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 283.
Susan Caciano

Culinary Educator

PIE IN YOUR EYE - EVERYTHING IS VEGAN

Learn to make sweet and savory vegan pies, tarts, galettes, hand pies, and pot pies with private chef and dietician Susan Caciano. This exciting hands-on class will make caramelized onion galette with whole wheat crust, tofu and vegetable pot pie, lentil shepherd's pie with cauliflower parsnip topping, pumpkin pie with spiced pecan crust, apple hand pies, and fresh pear tart with walnut-date-oat crust and caramel date sauce.
Hands-On

Sat, Nov 18,
10:30 am to 1 pm
$55.00
Per Person
Linda Daniels

Culinary Educator

A GLUTEN-FREE CELEBRATION OF DESSERTS

Discover how to make special occasion gluten-free desserts that are festive and not fussy with Linda Daniels, a blogger and consultant for gluten-free baking. This hands-on class will learn the basic elements of gluten-free desserts creating Linda's go-to celebration desserts, including a flaky pie crust for pumpkin pie, lemon ricotta cake, double dark chocolate cake, plus the techniques of mixing gingerbread and sugar cookie doughs to make stunning gluten-free holiday cookies.
Hands-On

Sat, Nov 18,
11 am to 1:30 pm
$55.00
Per Person
Mickey Kitterman

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 Mickey Kitterman. 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.

Upcoming Date Night Dine and Dance classes include Salsa Salsa on January 13, Big Band Swing on February 17, and Sizzle and Samba on March 24, and Last Tango in Paris on April 28.
Hands-On

Sat, Nov 18,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: VOULEZ-VOUS * Sold Out

Spend the best part of your weekend enjoying a fine French dinner in a comfortable, relaxed setting at the counter with Anne Cori. Enjoy vol-au-vent financière, beet-goat cheese salad with champagne shallot vinaigrette, boeuf bourguignonne with pomme dauphinoise, plus chocolate-hazelnut dacquoise.
Please call our store to be put on a waitlist.

Anne Cori's next Week Ends at the Counter class, French is True Bleu, is available on January 12.
Demonstration

Sat, Nov 18,
6:30 pm to 9 pm
$45.00
Per Person
Jeannine Millner

Culinary Educator

Circle@Crown Café
PANINI PALOOZA

Learn to make fantastic hot grilled sandwiches with a crunchy crust and ingredients that melt together, as this hands-on class joins Jean Millner to create Italian soppressata-salami-capicola-fontina and roasted red pepper paninis on Italian rolls, grilled eggplant-zucchini-squash-red pepper panini on ciabatta with mozzarella and pesto, roast beef-caramelized onion-gruyère on sourdough, plus strawberry brioche paninis with whipped cream.
Hands-On

Sun, Nov 19,
12:30 pm to 3 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: THE POTLIKKER PAPERS

James Beard award winner John Edge writes about the significance of potlikker broth for the poor working class in the South, in The Potlikker Papers: A Food History of the Modern South. The impact of Southern food plays a variety of roles in our history. As the class discusses the book, Mickey Kitterman will prepare "a mess" of turnip-mustard-collard greens simmered with smoked pork shanks with the delicious potlikker broth to sop up black iron-skillet cornbread, black-eyed peas, salt-and-pepper pork ribs with sorghum glaze, plus sweet potato pie.

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, Nov 19,
1 pm to 3:30 pm
$40.00
Per Person
Jon Lowe

Chef

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

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

Sun, Nov 19,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
PETER, PETER, PUMPKIN EATER * Sold Out

Pete Fagan, sous chef of Tony's, celebrates the richness of fall flavors with warm and exciting dishes. Enjoy shrimp-parmesan risotto "alla carbonara" with pancetta and green onions, roasted pumpkin salad with cherries and pistachios and white balsamic vinaigrette, herb brined center cut pork chop served with a roasted medley of potatoes, garlic and tomatoes topped with shaved parmesan, plus blueberry-almond-lemon cake.
Please call our store to be put on a waitlist.

