Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
Sort by:   Chef  |  Restaurant  |  Class  |  Type  |  Date
ChefClass Title & DescriptionClass TypeClass DatesCostRegister Now
FilterFilterFilterFilterFilter
Change page: < >  |  Displaying page 1 of 3, items 1 to 100 of 242.
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.

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

Thu, Feb 16,
6 pm to 9 pm



Thu, Feb 23,
6 pm to 9 pm



Thu, March 2,
6 pm to 9 pm



Thu, March 9,
6 pm to 9 pm
$250.00
Per Person
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS * Sold Out

Treat yourself to the pleasures of melt-in-your-mouth glazed doughnuts, chocolate frosted doughnuts, cinnamon roll doughnuts, cream-filled and custard-filled doughnuts, plus a few surprises. 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.
Please call our store to be put on a waitlist.

Margi's next doughnut class, Doughnuts are Hot!, is available on April 3.
Hands-On

Mon, Feb 27,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE TREASURES * Sold Out

From pot stickers to mu shu pork, Anne Cori shares her secrets for creating delicate Chinese treasures with mouth-watering fillings and traditional wrappers. This hands-on class will make char siu pork steamed buns, chicken-mushroom pot stickers, scallion pancakes, stir-fried mu shu pork with freshly-rolled sesame oil thin pancakes and homemade plum sauce, beggar's chicken with salt-cured ham in lettuce cups, all with caramel-soy and sweet chile dipping sauces, plus five-spice fortune cookies.
Please call our store to be put on a waitlist.
Hands-On

Mon, Feb 27,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PARTY GRAS * Sold Out

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil. This hands-on class with 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.
Please call our store to be put on a waitlist.
Hands-On

Tue, Feb 28,
6 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DON'T GIVE UP ON CHOCOLATE * Sold Out

Fat Tuesday is the perfect day to splurge with a feast of rich chocolate desserts in an evening of decadence. This hands-on class with Naam Pruitt will create Black Forest cherry sponge cake with whipped cream frosting garnished with chocolate shavings, chocolate pavlova with raspberry mousse and raspberry coulis and chocolate leaves, dark and white chocolate layered cheesecake with a chocolate fan, plus chocolate espresso cream torte with chocolate ganache.
Please call our store to be put on a waitlist.
Hands-On

Tue, Feb 28,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CARB DIEM

Seize the day and learn the art of making homemade lasagna noodles and gnocchi with some creative meat-less options that are perfect for the season. Join Barb Nack for a hands-on class making sweet potato-caramelized onion-butternut squash lasagna with herbs and three cheeses, bucatini with mushrooms and artichokes in a creamy wine cheese sauce with pine nuts, spinach and cheese-filled gnocchi rolls with basil butter sauce, plus vegetable-tubettini salad with sweet-and-sour cooked dressing.
Hands-On

Wed, March 1,
6 pm to 8:30 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.

This class is offered again on June 8.
Hands-On

Wed, March 1,
6:30 pm to 9 pm
$60.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES! * Sold Out

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.
Please call our store to be put on a waitlist.
Hands-On

Thu, March 2,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA * Sold Out

Pairing succulent seafood with homemade pasta is a perfect match for a dynamic evening with Anne Cori. This hands-on class for couples will create seared sea scallops on angel hair pasta in lemon sauce, lobster agnolotti in tarragon butter sauce, shrimp fettuccine in brown butter-sage sauce, plus arugula salad with roasted mushrooms and peppers, and ricotta-mascarpone cannoli with toasted pistachios.
Please call our store to be put on a waitlist.
Hands-On

Fri, March 3,
6 pm to 8:30 pm
$140.00
Per Couple
Caryn Dugan

Culinary Educator

IN THE KITCHEN WITH CARYN - FROM PHO TO FALAFEL * Sold Out

Join plant-based guru Caryn Dugan, the STLVegGirl, in the kitchen to create a luscious spread of vegan dishes. This hands-on class will make farro and Swiss chard salad with creamy coconut-shallot dressing, hearty Vietnamese pho with homemade hoisin, spicy tofu and broccoli sprout sushi, falafel pita pockets with greens and creamy tahini sauce, and asparagus-leek-sweet potato crumble with oats and seeds.
Please call our store to be put on a waitlist.

