ChefClass Title & DescriptionClass TypeClass DatesCost
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

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

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

Sat, Dec 16,
11 am to 1:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SUGAR PLUM FAIRY TEA

Treasure the magic of the holidays, as Naam Pruitt offers a variety of teas, including jasmine pomegranate tea and apple spice tea and prepares delectable offerings. Enjoy crab and herb sandwiches, bacon-avocado sandwich with lemon aïoli, stollen buns with dried fruit and nuts, cranberry scones with orange butter and marmalade, plus mini pumpkin cakes with cream cheese frosting.
Demonstration

Sat, Dec 16,
12 pm to 2:30 pm
$45.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.
Hands-On for Apprentice Chefs

Sun, Dec 17,
1 pm to 3 pm
$45.00
Per Child
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS * Sold Out

Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 17,
5 pm to 7:30 pm
$150.00
Per Couple
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Alexandra Burghardt in the kitchen creating beautifully decorated holiday cookies, including lots of great shapes perfect for the season. 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, Dec 17,
5:30 pm to 8 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
CHILI OUT WITH SOUP, SALAD, AND SOUFFLÉ * Sold Out

Pete Fagan, sous chef of Tony's, creates elegant and casual soups perfect for a wintry night at home, starting with Pete's unique ham-avocado-cherry tomato cobb salad with Greek yogurt ranch dressing served with blue cheese soufflé. Enjoy Maine lobster corn chowder with cream sherry and potatoes and corn, plus creamy white chicken chili with chickpeas and pepperoncini.
Please call our store to be put on a waitlist.

Pete Fagan's upcoming classes include Right on Course on January 29, In Good Taste on February 26, and Social Graces on March 26.
Demonstration

Mon, Dec 18,
6 pm to 8:30 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE-CASSO

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

Tue, Dec 19,
6 pm to 8:30 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

Urban Chestnut Brewing Company
DON'T LAGER BEHIND! LET'S MAKE PIZZA! * Sold Out

Join in for a fun night of beer and pizza with pizzaiolo Mitch Frost along with a brewer from the popular Urban Chestnut Brewing Company. Enjoy the brewer's choice of three seasonal craft beers, as this hands-on class makes a Caesar salad with pizza croutons, traditional margherita pizza, pepperoni and mozzarella pizza, roasted mushroom pizza with garlic oil sauce and taleggio cheese, plus a sausage-roasted onion pizza with housemade Italian sausage and fontina cheese.
Please call our store to be put on a waitlist.

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

Tue, Dec 19,
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 bacon-wrapped dates with almonds and blue cheese, smoked salmon-cucumber roll-ups, grilled chicken skewers with chimichurri sauce, wild mushroom bruschetta with melted brie, mini cheddar scallion biscuits with fig jam, roasted red pepper muhammara dip with spiced pita triangles, fresh veggie platter with homemade green goddess dip, chocolate-dipped brown butter Rice Krispie pops, pistachio-cranberry mini biscotti, and vanilla bean mascarpone dip with fresh fruit.
Hands-On

Wed, Dec 20,
1 pm to 4 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK * Sold Out

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating drunken cherry pistachio cookies with a drizzle of white chocolate, chocolate covered grasshopper Oreos with a crème de menthe filling, eggnog gooey butter cookies, drunken molasses cookies with ginger, adult chocolate "milk" shots with a trio of liqueurs and a chocolate cookie rim, plus Irish coffee milkshakes with homemade coffee ice cream and whiskey caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Wed, Dec 20,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SANTA CLAWS

Bells are jingling and the kitchen is filled with anticipation, as head elf Barb Nack creates a jolly evening to fill your belly with Santa's favorite shellfish. Enjoy crab-mushroom chowder with broccoli and buttery croutons, crab-stuffed shrimp with garlic wine sauce, lobster pot stickers with plum sauce, pan-roasted lobster tails with julienned vegetables and rosemary cream sauce, plus a flute of champagne.
Demonstration

Wed, Dec 20,
6:30 pm to 9 pm
$60.00
Per Person
Jerremy Kirby

Chef

Tree House Restaurant
DESSERTS YOU WON'T BELIEVE ARE VEGAN * Sold Out

Give a warm welcome to chef Jerremy Kirby, of Tree House Restaurant, as he shares the techniques for creating decadent vegan desserts, utilizing vegan milk alternatives, agave nectar, aquafaba meringue, and xanthan gum. This hands-on class will make hemp milk chocolate truffles rolled by hand in an assortment of toppings, cashew cheesecake with agave sweetener and a nut-date crust topped with fresh berries, creamy chocolate avocado mousse parfait with fresh mint and toasted hazelnuts, plus healthy vanilla banana ice "cream" with natural sweeteners.
Please call our store to be put on a waitlist.

Jerremy Kirby's next vegan class, The Vegan Cheese Whiz, is available on January 22.
Hands-On

Thu, Dec 21,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY * Sold Out

Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with prosciutto and mushrooms and cream.
Please call our store to be put on a waitlist.
Hands-On

Thu, Dec 21,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LET IT BE - BOURBON * Sold Out

Speaking words of wisdom, let it be bourbon that adds a distinctive flavor to create spirited dishes. Spend a festive evening in the kitchen with Anne Cori making a Manhattan cocktail, bourbon-cured trout crostini, mushroom tart with bourbon-mascarpone cream on blue cheese salad, grilled hanger steak with bourbon-peach glaze, bourbon glazed carrots, plus bourbon-pecan soufflé with caramel cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 22,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PIZZA ON EARTH * Sold Out

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 classic "00" pizza dough for four pizzas, including spicy meatball pizza with mozzarella and dollops of seasoned ricotta cheese, shrimp pizza with pesto sauce and feta cheese, classic margherita pizza, four-cheese pizza with charred broccoli and chunky pizza sauce, plus vanilla bean ice cream sundaes with espresso hot chocolate sauce and whipped cream.
Please call our store to be put on a waitlist.

Margi Kahn's next pizza class, A Pizza This, A Pizza That, is available on March 1.
Hands-On

Sat, Dec 23,
11 am to 2 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT. DRINK. BE MERRY. * Sold Out

Enjoy the season with friends in an evening of celebration with Anne Cori. This hands-on class will create an elegant party of hors d'oeuvres and rye Manhattans with cherry syrup, starting with peachy shrimp, gin-cured salmon on scallion pancakes with lime cream, blue cheese-fig-prosciutto tarts, steak tartare with crispy capers on crostini, fried cauliflower purée with homemade pita bread, roasted corn-jalapeño dip with fresh tortilla chips, plus chocolate-caramel cupcakes.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 23,
6 pm to 8:30 pm
$60.00
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 butternut squash agnolotti with brown butter sauce, fettuccine with kale pesto, angel hair in lemon leek sauce, ricotta cavatelli with Bolognese, and mushroom-spinach-bacon lasagna.
Please call our store to be put on a waitlist.
Hands-On

Tue, Dec 26,
12 pm to 2:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

This class is offered again on January 23.
Hands-On

Tue, Dec 26,
6 pm to 8:30 pm
$60.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

MEET THE CAST * Sold Out

Spend a fun evening in the kitchen with cast iron fan-atic Trevor Holmes, as he introduces a variety of cast iron pans to create exciting dishes from the appetizer to dessert. This hands-on class will create succulent scallop BLTs, pan-seared and oven-roasted rib-eye steak served over a bed of fettuccine with roasted red pepper Alfredo sauce, roasted caramelized squash with chickpeas topped with goat cheese and toasted pepitas, plus cast iron chocolate lava cake.
Please call our store to be put on a waitlist.
Hands-On

Tue, Dec 26,
6:30 pm to 9 pm
$55.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS * Sold Out

Spend a fun-filled afternoon with chef Adam Lambay creating lots of exciting samosas and chutneys to mix and match. This hands-on class will work side-by-side with Adam to make a variety of crispy samosas with fillings that include tandoori chicken, potatoes and peas, lentils, sweet potatoes, plus apple pie samosas with date cinnamon chutney for dessert. Learn to make Indian chutneys, including classic cilantro mint chutney, tamarind chutney, and cranberry-ginger chutney.
Please call our store to be put on a waitlist.

Adam Lambay's upcoming Indian classes include What's Your Curry on February 21, and Indian Vegetarian - Cumin Get It on March 21.
Hands-On

Wed, Dec 27,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS * Sold Out

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing homemade goldfish crackers, mini mac-and-cheese "muffins", maple glazed bacon bites, plus baked double chocolate donuts.
Please call our store to be put on a waitlist.

Our upcoming Apprentice Chef classes, for children ages 7 to 11, include The Master Builders of Lego on February 24, and Are You Kidding Me? Let's Make Pasta on March 24.
Hands-On for Apprentice Chefs

Wed, Dec 27,
1 pm to 3 pm
$40.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

SHAKE, RATTLE AND POUR * Sold Out

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 gin cherry pop cocktail with muddled cherries, and create spinach and artichoke-stuffed mushrooms topped with parmesan, pastrami Reuben fried spring rolls with buttermilk Russian dipping sauce, marinated steak pot stickers with sweet-and-sour Korean barbecue dipping sauce, whiskey cheese fondue with homemade pretzels, plus Boston cream pie cupcakes.
Please call our store to be put on a waitlist.
Hands-On

Wed, Dec 27,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS * Sold Out

Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Please call our store to be put on a waitlist.
Hands-On

Thu, Dec 28,
12 pm to 2:30 pm
$60.00
Per Person
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT! * Sold Out

Everyone is talking about tacos and spending a fun afternoon in the kitchen with Rachel Moeller building tacos with all the trimmings. This hands-on class will make spicy chipotle shrimp tacos, Austin-style migas breakfast tacos, black bean-chorizo tacos with sweet potatoes, plus tostadas and guacamole, tomatillo-cilantro salsa verde, roasted tomato-chipotle salsa, plus grilled pineapple salsa.
Please call our store to be put on a waitlist.

Our next taco class, Taco the Town, is available on February 3 with Mickey Kitterman.
Hands-On

Thu, Dec 28,
1 pm to 3:30 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo Mitch Frost 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 create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Please call our store to be put on a waitlist.

