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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Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION * Sold Out

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

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Tue, June 19,
6 pm to 9 pm
$60.00
Per Person
Adam and Mason Lambay

Chef

Hilton Ballpark
HEIR AND A PARENT: WHEN KIDS RULE THE WORLD * Sold Out

Chef Adam Lambay, of Hilton Ballpark, let his 9-year-old son Mason choose a winning menu that will make kids feel like they hit a home run! Bring a parent for an outstanding summer evening in the kitchen and learn to make baseball-size meatball sandwiches, smoked pork nachos, turkey burger sliders, and chicken tenders. 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.

Other Heir and a Parent classes include The Apple of My Pie on July 8, Put This in Your Picnic Basket on July 15, Like a Kid in a Candy Store on July 28, and Crank Out the Pasta on August 18.
Hands-On

Wed, June 20,
6 pm to 8:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - POULTRY AND VEGETABLES 101 * Sold Out

Taste testing is the only prerequisite for acing the poultry and vegetable curriculum at grilling university! This hands-on class will master Asian brined plank-grilled whole chickens served with pineapple-soy barbecue sauce, grilled chicken thighs stuffed with provolone and parmesan, grilled chicken breast kabobs with jalapeño-honey dipping sauce, garlic grilled portobellos with fresh parsley, grilled potato skins loaded with butter and sour cream and chives, grilled corn and black bean salad with red peppers and tomatoes, plus grilled peaches with raspberry purée.
Please call our store to be put on a waitlist.

Barb Nack's next available grilling class, Grilling University - Pork 101, is offered on August 30.
Hands-On

Thu, June 21,
6 pm to 8:30 pm
$55.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
SUMMER AND 4TH OF JULY CAKE POPS * Sold Out

Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the summer and the 4th of July. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including flip flops, ice cream cones, and stars. The star cake pop uses a specialty cake pop mold that students will keep! Each student will take home their cake pop creations.

Rachel Sarino's next class, Unicorn Party! Cake Pops and Cookies, is available on August 16.
Hands-On

Thu, June 21,
6:30 pm to 9 pm
$55.00
Per Person
Marianne Moore

Culinary Educator

LET'S DO SUMMER!

One day into summer, and Marianne Moore is ready to use the bounty of the season. Enjoy a remarkable meal as Marianne prepares baba ganoush with roasted garlic, salad of summer squash with cherry tomatoes and basil vinaigrette, oven-roasted potato salad, grilled pork burgers with country mustard and quick homemade pickles, plus whiskey caramel peach cobbler.
Demonstration

Fri, June 22,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: LIFE'S A (GREEK) PICNIC

Enjoy the adventure of creating a phenomenal Greek feast worthy of a concert in the park or afternoon picnic. This hands-on class for couples will make Greek meatballs from the Island of Rhodes, grilled cheese-filled shrimp souvlaki, roasted chicken with a chamomile-oregano rub, savory eggplant cheesecake squares, pasta with feta and kalamata olives, plus fresh dates stuffed with walnuts and dipped in dark chocolate.
Hands-On

Fri, June 22,
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 beef brisket cooked two ways. 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, June 23,
10 am to 2 pm
$85.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SUMPTUOUS SAINT-TROPEZ

Enjoy a leisurely and sophisticated afternoon enjoying cuisine of Saint-Tropez and the French Riviera. Mickey Kitterman prepares roasted garlic and chèvre flan with roquette and Dijon vinaigrette, an elegant presentation of salad niçoise with tuna confit and artisanal greens dressed with a citrus vinaigrette with herbes de Provence, rich bouillabaisse with three fresh fish and shrimp and mussels poached in chicken-saffron-fennel broth served with sautéed bread topped with rouille - a sweet and spicy red pepper spread, plus tarte Tropezienne - layers of sweet brioche sandwiched with vanilla-orange flower water flavored crème pâtissière.
Demonstration

Sat, June 23,
12 pm to 2:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with 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.

This class is offered again on September 29.
Hands-On

Sat, June 23,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: WHAT THE CLAFOUTIS?

