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 October 8.
Hands-On

Mon, June 22,
6 pm to 9 pm



Mon, June 29,
6 pm to 9 pm



Mon, July 6,
6 pm to 9 pm



Mon, July 13,
6 pm to 9 pm
$250.00
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, July 5,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: HIGH STEAKS

Couples will be "all in" for a spectacular evening of winning flavors. This hands-on class will join Kelly Gardner to create bruschetta with seasonal fruit, brie and fennel-infused honey, smoked lentil salad with creamy Sriracha dressing, cedar-grilled flat iron steaks with cayenne-coffee rub, sweet potato and goat cheese "tater tots", bacon-wrapped green beans with brown sugar and garlic butter, plus salted caramel pots de crème.
Hands-On

Sun, July 5,
5 pm to 7:30 pm
$125.00
Per Couple
Jason Tilford

Chef-Owner

Milagro Modern Mexican and Mission Taco
WHOLLY MOLE

Mole sauces are ancient and flavorful concoctions with ingredient lists and directions that might seem intimidating, unless you are working side-by-side with the knowledgeable Jason Tilford, chef-owner of popular St. Louis restaurants including Milagro Modern Mexican and Mission Taco Joint. This hands-on class will create three wonderful sauces from Oaxaca, including Oaxacan mole poblano served with chile-roasted chicken, mole verde - a green mole served with roasted sea scallops, plus mole negro - a black mole served with grilled flank steak.
Hands-On

Tue, July 7,
6 pm to 8:30 pm
$60.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
GRILLIN' AND CHILLIN'

Raise a glass of sparkling Negroni with grilled orange and spend a fun evening at the grill creating a surf-and-turf meal with the gregarious Frank McGinty. This hands-on class will make charred grapefruit and fennel salad with watercress drizzled with honey vinaigrette, cedar-planked grilled shrimp with barley and peppadew "risotto", herb-basted grilled hanger steak with salsa verde served with potato-bacon ragoût and creamed grilled corn, plus olive oil cake with grilled herb ice cream.
Hands-On

Wed, July 8,
6 pm to 8:30 pm
$60.00
Per Person
Ivy Magruder

Chef

Panorama at the St. Louis Art Museum
THE CHEF AND FISHMONGER * Sold Out

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

Wed, July 8,
6:30 pm to 9 pm
$50.00
Per Person
Christina Lane

Cookbook Author

DESSERT FOR TWO * Sold Out

Cookbook author and food blogger, Christina Lane will take you on a trip down Easy Street with five desserts created for two - always fresh with no stale leftovers. Author of Dessert for Two that made an 8-minute sell-out debut on QVC in January, Christina leads this hands-on class to make Texas peach cobbler for two, oatmeal cream pie sandwiches with marshmallow filling, personal pineapple upside-down cakes for two made in ramekins, strawberry shortcakes with whipped cream, plus raspberry "pick-up" hand pies.
Please call our store to be put on a waitlist.
Hands-On

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

Culinary Educator

DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS

Forget the porridge, chair, and sleeping - the three tastings of beer will be just right and plenty cold! Join "goldie" locks Kelly in a fun evening designed for couples. This hands-on class will prepare beer cheese fondue with soft pretzels, local lager with spicy Sriracha chicken wings, fruity Belgian wheat beer with grilled scallops and corn salad, plus creamy stout with chocolate hazelnut cake and vanilla ice cream.
Hands-On

Fri, July 10,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: LITTLE ITALY

Feel like you have stepped into a neighborhood trattoria, as Anne Cori creates tasty Italian fare, starting with mixed seafood salad with hot red pepper vinaigrette. Enjoy homemade angel hair pasta in raw tomato-gorgonzola sauce, chicken agrodolce with roasted peppers and mushrooms, plus chocolate-apricot torte.
Demonstration

Fri, July 10,
6:30 pm to 9 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

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

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

This class is offered again on September 27.
Hands-On

Sat, July 11,
11 am to 1:30 pm
$75.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

LINED UP ON THE 'CUE WITH RIBS * Sold Out

Everyone will queue up for more ribs and sliders, as this hands-on class with Anne Cori learns to grill an exciting array of dishes. Learn to make grilled Italian eggplant relish on grilled crostini, beef sliders on potato rolls with homemade tomato ketchup, smoked dry-rub pork ribs with butter basting sauce, grilled beef ribs with Tuscan balsamic-rosemary glaze, warm German potato salad, plus fresh peach ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, July 11,
12 pm to 3 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT

Covert operations will begin as Dawn shares her secrets to the juicy details of a remarkable dinner. This hands-on class for couples will create smoked mozzarella salad with grilled red peppers, peppered New York strip steaks with caramel peppercorn sauce, Madeira-grilled portobello mushrooms, pan-browned Yukon gold potatoes with garlic and rosemary, plus chocolate mousse with port ganache and whipped crème fraîche.
Hands-On

Sat, July 11,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

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

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

This class is offered again on September 20.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: BENTO BOX IN THE HEARTLAND

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.
In her memoir of the immigrant experience, Linda Furiya in Bento Box in the Heartland: My Japanese Girlhood in Whitebread America explains Japanese comfort food, including potstickers, steamed pork buns, clams steamed in sake, Japanese-style barbecue, and cold soba noodles with dipping sauce.
Demonstration

