ChefClass Title & DescriptionClass TypeClass DatesCost
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TUSCAN KITCHEN * Sold Out

The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo, of Eleven Eleven Mississippi, to create the flavors of Tuscany. Learn to prepare potato gnocchi with lemon-kale-pecorino pesto, mini pea pancakes with minted yogurt, grilled pork tenderloin with bagna cauda butter, potato-roasted cauliflower-green bean salad, plus raspberry-brown butter custard pie.
Please call our store to be put on a waitlist.

Bob Colosimo's next class, Smoked, Glazed, and Braised, is available on September 13.
Hands-On

Wed, June 28,
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 * 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 6.
Hands-On

Wed, June 28,
6:30 pm to 9 pm
$65.00
Per Person
Margi Kahn

Culinary Educator

PALEO AND GLUTEN-FREE SUMMER COOKING * Sold Out

Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create an exciting summer meal with chilled cucumber and avocado soup shooters with crabmeat garnish, grilled rib-eye steaks with chimichurri sauce, oven-roasted parsnip "fries", grilled mixed vegetable salad with a tahini drizzle, plus coconut and green tea glazed doughnuts.
Please call our store to be put on a waitlist.

Margi Kahn's next paleo and gluten-free class, A Plan for Paleo, is available on September 7.
Hands-On

Thu, June 29,
6 pm to 9 pm
$55.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE-D LIGHTENING * Sold Out

Summer days drift away to summer nights, as this hands-on class for couples creates a festive Greek meal that is perfect for picnics and romance. Join Maria Sakellariou to create dishes reminiscent of her childhood memories with stuffed eggplant and zucchini "slippers", meatballs in a spiced tomato sauce, artichoke-eggplant-tri-color pepper kabobs, grilled lamb kabobs, Maria's special tzatziki sauce, plus a sour cherry dropped in a glass of bubbly.
Please call our store to be put on a waitlist.

Maria Sakellariou's next date night class, Hit Me with Your Best Chop, is available on September 15.
Hands-On

Fri, June 30,
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 cured beef brisket. 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, July 1,
11 am to 3 pm
$85.00
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

Sat, July 1,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
FIRE-WORKS FOR GRILLING

Chef Jon Lowe has fired up the grill for a weekend holiday celebration, starting with grilled shrimp cocktail with avocado and crab served with fresh tortilla chips. This hands-on class will make salmon sliders on brioche buns with pineapple jam and sriracha mayonnaise served with grilled corn and arugula salad, homemade flatbread with grilled peaches and goat cheese topped with caramelized onions and balsamic glaze, plus chocolate-pecan bourbon tartlets.
Hands-On

Sun, July 2,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sun, July 2,
5 pm to 7:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

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

Mon, July 3,
6 pm to 8:30 pm
$60.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
THE INDIAN CHEF * Sold Out

Celebrate summer with the rich bold flavors of India with chef Adam Lambay for a fun hands-on class. Learn to make Adam's unique adaptation of Goan-style crab cakes seasoned with coconut and ginger served with peanut chutney, hot-and-sour chicken vindaloo with potatoes spiced with chile peppers and tamarind, plus slow-roasted grilled whole chicken with a rich tomato masala sauce and fresh naan.
Please call our store to be put on a waitlist.

Adam Lambay's next Indian class, All Dhal'd Up, is available on September 12.
Hands-On

Wed, July 5,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

DELICIOUS DESSERTS WITHOUT THE GLUTEN

Margi Kahn proves that gluten-free desserts are delicious with four recipes that will be permanent additions to your recipe box. This hands-on class will make an orange and olive oil bundt cake, chocolate and almond tea loaf, peanut butter cookies, plus a beautiful meringue pavlova with fresh mixed berries and raspberry sauce.
Hands-On

Thu, July 6,
6 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Culinary Educator

WE THE PIZZA

Show your independence by spending an enthralling morning with Margi Kahn creating pizzas on the grill. This hands-on class will roll out plenty of pizza dough to create caramelized onion-gruyère cheese-arugula pizza drizzled with balsamic syrup, sausage-roasted fennel-spinach-fontina cheese pizza, grilled shrimp-feta-pesto pizza, plus deliciously gooey s’mores pizza.
Hands-On

Fri, July 7,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ISLE OF CAPRI

Just off the coast of Southern Italy in the Bay of Naples sits the luxurious Isle of Capri - the inspiration for a magnificent evening in the kitchen, starting with eggplant-zucchini-potato bruschetta with capers and olives. This hands-on class with Mickey Kitterman will make insalata caprese, linguini frutti di mare with fresh pasta and mussels and clams and shrimp, arancini stuffed with cheese and mushrooms, plus torta caprese - a flourless almond and chocolate torte.
Hands-On

Fri, July 7,
6 pm to 8:30 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

EVERYDAY VEGAN ESSENTIALS

Susan Caciano, private chef and dietician, shares her most asked about recipes for vegan everyday essentials, starting with a basic green smoothie with bananas, greens, almond butter, blueberries and almond milk. This hands-on class will make cashew cheese, herbed seed pâté with pumpkin seeds and Nama Shoyu seasoned with garlic and cumin, massaged kale salad with shredded cabbage and carrots and lemon-avocado dressing, minimalist energy oat bars with sunflower seeds and dates, and cocoa avocado mousse, all served with crudités, lettuce wraps and crackers.
Hands-On

Sat, July 8,
11 am to 1:30 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

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

Sat, July 8,
12 pm to 2:30 pm
$90.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PIZZA MY HEART

Head to Kitchen Conservatory with your partner for an awesome night of pizza making. Join Dawn and Larry to create fabulous pizza dough from scratch, then make gorgonzola and grape appetizer pizza, Mexican pizza with chorizo and chihuahua cheese, caramelized onion-sausage-manchego cheese pizza, and truffled taleggio and mushroom pizza. Each couple will make their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and chocolate cinnamon gelato.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PEACHES, PORK, AND PLANTER'S PUNCH

