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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Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE * Sold Out

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 four-cheese tortellini soup, homemade cavatelli with sun-dried tomatoes and Alfredo sauce topped with pesto-rubbed grilled shrimp, plus chocolate tiramisù tart.
Please call our store to be put on a waitlist.
Hands-On

Fri, April 29,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

LOBSTERS - CATCH ME IF YOU CAN * Sold Out

Claws will be a-clicking as lobster lovers join Barb Nack to create five spectacular dishes. This hands-on class will prepare creamy saffron lobster soup, lobster rangoon with sweet and spicy dipping sauce, lobster-shrimp-crab crêpes with lemon-goat cheese whipped cream sauce, lobster rolls with lemon-herb aïoli on toasted brioche buns, plus cavatelli pasta with lobster and shiitake mushrooms and a duo of cheeses.
Please call our store to be put on a waitlist.
Hands-On

Sat, April 30,
11 am to 1:30 pm
$65.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
KEEPING IT REEL WITH ROOK * Sold Out

Devoted to using fresh, local products, chef Lou Rook of Annie Gunn's creates a variety of superb dishes using regional fresh water fish, including striped bass, lake perch, crappie and more, prepared with spring produce procured from local farmers. Each course will be expertly paired with crisp white and rose wines ideal for Spring by wine director Glenn Bardgett.
Please call our store to be put on a waitlist.
Demonstration

Sat, April 30,
1 pm to 4 pm
$75.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: COME FRY WITH ME!

If hearing, "Come fry with me, let's fry, let's fry away" gets your pilot light on, then enjoy a soaring evening creating a tempting meal with your partner. This hands-on class with Mickey Kitterman will make a fresh seasonal chopped salad with maple-Dijon vinaigrette and sweet potato beignet, Southern-fried cast iron sage-battered boneless breast of chicken, arugula mashed potatoes with cream gravy and fried sage, plus espresso sorbet with white chocolate whipped cream and chocolate crinkles.
Hands-On

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

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS * Sold Out

Which ribs are most delicious? All ribs, all the time. Join 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.
Please call our store to be put on a waitlist.
Hands-On

Sun, May 1,
12:30 pm to 3:30 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

THE ART OF DECORATING CUPCAKES * Sold Out

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CINCO DE MAYO

Spend a festive evening with your partner creating a memorable celebration of Cinco de Mayo, starting with cilantro-lime guacamole and charred tomato salsa with fresh tortilla chips. Enjoy a margarita, and learn to make pork fajitas with roasted corn and pineapple salsa, tequila-chipotle shrimp tostados with honey-lime crema, mole-style baked beans, and mango-papaya sorbet with dulce de leche crispies.
Hands-On

Sun, May 1,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

NEAPOLITAN FLATBREAD PIZZAS AND GRAIN SALADS

Join Margi Kahn in the kitchen to create flatbread for three memorable Neapolitan pizzas along with two grain salads. This hands-on class will make roasted mushroom-caramelized onion flatbread with honey and truffle oil, roasted baby Brussels sprouts-cherry tomato flatbread with pancetta and fresh mozzarella, butternut squash purée and fresh lemon ricotta flatbread with sautéed spinach and toasted pumpkin seeds, plus farro-kale-chickpea-red cabbage salad with toasted nuts and dried blueberries topped with balsamic-walnut dressing, and barley salad with roasted sweet potatoes and chard with a pomegranate dressing.
Hands-On

Mon, May 2,
6 pm to 9 pm
$55.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
TAPAS AND SANGRIA * Sold Out

Spend a lively evening in the kitchen cooking small plates of exciting tapas, paired with a vibrant red sangria. Join chef Chris Lee for a hands-on class creating steamed mussels with coconut green curry, fresh chorizo-stuffed dates wrapped in bacon, grilled chicken skewers with romesco sauce, lamb meatballs with chimichurri, baba ghanoush, plus salmon cakes with almond-lime sauce.
Please call our store to be put on a waitlist.
Hands-On

Mon, May 2,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SALT - SHAKERS AND MOVERS

All of the lively action is in the kitchen with Mickey Kitterman using the essential element of salt as a preservative, salt-encrusted baking method, brining, seasoning, and presentation, including the use of the Himalayan pink salt block. This hands-on class will create bread-and-butter pickles, deep-fried Spanish bacalao served with harissa aïoli, an impressive whole snapper roasted in salt crust, tri-tip steak grilled on a Himalayan salt block with chimichurri, plus salted caramel blondies.
Hands-On

Tue, May 3,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

RAIDING THE COOKIE JAR

Everyone loves cookies fresh from the oven, and this is the perfect time of the year to satisfy those cravings. Join Naam Pruitt for a hands-on class baking up batches of caramel cast iron skillet cookies served with vanilla ice cream, refreshing lemon curd bars, chocolate-dipped shortbread cookies, lacy almond crisps, plus chocolate-vanilla shortbread cookies.
Hands-On

Tue, May 3,
6:30 pm to 9 pm
$50.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
PASSAGE TO INDIA * Sold Out