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

Thu, Dec 28,
6 pm to 8:30 pm
$55.00
Per Person
Jenni and Ryan Smith

Culinary Educator

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

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

Thu, Dec 28,
6:30 pm to 9 pm
$55.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

GOOD MORNING, VIETNAM * Sold Out

Sleep in on this last weekday of the year, listen to the radio, then head out to Kitchen Conservatory for a fun afternoon in the kitchen with avid world traveler, Alex Schenk. After two recent trips to Vietnam, Alex shares her passion for spicy flavors, as this hands-on class creates spicy wok shrimp, vegetarian banh mi with caramelized peppery portobellos and pickled shallots with arugula and curry mayo, pork tenderloin-country pâté banh mi with pickled carrots and daikon and cilantro-maggi mayo served on French bread or fresh steamed buns with options to mix-and-match or add a Thai fried omelet, plus pineapple-lime sorbet.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 29,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR * Sold Out

Create an amazing buffet-style fondue party with four different exciting fondues for an afternoon of retro-style fun with Barb Nack, starting with classic Swiss cheese fondue served with broccoli, prosciutto, chicken and rustic bread. This hands-on class will make smoked gouda and porter beer fondue with homemade soft pretzels and sausages, creamy seafood fondue with crab and shrimp served with crusty artisan bread, plus salted caramel fondue with apples, strawberries, and pound cake.
Please call our store to be put on a waitlist.

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

Fri, Dec 29,
1 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE * Sold Out

Celebrate the end of the year with an elegant feast of lobster and a flute of champagne. Anne Cori creates a memorable evening as the class enjoys lobster vol-au-vent with champagne sabayon, lobster chowder with Indian spices, mesclun salad with warm goat cheese in champagne vinaigrette, lobster-mushroom-asparagus gratin, plus poached pear custard tart.
Please call our store to be put on a waitlist.
Demonstration

Fri, Dec 29,
6 pm to 8:30 pm
$75.00
Per Person
Joshua Galliano

Chef

Companion Baking
DATE NIGHT FOR COUPLES: TIMES SQUARE * Sold Out

Before the ball drops in Times Square, enjoy the festivities with your partner creating a sumptuous meal and raising a toast with a champagne cocktail. Join Josh Galliano for a hands-on class creating a grapefruit and coppa salad with shaved fennel, shrimp risotto with roasted butternut squash, five-spice pan-roasted duck with purée of cauliflower and Asian pear relish, plus sweet Italian budino with doughnut ice cream for dessert.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 29,
6:30 pm to 9 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD * Sold Out

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Please call our store to be put on a waitlist.

This class is offered again on March 6.
Hands-On

Sat, Dec 30,
11 am to 1:30 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BRING IT ON, NEW YEAR! * Sold Out

Looking for ideas to ring in the New Year? The agreeable Robin Wheeler has planned an afternoon of celebration, as this hands-on class creates pear rounds topped with crispy pancetta and goat cheese drizzled with honey, pimiento cheese deviled eggs, phyllo nests filled with whipped feta and mint and preserved lemon, grilled turkey canapés with cranberry mostarda, smoked shrimp with spicy Creole rémoulade, baked manchego served on crostini with fried Marcona almonds, and duck fat party mix.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 30,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Sat, 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.
Hands-On

Tue, Jan 2,
6 pm to 8:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

THE VEG OF GLORY * Sold Out

Start the new year with a fresh start of vegetarian dishes with Margi Kahn. This hands-on class will make avocado-kale-banana-cacao nib shooters, Thai red lentil soup with a drizzle of spice oil, oven-roasted vegetable salad, pesto swirl bread, plus coconut angel food cake with poached pears.
Please call our store to be put on a waitlist.
Hands-On

Wed, Jan 3,
6 pm to 9 pm
$55.00
Per Person
Naomi Hamamura

Chef

United Provisions
HAMA-SAN: SAMURAI OF SUSHI * Sold Out

Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura, of United Provisions, as he deftly displays his precise knife skills, and makes everyone comfortable making their own sushi. Using a colorful array of ingredients and the freshest fish, this hands-on class will learn to create a variety of sushi rolls.
Please call our store to be put on a waitlist.
Hands-On

Wed, Jan 3,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

OUI LOVE FRENCH CASSOULET

Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.
Demonstration

Thu, Jan 4,
6 pm to 9 pm
$50.00
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 April 18, 2018.
Hands-On

Thu, Jan 4,
6 pm to 9 pm



Thu, Jan 11,
6 pm to 9 pm



Thu, Jan 18,
6 pm to 9 pm



Thu, Jan 25,
6 pm to 9 pm
$250.00
Per Person
Dawn Meyer and Larry Meyers

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 and Larry to create fabulous pizza dough from scratch, then make spicy sausage-Swiss chard pizza with ricotta cheese, caramelized onion-fig pizza with bacon and blue cheese, butternut squash-sage pesto-prosciutto pizza with goat cheese, and wild mushroom-roasted red pepper pizza with fontina cheese and rosemary. 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.

This class is offered again on April 6 with new seasonal pizzas.
Hands-On

Fri, Jan 5,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry Marcus's upcoming macaron classes include Flawless French Macarons - Ganache Edition on March 24, and Flawless French Macarons on April 14.
Hands-On

Sat, Jan 6,
11 am to 2 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: CHIP CHIP HOORAY FOR TACOS AND NACHOS * Sold Out

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

Sat, Jan 6,
12 pm to 2:30 pm
$80.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ALL THE SHELLS AND WHISTLES OF NEW ORLEANS * Sold Out

Anne Cori shares her love of New Orleans and shellfish with a sophisticated dinner for couples that includes wine pairings. This hands-on class will create crab-andouille gumbo, fried oyster salad with hot bacon dressing, crawfish étouffée served on rice, lard biscuits, plus flaming bananas Foster with homemade caramel ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 6,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BAREFOOT FROM THE BEGINNING

Barb Nack has always been a fan of the recipes of Ina Garten, author of the Barefoot Contessa cookbook series, and shares a menu from the first cookbook published in 1999. Enjoy rosemary white bean soup, Ina's perfect roast chicken on a bed of carrots and potatoes, sesame sugar snap peas, cheddar dill scones, plus pecan shortbread cookies.
Demonstration

Sat, Jan 6,
6:30 pm to 9 pm
$45.00
Per Person
Devon Drag

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH * Sold Out

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!) Then, roll up your mats and head to the stovetop to create a nourishing brunch, starting with a duo of muffins, one sweet and one savory. This hands-on class will make strawberry jam-filled almond muffins, Italian sausage "pizza" muffins, brown sugar-glazed bacon waffles, Yukon and sweet potato fries, plus cider baked apples with oatmeal topped with yogurt, and pomegranate champagne punch with pear nectar and orange liqueur.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 7,
10:30 am to 1:30 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WHEN THE POT THICKENS

Winter is a great time to create a one-pot meal and cozy up to a good book while it is simmering. Anne Cori creates one-pot dishes that will captivate until the very end, as this class enjoys lobster-leek pot pie, goat cheese-roasted poblano grits with shrimp-mushroom gravy, Moroccan chicken and artichoke tagine served on couscous, Hungarian beef goulash on spinach spaetzle, plus a grape-rosemary-feta salad.
Demonstration

Sun, Jan 7,
1 pm to 3:30 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: WE CAN'T WEIGHT

Start the year off with your partner on a lighter and healthier note creating a satisfying menu, starting with sweet potato wedges with a trio of sauces - tomato salsa, red pepper dipping sauce, and honey yogurt. Join chef Jon Lowe in the kitchen to prepare roasted mushroom soup with spiced walnuts and herb oil garnish, spice-rubbed seared salmon with braised greens and roasted winter squash with a cinnamon crumble, plus pistachio and pear tarts.
Hands-On

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

Kitchen Conservatory Staff

WEIGH TO GO!

Barb Nack has devised the perfect light menu to help with your New Year's resolutions, using healthy recipes with less fat and sugar. This hands-on class will prepare sautéed shrimp scampi with white beans and asparagus served over whole grain pasta with parmesan cheese, sautéed chicken breasts stuffed with feta and sun-dried tomatoes served on cooked spinach with walnuts, Dijon scalloped potatoes, plus a pineapple ginger spritzer, and chocolate cherry biscotti.
Hands-On

Mon, Jan 8,
6 pm to 8:30 pm
$55.00
Per Person
Ivy Magruder

Chef

Panorama at the St. Louis Art Museum
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 Ivy Magruder, the brilliant chef of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Mon, Jan 8,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create two basic doughs -- basic brioche and honey wheat loaf with two variations for each, including sugary morning buns, cheddar-filled rolls, coiled pesto bread and knotted dinner rolls.
Hands-On

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

Chef-Owner

Kirk's Traveling Kitchen
BRIGHT DISHES ON A WINTRY NIGHT * Sold Out

Spend a memorable evening with chef Kirk Warner and a menu designed with the slimmer pickings of winter produce to create bright, healthy and exciting dishes. This hands-on class will prepare pan-roasted scallops with sunchoke purée, local mushroom ragoût, frisée salad with sherry dressing, and roasted butternut squash pizzettas with rosemary, parmesan, lemon and hand-dipped ricotta. Also create celery root gnocchi with braised bison and chipotle ragoût, plus golden beet fattoush with French feta and homemade pita.
Please call our store to be put on a waitlist.

Kirk Warner's next class, A Day in the Kitchen: Fish and Seafood, is available on January 20.
Hands-On

Tue, Jan 9,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create two basic doughs -- basic brioche and honey wheat loaf with two variations for each, including sugary morning buns, cheddar-filled rolls, coiled pesto bread and knotted dinner rolls.
Hands-On

Wed, Jan 10,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI * Sold Out

Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Please call our store to be put on a waitlist.

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

Wed, Jan 10,
6 pm to 8:30 pm
$60.00
Per Person
Tyler Davis

Pastry Chef

Element and Purveyors Table
CURRY ON!

Come for the curry and proceed to fall in love with the multi-talented chef Tyler Davis, who wears a variety of chef toques from savory to pastry. Enjoy an evening of exploring curry powder, as Tyler shares the secrets of making your own with an exciting menu of Indian cuisine, including vegetable samosas with tamarind sauce and mint chutney, smoked eggplant dhal with sesame seeds and cilantro, seared salmon with banana curry on jasmine rice with a banana blossom, plus a composed dessert with mango lassi, white chocolate sorbet, compressed mango, and kiwi.
Demonstration

Wed, Jan 10,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

HAVE A CUPCAKE AND EAT IT TOO! * Sold Out

Have fun in the kitchen with Dawn Meyer creating exciting cupcakes with flavors that everyone loves, and eat them, too! This hands-on class will make chocolate chip cookie dough cupcakes with brown sugar buttercream, banana pudding cupcakes with banana filling and whipped cream topping, peanut butter cupcakes with peanut butter and chocolate swirl frosting, and chocolate-cherry cupcakes with cherry frosting and a ganache-dipped cherry on top.
Please call our store to be put on a waitlist.

