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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Margi Kahn

Culinary Educator

PALEO GRILLING * Sold Out

Margi Kahn has taken the paleolithic hunter-gatherer approach outside to the grill, with a gluten-free menu. This hands-on class will make grilled pesto-marinated shrimp, grilled sweet potato-coconut mash, grilled salad with lemony-roasted garlic dressing, grilled zucchini and red peppers drizzled with herb-cashew cream, plus grilled fruit with a coconut-maple glaze.
Please call our store to be put on a waitlist.

Margi Kahn's next paleo class, Paleo and Gluten-Free Summer Cooking, is available on June 29.
Hands-On

Thu, May 25,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

BE MY CUPCAKE! * Sold Out

Fall in love with irresistible cupcakes in an exciting class with Naam Pruitt. This hands-on class will bake and frost dozens of treats, including strawberry shortcake cupcakes with strawberry whipped cream, blueberry-lemon cupcakes with cream cheese frosting, Boston cream pie cupcakes with chocolate ganache, and margarita cupcakes with lime Swiss meringue buttercream.
Please call our store to be put on a waitlist.

Our upcoming cupcake classes include Our Cupcakes Runneth Over! with Dawn Meyer on July 12, and Summer in a Cupcake with Naam Pruitt on August 21.
Hands-On

Thu, May 25,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

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

Covert operations will begin as Dawn Meyer and Larry Meyers share their 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

Fri, May 26,
6 pm to 8:30 pm
$140.00
Per Couple
Vikki DiMattia

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

This class is available on July 16 or September 23.
Hands-On

Sat, May 27,
11 am to 1:30 pm
$90.00
For Parent and Child
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY GRILLING * Sold Out

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 creates a summer grilling menu with grilled balsamic-marinated skirt steak topped with roasted red pepper pesto, grilled shrimp skewers with watermelon and avocado, spinach salad with spiralized sweet potato noodles and apples in an almond-Dijon vinaigrette, grilled fruit salad with mint and balsamic, plus a sparkling blackberry-mint fizz.
Please call our store to be put on a waitlist.

Devon Drag's next Whole 30 class, Whole 30 Healthy Eating, is available on September 27.
Hands-On

Sat, May 27,
12 pm to 2:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TEMPURA AND TERIYAKI

Explore and experience the distinct flavors of Tokyo with Anne Cori, starting with Japanese-style shellfish tempura. This hands-on class will create pork gyoza with soy-caramel dipping sauce, ginger-mirin glazed salmon with sesame glazed cucumber salad, teriyaki strip steak with ginger-garlic soba noodles, plus plum sorbet with almond tuiles.
Hands-On

Sat, May 27,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
THE HIGHS AND LOWES OF GRILLING

Meet chef Jon Lowe at the grill for an exciting afternoon of creating an array of dishes perfect to kick off the summer. This hands-on class will make grilled caramelized onion-roasted garlic-tomato flatbread with mushrooms and goat cheese, grilled pancetta-wrapped shrimp salad with peppadew jam and parmesan cheese, charred corn chowder with white cheddar croutons and walnut pesto, plus black-and-blue grilled beef tenderloin with thyme roasted potatoes and smoked tomato sauce.
Hands-On

Sun, May 28,
12:30 pm to 3 pm
$65.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out

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

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

Sun, May 28,
5 pm to 7:30 pm
$140.00
Per Couple
David Schwartz

Chef-Owner

J David Events and Catering
1001 WON TON WAYS

If you thought there were only 1000 uses for won ton skins, chef David Schwartz will delight this class with one more innovative way to showcase these delightful wrappers! These perfect little wrappers will be prepared from sweet to savory from hors d'oeuvres to desserts, including seafood mousse ravioli, pot stickers, won ton chips with a sweet Asian sauce, and duck rolls. David proves that the possibilities are endless.
Demonstration

Tue, May 30,
6 pm to 8:30 pm
$40.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY

Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with prosciutto and mushrooms and cream.
Hands-On

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

Kitchen Conservatory Staff

DO A DOUBLE TAKE ON STUFFED VEGETABLES

This hands-on class with Anne Cori will be doing a double take and going back for seconds with a beautiful array of stuffed vegetables. Learn to make risotto-pea stuffed red bell peppers, Mediterranean couscous stuffed tomatoes, caramelized onion-gorgonzola stuffed portobello mushrooms, spinach-ricotta stuffed eggplant rolls, and Creole-spiced bread stuffed merlitons.
Hands-On

Wed, May 31,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

FISH TALES

Chef Jack MacMurray shares a few fish stories and a whole fish for an exciting evening in the kitchen. This hands-on class will prepare peppadew-goat cheese gratin, chilled lobster-avocado salad in phyllo cups, baked sea salt-encrusted whole grouper, vegetable tempura with an assortment of dipping sauces, jicama-orange slaw, plus lemon-blueberry cheesecake bars.
Hands-On

