ChefClass Title & DescriptionClass TypeClass DatesCost
Barbara Nack

Kitchen Conservatory Staff

BEYOND BASICS

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

Tue, July 10,
6 pm to 9 pm



Tue, July 17,
6 pm to 9 pm



Tue, July 24,
6 pm to 9 pm



Tue, July 31,
6 pm to 9 pm
$250.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

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

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

There are two more classes in the Are You Kidding Me series, Let's Make Lunch on July 18, and Let's Make Dinner on July 19.
Hands-On for Apprentice Chefs

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

Chef

Small Batch
VEGAN DESSERTS - THE PRETENDERS * Sold Out

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

Jerremy Kirby's next vegan class, The Vegan Cheese Whiz, is available on September 4.
Hands-On

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

Kitchen Conservatory Staff

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

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

Wed, July 18,
10 am to 12 pm
$40.00
Per Child
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT! * Sold Out

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

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

Kitchen Conservatory Staff

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

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

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

Culinary Educator

ALL RISE!

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

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

Kitchen Conservatory Staff

GRILLING UNIVERSITY - BEEF 101 * Sold Out

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

Barb Nack's next grilling class, Grilling University - Pork 101, is available on August 30.
Hands-On

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

Kitchen Conservatory Staff

FRENCH PROVENÇAL

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

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

Culinary Educator

GIRLS' NIGHT OUT: A LEVY ON SPAIN

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

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

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

Chef

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

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

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

Pastry Chef

BARRY'D TREASURES FROM FRANCE

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

Sat, July 21,
11 am to 1:30 pm
$50.00
Per Person
Marianne Moore

Culinary Educator

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

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

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

Chef

Aramark at Boeing
SURF AND TURF, SAUCES AND SIDES * Sold Out

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

Jon Lowe's next class, Mugs and Fishes, is available on August 5.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: SWEET SPOT

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

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

Sun, July 22,
1 pm to 3:30 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL * Sold Out

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

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

Kitchen Conservatory Staff

JAM SESSION

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

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

Chef

Schlafly Bottleworks
THE CLASSICS: BOUILLABAISSE AND PAELLA

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

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

Culinary Educator

THE BEST CROISSANTS ARE TOTAL FLAKES

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

Tue, July 24,
6 pm to 9 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Boathouse
EAT WHAT YOU LOVE

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

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

Chef

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

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

Thu, July 26,
6 pm to 8:30 pm
$65.00
Per Person
Marianne Moore

Culinary Educator

GIRLS' NIGHT OUT: WE NEED TO GET OUT MOORE

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

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

Kitchen Conservatory Staff

LET'S PLAY HOOKY! * Sold Out

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

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

Culinary Educator

FROM SCRATCH BAKED GOODS (WITHOUT THE SCRATCH!)

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

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

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE * 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 Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Wizards in the Kitchen on September 22, and What's Your Candy Crush? on September 29.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE * Sold Out

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

Our next available Date Night Dine and Dance class is Big Band Swing on September 29.
Hands-On

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

Culinary Educator

THE AH'S AND HARRAH'S OF LEBANESE CULTURE

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

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

Culinary Educator

SUMMER COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join Julie Malloy in the kitchen creating beautifully decorated cookies perfect for Summer. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Create dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Please call our store to be put on a waitlist.

Autumn Cookie Cutter Couture is available on September 30.
Hands-On

Sun, July 29,
1 pm to 3:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

DATE NIGHT FOR COUPLES: ARE YOU GETTING FRESH?

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

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

Sous Chef

Tony's
A SOFT SPOT FOR CRABS

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

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

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES * Sold Out

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

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

Culinary Educator

MORNINGS WITH MARGI - BRIOCHE TO BABKA

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

Tue, July 31,
10 am to 1 pm
$45.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Kitchen Conservatory Staff

EAT, DRINK, AND BE CHERRY * Sold Out

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

This class is offered again on August 2.
Demonstration

Wed, Aug 1,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT, DRINK, AND BE CHERRY

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

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

Kitchen Conservatory Staff

PASTA ROLLER DERBY

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

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

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE? * Sold Out

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

Naam Pruitt's next Thai date night class, A Flurry of Curries, is available on September 7.
Hands-On

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

Culinary Educator

GIRLS' NIGHT OUT: ON THE WATER

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

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

Kitchen Conservatory Staff

PREP SCHOOL

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

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

Kitchen Conservatory Staff

BREW AND QUE

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

Sat, Aug 4,
12 pm to 2:30 pm
$65.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: CAST-ING AND REELING * Sold Out

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

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

Chef

Companion Baking
GALLANT GALLIANO

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

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

Chef

Aramark at Boeing
MUGS AND FISHES

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

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

Chef

BK Catering
FILIPINO WITH THE PELLEGRINOS

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

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

Culinary Educator

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

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

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

Chef

Trattoria Marcella
TASTES GRATE, MORE FILLING

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

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

Chef-Owner

Frankly on Cherokee and Frankly Sausages
FRANKLY BRATS AND BEER

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BAKING BOOTCAMP * Sold Out

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

Tue, Aug 7,
10 am to 12 pm



Wed, Aug 8,
10 am to 12 pm



Thu, Aug 9,
10 am to 12 pm
$125.00
Per Child
Mitch Frost

Culinary Educator

Pie Guy Pizza
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 4.
Hands-On

Tue, Aug 7,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE FROSTING ON THE CUPCAKE

