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
Margi Kahn

WHAT A FLAKE - CROISSANTS AND MORE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare plain croissants, mini glazed croissants, chocolate-filled and braided babka, plus the irresistible donut-croissant for cronut lovers.
Hands-On

Tue, July 5, 6 pm to 9 pm
$55.00
Per Person
Adam Lambay

St. Louis Union Station Hotel
PHEW! THE HEAT OF VINDALOO

Chef Adam Lambay proudly shares his Indian heritage with three vindaloo dishes, plus roti and chapati. This hands-on class will prepare tandoori-style roasted chicken-green Thai chile vindaloo with lemon and ginger, slow-stewed lamb shoulder-red chile vindaloo with tamarind and Idaho potatoes, plus shrimp-tomato-okra vindaloo with finger chile peppers and new red potatoes.
Hands-On

Tue, July 5, 6:30 pm to 9 pm
$60.00
Per Person
Robin Wheeler

Subterranean Homemade Food
SOURDOUGH - FROM START TO PASTA

When it is a million degrees outside, Robin Wheeler shares her love for sourdough with four dishes that do not require the oven. Enjoy sourdough berry waffles, sourdough fettuccine carbonara, sourdough crust grilled pesto pizza with fresh mozzarella and tomatoes, plus sourdough skillet flatbread with hummus and fresh vegetables, along with three techniques for making sourdough starter.
Demonstration

Wed, July 6, 6:30 pm to 9 pm
$45.00
Per Person

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