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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Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

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

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

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

Sous Chef

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

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

Adam Lambay's next class, Indian Fish and Ships, is available on May 17.
Hands-On

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

Cookbook Author

OODLES OF THAI NOODLES

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER * Sold Out

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

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

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

Kitchen Conservatory Staff

FARMHOUSE FAVORITES

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

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

Chef

Annie Gunn's
NO ORDINARY BURGER

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PIZZA MY HEART * Sold Out

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

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

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

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

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

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

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Sun, April 2,
11 am to 4 pm
$150.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY * Sold Out

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

Sun, April 2,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

DOUGHNUTS ARE HOT! * Sold Out

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

Mon, April 3,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL * Sold Out

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

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

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

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Tue, April 4,
6 pm to 9 pm



Tue, April 11,
6 pm to 9 pm



Tue, April 18,
6 pm to 9 pm



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

Chef

Blood and Sand
ROOT FOR THE VEGETABLES

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

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

Kitchen Conservatory Staff

THE CUPCAKE HOSTESS

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

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

Kitchen Conservatory Staff

GRILLING UNIVERSITY - SEAFOOD 101 * Sold Out

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

Barb Nack is also offering other Grilling University classes: Pork 101 on May 18, Beef 101 on June 15, and Chicken and Vegetables 101 on July 13.
Hands-On

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

Cookbook Author

DEEP, DARK SECRETS OF TOFFEE

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ISLE OF CAPRI

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

Fri, April 7,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef

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

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

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

Kitchen Conservatory Staff

FRENCH PÂTISSERIE MACARONS

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

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

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE? * Sold Out

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

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

Chef

Blood and Sand
GAME DAY * Sold Out

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

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

Kitchen Conservatory Staff

YOU ALWAYS REMEMBER DESSERT * Sold Out

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

Rachel Epplin-Rincker's next class, All Wrapped Up in Candy Bars, is available on May 7.
Hands-On

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

Chef

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

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

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

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo Mitch Frost and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Please call our store to be put on a waitlist.

This class is offered again on June 13.
Hands-On

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

Culinary Educator

BREAD BASICS ON THE RISE * Sold Out

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

This class is offered again on April 13 (day class).
Hands-On

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

Chef

Retreat Gastropub
SHIP SHIP HOORAY

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

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

Culinary Educator

BREAD BASICS ON THE RISE

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

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

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI * Sold Out

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

Thu, April 13,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

FEASTER MORNING BRUNCH

Barb Nack creates a holiday-worthy brunch perfect for a sophisticated feast. Sip on a frozen strawberry-banana daiquiri, and enjoy individual German puff pancakes with apple compote and bourbon sweet pecan butter, baked spinach-cheddar-Monterey Jack cheese strata with brioche bread and chicken apple sausage, homemade pork chorizo patties with Mexican spices, plus sweet cinnamon bread sticks.
Demonstration

Thu, April 13,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

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

Sat, April 15,
11 am to 1:30 pm
$60.00
Per Person
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.

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

Sat, April 15,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: OFF THE HOOK

Reward yourself to a much-deserved night out with the girls, as Robin Wheeler prepares a ridiculously fun evening with seafood, berries, and fruit. Enjoy grapes with triple cream and blue cheeses and spicy honey, seafood "fondue" with pan-fried shrimp and scallops and salmon with a Meyer lemon beurre blanc dipping sauce served with crusty bread and fresh vegetables, arugula-strawberry salad with toasted pistachios and rosé wine vinaigrette, plus a bourbon-berry shrub cocktail, and cherry clafoutis with ginger tea whipped cream.
Demonstration

Sat, April 15,
6:30 pm to 9 pm
$45.00
Per Person
Pete Fagan

Sous Chef

Tony's
LIMITED SEATING * Sold Out

Seats go quickly to experience the details to excellence with sous chef Pete Fagan, of Tony's. Enjoy marinated sautéed shrimp on orzo risotto with asparagus and tomatoes, fresh spinach and avocado salad with warm bacon dressing and blue cheese, chicken cordon bleu with prosciutto and fontina cheese and a butter sage sauce, plus baked Alaska with strawberry sauce.
Please call our store to be put on a waitlist.

