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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Jean-Pierre Augé

Chef

CURRENT A-FARES

Chef Jean-Pierre shares his luscious old-world French cuisine with a dash or two of comments on current affairs. Join in on the conversation, and enjoy an appealing lunch of smoked salmon tart, chicken flambé in whiskey sauce, stuffed zucchini with spinach, plus chocolate Bavarian Diplomate with coffee and pistachios.
Demonstration

Sat, March 28,
10 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WAYLAID IN MALAY

Take your cooking skills to the next level with an Indonesian menu in this hands-on class that is profuse with color and flavor, with each course paired with a fine wine. Learn to prepare fried shrimp dumplings with soy dipping sauce, grilled chicken satay with peanut sauce, gado-gado vegetable salad with peanut dressing, nasi goreng with stir-fried lamb and leeks on cardamom rice with mango chutney, fried bananas, toasted coconut, cashews, and served with an omelet, plus fresh pineapple sorbet.
Hands-On

Sat, March 28,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

EASTER COOKIE CUTTER COUTURE * Sold Out

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

Sun, March 29,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SURF AND TURF, SAUCES AND SIDES

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

Sun, March 29,
1 pm to 3:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: GOLDILOCKS AND THE THREE BEERS * Sold Out

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

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

Sun, March 29,
5 pm to 7:30 pm
$125.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKE TEMPTATIONS

The seductive powers of the cupcake are undeniable, as this hands-on class creates four spectacular cupcakes that will have everyone coming back for more. Join Dawn Meyer to bake pecan streusel-filled vanilla cupcakes with Grand Marnier buttercream, vanilla bean latte cupcakes with espresso filling and vanilla-espresso frosting, dark chocolate-red wine cupcakes with raspberry Chambord buttercream, plus cherry Garcia cupcakes with chocolate chips and cherry cream cheese frosting.
Hands-On

Mon, March 30,
6 pm to 8:30 pm
$55.00
Per Person
Susan Caciano

Culinary Educator

A WAKE UP CALL FOR VEGANS

Susan Caciano, personal chef and registered dietician, shares her passion and expertise to create a spectacular vegan brunch. This hands-on class will create savory coconut waffles with bourbon-spiced maple syrup, crustless herbed tofu quiche, tempeh bacon and lemon roasted potatoes, spinach salad with black quinoa and raspberries, fennel-oat breakfast sausage, freshly baked biscuits and oil-free wild mushroom gravy, plus berry and vanilla cashew cream parfaits, and raw date truffles.
Hands-On

Mon, March 30,
6:30 pm to 9 pm
$55.00
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 22.
Hands-On

Tue, March 31,
6 pm to 9 pm



Tue, April 7,
6 pm to 9 pm



Tue, April 14,
6 pm to 9 pm



Tue, April 21,
6 pm to 9 pm
$250.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

Tue, March 31,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Chef

Gallagher's
RUSTIC ITALIAN * Sold Out

Chef Mickey Kitterman discovered rustic Italy on a recent trip to Rome, Pompeii, and Florence, sharing a fitting menu with this hands-on class. Learn to make shrimp-cannellini bean-fennel salad, spinach and ricotta-stuffed ravioli with walnut sauce, sautéed quail with roasted garlic and grapes over mascarpone-ricotta polenta, insalata Treviso, plus limoncello mousse.
Please call our store to be put on a waitlist.

Mickey’s A Day in the Kitchen: The Italian Kitchen, is available on May 17.
Hands-On

Wed, April 1,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WICKEDLY DELICIOUS CHOCOLATE

Create sophisticated chocolate desserts that are wickedly delicious in this hands-on class with chocolate lover Barb Nack. Learn to make chocolate Kahlúa mini terrines with mixed berry coulis sauce and whipped cream, chocolate mousse cake with a white chocolate base and topped with hazelnut praline served with Frangelico crème anglaise, individual velvet chocolate tortes with a dark truffle center topped with a gold-dusted raspberry and served with dark chocolate brandy cream, plus chocolate panna cotta with salted pistachio brittle.
Hands-On

Wed, April 1,
6:30 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party. This hands-on class with Naam Pruitt will discover how to plan for a party, setting a table, setting a buffet with different levels, and how to calculate how many hors d'oeuvres are needed for a cocktail party. This class will create a dinner buffet with mini deviled quail eggs with piped spicy aïoli and chives, garlic-onion goat cheese flan, spiced carrot soup, arugula salad with watermelon radishes and lemon dressing, rosemary-mustard crusted lamb chops over Yukon potato-parsnip purée, lemon-mint sorbet, fresh strawberry almond tart, plus white wine spritzers with flower blossom ice cubes.
Hands-On

Thu, April 2,
6 pm to 9 pm
$70.00
Per Person
Anne Cori

Kitchen Conservatory Staff

TIP TOP TAPAS

Enjoy an evening out with a spectacular array of Spanish tapas. Anne Cori creates the world's greatest sangria, goat cheese-stuffed dates with roasted peppers, shrimp fritters with aïoli, steamed mussels in tomato-brandy cream sauce, garbanzo bean purée with roasted garlic served with homemade flatbread, Cabrales blue cheese crostini with olive tapenade, plus flan with orange zest.
Demonstration

