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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Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS * Sold Out

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

This 4-part series, Culinary Skills, is available again starting on April 28.
Hands-On

Thu, Jan 8,
6 pm to 9 pm



Thu, Jan 15,
6 pm to 9 pm



Thu, Jan 22,
6 pm to 9 pm



Thu, Jan 29,
6 pm to 9 pm
$250.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

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

This 4-part series, The Basics of Cooking, is available again starting on May 28.
Hands-On

Sat, Jan 17,
10 am to 1 pm



Sat, Jan 24,
10 am to 1 pm



Sat, Jan 31,
10 am to 1 pm



Sat, Feb 7,
10 am to 1 pm
$250.00
Per Person
Margi Kahn

Culinary Educator

MAN DOES NOT LIVE BY BREAD ALONE

If more than bread alone is required for a meaningful life, bread baker Margi Kahn would perhaps suggest cinnamon rolls! Learn the basics in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create three-grain sandwich bread, spiced pumpkin-wheat boules, plus irresistible double cinnamon sweet rolls.
Hands-On

Thu, Jan 29,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

THE ICING ON THE CUPCAKE * Sold Out

Whether you want to lick the icing off first, or delve into the entire cupcake all at once, this hands-on class is sure to be thrilling! Join Naam Pruitt in making tiramisù cupcakes with mascarpone cream topping, tres leches cupcakes with meringue frosting, lemon cupcakes with lemon curd filling and Swiss meringue lemon buttercream frosting, plus black-and-white Oreo cupcakes with chocolate cream cheese frosting.
Please call our store to be put on a waitlist.

Our next available cupcake class, Cupcake Temptations with Dawn Meyer, is offered on March 30.
Hands-On

Thu, Jan 29,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE * Sold Out

Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that starts with a dirty martini, layered cobb salad with chicken-avocado-tomato-bacon-blue cheese, lobster-mashed potatoes, New York strip steak with caper and olive butter, roasted Brussels sprouts with pancetta, plus cheesecake with fresh berry topping.
Please call our store to be put on a waitlist.
Hands-On

Fri, Jan 30,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
LE JOUR DES CRÊPES * Sold Out

As Americans are looking for shadows to predict the coming of Spring, the French are celebrating Le Jour des Crêpes on February 2, also known as Candlemas or La Chandeleur. It is said that if you hold a coin in one hand and flip the crêpe in the other, you will have a prosperous year. Join Montréal native, chef Bernard Pilon in a hands-on class flipping crêpes, including crêpes suzette, chocolate crêpes, chicken and mushroom-filled crêpes, plus spinach and goat cheese-filled crêpes.
Please call our store to be put on a waitlist.

Bernard's next class, The Classics: Bouillabaisse and Paella, is available on March 21.
Hands-On

Sat, Jan 31,
10 am to 12:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO * Sold Out

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

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

Sat, Jan 31,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

VALENTINE CAKE POPS * Sold Out

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

Sun, Feb 1,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
ON THE BALL WITH BOWLS OF SOUP

It's the last day of football for the season, and chef Jon Lowe is celebrating with super bowls of soup. Join in for a hands-on class creating tailgate beef chili with onions and beans, touchdown tomato soup topped with pretzel croutons and white cheddar cheese, goal line corn-salmon chowder with crispy bacon and red bell pepper, Hail Mary "toss" salad with romaine and spring mix and grilled onions dressed with balsamic vinaigrette, plus double chocolate football cupcakes.
Hands-On

Sun, Feb 1,
1 pm to 3:30 pm
$60.00
Per Person
Jane Callahan

Culinary Educator

Pie Oh My!
CHOCOLATE PIETOPIA

If your perfect world includes chocolate and pies, join pie maker Jane Callahan, owner of the popular Maplewood pie shop and food truck, creating three tasty chocolate pies. This hands-on class will learn the techniques of making and rolling out pie dough, then make chocolate meringue pie, pear and chocolate custard pie, plus coconut-chocolate walnut pie.
Hands-On

Mon, Feb 2,
6 pm to 9 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.
Hands-On

Mon, Feb 2,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party. This hands-on class with Naam Pruitt will discover how to plan for a party, setting an appetizer buffet with different levels, what appetizers should be passed, and how to calculate how many hors d'oeuvres are needed for a cocktail party. This class will create an appetizer party and prepare crab-spinach dip with baked pita chips, smoked salmon crêpe pinwheels, chicken and sausage gumbo in individual cups, crawfish-corn cakes with Creole rémoulade sauce, mini oyster po' boys with spicy aïoli, plus a trio of classic, banana and pecan beignets with a trio of caramel, dark chocolate, and white chocolate sauces.
Hands-On

Tue, Feb 3,
6 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPLENDID SUPPER

Barb Nack creates an impressive dinner perfect for the changing of the seasons. Enjoy chipotle-sweet potato and bacon bisque, seared lamb chops with sun-dried tomato butter, thinly sliced boulangerie potatoes baked with bacon and chicken stock, plus flaky individual apple pies served with caramel sauce and vanilla ice cream.
Demonstration

