Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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


Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
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Barbara Nack

Kitchen Conservatory Staff

JUST ADD FRIENDS * Sold Out

The shopping is done, the gifts are wrapped, and this is a perfect time to gather with friends for a celebration of the year. Raise a glass of Hemingway's champagne mojito, as this hands-on class joins Barb Nack to create an evening of entertaining with small plates, starting with crab-cheese puffs, mini fig-prosciutto-goat cheese puff pastry tartlets, bourbon pecans, olive oil-poached jumbo shrimp with lemon-anchovy aïoli, roasted red pepper-pomegranate molasses dip with homemade pita bread, plus chocolate-cherry pecan pie bars.
Please call our store to be put on a waitlist.
Hands-On

Mon, Dec 22,
6 pm to 8:30 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PIZZA ON EARTH

If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Margi Kahn for a hands-on class and learn to make easy-to-roll pizza dough and sweet tomato pizza sauce to create meat-lovers pizza, three-cheese pizza, Caesar salad pizza, potato-bacon-corn pizza with onions and mushrooms, plus s'mores dessert pizza.
Hands-On

Tue, Dec 23,
1 pm to 4 pm
$55.00
Per Person
Katrina Schonberg-Hamar

Culinary Educator

DATE NIGHT FOR COUPLES: SHUCKING AND PLANKING

Spend an irresistible evening with the sprightly commercial salmon fisherman Kat, who hails from Seattle, spent her teenage years in Hawaii, and includes Kitchen Conservatory as part of her culinary journey. This hands-on class for couples will learn to shuck oysters for oysters on the half shell with mignonette sauce, and prepare creamy hazelnut soup, cedar-planked salmon with pinot noir butter sauce, mashed potatoes, sautéed wild mushrooms with kale, plus apple tarte Tatin à la mode.
Hands-On

Tue, Dec 23,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

YOU BUTTER NOT POUT * Sold Out

Learn to make toffees and caramels utilizing Kitchen Conservatory's favorite ingredient, butter, that will have this hands-on class crying with joy. Join Naam Pruitt to make pecan toffee, chewy caramels with fleur de sel, salted butter caramel-chocolate tartlets, sticky toffee pudding, plus caramel popcorn.
Please call our store to be put on a waitlist.
Hands-On

Tue, Dec 23,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PASTA, PASTA, PASTA * Sold Out

Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating spinach-ricotta tortellini in brodo, butternut squash agnolotti in sage brown butter sauce, ricotta cavatelli con pomodoro, cacio e pepe on fettuccine, plus angel hair pasta with carbonara sauce.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 26,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SHAKE, RATTLE, AND POUR

With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up a "tinsel" champagne-limoncello bellini with Hpnotiq liqueur, and create bourbon pecans, porcini-puff pastry twists, roasted red pepper dip with pomegranate molasses served with cracker bread, pancetta-leek tartlets, olive oil-poached shrimp with lemon-anchovy aïoli, plus crab cheese puffs.
Hands-On

Fri, Dec 26,
6 pm to 8:30 pm
$60.00
Per Person
Jean-Pierre Augé

Chef

BONNE ANNÉE * Sold Out

After the hustle and bustle of the holidays, take a moment to relax and enjoy a beautiful French luncheon with chef Jean-Pierre to ring in the new year. The festive celebration includes stuffed new potatoes with smoked salmon and caviar, noisettes of lamb on rice and onion soubise with duxelles of tomatoes, plus a frozen bombe with walnut ice cream topped with caramel sauce.
Please call our store to be put on a waitlist.

Jean-Pierre’s next class, Fabulously French, is available on January 24.
Demonstration

Sat, Dec 27,
10 am to 1:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

VIETNAMESE BITES * Sold Out

Every aromatic morsel from the stunning selection of Vietnamese appetizers will leave this hands-on class in a mood of celebration. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spareribs 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.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 27,
11 am to 1:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR * Sold Out

Create an amazing buffet-style fondue party with five different exciting fondues, served with a variety of Salume Beddu sausages, roasted chicken, vegetables, green apples, and artisan breads. This hands-on class will join Barb Nack and create gruyère cheese fondue, seafood fondue with shrimp and scallops, brie and wild mushroom fondue, cumin-curry-mozzarella fondue, plus traditional chocolate fondue served with fresh fruit.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 27,
6 pm to 8:30 pm
$60.00
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 winter 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.

This class is offered again on April 12.
Hands-On

Sat, Dec 27,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WHO, WHAT, WHEN, WHERE.... PIE! * Sold Out

Get all the necessary facts to create stunning and flavorful pies with perfectly flaky crusts. This hands-on class works side-by-side with pie lover Anne Cori to make lemon meringue pie, chocolate cream pie, double-crusted pear-ginger pie, plus caramelized apple tarte Tatin and fresh cranberry-walnut tart.
Please call our store to be put on a waitlist.