Our next cupcake class, Let Them Eat Cupcakes, is available on March 5 with Naam Pruitt.
Hands-On

Thu, Jan 11,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: IN THE HEAT OF THE NIGHT * Sold Out

Spice up the evening with an exciting Southwestern surf and turf menu loaded with a variety of peppers. Join Barb Nack for a hands-on class creating top shelf margaritas, Southwestern pumpkin soup with cheddar cheese and a toasted pepita garnish, chipotle shrimp and grits with green onion-cilantro sauce, pan-seared thick strip steaks with tequila-poblano sauce, Mexican beer battered crab-stuffed jalapeño fritters, whipped chipotle sweet potatoes, plus chocolate tres leches cake.
Please call our store to be put on a waitlist.
Hands-On

Fri, Jan 12,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: FRENCH IS TRUE BLEU

Spend the beginning of your weekend enjoying a traditional French meal in a comfortable, relaxed setting at the counter with Anne Cori. Enjoy poached trout in a fresh herb sauce, crispy chicken cordon bleu stuffed with prosciutto and gruyère cheese, creamy gratin dauphinois, plus flaky pithiviers pastry filled with almond cream.
Demonstration

Fri, Jan 12,
6:30 pm to 9 pm
$45.00
Per Person
Susan Caciano

Culinary Educator

VEGAN PARTY-TRAINING * Sold Out

Party like a vegan with the engaging private chef and dietician Susan Caciano. This hands-on class will make vegan appetizers and party food, including tempeh meatball sliders with marinara sauce, chipotle cashew mac-and-cheese with roasted Brussels sprouts, buffalo chickpea pitas, potato skins with coconut sour cream and fresh chives, plus warm artichoke dip with crispy breadcrumb topping.
Please call our store to be put on a waitlist.

Susan Caciano's next vegan class, Kiss My Vegan Grits, is available on March 3.
Hands-On

Sat, Jan 13,
10:30 am to 1 pm
$55.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
TWO MEN AND... AWESTRUCK! * Sold Out

The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
Please call our store to be put on a waitlist.
Demonstration

Sat, Jan 13,
1 pm to 4 pm
$75.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

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

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

Upcoming Date Night Dine and Dance classes include Sizzle and Samba on March 24, and Last Tango in Paris on April 28.
Hands-On

Sat, Jan 13,
6 pm to 9 pm
$170.00
Per Couple
Trevor Holmes

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: THE IRON MAN

Sit back and witness Trevor Holmes doing the "iron"ing with his favorite tool in the kitchen - cast iron. Enjoy succulent scallop BLTs, grilled chicken served over a bed of fettuccine with roasted red pepper Alfredo sauce, pan-seared asparagus with toasted garlic and parmesan, plus cast iron chocolate lava cake.
Demonstration

Sat, Jan 13,
6:30 pm to 9 pm
$45.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING * Sold Out

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make caramelized onion-bacon compote on sweet potato crostinis, kale and blood orange salad with blood orange-balsamic vinaigrette, roasted butternut squash soup with coconut milk, chicken-prosciutto involtini with marinara sauce served with zucchini noodles, plus a sparkling kombucha spritzer.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 14,
12:30 pm to 3 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

This class is offered again on March 18.
Hands-On

Sun, Jan 14,
1 pm to 3:30 pm
$90.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD * Sold Out

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

Sun, Jan 14,
5 pm to 7:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WHACK THE KNIFE!

Master the knife, the most essential kitchen tool, as Anne teaches how to select the right knife for the right job and the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Participants will receive 20% off all in-store regularly-priced knives on the night of class.
Hands-On

Sun, Jan 14,
5:30 pm to 8 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A TRIBUTE TO MARTIN LUTHER KING, JR.

Mickey Kitterman is passionate about sharing and replicating authentic historic menus, and on this important day when we pay tribute to civil rights leader Martin Luther King, Jr., Mickey prepares some of the foods that he loved. Enjoy the dish prepared for him on that ill-fated night in 1968 in a meal that was never eaten - Southern fried chicken cooked with lard in cast iron, plus hoppin' John - a Southern favorite of black-eyed peas and collard greens simmered with rice and "pot likker" served with cornbread, light and scrumptious angel biscuits and cream gravy, and pecan pie.
Demonstration

Mon, Jan 15,
6 pm to 8:30 pm
$50.00
Per Person
Nathan Hatch

Chef

Trattoria Marcella
ON A ROLL WITH A PASTA MAKER * Sold Out

Join the skillful chef Nathan Hatch in the kitchen for a fun evening of making and rolling out pasta dough to create two exciting pasta dishes and creamy risotto. This hands-on class will make tomato farfalle with mini chicken meatballs and kale in a spicy San Marzano tomato sauce, straw and hay - egg and spinach fettuccine with prosciutto and cremini mushrooms in a mascarpone cream sauce, plus four-cheese risotto with garlic herb butter.
Please call our store to be put on a waitlist.
Hands-On

Mon, Jan 15,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

ITALIAN LIRA

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

Tue, Jan 16,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

FULL STEAM AHEAD

Feeling a little pressure to cook dishes in an instant? Forge forward with Barb Nack in a class that will take the fear out of using a pressure cooker, discover some great tips, and let off a little steam. Enjoy carrot-onion bisque with arborio rice and a touch of vodka, farro risotto with roasted tomatoes and fresh parmesan cheese, green lentil salad with feta and walnut oil served in a lettuce bowl, red pepper marmalade served over cream cheese with crostini, plus steamed bananas in rum-chocolate caramel sauce topped with roasted crushed macadamia nuts.
Demonstration

Tue, Jan 16,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - SOUP TO NUTS

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy marinated and grilled shrimp skewers with salsa verde dipping sauce, pasta e fagioli - an Italian peasant soup, chopped vegetable salad with tahini dressing, plus a pear and toasted walnut galette with spiced mascarpone cream.
Demonstration

Wed, Jan 17,
10 am to 1 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SAUCE IT UP! * Sold Out

A great sauce puts the finishing touch on a dish and takes it to the next level, both in presentation and taste. Join the amazing Mickey Kitterman in the kitchen creating four delectable entrées, including luscious lobster fra diavolo, sage-battered Southern-fried chicken breast with orange béarnaise sauce, gaucho beefsteaks with chimichurri, plus trout amandine.
Please call our store to be put on a waitlist.

This class is offered again on April 11.
Hands-On

Wed, Jan 17,
6 pm to 8:30 pm
$60.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
WINTER DINING WITH A DIABETIC

Diagnosed with diabetes six years ago, chef Adam Lambay has worked with nutritionists and continues to develop exciting dishes for the diabetic using many local ingredients. Enjoy a winter greens-roasted beet salad with Baetje Farms goat cheese and pickled onions topped with toasted walnuts, chicken-lentil soup, beef daube braised with Norton wine, root vegetable gratin, plus sugar-free apple cobbler with a low carb crust.
Demonstration

Wed, Jan 17,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

TAKE A BITE OUT OF FOOD WASTE

For how long is food still good to eat? Get all your questions on food storage and shelf life answered by Anne Cori. Learn how to re-purpose cooked foods, including meat, fish, and vegetables. Learn what leftovers are worth saving for another meal. Learn different recipes that use all of the fresh herbs and vegetables sitting in your produce drawer before they wilt. Learn what the expiration dates or "best by" dates actually mean. Excavate your freezer and learn what foods still taste delicious when defrosted. The class includes vegetable soup, fish soufflé, steak salad, pot pie, and mixed fruit cobbler.
Demonstration

Thu, Jan 18,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SENORITAS AND SANGRIA

Anne Cori creates a festive array of Spanish dishes for an evening of delicious food and Anne's favorite sangria. Enjoy mushroom empanadas with romesco sauce, lemon-rosemary baked olives, tomato soup with smoked paprika, chicken-chorizo paella with artichokes and red bell pepper, plus vanilla bean flan.
Demonstration

Fri, Jan 19,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE IS THE WORD * Sold Out

Maria Sakellariou shares the authenticity of Greece, both in food and language, as this hands-on class for couples creates a menu perfect for a winter evening. Learn to make spiced meatballs with olives and tomato sauce, oven-braised lamb shanks with orzo manestra, winter greens wilted and drizzled with olive oil and fresh lemon juice, plus karithopita - a moist walnut cake with hints of citrus and a light syrup.
Please call our store to be put on a waitlist.

Maria Sakellariou's next Greek date night class, I Heard It Through the Grapevine, is available on March 16.
Hands-On

Fri, Jan 19,
6:30 pm to 9 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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

Sat, Jan 20,
10 am to 3 pm
$175.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

IN APPLE PIE ORDER

Discover the secrets for creating a neatly arranged homemade cinnamon roll pie crust in a joyful class with Vikki DiMattia. Learn to make individual apple pies with an impressive crust, and while the pies are in the oven, this hands-on class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, the original Cheshire Inn's hearty burgershire soup with French onion grilled cheese sandwiches, plus rum ice cream.
Hands-On

Sat, Jan 20,
11 am to 1:30 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO * Sold Out

Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.
Please call our store to be put on a waitlist.

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

Sat, Jan 20,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
IS EVERYONE CRACKERS FOR SOUP?

Join the talented chef Jon Lowe in the kitchen and go crazy making three soups with exciting flavor combinations. This hands-on class will create prosciutto-apricot flatbread with goat cheese and caramelized onions, Caesar-style kale salad with fried capers and garlic chips topped with a parmesan crisp, apple-butternut squash soup, salmon and corn chowder, caramelized onion soup with grilled steak and blue cheese garnish, plus miniature pecan and chocolate pies.
Hands-On

Sun, Jan 21,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: PANCAKES IN PARIS

American ex-pat Craig Carlson is hungry for an American breakfast and opens a diner in Paris. Absurdity, hilarity, and frustrations brought on by the Parisian bureaucracy make for an engaging memoir in his book, Pancakes in Paris: Living the American Dream in France. But pancakes aren't just for Paris, so as the class discusses the book, Mickey will be making favorites from around the globe, including a baked Dutch baby with sautéed pears and maple syrup, Russian blinis with smoked salmon and crème fraîche, okonomiyaki - Japanese bacon and vegetable pancakes with tonkatsu sauce and Japanese mayonnaise, plus Jewish blintzes stuffed with sweetened cheese and topped with cherry sauce.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

Sun, Jan 21,
1 pm to 3:30 pm
$40.00
Per Person
Michael Friedman

Culinary Educator

DATE NIGHT FOR COUPLES: YOU HAD ME AT BACON * Sold Out

The seductive smell of bacon lures everyone into the kitchen for a fun adventure of cooking with pork. Join Michael Friedman for a hands-on class making bacon jam bruschetta, fresh green salad with red onions and warm bacon-sherry vinaigrette and goat cheese, stuffed pork roulade with cheesy spinach and shallots, savory caramelized onion and bacon bread pudding, plus baked apple cinnamon cornbread served with bourbon whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 21,
5 pm to 7:30 pm
$125.00
Per Couple
Julie Malloy

Culinary Educator

VALENTINE COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated Valentine cookies. 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, Jan 21,
5:30 pm to 8 pm
$60.00
Per Person
Jerremy Kirby

Chef

Tree House Restaurant
THE VEGAN CHEESE WHIZ

Spend a fascinating evening in the kitchen with vegan chef Jerremy Kirby, of Tree House Restaurant, creating five vegan cheeses that can be used for spreading, slicing, topping, and dipping -- soft cheddar, soft Boursin, dill havarti - a hard cheese, crumbly almond parmesan, and carrot-potato fondue - a nut-dairy-soy free cheese. Jerremy will guide this hands-on class through the four techniques used to make vegan cheese with the proper soaking process, utilizing nutritional yeast, using a thickening agent, flavoring cheeses, and creating stability for hard cheese.
Hands-On

Mon, Jan 22,
6 pm to 8:30 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint and Milagro Modern Mexican
MASA TO MI CASA - HOT TAMALES * Sold Out

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of Milagro Modern Mexican and Mission Taco Joint, as he shares the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Please call our store to be put on a waitlist.

