ChefClass Title & DescriptionClass TypeClass DatesCost
Barbara Nack

Kitchen Conservatory Staff

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, polenta, pie, custard, soufflé, cream puffs, pizza, pasta, fried chicken, and more. The class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, stovetop smoker, and cast iron cookware. A sampling of many of the dishes that will be made include red wine-braised short ribs, cedar-planked smoked salmon with jalapeño-apricot glaze, lobster pot stickers, spicy cast iron skillet shrimp, smoked duck breast with plum sauce, barbecue pulled chicken with homemade buns, chocolate pots de crème, and mini apple pie with salted caramel sauce.
Hands-On

Thu, Aug 10,
6 pm to 9 pm



Thu, Aug 17,
6 pm to 9 pm



Thu, Aug 24,
6 pm to 9 pm



Thu, Aug 31,
6 pm to 9 pm
$250.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

COME OUT AND COOK SHELLFISH

There is no need to be timid with the confident chef Mickey Kitterman as he leads this class cooking with summer shellfish, starting with grilling mussels, clams and shrimp served with tequila chorizo butter. This hands-on class will make a delectable meal of tempura soft shell crabs with ajvar - a piquant and sweet Eastern European pepper sauce served with sautéed peppers and pine nuts, lobster potato salad, plus lobster mascarpone crêpes with carrot ginger coulis.
Hands-On

Sun, Aug 20,
12:30 pm to 3 pm
$60.00
Per Person
Cary Exler

Chef

Salume Beddu
THE ART OF CHARCUTERIE

There is an undeniable skill to creating a visually appealing and well-executed charcuterie board using knife skills and design techniques with the right balance of flavors and types of cheeses, antipasti and salumi, plus selecting the proper wines. Join the talented chef Cary Exler, of Salume Beddu, for a very interactive hands-on class starting with making antipasti - pickled carrots, spiced nuts, stuffed dates, roasted artichokes, fresh fruit farmers market mostarda, and tomato jam, then learning to cut a combination of salumi with different diameters and spice levels - Finocchiona, Veneto, Piccolo Fuoco, and Genoa, plus working with firm, semi-firm, and soft cheeses to create a variety of charcuterie boards, paired with Guidobono's Nebbiolo and Pinot Grigio.
Hands-On

Sun, Aug 20,
1 pm to 3:30 pm
$65.00
Per Person
Michael Friedman

Chef

Retreat Gastropub
DATE NIGHT FOR COUPLES: LET'S MEAT FOR DINNER * Sold Out

Whether it is a first date or treating every date as if it is the first, spend a fun evening in the kitchen creating a memorable meal with chef Michael Friedman. This hands-on class for couples will make a strawberry-ginger shrub mule cocktail, poached shrimp and guacamole on crostini, grilled peach salad with a trio of greens and toasted pecans with honey mascarpone, marinated pan-roasted pork loin with a red wine glaze and caramelized pearl onions on creamy polenta, plus chocolate and pretzel bread pudding with vanilla crème anglaise and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, Aug 20,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
HOOK, LINE, AND DINNER

Avid fisherman and sous chef of Tony's, Pete Fagan, creates an appealing dinner featuring salmon as the main entrée. Pete shares his culinary expertise, as everyone enjoys a fresh tomato salad with pan-fried ricotta, linguine alla carbonara di salsiccia, pan-roasted salmon with cucumber-dill cream sauce served with a wild mushroom and leek beggar's purse, plus grilled peaches with Amaretto.
Demonstration

Mon, Aug 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

Tue, Aug 22,
6 pm to 8:30 pm
$60.00
Per Person
Ben Grupe

Chef

Elaia and Olio
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 Ben Grupe, the talented chef of Elaia who led the American Culinary Federation to three gold medals in the 2016 Culinary Olympics, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Tue, Aug 22,
6:30 pm to 9 pm
$50.00
Per Person
Devon Drag

Kitchen Conservatory Staff

NATURALLY SWEET CANNING

Learn to create fabulous canned condiments without a speck of processed sugar using five different natural sweetening ingredients. Learn safe and easy canning methods, as this hands-on class joins Devon Drag for an evening making oven-roasted pizza sauce with honey roasted tomatoes and Italian seasonings, clove and cinnamon spiced pink apple slices with maple sugar and colored with beets, balsamic strawberry jam with agave, smoky apple barbecue sauce with coconut sugar, plus sweet potato butter seasoned with dates and orange juice. Each participant will take home a jar of canned goods.
Hands-On

Wed, Aug 23,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

CRAVING BREAKFAST FOR DINNER

Dawn Meyer proves that breakfast doesn't have to be at the crack of dawn, and makes a satisfying dinner. This hands-on class will create ham and cheese waffles, shakshuka -- a one-skillet dish of eggs baked in a tomato-red pepper sauce, five spice-brown sugar bacon, chicken sausage-fennel-butternut squash hash, baked parmesan French toast topped with caramelized onions and balsamic dressed spring greens, chipotle chilaquiles with roast chicken and fresh fried tortilla chips, and a wild mushroom and egg puff pastry tart.
Hands-On

Wed, Aug 23,
6:30 pm to 9 pm
$55.00
Per Person
Russ Clark

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

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

Thu, Aug 24,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Fri, Aug 25,
6 pm to 8:30 pm
$150.00
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.

This class is available again on December 9.
Hands-On

Sat, Aug 26,
11 am to 2 pm
$60.00
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 legs, plus Wyldstyle's chocolate chip cookie dough ice cream.
Hands-On for Apprentice Chefs

Sat, Aug 26,
12 pm to 2 pm
$40.00
Per Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES

Spend an ideal evening with your partner cooking exciting Korean cuisine, led by Asian food expert Naam Pruitt. This hands-on class will make grilled pork belly lettuce wraps with gochujang, bibimbap rice bowls with stir-fried beef and vegetables topped with a fried egg, homemade kimchi, pajeon-seafood pancakes, plus the popular Korean honey castella cake.
Hands-On

Sat, Aug 26,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
CAN YOU DO THE CAN-CAN?

Do a little jig and experience the satisfaction of stocking your pantry with homemade jams and condiments using safe and easy techniques for canning. Join the talented Robin Wheeler, owner of Subterranean Homemade Food, as this hands-on class makes ginger syrup, pickled cherry tomatoes, pickled okra, blackberry gin jam, and garlic basil jelly. Each participant will take home a jar of canned goods.
Hands-On

Sun, Aug 27,
12:30 pm to 3 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: GIVE A GIRL A KNIFE

From high-energy New York City fine dining kitchens with extraordinary chefs to rural Minnesota, Amy Thielsen shares her journey of the landscape of cooking in Give A Girl A Knife: A Memoir. As the class discusses the book, Anne Cori will prepare pork sausage with lard biscuits, fried chicken with potatoes and onion, corn fritters, plus old-fashioned blackberry pie.

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, Aug 27,
1 pm to 3:30 pm
$40.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sun, Aug 27,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SUMMER APPS: NO FORK REQUIRED * Sold Out

Barb Nack will provide plenty of napkins for a fun evening of summer appetizers that do not require a fork. Enjoy roasted peach and nectarine bruschetta with goat cheese, impressive grilled shrimp-wrapped scallop skewers with garlic parmesan butter, mini portobello sliders with eggplant and squash served on a brioche bun with sesame oil and melted gruyère, hot-and-sweet honey drumettes, plus a frozen mango daiquiri.
Please call our store to be put on a waitlist.

Barb Nack's next appetizer class, Autumn Apps: No Fork Required, is available on September 28.
Demonstration

Mon, Aug 28,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, multi-seed, and kalamata olive and toasted walnut. Each participant will take home a jar of sourdough starter.
Hands-On

Tue, Aug 29,
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, Aug 29,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi shows the simplicity of baking sourdough bread. Learn everything from making and maintaining sourdough starter to mixing, bowl kneading, using rising baskets, and high-temperature pot baking, as this hands-on class creates Italian sourdough country bread with three variations - plain, multi-seed, and kalamata olive and toasted walnut. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Aug 30,
10 am to 1 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

COAT AND THAI

It is perfectly okay to dress casual for this elegant spread with cookbook author Naam Pruitt. This hands-on class will learn to cook Thai food with hoi-tod - a crispy mussel pancake with bean sprouts and chile sauce, glass noodle soup with ground pork and herbs, Thai winged bean salad with peanuts in a spicy lemongrass dressing, grilled curried snapper and fresh corn wrapped in a banana leaf, plus lychee sorbet.
Hands-On

Wed, Aug 30,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HOT AND TROPI-COOL

On a hot summer night, Anne Cori creates a refreshing tropical feast with the flavors of the Caribbean. Enjoy tostones and shrimp fritters with mango salsa and cilantro aïoli, fish tacos with black bean-corn salad, plus a cool lime tart with ginger spice cookies.
Demonstration

Wed, Aug 30,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM AND OTTOLENGHI

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Discover why chefs love his style, as Mickey Kitterman makes dishes from Jerusalem and his first book Ottolenghi, including turkey and zucchini meatballs with roasted pepper sauce, spinach salad with dates and almonds, fresh sweet corn polenta with eggplant sauce, plus apple and olive oil cake with maple frosting.
Demonstration

Thu, Aug 31,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

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

Fri, Sept 1,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE TREASURES

From pot stickers to mu shu pork, Anne Cori shares her secrets for creating delicate Chinese treasures with mouth-watering fillings and traditional wrappers. This hands-on class will make char siu pork steamed buns, chicken-mushroom pot stickers, scallion pancakes, stir-fried mu shu pork with freshly-rolled sesame oil thin pancakes and homemade plum sauce, beggar's chicken with salt-cured ham in lettuce cups, all with caramel-soy and sweet chile dipping sauces, plus five-spice fortune cookies.
Hands-On

Sat, Sept 2,
11 am to 1:30 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

Sat, Sept 2,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

PIES ARE A LABOR OF LOVE

The first bite is the best reward for the love put into making and baking luscious pies with the flakiest and most tender crusts. Join Anne Cori in the kitchen creating her favorite type of dessert, as this hands-on class makes the best apple pie ever, concord grape pie, plum galette, maple-pecan-cider pie, and chocolate custard pie.
Hands-On

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

Sun, Sept 3,
5 pm to 7:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

Tue, Sept 5,
6 pm to 8:30 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 November 14.
Hands-On

Tue, Sept 5,
6:30 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

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, Sept 6,
6 pm to 8:30 pm
$65.00
Per Person
Jack MacMurray, III

Culinary Educator

SEASON, TASTE, SEASON

Every dish will be seasoned to perfection in this fun and seasonal hands-on class with Jack MacMurray. Learn to make minestrone soup with fresh noodles, spinach and shrimp flan with grana padano cheese and sweet roasted red pepper purée, roasted whole pork loin roulade stuffed with cherries and pistachios and aged cheddar served with Marsala sauce, roasted vegetable and Yukon potato hash, plus a cast iron peach crisp.
Hands-On

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

Culinary Educator

A PLAN FOR PALEO

Margi Kahn shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class. Learn to make spicy shrimp cocktail, cherry tomato salad with basil vinaigrette, herb-marinated grilled pork tenderloin, coconutty sweet potato purée, zucchini-crookneck squash-sweet pepper sauté, plus coconut custard with fresh mixed berries.
Hands-On

