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
Kelly Green Gardner

DATE NIGHT FOR COUPLES: CONTINENTAL AND COASTAL CROATIA

Discover authentic Croatian cuisine from the coast to the continent, as Kelly Gardner shares her grandmother's handwritten recipes that she remembers from her childhood. Couples will learn to create cevapcici - lamb meatballs with an eggplant-pepper relish (ajvar), brodet - fish stew with shrimp and mussels and cod, sarma - cabbage rolls stuffed with beef and pork and rice in a tomato sauce, blitva - sautéed potatoes and Swiss chard, plus potica - sweet nut rolls.
Hands-On

Sun, Nov 9, 5 pm to 7:30 pm
$125.00
Per Couple
Anthony Devoti and Connie Cunningham

Five Bistro and Sassafras Valley Farm
DUCK, DUCK, GOOSE

Welcome Connie Cunningham, of Sassafras Valley Farm in Morrison, MO where she raises free-range geese, teaming up with chef Anthony Devoti, of Five Bistro to create a stunning holiday feast, starting with whole goose and duck. Enjoy goose leg confit with creamy Missouri stone-ground polenta with parmigiano-reggiano, seared goose breast in pan jus with fall vegetables and Connie's braised red cabbage, plus duck salad with pickled beets, fall greens and mustard vinaigrette.
Demonstration

Mon, Nov 3, 6 pm to 8:30 pm
$60.00
Per Person
Nick Miller

IT'S MILLER TIME

Raise a glass of cheer to Nick Miller, as he presents an autumn dinner with seasonal ingredients. Enjoy roasted butternut squash soup with cinnamon crème fraîche and pancetta, pan-roasted striped bass with smoked mushroom-collards-black-eyed pea ragoût, plus the famous Harvest brioche bread pudding with bourbon-currant sauce and whipped cream.
Demonstration

Tue, Nov 4, 6:30 pm to 9 pm
$50.00
Per Person

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