This class is offered again on March 19.
Hands-On

Mon, Jan 22,
6:30 pm to 9 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

Tue, Jan 23,
6 pm to 8:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

PALEO AND GLUTEN-FREE WINTER COOKING

Join Devon Drag to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create an exciting winter meal with spicy steamed shrimp with sweet beet dipping sauce, zucchini "pasta" with chicken shawarma and tahini sauce, roasted fennel-tomato-squash tian, a chopped salad using the mezzaluna plus dark chocolate almond butter cups.
Hands-On

Wed, Jan 24,
6 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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

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

Wed, Jan 24,
6:30 pm to 9 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE * Sold Out

The search for the most exciting chocolate chip cookies is an ongoing quest for cookie lover Dawn Meyer. Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including maple chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry cookies.
Please call our store to be put on a waitlist.
Hands-On

Thu, Jan 25,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with four different exciting fondues for an evening of retro-style fun with Barb Nack, starting with classic Swiss cheese fondue served with broccoli, prosciutto, chicken and rustic bread. This hands-on class will make smoked gouda and porter beer fondue with homemade soft pretzels and sausages, creamy seafood fondue with crab and shrimp served with crusty artisan bread, plus salted caramel fondue with apples, strawberries, and pound cake.
Hands-On

Fri, Jan 26,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: READY TO RUM-BLE

Treat yourself to a night out with your partner for an inarguably exciting evening of Cuban food, including the Cuban Midas - a blonde-tastic concoction of homemade vanilla soda, golden rum and fresh lime. This hands-on class with Mickey Kitterman will make shrimp sofrito on avocado toast with a Spanish-Portuguese tomato-garlic sauce, ropa vieja - a tender Cuban dish of shredded beef stew cooked in tomatoes and peppers, Cuban arroz blanca - white rice flavored with garlic, plus Cuban rum cake.
Hands-On

Fri, Jan 26,
6:30 pm to 9 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY * 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 hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Please call our store to be put on a waitlist.

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

Sat, Jan 27,
11 am to 4 pm
$150.00
Per Person
Julie Malloy

Culinary Educator

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

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

This class is offered again on March 4.
Hands-On

Sat, Jan 27,
12 pm to 2:30 pm
$90.00
For Parent and Child
Vikki DiMattia

Kitchen Conservatory Staff

SWEET VALENTINE HOUSE

Join us for a sweeter than sweet participation class with a woman who loves to decorate for every holiday, Vikki DiMattia! Everyone will build and decorate a Valentine house with our wide assortment of candies and decorations to create a one-of-a-kind house of hearts. Take your fabulous creation home in time to share with those you love! This sweet class is open to all, ages 7 to 100.
Hands-On

Sat, Jan 27,
6 pm to 8:30 pm
$45.00
Per Person
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: TAQUITOS TO TEQUILA * Sold Out

Create modern and authentic Mexican cuisine with the dynamic Fernanda Espinosa, who was born in Mexico and has lived in Colombia and Hungary. This hands-on class for couples will create vivid dishes, including duck taquitos with pomegranate guacamole, hearty chicken posole with hominy corn and classic garnishes of lime and chile ancho paste, pork tenderloin with orange-chile sauce served with mashed potatoes and fried parsley, plus an almond dessert with dark Mexican chocolate sauce, and sangrita served in a cucumber cup.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 27,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

AN APPETITE FOR BRITISH DRAMA

America's love affair with British aristocrats and royalty in beloved television series leaves our appetites asking for more. Join Mickey Kitterman to celebrate Victoria and Albert with an elegant royal dinner of salmon Victoria with lobster butter garnished with sherry butter-poached lobster tails and anchovy tarts, Prince Albert's bacon-wrapped whole roasted beef tenderloin stuffed with foie gras served with Madeira sauce, artichoke hearts gratinée, plus a stunning Victoria sandwich of English sponge cake layered with buttercream and fresh raspberries.
Hands-On

Sun, Jan 28,
12:30 pm to 3 pm
$75.00
Per Person
Vincent Marsden

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT * Sold Out

Join Vincent Marsden, of the popular Vincent Van Doughnut shops and food truck, and winner of the Cooking Channel’s Donut Showdown, ready to roll out some of his most popular doughnuts. This hands-on class will create three of Vincent Van Doughnut's artisanal yeasted handmade from scratch 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.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 28,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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. Join Barb Nack and learn to make spinach-artichoke dip with pita bread, Cincinnati 3-way chili with spaghetti and piles of cheddar cheese, spicy blue ribbon beef and Italian sausage chili, tequila slaw with lime and cilantro, and finish with delicious double chocolate brownies.
Hands-On

Sun, Jan 28,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
RIGHT ON COURSE

It is always a pleasure to experience an evening in the kitchen with Pete Fagan, sous chef at Tony's, as he prepares a lovely multi-course meal. Enjoy channa masala in spicy tomato sauce with skillet naan, shaved Brussels sprouts and radicchio salad with warm bacon-shallot vinaigrette, seared ahi tuna with sweet-and-sour tomatoes and roasted pine nuts served on blistered green beans, plus carrot cake cookies with orange-honey icing.
Demonstration

Mon, Jan 29,
6 pm to 8:30 pm
$60.00
Per Person
Karmen Rayburn and Jordan Knight

Chef

The Blue Duck
BUTTER MY BISCUIT... AND MUFFINS AND SCONES!

Karmen Rayburn, owner of The Blue Duck, is joined by chef Jordan Knight to share their techniques for creating biscuits and muffins and scones with delicious homemade spreads. This hands-on class will make buttermilk biscuits, English muffins, and white chocolate scones, along with fresh butter, apple butter, homemade mustard, pimiento cheese, and hollandaise.
Hands-On

Mon, Jan 29,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty French baguettes, double chocolate brioche buns perfect for breakfast, plus a trio of fougasse - garlic and sage, walnut and gorgonzola, and asiago cheese and basil.
Hands-On

Tue, Jan 30,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

THE LAND OF COLD VODKA AND CAVIAR

Step into the kitchen and an era from a Doctor Zhivago scene, as this hands-on class creates a spread of zakuski - Russian appetizers. Join Mickey Kitterman to create blinis with caviar, cold Moscow Mule highball cocktails with a stunning presentation of frozen vodka, smoked salmon stuffed with salad russe, traditional Russian beef stroganoff with homemade egg noodles, plus strawberries Romanoff with orange cognac - a dessert named for the Russian royal family.
Hands-On

Tue, Jan 30,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty French baguettes, double chocolate brioche buns perfect for breakfast, plus a trio of fougasse - garlic and sage, walnut and gorgonzola, and asiago cheese and basil.
Hands-On

Wed, Jan 31,
10 am to 1 pm
$55.00
Per Person
Caryn Dugan

Culinary Educator

DO GOOD FOR YOUR BODY WITH CARYN DUGAN * Sold Out

Discover the motivation for STLVegGirl Caryn Dugan to go completely to a plant-based diet, as this hands-on class creates some of her favorite vegan dishes. Learn to make Italian orzo with wilted greens and homemade feta, garlicky potato soup with leeks and artichokes, gingered quinoa with asparagus and chickpeas, Chinese tempeh with baby green beans and homemade hoisin, plus cabbage-leek-ricotta casserole with cashew ricotta cheese.
Please call our store to be put on a waitlist.

Caryn Dugan's next class, Tofu'd, is available on March 29.
Hands-On

Wed, Jan 31,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

A BIRD'S EYE VIEW

Grab a front seat at the counter with a good look as Barb Nack creates two impressive poultry dishes. Enjoy Cornish hens filled with a grape-bread stuffing cooked with orange butter and served with twice-baked goat cheese potatoes with scallions and parsley, sautéed chicken-wrapped Italian sausage with tomato sauce served over rice with pine nuts and sautéed mushrooms, plus chocolate-covered brownie bites.
Demonstration

Wed, Jan 31,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
TURMERIC - GOOD AS GOLD

Discover the secrets of turmeric, the beautiful golden yellow and aromatic spice -- an important ingredient in many Asian dishes and growing in popularity throughout various cuisines. This hands-on class joins Robin Wheeler to create roasted turmeric-rubbed chicken thighs served over apricot-almond couscous, shrimp in yellow Khmer curry sauce, cauliflower sautéed with fresh ground turmeric, spicy toasted turmeric cashews with lime, plus Sunshine Dust turmeric-ginger-peppercorn glazed orange upside-down cake served with a turmeric chai latte.
Hands-On

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

Kitchen Conservatory Staff

WINTER WEEKNIGHT COOKING

Barb Nack keeps it simple with hearty flavors that are perfect for a winter weeknight, starting with creamy minestrone soup loaded with vegetables, white beans, prosciutto and salt pork. Enjoy a grilled strip steak salad with mixed greens and vegetables dressed with a balsamic and fresh herb vinaigrette and blue cheese, a fresh loaf of walnut honey bread with honey butter, plus pumpkin-pecan shortbread cookies.
Demonstration

Thu, Feb 1,
6:30 pm to 9 pm
$45.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TENDER-HEARTED