This class is offered again on July 22. Caryn's next vegan class, Take a Bite Out of Summer, is available on June 24.
Hands-On

Sat, March 4,
11 am to 1:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: CRABS LOVE LOBSTER * Sold Out

Spend the beginning of your weekend enjoying a remarkable meal in a comfortable, relaxed setting at the counter with Barb Nack. Enjoy lobster Mediterranean couscous salad with artichoke hearts and kalamata olives, butter-roasted crab legs served with warm butter, lobster Edgardo with lobster and scallops on bucatini pasta with cream sauce and corn and red peppers, plus mango crisp.
Please call our store to be put on a waitlist.
Demonstration

Sat, March 4,
12 pm to 2:30 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIAMI HEAT

Couples are heating up the kitchen with the flavors of Miami with a Cuban influence. Join Dawn Meyer and Larry Meyers to create South Beach sangria, black bean salsa with plantain chips, mini crab cakes with mango pepper relish, Cuban-spiced pork tenderloin, coconut ginger rice, plus a dessert of guava and cream cheese empanadas with dulce de leche ice cream.
Hands-On

Sat, March 4,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

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

Naam's next available sushi class, Sushi - That's a Moray, is available on June 8.
Hands-On

Sat, March 4,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES * Sold Out

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

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

Sun, March 5,
12:30 pm to 3 pm
$60.00
Per Person
Britt and Kevin Pellegrino

Chef-Owner

BK Catering
FILIPINO FLAIR

Give a warm welcome to husband-and-wife chefs Britt and Kevin Pellegrino, and discover the rich traditional flavors of Filipino dishes that Britt is passionate about from her mother's heritage. Enjoy pancit bihon - vermicelli rice noodles and vegetables sautéed with garlic and calamansi citrus juice, tender chicken adobo braised in soy and vinegar, garlic fried rice, and fresh lumpia sariwa - soft crêpe wraps filled with fresh vegetables and garnished with sweet sauce and crushed peanuts.
Demonstration

Sun, March 5,
1 pm to 3:30 pm
$50.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING * 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 will create devils on horseback - macadamia "ricotta"-stuffed dates wrapped in prosciutto, butternut squash spiral noodles with Italian sausage and sautéed broccoli rabe, roasted harissa salmon with roasted green beans and red bell peppers, pan-fried orange chicken with coconut cauli-rice, plus pomegranate mocktail sparklers.
Please call our store to be put on a waitlist.

Devon's next Whole 30 class, Whole 30 Healthy Grilling, is available on May 27.
Hands-On

Sun, March 5,
5:30 pm to 8 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
PLENTY OF PIZZETTAS

Spend a memorable evening in the kitchen with chef Kirk Warner creating fun and versatile pizzettas with thin and thick crusts and an assortment of creative toppings. This hands-on class will make local butternut squash-candied jalapeño and hand-dipped ricotta pizzetta, La Quercia prosciutto-fig jam-blue cheese pizzetta, paneer spinach spread-topped pizzetta with tomato chutney and goat cheese, pizzetta with herbed cheese and smoked wild salmon and homemade "capers", plus homemade pork sausage and oven-dried tomato pizzetta with fontina cheese.
Hands-On

Mon, March 6,
6 pm to 8:30 pm
$60.00
Per Person
John Messbarger

Chef

Peacemaker Lobster & Crab Co.
PUB FOOD AND ALE

Enjoy a spirited evening with chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., as he creates tasty food and the class cheers him on with a glass of ale. John will create traditional deep-fried British beer-battered fish and chips, meat hand pies with flaky dough, freshly shucked mushy peas, plus sticky toffee pudding with homemade toffee sauce.
Demonstration

Mon, March 6,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

THE YEAST WE CAN DO * Sold Out

All it takes is one bread class with the energetic Margi Kahn for an exciting new perspective on the simplicity of baking homemade bread. This hands-on class will learn tips for working with and proofing yeast, rising methods, and creating delicious breads, including asiago cheese bread, sun-dried tomato mini baguettes, and toasted sunflower seed rye bread.
Please call our store to be put on a waitlist.

