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
Dawn Meyer

CRAVING BREAKFAST FOR DINNER

Dawn Meyer proves that breakfast doesn't have to be at the crack of dawn, and makes a satisfying dinner. This hands-on class will create ham and cheese waffles, shakshuka -- a one-skillet dish of eggs baked in a tomato-red pepper sauce, five spice-brown sugar bacon, chicken sausage-fennel-butternut squash hash, baked parmesan French toast topped with caramelized onions and balsamic dressed spring greens, chipotle chilaquiles with roast chicken and fresh fried tortilla chips, and a wild mushroom and egg puff pastry tart.
Hands-On

Wed, Aug 23, 6:30 pm to 9 pm
$55.00
Per Person
Jay Dedkhad

Ocha Thai and Japanese
IF YOU KNEW SUSHI

It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Hands-On

Tue, Aug 29, 6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA

Create a decadent surf and turf meal with your partner, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Hands-On

Fri, Aug 25, 6 pm to 8:30 pm
$150.00
Per Couple

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