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
Jon Lowe

Ibby's Washington University
THE CUTTING EDGE OF RAVIOLI

This hands-on class will work side-by-side with the talented chef Jon Lowe creating homemade ravioli. Discover different flavor combinations with four different fillings, including lobster, wild mushroom, shrimp, and herb; then learn to add the right sauce to the pasta with classic red sauce, white sauce, saffron sauce, and pesto.
Hands-On

Mon, April 6, 6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

TIP TOP TAPAS

Enjoy an evening out with a spectacular array of Spanish tapas. Anne Cori creates the world's greatest sangria, goat cheese-stuffed dates with roasted peppers, shrimp fritters with aïoli, steamed mussels in tomato-brandy cream sauce, garbanzo bean purée with roasted garlic served with homemade flatbread, Cabrales blue cheese crostini with olive tapenade, plus flan with orange zest.
Demonstration

Thu, April 2, 6:30 pm to 9 pm
$45.00
Per Person
Danielle Luisi

Annie Gunn's
FUN WITH FONDANT

Step into the kitchen with pastry chef Danielle Luisi, of Annie Gunn's, and learn about using fondant to cover a six-inch cakelet and embellish it with everything from delicate fondant decorations to small fondant figures. Danielle has already baked the cakes, and the class will frost with buttercream, then roll out and cover with smooth fondant. Learn tips to color the fondant, make exquisite fondant blossoms and leaves, decorative borders, and more. Each student will take home their lovely cakelet.
Hands-On

Mon, April 6, 6:30 pm to 9 pm
$55.00
Per Person

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