This class is offered again on March 8 (daytime class).
Hands-On

Tue, March 7,
6 pm to 9 pm
$55.00
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 chef's choice of three of Sugarfire's famous side dishes.
Please call our store to be put on a waitlist.
Hands-On

Tue, March 7,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE YEAST WE CAN DO

All it takes is one bread class with the energetic Margi Kahn for an exciting new perspective on the simplicity of baking homemade bread. This hands-on class will learn tips for working with and proofing yeast, rising methods, and creating delicious breads, including asiago cheese bread, sun-dried tomato mini baguettes, and toasted sunflower seed rye bread.
Hands-On

Wed, March 8,
10 am to 1 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH TECHNIQUES * Sold Out

Have a seat at the chef's table, as Anne Cori shares her expertise with the intricate techniques used in classic French cookery. Enjoy asparagus bisque with crab garnish, entrecôte chasseur - strip steak with mushroom-shallot sauce served with pommes Anna and tournéed vegetables, plus French chocolate torte with chantilly.
Please call our store to be put on a waitlist.
Demonstration

Wed, March 8,
6 pm to 8:30 pm
$50.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
PRIMO COLOSIMO * Sold Out

Experience first-hand working side-by-side with chef Bob Colosimo, of Eleven Eleven Mississippi, creating a top quality restaurant-style meal. Learn to make smoked seafood chowder, roasted red pepper handmade pasta with sausage and fennel, parmesan chicken with balsamic butter sauce, root vegetable ragoût, plus honey walnut cake with Nocello liqueur whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Wed, March 8,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

GET A PIZZA THE ACTION

Spend a fun and lively evening in the kitchen with bread expert Margi Kahn making crisp and flavorful pizzas. This hands-on class will create shrimp and chorizo sausage pizza with manchego cheese, chipotle chicken pizza with mozzarella and chihuahua cheese, spinach-white bean pizza with Italian taleggio cheese, roasted butternut squash and sage pizza with fontina cheese, plus a cobb salad, and fresh berry dessert pizza.
Hands-On

Thu, March 9,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FRIDAY NIGHT BITES * Sold Out

Put away the laptops, turn off the phones, and spend a few "happy hours" with your friends, as Barb Nack creates exciting appetizers and a blackberry margarita with a sweet-and-salty rim. Enjoy apple-goat cheese crostini with honey and walnuts, guacamole-smoked gouda quesadilla wedges with roasted red peppers, artichoke-spinach-white bean dip with toasted spiced pita chips, plus chevre chocolate-cherry bonbons.
Please call our store to be put on a waitlist.
Demonstration

Fri, March 10,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH

Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Hands-On

Fri, March 10,
6:30 pm to 9 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, March 11,
10 am to 3 pm
$175.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE * Sold Out

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

This class is available again on May 6.
Hands-On

Sat, March 11,
12 pm to 2:30 pm
$80.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL * Sold Out

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

Sat, March 11,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

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 chef Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, 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, bacon and onion, then finish with Jameson Irish whiskey ice cream served with Baileys, coffee, and whipped cream.
Please call our store to be put on a waitlist.

This class is offered again on March 12 (evening class).
Hands-On

Sun, March 12,
12:30 pm to 3 pm
$60.00
Per Person
Rachel Moeller

Chef-Owner

Milque Toast Bar
PISA CAKE AND OTHER ITALIAN DESSERTS

With an impressive pastry background at two well-loved Italian restaurants in Chicago, pastry chef and co-owner of Milque Toast Bar, Rachel Moeller, shares her love for Italian pastries and desserts. Enjoy profiteroles alla crema con salsa di cioccolato - cream puffs with chocolate sauce, torta di uva con zabaglione - olive oil grape cake with Madeira whipped custard, zuppa inglesa - "English soup" or layered fruit trifle of sponge cake and custard, plus granita di espresso con panna - espresso shaved ice with whipped cream.
Demonstration

Sun, March 12,
1 pm to 3:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE

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 a mussels and shrimp appetizer with bacon steamed in hard cider and cream, 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, bacon and onion, then finish with Jameson Irish whiskey ice cream served with Baileys, coffee, and whipped cream.
Hands-On

Sun, March 12,
5 pm to 7:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LITTLE PIES, TARTS, AND CAKES

Join Barb Nack in the kitchen creating smaller versions of delicious pies, tarts, and cakes, as this hands-on class makes three desserts and a savory pot pie. Learn to make mini cast iron chicken pot pies with carrots and onions and topped with a perfect pie crust, raspberry-chocolate mini tarts, mini banoffee pie trifles with layers of dulce de leche, bananas and dark chocolate, plus mini stacked vanilla cakes with chocolate-caramel crunch filling topped with chocolate gelato.
Hands-On

Mon, March 13,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC * Sold Out

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

Anne's upcoming vegetable classes include a dessert class, Have Your Cake and Eat Your Vegetables, Too! on March 27, and Do a Double Take on Stuffed Vegetables on May 31 .
Hands-On

Mon, March 13,
6:30 pm to 9 pm
$55.00
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 enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Please call our store to be put on a waitlist.

