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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Kirk Warner

Chef-Owner

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

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

Sat, Aug 27,
10 am to 3 pm
$150.00
Per Person
Jean-Pierre Augé

Chef

FAN-TASTIC FRENCH

Discover why chef Jean-Pierre Augé has so many fans of his extraordinary French cuisine. Enjoy his exuberant story-telling as he prepares ham and cheese feuilleté pastry, spaghetti with fresh mussels and red pimiento, plus lemon sponge cake with pears bordelaise.
Demonstration

Sat, Aug 27,
10 am to 1:30 pm
$45.00
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 a dance instructor from COCA, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Please call our store to be put on a waitlist.

Our available Date Night Dine and Dance classes include Salsa Salsa on September 24, Big Band Swing on October 22, Sizzle and Samba on November 19, and Last Tango in Paris on December 17.
Hands-On

Sat, Aug 27,
6 pm to 9 pm
$170.00
Per Couple
Angela Komis

Culinary Educator

GIRLS' NIGHT OUT: SANGRIA AND SENORITAS * Sold Out

The ladies will raise a glass of sangria, as Angela Komis begins an evening of festivities with croquettes with serrano ham and manchego cheese. Enjoy gambas al ajillo - Spanish garlic shrimp with crusty grilled bread, chorizo-filled dates wrapped in bacon, mini brie-caramelized onion tarts with Spanish olives and Spanish almonds, plus Marcona almond-citrus olive oil cake with honey and lavender.
Please call our store to be put on a waitlist.
Demonstration

Sat, Aug 27,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SALTWATER VS. FRESHWATER

Fish lover chef Jon Lowe will procure the freshest saltwater and freshwater fish for a taste comparison, including salmon, halibut, trout, and perch. Join Jon in the kitchen as this hands-on class tries different methods for cooking the fish, with a variety of sauces - mustard vinaigrette, harissa, and amandine sauce, plus tomato-goat cheese salad, squash casserole, and roasted potatoes.
Hands-On

Sun, Aug 28,
1 pm to 3:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: MEAT ME IN THE GARDEN * Sold Out

Create a remarkable summer feast with fresh ingredients from local farms. This hands-on class for couples joins Robin Wheeler to make bacon cheeseburger sliders with roasted red pepper butter, pan-seared pork chops with local honey and pepper glaze, charred tomato and herb salad, beer-battered fried summer squash, cheese grits, grilled stone fruit pie with a lard crust, plus a 4 Hands Contact High and peach shrub cocktail.
Please call our store to be put on a waitlist.
Hands-On

Sun, Aug 28,
5 pm to 7:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

THE SLICE IS RIGHT

Enjoy a delectable summer dinner as the charming Naam Pruitt does all of the chopping and slicing for a beautiful and delicious presentation. Enjoy ham and manchego croquettes, grilled corn and crab chowder, romaine hearts with green goddess dressing and bacon, salmon burgers on homemade potato buns with sautéed pineapple and cucumber slice, plus blueberry shortbread squares.
Demonstration

Mon, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Ben McArthur

Chef-Owner

J. McArthur's
THE CHEF AND FISHMONGER

Give a delightful welcome to chef-owner Ben McArthur, of J. McArthur's. 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 Ben McArthur will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Tue, Aug 30,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD * Sold Out

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, date and walnut, and sesame seed. Each participant will take home a jar of sourdough starter.
Please call our store to be put on a waitlist.

This class is offered again on September 1 (morning class).
Hands-On

Wed, Aug 31,
6 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

SPREAD THE LOVE WITH CANNING

Experience the satisfaction of stocking your pantry with homemade jams and condiments that also make the perfect gift for sharing in this hands-on canning class. Learn the safe and easy techniques of canning tasty provisions with Dawn Meyer, including chocolate raspberry sauce, Oktoberfest beer mustard, "carrot cake" jam with pineapple and pears, plus bruschetta in a jar with herbed tomatoes and garlic. Each participant will take home a jar of canned goods.
Hands-On

Wed, Aug 31,
6:30 pm to 9 pm
$55.00
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, date and walnut, and sesame seed. Each participant will take home a jar of sourdough starter.
Hands-On

Thu, Sept 1,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

STIR-FRY ME TO THE MOON * Sold Out

In other words, spend a playful evening in the kitchen creating marvelous stir-fry dishes with cookbook author Naam Pruitt. This hands-on class will prepare stir-fried pork in black bean sauce, Szechuan chicken in sweet spicy sauce, stir-fried beef with mixed mushrooms, spicy garlic shrimp with Thai basil, and fried fish filet with sweet-and-sour sauce.
Please call our store to be put on a waitlist.
Hands-On

Thu, Sept 1,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LIFE'S A CRÊPE SHOOT

Barb Nack leaves nothing to chance when it comes to making delicate and flavorful crêpes perfect for appetizers, entrées, and dessert. Enjoy steak Diane crêpes filled with sliced porterhouse steak and mushrooms cooked with brandy and cream, cornmeal crêpes with shrimp and chorizo cooked with mushrooms and shallots and tomatoes, plus Boston cream pie dessert crêpes with vanilla pastry cream drizzled with chocolate.
Demonstration

Thu, Sept 1,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

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

Fri, Sept 2,
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 vanilla macarons with vanilla bean 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.