Wed, May 31,
6:30 pm to 9 pm
$60.00
Per Person
Two Rogue Chefs



A TASTE OF THE UNDERGROUND * Sold Out

With 45 years of combined experience as professional chefs, two engaging men share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, fifty-five official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theater, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
Please call our store to be put on a waitlist.
Demonstration

Thu, June 1,
6 pm to 8:30 pm
$50.00
Per Person
Cary Exler

Chef

Salume Beddu
GRATE BALLS OF FIRE

Goodness, gracious! Cary Exler, chef and co-owner of Salume Beddu, has fired up the grill for a flaming evening filling the grates with a variety of meats and vegetables. This hands-on class will make citrus and garlic marinated grilled chicken leg quarters with farro salad with sott' aceto relish, grilled pork tenderloin with red chile sauce and grilled pineapple salsa, crispy Old Bay grilled chicken wings, grilled Salume Beddu fiama sausage, plus grilled asparagus, zucchini, and eggplant.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: THE KEY IS DE LIME AND DE COCONUT * Sold Out

Sit back and hum a little melody with your girlfriends, as Barb does all the preparations for a Key West summer dinner. Enjoy a refreshing Sex on the Beach cocktail, Key West sautéed shrimp and lobster tails with mushrooms and spicy Key lime sauce over coconut-lime rice, open-faced watermelon-goat cheese "sandwich" wedges, plus Key lime and graham cracker swirled ice cream.
Please call our store to be put on a waitlist.
Demonstration

Fri, June 2,
6 pm to 8:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: POKER NIGHT

Robin Wheeler is a wheeler-dealer, and shares her version of poker night for couples that starts with a refreshing gin and cucumber popsicle. Spend a lively evening at the grill creating party kabobs and skewers, including salad stick skewers of mini sweet peppers and bundles of greens with little tomatoes and baby cucumbers and rosemary dressing for dipping, grilled chicken meatball Caesar kabobs on grilled romaine, pork satay on lemongrass skewers, low country grilled shrimp and sausage skewers with little potatoes and corn rounds, plus rum-soaked grilled tropical fruit kabobs.
Hands-On

Fri, June 2,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: FISH AND SEAFOOD * Sold Out

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to 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.
Please call our store to be put on a waitlist.

This class is offered again on August 5 with Kirk Warner.
Hands-On

Sat, June 3,
10 am to 3 pm
$175.00
Per Person
Vikki DiMattia

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

This class is available on July 16 or September 23.
Hands-On

Sat, June 3,
12 pm to 2:30 pm
$85.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

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

Sat, June 3,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

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

Sun, June 4,
12:30 pm to 3:30 pm
$60.00
Per Person
Crystal and Eric Stevens

Culinary Educator

LOOK WHAT CROPPED UP!

Join the delightful wife and husband team, Crystal and Eric Stevens, for an afternoon creating vegetarian dishes that can also be made with all-vegan ingredients. This hands-on class will make zucchini and seasonal vegetable pasta salad with tomato-date pasta sauce and fresh basil pesto, vegetable terrine layered with local vegetables and local goat cheese, easy no-knead fresh baked bread with herbs, plus chocolate covered strawberries, and chocolate bark with pistachios.
Hands-On

Sun, June 4,
1 pm to 3:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.

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

Sun, June 4,
5 pm to 7:30 pm
$140.00
Per Couple
Tamara Keefe

Culinary Educator

Clementine's Naughty and Nice Creamery
CLEMENTINE'S, MY DARLING * Sold Out

Welcome back Tamara Keefe, owner of the exciting naughty and nice creamery, Clementine's. Known for creating extraordinary boozy ice creams along with sweet decadent non-alcoholic flavors, this hands-on class will churn up two exciting ice creams starting with the components to make salted crack caramel ice cream with homemade salted chocolate cracker candy and salted caramel sauce, plus creamy and intoxicating Caribbean Cool ice cream with Malibu rum, orange and cranberry juice, Midori, peach schnapps, and vodka.
Please call our store to be put on a waitlist.
Hands-On

Mon, June 5,
6 pm to 8:30 pm
$45.00
Per Person
Josh Charles

Culinary Educator

Boundary
THE BUFF BAKER

Discover how chef and competitive weight lifter Josh Charles meets his daily protein goals with delicious baked goods that are limited in fat but not in flavor. Using a variety of flavored protein powders from a local company, this hands-on class will make chocolate cupcakes with chocolate-mint frosting, baked vanilla doughnuts with cherry-lime glaze, chocolate-black bean fudgy brownies, overnight oats with dates and chia seeds served with yogurt, blueberry pancakes with fresh fruit and maple syrup, individual strawberry cheesecakes, plus blueberry gummy candies.
Hands-On

Mon, June 5,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: CULINARY BOOTCAMP * Sold Out

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including strawberry stuffed French toast, individual chicken pot pies, fettucine Alfredo, Mexican lasagna, mini bacon-cheddar quiche, honey-roasted carrots, white cheddar mashed potatoes, homemade tomato soup topped with cheesy toast, chocolate-mint icebox cake, salt-and-pepper oven fries, spicy apple glazed meatballs, and more.
Please call our store to be put on a waitlist.