Each region of India has a distinct style of cooking and this hands-on class with chef Adam Lambay will explore special dishes from all four corners of this vast country. Learn to prepare classic stewed rogan josh lamb curry with Kashmiri nut-seasoned naan with Baetje Farms goat cheese, richly spiced Mughlai-style chicken pilaf with spring vegetables, Bombay aloo - potatoes cooked in spicy yogurt sauce served with whole wheat chapatti and spring spinach, spiced lamb and rice biryani with caramelized onions, Goan shrimp curry, plus Kerala mango pudding with cashew cookies.
Please call our store to be put on a waitlist.
Hands-On

Wed, May 4,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MARGARITA MADNESS

Cinco de Mayo begins with tequila-lime-Grand Marnier margaritas! Grab your partner and make smokin' black bean-bacon-chipotle-cheddar nachos with tomatoes and red peppers on fresh tortilla chips, tequila shrimp with tomato-jalapeño salsa, brie and candied walnut quesadillas with tropical salsa, chicken enchiladas with tomatillo salsa in chile gravy, then finish the evening with decadent Kahlúa chocolate brownies with cinnamon ice cream.
Hands-On

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

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: HOLY MOLY! SEVEN MOLES!

Discover the rich, complex flavors and nuances of seven Oaxacan moles to create a Mexican buffet for mixing and matching with chicken, pork, shrimp, Oaxacan cheese, and enchiladas. Join Robin Wheeler for a hands-on class making mezcal iced Mexican mocha, mole negro with dark chocolate and dark smoked peppers, mole rojo with poblano peppers, mole amarillo that is similar to Indian curry, mole coloradito with chocolate and plantains, mole verde with tomatillos and jalapeños, mole chichilo that is beefy and masa-thickened, plus chorizo-pineapple mole manchamanteles with tomatoes and plantains.
Hands-On

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

Culinary Educator

ITALY - TAKE IT OR LEAF IT * Sold Out

STLVegGirl Caryn Dugan shares an exciting plant-based Italian feast with this hands-on class. Learn the secrets to making squash ravioli with kale pesto and pine nuts, eggplant manicotti with tofu-basil ricotta, tempeh meatballs in marinara sauce, chunky minestrone soup, plus dark chocolate raw brownies.
Please call our store to be put on a waitlist.
Hands-On

Sat, May 7,
11 am to 1:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

MOTHER'S DAY TEA * Sold Out

Celebrate Mom in a special way by sharing the experience of an elegant tea party. Naam Pruitt prepares an enchanting menu of grilled chicken and mango chutney sandwiches, sun-dried tomato and goat cheese sandwiches with basil, lemon-blueberry scones with blueberry butter, raspberry tartlets, orange cream cake with glaze, plus strawberry-lemon tea and lavender-rose tea.
Please call our store to be put on a waitlist.

Mom’s the Word, a hands-on brunch class with Kelly Gardner, is available on May 8.
Demonstration

Sat, May 7,
1 pm to 3:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: MAMMA MIA

Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy an Italian-style celebration of women. Sip on a limoncello-raspberry martini, and enjoy mini prosciutto-fig pizzas with caramelized onions and goat cheese, Italian sausage-artichoke antipasto skewers with sun-dried tomatoes and roasted red peppers, Italian pork and turkey meatballs with homemade ricotta served with marinara sauce, plus chocolate gelato.
Demonstration

Sat, May 7,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HAVAN-A CUBAN ROMANCE

Fall in love with the flavors of Cuba, as this hands-on class for couples joins Mickey Kitterman to create a tropical dinner, starting with ham and Swiss croquetas de medianoches with spicy yellow mustard sauce, arugula-jicama-black bean salad with grilled squid and sweet cilantro vinaigrette, Cuban adobo puerco - richly-flavored adobo-marinated roasted pork tenderloin served on rice and garlic spinach, plus coconut flan.
Hands-On

Sat, May 7,
6:30 pm to 9 pm
$125.00
Per Couple
Kelly Green Gardner

Culinary Educator

MOM'S THE WORD

Surprise Mom with a creative celebration of her day, as this hands-on class joins Kelly Gardner to cook a tasty brunch, starting with savory ricotta and spinach-stuffed French toast, smoked salmon mousse on cucumber canapés, gruyère-pancetta quiche with hash brown potato crust, asparagus tart with bacon jam, mimosa sorbet with strawberry Pavlovas, plus spiked grapefruit-mint sodas.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

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

Sun, May 8,
5 pm to 7:30 pm
$150.00
Per Couple
Scott Davis

Culinary Educator

SHIP SHIP HOORAY!

