ChefClass Title & DescriptionClass TypeClass DatesCost
Caryn Dugan

Culinary Educator

PLANT-BASED COOKING FROM ROOT TO STEM * Sold Out

Join dynamic Caryn Dugan, known as the STLVegGirl, for a plant-based vegan class with the hot food trend of cooking from root to stem. This hands-on class will infuse more nutrient-dense ingredients working with Caryn to make a bright six-vegetable root to stem salad with peas and walnuts topped with creamy hemp dressing, broccoli-cauliflower chickpea curry with carrots and celery, crispy Mediterranean flatbread with beets and artichokes served with hummus and kalamata olives, plus vegetable sliders with carrot top-basil pesto loaded with fresh herbs and walnuts.
Please call our store to be put on a waitlist.

Caryn Dugan's upcoming classes include Eating Green with Two Inspiring Vegans on June 7 with Marianne Moore, and Take a Bite Out of Summer on August 23.
Hands-On

Thu, May 24,
6 pm to 8:30 pm
$55.00
Per Person
Frank McGinty

Chef

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

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

Thu, May 24,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FEAST DE RESISTANCE * Sold Out

It is utterly impossible for couples to resist an exquisite French dining experience created together, paired with a fine selection of wines. Join Anne Cori for a hands-on class creating asparagus soup with parmesan sabayon, beet-goat cheese salad, coulibiac - salmon and leeks wrapped in puff pastry with red bell pepper sauce on soubise, plus floating island with caramelized berries.
Please call our store to be put on a waitlist.
Hands-On

Fri, May 25,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: TICKLED PINK * Sold Out

Spend a carefree evening with the ladies, as Barb Nack prepares dinner with light refreshing spring ingredients. Enjoy sparkling rosé wine, ginger-orange marinated grilled prawns with a cherry ginger sauce, spring vegetable couscous with pine nuts, spinach salad with grilled nectarines and pecans drizzled with raspberry vinaigrette, plus pound cake with caramel crunch ice cream.
Please call our store to be put on a waitlist.
Demonstration

Fri, May 25,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS * Sold Out

Which ribs are most delicious? All ribs, all the time. Join Anne Cori in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Please call our store to be put on a waitlist.

This class is offered again on June 3.
Hands-On

Sat, May 26,
11 am to 2 pm
$60.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CAST IRON REVIVAL * Sold Out

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-eye steak 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.
Please call our store to be put on a waitlist.

Our next Date Night cast iron classes include Heavy Metal Cooking on July 8, and Cast-ing and Reeling on August 4.
Hands-On

Sat, May 26,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC * Sold Out

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

This class is offered again on August 14.
Hands-On

Sun, May 27,
12:30 pm to 3 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SMALL WONDERS

Barb Nack shares her secrets for creating small batch desserts designed to serve four people that will impress with big flavors. This satisfying 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

Sun, May 27,
1 pm to 3:30 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
DATE NIGHT FOR COUPLES: WE SEA FOOD ON THE GRILL * Sold Out

Join chef Jon Lowe outside at the grill to create succulent summer seafood dishes, starting with parmesan grilled oysters. This hands-on class for couples will make cedar-planked grilled salmon, grilled scallops, grilled seafood and sausage paella, charred romaine salad with anchovy dressing, plus stone fruit shortcake with housemade sugar biscuits, bourbon caramel sauce, and citrus whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sun, May 27,
5 pm to 7:30 pm
$150.00
Per Couple
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE COOKING * Sold Out

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 scallop-bacon lollipops with aïoli dip, lemon roasted herb chicken thighs with garlic and olives, sweet potato and coconut purée, roasted beet and orange slices with arugula, asparagus prosciutto bundles, plus berry coconut crisp.
Please call our store to be put on a waitlist.

Margi Kahn's next available paleo class, Paleo is a No-Grainer!, is available on September 13.
Hands-On

Tue, May 29,
6 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

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

Tue, May 29,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BAREFOOT IN PARIS

Enjoy the flavors of Paris, as Barb Nack shares some "Yes, I can make this at home" dishes from Ina Garten's Barefoot in Paris. Sip on a raspberry Royale with fresh raspberries as Barb creates rosemary cashews, zucchini vichyssoise with leeks and potatoes, pan-fried filet of beef au poivre, sautéed Brussels sprouts lardon with golden raisins and pancetta, plus crème brûlée.
Demonstration

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

Chef

Boathouse
LICENSE TO GRILL * Sold Out

No credentials are needed for an outstanding night at the grill with chef Jack MacMurray. This hands-on class will create jumbo shrimp petite tostados with grilled pineapple salsa, smoked chicken wings with balsamic-blue cheese dipping sauce, dry-rubbed barbecue pork steaks with mango-bourbon glaze, cast iron baked beans, roasted broccoli-cauliflower gratin, plus strawberry shortcakes.
Please call our store to be put on a waitlist.

Jack MacMurray's upcoming classes include Red, White, and Blue My Mind on June 27, Eat What You Love on uly 25, and Jump on Board with Jack on August 22.
Hands-On

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

Chef

Small Batch
MEATING IN THE VEGAN KITCHEN

Take a few notes in an informative evening in the kitchen with vegan teacher, chef Jerremy Kirby, of Small Batch, making and using a variety of vegan meat substitutes that will be used to make burgers and sandwiches. This hands-on class will make seitan from scratch with wheat gluten and nutritional yeast and flavored to make a dough, seasoned veggie-soy protein burgers, and barbecue pulled jackfruit served with toppings and chips.
Hands-On

Thu, May 31,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

TARTS AREN’T JUST SWEET!

Everyone will be smitten over Naam Pruitt's variety of savory and sweet tarts that make a great addition to any meal. This hands-on class will make a leek-pancetta-gruyère tart, Greek-style tomato-feta tart, mushroom duxelles tart, plus Key lime tart with tropical fruits, and individual strawberry almond cream tarts.
Hands-On

Thu, May 31,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE. * Sold Out

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

Fri, June 1,
6 pm to 8:30 pm
$140.00
Per Couple
Joshua Galliano

Chef

Companion Baking
IF WE'RE NOT IN A JAM, WE'RE IN A PICKLE!

Chef Josh Galliano, of Companion Baking, shows his passion for the art of canning as he shares his wealth of knowledge of preserving everything from jam to pickles in this annual hands-on class. Learn safe and easy canning methods, and prepare old-fashioned churn pickles, grilled peach jam, remarkable watermelon butter, and tomato conserva. Each participant will take home a jar of canned food.
Hands-On

Sat, June 2,
11 am to 1:30 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO * Sold Out

Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer 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.
Please call our store to be put on a waitlist.

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

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

Kitchen Conservatory Staff

PUTTIN' ON THE RIBS

Which ribs are most delicious? All ribs, all the time. Join Anne Cori in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Hands-On

Sun, June 3,
12:30 pm to 3:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

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

Other Heir and a Parent classes include Candy Sushi on May 26, Nerdy Yummies on July 7, The Apple of My Pie on July 8, and Put This in Your Picnic Basket on July 15.
Hands-On

Sun, June 3,
1 pm to 3:30 pm
$90.00
For Parent and Child
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: WISH YOU WERE BEER

Create a romantic picture postcard with your partner in an enchanting evening of summer fare and local brews. This hands-on class with Julie Malloy will make beer-battered fried pickles with rémoulade sauce, spinach salad with warm bacon vinaigrette paired with a local amber lager, grilled bratwurst burgers on homemade pretzel buns, creamy traditional coleslaw, and cheddar cheese-bacon-sour cream loaded hasselback potatoes paired with a local pale ale, plus chocolate stout floats with vanilla ice cream.
Hands-On

Sun, June 3,
5 pm to 7:30 pm
$125.00
Per Couple
Vikki DiMattia

Kitchen Conservatory Staff

IN APPLE PIE ORDER

Discover the secrets for creating a jaw-dropping homemade cinnamon roll pie crust in a joyful class with Vikki DiMattia. Learn to make individual apple pies with an impressively designed crust, and while the pies are in the oven, this hands-on class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus rum raisin ice cream.
Hands-On

Mon, June 4,
6 pm to 8:30 pm
$55.00
Per Person
Nathan Hatch

Chef

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

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

Nathan Hatch's next class, Tastes Grate, More Filling, is available on August 6.
Hands-On

Mon, June 4,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: CULINARY BOOTCAMP

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including buttermilk fried chicken and gravy, bite-size calzones with Italian sausage, parmesan-garlic spaghetti, broccoli cheese soup, cookies and cream cheesecakes, lasagna soup, coconut chicken strips with strawberry-mango salsa, three cheese macaroni with bacon, overstuffed twice baked potatoes, stir-fry beef and broccoli bowl, quick vanilla ice cream with strawberry sauce, and more!
Hands-On for Apprentice Chefs

Tue, June 5,
10 am to 12 pm



Wed, June 6,
10 am to 12 pm



Thu, June 7,
10 am to 12 pm
$125.00
Per Child
Margi Kahn

Culinary Educator

ALL FIRED UP FOR PIZZA ON THE GRILL * Sold Out

Join in on the excitement of making homemade pizza dough with Margi Kahn and cooking pizza on the grill. This hands-on class will make chicken-sausage-caramelized onion pizza with fontina cheese, zucchini-mushroom pizza with spinach-walnut pesto sauce and mozzarella cheese, four-cheese grilled pizza with fresh herbs, shrimp and feta pizza with basil pesto sauce and parmesan cheese, plus homemade ice cream sundaes with express hot chocolate sauce.
Please call our store to be put on a waitlist.

Pizza, Pasta, and a Whole Lot of Sicilian with Josh Galliano is available on July 21.
Hands-On

Tue, June 5,
6 pm to 9 pm
$55.00
Per Person
Katina Mims

Culinary Educator

Sweet Fixx
BAKE THE WORLD A BETTER PLACE WITH CUPCAKES * Sold Out

Give a warm welcome to Katina Mims, who owns the delightful Sweet Fixx, popular for their luscious cupcakes and desserts located in The Grove. This hands-on class will make chocolate-Kahlúa cupcakes with Biscoff cream cheese frosting and chocolate ganache topped with Heath bar pieces, ultra-moist carrot cake cupcakes with walnuts and coconut and pineapple topped with cream cheese icing, classic red velvet cupcakes, plus piña colada rum cupcakes with grilled pineapple and rum-infused buttercream frosting.
Please call our store to be put on a waitlist.
Hands-On

Tue, June 5,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BETTER THAN SLICED BREAD

What is better than sliced bread -- breads that are stuffed, coiled, and filled with delicious ingredients. Join bread baker Margi Kahn and learn helpful tips for bread success and working with yeast, as this hands-on class makes rich Bulgarian cheese and leek-filled "cake" bread, crisp Italian schiacciata focaccia with black grapes and fennel seeds, plus Sephardic spinach and kashkaval cheese coiled bread.
Hands-On

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

Chef

Eleven Eleven Mississippi
I IS FOR ITALIAN

Work with an award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, and get every Italian dish right to the letter. This hands-on class will make a fresh asparagus tart, spinach and ricotta gnocchi with balsamic butter and pecorino, spicy lamb stew with green olives, buttermilk chive whipped potatoes, plus rhubarb and berry compote with cream biscuits.
Hands-On

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

Culinary Educator

BETTER THAN SLICED BREAD

What is better than sliced bread -- breads that are stuffed, coiled, and filled with delicious ingredients. Join bread baker Margi Kahn and learn helpful tips for bread success and working with yeast, as this hands-on class makes rich Bulgarian cheese and leek-filled "cake" bread, crisp Italian schiacciata focaccia with black grapes and fennel seeds, plus Sephardic spinach and kashkaval cheese coiled bread.
Hands-On