Tue, Feb 3,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

USE YOUR NOODLES * Sold Out

Asian markets are filled with rows of various tempting cellophane-packaged noodles, and Anne Cori utilizes them to create oodles of exciting dishes. Join her in this hands-on class for crispy pan-fried noodle cake topped with shrimp and mushrooms, vegetable lo mein udon noodles, dan dan mian Szechuan noodles with pork, chilled sesame soba noodles, Chiang Mai curried egg noodles with beef and fried noodle garnish, plus sweet-and-spicy rice noodles with chicken.
Please call our store to be put on a waitlist.
Hands-On

Wed, Feb 4,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKES THAT WILL LIFT YOUR SPIRITS * Sold Out

Discover firsthand why Dawn’s cupcakes are habit-forming, as this hands-on class spends the evening baking four batches of tasty treats. Learn to make mudslide cupcakes with Baileys and chocolate Kahlúa buttercream, apple pie cupcakes with Granny Smith apple topping and cinnamon frosting, Kentucky Derby pie cupcakes with butter-bourbon glaze and vanilla-bourbon frosting, plus dark chocolate-raspberry cupcakes filled with ganache and topped with chocolate buttercream frosting.
Please call our store to be put on a waitlist.

Dawn’s next cupcake class, Cupcake Temptations, is available on March 30.
Hands-On

Wed, Feb 4,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LEGALIZED POT PIES * Sold Out

There is no law against satisfying comfort food, as this hands-on class with Barb Nack gathers in the kitchen to create tantalizing pot pies. Learn to prepare lobster bisque pot pie with a classic pie crust, jalapeño-chicken chili pot pie with cheddar-bacon polenta topping, crab and shrimp gumbo pot pie with smoked pork sausage and a buttery crust, plus cinnamon-raisin apple pot pie topped with flaky puff pastry.
Please call our store to be put on a waitlist.
Hands-On

Thu, Feb 5,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HAUTE VEGETARIAN TASTING MENU

Anne Cori presents a vegetarian tasting menu sophisticated enough to please the most discerning palate. Enjoy red wine poached pear-mascarpone crostini with toasted pine nuts, cauliflower soup garnished with sautéed exotic mushrooms, warm lentil-asparagus-watercress salad, sweet corn polenta topped with sautéed broccoli rabe, plus hazelnut marjolaine filled with orange pastry cream and covered in chocolate caramel sauce.
Demonstration

Thu, Feb 5,
6:30 pm to 9 pm
$50.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: RECIPE FOR LOVE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Make plans with a special date to create a magical evening of cooking together. This hands-on class will prepare chile-lime grilled shrimp cocktail with wasabi cocktail sauce, mixed green salad with shaved winter squash and carrots and dressed with vanilla vinaigrette, braised beef short ribs with a syrah wine reduction and served with roasted mushrooms, polenta gnocchi, and broccolini, plus chocolate mousse with raspberry coulis for dessert.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 6,
6 pm to 8:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE * Sold Out

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

This class is offered again on April 18.
Hands-On

Sat, Feb 7,
11 am to 2 pm
$55.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: FAIRY "TAIL" ROMANCE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Share a romantic evening in the kitchen with the one you love, as this hands-on class creates a decadent dinner, starting with fried artichoke salad with greens, pistachios, goat cheese, capers, and drizzled with balsamic reduction. Couples will learn to make three-cheese crostini topped with honey, luscious lobster bisque, fresh linguine with lobster arrabbiata tomato sauce, plus individual chocolate-raspberry pavlovas.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 7,
6 pm to 8:30 pm
$150.00
Per Couple
Rebeca Davila Graboyes

Culinary Educator

VALENTINE COOKIE CUTTER COUTURE

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

Sun, Feb 8,
12:30 pm to 3 pm
$55.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: AFTERNOON DELIGHT * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Work up an appetite for love by joining your partner in the kitchen to create a romantic French-inspired brunch, starting with lobster frittata. Sip on a flute of champagne, and create Grand Marnier French toast with orange-maple syrup, baked peppered sweet bacon, compote de pommes, baked Alaska brûléed oranges, beignets, plus Julia Child's lemon and vanilla madeleines de Commercy.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 8,
1 pm to 3:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: COME OUT OF YOUR SHELL FOR ROMANCE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Create a flirtatious evening preparing exquisite scallop dishes with your partner, beginning with smoked scallop and gouda risotto bites with red pepper dipping sauce. This hands-on class will prepare sweet baby scallops on a salad of frisée and wild mushrooms with potato crisps and vanilla-infused corn vinaigrette, seared scallops with asparagus and polenta cakes served with citrus butter, plus apple-sour cherry crostata with white chocolate cinnamon ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 8,
5 pm to 7:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: HOT AND STEAMY * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Heat up the kitchen with your partner for an idyllic Hawaiian meal. Couples will create a tropical fruit salad, char siu-glazed Hawaiian pulled pork in lettuce wraps, huli-huli grilled game hens on island fried rice, plus Hawaiian floating islands - poached meringue in macadamia nut crème anglaise with candied pineapple.
Please call our store to be put on a waitlist.
Hands-On