Give a welcome of cheer to Scott Davis, winner of the 2015 Riverfront Times Iron Fork competition. Enjoy salmon tartare with horseradish crème fraîche on poppy seed potato chips, spring shellfish and mustard greens stew with scallops and mussels and fennel, sole en papillote with tomatoes and summer squash seasoned with berbere spice and served over saffron-currant rice with pistachios.
Demonstration

Mon, May 9,
6 pm to 8:30 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

VIETNAMESE BITES

Every aromatic morsel from the stunning selection of Vietnamese appetizers will delight this hands-on class. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spare ribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Hands-On

Mon, May 9,
6:30 pm to 9 pm
$60.00
Per Person
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 plain croissants, chocolate croissants, mini glazed croissants, plus the irresistible donut-croissant for cronut lovers.
Please call our store to be put on a waitlist.
Hands-On

Tue, May 10,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SHELL SHOCKED ON THE GRILL

The weather is ideal for grilling, as this hands-on class with chef Kirk Warner creates grilled shellfish complemented with Asian flavors. Learn to make grilled jumbo shrimp with tamarind barbecue glaze served with green papaya "slaw" and sticky rice, griddled and filleted scallops with black vinegar sauce and baby broccoli, bamboo-skewered grilled swordfish with sweet soy, and sesame asparagus.
Hands-On

Tue, May 10,
6:30 pm to 9 pm
$60.00
Per Person
Christina Lane

Cookbook Author

EASY STREET WITH CHRISTINA LANE

Join popular cookbook author and food blogger, Christina Lane, learning the secrets for creating an easy brunch theme designed for two. This hands-on class will make three small batch biscuit recipes from Christina's cookbook, Comfort and Joy - bacon-parmesan biscuits, angel cream biscuits, and buttermilk biscuits, eggs baked in baguettes, plus mini lemon cakes with toasted coconut frosting.
Hands-On

Wed, May 11,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

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 Mickey Kitterman will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Wed, May 11,
6:30 pm to 9 pm
$50.00
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 guacamole with parsnip crisps and fresh-cut vegetables, coconut-sweet potato soup, Korean bibimbap with bulgogi beef and cauliflower rice topped with marinated vegetables and a fried egg, stir-fried eggplant with honey and turmeric, plus coconut cream puffs with chocolate glaze.
Hands-On

Thu, May 12,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MANY LITTLE SWEET MINIS

Barb Nack presents a beautiful after-dinner presentation of individual desserts that are splendid and delectable. Enjoy petite caramelized apple-apricot crostatas with sweet butter crust and topped with a scoop of vanilla ice cream, homemade warm cranberry port jam-filled shortbread rounds dusted with powdered sugar and topped with macadamia nuts, plus heavenly mini shortcakes with fresh strawberries with a basil syrup and crème fraîche filling.
Demonstration

Thu, May 12,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: EASY AS PAELLA

Dawn Meyer proves that making paella is as easy as one-two-three, as she creates fragrant chicken-chorizo paella. Enjoy classic red sangria, white gazpacho with a grape garnish, pan con tomate - a Spanish tomato bruschetta, Spanish chopped salad with manchego cheese and Marcona almonds and quince vinaigrette, plus Spanish crema catalana.
Demonstration

Fri, May 13,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: MY BIG, FAT GREEK DINNER

Create an authentic Greek celebration with exciting spring dishes. This hands-on class for couples joins Maria Sakellariou to prepare ketththes roditiki - Greek meatballs, fava Skordalia - yellow split pea spread with toasted country bread, ami yemisto me horta ke feta - roasted leg of lamb stuffed with feta and greens, salata tis Skopelou - mixed green salad with toasted pine nuts, roasted potatoes with lemon and garlic, plus bogatsa - lemon custard enveloped in flaky phyllo and drizzled with honey syrup.
Hands-On

Fri, May 13,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS * Sold Out

Which ribs are most delicious? All ribs, all the time. Join 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.
Please call our store to be put on a waitlist.
Hands-On

Sat, May 14,
11 am to 2 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

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

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

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

Sat, May 14,
12 pm to 2:30 pm
$80.00
For Parent and Child
Kelly Green Gardner

Culinary Educator

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 a dance instructor from COCA, 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.
Please call our store to be put on a waitlist.

Our next available Date Night Dine and Dance class is Sizzle and Samba on July 30.
Hands-On

Sat, May 14,
6 pm to 9 pm
$170.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

NICK-NACK-PADDY WHACK, GIVE THE DOG A BONE!

When this class comes rolling home with "paw-some" treats for their dog, tails will be a-wagging! Join dog-lover Barb Nack to create sweet potato-whole wheat baked pretzels with flaxseed meal, organic chicken-wild rice treats baked in mini muffin cups, carrot-banana-whole wheat dog bones, apple crunch "pupcakes" with pet-friendly yogurt icing, cinnamon bun treats, mini egg-smoked salmon-broccoli omelets, plus crisp chicken flavored wheat germ paw print crackers. Students will take home dog treats!
Hands-On

Sat, May 14,
6:30 pm to 9 pm
$50.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS * Sold Out

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

Sun, May 15,
12:30 pm to 3 pm
$55.00
Per Person
Sarah Mispagel

Pastry Chef

801 Fish
AH, THE MACARON!

Ligaya Mishan wrote in The New York Times in 2011, “A macaron teases. It is a prelude to other pleasures. Your slacker boyfriend gives you a cupcake: your lover gives you macarons." The talented pastry chef, Sarah Mispagel, of 801 Fish, demonstrates step-by-step directions for making Italian meringue macarons, including chocolate macarons with passion fruit ganache, pistachio macarons with pistachio Italian meringue butter cream, and almond macarons with dark chocolate ganache.
Demonstration