Thu, June 7,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

IN HOT WATER WITH A LOBSTER-SEAFOOD BOIL

Join chef Mickey Kitterman for an authentic lobster-seafood boil with newspaper-lined tables ready for an abundance of lobsters, mussels, clams, corn on the cob, and potatoes. This hands-on class will create chilled roasted beef tenderloin-caprese salad, Vermont white cheddar popovers slathered with hot pepper-peach jam, plus blueberry cobbler with ginger ice cream.
Hands-On

Thu, June 7,
6 pm to 8:30 pm
$75.00
Per Person
Caryn Dugan and Marianne Moore

Culinary Educator

EATING GREEN WITH TWO INSPIRING VEGANS

Good friends Caryn Dugan and Marianne Moore changed the way they eat to a plant-based way of life at different times and for different reasons, and together are an inspiration to many. Enjoy the evening as the two of them prepare pecan-basil pesto and tomato relish bruschetta with a dollop of cashew cream, creamy tomato bisque with herbed croutons, decadent lasagna layered with sweet potatoes, spinach, tofu, Roma tomatoes, broccoli, carrots, corn, bell peppers, and mushrooms, and topped with homemade vegan parmesan, kale salad with creamy tahini dressing, plus individual chocolate mousse cups topped with fresh berries.
Demonstration

Thu, June 7,
6:30 pm to 9 pm
$50.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: TOKYO AT NIGHT

Tokyo at night is filled with bright lights and the aromatic scents and rich flavors of Japanese cuisine. Join cookbook author, Naam Pruitt, for a hands-on class creating her favorite Japanese dishes, including shrimp and vegetable tempura with soy dipping sauce, okonomiyaki - cabbage pancake "pizza", miso salmon with stir-fried snow peas and rice, steamed bok choy with sesame dressing, plus mango sorbet and almond cookies.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: HERBALICIOUS FROM A TO Z

Fresh herbs are the best way to brighten a dish. Anne Cori takes advantage of our fresh herb garden to create mint juleps, herbed beggar's purses with a chive drawstring, homemade angel hair pasta with pesto, roasted tarragon chicken with za'atar-spiced pita bread, plus refreshing lemongrass sorbet with lavender butter cookies.
Demonstration

Fri, June 8,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION * Sold Out

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

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Sat, June 9,
11 am to 2 pm
$60.00
Per Person
Mickey Kitterman and Jason Main

Culinary Educator

Kitchen Conservatory 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 Mickey Kitterman. 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, June 9,
6 pm to 8:30 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SRI LANKA * Sold Out

Join Anne Cori to create kottu roti, the addictive street food from the island at the southern tip of India, which includes chicken in coconut curry sauce, stir-fried carrots, homemade naan flatbread, and a rolled omelet, paired perfectly with wine. The hands-on class will also make shrimp fritters with green chutney, kasa kasa soup with crab and potatoes and seasoned with ginger and lemongrass and poppy seeds, plus mango sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sat, June 9,
6:30 pm to 9 pm
$140.00
Per Couple
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 French toast brioche muffins with cinnamon streusel topping. This hands-on class will make sweet-and-savory cheesy bacon-wrapped puff pastry twists with brown sugar, sausage and sweet potato hash with shredded Brussels sprouts and roasted almonds, mimosa fruit salad, plus a tipsy Palmer cocktail with limoncello and green tea.
Hands-On

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

Kitchen Conservatory Staff

WHACK THE KNIFE!

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

Sun, June 10,
1 pm to 3:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO * Sold Out

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

This class is offered again on September 1.
Hands-On

Sun, June 10,
5 pm to 7:30 pm
$140.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES * Sold Out

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

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

Mon, June 11,
6 pm to 8:30 pm
$55.00
Per Person
Karmen Rayburn and Jordan Knight

Chef

The Blue Duck
WHAT THE CLUCK?

Karmen Rayburn, owner of The Blue Duck, and chef Jordan Knight share down-to-earth dishes for a Southern Sunday supper...on a Monday night! This hands-on class will make buttermilk-brined cast iron fried chicken, biscuits and gravy, collards cooked with a trio of smoked meats, little gem lettuce salad with marinated cherry tomatoes topped with parmesan and peppercorn dressing, cornbread, plus a fresh berry cobbler.
Hands-On

Mon, June 11,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo Mitch Frost and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with warm goat cheese and marinara, and sweet little Italian doughnuts.
Please call our store to be put on a waitlist.

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

Tue, June 12,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SAUCE IT UP!

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

Wed, June 13,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE YEAST WE CAN DO

All it takes is one bread class with the energetic Margi Kahn for an exciting new perspective on the simplicity of baking homemade bread, then taking it to the next level of awesomeness. This hands-on class will learn tips for working with and proofing yeast, rising methods, and creating delicious sweet European breads, including dried tart cherry and pistachio buns, Nutella and chopped chocolate babka, plus kubaneh - a Yemeni sweet bread with a caramelized crust.
Hands-On

Thu, June 14,
10 am to 1 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
WHAM, JAM, THANK YOU MA'AM

Whether you are a seasoned pro at canning, or never canned in your life, join Robin Wheeler, of Subterranean Homemade Food, in this fun hands-on class learning safe and easy canning techniques. Learn to prepare blueberry-lime preserves, ginger-peach jelly, classic blackberry jam, strawberry-lemon marmalade, plus savory peach and pepper chutney. Each participant will take home a jar of canned goods.
Hands-On

Thu, June 14,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SEAFOOD ON THE GRILL * Sold Out

Kirk has planned an evening of grilling spectacular seafood on the grill, as this hands-on class prepares grilled whole sea bass with lemon bagna cauda, grilled prosciutto-wrapped sea scallops with spring vegetable farro risotto, Alaskan halibut with sweet pea coulis, grilled squid stuffed with shrimp and feta with sweet pepper vinaigrette, plus hot smoked wild salmon with Kirk's irresistible grilled asparagus salsa verde.
Please call our store to be put on a waitlist.

Kirk Warner's upcoming classes include A Day in the Kitchen: Pasta Workshop on June 16, A Day in the Kitchen: Fish and Seafood on July 14, and Festival of Bites on July 16.
Hands-On

Thu, June 14,
6:30 pm to 9 pm
$65.00
Per Person
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

Fri, June 15,
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

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.
Hands-On

Sat, June 16,
10 am to 3 pm
$150.00
Per Person
Susan Caciano

Culinary Educator

IT'S A WRAP VEGAN-STYLE

Private chef Susan Caciano will enchant you with her favorite vegan sandwiches and wraps that are crowd pleasers. This hands-on class will make tangy chickpea and avocado sandwiches, smoky TLT's with tempeh and lettuce and tomatoes, savory sun-dried tomato and quinoa collard wraps with lemon aïoli, Moroccan spiced lentil pitas, plus roasted vegetables in a grilled whole grain wrap with pumpkin seed pesto.
Hands-On

Sat, June 16,
10:30 am to 1 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO

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

Sat, June 16,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

QUE'S YOUR DADDY?

Celebrate Dad - or just enjoy a great Father's Day afternoon at the grill with Barb Nack chillin', grillin', and enjoying some ice cold beer. This hands-on class will make spinach salad with grilled peaches and nectarines topped with toasted almonds and poppy seed dressing, crispy grilled whole butterflied chickens with cherry barbecue sauce, grilled garlic double cheese bread, balsamic grilled asparagus and mushrooms served with freshly grated parmesan cheese, plus grilled pineapple slices with vanilla ice cream and caramel sauce.
Hands-On

Sun, June 17,
12:30 pm to 3 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: THE KEY TO PARADISE

Celebrate Sunday with your partner grilling up a Key West inspired meal that includes an Ernest Hemingway favorite - a Papa doble cocktail with rum and grapefruit. This hands-on class will join Robin Wheeler to make bacon-wrapped grilled shrimp with pineapple rémoulade, grilled romaine salad with blistered peppers and tomatoes and cilantro ranch dressing, Caribbean-style hot-and-spicy grilled pork tenderloin, grilled corn with black beans tossed in garlic aïoli, plus Key lime pie with toasted meringue.
Hands-On

Sun, June 17,
5 pm to 7:30 pm
$125.00
Per Couple
Perry Fischer

Chef

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 masterly Perry Fischer. 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.

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

Mon, June 18,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BAREFOOT AT HOME

Everyone will feel like they are sitting in Barb Nack's warm kitchen, as they enjoy dishes from Ina Garten's Barefoot at Home. Barb will prepare her favorite recipes from this cookbook, including roasted shrimp and orzo salad with cucumbers and feta, oven-roasted chicken breasts with herbed goat cheese and fresh basil, mustard roasted baby red potatoes, panna cotta with balsamic strawberries, plus a fresh peach bellini.
Demonstration

Mon, June 18,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION * Sold Out

Spend an informative evening in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache.
Please call our store to be put on a waitlist.

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Tue, June 19,
6 pm to 9 pm
$60.00
Per Person
Jessie Gilroy

Chef-Owner

Pangea
THIS GILROY GIRL IS ON A ROLL

Welcome back chef-owner of Pangea, Jessie Gilroy, who has an exciting background that includes an impressive history with St. Louis restaurants, and 2015 Sauce Magazine "Ones to Watch" with good reason. Jessie shares her passion and techniques for creating beautiful pastas with rich ingredients. Enjoy pesto mezzelune with sun-dried tomatoes and mushrooms in a brown butter sauce, tortellini carbonara, plus squid ink pasta with asparagus and white wine butter sauce and ricotta salata.
Demonstration

Tue, June 19,
6:30 pm to 9 pm
$45.00
Per Person
Adam and Mason Lambay

Chef

Hilton Ballpark
HEIR AND A PARENT: WHEN KIDS RULE THE WORLD * Sold Out

Chef Adam Lambay, of Hilton Ballpark, let his 9-year-old son Mason choose a winning menu that will make kids feel like they hit a home run! Bring a parent for an outstanding summer evening in the kitchen and learn to make baseball-size meatball sandwiches, smoked pork nachos, turkey burger sliders, and chicken tenders. 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.

Other Heir and a Parent classes include Candy Sushi on May 26, Nerdy Yummies on July 7, The Apple of My Pie on July 8, and Put This in Your Picnic Basket on July 15.
Hands-On

Wed, June 20,
6 pm to 8:30 pm
$100.00
For Parent and Child
Vikki DiMattia

Kitchen Conservatory Staff

CZECH IT OUT! BOHEMIAN KOLACHES!

Vikki DiMattia proudly shares the Bohemian kolaches from the heritage of her family that emigrated from Bohemia. This hands-on class will learn the secrets of creating the delicious dough with three homemade fillings including poppy seed, cheese, and apricot, plus make a rich vegetable soup from the family recipe box with beef bone broth and svitek - a Bohemian bread.
Hands-On

Wed, June 20,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - POULTRY AND VEGETABLES 101

Taste testing is the only prerequisite for acing the poultry and vegetable curriculum at grilling university! This hands-on class will master Asian brined plank-grilled whole chickens served with pineapple-soy barbecue sauce, grilled chicken thighs stuffed with provolone and parmesan, grilled chicken breast kabobs with jalapeño-honey dipping sauce, garlic grilled portobellos with fresh parsley, grilled potato skins loaded with butter and sour cream and chives, grilled corn and black bean salad with red peppers and tomatoes, plus grilled peaches with raspberry purée.
Hands-On

Thu, June 21,
6 pm to 8:30 pm
$55.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
SUMMER AND 4TH OF JULY CAKE POPS

Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the summer and the 4th of July. 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 cake pops, including flip flops, ice cream cones, and stars. The star cake pop uses a specialty cake pop mold that students will keep! Each student will take home their cake pop creations.
Hands-On

Thu, June 21,
6:30 pm to 9 pm
$55.00
Per Person
Marianne Moore

Culinary Educator

LET'S DO SUMMER!

