Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
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Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS * Sold Out

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

This 4-part series, Culinary Skills, is available again starting on June 22.
Hands-On

Tue, April 28,
6 pm to 9 pm



Tue, May 5,
6 pm to 9 pm



Tue, May 12,
6 pm to 9 pm



Tue, May 19,
6 pm to 9 pm
$250.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES * Sold Out

Join Rebeca Graboyes for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes. Rebeca will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Please call our store to be put on a waitlist.

This class is offered again on August 30.
Hands-On

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

Chef

Ibby's Washington University
SOUTH OF THE BORDER GRILL SEEKERS

The adrenaline is pumping at the sound of a sizzling grill, as this hands-on class joins Jon Lowe in an afternoon of thrills, starting with homemade fried corn tortilla chips with a trio of dips - grilled pineapple and chayote salsa, arbol chile and charred tomato salsa, plus grilled jicama and crab guacamole. Create a perfect summer menu of smoked tomato gazpacho, grilled kale salad with carrots and topped with cotija cheese croutons and jalapeño vinaigrette, grilled fish tacos with corn and cilantro slaw, plus RumChata flan.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CINCO DE MAYO * Sold Out

Spend a festive evening with your partner creating a memorable celebration of Cinco de Mayo, starting with guacamole with tomatillos and queso fresco served with fresh fried tortilla chips. Enjoy a margarita and learn to make chicken mole enchiladas, fish tacos with chipotle tartar sauce, coconut lime black beans, Mexican street corn salad, plus spicy pineapple-tequila sorbet, and churros in cinnamon sugar.
Please call our store to be put on a waitlist.
Hands-On

Sun, May 3,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
FROM THE COLLECTIONS OF OTTOLENGHI

The cooking of Yotam Ottolenghi is both ancient and cutting edge, as proven with his wildly successful London restaurant and cookbook empire. Chef Mickey Kitterman has been collecting his works from his beautiful cookbooks to articles from Food and Wine, The Guardian, and The New York Times. Join Mickey for a hands-on class creating some favorites, including warm sautéed mushroom salad with bacon and goat cheese, a variety of börek - flaky pastries filled with cheeses and kale or spinach, roast chicken with plums and prunes and potatoes, black quinoa with beetroot and parsley, plus roasted rhubarb served with sweet labneh.
Hands-On

Mon, May 4,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

THE ICING ON THE CUPCAKE

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

Tue, May 5,
6:30 pm to 9 pm
$55.00
Per Person
Adam Lambay

Chef

Chaumette Winery
PHEW! THE HEAT OF VINDALOO

Chef Adam Lambay, of Chaumette Winery, proudly shares his Indian heritage with three vindaloo dishes, plus breads and chutneys. This hands-on class will prepare Meyer Farm Berkshire pork and sweet potato vindaloo, crab-tamarind-yucca vindaloo, beef-tomato-Idaho potato vindaloo, and fruit kabobs with toasted spices and candied fennel yogurt.
Hands-On

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

Culinary Educator

CROISSANTS AND PAINS AU CHOCOLAT

The delightful Margi Kahn shares her knowledge and passion for flaky French pastries with the focus on exquisite croissants and scrumptious pains au chocolat. Margi demonstrates techniques for preparing the dough with her recipe that shortens the prepping time of the traditional method, plus step-by-step directions for making, rolling, shaping, and baking the marvelous pastries.
Demonstration

Wed, May 6,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING * Sold Out

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create zucchini hummus with sweet potato chips, sweet beet-carrot bisque with fresh dill, zucchini pasta with shrimp and tahini sauce, roasted spring vegetables, Mediterranean cauliflower couscous, plus chocolate chip cookies with coconut ice cream.
Please call our store to be put on a waitlist.

Margi’s next Paleo and Gluten-Free Cooking class is available on July 9.
Hands-On

Thu, May 7,
6 pm to 9 pm
$55.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: WHAT'S YOUR BEEF

Stop arguing over what to cook for dinner, and join Jean to create a perfect Friday night supper with your partner, starting with brie en croûte with mango chutney. Learn to make the most tender and delicious braised beef short ribs with "holy trinity" ragù, roasted garlic mashed potatoes, sautéed green beans with parmesan-seasoned breadcrumbs, plus rustic French apple tart with apricot-Calvados glaze.
Hands-On

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

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS * Sold Out

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

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

Sat, May 9,
11 am to 2 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

MOTHER'S DAY TEA

Celebrate Mom in a special way by sharing the experience of an elegant tea party. Naam Pruitt prepares a lovely menu of currant scones with Devonshire cream and raspberry jam, cucumber sandwiches with mint butter, lobster-dill sandwiches, watercress-bacon sandwiches, and vanilla madeleines, served with a variety of teas, including lavender-rose tea.
Demonstration

Sat, May 9,
1 pm to 3:30 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: A CELEBRATION OF MOM * Sold Out

Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy a celebration of women. Sip on a raspberry kicker cocktail with vodka, raspberry juice and Chambord, as Kelly prepares a sophisticated Boston and red leaf lettuce salad with toasted pine nuts and blue cheese dressed with a cherry-port-bacon vinaigrette, pan-seared halibut with white wine and capers, orzo pasta with zucchini and asparagus and red peppers topped with romano cheese, plus orange-basil sorbet with shortbread cookies.
Please call our store to be put on a waitlist.