Sun, July 12,
1 pm to 3:30 pm
$40.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create kale and beet hummus with fresh vegetable dippers, zucchini-sweet potato-fennel cakes with avocado-cucumber sauce, fresh summer vegetable and seed salad, grilled salmon with spiced mango salsa, tomato and eggplant tian, plus fresh mixed berry and coconut custard tart.
Hands-On

Sun, July 12,
4:30 pm to 7:30 pm
$55.00
Per Person
Senada Grbic

Chef

Grbic Restaurant
DATE NIGHT FOR COUPLES: WINNING DISHES

Join chef Senada Grbic, of Grbic's Restaurant, who won the sibling rivalry episode of Food Network's Guy's Grocery Games earlier this year with her siblings, for a fun hands-on class for couples. Learn to create crispy bacon-wrapped parmesan polenta bites with fresh herbs and smoky paprika, the "best stuffed dish" by Guy Fieri and the judges - Grbic's crisp fried chicken rouladen - baby spinach and sun-dried tomato-stuffed chicken breast served with rustic roasted red pepper sauce and lightly buttered spaetzle noodles, plus palacinke - traditional Balkan-style hazelnut chocolate-filled crêpes with whipped cream and walnuts.
Hands-On

Sun, July 12,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
BASTILLE PIQUE-NIQUE

In celebration of Bastille Day, chef Mickey Kitterman leads this hands-on class creating a revolutionary pique-nique in celebration of Fête Nationale. Learn the art of creating dishes perfect for "en plein air" with chicken breast galantine with pickled plums and cornichons, ratatouille and chèvre tart, haricots verts and champignon vinaigrette, plus vanilla yogurt-poppy seed cake with peaches au Sauternes.
Hands-On

Mon, July 13,
6:30 pm to 9 pm
$60.00
Per Person
Anthony Devoti

Chef-Owner

Five Bistro
LUNCH TIME WITH A CHEF

Take a few hours from your busy day to spend a leisurely lunch with chef Anthony Devoti, of Five Bistro, as he shares his expertise and love for local ingredients. Enjoy a French tartine open-faced sandwich with housemade bread and roasted local JT Gelineu mushrooms with a fried egg and balsamic, roasted Benne's Farm half chicken with roasted summer vegetables, plus local fruit sorbet. Learn about breads and ferments, growing mushrooms, raising urban chickens, and more.
Demonstration

Tue, July 14,
11 am to 1:30 pm
$45.00
Per Person
Vu Hoang and Dustin Parres

Chef

Sub Zero
SUB ZERO SUSHI AND SAKE

Experience a sensational evening of sushi and sake, as we welcome sushi chef Vu Hoang and Sub Zero's bar manager Dustin Parres. Vu demonstrates the art of cutting, preparing, and rolling sushi-grade fish, as Dustin pairs an exciting sake with each course. Enjoy crab-avocado-cucumber California roll and salmon nigiri paired with sweet, crisp Karen Koi sake, spicy tuna roll with bonita sauce and white tuna nigiri paired with an unfiltered dry and creamy Daku sake, plus white tuna and avocado crazy roll and yellowtail nigiri paired with a well-rounded Gekkeikan sake.
Demonstration

Tue, July 14,
6 pm to 8:30 pm
$75.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS * Sold Out

One bite of Margi Kahn's cinnamon rolls, and everyone will look up to her for inspiration in creating these delicate treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates cinnamon-caramel rolls, cinnamon monkey bread, plus cinnamon-orange swirl bread.
Please call our store to be put on a waitlist.

This class is offered again on July 16 (morning session).
Hands-On

Wed, July 15,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON ROLL MODELS

One bite of Margi Kahn's cinnamon rolls, and everyone will look up to her for inspiration in creating these delicate treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates cinnamon-caramel rolls, cinnamon monkey bread, plus cinnamon-orange swirl bread.
Hands-On

Thu, July 16,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - POULTRY 101

Taste testing is the only prerequisite for acing the poultry curriculum at grilling university! This hands-on class will master grilled Basque chicken wings with garlic-lemon-Tabasco sauce, smoky grilled duck breast with beer-maple-soy marinade, bacon-wrapped chile relleno chicken topped with cheese, Bombay grilled chicken kabobs, plus fruited summer slaw with pineapple, oranges, walnuts, bananas, and yogurt.
Hands-On

Thu, July 16,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

I LOVE HELEN

Helen Fletcher's fan club has grown over decades as a pastry chef, bakery shop owner, cookbook author, teacher, and friend. Anne Cori shares some of her favorite recipes from Helen's treasured collection, including chocolate coconut tart, l'opera cake, bourbon cake with bourbon glaze, plus lemon raspberry pudding cake.
Demonstration

Thu, July 16,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD * Sold Out

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: IF YOU CAN'T STAND THE HEAT, DO IT ON THE GRILL * Sold Out

Get out of the kitchen, and enjoy a sultry summer night grilling on the patio with your partner. This hands-on class with Anne Cori will prepare sweet potato chips with grilled tomato salsa, smoked bourbon-glazed salmon on fresh corn cakes, grilled jerk hanger steak with grilled balsamic-glazed sweet onions, grilled corn-on-the-cob with roasted poblano butter -- all paired with wine, plus peach-blackberry double-crusted pie.
Please call our store to be put on a waitlist.
Hands-On