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

Sat, Sept 3,
11 am to 2 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

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 October 31.
Hands-On

Sat, Sept 3,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

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

Sun, Sept 4,
12:30 pm to 3 pm
$60.00
Per Person
Crystal and Eric Stevens

Culinary Educator

La Vista CSA Farm
THE REAL DEAL WITH RAW FOOD

Farmers Crystal and Eric Stevens, of La Vista Farm, bring a plentiful harvest basket to share techniques for the raw food lifestyle with light refreshing food that is explosive in flavor without heating up the kitchen. This hands-on class will learn to make homegrown zucchini noodles with pesto-cashew cream Alfredo sauce, shredded beet-carrot-broccoli stem rainbow slaw with Napa cabbage and various herb dressings, massaged kale salad with lemon garlic aïoli, plus raw blueberry-cashew cream cheesecake with a walnut-almond-date crust, and raw chocolate fudge.
Hands-On

Sun, Sept 4,
1 pm to 3:30 pm
$50.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: IT'S FIVE O'CLOCK

Let's stir up a batch of basil mojitos and raise a glass of cheer to celebrate the holiday weekend. Join Kelly Gardner for a festive evening as this hands-on class makes savory gorgonzola cheesecakes, roasted tomato caprese salad, grilled hanger steaks with Italian salsa verde, green lentils with mushrooms and lemon, fennel gratin, plus apple croustade with bourbon-caramel ice cream.
Hands-On

Sun, Sept 4,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

PERFECTLY SAUCED

Learn the secrets of adding the most delicious sauce that puts the finishing touch on a superb entrée. This hands-on class will work side-by-side with chef Mickey Kitterman creating seared scallops with shallot beurre blanc, beef tenderloin medallions with cognac-roquefort sauce, trout amandine, plus roasted chicken with morel sauce.
Hands-On

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

Kitchen Conservatory Staff

LITTLE PIES AND TARTS * Sold Out

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 cranberry-apple hand pies with coarse sugar tops, mini asparagus-shiitake puff pastry tarts with crème fraîche and gruyère cheese, mini brie tarts with fig jam, caramel-chocolate mini pies with dulce de leche filling topped with chocolate and Maldon sea salt, plus mini blueberry buckle pies with crumb topping and vanilla icing.
Please call our store to be put on a waitlist.
Hands-On

Tue, Sept 6,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

THE BUZZ ABOUT BABKA

A yeast-risen dough with old-world charm has exciting new appeal with rich variations that will have everyone talking. Join bread baker Margi Kahn for a scrumptious hands-on class learning all of the techniques for creating chocolate-hazelnut babka, cinnamon-sugar babka, and traditional poppy seed-chocolate babka.
Hands-On

Wed, Sept 7,
6 pm to 9 pm
$55.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
ON THE STREETS OF MUMBAI * Sold Out

Mumbai, the most populous city in India, is known for its distinctive street foods that are a large part of their food culture. Join chef Adam Lambay for a tasty hands-on class creating shrimp kofta - South Indian-style ginger-shrimp quick-fried round cakes, Tandoori spiced chicken tikka, Bombay aloo - spiced potatoes with yogurt and tomatoes, bhel purri - puffed rice with herbs and spices, ground lamb kabobs, chicken 65 - quick-fried chicken tossed in yogurt-chile sauce, plus chutneys and sauces for dipping.
Please call our store to be put on a waitlist.

Adam Lambay’s next class, Indian Vegetarian Cooking is a Flash in the Paneer, is available on October 25.
Hands-On

Wed, Sept 7,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE BUZZ ABOUT BABKA

A yeast-risen dough with old-world charm has exciting new appeal with rich variations that will have everyone talking. Join bread baker Margi Kahn for a scrumptious hands-on class learning all of the techniques for creating chocolate-hazelnut babka, cinnamon-sugar babka, and traditional poppy seed-chocolate babka.
Hands-On

Thu, Sept 8,
10 am to 1 pm
$55.00
Per Person
Tamara Keefe

Culinary Educator

Clementine's Naughty and Nice Creamery
CHILL OUT WITH CLEMENTINE'S

Get in the kitchen with the genius behind Clementine's, the popular naughty and nice creamery, Tamara Keefe, for a fun evening creating extraordinary ice cream. This hands-on class will create all of the components for brown butter bliss -- starting with a blondie brownie, brown butter pecan ice cream, caramel sauce, and salted candied pecans, plus Clementine's decadent coffee ice cream with Park Avenue's finest espresso.
Hands-On