Spend a refreshing evening inside with the girls as Naam Pruitt takes a slice out of summer with exciting ingredients. Enjoy sautéed spiced shrimp with watermelon salsa, cheesy corn custard with candied bacon, crispy flatbread with roasted beets and goat cheese and a balsamic reduction, honey mustard-glazed salmon over quinoa-tomato-cucumber salad with lemon dressing, plus an apricot clafoutis and summer sangria.
Demonstration

Sat, June 23,
6:30 pm to 9 pm
$45.00
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.
Hands-On

Sun, June 24,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: STIRRING THE POT WITH BENJAMIN FRANKLIN

Food historian Rae Katherine Eighmey shares her discoveries of how Benjamin Franklin's culinary intrigue for food shaped his life and his inventions in Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures. With 62 authentic recipes updated for the modern cook, Anne Cori prepares a selection of them as the class discusses the book. Enjoy beef à la mode - a French pot roast cooked in red wine, cornmeal hasty pudding, pickled French green beans, French rolls, cranberry tarts, plus Arrack punch with Jamaican rum.

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 24,
1 pm to 3:30 pm
$45.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: RED, WHITE, AND ITALIAN * Sold Out

“A bottle of white, a bottle of red” plays on the radio from Scenes from an Italian Kitchen as this hands-on class for couples creates an Italian feast, served with appropriate wines. Join Marianne Moore in the kitchen and make panzanella salad, caponata e crostini, sun-dried tomato and asiago-stuffed mushrooms, chicken saltimbocca with creamy gorgonzola polenta, plus zabaglione with strawberry-Amaretto compote.
Please call our store to be put on a waitlist.
Hands-On

Sun, June 24,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
SHANKS A MILLION!

The gratitude for superb food is abundant, as sous chef of Tony's, Pete Fagan, creates a memorable experience of dining. Enjoy chilled white asparagus salad with poached leeks and Roquefort cheese topped with black truffle vinaigrette, Portuguese surf-and-turf with plump littleneck clams and spicy chorizo sausage, ginger braised pork shanks served on fettuccine with fennel and baby bok choy, plus Granny Smith apple turnovers.
Demonstration

Mon, June 25,
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 and a peach shrub cocktail.
Hands-On

Mon, June 25,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BEETS TO BERRIES

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy a baby arugula and roasted beet composed salad with goat cheese and savory granola, spinach-chard galette with ricotta, plus exquisite fresh berry yeasted cheese braid with vanilla bean ice cream.
Demonstration

Tue, June 26,
10 am to 1 pm
$45.00
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 offered again on July 31.
Hands-On

Tue, June 26,
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 September 19.
Hands-On

Wed, June 27,
6 pm to 8:30 pm
$65.00
Per Person
Jack MacMurray, III

Chef

Boathouse
RED, WHITE, AND BLUE MY MIND * Sold Out

Spend the evening in the kitchen and outside at the grill with Jack MacMurray creating a tasty summer menu perfect for an Independence Day celebration. This hands-on class will make a colorful nine-vegetable confetti chopped salad with pancetta-wrapped prawns, grilled coffee-rubbed porterhouse steaks with cracked pepper-blue cheese butter, grilled vegetable gratin, Dad's awesome twice-baked potatoes, plus blueberry-almond crisps with vanilla bean ice cream.
Please call our store to be put on a waitlist.

Jack MacMurray's next class, Eat What You Love, is available on July 25.
Hands-On

Wed, June 27,
6:30 pm to 9 pm
$60.00
Per Person
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 zucchini-sweet potato-fennel cakes with cashew cream, balsamic-marinated grilled mixed vegetables, coconut and honey-glazed grilled salmon served over baby lettuce, cauliflower "rice" pilaf, plus banana bread muffins with fresh fruit compote.
Please call our store to be put on a waitlist.

Margi Kahn's next paleo class, Paleo is a No-Grainer!, is available on September 13.
Hands-On

Thu, June 28,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Thu, June 28,
6:30 pm to 9 pm
$150.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

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

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

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

Fri, June 29,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Hands-On

Sat, June 30,
11 am to 4 pm
$150.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

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

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

Other Heir and a Parent classes include The Apple of My Pie on July 8, Put This in Your Picnic Basket on July 15, Like a Kid in a Candy Store on July 28, and Crank Out the Pasta on August 18.
Hands-On

Sat, June 30,
12 pm to 2:30 pm
$100.00
For Parent and Child
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: THE SPICE IS RIGHT

The kitchen is running hot and cold with a variety of mild and spicy peppers and chiles, as this hands-on class for couples joins the vivacious Fernanda Espinosa. Learn to make shrimp tacos al pastor with spicy pineapple sauce, creamy chilled avocado soup with crispy tortilla croutons, roasted poblano chiles stuffed with beef and vegetables served with corn and cilantro rice, Mexican wedding cookies, plus a serrano-infused mojito.
Hands-On

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

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, June 30,
6:30 pm to 9 pm
$60.00
Per Person
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, chicken 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, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Hands-On