Sun, May 15,
1 pm to 3:30 pm
$50.00
Per Person
Jon Lowe

Chef

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

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

Sun, May 15,
5 pm to 7:30 pm
$140.00
Per Couple
Jane Callahan

Culinary Educator

PIE-CASSO

Discover your inner Picasso creating beautiful and tasty pies with pie baker Jane Callahan. Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including cashew-chocolate maple pie, pear-blueberry galettes, and a mixed berry pie with a lattice crust.
Hands-On

Mon, May 16,
6 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Culinary Educator

THE A-B-SEAS OF SAUCES

Learn the ABC's of making exquisite sauces that will take seafood, beef, pork, and duck to a higher level of complexity and flavor. Join Mickey Kitterman for a hands-on class creating potato-crusted sea scallops with sherry cream sauce, entrecôte bordelaise, mahogany duck breasts with date sauce, bone-in pork rib roast with green and pink peppercorn sauce, plus avocado and orange salad with crème vinaigrette Escoffier.
Hands-On

Mon, May 16,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING * Sold Out

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

This 4-part series, The Basics of Cooking, is available again starting on July 30. We also offer Beyond Basics, a four-part series, starting on June 29.
Hands-On

Tue, May 17,
6 pm to 9 pm



Tue, May 24,
6 pm to 9 pm



Tue, May 31,
6 pm to 9 pm



Tue, June 7,
6 pm to 9 pm
$250.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
SIMPLY TUSCAN * Sold Out

Chef Bob Colosimo, of Eleven Eleven Mississippi, shares his philosophy of using high-quality ingredients prepared beautifully and simply to create magnificent Tuscan fare. This hands-on class will create silken bread and parmesan soup, artichoke and goat cheese ravioli, lemon and dill-crusted salmon, sautéed savoy cabbage with cider and bacon, plus orange chiffon cake with rhubarb jam.
Please call our store to be put on a waitlist.
Hands-On

Wed, May 18,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

OUI! SHE LOVES FRENCH

With the culinary experience of training in restaurants in France and New Orleans, Anne Cori shares her penchant for French cuisine. Enjoy a rich and delicious caramelized tomato tart on mesclun salad, ragoût of duck confit on delicate gnocchi parisienne, plus an elegant dessert of chocolate-hazelnut dacquoise.
Demonstration

Wed, May 18,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101 * Sold Out

Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master thick-cut pork chops grilled with a citrus mojo sauce served with manchego cheese mashed potatoes, perfectly grilled pork tenderloin with rosemary-orange glaze, apricot-pineapple baby back ribs that are dry-rubbed and basted then finished with a honey barbecue glaze, bacon-wrapped grilled corn with garlic-basil-parmesan butter, and avocado-bacon pasta salad tossed in a garlic-lemon-asiago dressing.
Please call our store to be put on a waitlist.

Our available Grilling University classes include Beef 101 on June 16, and Poultry and Vegetables 101 on July 21.
Hands-On

Thu, May 19,
6 pm to 8:30 pm
$60.00
Per Person
Mary Boehne Bogacki

Pastry Chef

FLIP OVER CRÊPES

Go wild over the most delicious delicate crêpes filled with rich flavors, as pastry chef Mary Bogacki flips crêpes with great expertise. Enjoy bananas Foster with a stunning presentation of rum-flambéed bananas and a scoop of vanilla ice cream, strawberry-mascarpone crêpes with fresh strawberries drizzled with a rich balsamic reduction, plus raspberry-lemon crêpes with tart lemon curd and fresh raspberries drizzled with warm chocolate-hazelnut spread.
Demonstration

Thu, May 19,
6:30 pm to 9 pm
$45.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: GRILLIN' AND CHILLIN'

Raise a glass of grilled lime mojito with chile syrup and spend a fun evening at the grill creating an exciting meal with the gregarious Frank McGinty. This hands-on class for couples will make grilled molasses-glazed pork belly with hoppin' John and sweet pea purée, charred lobster with chilled soba noodles and peanut-soy dressing, ember-roasted summer vegetables with summer herbs and beurre blanc, plus Thai basil black rice pudding with grilled pineapple chutney and toasted coconut.
Hands-On

Fri, May 20,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: A CHICK CHICK HERE

Finish the week with a well-deserved evening out with the girls sipping on a glass of wine, as cookbook author Naam Pruitt does all of the cooking. Enjoy asparagus-prosciutto tart, arugula and avocado salad with red wine vinaigrette, grilled Swiss chard with goat cheese, chicken Provençal with tomatoes and olives, plus lemon curd bars.
Demonstration

Fri, May 20,
6:30 pm to 9 pm
$45.00
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 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 July 9.
Hands-On

Sat, May 21,
11 am to 2 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

VITAMIX - THE REAL POWER TOOL

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Kelly Gardner to create bacon-cheddar potato soup, Kelly's "beet-iful" fruit and vegetable smoothie, spinach salad with strawberry vinaigrette, black bean burgers with sriracha aïoli, pasta with broccoli pesto, plus chocolate-espresso fondue and lemon curd served with fresh fruit.
Hands-On

Sat, May 21,
12 pm to 2:30 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
THAT'S A WEINER!