Pete Fagan's upcoming classes include Right on Course on January 29, In Good Taste on February 26, and Social Graces on March 26.
Demonstration

Mon, Nov 20,
6 pm to 8:30 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE GREAT PUMPKIN PIE

Good Grief! Grab a parent and learn how to make a scrumptious pumpkin pie with pumpkin and leaf dough cut-outs and take it home to share with your family on Thanksgiving. Each team will make and roll out a pie crust, cook and season fresh pumpkin, decorate the crust and bake the pie. While the pies are in the oven, everyone can play with creating dough decorations and Jordan McLaren will share her secrets for making pumpkin seed brittle to enjoy with Jordan's fresh pumpkin pie. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Tue, Nov 21,
6 pm to 8:30 pm
$80.00
For Parent and Child
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, Nov 21,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE * Sold Out

Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Please call our store to be put on a waitlist.

A second session of this class is now available at 1 pm.
Hands-On

Wed, Nov 22,
9 am to 12 pm
$125.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE

Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 22,
1 pm to 4 pm
$125.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
INDIA MOOD FOR VEGETARIAN * Sold Out

Grab your fun-loving family and get out of the house and into our kitchen with Adam Lambay to create sensational aromatic vegetarian dishes of India. This hands-on class will prepare quick fried cauliflower-onion-ginger kofta in malai white curry sauce, vegetable khorma with methi and warm spices, smoky roasted eggplant bharta with yogurt and toasted spices, paneer tikka masala, and mattar aloo - peas and potatoes stir-fried with masala.
Please call our store to be put on a waitlist.

Adam Lambay's next vegetarian Indian class is available on March 21.
Hands-On

Fri, Nov 24,
12 pm to 2:30 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE DAY FRIDAY

If Thanksgiving dinner has you too full for dessert, create a new tradition and bring the family to our kitchen to join pie baker Jordan McLaren for Pie Day Friday. This hands-on class will create four sensational pies, including Italian sweet ricotta cannoli pie with a sweet crust and chocolate chips, chocolate French silk pie with whipped cream and chocolate shavings in a blind baked pie crust, lemon meringue pie, plus molasses shoo-fly pie.
Hands-On

Fri, Nov 24,
1 pm to 3:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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

Fri, Nov 24,
6 pm to 8:30 pm
$125.00
Per Couple
Vikki DiMattia

Kitchen Conservatory Staff

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

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

This class is offered again on January 14, 2018.
Hands-On

Sat, Nov 25,
12 pm to 2:30 pm
$90.00
For Parent and Child
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 March 17.
Hands-On

Sat, Nov 25,
6 pm to 8:30 pm
$140.00
Per Couple
Rachel Moeller

Culinary Educator

SAVORING CUSTARDS FROM QUICHE TO FLAN

Rachel Moeller shares tips and techniques for creating custards for enticing dishes from quiche to flan. This hands-on class will make spinach-caramelized onion quiche, peppered bacon and roasted garlic savory bread pudding, butternut squash custard torta with amaretti cookie crust and vanilla bean crème anglaise, plus Brazilian coconut and cheese flan with a tropical fruit compote.
Hands-On

Sun, Nov 26,
12:30 pm to 3 pm
$55.00
Per Person
Michael Friedman

Culinary Educator

DATE NIGHT FOR COUPLES: THAT'S AMORE * Sold Out

Dean Martin might be heard crooning in the background, as this hands-on class for couples creates a romantic dinner, starting with bacon-wrapped dates with a goat cheese dipping sauce. Michael Friedman will lead this class to create sangria, homemade tagliatelle pasta with spicy basil tomato sauce and shrimp and crispy bacon, garlic cheese bread, Italian salad with creamy Caesar dressing, plus vanilla bean crème brûlée.
Please call our store to be put on a waitlist.
Hands-On

Sun, Nov 26,
5 pm to 7:30 pm
$125.00
Per Couple
Josh Barton

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS

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

Sun, Nov 26,
5:30 pm to 8 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MOROCCAN THE NIGHT AWAY

Learn the techniques of cooking traditional ethnic Moroccan cuisine in this informative evening with Margi Kahn in the kitchen. This hands-on class will make harira chicken soup with lentils and harissa sauce, tender and succulent lamb tagine, couscous with roasted vegetables, Moroccan chickpea salad, plus phyllo bites and fresh fruit salad.
Hands-On

Mon, Nov 27,
6 pm to 9 pm
$55.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
JOLLY CHRISTMAS 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 holidays. 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 holiday cake pops, including Santa, a snowman, and a Christmas tree. Each student will take home their cake pop creations.
Please call our store to be put on a waitlist.
Hands-On

Mon, Nov 27,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PRIME RIB PERFECTION

Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Hands-On

Tue, Nov 28,
6 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

HEIRLOOM COOKIES

Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Barb in this hands-on class baking heirloom cookies from around the world that have been in the family recipe box for generations. Using modern instructions, learn to create Italian buccellati crescent cookies filled with dried figs and nuts, Greek koulourakia orange-vanilla cookies, Chinese peanut cookies, lacey British brandy snaps, Australian mango sandwich cookies, plus Canadian chocolate no-bake nanaimo bars.
Hands-On

Tue, Nov 28,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PALEO PARTY FOOD

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking for parties, combined with a gluten-free menu. This hands-on class will create cocktail meatballs in sweet and spicy tomato sauce, smoky cashew spread with crisp vegetable dippers and spicy sunflower seed crackers, jerk chicken with Caribbean mango salsa, chile-lime sweet potato fries, grilled avocado and asparagus over salad greens with lemon-mustard vinaigrette, plus "coconutty" brownies.
Hands-On

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

Kitchen Conservatory Staff

HIGH ON POT PIE

Experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as Barb Nack creates three of her favorites. Enjoy classic chicken pot pie with carrots and onions and peas baked in potato shells, individual mozzarella-pepperoni-mushroom pizza pot pies baked in ramekins with black olives and roasted red peppers, bacon and egg pot pie, plus orange brownies for dessert.
Demonstration

Wed, Nov 29,
6:30 pm to 9 pm
$45.00
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, Nov 30,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
50 WAYS TO LOVE YOUR LOBSTER

If your holiday plans include lobster, but need inspiration to pull it off, chef Kirk Warner offers some logical advice for lots of great lobster dishes! Learn to create a stunning menu of homemade cavatelli pasta with lobster and shiitake mushrooms with a cream sauce, lobster bánh xèo Vietnamese crêpes with lettuce cups and dipping sauce, lobster pot pie with smoked bacon and peas and carrots, plus grilled lobster brochettes with butternut squash and lemon-rosemary glaze.
Hands-On

Thu, Nov 30,
6:30 pm to 9 pm
$70.00
Per Person
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A FLIRTY WHOLE 30 * 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 with an exciting menu that makes it an easy process to do with your partner. This hands-on class designed for couples will create spicy shrimp on roasted portobello "bruschetta", herb-crusted sirloin steak served with sautéed kale salad and turmeric roasted cauliflower, crispy hasselback sweet potatoes with harissa, prosciutto-wrapped asparagus with paleo béarnaise sauce, plus a cran-raspberry martini with a rosemary garnish.
Please call our store to be put on a waitlist.

Devon Drag's next Whole 30 class, Whole 30 Healthy Eating, is available on January 14.
Hands-On

Fri, Dec 1,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

JOYEUSE FÊTE

Amidst the hustle and bustle of the holidays, take a moment to relax and enjoy a beautiful French dinner. Anne Cori prepares a light and airy gruyère cheese soufflé with mixed greens, navarin of lamb - a hearty French stew with tender lamb and vegetables, crisp and buttery pommes Anna, plus a pear-almond tart with French vanilla ice cream.
Demonstration

Fri, Dec 1,
6:30 pm to 9 pm
$45.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS * Sold Out

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 2,
12 pm to 3 pm
$50.00
Per Person
Cindy Ott

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Hands-On for Apprentice Chefs

Sat, Dec 2,
1 pm to 3 pm
$45.00
Per Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: FANCY THAT!

The traditional family Thanksgiving meal is over, and Robin Wheeler is ready to celebrate a "ladies only" feast with fancy dishes perfect for any year-end celebration. Enjoy a pink cranberry-pear sparkling bellini, fennel-grapefruit salad with a trio of oranges topped with a charred sea scallop, roast turkey breast stuffed with wild mushrooms and sourdough bread served with a pan sauce, pumpkin polenta with sautéed greens, plus sweet potato pie and toasted marshmallow meringue pie.
Demonstration

Sat, Dec 2,
6 pm to 8:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INTERNATIONAL INDIAN FUSION

Aruna Gopinath combines her native Indian cuisine with other international flavors and techniques to create a fascinating array of dishes. This hands-on class for couples will make crispy curried beef empanadas, pan-fried zucchini-parmesan masala crisps, Mumbai pav bhaji - mashed vegetables in a tangy tomato sauce, masala shakshuka - a Middle Eastern-North African-Indian fusion of poached eggs in a masala sauce, Mexican chipotle and tamarind prawns served on rice, plus butterscotch toffee sheer topped with nuts.
Hands-On

Sat, Dec 2,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CLASSIC ITALIAN FAVORITES

From agnolotti to arancini, join Anne Cori to create five Italian classic dishes that are sure to become go-to favorites. This hands-on class will make potato gnocchi in sage brown butter sauce, shrimp agnolotti in lemon sauce, mushroom-leek-pancetta risotto, mascarpone polenta with ragù, and mozzarella stuffed-arancini rice balls with tomato sauce.
Hands-On

Sun, Dec 3,
12:30 pm to 3 pm
$60.00
Per Person
Cindy Ott

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.