Our upcoming pie classes include Chocolate Pietopia with Jane Callahan on February 2, Little Pies and Tarts with Barb Nack on March 9, and In Search of Pie-fection with Barry Marcus on March 14.
Hands-On

Sun, Dec 28,
12:30 pm to 3 pm
$55.00
Per Person
Jeannine Millner

Culinary Educator

PIZZA TOSS * Sold Out

Spend an exciting afternoon learning to toss pizza dough with Jean Millner, then create your own individual pizza with an assortment of more than a dozen toppings, including sausage, grilled chicken, caramelized onions, roasted red peppers, mushrooms, hamburger, pepperoni, asiago cheese, buffalo mozzarella, goat cheese, black olives, plum tomatoes, and more, plus three sauces - classic red sauce, cherry barbecue sauce, and extra virgin olive oil. This hands-on class will also create an artichoke-hearts of palm salad with red wine vinaigrette, and double chocolate brownies.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 28,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
LOBSTER AND CHAMPAGNE * Sold Out

Celebrate the end of the year with an elegant feast of lobster and champagne. Jon Lowe creates a memorable evening, with sun-dried tomato puffs filled with candied bacon and lobster and avocado, curry deviled eggs with tamarind-glazed lobster, tempura lobster with sweet chile sauce on a cucumber radish salad, Spanish-style lobster with chorizo on fideos - thin noodles cooked paella-style, plus a pistachio-pear tart with champagne caramel sauce.
Please call our store to be put on a waitlist.
Demonstration

Sun, Dec 28,
5 pm to 7:30 pm
$65.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY * Sold Out

Grab your partner and join the party with chef David Molina creating David's potato-piquillo pepper tortilla perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and sausage, plus chicken-chorizo paella. The party wouldn't be complete without classic red sangria.
Please call our store to be put on a waitlist.

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

Sun, Dec 28,
5:30 pm to 8 pm
$125.00
Per Couple
Ivan Wei

Chef-Owner

Corner 17 and Joy Luck Buffet
THE ANCIENT ART OF HAND-PULLED NOODLES

The extraordinary art of hand-pulled Chinese noodles is on display with the noodle master of Corner 17. Watch as the chef turns a ball of dough into a multitude of thin noodles just by pulling and twisting. Ivan Wei, who owns Corner 17 and Joy Luck Buffet, will offer beginning-to-end instruction on making dough, pulling noodles, plus cutting hand-shaved Chinese noodles. The noodles will be stir-fried in sauce, plus poached and served in beef-noodle soup, and garnished with homemade chile sauce.
Demonstration

Mon, Dec 29,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 12.  Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing oven-baked potato chips with caramelized onion dip, pizza popcorn with parmesan cheese and sun-dried tomatoes, corn-dog mini muffins, oatmeal cookie smoothies, plus grape jelly pop tarts.
Hands-On for Apprentice Chefs

Mon, Dec 29,
1 pm to 3 pm
$40.00
Per Child
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
HOLIDAY HORS D'OEUVRES AND AMUSE-BOUCHE * Sold Out

No matter what you call them, join Kirk in the kitchen creating fabulous appetizers that will impress your most discerning guests. This hands-on class will create wild mushroom-roasted garlic tarte Tatin, sashimi tuna brochettes with ponzu-grilled mushrooms and sesame rice balls, shrimp katsu with nori and spicy carrot dipping sauce, sweet chile-glazed beef short ribs with lettuce cups and oven-dried pineapple relish, plus gougères with candied bacon, tomato jam and micro arugula.
Hands-On

Mon, Dec 29,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

NAAM KNOWS 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.

Naam’s next sushi class, A Yen for Sushi, is available on February 14.
Hands-On

Mon, Dec 29,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE PROS AND KAHNS OF RESOLUTIONS

Make a few resolutions, and enjoy an afternoon in the kitchen with the vibrant Margi Kahn creating tantalizing dishes for the New Year. This hands-on class will make spicy chicken wings with blue cheese sauce, roasted garlic guacamole with homemade tortilla chips and vegetable dippers, Caesar salad with asiago bread sticks, Mediterranean beef kabobs with onions and red peppers, baked orzo with spinach and cherry tomatoes, oven-roasted green beans, plus butterscotch brownies with marshmallow sauce.
Hands-On

Tue, Dec 30,
1 pm to 4 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA 30 years * Sold Out

Includes a Top 30 years Recipe!
Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Please call our store to be put on a waitlist.
Hands-On

Tue, Dec 30,
6 pm to 8:30 pm
$150.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

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

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

Fri, Jan 2,
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 April 26.
Hands-On

Sat, Jan 3,
10 am to 3 pm
$150.00
Per Person
Kristine Halstead

Kitchen Conservatory Staff

THE APPRENTICE CHEF: FROZEN IN THE KITCHEN * Sold Out

For aspiring chefs, children ages 7 to 11. Put on your favorite princess dress and tiara, and join Kristine Halstead in the kitchen to create a magical wonderland of food and drink. Let it go and make Olaf's icy hot chocolate, troll meatballs, Anna and Kristoff's "We finish each other" ham and cheese pinwheel sandwiches, Coronation Day salad, "broken ice" blue rock candy, plus Elsa's snow-covered hearts with strawberries dipped in white chocolate.
Hands-On for Apprentice Chefs

Sat, Jan 3,
11 am to 1 pm
$40.00
Per Child
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 April 26.
Hands-On

Sat, Jan 3,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
THE SWELLS OF DOWNTON ABBEY

