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

DOUGHMESTIC BAKER

Home is where the heart is, and Barb Nack warms up the kitchen with enticing aromas and delicious baked sweets. This hands-on class will make caramel-apple roulade with applesauce-molasses sponge cake rolled up with sweet spiced apples and topped with caramel icing and candied pecans, four-layer berry crème fraîche poppy seed cake with blueberry sauce and fresh raspberry filling, plus Meyer lemon buttermilk custard tart topped with a dollop of sweet whipped cream.
Hands-On

Thu, June 2, 6 pm to 8:30 pm
$55.00
Per Person
David Molina

Sugarfire Smoke House
FIRED UP OVER SUGARFIRE

One simple word - Sugarfire - always creates a buzz of excitement for anyone who has tasted the morsels of meat that are created daily at the growing number of locations of Sugarfire Smoke House. Chef-partner David Molina creates a stunning presentation of porchetta - bacon-wrapped pork loin stuffed with prosciutto, pesto, and pork tenderloin, served with pink lady applesauce with red hot candies, plus a Brussels sprouts-kale-quinoa super food salad with walnuts and dried cranberries.
Demonstration

Sun, June 5, 5:30 pm to 8 pm
$50.00
Per Person
Naam Pruitt

TAKE A STAND ON CUPCAKES

Challenge yourself to pick a favorite among four spectacular cupcakes in this hands-on class with Naam Pruitt. Fill the cupcake stand with strawberry cupcakes with lemon mousse filling and strawberry cream cheese frosting, peaches-and-cream cupcakes with almond whipped cream and brûlée peach topping, caramel cupcakes with chocolate ganache frosting, plus vanilla chiffon cupcakes with espresso Swiss meringue buttercream frosting.
Hands-On

Sat, June 4, 11 am to 1:30 pm
$55.00
Per Person

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