Thu, Sept 8,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of 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 flaky homemade biscuits slathered in butter and jam.
Hands-On

Thu, Sept 8,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH

Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Hands-On

Fri, Sept 9,
6 pm to 8:30 pm
$125.00
Per Couple
Caryn Dugan

Culinary Educator

GETTING GROUNDED WITH THE STLVegGirl * Sold Out

Join plant-based food expert, Caryn Dugan, known as the STLVegGirl, for a fun evening creating light fall dishes that are filling and exciting. This hands-on class will make spaghetti squash with spinach-kale pesto and sun-dried tomatoes, spiralized butternut squash with apples and black-eyed peas served with maple-balsamic sauce, chunky tomato-tempeh soup with fresh rosemary, crunchy kale salad with tahini dressing and tofu "feta", plus eggplant-tofu manicotti with spinach and fresh basil.
Please call our store to be put on a waitlist.

Caryn Dugan’s next class, Root-ing for Vegetables, is available on November 12.
Hands-On

Sat, Sept 10,
11 am to 1:30 pm
$55.00
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 green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sat, Sept 10,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

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

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

Sun, Sept 11,
12:30 pm to 3 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: THE DARK VINEYARD

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last eleven years, the book club has enjoyed delectable novels, memoirs, histories, science, and politics -- all with food as the central theme. All books in this monthly series are available at Kitchen Conservatory.
The French mystery series featuring Bruno, chief of police and amateur cook continues in The Dark Vineyard by Martin Walker. Dine on foie gras-stuffed figs, mushroom soufflé, shrimp sautéed in pastis, blanquette de veau, and galette de roi.
Demonstration

Sun, Sept 11,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sun, Sept 11,
5 pm to 7:30 pm
$125.00
Per Couple
Kevin Nashan and Rosalie Truong

Chef-Owner

Sidney Street Cafe and Grand Army Farm
SIDNEY STREET HAS GAME

Discover the mild and delicate taste of the lean meat of locally-grown tender rabbit in the superb hands of a master chef, Kevin Nashan, chef-owner of Sidney Street Cafe. Join chef Nashan and Dr. Rosalie Truong, who raises rabbits, quail, chicken, ducks, and goats at Grand Army Farm in Labadie, MO, for a delicious rabbit feast including boned, rolled, and roasted rabbit porchetta.
Demonstration

Mon, Sept 12,
6 pm to 8:30 pm
$50.00
Per Person
Nate Larson and Heather Young

Chef

Living Room
BE STILL, MY TART - LET'S QUICHE

Give a warm welcome to chefs Nate Larson and Heather Young, of Living Room - touted for its coffee, baked goods, and delicious food. Nate and Heather will lead this hands-on class for a memorable evening making quiches and a tart, including Bolyard's meaty bacon-ham-mushroom-gruyère quiche, roasted red pepper-goat cheese-sautéed kale and onion quiche, plus a sweet fresh fruit and pastry cream tart. Each student will make their own individual quiche with an assortment of fillings.
Hands-On

Mon, Sept 12,
6:30 pm to 9 pm
$55.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins David Molina using a Missouri grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and cured pork belly made into smoked bacon. Learn to make chef's choice of two sides that are a specialty of Sugarfire.
Hands-On

Tue, Sept 13,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
ROME IS WHERE THE HEART IS

Fall in love with the flavors of Italy in a hands-on class with 2016 ACF Chef of the Year, Chefs de Cuisine Association St. Louis, Bob Colosimo. This hands-on class will prepare fried gorgonzola fritters, housemade cavatelli with salsa verde and grilled ricotta salata, pan-seared duck breast with cranberry mostarda, spicy corn pudding with roasted red peppers, plus lemon upside-down cake.
Hands-On

Wed, Sept 14,
6 pm to 8:30 pm
$60.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

LET'S GET THIS PÂTÉ STARTED

Karen Mitcham-Stoeckley, co-author of A Culinary Legacy from Escoffier to Today, shares some great French appetizers perfect for fall entertaining. Enjoy Karen's grandmother Josephine's chicken liver-Calvados pâté that was always on the table in her childhood home, savory gruyère custards with tarragon and chives, hard-boiled eggs in sauce niçoise on Boston lettuce with capers and toasted dark bread triangles rubbed with garlic, fougasse, tapenade on grilled potatoes, plus Henri de Toulouse-Lautrec's sweet custard with sweet white wine.
Demonstration

Wed, Sept 14,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GRILLIN' AND CHILLIN' * Sold Out