Thu, Sept 7,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

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

Fri, Sept 8,
6 pm to 8:30 pm
$140.00
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, Sept 9,
10 am to 3 pm
$150.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

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

Sat, Sept 9,
12 pm to 2:30 pm
$80.00
For Parent and Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES

Step into the kitchen for a flurry of activities, as things heat up with incredible Thai curries. This hands-on class for couples joins Naam Pruitt to create yellow chicken curry with Yukon potatoes, panang beef curry with jalapeños and kaffir lime leaves, spicy ground beef with yard long beans, green shrimp curry with Thai eggplants and basil, and fried whole red snapper in red curry sauce.
Hands-On

Sat, Sept 9,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: CLASSY LADIES

Barb Nack creates a sophisticated dinner for ladies who have class, including a limoncello-prosecco spritzer with lemon sorbet and citrus vodka. Enjoy bibb-red leaf-bacon salad with toasted pine nuts and blue cheese drizzled with red wine vinaigrette, roasted pistachio crusted salmon filet with honey mustard butter sauce served with brown rice pilaf with roasted vegetables, plus upside-down pear ginger cake topped with English custard sauce.
Demonstration

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

Chef

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

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

Jon Lowe's next class, Lowe Country Seafood Boil, is available on September 17.
Hands-On

Sun, Sept 10,
12:30 pm to 3 pm
$70.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ALL WRAPPED UP IN CANDY BARS

Quick! Make homemade versions of your favorite candy bars that are surprisingly easy to make and everyone in the family will be asking for more! Join Rachel Epplin-Rincker for a fun class using homemade marshmallow fluff, Valrhona chocolate, homemade caramel, and more quality ingredients to create Snickers, 3 Musketeers with Nutella, Peppermint Patties, Reese's Peanut Butter Cups, Almond Joys, and crunchy Butterfingers.
Hands-On

Sun, Sept 10,
12:30 pm to 3 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

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

Sun, Sept 10,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS

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

Mon, Sept 11,
6 pm to 9 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, Sept 11,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Sept 12,
6 pm to 8 pm
$45.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
ALL DHAL'D UP

Come as you are for an attractive evening with chef Adam Lambay cooking Indian dishes with the focus on lentils. This hands-on class will create dhal samosas with green chile chutney, tandoori-style channa dhal and roasted vegetables with dried garbanzo bean curry, dhal makani - a rich lentil garlic curry, plus Bombay slow cooked chicken and masoor dhal with ginger and spices.
Hands-On

Tue, Sept 12,
6:30 pm to 9 pm
$60.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 13,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Sept 13,
6 pm to 8 pm
$45.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
SMOKED, GLAZED, AND BRAISED * Sold Out

The flavors of Tuscany are abundant in this extraordinary class with chef Bob Colosimo, of Eleven Eleven Mississippi. Work side-by-side with the chef to create pistachio-fontina arancini with artichoke and lemon aïoli, smoked ham and corn chowder, pomegranate glazed salmon, braised white bean and Swiss chard, plus polenta pound cake with mascarpone and rosemary.
Please call our store to be put on a waitlist.

Bob Colosimo's next class, The Toscanini of Arancini and Spiedini, is available on October 4.
Hands-On

Wed, Sept 13,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: ALL DECKED OUT

Before the summer turns to fall, text your girlfriends for a fun night out, as Naam Pruitt entertains with her charm and cooks a scrumptious dinner perfect for dining on the deck. Enjoy spiced shrimp crostini with watermelon salsa, cilantro-parsley yogurt soup, tomato-cucumber salad with feta and lemon dressing, lamb kabobs with herbed couscous and mint sauce, plus blueberry fritters with lemon cream sauce.
Demonstration

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

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: HIT ME WITH YOUR BEST CHOP

Couples will fall in love with some of Maria Sakellariou's favorite dishes perfect for a night of Greek festivities. This hands-on class will make Cretan crostini with tomatoes and manouri cheese, traditional egg lemon soup with rice and fresh herbs, roasted squash and fall greens salad with figs and dried fruit and honey vinaigrette, grilled lamb chops with lemon-olive oil and herb dressing, mysithra pasta and browned butter, plus Greek rice pudding.
Hands-On

Fri, Sept 15,
6:30 pm to 9 pm
$125.00
Per Couple
Rachel Moeller

Culinary Educator

THYME IS RUNNING OUT WITH AN ABUNDANCE OF HERBS

The garden is abundant with your favorite herbs, and it's time to use, infuse, preserve, or lose them! Join Rachel Moeller for an exciting and informative class with different methods of preserving and using herbs in syrups, pestos and chimichurris, infusions, butters and oils, freezing, and drying. This hands-on class will make shrimp with oregano and tomatoes, capellini pasta with basil pesto, roasted tri-tip steak with grapes and marjoram chimichurri, pineapple-cilantro rum punch, plus mint marinated fruit with basil orange cream.
Hands-On

Sat, Sept 16,
10:30 am to 1 pm
$60.00
Per Person
Susan Caciano

Culinary Educator

THE NUTS AND BOLTS OF VEGAN CONDIMENTS

Join private chef and dietician Susan Caciano in the kitchen to create vegan sauces, dressings, and spreads paired with quinoa, vegetable noodles, kale and crackers for dipping, mixing, and tasting. This hands-on class will prepare lemon turmeric vinaigrette, spicy Thai almond sauce with sun-dried tomatoes and dates, maple chipotle dressing, curried sweet potato hummus, basic basil pesto, cashew Alfredo, walnut parmesan, and raw avocado mayonnaise.
Hands-On

Sat, Sept 16,
11 am to 1:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen 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.
Hands-On

Sat, Sept 16,
6 pm to 9 pm
$170.00
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, Sept 16,
6:30 pm to 9 pm
$60.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
LOWE COUNTRY SEAFOOD BOIL

Spend a festive afternoon with Jon Lowe creating a traditional low country seafood boil with all the trimmings of the South. This hands-on class will make cheddar-jalapeño buttermilk biscuits with honey butter, grilled corn salad with roasted red peppers and arugula tossed in parmesan-lemon vinaigrette, crab-shrimp-crayfish seafood boil with potatoes and sausage and okra, served with homemade hot sauce and crackers and caper tartar sauce, plus sweet potato pie with marshmallow topping.
Hands-On

Sun, Sept 17,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM

The cooking of Jerusalem native Yotam Ottolenghi is both ancient and cutting edge, as proven with the wildly successful London restaurant and cookbook empire he has built with partner and co-author Sami Tamimi. Discover why chefs love his style, as Mickey Kitterman makes dishes from Jerusalem, including za'atar-spiced beetroot with goat cheese and hazelnuts served with pita chips, na'ama's fattoush, chicken with caramelized onions and cardamom rice, plus semolina-coconut-orange cake.
Demonstration

Sun, Sept 17,
1 pm to 3:30 pm
$50.00
Per Person
Jeannine Millner

Culinary Educator

Circle@Crown Café
DATE NIGHT FOR COUPLES: THERE'S NO PLACE LIKE ROME

Click your heels together three times, and discover the charms of Italy. This hands-on class with Jean Millner will create grilled zucchini and prosciutto skewers with lemon-basil pesto, homemade orecchiette with roasted fennel and Italian sausage with sun-dried tomatoes with a white wine garlic sauce, oven-roasted shrimp and bay scallops in a spicy tomato-fennel ragoût topped with crispy citrus breadcrumbs and feta, plus lemon granita and amaretti cookies.
Hands-On

Sun, Sept 17,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

SALAD DAYS

Spend a carefree morning with the charming Margi Kahn creating exciting salads hearty enough for any meal. This hands-on class will create green papaya chicken salad with lime-scallion Thai dressing and crispy shallots, farro-arugula salad with pistachios and parmesan tossed with a citrus vinaigrette, plus pan-roasted salmon with orange-fennel salad with lime sesame vinaigrette.
Hands-On

Mon, Sept 18,
10 am to 1 pm
$55.00
Per Person
Pete Fagan

Sous Chef

Tony's
DRESSED FOR DINNER * Sold Out

Experience the effortless style of the sous chef of Tony's, Pete Fagan, with a dinner that is all dressed up in the details. Enjoy a roasted beet-orange salad with 1000-day aged Sneek gouda cheese with honey and sherry vinaigrette, roasted shrimp with lime and cilantro, red wine braised lamb shanks served with pasta and topped with gremolata, plus dessert cannoli "nachos" with ricotta and fresh berries and drizzled with chocolate sauce.
Please call our store to be put on a waitlist.

Pete Fagan's available classes include Hook, Line, and Dinner on August 21, Honest to Pete on October 23, and Chili Out with Soup, Salad, and Soufflé on December 18.
Demonstration

Mon, Sept 18,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DINNER IS IN THE OVEN

Create a great meal for a hungry family, or turn any of these dishes into a filling meal with a rich dessert. Join Naam Pruitt for a hands-on class making olive focaccia with grilled zucchini and fresh burrata cheese, chopped salad with salami and cheese and red wine vinaigrette, sausage-stuffed tomatoes with cheese and herbs, braised chicken in white wine and garlic over lemon orzo, plus molten chocolate-espresso cakes with espresso crème anglaise.
Hands-On

Mon, Sept 18,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

MEET OUR ALL-STAR CAST

The stovetop is lined with the director's favorite cast iron pans, as this hands-on class becomes the producers of an award-winning dinner. Join Dawn Meyer to create maple-glazed pork tenderloin, garlic chicken spanakopita, skillet bacon strata with fontina and chard, sweet and savory corn spoonbread with onions and bell peppers and fresh sage, cast iron roasted garlic Brussels sprouts, plus ginger-peach shortbread cobbler.
Hands-On

Tue, Sept 19,
6 pm to 8:30 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
CAPRI, CAPRESE, COLUCCI

Sit back and enjoy a luxurious evening with the talented Italian chef Giannicola Colucci, as he expertly creates a four-course menu with the ingredients and traditions of the island of Capri. Chef Colucci shares a taste of South Italy with a caprese salad with heirloom tomatoes and burrata cheese, eggplant parmigiana, lemon potato gnocchi with seafood and tomato compote, red snapper in "crazy water" sauce served with potatoes and baby vegetables, plus Neapolitan baba, and torta caprese - flourless chocolate-almond cake.
Demonstration

Thu, Sept 21,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE ALLURE OF MEDITERRANEAN GRILLING

Enjoy creating a sophisticated dinner on the grill with your partner, complete with a pairing of fine wines. This hands-on class will join Anne Cori to discover the cuisine of the Mediterranean with a succulent menu of shrimp with feta and roasted red peppers, grilled leg of lamb shawarma on homemade pita bread with cucumber-yogurt sauce, grilled mixed vegetables with charmoula vinaigrette, plus plum tart with caramel cream.
Hands-On

Fri, Sept 22,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BAREFOOT AT HOME

Barb Nack creates a delightful menu from Ina Garten's Barefoot Contessa at Home, "a collection of everyday recipes you'll make over and over again", starting with warm duck salad with Belgian endive, oranges, raspberries and orange-sherry vinaigrette. Enjoy grilled rib-eye steaks topped with crispy onion rings, orange-honey glazed carrots, black and white angel food cake with chocolate ganache glaze, plus fresh whiskey sours.
Demonstration