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Impress your partner with the tender side of romance, as this hands-on class celebrates Valentine's, starting with warm butternut squash salad with arugula, goat cheese, pancetta and pistachios. Learn to make beef tenderloin medallions with caramelized onions and whiskey peppercorn sauce, rosemary and garlic fondant potatoes, French green beans with shallots and herb butter, and a tiramisù trifle for two.
Hands-On

Fri, Feb 2,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

TACO THE TOWN

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

Sat, Feb 3,
11 am to 1:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

DON'T GIVE UP ON CHOCOLATE

As Fat Tuesday is quickly approaching, this is the perfect day to splurge with a feast of rich chocolate desserts in an afternoon of decadence. This hands-on class with Naam Pruitt will create white chocolate-strawberry cheesecake with strawberry coulis and white chocolate curls, chocolate pinwheel butter cookies, linzertorte with chocolate almond crust and homemade raspberry jam, plus chocolate-orange angel food cake with an orange glaze.
Hands-On

Sat, Feb 3,
1 pm to 3:30 pm
$55.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: SEDUCED BY SHELLFISH

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
The attraction to succulent lobster, shrimp, and scallops is undeniable, as couples create a sumptuous dinner, including a lobster and potato galette served with crème fraîche. This class will make green bean and cherry tomato salad with champagne vinaigrette, seared jumbo scallops and shrimp served with balsamic strawberries and arugula, broccoli orzo Alfredo, plus heart-shaped profiteroles with vanilla bean pastry cream drizzled with chocolate.
Hands-On

Sat, Feb 3,
6 pm to 8:30 pm
$150.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
TEA TIME

Spend the afternoon in the kitchen with Robin Wheeler creating a sumptuous tea party, complete with a variety of hot teas. This hands-on class will make chamomile-dusted cheddar finger sandwiches with radishes and chives, chai-crusted steak and ale sandwiches, homemade fennel sausage rolls, mini Victorian sponge cakes, Edith Grey shortbread, matcha green tea scones, plus a chai-rye cocktail.
Hands-On

Sun, Feb 4,
12:30 pm to 3 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag 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 perfect for Valentine's Day. Devon 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, Feb 4,
1 pm to 3:30 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BAGELS AND BIALYS

As similar as they are different, discover the subtle distinctions between bagels and bialys, as this hands-on class joins Margi Kahn to create batches of round yeasted rolls. Learn each step in the process to make old-fashioned boiled and baked bagels with a variety of toppings, plus traditional baked onion bialys, all served with a variety of cream cheese schmears.
Hands-On

Mon, Feb 5,
6 pm to 9 pm
$55.00
Per Person
Joshua Galliano

Chef

Companion Baking
THE GUMBO FILES

Southern Louisiana native Josh Galliano uses his paw paw's cast iron Dutch oven and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Join Josh for a hands-on class creating three distinct gumbos with traditional seasonings, including chicken and oyster gumbo, pulled pork and smoked sausage gumbo, plus venison gumbo.
Hands-On

Mon, Feb 5,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo Mitch Frost 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 create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Please call our store to be put on a waitlist.

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

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

Kitchen Conservatory Staff

A FRENCH SOIRÉE

Join Mickey Kitterman for a sparkling evening gathering, as he prepares an elegant French dinner. Enjoy haricots verts with St. André and hot walnut dressing, seared salmon with basil beurre blanc, cauliflower and potato gratin, plus white chocolate coconut mousse with raspberry sauce.
Demonstration

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

Kitchen Conservatory Staff

PARTY GRAS

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil and traditional hurricanes in a fun hands-on class with Mickey Kitterman. Start with a New Orleans mortadella-capicola muffuletta bruschetta with Genoa salami and cheeses topped with olives, roasted beef tenderloin "richboys", an awesome shrimp-crawfish-andouille sausage boil with potatoes and corn on the cob served family-style on newspaper, plus praline bread pudding and caramel sauce.
Hands-On

Wed, Feb 7,
6 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

PASS THE GRATIN

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

Wed, Feb 7,
6:30 pm to 9 pm
$45.00
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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
It's been said that food is the way to a loved one's heart, and cooking together is certainly in Cupid's cards for a fun evening. Learn to make grilled bruschetta with lardo and wilted kale and honey, butter-poached shrimp with sweet corn ravioli and melted leeks, chocolate porter-marinated short ribs served with beet risotto and watercress, plus olive oil cake and goat cheese ice cream and a blackberry-rosemary syrup.
Hands-On

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


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: LOVE MAKES THE WORLD GO ROUND

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Create an exciting meal with your partner and fall in love with Mediterranean food. This class will make shrimp saganaki with grilled toast points, bite-size crab cakes with yogurt-spearmint sauce, grilled rack of lamb drizzled with olive oil-lemon-garlic dressing served with spinach rice pilaf, plus an impressive dessert of baklava rolls with almonds and two types of phyllo with a light honey syrup.
Hands-On

Fri, Feb 9,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry Marcus's upcoming macaron classes include Flawless French Macarons - Ganache Edition on March 24, and Flawless French Macarons on April 14.
Hands-On

Sat, Feb 10,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: SWEET VALENTINE * Sold Out

Cupid has arrived in the kitchen for a sweet afternoon of hearts and Valentines with Mom or Dad! Vikki DiMattia has pointed her bow and arrow towards fun as this hands-on class makes orange-sparkling grape "mimosas" with a frozen strawberry, heart-shaped French toast stuffed with strawberries served with bacon, Cupid's fresh fruit kabobs, plus "bananas about you!" cupcakes with chocolate ganache frosting. 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.
Hands-On

Sat, Feb 10,
12 pm to 2:30 pm
$80.00
For Parent and Child


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: ALL IS FARE IN 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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Couples will agree that a spectacular meal is the perfect way to celebrate love. Learn to make butter-seared sea scallops topped with lemon-mint gremolata, apricot and brie-stuffed roasted pork loin with a rosé reduction, sautéed Brussels sprouts with hazelnuts, creamy mashed sweet potatoes, plus ginger-vanilla poached pears with brandy whipped cream, and pomegranate rosé sangria with apple brandy.
Hands-On

Sat, Feb 10,
6 pm to 8:30 pm
$140.00
Per Couple


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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Read the Sunday paper, do the crossword puzzle together, then join us to create an exciting brunch. Learn to make a rose petal bacon bouquet centerpiece with peppadew dipping sauce, crab cakes with caper rémoulade and shiitake mushrooms, lobster-asparagus-potato gratin, slow-roasted beef tenderloin with a peppercorn crust served with béarnaise sauce, plus apple bread pudding with cinnamon ice cream and caramel sauce.
Hands-On

Sun, Feb 11,
12:30 pm to 3 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: THE PERFECT CATCH

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Reel your partner in for an exciting night cooking together to create a delicious meal. Learn to make creamy cauliflower soup with a parmesan crisp, mushroom filled crêpes with shallot cream sauce, arugula-crispy fennel salad with manchego cheese and pomegranate-molasses dressing, parmesan-crusted halibut with lemon-caper vinaigrette over cheesy orzo with spinach and roasted peppers, plus blood orange sorbet with vanilla tuiles.
Hands-On

Sun, Feb 11,
5 pm to 7:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: PARIS NIGHTS

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Spend an idyllic evening in the kitchen with your partner creating romantic dishes from Ina Garten's Barefoot in Paris. Let the romance begin, as the class makes warm wild mushroom-arugula salad with prosciutto and sherry vinaigrette, filet of beef steak au poivre, pommes frites with fleur de sel and fresh parsley, pan-seared Brussels sprouts with pancetta and raisins, plus chocolate Grand Marnier mousse with whipped cream, and a kir royale.
Hands-On

Mon, Feb 12,
6 pm to 8:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: NEW YORK STEAK OF MIND

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
The romantic vibes of a chilly New York night and a tune in the air are the perfect setting for an evening of cooking with your partner. This class will make apple and blue cheese flatbread, spinach-apple salad with toasted almonds and everything bagel croutons, New York strip steak topped with French fried onion rings and cider beurre blanc, apple-potato mash, plus New York cheesecake.
Hands-On

Tue, Feb 13,
6 pm to 8:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: HOLIDAY 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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Spend a unique and special evening with the one you love. This class will create an elegant meal of crab fritters with red pepper ketchup, lobster corn chowder with parmesan cheese straws, red wine poached pear salad with goat cheese and pistachios, seared scallops on lobster risotto, plus hot chocolate soufflé with caramel cream.
Hands-On

Wed, Feb 14,
6 pm to 8:30 pm
$170.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TRUE LOVE, OF COURSE

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, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Barb Nack, Naam Pruitt, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
True love is evident in each and every course of creating a decadent meal with your partner, starting with lobster gratin with homemade pasta, leeks, and shiitake mushrooms. This class will make hunter's-style duck salad with green lentils and frisée, braised beef short ribs "daube" with red wine jus served with glazed winter vegetables and potato purée, plus salted shortbread with dulce de leche and chocolate.
Hands-On

Thu, Feb 15,
6 pm to 8:30 pm
$160.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CHINESE NEW YEAR

Create a festive dinner to celebrate Chinese New Year, starting with smoked lobster rangoon with apricot dipping sauce. This hands-on class with Mickey Kitterman will raise a toast with a plum wine kir royale, and make mushroom and sticky rice shu mai, tuxedo barramundi - a black and white sesame seed crusted delicate Australian white fish sautéed and served with sweet chile sauce, shrimp fried rice, stir-fried snow peas and carrots with water chestnuts and ginger oyster sauce, plus lychee-ginger-raspberry sorbet with chai spiced shortbread.
Hands-On

Fri, Feb 16,
6 pm to 8:30 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, Feb 17,
10 am to 3 pm
$150.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THE YOLKS ON US

Custards, soufflés, quiches, and cheesecakes all share a key ingredient to create dramatically different results - the egg. Anne Cori prepares four spectacular dishes, including roasted garlic soup with a custard liaison, shrimp and mushroom deep-dish quiche with leeks, zabaglione soufflé, plus creamy double chocolate cheesecake.
Demonstration

Sat, Feb 17,
11 am to 1:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING 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 swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious meal with Barb Nack, plus a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

Upcoming Date Night Dine and Dance classes include Sizzle and Samba on March 24, and Last Tango in Paris on April 28.
Hands-On

Sat, Feb 17,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: THE MEIN EVENT

Celebrate Chinese New Year with Naam Pruitt, as she creates traditional dishes for a festive evening. Enjoy steamed pork shu mai with soy dipping sauce, egg drop soup, pork and napa cabbage fried spring rolls with sweet plum sauce, hot and sour chicken lo mein with vegetables, plus egg custard tartlets.
Demonstration