Mon, Feb 9,
6 pm to 8:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: CUPID IN THE KITCHEN * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Cupid has aimed straight for the heart to create a charming evening in the kitchen with your valentine. This hands-on class will prepare mushroom-tarragon pithiviers with frisée salad, marinated rack of lamb with cilantro and honey, saffron tagliatelle with spiced butter and pine nuts, Brussels sprouts with caramelized garlic and lemon peel, plus orange-almond cake with chocolate-honey-rum icing.
Please call our store to be put on a waitlist.
Hands-On

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


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: A SWEETHEART NAMED DESIRE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Young love or everlasting love, everyone will enjoy spending time in the kitchen creating Italian fare, starting with tomato-infused bruschetta with arugula, blue cheese, pine nuts and Tuscan olive oil. Learn to make fresh pasta with shrimp, pancetta and leeks with chile oil, cast iron rib-eye steaks topped with broccoli rabe pesto and finished with smoked sea salt, herbed barley "risotto", plus a moist olive oil cake with Vin Santo caramelized apples and thyme whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Wed, Feb 11,
6 pm to 8:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: SEA OF LOVE * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Fall in love with an exciting Valentine menu, as this hands-on class creates hot applewood-smoked salmon fillet with coriander-mustard glaze and celery heart salsa verde, toasted wheat farro risotto with crispy kale and garlic breadcrumbs, crispy semolina-crusted artichoke heart and baby arugula salad with hearts of palm and aged balsamic dressing, plus dark chocolate brownie "bon bons" with ganache and pine nut brittle.
Please call our store to be put on a waitlist.
Hands-On

Thu, Feb 12,
6 pm to 8:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TENDER IS THE NIGHT * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Roasted red pepper soup with fresh crab and melted brie crostini will impress the one you love in this hands-on class. Learn to create slow-roasted herbed Châteaubriand for two with beurre rouge sauce, smashed lemon-shallot potatoes with truffle oil drizzle, elegant pancetta-wrapped roasted vegetable bundles glazed with sweet garlic butter, plus Thomas Keller's molten chocolate tart with vanilla whipped cream and raspberries.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 13,
6 pm to 8:30 pm
$150.00
Per Couple
Naam Pruitt

Cookbook Author

A YEN FOR SUSHI * Sold Out

Satisfy your cravings for really beautiful and tasty sushi with five of Naam Pruitt's favorite rolls. This hands-on class will create crab and avocado California rolls, fresh ahi tuna rolls with spicy sriracha mayonnaise, barbecue eel rolls with cucumbers and homemade eel sauce, shrimp tempura rolls with ponzu sauce, plus salmon-asparagus hand rolls with sweet chile sauce.
Please call our store to be put on a waitlist.

Our next sushi class, Wake Up, Little Sushi with Jay Dedkard of Ocha Thai and Japanese, is available on February 24.
Hands-On

Sat, Feb 14,
12 pm to 2:30 pm
$60.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: OPPOSITES ATTRACT * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
On Valentine's Day, create a memorable evening with an exciting surf-and-turf dinner, starting with lobster pot stickers with caramel-soy dipping sauce. Couples will prepare roasted mushroom soup with shiitake mushroom garnish, crab-gruyère soufflé on mixed green salad with sherry vinaigrette, seared strip steak with gorgonzola butter on onion-rice soubise, plus vanilla bean crème brûlée.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 14,
6 pm to 8:30 pm
$170.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: FRENCH QUARTER BRUNCH * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Wear your Mardi Gras beads and celebrate the festivities with a New Orleans-style brunch, starting with traditional bourbon milk punch. This hands-on class creates Creole grillades on grits, savory crawfish bread pudding with andouille gravy, eggs Sardou - poached eggs with artichoke hearts and spinach and topped with hollandaise, plus praline beignets with café au lait icing.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 15,
1 pm to 3:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: MEAT ME HALFWAY * Sold Out

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Cooking with your partner is one of the most romantic gestures, as this hands-on class prepares a delectable dinner, starting with hot, gooey crab-pimiento cheese dip served with crusty bread. Spend the evening creating mixed green salad with toasted pecans and dried cherries with buttermilk vinaigrette, roasted pork tenderloin with an apple cider glaze, sweet potato gnocchi with brown butter sage sauce, sautéed spinach with leeks, plus caramel custard tart topped with praline crumbles.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 15,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
PARTY GRAS

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

Mon, Feb 16,
6 pm to 9 pm
$60.00
Per Person
Joshua Galliano

Chef

The Libertine
THE GUMBO FILES

Southern Louisiana native Josh Galliano reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Sit back and relax as Josh creates three distinct gumbos with traditional seasonings, including authentic Cajun tasso and mushroom gumbo, wild duck gumbo, plus smoked oyster and filé gumbo.
Demonstration

Mon, Feb 16,
6:30 pm to 9 pm
$50.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

Rich aromas will waft through the kitchen, as David Molina, of Sugarfire Smoke House, shares the secrets that go into the basics of tasty barbecue from the variety of rubs and sauces to the sides. David shares 15-hour smoked brisket and 4-hour smoked ribs from the Sugarfire smoker with directions for making it at home, plus sweet potato salad with truffle aïoli, Sugarfire baked beans, and blue cheese bacon slaw.
Please call our store to be put on a waitlist.