Other classes to celebrate Mom include Mother’s Day Tea with Naam Pruitt on May 9, and Mom’s the Word with Kelly Gardner on May 10.
Demonstration

Sat, May 9,
6 pm to 8:30 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

Couples will shake things up with a new twist to diner food. This hands-on class will spend a fun evening in the kitchen with Julie Malloy preparing mushroom soup with gruyère and thyme croutons, grilled rib-eye steak served on grilled garlic-seasoned sourdough bread with slow-roasted tomatoes, shaved Brussels sprouts sautéed with bacon, ruffle potato chips, plus white chocolate-macadamia nut bars, and a Kahlúa-Oreo milkshake.
Hands-On

Sat, May 9,
6:30 pm to 9 pm
$125.00
Per Couple
Kelly Green Gardner

Culinary Educator

MOM'S THE WORD

Surprise Mom with a unique celebration of her day, as this hands-on class joins Kelly Gardner to create a tasty brunch, starting with bacon waffle Benedict Florentine with hollandaise sauce. Learn to make maple-glazed pork and apple meatballs, goat cheese Monte Cristo sandwiches, crispy herbed potato cakes, cinnamon-sugar doughnut muffins with espresso gelato, plus a grapefruit-mint mimosa.
Hands-On

Sun, May 10,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

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

Sun, May 10,
5 pm to 7:30 pm
$150.00
Per Couple
Jane Callahan

Culinary Educator

Pie Oh My!
WHEN PIES FLY!

Discover why the tasty pies of Jane Callahan's popular Maplewood store, Pie Oh My!, fly out the door! This hands-on class will learn the techniques of making and rolling out pie dough, then make a strawberry-rhubarb pie, blueberry pie with mascarpone cream, plus a beautiful lemon meringue pie.
Hands-On

Mon, May 11,
6 pm to 9 pm
$50.00
Per Person
Wil Pelly

Chef

Sanctuaria and Diablitos
CUBA - CLOSE, BUT "NO CIGAR"

Chef Wil Pelly is inspired by his mother's heritage with a menu of rich, authentic Cuban cuisine. Join Wil for a hands-on class to make media noche - a Cuban sandwich, tostones y salsa sofrito - twice-fried green plantains, arroz con pollo - chicken and rice with peas and saffron, moros y cristianos - black beans and rice with fried ripe plantains, flan ice cream made with dry ice, plus mojitos and daiquiris.
Hands-On

Mon, May 11,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
FORK AND PORK

Chef Bob Colosimo, of Eleven Eleven Mississippi, shares his expertise to create an elegant dinner, starting with shrimp fritters with roasted garlic aïoli. This hands-on class will prepare asparagus soup with lemon dumplings, crispy pork cutlets with citrus segment vinaigrette, toasted barley and onion cooked risotto-style, plus plum and brown sugar upside-down cake.
Hands-On

Wed, May 13,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee and Greg Pusczek

Chef-Owner

Chef's Table STL
THE CHEF AND A FARMER

Welcome Greg Pusczek, of Freshski's Farm, in Glen Carbon, Illinois, that grows specialty vegetables and fruits for some of the best restaurants and chefs in St. Louis. Greg hand selects the freshest ingredients from the farm for the evening, and joins chef Chris Lee in the kitchen for a spontaneous evening of preparing an impressive local meal that will include several proteins.
Demonstration

Wed, May 13,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101

Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master smoked bacon-wrapped onion rings with Sriracha-lime mayonnaise, grilled spice-rubbed pork tenderloin with roasted corn-bacon relish, brined country-style ribs with smoky honey barbecue sauce, tamarind and five spice-marinated pork belly skewers, plus melons and berries with lime-chile syrup.
Hands-On

Thu, May 14,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HAUTE VEGETARIAN TASTING MENU

Anne Cori presents a vegetarian tasting menu sophisticated enough to please the most discerning palate. Enjoy homemade potato chips with lemon-mustard aïoli, carabaccia - caramelized onion-green pea soup from Florence, fresh artichoke-roasted beet-arugula salad with rosemary-port dressing, ricotta cheese ravioli in balsamic strawberry-almond sauce, plus baked meringues with rhubarb compote and strawberry ice cream.
Demonstration

Thu, May 14,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: GREEN LOOKS GOOD ON YOU

Naam Pruitt creates a vibrant spring menu designed just for the ladies. Enjoy fried artichoke hearts with lemon aïoli, cold cucumber-avocado soup, Green Goddess crêpes with spinach filling and crab cream sauce, roasted tri-colored beets with goat cheese, fresh fruit with sabayon over cream cheese pound cake, plus sparkling white sangria.
Demonstration

Fri, May 15,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
A BIRD IN THE PAN IS WORTH FOUR ON THE PLATE