Don your fascinator, sharpen your rapier wit, and dine with the swells of Downton Abbey for an exquisite Edwardian dinner. Chef Mickey Kitterman (and fan of "Downton Abbey") will guide the class in preparing an elegant feast up to Carson's exacting standards: luxurious blinis Demidoff - Russian yeasted buckwheat pancakes with crème fraîche and caviar, a favorite of Cora's mother and uncle - poached salmon à la Victoria with lobster medallions and anchovy vol-au-vent and lobster beurre blanc, cailles à la Normande - sautéed quail flamed with Calvados and served with apple cream sauce, caramelized and braised endive gratin with an Emmenthaler cheese topping, plus baba au rhum with glacéed fruit. The Dowager Grantham awaits your presence!
Hands-On

Sun, Jan 4,
12:30 pm to 3:30 pm
$75.00
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 March 14.
Hands-On

Sun, Jan 4,
1 pm to 3:30 pm
$75.00
For Parent and Child
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE * Sold Out

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn to create fabulous pizza dough from scratch, then make caramelized onion-bacon-gorgonzola pizza, cherry tomato Margherita pizza, Italian sausage-red onion-wild mushroom pizza, and roasted garlic-bell pepper-fontina pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 4,
5 pm to 7:30 pm
$125.00
Per Couple
Vito Racanelli, Jr.

Chef-Owner

Mad Tomato
THE POWER OF VITO * Sold Out

This hands-on class will give a stamp of approval to the fun-loving and talented man behind the popular Clayton restaurant, Mad Tomato. Join chef Vito Racanelli to create classic dishes from his restaurant, including housemade toasted ravioli, the signature mixed greens salad with Genoa salami and mozzarella and roasted peppers with basil roasted garlic vinaigrette, pappardelle pasta with pork rib ragù and truffle oil, plus pan-roasted salmon piccata.
Please call our store to be put on a waitlist.
Hands-On

Mon, Jan 5,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MORE HOT SOUPS AND WARM BREADS

Discover the perfect combination of an amazing soup paired with a delicious bread, perfect for a warm winter meal. Enjoy French lentil-vegetable-bacon soup with parmesan cheese served with gruyère and pepper gougères, white bean-turkey chili with garlic-onion hushpuppies, plus mussel and saffron bisque served with butter drop biscuits.
Demonstration

Mon, Jan 5,
6:30 pm to 9 pm
$45.00
Per Person
Adam Lambay

Chef

Chaumette Winery
THE ABC'S OF INDIA - ALOO, BASMATI, CURRY * Sold Out

Chef Adam Lambay shares his heritage with an introduction to the basics of Indian cuisine. This hands-on class will discover his secrets to preparing potato-pea samosas, mint-green chile chutney, chicken tikka, raita, chicken curry, gobi aloo, basmati rice, plus mango pudding.
Please call our store to be put on a waitlist.

Our next Indian class, Date Night for Couples: From Raita to Riches, with Aruna Menon, is available on March 14.
Hands-On

Tue, Jan 6,
6 pm to 8:30 pm
$60.00
Per Person
Christopher Lee and Naam Pruitt

Culinary Educator

CULINARY COMRADES: LEE AND PRUITT

St. Louis culinarians respect and promote each other in their own mutual admiration society. Enjoy their spirit of working together, as Chris Lee, known for running many St. Louis kitchens, and cookbook author, Naam Pruitt create a special Thai dinner. Chris chose two of his favorite dishes of Naam's - "crying tiger" Thai beef with a spicy aromatic dipping sauce with toasted rice powder and chile peppers, and sweet sticky rice with mangoes. Naam adds three of her own - hot-and-spicy tom yum shrimp soup with lemongrass and kaffir lime leaves, chicken with homemade curry paste over Chiang Mai egg noodles, and pork-filled fried spring rolls with sweet plum sauce.
Demonstration

Tue, Jan 6,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

NO WEIGH!

Barb Nack has devised the perfect light menu to help with your New Year's resolutions, with calories and fat grams included with each recipe! This hands-on class will prepare spinach-parmesan-feta phyllo rolls, scallop and shrimp dumplings with ginger-garlic dipping sauce, honey-oat quick bread, pork tenderloin rosa di parma, crispy baked onion rings, plus dark cherry bundt cake.
Hands-On

Wed, Jan 7,
6 pm to 8:30 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, Jan 7,
6:30 pm to 9 pm
$65.00
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 April 28.
Hands-On

Thu, Jan 8,
6 pm to 9 pm



Thu, Jan 15,
6 pm to 9 pm



Thu, Jan 22,
6 pm to 9 pm



Thu, Jan 29,
6 pm to 9 pm
$250.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WINTER SUPPER

Take time out of your busy week to enjoy a memorable winter supper prepared by Barb Nack, starting with blue cheese fondue with apple and pear slices, plus crusty bread. Spend a leisurely evening with Barb enjoying roast pork rib rack with rosemary-onion-walnut relish, molasses-glazed roasted carrots and turnips and Brussels sprouts with cranberries, plus salted caramel cheesecake pudding.
Demonstration

Thu, Jan 8,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: THE THAI'M OF OUR LIVES * Sold Out

Don't miss the perfect opportunity to spend an exciting evening with your partner creating authentic Thai main dishes that can be found on the streets of Thailand. Join cookbook author and Thai native, Naam Pruitt, in a hands-on class preparing vegetable fritters with spicy cucumber sauce, garlic and herb chicken over garlicky jasmine rice with spicy sweet soy sauce, roasted Chinese five-spice red pork served with soy gravy, crispy pork belly with garlic chile sauce, plus coconut rice pudding.
Please call our store to be put on a waitlist.