David’s next Sugarfire Smokehouse class, Sizzle and Smoke, is available on May 26.
Hands-On

Tue, Feb 17,
6 pm to 8:30 pm
$55.00
Per Person
Christopher Lee

Culinary Educator

FAT TUESDAY * Sold Out

Let the good times roll celebrating Mardi Gras with traditional New Orleans fare. Join Chris Lee to create crawfish empanadas with rémoulade sauce, chicken-andouille sausage-shrimp black gumbo with rice and a very dark roux, chicken étouffée with cornbread and braised collard greens, plus delicate sugar-laden beignets.
Please call our store to be put on a waitlist.
Hands-On

Tue, Feb 17,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
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 chef Bob Colosimo, of Eleven Eleven Mississippi, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Wed, Feb 18,
6 pm to 8:30 pm
$50.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
THE FOUR SEASONS

Salt, pepper, winter, summer - cookbook author Helen Fletcher, of Tony's, is impatient for summer and creates an idyllic indoors picnic perfect for winter weather. Enjoy barbecue ribs with honey-chipotle barbecue sauce, epicurean potato salad with black and green olives and dill, cabbage-red pepper-zucchini coleslaw that stays crispy for days, plus lemon-raspberry bars.
Demonstration

Thu, Feb 19,
6 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CAST IRON MAIDEN * Sold Out

Whether you have your grandmother's cast iron or a brand new piece of seasoned cast iron, this hands-on class will learn the benefits of cooking with many different vessels to create fabulous food. Join Dawn Meyer to create black pepper skillet shrimp, cast iron chicken curry, spicy pan-roasted green beans, tomato-cheese grits, buttery goat cheese biscuits, plus skillet apple pie, and chocolate chip-cherry cast iron cookies with vanilla ice cream.
Please call our store to be put on a waitlist.
Hands-On

Thu, Feb 19,
6:30 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: CHINESE NEW YEAR * Sold Out

Celebrate Chinese New Year by creating a festive dinner with your partner under the guidance of Naam Pruitt, an expert in Asian cuisines. This hands-on class will make jiaozi - pork and napa cabbage dumplings with handmade dough, tea-steeped marbled Chinese eggs, stir-fried noodles with flowering garlic chives, fried whole snapper with sweet and sour sauce, plus orange tangerine cake with orange glaze.
Please call our store to be put on a waitlist.
Hands-On

Fri, Feb 20,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE DANGEROUS LIAISONS OF SAUCES

If rich and creamy emulsified sauces scare you to pieces, join chef Kirk Warner, to create four delectable dishes with phenomenal sauces. This hands-on class will prepare lobster tail with grapefruit and hollandaise, beef tenderloin with béarnaise, pan-seared scallops with beurre blanc, plus a fabulous Caesar salad.
Hands-On

Sat, Feb 21,
10 am to 12:30 pm
$60.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
FOR THE SHELL OF IT * Sold Out

Dig deep and retrieve the best of the best when Lou Rook, chef of Annie Gunn's, reveals the secrets of cooking shellfish. Chef Rook will demonstrate an amazing array of seafood, including fresh lump crabmeat, Gulf shrimp, Viking Village scallops, Pacific oysters, clams, and Prince Edward Island mussels. Each memorable course will be expertly paired with a wine hand-selected by wine director Glenn Bardgett.
Please call our store to be put on a waitlist.
Demonstration

Sat, Feb 21,
1 pm to 4 pm
$75.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Our next available Dine and Dance class is Sizzle and Samba on March 21.
Hands-On

Sat, Feb 21,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: THIS GIRL IS ON FIRE * Sold Out

Kelly Gardner may have her head in the clouds and her feet on the ground, but she is on fire with an exciting array of dishes designed for the ladies. Enjoy a prosecco cocktail, antipasti with marinated mozzarella and citrus-roasted olives, shrimp scampi with fennel, seared scallops on balsamic-tomato risotto, plus individual limoncello tiramisù.
Please call our store to be put on a waitlist.
Demonstration

Sat, Feb 21,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SPUD LITE - GREAT TASTE, MORE FILLING

Unearth your healthy passion for potatoes and celebrate National Potato Lover's Month with chef Jon Lowe, as this hands-on class turns this edible tuber into spectacular dishes. Learn to make deviled egg salad on a fresh cut potato chip, hearty potato soup with fried kale and apple-bacon jam garnish, mixed greens with a potato crisp and walnuts served with dried cherry vinaigrette, grilled chicken thighs with roasted fingerling potatoes, and Brussels sprouts slaw with mustard dressing, plus sweet potato pie.
Hands-On

Sun, Feb 22,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: A HISTORY OF FOOD IN 100 RECIPES

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.
Over 4,000 years of recipe writing is encapsulated by William Sitwell in A History of Food in 100 Recipes. Taste a bit of history with Scotch broth, meatballs in pomegranate sauce, French creamed oysters, homemade ravioli, and custard and fruit trifle.
Demonstration

Sun, Feb 22,
1 pm to 3:30 pm
$40.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Sun, Feb 22,
5 pm to 7:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
IN DEEP WATER WITH SEAFOOD

