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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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.

Our next 4-part series, Beyond Basics, is available beginning on July 10.

This 4-part class, The Basics of Cooking, is offered again beginning on October 6.
Hands-On

Wed, April 18,
6 pm to 9 pm



Wed, April 25,
6 pm to 9 pm



Wed, May 2,
6 pm to 9 pm



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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, April 24,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

THE CHEF AND FISHMONGER

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

Wed, April 25,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CLASSIC ITALIAN FAVORITES * Sold Out

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

Thu, April 26,
6 pm to 8:30 pm
$60.00
Per Person
Jenni and Ryan Smith

Culinary Educator

Kolache Factory
CZECH, PLEASE! FRESH KOLACHES! * Sold Out

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

Thu, April 26,
6:30 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: LEMONS, LIMES, TARTS, AND TEQUILA * Sold Out

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

Fri, April 27,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: THE GREEK FOOD ISLE * Sold Out

Maria Sakellariou shares some of her favorite Greek ingredients to create an impressive Spring dinner. This hands-on class for couples will prepare island-style boneless leg of lamb stuffed with roasted bell peppers and Kafalotyri cheese then wrapped in grape vine leaves, potatoes and feta au gratin, mixed greens salad with Manouri cheese from Cyprus with ouzo-citrus vinaigrette, plus a light melt-in-your-mouth lemon sponge cake.
Please call our store to be put on a waitlist.

Maria's next date night Greek class, Greek Out on Seafood, is available on May 18.
Hands-On

Fri, April 27,
6:30 pm to 9 pm
$125.00
Per Couple
Susan Caciano

Culinary Educator

PROTEINS AND PLANTS FOR VEGANS

Private chef and dietician Susan Caciano shares nourishing plant-based snacks and breakfast dishes packed with protein for a fun hands-on class. Learn to make spiced banana-oat breakfast cookies, spicy sweet potato-kale-tempeh hash, blueberry chia pudding and a seed-based homemade vanilla protein powder that will be used to make three dishes including whole grain waffles with chia raspberry sauce, cherry-walnut breakfast muffins, and a matcha smoothie.

Susan Caciano's next plant-based class, The Nuts and Bolts of Vegan Condiments, is available on May 19.
Hands-On

Sat, April 28,
10:30 am to 1 pm
$55.00
Per Person
Joshua Galliano

Chef

Companion Baking
THESE PIES DON'T LIE

The truth of the matter is that every morsel of pie in this sensational class with Josh Galliano, family man and incredible baker, will be eaten quickly. Spend Saturday afternoon with Josh, as this hands-on class makes blackberry and stone fruit pie, banana pudding pie with 'nilla wafer crust, rich treacle tart, plus rich and smooth chocolate cremeux with toasted meringue.
Hands-On

Sat, April 28,
11 am to 1:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

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

Sat, April 28,
6 pm to 9 pm
$170.00
Per Couple
Naomi Hamamura

Chef

Chef de Art Catering
SATURDAY NIGHT SUSHI * Sold Out

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

Our next available sushi class, If You Knew Sushi, with Jay Dedkhad, is on June 26.
Hands-On

Sat, April 28,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WHOLLY ROLLERS * Sold Out

Spend Sunday afternoon in the kitchen completely surrounded by pasta machines and ravioli presses, as everyone learns to make pasta with Barb Nack. This hands-on class will make homemade spaghetti and meatballs with marinara sauce and freshly grated parmesan, spinach-ricotta-egg yolk jumbo ravioli, arugula and strawberry salad with goat cheese and sweet mustard-bacon dressing, grilled green beans with walnuts and lemon-walnut vinaigrette, plus pistachio ice cream with shortbread cookies.
Please call our store to be put on a waitlist.

Our next pasta class, Carb Diem, is available on May 14 with Bernard Pilon.
Hands-On

Sun, April 29,
12:30 pm to 3 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

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

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson 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.
Please call our store to be put on a waitlist.

