Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
Sort by:   Chef  |  Restaurant  |  Class  |  Type  |  Date
ChefClass Title & DescriptionClass TypeClass DatesCostRegister Now
FilterFilterFilterFilterFilter
Change page: < >  |  Displaying page 1 of 3, items 1 to 100 of 264.
Barry Marcus

Pastry Chef

THE FRENCH CONNECTION

Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Inspired by the first cooking class he took with chef Jean-Pierre Augé in the early seventies, Barry shares his attention to detail as this class enjoys watercress-endive-orange salad, sautéed chicken in red Burgundy sauce, pommes fondant, haricots verts with parsley butter, plus baked rice pudding with poached pears.
Please call our store to be put on a waitlist.

Our next French demonstration class, First-Class French, is available on May 3 with Anne Cori.
Demonstration

Sat, Feb 24,
11 am to 1 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

For aspiring chefs, children from ages 7 to 11. Lego lovers know that everything is awesome when you are part of a team that constructs the pieces for creating a super meal. Join Vikki DiMattia to build President Business's Tuesday tacos with all the fixings, Emmet's awesome apple salad, Batman's brownies with orange and green and yellow frosting and M&M legos, plus Wyldstyle's chocolate chip cookie dough ice cream.
Hands-On for Apprentice Chefs

Sat, Feb 24,
1 pm to 3 pm
$40.00
Per Child
Devon Drag

Kitchen Conservatory Staff

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

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

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

Sat, Feb 24,
6 pm to 8:30 pm
$125.00
Per Couple
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.

This class is offered again on April 22.
Hands-On

Sun, Feb 25,
12:30 pm to 3 pm
$75.00
Per Person
Senada Grbic

Chef-Owner

Lemmons
LEMMONS WITH A BALKAN TWIST

Give a warm welcome back to the accomplished chef Senada Grbic, co-owner with her siblings of Lemmons, and part of the family-owned Grbic's Restaurant. Senada will create some of their most popular dishes and share how she adds a twist of Balkan flair, starting with the Balkan dipping board with ustipci - a fried bread with feta butter, ajvar - a Balkan relish, and mushroom duxelles. Enjoy Senada's seasonal soup, a crab burger with fresh vegetable ribbons and roasted red pepper aïoli on a handcrafted spiral bun, plus crêpes for dessert.
Demonstration

Sun, Feb 25,
1 pm to 3:30 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: SHIP AND SHORE * Sold Out

Get in the kitchen with your partner and experience the flavors of the Gulf Coast. This hands-on class with Robin Wheeler will create an Alabama slammer Southern Comfort cocktail with sloe gin and orange juice, grilled oysters with garlic herb butter, buttermilk biscuits with pimiento cheese, grilled pork chops with tangy Alabama white sauce, crispy fried okra with rémoulade, plus moon pies filled with marshmallow creme and dunked in chocolate.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 25,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
IN GOOD TASTE

Enjoy a lovely evening with the accomplished Pete Fagan, the sous chef of Tony's for nearly three decades. Pete prepares Tuscan white bean and escarole soup, bitter greens salad with fennel and apples topped with warm pancetta dressing and gorgonzola, classic braised osso buco with a hint of anchovy and citrus served with risotto milanese, plus chewy oatmeal cookies.
Demonstration

Mon, Feb 26,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPIRALIZERS - ONE GOOD TURN * Sold Out

Barb Nack shows creative ways to use the spiralizer to make tasty and exciting dishes. This hands-on class will use a variety of spiralizers to create lemon-garlic broccoli noodles with pancetta and parmesan, "everything bagel" breakfast bread made with spiralized potatoes, halibut en papillote with spiralized butternut squash and leeks, pear-fontina-fig salad with honey balsamic dressing and pistachios, chicken banh mi with sriracha yogurt sauce, plus chocolate chip sweet potato muffins.
Please call our store to be put on a waitlist.
Hands-On

Mon, Feb 26,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

CROISSANTS - THE TOTAL FLAKE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare mini croissants, caramel croissant rolls, almond croissants, plus two-bite fruit-filled croissant doughnuts.
Hands-On

Tue, Feb 27,
6 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

This class is available again on April 24.
Hands-On

Tue, Feb 27,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

VITAMIX - A SMOOTH OPERATOR * Sold Out

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Barb to create a strawberry coconut daiquiri, kicked up lime-jalapeño hummus with homemade pita bread, spicy roasted parsnip soup, two-cheese pizza on whole wheat pizza dough with kale basil pesto and sliced tomatoes, turkey meatballs with apricot chile barbecue sauce, plus Thai ginger soup.
Please call our store to be put on a waitlist.
Hands-On