Fri, Sept 22,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

This class is available again on December 9.
Hands-On

Sat, Sept 23,
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 October 15.
Hands-On

Sat, Sept 23,
12 pm to 2:30 pm
$90.00
For Parent and Child
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

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

Sat, Sept 23,
6 pm to 8:30 pm
$125.00
Per Couple
Joshua Galliano and Jason Main

Culinary Educator

Companion Baking and The Wine Merchant
FORK AND CORK: RHONE

Jason Main, co-owner of The Wine Merchant and certified sommelier, shares his vast knowledge of Rhone wines that will be paired with each delectable course created by Josh Galliano. Enjoy pissaladeira Lyonnaise - potato-onion-anchovy flatbread pizza, herb and garlic roasted leg of lamb served with succulent potatoes boulanger, poached pear-endive salad with roasted walnuts and Bleu de Bresse tossed with walnut oil and white wine vinegar, plus dried plum and Armagnac flan.
Demonstration

Sat, Sept 23,
6:30 pm to 9 pm
$65.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

CHOCOLATE SUNDAY

Treat yourself to a Sunday afternoon satisfying the desire for all things dripping in chocolate. Join Barb Nack for a decadent hands-on class creating mini chocolate éclairs with chocolate pastry cream, milk chocolate and banana won tons with mango sauce, chocolate-peanut butter buckeyes, rocky road ice cream, plus hot fudge sundaes with chocolate-cherry ice cream and toasted macadamia nuts topped with whipped cream and a cherry.
Hands-On

Sun, Sept 24,
12:30 pm to 3 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: GODS, WASPS, AND STRANGLERS

With a doctorate in rainforest ecology, the author of Gods, Wasps, and Stranglers: The Secret History and Redemptive Future of the Fig Tree, Mike Shanahan explores the ancient, current, and future effects of the fig tree on cultures and ecology. As the class discusses the book, Mickey Kitterman will prepare savory fig and gorgonzola strudel with caramelized onions and pine nuts, fig-apple salad with prosciutto and cider vinaigrette, grilled chicken and zucchini spiedini with fresh fig salsa verde, fig couscous, plus fresh fig tart with whipped mascarpone cream.

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, Sept 24,
1 pm to 3:30 pm
$40.00
Per Person
Jon Lowe

Chef

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

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.
Hands-On

Sun, Sept 24,
5 pm to 7:30 pm
$150.00
Per Couple
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

Mon, Sept 25,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DUCK AND COVER

Create exquisite slow-cooked braised duck with Sauternes as the centerpiece of a pastoral French dinner. This hands-on class with Mickey Kitterman will make haricots verts with walnuts and Saint-André French triple crème cheese topped with warm vinaigrette, salt-roasted turnips, glazed carrots, plus honey hazelnut financiers.
Hands-On

Mon, Sept 25,
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

Tue, Sept 26,
10 am to 1 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, Sept 26,
6 pm to 8:30 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, Sept 26,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

OUR CUPCAKES RUNNETH OVER!

Cupcake connoisseur Dawn Meyer has an abundance of frosting that will make each and every cupcake a pleasure to eat. This hands-on class will whip up lemon cupcakes with whipped coconut cream frosting, blueberry French toast cupcakes with maple buttercream, dark chocolate-raspberry cupcakes with chocolate truffle icing, and strawberry shortcake cupcakes topped with a dollop of whipped cream cheese.
Hands-On

Wed, Sept 27,
6 pm to 8:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

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 create bacon-wrapped turkey burger bites with cilantro aïoli on plantain slices, grilled carne asada with citrus-marinated and spice-rubbed flank steak, avocado cups with jicama-jalapeño-red onion confetti salad with bell peppers and lemon-cumin vinaigrette - a favorite dish of Devon's family, Mexican cauliflower "rice" with onion and peppers and fajita seasoning, plus tea-a-sangria made with chilled pomegranate and rose teas and fresh fruit topped with sparkling water and mint.
Hands-On

Wed, Sept 27,
6:30 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
WE HAVE A CRUSH ON SQUASH

Fall in love with transforming traditionally heavy autumn ingredients into light and flavorful dishes. This hands-on class will join Kirk Warner in the kitchen to create butternut squash pizzettas with lemon essence and homemade ricotta, Goan-style seafood curry with kabocha squash, crimson lentil-crusted Missouri chicken stuffed with acorn squash and spinach in a chipotle-honey sauce, crispy cavolo nero kale chips with reggiano parmesan, plus La Quercia prosciutto-wrapped shrimp on autumn greens and celery root with Saba vinaigrette.
Hands-On

Thu, Sept 28,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

AUTUMN APPS: NO FORK REQUIRED

Barb Nack will provide plenty of napkins for a fun evening of autumn appetizers that do not require a fork, starting with mini meatball sliders with balsamic marinara sauce, provolone and tomatoes. Enjoy bacon-walnut-orange baklava with Cointreau, veggie shooters served in a shot glass with curry mayo dip, plus fried blueberry ginger hand pies, and a champagne mojito cocktail.
Demonstration

Thu, Sept 28,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: FRENCH COUNTRYSIDE

Spend the beginning of your weekend enjoying a remarkable meal in a comfortable, relaxed setting at the counter with Barb Nack. Enjoy French country vegetable soup with cranberry beans and macaroni and pistou, green salad with crispy lardons and croutons topped with sherry vinaigrette, porcini-pancetta quiche with Madeira, frozen lemon soufflés with classic madeleines, plus a flute of champagne.
Demonstration

Sat, Sept 30,
11 am to 1:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: THE CURRIES OF KASHMIR

Bangalore native Aruna Gopinath shares the cuisine of the northern-most region of India - Kashmir, a picturesque valley in the Himalayas. This hands-on class for couples will prepare Bom Chount Wangan - a spicy apple brinjal (eggplant) curry, Rogan Josh - an aromatic Persian lamb curry with an exciting mixture of spices, carrot and peas pulao, cucumber raita, Kashmiri spicy fish curry cooked with cloves and ginger and green chiles, plus Kashmiri shufta - a rich dessert with a variety of nuts and dried fruits.
Hands-On

Sat, Sept 30,
6 pm to 8:30 pm
$125.00
Per Couple
Rachel Moeller

Culinary Educator

GIRLS' NIGHT OUT: CIAO CHOW

Enjoy a splendid evening with the girls, as Rachel Moeller prepares colorful and tasty Italian dishes, including a prosecco blood orange fizz. Enjoy apple-celery salad with gorgonzola and walnuts, red wine mushroom risotto, milk-braised pork loin with roasted vegetables, plus chocolate Amaretto crème caramel.
Demonstration

Sat, Sept 30,
6:30 pm to 9 pm
$45.00
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, Oct 1,
12:30 pm to 3 pm
$60.00
Per Person
Vincent Marsden

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

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.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GRILLIN' AND CHILLIN'

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

Sun, Oct 1,
5 pm to 7:30 pm
$140.00
Per Couple
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, Oct 2,
6 pm to 8:30 pm
$50.00
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.
Hands-On

Mon, Oct 2,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MASTERING THE ART OF COOKING

This comprehensive four-part series of hands-on cooking is the most extensive cooking class offered at Kitchen Conservatory. Each day of this course highlights the cuisine of a different country, as the class prepares two complete menus from each cuisine. Go to a vacation cooking school that doesn't require a passport, as this class learns essential cooking techniques.
A sampling of the more than sixty recipes of French, Italian, American, and Asian cuisines include bisque and chowder, classic and modern sauces, soufflé, poaching and sous-vide, custard, pasta and gnocchi, pie and tart, cured and smoked meat, dumplings, stir-fries, curry, and much more.
Hands-On

Wed, Oct 4,
10 am to 4 pm



Wed, Oct 11,
10 am to 4 pm



Wed, Oct 18,
10 am to 4 pm



Wed, Oct 25,
10 am to 4 pm
$800.00
Per Person
Margi Kahn

Culinary Educator

THE HOWS AND WHYS OF HIGH HYDRATION BREADS

High hydration breads share more than flour in common -- they are all too wet to be kneaded like most yeast breads. Join Margi Kahn to learn the techniques for developing the required structure to make these crisp and delectable breads, as this hands-on class makes ciabatta, Italian pan bagna, and caramelized onion-shiitake mushroom-fontina cheese pizza with "00" flour pizza dough.
Hands-On

Wed, Oct 4,
6 pm to 9 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TOSCANINI OF ARANCINI AND SPIEDINI

Chef Bob Colosimo, of Eleven Eleven Mississippi, orchestrates this hands-on class with fun and finesse creating an exciting Italian dinner. Learn to make ricotta stuffed arancini with roasted eggplant vinaigrette, grilled swordfish spiedini with lemon-rosemary aïoli, braised cannellini and green beans with pancetta, butternut squash polenta, plus apple cake with toffee crust.
Hands-On

Wed, Oct 4,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE HOWS AND WHYS OF HIGH HYDRATION BREADS

High hydration breads share more than flour in common -- they are all too wet to be kneaded like most yeast breads. Join Margi Kahn to learn the techniques for developing the required structure to make these crisp and delectable breads, as this hands-on class makes ciabatta, Italian pan bagna, and caramelized onion-shiitake mushroom-fontina cheese pizza with "00" flour pizza dough.
Hands-On

Thu, Oct 5,
10 am to 1 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

Thu, Oct 5,
6 pm to 9 pm



Thu, Oct 12,
6 pm to 9 pm



Thu, Oct 19,
6 pm to 9 pm



Thu, Oct 26,
6 pm to 9 pm
$250.00
Per Person
Christine Cradock Allhoff

Culinary Educator

Culinary Institute of St. Louis
AH-CHEW! GESUNDHEIT!

