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.


Sort by:   Chef  |  Restaurant  |  Class  |  Type  |  Date
ChefClass Title & DescriptionClass TypeClass DatesCostRegister Now
John Messbarger

Peacemaker Lobster & Crab Co.
MAKE PEACE, NOT WAR WITH LOBSTERS

Welcome the talented chef John Messbarger, of the popular Peacemaker Lobster & Crab Co., who was named a 2015 "Chef on the Brink" by Feast Magazine. John shares his love for lobster that started at the age of four, as he creates the various components of a lobster chili dog served with crispy hushpuppies. Watch John start from scratch to create hot dogs, properly break down and cook live lobsters, make lobster stock, lobster chili, crème fraîche, and hot fresh hushpuppies.
Demonstration

Mon, Aug 3, 6 pm to 8:30 pm
$55.00
Per Person
Julie Malloy

A JARRING DISCOVERY

Canning jars become the perfect baking vessel to create individual dishes or desserts that look great on the table, and are easy to transport to work for lunch or on a picnic. Julie Malloy creates four fun dishes in individual jars, including bacon and sun-dried tomato quiche, strawberry pie, pull-apart cinnamon bread, plus orange-white chocolate cheesecake.
Demonstration

Sun, Aug 2, 1 pm to 3:30 pm
$45.00
Per Person
Karen Mitcham-Stoeckley

FRENCH PROVENÇAL

What a thrill to welcome back Karen Mitcham-Stoeckley, co-author of A Culinary Legacy from Escoffier to Today, who travels several times each year to teach French cooking classes in Provence, France. Karen shares her journey of translating the 100-year old classic Provençal recipe ledgers of her great-grandfather, as she prepares smoked tomatoes moules (mussels), French-style pomme du terre salad, Napoleon of eggplant and chèvre, monkfish cooked with white wine and sautéed shallots served with crème fraîche and fresh basil, plus tarte d'abricots.
Demonstration

Wed, July 29, 6:30 pm to 9 pm
$50.00
Per Person

Shop Online: Baking   Cooking   Cookbooks   Cutlery   Organized Kitchen   Tools   Gift Registry   Gift Certificates   Ingredients   Cooking Class Schedule   Custom Cooking Classes