Channeling the Southern belle charm, Anne Cori demonstrates a tantalizing dinner packed with rich flavors, starting with bacon-wrapped pickled watermelon rind. Enjoy a glass of planter's punch, shrimp rémoulade on fried green tomatoes, smoky pork loin with cherry barbecue sauce and corn-poblano pudding, plus peach pie with peach ice cream and caramel sauce.
Demonstration

Sat, July 8,
6:30 pm to 9 pm
$45.00
Per Person
Adam Gnau

Chef

Acero
THE ARTISTRY OF ITALIAN SAUCES

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

Sun, July 9,
12:30 pm to 3 pm
$60.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

OUR "LITTLE DEBBIE" IS THE PERFECT HOSTESS

If everyone in your house has an affinity for store-bought packaged treats, join the awesome mom Rachel Epplin-Rincker for a fun afternoon making four favorites from scratch. This hands-on class will create chocolate-coated graham cookie Moon Pies with homemade marshmallow fluff, Rachel's twist on Sno Balls made in fudgy brownie form with marshmallow and pink shredded coconut, dark chocolate Ding Dongs with marshmallow filling and dipped in chocolate ganache, plus Star Crunch cookies with caramel and Rice Krispies coated in milk chocolate ganache.
Hands-On

Sun, July 9,
1 pm to 3:30 pm
$55.00
Per Person
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 9,
5 pm to 7:30 pm
$140.00
Per Couple
Mitch Frost

Culinary Educator

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

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

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

Mon, July 10,
6 pm to 8:30 pm
$60.00
Per Person
Tyler Davis

Chef

Element and Purveyors Table
EVERY BITE IS CALORIE-WORTHY

Give a big welcome to talented pastry chef of Element and chef of Purveyors Table at Brennan's, Tyler Davis, as he shares some exciting techniques that pastry chefs utilize in professional kitchens that can be made at home. Enjoy a vegan pavlova with aqua faba and whipped coconut cream, taro cheesecake with an impressive white chocolate mirror glaze, plus Tyler's cookies and cream signature dessert with Brutti ma Buoni cookies, chocolate semifreddo, espresso caramel, vanilla bean ice cream, chocolate curls, and caramelized white chocolate crème brûlée.
Demonstration

Mon, July 10,
6:30 pm to 9 pm
$50.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: I CAN COOK... BOOTCAMP

Do you want to cook breakfast, lunch, and 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 for a three-day bootcamp focusing on each meal of the day. Learn to make French toast with cinnamon bread and pecans, spicy bacon twists, and homemade nuts and oats granola for breakfast; chicken taco salad with avocado ranch dressing, homemade tortilla chips with tomato salsa, and iced Mexican “surprise” cookies for lunch; and bucatini Bolognese pasta, bruschetta with mozzarella and tomatoes and basil, plus vanilla ice cream and chocolate sauce for dinner, with a special beverage for each meal. For aspiring chefs, children from ages 7 to 11.
Hands-On for Apprentice Chefs

Tue, July 11,
10 am to 12 pm



Wed, July 12,
10 am to 12 pm



Thu, July 13,
10 am to 12 pm
$125.00
Per Child
Anne Cori

Kitchen Conservatory Staff

THERE IS NO SUCH THING AS TOO MUCH GARLIC * Sold Out

Anne Cori dusts off her farming knickers with a wheelbarrow full of her favorite crop - freshly dug garlic. Enjoy rich aromatic flavors, as Anne prepares roasted garlic with focaccia, arugula salad with warm goat cheese and garlic dressing, homemade pasta Norma with garlic and eggplant and tomatoes, Tuscan chicken with garlic and rosemary, plus chocolate-espresso ice cream. Participants will take home fresh garlic.
Please call our store to be put on a waitlist.
Demonstration

Tue, July 11,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

MIND YOUR B'S AND Q'S * Sold Out

The grilling rules of conduct are simple and fun as everyone works together to create a phenomenal meal. Join Anne Cori at the grill for a hands-on class creating grilled chicken Caesar salad, juicy grilled cheeseburgers with homemade ketchup and grilled onions on potato rolls, grilled tri-tip with peach salsa and guacamole, grilled corn on the cob with garlic butter, plus frothy chocolate milkshakes.
Please call our store to be put on a waitlist.
Hands-On

Wed, July 12,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GRILLING UNIVERSITY - CHICKEN AND VEGETABLES 101

Taste testing is the only prerequisite for acing the chicken and vegetables curriculum at grilling university! This hands-on class will master grilled West Indies spice-rubbed chicken breasts with grilled bananas, grilled herb and cheese-filled chicken thighs, mustard barbecue grilled chicken, Mexican calabacita kabobs with cumin butter, grilled corn-black bean-avocado salad with onions and jalapeños, plus white chocolate ice cream with shortbread cookies.
Hands-On

Thu, July 13,
6 pm to 8:30 pm
$55.00
Per Person
Jane Campbell

Culinary Educator

A BRINE IN TIME MAKES PICKLES

Relish the rewards of this pickling class, as we welcome fermenting expert Jane Campbell for an evening of infusing brines and creating an exciting assortment of pickles that can be stored in the refrigerator for up to six months. This hands-on class will make garlic green beans with peppercorns and thyme, corn on the cob with carrots and shallots brined with coriander and rosemary, sliced onions with rosemary-mustard seed brine, carrots in chipotle brine, cherry tomatoes with basil and celery seed brine, green beans with leeks and peppercorns, celery with coriander and mint, and corn kernels with green peppers. Each student will take home a jar of pickles.
Hands-On

Thu, July 13,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BASTILLE MY HEART

In celebration of the French Fête Nationale, this hands-on class will storm the kitchen with exciting preparations for Bastille Day paired with appropriate wines. Join Anne Cori and learn to make vichyssoise, caramelized tomato tart with mesclun salad, poached salmon with béarnaise sauce and ratatouille, plus peach Melba with vanilla bean ice cream and almond tuiles.
Hands-On

Fri, July 14,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: OOH LA LA!