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

Mon, April 17,
6 pm to 8:30 pm
$55.00
Per Person
Nate Larson

Chef

Living Room
EASY COME, EASY DANISH DOUGH

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

Mon, April 17,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A BAKE OFF WITH THE ACCENT ON THE BRITISH

A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts that could be on the show in this hands-on class for the amateur baker. Learn to make strawberry-rhubarb crumble with crème anglaise and whipped cream, sacher torte - a rich chocolate torte with a thin layer of apricot jam covered with ganache, lemon and pistachio meringue cake, plus Florentines - crisp and lacy oat cookies with thick chocolate icing.
Hands-On

Tue, April 18,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEYOND BASICS * Sold Out

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

This 4-part series, Beyond Basics, is available again starting on August 10.
Hands-On

Wed, April 19,
6 pm to 9 pm



Wed, April 26,
6 pm to 9 pm



Wed, May 3,
6 pm to 9 pm



Wed, May 10,
6 pm to 9 pm
$250.00
Per Person
Jay Dedkard

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

Wed, April 19,
6:30 pm to 9 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE MOREL COMPASS

Discover the triumph of all foragers who have gathered the prized morel mushrooms for this annual not-to-be missed evening with Kirk Warner. This hands-on class will create scallop-morel gratin with asparagus and smoked bacon, morel-stuffed crab rangoon with tempura crust and wasabi-ponzu dip, homemade tagliatelle pasta with morels and fava beans and ramp butter, savory goat cheese flan with morel mushroom conserve, plus pretzel bruschetta with morels and fontina cheese.
Hands-On

Thu, April 20,
6 pm to 8:30 pm
$80.00
Per Person
Beth Hughes

Pastry Chef

THIS IS HOW WE ROLL

Pastry chef Beth Hughes shares her creative skills for pie-making with three mouth-watering pies. Everyone in this hands-on class will make and roll out a pie dough for a crust they can take home and freeze, and together the class will make caramel-peanut butter mousse candy bar pie with a vanilla wafer crust and chocolate ganache, apple pie with cinnamon toast crunch crumble, plus bourbon-oatmeal-pecan pie.
Hands-On

Thu, April 20,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES * Sold Out

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, baby greens salad with candied pecans and bacon topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted asparagus with gruyère and lemon butter sauce, plus mini strawberry cheesecakes with whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, April 21,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

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

Sat, April 22,
11 am to 4 pm
$150.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
FROM HERE TO EAT-ERNITY

Robin Wheeler has created the perfect springtime brunch that will satisfy your hunger all the way to dinner. This hands-on class will make strawberry cream brioche rolls, mushroom-asparagus frittata, citrusy lemon-orange granola with pistachios served with ginger coconut cream, bagel balls stuffed with pancetta and cream cheese, crispy phyllo nests filled with Amaretto-honey yogurt topped with dried apricots and fresh blueberries, and pork sausage patties filled with spring onions and fresh herbs served on buttermilk biscuits.
Hands-On

Sat, April 22,
12 pm to 2:30 pm
$55.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INCREDIBLE INDIA

Spend a sensational evening in the kitchen with your partner creating the flavors of India. This hands-on class will join Aruna Gopinath, from Bangalore, India, to make kachumber - a cucumber-tomato salad with pomegranate seeds and fresh herbs, cauliflower Manchurian - lightly battered cauliflower florets in sweet tomato-soy sauce, shrimp pulao with boondi raita, hariyali chicken - boneless chicken cooked in a rich creamy spinach-mint sauce with cashews, plus Indian bread pudding with cardamom and pistachios.
Hands-On

Sat, April 22,
6 pm to 8:30 pm
$125.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BEWITCHED BY CAST IRON

Dawn Meyer casts a spell on delicious cooking with the magic of cast iron. Enjoy impressive cast iron skillet bread and artichoke dip, grilled romaine with blue cheese and bacon, herb-crusted flank steak with pan roasted grapes, hasselback potatoes with roasted garlic and parmesan cheese, plus individual cast iron blackberry clafoutis.
Demonstration

Sat, April 22,
6:30 pm to 9 pm
$45.00
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, April 23,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: 52 LOAVES

Obsessed with making the perfect loaf of bread in 52 Loaves: A Half-Baked Adventure, William Alexander spends a year exploring every aspect of baking bread from scratch, including growing, harvesting and grinding his own grains. As the class discusses the book, Anne Cori will prepare three delicious breads - baguette, brioche, and pain de l'abbaye Saint-Wandrille.

