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
Mickey Kitterman

DATE NIGHT FOR COUPLES: ISLE OF CAPRI

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

Fri, July 7, 6 pm to 8:30 pm
$140.00
Per Couple
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 cured beef brisket. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Hands-On

Sat, July 1, 11 am to 3 pm
$85.00
Per Person
Jon Lowe

Ibby's Washington University
FIRE-WORKS FOR GRILLING

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

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

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