With fall quickly approaching, Christine Allhoff has planned a delicious Oktoberfest meal. Sip on autumn riesling sangria, and enjoy pork loin schnitzel with roasted mushrooms, Union Loafers pretzel panzanella with pickled red onions and juicy end-of-summer tomatoes with cucumbers and cider vinaigrette, modern German potato salad with quark-mustard dressing, and braised red cabbage.
Demonstration

Thu, Oct 5,
6:30 pm to 9 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL

Does queso fresco make you weak in the knees? Grab your partner and get in the kitchen with Mickey Kitterman to create a tequila sunrise royale, elote Mexican street corn-roasted peppers queso fresco dip with fresh corn chips, campechana shrimp and lobster cocktail with crab and avocado in a spicy tomato sauce, grilled tenderloin fajitas with homemade corn tortillas, arroz verde - fragrant rice cooked with Mexican chiles and tossed with salsa verde, plus tequila lime sorbet.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: UNDER COVER

Anne Cori has all of the kitchen gadgets for a daring mission of creating dishes that are covered up by exciting ingredients. Enjoy French onion soup with a gruyère crust, autumn vegetable strudel in phyllo dough, salmon and spinach wrapped in baked in crisp puff pastry with red pepper coulis, plus apple brown betty with brioche crust and rum ice cream.
Demonstration

Fri, Oct 6,
6:30 pm to 9 pm
$45.00
Per Person
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, Oct 7,
10 am to 3 pm
$175.00
Per Person
Devon Drag

Kitchen Conservatory Staff

OPPOSITES ATTRACT

Devon Drag proves that sweet and salty is the perfect combination for five go-to desserts. This hands-on class will make buttered popcorn cookies, salted carmelitas - oatmeal bars with chocolate and salted caramel, chocolate chip-toffee cookies with potato chips, bacon shortbread cookies, plus pretzel crusted brownies.
Hands-On

Sat, Oct 7,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY

Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, brined and grill-roasted Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, cast iron butternut squash with bacon and spinach, and skillet-fried bread with caramelized onions, paired with pinot noir. Create brown sugar-brandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine.
Hands-On

Sat, Oct 7,
6 pm to 8:30 pm
$140.00
Per Couple
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

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

Sun, Oct 8,
12:30 pm to 3 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS

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

Sun, Oct 8,
1 pm to 3:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GUYS AND DHALS

Grab your date and spend an evening in the kitchen creating the rich flavors of India paired with a nice selection of wines. This hands-on class with Anne Cori will make homemade naan flatbread with green chutney, Goan shrimp, chicken tikka masala on basmati rice, channa dhal, cucumber raita, plus a duo of mango and coconut sorbets.
Hands-On

Sun, Oct 8,
5 pm to 7:30 pm
$140.00
Per Couple
Nathan Hatch

Chef

Trattoria Marcella
DOWN THE HATCH WITH FRESH PASTA

Give a cheerful welcome to chef Nathan Hatch, of Trattoria Marcella, as this hands-on class enjoys making fresh pasta, shaping, filling some with delicious ingredients, and adding vibrant simple sauces. Learn to make pancetta and wild mushroom cannelloni with roasted garlic balsamella sauce, spinach gnudi with walnuts and pecorino served with brown butter sage sauce, plus agnolotti del plin filled with homemade ricotta and tossed in olive oil, garlic, and black pepper and grana padano.
Hands-On

Mon, Oct 9,
6 pm to 8:30 pm
$60.00
Per Person
Tyler Davis

Chef

Element and Purveyors Table
TY THIS AT HOME

Chef Tyler Davis, the creative genius behind Purveyors Table at Brennan's offering four-course dinners, pastry chef at Element, and owner of Alchemy Artisan Bakery, prepares a fall dinner with restaurant-style food and easy-to-follow directions that can be made at home. Enjoy pumpkin soup with pepitas dukkah and crème fraîche, roasted wild mushrooms and caramelized leeks served with herbed panisse topped with pine nuts and goat cheese, seared scallops and butternut squash risotto with fennel and preserved lemon espuma, plus pumpkin tart with a spiced tuile and garam masala semifreddo.
Demonstration

Mon, Oct 9,
6:30 pm to 9 pm
$50.00
Per Person
Jason Tilford

Chef-Owner

Mission Taco Joint
TACOS AND TEQUILA * Sold Out

Satisfy your taco cravings for the popular Mission Taco Joint tacos in a fun hands-on class with the delightful chef-owner, Jason Tilford. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Please call our store to be put on a waitlist.
Hands-On

Tue, Oct 10,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

COVERED IN CHOCOLATE

Spend an indulgent evening with Naam Pruitt creating satisfying chocolate treasures. This hands-on class will make salted brown sugar caramel truffles, white chocolate shortcakes with caramelized bananas and vanilla ice cream, chocolate yeast doughnuts with chocolate glaze, plus chocolate mousse cake with ganache and raspberry syrup and fresh raspberries.
Hands-On

Tue, Oct 10,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: LET'S SQUASH THIS PUMPKIN

Forget the carriage-turned-into-a pumpkin theory, as Robin Wheeler joyfully confirms that it is destined to turn into a decadent cocktail and dessert. Join the girls to enjoy a pumpkin-apple cocktail with vanilla vodka and ginger ale, chicken soup with squash and kale broth, chorizo-shrimp-saffron rice-stuffed roasted acorn squash, plus pumpkin ice cream with candied pumpkin seeds and caramel apple cider sauce.
Demonstration

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

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: QUINCE - THE FRUIT OF LOVE

It is believed that the golden apple Paris gave to Aphrodite was, in fact, a quince. It is no Greek myth that Maria Sakellariou picked quinces from her backyard as a girl, and shares exciting dishes in this hands-on class for couples. Learn to make French fried calamari on a dried fruit salad with quince-honey vinaigrette, lamb stew with quinces - an ancient Greek dish still popular today, polenta with oregano and Greek pecorino cheese, plus apple-quince-walnut cake served with Greek coffee and Metaxa brandy.
Hands-On

Fri, Oct 13,
6:30 pm to 9 pm
$125.00
Per Couple
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

Sat, Oct 14,
11 am to 1:30 pm
$60.00
Per Person
Rachel Moeller

Culinary Educator

ONE SMART COOKIE

The ovens are preheated and the cookie sheets are ready to be filled with delicious cookies and confections perfect for autumn. Join Rachel Moeller for a hands-on class creating double chocolate pecan cookies, Sicilian fig "Newtons", ginger-lemon sandwich cookies with lemon filling, brown butter-vanilla bean blondies, plus dark chocolate cognac truffles.
Hands-On

Sat, Oct 14,
12 pm to 2:30 pm
$55.00
Per Person
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, Oct 14,
6 pm to 8:30 pm
$60.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CAST IRON REVIVAL

Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join cast iron fan-atic Trevor Holmes for a hands-on class designed for couples as he shares his passion for using this work horse of the kitchen to create succulent scallop BLTs, pan-seared and oven-roasted rib-eyes served over a bed of capellini with roasted red pepper Alfredo sauce, grilled cast iron vegetables, brown soda bread, plus deep-fried apple fritters topped with vanilla cinnamon glaze.
Hands-On

Sat, Oct 14,
6:30 pm to 9 pm
$125.00
Per Couple
Jon Lowe

Chef

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

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

Sun, Oct 15,
12:30 pm to 3 pm
$65.00
Per Person
Vikki DiMattia

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 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.
Hands-On

Sun, Oct 15,
1 pm to 3:30 pm
$90.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and flan de fresa - a fresh strawberry flan.
Hands-On

Sun, Oct 15,
5 pm to 7:30 pm
$140.00
Per Couple
Emily Lamb and Mallory Newbern

Pastry Chef

The Tipsy Goat
THE TIPSY GOAT MACARONS

The dynamic team of Emily Lamb and Mallory Newbern, friends from culinary school and coworkers at the Bailey's restaurants, started The Tipsy Goat specializing in beautiful and delicious almond macarons using locally sourced ingredients. Enjoy a delightful evening as these best friends create their signature flavor - The Tipsy Goat macarons with Montelle Winery Chambourcin-infused semi-sweet chocolate ganache, peanut butter and jelly macarons with creamy peanut butter buttercream and fruit jelly, plus honey-lavender macarons with sweet lavender-infused white chocolate ganache with local raw honey.
Demonstration

Mon, Oct 16,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SEAS THE DAY

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

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

Kitchen Conservatory Staff

SPIRALIZERS - A TURN FOR THE BETTER

Barb Nack proves that spiralizers are for more than turning fresh vegetables into ribbons of pasta, as this hands-on class uses a variety of spiral cutters to create exciting dishes. Learn to prepare deep-fried curly fries with Old Bay seasoning and spicy ketchup, apple-pear-pomegranate slaw with honey poppy seed dressing and walnuts, crispy potato noodle hash browns topped with a poached egg, spiralized quick dill pickles with red onion, sweet potato buns filled with avocado-goat cheese spread and onions and tomatoes, and spiced chickpea and sweet potato noodle soup with cilantro and onions.
Hands-On

Tue, Oct 17,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A HOT MESS OF MEZZE

Mickey Kitterman shares a brilliant array of Mediterranean mezze -- small plates with outrageously good flavors. This hands-on class will make Syrian meatballs with cherries and tamarind, feta cheese salad with homemade pita, fried cauliflower with garlic yogurt dip, roasted root vegetables with Egyptian pistachio dukkah, sherry vinegar brined potato chips with harissa, plus almond semolina cake with lemon glaze.
Hands-On

Tue, Oct 17,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Hands-On

Wed, Oct 18,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

THE VOTES ARE CAST IN IRON

Cast iron wins the popular vote as the hottest item in the kitchen in a fun hands-on class with Jack MacMurray. Learn to make toasted pecan-pesto-cranberry jam flatbread with brie and apples, roasted fall vegetable pinwheels with chipotle-pumpkin cream cheese, fig and smoked bacon-stuffed pork tenderloin with pistachios and a mango-maple bourbon glaze, warm grilled sweet potato salad, plus apple-pear almond crisp.
Hands-On

Wed, Oct 18,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HIGH RISE

Anne Cori rises to the occasion whipping up five impressive soufflés. Enjoy crab soufflé on mixed green salad with sherry vinaigrette, leek-gruyère cheese soufflé, spinach soufflé baked in tomato cups, chocolate soufflé with caramel cream, plus lemon pudding soufflé.
Demonstration

Thu, Oct 19,
6:30 pm to 9 pm
$45.00
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. Join Dawn and Larry to create fabulous pizza dough from scratch, then make porcini-portobello-cremini mushroom pizza with taleggio cheese and fresh thyme, fontina-prosciutto-caramelized onion pizza, shrimp and chorizo pizza with escarole and manchego cheese, and roasted garlic-bacon-arugula-fresh mozzarella pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Hands-On

Fri, Oct 20,
6 pm to 8:30 pm
$125.00
Per Couple
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, Oct 21,
11 am to 4 pm
$150.00
Per Person
Joshua Galliano

Chef

Companion Baking
GALLIANO DOES NEW ORLEANS PROUD

St. Louis gained the skillful talents of Louisiana native Josh Galliano more than a decade ago after Hurricane Katrina, and he shares his passion for classic New Orleans cuisine with a modern flare. Enjoy courtbouillon - a tomato based soup with saffron and poached fish and shellfish, oven-roasted chicken Pontalba served with béarnaise and brabant potatoes, spinach Madeline - creamed spinach with cheese, plus traditional New Orleans muffulettas.
Demonstration

Sat, Oct 21,
12 pm to 2:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

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.
Hands-On

Sat, Oct 21,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: BOURBON-SPIKED

Keep a close eye on Robin Wheeler as she creates delicious food spiked with a touch of bourbon, including a bourbon apple cocktail with dry apple cider and garnished with apple. Enjoy an autumn green salad with sweet potatoes and maple bourbon vinaigrette, cast iron seared flank steak marinated in bourbon and black pepper served over pasta with a mushroom-bourbon cream sauce, plus bourbon oatmeal cookie sandwiches filled with bourbon marshmallow cream.
Demonstration

Sat, Oct 21,
6:30 pm to 9 pm
$45.00
Per Person
Devon Drag

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH

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 veggie egg bake with red bell peppers, mushrooms, kale, and feta cheese. This hands-on class will create Mexican sweet potato hash with chorizo and black beans, brown sugar and cinnamon swirl pancakes with brandied peaches, build-your-own yogurt parfaits with homemade granola and assorted toppings, plus sangria mimosas with fresh fruit and juices.
Hands-On

Sun, Oct 22,
10:30 am to 1:30 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: BUTTER

Turning milk into butter has been around for 10,000 years and Elaine Khosrova traveled three continents to tell the intriguing and fascinating stories of its history in Butter: A Rich History. As the class discusses the book, Anne Cori uses one of her favorite ingredients to prepare puff pastry cheese straws, vegetables with béarnaise, kouign amann - a round crusty Breton cake, yellow buttermilk cake with buttercream frosting, plus shortbread.