This class is offered again on December 2.
Hands-On for Apprentice Chefs

Sun, Dec 3,
1 pm to 3 pm
$45.00
Per 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, Dec 3,
5 pm to 7:30 pm
$125.00
Per Couple
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Alexandra Burghardt in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. 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.
Please call our store to be put on a waitlist.

This class is offered again on December 17.
Hands-On

Sun, Dec 3,
5:30 pm to 8 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
FEAST OF THE SEVEN FISHES * Sold Out

Experience the joyous celebration of the traditional Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as chef Giannicola Colucci starts the evening with cod bandade with polenta and shrimp. Enjoy busiate pasta with seafood and pesto - a Sicilian dish with tomatoes and tuna bottarga, grouper with potatoes and red peppers served with caper-olive-anchovy crostini, grilled octopus with leek-chive sauce and yellow pepper sauce with three-color potato salad, plus crème caramel.
Please call our store to be put on a waitlist.
Demonstration

Mon, Dec 4,
6 pm to 8:30 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

Tue, Dec 5,
12 pm to 2 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, Dec 5,
6 pm to 8 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

THE COMFORT OF CLASSIC FRENCH

The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, choucroute garni with sausages and potatoes, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.
Hands-On

Tue, Dec 5,
6:30 pm to 9 pm
$60.00
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, Dec 6,
12 pm to 2 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

Wed, Dec 6,
6 pm to 8 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

YOU BUTTER NOT POUT

Learn to make toffees and caramels utilizing Kitchen Conservatory's favorite ingredient, butter, that will have this hands-on class crying with joy. Join Naam Pruitt to make pecan toffee, chewy caramels with fleur de sel, old-fashioned caramel apples, warm chocolate pudding soufflé with toffee sauce, plus caramel popcorn.
Hands-On

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

Kitchen Conservatory Staff

CROWNING GLORY * Sold Out

Create a regal and impressive meal, with a crown roast stuffed with sourdough and dried fruit and brandy sauce as the gem of the evening. This hands-on class joins Barb Nack in the kitchen creating smoky butternut squash soup with toasted pepitas, crispy and buttery roasted fingerling potatoes, shaved Brussels sprouts with pancetta and oranges and pine nuts, plus spiced caramel apple roulade with caramel icing and candied pecans.
Please call our store to be put on a waitlist.
Hands-On

Thu, Dec 7,
6 pm to 9 pm
$60.00
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 February 10.
Hands-On

Sat, Dec 9,
11 am to 2 pm
$60.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.

This class is offered again on December 2.
Hands-On for Apprentice Chefs

Sat, Dec 9,
1 pm to 3 pm
$45.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

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

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

Upcoming Date Night Dine and Dance classes include Salsa Salsa on January 13, Big Band Swing on February 17, and Sizzle and Samba on March 24, and Last Tango in Paris on April 28.
Hands-On

Sat, Dec 9,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PUTTING ON THE GLITZ

Anne Cori has created an elegant meal perfect for the most magical time of the year. Spend an evening with your girlfriends, and enjoy exotic mushroom-cheese tart, luscious lobster bisque, goat cheese-walnut soufflé served on mixed greens, plus crème brûlée and a champagne-elderflower cocktail.
Demonstration

Sat, Dec 9,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS * Sold Out

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 10,
12:30 pm to 3:30 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.

This class is offered again on December 2.
Hands-On for Apprentice Chefs

Sun, Dec 10,
1 pm to 3 pm
$45.00
Per Child
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: FELIZ NAVIDAD

The red, green, and white holiday colors of the Mexican flag are abundant in this festive class with the effervescent Fernanda Espinosa, starting with lime marinated ceviche with cilantro, jicama and habanero chiles. This hands-on class will make chicken tortilla soup with tomatoes and garnished with pasilla chiles and avocado and sour cream, albondigas - beef and pork meatballs in green tomatillo sauce served with red Mexican rice, plus vanilla flan de dulce de leche and a spicy frozen tamarind margarita.
Hands-On

Sun, Dec 10,
5 pm to 7:30 pm
$125.00
Per Couple
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Alexandra Burghardt in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. 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.
Please call our store to be put on a waitlist.