Our other 3-day Bootcamps include I Can Cook... Bootcamp on July 11, 12, and 13, and Baking Bootcamp on August 1, 2, and 3.
Hands-On for Apprentice Chefs

Tue, June 6,
10 am to 12 pm



Wed, June 7,
10 am to 12 pm



Thu, June 8,
10 am to 12 pm
$125.00
Per Child
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 flaky homemade biscuits slathered in butter and jam.
Hands-On

Tue, June 6,
6 pm to 8:30 pm
$60.00
Per Person
Christine Cradock Allhoff

Culinary Educator

Culinary Institute of St. Louis
SLOW AND STEADY WINS THE BRAISE

Welcome back to the talented chef instructor at Culinary Institute of St. Louis, Christine Allhoff, as she presents low and slow braising techniques for tender dishes. Enjoy braised cherry tomato bruschetta, fingerling potatoes with mushrooms, kohlrabi with garlic and ginger, braised chicken thighs with Moroccan olives and fennel, posole-style pork with green chiles and garbanzo beans, plus pear halves with vanilla syrup and rosemary, and braised cherries with thyme and kirsch.
Demonstration

Tue, June 6,
6:30 pm to 9 pm
$50.00
Per Person
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 croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Please call our store to be put on a waitlist.

This class is offered again on August 14.
Hands-On

Wed, June 7,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY * Sold Out

Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. 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.
Please call our store to be put on a waitlist.

Naam Pruitt's next sushi class, Saturday Night Sushi, is available on July 22.
Hands-On

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

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL

Join Mickey Kitterman to recreate the historical dinner that discussed the 1790 Compromise at the New York home of Thomas Jefferson with the controversial and brilliant Alexander Hamilton. Learn to prepare a meal that James Hemmings, Jefferson’s French-trained chef/slave, would have prepared, including handmade pasta with crab and peas and crushed herbs in a wine cream sauce, poulet Lyonnaise, asparagus with morel hollandaise, plus blackberry galette with vanilla ice cream.
Hands-On

Thu, June 8,
6:30 pm to 9 pm
$60.00
Per Person
Frank McGinty

Chef

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

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

Fri, June 9,
6 pm to 8:30 pm
$125.00
Per Couple
Joshua Galliano

Chef

Companion Baking
IF I'M NOT IN A JAM, I'M IN A PICKLE!

Chef Josh Galliano, of Companion Baking, shows his passion for the art of canning as he shares his wealth of knowledge of preserving everything from preserves to pickles in this annual hands-on class. Learn safe and easy canning methods, and prepare pepper jelly, preserved lemons, dilly beans, and strawberry and fennel jam. Each participant will take home a jar of canned food.
Hands-On

Sat, June 10,
11 am to 1:30 pm
$60.00
Per Person
Marie-Anne Velasco

Chef-Owner

Nudo House
THIS CHEF HAS CHOPS.... CHOPSTICKS

This class is designed for everyone who loves sushi from the novice to the avid sushi lover, as chef Marie-Anne Velasco, of Nudo, shares her expertise from her past experience as sushi chef at The Ritz-Carlton Hotel. Using the freshest fish, learn to create a variety of rolls, including cucumber rolls, crab hand rolls, and steak and avocado rolls.
Hands-On

Sat, June 10,
12 pm to 2:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO

Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, show-stopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce.
Hands-On

Sat, June 10,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
SURF AND TURF, SAUCES AND SIDES

Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Hands-On

Sun, June 11,
12:30 pm to 3 pm
$70.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ALL BOXED UP WITH COOKIES

As a hip and happening mom of two boys with a craving for sweets, Rachel Epplin-Rincker creates homemade tasty versions of popular boxed cookies that fit into everyone's busy schedule. This hands-on class for cookie lovers will make Nutter Butter crisp peanut butter cookies with a creamy peanut butter filling, cookies and cream dark chocolate Oreo cookies, animal cookies with pink white chocolate ganache frosting and sprinkles, dark chocolate Thin Mint cookies, plus dark chocolate Milano cookies with light shortbread and dark chocolate filling.
Hands-On

Sun, June 11,
1 pm to 3:30 pm
$55.00
Per Person
Josh Charles

Culinary Educator

Boundary
DATE NIGHT FOR COUPLES: STEAK AND POTATOES

Steak and potatoes brings everyone to the kitchen to create a richly satisfying meal in a fun hands-on class with Josh Charles. Sip on an old fashioned cocktail and learn to make pan-roasted asparagus topped with a fried egg and parmesan, steakhouse wedge salad with roasted corn and bacon topped with blue cheese dressing, Parker House rolls with whipped honey-thyme butter, pan-seared rib-eye steak with red wine sauce, three-cheese mac-and-cheese, and loaded baked potatoes.
Hands-On