Thu, April 2,
6:30 pm to 9 pm
$45.00
Per Person
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, nuoc cham, and cilantro-mustard sauces.
Hands-On

Sat, April 4,
11 am to 1:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out

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

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

Sat, April 4,
6 pm to 8:30 pm
$140.00
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

Mon, April 6,
6 pm to 8:30 pm
$60.00
Per Person
Danielle Luisi

Pastry Chef

Annie Gunn's
FUN WITH FONDANT

Step into the kitchen with pastry chef Danielle Luisi, of Annie Gunn's, and learn about using fondant to cover a six-inch cakelet and embellish it with everything from delicate fondant decorations to small fondant figures. Danielle has already baked the cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to color the fondant, make exquisite fondant blossoms and leaves, decorative borders, and more. Each student will take home their lovely cakelet.
Hands-On

Mon, April 6,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LET'S MEAT UP!

Anne Cori showcases a variety of meats and techniques with five impressive presentations that will be the centerpiece of any meal. Enjoy prime steak tartare on crostini, rosy-pink standing rib roast with horseradish cream, short ribs agrodolce on garlic mashed potatoes, teriyaki steak, plus the perfect hamburger with homemade ketchup on potato rolls.
Demonstration

Wed, April 8,
6:30 pm to 9 pm
$60.00
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.
Please call our store to be put on a waitlist.

This class is offered again on June 2.
Hands-On

Thu, April 9,
6 pm to 9 pm
$50.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
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 Chris Lee will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Thu, April 9,
6:30 pm to 9 pm
$50.00
Per Person
Ashley Schuster Kempf

Culinary Educator

Salume Beddu
GIRLS' NIGHT OUT: THE BIG TANG THEORY * Sold Out

Ashley Kempf, of Salume Beddu, has created a luscious menu filled with refreshing and tangy citrus dishes for a fun evening just for the girls. Enjoy grapefruit-fennel-prosciutto salad, tagliatelle al limone e erbe odorose - tagliatelle with lemon-herb sauce, roasted Brussels sprouts with pancetta and preserved lemons and pine nuts, roasted mushrooms with capers and garlic, plus caramelized oranges over ice cream, and an Italian Greyhound - a pomelo-pellegrino-gin cocktail.
Please call our store to be put on a waitlist.
Demonstration

Fri, April 10,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE? * Sold Out

The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Please call our store to be put on a waitlist.

Naam’s next Date Night class, Thai’m Out, is available on May 2.
Hands-On

Fri, April 10,
6:30 pm to 9 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, April 11,
10 am to 3 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

TOOL TIME: 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 blueberry-banana oatmeal smoothies, vanilla coffee frappé, horseradish cheese dip with baked pita chips, antipasto salad with Italian dressing, bread with freshly-made butter, avocado-tortilla soup, pasta with basil pesto and sun-dried tomato sauce, plus almond-peach sorbet.
Hands-On

Sat, April 11,
12 pm to 2:30 pm
$50.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

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.

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

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

Chef

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

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: WHY DID THE CHICKEN CROSS THE WORLD?

NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience delicious books on food and cooking by reading them first and then enjoying lunch in a demonstration cooking class inspired by the books. Anyone is welcome to join us for a memorable Sunday afternoon; the class gets to be both book critic and food critic! For the last ten years, the book club has read and enjoyed dozens of delectable novels, memoirs, histories, science, and politics -- all with food and cooking and eating as the central theme. All books in this monthly series are available at Kitchen Conservatory.
Chicken is a part of every cuisine and the story of this bird is our history, as author Andrew Lawler recounts in Why Did the Chicken Cross the World?: The Epic Saga of the Bird that Powers Civilization. The class will dine on chicken soup, chicken salad, crispy chicken leg quarters, and Grand Marnier soufflés with crème anglaise.
Demonstration

Sun, April 12,
1 pm to 3:30 pm
$40.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: HIGH STEAKS * Sold Out

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

Sun, April 12,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP

Have you ever picked up produce in the grocery store and put it right back for its challenging shape or not knowing how to use it? Barb Nack shares tips and techniques for peeling, chopping, and cooking the simplest to the most difficult vegetables and fruits. This hands-on class will learn to cut fennel, kohlrabi, radishes, rhubarb, avocados, Swiss and rainbow chard, and beets, then make rainbow chard-bacon-brie quiche, caramelized fennel, butter-braised radishes, kohlrabi and carrot fritters with avocado cream sauce, crispy coriander beet chips, plus a rhubarb fizz cocktail with ginger beer and champagne.
Hands-On