This class is offered again on April 11.
Hands-On

Tue, March 14,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD * Sold Out

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

This class is offered again on June 6.
Hands-On

Tue, March 14,
6:30 pm to 9 pm
$60.00
Per Person
Ericka Frank

Pastry Chef

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

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

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

Wed, March 15,
6 pm to 8:30 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

PUTTING ALL OF OUR CAST IRONS ON THE FIRE * Sold Out

We are dusting off a variety of cast iron pans for a fun evening of sizzling dishes. Work side-by-side with Dawn Meyer to create beer-battered coconut shrimp with rémoulade sauce, cast iron andouille spoonbread, herbes de Provence chicken with bacon and white wine sauce, Yukon gold potato hash with wild mushrooms and garlic, honey-lemon glazed cauliflower, plus crisp toffee skillet bars.
Please call our store to be put on a waitlist.
Hands-On

Wed, March 15,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

A PALEO AND GLUTEN-FREE GATHERING * Sold Out

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create bacon-wrapped stuffed dates, eggplant salad with almond crackers, oven-roasted citrus salmon filets with fresh fennel slaw, baked spaghetti squash with paleo pesto, roasted carrots with fresh thyme and honey, plus cashew-cream lime tart with a date crust.
Please call our store to be put on a waitlist.

Margi's next paleo class, Paleo Grilling, is available on May 25.
Hands-On

Thu, March 16,
6 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BAKE SOMEONE HAPPY WITH BROWNIES

Learn to make a variety of brownies that are sure to make family, friends, and co-workers quite happy. Join Robin Wheeler for a hands-on class creating s'more brownies with graham cracker crust and homemade toasted marshmallow top, cast iron skillet-baked brownies with caramel sauce and pecans, Snickers-peanut butter cup-toffee bar candy counter brownies, stout-glazed brownies, chocolate-peanut butter brownies topped with raspberry jam, and cherry-port brownies.
Hands-On

Thu, March 16,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

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 May 5.
Hands-On

Fri, March 17,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

MAKE AMERICA GRATE

Anne Cori, who believes strongly in freshly grating cheese, makes America grate again in the best possible way with cheeses that transform dishes into every form of crisp and gooey deliciousness. Enjoy delicate parmesan frico salad baskets, gruyère-bacon-pimiento gougères, cheddar soup, four-cheese mac-and-cheese with homemade macaroni, plus light and creamy cheesecake.
Demonstration

Sat, March 18,
10:30 am to 1 pm
$45.00
Per Person
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 May 13.
Hands-On

Sat, March 18,
11 am to 2 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA 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 samba dance lesson with dance instructor Lauren Wilmore, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. 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.
Please call our store to be put on a waitlist.

Our available Date Night Dine and Dance classes include Salsa Salsa on May 13, and Big Band Swing on June 17.
Hands-On

Sat, March 18,
6 pm to 9 pm
$170.00
Per Couple
Aruna Gopinath

Culinary Educator

GIRLS' NIGHT OUT: SARI, NOT SARI

No need to apologize for changing your Saturday night plans to a fun evening with the girls, as Aruna Gopinath creates her native Indian cuisine. Enjoy a mango lassi, onion-spinach pakoras with tamarind date chutney, cucumber-peanut salad, murgh makhani - an Indian butter chicken dish, fried shrimp served with mint and orange rice, plus banana fritters.
Demonstration

Sat, March 18,
6:30 pm to 9 pm
$45.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES * Sold Out

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.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 19,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: BOURBON EMPIRE * Sold Out

Reid Mitenbuler explores the history of Kentucky bourbon in Bourbon Empire: The Past and Future of America's Whiskey. As the class discusses the book, Mickey Kitterman will create hot brown sandwiches, roasted sweet potato salad with bourbon dressing, Kentucky burgoo, bourbon pecan pie, and mint juleps.