Naam’s next date night Thai class, Hooked on Thai Fish, is available on January 18.
Hands-On

Fri, Jan 9,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: FISH AND SEAFOOD * 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.
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.
Please call our store to be put on a waitlist.

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

Sat, Jan 10,
10 am to 3 pm
$175.00
Per Person
Stephanie Pilon

Culinary Educator

MAKE-AHEAD DESSERTS

Dinner parties, family dinners, and after-school snacks all deserve fabulous sweets that can be made in advance. Join Stephanie Pilon for a hands-on class creating a beautiful traditional trifle with homemade lady fingers layered with fruit and whipped cream and doused with spirits, creamy chocolate mousse topped with Frangelico-spiked whipped cream and garnished with candied hazelnuts, plus classic icebox shortbread dough that can be used to create a variety of cookies including shortbread cookies rolled in sugar and orange zest, and chocolate-dipped cookies.
Hands-On

Sat, Jan 10,
11 am to 1:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SULTRY CUBAN NIGHTS

Warm up in the kitchen on a cold winter night with rich and exciting Cuban cuisine. This hands-on class will enjoy a refreshing Cuba libre, and join Anne Cori to create crispy tostones with mojo sauce, black bean soup with salsa garnish, shrimp-watercress-avocado salad with lime dressing, arroz con pollo - a rich chicken and rice dish, creamed callaloo, plus luscious key lime pie.
Hands-On

Sat, Jan 10,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Chef

Gallagher's
THE SWELLS OF DOWNTON ABBEY

Don your fascinator, sharpen your rapier wit, and dine with the swells of Downton Abbey for an exquisite Edwardian dinner. Chef Mickey Kitterman (and fan of "Downton Abbey") will guide the class in preparing an elegant feast up to Carson's exacting standards: luxurious blinis Demidoff - Russian yeasted buckwheat pancakes with crème fraîche and caviar, a favorite of Cora's mother and uncle - poached salmon à la Victoria with lobster medallions and anchovy vol-au-vent and lobster beurre blanc, cailles à la Normande - sautéed quail flamed with Calvados and served with apple cream sauce, caramelized and braised endive gratin with an Emmenthaler cheese topping, plus baba au rhum with glacéed fruit. The Dowager Grantham awaits your presence!
Hands-On

Sun, Jan 11,
12:30 pm to 3:30 pm
$75.00
Per Person
Rebeca Davila Graboyes

Culinary Educator

THE ART OF DECORATING CUPCAKES * Sold Out

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

Sun, Jan 11,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

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

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

Our next Date Night sushi class, Sushi U for Two with Kelly Gardner, is available on March 7.
Hands-On

Sun, Jan 11,
5 pm to 7:30 pm
$140.00
Per Couple
Jeff Friesen

Sous Chef

Farmhaus
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, of Farmhaus, 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

Mon, Jan 12,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL * Sold Out

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 April 9.
Hands-On

Mon, Jan 12,
6:30 pm to 9 pm
$50.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SIZZLE AND SMOKE * Sold Out

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins David Molina using a Missouri grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and cured pork belly made into smoked bacon. Learn to make sweet potato salad with roasted garlic aïoli and truffle oil, plus the decadent over-the-top bacon-wrapped bacon.
Please call our store to be put on a waitlist.

This class is offered again on May 26.
Hands-On

Tue, Jan 13,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

HAVE YOUR CHOCOLATE, AND EAT VANILLA, TOO!

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

Tue, Jan 13,
6:30 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Chef

Gallagher's
SASSY SAUCES

One of our most requested classes, sauce-making is a key to fine cuisine. Chef Mickey Kitterman will provide step-by-step direction in making extraordinary sauces! Join him in this hands-on class preparing luscious lobster fra diavolo, sage-battered Southern-fried chicken breast with orange béarnaise sauce, gaucho beefsteaks with chimichurri, plus grilled veal chops with salsa verde.
Hands-On

Wed, Jan 14,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WHAT THE CLUCK

Looking for new and exciting chicken dishes great for lunch or dinner? Barb Nack will have this class clucking with approval, as she prepares maple bourbon-glazed roasted chicken with roasted sweet potatoes, chicken smoked in the stovetop smoker to create a spinach salad with bacon and apples and red wine vinegar-Dijon dressing, sautéed chicken with carrots and orzo and avgolemono sauce, plus chicken-beer-cheddar cheese soup with bacon and garlic croutons.
Demonstration

Wed, Jan 14,
6:30 pm to 9 pm
$45.00
Per Person
Helen Fletcher

Pastry Chef

Tony's
WHAT YA' GONNA STEW?