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

Tue, Aug 7,
6:30 pm to 9 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

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

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

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

Culinary Educator

SOURDOUGH BREAD

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

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

Kitchen Conservatory Staff

USE YOUR NOODLES

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

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

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - PASADENA

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: POLYNESIAN ISLAND HOPPING

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: FINGER LICKING FOOD

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: BACKPACK SNACK ATTACK

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

Sat, Aug 11,
12 pm to 2 pm
$40.00
Per Child
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI

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

Sat, Aug 11,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO

Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will prepare classic French onion soup, Caesar salad, show-stopping jaw-dropping brandy-flamed steak Diane, roasted garlic-mashed potatoes, plus triple chocolate brownie with vanilla ice cream and hot fudge sauce.
Hands-On

Sat, Aug 11,
6:30 pm to 9 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

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

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

Cookbook Author

WHERE THERE'S A WHISK, THERE’S A WAY!

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT

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

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

Kitchen Conservatory Staff

BOOZY AND FRUITY SUMMER DESSERTS

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

Mon, Aug 13,
6 pm to 8:30 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE * Sold Out

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

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

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

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

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

Culinary Educator

INDIAN STR[EAT] FOOD

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

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

Culinary Educator

Subterranean Homemade Food
LET'S CAN IT!

Experience the satisfaction of stocking your pantry with homemade staples and condiments using safe and easy techniques for canning. Join the talented Robin Wheeler, owner of Subterranean Homemade Food, as this hands-on class makes apple pie filling, green enchilada sauce, tomato soup, applesauce, and from-the-garden giardiniera. Each participant will take home a jar of canned goods.
Hands-On

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

Culinary Educator

StL Cake Pops
UNICORN PARTY! CAKE POPS AND COOKIES!

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CLAW AND ORDER

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

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

Chef-Owner

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

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Hands-On

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

Kitchen Conservatory Staff

HEIR AND A PARENT: CRANK OUT THE PASTA * Sold Out

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

Available Heir and a Parent classes include Wizards in the Kitchen on September 22, and What's Your Candy Crush? on September 29.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MAKE IT WOK

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

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

Cookbook Author

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

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

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

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: MEDITERRANEAN SUMMER

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

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

REALLY LOVE YOUR PEACHES!

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

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

Kitchen Conservatory Staff

TARTED UP

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

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

Culinary Educator

MORNINGS WITH MARGI - GAZPACHO TO GALETTE

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

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

Chef

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

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

Tue, Aug 21,
6 pm to 8:30 pm
$60.00
Per Person
Ericka Frank

Pastry Chef

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

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

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

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

Chef

Boathouse
JUMP ON BOARD WITH JACK

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

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

Culinary Educator

TAKE A BITE OUT OF SUMMER * Sold Out

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

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

Kitchen Conservatory Staff

YOU HAD ME AT BACON

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FRIDA AND DIEGO

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

Fri, Aug 24,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

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

Sat, Aug 25,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

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

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

Available Heir and a Parent classes include Wizards in the Kitchen on September 22, and What's Your Candy Crush? on September 29.
Hands-On

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

Kitchen Conservatory Staff

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

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

Our next available Date Night Dine and Dance class is Big Band Swing on September 29.
Hands-On

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

VITAMIX - WHO RUNS THE WHIRLED?

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

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

Kitchen Conservatory Staff

WHACK THE KNIFE!

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: BOURBON STREET

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

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

Sous Chef

Tony's
THE PETER PRINCE-IPLE * Sold Out

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

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

Chef

Schlafly Bottleworks
THE CHEF AND FISHMONGER

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Bernard Pilon, of Schlafly Bottleworks, will use the market basket to discuss what is in season and how to break down the fish and portion it to spontaneously create incredible seafood dishes that include garnishes, sauces, and perfect accompaniments.
Demonstration

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

Chef

Mission Taco Joint
TACOS AND TEQUILA * Sold Out

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

Tue, Aug 28,
6 pm to 8:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Culinary Educator

I BEG YOUR GARDEN, DID YOU SAY VEGETARIAN?