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

Our next Novel Cuisine class, 52 Loaves, with Anne Cori is available on April 23.
Demonstration

Sun, March 19,
1 pm to 3:30 pm
$40.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

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

This class is offered again on May 21.
Hands-On

Sun, March 19,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
BY SPECIAL REQUEST * Sold Out

By special request, sous chef Pete Fagan, of Tony's, shares his favorite comfort foods that he makes with his wife, Lisa, at home. Enjoy classic shrimp étouffée made with a thick flavorful sauce served over rice, chilled pasta-salami-tomato salad with provolone cheese and pepperoncini, chicken pot pie with carrots and peas and a cornbread topping, plus Pete's favorite dessert - carrot cake cupcakes with cream cheese frosting and a touch of citrus.
Please call our store to be put on a waitlist.

Pete Fagan's next available class, For the Love of Pete, is available on May 22.
Demonstration

Mon, March 20,
6 pm to 8:30 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

ME OH MY! LET'S MAKE PIE!

The pleasures of making fresh pies are abundant in this fun hands-on class with pie-baker Jane Callahan. Everyone in this class will learn to make and roll out their own pie crust, and the class will create three superb pies, including coconut cream pie, cashew chocolate maple pie, and pear-blueberry galettes.
Hands-On

Mon, March 20,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SASSY SAUCES

One of our most requested classes, sauce-making is a key to fine cuisine. Chef Mickey Kitterman will provide step-by-step direction in making extraordinary sauces! Join him in this hands-on class preparing luscious lobster fra diavolo, sage-battered Southern-fried chicken breast with orange béarnaise sauce, gaucho beefsteaks with chimichurri, plus grilled veal chops with salsa verde.
Hands-On

Tue, March 21,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

This class is available on April 19.
Hands-On

Tue, March 21,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BACON. PORK. BACON. * Sold Out

Barb Nack knows that the quickest way to be lured into the kitchen is with the sizzling aromas of bacon. Enjoy a superb dinner that starts and ends with bacon, as Barb prepares BLT salad with avocado dressing and homemade roasted garlic croutons, thick and juicy pork chops Florentine with creamy gruyère-parmesan sauce, bread stuffing with apples and pecans, plus bacon cookies with maple icing.
Please call our store to be put on a waitlist.
Demonstration

Wed, March 22,
6 pm to 8:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Candicci's
A FULL PLATE

There is never a shortage of dishes with chef Jack MacMurray, as this hands-on class prepares chorizo-white bean stew with chimichurri crostini. Learn to make grilled asparagus and crispy kale salad with chile pepper vinaigrette and topped with toasted pistachios and chicharrones, whole maple roasted chicken with a hash of sweet potatoes and Brussels sprouts, plus buttermilk shortcake with sorghum glaze and macerated strawberries.
Hands-On

Wed, March 22,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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

Thu, March 23,
6 pm to 9 pm
$55.00
Per Person
Brian Hardesty

Chef-Owner

Guerrilla Street Food
A TASTE OF THE PHILIPPINES

Just back from a two-week research and development trip to the Philippines with partner Joel Crespy, chef-owner Brian Hardesty shares their experiences and their favorite Filipino dishes from the trip that will make their debut at Guerrilla Street Food and on their popular food truck. This hands-on class will create vibrant and rich dishes that have won this restaurant many accolades.
Hands-On

Thu, March 23,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PLENTY OF FISH IN THE SEA

Get the weekend started with a night out with the girls enjoying Anne Cori's hand-picked choices of scrumptious seafood. Enjoy crab-corn soup with an avocado garnish, olive-oil poached shrimp salad with mango and pickled red onions, bourbon-glazed smoked salmon served on scallion pancakes, plus lemon ice cream in lace cookie baskets.
Demonstration

Fri, March 24,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREEK FEAST

Spend an entertaining evening in the kitchen with your partner, creating a feast befitting Greek gods and goddesses. Join Maria Sakellariou in preparing tono crostini - crostini bites topped with flaky tuna and Mediterranean spices, ktapodi krasato - wine-braised tender octopus, Skopelos-style grilled whole sea bass with fresh herbs, spanakorizo - orzo with fresh spinach and herbs, plus skaltzounia nystisima - aromatic spiced Lenten cookies filled with nuts and raisins.
Hands-On