Mon, April 13,
6 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Chef

Gallagher's
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

Mon, April 13,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

ON MOREL GROUNDS

Foraging for morels requires tenacity and a sharp eye. Anne Cori uses these treasures to capture the unique smoky, nutty, earthy flavors to create an exquisite meal, starting with fava bean-parmesan crostini topped with caramelized morels. Enjoy gratin of sea scallops and morels, homemade angel hair pasta with morel cream sauce, roasted chicken with morel-leek sauce on arugula salad, plus delectable Grand Marnier soufflé.
Demonstration

Tue, April 14,
6:30 pm to 9 pm
$65.00
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 starter to mixing, kneading and rising, as this hands-on class creates Italian sourdough country bread with three variations - plain, kalamata olive, and mixed seed. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, April 15,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Chef

Gallagher's
FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of frying chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus Gallagher's most-requested strawberry-applesauce bread.
Hands-On

Wed, April 15,
6:30 pm to 9 pm
$60.00
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 starter to mixing, kneading and rising, as this hands-on class creates Italian sourdough country bread with three variations - plain, kalamata olive, and mixed seed. Each participant will take home a jar of sourdough starter.
Hands-On

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

Kitchen Conservatory Staff

GRILLING UNIVERSITY - SEAFOOD 101

Taste testing is the only prerequisite for acing the seafood curriculum at grilling university! This hands-on class will master Hawaiian grilled swordfish marinated in pineapple and lemon juice served with grilled papaya rings, mixed seafood grill with lobster tails and grilled salmon kabobs and smoky shrimp with a trio of sauces - wasabi-scallion mayonnaise, mustard-lemon butter, and lemon aïoli, smoked mussels with dill aïoli, honey and soy-marinated ahi tuna served with a crisp cucumber salad, plus Grand Marnier and balsamic-marinated strawberries served with a berry purée and vanilla ice cream.
Hands-On

Thu, April 16,
6 pm to 8:30 pm
$65.00
Per Person
Leslie Moore

Culinary Educator

Farmer Girl Meats
FARMER GIRL MEATS

Give a warm welcome to Leslie Moore, third-generation farmer and founder of Farmer Girl Meats that supports three family farms producing grass-fed beef. Leslie shares her techniques in cooking this flavorful, leaner, and full-bodied beef with mild to bolder flavors in the different cuts. Enjoy beef and ginger-lime lettuce wraps, farmer's blend burgers with a pesto infusion, tender "barbacoa" style salt-seared roast, shredded braised beef tacos, plus pan-seared strip steak with a red wine reduction.
Demonstration

Thu, April 16,
6:30 pm to 9 pm
$50.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
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 salmon, plus chocolate tiramisù tart.
Please call our store to be put on a waitlist.
Hands-On

Fri, April 17,
6 pm to 8:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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.
Hands-On

Sat, April 18,
10:30 am to 1:30 pm
$55.00
Per Person
Barry Marcus

Pastry Chef

Institute of Culinary Education
FLAWLESS FRENCH MACARONS * Sold Out

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

Our next macarons class, Macaron and Macaroon Mania with Anne Cori, is available on May 31.
Hands-On

Sat, April 18,
11 am to 2 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE * 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 next available Dine and Dance class is Salsa Salsa on May 23.
Hands-On

Sat, April 18,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

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

Sat, April 18,
6:30 pm to 9 pm
$60.00
Per Person
Vincent Marsden

Culinary Educator

Vincent Van Doughnut
ON THE GO WITH VINCENT VAN DOUGHNUT

Join Vincent Marsden, winner of the Cooking Channel’s Donut Showdown, as he rolls up in his 1960 Ford Grumman Olson food truck, ready to roll out some of his most popular doughnuts. This hands-on class will create three of Vincent Van Doughnut's artisanal yeasted doughnuts, including the maple-glazed French toast doughnut with brown sugar-candied pecans and powdered sugar, the chocolate salted caramel doughnut topped with chocolate and a caramel drizzle, plus the mini vinnys - classic all-American honey-glazed doughnut holes.
Hands-On

Sun, April 19,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SWEET AND LOWE

Discover the contrast of sweet and savory flavors, as this hands-on class with chef Jon Lowe creates an exciting meal, starting with "sweet" crab bisque with corn crème and savory cheddar croutons. Learn to make spinach salad with candied walnuts and roasted beets topped with blue cheese and sherry vinaigrette, grilled chicken skewers with mushrooms and sweet peppers served with spicy mustard dipping sauce, butternut squash cannelloni with ricotta and spinach in a smoked tomato sauce, plus goat cheese cheesecake with a chocolate crust and raspberry jam.
Hands-On

Sun, April 19,
1 pm to 3:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer. 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.
Hands-On

Sun, April 19,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
HIGH MOREL STANDARDS * Sold Out

Witness the meticulous attention to detail, as the charming chef Pete Fagan, of Tony's, takes the treasured bounty of spring morel mushrooms and creates impeccable dishes. Enjoy sautéed morels on grilled focaccia with fresh herbs and parmesan and drizzled with olive oil, fettuccine with a morel sherry cream sauce, pan-roasted black grouper with morels and fresh tomatoes and a white wine sauce, plus roasted beef tenderloin with morels, shallots and Madeira jus, served with roasted spring vegetables.
Please call our store to be put on a waitlist.
Demonstration

Mon, April 20,
6 pm to 8:30 pm
$65.00
Per Person
Mickey Kitterman

Chef

Gallagher's
HEAR YE! BEER YE! SCHLAFLY!