Winning recipes for making fresh and easy homemade sausage are abundant in this hands-on class with chef Jon Lowe, creating four different types of sausage, then grilling them with sides and a dessert of grilled peaches with pound cake muffins and citrus whipped cream. Learn to make French onion beef-pork sausages with caramelized onions and garlic, chicken-pork-ginger sausages with leeks and pineapple, curried lamb and mint sausages with mint and coriander, jalapeño-cheddar pork sausages with paprika and maple syrup plus grilled corn with basil butter, grilled watermelon salad with a balsamic reduction, and squash and potato hash.
Hands-On

Sun, May 22,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE IMPROBABILITY OF LOVE

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.
Hannah Rothschild's novel, The Improbability of Love features a chef who creates an elaborate 18th century French dinner: chestnut soup, cheese soufflé, sole Colbert with compound butter, roasted root vegetables, champagne sorbet, and poached fruit-candied lemon-raisin-pine nut tart.
Demonstration

Sun, May 22,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET * Sold Out

Bubbles, bourbon, barbecue, and 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.
Please call our store to be put on a waitlist.
Hands-On

Sun, May 22,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
PETE. PORK. POTS DE CRÈME. PERFECTION. * Sold Out

Exquisite presentation and perfection have become synonymous with Pete Fagan, of Tony's. Enjoy a dazzling evening as chef Fagan prepares baked goat cheese with a spicy tomato sauce and basil on toasted crostini, roasted asparagus and mixed greens salad with blue cheese and pickled beets topped with pine nuts and balsamic, sautéed pork medallions with poached garlic cream sauce, roasted sunchokes and crispy fresh spinach fritters, plus chocolate-Grand Marnier pots de crème topped with whipped cream and orange zest.
Please call our store to be put on a waitlist.
Demonstration

Mon, May 23,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
EARTH, WATER, AND FIRE

Inspired by a trip to Spain and a memorable meal at Asador Extebarri - a renowned restaurant that uses a simple and ancient method of grilling, chef Kirk Warner shares these techniques with this hands-on class. Learn the delicate method of grilling with the focus on grilling prawns, marinated beef, grilling fruit for desserts, grilled pan con tomate with cured ham, plus sea bream with fruity olive oil.
Hands-On

Mon, May 23,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
THE ART OF PIZZA THROWING * Sold Out

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

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

Tue, May 24,
6:30 pm to 9 pm
$55.00
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

Wed, May 25,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE HOMEMADE PANTRY

What is more exciting than making some of your favorite cookies and crackers and spreads from scratch? Join Dawn Meyer for an evening of nostalgia creating goldfish cheddar crackers, Nutella-style chocolate-hazelnut spread, thin mint cookies, jam-filled toaster pastries, Graham crackers, marinara sauce, cherry-pecan granola, and caramel sauce.
Hands-On

Wed, May 25,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHEF-CRUSHING ON THOMAS KELLER

Barb Nack, director of our Cooking School, shares her admiration for chef, restaurateur, and cookbook author Thomas Keller, with an elegant sampling of some of her favorite dishes. Enjoy a layered asparagus and roasted red and yellow pepper salad drizzled with balsamic, chicken and dumplings with vegetables and pâte à choux dumplings, plus pineapple upside-down cake with a butter-honey-rum-brown sugar schmear.
Demonstration

Thu, May 26,
6 pm to 8:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Chandler Hill Vineyards
GO PIG OR GO HOME

Chef Jack MacMurray is a master when it comes to big, bold flavors. Join him for a hands-on class starting with one of his favorite starters - baked brie in phyllo with poached pears and raspberry coulis, then make Asian-style grilled chicken and shrimp lettuce wraps with spicy peanut sauce, bacon-wrapped slow-roasted pork tenderloin with spiced cherry glaze, smoked gouda cauliflower mash, plus bourbon pecan pie.
Hands-On

Thu, May 26,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: JOY OF KHAO SOI

The popular khao soi noodle dish, also known as Chiang Mai noodles, is the star of the evening in this hands-on class with Anne Cori. Learn to make crispy crab-shiitake mushroom spring rolls with sweet chile dipping sauce, green mango salad with peanuts, Northern Thai khao soi curried noodle soup with beef and pickled greens and fried shallots topped with crispy fried noodles and lime wedges, plus lemongrass-infused crème brûlée -- all paired with wines.
Hands-On

Fri, May 27,
6 pm to 8:30 pm
$140.00
Per Couple
Jean-Pierre Augé

Chef

JEAN-PIERRE IS QUITE A SHELL OF A CHEF!