One day into summer, and Marianne Moore is ready to use the bounty of the season. Enjoy a remarkable meal as Marianne prepares baba ganoush with roasted garlic, salad of summer squash with cherry tomatoes and basil vinaigrette, oven-roasted potato salad, grilled pork burgers with country mustard and quick homemade pickles, plus whiskey caramel peach cobbler.
Demonstration

Fri, June 22,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: LIFE'S A (GREEK) PICNIC

Enjoy the adventure of creating a phenomenal Greek feast worthy of a concert in the park or afternoon picnic. This hands-on class for couples will make Greek meatballs from the Island of Rhodes, grilled cheese-filled shrimp souvlaki, roasted chicken with a chamomile-oregano rub, savory eggplant cheesecake squares, pasta with feta and kalamata olives, plus fresh dates stuffed with walnuts and dipped in dark chocolate.
Hands-On

Fri, June 22,
6:30 pm to 9 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

MEAT ME AT THE SMOKER

Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Hands-On

Sat, June 23,
10 am to 2 pm
$85.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

SUMPTUOUS SAINT-TROPEZ

Enjoy a leisurely and sophisticated afternoon enjoying cuisine of Saint-Tropez and the French Riviera. Mickey Kitterman prepares roasted garlic and chèvre flan with roquette and Dijon vinaigrette, an elegant presentation of salad niçoise with tuna confit and artisanal greens dressed with a citrus vinaigrette with herbes de Provence, rich bouillabaisse with three fresh fish and shrimp and mussels poached in chicken-saffron-fennel broth served with sautéed bread topped with rouille - a sweet and spicy red pepper spread, plus tarte Tropezienne - layers of sweet brioche sandwiched with vanilla-orange flower water flavored crème pâtissière.
Demonstration

Sat, June 23,
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 * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious meal with Barb Nack, plus a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

Our next available Date Night Dine and Dance class is Sizzle and Samba on July 28.
Hands-On

Sat, June 23,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: WHAT THE CLAFOUTIS?

Spend a refreshing evening inside with the girls as Naam Pruitt takes a slice out of summer with exciting ingredients. Enjoy sautéed spiced shrimp with watermelon salsa, cheesy corn custard with candied bacon, crispy flatbread with roasted beets and goat cheese and a balsamic reduction, honey mustard-glazed salmon over quinoa-tomato-cucumber salad with lemon dressing, plus an apricot clafoutis and summer sangria.
Demonstration

Sat, June 23,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
FISH AND BISTRO SAUCES * Sold Out

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

Sun, June 24,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: STIRRING THE POT WITH BENJAMIN FRANKLIN

Food historian Rae Katherine Eighmey shares her discoveries of how Benjamin Franklin's culinary intrigue for food shaped his life and his inventions in Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures. With 62 authentic recipes updated for the modern cook, Anne Cori prepares a selection of them as the class discusses the book. Enjoy beef à la mode - a French pot roast cooked in red wine, cornmeal hasty pudding, pickled French green beans, French rolls, cranberry tarts, plus Arrack punch with Jamaican rum.

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, June 24,
1 pm to 3:30 pm
$45.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: RED, WHITE, AND ITALIAN

“A bottle of white, a bottle of red” plays on the radio from Scenes from an Italian Kitchen as this hands-on class for couples creates an Italian feast, served with appropriate wines. Join Marianne Moore in the kitchen and make panzanella salad, caponata e crostini, sun-dried tomato and asiago-stuffed mushrooms, chicken saltimbocca with creamy gorgonzola polenta, plus zabaglione with strawberry-Amaretto compote.
Hands-On

Sun, June 24,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
SHANKS A MILLION!

The gratitude for superb food is abundant, as sous chef of Tony's, Pete Fagan, creates a memorable experience of dining. Enjoy chilled white asparagus salad with poached leeks and Roquefort cheese topped with black truffle vinaigrette, Portuguese surf-and-turf with plump littleneck clams and spicy chorizo sausage, ginger braised pork shanks served on fettuccine with fennel and baby bok choy, plus Granny Smith apple turnovers.
Demonstration

Mon, June 25,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

HAMILTON - A FRENCH DINNER FROM AN AMERICAN MUSICAL

Join Mickey Kitterman to recreate the historical dinner that discussed the 1790 Compromise at the New York home of Thomas Jefferson with the controversial and brilliant Alexander Hamilton. Learn to prepare a meal that James Hemmings, Jefferson’s French-trained chef/slave, would have prepared, including handmade pasta with crab and peas and crushed herbs in a wine cream sauce, poulet Lyonnaise, asparagus with morel hollandaise, plus blackberry galette with vanilla ice cream and a peach shrub cocktail.
Hands-On

Mon, June 25,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BEETS TO BERRIES

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy a baby arugula and roasted beet composed salad with goat cheese and savory granola, spinach-chard galette with ricotta, plus exquisite fresh berry yeasted cheese braid with vanilla bean ice cream.
Demonstration

Tue, June 26,
10 am to 1 pm
$45.00
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, June 26,
6:30 pm to 9 pm
$60.00
Per Person
Ericka Frank

Pastry Chef

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

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

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

Wed, June 27,
6 pm to 8:30 pm
$65.00
Per Person
Jack MacMurray, III

Chef

Boathouse
RED, WHITE, AND BLUE MY MIND

Spend the evening in the kitchen and outside at the grill with Jack MacMurray creating a tasty summer menu perfect for an Independence Day celebration. This hands-on class will make a colorful nine-vegetable confetti chopped salad with pancetta-wrapped prawns, grilled coffee-rubbed porterhouse steaks with cracked pepper-blue cheese butter, grilled vegetable gratin, Dad's awesome twice-baked potatoes, plus blueberry-almond crisps with vanilla bean ice cream.
Hands-On

Wed, June 27,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PALEO GRILLING * Sold Out

Margi Kahn has taken the paleolithic hunter-gatherer approach outside to the grill, with a gluten-free menu. This hands-on class will make zucchini-sweet potato-fennel cakes with cashew cream, balsamic-marinated grilled mixed vegetables, coconut and honey-glazed grilled salmon served over baby lettuce, cauliflower "rice" pilaf, plus banana bread muffins with fresh fruit compote.
Please call our store to be put on a waitlist.

Margi Kahn's next available paleo class, Paleo is a No-Grainer!, is available on September 13.
Hands-On

Thu, June 28,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP

Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted bread crumb topping, plus pistachio ice cream.
Hands-On

Thu, June 28,
6:30 pm to 9 pm
$150.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP * Sold Out

Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted bread crumb topping, plus pistachio ice cream.
Please call our store to be put on a waitlist.

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

Fri, June 29,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY * Sold Out

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

This class is offered again on September 8.
Hands-On

Sat, June 30,
11 am to 4 pm
$150.00
Per Person
Amanda Anderson

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

This class is offered again on August 25. Other Heir and a Parent classes include Candy Sushi on May 26, Nerdy Yummies on July 7, The Apple of My Pie on July 8, and Put This in Your Picnic Basket on July 15.
Hands-On

Sat, June 30,
12 pm to 2:30 pm
$100.00
For Parent and Child
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: THE SPICE IS RIGHT

The kitchen is running hot and cold with a variety of mild and spicy peppers and chiles, as this hands-on class for couples joins the vivacious Fernanda Espinosa. Learn to make shrimp tacos al pastor with spicy pineapple sauce, creamy chilled avocado soup with crispy tortilla croutons, roasted poblano chiles stuffed with beef and vegetables served with corn and cilantro rice, Mexican wedding cookies, plus a serrano-infused mojito.
Hands-On

Sat, June 30,
6 pm to 8:30 pm
$125.00
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, June 30,
6:30 pm to 9 pm
$60.00
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, chicken 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, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Hands-On

Sun, July 1,
12:30 pm to 3 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
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, July 1,
5 pm to 7:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

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

Mon, July 2,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - PLANO

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of extraordinary dishes that are shared through generations. Barb Nack prepares a memorable dinner from Lone Star to Five Star, published by the Junior League of Plano, Texas, with a red rooster vodka-cranberry cocktail, Mandarin orange salad with feta and almonds over mixed greens with cranberries and spicy balsamic dressing, grilled chicken breasts with brown rice and peach pico de gallo, sesame zucchini sautéed in butter with onion and garlic with cherry tomatoes, plus chocolate Texas sheet cake.
Demonstration

Mon, July 2,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Anne Cori dusts off her farming knickers and hauls in a wheelbarrow full of her favorite crop - freshly dug garlic. Enjoy rich aromatic flavors, as Anne prepares warm goat cheese with roasted garlic appetizer, Spanish ajo blanco soup, shrimp scampi on homemade pasta, roasted garlic bread, and finish with a refreshing grapefruit sorbet. Participants will take home fresh garlic.
Demonstration

Tue, July 3,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

Tue, July 3,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SPIRAL BOUND

Everyone is spellbound by the creative ways to use the spiralizer to make tasty and exciting dishes. This hands-on class with Barb Nack will use a variety of spiralizers to create cinnamon-walnut protein muffins with honey and raisins, huevos rancheros with spiralized plantains and roasted corn tortillas, tuna-parsnip-portobello melts baked with provolone cheese, teriyaki salmon balls with ginger-pineapple-carrot rice, plus bacon cacio e pepe with zucchini noodles.
Hands-On

Thu, July 5,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

QUE TIPS

Take note that Mickey Kitterman has lots of tips for a successful evening at the grill with exciting ingredients. This hands-on class will create bone-in cowboy steaks with homemade A1 sauce, sweet and herby grilled lobster tails, grilled trio of shellfish and chorizo appetizer with tequila-cilantro butter, grilled corn on the cob with jalapeño butter, beer-battered onion rings, plus banana ice cream with grilled pineapple.
Hands-On

Thu, July 5,
6:30 pm to 9 pm
$75.00
Per Person
Margi Kahn

Culinary Educator

DATE NIGHT FOR COUPLES: HARVEST GRILLING FOR VEGETARIANS

The grill is the perfect place to add a depth of flavor when cooking vegetarian dishes. Grab your tongs and meet Margi Kahn at the grill, as couples learn to make grilled eggplant antipasti, grilled pesto flatbreads, grilled vegetable salad with farro and spinach and topped with feta cheese and tahini dressing, grilled cauliflower fajitas, plus grilled fruit with vanilla bean ice cream and caramel sauce.
Hands-On

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

Kitchen Conservatory Staff

SUMMER SOUPS AND SAVORY BREADS

Anne Cori uses the bounty of fresh summer vegetables to create four luscious soups accompanied with a satisfying bread. Enjoy really-fresh-from-Anne’s-garden garlic soup with herbed focaccia, vichyssoise with cheddar-chive biscuits, roasted red bell pepper bisque with rosemary-shallot popovers, plus corn chowder with poblano-avocado garnish and sweet potato rolls.
Demonstration

Fri, July 6,
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.