Listen up! It is official that chef Mickey Kitterman is sharing his wildly popular Gallagher's beer-tasting menu for an exciting hands-on class with two Schlafly beer pairings. Learn to create Malaysian-style smoked fried chicken lollipops with mango pickles, grilled bacon-wrapped swordfish with harissa, fried Brussels sprouts salad with preserved lemon vinaigrette, beer-braised short ribs with apple-turnip-potato mash, plus chocolate-chile bread pudding with dulce de leche crema.
Hands-On

Mon, April 20,
6:30 pm to 9 pm
$60.00
Per Person
Anthony Devoti and Kevin Warner

Chef

Five Bistro and Fair Shares
FARM TO KITCHEN

Experience the creative process of a chef presented with the freshest market basket of the day of seasonal and sustainable produce and meat from a variety of local farmers and artisanal food producers. Chef Anthony Devoti, of Five Bistro, teams up with Kevin Warner, of Fair Shares - a local business dedicated to supporting more than 75 local farmers and businesses, to share tips and techniques as he uses the fresh ingredients to create a luscious meal.
Demonstration

Tue, April 21,
6:30 pm to 9 pm
$50.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
FIESTA TO SIESTA

Before the night comes to an end, join Jack MacMurray for an effervescent evening creating a Mexican fiesta, starting with guacamole and pico de gallo with fresh tortilla chips. This hands-on class will make a "top shelf" margarita, Colorado red chili with flank steak and black beans, grilled shrimp tostados layered with refried beans and cheese and salsa, sizzling beef fajitas with grilled onions and peppers with cilantro-lime sour cream, plus sopapillas with Mexican vanilla ice cream.
Hands-On

Wed, April 22,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHICK CHICK EVERYWHERE

Looking for new and exciting chicken dishes great for lunch or dinner? Become a chicken connoisseur, as Barb prepares crispy sesame chicken strips with lemon dipping sauce, vermouth-marinated sautéed chicken breast and asparagus topped with mangoes and honeyed walnuts, barbecue chicken pizza with smoked gouda and mozzarella, plus chicken broccoli stir-fry with brown rice and oyster sauce.
Demonstration

Wed, April 22,
6:30 pm to 9 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DAY BREAK

Take the morning off, and join Julie Malloy in the kitchen to create go-to dishes that will be made over and over again. This hands-on class will create cinnamon crisps with fresh fruit salsa, grilled ginger-sesame chicken chopped salad, tomato-cheese torte with a rosemary crust, chocolate-dipped shortbread cookies, plus a black cherry mimosa.
Hands-On

Thu, April 23,
10 am to 12:30 pm
$45.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
THE PHYLLO IS MUTUAL

Pastry chef Helen Fletcher, of Tony's, gains the admiration of her fans with her tried-and-true method of layering the tissue-thin phyllo pastry for a spectacular meal. Enjoy cheesy crackers with Kerry Gold butter with garlic and herbs, a turban of vegetables with Italian sausage casserole, phyllo-crusted sautéed sole with orange sauce, plus Viennese apple strudel pie.
Demonstration

Thu, April 23,
6 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
MEAT AND POTATOES

Discover the fundamentals of what may be considered the two most important components of a meal - meat and potatoes. Kirk Warner leads this hands-on class to create potato gnocchi, perfect French fries, crispy potato chips, pommes dauphine, pommes Anna, candied bacon-potato casserole, steak au poivre with blue cheese fondue, Burgundian-style sirloin steak, and braised short ribs agrodolce.
Hands-On

Thu, April 23,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: TAKE ME AWEIGH

The only bubbles tonight will be in a flute of champagne, as Naam Pruitt creates a night of relaxation. Sit back with your girlfriends, as Naam prepares an artichoke and gruyère tart, cream of cauliflower soup with goat cheese, baby caprese salad with a balsamic reduction, grilled salmon with basil butter over lemon-spinach orzo, plus salted caramel pots de crème.
Demonstration

Fri, April 24,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: MEDITERRANEAN MYSTIQUE

Discover the flavors from around the Mediterranean Basin with a mixing of cultures for an intriguing evening with Maria Sakellariou. This hands-on class will make yarithes stin skara - garlic and lemon-marinated grilled jumbo shrimp served with pistachio feta dip, oven-roasted rack of lamb glazed with quince and pomegranate sauce served with Middle Eastern basmati rice, Maria's version of fattoush salad, plus a flavorful dessert of strawberry-pineapple "carpaccio" sprinkled with basil and mint sugars.
Hands-On