Kirk Warner has reeled in an array of seafood from around the world to create dishes that are swimmingly spectacular. This hands-on class will cook up Kirk's Mediterranean bouillabaisse with toasted couscous and crusty bread, an irresistible South Indian shrimp "kasakasa" chowder with chick pea crêpes, Thai hot-and-sour broth with scallop shu mai dumplings, Vietnamese noodles with crab and fresh herbs, plus Kirk's homemade tagliatelle in Alfredo sauce topped with seared scallops, crisp bacon, and asparagus.
Hands-On

Mon, Feb 23,
6:30 pm to 9 pm
$60.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

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

Kitchen Conservatory Staff

COOKING BAREFOOT WITH BARB

Sensible shoes are required for this hands-on class with Barb Nack creating dishes from the Barefoot Contessa's newest cookbook, Make It Ahead. Learn to create mini Italian frittatas, wild mushroom and farro soup with garlic toast, garlic and herb-roasted shrimp, crusty baked potatoes with whipped feta, asparagus and prosciutto bundles, fresh apple spice cake, plus a bonus treat for your four-legged friends - whole wheat-peanut butter dog biscuits.
Hands-On

Tue, Feb 24,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

GIVE RISE TO ITALIAN BREADS

This hands-on class with energetic bread baker Margi Kahn will stand up and cheer for her expertise in creating beautiful Italian breads with an easy approach. Learn to mix, proof, knead, and bake crispy herb-flecked focaccia, asiago cheese bread, and a sesame seeded basic Italian loaf.
Hands-On

Wed, Feb 25,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
DO YOU KNOW JACK?

If you don't know Jack, join him for an exciting evening in the kitchen cooking French cuisine with an American twist, starting with baked brie en croûte with raspberry jam. This hands-on class will create shrimp étouffée with sweet potato biscuits, French onion soup, beef bourguignonne with twice-baked potatoes, plus Grand Marnier crème brûlée.
Hands-On

Wed, Feb 25,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

GIVE RISE TO ITALIAN BREADS

This hands-on class with energetic bread baker Margi Kahn will stand up and cheer for her expertise in creating beautiful Italian breads with an easy approach. Learn to mix, proof, knead, and bake crispy herb-flecked focaccia, asiago cheese bread, and a sesame seeded basic Italian loaf.
Hands-On

Thu, Feb 26,
10 am to 1 pm
$55.00
Per Person
Christopher Lee

Culinary Educator

SAUCE IT UP * Sold Out

Learn the secrets of making a meal extraordinary with a delicious sauce, as Chris Lee provides step-by-step directions in this hands-on class. Start by creating the foundation with classic chicken stock and simple beef stock, then prepare sauces including béarnaise, bordelaise, and beurre blanc. Make modern sauces, including piquante pepper sauce, carrot-ponzu, nuoc cham, and lemongrass; plus all-purpose sauces, including barbecue sauce, blue cheese fondue, and charred tomato coulis. Create dishes that will make these sauces the perfect enhancement.
Please call our store to be put on a waitlist.

Our other available sauce classes include The Dangerous Liaisons of Sauces with Kirk Warner on February 21, and Fish and Bistro Sauces with Jon Lowe on March 1.
Hands-On

Thu, Feb 26,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with five different exciting fondues, served with a variety of Salume Beddu sausages, roasted chicken, vegetables, green apples, and artisan breads. This hands-on class will join Barb Nack and create gruyère cheese fondue, seafood fondue with shrimp and scallops, brie and wild mushroom fondue, cumin-curry-mozzarella fondue, plus traditional chocolate fondue served with fresh fruit.
Hands-On

Thu, Feb 26,
6:30 pm to 9 pm
$60.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: OPA! CELEBRATION

Join Maria in a Greek celebration befitting shouts of "Opa!", creating a delicious meal, starting with Opa! mussels cooked with shallots and tomatoes in Ouzo and white wine and topped with Greek feta. This hands-on class will prepare crab-filled jumbo shrimp phyllo beggar purses, mavromatika fasolia salata - black-eyed pea salad with walnuts and pomegranate seeds, plus a delicious seasonal Lenten cake.
Hands-On

Fri, Feb 27,
6:30 pm to 9 pm
$125.00
Per Couple
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: FROZEN IN THE KITCHEN

For aspiring chefs, children ages 7 to 11. Put on your favorite princess dress and tiara, and join Kristine Halstead in the kitchen to create a magical wonderland of food and drink. Let it go and make Olaf's icy hot chocolate, troll meatballs, Anna and Kristoff's "We finish each other" ham and cheese pinwheel sandwiches, Coronation Day salad, "broken ice" blue rock candy, plus Elsa's snow-covered hearts with strawberries dipped in white chocolate.
Hands-On for Apprentice Chefs

Sat, Feb 28,
10:30 am to 12:30 pm
$40.00
Per Child
Barry Marcus

Pastry Chef

Institute of Culinary Education
A DAY IN THE KITCHEN: FRENCH PASTRY * 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.
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.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 28,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRENCH MOROCCAN * Sold Out

Create a sultry and sophisticated dinner with your partner, paired perfectly with wines, as this hands-on class joins Anne Cori in the kitchen. Learn to prepare fig-olive tapenade crostini, lemon-date-feta-walnut bites, seared tuna with onion confit and Moroccan charmoula sauce, beef tagine with butternut squash on pine nut-currant couscous with harissa sauce and preserved lemons, plus honey cake with crème anglaise.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 28,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SO IT STEAMS