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

Kitchen Conservatory Staff

BEST OF ICONIC BOSTON

Boston immediately evokes cravings for famous dishes that are loved by the nation. Mickey Kitterman shares these historic treasures, from the Puritans to those created in the Parker House kitchen, as this hands-on class prepares New England clam chowder with Parker House rolls, lobster popovers, Boston brown bread, Boston baked beans with molasses, plus Boston cream pie.
Hands-On

Sun, Feb 18,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: TWO AND TWO

Two and Two: McSorley’s, My Dad, and Me is the memoir of New York City’s oldest bar and the author who grew up there learning from his dad “Bart” with a 45-year career of bartending. The establishment has a colorful storied past with dusty artifacts and traditions. As the class discusses the book, Anne Cori will prepare freshly-ground cheeseburgers with homemade tomato ketchup and onions with fresh pickles on homemade potato buns, French fries, chile con carne with chickpeas, plus light and dark ale - which is always served in pairs at McSorley’s.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

Sun, Feb 18,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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

Sun, Feb 18,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

PRESIDENTS' DAY DINNER

The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas by Adrian Miller reveals the behind-the-scenes stories of chefs and cooks like Hercules who cooked for George Washington who did not get his freedom until he escaped at age 65, and Zephyr Wright - LBJ's family chef who was also instrumental to LBJ with his civil rights legislation. Mickey Kitterman will share history from the book as he prepares deviled almonds, FDR's cheese soufflé, roast duck with popovers, lima bean with mushrooms and Velveeta, plus sweet potato cheesecake.
Demonstration

Mon, Feb 19,
6 pm to 8:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

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

Mon, Feb 19,
6 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BREADS AND SPREADS

Barb Nack spreads the love of making three homemade breads, then creating the perfect spreads for stunning results, starting with simple yeasted peasant bread, honey-whole wheat peasant bread, and pita bread. This hands-on class will make gingered sweet potato butter spread on pita and topped with feta and arugula, the "best ever" grilled brie cheese sandwich on honey-whole wheat bread with caramel apple-bourbon butter, roasted banana-chocolate nut butter on peasant bread, plus a blushing goat cheese-pomegranate molasses-dried cherry and pecan spread on peasant bread drizzled with honey and topped with pomegranate arils.
Hands-On

Tue, Feb 20,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

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

Tue, Feb 20,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BISQUE TO BREAD PUDDING

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy sweet potato bisque with toasted breadcrumbs, roasted vegetable and fontina tart, orange-date arugula salad, plus brioche bread pudding with caramel sauce.
Demonstration

Wed, Feb 21,
10 am to 1 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

COMFORT FOODS WITH A DASH OF FLAIR

Dawn Meyer adds a dash of flair to favorite comfort foods to elevate these dishes to a new level of flavor. This hands-on class will make chicken and morel mushroom pot pie, smoked tomato soup with garlic butter croutons, Guinness lamb stew, roasted vegetable and plum tomato mac-and-cheese with broccoli and asiago cheese, shepherd's pie with sweet potato and rutabaga crust, plus triple chocolate pudding with whipped cream.
Hands-On

Wed, Feb 21,
6 pm to 8:30 pm
$55.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
WHAT'S YOUR CURRY?

Adam Lambay shares the Indian dishes and wonderful food memories from his childhood with all of his favorite dishes. Enjoy batter-fried chicken 65 - a popular street food tossed in a spicy yogurt sauce, chicken biryani layered with rice and vegetables, lamb khorma - a rich and creamy northern India curry, plus Abdul's bold beef tomato masala - a nostalgic beef curry of Adam's dad.
Demonstration

Wed, Feb 21,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE MEAT AND POTATOES

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu to take meat and potatoes to a new level of exciting flavors. This hands-on class will make sweet potato and coconut bisque, grilled rib-eye steaks with chimichurri sauce, oven-charred broccoli and cauliflower, a chopped salad with creamy tahini dressing, plus a chocolate-coconut ganache tart with fresh berries.
Hands-On

Thu, Feb 22,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - CHARLESTON

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of extraordinary dishes that are shared through generations. Barb Nack prepares a memorable dinner from Charleston Receipts, published by the Junior League of Charleston in 1950, with a Charleston rum-curaçao cocktail, Carolina she-crab soup, chicken-mushroom soufflé layered with béchamel sauce, string beans with green onions and bacon, plus almond torte with whipped cream and sliced almonds.
Demonstration

Thu, Feb 22,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: THANK COD, IT'S FRIDAY

Celebrate the end of the work week with the ladies, as the spirited Robin Wheeler does all of the cooking, including a hard shandy - light wheat beer spiked with whiskey and lemonade! Enjoy beer-battered fried cod with dill tartar sauce, hush puppies, cole slaw two ways - creamy and tangy, baked mac-and-cheese, plus lemon bars with a shortbread crust.
Demonstration

Fri, Feb 23,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH

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

Fri, Feb 23,
6:30 pm to 9 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

THE FRENCH CONNECTION

Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Inspired by the first cooking class he took with chef Jean-Pierre Augé in the early seventies, Barry shares his attention to detail as this class enjoys watercress-endive-orange salad, sautéed chicken in red Burgundy sauce, pommes fondant, haricots verts with parsley butter, plus baked rice pudding with poached pears.
Demonstration

Sat, Feb 24,
11 am to 1 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

For aspiring chefs, children from ages 7 to 11. Lego lovers know that everything is awesome when you are part of a team that constructs the pieces for creating a super meal. Join Vikki DiMattia to build President Business's Tuesday tacos with all the fixings, Emmet's awesome apple salad, Batman's brownies with orange and green and yellow frosting and M&M legos, plus Wyldstyle's chocolate chip cookie dough ice cream.
Hands-On for Apprentice Chefs

Sat, Feb 24,
1 pm to 3 pm
$40.00
Per Child
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Hands-On

Sat, Feb 24,
6 pm to 8:30 pm
$125.00
Per Couple
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, Feb 25,
12:30 pm to 3 pm
$75.00
Per Person
Senada Grbic

Chef-Owner

Lemmons
LEMMONS WITH A BALKAN TWIST

Give a warm welcome back to the accomplished chef Senada Grbic, co-owner with her siblings of Lemmons, and part of the family-owned Grbic's Restaurant. Senada will create some of their most popular dishes and share how she adds a twist of Balkan flair, starting with the Balkan dipping board with ustipci - a fried bread with feta butter, ajvar - a Balkan relish, and mushroom duxelles. Enjoy Senada's seasonal soup, a crab burger with fresh vegetable ribbons and roasted red pepper aïoli on a handcrafted spiral bun, plus crêpes for dessert.
Demonstration

Sun, Feb 25,
1 pm to 3:30 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: SHIP AND SHORE

Get in the kitchen with your partner and experience the flavors of the Gulf Coast. This hands-on class with Robin Wheeler will create an Alabama slammer Southern Comfort cocktail with sloe gin and orange juice, grilled oysters with garlic herb butter, buttermilk biscuits with pimiento cheese, grilled pork chops with tangy Alabama white sauce, crispy fried okra with rémoulade, plus moon pies filled with marshmallow creme and dunked in chocolate.
Hands-On

Sun, Feb 25,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
IN GOOD TASTE

Enjoy a lovely evening with the accomplished Pete Fagan, the sous chef of Tony's for nearly three decades. Pete prepares Tuscan white bean and escarole soup, bitter greens salad with fennel and apples topped with warm pancetta dressing and gorgonzola, classic braised osso buco with a hint of anchovy and citrus served with risotto milanese, plus chewy oatmeal cookies.
Demonstration

Mon, Feb 26,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPIRALIZERS - ONE GOOD TURN

Barb Nack shows creative ways to use the spiralizer to make tasty and exciting dishes. This hands-on class will use a variety of spiralizers to create lemon-garlic broccoli noodles with pancetta and parmesan, "everything bagel" breakfast bread made with spiralized potatoes, halibut en papillote with spiralized butternut squash and leeks, pear-fontina-fig salad with honey balsamic dressing and pistachios, chicken banh mi with sriracha yogurt sauce, plus chocolate chip sweet potato muffins.
Hands-On

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

Culinary Educator

CROISSANTS - THE TOTAL FLAKE

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 mini croissants, caramel croissant rolls, almond croissants, plus two-bite fruit-filled croissant doughnuts.
Hands-On

Tue, Feb 27,
6 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Feb 27,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

VITAMIX - A SMOOTH OPERATOR

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 Barb to create a strawberry coconut daiquiri, kicked up lime-jalapeño hummus with homemade pita bread, spicy roasted parsnip soup, two-cheese pizza on whole wheat pizza dough with kale basil pesto and sliced tomatoes, turkey meatballs with apricot chile barbecue sauce, plus Thai ginger soup.
Hands-On

Wed, Feb 28,
6 pm to 8:30 pm
$50.00
Per Person
Jack MacMurray, III

Culinary Educator

HIT THE JACK POT

Jack MacMurray has selected Italian-inspired dishes for a winning menu in this hands-on class, starting with roasted spaghetti squash pancakes with pear and smoked bacon. Learn to make creamy smoked salmon chowder, whole roasted chicken ragoût with herbed pappardelle noodles, Italian sausage-stuffed flank steak braciola, porcini-asiago risotto, plus chocolate velvet silk pie.
Hands-On

Wed, Feb 28,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

A PIECE OF THIS, A PIZZA THAT

Using an exciting variety of ingredients, learn to utilize the hot oven pizza stone to create plenty of tasty pizzas with homemade dough. Join Margi Kahn for a hands-on class making caramelized onion-fennel sausage pizza with mozzarella, meatball and ricotta cheese pizza, roasted garlic-spinach pizza with fontina cheese, plus a dessert pizza with grilled bananas and caramel sauce.
Hands-On

Thu, March 1,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

BUILD-A-BOWL

Join the energetic Naam Pruitt to create four satisfying meals created in a bowl layered with exciting flavors. This hands-on class will make a chipotle beef-black bean and cilantro-rice bowl with corn salsa and guacamole topped with cotija cheese and cilantro crema, grilled soy-marinated chicken and jasmine brown rice bowl with cucumber relish and vegetables topped with peanut sauce and chopped peanuts, grilled tuna salad niçoise bowl with Yukon potatoes and baby greens, plus a vegetarian bowl with curried cauliflower and vegetables topped with a duo of chutneys.
Hands-On

Thu, March 1,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FISH-A-LICIOUS

Spend a delicious evening with the girls, as Dawn Meyer creates an exquisite meal starting with roasted grape and brie crostini. Enjoy an arugula-roasted squash salad with French lentils and roma tomatoes tossed with a champagne vinaigrette, poached salmon with tarragon beurre blanc, crispy fingerling potatoes, plus coconut lime tres leches cake with Italian meringue and candied lime slices.
Demonstration

Fri, March 2,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA OF PASTA

Pairing succulent seafood with homemade pasta is a perfect match for a dynamic evening with Anne Cori. This hands-on class for couples will create seared sea scallops on angel hair pasta in lemon sauce, lobster agnolotti in tarragon butter sauce, shrimp fettuccine in brown butter-sage sauce, plus arugula salad with roasted mushrooms and peppers, and poached pears with zabaglione sauce.
Hands-On

Fri, March 2,
6:30 pm to 9 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

KISS MY VEGAN GRITS

Step into the kitchen with the delightful private chef and wonderful Susan Caciano to create a sassy Southern vegan meal. This hands-on class will make blackened tofu and garlicky polenta grits, fluffy biscuits with creamy cashew gravy, baked cornmeal crusted eggplant po' boys with almond mayonnaise, and chile roasted broccolini.
Hands-On

Sat, March 3,
10:30 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

NOW WE'RE COOKIE-ING!