Sun, June 11,
5 pm to 7:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

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

Mon, June 12,
6 pm to 9 pm
$60.00
Per Person
George and Jessica Chronis

Culinary Educator

Olea Estates
THE FAMILY TREE OF OLIVES

Four generations of the Chronis family have been growing olive trees in Sparta, Greece to produce Olea Estates extra virgin and Olea Gold olive oils. Give a warm welcome to George and Jessica Chronis, as they proudly share their expertise in the process of olive oil production, multiple uses from ancient world to today, the different types of olives and olive oil, and choosing the right oil for your needs. Enjoy romaine and fresh dill salad with green onions and white balsamic vinaigrette, Olea kalamata olive tapenade served on crostini, quail salmi - a traditional Greek recipe from George’s grandmother cooked with white wine and citrus with mushrooms and garnished with green olives on rice, plus Kolourakia Greek butter cookies and Olea Estate’s Wild Mountain tea.
Demonstration

Mon, June 12,
6:30 pm to 9 pm
$45.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

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

This class is offered again on August 1.
Hands-On

Tue, June 13,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
FESTIVAL OF BITES

Chef Kirk Warner shares his favorite way to cook in the summer with a large variety of small dishes. Join Kirk in the kitchen for a hands-on class making brochettes with Sungold cherry tomatoes, fresh buffalo mozzarella bocconcini and pesto grilled ciabatta, crispy semolina-crusted tomatoes topped with spiced shrimp, micro basil and lemon rémoulade, petite toasted black pepper gougères BLTs with candied thick-cut Missouri bacon and heirloom tomato "jam" with micro arugula and roasted garlic aïoli, petite buttermilk biscuits with Kirk's fried chicken tenders and pickled watermelon chow-chow, plus blueberry tartlets.
Hands-On

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

Culinary Educator

YEAST, WEST, HOMEMADE BREAD IS BEST

All directions point to fresh homemade bread right from the oven. Join bread baker Margi Kahn to create three exciting savory filled breads, learning the secrets of working with yeast, mixing, kneading, and proofing, as this hands-on class makes mozzarella and sausage rolls, savory layered babka, and pesto snails.
Hands-On

Wed, June 14,
6 pm to 9 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
THE SECRETS OF PASTA WITH AN ITALIAN CHEF

Chef Giannicola Colucci, of the Four Seasons, shares his secrets for making pasta at home with an array of shapes and colors. Enjoy gnocchi in three colors with gorgonzola cream sauce, squid ink tonnarelli with lobster sauce and oven-baked cherry tomatoes with bagna cauda, spinach and sweet potato tortelli with burrata cheese, pappardelle with Bolognese sauce, saffron tagliatelle, multicolor maltagliati, farfalle pasta, four different shapes of mushroom and veal-stuffed ravioli with black pepper sauce, plus sweet ravioli fritto with ricotta and whiskey-raisin chocolate sauce.
Demonstration

Wed, June 14,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

YEAST, WEST, HOMEMADE BREAD IS BEST

All directions point to fresh homemade bread right from the oven. Join bread baker Margi Kahn to create three exciting savory filled breads, learning the secrets of working with yeast, mixing, kneading, and proofing, as this hands-on class makes mozzarella and sausage rolls, savory layered babka, and pesto snails.
Hands-On

Thu, June 15,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101

Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master filet mignon sliders with dark cherry balsamic sauce on homemade buns, dry-rubbed grilled flank steak with grilled corn-red onion salsa, Cuban marinated grilled rib-eye steaks served with rice and beans, perfectly grilled thick New York strip steaks with miso-truffle butter, grilled lemongrass skirt steak with dipping sauce, plus grilled banana splits with vanilla bean ice cream topped with chocolate sauce and whipped cream.
Hands-On

Thu, June 15,
6 pm to 8:30 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Discover why chefs love his style, as Mickey Kitterman makes dishes from Jerusalem, including za'atar-spiced beetroot with goat cheese and hazelnuts served with pita chips, na'ama's fattoush, chicken with caramelized onions and cardamom rice, plus semolina-coconut-orange cake.
Demonstration

Thu, June 15,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO

Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.
Hands-On

Fri, June 16,
6 pm to 8:30 pm
$140.00
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.
Please call our store to be put on a waitlist.

This class is offered again on August 26.
Hands-On

Sat, June 17,
11 am to 2 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE APPLE OF MY PIE * Sold Out

Grab a parent and learn how to make a scrumptious apple pie and take it home to share with the family. Each team will make and roll out a double pie crust, cut and season apples, crimp the crust and bake the pie. While the pies are in the oven, Jordan McLaren shares her secrets for making salted caramel sauce and vanilla ice cream to enjoy with Jordan's fresh apple pie. 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.
Hands-On

Sat, June 17,
12 pm to 2:30 pm
$80.00
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.