Cookbook author Helen Fletcher creates three hearty soups paired with delicious breads that are substantial enough for a winter meal. Enjoy beef stroganoff soup with wine-and-cheese bread, Helen's "killer" beef chili with a touch of beer served with red pepper-cheddar cornbread, plus Italian sausage and tortellini soup with garlic-oregano cracker bread.
Demonstration

Thu, Jan 15,
6 pm to 9 pm
$45.00
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 May 1.
Hands-On

Fri, Jan 16,
6 pm to 8:30 pm
$140.00
Per Couple
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 March 31.
Hands-On

Sat, Jan 17,
10 am to 1 pm



Sat, Jan 24,
10 am to 1 pm



Sat, Jan 31,
10 am to 1 pm



Sat, Feb 7,
10 am to 1 pm
$250.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MACARON AND MACAROON MANIA * Sold Out

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join Anne Cori in the kitchen creating a myriad of macaron variations, including lemon macarons with lemon curd buttercream, cinnamon macarons with pumpkin filling, double chocolate ganache macarons, plus American coconut macaroons, and "country club" almond paste macaroons dipped in chocolate.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 17,
1 pm to 3:30 pm
$55.00
Per Person
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 upcoming Dine and Dance classes include Big Band Swing on February 21, and Sizzle and Samba on March 21.
Hands-On

Sat, Jan 17,
6 pm to 9 pm
$170.00
Per Couple
Christopher Lee

Culinary Educator

GIRLS' NIGHT OUT: DISH THE DELISH

Chris Lee, an accomplished chef, will dish out impressive creations that will tempt the discerning palate. Enjoy parmesan custard with a smoked salmon salad, quinoa and squash salad with sherry vinaigrette, polpettona ripiena - a homestyle Italian stuffed meatloaf with fresh tomato sauce, served with cornmeal gnocchi and braised Brussels sprouts with hazelnuts and green olives, plus chocolate-caramel tart.
Demonstration

Sat, Jan 17,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Chef

Gallagher's
THE SWELLS OF DOWNTON ABBEY

Don your fascinator, sharpen your rapier wit, and dine with the swells of Downton Abbey for an exquisite Edwardian dinner. Chef Mickey Kitterman (and fan of "Downton Abbey") will guide the class in preparing an elegant feast up to Carson's exacting standards: luxurious blinis Demidoff - Russian yeasted buckwheat pancakes with crème fraîche and caviar, a favorite of Cora's mother and uncle - poached salmon à la Victoria with lobster medallions and anchovy vol-au-vent and lobster beurre blanc, cailles à la Normande - sautéed quail flamed with Calvados and served with apple cream sauce, caramelized and braised endive gratin with an Emmenthaler cheese topping, plus baba au rhum with glacéed fruit. The Dowager Grantham awaits your presence!
Hands-On

Sun, Jan 18,
12:30 pm to 3:30 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE TASTEMAKERS

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.
What makes a food fad? Author David Sax explores the style and fashion of food in The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue as the class dines on fondue, cupcakes, plus ceviche, tacos, sweet bacon, and cronuts.
Demonstration

Sun, Jan 18,
1 pm to 3:30 pm
$40.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH

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

Sun, Jan 18,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA * Sold Out

Create a decadent surf and turf meal with your partner, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 18,
5:30 pm to 8 pm
$150.00
Per Couple
Pete Fagan

Sous Chef

Tony's
UNDER THE INFUSION * Sold Out

With 26 years of experience at Tony's, sous chef Pete Fagan knows how to infuse texture and flavor into every dish. Enjoy an appetizer of crispy lump crab cake with homemade spicy garlic aïoli, sautéed breast of chicken alla parmigiana served over fettuccine Alfredo, plus a delicious dessert of flaming bananas Foster in a buttery rum sauce and served with vanilla ice cream.
Please call our store to be put on a waitlist.
Demonstration

Mon, Jan 19,
6 pm to 8:30 pm
$50.00
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 March 23.
Hands-On

Mon, Jan 19,
6:30 pm to 9 pm
$55.00
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 grilled shrimp skewers with almond-chimichurri dipping sauce, winter squash and apple bisque, oven-roasted green cabbage and cherry tomatoes with cilantro-cumin vinaigrette, Moroccan braised chicken with preserved lemon sauce, sweet potato mash, plus chocolate and pistachio dipped coconut macaroons.
Please call our store to be put on a waitlist.

Margi’s next Paleo and Gluten-Free Cooking class is available on March 5.
Hands-On

Tue, Jan 20,
6 pm to 9 pm
$55.00
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, Jan 20,
6:30 pm to 9 pm
$60.00
Per Person
Simon Lehrer

Culinary Educator

The Wine Merchant
THE CHEESEMONGER HAS A PALATE FOR WINE

It is always a pleasure to welcome The Wine Merchant's cheesemonger, Simon Lehrer, as he presents a variety of cow, sheep, and goat milk cheeses from around the world, paired with fabulous wines and delicious accoutrements, including chicken mousse and rabbit rillettes. His focus will be on the basics of cheese, including history, how cheese is made, and types of cheese, with special emphasis on presentation and service with a selection of incomparable triple-cream cheeses.
Demonstration