Take the cover off the grill for some late fall barbecue that should please everyone with lobster and beef tenderloin. This hands-on class for couples with Barb Nack will make grilled lobster tails with saffron sauce, spice-rubbed grilled beef tenderloin with black cherry sauce, chorizo and smoked tomato bruschetta with manchego cheese, sautéed corn with bacon and peppers, warm grilled sweet potato salad, plus Kahlúa brownies.
Please call our store to be put on a waitlist.
Hands-On

Fri, Sept 16,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: TGIF - THANK GIRLS, IT'S FRIDAY

Celebrate the end of the week with a relaxing night out with the girls, as Naam Pruitt entertains this class with a beautiful array of tasty dishes. Enjoy zucchini blinis with honey-sour cream sauce, tomato basil biscuits, hand cut fettuccine with seafood in lemon sauce with leeks and fennel, creamed corn with sautéed bacon, plus homemade peach ice cream floats.
Demonstration

Fri, Sept 16,
6:30 pm to 9 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Kelly 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, and Mrs. Weasley's potatoes with béchamel 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.
Hands-On

Sat, Sept 17,
11 am to 1:30 pm
$85.00
For Parent and Child
Christina Lane

Cookbook Author

NATURALLY SWEET DESSERTS FOR TWO

Don't get her wrong - cookbook author Christina Lane loves sugar, but is thrilled to share some of her tried-and-true light, healthy, and naturally-sweetened small batch desserts for two, starting with the maple syrup birthday cupcakes with maple-coconut cream frosting she made for her daughter's first birthday. This hands-on class will also make mini multi-grain biscotti, soft and chewy coconut sugar cookies, plus rich and creamy vegan chocolate sorbet.
Hands-On

Sat, Sept 17,
12 pm to 2:30 pm
$60.00
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

Sat, Sept 17,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
THE CUTTING EDGE OF RAVIOLI

This hands-on class will work side-by-side with the talented chef Jon Lowe creating homemade ravioli. Discover different flavor combinations with four different fillings, including lobster, wild mushroom, shrimp, and herb; then learn to add the right sauce to the pasta with classic red sauce, white sauce, saffron sauce, and pesto.
Hands-On

Sun, Sept 18,
12:30 pm to 3 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS

Fabulous bread can be created with a variety of flours other than wheat. Linda Daniels shares her passion for gluten-free bread baking, with many tips for getting started with yeast, mixing, shaping, scoring, and finishing. This hands-on class will create baguettes, buns, pita bread, and garlic focaccia with herbs and sea salt, using brown rice flour, almond meal, potato starch, tapioca flour, and cornmeal. Discover how to modify Linda's basic bread recipe to create English muffins and pizza crust.
Hands-On

Sun, Sept 18,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS

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.
Hands-On

Sun, Sept 18,
5 pm to 7:30 pm
$140.00
Per Couple
Jane Callahan

Culinary Educator

SAY HI TO PIE

Hello, pie! Come on into the kitchen and introduce yourselves to the simplicity of creating a great pie crust. This hands-on class with pie baker Jane Callahan will have everyone making and rolling out their own pie crust, then the class will bake three fabulous pies, including peach-blueberry pie with a lattice crust, chocolate chess pie, and maple-bacon pecan pie.
Hands-On

Mon, Sept 19,
6 pm to 9 pm
$50.00
Per Person
Kirk Warner

Chef

Kirk's Traveling Kitchen
SEAS THE DAY

Carpe diem! Don't miss this opportunity to discover the techniques of roasting exquisite seafood in a hands-on class with the extraordinary Kirk Warner. Learn to prepare whole roasted sea bass served with a duo of sauces, smoked scallops and shrimp with fresh horseradish-apple mustard, crispy prosciutto-wrapped monkfish with crushed tomatoes and lemon, plus roasted mussels with lobster broth and crusty bread.
Hands-On

Mon, Sept 19,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Sept 20,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS * Sold Out

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

This class is also offered on September 20 (noon), September 21 (noon), or September 21 (evening).
Hands-On

Tue, Sept 20,
6 pm to 8 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Candicci's
JACK OUT-OF-THE-BOX

Chef Jack MacMurray adds stunning flavors to every dish to create an exciting meal. This hands-on class will make smoked salmon buckwheat blinis, mini local lamb burgers with tapenade, pork loin-apricot-cherry roulade with pistachios and a spiced red wine glaze, pancetta-wrapped asparagus, plus Grand Marnier crème caramel.
Hands-On

Tue, Sept 20,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 21,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 21,
6 pm to 8 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create fresh-from-the-garden gazpacho, mini crab crêpes, grilled pork tenderloin with tart cherry salsa, sweet potato purée, broccoli and carrot slaw, plus grilled stone fruit and fresh berries with cashew cream.
Hands-On

Wed, Sept 21,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

TEA BREADS ARE GREAT WITH COFFEE, TOO!