Sat, July 18,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

APPETIZERS YOU CAN STICK ON THE GRILL

Gather your friends around the grill for an appealing appetizer party with lots of skewers, poppers, and wings. This hands-on class with Barb Nack will sip on an ice-cold cucumber-jalapeño margarita, and grill balsamic chicken and fig skewers, fire-crisped quesadillas with chihuahua and queso fresco cheese with salsa, tomato-watermelon-basil skewers, grilled cheese-stuffed sweet pepper poppers, charred margarita-marinated chicken wings, and melon-prosciutto skewers.
Hands-On

Sun, July 19,
12:30 pm to 3 pm
$55.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

SUMMER COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Rebeca Graboyes in the kitchen creating beautifully decorated cookies that are perfect for summer. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Hands-On

Sun, July 19,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: WE SEA FOOD ON THE GRILL

Join chef Jon Lowe outside at the grill to create succulent summer seafood dishes, starting with parmesan grilled oysters. This hands-on class for couples will make cedar-planked grilled salmon, grilled scallops, grilled seafood and sausage paella, charred romaine salad with anchovy dressing, plus stone fruit shortcake with housemade sugar biscuits, bourbon caramel sauce, and citrus whipped cream.
Hands-On

Sun, July 19,
5 pm to 7:30 pm
$140.00
Per Couple
Jane Callahan

Culinary Educator

Pie Oh My!
A SWEET TOOTH FOR PIES * Sold Out

If pie is your favorite dessert, then step into the kitchen and work side-by-side with pie maker and owner of Pie Oh My, Jane Callahan. This hands-on class will learn the techniques of making and rolling out pie dough, then make three flaky pies, including pear-blueberry pie with a lattice crust, mixed berry crumble, plus cashew-chocolate maple pie.
Please call our store to be put on a waitlist.
Hands-On

Mon, July 20,
6 pm to 9 pm
$50.00
Per Person
Jeff Friesen

Sous Chef

Farmhaus
PASTA PERFECT - ROLL. CUT. SHAPE.

Learn the art of making fresh pasta with a variety of shapes, fillings, and sauces. Roll up your sleeves and join chef Jeff Friesen, of Farmhaus, working side-by-side, to create your favorite shapes from spaghetti, fettuccine, tagliatelle, pappardelle, fazzoletti, garganelli, cheese and meat-filled agnolotti and tortellini, all served in simple sauces - brown butter sauce and olive oil-oven-roasted cherry tomato sauce.
Hands-On

Mon, July 20,
6:30 pm to 9 pm
$60.00
Per Person
Nathaniel Reid

Pastry Chef

STATE OF THE TART

A warm welcome to nationally acclaimed pastry chef and educator, Nathaniel Reid, who received a Grand Diploma in Culinary and Pastry Arts at Le Cordon Bleu in Paris. Nathaniel creates exquisite tarts using state of the art equipment - a tart pan and his hands, in this class designed for the home cook, as everyone enjoys lemon meringue tart, chocolate ganache tart, and a beautiful fruit tart.
Demonstration

Tue, July 21,
6 pm to 8:30 pm
$50.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE

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.
Hands-On

Tue, July 21,
6:30 pm to 9 pm
$60.00
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 October 21.
Hands-On

Wed, July 22,
6 pm to 9 pm



Wed, July 29,
6 pm to 9 pm



Wed, Aug 5,
6 pm to 9 pm



Wed, Aug 12,
6 am to 9 pm
$250.00
Per Person
Toni DiGregorio

Culinary Educator

DiGregorio's Market
FAMILY TRADITIONS ON THE HILL

The DiGregorio's family-run Italian market has been on The Hill since 1971 with a vast selection of Italian foods and homemade specialties. Toni DiGregorio shares some of her favorite family traditions, as this class enjoys fresh green salad with fresh mozzarella and tomatoes with DiGregorio’s semi-sweet Italian dressing, sautéed calamari bruschetta, salsiccia - an Italian sausage hoagie sandwich with green peppers, tomatoes and onions, plus blood orange-vanilla ice cream float, with hand-selected wine pairings from Sicily.
Demonstration

Wed, July 22,
6:30 pm to 9 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
MIND YOUR B'S AND Q'S

Grilling season is in full swing, and Jack MacMurray shares some of his favorite recipes with this hands-on class. Heat up the grill with grilled chicken wings with ranch dipping sauce and blue cheese crisps, charred New York strip steak with marinated grilled banana peppers and sweet red onions, grilled diver scallops with mango salsa, chipotle Yukon mashed potatoes, grilled asparagus, plus crème de menthe brownies.
Hands-On

Thu, July 23,
6 pm to 8:30 pm
$60.00
Per Person
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

Thu, July 23,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.

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.
Hands-On

Fri, July 24,
6 pm to 8:30 pm
$140.00
Per Couple
Jean-Pierre Augé

Chef

THE FRENCH CHEF

Spend a few hours in the company of chef Jean-Pierre Augé, and be amazed at his extraordinary culinary skills to create a masterful luncheon. Enjoy poached fresh salmon salad on a bed of braised fennel, veal shanks braised in rich mushroom sauce with caramelized lemon-butter Belgian endive, plus cherry clafoutis.
Demonstration

Sat, July 25,
10 am to 1:30 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

A TISKET, A TASKET, LOOK AT THIS MARKET BASKET!