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, Oct 22,
1 pm to 3:30 pm
$40.00
Per Person
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: THOROUGHLY MODERN MEXICAN

Experience the modern and authentic flavors of Mexico in this hands-on class for couples. Give a gracious welcome to Fernanda Espinosa, born in Mexico City, and eager to share her expertise. Learn to make chorizo-cotija cheese sopes - miniature handmade tortillas with fresh molcajete salsa, chilled avocado soup with cilantro and pasilla chile crisps, Veracruz style shrimp with a white wine tomato sauce with capers and olives and güero chiles served with white rice and fried plantains, plus tres leches cake with whipped cream and red wine berry compote, and a hibiscus frozen margarita de Jamaica.
Hands-On

Sun, Oct 22,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

BAKE THE WORLD A BETTER PLACE

Baking can touch hearts and leave indelible memories with aromas that take us straight into the kitchens of loved ones gone. We celebrate the life and the birthday of our favorite baker, Marla Scissors, who passed away from ALS and would have been 49 today. In her honor, Margi Kahn will create French apple and cinnamon tart, white chocolate and apricot rugelach, double chocolate ganache tart with mascarpone cream and fresh raspberries, plus individual custard and berry crostadas.
Demonstration

Sun, Oct 22,
5:30 pm to 8:30 pm
$45.00
Per Person
Pete Fagan

Sous Chef

Tony's
HONEST TO PETE

Fans of Pete Fagan know that the food will always be superb, as the sous chef of Tony's creates a remarkable presentation of dishes, starting with mussel bisque with saffron and tomatoes. Enjoy chicken Bolognese with tagliatelle, pan-roasted grouper with butternut squash, shredded Brussels sprouts and wild mushrooms, plus individual apple tarts with an apricot glaze.
Demonstration

Mon, Oct 23,
6 pm to 8:30 pm
$60.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
PASTA MAÑANA

Don't wait for tomorrow when you can make pasta today with the engaging Italian chef Giannicola Colucci, of the Four Seasons. This hands-on class will focus on the traditions and secrets of stuffing pasta, and learn to make tortelli, ravioli, tortelloni, raviolacci, agnolotti del plin, cappelletti in brodo, cannelloni, and pasta farcita - along with just the right sauces.
Hands-On

Tue, Oct 24,
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, Oct 24,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

YOU CAN'T BEET VEGETARIANS

Join in on this hands-on class with Margi Kahn creating an inspiring vegetarian meal. Learn to make spicy pita chips with hummus, sweet beet burgers on homemade potato rolls, parsnip "fries" with sweet dipping sauce, roasted vegetable salad, plus a tart apple crostata with vanilla ice cream.
Hands-On

Wed, Oct 25,
6 pm to 9 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

UPPER CRUST GRATINS

In the hierarchy of gratins, Dawn Meyer picks her favorite upper crust dishes to please the most discerning of tastes. Enjoy creamed onion gratin with parmesan and gorgonzola, polenta gratin with mushroom Bolognese, Brussels sprouts gratin with shallots, bacon and gruyère, apple-leek-butternut squash gratin with fresh sage, and mixed berry and pistachio cream gratin.
Demonstration

Wed, Oct 25,
6:30 pm to 9 pm
$45.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
BOOZY CAKE POPS

Give a wonderful welcome to Rachel Sarino, owner of STL Cake Pops, a custom cake pop bakery in historic St. Charles, as she shares tips and techniques for baking cakes with alcohol and processing them into cake pop dough. This hands-on class will learn how to roll the perfect cake ball, dip and decorate them, creating three different versions of boozy cake pops, including margarita, Baileys, and champagne. Each student will take home their cake pop creations.
Hands-On

Thu, Oct 26,
6:30 pm to 9 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

Join us for a truly hair-raising participation class! Everyone will build and decorate a spine-chilling haunted Halloween house with our wide assortment of candies and decorations to create ghosts, bats, owls, tombstones, spiders, and skeletons. Take your blood-curdling creation home in time to scare trick-or-treaters! This scary class is open to all, ages 7 to 100.
Hands-On

Fri, Oct 27,
6 pm to 8:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: TAKE ME TO YOUR LEDERHOSEN

Lederhosen and dirndls are optional for a lively evening with Robin Wheeler creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make blumenkohlsuppe - cream of cauliflower soup, pan-fried pork schnitzel with mushroom-bacon-beer sauce served over spaetzle, schupfnudlen - deep-fried potato dumplings with beer mustard dipping sauce, sauerkraut gratin, plus Bavarian cream with brandied cherries.
Hands-On

Fri, Oct 27,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

A STREET CART NAMED DESIRE

Take a global tour of street foods with chef Mickey Kitterman in an exciting hands-on class. Learn to make Korean bulgogi deopbap - a rice bowl topped with delicious Korean barbecued beef strips, Japanese okonomiyaki - a version of egg foo yung with shrimp and crab, Vietnamese bánh xèo - pork and shrimp-filled rice flour crêpes, Mexican elote - spicy grilled street corn with cotija cheese, Mexican chicken chalupas with homemade corn tortillas and shredded chicken, plus Arabian fattoush salad with chickpea falafel.
Hands-On

Sat, Oct 28,
11 am to 1:30 pm
$60.00
Per Person
Karen Mitcham-Stoeckley

Cookbook Author

AUGUSTE ESCOFFIER BIRTHDAY DINNER

Karen Mitcham-Stoeckley, co-author of A Culinary Legacy from Escoffier to Today - a translation of the 100-year old classic Provençal recipe ledgers of her great-grandfather, celebrates Auguste Escoffier with a dinner to honor what would have been his 171st birthday. Enjoy oeufs aurore - eggs with salmon in heavy cream, cream of poultry consommé, salad de Monte Carlo, canard avec miel - duck in honey, Florentine spinach, plus peach Melba.
Demonstration

Sat, Oct 28,
1 pm to 3:30 pm
$45.00
Per Person
Jeannine Millner

Culinary Educator

Circle@Crown Café
DATE NIGHT FOR COUPLES: PIZZA TOSS FOR TWO

Spend an outrageous evening throwing things in the kitchen with your partner. Learn how to toss pizza dough with Jean Millner, then create individual pizzas with more than a dozen topping choices to make sophisticated combinations, including fig-onion-basil pizza, lime chicken-black bean-salsa pizza, bacon-and-egg pizza, hot wing chicken-blue cheese-celery pizza, and more. Enjoy a tequila-triple sec-grapefruit Ice Breaker cocktail, artichoke-hearts of palm salad with red wine vinaigrette, plus two shot glass desserts - raspberry tiramisù, and lemon curd parfaits.
Hands-On

Sat, Oct 28,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

PORTABLE POTLUCK

Whether taking a dish to a church event, potluck dinner, or to feed a sick friend, Barb Nack's elevated hot dishes are a great solution. Enjoy three main course and one dessert casserole as Barb prepares slow-cooked French shepherd's pie with lamb ragoût topped with celery root purée, Mexican spinach and mushroom layered chilaquiles casserole with tortillas and Jack cheese topped with green tomatillo sauce, savory gorgonzola and French bread pudding with tomato basil sauce, plus pear-pecan pound cake gratin with grated chocolate and whipped cream.
Demonstration

Sat, Oct 28,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
NIGHT OR DAY, BREAK AN EGG

Craving dinner for breakfast or breakfast for dinner? Join Robin Wheeler in the kitchen and create a cozy repast to satisfy both, starting with an apple brandy-warm apple cider hot toddy with maple syrup and cloves. This hands-on class will make steak and egg hash with pan-seared sirloin strip steak with crispy potatoes and shirred eggs, bacon-sage buttermilk biscuits with black pepper butter, red pear-fig salad with grapes and apples and cinnamon-lime vinaigrette, cranberry-pumpkin seed-ginger granola with chai-spiced cream, plus pecan coffee cake with warm bourbon caramel sauce.
Hands-On

Sun, Oct 29,
12:30 pm to 3 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: TRICKY TREATS

For aspiring chefs, children from ages 7 to 11. Eek! Enter the kitchen if you dare and spend a haunting afternoon with frightfully fun Vikki DiMattia to make scary and boo-tiful Halloween treats. This fun hands-on class will make cheese-filled meatball eyeballs with marinara sauce, crusty mummy potato fingers, create-your-own taco monster mouths, candy corn bark with white chocolate and pretzels, plus chocolate mocha mummy cookies with spooky berry shakes.
Hands-On for Apprentice Chefs

Sun, Oct 29,
1 pm to 3 pm
$40.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES

Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, baby greens salad with warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Hands-On

Sun, Oct 29,
5 pm to 7:30 pm
$140.00
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 Autumn. 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, Oct 30,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PLANET OF THE CRÊPES

Go ape over irresistible and impressive crêpes, as this hands-on class with Anne Cori masters flipping a few crêpes. Learn to prepare herb crêpes with caramelized onions, ricotta crêpes with red bell pepper sauce, quiche Lorraine crêpes cups, beggar's purse crêpes with duck confit in cherry sauce, Vietnamese bánh xèo crêpes with shrimp, plus flaming crêpes suzette.
Hands-On

Mon, Oct 30,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

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

Tue, Oct 31,
6 pm to 8:30 pm
$140.00
Per Couple
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, Nov 1,
6 pm to 8:30 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

ALL SOUPS DAY

On All Hallows day, celebrate with five delicious soups plus quick and easy fudge brownies for dessert, as this hands-on class with Dawn Meyer fills the kitchen with steaming pots of rich and aromatic scents. Learn to create seared scallop and fennel chowder, cheddar-ale soup with bacon and buttery croutons, creamy chicken soup with autumn vegetables, spicy sausage-escarole-white bean stew, plus cauliflower soup with crispy chorizo, lime and cilantro.
Hands-On

Wed, Nov 1,
6:30 pm to 9 pm
$55.00
Per Person
Jane Callahan

Culinary Educator

THE PIES HAVE IT

Take a vote, and most will agree with piemaker Jane Callahan that pie makes the perfect dessert. 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 chocolate meringue pie, double-crusted apple pie, and pumpkin bourbon pecan pie.
Hands-On

Thu, Nov 2,
6 pm to 9 pm
$55.00
Per Person
Frank McGinty

Chef

Kaldi's Coffee
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and three-cheese tortellini soup, homemade pappardelle with cherry tomato confit topped with pesto-rubbed grilled shrimp, plus chocolate tiramisù tart.
Hands-On

Thu, Nov 2,
6:30 pm to 9 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GET OUT OF THE BOX WITH A MEAL PLANNER