Upcoming Date Night Dine and Dance classes include Sizzle and Samba on July 22, Last Tango in Paris on August 19, Salsa Salsa on September 16, and Big Band Swing on October 21.
Hands-On

Sat, June 17,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: COFFEE BUZZ

Enjoy an evening of high energy with the girls as Robin Wheeler creates a dinner using coffee as a key ingredient. Enjoy coffee-roasted beet salad with spring vegetables and espresso-ricotta dressing, coffee-braised beef chuck roast with sweet potato medallions, biscuits and redeye gravy, plus espresso shortbread with coffee candy shards and a cold brew coffee-based cocktail.
Demonstration

Sat, June 17,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

QUE'S YOUR DADDY?

Celebrate Dad - or just enjoy a great Father's Day afternoon at the grill with Barb Nack chillin', grillin', and enjoying some ice cold beer. This hands-on class will make maple-glazed baby back ribs, apricot-jalapeño cedar planked salmon, grilled Mexican street corn on the cob with cotija cheese, watermelon-feta salad with grilled garlic bread, plus double chocolate sundaes with vanilla ice cream and chocolate sauce.
Hands-On

Sun, June 18,
12:30 pm to 3 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: FLANK-LY MY DEAR, LET'S GRILL!

Spend a lively evening in the kitchen and out at the grill creating a tasty meal with the charming Robin Wheeler. This hands-on class will sip on a New York 19th century rye and grenadine cocktail with lime, and make deviled eggs stuffed with spicy mustard and bacon, grilled flank steak roulade stuffed with prosciutto and mushrooms, grilled corn on the cob with blue cheese Tabasco butter, roasted red potato salad with chorizo, plus peanut butter cheesecake pie with a chocolate cookie-pretzel crumb crust.
Hands-On

Sun, June 18,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
PORTOBELLOS. PASTA. PORK. * Sold Out

Pete Fagan, of Tony's, creates a sumptuous meal, starting with grilled portobello mushrooms stuffed with Italian sausage, mascarpone, and gorgonzola cheese. Enjoy rock shrimp and penne pasta with herbed cream sauce and spinach, Tuscan-style roast pork with pancetta and garlic served with skillet-roasted cauliflower with lemon bread crumbs, plus chocolate zabaglione tiramisù.
Please call our store to be put on a waitlist.

Pete Fagan's available classes include A Private A-Fare on July 17, and Dressed for Dinner on September 18.
Demonstration

Mon, June 19,
6 pm to 8:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES * Sold Out

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

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

Mon, June 19,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

DOUGHNUTS ARE HOT!

Treat yourself to the pleasures of melt-in-your-mouth classic glazed doughnuts, dulce de leche doughnut sandwiches, lemon curd-filled doughnut holes, and maple-bacon doughnuts. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Hands-On

Tue, June 20,
6 pm to 9 pm
$55.00
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, June 20,
6:30 pm to 9 pm
$60.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

Join Russ Clark, of St. Louis Kolache, for an exciting evening making kolaches -- Czech-style puffy pastries made of delicious pillowy dough filled or topped with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including fruit kolaches, gooey butter cake kolaches, bacon-egg-cheese kolaches, and their best-selling Philly cheese steak kolaches.
Hands-On

Thu, June 22,
6 pm to 8:30 pm
$55.00
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, June 22,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: ROME-O AND JULIET

Leave the drama at home, as star-cross'd lovers drink a cordial potion of prosecco with strawberry and amaretto that might lead to a fairy tale ending. This hands-on class will join Robin Wheeler to create arugula and asparagus salad with porcini mushrooms, ricotta gnocchi with spicy 'nduja cream sauce, rich artichoke gratinata baked in prosciutto cups and topped with a little quail egg, gorgonzola-stuffed pork loin with figs and pistachios, plus mascarpone sweetened with amaretto honey and topped with toasted almond slivers and berries.
Hands-On

Fri, June 23,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: GLAD-IATORS

Bring all of your strong female gladiator friends for an evening of smiles and laughter as Barb Nack prepares a scandalous menu of nothing but summer desserts. Enjoy individual lemon-Grand Marnier soufflés, wild berry and nectarine galette with goat cheese and fresh thyme, peach and amaretti cookie crisp, plus chocolate dipped vanilla ice cream truffles.
Demonstration

Fri, June 23,
6:30 pm to 9 pm
$45.00
Per Person
Caryn Dugan

Culinary Educator

TAKE A BITE OUT OF SUMMER

Step into the kitchen with plant-based advocate Caryn Dugan, the STLVegGirl, for a fun afternoon 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.
Hands-On

Sat, June 24,
11 am to 1:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Devon Drag and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. 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, June 24,
12 pm to 2:30 pm
$80.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: DRESSED TO GRILL

Leave the heels and ties at home, and join Anne Cori at the grill in comfortable attire for an evening creating exciting dishes, paired with appropriate wines. This hands-on class will make grilled apricots on goat cheese bruschetta, smoked corn-shrimp chowder, spatchcock chicken with chipotle barbecue sauce, grilled asparagus with salsa verde, grilled sweet potato salad, plus sour cherry cobbler with ice cream.
Hands-On