Experience the remarkable talents of the one-and-only chef Jean-Pierre Augé, as this class delights in lively conversation and an exquisite meal. Enjoy gratin de fruits de mer with shrimp and scallops and mussels, chicken chasseur with shiitake mushrooms and asparagus and artichokes seasoned with tarragon, plus a beautiful peach bavarian mousse.
Demonstration

Sat, May 28,
10 am to 1:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

RIGHT ON 'CUE

Let the holiday weekend begin with our favorite summer pastime - grilling! Join cookbook author Naam Pruitt for a fun-filled afternoon at the grill making grilled chermoula-rubbed chicken with yogurt-mint sauce, wine and herb-marinated grilled flank steak served with blue cheese butter and roasted garlic, grilled zucchini-squash rice salad with lemon dressing, grilled corn and tomato salad with basil and feta tossed in balsamic vinaigrette, plus grilled peaches with orange glaze and almond amaretto cream.
Hands-On

Sat, May 28,
11 am to 1:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A SEA OF PASTA * Sold Out

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

Sat, May 28,
6 pm to 8:30 pm
$140.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: POKER NIGHT

Robin Wheeler is a wheeler-dealer, and shares her version of poker night for couples that starts with a refreshing gin and cucumber popsicle. Spend a lively evening at the grill creating party kabobs and skewers, including salad stick skewers of mini sweet peppers and bundles of greens with little tomatoes and baby cucumbers and rosemary dressing for dipping, grilled chicken meatball Caesar kabobs on grilled romaine, pork satay on lemongrass skewers, low country grilled shrimp and sausage skewers with little potatoes and corn rounds, plus rum-soaked grilled tropical fruit kabobs.
Hands-On

Sat, May 28,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
THE WHOLE TROUT AND NOTHING BUT THE TROUT

Raise your right hand and give an oath to make the most delectable trout dishes with the wise and sagacious chef Jon Lowe. This hands-on class will use both hands to create smoked steelhead trout deviled eggs with candied bacon garnish, grilled rainbow trout over zucchini-cheddar cakes and red pepper emulsion, grilled rainbow chard and lemon-stuffed ruby red trout with tomato-caper relish, plus crispy smashed potatoes with herb butter, and grilled pineapple skewers with cinnamon yogurt dip.
Hands-On

Sun, May 29,
1 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out

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

Sun, May 29,
5 pm to 7:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

YOU HAD ME AT TOFFEE

Anytime that toffee and caramel are used to create phenomenal treats, everyone wants to be part of all that deliciousness. Join Naam Pruitt to create salted caramel ice cream, almond Roca, banana toffee pie, chocolate sandwich cookies with caramel spread, plus spiced pear cake with toffee sauce.
Hands-On

Tue, May 31,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

SINGING IN THE G-RAIN WITH BREADS

Smell, savor, and sing a little song about the intoxicating aromas of bread baking as Margi shows the simplicity of baking whole grain breads. Learn everything from mixing, kneading and rising, as this hands-on class makes fig-walnut rye bread, whole wheat-olive-cheese loaf, plus mixed-grain honey-wheat sandwich bread.
Hands-On

Wed, June 1,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

ON THE WATERS FRONT

Mickey Kitterman shares his high esteem for Alice Waters - chef, cookbook author, and proprietor of Chez Panisse, which opened in 1971 in Berkeley, California. This hands-on class will make baked goat cheese with thyme-scented bread crumbs served on a bed of artisanal lettuces with garlic croutons and red wine vinaigrette, wine-poached coulibiac of salmon with wild rice and hard-cooked quail eggs wrapped and baked in buttery brioche dough served with garlic dill sauce and crème fraîche, plus buckwheat crêpes with glacéed tangerines and honey-lavender ice cream.
Hands-On

Wed, June 1,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SINGING IN THE G-RAIN WITH BREADS

Smell, savor, and sing a little song about the intoxicating aromas of bread baking as Margi shows the simplicity of baking whole grain breads. Learn everything from mixing, kneading and rising, as this hands-on class makes fig-walnut rye bread, whole wheat-olive-cheese loaf, plus mixed-grain honey-wheat sandwich bread.
Hands-On

Thu, June 2,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DOUGHMESTIC BAKER

Home is where the heart is, and Barb Nack warms up the kitchen with enticing aromas and delicious baked sweets. This hands-on class will make caramel-apple roulade with applesauce-molasses sponge cake rolled up with sweet spiced apples and topped with caramel icing and candied pecans, four-layer berry crème fraîche poppy seed cake with blueberry sauce and fresh raspberry filling, plus Meyer lemon buttermilk custard tart topped with a dollop of sweet whipped cream.
Hands-On

Thu, June 2,
6 pm to 8:30 pm
$55.00
Per Person
Jeff Friesen

Chef

Sugarfire Smoke House
YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, pesto, and a seasonal sauce.
Hands-On

Thu, June 2,
6:30 pm to 9 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, June 3,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
PASTA PLAYSHOP

Some would call it a workshop, but this hands-on pasta class with chef Bernard Pilon, of Norwood Hills Country Club, is certain to be a morning of joy creating four spectacular homemade pasta dishes. Learn how to make linguine with clam sauce, homemade spinach gnocchi with Alfredo sauce, spaghetti with fresh Bolognese, and hand-formed tortellini in amatriciana sauce.
Hands-On

Sat, June 4,
10 am to 12:30 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

Sat, June 4,
6 pm to 8:30 pm
$140.00
Per Couple
Kelly Green Gardner

Culinary Educator

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

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as 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.
Please call our store to be put on a waitlist.