Wed, Feb 28,
6 pm to 8:30 pm
$50.00
Per Person
Jack MacMurray, III

Culinary Educator

HIT THE JACK POT

Jack MacMurray has selected Italian-inspired dishes for a winning menu in this hands-on class, starting with roasted spaghetti squash pancakes with pear and smoked bacon. Learn to make creamy smoked salmon chowder, whole roasted chicken ragoût with herbed pappardelle noodles, Italian sausage-stuffed flank steak braciola, porcini-asiago risotto, plus chocolate velvet silk pie.
Hands-On

Wed, Feb 28,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PIECE OF THIS, A PIZZA THAT * Sold Out

Using an exciting variety of ingredients, learn to utilize the hot oven pizza stone to create plenty of tasty pizzas with homemade dough. Join Margi Kahn for a hands-on class making caramelized onion-fennel sausage pizza with mozzarella, meatball and ricotta cheese pizza, roasted garlic-spinach pizza with fontina cheese, plus a dessert pizza with grilled bananas and caramel sauce.
Please call our store to be put on a waitlist.

Margi Kahn's upcoming pizza classes include How Deep is Your Love for Pizza? on May 10, and All Fired Up for Pizza on the Grill on June 5.
Hands-On

Thu, March 1,
6 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FISH-A-LICIOUS

Spend a delicious evening with the girls, as Dawn Meyer creates an exquisite meal starting with roasted grape and brie crostini. Enjoy an arugula-roasted squash salad with French lentils and roma tomatoes tossed with a champagne vinaigrette, poached salmon with tarragon beurre blanc, crispy fingerling potatoes, plus coconut lime tres leches cake with Italian meringue and candied lime slices.
Demonstration

Fri, March 2,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA * Sold Out

Pairing succulent seafood with homemade pasta is a perfect match for a dynamic evening with Anne Cori. This hands-on class for couples will create seared sea scallops on angel hair pasta in lemon sauce, lobster agnolotti in tarragon butter sauce, shrimp fettuccine in brown butter-sage sauce, plus arugula salad with roasted mushrooms and peppers, and poached pears with zabaglione sauce.
Please call our store to be put on a waitlist.
Hands-On

Fri, March 2,
6:30 pm to 9 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

KISS MY VEGAN GRITS * Sold Out

Step into the kitchen with the delightful private chef and wonderful Susan Caciano to create a sassy Southern vegan meal. This hands-on class will make blackened tofu and garlicky polenta grits, fluffy biscuits with creamy cashew gravy, baked cornmeal crusted eggplant po' boys with almond mayonnaise, and chile roasted broccolini.
Please call our store to be put on a waitlist.

Susan Caciano's next class, Proteins and Plants for Vegans, is available on April 28.
Hands-On

Sat, March 3,
10:30 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

NOW WE'RE COOKIE-ING! * Sold Out

Join Barb Nack in her search for the perfect cookie using quality ingredients with cookies that are scooped, sliced, sprinkled, dipped, and rolled. This hands-on class will make vanilla polka dot cookies, crispy iced lemon thins, gooey chocolate turtle cookies, salted peanut butter-pretzel-chocolate chip cookies, cinnamon swirl cookies, chocolate sugar cookies, and chocolate mint cookies.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 3,
11 am to 1:30 pm
$55.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: GOING TO GOA * Sold Out

Bangalore native Aruna Gopinath shares the food of Goa, India with a strong Portuguese influence of flavors in this hands-on class for couples. Learn to make batter fried prawn rissoles, spicy pork vindaloo, Goan fish curry simmered in fresh coconut and spice sauce, French beans foogath, rice cooked in a colander, plus creamy aletria - a Portuguese vermicelli pudding, and kulkuls - sweet dough molded into small curls.
Please call our store to be put on a waitlist.

Aruna Gopinath's next date night Indian class, A Zing of Spring before Indian "Summer" is available on May 12.
Hands-On

Sat, March 3,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: ROCKIN' ROBIN

Spend an entertaining evening with Robin Wheeler as she prepares an exciting meal while the ladies sip on a smoked sea salt margarita on the rocks. Enjoy spinach salad with feta and grapefruit vinaigrette, handmade grilled pita, pan-seared chicken served over couscous with blistered tomatoes and capers and oil-cured olives, plus lemon olive oil pound cake with flaked sea salt chocolate sauce.
Demonstration

Sat, March 3,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET * Sold Out

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

Sun, March 4,
11 am to 4 pm
$150.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join 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, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, March 4,
1 pm to 3:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A NIGHT AT THE OSCARS * Sold Out

Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Sip on a red carpet pomegranate-champagne fizz cocktail with Grand Marnier and raspberries, and create an award-winning meal of seared sea scallops with crème fraîche and caviar, tomato basil soup en croûte, filet mignon Oscar with béarnaise sauce, loaded mashed potato "martini" with bacon and smoked gouda, plus flaming baked Alaska.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 4,
5 pm to 7:30 pm
$150.00
Per Couple
Nathan Hatch

Chef

Trattoria Marcella
PASTA - IN EVERY WAY, SHAPE, AND FORM * Sold Out

Explore the possibilities of creating a variety of pasta shapes paired with exciting sauces working side-by-side with the charming Nathan Hatch, of Trattoria Marcella. This hands-on class will make garganelli carbonara with pancetta and parmesan and a cured egg yolk, homemade ricotta-filled tortellini with roasted cherry tomatoes and garlic, plus tagliatelle Bolognese with a meaty tomato ragù.
Please call our store to be put on a waitlist.

This class is offered again on June 4.
Hands-On

Mon, March 5,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

LET THEM EAT CUPCAKES

Naam Pruitt shares a luscious array of cupcakes that are perfect for parties, families on the go, and everyday treats. This hands-on class will create lemon meringue cupcakes with brûléed meringue topping, hummingbird pineapple-banana cupcakes with pecans and cream cheese frosting, honey-ricotta cupcakes with honey whipped cream, plus chocolate-lavender cupcakes with chocolate Swiss meringue buttercream frosting.
Hands-On

Mon, March 5,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

ORIGINAL CIN

From the very first bite of Margi Kahn's cinnamon rolls, the class will be inspired to create these delicious sinful 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 caramelized cinnamon-sugar picnic rolls, cinnamon date buns, and a caramel-pecan yeast coffee cake.
Hands-On

Tue, March 6,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD * Sold Out

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

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

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

Culinary Educator

ORIGINAL CIN

From the very first bite of Margi Kahn's cinnamon rolls, the class will be inspired to create these delicious sinful 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 caramelized cinnamon-sugar picnic rolls, cinnamon date buns, and a caramel-pecan yeast coffee cake.
Hands-On

Wed, March 7,
10 am to 1 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
OF COURSE, IT'S ITALIAN * Sold Out

Course for course, work side-by-side with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, to create a stunning meal. This hands-on class will create beef and farro soup, housemade cavatelli pasta with smoked eggplant-chickpea sauce, spicy chicken milanese, caramelized Brussels sprouts with prosciutto, plus pumpkin tiramisù.
Please call our store to be put on a waitlist.

Bob Colosimo's next class, I is for Italian, is available on June 6.
Hands-On

Wed, March 7,
6 pm to 8:30 pm
$60.00
Per Person
Michael Friedman

Culinary Educator

FOR THE LOVE OF COD

In the midst of fish fry season, Michael Friedman shares his love for cod and shrimp. This hands-on class will create red and green cabbage slaw with carrots and fennel tossed in an apple cider dressing with whole grain mustard, smoked white cheddar and gruyère potato gratin with a parmesan cracker topping, fried cornmeal-crusted cod with caper-shallot tartar sauce, butterflied shrimp with spicy ketchup, plus chocolate pudding in pizzelle cookie cups.
Hands-On

Thu, March 8,
6 pm to 8:30 pm
$60.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
SPRING AND EASTER CAKE POPS

Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the Spring and Easter. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including Easter eggs, chicks, and flowers. Each student will take home their cake pop creations.
Hands-On

Thu, March 8,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS * Sold Out

Your boat has come in, and it is filled with delicious, succulent shrimp. Join Barb in a hands-on class designed for couples, creating seafood pizza with shrimp, scallops and crab, and sip on a pontberry vodka martini. Learn to make smoked shrimp-sweet potato-pecan salad with maple vinaigrette, crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Fri, March 9,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry Marcus's available macarons classes include Flawless French Macarons on May 20, and Flawless French Macarons - Ganache Edition on June 9.
Hands-On

Sat, March 10,
11 am to 2 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.

Upcoming Heir and a Parent classes include Calling All Princesses on May 6, and Wizards in the Kitchen on May 19.
Hands-On

Sat, March 10,
12 pm to 2:30 pm
$90.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: "HUNGARY" FOR FOREIGN A-FARES * Sold Out

Create an eclectic array of dishes from Austria to Hungary for a spectacular meal paired with appropriate wines. This hands-on class with Anne Cori will prepare smoked trout crêpes with dill sauce, mushroom-hazelnut soup, veal dumplings with cherry sauce, pork schnitzel with mushroom gravy served with red cabbage sauté and roasted red pepper spaetzle, plus an elegant Viennese chocolate Sachertorte.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 10,
6 pm to 8:30 pm
$140.00
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.