Join Maria Sakellariou to create four exciting chicken dishes that are flavorful and easy with a Mediterranean flare. This hands-on class will make kotopoulo stifatho - chicken and onion stew with the flavors of an Aegean island, kotopoulo riganato - oven-baked chicken with olive oil and fresh lemon juice served with roasted potatoes, Eastern Mediterranean roasted chicken with clementines and ouzo served with bulgur pilaf, skillet chicken with caramelized onions and cardamom rice, plus a traditional Greek salad.
Hands-On

Fri, May 15,
6:30 pm to 9 pm
$60.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
ONE FISH, TWO FISH, FISH IN A DISH

Chef Bernard Pilon, of Norwood Hills Country Club, shares his expertise in creating four classic fish dishes. This hands-on class will work together with the chef to prepare baked coquilles St. Jacques with cheese and mushrooms, sautéed sole amandine with brown butter sauce, yellowfin tuna niçoise with potatoes and green beans, plus traditional fried fish 'n chips with tartar sauce.
Hands-On

Sat, May 16,
10 am to 12:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

MISO HUNGRY FOR SUSHI * Sold Out

Hungry for exciting and delicious sushi? Join Kelly Gardner in a fulfilling hands-on class starting with tempura vegetables, miso soup, and edamame salad with ginger-soy dressing. Learn to create crab and mango inside-out rolls with teriyaki glaze, spicy tuna hand rolls, crunchy shrimp rolls with avocado-chile cream, and finish with sweet plum ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, May 16,
11 am to 1:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE. * Sold Out

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

This class is offered again on July 24.
Hands-On

Sat, May 16,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
A DAY IN THE KITCHEN: THE ITALIAN KITCHEN

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.
Inspired by a recent trip to Italy, sharing porchetta and focaccia on a train from Rome to Florence, Mickey Kitterman leads this class creating incredible Italian dishes. Learn to make sausage-stuffed porchetta pork shoulder cooked on the rotisserie, caprese bruschetta asiago and asparagus risotto cakes, caponata with crostini, antipasto platter, paglia e fieno with spinach noodles and egg noodles tossed with prosciutto and mushrooms, green beans sautéed with oregano and pancetta, porcini insalata, insalata Treviso, plus nocciola gelato with meringue cookies.
Hands-On

Sun, May 17,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: CURRY

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
What is curry? Author Lizzie Collingham explains the multicultural history of Indian cuisine in Curry: A Tale of Cooks and Conquerors, including such famous dishes as chicken tikka masala, biryani, lamb korma on basmati rice, green coriander chutney, and cardamom-pistachio kulfi.
Demonstration

Sun, May 17,
1 pm to 3:30 pm
$40.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE

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

Sun, May 17,
5 pm to 7:30 pm
$140.00
Per Couple
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

Join pizzaiolo Mitch Frost, of Onesto Pizza & Trattoria, and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Hands-On

Mon, May 18,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
OPEN FOR THE SEA-SON

Join chef Kirk Warner for an evening of combining seafood with fresh spring ingredients to create bold dishes. This hands-on class will make crispy softshell crab tartine with shaved radish served with avocado salad on toasted brioche, citrus-cured wild salmon salad with frisée and shaved fennel topped with citrus vinaigrette, Alaskan halibut with fava bean-asparagus salsa verde, plus crunchy potato galette topped with seared scallops and exotic mushroom ragoût.
Hands-On

Mon, May 18,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

FAST AND FRESH

Even with a busy schedule, Barb Nack proves that everyone can make a meal in thirty minutes that will taste like it took all day. Barb creates three different meals - one-pan skillet chicken with Mexican poblano-jalapeño chile spiced rice, spicy stir-fried beef and red pepper lettuce wraps with peanuts served with Asian chile-garlic sauce and sesame scallion noodles, crispy pan-seared swordfish filet with lemon couscous and olive caper relish, plus a cast iron giant chocolate chip cookie.
Demonstration

Tue, May 19,
6:30 pm to 9 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
LET THE FLAMES BEGIN

Chef Jack MacMurray has created a spectacular surf-and-turf grilling feast just in time for a holiday celebration. This hands-on class will make grilled shrimp-zucchini-Boursin roulades, Manhattan clam chowder, grilled New York strip steaks and Maine lobster tails, charred leeks and portobello mushrooms with sweet bell peppers, truffle risotto, plus banana cream pie.
Hands-On

Wed, May 20,
6 pm to 8:30 pm
$60.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
CASSEROLE REVERSAL

Cookbook author and pastry chef Helen Fletcher creates unexpected dishes in casseroles for easy, make ahead entrées. Enjoy eggs Benedict casserole with a quick hollandaise sauce, spaghetti squash casserole, plus Helen's creative eggplant-wiches over fettuccine Alfredo.
Demonstration

Thu, May 21,
6 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
WING NUTS

Chef Mickey Kitterman will teach this hands-on class how to make classic Buffalo wings with celery and blue cheese dip, but wing nuts will be thrilled for six more outrageous chicken wing variations. Learn to create Jamaican jerk wings with habañero and fresh lime dressing, grilled wings with Carolina mustard barbecue sauce, mahogany wings with plum sauce and fire mustard, crispy Korean wings with gochujang, Thai fried wings with nuoc cham, plus tasty Malaysian smoked and fried wings with mango pickles.
Hands-On