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, April 23,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

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

Sun, April 23,
5 pm to 7:30 pm
$125.00
Per Couple
Matt Seiter

Culinary Educator

BC's Kitchen
HIGH SPIRITS WITH MATT SEITER

Matt Seiter - author, nationally recognized bartender, columnist for Feast Magazine, and creator of a series of cocktail decks of recipe cards, takes this class on a journey of high spirits starting with a blind tasting of three popular vodkas to discover why it is the #1 spirit in the world and if the brand you ask for in a call drink makes a better drink. Matt shares tips for safely making cocktails with eggs at home and how to add the WOW factor to parties. Light snacks will be included, as you enjoy a vodka Clover Club #2 with fresh lemon and raspberry syrup, Ramos gin fizz with orange flower water, and a rum Colonial Era flip.
Demonstration

Sun, April 23,
5:30 pm to 8 pm
$50.00
Per Person
Marie-Anne Velasco

Chef-Owner

Nudo House
WOK THIS WAY

Spend a sizzling evening with Marie-Anne Velasco, chef and co-owner of the much anticipated ramen shop, Nudo, to create stir-fry dishes in the wok. Walk right into the kitchen and work side-by-side with Marie-Anne to create a personalized stir-fry starting with choosing and seasoning proteins, choosing and chopping aromatics and a bounty of vegetables, making a stir-fry sauce from five different sauces, and using the wok to create a quick and delicious meal served over rice.
Hands-On

Mon, April 24,
6 pm to 8:30 pm
$60.00
Per Person
Pete Fagan

Sous Chef

Tony's
HIGH MOREL STANDARDS * Sold Out

Witness the meticulous attention to detail, as the skillful chef Pete Fagan, of Tony's, takes the treasured bounty of spring morel mushrooms and creates impeccable dishes. Enjoy sautéed morels on grilled crostini with fava bean purée and ricotta cheese, creamy morel-shiitake-cremini mushroom soup with sherry wine and a crispy leek-morel "haystack", panzanella salad with roasted prawns and morel butter, and scaloppine of chicken with morels in madeira wine sauce served with charred broccoli rabe with garlic.
Please call our store to be put on a waitlist.

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

Mon, April 24,
6:30 pm to 9 pm
$65.00
Per Person
Josh Charles

Chef

Blood and Sand
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 the charming and talented Josh Charles, of Blood and Sand, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Tue, April 25,
6:30 pm to 9 pm
$50.00
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, April 26,
6:30 pm to 9 pm
$65.00
Per Person
Margi Kahn

Culinary Educator

INTERNATIONAL PITA POCKET PICKING

Discover why bread baker Margi Kahn loves to make homemade pita pockets and fill them with flavorful ingredients that can be found internationally, whether on Portobella Road in West London or any street in Tel Aviv. This hands-on class will make fresh pita bread, freshly ground falafel, hummus, tahini sauce, and a Middle Eastern salad to make a falafel sandwich that rivals the best, plus almond-pistachio phyllo cigars.
Hands-On

Thu, April 27,
6 pm to 9 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
APHRODISIAC COOKING IS THE POTION FOR LOVE

The talented chef Giannicola Colucci, of the Four Seasons, has chosen perfect ingredients that involve all of the senses with incredible combinations that stir emotions. Enjoy a flute of champagne with a candied rose, oyster and mini croquette of eggplant and lobster with cherry emulsion, veal and mushroom ravioli with truffle sauce and smoked cauliflower, "bonbon" of sole with salmon caviar and champagne sauce served with citrus sautéed vegetables, veal filet with foie gras cognac sauce with cardamom and mushrooms served with sautéed spinach, plus ginger chocolate mousse with passion fruit and lichees.
Demonstration

Thu, April 27,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: DOES THIS MAKE MY HALIBUT LOOK BIG?