Feeling a little pressure to cook dishes in less time? Forge forward with Barb in this hands-on class that will take the fear out of using a pressure cooker, discover some great tips, and let off a little steam. Learn to create navy bean and ham hock soup, brined pork shoulder roast with fennel and figs, lamb and rice-stuffed red peppers, creamy russet and sweet mashed potatoes, goat cheese-rosemary popover pudding, plus steamed bananas in rum with chocolate-caramel sauce and macadamia nuts.
Hands-On

Sun, March 1,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

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

Kitchen Conservatory Staff

SEIZE HER SALADS AND BREADS

Barb shares three exciting go-to salads paired with fresh out-of-the-oven breads perfect any time of the year. Enjoy a mixed green salad with roasted pears and blue cheese with spicy walnuts and cherry vinaigrette served with whole wheat cherry-almond scones, mezzaluna-chopped Italian salad loaded with romaine, red peppers, pine nuts, kalamata olives, capers, prosciutto, and gorgonzola with Dijon balsamic vinaigrette served with basil beer bread, plus vegetable and feta couscous salad with herb vinaigrette and Tibetan cast iron flatbread.
Demonstration

Mon, March 2,
6 pm to 8:30 pm
$40.00
Per Person
Naam Pruitt

Cookbook Author

KOREAN SEOUL TRAIN

Hop aboard with cookbook author, Naam Pruitt, for an evening of exciting Korean flavors and adventure. This hands-on class will create grilled beef kalbi - soy and garlic-marinated short ribs, barbecue sliced pork bulgogi, homemade kimchi, stir-fried cellophane noodles with vegetables and sesame seeds, plus doughnuts with red bean cream filling.
Hands-On

Tue, March 3,
6 pm to 8:30 pm
$55.00
Per Person
Caroline Achard

Culinary Educator

FRENCH PÂTISSERIE MACARONS

French native Caroline Achard will captivate this class with her love for authentic French pâtisserie macarons. With attention to detail, Caroline will demonstrate the process for creating the delicate and colorful confections, and prepare an assortment of fillings, including chocolate ganache, caramel, and lemon.
Demonstration

Tue, March 3,
6:30 pm to 9 pm
$40.00
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, March 4,
6 pm to 8:30 pm
$65.00
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 create tasty tapas, including spinach-mushroom mini frittatas, eggplant salad with almond crackers and fresh vegetable dippers, prosciutto-crusted egg cups with tomato-herb sauce, grilled tuna kabobs with charmoula sauce, grilled sirloin steak kabobs with spicy red pepper sauce, orange-avocado salad with red onions and baby arugula, oven-roasted parsnip chips and broccoli crown with tahini-lemon dip, plus pumpkin-pecan blondies, and chocolate-dipped coconut macaroons.
Hands-On

Thu, March 5,
6 pm to 9 pm
$55.00
Per Person
Christopher Lee

Culinary Educator

SHIP TO SHORE * Sold Out

Chris Lee creates a superb and beautifully balanced surf-and-turf meal from beginning to end. Enjoy asparagus bisque with crème fraîche, shaved salad with root vegetables and a light vinaigrette, seared scallops with jalapeño vinaigrette and crispy kale, pan-seared petit filet of beef with caramelized shallots and a syrah reduction served with roasted carrots and parsnips, plus a decadent chocolate caramel torte.
Please call our store to be put on a waitlist.

This class is offered again on April 29.
Demonstration

Thu, March 5,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER * Sold Out

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

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

Chef-Owner

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

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

Sat, March 7,
10 am to 3 pm
$175.00
Per Person
Stephanie Pilon

Culinary Educator

THE APPRENTICE CHEF: KIDS FLIP OVER CRÊPES

For aspiring chefs, children ages 7 to 11. Put on your aprons, and join Stephanie Pilon at the stove creating lots of super delicious crêpes. This hands-on class will make chocolate crêpes with whipped cream filling, savory chicken crêpes with a creamy sauce, plus design-your-own crêpes with a choice of fillings, including chocolate-hazelnut spread, bananas, and more.
Hands-On for Apprentice Chefs

Sat, March 7,
11 am to 1 pm
$40.00
Per Child
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO * Sold Out

Join your partner for a crash course in sushi, with a taste test for the final exam to discover the favorites of the evening. This hands-on class with Kelly will create tempura-fried shrimp rolls, sesame tuna hand rolls, unagi smoked eel rolls, spicy scallop rolls, hot-smoked salmon rolls with mango and jalapeño, plus ginger-peach green tea ice cream - all served with cold beer.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 7,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

START YOUR OVENS! * Sold Out

The ovens are preheated and Naam is eager to create a winning meal from start to finish. This hands-on class will prepare roasted chicken in garlic and herbs with a pan gravy, roasted fingerling potatoes with rosemary and garlic, roasted asparagus with lemon and parmesan, garlic-chive drop cheese biscuits, plus rhubarb-strawberry crisp with vanilla ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 8,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
WHEN I'M NOT A CRAB, I'M A SOLE MAN * Sold Out

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

Sun, March 8,
1 pm to 3:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT * Sold Out

