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
Maria Sakellariou

Culinary Odyssey
GOOD, FETA, BEST

Discover the superlative flavors of Greece in a fun hands-on class with Maria Sakellariou. Learn to create a Greek feast of warm mushroom and feta salad with a light dressing, prassokroketes - feta and leek croquettes with a Greek dipping sauce, yarithes saganaki - shrimp with feta and tomatoes served with manestra (Greek orzo) and one of the top 2013 St. Louis Post-Dispatch recipes, plus feta cheesecake with vissino and pasteli - sour cherry and sesame snaps.
Hands-On

Fri, Oct 24, 6:30 pm to 9 pm
$60.00
Per Person
Alex Cupp

Adam's Smokehouse
SMOKIN' HOT AT THE SMOKEHOUSE

Welcome the personable Alex Cupp, smoker at Adam's Smokehouse for a great evening of smoking and grilling. This hands-on class will create chicken two ways - classic smokehouse chicken, and grilled beer-can chicken, smoked tri-tip, plus a variation of regional barbecue sauces starting with a master sauce, then develop flavors to create a spicy, sweet and tangy, and whiskey sauce. Also learn to prepare harvest slaw with seasonal fruits, plus autumn potato-root vegetable salad.
Hands-On

Wed, Oct 22, 6 pm to 9 pm
$60.00
Per Person
Rex Hale

Three Sixty and The Restaurant at The Cheshire
HALE TO THE CHEF!

A big welcome to chef Rex Hale, of Three Sixty and The Restaurant at The Cheshire, who shares an impressive background of more than 25 years of restaurant experience. Enjoy ahi tuna served thin and raw with ginger-soy-carrot sauce, sunchoke and arugula salad, seared Alaskan king salmon with succotash and sherry vinegar glaze, plus warm chocolate soufflé cake.
Demonstration

Sat, Oct 25, 10:30 am to 1 pm
$50.00
Per Person

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