This class is offered again on December 17.
Hands-On

Sun, Dec 10,
5:30 pm to 8 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PIES AND SCONES AND BISCUITS... OH MY!

Margi Kahn is a wizard of perfecting the flakiness of pie crusts, scones, and biscuits. Learn Margi's secrets of rolling out doughs by working side-by-side to create lemony iced scones, double-crust apple and dried cranberry pie, cheddar and scallion biscuits, and toasted coconut scones.
Hands-On

Mon, Dec 11,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ALL'S WELL THAT ENDS WELL-INGTON

Learn to create a beautiful and impressive classic beef Wellington in an all-butter puff pastry with prosciutto, mushroom duxelles, pâté, and Madeira sauce. This hands-on class with Barb Nack will also make the accompanying dishes for a wonderful holiday meal, including roasted potato-leek soup, celery root purée with chives, orange-honey baby roasted carrots, plus molten dulce de leche cakes.
Hands-On

Mon, Dec 11,
6:30 pm to 9 pm
$65.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
MAKING A LIST, CHECKING IT TWICE

Robin Wheeler shares her secrets for creating make-ahead holiday fare to take the stress out of planning for the holidays. This hands-on class will learn how to make frozen bourbon pecan breakfast rolls, ruby red grapefruit cream pie with shortbread crust, cornbread sausage dressing, beef tenderloin stuffed with cranberries and brie, plus a cocktail mixer syrup used for a champagne punch with a pretty ice ring of fruit.
Hands-On

Tue, Dec 12,
6 pm to 8:30 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, short rib daube with onions and mushrooms and herbes de Provence, roasted pumpkin with red grapes and spiced pecans, plus apple galette with vanilla ice cream and a rum flip cocktail.
Hands-On

Tue, Dec 12,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LUXURY LUNCHEON

Save this date for an enchanting luncheon with your friends, as Anne creates elegant dishes that are sure to please your palate. Enjoy fresh clam chowder with fried clam garnish, chicken salad with pickled fruit and crispy roots, mile-high popovers with garlic butter, plus almond-raspberry tart with maple whipped cream.
Demonstration

Wed, Dec 13,
10 am to 12:30 pm
$45.00
Per Person
Jack MacMurray, III

Culinary Educator

THE FAMILY FEAST

Create a decadent holiday dinner befitting the most magical time of the year, starting with a duo of oyster appetizers. This hands-on class will work side-by-side with Jack MacMurray to create classic oysters Rockefeller, oysters on the half shell with mignonette sauce, beef Wellington with brandied mushroom duxelles, creamy smoked potato gratin, asparagus with béarnaise sauce, plus crème caramel.
Hands-On

Wed, Dec 13,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

HO! HO! HOLIDAY CUPCAKES

Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Learn to make hot chocolate cupcakes with toasted marshmallow frosting, cranberry vanilla cupcakes with white chocolate frosting, cinnamon sugar swirl cupcakes with cinnamon cream cheese frosting, and apple cider cupcakes with brown sugar buttercream.
Hands-On

Wed, Dec 13,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

FRENCH BOULANGERIE

Treat yourself to the romance of creating baked goods reminiscent of a French boulangerie in a hands-on class with Margi Kahn. Lean to make ficelles - thin baguettes, gâteau à la basquaise - layered custard cake, plus buttery lemon madeleines - sponge cake cookies.
Hands-On

Thu, Dec 14,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BAKE AND TAKE: COOKIE EXCHANGE

This fun tradition of gathering with friends to bake holiday cookies and then exchange them is even more brilliant when it is done in someone else's kitchen with the use of four ovens! The more participants there are, the greater the choices of cookies there will be to take home, with up to 20 different varieties. Pick your favorites from old-fashioned rum raisin, chocolate mint thumbprints, cranberry-orange pinwheels, maple pecan squares, cinnamon sugar palmiers, pecan shortbread cookies, lemon pistachio slice-and-bake cookies, cherry-pistachio white chocolate bark, brandied cranberry drop cookies, plus a few new favorites. Each class participant should provide containers to take home approximately 10 dozen cookies!
Hands-On