Naam Pruitt cooks up a refreshing dinner that will keep you in your skinny jeans! Enjoy asparagus-parmesan soup with parmesan crisps, arugula-avocado-feta salad with lemon vinaigrette, fontina herbed flatbread, halibut en papillote with tomatoes and basil, lemon mousse topped with blueberries and chantilly cream, plus a strawberry daiquiri.
Demonstration

Fri, April 28,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: I CAN'T TAKE MY EYES OFF OF EWE

Couples will fall in love with the spring dishes that Maria Sakellariou has planned for this Greek feast. This hands-on class will make Cretan crostini with tomatoes and manouri cheese, avgolemono soupa - traditional egg lemon soup with rice and fresh herbs, bizelosalata - Greek curly leaf lettuce and sweet green pea salad with feta, arnisia paidakia - grilled lamb chops with lemon-olive oil and herb dressing, makaronia kapsalista - mysithra pasta and browned butter, plus rizogalo - Greek rice pudding.
Hands-On

Fri, April 28,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL

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

Sat, April 29,
11 am to 1:30 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

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

This class is availabe on June 3.
Hands-On

Sat, April 29,
12 pm to 2:30 pm
$85.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

THE NACK FOR COOKING BAREFOOT

Barb Nack shares Ina Garten's tenth and newest cookbook in the Barefoot Contessa series, Cooking for Jeffrey, in a class that proves cooking for someone you love is always the most enjoyable, and Barb loves cooking at Kitchen Conservatory. Enjoy a limoncello-vodka Collins, cast-iron seared filet mignon with mushrooms and Dijon-cognac cream sauce, kale salad with pancetta and pecorino dressed with lemon-Dijon vinaigrette, sautéed shredded Brussels sprouts with balsamic, plus vanilla rum panna cotta with warm salted caramel sauce.
Demonstration

Sat, April 29,
6 pm to 8:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPIRALIZERS - A TURN FOR THE BETTER

Barb Nack proves that spiralizers are for more than turning fresh vegetables into ribbons of pasta, as this hands-on class uses a variety of spiral cutters to create exciting dishes. Learn to prepare sautéed jerk shrimp with onions and peppers served over skillet-fried plantain spiralized noodles garnished with avocado and cilantro, "loaded" deep-fried twisted taters with bacon and cheese topped with sour cream and scallions, Greek cucumber noodle salad with kalamata olives and hummus dressing, chicken pad Thai with spiral sweet potato and red pepper noodles, zucchini quinoa baked casserole with cheddar and parmesan, plus sweet ricotta and pear ribbons with roasted honey walnuts and figs.
Hands-On

Sun, April 30,
1 pm to 3:30 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

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 Mexican street corn nachos with fresh fried chips, chihuahua and cotija cheeses and Mexican crema. Enjoy a classic margarita, and learn to make chicken fajita quesadillas, sizzling garlic shrimp with a tomatillo-chile-herb sauce, black beans and rice seasoned with bell peppers and cumin, and tequila lime sorbet with cinnamon churros.
Please call our store to be put on a waitlist.
Hands-On

Sun, April 30,
5 pm to 7:30 pm
$125.00
Per Couple
Alex Cupp

Chef-Owner

The Stellar Hog
THE STELLAR HOG IS SMOKING HOT!

Welcome back the personable Alex Cupp, chef-owner of the popular The Stellar Hog, 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 beef roast, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create spicy, sweet and tangy, and whiskey sauces. Also learn to prepare traditional smokehouse sides, including smoked molasses pit beans, slaw, and French fries.
Hands-On

Mon, May 1,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

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

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 hearty greens and roasted shallot salad with crowder peas and curry vinaigrette, 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.
Please call our store to be put on a waitlist.
Hands-On

Mon, May 1,
6:30 pm to 9 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SEAFOOD ON THE GRILL

Kirk has planned an evening of grilling spectacular seafood on the grill, as this hands-on class prepares grilled whole sea bass with lemon bagna cauda, grilled prosciutto-wrapped sea scallops with spring vegetable farro risotto, Alaskan halibut with sweet pea coulis, grilled squid stuffed with shrimp and feta with sweet pepper vinaigrette, plus hot smoked wild salmon with Kirk's irresistible grilled asparagus salsa verde.
Hands-On

Tue, May 2,
6 pm to 8:30 pm
$60.00
Per Person
Beth Hughes

Pastry Chef

A FREEZER FULL OF FABULOUS COOKIES

Beth Hughes shares tips and techniques for having a variety of cookies ready to be baked for an unexpected guest or a late night craving. This hands-on class will learn to fill the freezer with five scrumptious cookies, including s'mores cookies, cereal and milk cookies with Cap'n Crunch Berries and white chocolate chips, confetti sprinkle sugar cookies, chai shortbread cookies, and everything cookies with the option of adding anything from chocolate or oats, to pretzels, potato chips or sunflower seeds.
Hands-On

