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
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, Oct 24, 6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Hands-On

Tue, Oct 31, 6 pm to 8:30 pm
$140.00
Per Couple
Karen Mitcham-Stoeckley

AUGUSTE ESCOFFIER BIRTHDAY DINNER

Karen Mitcham-Stoeckley, co-author of A Culinary Legacy from Escoffier to Today - a translation of the 100-year old classic Provençal recipe ledgers of her great-grandfather, celebrates Auguste Escoffier with a dinner to honor what would have been his 171st birthday. Enjoy oeufs aurore - eggs with salmon in heavy cream, cream of poultry consommé, salad de Monte Carlo, canard avec miel - duck in honey, Florentine spinach, plus peach Melba.
Demonstration

Sat, Oct 28, 1 pm to 3:30 pm
$45.00
Per Person

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