Enjoy your own French revolution with a wildly decadent preparation of Parisian cuisine by Mickey Kitterman on Bastille Day. Enjoy liquor aux bonbon - a candy-like martini garnished with a lollipop, roasted cauliflower and grape salad with roquefort and a roquefort gougère, coquilles St. Jacques prosciutto sur lit de chou - prosciutto-wrapped sea scallops on a creamy bed of napa cabbage and steamed asparagus, plus white chocolate mousse with raspberries.
Demonstration

Fri, July 14,
6:30 pm to 9 pm
$45.00
Per Person
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, July 15,
10 am to 3 pm
$150.00
Per Person
Barry Marcus

Pastry Chef

FRENCH PÂTISSERIE MACARONS

Take a seat at the counter and enjoy the afternoon with the master pastry chef Barry Marcus as he captivates this class with his love for authentic French pâtisserie macarons. With attention to detail, Barry will demonstrate the process for creating the delicate and colorful almond confections, and prepare an assortment of fillings, including chocolate ganache, salted caramel buttercream, and lemon curd.
Demonstration

Sat, July 15,
1 pm to 3:30 pm
$50.00
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-eyes served over a bed of capellini with roasted red pepper Alfredo sauce, grilled cast iron vegetables, fluffy corn bread sticks, 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 class, Heavy Metal Cooking with Mickey Kitterman, is available on August 18.
Hands-On

Sat, July 15,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

BISTRO CLASSICS

Spend a charming and relaxing evening with Barb Nack, as she creates classic dishes to please the palate. Enjoy a jumbo shrimp cocktail with homemade cocktail sauce, bourbon-marinated New York strip steak seared in a smoking hot cast iron skillet, crispy duck fat roasted fingerling potatoes with rosemary, plus a chocolate fudge sundae with whipped cream and a cherry.
Demonstration

Sat, July 15,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

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

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

Sun, July 16,
12:30 pm to 3 pm
$65.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

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

Sun, July 16,
1 pm to 3:30 pm
$90.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS

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

Sun, July 16,
5 pm to 7:30 pm
$140.00
Per Couple
Pete Fagan

Sous Chef

Tony's
A PRIVATE A-FARE * Sold Out

Fans of Pete Fagan, the sous chef of Tony's, relish in the delightful fare created just for their pleasure. Enjoy a sumptuous meal of baked lemon and buffalo mozzarella on grilled crostini with anchovies, fennel and red onion Amalfi salad with cucumbers and oranges, succulent Moroccan chicken with chickpeas and apricots, plus almond-lemon polenta cake with Grand Marnier and raspberries topped with caramel sauce.
Please call our store to be put on a waitlist.

Pete Fagan's next available class is Dressed for Dinner on September 18.
Demonstration

Mon, July 17,
6 pm to 8:30 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

BOOZY AND FRUITY SUMMER DESSERTS * Sold Out

Give pastry artist Devon Drag a round of good cheer for combining incredible summer fruit 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 cherry-bourbon-vanilla milkshakes.
Please call our store to be put on a waitlist.
Hands-On

Mon, July 17,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

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

Tue, July 18,
6 pm to 9 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

STIR-FRY ME TO THE MOON

In other words, spend a playful evening in the kitchen creating marvelous stir-fry dishes with cookbook author Naam Pruitt. This hands-on class will prepare stir-fried pork in black bean sauce, Szechuan chicken in sweet spicy sauce, stir-fried beef with mixed mushrooms, spicy garlic shrimp with Thai basil, and fried fish filet with sweet-and-sour sauce.
Hands-On

Tue, July 18,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREAD BASICS ON THE RISE

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

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

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Wed, July 19,
6 pm to 9 pm



Wed, July 26,
6 pm to 9 pm



Wed, Aug 2,
6 pm to 9 pm



Wed, Aug 9,
6 pm to 9 pm
$250.00
Per Person
Naam Pruitt

Cookbook Author

VIETNAMESE BITES

Every aromatic morsel from the stunning selection of Vietnamese appetizers will delight this hands-on class. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spare ribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Hands-On

Wed, July 19,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

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

Thu, July 20,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM

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

Thu, July 20,
6:30 pm to 9 pm
$50.00
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, July 21,
6 pm to 8:30 pm
$150.00
Per Couple
Caryn Dugan

Culinary Educator

IN THE KITCHEN WITH CARYN - FROM PHO TO FALAFEL

Join plant-based guru Caryn Dugan, the STLVegGirl, in the kitchen to create a luscious spread of vegan dishes. This hands-on class will make farro and Swiss chard salad with creamy coconut-shallot dressing, hearty Vietnamese pho with homemade hoisin, spicy tofu and broccoli sprout sushi, falafel pita pockets with greens and creamy tahini sauce, and asparagus-leek-sweet potato crumble with oats and seeds.
Hands-On

Sat, July 22,
11 am to 1:30 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, baked s'mores bars layered with chocolate and marshmallow creme, plus watermelon-strawberry lemonade punch with a cutout watermelon garnish. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, July 22,
12 pm to 2:30 pm
$80.00
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 22,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, July 22,
6:30 pm to 9 pm
$60.00
Per Person
Josh Charles

Culinary Educator

Boundary
GAME DAY * Sold Out

Hit one out of the park with chef Josh Charles, of Boundary, with a fun game day menu. This hands-on class will make garlic-parmesan and Buffalo chicken wings, roasted chicken-chorizo nachos with homemade cheese sauce and pickled jalapeños, guacamole with fresh tortilla chips, roasted beef tenderloin sliders with horseradish aïoli and fried onions, chile-lime popcorn, crisp mini corn dogs, plus homemade funnel cake, and boozy vodka lemonade.
Please call our store to be put on a waitlist.
Hands-On