Margi Kahn is up at the crack of dawn to gather the freshest vegetables from the farmers' market for an exciting hands-on class. Join her in the kitchen to make quick pickled fresh vegetables, creamy cold white corn soup with fresh herb oil, Middle Eastern couscous salad, grill-charred fresh vegetables with grilled Port-Salut cheese and fresh lemon-herb vinaigrette, Turkish tomato salad with pomegranate molasses and fresh herbs, quick sauté of green beans and zucchini and corn with jalapeño butter, plus a luscious berry and wheat berry dessert.
Hands-On

Sat, July 25,
11 am to 2 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with a dance instructor from COCA, then create the sizzling and exotic cuisine of beautiful Brazil. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Hands-On

Sat, July 25,
6 pm to 9 pm
$170.00
Per Couple
Kelly Green Gardner

Culinary Educator

SATURDAY NIGHT SUSHI

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.
Hands-On

Sat, July 25,
6:30 pm to 9 pm
$55.00
Per Person
Jon Lowe

Chef

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

Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Please call our store to be put on a waitlist.
Hands-On

Sun, July 26,
12:30 pm to 3 pm
$65.00
Per Person
Susan Caciano

Culinary Educator

THE VEGAN-OMICS OF TABBOULEH, TZATZIKI, AND TAPENADE

Susan Caciano, personal chef and registered dietician, shares her passion and expertise to create Middle Eastern vegan dishes. This hands-on class will make cashew cheese tapenade in fresh cucumber cups, raw falafel with tzatziki, Greek pita bread, roasted eggplant with tahini dressing, grain-free tabbouleh salad, roasted red pepper hummus, endive salad with mint and peas, plus egg-dairy-gluten-free chocolate ganache torte with fresh berries.
Hands-On

Sun, July 26,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: I'LL STEAK MANHATTAN

Couples will be in a New York state of mind, as this hands-on class with Barb Nack prepares a show-stopping dinner, starting with classic Manhattan chowder. Learn to make New York-style chopped salad loaded with mixed lettuces and mushrooms and olives and cheese with a honey mustard dressing, New York strip steak with sweet bourbon marinade, super crispy roasted potatoes with duck fat and thyme, bacon and brown sugar green beans, plus the "big apple" pie with caramel ice cream and a New Yorker bourbon cocktail.
Hands-On

Sun, July 26,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
IN THE HEAT OF THE NIGHT WITH PETE * Sold Out

Spend a sultry summer evening with the accomplished sous chef of Tony's, Pete Fagan, as he prepares an unforgettable dinner, starting with smoked salmon rolled with cream cheese, capers, and red onion. Enjoy the most popular "special request" dish at Tony's - cavatelli with broccoli using a technique to create a creamy pasta without cream, classic steak au poivre with beef tenderloin and green peppercorns cooked in white wine and shallots with cognac and mushrooms, plus cherries jubilee with flambéed cherries served with pound cake and ice cream.
Please call our store to be put on a waitlist.
Demonstration

Mon, July 27,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Chef

Gallagher's
FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of frying chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus Gallagher's most-requested strawberry-applesauce bread. Gallagher's has been the winner of the 2014 and 2015 St. Louis Post-Dispatch Fried Chicken Frenzy from a field of 64 restaurants.
Hands-On

Mon, July 27,
6:30 pm to 9 pm
$60.00
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, July 28,
6 pm to 8:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

WE SO LIKE MISO

Discover the versatility of cooking with miso from delicate preparations to hearty and flavorful dishes. This hands-on class with Kelly Gardner creates ginger-miso sweet pea dip served with fried won ton chips, miso and honey-glazed salmon, wild rice salad with miso-sesame dressing, miso pasta carbonara with broccoli and red pepper flakes, plus miso-caramel ice cream.
Hands-On

Tue, July 28,
6:30 pm to 9 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

LIFE'S A BATCH

Just about anything can be made better with a batch of sweets, as this hands-on class with Julie Malloy creates four desserts worthy of sharing with friends. Learn to make peach-strawberry shortcake, brown sugar fudge, chocolate-orange caramels, plus sweet potato cupcakes with caramel-cream cheese frosting.
Hands-On

Wed, July 29,
10:30 am to 1 pm
$45.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

FRENCH PROVENÇAL

What a thrill to welcome back Karen Mitcham-Stoeckley, co-author of A Culinary Legacy from Escoffier to Today, who travels several times each year to teach French cooking classes in Provence, France. Karen shares her journey of translating the 100-year old classic Provençal recipe ledgers of her great-grandfather, as she prepares smoked tomatoes moules (mussels), French-style pomme du terre salad, Napoleon of eggplant and chèvre, monkfish cooked with white wine and sautéed shallots served with crème fraîche and fresh basil, plus tarte d'abricots.
Demonstration

Wed, July 29,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

GET ON THE CHERRY-GO-ROUND

Experience the joys of a child full of glee, as Anne Cori shares the bounty of this annual class featuring Montmorency sour cherries. Enjoy homemade tortilla chips with grilled corn-cherry salsa, roasted sweet potato-bacon-spinach salad with pickled cherries, chicken paprikash with sour cherries on spaetzle noodles in sour cream sauce, plus yeasted coffee cake with rum-soaked cherries, and fresh cherry tiramisù.