With home-delivered pre-measured meal boxes gaining in popularity, Barb Nack presents a smart solution to making meal-planning simple and easy for two complete meals. Recipes are scaled for two people with ingredients, shopping list including items available at Kitchen Conservatory, equipment needed, and utilizes specific ingredients in both meals. Enjoy butterflied and panko-coated pan-fried chicken breast Milanese served with lemony arugula salad with heirloom tomatoes and sautéed parmesan zucchini rounds for the first meal, lemon pepper chicken with spinach-arugula pesto served with a red pepper-potato medley with toasted pine nuts and scallions for the second meal, plus almond raspberry Chambord layered bars with a vanilla glaze.
Demonstration

Fri, Nov 3,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
BRIGHT AND ZESTY BRAISED DISHES

Spend the morning in the kitchen with chef Kirk Warner creating low-and-slow braised dishes with bright and zesty flavors. This hands-on class will make Buttonwood Farm chicken Oaxacan mole with asadero gnocchi and jicama salad, braised boneless beef short rib skewers with sweet chile-lime glaze and oven-dried pineapple, braised swordfish with braised tomatoes and white beans, plus "hundred-year" braised Szechuan pork with crispy noodles and bok choy.
Hands-On

Sat, Nov 4,
10 am to 12:30 pm
$60.00
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

Sat, Nov 4,
12 pm to 2:30 pm
$80.00
For Parent and Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: OVER THE RIVER

Whether you are wearing a red hooded cape or wolf's clothing, join Robin Wheeler on a trip to grandma's house with a basket full of ingredients to create a good old-fashioned dinner with a few twists. This hands-on class for couples will make buttermilk biscuits with cream cheese and candied jalapeños, pinto beans and cured country ham with sweet cornbread, deep-fried mustard-marinated catfish breaded with cornmeal and served with hushpuppies, pepper vinegar-braised mustard greens, homemade noodle dumplings, plus tart gooseberry pie.
Hands-On

Sat, Nov 4,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: GUAC 'N ROLL

Experience the classic hits of Mexican cuisine with a modern twist, as Anne Cori prepares an enticing meal. Enjoy fresh fried corn tortilla chips with roasted poblano guacamole, sweet potato-tequila soup, chicken enchiladas with green chile sauce and Jack cheese, Kahlúa brownies with homemade vanilla ice cream, plus a freshly-squeezed lime margarita.
Demonstration

Sat, Nov 4,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Sun, Nov 5,
12 pm to 3 pm
$60.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ONE PLUS ONE EQUALS MIND-BLOWN DESSERTS

Rachel Epplin-Rincker combines two favorite desserts to create a mind-blowing mashup of unexpected flavors. This hands-on class will make lemon meringue-white chocolate fudge topped with homemade marshmallow fluff, cookies and cream cheesecake ice cream with homemade dark chocolate sauce, tiramisù dip with buttery pie dippers, pumpkin pie magic bars with gingersnaps and toffee, s'mores chocolate chip cookie pie, plus a bourbon pecan pie martini served with a brown sugar-pecan rim.
Hands-On

Sun, Nov 5,
1 pm to 3:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

Stop fretting! Whether the in-laws are coming to town or it is the very first Thanksgiving dinner you are preparing all by yourself, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Mon, Nov 6,
6 pm to 9 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
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 Kirk Warner, the talented chef behind Kirk's Traveling Kitchen, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

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

Culinary Educator

WE DO NOT LIVE BY BREAD ALONE

Bread baker Margi Kahn adds exciting pizzazz to three very different flatbreads with simple and tasty ingredients. This hands-on class will make the doughs and learn to create garlic-rosemary focaccia, pita bread with spiced dipping oil, plus flour tortillas with lemon-honey syrup.
Hands-On

Tue, Nov 7,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

Discover the tricks and tips of entertaining with a woman who loves to throw the perfect party for four or forty guests. Naam Pruitt shares her secrets on planning a dinner party, setting a dazzling table with all the bells and whistles, and advance prepping to enjoy the evening with your guests. Naam will prepare a multi-course meal with polenta squares with wild mushroom ragoût, butternut squash-pear soup with maple cream, green apple sorbet, roasted pork tenderloin with apple cider cream on brown rice pilaf with dried fruit, apple Napoleon with caramel mousse, plus white grape splash.
Demonstration

Tue, Nov 7,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

WE DO NOT LIVE BY BREAD ALONE

Bread baker Margi Kahn adds exciting pizzazz to three very different flatbreads with simple and tasty ingredients. This hands-on class will make the doughs and learn to create garlic-rosemary focaccia, pita bread with spiced dipping oil, plus flour tortillas with lemon-honey syrup.
Hands-On

Wed, Nov 8,
10 am to 1 pm
$55.00
Per Person
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

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

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE

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.
Hands-On

Wed, Nov 8,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
A TALL ORDER FOR SHORTBREAD

Join Robin Wheeler for the challenge of creating an exciting array of sweet and savory shortbread. This hands-on class will make chocolate shortbread filled with candied orange peel and ginger, Meyer lemon meringue pie with lavender-lemon pie crust, bacon shortbread cookies with pecorino butter, vanilla shortbread cookies dipped in dark chocolate, and sweet matcha green tea shortbread sandwich cookies filled with tangerine buttercream.
Hands-On

Thu, Nov 9,
6 pm to 8:30 pm
$55.00
Per Person
Caryn Dugan

Culinary Educator

IN THE GARDEN OF VEGAN

STLVegGirl Caryn Dugan leaves the apple on the tree, but fills the kitchen with plenty of vegan temptations. This hands-on class will create harvest kale salad with Dijon tempeh and rosemary tahini dressing, Italian tempeh meatloaf with mushroom gravy, butternut squash risotto, caramelized Brussels sprouts with pecans, plus pumpkin bread pudding.
Hands-On

Thu, Nov 9,
6:30 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: IT'S ABOUT THAI'M

Plan a timeless date night in the kitchen creating spicy Thai dishes with cookbook author Naam Pruitt. This hands-on class will make curry puffs with chicken filling and cucumber relish, spicy ground pork salad with ginger and peanuts, chicken coconut soup with galangal, red beef curry with kabocha squash and Thai basil, plus pumpkin coconut custard.
Hands-On

Fri, Nov 10,
6 pm to 8:30 pm
$125.00
Per Couple
Rachel Moeller

Culinary Educator

GIRLS' NIGHT OUT: WAIST NOT, WANT NOT

Delight in a crisp fall evening with Rachel Moeller, as she creates lighter versions of some autumn favorites that are easy on the waistline. Enjoy chai-spiced mulled wine, curried pumpkin soup, cranberry and pecan-stuffed turkey breast with herb gravy, roasted green bean-mushroom amandine, olive oil poached garlic mashed potatoes, plus spiced apples with cornmeal crumble.
Demonstration

Fri, Nov 10,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

This class is available again on December 9.
Hands-On

Sat, Nov 11,
11 am to 2 pm
$60.00
Per Person
Naomi Hamamura

Chef

United Provisions
HAMA-SAN: SAMURAI OF SUSHI

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.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON TAPA THE WORLD

Learn Anne Cori's secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, seared tomato crostinis, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with roasted pepper sauce, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Hands-On

Sat, Nov 11,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
IN THE THICK WITH CHOWDERS

Chef Jon Lowe proves that not all chowders are created equal, using different techniques and starting with four different bases, including a roux base, cream base, broth base, and a natural reduction. This hands-on class will learn to make lobster bisque with sherry crème, New England seafood chowder with corn and crab fritters, chicken and sausage gumbo with citrus rice, plus Manhattan clam chowder with herb aïoli and grilled baguette.
Hands-On

Sun, Nov 12,
12:30 pm to 3 pm
$60.00
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 legs, plus Wyldstyle's chocolate chip cookie dough ice cream.
Hands-On for Apprentice Chefs

Sun, Nov 12,
1 pm to 3 pm
$40.00
Per Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: IN THE AUTUMN ORCHARD

Before autumn turns to winter, Robin Wheeler has gathered the bounty of rich fall ingredients for an enchanting experience for couples in the kitchen. This hands-on class will make a pear cider-bourbon cocktail shaken over ice with fresh ginger, brie bruschetta with plum-fig-apple compote, a trio of apples and spinach salad with blue cheese and toasted spiced walnuts and pomegranate vinaigrette, apple cider-glazed pork tenderloin medallions over sage and sweet potato gnocchi, roasted Brussels sprouts with crispy pancetta and plum glaze, plus an Asian pear-grape-plum galette with cinnamon whipped cream.
Hands-On

Sun, Nov 12,
5 pm to 7:30 pm
$125.00
Per Couple
Giannicola Colucci

Chef

Cielo at Four Seasons
MEDITERRANEAN SEAFOOD TO DIVE FOR

Chef Giannicola Colucci shares his expertise on handling fresh fish, choosing the right recipes to go with different fish, combining the right vegetables, and following the traditions of Mediterranean regional cooking. Enjoy tuna tartare with citrus aïoli and compressed butternut squash carpaccio served with burrata cheese, warm octopus salad with potatoes and olives, topped with capers and cherry tomato confit, saffron gnocchi with mussels and clams and shrimp, Mediterranean herb-marinated branzino with seasonal vegetables, plus tiramisù.
Demonstration

Mon, Nov 13,
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, Nov 13,
6:30 pm to 9 pm
$60.00
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, Nov 14,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MODERN SAUCES

Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Hands-On

Tue, Nov 14,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SMALL BATCH DESSERTS WITH BIG FLAVORS

Barb Nack shares her secrets for creating small batch desserts designed to serve four people that will impress with big flavors. This fun hands-on class will create white chocolate-Chambord crème brûlée with fresh raspberries, crispy phyllo nests with mascarpone whipped cream and fresh berries, puff pastry towering apple tarts, plus buttery orange-rosemary shortbread cookies.
Hands-On

Wed, Nov 15,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Culinary Educator

GOBBLE GOBBLE

Create a smaller version of Thanksgiving with big bold flavors with Jack MacMurray for a relaxed evening in the kitchen. This hands-on class will make roasted butternut squash bisque with spiced shrimp toasts, salsiccia sausage and sun-dried cherries stuffed in a whole "boneless" turkey roll with pine nuts and herbs served with savory gravy, roasted Brussels sprouts with bacon and garlic, porcini risotto, plus Italian crème brûlée.
Hands-On

Wed, Nov 15,
6:30 pm to 9 pm
$60.00
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

Thu, Nov 16,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SIMPLE FRENCH DESSERTS

Mickey Kitterman proves that French desserts do not need to be fussy and complicated, as he shares five simple desserts that should be in everyone's repertoire. This hands-on class will make crème caramel, apple-pear clafoutis, chocolate mousse, palmiers, and apple-yogurt cake.
Hands-On

Thu, Nov 16,
6:30 pm to 9 pm
$55.00
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

Fri, Nov 17,
10 am to 3 pm
$150.00
Per Person
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: "FALL" HEAD OVER HEELS

Strut into the kitchen and fall in love with the bounty of autumn, as Naam Pruitt prepares rich and enticing dishes. Enjoy a cidertini, apple-brie-onion jam crostini, pumpkin ravioli with brown butter and sage sauce, arugula-pomegranate salad with blood oranges and pomegranate vinaigrette, chicken and spinach lasagna roll-ups, plus sticky toffee pudding.
Demonstration