Thu, May 21,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: PARTY THAI'M

Spend a festive evening in the kitchen with cookbook author Naam Pruitt creating bright and spicy dishes, starting with shrimp toast with sweet plum sauce. This hands-on class will prepare savory pineapple and mango salad with spicy lime dressing, coconut-marinated grilled pork with spicy garlic-chile sauce, curried fried rice with cashews, plus refreshing lychee sorbet.
Hands-On

Fri, May 22,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

PLAYING WITH FIRE

It is the perfect weekend to get serious about cooking meats and poultry on the grill. Join Barb Nack for a hands-on class grilling maple-glazed baby back ribs, marinated and butterflied crispy grilled chicken served with bourbon bacon barbecue sauce, perfectly grilled porterhouse steaks with gorgonzola cream sauce, the ultimate burgers with freshly ground meat served on homemade buns with a variety of condiments, plus bacon and vegetable-stuffed grilled portobello mushrooms.
Hands-On

Sat, May 23,
11 am to 1:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA 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 Latin salsa dance lesson with a dance instructor from COCA, that will spark your appetite for a memorable evening in the kitchen. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Please call our store to be put on a waitlist.

Our next available Dine and Dance class is Big Band Swing on June 27.
Hands-On

Sat, May 23,
6 pm to 9 pm
$170.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SUGAR AND SPICE

Everything is nice with Julie Malloy in the kitchen, but she will also share her spicy side, and finish with a bit of sugar. Enjoy a glass of wine with spicy sausage-stuffed mini peppers, spiced ham and cheese puffs, baked feta in marinara sauce served with French bread for dipping, plus salted caramel cheesecake sandwiches.
Demonstration

Sat, May 23,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sun, May 24,
5 pm to 7:30 pm
$140.00
Per Couple
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE * Sold Out

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins David Molina using a Missouri grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and cured pork belly made into smoked bacon. Learn to make sweet potato salad with roasted garlic aïoli and truffle oil, plus the decadent over-the-top bacon-wrapped bacon.
Please call our store to be put on a waitlist.

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

Tue, May 26,
6 pm to 8:30 pm
$55.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, May 26,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREAD, BETTER, BEST

Margi Kahn shows off some of her best yeast breads that are rolled and filled with mouth-watering ingredients. Margi demonstrates the tools needed to work with yeast, from proofing to kneading, including rising techniques to achieve extraordinary results. Enjoy stuffed olive and Italian cheese bread, impressive layered picnic bread, and toasted pecan and cinnamon filled coffee cake.
Demonstration

Wed, May 27,
6 pm to 9 pm
$45.00
Per Person
Jessie Gilroy

Chef

Cucina Pazzo
WHAT'S IN YOUR PASTA?

Give a hearty welcome to the go-getter chef Jessie Gilroy, of Cucina Pazzo, and a 2015 Sauce Magazine "Ones to Watch", as she shares her passion for creating beautiful stuffed pastas. This hands-on class will make three cheese ravioli with Italian sausage ragù, butternut squash mezzalune with sage and brown butter sauce, plus arugula and onion confit tortellini with sun-dried tomato cream sauce.
Hands-On

Wed, May 27,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREAD, BETTER, BEST

Margi Kahn shows off some of her best yeast breads that are rolled and filled with mouth-watering ingredients. Margi demonstrates the tools needed to work with yeast, from proofing to kneading, including rising techniques to achieve extraordinary results. Enjoy stuffed olive and Italian cheese bread, impressive layered picnic bread, and toasted pecan and cinnamon filled coffee cake.
Demonstration

Thu, May 28,
10 am to 1 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

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

This 4-part series, The Basics of Cooking, is available again starting on July 22.
Hands-On

Thu, May 28,
6 pm to 9 pm



Thu, June 4,
6 pm to 9 pm



Thu, June 11,
6 pm to 9 pm



Thu, June 18,
6 pm to 9 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

#TBT - ALL-AMERICAN

Hashtags and social media join us in the kitchen for Throwback Thursday with some of Anne's favorite all-American dishes. Take a few photos, as Anne prepares roasted tomato bisque, Southwestern grilled sweet potato salad on spinach, lobster rolls with homemade potato chips, plus coconut cake with lemon curd filling.
Demonstration

Thu, May 28,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn to create fabulous pizza dough from scratch, then make caramelized onion-bacon-blue cheese pizza, fig jam-prosciutto-goat cheese pizza, Italian sausage-roasted red pepper-wild mushroom pizza, and pesto-spinach-mushroom pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and espresso gelato.
Hands-On

Fri, May 29,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PEA AS IN PAELLA

Discover the exciting flavors of paella, as Barb Nack prepares seafood paella with lobster, shrimp, mussels, chorizo, peppers, peas, wine, saffron, and rice. Enjoy goat cheese baked in spicy tomato sauce on garlic crostini, a sparkling golden sangria with fresh fruits and berries, plus mango sorbet with melt-in-your-mouth Spanish polvorones - butter cookies.
Demonstration