Fri, March 24,
6:30 pm to 9 pm
$125.00
Per Couple
Susan Caciano

Culinary Educator

GOOD HEARTED VEGAN

Spend the morning in the kitchen with the delightful Susan Caciano, personal chef and registered dietician, creating a heart-healthy vegan meal with no oils. This hands-on class will make open-faced sweet potato burgers with green tahini sauce, chile-lime roasted chickpeas, mango-kale salad with creamy cilantro dressing, chipotle-red bean soup with polenta dumplings, plus lemon meringue chia pudding with melon.
Hands-On

Sat, March 25,
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, 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.
Hands-On

Sat, March 25,
12 pm to 2:30 pm
$85.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLUB MED

Anne Cori has composed a menu for couples inspired by the heart-healthy traditional foods of the Eastern Mediterranean and paired with fine wines. This hands-on class will create cucumber salad with yogurt and mint and raisins, grilled eggplant dip with homemade pita bread, roasted red bell pepper soup with seared scallops, dilled Turkish meatballs in tomato sauce on couscous, plus date-walnut-chocolate meringue dacquoise.
Hands-On

Sat, March 25,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
SURF AND TURF, SAUCES AND SIDES * Sold Out

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

This class is offered again on June 11.
Hands-On

Sun, March 26,
12:30 pm to 3 pm
$70.00
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 Spring. 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.
Hands-On

Sun, March 26,
1 pm to 3:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO * Sold Out

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

This class is offered again on June 10.
Hands-On

Sun, March 26,
5 pm to 7:30 pm
$140.00
Per Couple
Jason Tilford

Chef-Owner

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

Spend a thoroughly exciting evening in the kitchen with chef-owner Jason Tilford, 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.
Please call our store to be put on a waitlist.
Hands-On

Mon, March 27,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HAVE YOUR CAKE... AND EAT YOUR VEGETABLES, TOO!

Anne Cori is a pretty smart cookie to realize a sweet way to get a daily allowance of vegetables with four fulfilling desserts. Enjoy pumpkin-mascarpone cannoli, sweet potato pie with a flaky pastry crust, carrot cake with cream cheese frosting, and beautiful, moist red velvet cake made the traditional way with puréed red beets.
Demonstration

Mon, March 27,
6:30 pm to 9 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Tue, March 28,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Please call our store to be put on a waitlist.

This class is offered again on March 28 (noon class) or March 29 (noon class).
Hands-On

Tue, March 28,
6 pm to 8 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

STIR-FRY ME TO THE MOON

In other words, spend a playful evening in the kitchen creating marvelous stir-fry dishes with cookbook author Naam Pruitt. This hands-on class will prepare stir-fried pork in black bean sauce, Szechuan chicken in sweet spicy sauce, stir-fried beef with mixed mushrooms, spicy garlic shrimp with Thai basil, and fried fish filet with sweet-and-sour sauce.
Hands-On

Tue, March 28,
6:30 pm to 9 pm
$55.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Hands-On

Wed, March 29,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

Sharpen your culinary skills with the most important kitchen tool: a well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as the class learns how to chop onions and other vegetables in this participation class. Enjoy a freshly-roasted turkey so Clark can teach how to carve it, with perfectly sliced tomatoes and sliced bread for a great sandwich, plus angel food cake for dessert. Participants will receive a free 3 1/2" paring knife ($30 retail) and all Wusthof knives will be priced at 20% off for class participants.
Please call our store to be put on a waitlist.

This class is offered again on March 28 (noon class) or March 29 (noon class).
Hands-On

Wed, March 29,
6 pm to 8 pm
$45.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
CURRY UP, DON'T BE LATE!