Our next Saturday Night Sushi class with Naomi Hamamura is available on April 28.
Hands-On

Sat, March 10,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FISH AND BISTRO SAUCES * Sold Out

Meet Mickey Kitterman 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 grilled salmon with mustard-apple cider jus.
Please call our store to be put on a waitlist.

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

Sun, March 11,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WHACK THE KNIFE! * Sold Out

Master the knife, the most essential kitchen tool, as Anne teaches how to select the right knife for the right job and the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Please call our store to be put on a waitlist.

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

Sun, March 11,
1 pm to 3:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO * Sold Out

Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Robin Wheeler creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème brûlée.
Please call our store to be put on a waitlist.

This class is offered again on June 10.
Hands-On

Sun, March 11,
5 pm to 7:30 pm
$140.00
Per Couple
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 mini bourbon chocolate-pecan pies with a perfect pie crust, baklava tartlets with phyllo crust, chocolate-pecan-caramel turtle cookie cups, pear tarts with puff pastry and honey, plus no-bake Key lime pies layered in a jar.
Hands-On

Mon, March 12,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
TOP THAT!

Chef Kirk Warner shares his creative methods for adding crusts and fun toppings to turn beautiful ingredients into extraordinary dishes. This hands-on class will make crushed red lentil-crusted sea scallops with piquant pepper sauce, flaked potato-crusted grouper with lemon-thyme beurre blanc, spiralized potato-wrapped shrimp with coriander mustard, crispy prosciutto-wrapped short ribs with aged balsamic glaze, Kirk's best fried chicken with matzo crust and spiced honey, plus cream of wheat-crusted tomato with garlic scampi.
Hands-On

Mon, March 12,
6:30 pm to 9 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 and Nate Brison, a brewer from the popular Urban Chestnut Brewing Company. Enjoy Nate's choice of three seasonal craft beers, as this hands-on class makes a Caesar salad with pizza croutons, traditional margherita pizza, pepperoni and mozzarella pizza, roasted mushroom pizza with garlic oil sauce and taleggio cheese, plus a sausage-roasted onion pizza with housemade Italian sausage and fontina cheese.
Please call our store to be put on a waitlist.
Hands-On

Tue, March 13,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

IT ALL ADDS UP WITH DIM SUM * Sold Out

Count on a fun evening with Naam Pruitt creating a variety of exciting small plates of dim sum. This hands-on class will make steamed buns with char siu pork filling, shrimp and pork spring rolls with sweet and sour sauce, steamed pork shu mai with soy-chile dipping sauce, pork and napa cabbage dumplings with black vinegar, plus Chinese doughnuts rolled in sugar.
Please call our store to be put on a waitlist.

Our next dim sum class, All That, and Dim Sum, with Barb Nack is available on May 23.
Hands-On

Tue, March 13,
6:30 pm to 9 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

CALCULATING “Pi"

The formula for flawless pie on 3.14 is fairly straightforward, as this hands-on class discovers the ratio of the circumference of the crust to its diameter! Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three scrumptious pies, including double crust cherry pie with a lattice crust, strawberry chiffon pie, and coconut-chocolate-walnut pie.
Hands-On

Wed, March 14,
6 pm to 9 pm
$55.00
Per Person
Rachel Moeller

Culinary Educator

SENSATIONAL SOUTH AMERICA

Discover the exciting flavors from five South American countries in a fun hands-on class with Rachel Moeller. Learn to make spinach-cheese empanadas with parsley sauce from Argentina, chicken stewed in a creamy yellow chile-walnut sauce from Peru, cheesy corn soufflé from Paraguay, sautéed collard greens with bacon and garlic from Brazil, plus Venezuelan bien me sabe coconut cream and meringue "tastes good to me" cake.
Hands-On

Wed, March 14,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE * Sold Out

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale, bacon and onion, then finish with Jameson Irish whiskey ice cream served with Baileys, coffee, and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Thu, March 15,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SIGHS MATTERS

Barb Nack creates a stunning array of vegetarian appetizers proving that it's not about the size... it's about the sighs! Enjoy apple salsa-gooey brie crostini, guacamole and smoked gouda quesadilla wedges with roasted red peppers, mushroom duxelle pinwheels, chocolate-dipped chevre-cherry bonbons, and a G-spot citrus-pineapple-peach martini.
Demonstration

Fri, March 16,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: I HEARD IT THROUGH THE GRAPEVINE * Sold Out

Spend an entertaining evening in the kitchen with your partner and other couples cooking, talking, and dishing tasty Greek food. Join Maria Sakellariou in preparing stuffed grape leaves with a rice-pine nut-raisin mixture topped with a light lemon sauce, French fried calamari with a spicy feta-pepper sauce, salmon filets grilled in grape leaves, orzo with arugula and tomatoes and kalamata olives, plus pistachio honey cake that originated from the Greek isle of Aegina.
Please call our store to be put on a waitlist.