This class is offered again on July 28. Upcoming Heir and a Parent classes include Calling All Princesses on May 6, Candy Sushi on May 26, Chip, Chip Hooray for Tacos and Nachos on June 3, and When Kids Rule the World on June 20.
Hands-On

Sun, April 29,
1 pm to 3:30 pm
$100.00
For Parent and Child
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 June 10.
Hands-On

Sun, April 29,
5 pm to 7:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, baby greens salad with warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Hands-On

Sun, April 29,
5:30 pm to 8 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
HIGH MOREL STANDARDS

Witness the meticulous attention to detail, as the skillful chef Pete Fagan, of Tony's, takes the treasured bounty of spring morel mushrooms and creates impeccable dishes. Enjoy individual cheesy mushroom tarts with ramp leaf pesto and morel mushroom jus, charred scallops and braised morels on penne pasta with asparagus and pancetta in a creamy mushroom sauce, a trio of mushrooms and wild rice soup, plus chicken scaloppine with morel mushrooms and roasted peppers.
Demonstration

Mon, April 30,
2 pm to 4:30 pm
$65.00
Per Person
Pete Fagan

Sous Chef

Tony's
HIGH MOREL STANDARDS * Sold Out

Witness the meticulous attention to detail, as the skillful chef Pete Fagan, of Tony's, takes the treasured bounty of spring morel mushrooms and creates impeccable dishes. Enjoy individual cheesy mushroom tarts with ramp leaf pesto and morel mushroom jus, charred scallops and braised morels on penne pasta with asparagus and pancetta in a creamy mushroom sauce, a trio of mushrooms and wild rice soup, plus chicken scaloppine with morel mushrooms and roasted peppers.
Please call our store to be put on a waitlist.

We have added another session of this class in the afternoon!
Demonstration

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

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Hands-On

Mon, April 30,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

TACO THE TOWN * Sold Out

Everyone is buzzing about spending the evening making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Please call our store to be put on a waitlist.

This class is offered again on July 9.
Hands-On

Tue, May 1,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

OIL THE RAGE

Discover exciting ways to use flavorful oils made from fruits and nuts, rather than infused oils, as Barb Nack shares different kinds of pressed oils, their uses, smoke points, and how to cook with them. Enjoy grilled chicken salad with pears and manchego cheese topped with maple-walnut oil vinaigrette and almonds, creamy Brussels sprouts gratin using sunflower oil with bacon and almonds and a parmesan-breadcrumb topping, avocado oil cake with fresh berry compote flavored with orange and vanilla, plus irresistible kettle corn popped in coconut oil.
Demonstration

Tue, May 1,
6:30 pm to 9 pm
$45.00
Per Person
Tyler Davis

Pastry Chef

Element
SAY CHEESE-CAKE! * Sold Out

The charming pastry chef Tyler Davis loves to be challenged from the kitchen to competing in baking competitions on Food Network. Enjoy watching Tyler's skillful techniques of creating a beautiful array of tasty cheesecakes with homemade graham crackers, including Key lime pie cheesecake, caramel apple cheesecake, plus passionfruit white chocolate cheesecake with an impressive white chocolate mirror glaze.
Please call our store to be put on a waitlist.
Demonstration

Wed, May 2,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

THAI'D UP IN A ROLL

From beginning to end, this class is on a roll with the effervescent Naam Pruitt, cookbook author of Lemongrass and Limes. This hands-on class will create Thai spring rolls with sweet plum sauce, shrimp summer rolls with sweet tamarind sauce, California sushi rolls, Filipino lumpia wrappers filled with Chinese sausage and vegetables served with sweet-and-sour dipping sauce, plus dessert spring rolls.
Hands-On

Thu, May 3,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FIRST-CLASS FRENCH

Sit back and enjoy a satisfying repast, as Anne Cori prepares a top-notch four-course French dinner. Enjoy potato gaufrettes with smoked trout and lemon aïoli, creamy spinach-sorrel soup, chicken milanese served on fresh pasta in lemon sauce, plus flaky jalousie jam pastry.
Demonstration

Thu, May 3,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CINCO DE MAYO * Sold Out

Spend a festive evening creating a memorable celebration of Cinco de Mayo as Dawn Meyer and Larry Meyers get this hands-on class started with black bean nachos and fresh fried chips, pico de gallo and cilantro-lime guacamole. Enjoy a classic margarita, and learn to make red chile-chicken enchiladas, chorizo and potato tacos with tomato salsa, sizzling shrimp with chipotle mojo, charred romaine and poblano peppers with tomatillo dressing, plus a dulce de leche roasted banana split.
Please call our store to be put on a waitlist.
Hands-On

Fri, May 4,
6 pm to 8:30 pm
$125.00
Per Couple
Julie Malloy

Culinary Educator

SPRING COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated cookies perfect for Spring and Mother's Day. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Please call our store to be put on a waitlist.