Adam Lambay shares the Indian dishes and wonderful food memories from his childhood in a fun hands-on class celebrating Indian family dinners. This hands-on class will make egg curry in a broth of tomato with mustard seeds, Adam's father's Indian adaptation of beef masala with slow-braised chuck roast and potatoes in Indian spices, dad's favorite quick and spicy black-eyed pea curry with tomato and turmeric, Adam's favorite childhood chicken leg curry, plus chapati - the first and last time Adam's mom allowed the kids to make it because they made such a mess.
Hands-On

Wed, March 29,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES

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

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

Kitchen Conservatory Staff

SOUPED UP WITH BREAD AND SALAD

Barb Nack adds a delicious dinner roll and dessert to soup and salad for an extraordinary meal. Enjoy minestrone pasta salad loaded with fresh vegetables and basil garlic aïoli, pork tenderloin-sweet potato and leek-barley soup, soft buttery yeast rolls with maître d' butter, plus luscious lemon bars.
Demonstration

Thu, March 30,
6:30 pm to 9 pm
$45.00
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.

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

Fri, March 31,
6 pm to 8:30 pm
$150.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

FARMHOUSE FAVORITES

The sounds of screen doors slamming and the smell of pies baking stimulates the senses for a good farmhouse meal. This hands-on class will join Mickey Kitterman to create marinated cucumber and tomato salad, chicken fried steak with mashed potatoes and cream gravy, Amish chicken and noodles, angel biscuits with jalapeño-honey butter, plus old-fashioned buttermilk pie.
Hands-On

Sat, April 1,
11 am to 1:30 pm
$55.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
NO ORDINARY BURGER

Chef Lou Rook, of Annie Gunn's, praises the hamburger "as special as any other prime cut meat" in his cookbook Rook Cooks. Of course, his Chef Lou Burger includes brisket, tenderloin and rib-eye trimmings mixed with pork shoulder and cooked to perfection. Sit back and enjoy the chef's tuna burger with wasabi aïoli and slaw, pork burger, lamb burger, and a game burger with tasty side dishes, all paired brilliantly with wines presented by the delightful wine guru, Glenn Bardgett.
Demonstration

Sat, April 1,
1 pm to 4 pm
$75.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PIZZA MY HEART * Sold Out

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make caramelized onion-bacon-blue cheese pizza, bel paese-asparagus-prosciutto pizza, Italian sausage-wild mushroom-roasted red pepper pizza, and pesto-fresh mozzarella-tomato pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, April 1,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

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

Naam's next available sushi class, Sushi - That's a Moray, is available on June 8.
Hands-On

Sat, April 1,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Hands-On

Sun, April 2,
11 am to 4 pm
$150.00
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, April 2,
5 pm to 7:30 pm
$125.00
Per Couple
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

Mon, April 3,
6 pm to 9 pm
$55.00
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

Mon, April 3,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

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.
Hands-On

Tue, April 4,
6 pm to 9 pm



Tue, April 11,
6 pm to 9 pm



Tue, April 18,
6 pm to 9 pm



Tue, April 25,
6 pm to 9 pm
$250.00
Per Person
Josh Charles

Chef

Blood and Sand
ROOT FOR THE VEGETABLES

Cheers will be heard throughout the kitchen as chef Josh Charles, of Blood and Sand, creates a sumptuous meal with spring and root vegetables. Enjoy carrot-ginger-orange soup with black pepper cream, celery root rémoulade with capers and cornichons on top of butter lettuce, lemony risotto with peas and goat cheese, roasted maitake mushrooms and potatoes, plus pineapple upside-down cake.
Demonstration

Tue, April 4,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE CUPCAKE HOSTESS

Dawn Meyer is the life of the party with her incredible array of tasty cupcakes. This hands-on class will create homemade "Hostess" cupcakes with marshmallow filling and topped with chocolate ganache, Reese's cupcakes with peanut butter buttercream, key lime coconut cupcakes with coconut cream filling and key lime frosting, and mochaccino cupcakes with coffee buttercream and a rolled cookie straw.
Hands-On

Wed, April 5,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - SEAFOOD 101

Taste testing is the only prerequisite for acing the seafood curriculum at grilling university! This hands-on class will master grilled salmon in corn husks with fresh corn and red peppers, Pernod-smoked lobster with flambéed brandy tomato cream sauce, grilled shrimp-scallop kabobs served in grilled pineapple boats with rice and green onions, grilled littleneck steamed clams in butter sauce, California-style sea bass using a unique grilling method with lettuce leaves, plus pear riesling sorbet.
Hands-On