Wed, Jan 21,
6 pm to 8:30 pm
$65.00
Per Person
Jack MacMurray, III

Chef

Joe Buck's Downtown
LITE UP THE NIGHT

Chef Jack MacMurray keeps this hands-on class on track for the New Year with a light menu packed with flavor. Learn to create vegetable minestrone, Vietnamese shrimp spring rolls with a duo of dipping sauces, Southwest turkey meatloaf with roasted corn and black bean queso, penne bolognese with fennel seed Italian bread, plus Jack's healthy version of Peppermint Patty pots de crème.
Hands-On

Wed, Jan 21,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

KNIFE LESSONS: CHOP, CHOP * Sold Out

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 pineapple, mango, peppers, sweet potatoes, onions, leeks, parsnips, green onions, peppers, turnips, rutabaga, acorn squash, and apples, then make leek and turnip soup, oven-roasted vegetables, acorn squash-gorgonzola pizza, rutabaga fries, plus candied apple rings, and pineapple upside-down cake.
Please call our store to be put on a waitlist.

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

Thu, Jan 22,
6:30 pm to 9 pm
$50.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: THE ROMANTIC DATE * Sold Out

Make a date with the date that is always sweet and versatile, in this exciting hands-on class with Greek expert, Maria Sakellariou. Learn to create dates stuffed with goat cheese and topped with chile-lime spicy almonds, baby spinach salad with dates and almonds and a light balsamic vinaigrette, roasted pork tenderloin roll stuffed with dried fruits and pistachios served with port-shiitake mushroom sauce, plus finikia - traditional Greek cookies filled with Medjool dates and walnuts scented with rose water and orange blossom.
Please call our store to be put on a waitlist.

Maria’s next Date Night class, Opa! Celebration, is available on February 27.
Hands-On

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

Chef

FABULOUSLY FRENCH

Spend a memorable Saturday morning with chef Jean-Pierre as he tells more than a few stories and creates a beautiful lunch, starting with crêpes savoyardes with ham and cheese. Enjoy Hungarian beef goulash on potato macaire cake, plus fabulous apple beignets with brandy custard.
Demonstration

Sat, Jan 24,
10 am to 1:30 pm
$45.00
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 April 11.
Hands-On

Sat, Jan 24,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

BUILD-A-BARELY RESISTIBLE CHOCOLATE DESSERT

Spend an outrageous afternoon in the kitchen with Barb Nack creating stations with everything needed to build-your-own spectacular chocolate dessert, from bases and fillings to frostings and garnishes. Barb will inspire this hands-on class with bittersweet chocolate soufflé sheet cake for roulades, brownies, chocolate meringue, tart dough, chocolate génoise, whipped ganache, Crown Candy Kitchen's chocolate sauce, buttercream frosting, whipped cocoa nib cream, chocolate gelato, chocolate curls and leaves, and a variety of toasted and candied nuts, plus more.
Hands-On

Sun, Jan 25,
12:30 pm to 3 pm
$55.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES * Sold Out

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

Sun, Jan 25,
1 pm to 3:30 pm
$60.00
Per Person
Kelly Green Gardner

Culinary Educator

DATE NIGHT FOR COUPLES: THE BIG CHILL-I COOK-OFF

Let the battle begin, as couples create and choose their favorite chili for a spirited evening of cooking, fun, and a little beer to wash it down. Learn to make roasted corn and jalapeño dip with fresh tortilla chips, Carolina pulled pork chili, Cincinnati chili with spaghetti, "real" Texas chili (without beans), and finish with delicious root beer sorbet.
Hands-On

Sun, Jan 25,
5 pm to 7:30 pm
$125.00
Per Couple
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

Mon, Jan 26,
6 pm to 8:30 pm
$50.00
Per Person
Susan Caciano

Culinary Educator

THE VEGAN-OMICS OF TORTILLAS, TACOS, AND TAMALES

Susan Caciano, personal chef and registered dietician, shares her passion and expertise to create a flavor-packed Mexican vegan feast. This hands-on class will prepare ancho tortilla soup with chipotle cashew cream, butternut squash and kale tamales with spicy tomatillo salsa, tempeh and caramelized onion tacos with pickled carrots and jalapeños on fresh whole wheat tortillas, baked plantain chips with fresh salsa borracha, smoky refried black beans with cumin, plus double chocolate-coconut ice cream.
Hands-On

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

Culinary Educator

MAN DOES NOT LIVE BY BREAD ALONE

If more than bread alone is required for a meaningful life, bread baker Margi Kahn would perhaps suggest cinnamon rolls! Learn the basics in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create three-grain sandwich bread, spiced pumpkin-wheat boules, plus irresistible double cinnamon sweet rolls.
Hands-On

Wed, Jan 28,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SO IT STEAMS

Feeling a little pressure to cook dishes in less time? Forge forward with Barb in this hands-on class that will take the fear out of using a pressure cooker, discover some great tips, and let off a little steam. Learn to create navy bean and ham hock soup, brined pork shoulder roast with fennel and figs, lamb and rice-stuffed red peppers, creamy russet and sweet mashed potatoes, goat cheese-rosemary popover pudding, plus steamed bananas in rum with chocolate-caramel sauce and macadamia nuts.
Hands-On