Julie Malloy's next cookie decorating class, Summer Cookie Cutter Couture, is available on July 29.
Hands-On

Sat, May 5,
11 am to 1:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

SPICE IT UP WITH WHOLE 30 HEALTHY EATING

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make spicy Southwest stuffed mini peppers served with guacamole, cobb salad with creamy cumin-lime dressing, lettuce-wrapped pork chorizo burgers with green chile mayonnaise, herb parsnip fries with homemade ketchup, plus a sparkling lemon pomegranate mocktail.
Hands-On

Sat, May 5,
1 pm to 3:30 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
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.
Hands-On

Sat, May 5,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE TREASURES * Sold Out

From pot stickers to mu shu pork, Anne Cori shares her secrets for creating delicate Chinese treasures with mouth-watering fillings and traditional wrappers. This hands-on class will make char siu pork steamed buns, chicken-mushroom pot stickers, scallion pancakes, stir-fried mu shu pork with freshly-rolled sesame oil thin pancakes and homemade plum sauce, beggar's chicken with salt-cured ham in lettuce cups, all with caramel-soy and sweet chile dipping sauces, plus five-spice fortune cookies.
Please call our store to be put on a waitlist.
Hands-On

Sun, May 6,
12:30 pm to 3 pm
$60.00
Per Person
Jon and Savannah Lowe

Chef

Ibby's Washington University
HEIR AND A PARENT: CALLING ALL PRINCESSES

Put on your favorite princess dress to create dishes fit for royalty! Bring Mom or Dad, but no frogs are allowed, as chef Jon Lowe and his daughter Savannah share their secrets for an enchanting afternoon creating Elsa's frozen green apple ice drink, Belle's French fries with dipping sauces, Jasmine's magic carpet flatbread, Rapunzel's frying pan pasta, plus Snow White's apple tartlets. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, May 6,
1 pm to 3:30 pm
$100.00
For Parent and Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: COMING UP ROSÉS

Discover why rosé has gained in popularity with discerning wine lovers, as this hands-on class for couples cook with and enjoy this blush wine. Join Robin Wheeler to create a rum-rosé daiquirosé, rosé steamed mussels, spinach-fennel salad with grapes and honey-rosé vinaigrette, pink peppercorn-crusted beef tenderloin with rosé pan sauce and quick pickled onions, beet gnocchi in a rosé mushroom cream sauce, plus Grenache rosé-poached fruit puff pastry tart.
Hands-On

Sun, May 6,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE * Sold Out

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 croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Please call our store to be put on a waitlist.

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

Mon, May 7,
6 pm to 9 pm
$55.00
Per Person
Josh Barton

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS

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

Mon, May 7,
6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
EAST OF EDAM

Join Robin Wheeler to create a masterpiece of dishes using European-style cheeses from Ludwig Creamery in central Illinois. This hands-on class will make double-cream baked mac-and-cheese, hot habañero cheeseburger sliders, garden herb fondue, pan-seared strip steak with garlic triple-cream blue cheese sauce, fried cheese curds, and double-cream crispy dessert egg rolls filled with cheese and cherry compote with a chocolate dipping sauce.
Hands-On

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

Kitchen Conservatory Staff

GNUDI CAPOOTIE, LET'S MAKE GNOCCHI

Spend a whimsical evening in the kitchen learning the difference between gnudi and gnocchi - delicate and pillowy Italian dumplings. This hands-on class with Mickey Kitterman will create ricotta gnudi with butter-poached lobster sauce, spinach gnocchi with spicy tomato ragù, plus a large antipasto platter with salami, marinated olives and vegetables, spiced nuts, and cheeses, then finish with limoncello gelato.
Hands-On

Tue, May 8,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A FISH IN THE PAN

Sit back and enjoy the star of the night, as Mickey Kitterman showcases a beautiful orange-pine nut encrusted salmon with orange-basil butter. Enjoy refreshing flavor combinations as Mickey prepares French peas with Boston lettuce and fresh mint, potatoes dauphinoise with roasted peppers and leeks and fontina, plus strawberry-orange clafoutis.
Demonstration

Wed, May 9,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

HOW DEEP IS YOUR LOVE FOR PIZZA?

Get ready for an expansive evening creating three deep-dish pizzas loaded with lots of tasty ingredients. This hands-on class will work with pizza lover Margi Kahn to create spinach and herb-roasted cherry tomato margherita pizza with fresh basil and mozzarella, pepperoni-sausage-bacon meat lovers pizza with spicy tomato sauce and a duo of cheeses, grilled chicken and basil pesto pizza with fontina and parmesan cheese, plus rich brownie sundaes.
Hands-On

Thu, May 10,
6 pm to 9 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a rosé spritzer with St-Germain liqueur, plus a grapefruit mint julep with Ketel One vodka and pomegranate syrup. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Hands-On