Fri, May 29,
6:30 pm to 9 pm
$45.00
Per Person
Jean-Pierre Augé

Chef

THE DUCK STOPS HERE

Watch the engaging chef Jean-Pierre Augé as he is totally committed to preparing a perfectly roasted duck in Thai red curry sauce on rice. Enjoy his peppery banter as he also cooks light and airy Swiss cheese soufflés, and finishes with delicate lemon madeleine cakes served with fresh strawberry sorbet.
Demonstration

Sat, May 30,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
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, May 30,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIDDLE EAST FEAST

Rich Middle Eastern flavors are the key elements in every dish, accompanied by an appropriate wine. This hands-on class will make hummus from scratch with roasted garlic on homemade pita bread, phyllo "cigars" filled with feta cheese, tabbouleh-parsley-tomato salad, roasted leg of lamb shawarma with tahini sauce on basmati rice pilaf, plus pistachio ice cream.
Hands-On

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

Kitchen Conservatory Staff

MACARON AND MACAROON MANIA * Sold Out

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join Anne Cori in the kitchen creating a myriad of macaron variations, including lemon macarons with lemon curd buttercream, double chocolate ganache macarons, plus American coconut macaroons, and "country club" almond paste macaroons dipped in chocolate.
Please call our store to be put on a waitlist.

Our next macarons class, Flawless French Macarons with Barry Marcus, is available on August 22.
Hands-On

Sun, May 31,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

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

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

Sun, May 31,
1 pm to 3:30 pm
$60.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WISH YOU WERE BEER

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

Sun, May 31,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
HEAR YE! BEER YE! URBAN CHESTNUT!

Listen up! It is official that chef Mickey Kitterman is sharing his wildly popular Gallagher's beer-tasting menu for an exciting hands-on class with two Urban Chestnut beer pairings. Learn to create zucchini-feta hushpuppies with bacon jam, farmer's pickles with a variety of vegetables, bourbon and brown sugar-marinated flank steak with a purée of sweet potatoes and chestnuts with sage brown butter, jerk shark with coconut rice and peas, plus chocolate beer red velvet cake with cream cheese and Beer Nuts frosting.
Hands-On

Mon, June 1,
6 pm to 8:30 pm
$60.00
Per Person
Joshua Galliano and Crystal Stevens

Chef

The Libertine and La Vista CSA Farm
SLOW FOOD FARMERS COOK WITH CHEF GALLIANO * Sold Out

“Slow St. Louis chefs team up with Slow Food STL and Kitchen Conservatory to promote local farmers and sustainably-produced food for an exciting evening of fresh fare with chef Josh Galliano, of The Libertine, and Crystal Stevens of La Vista CSA Farm, in Godfrey, Illinois. Crystal will bring a market basket of seasonal produce from La Vista Farm, which chef Galliano will pair with a variety of local proteins to create a memorable meal. Slow Food STL members in good standing can register by phone to receive a 10% discount on this class.
Please call our store to be put on a waitlist.

Our next Slow Food class, Slow Food Farmers Cook with Butcher Bolyard, with Chris Bolyard of Bolyard’s Meat & Provisions, and Bobbi Sandwisch of Live Spring Farms, is available on August 24.
Demonstration

Mon, June 1,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

THAI THIS AT HOME

Join cookbook author Naam Pruitt and discover how to create the bright flavors of Thai dishes, starting with fresh summer rolls with sweet tamarind sauce. This hands-on class will prepare laab-ped - a spicy dish of ground duck with fresh Thai herbs and toasted rice powder, panang beef curry, stir-fried snow peas and cabbage, plus sweet sticky rice and mangoes.
Hands-On

Tue, June 2,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

Join Barb in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Hands-On

Tue, June 2,
6 pm to 9 pm
$50.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
EAT. EAT. EAT. ITALIAN.

Create a superb Italian feast with an exceptional chef, Bob Colosimo of Eleven Eleven Mississippi. This hands-on class will learn to make prosciutto and artichoke involtini, mushroom dumplings in brodo, Sicilian-style swordfish, spring vegetable risotto, plus an exquisite lemon tart with a chocolate-almond crust.
Hands-On

Wed, June 3,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
SUMMER SALTS

Chris Lee uses just the right seasonings in every dish that is cartwheel and somersault-worthy. Enjoy a summer dinner of wild mushroom-arugula-walnut tart with truffle honey, fried green tomatoes with crab salad, seared flank steak with pipérade and served with chive potato rösti and seasonal vegetables, plus peach cobbler with buttermilk ice cream.
Demonstration

Wed, June 3,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SULTRY CUBAN NIGHTS

Heat up the kitchen on a sultry summer night with rich and exciting Cuban cuisine. This hands-on class will enjoy a refreshing Cuba libre, and join Dawn Meyer to create crispy tostones with mojo sauce, black bean soup with salsa garnish, shrimp-watercress-avocado salad with lime dressing, arroz con pollo - a rich chicken and rice dish, creamed callaloo, plus luscious key lime pie.
Hands-On