Maria Sakellariou's next date night Greek class, The Greek Food Isle, is available on April 27.
Hands-On

Fri, March 16,
6:30 pm to 9 pm
$125.00
Per Couple
Ashok Nageshwar

Culinary Educator

ANCIENT INDIA WITH A MODERN TWIST

Give a warm welcome to Ashok Nageshwar, as he shares his passion for creating exciting traditional dishes from different regions of India with a modern twist. This hands-on class will prepare a beautiful presentation of beef and vegetable Napoleon layered on three shapes of appalam served with tomato-green chile chutney, 6-spice chicken masala curry with flaky parotta garnished with ginger and coriander leaves, rasam - a South India soup with kaffir lime, plus a stunning butter chicken biryani - a popular curry dish layered and cooked in a jar with rice and fried onions with mint and cilantro.
Hands-On

Sat, March 17,
11 am to 1:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY

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

Sat, March 17,
12 pm to 2:30 pm
$60.00
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 5.
Hands-On

Sat, March 17,
6 pm to 8:30 pm
$140.00
Per Couple
Fernanda Espinosa

Culinary Educator

BUENOS DIAS

Satisfy your appetite for an exciting Mexican brunch with plenty of savory egg dishes and a colorful spread of salsas. This hands-on class with the energetic Fernanda Espinosa will make traditional green and red salsas, pico de gallo, salsa borracha, and a Yucatan xnipec salsa, plus huevos rancheros, huevos a la cazuela, enfrijoladas, and chicken chilaquiles, served with a refreshing michelada beer cocktail.
Hands-On

Sun, March 18,
12:30 pm to 3 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

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

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

Upcoming Heir and a Parent classes include Calling All Princesses on May 6, and Wizards in the Kitchen on May 19.
Hands-On

Sun, March 18,
1 pm to 3:30 pm
$90.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIAMI HEAT * Sold Out

Couples are heating up the kitchen with the flavors of Miami with a Cuban influence. Join Dawn Meyer and Larry Meyers to create South Beach sangria, black bean salsa with plantain chips, mini crab cakes with mango pepper relish, Cuban-spiced pork tenderloin, coconut ginger rice, plus a dessert of guava and cream cheese empanadas with dulce de leche ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 18,
5 pm to 7:30 pm
$125.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES * Sold Out

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

Devon Drag's available cupcake decorating classes include Cupcakes and Cocktails on May 11, and The Art of Decorating Cupcakes on June 11.
Hands-On

Mon, March 19,
6 pm to 8:30 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES * Sold Out

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of Mission Taco Joint, as he shares the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Please call our store to be put on a waitlist.

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

Mon, March 19,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

Delicious vegetables are the focus of this hands-on technique class with Anne Cori using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Hands-On

Tue, March 20,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BOWLS TO BISCOTTI

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy butternut squash soup with a drizzle of herb oil, a Korean bulgogi beef bowl with spring greens and a fried egg, plus chocolate-dipped cranberry and pistachio biscotti.
Demonstration

Wed, March 21,
10 am to 1 pm
$45.00
Per Person
Ericka Frank

Pastry Chef

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

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

This class is offered again on April 19.
Hands-On

Wed, March 21,
6 pm to 8:30 pm
$65.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
INDIAN VEGETARIAN - CUMIN GET IT * Sold Out

The fragrant spices of India are abundant in this hands-on class with Adam Lambay creating vegetarian dishes. Learn to make spiced asparagus topped with a poached egg and chile goat cheese served with pappadums, mattar paneer - a light north Indian dish of peas and tomatoes rich with spices and fresh cheese, dhal makhani - spicy butter lentils, and potato bhaji - stir-fried potatoes with ginger and spices.
Please call our store to be put on a waitlist.
Hands-On

Wed, March 21,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SWEET TOOTH FOR GLUTEN-FREE DESSERTS

Satisfy your cravings for desserts that are gluten-free in a hands-on class with Margi Kahn with five recipes that will become favorites in your recipe box. Learn to make double chocolate cookies, lemony almond macaroons, spiced glazed pumpkin doughnut holes, orange olive oil bundt cake, plus granola topped ice cream sundaes.
Hands-On

Thu, March 22,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LET'S PLAY HOOKY!