Fri, May 11,
6 pm to 8:30 pm
$60.00
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, May 11,
6:30 pm to 9 pm
$140.00
Per Couple
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 macaron classes are Flawless French Macarons - Ganache Ediditon on June 19, and Flawless French Macarons on July 7.
Hands-On

Sat, May 12,
11 am to 2 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
MOTHER'S DAY TEA * Sold Out

Celebrate Mom in a special way by sharing the experience of a charming tea party. Robin Wheeler prepares a lovely menu of apricot-ginger spice scones with sweet tea jelly served with a variety of teas, a trio of tea sandwiches - fennel-mint chicken salad, chai-spiced deviled ham, and hibiscus cream cheese, plus a two layer tea-infused chiffon cake drizzled with Edith Grey syrup topped with vanilla cream and decorated with roses.
Demonstration

Sat, May 12,
12 pm to 2:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: A ZING OF SPRING BEFORE INDIAN "SUMMER"

Before the weather gets too hot, spend a tantalizing evening in the kitchen with your partner creating Indian dishes perfect for the season. This hands-on class will join Bangalore native Aruna Gopinath to create tangy tamarind chicken chaat infused with dried mango powder and cayenne pepper, flame-roasted puffed Indian wheat flatbread, ginger and garlic spiced cauliflower rice with cumin and dried red chiles, tender lamb in creamy yogurt sauce cooked with fresh spinach, perfectly cooked basmati rice with peas and perfumed with whole cumin seeds, plus mango shrikhand topped with pistachios.
Hands-On

Sat, May 12,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

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

Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy a celebration of women. Sip on a flute of champagne, as Naam Pruitt prepares an artichoke and gruyère tart, cream of cauliflower soup with goat cheese, baby caprese salad with a balsamic reduction, grilled salmon with basil butter over lemon-spinach orzo, plus salted caramel pots de crème.
Please call our store to be put on a waitlist.

Available classes to celebrate Mother's Day are Mother's Day Tea on May 12, and Mom's the Word on May 13.
Demonstration

Sat, May 12,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MOM'S THE WORD

Surprise Mom with a unique celebration of her day, as this hands-on class joins Anne Cori to create a tasty brunch, starting with spinach salad with warm bacon dressing and pickled onions. Raise a flute of cheer with a fresh-squeezed orange juice mimosa, and learn to make salmon crêpes with asparagus and hollandaise, popovers with raspberry butter, plus strawberry tiramisù.
Hands-On

Sun, May 13,
12:30 pm to 3 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE

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

Sun, May 13,
5 pm to 7:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

HMS Host
CARB DIEM

Seize the day and learn how to make fresh pasta and gnocchi with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, homemade spinach gnocchi with Alfredo sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce.
Hands-On

Mon, May 14,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Prey

Culinary Educator

Extra Virgin, An Olive Ovation
PREY FOR P'S

Welcome back Marianne Prey, owner of Extra Virgin, An Olive Ovation, with a flavorful array of Mediterranean dishes from pita to panna cotta influenced by Spain, Italy, France, Morocco, and Greece. Enjoy harissa feta spread on pita, Spanish potato tortilla, spring vegetable couscous salad, Positano chicken with sausage and mushrooms, plus strawberry basil panna cotta.
Demonstration

Mon, May 14,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

KOREAN SEOUL TRAIN

Hop aboard with cookbook author, Naam Pruitt, for an evening of exciting Korean flavors and adventure. This hands-on class will create pork and kimchi dumplings, seaweed soup in ginseng-ginger broth, stir-fried cellophane noodles with beef and vegetables, gojuchang-marinated roasted chicken with rice and pickled cucumbers, plus hotteok - Korean griddled cakes with sweet cinnamon-peanut filling.
Hands-On

Tue, May 15,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

PASS THE GRATIN

Dawn Meyer loves to share winning tried-and-true gratin recipes that will have your family and guests passing around the table and asking for more. Enjoy potato-pancetta-brie gratin with white wine and shallots, cauliflower gratin with manchego cheese and roasted almonds, shrimp and scallop gratin with garlic butter and herbed breadcrumbs, plus bourbon-spiced apple gratin with sage whipped cream.
Demonstration

Tue, May 15,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, toasted walnut and dried cranberry, and rosemary and olive. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, May 16,
6 pm to 9 pm
$55.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
NAAN-ADDICTIVE

Satisfy your cravings for Indian food with three traditional Indian dishes and three chutneys that are all served perfectly with three different flatbreads. This hands-on class with the talented Adam Lambay will create naan, chapati, and kulcha to serve with chicken malai, shrimp tikka, spicy ground beef kheema, spring onion-chile chutney, tamarind chutney, and classic mint chutney.
Hands-On