Fri, Nov 17,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: DO YOU PHYLLO LIKE A PARTY

The season for entertaining is here, and Maria Sakellariou shares some of her favorite most scrumptious Greek appetizers in this hands-on class for couples. Learn to make savory kataif phyllo and feta "cigars" filled with caramelized onions and kalamata olives drizzled with honey and ouzo, pastrouma and roasted red pepper-filled flaky phyllo appetizers with feta and smoked gouda, dolmathes - lamb and rice-stuffed grape leaves with lemon sauce, grilled jumbo shrimp with garlic yogurt sauce, coiled spinach-leek-fennel phyllo rolls baked in cast iron, plus Greek doughnut yogurt puffs topped with honey and walnuts served with a shot of ouzo.
Hands-On

Fri, Nov 17,
6:30 pm to 9 pm
$125.00
Per Couple
Susan Caciano

Culinary Educator

PIE IN YOUR EYE - EVERYTHING IS VEGAN

Learn to make sweet and savory vegan pies, tarts, galettes, hand pies, and pot pies with private chef and dietician Susan Caciano. This exciting hands-on class will make caramelized onion galette with whole wheat crust, tofu and vegetable pot pie, lentil shepherd's pie with cauliflower parsnip topping, pumpkin pie with spiced pecan crust, apple hand pies, and fresh pear tart with walnut-date-oat crust and caramel date sauce.
Hands-On

Sat, Nov 18,
10:30 am to 1 pm
$55.00
Per Person
Linda Daniels

Culinary Educator

A GLUTEN-FREE CELEBRATION OF DESSERTS

Discover how to make special occasion gluten-free desserts that are festive and not fussy with Linda Daniels, a blogger and consultant for gluten-free baking. This hands-on class will learn the basic elements of gluten-free desserts creating Linda's go-to celebration desserts, including a flaky pie crust for pumpkin pie, lemon ricotta cake, double dark chocolate cake, plus the techniques of mixing gingerbread and sugar cookie doughs to make stunning gluten-free holiday cookies.
Hands-On

Sat, Nov 18,
11 am to 1:30 pm
$55.00
Per Person
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, Nov 18,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: VOULEZ-VOUS

Spend the best part of your weekend enjoying a fine French dinner in a comfortable, relaxed setting at the counter with Anne Cori. Enjoy vol-au-vent financière, beet-goat cheese salad with champagne shallot vinaigrette, boeuf bourguignonne with pomme dauphinoise, plus chocolate-hazelnut dacquoise.
Demonstration

Sat, Nov 18,
6:30 pm to 9 pm
$45.00
Per Person
Jeannine Millner

Culinary Educator

Circle@Crown Café
PANINI PALOOZA

Learn to make fantastic hot grilled sandwiches with a crunchy crust and ingredients that melt together, as this hands-on class joins Jean Millner to create Italian soppressata-salami-capicola-fontina and roasted red pepper paninis on Italian rolls, grilled eggplant-zucchini-squash-red pepper panini on ciabatta with mozzarella and pesto, roast beef-caramelized onion-gruyère on sourdough, plus strawberry brioche paninis with whipped cream.
Hands-On

Sun, Nov 19,
12:30 pm to 3 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: THE POTLIKKER PAPERS

James Beard award winner John Edge writes about the significance of potlikker broth for the poor working class in the South, in The Potlikker Papers: A Food History of the Modern South. The impact of Southern food plays a variety of roles in our history. As the class discusses the book, Mickey Kitterman will prepare "a mess" of turnip-mustard-collard greens simmered with smoked pork shanks with the delicious potlikker broth to sop up black iron-skillet cornbread, black-eyed peas, salt-and-pepper pork ribs with sorghum glaze, plus sweet potato pie.

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, Nov 19,
1 pm to 3:30 pm
$40.00
Per Person
Jon Lowe

Chef

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

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

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

Sous Chef

Tony's
PETER, PETER, PUMPKIN EATER * Sold Out

Pete Fagan, sous chef of Tony's, celebrates the richness of fall flavors with warm and exciting dishes. Enjoy shrimp-parmesan risotto "alla carbonara" with pancetta and green onions, roasted pumpkin salad with cherries and pistachios and white balsamic vinaigrette, herb brined center cut pork chop served with a roasted medley of potatoes, garlic and tomatoes topped with shaved parmesan, plus blueberry-almond-lemon cake.
Please call our store to be put on a waitlist.

Pete Fagan's available classes include Hook, Line, and Dinner on August 21, Honest to Pete on October 23, and Chili Out with Soup, Salad, and Soufflé on December 18.
Demonstration

Mon, Nov 20,
6 pm to 8:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

MAKE-AHEAD HOLIDAY BREAKFAST

Spend holiday or weekend mornings with your family instead of in the kitchen as Devon Drag shares great make-ahead tips for a memorable breakfast feast. This hands-on class will make baked cinnamon French toast casserole with brown sugar streusel topping, mix-and-match quick muffins with a variety of optional mix-in ingredients, smoky sausage and grits casserole with cheddar cheese, apple-bacon pancakes with cider syrup, sweet potato latkes with smoked salmon and crème fraîche, plus decadent hot chocolate.
Hands-On

Mon, Nov 20,
6:30 pm to 9 pm
$55.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE GREAT PUMPKIN PIE

Good Grief! Grab a parent and learn how to make a scrumptious pumpkin pie with pumpkin and leaf dough cut-outs and take it home to share with your family on Thanksgiving. Each team will make and roll out a pie crust, cook and season fresh pumpkin, decorate the crust and bake the pie. While the pies are in the oven, everyone can play with creating dough decorations and Jordan McLaren will share her secrets for making pumpkin seed brittle to enjoy with Jordan's fresh pumpkin pie. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Tue, Nov 21,
6 pm to 8:30 pm
$80.00
For Parent and Child
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, Nov 21,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE

Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
Anne is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 22,
9 am to 12 pm
$125.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
INDIA MOOD FOR VEGETARIAN

Grab your fun-loving family and get out of the house and into our kitchen with Adam Lambay to create sensational aromatic vegetarian dishes of India. This hands-on class will prepare quick fried cauliflower-onion-ginger kofta in malai white curry sauce, vegetable khorma with methi and warm spices, smoky roasted eggplant bharta with yogurt and toasted spices, paneer tikka masala, and mattar aloo - peas and potatoes stir-fried with masala.
Hands-On

Fri, Nov 24,
12 pm to 2:30 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE DAY FRIDAY

If Thanksgiving dinner has you too full for dessert, create a new tradition and bring the family to our kitchen to join pie baker Jordan McLaren for Pie Day Friday. This hands-on class will create four sensational pies, including Italian sweet ricotta cannoli pie with a sweet crust and chocolate chips, chocolate French silk pie with whipped cream and chocolate shavings in a blind baked pie crust, lemon meringue pie, plus molasses shoo-fly pie.
Hands-On

Fri, Nov 24,
1 pm to 3:30 pm
$55.00
Per Person
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

Fri, Nov 24,
6 pm to 8:30 pm
$125.00
Per Couple
Vikki DiMattia

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 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.
Hands-On

Sat, Nov 25,
12 pm to 2:30 pm
$90.00
For Parent and Child
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, Nov 25,
6 pm to 8:30 pm
$140.00
Per Couple
Rachel Moeller

Culinary Educator

SAVORING CUSTARDS FROM QUICHE TO FLAN

Rachel Moeller shares tips and techniques for creating custards for enticing dishes from quiche to flan. This hands-on class will make spinach-caramelized onion quiche, peppered bacon and roasted garlic savory bread pudding, butternut squash custard torta with amaretti cookie crust and vanilla bean crème anglaise, plus Brazilian coconut and cheese flan with a tropical fruit compote.
Hands-On

Sun, Nov 26,
12:30 pm to 3 pm
$55.00
Per Person
Michael Friedman

Chef

Retreat Gastropub
DATE NIGHT FOR COUPLES: THAT'S AMORE

Dean Martin might be heard crooning in the background, as this hands-on class for couples creates a romantic dinner, starting with bacon-wrapped dates with a goat cheese dipping sauce. Chef Michael Friedman, of Retreat Gastropub, will lead this class to create sangria, homemade tagliatelle pasta with spicy basil tomato sauce and shrimp and crispy bacon, garlic cheese bread, Italian salad with creamy Caesar dressing, plus vanilla bean crème brûlée.
Hands-On

Sun, Nov 26,
5 pm to 7:30 pm
$125.00
Per Couple
Margi Kahn

Culinary Educator

MOROCCAN THE NIGHT AWAY

Learn the techniques of cooking traditional ethnic Moroccan cuisine in this informative evening with Margi Kahn in the kitchen. This hands-on class will make harira chicken soup with lentils and harissa sauce, tender and succulent lamb tagine, couscous with roasted vegetables, Moroccan chickpea salad, plus phyllo bites and fresh fruit salad.
Hands-On

Mon, Nov 27,
6 pm to 9 pm
$55.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
JOLLY CHRISTMAS CAKE POPS

Join Rachel Sarino, owner of STL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the holidays. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of holiday cake pops, including Santa, a snowman, and a Christmas tree. Each student will take home their cake pop creations.
Hands-On

Mon, Nov 27,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PRIME RIB PERFECTION

Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Hands-On

Tue, Nov 28,
6 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

HEIRLOOM COOKIES

Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Barb in this hands-on class baking heirloom cookies from around the world that have been in the family recipe box for generations. Using modern instructions, learn to create Italian buccellati crescent cookies filled with dried figs and nuts, Greek koulourakia orange-vanilla cookies, Chinese peanut cookies, lacey British brandy snaps, Australian mango sandwich cookies, plus Canadian chocolate no-bake nanaimo bars.
Hands-On

Tue, Nov 28,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PALEO PARTY FOOD

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking for parties, combined with a gluten-free menu. This hands-on class will create cocktail meatballs in sweet and spicy tomato sauce, smoky cashew spread with crisp vegetable dippers and spicy sunflower seed crackers, jerk chicken with Caribbean mango salsa, chile-lime sweet potato fries, grilled avocado and asparagus over salad greens with lemon-mustard vinaigrette, plus "coconutty" brownies.
Hands-On

Wed, Nov 29,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

HIGH ON POT PIE

Experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as Barb Nack creates three of her favorites. Enjoy classic chicken pot pie with carrots and onions and peas baked in potato shells, individual mozzarella-pepperoni-mushroom pizza pot pies baked in ramekins with black olives and roasted red peppers, bacon and egg pot pie, plus orange brownies for dessert.
Demonstration

Wed, Nov 29,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BAKE SOMEONE HAPPY WITH BROWNIES

Learn to make a variety of brownies that are sure to make family, friends, and co-workers quite happy. Join Robin Wheeler for a hands-on class creating s'more brownies with graham cracker crust and homemade toasted marshmallow top, cast iron skillet-baked brownies with caramel sauce and pecans, Snickers-peanut butter cup-toffee bar candy counter brownies, stout-glazed brownies, chocolate-peanut butter brownies topped with raspberry jam, and cherry-port brownies.
Hands-On

Thu, Nov 30,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
50 WAYS TO LOVE YOUR LOBSTER

If your holiday plans include lobster, but need inspiration to pull it off, chef Kirk Warner offers some logical advice for lots of great lobster dishes! Learn to create a stunning menu of homemade cavatelli pasta with lobster and shiitake mushrooms with a cream sauce, lobster bánh xèo Vietnamese crêpes with lettuce cups and dipping sauce, lobster pot pie with smoked bacon and peas and carrots, plus grilled lobster brochettes with butternut squash and lemon-rosemary glaze.
Hands-On

Thu, Nov 30,
6:30 pm to 9 pm
$70.00
Per Person
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A FLIRTY WHOLE 30

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 with an exciting menu that makes it an easy process to do with your partner. This hands-on class designed for couples will create spicy shrimp on roasted portobello "bruschetta", herb-crusted sirloin steak served with sautéed kale salad and turmeric roasted cauliflower, crispy hasselback sweet potatoes with harissa, prosciutto-wrapped asparagus with paleo béarnaise sauce, plus a cran-raspberry martini with a rosemary garnish.
Hands-On

Fri, Dec 1,
6 pm to 8:30 pm
$125.00
Per Couple
Vikki DiMattia

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Hands-On

Sat, Dec 2,
12 pm to 3 pm
$50.00
Per Person
Cindy Ott

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sat, Dec 2,
1 pm to 3 pm
$45.00
Per Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: FANCY THAT!