Sun, July 23,
12:30 pm to 3 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GET OUT OF THE BOX WITH A MEAL PLANNER

With home-delivered pre-measured meal boxes gaining in popularity, Barb Nack presents a smart solution to making meal-planning smart and easy for two complete meals. Recipes are scaled for two people with ingredients, shopping list including items available at Kitchen Conservatory, equipment needed, and utilizes specific ingredients in both meals. Enjoy roasted lemon chicken with skillet orzo asparagus risotto with spinach and mini sweet peppers finished with basil and buttery crispy panko crumbs for the first meal, crispy pan-fried sweet soy halibut served over a bed of sautéed shiitakes, chayote squash, spinach, and radishes with honey-lemon glaze for the second meal, plus triple chocolate brownies.
Demonstration

Sun, July 23,
1 pm to 3:30 pm
$45.00
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, July 23,
5 pm to 7:30 pm
$125.00
Per Couple
Karmen Rayburn and Jordan Knight

Chef

The Blue Duck
THE QUEEN OF TARTS WILL QUICHE AND TELL

Karmen Rayburn, owner of The Blue Duck in Washington, MO and now a new location in Maplewood, is joined by chef Jordan Knight to share their techniques of making both savory and sweet tarts and quiche. This fun hands-on class will learn to make two different types of dough, then make caramelized onion and bacon tart, spinach and feta quiche, caprese quiche, plus a Key lime tart.
Hands-On

Mon, July 24,
6 pm to 8:30 pm
$55.00
Per Person
Alex Cupp and Ben Grupe

Chef

The Stellar Hog and Elaia and Olio
"MEAT" THE BOYS IN THE BACK ROOM

Meet two chefs - one very competitive that took him to culinary gold in the 2016 Culinary Olympics, and one very determined to go from smokehouse smoker to restaurant owner. Ben Grupe, of Elaia, and Alex Cupp, owner of The Stellar Hog, went to the same grade school and learned more about each other nine years ago when Alex was supposed to have his first night on the line at a popular restaurant, but Ben stole his thunder and left him to do the dishes! Sit back and enjoy a fun evening of bantering and laughter between the two as they share some fun techniques creating smoked chicken lollipops, ribs, smoked beef-pork forcemeat "sausage", plus delicious seasonal sides.
Demonstration

Mon, July 24,
6:30 pm to 9 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, July 25,
6 pm to 8:30 pm
$60.00
Per Person
Michael Friedman

Chef

Retreat Gastropub
HOT TOWN, SUMMER IN THE CITY

Join chef Michael Friedman, of Retreat Gastropub, to beat the heat and create a perfect summer meal that is rich in flavor without turning on the oven. This hands-on class will make olive oil poached tuna salad with housemade mayonnaise served in endive cups with herbed quick crackers, caprese salad with buffalo mozzarella with mortar and pestle basil pesto and balsamic vinaigrette, crispy panko-coated pan-fried chicken paillard topped with fresh arugula and red onion salad, plus fruit salad with vanilla bean-mint dressing and fresh whipped cream.
Hands-On

Tue, July 25,
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 27,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SPLENDID SPAIN

Create the robust flavors of Spain for a memorable evening with Anne Cori, working side-by-side with your partner. This hands-on class will prepare homegrown tomato gazpacho with roasted poblano peppers, roasted garlic-mushroom empanadas with romesco sauce, clam-mussel-shrimp-chorizo paella with artichokes and peppers, creamy flan flavored with orange zest, plus Anne's favorite sangria.
Hands-On

Fri, July 28,
6 pm to 8:30 pm
$140.00
Per Couple
Crystal Stevens

Culinary Educator

EarthDance Farm
LAISSEZ-"FARE"

Let go of the stress of a busy week and discover tips for creating three 30-minute vegetarian meals that are fresh, simple, and delicious, with chocolate covered blood oranges that can be used for any of the meals. Crystal Stevens, of EarthDance Farm, prepares zucchini noodles with roasted tomato-pepper sauce, goat cheese-stuffed mushrooms with herbs; watermelon gazpacho, roasted eggplant; and three variations of a made-in-advance salad with seasonal toppings and homemade dressing, plus fresh bread with garlic and herbs.
Demonstration

Sat, July 29,
10:30 am to 1 pm
$45.00
Per Person
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 October 21.
Hands-On

Sat, July 29,
11 am to 4 pm
$150.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: A SARI STATE OF A-FARES

Indian cuisine will bring everyone together for an exotic evening in the kitchen with Aruna Gopinath, from Bangalore, India. Couples will learn to make chicken biryani cooked with Indian spices and mint and topped with fried onions, tamarind rice seasoned with curry leaves and mustard seeds and peanuts, bagara baingan - eggplant with creamy coconut sauce, Bombay chutney - a spicy blend of gram flour and tomatoes and chiles, pan-fried tuna patties with garlic and ginger, plus coconut ladoos for dessert.
Hands-On

Sat, July 29,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: WINE, WOMEN, AND CHOCOLATE * Sold Out

A little wine and a little chocolate will certainly have the girls singing a little song to praise Barb for satisfying their weekend cravings. Enjoy a decadent evening as Barb Nack prepares individual white chocolate cakes with chocolate raspberry sauce served with Moscato d'Asti, milk chocolate mousse served with a vintage port, and chocolate raspberry napoleons served with Vin Santo, all preceded by a pasta with goat cheese and fresh summer vegetables.
Please call our store to be put on a waitlist.
Demonstration

Sat, July 29,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Ibby's Washington University
LOOKING HIGH AND LOWE FOR SUNDAY BRUNCH

The search is over for an unforgettable afternoon in the kitchen with the charismatic Jon Lowe creating a satisfying brunch. This hands-on class will make watermelon gazpacho with goat cheese and coriander, tomato-cucumber summer salad with sweet red onions and balsamic vinaigrette, crab cake Benedict with asparagus and tomato on a homemade biscuit with citrus hollandaise, golden potato-tasso ham hash with bell peppers and onions, plus grilled asparagus with parmesan.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: THE PRESIDENT'S KITCHEN CABINET

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

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 30,
1 pm to 3:30 pm
$40.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PUT AN ONION RING ON IT!