Wed, Jan 28,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MAN DOES NOT LIVE BY BREAD ALONE

If more than bread alone is required for a meaningful life, bread baker Margi Kahn would perhaps suggest cinnamon rolls! Learn the basics in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create three-grain sandwich bread, spiced pumpkin-wheat boules, plus irresistible double cinnamon sweet rolls.
Hands-On

Thu, Jan 29,
10 am to 1 pm
$55.00
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

Thu, Jan 29,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE * Sold Out

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

Fri, Jan 30,
6 pm to 8:30 pm
$140.00
Per Couple
Bernard Pilon

Chef

Norwood Hills Country Club
LE JOUR DES CRÊPES

As Americans are looking for shadows to predict the coming of Spring, the French are celebrating Le Jour des Crêpes on February 2, also known as Candlemas or La Chandeleur. It is said that if you hold a coin in one hand and flip the crêpe in the other, you will have a prosperous year. Join Montréal native, chef Bernard Pilon in a hands-on class flipping crêpes, including crêpes suzette, chocolate crêpes, chicken and mushroom-filled crêpes, plus spinach and goat cheese-filled crêpes.
Hands-On

Sat, Jan 31,
10 am to 12:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO * Sold Out

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

Sat, Jan 31,
6 pm to 8:30 pm
$140.00
Per Couple
Julie Malloy

Kitchen Conservatory Staff

VALENTINE CAKE POPS

Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for Valentine's Day. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of cake pops, including hearts, owls, and personalized cake pops with sprinkles. Each student will take home their cake pop creations.
Hands-On

Sun, Feb 1,
12:30 pm to 3 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
ON THE BALL WITH BOWLS OF SOUP

It's the last day of football for the season, and chef Jon Lowe is celebrating with super bowls of soup. Join in for a hands-on class creating tailgate beef chili with onions and beans, touchdown tomato soup topped with pretzel croutons and white cheddar cheese, goal line corn-salmon chowder with crispy bacon and red bell pepper, Hail Mary "toss" salad with romaine and spring mix and grilled onions dressed with balsamic vinaigrette, plus double chocolate football cupcakes.
Hands-On

Sun, Feb 1,
1 pm to 3:30 pm
$60.00
Per Person
Jane Callahan

Culinary Educator

Pie Oh My!
CHOCOLATE PIETOPIA

If your perfect world includes chocolate and pies, join pie maker Jane Callahan, owner of the popular Maplewood pie shop and food truck, creating three tasty chocolate pies. This hands-on class will learn the techniques of making and rolling out pie dough, then make chocolate meringue pie, pear and chocolate custard pie, plus coconut-chocolate walnut pie.
Hands-On

Mon, Feb 2,
6 pm to 9 pm
$50.00
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

Mon, Feb 2,
6:30 pm to 9 pm
$60.00
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 an appetizer buffet with different levels, what appetizers should be passed, and how to calculate how many hors d'oeuvres are needed for a cocktail party. This class will create an appetizer party and prepare crab-spinach dip with baked pita chips, smoked salmon crêpe pinwheels, chicken and sausage gumbo in individual cups, crawfish-corn cakes with Creole rémoulade sauce, mini oyster po' boys with spicy aïoli, plus a trio of classic, banana and pecan beignets with a trio of caramel, dark chocolate, and white chocolate sauces.
Hands-On

Tue, Feb 3,
6 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPLENDID SUPPER

Barb Nack creates an impressive dinner perfect for the changing of the seasons. Enjoy chipotle-sweet potato and bacon bisque, seared lamb chops with sun-dried tomato butter, thinly sliced boulangerie potatoes baked with bacon and chicken stock, plus flaky individual apple pies served with caramel sauce and vanilla ice cream.
Demonstration

Tue, Feb 3,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

USE YOUR NOODLES

Asian markets are filled with rows of various tempting cellophane-packaged noodles, and Anne Cori utilizes them to create oodles of exciting dishes. Join her in this hands-on class for crispy pan-fried noodle cake topped with shrimp and mushrooms, vegetable lo mein udon noodles, dan dan mian Szechuan noodles with pork, chilled sesame soba noodles, Chiang Mai curried egg noodles with beef and fried noodle garnish, plus sweet-and-spicy rice noodles with chicken.
Hands-On

Wed, Feb 4,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CUPCAKES THAT WILL LIFT YOUR SPIRITS

Discover firsthand why Dawn’s cupcakes are habit-forming, as this hands-on class spends the evening baking four batches of tasty treats. Learn to make mudslide cupcakes with Baileys and chocolate Kahlúa buttercream, apple pie cupcakes with Granny Smith apple topping and cinnamon frosting, Kentucky Derby pie cupcakes with butter-bourbon glaze and vanilla-bourbon frosting, plus dark chocolate-raspberry cupcakes filled with ganache and topped with chocolate buttercream frosting.
Hands-On

Wed, Feb 4,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LEGALIZED POT PIES

There is no law against satisfying comfort food, as this hands-on class with Barb Nack gathers in the kitchen to create tantalizing pot pies. Learn to prepare lobster bisque pot pie with a classic pie crust, jalapeño-chicken chili pot pie with cheddar-bacon polenta topping, crab and shrimp gumbo pot pie with smoked pork sausage and a buttery crust, plus cinnamon-raisin apple pot pie topped with flaky puff pastry.
Hands-On