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

Fri, March 23,
6 pm to 8:30 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION * Sold Out

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

Barry Marcus's available macarons classes include Flawless French Macarons on May 20, and Flawless French Macarons - Ganache Edition on June 9.
Hands-On

Sat, March 24,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

For aspiring chefs, children from ages 7 to 11. Roll up your sleeves for a fun afternoon with Vikki DiMattia rolling out dough to make homemade fettuccini, along with Alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream.
Hands-On for Apprentice Chefs

Sat, March 24,
12 pm to 2 pm
$40.00
Per Child
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE * Sold Out

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

Available Date Night Dine and Dance classes include Salsa Salsa on May 19, Big Band Swing on June 23, and Sizzle and Samba on July 28.
Hands-On

Sat, March 24,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: CAST IRONS ARE HOT!

Robin Wheeler proves that cast iron cooking never goes out of style, as she creates a bold evening just for the ladies. Enjoy a French 75 champagne cocktail, cherry-pecan brie en croûte, skillet chicken pot pie, pan-seared whole carrots with a balsamic glaze, plus cast iron baked bananas Foster upside-down cake.
Demonstration

Sat, March 24,
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, March 25,
12:30 pm to 3 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: EATING KOREA

Teetering on the brink of nuclear annihilation, the South Koreans have developed a vibrant and modern cuisine while fighting to retain the traditional ingredients and flavors. Graham Holliday, author of Eating Korea: Reports on a Culinary Renaissance, takes us on a culinary journey through the streets of Korea. As the class discusses the book, Mickey Kitterman prepares a soju-elderflower martini, kimchee-fresh mozzarella flatbread with tomatoes and basil, double-fried Korean chicken wings bathed in spicy gochujang, braised Korean ribs flavored with soy and ginger and garlic, kimchee and white rice, plus an Asian pear tart.

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, March 25,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

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

Sun, March 25,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
SOCIAL GRACES * Sold Out

Experience the social graces of the peerless Pete Fagan, sous chef of Tony's, with an evening of sensational food. Enjoy pepperonata bruschetta with tender sweet peppers enlivened with chiles, cacio e pepe with spaghetti and pecorino, clam and mussel cioppino rich with halibut, plus chocolate crinkle cookies.
Please call our store to be put on a waitlist.

Pete Fagan's available classes include In Good Taste on February 26, Fagan's Fennel Fans on May 21, and Shanks a Million! on June 25.
Demonstration

Mon, March 26,
6 pm to 8:30 pm
$60.00
Per Person
Bernard Pilon

Chef

HMS Host
THE CLASSICS: BOUILLABAISSE AND PAELLA

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

Mon, March 26,
6:30 pm to 9 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

This class is available again on April 24.
Hands-On

Tue, March 27,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

TONGUE THAI'D * Sold Out

No one will be at a loss for words, as this hands-on class joins cookbook author Naam Pruitt for an evening creating extraordinary Thai food. Learn to make pineapple glazed pork ribs with grilled pineapple, shrimp toast with sweet plum sauce, jasmine rice salad with pomelo and yard long beans flavored with lemongrass and toasted coconut in a tamarind dressing, beef curry over rice noodle with bean sprouts and peanuts, plus sweet black sticky rice pudding in coconut milk with taro and longan fruit.
Please call our store to be put on a waitlist.

Naam Pruitt's next Thai class, Oodles of Thai Noodles, is available on April 4.
Hands-On

Tue, March 27,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

RISING FROM THE FLATBREAD

Bread baker Margi Kahn has "proof" that not all flatbreads are unleavened, as she shares four favorite savory recipes with this hands-on class. Learn to make three onion-roasted garlic-herb flatbread, farinata - a chickpea flatbread with Italian salami, kale-walnut-goat cheese flatbread, plus pita baked with olive oil and za'atar spice.
Hands-On

Wed, March 28,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

CHINESE CHOPSTICKS

Learn how to create an array of Chinese dishes along with a few tips for using chopsticks. This hands-on class with Jack MacMurray will make flash-fried shrimp rangoon with citrus Thai chile sauce, Asian sticky chicken wings, seared yellowfin tuna on a won ton wafer, beef and broccoli stir-fry, spicy prawn lo mein with snow peas and pickled mung bean sprouts, plus strawberry pot stickers with mirin caramel sauce.
Hands-On

