ChefClass Title & DescriptionClass TypeClass DatesCost
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.

This 4-part series, The Basics of Cooking, is available again starting on January 4, 2018.
Hands-On

Thu, Oct 5,
6 pm to 9 pm



Thu, Oct 12,
6 pm to 9 pm



Thu, Oct 19,
6 pm to 9 pm



Thu, Oct 26,
6 pm to 9 pm
$250.00
Per Person
Devon Drag

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!) Then, roll up your mats and head to the stovetop to create a nourishing brunch, starting with a veggie egg bake with red bell peppers, mushrooms, kale, and feta cheese. This hands-on class will create Mexican sweet potato hash with chorizo and black beans, brown sugar and cinnamon swirl pancakes with brandied peaches, build-your-own yogurt parfaits with homemade granola and assorted toppings, plus sangria mimosas with fresh fruit and juices.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: BUTTER

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

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: THOROUGHLY MODERN MEXICAN * Sold Out

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

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

Culinary Educator

BAKE THE WORLD A BETTER PLACE * Sold Out

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

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

Sous Chef

Tony's
HONEST TO PETE

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

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

Chef

Cielo at Four Seasons
PASTA MAÑANA

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

Tue, Oct 24,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Culinary Educator

YOU CAN'T BEET VEGETARIANS * Sold Out

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

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

Kitchen Conservatory Staff

UPPER CRUST GRATINS

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

Wed, Oct 25,
6:30 pm to 9 pm
$45.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

A STREET CART NAMED DESIRE * Sold Out

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

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

Cookbook Author

AUGUSTE ESCOFFIER BIRTHDAY DINNER

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

PORTABLE POTLUCK

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

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

Culinary Educator

Subterranean Homemade Food
NIGHT OR DAY, BREAK AN EGG

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: TRICKY TREATS

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES * Sold Out

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

Sun, Oct 29,
5 pm to 7:30 pm
$140.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES * Sold Out

Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for Autumn. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Please call our store to be put on a waitlist.
Hands-On

Mon, Oct 30,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PLANET OF THE CRÊPES

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Tue, Oct 31,
6 pm to 8:30 pm
$140.00
Per Couple
Ericka Frank

Pastry Chef

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

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

Wed, Nov 1,
6 pm to 8:30 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

ALL SOUPS DAY * Sold Out

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

Our next soup class, In the Thick with Chowders, is available on November 12.
Hands-On

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

Culinary Educator

THE PIES HAVE IT * Sold Out

Take a vote, and most will agree with piemaker Jane Callahan that pie makes the perfect dessert. Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including chocolate meringue pie, double-crusted apple pie, and pumpkin bourbon pecan pie.
Please call our store to be put on a waitlist.
Hands-On

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

Chef

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

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

Thu, Nov 2,
6:30 pm to 9 pm
$125.00
Per Couple
Mickey Kitterman

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, Nov 3,
6 pm to 8:30 pm
$150.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

GET OUT OF THE BOX WITH A MEAL PLANNER

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

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

Kitchen Conservatory Staff

BRIGHT AND ZESTY BRAISED DISHES

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

Sat, Nov 4,
10 am to 12:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

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

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: GUAC 'N ROLL

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

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

Sun, Nov 5,
12 pm to 3 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SUSHI - THAT'S A MORAY

Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. 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

Sun, Nov 5,
1 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

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

Mon, Nov 6,
6 pm to 9 pm
$60.00
Per Person
Pete Fagan

Sous Chef

Tony's
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 Pete Fagan, the talented and charming sous chef of Tony's, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

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

Culinary Educator

WE DO NOT LIVE BY BREAD ALONE

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

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

Cookbook Author

TAKE ENTERTAINING TO THE NEXT LEVEL

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

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

Culinary Educator

WE DO NOT LIVE BY BREAD ALONE

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

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

Kitchen Conservatory Staff

TACO THE TOWN * Sold Out

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

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

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE * Sold Out

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

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

Culinary Educator

Subterranean Homemade Food
A TALL ORDER FOR SHORTBREAD

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

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

Culinary Educator

IN THE GARDEN OF VEGAN * Sold Out

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

Thu, Nov 9,
6:30 pm to 9 pm
$55.00
Per Person
Rachel Moeller

Culinary Educator

GIRLS' NIGHT OUT: WAIST NOT, WANT NOT

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

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

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

Chef

United Provisions
HAMA-SAN: SAMURAI OF SUSHI

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON TAPA THE WORLD * Sold Out