No matter how these extraordinary yeast-risen breads got their name, they are great with your favorite beverage. Join bread baker Margi Kahn and learn her tips for working with yeast, proofing, kneading, and shaping breads as this hands-on class makes pistachio bread, mini brioches, and orange and green tea bread, served with butter and honey butter.
Hands-On

Thu, Sept 22,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

SOUPED UP CHOWDERS

Work side-by-side with Anne Cori creating big pots of warm and enticing chowders that will lure everyone into the kitchen. This hands-on class will learn to make creamy corn-crab chowder with roasted poblano-avocado garnish, fresh clam chowder topped with fried clams, aromatic coconut milk chowder with shrimp, Bermuda fish chowder, plus wild rice chowder with duck confit.
Hands-On

Thu, Sept 22,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

TEA BREADS ARE GREAT WITH COFFEE, TOO!

No matter how these extraordinary yeast-risen breads got their name, they are great with your favorite beverage. Join bread baker Margi Kahn and learn her tips for working with yeast, proofing, kneading, and shaping breads as this hands-on class makes pistachio bread, mini brioches, and orange and green tea bread, served with butter and honey butter.
Hands-On

Fri, Sept 23,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: SALMON SAYS, "LET'S EAT"

Naam Pruitt gives easy-to-follow directions for creating a spectacular meal. Enjoy a luscious evening designed for the girls, as Naam prepares crostini with creamy dill spread and a tomato-cucumber topping, bok choy salad with sesame dressing, enoki and shiitake mushrooms in clear broth, miso salmon with cream sauce and stir-fried snow peas over Japanese rice, plus spiced plum-mascarpone tart.
Demonstration

Fri, Sept 23,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Culinary Educator

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

The rumors are true that September is a big month for harvesting grapes in Greece, as Maria Sakellariou shares rustic dishes with this hands-on class. Learn to make phyllo a galette - a crispy phyllo grape tart layered with Greek yogurt and tomatoes and kalamata olives, grape leaves stuffed with grilled shrimp and bulgur and raisins drizzled with avgolemono sauce, Maria's tender lamb stew with grape molasses served with oven-roasted accordion potatoes with feta, plus petimezopita me sokolata - a decadent chocolate cake with grape molasses served with vanilla ice cream.
Hands-On

Fri, Sept 23,
6:30 pm to 9 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

FRENCH ACCENTS

Experience both the accent of a French man and the perfect accents that chef Jean-Pierre adds to create a lovely meal, starting with pissaladière - a Provençale pizza with tomatoes and olives. Enjoy roasted chicken leg quarters with charcuterie and stuffed tomatoes, plus light and delicate savarin cake with mangoes and rum.
Demonstration

Sat, Sept 24,
10 am to 1:30 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

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

Sat, Sept 24,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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

Sat, Sept 24,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI AND SASHIMI

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.
Hands-On

Sat, Sept 24,
6:30 pm to 9 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

HEIR AND A PARENT: THE APPLE OF MY PIE

Grab a parent and learn how to make a scrumptious apple pie and take it home to share with the family. Each team will make and roll out a double pie crust, cut and season apples, crimp the crust and bake the pie. While the pies are in the oven, Kelly Gardner shares her secrets for making salted caramel sauce and vanilla ice cream to enjoy with Kelly's fresh apple pie. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, Sept 25,
12:30 pm to 3 pm
$80.00
For Parent and Child
Julie Malloy

Culinary Educator

YOU BETTER CHOP AROUND

Toss out your standard salad routine, and get chopping with the mezzaluna to create four stunning chopped salads. This hands-on class will join Julie Malloy to make apple-spinach chopped salad with white cheddar cheese and apple cider vinaigrette, BLT chopped salad with creamy avocado dressing, grilled chicken breast caprese chopped salad with fresh mozzarella and tomatoes and basil dressed with Italian vinaigrette, Mediterranean tabbouleh-scallion chopped salad with bulgur and mint, plus create-your-own dark chocolate bark using a choice of dried fruits and nuts.
Hands-On

Sun, Sept 25,
1 pm to 3:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA

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 homemade ricotta-mascarpone cannoli with toasted pistachios.
Hands-On

Sun, Sept 25,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
WELL-DRESSED WELLINGTON * Sold Out

Come casual, but expect a well-dressed and elegant beef Wellington prepared by the remarkable Pete Fagan, sous chef of Tony's. Enjoy a prosecco bellini Cipriani with peach purée and a touch of schnapps, oysters Rockefeller served warm with pancetta and creamy spinach and Pernod, risotto with smoked bay scallops and saffron, traditional beef Wellington with mushroom duxelle and parma ham, served with Italian-style potatoes with onions and olives, plus limoncello zabaglione with mixed seasonal berries.
Please call our store to be put on a waitlist.
Demonstration

Mon, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS

Treat yourself to the pleasures of melt-in-your-mouth glazed doughnuts, chocolate frosted doughnuts, cinnamon roll doughnuts, cream-filled and custard-filled doughnuts, plus a few surprises. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Hands-On