Gentlemen, it is time to get serious about the ring. The onion ring! Couples will create outrageously delicious food as this hands-on class creates beer-battered onion rings, cobb salad with roquefort vinaigrette, peppered beef filets with mushroom-bourbon sauce, cheddar-chive mashed potatoes, plus bananas Foster crème brûlée.
Hands-On

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

Culinary Educator

BAGELS AND BIALYS

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

Mon, July 31,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

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

Mon, July 31,
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 learning everything about baking from cakes to cookies, doughnuts to crackers, and so much more! The kitchen is going to heat up with old-fashioned giant sugar cookies, Nutella cheesecake cupcakes, butterscotch brownies, sausage and cheese pastry pinwheels, mandarin orange cake, cinnamon baked doughnuts, apple bread, chocolate chip-sprinkle cookie cake, butter drop biscuits, crumb-topped blackberry muffins, and cheesy gold star crackers.
Hands-On for Apprentice Chefs

Tue, Aug 1,
10 am to 12 pm



Wed, Aug 2,
10 am to 12 pm



Thu, Aug 3,
10 am to 12 pm
$125.00
Per Child
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 September 5.
Hands-On

Tue, Aug 1,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

LITTLE PIES, CAKES, AND COOKIES

Join Barb Nack in the kitchen creating smaller versions of delicious pies, cakes, and cookies, as this hands-on class makes five phenomenal desserts. Learn to create mini gooey chocolate-toffee cast iron cookies topped with caramel ice cream, pineapple upside-down mini cakes, snickerdoodle apple pie bites topped with caramel sauce, mini frozen mint grasshopper pies drizzled with chocolate, and mini Kahlúa cheesecakes garnished with whipped cream and chocolate espresso beans.
Hands-On

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

Kitchen Conservatory Staff

ON TOP WITH AU GRATINS

Anne Cori puts a variety of beautiful summer gratin dishes on the table with the most inviting toppings that are crispy, crunchy, ooey and gooey. Enjoy tomato-zucchini gratin, green tomato-bacon gratin, butternut squash-corn gratin, lobster-artichoke gratin, plus apple brown betty.
Demonstration

Wed, Aug 2,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

VEGANS ARE ON THE CHOPPING BLOCK

The knives are sharpened and the cutting boards are abundant in this fun hands-on vegan class with Margi Kahn. Learn to make smoky beet sliders with tahini sauce on homemade potato buns, pasta with creamy avocado pesto sauce, chopped summer salad using a mezzaluna, rich double chocolate cookies, plus fresh berry smoothies.
Hands-On

Thu, Aug 3,
6 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CLASSIC FRENCH

With the culinary experience of training in restaurants in France and New Orleans, Anne Cori shares her penchant for French cuisine. Enjoy a sophisticated menu of fresh garlic soup, roasted stuffed chicken leg with baked tomatoes Provençal, frisée salad with lardons and a poached egg, plus the decadent gâteau Saint-Honoré for dessert.
Demonstration

Thu, Aug 3,
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 4,
6 pm to 8:30 pm
$125.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: FIRE AND ICE

Spice up the evening with the girls on a Friday night as the gregarious Robin Wheeler creates a tasty and peppery meal. Enjoy a serrano paloma cocktail with white tequila and grapefruit juice, roasted jalapeños stuffed with black pepper and garlic ricotta, habañero and citrus-marinated roasted pork tenderloin medallions, jalapeño corn muffins with chipotle butter, arugula salad with charred hot peppers, plus chile-lime watermelon sorbet.
Demonstration

Fri, Aug 4,
6:30 pm to 9 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

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

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

Sat, Aug 5,
10 am to 3 pm
$175.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
SWINE AND WINE: DON'T GO BACON MY HEART * Sold Out

Fall in love with the dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, as they share a treasure trove of bacon and other products from the honorable swine, creating a variety of dishes that will produce squeals of delight in the kitchen. Chef Rook will highlight the bounty of the season with fresh juicy tomatoes and sweet local corn, as Glenn shares a wealth of wine knowledge pairing each course with a hand-selected Missouri wine.
Please call our store to be put on a waitlist.
Demonstration

Sat, Aug 5,
1 pm to 4 pm
$75.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STRIP TEASE

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

Sat, Aug 5,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL

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

Sun, Aug 6,
12:30 pm to 3 pm
$50.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

SUMMER BAREFOOT DESSERTS

Rachel Epplin-Rincker, a true fangirl of Ina Garten and her popular Barefoot Contessa cookbooks, shares some of her favorite summer desserts. This hands-on class will make a fresh strawberry and lime curd tart, Eton Mess - layers of meringue with fresh raspberry framboise sauce and whipped cream, peach and plum crostada with blueberries, dark and white chocolate bark with pistachios and dried cranberries and apricots, Beatty's chocolate cake with buttercream frosting, plus an egg cream fountain drink.
Hands-On

Sun, Aug 6,
1 pm to 3:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAINIACS

Fans of East Coast provisions will spend an enthusiastic evening with Anne Cori creating madly popular dishes of Maine. This hands-on class for couples will make fresh clam chowder with potatoes and fried clam garnish, roasted beet salad on arugula, authentic Maine lobster rolls with homemade potato chips, plus blueberry pie with whipped cream.
Hands-On

Sun, Aug 6,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

DOUGHNUTS ARE HOT!