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Sat, July 7,
11 am to 2 pm
$60.00
Per Person
Robin Wheeler and CJ Barber

Culinary Educator

Subterranean Homemade Food
HEIR AND A PARENT: NERDY YUMMIES

Baking geeks love the outrageously fun Nerdy Nummies cooking show on YouTube created by Rosanna Pansino with 9.8 million subscribers. 14-year-old artist CJ and her mom, Robin Wheeler, will lead this hands-on class on a fantastic journey of creating treats inspired by the show, including spectacular geode candy cupcakes, unicorn macarons, three-cheese “candy corn” designed pizza, plus colorful rainbow bagels. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, July 7,
12 pm to 2:30 pm
$90.00
For Parent and Child
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS * Sold Out

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

This class is offered again on September 16.
Hands-On

Sat, July 7,
6 pm to 8:30 pm
$125.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
RAISING THE BAR-B-Q

Celebrate summer with a barbecue feast creating five different sauces, plenty of meats and fish, and everything needed for the festivities. Join chef Jon Lowe as this hands-on class prepares Memphis-style barbecue sauce, Carolina mustard-based sauce, Latin American guava barbecue sauce, Cajun sauce, plus traditional St. Louis barbecue sauce, perfect with chicken, shrimp, salmon, pork and lamb. Learn to make homemade cornbread, slaw, beans, iceberg picnic salad with goat cheese and fried onions and homemade buttermilk ranch dressing, plus dirty rice.
Hands-On

Sun, July 8,
12:30 pm to 3 pm
$65.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE APPLE OF MY PIE

Grab a parent and learn how to make a scrumptious apple pie and take it home to share with the family. Each team will make and roll out a double pie crust, cut and season apples, crimp the crust and bake the pie. While the pies are in the oven, Jordan McLaren shares her secrets for making salted caramel sauce and vanilla ice cream to enjoy with Jordan's fresh apple pie. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, July 8,
1 pm to 3:30 pm
$90.00
For Parent and 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, July 8,
5 pm to 7:30 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

JANE DOUGH, PIE BAKER

Pie-vate investigators have identified Jane Callahan as an extraordinary pie baker eager to share her techniques with this hands-on class. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including strawberry rhubarb pie, coconut-chocolate walnut pie, plus peach-blueberry galettes.
Hands-On

Mon, July 9,
6 pm to 9 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

Mon, July 9,
6:30 pm to 9 pm
$60.00
Per Person
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

Tue, July 10,
6 pm to 9 pm



Tue, July 17,
6 pm to 9 pm



Tue, July 24,
6 pm to 9 pm



Tue, July 31,
6 pm to 9 pm
$250.00
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 August 7.
Hands-On

Tue, July 10,
6:30 pm to 9 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry Marcus's upcoming macaron classes includes Flawless French Macarons on August 11, and Flawless French Macarons - Ganache Ediditon on August 15.
Hands-On

Wed, July 11,
6 pm to 9 pm
$60.00
Per Person
Naomi Hamamura

Chef-Owner

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura 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, including spicy tuna rolls, red dragon rolls, shrimp tempura rolls with avocado and cucumbers, OMG rolls with salmon topped with warm sesame sauce and torched, plus spicy volcano rolls.
Hands-On

Wed, July 11,
6:30 pm to 9 pm
$60.00
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, July 12,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

MEATLESS IN ST. LOUIS

Team up with Marianne Moore to create a brilliant array of vegetarian dishes, starting with lemony celery and cannellini bean tartine. This hands-on class will make orange-watercress-fennel salad with thyme vinaigrette, rustic vegetable Provençal tartlets with fresh farmer greens, garlic and walnut risotto with artichoke and olive ragoût, plus roasted strawberry shortcake with lemon mascarpone cream.
Hands-On

Thu, July 12,
6:30 pm to 9 pm
$55.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

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

Fri, July 13,
6 pm to 8:30 pm
$125.00
Per Couple
Kirk Warner

Chef-Owner

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

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, July 14,
10 am to 3 pm
$175.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

TUTTI-FRUTTI

Sing it once and you will sing a-wop-bop-a-loo-mop-alop-bom-bom all day, as this fun hands-on class creates delectable fruit desserts. Join Barb Nack to make blueberry sour cream pie with a perfect pie crust, riesling poached peaches with chantilly cream and raspberry sauce, cornmeal tartlets with orange crème fraîche and strawberries, lemon caramel sorbet served with ginger cookies, plus a summer trifle with layers of sponge cake and peach cream with a duo of blackberry and raspberry sauces.
Hands-On

Sat, July 14,
11 am to 1:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FIFTY SHADES OF GREEN

'Tis the season for the bounty of fresh herbs and vegetables perfect to create a sumptuous French feast on Bastille Day. Join Anne Cori for a frolic as each course is paired with a special selection of wine, when this hands-on class learns to make creamy green herb soup with gruyère potato puffs, poached tuna salade niçoise with new potatoes and green beans and tomatoes and fried capers, chicken baked with 40 cloves of garlic, zucchini gratin, plus strawberry shortcake.
Hands-On

Sat, July 14,
6 pm to 8:30 pm
$140.00
Per Couple
Trevor Holmes

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: OH, THE IRON-Y!

Take a night off from your kitchen and all the dishes, and let our "cast iron-man" Trevor Holmes do the cooking! Sit back and enjoy a fabulous meal cooked in cast iron including grilled eggplant and summer vegetable bruschetta with feta cheese and fresh herbs, ground lamb sliders on homemade buns with tzatziki sauce, Mediterranean orzo with saffron and tomatoes, plus roasted cinnamon peaches with homemade vanilla custard.
Demonstration

Sat, July 14,
6:30 pm to 9 pm
$45.00
Per Person
Alex Schenk

Kitchen Conservatory Staff

VIETNAM NOM-NOM-NOM

Eager sounds of nom-nom-nom fill the kitchen as this fun hands-on class with world traveler Alex Schenk creates the popular street foods of Vietnam served with Vietnamese beer. Learn to make banh xeo - fried omelets stuffed with spicy wok shrimp, Vietnamese pork meatballs with vermicelli noodle salad, banh mi street tacos with ground chicken and curry mayonnaise on flour tortillas, Vietnamese loaded fries topped with peanuts and cilantro and three spicy sauces - hoisin, sriracha, and garlic mayo, plus steamed coconut rice cakes served with Vietnamese egg coffee.
Hands-On

Sun, July 15,
12:30 pm to 3 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: PUT THIS IN YOUR PICNIC BASKET

Plan a fun and adventurous picnic for your entire family. Join Devon Drag for a hands-on class creating rainbow vegetable kabobs with hummus, build-your-own Mason jar pasta-vegetable salads with cheese and a choice of balsamic or ranch dressing, sloppy Joe hand pies, plus baked s'mores bars layered with chocolate and marshmallow creme. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, July 15,
1 pm to 3:30 pm
$100.00
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, July 15,
5 pm to 7:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
FESTIVAL OF BITES

Chef Kirk Warner shares his favorite way to cook in the summer with a large variety of small dishes. Join Kirk in the kitchen for a hands-on class making brochettes with Sungold cherry tomatoes, fresh buffalo mozzarella bocconcini and pesto grilled ciabatta, crispy semolina-crusted tomatoes topped with spiced shrimp, micro basil and lemon rémoulade, petite toasted black pepper gougères BLTs with candied thick-cut Missouri bacon and heirloom tomato "jam" with micro arugula and roasted garlic aïoli, petite buttermilk biscuits with Kirk's fried chicken tenders and pickled watermelon chow-chow, plus blueberry tartlets.
Hands-On

Mon, July 16,
6 pm to 8:30 pm
$60.00
Per Person
Mathis Stitt

Chef

Veritas Gateway to Food & Wine
THE CHEF AND FISHMONGER

Give a warm welcome to the talented chef Mathis Stitt, of the popular Veritas in Ellisville. 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 the talented chef Mathis will use the market basket to discuss what is in season and how to break down the fish and portion it to spontaneously create incredible seafood dishes that include garnishes, sauces, and perfect accompaniments, including Veritas popular street corn, and melon-peach-shrimp salad with grilled onions and pine nuts.
Demonstration

Mon, July 16,
6:30 pm to 9 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

For aspiring chefs, children from ages 7 to 11. Do you want to cook breakfast for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen making French toast with cinnamon bread and pecans, spicy bacon twists, homemade nuts and oats granola, plus a pineapple-grape-banana-spinach green smoothie. Register for one, two, or all three of the classes in this 3-day series!
Hands-On for Apprentice Chefs

Tue, July 17,
10 am to 12 pm
$40.00
Per Child
Jerremy Kirby

Chef

Small Batch
VEGAN DESSERTS - THE PRETENDERS

Spend an enlightening evening in the kitchen with vegan chef Jerremy Kirby, of Small Batch, as he shares the techniques for creating decadent vegan desserts, utilizing vegan milk alternatives, agave nectar, aquafaba meringue, and xanthan gum. This hands-on class will make hemp milk chocolate truffles rolled by hand in an assortment of toppings, cashew cheesecake with agave sweetener and a nut-date crust topped with fresh berries, creamy chocolate avocado mousse parfait with fresh mint and toasted hazelnuts, plus healthy vanilla banana ice “cream" with natural sweeteners.
Hands-On

Tue, July 17,
6:30 pm to 9 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

For aspiring chefs, children from ages 7 to 11. Do you want to cook lunch for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen making chicken taco salad with avocado ranch dressing, homemade tortilla chips with tomato salsa, iced Mexican “surprise” cookies, plus a sparkling watermelon lemonade. Register for one, two, or all three of the classes in this 3-day series!
Hands-On for Apprentice Chefs

Wed, July 18,
10 am to 12 pm
$40.00
Per Child
Margi Kahn

Culinary Educator

ALL RISE!

Order in the kitchen! The ovens are in session and ready to bake incredible yeasted breads. This hands-on class with bread baker Margi Kahn will discover tips for working with yeast, rising, and using the right tools to make tender potato-rye bread, Italian salami and olive picnic bread with red peppers and parmesan, plus braided sweet bread filled with fresh berries and cream cheese.
Hands-On

Wed, July 18,
6 pm to 9 pm
$55.00
Per Person
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT!

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

Wed, July 18,
6:30 pm to 9 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

For aspiring chefs, children from ages 7 to 11. Do you want to cook dinner for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen making bucatini Bolognese pasta, bruschetta with mozzarella and tomatoes and basil, vanilla ice cream and chocolate sauce, plus a blackberry Italian soda. Register for one, two, or all three of the classes in this 3-day series!
Hands-On for Apprentice Chefs

Thu, July 19,
10 am to 12 pm
$40.00
Per Child
Margi Kahn

Culinary Educator

ALL RISE!