Mon, Sept 26,
6 pm to 9 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING

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

Tue, Sept 27,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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.
Hands-On

Tue, Sept 27,
6:30 pm to 9 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKE SERA SERA

Whatever will be, will be, as long as it includes cupcakes! Put some delicious cupcakes in your future as this hands-on class with Dawn Meyer creates triple salted caramel cupcakes with caramel filling and caramel buttercream frosting, limoncello cupcakes with lemon curd filling and cream cheese frosting, funfetti cupcakes topped with vanilla buttercream and colorful sprinkles, plus Neapolitan cupcakes with strawberry and vanilla buttercream frosting.
Hands-On

Wed, Sept 28,
6 pm to 8:30 pm
$55.00
Per Person
Susan Caciano

Culinary Educator

VEGAN IS THE STALK OF THE TOWN

Everyone will be talking about creating vegan comfort food perfect for autumn with personal chef and registered dietician Susan Caciano. This hands-on class will make broiled polenta squares with sun-dried tomato-walnut tapenade, parsnip fries with sriracha mayonnaise, creamy roasted tomato soup, butternut squash mac-and-"cheese", kale salad with toasted hazelnuts and pomegranate seeds, plus chai spiced bread pudding.
Hands-On

Wed, Sept 28,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LESSONS FROM THE SPICE ROUTE

Discover the mysterious era of seeking seeds, nuts, barks, and leaves from lands unseen on the spice route, as this hands-on class joins Mickey Kitterman to create aromatic dishes. Learn to make sweet and savory Moroccan chicken bastilla with phyllo crust and a dusting of cinnamon, Middle Eastern vegetable fattoush with pine nuts and crispy pita croutons spiced with citrusy sumac and Aleppo pepper, grilled ras el hanout beef tenderloin-onion-squash-sweet pepper kabobs dry-rubbed with a toasted mixture of seeds and bark and served with saffron couscous, plus lemon-pistachio syrup cake.
Hands-On

Thu, Sept 29,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LEGALIZED POT PIES

There is no law against satisfying comfort food that will have everyone giddy as Barb Nack creates three tantalizing pot pies. Enjoy lobster bisque pot pie with a classic pie crust, jalapeño-chicken chili pot pie with cheddar-bacon polenta topping, plus cinnamon-raisin apple pot pie topped with flaky puff pastry.
Demonstration

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MOROCC'N ROLL

Spend a lively evening with your partner creating a Moroccan dinner paired with wines befitting of a rock star. This hands-on class will make honey-pomegranate lacquered chicken drummettes, cheese-walnut stuffed dates, cucumber-feta salad, lamb-artichoke tagine with homemade preserved lemons and harissa sauce on apricot-pine nut couscous, and finish with a delicious honey cake with poached figs.
Hands-On

Fri, Sept 30,
6 pm to 8:30 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: IT'S ALL LATIN TO ME

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.
Immerse yourself in an exciting day of Latin cuisine with Dawn Meyer discovering the flavors of Spain and Mexico. This hands-on class will make flour tortillas for fish tacos, guacamole with charred poblanos and onions, fresh fried chips with a variety of salsas, enchiladas suizas, chile rellenos, albondigas (meatballs) soup, traditional refried beans with chihuahua cheese, carnitas, bolillos - a Mexican sandwich roll, carne asada tortas with chimichurri sauce, meat and vegetable empanadas, chorizo and cheese arepas, plus dulce de leche ice cream, tres leches cake, and flan.
Hands-On

Sat, Oct 1,
10 am to 3 pm
$150.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
FIELD OF GREENS

Join Robin Wheeler to discover exciting ways to use an abundance of cold-weather leafy greens. This hands-on class will make warm and creamy arugula-mushroom cheese dip, hot chicken-mashed potato wraps with collard greens, smoked kale chips, spicy stir-fried noodles with mustard greens and pork belly, smoked sausage and French lentil stew with spinach, and ale-braised turnip greens.
Hands-On

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

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA - THE SPICE OF LIFE

Join Aruna Gopinath to create spicy and comforting North Indian cuisine perfect for fall. This hands-on class for couples will make chicken mulligatawny curry soup with vegetables, chole - cooked chickpeas served with deep-fried bhatura - a yogurt-fermented wheat bread, masoor dal - slow-cooked red masoor lentils with fresh coconut served over chawal - a bed of basmati rice, Mumbai-style tangy shrimp spice, plus kheer - warm rice pudding with cashew nut and cardamom.
Hands-On

Sat, Oct 1,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CIAO BELLA

Experience an effervescent evening with the girls, as Barb Nack creates exciting Italian dishes. Sip on an Italian Amaretto-orange sunset cocktail, and enjoy a romaine-apple-pear chopped salad with bacon and sweet pecans dressed with cranberry balsamic vinaigrette, sweet potato-spinach lasagna with Alfredo sauce, garlicky roasted vegetables with balsamic glaze, plus Italian ricotta-almond cookies.
Demonstration