Treat yourself to the pleasures of melt-in-your-mouth classic glazed doughnuts, dulce de leche doughnut sandwiches, lemon curd-filled doughnut holes, and maple-bacon doughnuts. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Hands-On

Mon, Aug 7,
10 am to 1 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 Belgian endive cups with herbed cheese and blueberries, brown butter-cornmeal-blueberry muffins, blueberry muffin ice cream, blueberry crumble, 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

Mon, Aug 7,
6 pm to 8:30 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 Summer. 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, Aug 7,
6:30 pm to 9 pm
$55.00
Per Person
Christine Cradock Allhoff

Culinary Educator

Culinary Institute of St. Louis
FRESH FARE WILL DO YOU GOOD

At the peak of the summer growing season, Christine Allhoff picks the juiciest and freshest ingredients to create a refreshing and memorable summer dinner. Enjoy corn risotto with pea shoots and heirloom tomatoes and fresh herbs, roasted scallops with succotash and crispy pancetta, plus grilled peach shortcake with ginger-mint syrup and whipped mascarpone.
Demonstration

Tue, Aug 8,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHICKEN-CENTRIC

Master the techniques of cooking chicken using the best part of the chicken -- the whole chicken. This hands-on class will work side-by-side with Anne Cori to learn the skills of roasting a whole chicken with pan sauce, grill a spatchcock chicken, and debone a chicken to make a rich chicken soup, plus stuffed chicken, chicken piccata, Tuscan chicken, and hot wings.
Hands-On

Tue, Aug 8,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

ARE YOU AFRAID OF YEAST?

Is the fear of working with yeast keeping you from turning any meal of the day into an extraordinary one? Learn how easy it is to work with yeast with the flexibility to prepare dough days in advance with the talented bread baker Margi Kahn, as this hands-on class makes cinnamon rolls for breakfast, light wheat sandwich bread with a summer chopped salad for lunch, and two pizzas for dinner - spinach-walnut pesto pizza with shrimp, plus classic pizza Margherita.
Hands-On

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

Culinary Educator

ARE YOU AFRAID OF YEAST?

Is the fear of working with yeast keeping you from turning any meal of the day into an extraordinary one? Learn how easy it is to work with yeast with the flexibility to prepare dough days in advance with the talented bread baker Margi Kahn, as this hands-on class makes cinnamon rolls for breakfast, light wheat sandwich bread with a summer chopped salad for lunch, and two pizzas for dinner - spinach-walnut pesto pizza with shrimp, plus classic pizza Margherita.
Hands-On

Thu, Aug 10,
10 am to 1 pm
$55.00
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

Thu, Aug 10,
6 pm to 9 pm



Thu, Aug 17,
6 pm to 9 pm



Thu, Aug 24,
6 pm to 9 pm



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

Kitchen Conservatory Staff

REVEL IN SUMMER'S BOUNTY

Mickey Kitterman prepares a bountiful meal from freshly picked summer produce for a great evening of dining. Enjoy cornmeal madeleines with crème fraîche and Missouri caviar, ginger and cumin spiced lamb shawarma with za'atar, savory sweet corn pots de crème, fried green tomatoes with Mayfair dressing, plus Mickey's favorite - candied apple ice cream with cinnamon tuiles from The French Laundry Cookbook.
Demonstration

Thu, Aug 10,
6:30 pm to 9 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

Fri, Aug 11,
6 pm to 8:30 pm
$125.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BEAUTY AND THE FEAST

Celebrate being a girl as Anne Cori creates an enchanting evening just for the ladies. Enjoy French caramelized onion tart, roasted tomato-red pepper bisque, roasted chicken bread salad on arugula with raisins and pine nuts, plus peach upside-down cake with caramel cream.
Demonstration

Fri, Aug 11,
6:30 pm to 9 pm
$45.00
Per Person
Joshua Galliano

Chef

Companion Baking
EENIE MEENIE TORTELLINI

It will feel like child's play when you join Josh Galliano for a lively afternoon in the kitchen with an abundance of flour to make homemade pasta, pasta shapes, and Italian pasta dishes. This hands-on class will crank up the pasta machine to roll out pasta dough, then create herb tortellini, oyster mushroom carbonara, and cavatelli with lamb ragù.
Hands-On

Sat, Aug 12,
11 am to 1:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

TACO THE TOWN

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SOUTHERN COMFORT

Down-home hospitality is abundant in this hands-on class for couples with all of the bold, comforting flavors of the South paired with appropriate wines. Join Anne Cori to create an inviting meal with duck-andouille gumbo on rice, bay leaf-marinated shrimp salad with roasted peppers, smoked pulled pork on angel biscuits with sweet tomato relish, plus bourbon pecan pie with whipped cream.
Hands-On

Sat, Aug 12,
6 pm to 8:30 pm
$140.00
Per Couple
Josh Charles

Culinary Educator

Boundary
LIFE IS COMPLICATED, DINNER IS EASY

Spend the evening in the kitchen with chef Josh Charles, of Boundary, creating five easy weeknight dishes that will have dinner on the table in a snap. This hands-on class will make pan-seared and braised orange chicken with cauliflower "rice" and roasted broccoli, meatballs with spaghetti squash and tomato sauce, pan-roasted pork tenderloin with squash and fennel and romesco sauce, turkey burgers with golden raisin-onion barbecue sauce served with roasted sweet potatoes and green beans, and chopped romaine-pulled chicken salad with peppers, cucumbers, and bacon dressed with balsamic vinaigrette.
Hands-On

Sun, Aug 13,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

INDULGE IN LOST DESSERTS

Join Mickey Kitterman for a fun afternoon creating exciting and delicious desserts from past eras that you will want to make again and again. This hands-on class will make oeufs à la neige - the impressive floating island dessert with poached meringues on a sea of vanilla-scented crème anglaise and drizzled with caramel, banana-pineapple hummingbird cake with pecans, rich and indulgent butterscotch pudding, plus Schraft's famous coffee milkshake made with homemade coffee ice cream.
Hands-On

Sun, Aug 13,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

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

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

Sun, Aug 13,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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