Fri, Dec 15,
9 am to 2 pm
$125.00
Per Person
Devon Drag

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

Devon Drag combines the art of decorating cupcakes with two festive cocktails for an evening of fun and frolic. Mix up a Chandon fizz with Grand Marnier and fresh pomegranate juice served in a champagne flute, plus a beautiful New York Sour cocktail topped with a floating layer of red wine. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the holiday season. Students will take home their decorated cupcakes.
Hands-On

Fri, Dec 15,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

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

Sat, Dec 16,
11 am to 1:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SUGAR PLUM FAIRY TEA

Treasure the magic of the holidays, as Naam Pruitt offers a variety of teas, including jasmine pomegranate tea and apple spice tea and prepares delectable offerings. Enjoy crab and herb sandwiches, bacon-avocado sandwich with lemon aïoli, stollen buns with dried fruit and nuts, cranberry scones with orange butter and marmalade, plus mini pumpkin cakes with cream cheese frosting.
Demonstration

Sat, Dec 16,
12 pm to 2:30 pm
$45.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.

This class is offered again on December 2.
Hands-On for Apprentice Chefs

Sun, Dec 17,
1 pm to 3 pm
$45.00
Per Child
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS

Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Hands-On

Sun, Dec 17,
5 pm to 7:30 pm
$150.00
Per Couple
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Alexandra Burghardt in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. 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, Dec 17,
5:30 pm to 8 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
CHILI OUT WITH SOUP, SALAD, AND SOUFFLÉ * Sold Out

Pete Fagan, sous chef of Tony's, creates elegant and casual soups perfect for a wintry night at home, starting with Pete's unique ham-avocado-cherry tomato cobb salad with Greek yogurt ranch dressing served with blue cheese soufflé. Enjoy Maine lobster corn chowder with cream sherry and potatoes and corn, plus creamy white chicken chili with chickpeas and pepperoncini.
Please call our store to be put on a waitlist.

Pete Fagan's upcoming classes include Right on Course on January 29, In Good Taste on February 26, and Social Graces on March 26.
Demonstration

Mon, Dec 18,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

CURRY FAVOR

Flattery will get you everywhere with cookbook author Naam Pruitt as she shares four spicy and exciting curry dishes. Join Naam to create spicy beef and pineapple curry with Thai basil, dry curried shrimp with chiles and kaffir lime, Northern-style red pork curry with ginger, chicken-stuffed banana pepper curry with basil, plus black sticky rice with longan and sweet coconut cream.
Hands-On

Mon, Dec 18,
6:30 pm to 9 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE-CASSO

Discover your inner Picasso creating beautiful and decorative pie crusts with the delightful pie baker Jordan McLaren. Learn to make delicious pies with creative crusts using cookie cutter decorations, lattices, braids, and a variety of sealing techniques using everyday household items. Everyone in this hands-on class will make a pie dough, using half of it to practice techniques and the other half to make two small decorated pies to take home - apple-cranberry pie and concord grape pie, then enjoy Jordan's sample pies in class.
Hands-On

Tue, Dec 19,
6 pm to 8:30 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

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

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

Tue, Dec 19,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE PROS AND KAHNS OF RESOLUTIONS

Make a few resolutions, and enjoy an afternoon in the kitchen with the vibrant Margi Kahn creating tantalizing dishes for the New Year. This hands-on class will make bacon-wrapped dates with almonds and blue cheese, smoked salmon-cucumber roll-ups, grilled chicken skewers with chimichurri sauce, wild mushroom bruschetta with melted brie, mini cheddar scallion biscuits with fig jam, roasted red pepper muhammara dip with spiced pita triangles, fresh veggie platter with homemade green goddess dip, chocolate-dipped brown butter Rice Krispie pops, pistachio-cranberry mini biscotti, and vanilla bean mascarpone dip with fresh fruit.
Hands-On

Wed, Dec 20,
1 pm to 4 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating drunken cherry pistachio cookies with a drizzle of white chocolate, chocolate covered grasshopper Oreos with a crème de menthe filling, eggnog gooey butter cookies, drunken molasses cookies with ginger, adult chocolate "milk" shots with a trio of liqueurs and a chocolate cookie rim, plus Irish coffee milkshakes with homemade coffee ice cream and whiskey caramel sauce.
Hands-On