Wed, May 16,
6:30 pm to 9 pm
$60.00
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 July 3.
Hands-On

Thu, May 17,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

LIKE A BOX OF CHOCOLATE... AND VANILLA

Run right into the kitchen for a lavish hands-on class with Naam Pruitt creating the best of both worlds with chocolate and vanilla desserts. Learn to make chocolate soufflé with vanilla crème anglaise and fresh berries, chocolate mousse cake with chocolate ganache and white chocolate curls, vanilla bean ice cream with hot fudge swirls, plus ebony and ivory chocolate truffles.
Hands-On

Thu, May 17,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: AMARETTO TO AMARENA

From an Italian kiss cranberry cocktail with Amaretto to Amarena cherry gelato with pignoli cookies, Dawn Meyer shares a spectacular evening designed for the ladies. Enjoy cantaloupe and prosciutto salad with ice wine vinaigrette, spinach pesto-stuffed chicken breasts with tarragon, and pasta primavera with lemon and parmesan.
Demonstration

Fri, May 18,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREEK OUT ON SEAFOOD

The enthusiasm is abundant, as this hands-on class for couples spends a splashy evening in the kitchen with Maria Sakellariou creating Greek seafood. Learn to make crab-filled crispy phyllo triangles, a lighter shrimp version of traditional pastitsio, char-grilled cod fillets served with artichoke hearts in white wine sauce, fresh string bean salad with olive oil-lemon dressing, plus Greek yogurt honey puffs topped with cinnamon and walnuts and drizzled with honey.
Hands-On

Fri, May 18,
6:30 pm to 9 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: FISH AND SEAFOOD

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Hands-On

Sat, May 19,
10 am to 3 pm
$175.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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

This class is offered again on August 25. Upcoming Heir and a Parent classes include Calling All Princesses on May 6, Candy Sushi on May 26, Chip, Chip Hooray for Tacos and Nachos on June 3, and When Kids Rule the World on June 20.
Hands-On

Sat, May 19,
12 pm to 2:30 pm
$100.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Please call our store to be put on a waitlist.

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

Sat, May 19,
6 pm to 9 pm
$170.00
Per Couple
Susan Caciano

Culinary Educator

THE NUTS AND BOLTS OF VEGAN CONDIMENTS

Join private chef and dietician Susan Caciano in the kitchen to create vegan sauces, dressings, and spreads paired with quinoa, vegetable noodles, kale and crackers for dipping, mixing, and tasting. This hands-on class will prepare lemon turmeric vinaigrette, spicy Thai almond sauce with sun-dried tomatoes and dates, maple chipotle dressing, curried sweet potato hummus, basic basil pesto, cashew Alfredo, walnut parmesan, and raw avocado mayonnaise.
Hands-On

Sat, May 19,
6:30 pm to 9 pm
$55.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry Marcus's available macaron classes are Flawless French Macarons - Ganache Ediditon on June 19, and Flawless French Macarons on July 7.
Hands-On

Sun, May 20,
12:30 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: THE GOURMANDS' WAY

The Gourmands' Way: Six Americans in Paris and the Birth of a New Gastronomy by Justin Spring is a biographical account of the lives of six culinary food lovers/writers and their adventures that sometimes crossed paths in Paris for thirty years after World War II. As the class discusses the book, Mickey Kitterman will prepare some of his favorite dishes from this group, including Alice B. Toklas's whole bass for Picasso - a dish she made for the artist at Gertrude Stein's salon in Paris, Julia Child's veal Prince Orloff - a sumptuous veal roast layered with soubise and covered with Mornay sauce, Richard Olney's twice-baked zucchini soufflé with tomato sauce, plus Julia Child's Paris-Brest - a classic French "bicycle wheel" pastry ring.

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, May 20,
1 pm to 3:30 pm
$45.00
Per Person
Alex Schenk

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GAME DAY OR GAME NIGHT

Whether your Sunday plans include a ballgame or game night at home, these dishes will be a hit with everyone. This hands-on class for couples will spend a playful evening in the kitchen with Alex Schenk to create "trash can" nachos - a popular new craze of tasty nachos cooked in a "can" loaded with street corn and bacon and cheese served with fresh fried tortilla chips, cheesy gruyère-Urban Chestnut beer brats wrapped in pretzel dough, crispy mozzarella bites with honey sriracha mayonnaise, chimichurri French fries topped with goat cheese, boozy cherry-vodka snow cones made with Italian shaved ice, plus Urban Chestnut beer.
Hands-On

Sun, May 20,
5 pm to 7:30 pm
$125.00
Per Couple
Marianne Moore

Culinary Educator

THE MOORE THE MERRIER!

