Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.


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ChefClass Title & DescriptionClass TypeClass DatesCostRegister Now
Anne Cori

MEAT ME AT THE SMOKER

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

Sat, June 23, 10 am to 2 pm
$85.00
Per Person
Marianne Moore

LET'S DO SUMMER!

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

Fri, June 22, 6 pm to 8:30 pm
$45.00
Per Person
Mickey Kitterman

SUMPTUOUS SAINT-TROPEZ

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

Sat, June 23, 12 pm to 2:30 pm
$50.00
Per Person

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