Wed, March 28,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

RISING FROM THE FLATBREAD

Bread baker Margi Kahn has "proof" that not all flatbreads are unleavened, as she shares four favorite savory recipes with this hands-on class. Learn to make three onion-roasted garlic-herb flatbread, farinata - a chickpea flatbread with Italian salami, kale-walnut-goat cheese flatbread, plus pita baked with olive oil and za'atar spice.
Hands-On

Thu, March 29,
10 am to 1 pm
$55.00
Per Person
Caryn Dugan

Culinary Educator

TOFU'D * Sold Out

STLVegGirl Caryn Dugan celebrates tofu - rich in protein and calcium and the perfect food for absorbing flavors in a class designed for the tofu curious. This hands-on class will create tofu panini sandwiches with caramelized onions and walnut pesto, tofu spanakopita drizzled with tahini, black bean-tofu-oat sliders, breakfast tacos with scrambled tofu and homemade dairy-free tofu sour cream, plus Thai curry tofu served over coconut-pineapple brown rice.
Please call our store to be put on a waitlist.

Caryn Dugan's next vegan class, Plant-Based Cooking from Root to Stem, is available on May 24.
Hands-On

Thu, March 29,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BAREFOOT CONTESSA PARTIES

From Ina Garten's library of cookbooks, Barb Nack shares some of her favorites from Barefoot Contessa Parties, perfect for an intimate party for two or a full dining room of guests. Enjoy fennel-onion soup with gruyère toast, a satisfying vegetable pot pie topped with golden brown flaky crust, crispy baked potato chips with caviar dip, plus a raspberry vodka martini, and double chocolate pudding with whipped cream and chocolate shavings.

Barb Nack's next class in this In A Garden of Cookbooks, Barefoot Contessa Family Style, is available on April 19.
Demonstration

Thu, March 29,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

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

Sat, March 31,
11 am to 1:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

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

Sat, March 31,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

FUN-DO FONDUE

Barb Nack will entertain and delight everyone with a 1960s-style evening of fondue. Enjoy individual servings of three exciting fondues, including smoked gouda and beer fondue served with homemade pretzel bites, assorted sausages, broccoli, and chicken, creamy seafood fondue with crab and shrimp served with crusty artisan bread, plus salted caramel fondue with apples, strawberries, and pound cake.
Demonstration

Mon, April 2,
6 pm to 8:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BRANDY, YOU'RE A FINE GIRL

Ladies and gents, discover the flavors of local handcrafted brandies by Edelbrand Brandy, working side-by-side with Robin Wheeler. This hands-on class will use a variety of brandies to create pear tarte Tatin with pear brandy and flame-caramelized sugar, dill-rubbed pork tenderloin with grape brandy cream sauce, steamed artichokes with apricot brandy butter, camembert with cherry brandy and almond compote, plus pork sausage-stuffed apples braised in apple brandy.
Hands-On

Mon, April 2,
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

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

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL

Join Mickey Kitterman to recreate the historical dinner that discussed the 1790 Compromise at the New York home of Thomas Jefferson with the controversial and brilliant Alexander Hamilton. Learn to prepare a meal that James Hemmings, Jefferson’s French-trained chef/slave, would have prepared, including handmade pasta with crab and peas and crushed herbs in a wine cream sauce, short rib daube with onions and mushrooms and herbes de Provence, roasted pumpkin with red grapes and spiced pecans, plus apple galette with vanilla ice cream and a rum flip cocktail.
Hands-On

Tue, April 3,
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

Wed, April 4,
10 am to 1 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

Wed, April 4,
6 pm to 8:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
FLOWER POWER

Robin Wheeler explores the creative culinary nuance of adding the flavors of blossoms to a variety of dishes. This hands-on class will make an aviation cocktail with elderflower liqueur, shaved asparagus-arugula salad with orange blossom vinaigrette, chanterelle mushroom grilled flatbread with lavender-infused goat cheese, herbes de Provence-crusted roast pork loin with St-Germain liqueur pan sauce, baked artichokes stuffed with bread crumbs and parmesan cheese, plus dark chocolate bundt cake with rosewater buttercream frosting.
Hands-On

Wed, April 4,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

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.
Hands-On

Thu, April 5,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

SPRING IS IN THE FARE

Spend a sprightly evening with Dawn Meyer as she creates a mouth-watering dinner rich with fresh ingredients. Enjoy zucchini-watercress soup, beef Wellington tarts with cremini mushrooms and foie gras sauce, mustard-dressed asparagus, parsnip purée, plus lemon mousse garnished with candied lemon peel.
Demonstration

Thu, April 5,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

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

Fri, April 6,
6 pm to 8:30 pm
$150.00
Per Couple
Kirk Warner

Chef-Owner

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

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

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

Sat, April 7,
10 am to 3 pm
$150.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
CORNED BEEF, WINE, AND WHISKEY * Sold Out