Tue, May 2,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CRAVING BREAKFAST FOR DINNER

Dawn Meyer proves that breakfast doesn't have to be at the crack of dawn, and makes a satisfying dinner. This hands-on class will create ham and cheese waffles, shakshuka -- a one-skillet dish of eggs baked in a tomato-red pepper sauce, five spice-brown sugar bacon, chicken sausage-fennel-butternut squash hash, baked parmesan French toast topped with caramelized onions and balsamic dressed spring greens, chipotle chilaquiles with roast chicken and fresh fried tortilla chips, and a wild mushroom and egg puff pastry tart.
Hands-On

Wed, May 3,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

SWEET YEASTED BREADS

Margi Kahn shares the joy of bread baking with tips to fit it into your busy schedule, from proofing the yeast, mixing the dough, kneading, rising, and baking. This hands-on class will make a trio of sweet yeasted breads, including zesty cinnamon-orange rolls, sweet pull-apart marzipan focaccia, and scrumptious sweet rolls filled with poached fruit and sweet goat cheese.
Hands-On

Thu, May 4,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES

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

Thu, May 4,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SWEET YEASTED BREADS

Margi Kahn shares the joy of bread baking with tips to fit it into your busy schedule, from proofing the yeast, mixing the dough, kneading, rising, and baking. This hands-on class will make a trio of sweet yeasted breads, including zesty cinnamon-orange rolls, sweet pull-apart marzipan focaccia, and scrumptious sweet rolls filled with poached fruit and sweet goat cheese.
Hands-On

Fri, May 5,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out

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

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

Fri, May 5,
6 pm to 8:30 pm
$140.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
JAM IT! LET'S CAN IT!

Experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join the talented Robin Wheeler, owner of Subterranean Homemade Food, as this hands-on class makes strawberry jam, roasted rhubarb compote, spicy asparagus beer pickles, old fashioned caraway seed beet pickles, and mint jelly. Each participant will take home a jar of canned goods.
Hands-On

Sat, May 6,
11 am to 1:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

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

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

Sat, May 6,
12 pm to 2:30 pm
$80.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

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

Create a decadent surf and turf meal with your partner, 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.
Hands-On

Sat, May 6,
6 pm to 8:30 pm
$150.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

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

Sun, May 7,
12:30 pm to 3 pm
$60.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ALL WRAPPED UP IN CANDY BARS

Quick! Make homemade versions of your favorite candy bars that are surprisingly easy to make and everyone in the family will be asking for more! Join Rachel Epplin-Rincker for a fun class using homemade marshmallow fluff, Valrhona chocolate, homemade caramel, and more quality ingredients to create Snickers, 3 Musketeers with Nutella, Peppermint Patties, Reese's Peanut Butter Cups, Almond Joys, and crunchy Butterfingers.
Hands-On

Sun, May 7,
1 pm to 3:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: POLYNESIAN ISLAND HOPPING

Create the bright, rich flavors of Polynesia in a hands-on class for couples with Mickey Kitterman. Learn to make smoked lobster rangoon with grilled pineapple sweet-and-sour dipping sauce, bacon-wrapped ginger-soy chicken with coconut rice, hearts of palm and asparagus salad with coconut vinaigrette, sugar and salt-cured grilled spare ribs with a Trader Vic's hoisin-ginger-chile glaze, plus flaming Tahitian coconut-vanilla ice cream with pineapple-rum topping.
Hands-On

Sun, May 7,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SPRING SALADS AND FRESH BREADS

Discover the perfect combination of an amazing salad paired with fresh bread for a satisfying spring meal. Enjoy a stunning presentation of Bengal seafood-pineapple-lettuce salad made famous at Trader Vic's with crab and shrimp and hard-boiled eggs served with creamy curry coconut dressing and small buttery leek biscuits, honey nut salad with butter lettuce and bacon topped with roasted garlic-honey Dijon dressing and served with triple grain brown bread muffins, plus chunky tin roof peanut butter-chocolate chunk cookies.
Demonstration