Fri, June 5,
6 pm to 8:30 pm
$140.00
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, June 6,
10 am to 3 pm
$175.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

SUMMER CAKE POPS

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for summer. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of cake pops, including lady bugs, hamburgers, and summer sunshine. Each student will take home their cake pop creations.
Hands-On

Sat, June 6,
11 am to 1:30 pm
$50.00
Per Person
Aruna Menon

Culinary Educator

DATE NIGHT FOR COUPLES: ARUNA WITH A VIEW ON INDIA

Spend a tantalizing evening with Aruna Menon, born in Bangalore, India, as she shares her vibrant native cuisine. This hands-on class will create poori with bhaji - deep-fried wheat bread with spicy potato hash, green chile-onion omelette with tomatoes and Indian spices, lamb stew cooked in coconut milk, Bombay-style cheese toast with cucumbers and tomatoes, Anglo-Indian kedgeree - a seasoned rice with eggs and salmon, plus pongal - sweet rice and lentils cooked with ghee, cardamom, and jaggery sugar.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: A SLICE OF SUMMER

Get a head start on summer with a night of refreshing fare, starting with a shrimp frittata with scallions, shallots, and zucchini. Enjoy Barb's creations of chicken guacamole beautifully molded on a corn muffin base, a duo of smoked trout and arugula mousse and puff pastry Napoleon, watermelon sorbet, plus a Brazilian Caipirinha.
Demonstration

Sat, June 6,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

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

Sun, June 7,
12:30 pm to 3:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

RAIDING THE COOKIE JAR

Everyone loves cookies fresh from the oven, and this is the perfect time of the year to satisfy those cravings. Join Naam Pruitt for a hands-on class baking up batches of Key lime shortbread cookies with lime glaze, chocolate mint wafers with ganache, watermelon sugar cookies with tiny chocolate morsel "seeds", caramel cast iron skillet cookies, plus white chocolate ice cream sandwich cookies with double chocolate ice cream.
Hands-On

Sun, June 7,
1 pm to 3:30 pm
$55.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: AN A-FARE TO REMEMBER

Spend a memorable evening with your partner creating lip-smacking delicious food. Discover the fun of cooking together, as this hands-on class prepares grilled panzanella salad, rosemary fried chicken, mac-and-cheese with peas and bacon, ratatouille, plus caramel apple galette, with two remarkable beer pairings ideal for dinner and dessert.
Hands-On

Sun, June 7,
5 pm to 7:30 pm
$125.00
Per Couple
Jeff Friesen

Sous Chef

Farmhaus
YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen, of Farmhaus, leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, pesto, and a seasonal sauce.
Hands-On

Mon, June 8,
6 pm to 8:30 pm
$60.00
Per Person
Jesse Mendica

Sous Chef

Annie Gunn's
THE CHEF AND FISHMONGER

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Jesse Mendica, of Annie Gunn's, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Mon, June 8,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: CULINARY BOOT CAMP

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza with Dawn Meyer learning techniques, knife skills, and lots of great eats, including chicken Alfredo pizza, giant meatballs with marinara sauce, corn fritters with honey, apple crêpes topped with vanilla yogurt, sloppy Joe sliders, cinnamon bun pancakes, spicy cauliflower stir-fry, tomato soup with parmesan croutons, chocolate-peanut butter pudding, fruit salsa with cinnamon tortilla chips, chicken and snow pea rice bowls, plus more.
Hands-On for Apprentice Chefs

Tue, June 9,
10 am to 12 pm



Wed, June 10,
10 am to 12 pm



Thu, June 11,
10 am to 12 pm
$110.00
Per Child
Anne Cori

Kitchen Conservatory Staff

THE UPPER CRUST

If a perfectly tender and flaky crust is the key to a successful pie, then these double-crusted pies will receive twice the accolades. Join Anne Cori for a hands-on class creating strawberry-rhubarb pie, blueberry pie, Shaker lemon pie, peach-blackberry cobbler, plus a fresh fruit tart with vanilla pastry cream.
Hands-On

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

Kitchen Conservatory Staff

WICKEDLY DELICOUS CHOCOLATE

Create sophisticated chocolate desserts that are wickedly delicious in this hands-on class with chocolate lover Barb Nack. Learn to make port ganache-glazed brownies with drunken dried cherries, malted milk chocolate ice cream, triple chocolate peanut butter cups, white chocolate mousse parfaits with mangoes and gingersnaps, plus chocolate-filled beignets.
Hands-On

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

Culinary Educator

KNEAD TO KNOW BREAD BASICS

Bread baker Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create three irresistible basic breads, including brioche, honey whole wheat bread, and a light rye braided bread.
Hands-On

Wed, June 10,
6 pm to 9 pm
$55.00
Per Person
Alex Cupp

Culinary Educator

Adam's Smokehouse
SMOKIN' HOT AT THE SMOKEHOUSE * Sold Out

Join the personable Alex Cupp, smoker at Adam's Smokehouse for a great evening of smoking and grilling. This hands-on class will create chicken two ways - classic smokehouse chicken, and grilled beer-can chicken, smoked tri-tip, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauce. Also learn to prepare grilled asparagus salad, roasted tomato-pasta salad, slaw with seasonal fruits, and potato-root vegetable salad.
Please call our store to be put on a waitlist.