Order in the kitchen! The ovens are in session and ready to bake incredible yeasted breads. This hands-on class with bread baker Margi Kahn will discover tips for working with yeast, rising, and using the right tools to make tender potato-rye bread, Italian salami and olive picnic bread with red peppers and parmesan, plus braided sweet bread filled with fresh berries and cream cheese.
Hands-On

Thu, July 19,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101

Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master grilled filet mignon with herbes de Provence rub and cremini wine sauce, sizzling T-bone steaks with barbecue steak sauce, Texas cowboy steaks with chile barbecue sauce, grilled flat iron steaks thinly sliced with sweet-and-spicy steakhouse sauce, roasted garlic buttermilk smashed potatoes, plus easy peach and blueberry individual cobblers with vanilla ice cream.
Hands-On

Thu, July 19,
6 pm to 8:30 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FRENCH PROVENÇAL

Spend an evening in the French countryside with Mickey Kitterman and enjoy le grand aïoli - a beautiful feast that transforms a Provençal meal into a celebration with plenty of aïoli with freshly-dug garlic surrounded by a huge platter of fresh spring vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard-boiled eggs. Enjoy a spectacular presentation of Provençal-style oven roasted leg of lamb with braised pommes de terre, and tarte aux pignons.
Demonstration

Thu, July 19,
6:30 pm to 9 pm
$50.00
Per Person
Yael Alevy

Culinary Educator

GIRLS' NIGHT OUT: A LEVY ON SPAIN

Seize the moment with the brilliant Yael Alevy, as she explores the regions of Spanish cuisine from Cordoba to Valencia. Raised in Israel, Yael shares her extensive knowledge and love for Spain, as this class enjoys white gazpacho garnished with grapes, salad mojete - a colorful roasted vegetable salad with tomatoes and sherry, chicken-chorizo paella with saffron rice, plus peaches in honey yogurt sauce, and red wine sangria.
Demonstration

Fri, July 20,
6 pm to 8:30 pm
$45.00
Per Person
Barbara Nack

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

Fri, July 20,
6:30 pm to 9 pm
$140.00
Per Couple
Joshua Galliano

Chef

Companion Baking
PIZZA, PASTA, AND A WHOLE LOT OF SICILIAN

The Sicilian family genes run strong in the talented Josh Galliano as he shares his heritage with a perfect summer menu of pizza and pasta. This hands-on class will create a salad of crushed olives and zucchini, Sicilian-style pizza, malfada - a wide ribbon pasta that isn't perfect hence the "bad shape" with cauliflower and raisins and pine nuts, a stew of fresh summer vegetables, plus brioche stuffed with pistachio gelato.
Hands-On

Sat, July 21,
10:30 am to 1 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

BARRY'D TREASURES FROM FRANCE

Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Inspired by the first cooking class he took with chef Jean-Pierre Augé in the early seventies, Barry shares his attention to detail as this class enjoys seared radicchio salad with pecorino and brown butter vinaigrette, poached cod with citrus beurre blanc, boules de tomatoes, herbed couscous, plus a stunning plum and pistachio dartois created with puff pastry.
Demonstration

Sat, July 21,
11 am to 1:30 pm
$50.00
Per Person
Robin Wheeler and Lynn DeLean-Weber

Culinary Educator

Subterranean Homemade Food and Edelbrand Pure Distilling
BRANDY, YOU'RE A FINE SWIRL

Ladies and gents, discover the flavors of local handcrafted Swiss-style brandies by Edelbrand Pure Distilling presented by owner Lynn DeLean-Weber, as the talented Robin Wheeler uses the spirits in cooking. Enjoy pear tarte Tatin with pear brandy and flame-caramelized sugar, dill-rubbed pork tenderloin with grape brandy cream sauce, steamed artichokes with apricot brandy butter, camembert with cherry brandy and almond compote, plus a De Meila Twisted - an apple brandy cocktail.
Demonstration

Sat, July 21,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: OUI, OUI! TART TO TARTE TATIN

Spend an evening in the kitchen with your partner creating enticing French dishes with the enthusiastic Marianne Moore. This hands-on class will create a caramelized onion-bacon-tomato tart, salade aux lardons, grilled flank steak with sauce bordelaise, pommes gratin and haricots verts, plus an exquisite apple tarte Tatin with soft whipped cream.
Hands-On

Sat, July 21,
6:30 pm to 9 pm
$140.00
Per Couple
Jon Lowe

Chef

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

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

Sun, July 22,
12:30 pm to 3 pm
$75.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: SWEET SPOT

From ice cream trucks to the fiercely competitive nature of small ice cream makers, Amy Ettinger goes on an entertaining journey of this frozen treat in Sweet Spot: An Ice Cream Binge Across America. As the class discusses the book, Anne Cori will create salted butterscotch ice cream, butter pecan frozen custard, Roca toffee ice cream, plus ice cream cake "by the ocean" with chocolate cake and vanilla bean ice 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, July 22,
1 pm to 3:30 pm
$45.00
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

Sun, July 22,
5 pm to 7:30 pm
$140.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

JAM SESSION

Spend a fun evening in the kitchen "jamming" and working together with Dawn Meyer to create bright and colorful canned goods. Dawn shares tips and techniques with all of the best instruments for safe and easy canning as this hands-on class learns to make peach-ginger-bourbon jam, green apple chutney, curried tomato preserves, and pickled cherries. Each participant will take home a jar of canned goods.
Hands-On

Mon, July 23,
6 pm to 9 pm
$55.00
Per Person
Bernard Pilon

Chef

HMS Host
THE CLASSICS: BOUILLABAISSE AND PAELLA

Create the rich and hearty flavors of two classic shellfish dishes, bouillabaisse and paella, with the maestro chef Bernard Pilon. This hands-on class will prepare bouillabaisse with an assortment of fish and shellfish, flavored with onions, white wine, garlic, and saffron, then make paella with a variety of meats and shellfish - a classic Spanish dish known for its aromatic saffron-flavored rice.
Hands-On

Mon, July 23,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE BEST CROISSANTS ARE TOTAL FLAKES

There is no such thing as too many croissants, as this hands-on class with Margi Kahn discovers all the exciting layers of flakiness. Learn to make croissant dough and use it to create buttery croissants, kouign amann - caramelized sweet croissant rolls, plus savory cheese and herb morning buns.
Hands-On

Tue, July 24,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BACK TO BASICS

Barb Nack has hand-selected her favorite dishes from Ina Garten's Barefoot Contessa Back to Basics cookbook using basic ingredients to create an impressive meal. Enjoy roasted shrimp cocktail with homemade sauce, parmesan-thyme crackers, easy sole meunière, parmesan roasted broccoli with garlic and pine nuts, plus a "juice of a few flowers" citrus vodka cocktail, and lemon mousse with sweet whipped cream.
Demonstration

Wed, July 25,
6 pm to 8:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Boathouse
EAT WHAT YOU LOVE

Chef Jack MacMurray, of Boathouse, cooks the food that he loves to eat, and shares spectacular dishes packed with flavor. This hands-on class will make grilled shrimp and mango-avocado salsa with fresh flash-fried tortilla chips, chopped kale-arugula-grilled butternut squash salad with toasted chickpeas and watermelon radishes finished with roasted garlic balsamic dressing, dry-rubbed grilled pork steaks with spiced bing cherry-red wine glaze, sweet corn gratin, plus peach-blueberry cobbler with Tahitian vanilla ice cream.
Hands-On

Wed, July 25,
6:30 pm to 9 pm
$60.00
Per Person
Frank McGinty and Louis Nahlik

Chef

Kaldi's Coffee
COFFEE, COCKTAILS, AND A LOT OF TENDERNESS

Spend an exhilarating evening with two talented men of Kaldi's Coffee, one a chef and director of sales and marketing, and the other a brand manager and creative behind-the-scenes cocktail concocter at Kaldi dinners. Frank McGinty will create three exciting dishes from an entire beef tenderloin including grilled filet mignon and scallops on creamy white bean-leek ragoût with coffee beurre blanc and truffle butter, filet mignon cheese steak with Robiola cheese, cipollini onions and garlic aïoli, plus beef tartare on grilled toast points with coffee-truffle vinaigrette, as Louis pairs each dish with a unique cocktail.
Demonstration

Thu, July 26,
6 pm to 8:30 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

TONGUE THAI'D

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

Thu, July 26,
6:30 pm to 9 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

GIRLS' NIGHT OUT: WE NEED TO GET OUT MOORE

It has been much too long since you have had a night out with the girls, and Marianne Moore has planned the perfect evening. Enjoy a grapefruit gin fizz, tuna niçoise bites, asparagus and snow pea salad with lime vinaigrette, pan-roasted chicken with lemon tapenade over creamy polenta and roasted tomatoes, plus rosemary-infused peach galette.
Demonstration

Fri, July 27,
6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LET'S PLAY HOOKY!

Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, mahi mahi burgers with saffron aïoli on very soft buns, napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Hands-On

Fri, July 27,
6:30 pm to 9 pm
$65.00
Per Person
Stephanie Pilon

Culinary Educator

FROM SCRATCH BAKED GOODS (WITHOUT THE SCRATCH!)

Welcome back to the down-to-earth and talented Stephanie Pilon who fulfilled her love of baking by going to pastry school and becoming a baker at The Daily Bread Bakery and Cafe, only to discover her allergies for most ingredients in the baked goods she loves - waffles, brownies, chocolate-banana bread, "Oreo" cookies, and blueberry muffins. This hands-on class will work side-by-side with Stephanie to create recipes she has developed of these favorite treats that are free from the 8 major allergens, including milk, eggs, peanuts, tree nuts, wheat, and soy.
Hands-On

Sat, July 28,
11 am to 1:30 pm
$55.00
Per Person
Amanda Anderson

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 Amanda Anderson 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, July 28,
12 pm to 2:30 pm
$100.00
For Parent and Child
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

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

Sat, July 28,
6 pm to 9 pm
$170.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a tequila Mexican 75 with agave and champagne, plus a fresh peach bourbon smash. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Hands-On

Sat, July 28,
6:30 pm to 9 pm
$60.00
Per Person
Annie Lehrer

Culinary Educator

THE AH'S AND HARRAH'S OF LEBANESE CULTURE

A big welcome back to Annie Lehrer, as this hands-on class does a lot of ooh-ing and ah-ing with Lebanese dishes that often end in "ah". Annie shares her heritage, as this class makes beef kafta on the grill wrapped in pita and topped with homemade tabouli loaded with onions and tomatoes and lemon and mint, fresh tomato-red onion salsa with garlic and mint served with fried pita chips called banadourah harrah, a mezze platter filled with pickled turnips, feta, olives, and homemade hummus, plus Annie's irresistibly flaky and honey-dripped baklava.
Hands-On

Sun, July 29,
12:30 pm to 3 pm
$55.00
Per Person
Julie Malloy

Culinary Educator

SUMMER COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated cookies perfect for Summer. 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, July 29,
1 pm to 3:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: ARE YOU GETTING FRESH?

Spend a fun evening with your partner using garden fresh ingredients to create bright and refreshing dishes. This hands-on class with Marianne Moore will make a farmer's market chopped salad with champagne vinaigrette, rustic Provençal vegetable tart, pan-seared and roasted Cornish hens with lemon and tarragon, vegetable pudding with Swiss chard and peas, plus milk chocolate and dark cherry budino.
Hands-On

Sun, July 29,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
A SOFT SPOT FOR CRABS * Sold Out

Enjoy a spectacular array of refreshing summer dishes created with luscious fresh ingredients. Chef Pete Fagan, of Tony's, creates a lovely dinner with English pea-fennel-lettuce soup with horseradish cream and prosciutto crisps, pasta with fresh tomatoes and gorgonzola-stuffed fried zucchini blossoms, panko-crusted soft shell crabs stuffed with lump Maryland crabmeat served with Asian slaw, plus mini vanilla bean ice cream pies with a meringue topping and fresh fruit.
Please call our store to be put on a waitlist.