Sat, June 24,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

FRUIT OF THE BLOOM

Juicy, chin-dripping fresh summer fruits and berries are the star of this refreshing meal prepared by the director of our cooking school, Barb Nack, starting with a shrimp and assorted melon salad with balsamic vinaigrette and feta, spicy plum-sauced grilled pork tenderloin, heirloom tomato and fresh peach chilled soup garnished with garden herbs, plus a nectarine and three-cheese pizza with fresh basil and balsamic reduction.
Demonstration

Sat, June 24,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
THIGH-HIGH IN CHICKEN

Chef Jon Lowe shares his newfound passion for cooking traditional Louisiana cuisine with grilled chicken thighs, as this hands-on class joins him to create three exciting Southern dishes, plus deep-fried beignets with powdered sugar and charred orange jam. Learn to make bacon-wrapped grilled chicken thighs stuffed with shrimp and corn and cheese served over red beans, Cajun grilled chicken thigh po' boys with jalapeños and lemon-caper rémoulade, plus grilled chicken thigh and sausage gumbo on dirty rice.
Hands-On

Sun, June 25,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: EIGHT FLAVORS

Eight Flavors: The Untold Story of American Cuisine by historical gastronomist Sarah Lohman explores the eight flavors from past to present that have influenced American cooking: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and sriracha. As the class discusses the book, Anne Cori will prepare perch in garlic butter, chow mein, Country Captain chicken curry, chili con carne, plus vanilla ice cream with pepper sugar cookies.

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, June 25,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: WISH YOU WERE BEER

Create a romantic picture postcard with your partner in an enchanting evening of summer fare and local brews. This hands-on class with Julie Malloy will make beer-battered fried pickles with rémoulade sauce, spinach salad with warm bacon vinaigrette paired with a local amber lager, grilled bratwurst burgers on homemade pretzel buns, creamy traditional coleslaw, and cheddar cheese-bacon-sour cream loaded hasselback potatoes paired with a local pale ale, plus chocolate stout floats with vanilla ice cream.
Hands-On

Sun, June 25,
5 pm to 7:30 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

FILL UP WITH PIE

It will be a challenge to decide what is more important -- the pie crust or the filling, as pie expert Jane Callahan leads this hands-on class to make three delicious pies. Everyone in this class will make and roll out their own pie crust to take home, and the class will make mixed berry pie with a lattice crust, strawberry rhubarb pie with a crumb topping, and lemon chess pie with blueberries.
Hands-On

Mon, June 26,
6 pm to 9 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint and Milagro Modern Mexican
MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of Milagro Modern Mexican and Mission Taco Joint, as he shares the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Hands-On

Mon, June 26,
6:30 pm to 9 pm
$60.00
Per Person
Beth Hughes

Pastry Chef

Colleen's Cafe
SUMMER COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Beth Hughes in the kitchen creating beautifully decorated cookies that are perfect for summer. 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

Tue, June 27,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PERFECTLY SAUCED

Learn the secrets of adding the most delicious sauce that puts the finishing touch on a superb entrée. This hands-on class will work side-by-side with chef Mickey Kitterman creating seared scallops with shallot beurre blanc, beef tenderloin medallions with cognac-roquefort sauce, trout amandine, plus roasted chicken with morel sauce.
Hands-On

Tue, June 27,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TUSCAN KITCHEN

The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo, of Eleven Eleven Mississippi, to create the flavors of Tuscany. Learn to prepare potato gnocchi with lemon-kale-pecorino pesto, mini pea pancakes with minted yogurt, grilled pork tenderloin with bagna cauda butter, potato-roasted cauliflower-green bean salad, plus raspberry-brown butter custard pie.
Hands-On

Wed, June 28,
6 pm to 8:30 pm
$60.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, June 28,
6:30 pm to 9 pm
$65.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE SUMMER 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 an exciting summer meal with chilled cucumber and avocado soup shooters with crabmeat garnish, grilled rib-eye steaks with chimichurri sauce, oven-roasted parsnip "fries", grilled mixed vegetable salad with a tahini drizzle, plus coconut and green tea glazed doughnuts.
Hands-On

Thu, June 29,
6 pm to 9 pm
$55.00
Per Person
Nate Larson

Chef

Living Room
EASY COME, EASY DANISH DOUGH

Nate Larson, of Living Room in Maplewood - touted for its coffee, baked goods, and delicious food, shares his method for an easy Danish dough with fantastic results for croissants and sweet Danish. This hands-on class will learn to make the dough, then use it to create four pastries, including croissants, savory gruyère croissants, sweet cheese Danish topped with homemade cherry compote, plus scrumptious fried cro-knots.
Hands-On