Wed, Dec 20,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SANTA CLAWS

Bells are jingling and the kitchen is filled with anticipation, as head elf Barb Nack creates a jolly evening to fill your belly with Santa's favorite shellfish. Enjoy crab-mushroom chowder with broccoli and buttery croutons, crab-stuffed shrimp with garlic wine sauce, lobster pot stickers with plum sauce, pan-roasted lobster tails with julienned vegetables and rosemary cream sauce, plus a flute of champagne.
Demonstration

Wed, Dec 20,
6:30 pm to 9 pm
$60.00
Per Person
Jerremy Kirby

Chef

Tree House Restaurant
DESSERTS YOU WON'T BELIEVE ARE VEGAN

Give a warm welcome to chef Jerremy Kirby, of Tree House Restaurant, 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

Thu, Dec 21,
6 pm to 8:30 pm
$55.00
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, Dec 21,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LET IT BE - BOURBON

Speaking words of wisdom, let it be bourbon that adds a distinctive flavor to create spirited dishes. Spend a festive evening in the kitchen with Anne Cori making a Manhattan cocktail, bourbon-cured trout crostini, mushroom tart with bourbon-mascarpone cream on blue cheese salad, grilled hanger steak with bourbon-peach glaze, bourbon glazed carrots, plus bourbon-pecan soufflé with caramel cream.
Hands-On

Fri, Dec 22,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PIZZA ON EARTH

If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Margi Kahn for a hands-on class and learn to make easy-to-roll classic "00" pizza dough for four pizzas, including spicy meatball pizza with mozzarella and dollops of seasoned ricotta cheese, shrimp pizza with pesto sauce and feta cheese, classic margherita pizza, four-cheese pizza with charred broccoli and chunky pizza sauce, plus vanilla bean ice cream sundaes with espresso hot chocolate sauce and whipped cream.
Hands-On

Sat, Dec 23,
11 am to 2 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT. DRINK. BE MERRY.

Enjoy the season with friends in an evening of celebration with Anne Cori. This hands-on class will create an elegant party of hors d'oeuvres and rye Manhattans with cherry syrup, starting with peachy shrimp, gin-cured salmon on scallion pancakes with lime cream, blue cheese-fig-prosciutto tarts, steak tartare with crispy capers on crostini, fried cauliflower purée with homemade pita bread, roasted corn-jalapeño dip with fresh tortilla chips, plus chocolate-caramel cupcakes.
Hands-On

Sat, Dec 23,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PASTA, PASTA, PASTA

Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating butternut squash agnolotti with brown butter sauce, fettuccine with kale pesto, angel hair in lemon leek sauce, ricotta cavatelli with Bolognese, and mushroom-spinach-bacon lasagna.
Hands-On

Tue, Dec 26,
12 pm to 2:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Dec 26,
6 pm to 8:30 pm
$60.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

MEET THE CAST

Spend a fun evening in the kitchen with cast iron fan-atic Trevor Holmes, as he introduces a variety of cast iron pans to create exciting dishes from the appetizer to dessert. This hands-on class will create succulent scallop BLTs, pan-seared and oven-roasted rib-eye steak served over a bed of fettuccine with roasted red pepper Alfredo sauce, roasted caramelized squash with chickpeas topped with goat cheese and toasted pepitas, plus cast iron chocolate lava cake.
Hands-On

Tue, Dec 26,
6:30 pm to 9 pm
$55.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS

Spend a fun-filled afternoon with chef Adam Lambay creating lots of exciting samosas and chutneys to mix and match. This hands-on class will work side-by-side with Adam to make a variety of crispy samosas with fillings that include tandoori chicken, potatoes and peas, lentils, sweet potatoes, plus apple pie samosas with date cinnamon chutney for dessert. Learn to make Indian chutneys, including classic cilantro mint chutney, tamarind chutney, and cranberry-ginger chutney.
Hands-On

Wed, Dec 27,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing homemade goldfish crackers, mini mac-and-cheese "muffins", maple glazed bacon bites, plus baked double chocolate donuts.
Hands-On for Apprentice Chefs

Wed, Dec 27,
1 pm to 3 pm
$40.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

SHAKE, RATTLE AND POUR

With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up a gin cherry pop cocktail with muddled cherries, and create spinach and artichoke-stuffed mushrooms topped with parmesan, pastrami Reuben fried spring rolls with buttermilk Russian dipping sauce, marinated steak pot stickers with sweet-and-sour Korean barbecue dipping sauce, whiskey cheese fondue with homemade pretzels, plus Boston cream pie cupcakes.
Hands-On

Wed, Dec 27,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS

Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Hands-On

Thu, Dec 28,
12 pm to 2:30 pm
$60.00
Per Person
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT!

