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
Christopher Lee

Chef's Table STL
SHIP TO SHORE

Chris Lee creates a superb and beautifully balanced surf-and-turf meal from beginning to end. Enjoy asparagus bisque with crème fraîche, shaved salad with root vegetables and a light vinaigrette, seared scallops with jalapeño vinaigrette and crispy kale, pan-seared petit filet of beef with caramelized shallots and a syrah reduction served with roasted carrots and parsnips, plus a decadent chocolate caramel torte.
Demonstration

Thu, March 5, 6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

SEIZE HER SALADS AND BREADS

Barb shares three exciting go-to salads paired with fresh out-of-the-oven breads perfect any time of the year. Enjoy a mixed green salad with roasted pears and blue cheese with spicy walnuts and cherry vinaigrette served with whole wheat cherry-almond scones, mezzaluna-chopped Italian salad loaded with romaine, red peppers, pine nuts, kalamata olives, capers, prosciutto, and gorgonzola with Dijon balsamic vinaigrette served with basil beer bread, plus vegetable and feta couscous salad with herb vinaigrette and Tibetan cast iron flatbread.
Demonstration

Mon, March 2, 6 pm to 8:30 pm
$40.00
Per Person
Nick Miller

The Caramel Room at Bissinger's
DINNER THAT STARTS AND ENDS WITH CHOCOLATE

Chef Nick Miller, of The Caramel Room at Bissinger's, is delighted to create an exciting dinner, making sure that the first and last course incorporate chocolate. Enjoy white chocolate gnocchi with arugula and butternut squash with a sage orange brown butter sauce, salmon prepared sous vide served with smoked mushroom fricassée, plus mini mocha cheesecakes with caramel sauce and shaved dark chocolate.
Demonstration

Tue, March 10, 6:30 pm to 9 pm
$50.00
Per Person

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