Mon, Aug 14,
6 pm to 9 pm
$55.00
Per Person
Carl Hazel, III

Chef

West End Grill & Pub
BEFORE SUMMER GOES UP IN SMOKE

Welcome back the skillful chef Carl Hazel, of West End Grill & Pub, as he leads this hands-on class to create an incredible summer menu rich in flavors, starting with smoked deviled eggs with bacon, chives, and tomatoes. Learn to make cucumber-melon gazpacho drizzled with chile oil, grilled pork loin with apricot glaze and berbere-spiced white chocolate sauce, plus sponge cake topped with sparkling rosé syllabub and summer berries.
Hands-On

Mon, Aug 14,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LET THERE BE PEACH ON EARTH

Mickey Kitterman has picked lush, juicy peaches to combine with just the right ingredients that will create exciting sweet and savory dishes for this hands-on class. Learn to make peach and chorizo empanadas, grilled peach cobb salad with original Brown Derby dressing, Vietnamese marinated grilled halibut with peach nuoc cham, smoked pork tenderloin sliders with candied jalapeño pickled peaches, plus peach financiers with nutmeg ice cream.
Hands-On

Tue, Aug 15,
6 pm to 8:30 pm
$60.00
Per Person
Emily Lamb and Mallory Newbern

Pastry Chef

The Tipsy Goat
THE TIPSY GOAT MACARONS

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

Tue, Aug 15,
6:30 pm to 9 pm
$50.00
Per Person
Adam Lambay

Sous Chef

St. Louis Union Station Hotel
DINNER WITH A DIABETIC

Diagnosed with diabetes six years ago, chef Adam Lambay has worked with nutritionists and continues to develop exciting dishes for the diabetic using fresh local ingredients. Enjoy Baetje goat cheese and tomato salad with herbs and a simple dressing, pan-roasted fish tostada with cilantro almond pesto and sweet bell pepper-jicama slaw on a toasted tortilla, slow-roasted chicken brined with fresh herbs and served with "no cream" creamed corn and garlicky green beans, plus Adam's "I love chocolate" sugar-free brownies.
Demonstration

Wed, Aug 16,
6 pm to 8:30 pm
$50.00
Per Person
Jack MacMurray, III

Culinary Educator

OLD SCHOOL CELEBRATION

If you know Jack, you will know that chef MacMurray is up for a big celebration of his 50th birthday. Doing it "old" school with a menu that has lasting quality, this hands-on class will make Jack's perfect celebratory meal of classic Caesar salad, lobster bisque, beef tenderloin Wellington with béarnaise, twice-baked potatoes with Swiss cheese, grilled asparagus with parmesan sun-dried wafers, plus Grand Marnier soufflé.
Hands-On

Wed, Aug 16,
6:30 pm to 9 pm
$60.00
Per Person
Nate Larson

Chef

Living Room
EASY COME, EASY DANISH DOUGH

Nate Larson, of Living Room in Maplewood - touted for its coffee, baked goods, and delicious food, shares his method for an easy Danish dough with fantastic results for croissants and sweet Danish. This hands-on class will learn to make the dough, then use it to create four pastries, including croissants, savory gruyère croissants, sweet cheese Danish topped with homemade cherry compote, plus scrumptious fried cro-knots.
Hands-On

Thu, Aug 17,
6:30 pm to 9 pm
$55.00
Per Person
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 peach cobbler with bourbon vanilla ice cream.
Hands-On

Fri, Aug 18,
6 pm to 8:30 pm
$125.00
Per Couple
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: I CAN COOK... PASTA

Do you want to cook pasta 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 homemade fettuccini with three delicious sauces, including tomato sauce, fresh pesto, and Vikki's "best ever" Alfredo sauce, plus garlic bread. For aspiring chefs, children from ages 7 to 11.
Hands-On for Apprentice Chefs

Sat, Aug 19,
11 am to 1 pm
$40.00
Per Child
Anne Cori

Kitchen Conservatory Staff

A WOK IN THE PARK

Saunter into the kitchen and spend a high energy afternoon with Anne Cori stir-frying in the wok. This hands-on class will make spicy Dan Dan noodles with pork, General Tao's chicken on rice, crispy duck stir-fry with peppers, shrimp fried rice, chilled sesame soba noodles, plus pineapple sorbet.
Hands-On

Sat, Aug 19,
12 pm to 2:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Sat, Aug 19,
6 pm to 9 pm
$170.00
Per Couple
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: THE REEL HOUSEWIVES

Leave the drama at home, and spend an animated evening with Dawn Meyer creating an upscale menu with lobster as the star that will please all of the ladies. Enjoy candied bacon lollipops, asparagus and shiitake mushroom puff pastry tart, corn and goat cheese soufflé, lobster cobb salad, and lemon pots de crème with blackberry caramel sauce.
Demonstration

Sat, Aug 19,
6:30 pm to 9 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

COME OUT AND COOK SHELLFISH

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

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

Chef

Salume Beddu
THE ART OF CHARCUTERIE

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

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

Chef

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

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

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

Sous Chef

Tony's
HOOK, LINE, AND DINNER * Sold Out

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

Pete Fagan's next available class is Dressed for Dinner on September 18.
Demonstration

Mon, Aug 21,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

SUMMER IN A CUPCAKE

Fresh strawberries, bananas, lemons, and cherries will transform cupcakes into the perfect summer treats. Join Naam Pruitt for a hands-on class making angel food cupcakes with strawberry Swiss meringue buttercream, banana split cupcakes with banana cream filling and vanilla whipped cream, cherry limeade cupcakes with cherry frosting, plus sweet tea cupcakes with lemon cream filling and cream cheese frosting.
Hands-On

Mon, Aug 21,
6:30 pm to 9 pm
$55.00
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

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

Chef

Elaia and Olio
THE CHEF AND FISHMONGER

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Ben Grupe, the talented chef of Elaia who led the American Culinary Federation to three gold medals in the 2016 Culinary Olympics, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

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

Kitchen Conservatory Staff

NATURALLY SWEET CANNING

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

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

Kitchen Conservatory Staff

CRAVING BREAKFAST FOR DINNER

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

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

Culinary Educator

St. Louis Kolache
CZECH IT OUT! HOT KOLACHES!