Covert operations will begin as Dawn shares her secrets to the juicy details of a remarkable dinner. This hands-on class for couples will create smoked mozzarella salad with grilled red peppers, peppered New York strip steaks with caramel peppercorn sauce, Madeira-grilled portobello mushrooms, pan-browned Yukon gold potatoes with garlic and rosemary, plus chocolate mousse with port ganache and whipped crème fraîche.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 8,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

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 gianduja chocolate cream pie bites with candied hazelnut topping and whipped cream, classic mini apple turnovers with bourbon caramel sauce, brown sugar-cinnamon "pop" tarts with cinnamon-vanilla bean glaze, slow-roasted cherry tomato and peppered goat cheese mini tartlets, single-serve fruit pie-in-a-jar, plus tiny brie and walnut tartlets.
Hands-On

Mon, March 9,
6 pm to 8:30 pm
$50.00
Per Person
Caryn Dugan

Culinary Educator

GO ON GREEN WITH STLVegGIRL

A warm welcome to Caryn Dugan, known about town as the STLVegGirl, as she shares her knowledge and experience to create a tasty vegan feast with tips that will please the palates of everyone in the family. This hands-on class will make pecan-basil pesto and tomato relish bruschetta with a dollop of cashew cream, creamy tomato bisque with herbed croutons, decadent lasagna layered with sweet potatoes, spinach, tofu, Roma tomatoes, broccoli, carrots, corn, bell peppers, and mushrooms, and topped with homemade vegan parmesan, kale salad with creamy tahini dressing, plus individual chocolate mousse cups topped with fresh berries.
Hands-On

Mon, March 9,
6:30 pm to 9 pm
$55.00
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, March 10,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class joins Anne Cori to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Hands-On

Wed, March 11,
6 pm to 8:30 pm
$60.00
Per Person
Josh Allen and Price Barrett

Culinary Educator

Companion Baking
CRUSTY BREADS

Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Working side by side with Josh and Price Barrett, everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
Hands-On

Thu, March 12,
6 pm to 9 pm
$75.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: DO YOU SEA WHAT I SEA?

Combine delectable seafood with Italian cuisine and the result is a stunning meal designed for couples. Join Barb Nack for a hands-on class creating wine-poached shrimp on Tuscan beans, Mediterranean-style sea bass stuffed with fennel and scallions, charred asparagus with shaved parmesan, fresh pasta with crab and caramelized shallots, plus olive oil cake with a berry compote.
Hands-On

Fri, March 13,
6 pm to 8:30 pm
$140.00
Per Couple
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

This class is offered again on May 2.
Hands-On

Sat, March 14,
10:30 am to 1 pm
$75.00
For Parent and Child
Barry Marcus

Pastry Chef

Institute of Culinary Education
IN SEARCH OF PIE-FECTION

Whether you are a math expert or pie lover, March 14 is the perfect day to celebrate and bake pies with pastry chef Barry Marcus. With attention to detail, Barry leads this hands-on class creating apple pie with whiskey-soaked currants and a flaky lattice crust, blueberry crumb pie with a sweet crust, plus classic lemon meringue pie with tart lemon curd piled high with beautifully browned Swiss meringue.
Hands-On

Sat, March 14,
11 am to 2 pm
$60.00
Per Person
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA - FROM RAITA TO RICHES

Discover the foods of India, from the most ordinary to dishes served to maharajahs and nawabs of Indian royalty. Join Aruna Menon, born in Bangalore, India as this hands-on class learns to prepare navratan korma - the Mughlai nine gems curry made from a combination of nine vegetables and fruits and nuts, kashmiri pulao - a rich vegetable and fruit rice from the land of Kashmir, pan-fried jumbo prawns, stir-fried cauliflower and potatoes, basic chicken curry, plus halwa - a sweet semolina pudding.
Hands-On

Sat, March 14,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: CALCULATING π

The formula for exceptional pie on 3.14 is fairly straightforward, as Naam Pruitt calculates the ratio of the circumference of the crust to its diameter! Sit back and enjoy Naam's presentation of stunning pies and tarts, including caramelized onion and bacon tart with goat cheese, asparagus and prosciutto tart, meat and potato hand pies, plus two dessert pies: lemon chess pie and peanut butter pie with chocolate glaze.
Demonstration

Sat, March 14,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

This class is offered again on May 2.
Hands-On

Sun, March 15,
12:30 pm to 3 pm
$75.00
For Parent and Child
Mickey Kitterman

Chef

Gallagher's
DUBLIN YOUR PLEASURE * Sold Out

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join chef Mickey Kitterman, and prepare Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale and onion, then finish with Baileys, coffee, and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 15,
1 pm to 3:30 pm
$60.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GARDEN OF EATIN'

On the eve of a work day, gentlemen are required to share the short ribs with their partners in this harmonious hands-on class with Julie Malloy. The food is bountiful, as couples create parmesan soufflés with mushrooms and white wine butter sauce, braised short ribs with lemon-garlic gremolata, gorgonzola-stuffed roasted tomatoes topped with breadcrumbs and pine nuts and served on grilled polenta, plus the unforbidden flaky apple turnovers.
Hands-On