Watch the talented Marianne Moore work her magic with just the right seasonings to create bright flavors that create a memorable meal. Enjoy roasted asparagus salad topped with goat cheese and cherry vinaigrette, chile-rubbed sirloin steak with tequila-spiked tomato relish, summer squash gratin with fontina and rosemary, jalapeño cornbread, plus rustic berry crostata.
Demonstration

Sun, May 20,
5:30 pm to 8 pm
$45.00
Per Person
Pete Fagan

Sous Chef

Tony's
FAGAN'S FENNEL FANS

Become a fan of fennel, as the talented sous chef of Tony's, Pete Fagan, wins your heart with exciting tasty fennel dishes. Enjoy a fennel infused vodka martini, seared scallops served on a spinach-fennel-grapefruit salad, herb-encrusted salmon with a fennel purée, plus fennel upside-down cake with raspberry Chambord sauce.
Demonstration

Mon, May 21,
6 pm to 8:30 pm
$60.00
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 July 30.
Hands-On

Mon, May 21,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

ITALIAN LIRA

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

Tue, May 22,
6 pm to 8:30 pm
$55.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE-CASSO

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

Tue, May 22,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

ONE CUPCAKE FITS ALL, 4 CUPCAKES... MMM

Every single bite of four moist and scrumptious cupcakes will have this hands-on class delighted with their accomplishments. Join Dawn Meyer in the kitchen to bake Kahlúa cupcakes with Biscoff buttercream frosting, lemonade cupcakes with sweet and tangy lemon buttercream, mini cookies-and-cream cupcakes with vanilla cream cheese frosting, plus tres leches coconut cupcakes with dulce de leche buttercream frosting.
Hands-On

Wed, May 23,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ALL THAT, AND DIM SUM

Dim sum is a fun way to taste lots of different small Chinese dishes. This hands-on class with Barb Nack will spend the evening creating lobster pot stickers with plum sauce, vegetable egg rolls with sweet chile sauce, pork shu mai dumplings, kung pao chicken, plus sweet sticky rice with mango slices.
Hands-On

Wed, May 23,
6:30 pm to 9 pm
$55.00
Per Person
Caryn Dugan

Culinary Educator

PLANT-BASED COOKING FROM ROOT TO STEM * Sold Out

Join dynamic Caryn Dugan, known as the STLVegGirl, for a plant-based vegan class with the hot food trend of cooking from root to stem. This hands-on class will infuse more nutrient-dense ingredients working with Caryn to make a bright six-vegetable root to stem salad with peas and walnuts topped with creamy hemp dressing, broccoli-cauliflower chickpea curry with carrots and celery, crispy Mediterranean flatbread with beets and artichokes served with hummus and kalamata olives, plus vegetable sliders with carrot top-basil pesto loaded with fresh herbs and walnuts.
Please call our store to be put on a waitlist.
Hands-On

Thu, May 24,
6 pm to 8:30 pm
$55.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and three-cheese tortellini soup, homemade pappardelle with cherry tomato confit topped with pesto-rubbed grilled shrimp, plus chocolate tiramisù tart.
Hands-On

Thu, May 24,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FEAST DE RESISTANCE

It is utterly impossible for couples to resist an exquisite French dining experience created together, paired with a fine selection of wines. Join Anne Cori for a hands-on class creating asparagus soup with parmesan sabayon, beet-goat cheese salad, coulibiac - salmon and leeks wrapped in puff pastry with red bell pepper sauce on soubise, plus floating island with caramelized berries.
Hands-On

Fri, May 25,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: TICKLED PINK

Spend a carefree evening with the ladies, as Barb Nack prepares dinner with light refreshing spring ingredients. Enjoy sparkling rosé wine, ginger-orange marinated grilled prawns with a cherry ginger sauce, spring vegetable couscous with pine nuts, spinach salad with grilled nectarines and pecans drizzled with raspberry vinaigrette, plus pound cake with caramel crunch ice cream.
Demonstration

Fri, May 25,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

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

Sat, May 26,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: CANDY SUSHI

If the thought of sushi makes your child say, "Ooh, gross!", this class will hear the glee of a child at a candy counter. Spend a fun afternoon with Amanda Anderson to create sushi rolls and sashimi from an outrageous assortment of ingredients, including fruit rollups, gummy shark bites, marshmallows, Swedish fish, Rice Krispy treats, assorted jelly beans, sprinkles, fruit-by-the-foot, prepared jello, licorice, chocolate, graham cracker crumbs, and assorted sugars. Eat some in class and take some home. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, May 26,
12 pm to 2:30 pm
$90.00
For Parent and Child
Trevor Holmes