Fri, April 24,
6:30 pm to 9 pm
$125.00
Per Couple
Jean-Pierre Augé

Chef

OH! AUGÉ, THE PLACES YOU'VE BEEN

Discover the rich history of chef Jean-Pierre Augé's well-traveled life, as he shares his love for story-telling and exquisite French cuisine. Enjoy Argenteuil eggs in cream puffs with asparagus, scaloppini of salmon Dieppoise with shrimp, mushrooms, and mussels on Creole rice, plus chocolate pudding soufflé with custard.
Demonstration

Sat, April 25,
10 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SRI LANKA

Join Anne Cori to create kottu roti, the addictive street food from the island at the southern tip of India, which includes chicken in coconut curry sauce, stir-fried carrots, homemade naan flatbread, and a rolled omelet, paired perfectly with wine. The hands-on class will also make cauliflower-potato samosas with fresh green chutney, pol sambola - hot coconut relish, and finish with mango sorbet.
Hands-On

Sat, April 25,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET * Sold Out

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

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

Sun, April 26,
11 am to 4 pm
$150.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET * Sold Out

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

This class is offered again on July 2.
Hands-On

Sun, April 26,
5 pm to 7:30 pm
$140.00
Per Couple
David Molina

Chef-Owner

Sugarfire Smoke House
SMOKEHOUSE SECRETS * Sold Out

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

Mon, April 27,
6 pm to 8:30 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

Onesto Pizza & Trattoria
ITALIAN LIRA

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

Mon, April 27,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CULINARY SKILLS * Sold Out

Take your culinary skills to the next level! Learn to cook restaurant-quality meals in this exceptional participation class that teaches the essential cooking skills from a culinary school approach. In this four-week course, the class will master homemade stocks, classic sauces, boning and roasting meats, cooking fish, and sautéing and roasting vegetables. Recipes include French onion soup, seafood bisque, filet of beef with béarnaise, chicken fricassée, risotto, soufflé, and crème brûlée.
Please call our store to be put on a waitlist.

This 4-part series, Culinary Skills, is available again starting on June 22.
Hands-On

Tue, April 28,
6 pm to 9 pm



Tue, May 5,
6 pm to 9 pm



Tue, May 12,
6 pm to 9 pm



Tue, May 19,
6 pm to 9 pm
$250.00
Per Person
Jay Dedkard

Chef

Ocha Thai and Japanese
WAKE UP, LITTLE SUSHI

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

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

Kitchen Conservatory Staff

HOOK, LINE, AND SAUCED

Barb reels in a sophisticated menu of fish and seafood paired with the perfect sauces for just the right balance. This hands-on class will create coconut shrimp with tamarind-ginger sauce, brown sugar and paprika-roasted salmon with dill hollandaise, seared sea scallops with apricot sauce over cilantro-lime rice, plus macadamia-encrusted fish with lemon beurre blanc sauce.
Hands-On

Wed, April 29,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee

Chef-Owner

Chef's Table STL
SHIP TO SHORE

Chris Lee creates a superb and beautifully balanced surf-and-turf meal from beginning to end. Enjoy asparagus bisque with crème fraîche, shaved salad with root vegetables and a light vinaigrette, seared scallops with jalapeño vinaigrette and crispy kale, pan-seared petit filet of beef with caramelized shallots and a syrah reduction served with roasted carrots and parsnips, plus a decadent chocolate caramel torte.
Demonstration

Wed, April 29,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

PIZZA. PIZZA. PIZZA.

Margi Kahn proves that pizza can be an appetizer, a main course, and dessert. The flour will be flying in this lively hands-on class creating six pizzas, starting with two appetizer pizzas - chicken satay pizza, and Caesar salad pizza, then make roasted red pepper-spinach-feta pizza, grilled steak-potato-fontina cheese pizza, plus chocolate s'mores pizza and fresh berry pizza with mascarpone whipped cream and caramel sauce.
Hands-On

Thu, April 30,
6 pm to 9 pm
$55.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
MODERNIST CUISINE

Discover the craft of creating modern restaurant food at home with chef Frank McGinty using some of the magical smoke-and-mirrors techniques for a sophisticated presentation, starting with blow-torched scallop served with crispy chicken skin, puffed wild rice, coffee-black olive purée, and edible flowers. This hands-on class will create pressure-cooked lamb with cauliflower "couscous" with spiced pumpkin seeds and pomegranate "caviar", beet-stained pasta with a 65-degree quail egg and goat cheese, plus smoked ice cream served with microwave angel food cake, strawberry liquid gel, and mint "snow".
Hands-On

Thu, April 30,
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.