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

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

Chef

Ibby's Washington University
IN THE THICK WITH CHOWDERS

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

Sun, Nov 12,
12:30 pm to 3 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

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

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

Culinary Educator

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

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

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

Chef

Cielo at Four Seasons
MEDITERRANEAN SEAFOOD TO DIVE FOR

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

Mon, Nov 13,
6 pm to 8:30 pm
$55.00
Per Person
Perry Fischer

Chef

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

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

Mon, Nov 13,
6:30 pm to 9 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING

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

Tue, Nov 14,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MODERN SAUCES

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

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

Kitchen Conservatory Staff

SMALL BATCH DESSERTS WITH BIG FLAVORS

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

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

Culinary Educator

GOBBLE GOBBLE

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

Wed, Nov 15,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

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

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

Kitchen Conservatory Staff

SIMPLE FRENCH DESSERTS

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

Thu, Nov 16,
6:30 pm to 9 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

Fri, Nov 17,
10 am to 3 pm
$150.00
Per Person
Susan Caciano

Culinary Educator

PIE IN YOUR EYE - EVERYTHING IS VEGAN

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

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

Culinary Educator

A GLUTEN-FREE CELEBRATION OF DESSERTS

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

Sat, Nov 18,
11 am to 1:30 pm
$55.00
Per Person
Mickey Kitterman

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 Mickey Kitterman. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Hands-On

Sat, Nov 18,
6 pm to 9 pm
$170.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: VOULEZ-VOUS

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

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

Culinary Educator

Circle@Crown Café
PANINI PALOOZA

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: THE POTLIKKER PAPERS

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

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

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

Chef

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

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

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

Sous Chef

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

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

Pete Fagan's available classes include Honest to Pete on October 23, and The Chef and Fishmonger on November 6.
Demonstration

Mon, Nov 20,
6 pm to 8:30 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE GREAT PUMPKIN PIE

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

Tue, Nov 21,
6 pm to 8:30 pm
$80.00
For Parent and Child
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Nov 21,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE

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

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

Chef

Hilton Ballpark
INDIA MOOD FOR VEGETARIAN

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

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

Kitchen Conservatory Staff

PIE DAY FRIDAY

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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

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

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * 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 January 14, 2018.
Hands-On

Sat, Nov 25,
12 pm to 2:30 pm
$90.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Sat, Nov 25,
6 pm to 8:30 pm
$140.00
Per Couple
Rachel Moeller

Culinary Educator

SAVORING CUSTARDS FROM QUICHE TO FLAN

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

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

Chef

Retreat Gastropub
DATE NIGHT FOR COUPLES: THAT'S AMORE

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

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

Culinary Educator

MOROCCAN THE NIGHT AWAY

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

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

Culinary Educator

StL Cake Pops
JOLLY CHRISTMAS CAKE POPS

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

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

Kitchen Conservatory Staff

PRIME RIB PERFECTION

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

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

Kitchen Conservatory Staff

HEIRLOOM COOKIES

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

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

Culinary Educator

PALEO PARTY FOOD

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

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

Kitchen Conservatory Staff

HIGH ON POT PIE

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

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

Culinary Educator

Subterranean Homemade Food
BAKE SOMEONE HAPPY WITH BROWNIES

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

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

Chef-Owner

Kirk's Traveling Kitchen
50 WAYS TO LOVE YOUR LOBSTER

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A FLIRTY WHOLE 30

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating with an exciting menu that makes it an easy process to do with your partner. This hands-on class designed for couples will create spicy shrimp on roasted portobello "bruschetta", herb-crusted sirloin steak served with sautéed kale salad and turmeric roasted cauliflower, crispy hasselback sweet potatoes with harissa, prosciutto-wrapped asparagus with paleo béarnaise sauce, plus a cran-raspberry martini with a rosemary garnish.
Hands-On

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

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

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

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

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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

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

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: FANCY THAT!

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: INTERNATIONAL INDIAN FUSION

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

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

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: HEAVY METAL COOKING

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

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

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

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

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

Chef

Cielo at Four Seasons
FEAST OF THE SEVEN FISHES

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

Mon, Dec 4,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE HOLIDAY COOKIE JAR

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

Mon, Dec 4,
6:30 pm to 9 pm
$55.00
Per Person
Clark Stone

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Culinary Educator

Wusthof -Trident Cutlery
KNIFE SKILLS

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

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

Cookbook Author

YOU BUTTER NOT POUT

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

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

Kitchen Conservatory Staff

CROWNING GLORY

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

Thu, Dec 7,
6 pm to 9 pm
$60.00
Per Person
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 January 6.
Hands-On

Sat, Dec 9,
11 am to 2 pm
$60.00
Per Person
Alexandra Schenk

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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

Sat, Dec 9,
1 pm to 3 pm
$45.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

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

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

Date Night for Couples: Sizzle and Samba Dine and Dance is available on November 18.
Hands-On

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: PUTTING ON THE GLITZ

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

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

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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

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

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

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

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

Culinary Educator

PIES AND SCONES AND BISCUITS... OH MY!