This class is offered again on August 6.
Demonstration

Thu, July 30,
6:30 pm to 9 pm
$50.00
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

Fri, July 31,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
HEADING UPSTREAM

Experience the versatility of salmon with a variety of preparations, as this hands-on class joins the exceptional chef Bernard Pilon, of Norwood Hills Country Club, for a morning in the kitchen. Learn to prepare barbecue salmon with peach horseradish salsa, salmon risotto, salmon tartare with chimichurri, plus teriyaki salmon salad.
Hands-On

Sat, Aug 1,
10 am to 12:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

SOUFFLÉS AND CUSTARDS

Discover the secrets to creating light soufflés and creamy custards, as Anne Cori presents both sweet and savory dishes. Enjoy crab-fresh roasted garlic soufflé, corn-poblano pepper soufflé, spinach-roasted red pepper quiche, brandy pecan soufflé with caramel cream, plus vanilla bean crème caramel.
Demonstration

Sat, Aug 1,
10:30 am to 1 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO

Join your partner for a crash course in sushi, with a taste test for the final exam to discover the favorites of the evening. This hands-on class with Naam will create tempura-fried shrimp rolls, sesame tuna hand rolls, unagi smoked eel rolls, spicy scallop rolls, hot-smoked salmon rolls with mango and jalapeño, plus green tea ice cream - all served with cold beer.
Hands-On

Sat, Aug 1,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

BAREFOOT IN SUMMER

Barb Nack has created a refreshing menu compiled from the recipes of Ina Garten, and her Barefoot Contessa cookbooks perfect for summer. This hands-on class will make Long Island iced tea, parmesan and gruyère-stuffed zucchini with scallions and tomatoes, roasted shrimp with feta, summer filet of beef with béarnaise mayonnaise, summer vegetable couscous with raisins and almonds, plus tres leche cake with berries.
Hands-On

Sun, Aug 2,
12:30 pm to 3 pm
$55.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

A JARRING DISCOVERY

Canning jars become the perfect baking vessel to create individual dishes or desserts that look great on the table, and are easy to transport to work for lunch or on a picnic. Julie Malloy creates four fun dishes in individual jars, including bacon and sun-dried tomato quiche, strawberry pie, pull-apart cinnamon bread, plus orange-white chocolate cheesecake.
Demonstration

Sun, Aug 2,
1 pm to 3:30 pm
$45.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: WHAT THE ALE?

Stop second-guessing how to spend this summer Sunday night, and make plans for a fun evening que-ing and brew-ing. This hands-on class for couples will join Jean Millner with a lager and ale pairing, and create beer-steamed mussels with garlic and butter, citrus and garlic-rubbed beer-can chicken, roasted summer vegetables with whole grain mustard-dill sauce, pan-fried fingerling potatoes with duck fat, plus Young's Double Chocolate stout brownies with vanilla bean ice cream.
Hands-On

Sun, Aug 2,
5 pm to 7:30 pm
$125.00
Per Couple
John Messbarger

Chef

Peacemaker Lobster & Crab Co.
MAKE PEACE, NOT WAR WITH LOBSTERS

Welcome the talented chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., who was named a 2015 "Chef on the Brink" by Feast Magazine. John shares his love for lobster that started at the age of four, as he creates the various components of a lobster chili dog served with crispy hushpuppies. Watch John start from scratch to create hot dogs, properly break down and cook live lobsters, make lobster stock, lobster chili, crème fraîche, and hot fresh hushpuppies.
Demonstration

Mon, Aug 3,
6 pm to 8:30 pm
$55.00
Per Person
Caryn Dugan

Culinary Educator

BATTER UP WITH STLVegGIRL

STLVegGirl Caryn Dugan hits a home run with a bright and flavorful vegan brunch menu perfect for any time of day. This hands-on class will make the batter for gluten-free carrot cake pancakes with coconut vanilla cream topping, avocado-rainbow chard Florentine with vegan parmesan and cashew hollandaise, asparagus tofu egg scramble, breakfast home fries with green bell peppers and onions, tempeh bacon, plus mini baked glazed doughnuts with sprinkles.
Hands-On

Mon, Aug 3,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BAKING BOOT CAMP

For aspiring chefs, children from ages 7 to 11.  Spend three exciting days in the kitchen with Dawn learning everything about baking from cakes to cookies, doughnuts to crackers, and so much more! The kitchen is going to heat up with blueberry pancake mini muffins, cheddar-chive drop biscuits, homemade goldfish crackers, four-cheese baked pasta, chocolate chip-oatmeal cookies, quick and easy fudge brownies, summer fruit crisp, pink lemonade cupcakes, slice-baked potatoes with cheddar and bacon, cinnamon baked doughnuts, apple cider cake with cream cheese frosting, plus more!
Hands-On for Apprentice Chefs

Tue, Aug 4,
10 am to 12 pm



Wed, Aug 5,
10 am to 12 pm



Thu, Aug 6,
10 am to 12 pm
$110.00
Per Child
Margi Kahn

Culinary Educator

BETTER THAN SLICED BREAD

Bread baker Margi Kahn proves that the only thing better than homemade sliced bread is using it to make tasty sandwiches. This hands-on class will learn all of the techniques for working with yeast, kneading, rising, forming, and baking bread, as they make a hearty multigrain sandwich bread stuffed with chicken salad made with peaches and pecans, fontina grilled cheese sandwich with fresh arugula and herbed mayonnaise, plus everyone's favorite - fresh ground almond butter sandwich layered with sliced bananas and honey.
Hands-On