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

Fri, May 1,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: DERBY DIVAS

On the eve of the Kentucky Derby, hats are not optional for a classic celebration, as Julie Malloy prepares a Southern soirée worthy of the sound of the traditional trumpet. Sip on a bubbly champagne-mint julep, and enjoy tomato-basil-cheddar soup with bacon inspired by the Kentucky hot brown sandwich, grilled bourbon barbecue chicken skewers, herb-bibb salad with cornbread croutons and buttermilk "ranch" dressing, cheesy Kentucky spoon bread, plus vanilla bourbon pudding cake.
Demonstration

Fri, May 1,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: PITMASTER

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.
Join chef Kirk Warner in a memorable day of grilling, by preparing an extensive array of meats, fish, rubs, sauces, and sides. This hands-on class will grill sea scallop brochettes with mango-chile glaze, beef flank steak roulade with chimichurri on mushroom marmalade, Vietnamese-style grilled bison meatballs in lettuce cups and dipping sauce, grilled Alaskan halibut wrapped in Parma prosciutto with warm asparagus salsa verde, hot smoked brine-cured whole pork butt with dipping sauces, grilled pizzettas with seasonal toppings, plus grilled beef bistecca with porcini and sea salt crust.
Hands-On

Sat, May 2,
10 am to 3 pm
$175.00
Per Person
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 June 28.
Hands-On

Sat, May 2,
10:30 am to 1 pm
$75.00
For Parent and Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THAI'M OUT

Treat yourselves to an evening out with your partner where the only distractions will be the aromas filling the kitchen. Join Thai native Naam Pruitt for a hands-on class and learn to make a popular Thai appetizer - galloping horse with savory caramel ground pork on fresh pineapple, crispy mussel pancake with bean sprouts and chile sauce, glass noodle-shrimp salad in spicy garlic-lime dressing, fried rice with Thai sausage and shiitake mushrooms, plus coconut flan.
Hands-On

Sat, May 2,
6 pm to 8:30 pm
$125.00
Per Couple
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES

Join Rebeca Graboyes for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes. Rebeca 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.
Hands-On

Sun, May 3,
12:30 pm to 3 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SOUTH OF THE BORDER GRILL SEEKERS

The adrenaline is pumping at the sound of a sizzling grill, as this hands-on class joins Jon Lowe in an afternoon of thrills, starting with homemade fried corn tortilla chips with a trio of dips - grilled pineapple and chayote salsa, arbol chile and charred tomato salsa, plus grilled jicama and crab guacamole. Create a perfect summer menu of smoked tomato gazpacho, grilled kale salad with carrots and topped with cotija cheese croutons and jalapeño vinaigrette, grilled fish tacos with corn and cilantro slaw, plus RumChata flan.
Hands-On

Sun, May 3,
1 pm to 3:30 pm
$60.00
Per Person
Dawn Meyer

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 guacamole with tomatillos and queso fresco served with fresh fried tortilla chips. Enjoy a margarita and learn to make chicken mole enchiladas, fish tacos with chipotle tartar sauce, coconut lime black beans, Mexican street corn salad, plus spicy pineapple-tequila sorbet, and churros in cinnamon sugar.
Hands-On

Sun, May 3,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
FROM THE COLLECTIONS OF OTTOLENGHI

The cooking of Yotam Ottolenghi is both ancient and cutting edge, as proven with his wildly successful London restaurant and cookbook empire. Chef Mickey Kitterman has been collecting his works from his beautiful cookbooks to articles from Food and Wine, The Guardian, and The New York Times. Join Mickey for a hands-on class creating some favorites, including warm sautéed mushroom salad with bacon and goat cheese, a variety of börek - flaky pastries filled with cheeses and kale or spinach, roast chicken with plums and prunes and potatoes, black quinoa with beetroot and parsley, plus roasted rhubarb served with sweet labneh.
Hands-On

Mon, May 4,
6 pm to 8:30 pm
$60.00
Per Person
Cassandra Vires and Ed Heath

Chef

Juniper and Cleveland-Heath
CULINARY COMRADES: VIRES AND HEATH

St. Louis culinarians respect and promote each other in their own mutual admiration society. Enjoy their spirit of working together, as chef Cassy Vires, of Juniper, and Ed Heath, chef-owner of Cleveland-Heath create a remarkable dinner. Enjoy warm romaine with tabbouleh, sausage and pomegranates topped with dill and yogurt served with traditional Southern cornbread, spicy sautéed shrimp with rouille sauce, black bean stew with crispy pork and ginger, corn succotash, butternut squash with fennel and ricotta, plus vanilla custard with red wine-soaked strawberries.
Demonstration

Mon, May 4,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

THE ICING ON THE CUPCAKE

Whether you want to lick the icing off first, or delve into the entire cupcake all at once, this hands-on class is sure to be thrilling! Join Naam Pruitt in making tiramisù cupcakes with mascarpone cream topping, tres leches cupcakes with meringue frosting, lemon cupcakes with lemon curd filling and Swiss meringue lemon buttercream frosting, plus black-and-white Oreo cupcakes with chocolate cream cheese frosting.
Hands-On

Tue, May 5,
6:30 pm to 9 pm
$55.00
Per Person
Adam Lambay

Chef

Chaumette Winery
PHEW! THE HEAT OF VINDALOO

Chef Adam Lambay, of Chaumette Winery, proudly shares his Indian heritage with three vindaloo dishes, plus breads and chutneys. This hands-on class will prepare Meyer Farm Berkshire pork and sweet potato vindaloo, crab-tamarind-yucca vindaloo, beef-tomato-Idaho potato vindaloo, and fruit kabobs with toasted spices and candied fennel yogurt.
Hands-On