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CAST IRON REVIVAL

Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join cast iron fan-atic Trevor Holmes for a hands-on class designed for couples as he shares his passion for using this work horse of the kitchen to create succulent scallop BLTs, pan-seared and oven-roasted rib-eye steak served over a bed of capellini with roasted red pepper Alfredo sauce, grilled cast iron vegetables, brown soda bread, plus deep-fried apple fritters topped with vanilla cinnamon glaze.
Hands-On

Sat, May 26,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC * Sold Out

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

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

Sun, May 27,
12:30 pm to 3 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SMALL WONDERS

Barb Nack shares her secrets for creating small batch desserts designed to serve four people that will impress with big flavors. This satisfying hands-on class will create white chocolate-Chambord crème brûlée with fresh raspberries, crispy phyllo nests with mascarpone whipped cream and fresh berries, puff pastry towering apple tarts, plus buttery orange-rosemary shortbread cookies. 
Hands-On

Sun, May 27,
1 pm to 3:30 pm
$50.00
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, May 27,
5 pm to 7:30 pm
$150.00
Per Couple
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING * Sold Out

Margi Kahn shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class. Learn to make scallop-bacon lollipops with aïoli dip, lemon roasted herb chicken thighs with garlic and olives, sweet potato and coconut purée, roasted beet and orange slices with arugula, asparagus prosciutto bundles, plus berry coconut crisp.
Please call our store to be put on a waitlist.

Margi Kahn's next paleo class, Paleo Grilling, is available on June 28.
Hands-On

Tue, May 29,
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 offered again on June 26.
Hands-On

Tue, May 29,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BAREFOOT IN PARIS

Enjoy the flavors of Paris, as Barb Nack shares some "Yes, I can make this at home" dishes from Ina Garten's Barefoot in Paris. Sip on a raspberry Royale with fresh raspberries as Barb creates rosemary cashews, zucchini vichyssoise with leeks and potatoes, pan-fried filet of beef au poivre, sautéed Brussels sprouts lardon with golden raisins and pancetta, plus crème brûlée.
Demonstration

Wed, May 30,
6 pm to 8:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Boathouse
LICENSE TO GRILL

No credentials are needed for an outstanding night at the grill with chef Jack MacMurray. This hands-on class will create jumbo shrimp petite tostados with grilled pineapple salsa, smoked chicken wings with balsamic-blue cheese dipping sauce, dry-rubbed barbecue pork steaks with mango-bourbon glaze, cast iron baked beans, roasted broccoli-cauliflower gratin, plus strawberry shortcakes.
Hands-On

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

Chef

Small Batch
MEATING IN THE VEGAN KITCHEN

Take a few notes in an informative evening in the kitchen with vegan teacher, chef Jerremy Kirby, of Small Batch, making and using a variety of vegan meat substitutes that will be used to make burgers and sandwiches. This hands-on class will make seitan from scratch with wheat gluten and nutritional yeast and flavored to make a dough, seasoned veggie-soy protein burgers, and barbecue pulled jackfruit served with toppings and chips.
Hands-On

Thu, May 31,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

TARTS AREN’T JUST SWEET!

Everyone will be smitten over Naam Pruitt's variety of savory and sweet tarts that make a great addition to any meal. This hands-on class will make a leek-pancetta-gruyère tart, Greek-style tomato-feta tart, mushroom duxelles tart, plus Key lime tart with tropical fruits, and individual strawberry almond cream tarts.
Hands-On

Thu, May 31,
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, 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, June 1,
6 pm to 8:30 pm
$140.00
Per Couple
Joshua Galliano

Chef

Companion Baking
IF WE'RE NOT IN A JAM, WE'RE IN A PICKLE!

Chef Josh Galliano, of Companion Baking, shows his passion for the art of canning as he shares his wealth of knowledge of preserving everything from jam to pickles in this annual hands-on class. Learn safe and easy canning methods, and prepare old-fashioned churn pickles, grilled peach jam, remarkable watermelon butter, and tomato conserva. Each participant will take home a jar of canned food.
Hands-On

Sat, June 2,
11 am to 1:30 pm
$60.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

PENNSYLVANIA DUTCH IS DANDY

Cookbook author and native Pennsylvanian Karen Mitcham-Stoeckley, known for teaching classic Provençal cooking classes here and in France, shares her love for Pennsylvania Dutch cooking with a surprising ingredient that her husband says is how she landed him! Enjoy Amish noodle and chicken soup, delicious (hint: this is it!) dandelion greens in bacon cream sauce, boiled potatoes in brown butter, country-style homemade applesauce, plus shoo fly pie.
Demonstration

Sat, June 2,
1 pm to 3:30 pm
$45.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO * Sold Out

Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer and Larry Meyers. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Please call our store to be put on a waitlist.