Tue, Aug 4,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
HONEY, I BLUE UP THE KITCHEN

Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable hands-on class. Learn to make pan-roasted chicken with blueberry-ginger compote, grilled pork loin with blueberry barbecue sauce and fresh roasted chiles and cilantro, his mother's huge blueberry pie recipe from the historic Bistro 120 restaurant in Paw Paw, Michigan, plus several new dishes that Kirk will develop this summer in his test kitchen in Saugatuck - the heart of Michigan blueberry country.
Hands-On

Tue, Aug 4,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BETTER THAN SLICED BREAD

Bread baker Margi Kahn proves that the only thing better than homemade sliced bread is using it to make tasty sandwiches. This hands-on class will learn all of the techniques for working with yeast, kneading, rising, forming, and baking bread, as they make a hearty multigrain sandwich bread stuffed with chicken salad made with peaches and pecans, fontina grilled cheese sandwich with fresh arugula and herbed mayonnaise, plus everyone's favorite - fresh ground almond butter sandwich layered with sliced bananas and honey.
Hands-On

Wed, Aug 5,
10 am to 1 pm
$55.00
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, Aug 5,
6:30 pm to 9 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

GET ON THE CHERRY-GO-ROUND

Experience the joys of a child full of glee, as Anne Cori shares the bounty of this annual class featuring Montmorency sour cherries. Enjoy homemade tortilla chips with grilled corn-cherry salsa, roasted sweet potato-bacon-spinach salad with pickled cherries, chicken paprikash with sour cherries on spaetzle noodles in sour cream sauce, plus yeasted coffee cake with rum-soaked cherries, and fresh cherry tiramisù.
Demonstration

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

Fri, Aug 7,
6 pm to 8:30 pm
$150.00
Per Couple
Amy Hubbard

Culinary Educator

BEYOND PALEO ITALIAN-STYLE

Welcome Amy Hubbard, a clinical nutritionist, as she shares her passion for traditional paleo food and cooks a comforting Italian meal, plus her simple lessons in making broth and sprouting nuts and grains. Enjoy garlic bread made with almond flour and roasted garlic, spaghetti squash "pasta" with meatballs and marinara sauce, gluten-free veal cannelloni with "ricotta cheese" made from sprouted cashews and spinach with marinara, plus garlic fermented vegetables.
Demonstration

Sat, Aug 8,
10:30 am to 1 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, Aug 8,
11 am to 4 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: NAAN BETTER

What's better than spending the evening with your partner in the kitchen creating flavorful Indian cuisine paired with wine? This hands-on class with Anne Cori prepares grilled eggplant with garlic and chiles on homemade naan flatbread, mussels steamed in coconut sauce served on basmati rice, pork and potatoes in sweet red pepper curry sauce, braised Swiss chard with yogurt, plus frozen cardamom-pistachio kulfi.
Hands-On

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

Chef

Ibby's Washington University
SEA-ING RED!

Get on board with chef Jon Lowe, and discover exciting ways to pair seafood with a bounty of juicy summer tomatoes. This hands-on class will create smoked shrimp bruschetta with homegrown tomatoes and basil and drizzled with balsamic, grilled salmon with marinated tomatoes and watermelon with a sherry vinaigrette, tomato gazpacho with crayfish and goat cheese, plus crab-stuffed oven-roasted tomatoes with a lemon emulsion.
Hands-On

Sun, Aug 9,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

SPANISH-ISH

Enjoy Anne Cori's take on a Spanish fiesta with rich and explosive flavors. Enjoy fresh tomato-roasted poblano gazpacho, duck tacos with cherry-chipotle sauce and lime aïoli, chicken-sausage paella with peas and artichokes, plus sangria sorbet.
Demonstration

Sun, Aug 9,
1 pm to 3:30 pm
$45.00
Per Person
Janice Neuwirth

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO

Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, show-stopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce.
Hands-On

Sun, Aug 9,
5 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
SASSY SAUCES

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

Mon, Aug 10,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LITTLE PIES AND TARTS

Join Barb Nack in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make fresh strawberry cheesecake heart-shaped hand pies, Key lime pie cookie cups with lime sugar cookie crust and lime curd topped with whipped cream and a lime slice, mini crème brûlée tartlets, mini PB&J pop tarts with peanut butter icing and sprinkled with chopped peanuts, plus mini zucchini-goat cheese tarts.
Hands-On

Mon, Aug 10,
6:30 pm to 9 pm
$50.00
Per Person
Alex Cupp

Culinary Educator

Adam's Smokehouse
SMOKIN' HOT AT THE SMOKEHOUSE

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 beef roast, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauces. Also learn to prepare grilled asparagus salad, roasted tomato-pasta salad, slaw with seasonal fruits, and potato-root vegetable salad.
Hands-On

