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
Frank McGinty

Kaldi's Coffee
MODERNIST CUISINE

Discover the craft of creating modern restaurant food at home with chef Frank McGinty using some of the magical smoke-and-mirrors techniques for a sophisticated presentation, starting with blow-torched scallop served with crispy chicken skin, puffed wild rice, coffee-black olive purée, and edible flowers. This hands-on class will create pressure-cooked lamb with cauliflower "couscous" with spiced pumpkin seeds and pomegranate "caviar", beet-stained pasta with a 65-degree quail egg and goat cheese, plus smoked ice cream served with microwave angel food cake, strawberry liquid gel, and mint "snow".
Hands-On

Thu, April 30, 6:30 pm to 9 pm
$60.00
Per Person
Kirk Warner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: PITMASTER

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Join chef Kirk Warner in a memorable day of grilling, by preparing an extensive array of meats, fish, rubs, sauces, and sides. This hands-on class will grill sea scallop brochettes with mango-chile glaze, beef flank steak roulade with chimichurri on mushroom marmalade, Vietnamese-style grilled bison meatballs in lettuce cups and dipping sauce, grilled Alaskan halibut wrapped in Parma prosciutto with warm asparagus salsa verde, hot smoked brine-cured whole pork butt with dipping sauces, grilled pizzettas with seasonal toppings, plus grilled beef bistecca with porcini and sea salt crust.
Hands-On

Sat, May 2, 10 am to 3 pm
$175.00
Per Person
Mickey Kitterman

Gallagher's
FROM THE COLLECTIONS OF OTTOLENGHI

The cooking of Yotam Ottolenghi is both ancient and cutting edge, as proven with his wildly successful London restaurant and cookbook empire. Chef Mickey Kitterman has been collecting his works from his beautiful cookbooks to articles from Food and Wine, The Guardian, and The New York Times. Join Mickey for a hands-on class creating some favorites, including warm sautéed mushroom salad with bacon and goat cheese, a variety of börek - flaky pastries filled with cheeses and kale or spinach, roast chicken with plums and prunes and potatoes, black quinoa with beetroot and parsley, plus roasted rhubarb served with sweet labneh.
Hands-On

Mon, May 4, 6 pm to 8:30 pm
$60.00
Per Person

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