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

Wed, June 10,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

KNEAD TO KNOW BREAD BASICS

Bread baker Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create three irresistible basic breads, including brioche, honey whole wheat bread, and a light rye braided bread.
Hands-On

Thu, June 11,
10 am to 1 pm
$55.00
Per Person
Brian Pelletier

Culinary Educator

Kakao Chocolate
CHOCOLATE: FOOD OF THE GODS

The Aztecs called chocolate the “food of the gods” – and it was not even sweetened with sugar! Join Brian Pelletier, owner and chief chocolatier of Kakao Chocolate - recipient of 2014 and 2015 Good Food Awards for truffles, as this hands-on class discovers their own spiritual experience with dark, milk, and white chocolate. Discover how to make a chocolate ganache with cream, chocolate and a variety of all-natural flavors. Learn how to temper chocolate to coat the ganache perfectly and make delicious truffles, without any sacrifice. Create chocolate bark with nuts, plus truffles rolled in a variety of toppings from cocoa to coconut.
Hands-On

Thu, June 11,
6:30 pm to 9 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUMMER LOVIN'

Grab your partner and fall in love with the smells and flavors of summertime. This hands-on class joins Kelly Gardner to create "BLT" bruschetta with pepper-jelly bacon and tomato jam, classic Caesar salad with smoky shrimp and zucchini, grilled spatchcock chicken with bourbon barbecue sauce, crispy and cheesy hasselback roasted potatoes, plus blueberry pound cake with lemon glaze and limoncello gelato.
Hands-On

Fri, June 12,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CIAO CHOW

Enjoy a splendid evening with the girls, as Barb Nack prepares colorful and tasty Italian dishes, including a limoncello champagne cocktail. Enjoy chicken cannelloni crêpes with a duo of tomato and béchamel sauces, sautéed broccoli rabe with pancetta and mushrooms and parmesan cheese, plus stracciatella vanilla-chocolate swirl gelato, and chocolate brownie biscotti.
Demonstration

Fri, June 12,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MEAT ME AT THE SMOKER

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

Sat, June 13,
10 am to 2 pm
$85.00
Per Person
Lou Rook & Glenn Bardgett

Chef

Annie Gunn's
CHEF ROOK IS A FUN GUY!

Mushrooms are aplenty, as the affable chef Lou Rook, of Annie Gunn's, creates a myriad of superb fungi dishes. Using black truffles, morels, chanterelles, pioppini mushrooms and more, enjoy his creations of mushrooms paired with local Heritage hog and goat for an exciting afternoon. The amiable wine director, Glenn Bardgett, has selected the perfect wines to pair with each course, sharing his vineyard maps and grape expertise.
Demonstration

Sat, June 13,
1 pm to 4 pm
$75.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sat, June 13,
6 pm to 8:30 pm
$125.00
Per Couple
Adam Gnau

Chef

Acero
CLOSE ENCOUNTERS OF THE BIRD KIND

Spend the afternoon with the talented Adam Gnau, chef at Acero, as he shares his passion and knowledge for two versatile birds. This hand-on class will learn the techniques for breaking down chicken and duck, then use the birds to create a variety of dishes, including chicken stock, chicken soup, duck confit, and pan-seared duck breast.
Hands-On

Sun, June 14,
12:30 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE LANGUAGE OF FOOD

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Dan Jurafsky explores the etymology (or "eat-tymology") of how we talk about food in The Language of Food: A Linguist Reads the Menu as the class enjoys homemade potato chips with ketchup, salad with green goddess dressing, turkey in mole poblano sauce on rice, and lemon sherbet with coconut macaroons.
Demonstration

Sun, June 14,
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

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

Sun, June 14,
5 pm to 7:30 pm
$140.00
Per Couple
Cassandra Vires

Chef

Juniper
A SEAT AT THE SOUTHERN TABLE

Delight in the flavors of the South, as chef Cassy Vires, of Juniper, creates her elevated versions of down-to-earth dishes, starting with buttered radishes with lemon salt, fresh cheese, and wheat bread. Enjoy sautéed white fish with clams and bacon and andouille with Cajun barbecue sauce, buttermilk-white cheddar grits, braised collard greens with smoked bacon, plus orange polenta cake with whipped sour cream.
Demonstration

Mon, June 15,
6 pm to 8:30 pm
$50.00
Per Person
David Molina

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

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

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

Mon, June 15,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

TACO TUESDAY

Create your own taquería to satisfy those cravings for exciting tacos. This hands-on class works side-by-side with Dawn to make chipotle steak tacos with charred scallions and avocado cream, corn off-the-cob tacos with pulled chicken and corn sauce, chile-rubbed mahi mahi tacos with grilled mango salsa, all served with traditional Mexican rice, refried beans, plus cinnamon ice cream and Mexican chocolate wafer cookies, and ice-cold Mexican beer.
Hands-On

Tue, June 16,
6 pm to 8:30 pm
$55.00
Per Person
Nathaniel Reid

Pastry Chef

YES, WE CAN!