Tue, Aug 11,
6 pm to 8:30 pm
$60.00
Per Person
Anthony Devoti and Britt Simpson

Chef-Owner

Five Bistro
STARS FROM FIVE

Chef-owner of Five Bistro, Anthony Devoti, shares the kitchen with pastry chef Britt Simpson, named as one of Sauce Magazine's 2015 "Ones to Watch", in a fun evening of cooking and baking. Learn how to make the perfect hard-boiled egg and smoke tuna as Anthony makes deviled eggs with smoked tuna and olive tapenade, fresh tomato salad with garden herbs and Italian balsamic dressing, pan-seared tuna with garden fresh ratatouille, plus Britt's irresistible and perfect macarons with buttercream.
Demonstration

Tue, Aug 11,
6:30 pm to 9 pm
$60.00
Per Person
Christopher Lee

Chef

Chef's Table STL
FRENCH OPEN

Have a seat at the chef's table, as chef Chris Lee shares his expertise with the intricate techniques used in classic French cookery. Enjoy pâté en terrine with garnish, fruits de la forêt en feuilletée - mushrooms in puff pastry, soupe à la tortue - turtle soup with sherry, salmon en croûte with fines herbes sauce, turned potatoes and parisienne-cut vegetables, plus the decadent gâteau Saint-Honoré for dessert.
Demonstration

Wed, Aug 12,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - VEGETABLES 101

Taste testing is the only prerequisite for acing the vegetable curriculum at grilling university! This hands-on class will master grilled portobello burgers with roasted red peppers and smoked gouda cheese served on brioche buns with basil mayonnaise, grilled corn with a trio of butters - cilantro-chile butter, chive butter, and parmesan butter, grilled peach salad with mint-basil pesto and arugula and fresh mozzarella and toasted pine nuts, grilled tomato gazpacho, grilled onion-zucchini-yellow squash-eggplant hero sandwiches with black olive-lemon relish and provolone on hoagie buns, plus triple chocolate brownie sundaes with salted caramel sauce.
Hands-On

Thu, Aug 13,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DRACULA, BEWARE!

There is no need to wear a necklace of garlic, but this demonstration class will certainly enjoy a multitude of techniques for staving off any vampires with fresh, homegrown garlic! Dawn Meyer creates a duo of crostini appetizers - baked garlic and shallots with sherry and parmesan, and roasted garlic-butternut squash hummus with goat cheese, then makes cauliflower-roasted garlic soup, spicy garlic shrimp with basil and rosemary, charred broccolini with garlic-caper sauce, plus pasta with roasted, toasted and sautéed garlic, served with garlic-cilantro naan. Participants will take home fresh garlic and shallots.
Demonstration

Thu, Aug 13,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE SWORD AND THE SAUCIER

Couples will join Anne Cori and work side-by-side to conquer a magnificent meal paired with Italian wine, starting with fried fresh artichokes with lemon aïoli. Learn to make fresh pasta alla Norma with grilled eggplant, grilled swordfish with charred tomato puttanesca sauce, arugula salad with grilled apricots and ricotta cheese crostini, plus deep-dark chocolate gelato.
Hands-On

Fri, Aug 14,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: LEMONS, LIMES, TARTS, AND TEQUILA

Cookbook author Naam Pruitt is an effervescent hostess who loves to entertain. Enjoy a relaxing evening with the girls and a margarita, as Naam prepares asparagus soup with parmesan crisps, goat cheese-artichoke tartlets, tequila-lime chicken with mango salsa, cilantro rice with spring peas, plus strawberry-lemon sorbet.
Demonstration

Fri, Aug 14,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PUT THAT IN YOUR PAN AND SMOKE IT

Little wisps of smoke escape and create incredible aromas in the kitchen, as this hands-on class joins Barb Nack to create rich flavors with the stovetop smoker. Learn to make alder-smoked mussels with lemon ginger sauce, smoked and grilled Jack Daniels baby back ribs, hickory-smoked portobello club sandwich with plum tomatoes and crumbled goat cheese, smoked barbecue potatoes, and hickory-smoked chicken drummettes with bourbon molasses glaze.
Hands-On

Sat, Aug 15,
10:30 am to 1 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

ONE JAM THING AFTER ANOTHER

Experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join food writer Robin Wheeler, part of a mother-daughter food critic team for St. Louis Magazine, and owner of Subterranean Homemade Food creating condiments for pop up restaurants, as this hands-on class makes peach jam, sweet and spicy peachy sunshine jelly from the peach juice of the peels infused with ReTrailer Tea's Cup of Sunshine tea, tomatoes for "everything" - basic canned tomatoes to use for everything from salsa to marinara sauce to bloody Mary mix, plus garlic dill pickles. Each participant will take home a jar of canned goods.
Hands-On

Sat, Aug 15,
11 am to 2 pm
$55.00
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, Aug 15,
6 pm to 8:30 pm
$125.00
Per Couple
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, Aug 16,
12:30 pm to 3 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE ICE CREAM QUEEN OF ORCHARD STREET

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.
This engaging novel, The Ice Cream Queen of Orchard Street by Susan Jane Gilman, spans the 20th century from a tenement house to the White House. Dine on homemade peach ice cream, chocolate ice cream, lemon ice, plus fresh tomato consommé and Rueben sandwiches.
Demonstration