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

Sun, June 5,
12:30 pm to 3 pm
$85.00
For Parent and Child
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES * Sold Out

Work side-by-side with chef Adam Gnau, of Acero, who shares the artistry of creating four authentic Italian sauces, plus fresh three-cheese ravioli, Acero's famous egg raviolo, and tajarin - thin hand-cut noodles from Piemonte. This hands-on class will make alla gricia sauce with guanciale and pecorino, white amatriciana sauce without tomatoes, pomodoro sauce with butter and pecorino, and butter-sage sauce with parmesan cheese.
Please call our store to be put on a waitlist.

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

Sun, June 5,
1 pm to 3:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: ROME-O AND JULIET * Sold Out

Leave the drama at home, as star-cross'd lovers drink a cordial potion of prosecco with strawberry and amaretto that might lead to a fairy tale ending. This hands-on class will join Robin Wheeler to create arugula and asparagus salad with porcini mushrooms, ricotta gnocchi with spicy 'nduja cream sauce, rich artichoke gratinata baked in prosciutto cups and topped with a little quail egg, gorgonzola-stuffed pork loin with figs and pistachios, plus mascarpone sweetened with amaretto honey and topped with toasted almond slivers and berries.
Please call our store to be put on a waitlist.
Hands-On

Sun, June 5,
5 pm to 7:30 pm
$125.00
Per Couple
David Molina

Chef-Owner

Sugarfire Smoke House
FIRED UP OVER SUGARFIRE

One simple word - Sugarfire - always creates a buzz of excitement for anyone who has tasted the morsels of meat that are created daily at the growing number of locations of Sugarfire Smoke House. Chef-partner David Molina creates a stunning presentation of porchetta - bacon-wrapped pork loin stuffed with prosciutto, pesto, and pork tenderloin, served with pink lady applesauce with red hot candies, plus a Brussels sprouts-kale-quinoa super food salad with walnuts and dried cranberries.
Demonstration

Sun, June 5,
5:30 pm to 8 pm
$50.00
Per Person
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, June 6,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

IN-FAT-UATION WITH CONFIT

Discover the ancient low-and-slow method of cooking delicious dishes in different types of fat with exciting and succulent results. This hands-on class with Mickey Kitterman will create lobster confit in butter sauce, smoked duck breast salad Peregourdine with Dijon vinaigrette and topped with pine nuts and croutons, duck leg confit, fingerling potato confit with duck fat, fennel-orange-almond confit, plus cherry confit-chocolate ice cream.
Hands-On

Mon, June 6,
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 barbecue chicken pizza, fettuccine Alfredo, broccoli cheese soup, oven-baked potato chips with homemade onion dip, mini meatball sandwiches, green beans with onions and bacon, Nutella won tons, apple-spiced pancakes, simple sesame noodles, pasta frittata with bacon and cheese, au gratin potatoes, and more.
Hands-On for Apprentice Chefs

Tue, June 7,
10 am to 12 pm



Wed, June 8,
10 am to 12 pm



Thu, June 9,
10 am to 12 pm
$110.00
Per Child
Christopher Lee

Chef-Owner

Chef's Table STL
A TOAST TO FRENCH COOKING

Have a seat at the chef's table, as chef Chris Lee shares his expertise with the intricate techniques used in classic French cookery, starting with the impressive and elegant scallops Hepburn - a seared scallop with champagne beurre blanc and topped with a truffle crisp. Enjoy a French 75 cocktail, curly endive salad with chicken confit and green lentils, char-grilled hanger steak with shallot-lemon chutney served with pommes frites and herb-stuffed tomatoes, plus flourless chocolate cake with red wine ganache.
Demonstration

Tue, June 7,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

VEGANS, GUAC THIS WAY!

Walk into the kitchen and spend an exceptional evening with Margi Kahn creating bright and flavorful vegan dishes. This hands-on class will make pasta with asparagus and wild mushrooms topped with chives and herb-toasted breadcrumbs, black bean-quinoa-sweet potato burgers with guacamole spread and chipotle mayonnaise served with crisp potato fries, butternut squash chili with beans and jalapeños, plus mini "cheesecakes" with fresh berry sauce.
Hands-On

Wed, June 8,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

I WANT EWE TO WANT ME

Didn't I, didn't I, didn't I see you trying new dishes utilizing the oven that are great for spring? This hands-on class with the entertaining Naam Pruitt will create spring pea and mint soup, roasted herbed lamb chops served with couscous with raisins and pistachios, roasted asparagus with parmesan cheese and lemon, homemade pita bread, plus creamy coffee custard.
Hands-On

Wed, June 8,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

Join Barb in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Hands-On

Thu, June 9,
6 pm to 9 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE-D LIGHTENING

Summer days drift away to summer nights, as this hands-on class for couples creates a festive Greek meal that is perfect for picnics and romance. Join Maria Sakellariou to make kalamarakia gemista - grilled calamari filled with feta and mint and orange, oktapodaki tis Maria's - Maria's grilled octopus with fresh lemon and Greek oregano, grilled lamb chops with Maria's favorite sauce served with spanakorizo - spinach and rice, karpouzi me feta - watermelon salad with toasted pine nuts and feta, plus baklava ice cream kataif baskets.
Hands-On