Thu, June 29,
6:30 pm to 9 pm
$55.00
Per Person
Jordan McLaren

Culinary Educator

PIE-EATING GRINS AND COCKTAILS

Self-satisfied joy will permeate the kitchen as this hands-on class creates four luscious pies paired with two perfect cocktails. Join pie-lover Jordan McLaren to perfect your pie skills and create blueberry lime pie and mint julep pie served with a mint julep, plus double-crusted spiced rum apple pie and strawberry pie paired with a dark and stormy cocktail.
Hands-On

Fri, June 30,
6 pm to 8:30 pm
$55.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE-D LIGHTENING

Summer days drift away to summer nights, as this hands-on class for couples creates a festive Greek meal that is perfect for picnics and romance. Join Maria Sakellariou to create dishes reminiscent of her childhood memories with papoutsakia - stuffed eggplant and zucchini "slippers", keftethes tis Skopelou - meatballs in a spiced tomato sauce, aginares souvlaki - artichoke-eggplant-tri-color pepper kabobs, souvlaki arnisiou - grilled lamb kabobs, Maria's special tzatziki sauce, plus visinatha - sour cherry dropped in a glass of bubbly.
Hands-On

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

Kitchen Conservatory Staff

MEAT ME AT THE SMOKER

Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and cured beef brisket. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Hands-On

Sat, July 1,
11 am to 3 pm
$85.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, baby greens salad with warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Hands-On

Sat, July 1,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
FIRE-WORKS FOR GRILLING

Chef Jon Lowe has fired up the grill for a weekend holiday celebration, starting with grilled shrimp cocktail with avocado and crab served with fresh tortilla chips. This hands-on class will make salmon sliders on brioche buns with pineapple jam and sriracha mayonnaise served with grilled corn and arugula salad, homemade flatbread with grilled peaches and goat cheese topped with caramelized onions and balsamic glaze, plus chocolate-pecan bourbon tartlets.
Hands-On

Sun, July 2,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sun, July 2,
5 pm to 7:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

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

Mon, July 3,
6 pm to 8:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
LIFE IS WHAT YOU BAKE IT

Bake something sweet and delicious with the bounty of summer from fruit to berries scented with fresh herbs. This hands-on class with Robin Wheeler will make lemon chamomile shortbread, sage biscuits, rosemary focaccia, blackberry basil cobbler, peach puff pastry tart with tarragon cream, plus blueberry cream pie with a lavender lemon crust.
Hands-On

Wed, July 5,
6 pm to 8:30 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
THE INDIAN CHEF

Celebrate summer with the rich bold flavors of India with chef Adam Lambay for a fun hands-on class. Learn to make Adam's unique adaptation of Goan-style crab cakes seasoned with coconut and ginger served with peanut chutney, hot-and-sour chicken vindaloo with potatoes spiced with chile peppers and tamarind, plus slow-roasted grilled whole chicken with a rich tomato masala sauce and fresh naan.
Hands-On

Wed, July 5,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

DELICIOUS DESSERTS WITHOUT THE GLUTEN

Margi Kahn proves that gluten-free desserts are delicious with four recipes that will be permanent additions to your recipe box. This hands-on class will make an orange and olive oil bundt cake, chocolate and almond tea loaf, peanut butter cookies, plus a beautiful meringue pavlova with fresh mixed berries and raspberry sauce.
Hands-On

Thu, July 6,
6 pm to 9 pm
$55.00
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

Thu, July 6,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

WE THE PIZZA

Show your independence by spending an enthralling morning with Margi Kahn creating pizzas on the grill. This hands-on class will roll out plenty of pizza dough to create caramelized onion-gruyère cheese-arugula pizza drizzled with balsamic syrup, sausage-roasted fennel-spinach-fontina cheese pizza, grilled shrimp-feta-pesto pizza, plus deliciously gooey s’mores pizza.
Hands-On

Fri, July 7,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ISLE OF CAPRI

Just off the coast of Southern Italy in the Bay of Naples sits the luxurious Isle of Capri - the inspiration for a magnificent evening in the kitchen, starting with eggplant-zucchini-potato bruschetta with capers and olives. This hands-on class with Mickey Kitterman will make insalata caprese, linguini frutti di mare with fresh pasta and mussels and clams and shrimp, arancini stuffed with cheese and mushrooms, plus torta caprese - a flourless almond and chocolate torte.
Hands-On

Fri, July 7,
6 pm to 8:30 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

EVERYDAY VEGAN ESSENTIALS

Susan Caciano, private chef and dietician, shares her most asked about recipes for vegan everyday essentials, starting with a basic green smoothie with bananas, greens, almond butter, blueberries and almond milk. This hands-on class will make cashew cheese, herbed seed pâté with pumpkin seeds and Nama Shoyu seasoned with garlic and cumin, massaged kale salad with shredded cabbage and carrots and lemon-avocado dressing, minimalist energy oat bars with sunflower seeds and dates, and cocoa avocado mousse, all served with crudités, lettuce wraps and crackers.
Hands-On

Sat, July 8,
11 am to 1:30 pm
$55.00
Per Person
Vikki DiMattia

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

This class is available on July 16 or September 23.
Hands-On

Sat, July 8,
12 pm to 2:30 pm
$90.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PIZZA MY HEART