Join Barb Nack in her search for the perfect cookie using quality ingredients with cookies that are scooped, sliced, sprinkled, dipped, and rolled. This hands-on class will make vanilla polka dot cookies, crispy iced lemon thins, gooey chocolate turtle cookies, salted peanut butter-pretzel-chocolate chip cookies, cinnamon swirl cookies, chocolate sugar cookies, and chocolate mint cookies.
Hands-On

Sat, March 3,
11 am to 1:30 pm
$55.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: GOING TO GOA

Bangalore native Aruna Gopinath shares the food of Goa, India with a strong Portuguese influence of flavors in this hands-on class for couples. Learn to make batter fried prawn rissoles, spicy pork vindaloo, Goan fish curry simmered in fresh coconut and spice sauce, French beans foogath, rice cooked in a colander, plus creamy aletria - a Portuguese vermicelli pudding, and kulkuls - sweet dough molded into small curls.
Hands-On

Sat, March 3,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: ROCKIN' ROBIN

Spend an entertaining evening with Robin Wheeler as she prepares an exciting meal while the ladies sip on a smoked sea salt margarita on the rocks. Enjoy spinach salad with feta and grapefruit vinaigrette, handmade grilled pita, pan-seared chicken served over couscous with blistered tomatoes and capers and oil-cured olives, plus lemon olive oil pound cake with flaked sea salt chocolate sauce.
Demonstration

Sat, March 3,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Sun, March 4,
11 am to 4 pm
$150.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Devon Drag and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, March 4,
1 pm to 3:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A NIGHT AT THE OSCARS

Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Sip on a red carpet pomegranate-champagne fizz cocktail with Grand Marnier and raspberries, and create an award-winning meal of seared sea scallops with crème fraîche and caviar, tomato basil soup en croûte, filet mignon Oscar with béarnaise sauce, loaded mashed potato "martini" with bacon and smoked gouda, plus flaming baked Alaska.
Hands-On

Sun, March 4,
5 pm to 7:30 pm
$150.00
Per Couple
Nathan Hatch

Chef

Trattoria Marcella
PASTA - IN EVERY WAY, SHAPE, AND FORM * Sold Out

Explore the possibilities of creating a variety of pasta shapes paired with exciting sauces working side-by-side with the charming Nathan Hatch, of Trattoria Marcella. This hands-on class will make garganelli carbonara with pancetta and parmesan and a cured egg yolk, homemade ricotta-filled tortellini with roasted cherry tomatoes and garlic, plus tagliatelle Bolognese with a meaty tomato ragù.
Please call our store to be put on a waitlist.
Hands-On

Mon, March 5,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

LET THEM EAT CUPCAKES

Naam Pruitt shares a luscious array of cupcakes that are perfect for parties, families on the go, and everyday treats. This hands-on class will create lemon meringue cupcakes with brûléed meringue topping, hummingbird pineapple-banana cupcakes with pecans and cream cheese frosting, honey-ricotta cupcakes with honey whipped cream, plus chocolate-lavender cupcakes with chocolate Swiss meringue buttercream frosting.
Hands-On

Mon, March 5,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

ORIGINAL CIN

From the very first bite of Margi Kahn's cinnamon rolls, the class will be inspired to create these delicious sinful treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates caramelized cinnamon-sugar picnic rolls, cinnamon date buns, and a caramel-pecan yeast coffee cake.
Hands-On

Tue, March 6,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Hands-On

Tue, March 6,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

ORIGINAL CIN

From the very first bite of Margi Kahn's cinnamon rolls, the class will be inspired to create these delicious sinful treats. Margi shares her tips and techniques for working with yeast, proofing, kneading the dough, and how to create variations of her recipes, as this hands-on class creates caramelized cinnamon-sugar picnic rolls, cinnamon date buns, and a caramel-pecan yeast coffee cake.
Hands-On

Wed, March 7,
10 am to 1 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
OF COURSE, IT'S ITALIAN

Course for course, work side-by-side with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, to create a stunning meal. This hands-on class will create beef and farro soup, housemade cavatelli pasta with smoked eggplant-chickpea sauce, spicy chicken milanese, caramelized Brussels sprouts with prosciutto, plus pumpkin tiramisù.
Hands-On

Wed, March 7,
6 pm to 8:30 pm
$60.00
Per Person
Tyler Davis

Pastry Chef

Element and Purveyors Table
THANK OUR LUCKY STARS FOR CHOCOLATE

The terrific pastry chef Tyler Davis loves to be challenged from the kitchen to competing in baking competitions on Food Network. Work side-by-side with this talented chef to create five incredible desserts, including chocolate bouchons, mocha hazelnut cheesecake, Death by Chocolate, a vegan Earl Grey chocolate tart, plus chocolate Snickers cups.
Hands-On

Wed, March 7,
6:30 pm to 9 pm
$55.00
Per Person
Michael Friedman

Culinary Educator

FOR THE LOVE OF COD

In the midst of fish fry season, Michael Friedman shares his love for cod and shrimp. This hands-on class will create red and green cabbage slaw with carrots and fennel tossed in an apple cider dressing with whole grain mustard, smoked white cheddar and gruyère potato gratin with a parmesan cracker topping, fried cornmeal-crusted cod with caper-shallot tartar sauce, butterflied shrimp with spicy ketchup, plus chocolate pudding in pizzelle cookie cups.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS

Your boat has come in, and it is filled with delicious, succulent shrimp. Join Barb in a hands-on class designed for couples, creating seafood pizza with shrimp, scallops and crab, and sip on a pontberry vodka martini. Learn to make smoked shrimp-sweet potato-pecan salad with maple vinaigrette, crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
Hands-On

Fri, March 9,
6 pm to 8:30 pm
$140.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry Marcus's upcoming macaron classes include Flawless French Macarons - Ganache Edition on March 24, and Flawless French Macarons on April 14.
Hands-On

Sat, March 10,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

This class is offered again on March 18.
Hands-On

Sat, March 10,
12 pm to 2:30 pm
$90.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: "HUNGARY" FOR FOREIGN A-FARES

Create an eclectic array of dishes from Austria to Hungary for a spectacular meal paired with appropriate wines. This hands-on class with Anne Cori will prepare smoked trout crêpes with dill sauce, mushroom-hazelnut soup, veal dumplings with cherry sauce, pork schnitzle with mushroom gravy served with red cabbage sauté and roasted red pepper spaetzle, plus an elegant Viennese chocolate Sachertorte.
Hands-On

Sat, March 10,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, March 10,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES

Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Hands-On

Sun, March 11,
12:30 pm to 3 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO

Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Robin Wheeler creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème brûlée.
Hands-On

Sun, March 11,
5 pm to 7:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

LITTLE PIES AND TARTS

Join Barb Nack in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make mini bourbon chocolate-pecan pies with a perfect pie crust, baklava tartlets with phyllo crust, chocolate-pecan-caramel turtle cookie cups, pear tarts with puff pastry and honey, plus no-bake Key lime pies layered in a jar.
Hands-On

Mon, March 12,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
TOP THAT!

Chef Kirk Warner shares his creative methods for adding crusts and fun toppings to turn beautiful ingredients into extraordinary dishes. This hands-on class will make crushed red lentil-crusted sea scallops with piquant pepper sauce, flaked potato-crusted grouper with lemon-thyme beurre blanc, spiralized potato-wrapped shrimp with coriander mustard, crispy prosciutto-wrapped short ribs with aged balsamic glaze, Kirk's best fried chicken with matzo crust and spiced honey, plus cream of wheat-crusted tomato with garlic scampi.
Hands-On

Mon, March 12,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Urban Chestnut Brewing Company
DON'T LAGER BEHIND! LET'S MAKE PIZZA!

Join in for a fun night of beer and pizza with pizzaiolo Mitch Frost along with a brewer from the popular Urban Chestnut Brewing Company. Enjoy the brewer's choice of three seasonal craft beers, as this hands-on class makes a Caesar salad with pizza croutons, traditional margherita pizza, pepperoni and mozzarella pizza, roasted mushroom pizza with garlic oil sauce and taleggio cheese, plus a sausage-roasted onion pizza with housemade Italian sausage and fontina cheese.
Hands-On

Tue, March 13,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

IT ALL ADDS UP WITH DIM SUM

Count on a fun evening with Naam Pruitt creating a variety of exciting small plates of dim sum. This hands-on class will make steamed buns with char siu pork filling, shrimp and pork spring rolls with sweet and sour sauce, steamed pork shu mai with soy-chile dipping sauce, pork and napa cabbage dumplings with black vinegar, plus Chinese doughnuts rolled in sugar.
Hands-On

Tue, March 13,
6:30 pm to 9 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

CALCULATING “Pi"

The formula for flawless pie on 3.14 is fairly straightforward, as this hands-on class discovers the ratio of the circumference of the crust to its diameter! Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three scrumptious pies, including double crust cherry pie with a lattice crust, strawberry chiffon pie, and coconut-chocolate-walnut pie.
Hands-On

Wed, March 14,
6 pm to 9 pm
$55.00
Per Person
Rachel Moeller

Culinary Educator

SENSATIONAL SOUTH AMERICA

Discover the exciting flavors from five South American countries in a fun hands-on class with Rachel Moeller. Learn to make spinach-cheese empanadas with parsley sauce from Argentina, chicken stewed in a creamy yellow chile-walnut sauce from Peru, cheesy corn soufflé from Paraguay, sautéed collard greens with bacon and garlic from Brazil, plus Venezuelan bien me sabe coconut cream and meringue "tastes good to me" cake.
Hands-On