Sun, July 1,
12:30 pm to 3 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
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 1,
5 pm to 7:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

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

Mon, July 2,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - PLANO

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of extraordinary dishes that are shared through generations. Barb Nack prepares a memorable dinner from Lone Star to Five Star, published by the Junior League of Plano, Texas, with a red rooster vodka-cranberry cocktail, Mandarin orange salad with feta and almonds over mixed greens with cranberries and spicy balsamic dressing, grilled chicken breasts with brown rice and peach pico de gallo, sesame zucchini sautéed in butter with onion and garlic with cherry tomatoes, plus chocolate Texas sheet cake.
Demonstration

Mon, July 2,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Anne Cori dusts off her farming knickers and hauls in a wheelbarrow full of her favorite crop - freshly dug garlic. Enjoy rich aromatic flavors, as Anne prepares warm goat cheese with roasted garlic appetizer, Spanish ajo blanco soup, shrimp scampi on homemade pasta, roasted garlic bread, and finish with a refreshing grapefruit sorbet. Participants will take home fresh garlic.
Demonstration

Tue, July 3,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

Tue, July 3,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPIRAL BOUND

Everyone is spellbound by the creative ways to use the spiralizer to make tasty and exciting dishes. This hands-on class with Barb Nack will use a variety of spiralizers to create cinnamon-walnut protein muffins with honey and raisins, huevos rancheros with spiralized plantains and roasted corn tortillas, tuna-parsnip-portobello melts baked with provolone cheese, teriyaki salmon balls with ginger-pineapple-carrot rice, plus bacon cacio e pepe with zucchini noodles.
Hands-On

Thu, July 5,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

QUE TIPS

Take note that Mickey Kitterman has lots of tips for a successful evening at the grill with exciting ingredients. This hands-on class will create bone-in cowboy steaks with homemade A1 sauce, sweet and herby grilled lobster tails, grilled trio of shellfish and chorizo appetizer with tequila-cilantro butter, grilled corn on the cob with jalapeño butter, beer-battered onion rings, plus banana ice cream with grilled pineapple.
Hands-On

Thu, July 5,
6:30 pm to 9 pm
$75.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: HARVEST GRILLING FOR VEGETARIANS * Sold Out

The grill is the perfect place to add a depth of flavor when cooking vegetarian dishes. Grab your tongs and meet Margi Kahn at the grill, as couples learn to make grilled eggplant antipasti, grilled pesto flatbreads, grilled vegetable salad with farro and spinach and topped with feta cheese and tahini dressing, grilled cauliflower fajitas, plus grilled fruit with vanilla bean ice cream and caramel sauce.
Please call our store to be put on a waitlist.

Upcoming vegetarian classes include Meatless in St. Louis on July 12 with Marianne Moore, and I Beg Your Garden, Did You Say Vegetarian?, on August 29 with Margi Kahn.
Hands-On

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

Kitchen Conservatory Staff

SUMMER SOUPS AND SAVORY BREADS

Anne Cori uses the bounty of fresh summer vegetables to create four luscious soups accompanied with a satisfying bread. Enjoy really-fresh-from-Anne’s-garden garlic soup with herbed focaccia, vichyssoise with cheddar-chive biscuits, roasted red bell pepper bisque with rosemary-shallot popovers, plus corn chowder with poblano-avocado garnish and sweet potato rolls.
Demonstration

Fri, July 6,
6:30 pm to 9 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. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Sat, July 7,
11 am to 2 pm
$60.00
Per Person
Robin Wheeler and CJ Barber

Culinary Educator

Subterranean Homemade Food
HEIR AND A PARENT: NERDY YUMMIES * Sold Out

Baking geeks love the outrageously fun Nerdy Nummies cooking show on YouTube created by Rosanna Pansino with 9.8 million subscribers. 14-year-old artist CJ and her mom, Robin Wheeler, will lead this hands-on class on a fantastic journey of creating treats inspired by the show, including spectacular geode candy cupcakes, unicorn macarons, three-cheese “candy corn” designed pizza, plus colorful rainbow bagels. 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.