This class is offered again on August 31.
Hands-On

Sat, June 2,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

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

Sun, June 3,
12:30 pm to 3:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS

Cheers will be heard in celebration of creating a lively Mexican Fiesta with Devon Drag. Spend a festive afternoon creating guacamole with veggie dippers, mini phyllo tacos with traditional taco fillings, Mexican chicken lasagna with fire roasted tomatoes and black beans layered with corn and cheese, nacho mac-and-cheese, plus quesadilla chocolate s'mores with Nutella and marshmallows. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, June 3,
1 pm to 3:30 pm
$90.00
For Parent and Child
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: WISH YOU WERE BEER

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

Sun, June 3,
5 pm to 7:30 pm
$125.00
Per Couple
Vikki DiMattia

Kitchen Conservatory Staff

IN APPLE PIE ORDER

Discover the secrets for creating a jaw-dropping homemade cinnamon roll pie crust in a joyful class with Vikki DiMattia. Learn to make individual apple pies with an impressively designed crust, and while the pies are in the oven, this hands-on class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus rum raisin ice cream.
Hands-On

Mon, June 4,
6 pm to 8:30 pm
$55.00
Per Person
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.
Hands-On

Mon, June 4,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: CULINARY BOOTCAMP

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including buttermilk fried chicken and gravy, bite-size calzones with Italian sausage, parmesan-garlic spaghetti, broccoli cheese soup, cookies and cream cheesecakes, lasagna soup, coconut chicken strips with strawberry-mango salsa, three cheese macaroni with bacon, overstuffed twice baked potatoes, stir-fry beef and broccoli bowl, quick vanilla ice cream with strawberry sauce, and more!
Hands-On for Apprentice Chefs

Tue, June 5,
10 am to 12 pm



Wed, June 6,
10 am to 12 pm



Thu, June 7,
10 am to 12 pm
$125.00
Per Child
Margi Kahn

Culinary Educator

ALL FIRED UP FOR PIZZA ON THE GRILL

Join in on the excitement of making homemade pizza dough with Margi Kahn and cooking pizza on the grill. This hands-on class will make chicken-sausage-caramelized onion pizza with fontina cheese, zucchini-mushroom pizza with spinach-walnut pesto sauce and mozzarella cheese, four-cheese grilled pizza with fresh herbs, shrimp and feta pizza with basil pesto sauce and parmesan cheese, plus homemade ice cream sundaes with express hot chocolate sauce.
Hands-On

Tue, June 5,
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, June 5,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BETTER THAN SLICED BREAD

What is better than sliced bread -- breads that are stuffed, coiled, and filled with delicious ingredients. Join bread baker Margi Kahn and learn helpful tips for bread success and working with yeast, as this hands-on class makes rich Bulgarian cheese and leek-filled "cake" bread, crisp Italian schiacciata focaccia with black grapes and fennel seeds, plus sephardic spinach and kashkaval cheese coiled bread.
Hands-On

Wed, June 6,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
I IS FOR ITALIAN

Work with an award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, and get every Italian dish right to the letter. This hands-on class will make a fresh asparagus tart, spinach and ricotta gnocchi with balsamic butter and pecorino, spicy lamb stew with green olives, buttermilk chive whipped potatoes, plus rhubarb and berry compote with cream biscuits.
Hands-On

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

Culinary Educator

BETTER THAN SLICED BREAD

What is better than sliced bread -- breads that are stuffed, coiled, and filled with delicious ingredients. Join bread baker Margi Kahn and learn helpful tips for bread success and working with yeast, as this hands-on class makes rich Bulgarian cheese and leek-filled "cake" bread, crisp Italian schiacciata focaccia with black grapes and fennel seeds, plus sephardic spinach and kashkaval cheese coiled bread.
Hands-On

Thu, June 7,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

IN HOT WATER WITH A LOBSTER-SEAFOOD BOIL

Join chef Mickey Kitterman for an authentic lobster-seafood boil with newspaper-lined tables ready for an abundance of lobsters, mussels, clams, corn on the cob, and potatoes. This hands-on class will create chilled roasted beef tenderloin-caprese salad, Vermont white cheddar popovers slathered with hot pepper-peach jam, plus blueberry cobbler with ginger ice cream.
Hands-On

Thu, June 7,
6 pm to 8:30 pm
$75.00
Per Person
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