Sat, Oct 1,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Sun, Oct 2,
11 am to 4 pm
$150.00
Per Person
Beth Hughes

Pastry Chef

I Scream Cakes
EXPOSED WITH NAKED CAKES

Give a wonderful welcome to pastry chef Beth Hughes, as this hands-on class uncovers the secrets to creating beautiful rustic naked cakes that focus on flavor. Learn the techniques for cutting and forming the layers, then make all of the elements for an individual three-layer cake that can be mixed-and-matched for a personal creation, including ganache, buttercream frosting, brown butter buttercream, pretzel crunch, Graham cracker crunch, caramel, and apple filling.
Hands-On

Mon, Oct 3,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WHAT IN THE WORLD IS IN YOUR GRAIN BOWL?

Grain bowls from around the globe are a great way to have a filling and delicious meal. Join Barb Nack in a hands-on class creating a Parisian duck confit and lentil bowl with millet and spinach, a Mexican sautéed chicken and black bean fajita bowl with brown rice and sweet peppers topped with sour cream and avocado, an Asian shrimp-barley bowl with onions and zucchini and oyster sauce, plus a chocolate-hazelnut-strawberry bowl with quinoa.
Hands-On

Mon, Oct 3,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

57 YEARS OF FOUR SEASONS

After fifty-seven years, one of the most talked-about restaurants in the world, Four Seasons, closed their mid-Manhattan restaurant. Join Mickey Kitterman for a hands-on class recreating dishes from their last power lunch menu, including house-ground rib-eye truffle gouda cheeseburger, seared ahi tuna burger with wasabi and pickled ginger, asparagus agnolotti with peas and parmesan broth, plus deviled eggs with crispy oysters.
Hands-On

Tue, Oct 4,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SOUTHERN-STYLE STEWS AND CORNBREADS

Discover the perfect combination of a rich Southern-style stew paired with a delicious cornbread, perfect for an autumn meal. Enjoy chicken and pork Brunswick stew loaded with vegetables and served with green chile-gruyère cornbread, black-eyed pea stew with smoked ham hocks and tomatoes served with old-fashioned cast iron buttermilk corn sticks, plus cinnamon apple turnovers with vanilla glaze.
Demonstration

Tue, Oct 4,
6:30 pm to 9 pm
$45.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, Oct 5,
6 pm to 8:30 pm
$65.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
OLD WORLD TUSCAN

The weather changes from summer to fall as chef Bob Colosimo, of Eleven Eleven Mississippi, leads this hands-on class in a Tuscan-inspired meal rich with the flavors of autumn. Learn to create delicata squash soup with pancetta and parmesan croutons, spinach and ricotta ravioli with bay shrimp, fennel-orange broth, roasted pork loin with peppers and onions agrodolce, risotto-style mushroom orzo, plus pear and cranberry tartlets.
Hands-On

Wed, Oct 5,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PITA PAN

Spend a magical evening with Margi Kahn learning to make Middle Eastern dishes, dips, and fresh homemade pita bread. This hands-on class will create preserved lemon and herb yogurt labneh, quick pickled vegetables, chickpea hummus with roasted cauliflower, muhamarra roasted red pepper and walnut dip, plus lots of puffy pita bread.
Hands-On

Thu, Oct 6,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
IN DEEP WATER WITH SEAFOOD

Kirk Warner has reeled in an array of seafood from around the world to create dishes that are swimmingly spectacular. This hands-on class will cook up Kirk's Mediterranean bouillabaisse with toasted couscous and crusty bread, an irresistible South Indian shrimp "kasakasa" chowder with chickpea crêpes, Thai hot-and-sour broth with scallop shu mai dumplings, Vietnamese noodles with crab and fresh herbs, plus Kirk's homemade tagliatelle in Alfredo sauce topped with seared scallops, crisp bacon, and asparagus.
Hands-On

Thu, Oct 6,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEAL OF FORTUNE

If the Chinese carryout number is on speed dial, it's time to grab your partner and spend a lively evening in our kitchen creating an Americanized "all you can eat" Chinese buffet. Join Mickey Kitterman for a tantalizing evening making egg rolls with Chinese mustard and sweet-and-sour sauce, Mongolian beef, sweet-and-sour shrimp, Chinese chicken salad with Mandarin oranges and sesame-soy dressing, stir-fried Chinese eggplant with sesame oil and ginger, plus almond cookies with ginger ice cream.
Hands-On

Fri, Oct 7,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: HIT ME WITH YOUR BEST CHOP

Cookbook author Naam Pruitt has a long history of creating delicious food for friends and family. Enjoy an evening with your girlfriends, as Naam prepares ham and manchego croquetas, roasted butternut squash flatbread, warm mushroom and radicchio salad with bacon vinaigrette, grilled pork chops with pear sauce and caramelized red onions, plus coffee crème brûlée.
Demonstration

Fri, Oct 7,
6:30 pm to 9 pm
$45.00
Per Person
Joshua Galliano

Chef

Companion Baking
OH MAN, HE CAN CAN!