Other Heir and a Parent classes include The Apple of My Pie on July 8, Put This in Your Picnic Basket on July 15, Like a Kid in a Candy Store on July 28, and Crank Out the Pasta on August 18.
Hands-On

Sat, July 7,
12 pm to 2:30 pm
$90.00
For Parent and Child
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS * Sold Out

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

This class is offered again on September 16.
Hands-On

Sat, July 7,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
RAISING THE BAR-B-Q

Celebrate summer with a barbecue feast creating five different sauces, plenty of meats and fish, and everything needed for the festivities. Join chef Jon Lowe as this hands-on class prepares Memphis-style barbecue sauce, Carolina mustard-based sauce, Latin American guava barbecue sauce, Cajun sauce, plus traditional St. Louis barbecue sauce, perfect with chicken, shrimp, salmon, pork and lamb. Learn to make homemade cornbread, slaw, beans, iceberg picnic salad with goat cheese and fried onions and homemade buttermilk ranch dressing, plus dirty rice.
Hands-On

Sun, July 8,
12:30 pm to 3 pm
$65.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE APPLE OF MY PIE

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.
Hands-On

Sun, July 8,
1 pm to 3:30 pm
$90.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HEAVY METAL COOKING

Couples will cast a spell on cooking with heavy cast iron pans creating rich Southern flavors. Join Mickey Kitterman, as this hands-on class makes skillet crab imperial served with grilled bread, wilted kale-red onion-mushroom salad with mini pimiento cheese balls, cast iron flat iron steaks with redeye gravy, spicy Cajun corn maque choux, plus skillet buttermilk pie.
Hands-On

Sun, July 8,
5 pm to 7:30 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

JANE DOUGH, PIE BAKER

Pie-vate investigators have identified Jane Callahan as an extraordinary pie baker eager to share her techniques with this hands-on class. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including strawberry rhubarb pie, coconut-chocolate walnut pie, plus peach-blueberry galettes.
Hands-On

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

Kitchen Conservatory Staff

TACO THE TOWN

Everyone is buzzing about spending the evening making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Hands-On

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

Kitchen Conservatory Staff

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, polenta, pie, custard, soufflé, cream puffs, pizza, pasta, fried chicken, and more. The class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, stovetop smoker, and cast iron cookware. A sampling of many of the dishes that will be made include red wine-braised short ribs, cedar-planked smoked salmon with jalapeño-apricot glaze, lobster pot stickers, spicy cast iron skillet shrimp, smoked duck breast with plum sauce, barbecue pulled chicken with homemade buns, chocolate pots de crème, and mini apple pie with salted caramel sauce.
Hands-On

Tue, July 10,
6 pm to 9 pm



Tue, July 17,
6 pm to 9 pm



Tue, July 24,
6 pm to 9 pm



Tue, July 31,
6 pm to 9 pm
$250.00
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 September 4.
Hands-On

Tue, July 10,
6:30 pm to 9 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

Spend an informative evening in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Wed, July 11,
6 pm to 9 pm
$60.00
Per Person
Naomi Hamamura

Chef-Owner

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

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

Wed, July 11,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES * Sold Out

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, July 12,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make caramelized onion-bacon pizza with blue cheese, pesto-spinach-mushroom pizza, Italian sausage and wild mushroom pizza with roasted red peppers, and a sautéed vegetable pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Fri, July 13,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, July 14,
10 am to 3 pm
$175.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

TUTTI-FRUTTI

Sing it once and you will sing a-wop-bop-a-loo-mop-alop-bom-bom all day, as this fun hands-on class creates delectable fruit desserts. Join Barb Nack to make blueberry sour cream pie with a perfect pie crust, riesling poached peaches with chantilly cream and raspberry sauce, cornmeal tartlets with orange crème fraîche and strawberries, lemon caramel sorbet served with ginger cookies, plus a summer trifle with layers of sponge cake and peach cream with a duo of blackberry and raspberry sauces.
Hands-On

Sat, July 14,
11 am to 1:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FIFTY SHADES OF GREEN

'Tis the season for the bounty of fresh herbs and vegetables perfect to create a sumptuous French feast on Bastille Day. Join Anne Cori for a frolic as each course is paired with a special selection of wine, when this hands-on class learns to make creamy green herb soup with gruyère potato puffs, poached tuna salade niçoise with new potatoes and green beans and tomatoes and fried capers, chicken baked with 40 cloves of garlic, zucchini gratin, plus strawberry shortcake.
Hands-On

Sat, July 14,
6 pm to 8:30 pm
$140.00
Per Couple
Trevor Holmes

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: OH, THE IRON-Y!