Pete Fagan's available classes include Fagan's Fennel Fans on May 21, The Peter Prince-iple on August 27, and One Thing is for Shore on September 24.
Demonstration

Mon, July 30,
6 pm to 8:30 pm
$60.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of 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, July 30,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BRIOCHE TO BABKA

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy a market fresh spinach and arugula salad with candied pecans and berries topped with goat cheese and citrus vinaigrette, herb cheese buns with Margi's fresh brioche dough, plus cinnamon-brown sugar babka.
Demonstration

Tue, July 31,
10 am to 1 pm
$45.00
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, July 31,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT, DRINK, AND BE CHERRY

Anne Cori celebrates her passion for the luscious Montmorency tart cherries that are a cherished tradition at Kitchen Conservatory. Enjoy veal dumplings with cherry mustard sauce, roasted sweet potato-spinach salad with cherry vinaigrette, braised pork enchiladas with cherry salsa, plus Anne's favorite dessert - cherry pie with vanilla ice cream.
Demonstration

Wed, Aug 1,
6 pm to 8:30 pm
$50.00
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 make sweet potato-tahini hummus with baked parsnip chips, hearts of palm salad with colorful vegetables and lemon vinaigrette, dry-rubbed grilled chicken with tangy homemade barbecue sauce, crispy chipotle green beans with garlic-lime mayonnaise, plus a lemon-lime zinger mocktail with fresh ginger and a splash of sparkling water.
Hands-On

Wed, Aug 1,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT, DRINK, AND BE CHERRY

Anne Cori celebrates her passion for the luscious Montmorency tart cherries that are a cherished tradition at Kitchen Conservatory. Enjoy veal dumplings with cherry mustard sauce, roasted sweet potato-spinach salad with cherry vinaigrette, braised pork enchiladas with cherry salsa, plus Anne's favorite dessert - cherry pie with vanilla ice cream.
Demonstration

Thu, Aug 2,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY

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.
Hands-On

Thu, Aug 2,
6:30 pm to 9 pm
$60.00
Per Person
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

Fri, Aug 3,
6 pm to 8:30 pm
$125.00
Per Couple
Marianne Moore

Culinary Educator

GIRLS' NIGHT OUT: ON THE WATER

Marianne Moore's favorite place to be is on the water sailing the big beautiful ocean, and she is delighted to share refreshing tropical dishes perfect for a sultry night. Enjoy a rum runner cocktail, grilled shrimp and avocado salad with key lime vinaigrette, grilled salmon with guava barbecue sauce and mango salsa, gingered tropical couscous, plus key lime cupcakes.
Demonstration

Fri, Aug 3,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

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

Sat, Aug 4,
11 am to 1:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

BREW AND QUE

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

Sat, Aug 4,
12 pm to 2:30 pm
$65.00
Per Person
Trevor Holmes

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CAST-ING AND REELING

Trevor Holmes brings out all the heavy metal for a great summer evening for couples cooking with cast iron. This hands-on class will make grilled Caesar salad, cheddar and chive biscuits, pan-seared cast iron salmon with orange balsamic glaze, oven-roasted green beans, creamy risotto, plus peach cobbler.
Hands-On

Sat, Aug 4,
6 pm to 8:30 pm
$125.00
Per Couple
Joshua Galliano

Chef

Companion Baking
GALLANT GALLIANO

Gallant is a perfect way to describe chef Josh Galliano - a dauntless and gracious gentleman, both in and out of the kitchen. Witness his talents, as he prepares a stunning meal with shrimp chorizo with black garlic romesco sauce, truffled potato involtini, salsa verde rubbed pork chops, plus twice-baked chocolate soufflé.
Demonstration

Sat, Aug 4,
6:30 pm to 9 pm
$50.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
MUGS AND FISHES

Hop on into the kitchen and join chef Jon Lowe creating spectacular fish dishes using beers from his favorite brewery, New Belgium Brewing. This hands-on class will create a four-course meal, all paired with the same beer used in each dish, starting with Fat Tire amber-glazed salmon flatbread with dill cream cheese, fried capers, baby greens, fennel, and smoked gouda. Learn to make Citradelic Tangerine IPA roasted apple-butternut squash soup with smoked trout and white cheddar croutons topped with spiced pumpkin seeds, seared corvina sea bass over Sunshine Wheat-fall squash-sage risotto with wild mushrooms and parmesan cheese, plus Abbey Belgian-Style Ale gooey chocolate cake with citrus and topped with caramel sauce and cherry whipped cream.
Hands-On

Sun, Aug 5,
12:30 pm to 3 pm
$65.00
Per Person
Britt and Kevin Pellegrino

Chef

BK Catering
FILIPINO WITH THE PELLEGRINOS

Husband-and-wife chefs Britt and Kevin Pellegrino share the rich traditional flavors of Filipino dishes that Britt is passionate about from her mother's heritage. Enjoy the dishes they love to serve when they are entertaining including kinilaw - a Filipino style ceviche, barbecue pork belly skewers, pancit bihon - vermicelli rice noodles and vegetables sautéed with garlic and calamansi citrus juice, and fried lumpia - Filipino egg rolls.
Demonstration

Sun, Aug 5,
1 pm to 3:30 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: SOME LIKE IT HOT

The kitchen is heating up with excitement for the peak of the pepper season, as couples join Robin Wheeler cooking with an abundance of local peppers. This hands-on class will make strawberry-pepper sangria, corn and crab fritters, grilled chile-glazed flank steak with chile-cilantro butter, hot honey sweet potatoes, mustard green salad with seasonal vegetables and a crisp beer vinaigrette, plus Mexican hot chocolate-cinnamon ice cream sandwiches.
Hands-On

Sun, Aug 5,
5 pm to 7:30 pm
$125.00
Per Couple
Nathan Hatch

Chef

Trattoria Marcella
TASTES GRATE, MORE FILLING

Cheese is just one of the exciting ingredients to create fillings and layers for delicious pasta dishes. This hands-on class with expert chef and pasta maker Nathan Hatch, of Trattoria Marcella, will mix, roll, cut, and shape pastas to create cappalletti pasta stuffed with homemade ricotta and tossed with roasted cherry tomatoes and olive oil, four-cheese lasagna with sausage and layered with cremini mushrooms and roasted garlic balsamella, plus squid ink agnolotti filled with shrimp and pancetta in a spicy San Marzano sauce.
Hands-On

Mon, Aug 6,
6 pm to 8:30 pm
$60.00
Per Person
Bill Cawthon

Chef-Owner

Frankly on Cherokee and Frankly Sausages
FRANKLY BRATS AND BEER

Give a big welcome to chef-owner Bill Cawthon of the popular Frankly on Cherokee and Frankly Sausages Food Truck, who started as a customer at Kitchen Conservatory when he was sixteen. This hands-on class will make two different brats that are customer favorites learning the process of seasoning, grinding, stuffing and cooking. Work side-by-side with Bill to create beer brats using Meadowlark Farms pork with house beer mustard and sauerkraut, and lamb sausage brats with grilled red onions and feta cheese, house ketchup, plus cold beer.
Hands-On

Mon, Aug 6,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BAKING BOOTCAMP

For aspiring chefs, children from ages 7 to 11. Spend three exciting days in the kitchen with Dawn Meyer learning everything about baking from cakes to cookies, biscuits to scones, and so much more! The kitchen is going to heat up with mini pink lemonade cupcakes, taco spiced empanadas, chocolate pizzelle cookies, lemon yogurt cake, buttermilk drop biscuits, individual blueberry crumbles, potato chip crusted chicken tenders, sour cherry-chocolate scones, apple hand pies, jalapeño-cheddar cornbread, flourless cocoa cookies, and macadamia butterscotch bars.
Hands-On for Apprentice Chefs

Tue, Aug 7,
10 am to 12 pm



Wed, Aug 8,
10 am to 12 pm



Thu, Aug 9,
10 am to 12 pm
$125.00
Per Child
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, Aug 7,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE FROSTING ON THE CUPCAKE

It's spectacular to make fabulous cupcakes, and even better when Barb Nack goes one step further with exciting frostings. This hands-on class will make jaw-dropping piñata cupcakes with a surprise filling and multi-color striped frosting, chocolate cupcakes perfect for any "hostess" with chocolate frosting and white icing squiggles, caramel-mocha sea salt cupcakes with a coffee flavored whipped cream topping drizzled with caramel sauce and a chocolate espresso bean, plus pistachio-green tea cupcakes with matcha cream cheese icing and chopped pistachios.
Hands-On

Tue, Aug 7,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi Kahn shows the simplicity of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two doughs using both the overnight fermentation method and the day-time turning method, as this hands-on class makes light wheat country bread, toasted pecan-dried cranberry bread, plus sesame seeded bread. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Aug 8,
6 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
HONEY, I BLUE UP THE KITCHEN

Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable hands-on class. Learn to make dishes that Kirk develops each summer in his test kitchen in Saugatuck - the heart of Michigan blueberry country, including chicken-fresh blueberry-pistachio salad with Boursin cheese on homemade gougères, his mother's huge blueberry pie recipe from the historic Bistro 120 restaurant in Paw Paw, Michigan, blueberry pizza with Humboldt Fog blue cheese and caramelized tropea onions, grilled turkey burgers with blueberry-chipotle barbecue sauce, plus blueberry hand pies with turbinado sugar and crushed pistachios.
Hands-On

Wed, Aug 8,
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 Kahn shows the simplicity of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two doughs using both the overnight fermentation method and the day-time turning method, as this hands-on class makes light wheat country bread, toasted pecan-dried cranberry bread, plus sesame seeded bread. Each participant will take home a jar of sourdough starter.
Hands-On

Thu, Aug 9,
10 am to 1 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

USE YOUR NOODLES

Asian markets are filled with rows of various tempting cellophane-packaged noodles, and Anne Cori utilizes them to create oodles of exciting dishes. Join her in this hands-on class for rice paper rolls with shrimp and cellophane noodles, dan dan mian Szechuan noodles with pork, chilled sesame soba noodles, lo mein egg noodles with beef and vegetables, plus sweet-and-spicy rice noodles with chicken.
Hands-On

Thu, Aug 9,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - PASADENA

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of extraordinary dishes that are shared through generations. Barb Nack prepares a memorable dinner from California Sizzles, published by the Junior League of Pasadena, with a honey and nut salad with butter lettuce and bacon topped with honey-balsamic dressing and pine nuts, orange and maple-glazed oven-roasted baby back ribs, brown butter sautéed corn with basil and green onions, Balboa broccoli salad with raisins and red onion and a sweet red wine dressing, plus fresh strawberry pie with Grand Marnier.
Demonstration

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: POLYNESIAN ISLAND HOPPING

Create the bright, rich flavors of Polynesia in a hands-on class for couples with Mickey Kitterman. Learn to make smoked lobster rangoon with grilled pineapple sweet-and-sour dipping sauce, bacon-wrapped ginger-soy chicken with coconut rice, hearts of palm and asparagus salad with coconut vinaigrette, sugar and salt-cured grilled spare ribs with a Trader Vic's hoisin-ginger-chile glaze, plus flaming Tahitian coconut-vanilla ice cream with pineapple-rum topping.
Hands-On

Fri, Aug 10,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FINGER LICKING FOOD

Anne Cori creates comfort food for a fun Friday night out with the girls with encouragement to put down the forks and pick up the fried chicken to eat with your hands. Enjoy fried okra with rémoulade sauce, lip-smacking corn chowder, crispy fried chicken, buttermilk biscuits with hot pepper jelly, plus peach pie with a flaky crust and caramel ice cream.
Demonstration

Fri, Aug 10,
6:30 pm to 9 pm
$45.00
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, Aug 11,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BACKPACK SNACK ATTACK

For aspiring chefs, children from ages 7 to 11. As the new school year begins, learn to make exciting snacks perfect for an after school treat or to pack with your school lunch. Join Vikki DiMattia for a fun afternoon making apple-carrot harvest whole wheat muffins, applesauce-oat cookies with chocolate chips, berry swirl frozen yogurt bark, peanut butter dip with yogurt and honey, plus Vikki's best-ever maple-nut granola bars with fruit and chocolate.
Hands-On for Apprentice Chefs

Sat, Aug 11,
12 pm to 2 pm
$40.00
Per Child
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, Aug 11,
6 pm to 8:30 pm
$60.00
Per Person
Alex Schenk

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GARDEN OF TEMPTATION

Lush, juicy apples are abundant in an evening for couples creating tempting dishes with Alex Schenk. This hands-on class will make chilled apple cider punch with rum, carrot soup with ginger and apples, spiralized apple and arugula salad with cinnamon roasted chickpeas, brie-stuffed grilled burgers with tomatoes and bacon topped with apple jam, cheddar apple-potato latkes with sour cream and chives, plus French crêpes with ricotta cheese filling and caramelized apples.
Hands-On

Sat, Aug 11,
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

Sun, Aug 12,
12:30 pm to 3 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

WHERE THERE'S A WHISK, THERE’S A WAY!

