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
Stephanie Pilon

THE APPRENTICE CHEF: FLAP JACK, DO IT AGAIN

For aspiring chefs, children ages 7 to 12.  Learn to make your own breakfast or practice for a special treat for Mom in a few weeks, as this hands-on class spends the morning with Stephanie Pilon in the kitchen. Learn to make homemade biscuits for an egg-cheese-sausage breakfast sandwich, pancakes with a fruit sauce, bacon-and-eggs casserole with cheese, plus a strawberry-oatmeal breakfast smoothie.
Hands-On for Apprentice Chefs

Sat, April 26, 10 am to 12 pm
$40.00
Per Child
Chelsea DeShetler

SWEET ON FONDANT

Join Chelsea DeShetler in the kitchen, as this hands-on class learns to cover a six-inch cakelet in fondant and embellish it with delicate fondant decorations, perfect for any special occasion. Chelsea has already baked the classic pound cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to make exquisite fondant blossoms, decorative borders, and a bow to complete the cake. Each student will take home their lovely cakelet.
Hands-On

Wed, April 30, 6:30 pm to 9 pm
$55.00
Per Person
Corey Ellsworth and Simon Lehrer

Chandler Hill Vineyards and The Wine Merchant
FORK. PORK. CORK.

Enjoy a memorable evening with an exceptional duo, chef Corey Ellsworth of Chandler Hills Vineyards, and wine expert and cheesemonger Simon Lehrer of The Wine Merchant, for a five-course tasting menu paired with wines. Enjoy mascarpone-stuffed dates with a local strawberry compote served with pinot noir, jumbo shrimp wrapped in basil and kataifi phyllo paired with sauvignon blanc, carpaccio of summer squash with ricotta salata and extra virgin olive oil served with chardonnay, slow-roasted pork shoulder with crispy garbanzo beans and housemade yogurt with zinfandel, plus a cheese course served with port.
Demonstration

Thu, May 1, 6:30 pm to 9 pm
$75.00
Per Person

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