Wed, May 6,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

CROISSANTS AND PAINS AU CHOCOLAT

The delightful Margi Kahn shares her knowledge and passion for flaky French pastries with the focus on exquisite croissants and scrumptious pains au chocolat. Margi demonstrates techniques for preparing the dough with her recipe that shortens the prepping time of the traditional method, plus step-by-step directions for making, rolling, shaping, and baking the marvelous pastries.
Demonstration

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

Culinary Educator

PALEO AND GLUTEN-FREE COOKING * Sold Out

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create zucchini hummus with sweet potato chips, sweet beet-carrot bisque with fresh dill, zucchini pasta with shrimp and tahini sauce, roasted spring vegetables, Mediterranean cauliflower couscous, plus chocolate chip cookies with coconut ice cream.
Please call our store to be put on a waitlist.
Hands-On

Thu, May 7,
6 pm to 9 pm
$55.00
Per Person
Jeannine Millner

Culinary Educator

DATE NIGHT FOR COUPLES: WHAT'S YOUR BEEF

Stop arguing over what to cook for dinner, and join Jean to create a perfect Friday night supper with your partner, starting with brie en croûte with mango chutney. Learn to make the most tender and delicious braised beef short ribs with "holy trinity" ragù, roasted garlic mashed potatoes, sautéed green beans with parmesan-seasoned breadcrumbs, plus rustic French apple tart with apricot-Calvados glaze.
Hands-On

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

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

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.
Hands-On

Sat, May 9,
11 am to 2 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

MOTHER'S DAY TEA

Celebrate Mom in a special way by sharing the experience of an elegant tea party. Naam Pruitt prepares a lovely menu of currant scones with Devonshire cream and raspberry jam, cucumber sandwiches with mint butter, lobster-dill sandwiches, watercress-bacon sandwiches, and vanilla madeleines, served with a variety of teas, including lavender-rose tea.
Demonstration

Sat, May 9,
1 pm to 3:30 pm
$45.00
Per Person
Kelly Green Gardner

Culinary Educator

GIRLS' NIGHT OUT: A CELEBRATION OF MOM

Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy a celebration of women. Sip on a raspberry kicker cocktail with vodka, raspberry juice and Chambord, as Kelly prepares a sophisticated Boston and red leaf lettuce salad with toasted pine nuts and blue cheese dressed with a cherry-port-bacon vinaigrette, pan-seared halibut with white wine and capers, orzo pasta with zucchini and asparagus and red peppers topped with romano cheese, plus orange-basil sorbet with shortbread cookies.
Demonstration

Sat, May 9,
6 pm to 8:30 pm
$45.00
Per Person
Julie Malloy

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHAKE AND STEAK * Sold Out

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

Culinary Educator

MOM'S THE WORD

Surprise Mom with a unique celebration of her day, as this hands-on class joins Kelly Gardner to create a tasty brunch, starting with bacon waffle Benedict Florentine with hollandaise sauce. Learn to make maple-glazed pork and apple meatballs, goat cheese Monte Cristo sandwiches, crispy herbed potato cakes, cinnamon-sugar doughnut muffins with espresso gelato, plus a grapefruit-mint mimosa.
Hands-On

Sun, May 10,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

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

Sun, May 10,
5 pm to 7:30 pm
$150.00
Per Couple
Jane Callahan

Culinary Educator

Pie Oh My!
WHEN PIES FLY!

Discover why the tasty pies of Jane Callahan's popular Maplewood store, Pie Oh My!, fly out the door! This hands-on class will learn the techniques of making and rolling out pie dough, then make a strawberry-rhubarb pie, blueberry pie with mascarpone cream, plus a beautiful lemon meringue pie.
Hands-On

Mon, May 11,
6 pm to 9 pm
$50.00
Per Person
Wil Pelly

Chef

Sanctuaria and Diablitos
CUBA - CLOSE, BUT "NO CIGAR"

Chef Wil Pelly is inspired by his mother's heritage with a menu of rich, authentic Cuban cuisine. Join Wil for a hands-on class to make media noche - a Cuban sandwich, tostones y salsa sofrito - twice-fried green plantains, arroz con pollo - chicken and rice with peas and saffron, moros y cristianos - black beans and rice with fried ripe plantains, flan ice cream made with dry ice, plus mojitos and daiquiris.
Hands-On

Mon, May 11,
6:30 pm to 9 pm
$60.00
Per Person
Brian Pelletier

Culinary Educator

Kakao Chocolate
CHOCOLATE: FOOD OF THE GODS

The Aztecs called chocolate the “food of the gods” – and it was not even sweetened with sugar! Join Brian Pelletier, owner and chief chocolatier of Kakao Chocolate - recipient of 2014 and 2015 Good Food Awards for truffles, as this hands-on class discovers their own spiritual experience with dark, milk, and white chocolate. Discover how to make a chocolate ganache with cream, chocolate and a variety of all-natural flavors. Learn how to temper chocolate to coat the ganache perfectly and make delicious truffles, without any sacrifice. Create chocolate bark with nuts, plus truffles rolled in a variety of toppings from cocoa to coconut.
Hands-On

