious Korean barbecued beef strips, Japanese okonomiyaki - a version of egg foo yung with shrimp and crab, Vietnamese bánh xèo - pork and shrimp-filled rice flour crêpes, Mexican elote - spicy grilled street corn with cotija cheese, Mexican chicken chalupas with homemade corn tortillas and shredded chicken, plus Arabian fattoush salad with chickpea falafel.
Hands-On

Sun, Sept 16,
12:30 pm to 3 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHOCOLATE SUNDAY

Treat yourself to a Sunday afternoon satisfying the desire for all things dripping in chocolate. Join Barb Nack for a decadent hands-on class creating mini chocolate éclairs with chocolate pastry cream, milk chocolate and banana won tons with mango sauce, chocolate-peanut butter buckeyes, rocky road ice cream, plus hot fudge sundaes with chocolate-cherry ice cream and toasted macadamia nuts topped with whipped cream and a cherry.
Hands-On

Sun, Sept 16,
1 pm to 3:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Hands-On

Sun, Sept 16,
5 pm to 7:30 pm
$125.00
Per Couple
Josh Barton

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS

Rich aromas will waft through the kitchen, as Josh Barton, of Sugarfire Smoke House, shares the secrets that go into the basics of tasty barbecue from the variety of rubs and sauces to the sides. Josh shares 15-hour smoked brisket and 4-hour smoked ribs from the Sugarfire smoker with directions for making it at home, plus chef's choice of three of Sugarfire's famous side dishes.
Hands-On

Mon, Sept 17,
6 pm to 8:30 pm
$60.00
Per Person
Nick Bognar

Chef

Nippon Tei
SEA-ING IS BELIEVING

Give a big welcome to talented chef Nick Bognar, of Nippon Tei, as he showcases his techniques with snapper and wild caught salmon to create stunning sashimi and crudo dishes. Nick shares his expertise for cutting fish to create salmon sashimi that can be made at home served with negidare and shiro ponzu, and a gorgeous presentation of Southeast Asian influenced snapper crudo with Thai chile, pickled red onions, fried shallots, avocado and Asian pear. Finish with salmon lomi lomi - a Hawaiian dish with jalapeño-pineapple relish served with crispy rice crackers.
Demonstration

Mon, Sept 17,
6:30 pm to 9 pm
$50.00
Per Person
Kate Rademeyer



Love Letter Paper Co.
HAND LETTERING ON THE CHALKBOARD

Create beautiful chalkboard menus and signs inspired by those you’ve seen in charming restaurants and magazines. Artist Kate Rademeyer, of Love Letter Paper Co., will teach you how to lay out your lettering design, add simple illustrations, and tips and tricks to create unique designs with ease. Take home a beautiful chalkboard and easel, chalk pencil, chalk marker, and templates to create designs for every event and holiday.
Hands-On

Wed, Sept 19,
12 pm to 1:30 pm
$45.00
Per Person
Ericka Frank

Pastry Chef

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

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

This class is offered again on November 7.
Hands-On

Wed, Sept 19,
6 pm to 8:30 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

TONGUE THAI'D

No one will be at a loss for words, as this hands-on class joins cookbook author Naam Pruitt for an evening creating extraordinary Thai food. Learn to make pineapple glazed pork ribs with grilled pineapple, shrimp toast with sweet plum sauce, jasmine rice salad with pomelo and yard long beans flavored with lemongrass and toasted coconut in a tamarind dressing, beef curry over rice noodle with bean sprouts and peanuts, plus sweet black sticky rice pudding in coconut milk with taro and longan fruit.
Hands-On

Wed, Sept 19,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

Delicious vegetables are the focus of this hands-on technique class with Anne Cori using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Hands-On

Thu, Sept 20,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BACK TO BASICS

Barb Nack has hand-selected her favorite dishes from Ina Garten's Barefoot Contessa: Back to Basics cookbook using basic ingredients to create an impressive meal. Enjoy roasted shrimp cocktail with homemade sauce, parmesan-thyme crackers, easy sole meunière, parmesan roasted broccoli with garlic and pine nuts, plus a "juice of a few flowers" citrus vodka cocktail, and lemon mousse with sweet whipped cream.
Demonstration