Everyone is talking about tacos and spending a fun afternoon 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.
Hands-On

Thu, Dec 28,
1 pm to 3:30 pm
$55.00
Per Person
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 create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Hands-On

Thu, Dec 28,
6 pm to 8:30 pm
$55.00
Per Person
Jenni and Ryan Smith

Culinary Educator

Kolache Factory
CZECH, PLEASE! FRESH KOLACHES!

Give a big welcome to husband-wife team, Jenni and Ryan Smith, of Kolache Factory, for an appealing evening in the kitchen making a modern version of fresh kolaches - a pillowy and delicious Czech pastry. This hands-on class will learn the techniques of forming the dough to create two sweet and two savory kolaches - bacon and cheese, barbeque brisket, cherry, and sticky buns.
Hands-On

Thu, Dec 28,
6:30 pm to 9 pm
$55.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

GOOD MORNING, VIETNAM

Sleep in on this last weekday of the year, listen to the radio, then head out to Kitchen Conservatory for a fun afternoon in the kitchen with avid world traveler, Alex Schenk. After two recent trips to Vietnam, Alex shares her passion for spicy flavors, as this hands-on class creates spicy wok shrimp, vegetarian banh mi with caramelized peppery portobellos and pickled shallots with arugula and curry mayo, pork tenderloin-country pâté banh mi with pickled carrots and daikon and cilantro-maggi mayo served on French bread or fresh steamed buns with options to mix-and-match or add a Thai fried omelet, plus pineapple-lime sorbet.
Hands-On

Fri, Dec 29,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with four different exciting fondues for an afternoon of retro-style fun with Barb Nack, starting with classic Swiss cheese fondue served with broccoli, prosciutto, chicken and rustic bread. This hands-on class will make smoked gouda and porter beer fondue with homemade soft pretzels and sausages, creamy seafood fondue with crab and shrimp served with crusty artisan bread, plus salted caramel fondue with apples, strawberries, and pound cake.
Hands-On

Fri, Dec 29,
1 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE

Celebrate the end of the year with an elegant feast of lobster and a flute of champagne. Anne Cori creates a memorable evening as the class enjoys lobster vol-au-vent with champagne sabayon, lobster chowder with Indian spices, mesclun salad with warm goat cheese in champagne vinaigrette, lobster-mushroom-asparagus gratin, plus poached pear custard tart.
Demonstration

Fri, Dec 29,
6 pm to 8:30 pm
$75.00
Per Person
Joshua Galliano

Chef

Companion Baking
DATE NIGHT FOR COUPLES: TIMES SQUARE

Before the ball drops in Times Square, enjoy the festivities with your partner creating a sumptuous meal and raising a toast with a champagne cocktail. Join Josh Galliano for a hands-on class creating a grapefruit and coppa salad with shaved fennel, shrimp risotto with roasted butternut squash, five-spice pan-roasted duck with purée of cauliflower and Asian pear relish, plus sweet Italian budino with doughnut ice cream for dessert.
Hands-On

Fri, Dec 29,
6:30 pm to 9 pm
$140.00
Per Couple
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

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

Culinary Educator

Subterranean Homemade Food
BRING IT ON, NEW YEAR!

Looking for ideas to ring in the New Year? The agreeable Robin Wheeler has planned an afternoon of celebration, as this hands-on class creates pear rounds topped with crispy pancetta and goat cheese drizzled with honey, pimiento cheese deviled eggs, phyllo nests filled with whipped feta and mint and preserved lemon, grilled turkey canapés with cranberry mostarda, smoked shrimp with spicy Creole rémoulade, baked manchego served on crostini with fried Marcona almonds, and duck fat party mix.
Hands-On

Sat, Dec 30,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA * Sold Out

Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 30,
6 pm to 8:30 pm
$150.00
Per Couple
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

Tue, Jan 2,
6 pm to 8:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

THE VEG OF GLORY

Start the new year with a fresh start of vegetarian dishes with Margi Kahn. This hands-on class will make avocado-kale-banana-cacao nib shooters, Thai red lentil soup with a drizzle of spice oil, oven-roasted vegetable salad, pesto swirl bread, plus coconut angel food cake with poached pears.
Hands-On

Wed, Jan 3,
6 pm to 9 pm
$55.00
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