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

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

Kitchen Conservatory Staff

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

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

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

Kitchen Conservatory Staff

GRILLING UNIVERSITY - PORK 101

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

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

Kitchen Conservatory Staff

ANNE'S FAVORITE CAKES

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

Thu, Aug 30,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

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

Fri, Aug 31,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS

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

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

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: HOT AND CHILE MEXICAN

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

Sun, Sept 2,
5 pm to 7:30 pm
$125.00
Per Couple
Mitch Frost

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING

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

Tue, Sept 4,
6 pm to 8:30 pm
$60.00
Per Person
Jerremy Kirby

Chef

Small Batch
THE VEGAN CHEESE WHIZ

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

Tue, Sept 4,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

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

Wed, Sept 5,
6 pm to 9 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 make sweet potato-tahini hummus with baked parsnip chips, hearts of palm salad with colorful vegetables and lemon vinaigrette, dry-rubbed grilled chicken with tangy homemade barbecue sauce, crispy chipotle green beans with garlic-lime mayonnaise, plus a lemon-lime zinger mocktail with fresh ginger and a splash of sparkling water.
Hands-On

Wed, Sept 5,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

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

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

Cookbook Author

DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES

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

Fri, Sept 7,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: THE STREETS OF INDIA

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

Sat, Sept 8,
6 pm to 8:30 pm
$125.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

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

Mon, Sept 10,
6 pm to 8:30 pm
$55.00
Per Person
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

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

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

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - DENVER

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

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

Chef-Owner

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura as he deftly displays his precise knife skills, and makes everyone comfortable making their own sushi. Using a colorful array of ingredients and the freshest fish, this hands-on class will learn to create a variety of sushi rolls, including spicy tuna rolls, red dragon rolls, shrimp tempura rolls with avocado and cucumbers, OMG rolls with salmon topped with warm sesame sauce and torched, plus spicy volcano rolls.
Hands-On

Wed, Sept 12,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

MEATLESS IN ST. LOUIS

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

Wed, Sept 12,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PALEO IS A NO-GRAINER!

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

Thu, Sept 13,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEA AND SOD

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

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

Culinary Educator

BOWL-ED OVER WITH VEGAN

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: THE MASTER FOOD BUILDERS OF LEGO

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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

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

Chef

Sugarfire Smoke House
SMOKEHOUSE SECRETS

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

Mon, Sept 17,
6 pm to 8:30 pm
$60.00
Per Person
Ericka Frank

Pastry Chef

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

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

Wed, Sept 19,
6 pm to 8:30 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

TONGUE THAI'D

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

Wed, Sept 19,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: BACK TO BASICS

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

Thu, Sept 20,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: LADY MARMALADE

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

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

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: OPA!

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

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

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: FISH AND SEAFOOD

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

Sat, Sept 22,
10 am to 3 pm
$175.00
Per Person
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 22,
12 pm to 2:30 pm
$100.00
For Parent and Child
Jon Lowe

Chef

Aramark at Boeing
SOUPS AND SIDEKICKS

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK

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

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

Sous Chef

Tony's
ONE THING IS FOR SHORE * Sold Out

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

Mon, Sept 24,
6 pm to 8:30 pm
$60.00
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

Mon, Sept 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, Sept 25,
6 pm to 8:30 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

Tue, Sept 25,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

AMERICAN COOKIE CLASSICS

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

Wed, Sept 26,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

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

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

Kitchen Conservatory Staff

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

Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, Sept 29,
12 pm to 2:30 pm
$100.00
For Parent and Child
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, Sept 29,
6 pm to 9 pm
$170.00
Per Couple
Jon Lowe

Chef

Aramark at Boeing
WHEN I'M NOT A CRAB, I'M A SOLE MAN

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

Sun, Sept 30,
12:30 pm to 3 pm
$65.00
Per Person
Ericka Lanter

Culinary Educator

AUTUMN COOKIE CUTTER COUTURE

Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating beautifully decorated autumn cookies with seasonal shapes. 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. Design 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, Sept 30,
5:30 pm to 8 pm
$60.00
Per Person
Nathan Hatch

Chef

Trattoria Marcella
PASTA THE SAUCE, PLEASE!

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

Mon, Oct 1,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Sat, Oct 6,
10 am to 1 pm



Sat, Oct 13,
10 am to 1 pm



Sat, Oct 20,
10 am to 1 pm



Sat, Oct 27,
10 am to 1 pm
$250.00
Per Person
Susan Caciano

Culinary Educator

THE NUTS AND BOLTS OF VEGAN CONDIMENTS

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEDITERRANEAN MYSTIQUE

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

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

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

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

Sat, Oct 13,
6:30 pm to 9 pm
$60.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

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

Sun, Oct 28,
12:30 pm to 3:30 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: CRANK OUT THE PASTA

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

Sat, Nov 10,
12 pm to 2:30 pm
$100.00
For Parent and Child
Wil Pelly

Culinary Educator

Nudo House
WHERE THERE'S A WIL, THERE'S A YAY!

A big welcome back to the talented and fun-loving Wil Pelly, of Nudo House, as he shares his expertise in Asian cooking. This hands-on class will make pickled vegetable spring rolls with decorative herbs and peanut hoisin sauce, lotus root salad with carrots and cucumbers topped with peanuts and fish sauce dressing, tamarind roasted cauliflower with crispy shallots and slaw, vegetable lo mein stir-fry, plus Vietnamese iced coffee parfaits.
Hands-On

Tue, Dec 4,
6 pm to 8:30 pm
$60.00
Per Person