Fri, June 10,
6:30 pm to 9 pm
$125.00
Per Couple
Christina Lane

Cookbook Author

DESSERTS FOR TWO ARE SWEET

Spend Saturday afternoon with the delightful cookbook author, Christina Lane, creating three desserts from her first cookbook, Desserts for Two. This hands-on class will make mini fudge-bottomed cake, no-bake mini white chocolate cheesecake parfaits with fresh blackberry sauce, plus small batch iced oatmeal chewies - Christina's copycat recipe of the cookies she loved as a child.
Hands-On

Sat, June 11,
11 am to 1:30 pm
$60.00
Per Person
Joshua Galliano

Chef

Companion Baking
IF I'M NOT IN A JAM, I'M 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 preserves to pickles in this annual hands-on class. Learn safe and easy canning methods, and prepare blueberry-red wine preserves, stone fruit aigre-doux, plus pickled asparagus. Each participant will take home a jar of canned food.
Hands-On

Sat, June 11,
12 pm to 2:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BURGER QUEENS AND KINGS

Couples will feel like royalty after creating and tasting a magnificent freshly-ground burger in this hands-on class. Join Anne Cori to make grilled corn-jalapeño dip with freshly fried tortilla chips, grilled sweet potato salad, homemade beef burgers with homemade tomato ketchup and caramelized onions topped with crisp bacon and fresh pickles on homemade potato buns, French fries, plus good old-fashioned chocolate ice cream.
Hands-On

Sat, June 11,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

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

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

Sun, June 12,
1 pm to 3:30 pm
$65.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: THE GARDEN OF EATIN'

On the eve of a work day, gentlemen are required to share the short ribs with their partners in this harmonious hands-on class with Julie Malloy. The food is bountiful, as couples create parmesan soufflés with mushrooms and white wine butter sauce, braised short ribs with lemon-garlic gremolata, gorgonzola-stuffed roasted tomatoes topped with breadcrumbs and pine nuts and served on grilled polenta, plus the unforbidden flaky apple turnovers.
Hands-On

Sun, June 12,
5 pm to 7:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
THE FRUGAL FISHERMAN

Chef Kirk Warner shares a few savvy economical tips to create enticing and delectable seafood dishes without breaking the bank. This hands-on class will create grilled mahi mahi brochettes with chimichurri sauce, tuna burgers with homemade buns and tamari glaze, roulade of sole with braised tomato chutney, plus panko and nori-crusted fish and crispy lotus root chips with wasabi-ponzu dipping sauce.
Hands-On

Tue, June 14,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

It is always a delight to have 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, June 14,
6:30 pm to 9 pm
$60.00
Per Person
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

Wed, June 15,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101

Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master hickory-planked T-bone steaks with a rosemary-basil-garlic marinade, grilled lemongrass skirt steak with a lemongrass-shallot-brown sugar rub and served thinly sliced with a sweet soy dipping sauce, grilled lime-marinated flank steak with chipotle-honey sauce, grilled beef tenderloin with herb-garlic-pepper rub, plus rum-marinated grilled banana ice cream splits with mocha sauce.
Hands-On

Thu, June 16,
6 pm to 8:30 pm
$65.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Kelly. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous flourless chocolate-red wine cake with rosemary ganache -- all enjoyed with a glass of cabernet wine.
Hands-On

Fri, June 17,
6 pm to 8:30 pm
$140.00
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, June 18,
10 am to 3 pm
$175.00
Per Person
Jean-Pierre Augé

Chef

EAU, SNAP!

Exclamations of joy will be heard throughout the kitchen, as chef Jean-Pierre Augé creates a first-class French luncheon. Enjoy a spirited afternoon, as the chef creates poached eggs served on a tomato half with béarnaise sauce, red snapper en papillote with fennel and beurre blanc sauce, plus a refreshing frozen pineapple parfait.
Demonstration

Sat, June 18,
10 am to 1:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA MOOD FOR STREET FOOD

Join Bangalore native Aruna Gopinath creating the popular dishes that are easily found on the street carts in India. This hands-on class for couples will create aloo tikki - spicy shallow-fried potato patties with cilantro and tamarind-date chutney, street-style chicken curry, egg parathas - flat bread with spiced eggs, Indo-Chinese-style deep fried chicken bites served in a chile-soy sauce, tava pulao - griddle-cooked spiced tomato-based rice, plus gajar halwa - a dessert made with grated carrots and cream with cardamom.
Hands-On

Sat, June 18,
6 pm to 8:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

QUE'S YOUR DADDY?

Celebrate Dad - or just enjoy a great Father's Day afternoon at the grill with Mickey Kitterman! This hands-on class will prepare bacon and smoked corn guacamole with fresh fried chips, grilled asparagus-cherry tomato-red onion salad with Mama's red French vinaigrette and sharp white cheddar, Guinness-marinated strip steak with whiskey butter, grilled sweet potato and chile salad with cilantro-lime vinaigrette, plus coffee-Jameson Irish whiskey ice cream with chocolate cookie cups, Urban Chestnut beer and a shot of whiskey!
Hands-On

Sun, June 19,
1 pm to 3:30 pm
$60.00
Per Person
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