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

Chef

Blood and Sand
LIFE IS COMPLICATED, DINNER IS EASY * Sold Out

Spend the evening in the kitchen with chef Josh Charles, of Blood and Sand, creating five easy weeknight dishes that will have dinner on the table in a snap. This hands-on class will make pan-seared and braised orange chicken with cauliflower "rice" and roasted broccoli, meatballs with spaghetti squash and tomato sauce, pan-roasted pork tenderloin with squash and fennel and romesco sauce, turkey burgers with golden raisin-onion barbecue sauce served with roasted sweet potatoes and green beans, and chopped romaine-pulled chicken salad with peppers, cucumbers, and bacon dressed with balsamic vinaigrette.
Please call our store to be put on a waitlist.
Hands-On

Mon, May 8,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

ITALIAN LIRA

It's all about the dough with the talented pizzaiolo Mitch Frost. This hands-on class will use one delicious pizza dough recipe to create everything from pizza, calzones, and stromboli with fabulous toppings and fillings, plus garlic knots, and zeppole - little Italian doughnuts.
Hands-On

Tue, May 9,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

BASS TO BUTTERSCOTCH

Enjoy a delightful evening with Mickey Kitterman as he creates a refined French dinner starting with marinated leeks with sauce gribiche - a piquant sauce with capers and parsley. Dine on seared sea bass with carrot ginger coulis, asparagus orzo, plus delicious butterscotch pots de crème.
Demonstration

Tue, May 9,
6:30 pm to 9 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
FARM FRESH MARKET BASKET

A tisket, a tasket - Robin Wheeler has filled her market basket with lots of fresh produce from the Maplewood Farmers Market just in time to create a farm fresh dinner. Enjoy baby spring greens and beets salad with snap peas and goat cheese topped with pale ale vinaigrette and fresh croutons, cream of asparagus soup, pan-seared chicken breasts with spring onion-pale ale pan sauce and roasted wild mushrooms, plus strawberry-rhubarb shortcake with cardamom cream.
Demonstration

Wed, May 10,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

PIZZA GRATE-NESS ON THE GRILL

Perfect for summer, learn to make irresistible pizzas on the grill in this hands-on class with a master of dazzling doughs. Margi Kahn will guide the class in mixing and kneading the dough, then char-grilling and topping the pizzas to create pulled chicken-Monterey Jack cheese pizza with peanut sauce, meatball and fresh ricotta cheese pizza with spicy marinara sauce, grilled zucchini and mushroom pizza with pesto sauce, margherita pizza with grilled plum tomatoes and fresh mozzarella, plus grilled Caesar salad and s'mores dessert pizza.
Hands-On

Thu, May 11,
6 pm to 9 pm
$55.00
Per Person
Rachel Moeller

Chef-Owner

Milque Toast Bar
SPOON DESSERTS

Pastry chef and co-owner of Milque Toast Bar, Rachel Moeller shares four luscious desserts that will have everyone licking the spoon. Using a variety of techniques, this hands-on class will make bonet - a chocolate Amaretto crème caramel from Piedmont, Italy with whipped cream and amaretti cookie crumble, warm vanilla bean rice pudding with ginger cherry compote, cannoli ricotta mousse and dark chocolate parfait with candied orange and pistachios, plus rosé champagne gelée with strawberries and black pepper-parmesan tuile.
Hands-On

Thu, May 11,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Hands-On

Fri, May 12,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

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.
Hands-On

Sat, May 13,
11 am to 2 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
MOTHER'S DAY TEA

Celebrate Mom in a special way by sharing the experience of a charming tea party. Robin Wheeler prepares a lovely menu of strawberry-hibiscus scones with hibiscus tea jelly and cream, oolong smoked trout finger sandwiches, watercress and cucumber and mint-infused butter finger sandwiches, ginger-peach jelly finger sandwiches with chai-spiced butter, matcha green tea and black sesame seed shortbread cookies, all served with a variety of teas, including spring cherry green tea.
Demonstration

Sat, May 13,
12 pm to 2:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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 dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. 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.
Hands-On

Sat, May 13,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

SUMPTUOUS FRENCH

Anne Cori shares her fervor for luscious French cuisine with a menu full of rich, tender dishes to linger over and enjoy. Dine on artichoke barigoule - a traditional Provençal braised dish, creamy and tart poulet au vinaigre, potato-leek-celeriac dauphinoise, plus chocolate soufflé with crème anglaise.
Demonstration