Wed, March 14,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale, bacon and onion, then finish with Jameson Irish whiskey ice cream served with Baileys, coffee, and whipped cream.
Hands-On

Thu, March 15,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SIGHS MATTERS

Barb Nack creates a stunning array of vegetarian appetizers proving that it's not about the size... it's about the sighs! Enjoy apple salsa-gooey brie crostini, guacamole and smoked gouda quesadilla wedges with roasted red peppers, mushroom duxelle pinwheels, chocolate-dipped chevre-cherry bonbons, and a G-spot citrus-pineapple-peach martini.
Demonstration

Fri, March 16,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

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

Spend an entertaining evening in the kitchen with your partner and other couples cooking, talking, and dishing tasty Greek food. Join Maria Sakellariou in preparing stuffed grape leaves with a rice-pine nut-raisin mixture topped with a light lemon sauce, French fried calamari with a spicy feta-pepper sauce, salmon filets grilled in grape leaves, orzo with arugula and tomatoes and kalamata olives, plus pistachio honey cake that originated from the Greek isle of Aegina.
Hands-On

Fri, March 16,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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.
Hands-On

Sat, March 17,
6 pm to 8:30 pm
$140.00
Per Couple
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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

Sun, March 18,
1 pm to 3:30 pm
$90.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIAMI HEAT

Couples are heating up the kitchen with the flavors of Miami with a Cuban influence. Join Dawn Meyer and Larry Meyers to create South Beach sangria, black bean salsa with plantain chips, mini crab cakes with mango pepper relish, Cuban-spiced pork tenderloin, coconut ginger rice, plus a dessert of guava and cream cheese empanadas with dulce de leche ice cream.
Hands-On

Sun, March 18,
5 pm to 7:30 pm
$125.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag 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 perfect for Spring. Devon 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

Mon, March 19,
6 pm to 8:30 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint and Milagro Modern Mexican
MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of Milagro Modern Mexican and Mission Taco Joint, as he shares the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Hands-On

Mon, March 19,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BACON UP A STORM!

Barb Nack knows that the quickest way to be lured into the kitchen is with the sizzling aromas of bacon. Enjoy a sublime evening of bacon delights, as Barb prepares a bacon bloody Mary, bacon-wrapped pork tenderloin with sweet-and-hot apricot glaze, bacon-cashew caramel corn with Calvados, plus apple pie with bacon streusel.
Demonstration

Tue, March 20,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

Delicious vegetables are the focus of this hands-on technique class with Anne Cori using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Hands-On

Tue, March 20,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BOWLS TO BISCOTTI

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy butternut squash soup with a drizzle of herb oil, a Korean bulgogi beef bowl with spring greens and a fried egg, plus chocolate-dipped cranberry and pistachio biscotti.
Demonstration

Wed, March 21,
10 am to 1 pm
$45.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, March 21,
6 pm to 8:30 pm
$65.00
Per Person
Adam Lambay

Chef

Hilton Ballpark
INDIAN VEGETARIAN - CUMIN GET IT

The fragrant spices of India are abundant in this hands-on class with Adam Lambay creating vegetarian dishes. Learn to make spiced asparagus topped with a poached egg and chile goat cheese served with pappadams, mattar paneer - a light north Indian dish of peas and tomatoes rich with spices and fresh cheese, dhal makhani - spicy butter lentils, and potato bhaji - stir-fried potatoes with ginger and spices.
Hands-On

Wed, March 21,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SWEET TOOTH FOR GLUTEN-FREE DESSERTS

Satisfy your cravings for desserts that are gluten-free in a hands-on class with Margi Kahn with five recipes that will become favorites in your recipe box. Learn to make double chocolate cookies, lemony almond macaroons, spiced glazed pumpkin doughnut holes, orange olive oil bundt cake, plus granola topped ice cream sundaes.
Hands-On

Thu, March 22,
6 pm to 9 pm
$55.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with exclusive ganaches. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache plus lemon macarons with lemon-star anise ganache.
Hands-On

Sat, March 24,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE PASTA!

For aspiring chefs, children from ages 7 to 11. Roll up your sleeves for a fun afternoon with Vikki DiMattia rolling out dough to make homemade fettuccini, along with alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream.
Hands-On for Apprentice Chefs

Sat, March 24,
12 pm to 2 pm
$40.00
Per Child
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Lauren Wilmore, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Hands-On

Sat, March 24,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: CAST IRONS ARE HOT!

Robin Wheeler proves that cast iron cooking never goes out of style, as she creates a fun evening just for the ladies. Enjoy a French 75 champagne cocktail, cherry-pecan brie en croûte, skillet chicken pot pie, pan-seared whole carrots with a balsamic glaze, plus cast iron baked bananas Foster upside-down cake.
Demonstration

Sat, March 24,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

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

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

Sun, March 25,
12:30 pm to 3 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: EATING KOREA

Teetering on the brink of nuclear annihilation, the South Koreans have developed a vibrant and modern cuisine while fighting to retain the traditional ingredients and flavors. Graham Holliday, author of Eating Korea: Reports on a Culinary Renaissance, takes us on a culinary journey through the streets of Korea. As the class discusses the book, Mickey Kitterman prepares a soju-elderflower martini, kimchee-fresh mozzarella flatbread with tomatoes and basil, double-fried Korean chicken wings bathed in spicy gochujang, braised Korean ribs flavored with soy and ginger and garlic, kimchee and white rice, plus an Asian pear tart.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

Sun, March 25,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

Bubbles, bourbon, barbecue, and boneless 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 pork loin 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 cookies, plus a champagne-bourbon cocktail.
Hands-On

Sun, March 25,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
SOCIAL GRACES

Experience the social graces of the peerless Pete Fagan, sous chef of Tony's, with an evening of sensational food. Enjoy pepperonata bruschetta with tender sweet peppers enlivened with chiles, cacio e pepe with spaghetti and pecorino, clam and mussel cioppino rich with halibut, plus chocolate crinkle cookies.
Demonstration

Mon, March 26,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, March 27,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

TONGUE THAI'D

No one will be at a loss for words, as this hands-on class joins cookbook author Naam Pruitt for an evening creating extraordinary Thai food. Learn to make pineapple glazed pork ribs with grilled pineapple, shrimp toast with sweet plum sauce, jasmine rice salad with pomelo and yard long beans flavored with lemongrass and toasted coconut in a tamarind dressing, beef curry over rice noodle with bean sprouts and peanuts, plus sweet black sticky rice pudding in coconut milk with taro and longan fruit.
Hands-On

Tue, March 27,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

RISING FROM THE FLATBREAD

Bread baker Margi Kahn has "proof" that not all flatbreads are unleavened, as she shares four favorited savory recipes with this hands-on class. Learn to make three onion-roasted garlic-herb flatbread, farinata - a chickpea flatbread with Italian salami, kale-walnut-goat cheese flatbread, plus pita baked with olive oil and za'atar spice.
Hands-On

Wed, March 28,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

CHINESE CHOPSTICKS

Learn how to create an array of Chinese dishes along with a few tips for using chopsticks. This hands-on class with Jack MacMurray will make flash-fried shrimp rangoon with citrus Thai chile sauce, Asian sticky chicken wings, seared yellowfin tuna on a won ton wafer, beef and broccoli stir-fry, spicy prawn lo mein with snow peas and pickled mung bean sprouts, plus strawberry pot stickers with mirin caramel sauce.
Hands-On

Wed, March 28,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

RISING FROM THE FLATBREAD

Bread baker Margi Kahn has "proof" that not all flatbreads are unleavened, as she shares four favorited savory recipes with this hands-on class. Learn to make three onion-roasted garlic-herb flatbread, farinata - a chickpea flatbread with Italian salami, kale-walnut-goat cheese flatbread, plus pita baked with olive oil and za'atar spice.
Hands-On

Thu, March 29,
10 am to 1 pm
$55.00
Per Person
Caryn Dugan

Culinary Educator

TOFU'D

STLVegGirl Caryn Dugan celebrates tofu - rich in protein and calcium and the perfect food for absorbing flavors in a class designed for the tofu curious. This hands-on class will create tofu panini sandwiches with caramelized onions and walnut pesto, tofu spanakopita drizzled with tahini, black bean-tofu-oat sliders, breakfast tacos with scrambled tofu and homemade dairy-free tofu sour cream, plus Thai curry tofu served over coconut-pineapple brown rice.
Hands-On

Thu, March 29,
6 pm to 8:30 pm
$55.00
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, and nuoc cham sauces.
Hands-On

Sat, March 31,
11 am to 1:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL

Join Mickey Kitterman to recreate the historical dinner that discussed the 1790 Compromise at the New York home of Thomas Jefferson with the controversial and brilliant Alexander Hamilton. Learn to prepare a meal that James Hemmings, Jefferson’s French-trained chef/slave, would have prepared, including handmade pasta with crab and peas and crushed herbs in a wine cream sauce, short rib daube with onions and mushrooms and herbes de Provence, roasted pumpkin with red grapes and spiced pecans, plus apple galette with vanilla ice cream and a rum flip cocktail.
Hands-On

Tue, April 3,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Hands-On

Thu, April 5,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make caramelized onion-bacon pizza with blue cheese, asparagus-prosciutto pizza with Bel Paese cheese, Italian sausage and wild mushroom pizza with roasted red peppers, and pesto and fresh mozzarella pizza with roma tomatoes, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Fri, April 6,
6 pm to 8:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

SAUCE IT UP!

A great sauce puts the finishing touch on a dish and takes it to the next level, both in presentation and taste. Join the amazing Mickey Kitterman in the kitchen creating four delectable entrées, including luscious lobster fra diavolo, sage-battered Southern-fried chicken breast with orange béarnaise sauce, gaucho beefsteaks with chimichurri, plus trout amandine.
Hands-On

Wed, April 11,
6 pm to 8:30 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

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

Sat, April 14,
11 am to 2 pm
$60.00
Per Person
Jane Callahan

Culinary Educator

OH, PIE GOODNESS!

Discover the goodness is every bite of pie in a fun hands-on class with pie baker Jane Callahan. Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including almond custard, mixed berry pies topped with a lattice crust, plus coconut cream pie.
Hands-On

Mon, April 16,
6 pm to 9 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING

Join pizzaiolo Mitch Frost 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 create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Hands-On

Tue, April 17,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Wed, April 18,
6 pm to 9 pm



Wed, April 25,
6 pm to 9 pm



Wed, May 2,
6 pm to 9 pm



Wed, May 9,
6 pm to 9 pm
$250.00
Per Person
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

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

Sat, April 21,
11 am to 4 pm
$150.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO

Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.
Hands-On

Sat, April 21,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

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

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

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