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

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

Kitchen Conservatory Staff

LUXURY LUNCHEON

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

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

Culinary Educator

THE FAMILY FEAST

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

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

Kitchen Conservatory Staff

HO! HO! HOLIDAY CUPCAKES

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

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

Culinary Educator

FRENCH BOULANGERIE

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

Thu, Dec 14,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BAKE AND TAKE: COOKIE EXCHANGE

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

Fri, Dec 15,
9 am to 2 pm
$125.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

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

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

Cookbook Author

SUGAR PLUM FAIRY TEA

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

Sat, Dec 16,
12 pm to 2:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: JINGLE BELLES

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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

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

Culinary Educator

Cinnamon Whisk
CHRISTMAS COOKIE CUTTER COUTURE

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

Sun, Dec 17,
5:30 pm to 8 pm
$55.00
Per Person
Pete Fagan

Sous Chef

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

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

Pete Fagan's available classes include Honest to Pete on October 23, and The Chef and Fishmonger on November 6.
Demonstration

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

Cookbook Author

CURRY FAVOR

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

Mon, Dec 18,
6:30 pm to 9 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE-CASSO

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

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

Culinary Educator

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

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

Tue, Dec 19,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE PROS AND KAHNS OF RESOLUTIONS

Make a few resolutions, and enjoy an afternoon in the kitchen with the vibrant Margi Kahn creating tantalizing dishes for the New Year. This hands-on class will make bacon-wrapped dates with almonds and blue cheese, smoked salmon-cucumber roll-ups, grilled chicken skewers with chimichurri sauce, wild mushroom bruschetta with melted brie, mini cheddar scallion biscuits with fig jam, roasted red pepper muhammara dip with spiced pita triangles, fresh veggie platter with homemade green goddess dip, chocolate-dipped brown butter Rice Krispie pops, pistachio-cranberry mini biscotti, and vanilla bean mascarpone dip with fresh fruit.
Hands-On

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

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK

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

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

Kitchen Conservatory Staff

LET IT BE - BOURBON

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

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

Culinary Educator

PIZZA ON EARTH

If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Margi Kahn for a hands-on class and learn to make easy-to-roll classic "00" pizza dough for four pizzas, including spicy meatball pizza with mozzarella and dollops of seasoned ricotta cheese, shrimp pizza with pesto sauce and feta cheese, classic margherita pizza, four-cheese pizza with charred broccoli and chunky pizza sauce, plus vanilla bean ice cream sundaes with espresso hot chocolate sauce and whipped cream.
Hands-On

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

Kitchen Conservatory Staff

PASTA, PASTA, PASTA

Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating butternut squash agnolotti with brown butter sauce, fettuccine with kale pesto, angel hair in lemon leek sauce, ricotta cavatelli with Bolognese, and mushroom-spinach-bacon lasagne.
Hands-On

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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Chef

Hilton Ballpark
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing homemade goldfish crackers, mini mac-and-cheese "muffins", maple glazed bacon bites, plus baked double chocolate donuts.
Hands-On for Apprentice Chefs

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

Kitchen Conservatory Staff

SHAKE, RATTLE AND POUR

With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up a gin cherry pop cocktail with muddled cherries, and create spinach and artichoke-stuffed mushrooms topped with parmesan, pastrami Reuben fried spring rolls with buttermilk Russian dipping sauce, marinated steak pot stickers with sweet-and-sour Korean barbecue dipping sauce, whiskey cheese fondue with homemade pretzels, plus Boston cream pie cupcakes.
Hands-On

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

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS

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

Thu, Dec 28,
12 pm to 2:30 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

THE ART OF PIZZA THROWING

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

Thu, Dec 28,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

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

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

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE

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

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

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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

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

Culinary Educator

Subterranean Homemade Food
BRING IT ON, NEW YEAR!

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

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

Kitchen Conservatory Staff

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

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

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

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Thu, Jan 4,
6 pm to 9 pm



Thu, Jan 11,
6 pm to 9 pm



Thu, Jan 18,
6 pm to 9 pm



Thu, Jan 25,
6 pm to 9 pm
$250.00
Per Person
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, Jan 6,
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

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