Thu, Sept 20,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: LADY MARMALADE

Ladies are in for a treat with the tart and sweet flavors of marmalade used as an exciting addition to every dish created by Robin Wheeler. Enjoy a honey marmalade vodka sour shaken with orange marmalade, baby kale and walnut salad with lemon marmalade vinaigrette, pan-seared bitter orange-glazed five-spice flank steak on sesame rice noodles, plus three-layer olive oil cake with two marmalade fillings.
Demonstration

Fri, Sept 21,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: OPA!

Join Maria Sakellariou in a Greek celebration befitting shouts of "Opa!", as this hands-on class for couples creates a delicious meal meant to be shared with friends. Start with saganaki flaming cheese, then create a coiled spinach-Swiss chard-arugula-fennel pie cooked in cast iron, creamed charred leeks with phyllo feta parcels, kalamata and fig-stuffed pork tenderloin with dates and hazelnuts, bulgur pilaf with feta and toasted pine nuts, plus almond-citrus cake from the Aegean island of Skopelos.
Hands-On

Fri, Sept 21,
6:30 pm to 9 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

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. Anne Cori 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, Sept 22,
10 am to 3 pm
$175.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Vikki DiMattia 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, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic 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

Sat, Sept 22,
12 pm to 2:30 pm
$100.00
For Parent and Child
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, Sept 22,
6 pm to 8:30 pm
$60.00
Per Person
Joshua Galliano

Chef

Companion Baking
ROLLING IN THE PASTA DOUGH

The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun Saturday night in the kitchen with Josh Galliano. This hands-on class will make pappardelle with lamb ragù, three cheese filled pasta, gnocchi alla romana and salsa rossa, plus Josh shares the secrets behind making a fermented pasta dough with bread flour and sourdough starter to create pasta di grana fermentati with brown butter sage sauce and butternut squash.
Hands-On

Sat, Sept 22,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
SOUPS AND SIDEKICKS

Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Hands-On

Sun, Sept 23,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: EATING ETERNITY

Eating Eternity, by John Baxter, is an engaging - rather than scholarly - and quickly absorbed history on the importance of food, art, and literature in French culture. Through the darkness of the Middle Ages, through the Sun King, the bloody Revolution, and up to the modern times these three art forms have sustained the French spirit. Pot-au-feu is a dish that is a perfect metaphor for this book - the quintessence of the French family kitchen is a celebration of frugal cuts of beef, vegetables, and herbs, simmered over fire and served in courses. As the class discusses the book, Mickey Kitterman will prepare bone marrow toast with parsley salad, pot-au-feu consommé, poached beef and vegetables served with condiments, plus seasonal fruits and triple crème dessert cheese.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

Sun, Sept 23,
1 pm to 3:30 pm
$45.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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

Sun, Sept 23,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
ONE THING IS FOR SHORE

Whether you are in the mood for seafood or chicken, chef Pete Fagan will create a memorable evening with succulent dishes. Enjoy casino-style broiled blue point oysters with spicy lemon-herb butter, seared sea scallops on spinach-grapefruit-blood orange salad with mustard vinaigrette, pan-seared chicken with roasted peppers and cremini mushrooms served with tomato concasse and parmesan-truffle polenta, plus chocolate-'mallow cookie cups.
Demonstration

Mon, Sept 24,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

Mon, Sept 24,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - SHRIMP TO SHORTBREAD

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon making the most of fresh herbs. Enjoy bruschetta with roasted cherry tomatoes, watermelon salad with halloumi cheese and fresh oregano, grilled shrimp with chimichurri sauce over quinoa pilaf, plus rosemary shortbread cookies with fresh fruit mélange.
Demonstration

Tue, Sept 25,
10 am to 1 pm
$45.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Sept 25,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES

Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus Thai iced tea and iced coffee.
Hands-On

Tue, Sept 25,
6:30 pm to 9 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Boathouse
RAVIOLI RHAPSODY