Thu, April 6,
6 pm to 8:30 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

DEEP, DARK SECRETS OF TOFFEE

Stimulate the senses with the dark, light, crunchy, and chewy qualities of toffee and caramels, as this hands-on class with Naam Pruitt makes five impressive desserts. Learn to make Mississippi mud pie with toffee topping, toffee crunch cookies, caramel swirl chocolate cake with caramel frosting, caramel cheesecake bars, and caramelized pineapple upside-down cake.
Hands-On

Thu, April 6,
6:30 pm to 9 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 delightful 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, April 7,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef

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

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

Sat, April 8,
10 am to 3 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH PÂTISSERIE MACARONS

Anne Cori, who has trained in restaurant kitchens in France, Italy, and New Orleans, will captivate this class with her love for authentic French pâtisserie macarons. With attention to detail, Anne will demonstrate the process for creating the delicate and colorful almond confections, and prepare an assortment of fillings, including chocolate ganache, salted caramel buttercream, and lemon curd.
Demonstration

Sat, April 8,
1 pm to 3:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

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

Sat, April 8,
6 pm to 8:30 pm
$125.00
Per Couple
Josh Charles

Chef

Blood and Sand
GAME DAY

Hit one out of the park with chef Josh Charles, of Blood and Sand, with a fun game day menu. This hands-on class will make garlic-parmesan and Buffalo chicken wings, roasted chicken-chorizo nachos with homemade cheese sauce and pickled jalapeños, guacamole with fresh tortilla chips, roasted beef tenderloin sliders with horseradish aïoli and fried onions, chile-lime popcorn, crisp mini corn dogs, plus homemade funnel cake, and boozy vodka lemonade.
Hands-On

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

Kitchen Conservatory Staff

YOU ALWAYS REMEMBER DESSERT

Give a big welcome to Rachel Epplin-Rincker, who shares some brilliant advice directly from Ina Garten during the Q&A at the Peabody about teaching a class on her Barefoot Contessa desserts. This hands-on class will create memorable desserts from Ina's cookbooks, including Rachel's all-time favorite brownie pudding with framboise whipped cream, Grand Marnier crème brûlée, cinnamon sugar baked doughnuts, raspberry shortbread crumble bars with granola and almonds, plus thick frozen hot chocolate with Kahlúa whipped cream and served with a straw.
Hands-On

Sun, April 9,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: SAKE TO ME WITH SUSHI

Roll up your sleeves and work side-by-side with fish expert, chef Jon Lowe, as this hands-on class celebrates sushi. Learn to prepare bibb salad with hamachi (yellowtail) and arugula and pears with wasabi dressing, miso soup with udon noodles and togarashi and shiitake mushrooms, assorted handmade sushi rolls with a trio of ginger, spicy, and citrus-soy dipping sauces, plus sweet coconut-pineapple fried egg rolls with chocolate-ginger sauce.
Hands-On

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

Culinary Educator

THE ART OF PIZZA THROWING

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 enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Hands-On

Tue, April 11,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create two basic doughs -- basic brioche and honey wheat loaf with two variations for each, including sugary morning buns, cheddar-filled rolls, coiled pesto bread and knotted dinner rolls.
Hands-On

Wed, April 12,
6 pm to 9 pm
$55.00
Per Person
Michael Friedman

Chef

Retreat Gastropub
SHIP SHIP HOORAY

Get on board for a fun class with chef Michael Friedman, of Retreat Gastropub, starting with shrimp cocktail with a spiked cocktail sauce, and grilled romaine salad with tomatoes topped with shaved parmesan and anchovy vinaigrette. This hands-on class will work side-by-side with the chef to filet salmon to create pan-seared salmon with crispy fingerling potato hash and caper beurre blanc, plus flourless chocolate cake with berry coulis and vanilla bean ice cream.
Hands-On

Wed, April 12,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create two basic doughs -- basic brioche and honey wheat loaf with two variations for each, including sugary morning buns, cheddar-filled rolls, coiled pesto bread and knotted dinner rolls.
Hands-On

Thu, April 13,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Hands-On

Thu, April 13,
6 pm to 8:30 pm
$60.00
Per Person
Change Page For More Cooking Classes

Shop Online: Baking   Cooking   Cookbooks   Cutlery   Organized Kitchen   Tools   Gift Registry   Gift Certificates   Ingredients   Cooking Class Schedule   Custom Cooking Classes