Sun, March 15,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE * Sold Out

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Barb Nack, and prepare Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale and onion, then finish with Baileys, coffee, and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 15,
5:30 pm to 8 pm
$60.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
ITALIAN "BOOT" CAMP

Bernard Pilon explores the regional cuisine of Italy with tempting dishes, starting with Ligurian seafood burrida soup. This hands-on class will create homemade strozzapreti pasta with braised lamb ragù, autumn vegetable tiella di verdure, grilled asparagus with walnut bagna cauda, sweet fritole fritters with vanilla bean and dried fruit, plus Meyer lemon budino custard.
Hands-On

Mon, March 16,
6 pm to 8:30 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

Tue, March 17,
6 pm to 8:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

BEAUTY AND THE YEAST

Join the lovely and smart bread baker Margi Kahn in the kitchen to create beautiful braided and twisted yeast breads. This hands-on class will learn how to work with yeast from proofing, to kneading, rising, and forming impressive shapes, including a garlicky herb braided bread, four cheese and chive-filled snail rolls, and rich chocolate babka.
Hands-On

Wed, March 18,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
FEAST OR FAMILY

Whether you are in good graces or the black sheep of the family, chef Bob Colosimo has planned a feast perfect for a special family gathering. This hands-on class will make wild mushroom tart, rice noodle soup with turkey meatballs, grilled leg of lamb with jalapeño mint jelly, whipped maple sweet potatoes, sautéed green beans with mustard seed butter, plus white chocolate and sun-dried cherry bread pudding with port wine caramel sauce.
Hands-On

Wed, March 18,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BEAUTY AND THE YEAST

Join the lovely and smart bread baker Margi Kahn in the kitchen to create beautiful braided and twisted yeast breads. This hands-on class will learn how to work with yeast from proofing, to kneading, rising, and forming impressive shapes, including a garlicky herb braided bread, four cheese and chive-filled snail rolls, and rich chocolate babka.
Hands-On

Thu, March 19,
10 am to 1 pm
$55.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
A ROUND OF APPLAUSE FOR HAND PIES

Each sweet and savory hand pie made by the charming pastry chef Helen Fletcher, will draw a round of cheer for flavor and flakiness. Enjoy buttery and crisp Texas "millionaire" hand pies with beef tenderloin and wild mushrooms and brie, artichoke-feta-red pepper Greek hand pies, plus salted caramel apple hand pies, and blueberry cheesecake hand pies.
Demonstration

Thu, March 19,
6 pm to 9 pm
$45.00
Per Person
Christopher Lee

Culinary Educator

LOST IN SPICE

Chris Lee will have your taste buds tingling with an exciting south of the border dinner. Enjoy chile-spiced crab cakes with avocado sauce, roasted red pepper and mozzarella salad with lightly dressed mixed greens, roasted chicken in adobo sauce with paleo "tortillas" served with green "cauli-rice" and calabaza with chiles, plus Mexican chocolate crème brûlée.
Hands-On

Thu, March 19,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

WEEKEND DINNER PARTY: EASE OF JAPANESE

Looking for a different weekend dinner experience? Whether you are dining solo or have a date, everyone is welcome to Naam's delightful dinner, starting with vegetable gyoza "pot stickers" with soy dipping sauce, cucumber salad with sesame-soy dressing, miso salmon with miso cream sauce and Japanese rice, stir-fried snow peas with garlic and ginger, plus green tea ice cream.
Demonstration

Fri, March 20,
6 pm to 8:30 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: IT'S ALL GREEK - FROM MOUSSAKA TO BAKLAVA

Maria Sakellariou shares her Greek heritage in a lively evening creating traditional Greek dishes. This hands-on class will create halloumi - a cheese from Cypress topped with roasted red pepper sauce, vegetarian moussaka with layers of grilled eggplant and zucchini and sweet potatoes with creamy béchamel sauce, grilled whole fish with lemon and Greek oregano, brown rice with grape leaves and raisins and pine nuts, plus tiliktos baklava with two types of phyllo filled with almonds and drizzled with honey-cinnamon syrup.
Hands-On

Fri, March 20,
6:30 pm to 9 pm
$125.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
THE CLASSICS: BOUILLABAISSE AND PAELLA

Create the rich and hearty flavors of two classic shellfish dishes, bouillabaisse and paella, with chef Bernard Pilon, of Norwood Hills Country Club. This hands-on class will prepare bouillabaisse with an assortment of fish and shellfish, flavored with onions, white wine, garlic, and saffron, then make paella with a variety of meats and shellfish - a classic Spanish dish known for its aromatic saffron-flavored rice.
Hands-On

Sat, March 21,
10 am to 12:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP * Sold Out

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 pineapple, mango, peppers, sweet potatoes, onions, leeks, parsnips, green onions, peppers, turnips, rutabaga, acorn squash, and apples, then make leek and turnip soup, oven-roasted vegetables, acorn squash-gorgonzola pizza, rutabaga fries, plus candied apple rings, and pineapple upside-down cake.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 21,
11 am to 2 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with a dance instructor from COCA, then create the sizzling and exotic cuisine of beautiful Brazil. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious caipirinha, and complete the evening with creamy flan flavored with lime zest.
Hands-On

Sat, March 21,
6 pm to 9 pm
$170.00
Per Couple
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