Enticing aromas will lure everyone into the kitchen, as this hands-on class with cookbook author Naam Pruitt creates five fabulous baked treats. Learn to make apricot-almond turnovers with vanilla glaze, classic popovers with homemade strawberry jam, bacon-cheddar muffins with chive butter, sweet focaccia with cherries and grapes, plus herb-infused parmesan custards.
Hands-On

Sun, Aug 12,
1 pm to 3:30 pm
$50.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT

Covert operations will begin as Dawn Meyer and Larry Meyers share their secrets to the juicy details of a remarkable dinner. This hands-on class for couples will create smoked mozzarella salad with grilled red peppers, peppered New York strip steaks with caramel peppercorn sauce, Madeira-grilled portobello mushrooms, pan-browned Yukon gold potatoes with garlic and rosemary, plus chocolate mousse with port ganache and whipped crème fraîche.
Hands-On

Sun, Aug 12,
5 pm to 7:30 pm
$140.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

BOOZY AND FRUITY SUMMER DESSERTS

Give pastry artist Devon Drag a round of good cheer for combining luscious summer fruits with libations to create exciting desserts. This hands-on class will make grilled plum and bourbon crumble served in individual Mason jars with vanilla bourbon whipped cream, brandy peach upside-down cake baked in a cast iron skillet, margarita lime curd bars with graham cracker crust, angel food cake with limoncello glaze and a limoncello mixed berry salad, plus a vanilla vodka-spiked chocolate cherry milkshake with fresh cherries.
Hands-On

Mon, Aug 13,
6 pm to 8:30 pm
$55.00
Per Person
Marianne Moore

Culinary Educator

IT'S ITALIAN - WHEN IN DOUBT, ADD GARLIC

Garlic is abundant in this exciting hands-on class with Marianne Moore creating vibrant Italian dishes. Learn to make mushroom pâté with garlic crostini, grilled panzanella Italian bread salad, farro risotto with charred corn and tomatoes, pollo con olive aranci - a zesty chicken dish, plus an Italian plum cream tart.
Hands-On

Mon, Aug 13,
6:30 pm to 9 pm
$55.00
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

Tue, Aug 14,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

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

Tue, Aug 14,
6 pm to 8:30 pm
$55.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

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

Wed, Aug 15,
6 pm to 9 pm
$60.00
Per Person
Ashok Nageshwar

Culinary Educator

INDIAN STR[EAT] FOOD

Ashok Nageshwar shares his zeal for creating the bold, spicy and sometimes delicate dishes found on the streets of India that everyone wants to eat. Enjoy an exciting gastronomic journey as Ashok prepares spicy crisp cilantro fritters with gram flour and drizzled with cilantro-peanut pesto, kothu parotta - an irresistible street food of Tamil Nadu with chopped parathas and egg served with salna - a spicy gravy, grilled chicken kabobs with a spice marinade served with naan and coriander chutney, plus a surprising dish of coconut rice with lentils served with mini papads.
Demonstration

Wed, Aug 15,
6:30 pm to 9 pm
$50.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
LET'S CAN IT!

Experience the satisfaction of stocking your pantry with homemade staples 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 apple pie filling, green enchilada sauce, tomato soup, applesauce, and from-the-garden giardiniera. Each participant will take home a jar of canned goods.
Hands-On

Thu, Aug 16,
6 pm to 9 pm
$55.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
UNICORN PARTY! CAKE POPS AND COOKIES!

Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful unicorn treats. This hands-on class will learn how to make cake pop and Oreo cookie unicorns using different fondant molds, plus dip, and decorate with sprinkles and luster dust for exciting results. Each student will take home their cake pop creations.
Hands-On

Thu, Aug 16,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

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

Fri, Aug 17,
6 pm to 8:30 pm
$150.00
Per Couple
Kirk Warner

Chef-Owner

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

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.
Hands-On

Sat, Aug 18,
10 am to 3 pm
$150.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for a fun afternoon with Vikki DiMattia cranking out pasta dough to make homemade fettuccini, along with Alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, Aug 18,
12 pm to 2:30 pm
$90.00
For Parent and Child
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAKE IT WOK

From stir-fry to fried rice, everything works brilliantly together for an exciting evening designed for couples with Anne Cori. This hands-on class will make egg drop soup, duck and red pepper stir-fry, twice-cooked pork stir-fry, lobster Cantonese, make-your-own-style fried rice, steamed rice, plus pineapple sorbet with homemade five-spice fortune cookies.
Hands-On

Sat, Aug 18,
6 pm to 8:30 pm
$140.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: THAI IT, YOU'LL LIKE IT

Naam Pruitt, cookbook author and authority on Thai cooking, shares her expertise as a phenomenal hostess. Enjoy a lovely meal of delicate and delicious dahi puri - Indian street puffs filled with chickpeas and chutneys and toppings, corn cakes with spicy cucumber sauce, savory tropical fruit salad with Thai sausage in lime dressing, chicken curry over rice noodles with Thai condiments, plus lemongrass and lime sorbet, and watermelon slush drinks.
Demonstration

Sat, Aug 18,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Sun, Aug 19,
11 am to 4 pm
$150.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: MEDITERRANEAN SUMMER

Chef David Shalleck takes us on a delicious romp sailing around the Mediterranean in his captivating memoir Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella. Starting with a disastrous dinner David prepared for Alice Waters, he takes us on an adventure where he eventually perfects his cooking skills and lands a job as the chef for the "Serenity"- an historic sailing yacht. Along the way, David discovers many Italian regions and regional cooking styles. As the class discusses the book, Mickey Kitterman will prepare peasant bread panzanella with juicy heirloom tomatoes, shrimp and saffron risotto salad with fresh summer vegetables, sautéed branzino with artichokes and tomatoes and olives, plus rich mascarpone panna cotta served with fresh fruit.

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 19,
1 pm to 3:30 pm
$45.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: DEAR SUMMER, DON'T LEAVE US!

Hold on to the pleasures of summer with beautiful garden ingredients perfect for a spectacular Sunday evening meal. This hands-on class for couples will join Marianne Moore to create a summer harvest salad with brown butter dressing, fresh mozzarella with summer squash and tapenade, broccoli panzanella with pickled shallots, honey-glazed chicken grilled on a cedar plank, plus whiskey cream parfaits with oat praline and fresh berries.
Hands-On

Sun, Aug 19,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

REALLY LOVE YOUR PEACHES!

Mickey Kitterman is shaking things up with lush, juicy peaches by adding a twist of bourbon to create some classic combinations. This hands-on class will make grilled peach and goat cheese salad with red onions and bourbon vinaigrette, grilled shrimp and flank steak with jalapeños and peaches finished with a bourbon glaze, coconut rice with peaches and lime, plus peach yogurt cake with bourbon maple frosting and peach ice cream, and a peach bourbon shrub cocktail.
Hands-On

Mon, Aug 20,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

TARTED UP

Embellish your dinner with some of Anne Cori's favorite and attractive savory and sweet tarts. Anne creates incredibly flaky pastry crusts to make a pear-gorgonzola-walnut tart, caramelized tomato tart, double-crusted salmon-leek-endive tart, mini butter tarts, and apricot tarte Tatin.
Demonstration

Mon, Aug 20,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - GAZPACHO TO GALETTE

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy velvety chilled summer gazpacho, savory fresh chive and cheddar scones, toasted farro and black bean salad with avocado and sweet corn, plus a fresh berry galette with mascarpone cream.
Demonstration

Tue, Aug 21,
10 am to 1 pm
$45.00
Per Person
Andrew Fair and Nate Brinson

Chef

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

Join in for a fun night of beer and pizza with chef Andrew Fair and beer know-it-all and training manager Nate Brinson, from the popular Urban Chestnut Brewing Company. Enjoy Nate's choice of three seasonal craft beers and the secrets of pairing them with the right pizza, as this hands-on class gets in the kitchen with the talented director of restaurant operations and pizzaiolo wannabe Andrew to make neo-Neapolitan style pizza with naturally leavened pizza crust and locally-sourced seasonal toppings for the most popular Urban Chestnut pizzas.
Hands-On

Tue, Aug 21,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

AMERICAN COOKIE CLASSICS

Inspired by Stella Parks's fabulous cookbook, Bravetart: Iconic American Desserts, Barb Nack shares her favorite homemade cookie classics that will have everyone feeling a bit nostalgic. This hands-on class will make the cutest animal crackers in giraffe and elephant and lion and zebra shapes, homemade whole wheat graham crackers, Nutter Butter cookies, Thin Mint cookies, Trefoils, and Fudge Stripes cookies.
Hands-On

Tue, Aug 21,
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 * Sold Out

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

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

Wed, Aug 22,
6 pm to 8:30 pm
$65.00
Per Person
Jack MacMurray, III

Chef

Boathouse
JUMP ON BOARD WITH JACK

Chef Jack MacMurray loves adding his flair to the dishes he creates for Boathouse and shares some that are on the menu along with a few of his favorites. This hands-on class will create calamari fritti with spicy arrabbiata basil marinara, Boathouse creamy spinach-artichoke dip with garlic herb flatbread, "The Hill" salad with Genoa salami and shaved red onions topped with black olives and red wine vinaigrette, Tuscan barbecued whole pork loin, roasted fingerling potatoes and bell peppers with fennel and spinach, plus espresso panna cotta.
Hands-On

Wed, Aug 22,
6:30 pm to 9 pm
$60.00
Per Person
Caryn Dugan

Culinary Educator

TAKE A BITE OUT OF SUMMER

Step into the kitchen with plant-based advocate Caryn Dugan, the STLVegGirl, for a fun evening creating vegan dishes perfect for summer. This hands-on class will make sweet potato-black bean-sunflower seed sliders on whole wheat buns, mini two-bite spicy vegetable taco bowls with pinto beans and jalapeños, home-style baked steak fries with sriracha hummus, Italian summer stew loaded with fresh vegetables and herbs, plus chocolatey cashew-crusted red velvet cake pops.
Hands-On

Thu, Aug 23,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

YOU HAD ME AT BACON

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

Thu, Aug 23,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRIDA AND DIEGO

Celebrate the love story of the fascinating power couple in art history, Frida Kahlo and Diego Rivera, who entertained often in their home, Casa Azul. This hands-on class with Mickey Kitterman will create chipotle guacamole with crispy tortilla chips, fresh green corn tamales, double-fried battered chicken with almond-peanut sauce, potatoes in salsa verde, plus a creamy banana flan.
Hands-On

Fri, Aug 24,
6 pm to 8:30 pm
$125.00
Per Couple
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, Aug 25,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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

Sat, Aug 25,
12 pm to 2:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

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

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with 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.
Please call our store to be put on a waitlist.

Our available Date Night Dine and Dance class is Sizzle and Samba on July 28.
Hands-On

Sat, Aug 25,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: PEACE. LOVE. BOURBON.

Clear the calendar. It's time for a night out with the girls while affable Robin Wheeler creates delicious fare plus a bourbon slushy. Enjoy grilled peach halves filled with lemon ricotta, grilled flank steak served over heirloom tomatoes with toasted cumin-coriander-fennel seed vinaigrette, butter-poached petite potatoes, plus smoky peach cobbler with bourbon creme.
Demonstration

Sat, Aug 25,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

VITAMIX - WHO RUNS THE WHIRLED?