Sat, May 13,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MOM'S THE WORD

Surprise Mom with a unique celebration of her day, as this hands-on class joins Anne Cori to create a tasty brunch, starting with yeasted waffles with cured salmon and lime sour cream sauce. Raise a flute of cheer with a mimosa with fresh orange juice, and learn to make quiche Lorraine, asparagus with hollandaise, cherry-berry muffins, and fresh fruit tartlets.
Hands-On

Sun, May 14,
12:30 pm to 3 pm
$55.00
Per Person
Mickey Kitterman

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 14,
5 pm to 7:30 pm
$150.00
Per Couple
Ivy Magruder

Chef

Panorama at the St. Louis Art Museum
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 Ivy Magruder, the brilliant chef of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Mon, May 15,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
GRILLING BIG FLAVORS FOR SMALL PLATES

Put on an apron and spend an evening with chef Kirk Warner creating big bold flavors on the grill for an enticing array of remarkable small dishes. This hands-on class will prepare grilled prosciutto-wrapped shrimp with a saba glaze, grilled beef short rib with oven-dried pineapple and sweet chile, Vietnamese chicken meatballs in lettuce cups, caprese sungold tomato brochettes with grilled pesto ciabatta and bocconcini mozzarella, grilled zucchini roulade with reggiano parmesan and lemon, plus grilled scallops with ginger aïoli and pickled cucumber.
Hands-On

Mon, May 15,
6:30 pm to 9 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, May 16,
6 pm to 8:30 pm
$60.00
Per Person
Josh Charles

Chef

Blood and Sand
TAPAS AND SANGRIA

Spend a lively evening in the kitchen cooking small plates of exciting tapas, paired with a vibrant red sangria. Join Josh Charles, of Blood and Sand, for a hands-on class creating traditional potato tortilla with prosciutto and onions, steamed mussels with garlic and white wine served with pan con tomate, pan-seared shrimp with chile peppers and lemon, freshly ground albóndigas - pan-seared pork and beef meatballs simmered in tomato sauce, prosciutto-manchego biscuit sandwiches, and spicy citrus-marinated olives.
Hands-On

Tue, May 16,
6:30 pm to 9 pm
$60.00
Per Person
Dennis Murray, Jr.

Sous Chef

McCormick & Schmick's
SEA-ING IS BELIEVING

Give a big welcome to sous chef Dennis Murray, of McCormick & Schmick's, with a succulent presentation of exquisite seafood. Enjoy a feast of creamy lobster bisque with rustic sourdough croutons and sherry cream butter, bacon-wrapped shrimp kisses stuffed with pepperjack cheese served with corn salsa and topped with crispy fried onion rings, a signature dish of shrimp and crab-stuffed salmon with brie cheese, plus an elegant chocolate bag dessert filled with white chocolate mousse and topped with fresh berries.
Demonstration

Wed, May 17,
6 pm to 8:30 pm
$60.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
INDIAN FISH AND SHIPS

The fish is plentiful for exciting Indian dishes with chef Adam Lambay, as this hands-on class creates some classics along with family favorites. Learn to make Indian-style jumbo lump crab cakes with coconut-peanut-ginger chutney, shrimp saag gently stewed with cream and spiced spinach, British Indian fish and chips with pakora batter and achaar tartar sauce served with masala spiced fries, salmon tikka masala, fish curry that Adam's dad loves loaded with turmeric, plus fish biryani - a pilaf-style curry with caramelized onions and tomatoes.
Hands-On

Wed, May 17,
6:30 pm to 9 pm
$60.00
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 Missouri-style spice-rubbed barbecued ribs grilled and basted with sweet-and-hot mop, Guinness-soaked thick-cut grilled butter-basted pork chops, mint julep baby back ribs with bourbon mint sauce, sizzling ham steaks with apple chipotle glaze, St. Louis broccoli salad with bacon and raisins, plus "fire and ice" grilled fruit kabobs with butter-brown sugar glaze.
Hands-On

Thu, May 18,
6 pm to 8:30 pm
$60.00
Per Person
Russ Clark

Culinary Educator

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

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

Thu, May 18,
6:30 pm to 9 pm
$55.00
Per Person
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