Take a night off from your kitchen and all the dishes, and let our "cast iron-man" Trevor Holmes do the cooking! Sit back and enjoy a fabulous meal cooked in cast iron including grilled eggplant and summer vegetable bruschetta with feta cheese and fresh herbs, ground lamb sliders on homemade buns with tzatziki sauce, Mediterranean orzo with saffron and tomatoes, plus roasted cinnamon peaches with homemade vanilla custard.
Demonstration

Sat, July 14,
6:30 pm to 9 pm
$45.00
Per Person
Alex Schenk

Kitchen Conservatory Staff

VIETNAM NOM-NOM-NOM

Eager sounds of nom-nom-nom fill the kitchen as this fun hands-on class with world traveler Alex Schenk creates the popular street foods of Vietnam served with Vietnamese beer. Learn to make banh xeo - fried omelets stuffed with spicy wok shrimp, Vietnamese pork meatballs with vermicelli noodle salad, banh mi street tacos with ground chicken and curry mayonnaise on flour tortillas, Vietnamese loaded fries topped with peanuts and cilantro and three spicy sauces - hoisin, sriracha, and garlic mayo, plus steamed coconut rice cakes served with Vietnamese egg coffee.
Hands-On

Sun, July 15,
12:30 pm to 3 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: PUT THIS IN YOUR PICNIC BASKET

Plan a fun and adventurous picnic for your entire family. Join Devon Drag for a hands-on class creating rainbow vegetable kabobs with hummus, build-your-own Mason jar pasta-vegetable salads with cheese and a choice of balsamic or ranch dressing, sloppy Joe hand pies, plus baked s'mores bars layered with chocolate and marshmallow creme. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, July 15,
1 pm to 3:30 pm
$100.00
For Parent and Child
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 15,
5 pm to 7:30 pm
$140.00
Per Couple
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

Mon, July 16,
6 pm to 8:30 pm
$60.00
Per Person
Mathis Stitt

Chef

Veritas Gateway to Food & Wine
THE CHEF AND FISHMONGER

Give a warm welcome to the talented chef Mathis Stitt, of the popular Veritas in Ellisville. Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Mathis will use the market basket to discuss what is in season and how to break down the fish and portion it to spontaneously create incredible seafood dishes that include garnishes, sauces, and perfect accompaniments, including Veritas popular street corn, and melon-peach-shrimp salad with grilled onions and pine nuts.
Demonstration

Mon, July 16,
6:30 pm to 9 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE BREAKFAST!

For aspiring chefs, children from ages 7 to 11. Do you want to cook breakfast 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 making French toast with cinnamon bread and pecans, spicy bacon twists, homemade nuts and oats granola, plus a pineapple-grape-banana-spinach green smoothie. Register for one, two, or all three of the classes in this 3-day series!
Hands-On for Apprentice Chefs

Tue, July 17,
10 am to 12 pm
$40.00
Per Child
Jerremy Kirby

Chef

Small Batch
VEGAN DESSERTS - THE PRETENDERS

Spend an enlightening evening in the kitchen with vegan chef Jerremy Kirby, of Small Batch, as he shares the techniques for creating decadent vegan desserts, utilizing vegan milk alternatives, agave nectar, aquafaba meringue, and xanthan gum. This hands-on class will make hemp milk chocolate truffles rolled by hand in an assortment of toppings, cashew cheesecake with agave sweetener and a nut-date crust topped with fresh berries, creamy chocolate avocado mousse parfait with fresh mint and toasted hazelnuts, plus healthy vanilla banana ice “cream" with natural sweeteners.
Hands-On

Tue, July 17,
6:30 pm to 9 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE LUNCH!

For aspiring chefs, children from ages 7 to 11. Do you want to cook lunch 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 making chicken taco salad with avocado ranch dressing, homemade tortilla chips with tomato salsa, iced Mexican “surprise” cookies, plus a sparkling watermelon lemonade. Register for one, two, or all three of the classes in this 3-day series!
Hands-On for Apprentice Chefs

Wed, July 18,
10 am to 12 pm
$40.00
Per Child
Margi Kahn

Culinary Educator

ALL RISE!

Order in the kitchen! The ovens are in session and ready to bake incredible yeasted breads. This hands-on class with bread baker Margi Kahn will discover tips for working with yeast, rising, and using the right tools to make tender potato-rye bread, Italian salami and olive picnic bread with red peppers and parmesan, plus braided sweet bread filled with fresh berries and cream cheese.
Hands-On

Wed, July 18,
6 pm to 9 pm
$55.00
Per Person
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT! * Sold Out

Everyone is talking about tacos and spending a fun evening in the kitchen with Rachel Moeller building tacos with all the trimmings. This hands-on class will make spicy chipotle shrimp tacos, Austin-style migas breakfast tacos, black bean-chorizo tacos with sweet potatoes, plus tostadas and guacamole, tomatillo-cilantro salsa verde, roasted tomato-chipotle salsa, plus grilled pineapple salsa.
Please call our store to be put on a waitlist.