A warm welcome to pastry chef Nathaniel Reid, recognized by Dessert Professional Magazine as one of the Top 10 Pastry Chefs in America in 2012, as he shares his expertise in a canning class designed for the home cook. Whether you are a seasoned pro at canning, or have never canned in your life, Nathaniel demonstrates safe and easy canning techniques without a hot water process, as he creates peach-apricot chutney, raspberry-orange blossom jam, conserve of figs, and Vietnamese pickled vegetables. Each participant will take home a jar of canned goods.
Demonstration

Tue, June 16,
6:30 pm to 9 pm
$50.00
Per Person
Adam Lambay

Chef

Chaumette Winery
PLANET OF THE GRAPES

Inspired by fresh, local ingredients and the wines of Chaumette Winery, chef Adam Lambay shares an intoxicatingly rich menu, starting with traminette wine-poached shrimp with crème fraîche. This hands-on class will create roasted local squash with garlic marmalade, perfectly roasted chicken, mushrooms with gnocchi in a light wine butter sauce, plus berries and sabayon.
Hands-On

Wed, June 17,
6 pm to 8:30 pm
$60.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, June 17,
6:30 pm to 9 pm
$65.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
KEEP YOUR EYE ON THE PIE

It is best to keep your eye on the prize of three of Helen Fletcher's delicious pies using her all-American pie crust dubbed by Midwest Magazine as a "fail-proof" pie crust. Enjoy banana cream pie, double-crusted Amaretto peach pie with a twisted lattice top, plus bourbon pecan pie.
Demonstration

Thu, June 18,
6 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL

Satisfy your cravings for pizza on the grill, as this hands-on class designed for couples rolls out the pizza dough to create plenty of pizzas with Margi Kahn. Start with Margi Kahn's chopped "everything but the kitchen sink" salad, and make mushroom-roasted red pepper-pesto and mozzarella cheese pizza, bacon-caramelized onion and taleggio cheese pizza, shrimp-chorizo sausage and manchego cheese pizza with avocado salsa, Margherita pizza with roasted cherry tomatoes and fresh mozzarella cheese, plus chocolate soufflés with vanilla bean ice cream.
Hands-On

Fri, June 19,
6 pm to 9 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

THE PORTERHOUSE AT HOME

Barb Nack shares her secrets to making a juicy porterhouse steak with a menu perfect for a summer evening. Sip on a watermelon martini, and enjoy spinach and grilled peach salad with prosciutto topped with almonds and raspberry vinaigrette, cast iron porterhouse steaks with blue cheese and ale sauce, crispy smashed new potatoes with fleur de sel and fresh cracked peppercorn rub, plus strawberry daiquiri sorbet topped with a fresh strawberry.
Demonstration

Fri, June 19,
6:30 pm to 9 pm
$50.00
Per Person
Jean-Pierre Augé

Chef

OUI, OUI, OUI

It is unanimous that everything prepared by chef Jean-Pierre is extraordinary. Spend a leisurely morning with the Frenchman, and enjoy lemon scallops on pasta with poppy seed cream sauce, roasted pork à l'orange with sautéed plantains, plus Saint-Honoré cake with puff pastry and cream puffs with crème chiboust and garnished with apricots.
Demonstration

Sat, June 20,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
PATRIOTIC PIES

Just in time for a patriotic celebration, pastry chef Barry Marcus gives you red, white (whipped cream), and blue pies worthy of fireworks and family gatherings. Barry leads this hands-on class creating tart cherry-almond double-crusted pie, blueberry crumb pie with a sweet crust, plus chocolate custard cream pie topped with mounds of fresh whipped cream.
Hands-On

Sat, June 20,
11 am to 2 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WHAT'S NEW, ORLEANS?

The cuisine of New Orleans is rich in the old traditions of developing distinct flavors. This hands-on class for couples will join Anne Cori to create NOLA-style barbecue shrimp, fresh corn chowder with crabmeat, crawfish étouffée on rice, tasso ham-stuffed baked mirlitons, paired perfectly with wines, plus flaming bananas Foster on homemade caramel ice cream.
Hands-On

Sat, June 20,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
"POP" ONE OPEN WITH DAD

Pop open an ice cold beer to celebrate dad - or just enjoy a great afternoon cooking with chef Mickey Kitterman, of Gallagher's. This hands-on class will create cayenne-candied bacon popcorn pub mix, Gallagher's house ground grilled brisket burger with homemade potato-onion buns served with Mississippi "comeback" sauce, chile-parmesan asparagus frites with sun-dried tomato catsup, Cajun andouille potato salad, plus Captain Morgan's spiced rum chocolate pudding with toasted marshmallow and graham crackers.
Hands-On

Sun, June 21,
1 pm to 3:30 pm
$65.00
Per Person
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