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make gorgonzola and grape appetizer pizza, Mexican pizza with chorizo and chihuahua cheese, caramelized onion-sausage-manchego cheese pizza, and truffled taleggio and mushroom pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and chocolate cinnamon gelato.
Hands-On

Sat, July 8,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PEACHES, PORK, AND PLANTER'S PUNCH

Channeling the Southern belle charm, Anne Cori demonstrates a tantalizing dinner packed with rich flavors, starting with bacon-wrapped pickled watermelon rind. Enjoy a glass of planter's punch, shrimp rémoulade on fried green tomatoes, smoky pork loin with cherry barbecue sauce and corn-poblano pudding, plus peach pie with peach ice cream and caramel sauce.
Demonstration

Sat, July 8,
6:30 pm to 9 pm
$45.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

Work side-by-side with chef Adam Gnau, of Acero, who shares the artistry of creating four authentic Italian sauces, plus fresh three-cheese ravioli, Acero's famous egg raviolo, and tajarin - thin hand-cut noodles from Piemonte. This hands-on class will make alla gricia sauce with guanciale and pecorino, white amatriciana sauce without tomatoes, pomodoro sauce with butter and pecorino, and butter-sage sauce with parmesan cheese.
Hands-On

Sun, July 9,
12:30 pm to 3 pm
$60.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

OUR "LITTLE DEBBIE" IS THE PERFECT HOSTESS

If everyone in your house has an affinity for store-bought packaged treats, join the awesome mom Rachel Epplin-Rincker for a fun afternoon making four favorites from scratch. This hands-on class will create chocolate-coated graham cookie Moon Pies with homemade marshmallow fluff, Rachel's twist on Sno Balls made in fudgy brownie form with marshmallow and pink shredded coconut, dark chocolate Ding Dongs with marshmallow filling and dipped in chocolate ganache, plus Star Crunch cookies with caramel and Rice Krispies coated in milk chocolate ganache.
Hands-On

Sun, July 9,
1 pm to 3:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and flan de fresa - a fresh strawberry flan.
Hands-On

Sun, July 9,
5 pm to 7:30 pm
$140.00
Per Couple
Mitch Frost

Culinary Educator

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

Join in for a fun night of beer and pizza with pizzaiolo Mitch Frost along with a brewer from the popular Urban Chestnut Brewing Company. Enjoy the brewer's choice of three seasonal craft beers, as this hands-on class makes a Caesar salad with pizza croutons, traditional margherita pizza, pepperoni and mozzarella pizza, roasted mushroom pizza with garlic oil sauce and taleggio cheese, plus a sausage-roasted onion pizza with housemade Italian sausage and fontina cheese.
Hands-On

Mon, July 10,
6 pm to 8:30 pm
$60.00
Per Person
Tyler Davis

Chef

Element and Purveyors Table
EVERY BITE IS CALORIE-WORTHY

Give a big welcome to talented pastry chef of Element and chef of Purveyors Table at Brennan's, Tyler Davis, as he shares some exciting techniques that pastry chefs utilize in professional kitchens that can be made at home. Enjoy a vegan pavlova with aqua faba and whipped coconut cream, taro cheesecake with an impressive white chocolate mirror glaze, plus Tyler's cookies and cream signature dessert with Brutti ma Buoni cookies, chocolate semifreddo, espresso caramel, vanilla bean ice cream, chocolate curls, and caramelized white chocolate crème brûlée.
Demonstration

Mon, July 10,
6:30 pm to 9 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: I CAN COOK... BOOTCAMP

Do you want to cook breakfast, lunch, and dinner for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen for a three-day bootcamp focusing on each meal of the day. Learn to make French toast with cinnamon bread and pecans, spicy bacon twists, and homemade nuts and oats granola for breakfast; chicken taco salad with avocado ranch dressing, homemade tortilla chips with tomato salsa, and iced Mexican “surprise” cookies for lunch; and bucatini Bolognese pasta, bruschetta with mozzarella and tomatoes and basil, plus vanilla ice cream and chocolate sauce for dinner, with a special beverage for each meal. For aspiring chefs, children from ages 7 to 11.
Hands-On for Apprentice Chefs

Tue, July 11,
10 am to 12 pm



Wed, July 12,
10 am to 12 pm



Thu, July 13,
10 am to 12 pm
$125.00
Per Child
Anne Cori

Kitchen Conservatory Staff

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Anne Cori dusts off her farming knickers with a wheelbarrow full of her favorite crop - freshly dug garlic. Enjoy rich aromatic flavors, as Anne prepares roasted garlic with focaccia, arugula salad with warm goat cheese and garlic dressing, homemade pasta Norma with garlic and eggplant and tomatoes, Tuscan chicken with garlic and rosemary, plus chocolate-espresso ice cream. Participants will take home fresh garlic.
Demonstration

Tue, July 11,
6 pm to 8:30 pm
$50.00
Per Person
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