Taco the Town is available on July 9.
Hands-On

Wed, July 18,
6:30 pm to 9 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE DINNER!

For aspiring chefs, children from ages 7 to 11. Do you want to cook 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 making bucatini Bolognese pasta, bruschetta with mozzarella and tomatoes and basil, vanilla ice cream and chocolate sauce, plus a blackberry Italian soda. Register for one, two, or all three of the classes in this 3-day series!
Hands-On for Apprentice Chefs

Thu, July 19,
10 am to 12 pm
$40.00
Per Child
Margi Kahn

Culinary Educator

ALL RISE!

Order in the kitchen! The ovens are in session and ready to bake incredible yeasted breads. This hands-on class with bread baker Margi Kahn will discover tips for working with yeast, rising, and using the right tools to make tender potato-rye bread, Italian salami and olive picnic bread with red peppers and parmesan, plus braided sweet bread filled with fresh berries and cream cheese.
Hands-On

Thu, July 19,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101 * Sold Out

Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master grilled filet mignon with herbes de Provence rub and cremini wine sauce, sizzling T-bone steaks with barbecue steak sauce, Texas cowboy steaks with chile barbecue sauce, grilled flat iron steaks thinly sliced with sweet-and-spicy steakhouse sauce, roasted garlic buttermilk smashed potatoes, plus easy peach and blueberry individual cobblers with vanilla ice cream.
Please call our store to be put on a waitlist.

Barb Nack's next grilling class, Grilling University - Pork 101, is available on August 30.
Hands-On

Thu, July 19,
6 pm to 8:30 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FRENCH PROVENÇAL

Spend an evening in the French countryside with Mickey Kitterman and enjoy le grand aïoli - a beautiful feast that transforms a Provençal meal into a celebration with plenty of aïoli with freshly-dug garlic surrounded by a huge platter of fresh spring vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard-boiled eggs. Enjoy a spectacular presentation of Provençal-style oven roasted leg of lamb with braised pommes de terre, and tarte aux pignons.
Demonstration

Thu, July 19,
6:30 pm to 9 pm
$50.00
Per Person
Yael Alevy

Culinary Educator

GIRLS' NIGHT OUT: A LEVY ON SPAIN

Seize the moment with the brilliant Yael Alevy, as she explores the regions of Spanish cuisine from Cordoba to Valencia. Raised in Israel, Yael shares her extensive knowledge and love for Spain, as this class enjoys white gazpacho garnished with grapes, salad mojete - a colorful roasted vegetable salad with tomatoes and sherry, chicken-chorizo paella with saffron rice, plus peaches in honey yogurt sauce, and red wine sangria.
Demonstration

Fri, July 20,
6 pm to 8:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Hands-On

Fri, July 20,
6:30 pm to 9 pm
$140.00
Per Couple
Joshua Galliano

Chef

Companion Baking
PIZZA, PASTA, AND A WHOLE LOT OF SICILIAN

The Sicilian family genes run strong in the talented Josh Galliano as he shares his heritage with a perfect summer menu of pizza and pasta. This hands-on class will create a salad of crushed olives and zucchini, Sicilian-style pizza, malfada - a wide ribbon pasta that isn't perfect hence the "bad shape" with cauliflower and raisins and pine nuts, a stew of fresh summer vegetables, plus brioche stuffed with pistachio gelato.
Hands-On

Sat, July 21,
10:30 am to 1 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

BARRY'D TREASURES FROM FRANCE

Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Inspired by the first cooking class he took with chef Jean-Pierre Augé in the early seventies, Barry shares his attention to detail as this class enjoys seared radicchio salad with pecorino and brown butter vinaigrette, poached cod with citrus beurre blanc, boules de tomatoes, herbed couscous, plus a stunning plum and pistachio dartois created with puff pastry.
Demonstration

Sat, July 21,
11 am to 1:30 pm
$50.00
Per Person
Robin Wheeler and Lynn DeLean-Weber

Culinary Educator

Subterranean Homemade Food and Edelbrand Pure Distilling
BRANDY, YOU'RE A FINE SWIRL