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

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

Kitchen Conservatory Staff

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

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

Fri, Aug 25,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

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

Sat, Aug 26,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

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

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

Cookbook Author

DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES

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

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

Culinary Educator

Subterranean Homemade Food
CAN YOU DO THE CAN-CAN?

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: GIVE A GIRL A KNIFE

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

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

Sun, Aug 27,
5 pm to 7:30 pm
$125.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

SASSY SAUCES

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

Mon, Aug 28,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

SUMMER APPS: NO FORK REQUIRED

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

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

Culinary Educator

SOURDOUGH BREAD

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

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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Culinary Educator

SOURDOUGH BREAD

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

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

Cookbook Author

COAT AND THAI

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

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

Kitchen Conservatory Staff

HOT AND TROPI-COOL

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

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

Kitchen Conservatory Staff

OTTOLENGHI-STYLE: JERUSALEM AND OTTOLENGHI

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

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

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

Kitchen Conservatory Staff

CHINESE TREASURES

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

Sat, Sept 2,
11 am to 1:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

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

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

Tue, Sept 5,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING

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 5,
6:30 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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

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

Culinary Educator

SEASON, TASTE, SEASON

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

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

Culinary Educator

A PLAN FOR PALEO

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

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

Fri, Sept 8,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

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

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, Sept 9,
10 am to 3 pm
$150.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

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

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

Cookbook Author

DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES

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

Sat, Sept 9,
6 pm to 8:30 pm
$125.00
Per Couple
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, Sept 10,
12:30 pm to 3 pm
$70.00
Per Person
Rachel Epplin-Rincker

Kitchen Conservatory Staff

ALL WRAPPED UP IN CANDY BARS

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

Sun, Sept 10,
1 pm to 3:30 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

THE DO'S AND DOUGHS OF DOUGHNUTS

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

Mon, Sept 11,
6 pm to 9 pm
$55.00
Per Person
Perry Fischer

Chef

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

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Sous Chef

St. Louis Union Station Hotel
ALL DHAL'D UP

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Chef

Eleven Eleven Mississippi
SMOKED, GLAZED, AND BRAISED

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

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

Cookbook Author

GIRLS' NIGHT OUT: ALL DECKED OUT

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

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

Chef-Owner

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

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

Fri, Sept 15,
6:30 pm to 9 pm
$125.00
Per Couple
Susan Caciano

Culinary Educator

THE NUTS AND BOLTS OF VEGAN CONDIMENTS

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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

Sat, Sept 16,
6 pm to 9 pm
$170.00
Per Couple
Jon Lowe

Chef

Ibby's Washington University
LOWE COUNTRY SEAFOOD BOIL

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

Sun, Sept 17,
12:30 pm to 3 pm
$60.00
Per Person
Pete Fagan

Sous Chef

Tony's
DRESSED FOR DINNER

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

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

Cookbook Author

DINNER IS IN THE OVEN

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

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

Kitchen Conservatory Staff

MEET OUR ALL-STAR CAST

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

Tue, Sept 19,
6 pm to 8:30 pm
$55.00
Per Person
Christine Cradock Allhoff

Culinary Educator

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

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

Tue, Sept 19,
6:30 pm to 9 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE ALLURE OF MEDITERRANEAN GRILLING

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

Fri, Sept 22,
6 pm to 8:30 pm
$140.00
Per Couple
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, Sept 23,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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

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

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

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

Sat, Sept 23,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

CHOCOLATE SUNDAY

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: GODS, WASPS, AND STRANGLERS

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

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

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

Chef

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

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

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

Culinary Educator

BREADS FROM FRANCE

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

Mon, Sept 25,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

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

Tue, Sept 26,
10 am to 1 pm
$55.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

ITALIAN LIRA

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

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

Kitchen Conservatory Staff

OUR CUPCAKES RUNNETH OVER!

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

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

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will create bacon-wrapped turkey burger bites with cilantro aïoli on plantain slices, grilled carne asada with citrus-marinated and spice-rubbed flank steak, avocado cups with jicama-jalapeño-red onion confetti salad with bell peppers and lemon-cumin vinaigrette - a favorite dish of Devon's family, Mexican cauliflower "rice" with onion and peppers and fajita seasoning, plus tea-a-sangria made with chilled pomegranate and rose teas and fresh fruit topped with sparkling water and mint.
Hands-On

Wed, Sept 27,
6:30 pm to 9 pm
$55.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: THE CURRIES OF KASHMIR

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

Sat, Sept 30,
6 pm to 8:30 pm
$125.00
Per Couple
Vincent Marsden

Culinary Educator

Vincent Van Doughnuts
ON THE GO WITH VINCENT VAN DOUGHNUT

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

Sun, Oct 1,
1 pm to 3:30 pm
$55.00
Per Person
Linda Daniels

Culinary Educator

BEYOND WHEATLESS WONDER BREADS

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

Sun, Oct 8,
1 pm to 3:30 pm
$55.00
Per Person
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

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

Sat, Oct 21,
11 am to 4 pm
$150.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

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

Sat, Oct 21,
6 pm to 9 pm
$170.00
Per Couple
Mitch Frost

Culinary Educator

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

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

Mon, Oct 23,
6:30 pm to 9 pm
$60.00
Per Person
Linda Daniels

Culinary Educator

A GLUTEN-FREE CELEBRATION OF DESSERTS

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

Sat, Nov 18,
11 am to 1:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

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

Sat, Nov 18,
6 pm to 9 pm
$170.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

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

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

Sat, Dec 9,
6 pm to 9 pm
$170.00
Per Couple