Tue, May 12,
6:30 pm to 9 pm
$60.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
FORK AND PORK

Chef Bob Colosimo, of Eleven Eleven Mississippi, shares his expertise to create an elegant dinner, starting with shrimp fritters with roasted garlic aïoli. This hands-on class will prepare asparagus soup with lemon dumplings, crispy pork cutlets with citrus segment vinaigrette, toasted barley and onion cooked risotto-style, plus plum and brown sugar upside-down cake.
Hands-On

Wed, May 13,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee and Greg Pusczek

Chef-Owner

Chef's Table STL
THE CHEF AND A FARMER

Welcome Greg Pusczek, of Freshski's Farm, in Glen Carbon, Illinois, that grows specialty vegetables and fruits for some of the best restaurants and chefs in St. Louis. Greg hand selects the freshest ingredients from the farm for the evening, and joins chef Chris Lee in the kitchen for a spontaneous evening of preparing an impressive local meal that will include several proteins.
Demonstration

Wed, May 13,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101

Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master smoked bacon-wrapped onion rings with sriracha-lime mayonnaise, grilled spice-rubbed pork tenderloin with roasted corn-bacon relish, brined country-style ribs with smoky honey barbecue sauce, tamarind and five spice-marinated pork belly skewers, plus melons and berries with lime-chile syrup.
Hands-On

Thu, May 14,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HAUTE VEGETARIAN TASTING MENU

Anne Cori presents a vegetarian tasting menu sophisticated enough to please the most discerning palate. Enjoy homemade potato chips with lemon-mustard aïoli, carabaccia - caramelized onion-green pea soup from Florence, fresh artichoke-roasted beet-arugula salad with rosemary-port dressing, ricotta cheese ravioli in balsamic strawberry-almond sauce, plus baked meringues with rhubarb compote and strawberry ice cream.
Demonstration

Thu, May 14,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: GREEN LOOKS GOOD ON YOU

Naam Pruitt creates a vibrant spring menu designed just for the ladies. Enjoy fried artichoke hearts with lemon aïoli, cold cucumber-avocado soup, Green Goddess crêpes with spinach filling and crab cream sauce, roasted tri-colored beets with goat cheese, fresh fruit with sabayon over cream cheese pound cake, plus sparkling white sangria.
Demonstration

Fri, May 15,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
A BIRD IN THE PAN IS WORTH FOUR ON THE PLATE

Join Maria Sakellariou to create four exciting chicken dishes that are flavorful and easy with a Mediterranean flare. This hands-on class will make kotopoulo stifatho - chicken and onion stew with the flavors of an Aegean island, kotopoulo riganato - oven-baked chicken with olive oil and fresh lemon juice served with roasted potatoes, Eastern Mediterranean roasted chicken with clementines and ouzo served with bulgur pilaf, skillet chicken with caramelized onions and cardamom rice, plus a traditional Greek salad.
Hands-On

Fri, May 15,
6:30 pm to 9 pm
$60.00
Per Person
Bernard Pilon

Chef

Norwood Hills Country Club
ONE FISH, TWO FISH, FISH IN A DISH

Chef Bernard Pilon, of Norwood Hills Country Club, shares his expertise in creating four classic fish dishes. This hands-on class will work together with the chef to prepare baked coquilles St. Jacques with cheese and mushrooms, sautéed sole amandine with brown butter sauce, yellowfin tuna niçoise with potatoes and green beans, plus traditional fried fish 'n chips with tartar sauce.
Hands-On

Sat, May 16,
10 am to 12:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

MISO HUNGRY FOR SUSHI

Hungry for exciting and delicious sushi? Join Kelly Gardner in a fulfilling hands-on class starting with tempura vegetables, miso soup, and edamame salad with ginger-soy dressing. Learn to create crab and mango inside-out rolls with teriyaki glaze, spicy tuna hand rolls, crunchy shrimp rolls with avocado-chile cream, and finish with sweet plum ice cream.
Hands-On

Sat, May 16,
11 am to 1:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.

Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, beer-battered shrimp, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Hands-On

Sat, May 16,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
A DAY IN THE KITCHEN: THE ITALIAN KITCHEN

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.
Inspired by a recent trip to Italy, sharing porchetta and focaccia on a train from Rome to Florence, Mickey Kitterman leads this class creating incredible Italian dishes. Learn to make sausage-stuffed porchetta pork shoulder cooked on the rotisserie, caprese bruschetta asiago and asparagus risotto cakes, caponata with crostini, antipasto platter, paglia e fieno with spinach noodles and egg noodles tossed with prosciutto and mushrooms, green beans sautéed with oregano and pancetta, porcini insalata, insalata Treviso, plus nocciola gelato with meringue cookies.
Hands-On

Sun, May 17,
11 am to 4 pm
$150.00
Per Person
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