Ladies and gents, discover the flavors of local handcrafted Swiss-style brandies by Edelbrand Pure Distilling presented by owner Lynn DeLean-Weber, as the talented Robin Wheeler uses the spirits in cooking. Enjoy pear tarte Tatin with pear brandy and flame-caramelized sugar, dill-rubbed pork tenderloin with grape brandy cream sauce, steamed artichokes with apricot brandy butter, camembert with cherry brandy and almond compote, plus a De Meila Twisted - an apple brandy cocktail.
Demonstration

Sat, July 21,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: OUI, OUI! TART TO TARTE TATIN * Sold Out

Spend an evening in the kitchen with your partner creating enticing French dishes with the enthusiastic Marianne Moore. This hands-on class will create a caramelized onion-bacon-tomato tart, salade aux lardons, grilled flank steak with sauce bordelaise, pommes gratin and haricots verts, plus an exquisite apple tarte Tatin with soft whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, July 21,
6:30 pm to 9 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, July 22,
12:30 pm to 3 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: SWEET SPOT

From ice cream trucks to the fiercely competitive nature of small ice cream makers, Amy Ettinger goes on an entertaining journey of this frozen treat in Sweet Spot: An Ice Cream Binge Across America. As the class discusses the book, Anne Cori will create salted butterscotch ice cream, butter pecan frozen custard, Roca toffee ice cream, plus ice cream cake "by the ocean" with chocolate cake and vanilla bean ice cream.

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, July 22,
1 pm to 3:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL

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

Sun, July 22,
5 pm to 7:30 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

JAM SESSION

Spend a fun evening in the kitchen "jamming" and working together with Dawn Meyer to create bright and colorful canned goods. Dawn shares tips and techniques with all of the best instruments for safe and easy canning as this hands-on class learns to make peach-ginger-bourbon jam, green apple chutney, curried tomato preserves, and pickled cherries. Each participant will take home a jar of canned goods.
Hands-On

Mon, July 23,
6 pm to 9 pm
$55.00
Per Person
Bernard Pilon

Chef

Schlafly Bottleworks
THE CLASSICS: BOUILLABAISSE AND PAELLA

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

Mon, July 23,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE BEST CROISSANTS ARE TOTAL FLAKES

There is no such thing as too many croissants, as this hands-on class with Margi Kahn discovers all the exciting layers of flakiness. Learn to make croissant dough and use it to create buttery croissants, kouign amann - caramelized sweet croissant rolls, plus savory cheese and herb morning buns.
Hands-On

Tue, July 24,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BACK TO BASICS

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

Wed, July 25,
6 pm to 8:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Boathouse
EAT WHAT YOU LOVE

Chef Jack MacMurray, of Boathouse, cooks the food that he loves to eat, and shares spectacular dishes packed with flavor. This hands-on class will make grilled shrimp and mango-avocado salsa with fresh flash-fried tortilla chips, chopped kale-arugula-grilled butternut squash salad with toasted chickpeas and watermelon radishes finished with roasted garlic balsamic dressing, dry-rubbed grilled pork steaks with spiced bing cherry-red wine glaze, sweet corn gratin, plus peach-blueberry cobbler with Tahitian vanilla ice cream.
Hands-On

Wed, July 25,
6:30 pm to 9 pm
$60.00
Per Person
Frank McGinty and Louis Nahlik

Chef

Kaldi's Coffee
COFFEE, COCKTAILS, AND A LOT OF TENDERNESS

Spend an exhilarating evening with two talented men of Kaldi's Coffee, one a chef and director of sales and marketing, and the other a brand manager and creative behind-the-scenes cocktail concocter at Kaldi dinners. Frank McGinty will create three exciting dishes from an entire beef tenderloin including grilled filet mignon and scallops on creamy white bean-leek ragoût with coffee beurre blanc and truffle butter, filet mignon cheese steak with Robiola cheese, cipollini onions and garlic aïoli, plus beef tartare on grilled toast points with coffee-truffle vinaigrette, as Louis pairs each dish with a unique cocktail.
Demonstration

Thu, July 26,
6 pm to 8:30 pm
$65.00
Per Person
Marianne Moore

Culinary Educator

GIRLS' NIGHT OUT: WE NEED TO GET OUT MOORE

It has been much too long since you have had a night out with the girls, and Marianne Moore has planned the perfect evening. Enjoy a grapefruit gin fizz, tuna niçoise bites, asparagus and snow pea salad with lime vinaigrette, pan-roasted chicken with lemon tapenade over creamy polenta and roasted tomatoes, plus rosemary-infused peach galette.
Demonstration

Fri, July 27,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LET'S PLAY HOOKY!

Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, mahi mahi burgers with saffron aïoli on very soft buns, napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Hands-On

Fri, July 27,
6:30 pm to 9 pm
$65.00
Per Person
Stephanie Pilon

Culinary Educator

FROM SCRATCH BAKED GOODS (WITHOUT THE SCRATCH!)

Welcome back to the down-to-earth and talented Stephanie Pilon who fulfilled her love of baking by going to pastry school and becoming a baker at The Daily Bread Bakery and Cafe, only to discover her allergies for most ingredients in the baked goods she loves - waffles, brownies, chocolate-banana bread, "Oreo" cookies, and blueberry muffins. This hands-on class will work side-by-side with Stephanie to create recipes she has developed of these favorite treats that are free from the 8 major allergens, including milk, eggs, peanuts, tree nuts, wheat, and soy.
Hands-On

Sat, July 28,
11 am to 1:30 pm
$55.00
Per Person
Amanda Anderson

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 Amanda Anderson 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, July 28,
12 pm to 2:30 pm
$100.00
For Parent and Child
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 next available Date Night Dine and Dance class is Big Band Swing on September 29.
Hands-On

Sat, July 28,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, July 28,
6:30 pm to 9 pm
$60.00
Per Person
Annie Lehrer

Culinary Educator

THE AH'S AND HARRAH'S OF LEBANESE CULTURE

A big welcome back to Annie Lehrer, as this hands-on class does a lot of ooh-ing and ah-ing with Lebanese dishes that often end in "ah". Annie shares her heritage, as this class makes beef kafta on the grill wrapped in pita and topped with homemade tabouli loaded with onions and tomatoes and lemon and mint, fresh tomato-red onion salsa with garlic and mint served with fried pita chips called banadourah harrah, a mezze platter filled with pickled turnips, feta, olives, and homemade hummus, plus Annie's irresistibly flaky and honey-dripped baklava.
Hands-On

Sun, July 29,
12:30 pm to 3 pm
$55.00
Per Person
Julie Malloy

Culinary Educator

SUMMER COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated cookies 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

Sun, July 29,
1 pm to 3:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: ARE YOU GETTING FRESH?

Spend a fun evening with your partner using garden fresh ingredients to create bright and refreshing dishes. This hands-on class with Marianne Moore will make a farmer's market chopped salad with champagne vinaigrette, rustic Provençal vegetable tart, pan-seared and roasted Cornish hens with lemon and tarragon, vegetable pudding with Swiss chard and peas, plus milk chocolate and dark cherry budino.
Hands-On

Sun, July 29,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
A SOFT SPOT FOR CRABS

Enjoy a spectacular array of refreshing summer dishes created with luscious fresh ingredients. Chef Pete Fagan, of Tony's, creates a lovely dinner with English pea-fennel-lettuce soup with horseradish cream and prosciutto crisps, pasta with fresh tomatoes and gorgonzola-stuffed fried zucchini blossoms, panko-crusted soft shell crabs stuffed with lump Maryland crabmeat served with Asian slaw, plus mini vanilla bean ice cream pies with a meringue topping and fresh fruit.
Demonstration

Mon, July 30,
6 pm to 8:30 pm
$60.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of 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, July 30,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BRIOCHE TO BABKA

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy a market fresh spinach and arugula salad with candied pecans and berries topped with goat cheese and citrus vinaigrette, herb cheese buns with Margi's fresh brioche dough, plus cinnamon-brown sugar babka.
Demonstration

Tue, July 31,
10 am to 1 pm
$45.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, July 31,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT, DRINK, AND BE CHERRY

Anne Cori celebrates her passion for the luscious Montmorency tart cherries that are a cherished tradition at Kitchen Conservatory. Enjoy veal dumplings with cherry mustard sauce, roasted sweet potato-spinach salad with cherry vinaigrette, braised pork enchiladas with cherry salsa, plus Anne's favorite dessert - cherry pie with vanilla ice cream.
Demonstration

Wed, Aug 1,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT, DRINK, AND BE CHERRY

Anne Cori celebrates her passion for the luscious Montmorency tart cherries that are a cherished tradition at Kitchen Conservatory. Enjoy veal dumplings with cherry mustard sauce, roasted sweet potato-spinach salad with cherry vinaigrette, braised pork enchiladas with cherry salsa, plus Anne's favorite dessert - cherry pie with vanilla ice cream.
Demonstration

Thu, Aug 2,
6 pm to 8:30 pm
$50.00
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

Thu, Aug 2,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

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

Fri, Aug 3,
6 pm to 8:30 pm
$125.00
Per Couple
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