Thu, Feb 5,
6 pm to 8:30 pm
$55.00
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 red wine poached pear-mascarpone crostini with toasted pine nuts, cauliflower soup garnished with sautéed exotic mushrooms, warm lentil-asparagus-watercress salad, sweet corn polenta topped with sautéed broccoli rabe, plus hazelnut marjolaine filled with orange pastry cream and covered in chocolate caramel sauce.
Demonstration

Thu, Feb 5,
6:30 pm to 9 pm
$50.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: RECIPE FOR LOVE

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Make plans with a special date to create a magical evening of cooking together. This hands-on class will prepare chile-lime grilled shrimp cocktail with wasabi cocktail sauce, mixed green salad with shaved winter squash and carrots and dressed with vanilla vinaigrette, braised beef short ribs with a syrah wine reduction and served with roasted mushrooms, polenta gnocchi, and broccolini, plus chocolate mousse with raspberry coulis for dessert.
Hands-On

Fri, Feb 6,
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, Feb 7,
11 am to 2 pm
$55.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: FAIRY "TAIL" ROMANCE

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Share a romantic evening in the kitchen with the one you love, as this hands-on class creates a decadent dinner, starting with fried artichoke salad with greens, pistachios, goat cheese, capers, and drizzled with balsamic reduction. Couples will learn to make three-cheese crostini topped with honey, luscious lobster bisque, fresh linguine with lobster arrabbiata tomato sauce, plus individual chocolate-raspberry pavlovas.
Hands-On

Sat, Feb 7,
6 pm to 8:30 pm
$150.00
Per Couple
Rebeca Davila Graboyes

Culinary Educator

VALENTINE COOKIE CUTTER COUTURE

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

Sun, Feb 8,
12:30 pm to 3 pm
$55.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: AFTERNOON DELIGHT

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Work up an appetite for love by joining your partner in the kitchen to create a romantic French-inspired brunch, starting with lobster frittata. Sip on a flute of champagne, and create Grand Marnier French toast with orange-maple syrup, baked peppered sweet bacon, compote de pommes, baked Alaska brûléed oranges, beignets, plus Julia Child's lemon and vanilla madeleines de Commercy.
Hands-On

Sun, Feb 8,
1 pm to 3:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: COME OUT OF YOUR SHELL FOR ROMANCE

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Create a flirtatious evening preparing exquisite scallop dishes with your partner, beginning with smoked scallop and gouda risotto bites with red pepper dipping sauce. This hands-on class will prepare sweet baby scallops on a salad of frisée and wild mushrooms with potato crisps and vanilla-infused corn vinaigrette, seared scallops with asparagus and polenta cakes served with citrus butter, plus apple-sour cherry crostata with white chocolate cinnamon ice cream.
Hands-On

Sun, Feb 8,
5 pm to 7:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: HOT AND STEAMY

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Heat up the kitchen with your partner for an idyllic Hawaiian meal. Couples will create a tropical fruit salad, char siu-glazed Hawaiian pulled pork in lettuce wraps, huli-huli grilled game hens on island fried rice, plus Hawaiian floating islands - poached meringue in macadamia nut crème anglaise with candied pineapple.
Hands-On

Mon, Feb 9,
6 pm to 8:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: CUPID IN THE KITCHEN

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman, Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Cupid has aimed straight for the heart to create a charming evening in the kitchen with your valentine. This hands-on class will prepare mushroom-tarragon pithiviers with frisée salad, marinated rack of lamb with cilantro and honey, saffron tagliatelle with spiced butter and pine nuts, Brussels sprouts with caramelized garlic and lemon peel, plus orange-almond cake with chocolate-honey-rum icing.
Hands-On

Tue, Feb 10,
6 pm to 8:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: A SWEETHEART NAMED DESIRE

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Young love or everlasting love, everyone will enjoy spending time in the kitchen creating Italian fare, starting with tomato-infused bruschetta with arugula, blue cheese, pine nuts and Tuscan olive oil. Learn to make fresh pasta with shrimp, pancetta and leeks with chile oil, cast iron rib-eye steaks topped with broccoli rabe pesto and finished with smoked sea salt, herbed barley "risotto", plus a moist olive oil cake with Vin Santo caramelized apples and thyme whipped cream.
Hands-On

Wed, Feb 11,
6 pm to 8:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: SEA OF LOVE

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class, led by Anne Cori, Kelly Gardner, Mickey Kitterman,Chris Lee, Julie Malloy, Frank McGinty, Dawn Meyer, Barbara Nack, or Kirk Warner.
Fall in love with an exciting Valentine menu, as this hands-on class creates hot applewood-smoked salmon fillet with coriander-mustard glaze and celery heart salsa verde, toasted wheat farro risotto with crispy kale and garlic breadcrumbs, crispy semolina-crusted artichoke heart and baby arugula salad with hearts of palm and aged balsamic dressing, plus dark chocolate brownie "bon bons" with ganache and pine nut brittle.
Hands-On

Thu, Feb 12,
6 pm to 8:30 pm
$140.00
Per Couple
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