Sun, Aug 16,
1 pm to 3:30 pm
$40.00
Per Person
Larysa Enk

Culinary Educator

DATE NIGHT FOR COUPLES: SLOW DOWN AND RUSSIAN

Take time to smell the exciting aromas in the kitchen, as this hands-on class joins the effervescent Ukrainian native and translator Larysa Enk to create a Russian feast, starting with imported smoked Russian sardines served on a slice of baguette with capers and lemon. Learn to make hearty borscht soup with beef ribs made with potatoes and cabbage and beets in a tomato-beef stock, olivye potato-egg salad with sweet green peas and Russian smoked sausage tossed with cucumbers and green onions, golubtsi - beef and rice-stuffed cabbage rolls with shredded carrots cooked in a tomato sauce, served with Russian beer, plus pirogi - a sweet yeasted poppy seed bread served with raspberry preserves.
Hands-On

Sun, Aug 16,
5 pm to 7:30 pm
$125.00
Per Couple
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
ITALIAN LIRA

It's all about the dough with Mitch Frost, of Onesto Pizza and Trattoria. 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

Mon, Aug 17,
6 pm to 8:30 pm
$55.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

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

Mon, Aug 17,
6:30 pm to 9 pm
$60.00
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 October 21.
Hands-On

Tue, Aug 18,
6 pm to 9 pm



Tue, Aug 25,
6 pm to 9 pm



Tue, Sept 1,
6 pm to 9 pm



Tue, Sept 8,
6 pm to 9 pm
$250.00
Per Person
Nathaniel Reid

Pastry Chef

STUNNING TEA TIME CAKES AND COOKIES

Spend the evening with the superb pastry chef Nathaniel Reid, who has held pastry chef positions in many luxury hotels, including The Ritz-Carlton Hotel and St. Regis Hotel. Nathaniel will create an assortment of elegant tea time cakes and cookies, designed for the home cook, as he presents hazelnut financiers, buttery madeleines, light and airy viennois cookies, plus velvety lemon curd tea cakes.
Demonstration

Tue, Aug 18,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

CUPCAKE TEMPTATIONS

If you eat first with your eyes, you will not resist the temptations of these beautiful cupcakes. Join Naam for a hands-on class creating chocolate-cherry cupcakes with chocolate ganache frosting, lemon cupcakes with lemon curd filling and lemon Swiss buttercream, strawberry cupcakes with strawberry frosting, plus coconut-pecan cupcakes with cream cheese frosting.
Hands-On

Wed, Aug 19,
6 pm to 8:30 pm
$55.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
HEAVY METAL CAST IRON COOKING

Dust off that fabulous piece of cast iron that has been neglected and discover amazing flavors that can be created. Frank McGinty leads this hands-on class in making cast iron seared scallops with late summer succotash and herb oil, sweet corn and collards-stuffed cappelletti pasta with cast iron tasso redeye gravy, cast iron roasted rib-eye steak served with pan jus and cast iron baked beans and pan-charred broccolini, plus cast iron pineapple tarte Tatin with chai ice cream, served with a blackberry-charred lime shrub cocktail.
Hands-On

Wed, Aug 19,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

#TBT - LOBSTER TALES

Hashtags and social media join us in the kitchen for Throwback Thursday with some of Barb's favorite recipes from her first year of teaching at Kitchen Conservatory, circa 2005. Take a few photos and enjoy kitchen stories, as Barb prepares mixed greens and arugula salad with hard-boiled egg wedges and candied pecans topped with crumbled goat cheese and sweet mustard-bacon dressing, pan-roasted lobster tails with rosemary brandy cream and julienned vegetables, popovers with lemon butter, plus hot chocolate-banana won tons with mango sauce.
Demonstration

Thu, Aug 20,
6 pm to 8:30 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make a gorgonzola and grape appetizer pizza, truffled mushroom and taleggio cheese pizza, caramelized onion-sausage-manchego cheese pizza, and chorizo-chihuahua cheese Mexican pizza with poblano peppers. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and chocolate-cinnamon gelato with toffee bits.
Hands-On

Fri, Aug 21,
6 pm to 8:30 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

JOIE DE VIVRE

Chef Jean-Pierre Augé exemplifies joie de vivre - the joy of living. Enjoy his exuberant story-telling as he creates an exquisite luncheon of chilled tomato soup with gin over a timbale of basil guacamole, roasted rosemary leg of lamb on fava beans, plus Brazilian coffee-flavored bombe served with pineapple.
Demonstration

Sat, Aug 22,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS * Sold Out

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will create lemon poppy seed macarons with lemon buttercream, cocoa macarons with dark chocolate ganache filling, vanilla macarons with tart cherry jam filling, plus cinnamon macarons with cinnamon buttercream.
Please call our store to be put on a waitlist.

This class is offered again on September 5.
Hands-On

Sat, Aug 22,
11 am to 2 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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 a dance instructor from COCA, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will 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.
Hands-On

Sat, Aug 22,
6 pm to 9 pm
$170.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BEAUTY AND THE FEAST

End the week with a beautiful, relaxing night out with the girls, as Julie Malloy creates a delicious feast, starting with Caesar salad with lemon pepper shrimp. Enjoy fettuccine with creamy roasted red pepper sauce, pan-seared peppercorn pork tenderloin with a white wine sauce, blanched green beans with sautéed mushrooms and shallots, plus chocolate-hazelnut salted shortbread brownies.
Demonstration

Sat, Aug 22,
6:30 pm to 9 pm
$45.00
Per Person
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