The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans delighted in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting including his best corned beef, as Glenn expertly pairs each course with wine and whiskey for a memorable afternoon.
Please call our store to be put on a waitlist.
Demonstration

Sat, April 7,
1 pm to 4 pm
$75.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CAST YOUR EYES ON THE PRIZE

Spend a rewarding evening with the ladies, as Trevor Holmes cooks with his favorite tool in the kitchen - cast iron. Enjoy dishes inspired by Pioneer Woman, Ree Drummond, including grilled corn dip and fresh tortilla chips, pan-fried smothered pork chops with roasted garlic fingerling potatoes with rosemary, cheddar chive biscuits, plus caramel apple sweet rolls.
Demonstration

Sat, April 7,
6 pm to 8:30 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
AW, SHUCKS!

Discover the pleasure of oysters in every form, as this hands-on class delves into a variety of West Coast oysters with Jon Lowe. Learn how to select, clean, and shuck oysters, then prepare them raw, baked, fried, smoked, and grilled. Create accompaniments of mignonette and fancy cocktail sauce, and prepare fried oyster salad, baked oyster stuffing, smoked oyster tapenade with toast points, plus barbecue grilled oysters.
Hands-On

Sun, April 8,
12:30 pm to 3 pm
$60.00
Per Person
Vincent Marsden

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

Join Vincent Marsden, of the popular Vincent Van Doughnut shops and food truck, and winner of the Cooking Channel’s Donut Showdown, ready to roll out some of his most popular doughnuts. This hands-on class will create three of Vincent Van Doughnut's artisanal yeasted handmade from scratch doughnuts, including the maple-glazed French toast doughnut with brown sugar-candied pecans and powdered sugar, the chocolate salted caramel doughnut topped with chocolate and a caramel drizzle, plus the mini vinnys - classic all-American honey-glazed doughnut holes.
Hands-On

Sun, April 8,
1 pm to 3:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

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

Sun, April 8,
5 pm to 7:30 pm
$140.00
Per Couple
Jerremy Kirby

Culinary Educator

GLUTEN-FREE VEGAN PIZZA

Learn to make gluten-free and dairy-free vegan pizza with Jerremy Kirby that is sure to satisfy all your cravings. This hands-on class will make homemade pizza dough with a combination of flours, including brown rice flour, white rice flour, and tapioca flour, then make a cashew cheese sauce. Choose from a variety of vegan toppings - onions, green peppers, vegan pepperoni, tomatoes, and pineapple, and everyone will make their own personal pizza.
Hands-On

Mon, April 9,
6 pm to 8:30 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
TACOS AND TEQUILA

Satisfy your taco cravings for the popular Mission Taco Joint tacos in a fun hands-on class with the masterly Perry Fischer. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Hands-On

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

Culinary Educator

MEDITERRANEAN MEZZE - ME, OH MY!

Surprise your friends with a beautiful array of Mediterranean mezze - small dishes that are rich in flavor. This hands-on class with Margi Kahn will make Moroccan meatballs in tahini sauce, an assortment of Turkish burekas - a popular savory stuffed pastry, feta-tomato pizzettes with olives, burnt eggplant dip with pita chips, roasted broccoli with spicy garlic tahini sauce, chicken skewers with saffron aïoli dip, marinated olives with flatbread, plus tart cherry amaretti and tahini cookies.
Hands-On

Tue, April 10,
6 pm to 9 pm
$55.00
Per Person
Katina Mims

Culinary Educator

Sweet Fixx
BAKE THE WORLD A BETTER PLACE WITH CUPCAKES

Give a warm welcome to Katina Mims, who owns the delightful Sweet Fixx, popular for their luscious cupcakes and desserts located in The Grove. This hands-on class will make chocolate-Kahlúa cupcakes with Biscoff cream cheese frosting and chocolate ganache topped with Heath bar pieces, ultra-moist carrot cake cupcakes with walnuts and coconut and pineapple topped with cream cheese icing, classic red velvet cupcakes, plus piña colada rum cupcakes with grilled pineapple and rum-infused buttercream frosting.
Hands-On

Tue, April 10,
6:30 pm to 9 pm
$55.00
Per Person
Naomi Hamamura

Chef

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

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

Wed, April 11,
6:30 pm to 9 pm
$60.00
Per Person
Change Page For More Cooking Classes

Shop Online: Baking   Cooking   Cookbooks   Cutlery   Organized Kitchen   Tools   Gift Registry   Gift Certificates   Ingredients   Cooking Class Schedule   Custom Cooking Classes