Whether you own a Vitamix or are thinking about adding this powerful tool to your kitchen, this hands-on class is designed to optimize its strength, from piping hot soups to refreshing smoothies. Join Barb to create cookies-and-cream chocolate milkshakes, soba noodle salad with snow peas and spiralized red peppers and carrots with green onions and carrot-ginger dressing, kale-apple soup with bacon, grilled veggie burgers with black beans and brown rice, margherita pizza with Vitamix pizza dough and sauce, strawberry-banana frozen dessert, plus a bonus pineapple-coconut body scrub with cocoa butter.
Hands-On

Sun, Aug 26,
12:30 pm to 3 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WHACK THE KNIFE!

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

Sun, Aug 26,
1 pm to 3:30 pm
$45.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sun, Aug 26,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
THE PETER PRINCE-IPLE

Chef Pete Fagan is a prince among peers and fans, as he shares dishes that have impressed the taste buds of the most astute chefs. Enjoy classic chilled gazpacho with Vidalia onions and topped with parmesan croutons, heirloom tomato and watermelon salad with burrata cheese and white balsamic-peach vinaigrette, pan-seared rainbow trout served with roasted summer vegetables and toasted barley and a mustard sauce, plus "peaches and cream" with local caramelized peaches with balsamic and honey served over vanilla bean ice cream.
Demonstration

Mon, Aug 27,
6 pm to 8:30 pm
$60.00
Per Person
Bernard Pilon

Chef

HMS Host
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 the talented chef Bernard Pilon will use the market basket to discuss what is in season and how to break down the fish and portion it to spontaneously create incredible seafood dishes that include garnishes, sauces, and perfect accompaniments.
Demonstration

Mon, Aug 27,
6:30 pm to 9 pm
$50.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
TACOS AND TEQUILA

Satisfy your taco cravings for the popular Mission Taco Joint tacos in a fun hands-on class with the masterly Perry Fischer. 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.
Hands-On

Tue, Aug 28,
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, Aug 28,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

I BEG YOUR GARDEN, DID YOU SAY VEGETARIAN?

The garden harvest is plentiful, as this hands-on class with Margi Kahn creates a beautiful vegetarian feast. Learn to prepare chilled white corn soup with fresh herb oil, a succulent Moroccan root vegetable tagine with poached eggs, confetti couscous, plus sour cherry-pear pie with cardamom served with vanilla bean ice cream.
Hands-On

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

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BAREFOOT CONTESSA: HOW EASY IS THAT?

Ina Garten keeps it simple in her cookbook, Barefoot Contessa: How Easy is That? and Barb Nack shares tasty dishes from the book. Enjoy a watermelon mojito, weekend bolognese and pasta rich with ground sirloin and Italian seasonings, grilled bread with olive oil and smoked mozzarella topped with prosciutto, sausage-stuffed mushrooms with marsala and mascarpone, plus fresh peach cake with cinnamon and pecans served with vanilla ice cream.
Demonstration

Wed, Aug 29,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101

Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master Guinness-soaked thick bone-in grilled pork chops, grilled pistachio pork sausages, bacon-wrapped apple pork patties served with onion-apple compote, grilled St. Louis pork steaks basted with garlic-honey mustard sauce, sweet-and-smoky dry-rubbed baby back ribs, grilled corn on the cob with chile-lime butter, grilled parmesan-garlic skewered bread, plus limoncello sorbet.
Hands-On

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

Kitchen Conservatory Staff

ANNE'S FAVORITE CAKES

Cakes are an instant celebration for special events, parties, gatherings, and weekend desserts. Anne Cori shares her favorite cakes, including l'opera almond cake flavored with coffee and chocolate, Southern caramel layer cake, coconut cake with lemon curd filling, chocolate-hazelnut meringue cake, plus lemon pound cake.
Demonstration

Thu, Aug 30,
6:30 pm to 9 pm
$45.00
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, Aug 31,
6 pm to 8:30 pm
$140.00
Per Couple
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 caramel.
Hands-On

Sat, Sept 1,
6 pm to 8:30 pm
$140.00
Per Couple
Fernanda Espinosa

Culinary Educator

DATE NIGHT FOR COUPLES: HOT AND CHILE MEXICAN

Create modern and authentic Mexican cuisine with the dynamic Fernanda Espinosa, who was born in Mexico and has lived in Colombia and Hungary. This hands-on class for couples will create a hibiscus mimosa, green shrimp ceviche, hearts of palm chilled soup served with beet crisps, chiles en nogada - beef and vegetable-stuffed chiles served with walnut sauce and pomegranates, plus Mexican wedding cookies wrapped in papel picado tissue paper.
Hands-On

Sun, Sept 2,
5 pm to 7:30 pm
$125.00
Per Couple
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, Sept 4,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create a loaf of pullman sandwich bread, multigrain cranberry-walnut rolls, plus zesty cinnamon orange buns.
Hands-On

Wed, Sept 5,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create a loaf of pullman sandwich bread, multigrain cranberry-walnut rolls, plus zesty cinnamon orange buns.
Hands-On

Thu, Sept 6,
10 am to 1 pm
$55.00
Per Person
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

Fri, Sept 7,
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, Sept 8,
11 am to 4 pm
$150.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: THE STREETS OF INDIA

Spend a tantalizing evening with Aruna Gopinath, born in Bangalore, as she shares popular street food from every corner of India. This hands-on class will create Delhi aloo chaat - baked potato wedges tossed in cayenne and cumin and chaat masala, Tamilnadu's crispy deep-fried masala daal vada - a chana dal fritter, Mumbai Frankie rolls - marinated lamb rolled in fried paratha with cilantro-mint chutney, Kerala chicken and cashew curry served with rice, Bengali-style fish croquettes, plus banana and cardamom crème brûlée.
Hands-On

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

Chef

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

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

Sun, Sept 9,
12:30 pm to 3 pm
$65.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. 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, Sept 10,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

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

Mon, Sept 10,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - DENVER

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of extraordinary dishes that are shared through generations. Barb Nack prepares a memorable dinner from Colorado Cache, published by the Junior League of Denver, with a sparkling sangria blanca with Cointreau, Colorado chilled cantaloupe soup with dry sherry, chicken-gruyère quiche with lemon pastry crust, honey whole wheat bread baked in a casserole dish served with honey-lemon butter, plus orange cream sherbet.
Demonstration

Tue, Sept 11,
6 pm to 8:30 pm
$45.00
Per Person
Naomi Hamamura

Chef-Owner

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura 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, including spicy tuna rolls, red dragon rolls, shrimp tempura rolls with avocado and cucumbers, OMG rolls with salmon topped with warm sesame sauce and torched, plus spicy volcano rolls.
Hands-On

Wed, Sept 12,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PALEO IS A NO-GRAINER!

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create an exciting meal with spicy zucchini hummus with charred cauliflower and broccoli and carrots, grilled rib-eye steaks with charmoula sauce, sautéed fresh spinach with garlic and lemon, spiralized and seasoned sweet potato fries, plus berry and stone fruit cobbler with coconut custard drizzle.
Hands-On

Thu, Sept 13,
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 14,
6 pm to 8:30 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

BOWL-ED OVER WITH VEGAN

Susan Caciano, private chef and dietician, shares four plant-focused bowls filled with everyday feel good food that is energizing and nourishing. This hands-on class will learn to make savory and sweet bowls that are a perfect transition to the cooler months, including beetroot quinoa over toasted nori topped with wasabi avocado mousse, mashed sweet potato bowl with hemp seed parmesan topped with kale-cashew pesto and grilled tofu, pear-chai bircher bowl with homemade cinnamon cashew milk and black tahini and dried figs, plus turmeric chia pudding bowl layered with coconut granola and matcha banana ice cream.
Hands-On

Sat, Sept 15,
10:30 am to 1 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

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

Sat, Sept 15,
12 pm to 2 pm
$40.00
Per Child
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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

Sun, Sept 16,
5 pm to 7:30 pm
$125.00
Per Couple
Josh Barton

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS

Rich aromas will waft through the kitchen, as Josh Barton, of Sugarfire Smoke House, shares the secrets that go into the basics of tasty barbecue from the variety of rubs and sauces to the sides. Josh shares 15-hour smoked brisket and 4-hour smoked ribs from the Sugarfire smoker with directions for making it at home, plus chef's choice of three of Sugarfire's famous side dishes.
Hands-On

Mon, Sept 17,
6 pm to 8:30 pm
$60.00
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 19,
6 pm to 8:30 pm
$65.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: LADY MARMALADE

Ladies are in for a treat with the tart and sweet flavors of marmalade used as an exciting addition to every dish created by Robin Wheeler. Enjoy a honey marmalade vodka sour shaken with orange marmalade, baby kale and walnut salad with lemon marmalade vinaigrette, pan-seared bitter orange-glazed five-spice flank steak on sesame rice noodles, plus three-layer olive oil cake with two marmalade fillings.
Demonstration

Fri, Sept 21,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: OPA!

Join Maria Sakellariou in a Greek celebration befitting shouts of "Opa!", as this hands-on class for couples creates a delicious meal meant to be shared with friends. Start with saganaki flaming cheese, then create hortopita rollo - coiled spinach-Swiss chard-arugula-fennel pie cooked in cast iron, creamed charred leeks with phyllo feta parcels, kalamata and fig-stuffed pork tenderloin with dates and hazelnuts, bulgur pilaf with feta and toasted pine nuts, plus almond-citrus cake from the Aegean island of Skopelos.
Hands-On

Fri, Sept 21,
6:30 pm to 9 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

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. Anne Cori 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, Sept 22,
10 am to 3 pm
$175.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
SOUPS AND SIDEKICKS

Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Hands-On

Sun, Sept 23,
12:30 pm to 3 pm
$60.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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

Sun, Sept 23,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
ONE THING IS FOR SHORE

Whether you are in the mood for seafood or chicken, chef Pete Fagan will create a memorable evening with succulent dishes. Enjoy casino-style broiled blue point oysters with spicy lemon-herb butter, seared sea scallops on spinach-grapefruit-blood orange salad with mustard vinaigrette, pan-seared chicken with roasted peppers and cremini mushrooms served with tomato concasse and parmesan-truffle polenta, plus chocolate-'mallow cookie cups.
Demonstration

Mon, Sept 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, Sept 25,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP

Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted bread crumb topping, plus pistachio ice cream.
Hands-On

Fri, Sept 28,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

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

Sat, Sept 29,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?

Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. 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, Sept 29,
12 pm to 2:30 pm
$100.00
For Parent and Child
Nathan Hatch

Chef

Trattoria Marcella
PASTA THE SAUCE, PLEASE!

Chef Nathan Hatch, of Trattoria Marcella, loves to share the art of making pasta and adding the perfect sauce to create dishes that will be made over and over. This hands-on class will create pancetta and mushroom cannelloni in a cream sherry sauce, tagliatelle in a meaty tomato ragù, plus garganelli carbonara with pancetta, black pepper parmesan, and cured egg yolk.
Hands-On

Mon, Oct 1,
6 pm to 8:30 pm
$60.00
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

Sat, Oct 6,
10 am to 1 pm



Sat, Oct 13,
10 am to 1 pm



Sat, Oct 20,
10 am to 1 pm



Sat, Oct 27,
10 am to 1 pm
$250.00
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, Oct 6,
10:30 am to 1 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEDITERRANEAN MYSTIQUE

Gather in the kitchen to unravel the mystique of Mediterranean cooking with Anne Cori. This hands-on class will create a magnificent meal of roasted red bell pepper-feta phyllo spirals, homemade pasta alla Norma with grilled eggplant, baked chicken with sumac served with spiced maqluba - a beautiful “upside-down cake” presentation of tender vegetables and tomatoes cooked with rice and onions with tahini sauce, plus deep dark chocolate gelato. Each course will be paired with a special selection of wine.
Hands-On

Sat, Oct 13,
6 pm to 8:30 pm
$140.00
Per Couple