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
Barbara Nack

FLIPPIN' GOOD CRÊPES

Experience the simplicity of creating sensational crêpes filled with exciting ingredients. Join Barb for a fun hands-on class making spinach crêpes with homemade herbed ricotta cheese, Southwestern cornmeal brunch crêpes with sausage and peppers and a spicy tomato sauce, crêpes "eclairs" - a stacked crêpe cake with pastry cream and chocolate sauce, plum crêpes with ricotta and honey, s'mores crêpes with homemade marshmallow fluff, plus farmer's cheese-filled crêpes with spiked summer fruit sauce.
Hands-On

Sat, July 26, 10 am to 12:30 pm
$55.00
Per Person
Christie Maggi

CHEESE - IT'S MORE THAN JUST GRATE

Christie Maggi is a whiz when it comes to preparing luscious dishes with cheese. This hands-on class will discover the secrets of selecting and composing an impressive cheese board, then create Spanish manchego romesco with thin slices of manchego melted over the components of romesco, delicious hamburgers with gooey homemade cheese whiz, plus a raclette cheese soufflé.
Hands-On

Mon, July 28, 6 pm to 8:30 pm
$60.00
Per Person
Brandon Benack

Truffles
SEA YOU AT DINNER

Welcome an engaging chef Brandon Benack, of Truffles, with a rich culinary background, including five years in New Orleans at Emeril Lagasse's restaurants. Brandon prepares an enticing dinner of some of the most popular dishes at Truffles, including New Orleans barbecue shrimp with Schlafly Pale Ale and rosemary served with toasted bread, wedge salad with bacon lardons and slow-roasted tomatoes dressed with cayenne buttermilk dressing and topped with crispy fried Louisiana crawfish, plus almond-crusted trout with lyonnaise potatoes and brown butter meunière.
Demonstration

Mon, July 28, 6:30 pm to 9 pm
$50.00
Per Person

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