It is always our pleasure to have chef Josh Galliano, of Companion Baking, share his vast wealth of knowledge of preserving everything from pickles to condiments in this exciting hands-on class. Learn safe and easy canning methods, and learn to prepare sorghum and bourbon apple butter, curried cauliflower pickles, plus butternut squash mostarda. Each participant will take home a jar of canned food.
Hands-On

Sat, Oct 8,
11 am to 1:30 pm
$60.00
Per Person
Christina Lane

Cookbook Author

PÂTISSERIE SWEETS FOR TWO

It is impossible to resist the delicate and delicious pâtisserie treats in portions for two, as this hands-on class joins the charming cookbook author Christina Lane. Learn to make mini salted caramel éclairs with homemade salted caramel sauce and pastry cream, apple tarte Tatin made in cast iron with Christina's 15-minute puff pastry, plus delicate crêpes for two with sautéed apples and caramel sauce.
Hands-On

Sat, Oct 8,
12 pm to 2:30 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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

Sat, Oct 8,
6 pm to 8:30 pm
$125.00
Per Couple
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: JEDI ACADEMY

For aspiring chefs, children ages 7 to 11. Join warrior Rey (Kristine Halstead) from the desert planet of Jakku on a journey of interstellar travel to a galaxy far, far away to create an epic feast from the Outer Rim. May the force be with jedi padawans, as this interactive class learns to make Obi Wan kabobbies, Darth Vader taters, Hans burgers with Princess Leia buns, Yoda soda, and shiny pretzel lightsabers.
Hands-On for Apprentice Chefs

Sun, Oct 9,
12:30 pm to 2:30 pm
$40.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERIAN 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.
Hands-On

Sun, Oct 9,
1 pm to 3:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: SUSHI U FOR TWO

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

Sun, Oct 9,
5 pm to 7:30 pm
$140.00
Per Couple
Karmen Rayburn and Jordan Knight

Chef

The Blue Duck
HOT AND STEAMY BUNS

Karmen Rayburn, owner of The Blue Duck in Washington, MO and chef Jordan Knight return to our kitchen to share their techniques of making both savory and sweet steamed buns. Enjoy cucumber-tomato falafel steamed buns with feta and tahini sour cream, pastrami rye and cucumber kimchi steamed buns with pickled cabbage and red miso Russian dressing, apple cinnamon steamed buns with bourbon-poached apples and caramel, plus chocolate Oreo cheesecake steamed buns.
Demonstration

Mon, Oct 10,
6 pm to 8:30 pm
$50.00
Per Person
Brian Hardesty

Chef-Owner

Guerrilla Street Food
FILIPINO FARE WITH GUERRILLA STREET FOOD

Welcome to chef Brian Hardesty, chef and co-owner of Guerrilla Street Food, and winner of the 2016 St. Louis Business Journal Food Truck Fight in a field of 48 food trucks. Join Brian creating traditional Filipino dishes offered both in his food truck and Arsenal Street restaurant, as this hands-on class makes incredibly tender chicken adobo braised with the rich piquant flavors of soy sauce and garlic with bay leaves and vinegar, garlic fried rice, and fried lumpia with sautéed cabbage and vegetables with fresh garlic and crushed nuts wrapped in a thin pancake and served with sweet dipping sauce.
Hands-On

Mon, Oct 10,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Wed, Oct 12,
6 pm to 9 pm



Wed, Oct 19,
6 pm to 9 pm



Wed, Oct 26,
6 pm to 9 pm



Wed, Nov 2,
6 pm to 9 pm
$250.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

Join Russ Clark, of St. Louis Kolache, for an exciting evening making kolaches -- Czech-style puffy pastries made of delicious pillowy dough filled or topped with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of savory kolaches, including sloppy Joes, jalapeño poppers, bacon-egg-cheese kolaches, and their best-selling Philly cheese steak kolaches.
Hands-On

Thu, Oct 13,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

USE YOUR NOODLES

Asian markets are filled with rows of various tempting cellophane-packaged noodles, and Anne Cori utilizes them to create oodles of exciting dishes. Join her in this hands-on class for rice paper rolls with shrimp and cellophane noodles, dan dan mian Szechuan noodles with pork, chilled sesame soba noodles, lo mein egg noodles with beef and vegetables, plus sweet-and-spicy rice noodles with chicken.
Hands-On

Thu, Oct 13,
6:30 pm to 9 pm
$55.00
Per Person
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