The traditional family Thanksgiving meal is over, and Robin Wheeler is ready to celebrate a "ladies only" feast with fancy dishes perfect for any year-end celebration. Enjoy a pink cranberry-pear sparkling bellini, fennel-grapefruit salad with a trio of oranges topped with a charred sea scallop, roast turkey breast stuffed with wild mushrooms and sourdough bread served with a pan sauce, pumpkin polenta with sautéed greens, plus sweet potato pie and toasted marshmallow meringue pie.
Demonstration

Sat, Dec 2,
6 pm to 8:30 pm
$45.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INTERNATIONAL INDIAN FUSION

Aruna Gopinath combines her native Indian cuisine with other international flavors and techniques to create a fascinating array of dishes. This hands-on class for couples will make crispy curried beef empanadas, pan-fried zucchini-parmesan masala crisps, Mumbai pav bhaji - mashed vegetables in a tangy tomato sauce, masala shakshuka - a Middle Eastern-North African-Indian fusion of poached eggs in a masala sauce, Mexican chipotle and tamarind prawns served on rice, plus butterscotch toffee sheer topped with nuts.
Hands-On

Sat, Dec 2,
6:30 pm to 9 pm
$125.00
Per Couple
Cindy Ott

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sun, Dec 3,
1 pm to 3 pm
$45.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HEAVY METAL COOKING

Couples will cast a spell on cooking with heavy cast iron pans creating rich Southern flavors. Join Mickey Kitterman, as this hands-on class makes skillet crab imperial served with grilled bread, wilted kale-red onion-mushroom salad with mini pimiento cheese balls, cast iron flat iron steaks with redeye gravy, spicy Cajun corn maque choux, plus skillet buttermilk pie.
Hands-On

Sun, Dec 3,
5 pm to 7:30 pm
$125.00
Per Couple
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

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.
Hands-On

Sun, Dec 3,
5:30 pm to 8 pm
$55.00
Per Person
Giannicola Colucci

Chef

Cielo at Four Seasons
FEAST OF THE SEVEN FISHES

Experience the joyous celebration of the traditional Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as chef Giannicola Colucci starts the evening with cod bandade with polenta and shrimp. Enjoy busiate pasta with seafood and pesto - a Sicilian dish with tomatoes and tuna bottarga, grouper with potatoes and red peppers served with caper-olive-anchovy crostini, grilled octopus with leek-chive sauce and yellow pepper sauce with three-color potato salad, plus crème caramel.
Demonstration

Mon, Dec 4,
6 pm to 8:30 pm
$55.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Dec 5,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Tue, Dec 5,
6 pm to 8 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Dec 6,
12 pm to 2 pm
$45.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

Wed, Dec 6,
6 pm to 8 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

YOU BUTTER NOT POUT

Learn to make toffees and caramels utilizing Kitchen Conservatory's favorite ingredient, butter, that will have this hands-on class crying with joy. Join Naam Pruitt to make pecan toffee, chewy caramels with fleur de sel, old-fashioned caramel apples, warm chocolate pudding soufflé with toffee sauce, plus caramel popcorn.
Hands-On

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

Kitchen Conservatory Staff

CROWNING GLORY

Create a regal and impressive meal, with a crown roast stuffed with sourdough and dried fruit and brandy sauce as the gem of the evening. This hands-on class joins Barb Nack in the kitchen creating smoky butternut squash soup with toasted pepitas, crispy and buttery roasted fingerling potatoes, shaved Brussels sprouts with pancetta and oranges and pine nuts, plus spiced caramel apple roulade with caramel icing and candied pecans.
Hands-On

Thu, Dec 7,
6 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE HOLIDAY COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends, neighbors, and even a Christmas Eve guest, as this hands-on class has everyone thirsting for an ice-cold glass of milk! Dawn Meyer shares some of her favorite recipes, including dark chocolate crackles, sweet-and-salty pecan shortbread, chocolate-orange pinwheels, lemon meltaways dusted with powdered sugar, Marcona almond butter cookies, cream cheese swirls with apricot and raspberry preserves, holiday spice cookies with vanilla-cream icing, and cardamom butter crescents.
Hands-On

Thu, Dec 7,
6:30 pm to 9 pm
$55.00
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, Dec 9,
11 am to 2 pm
$60.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sat, Dec 9,
1 pm to 3 pm
$45.00
Per Child
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, Dec 9,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PUTTING ON THE GLITZ

Anne Cori has created an elegant meal perfect for the most magical time of the year. Spend an evening with your girlfriends, and enjoy exotic mushroom-cheese tart, luscious lobster bisque, goat cheese-walnut soufflé served on mixed greens, plus crème brûlée and a champagne-elderflower cocktail.
Demonstration

Sat, Dec 9,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Hands-On

Sun, Dec 10,
12:30 pm to 3:30 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sun, Dec 10,
1 pm to 3 pm
$45.00
Per Child
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

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.
Hands-On

Sun, Dec 10,
5:30 pm to 8 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PIES AND SCONES AND BISCUITS... OH MY!

Margi Kahn is a wizard of perfecting the flakiness of pie crusts, scones, and biscuits. Learn Margi's secrets of rolling out doughs by working side-by-side to create lemony iced scones, double-crust apple and dried cranberry pie, cheddar and scallion biscuits, and toasted coconut scones.
Hands-On

Mon, Dec 11,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LUXURY LUNCHEON

Save this date for an enchanting luncheon with your friends, as Anne creates elegant dishes that are sure to please your palate. Enjoy fresh clam chowder with fried clam garnish, chicken salad with pickled fruit and crispy roots, mile-high popovers with garlic butter, plus almond-raspberry tart with maple whipped cream.
Demonstration

Wed, Dec 13,
10 am to 12:30 pm
$45.00
Per Person
Jack MacMurray, III

Culinary Educator

THE FAMILY FEAST

Create a decadent holiday dinner befitting the most magical time of the year, starting with a duo of oyster appetizers. This hands-on class will work side-by-side with Jack MacMurray to create classic oysters Rockefeller, oysters on the half shell with mignonette sauce, beef Wellington with brandied mushroom duxelles, creamy smoked potato gratin, asparagus with béarnaise sauce, plus crème caramel.
Hands-On

Wed, Dec 13,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

HO! HO! HOLIDAY CUPCAKES

Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Learn to make hot chocolate cupcakes with toasted marshmallow frosting, cranberry vanilla cupcakes with white chocolate frosting, cinnamon sugar swirl cupcakes with cinnamon cream cheese frosting, and apple cider cupcakes with brown sugar buttercream.
Hands-On

Wed, Dec 13,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

FRENCH BOULANGERIE

Treat yourself to the romance of creating baked goods reminiscent of a French boulangerie in a hands-on class with Margi Kahn. Lean to make ficelles - thin baguettes, gâteau à la basquaise - layered custard cake, plus buttery lemon madeleines - sponge cake cookies.
Hands-On

Thu, Dec 14,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES

Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus Thai iced tea and iced coffee.
Hands-On

Thu, Dec 14,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BAKE AND TAKE: COOKIE EXCHANGE

This fun tradition of gathering with friends to bake holiday cookies and then exchange them is even more brilliant when it is done in someone else's kitchen with the use of four ovens! The more participants there are, the greater the choices of cookies there will be to take home, with up to 20 different varieties. Pick your favorites from old-fashioned rum raisin, chocolate mint thumbprints, cranberry-orange pinwheels, maple pecan squares, cinnamon sugar palmiers, pecan shortbread cookies, lemon pistachio slice-and-bake cookies, cherry-pistachio white chocolate bark, brandied cranberry drop cookies, plus a few new favorites.*Each class participant should provide containers to take home approximately 10 dozen cookies!
Hands-On

Fri, Dec 15,
9 am to 2 pm
$125.00
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, 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
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: JINGLE BELLES

Celebrate the starlit holiday season with your girlfriends in a festive evening with Barb Nack. Sip on a fruity holiday champagne cocktail, and enjoy individual prawn cocktails served in a shot glass with homemade cocktail sauce, cranberry-cream cheese pinwheels with feta and green onions, mini bacon-wrapped "dogs-n-hogs" with cherry mustard dipping sauce, plus parmesan-rosemary sables, and peppermint crunch shortbread balls.
Demonstration

Sat, Dec 16,
6 pm to 8:30 pm
$45.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sun, Dec 17,
1 pm to 3 pm
$45.00
Per Child
Alexandra Burghardt

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

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.
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

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.
Demonstration

Mon, Dec 18,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

CURRY FAVOR

Flattery will get you everywhere with cookbook author Naam Pruitt as she shares four spicy and exciting curry dishes. Join Naam to create spicy beef and pineapple curry with Thai basil, dry curried shrimp with chiles and kaffir lime, Northern-style red pork curry with ginger, chicken-stuffed banana pepper curry with basil, plus black sticky rice with longan and sweet coconut cream.
Hands-On

Mon, Dec 18,
6:30 pm to 9 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!

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, 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

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.
Hands-On

Wed, Dec 20,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LET IT BE - BOURBON

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.
Hands-On

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

Culinary Educator

PIZZA ON EARTH

If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Margi Kahn for a hands-on class and learn to make easy-to-roll 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.
Hands-On

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

Kitchen Conservatory Staff

PASTA, PASTA, PASTA

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 lasagne.
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

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, Dec 26,
6 pm to 8:30 pm
$60.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS

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.
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

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.
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

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.
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

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.
Hands-On

Thu, Dec 28,
12 pm to 2:30 pm
$60.00
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

Thu, Dec 28,
6 pm to 8:30 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 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.
Hands-On

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

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE

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.
Demonstration

Fri, Dec 29,
6 pm to 8:30 pm
$75.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

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!

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.
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

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.
Hands-On

Sat, Dec 30,
6 pm to 8:30 pm
$150.00
Per Couple