Excitement is abundant when chef Jack MacMurray showcases both a seafood ravioli and toasted ravioli in a fun hands-on class. Learn to make toasted ravioli with basil marinara sauce, hearts of romaine with charred radicchio and grilled fennel salad with roma tomato concasse and Mayfair dressing and asiago croutons, fresh seafood ravioli in lobster sherry cream, soppressata-asiago baked loaf, plus red velvet cake with vanilla buttercream.
Hands-On

Wed, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

AMERICAN COOKIE CLASSICS

Inspired by Stella Parks's fabulous cookbook, Bravetart: Iconic American Desserts, Barb Nack shares her favorite homemade cookie classics that will have everyone feeling a bit nostalgic. This hands-on class will make the cutest animal crackers in giraffe and elephant and lion and zebra shapes, homemade whole wheat graham crackers, Nutter Butter cookies, Thin Mint cookies, Trefoils, and Fudge Stripes cookies.
Hands-On

Wed, Sept 26,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: IN THE AUTUMN ORCHARD

Before autumn turns to chilly nights, Robin Wheeler has gathered the bounty of rich fall ingredients for an enchanting experience for couples in the kitchen. This hands-on class will make a pear cider-bourbon cocktail shaken over ice with fresh ginger, brie bruschetta with plum-fig-apple compote, a trio of apples and spinach salad with blue cheese and toasted spiced walnuts and pomegranate vinaigrette, apple cider-glazed pork tenderloin medallions over sage and sweet potato gnocchi, roasted Brussels sprouts with crispy pancetta and plum glaze, plus an Asian pear-grape-plum galette with cinnamon whipped cream.
Hands-On

Thu, Sept 27,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP

Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted breadcrumb topping, plus pistachio ice cream.
Hands-On

Fri, Sept 28,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Hands-On

Sat, Sept 29,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?

Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. 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

Sat, Sept 29,
12 pm to 2:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

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

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

Available Date Night Dine and Dance classes include Sizzle and Samba on October 27, Salsa Salsa on November 17, and Last Tango in Paris on December 15.
Hands-On

Sat, Sept 29,
6 pm to 9 pm
$170.00
Per Couple
Joshua Galliano

Chef

Companion Baking
GIRLS' NIGHT OUT: JUST JOSH-ING

There is no kidding around when it comes to the talented Josh Galliano creating great food. Sit back and enjoy a peach shrub cocktail, chèvre custard with mushroom ragoût served in an egg cup topped with fried sage, Gulf Coast pickled shrimp in a New England style roll, fried cauliflower hummus served with pita chips, plus a moist hummingbird cake.
Demonstration

Sat, Sept 29,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
WHEN I'M NOT A CRAB, I'M A SOLE MAN

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

Sun, Sept 30,
12:30 pm to 3 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

DROP EVERYTHING FOR ASIAN SOUPS

Spice up your soup repertoire before chilly weather sets in, as this fun hands-on class with Naam Pruitt creates four incredible soups. Learn to make Chinese egg drop soup, Japanese ramen with braised pork and shiitake mushrooms, Thai chicken and coconut soup with galangal, Malaysian spicy shrimp soup with lemongrass in coconut broth over rice vermicelli, plus kabocha squash custard.
Hands-On

Sun, Sept 30,
1 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL

Does queso fresco make you weak in the knees? Grab your partner and get in the kitchen with Mickey Kitterman to create a tequila sunrise royale, elote Mexican street corn-roasted peppers queso fresco dip with fresh corn chips, campechana shrimp and lobster cocktail with crab and avocado in a spicy tomato sauce, grilled tenderloin fajitas with homemade corn tortillas, arroz verde - fragrant rice cooked with Mexican chiles and tossed with salsa verde, plus tequila lime sorbet.
Hands-On

Sun, Sept 30,
5 pm to 7:30 pm
$140.00
Per Couple
Ericka Lanter

Culinary Educator

AUTUMN COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating beautifully decorated autumn cookies with seasonal shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Sun, Sept 30,
5:30 pm to 8 pm
$60.00
Per Person
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