Kitchen Conservatory offers more than 800 different cooking classes every year. These fun cooking classes are taught by the best chefs from the best restaurants, plus fabulous culinary educators who share their specialties of the kitchen. We offer both fully-participatory classes and demonstration classes that feature a wide variety of menus and themes from beginner to gourmet to ethnic cooking.

Interested in hosting your very own party as a custom cooking class?
We have two state-of-the-art kitchens, plus an outdoor grilling area. All of the two hundred chefs who teach at Kitchen Conservatory have one thing in common: a passion for the recipes that they have created and the desire to share their marvelous cooking techniques. The best parties happen in the kitchen!
FLIPPIN' GOOD CRÊPES

Experience the simplicity of creating sensational crêpes filled with exciting ingredients. Join Barb for a fun hands-on class making spinach crêpes with homemade herbed ricotta cheese, Southwestern cornmeal brunch crêpes with sausage and peppers and a spicy tomato sauce, crêpes "eclairs" - a stacked crêpe cake with pastry cream and chocolate sauce, plum crêpes with ricotta and honey, s'mores crêpes with homemade marshmallow fluff, plus farmer's cheese-filled crêpes with spiked summer fruit sauce.
Chef:
Barbara Nack

Class Type:
Hands-On
Class Dates:
Sat Jul 26,
10 am to 12:30 pm
Cost:
$55.00
Per Person

CHEESE - IT'S MORE THAN JUST GRATE

Christie Maggi is a whiz when it comes to preparing luscious dishes with cheese. This hands-on class will discover the secrets of selecting and composing an impressive cheese board, then create Spanish manchego romesco with thin slices of manchego melted over the components of romesco, delicious hamburgers with gooey homemade cheese whiz, plus a raclette cheese soufflé.
Chef:
Christie Maggi

Class Type:
Hands-On
Class Dates:
Mon Jul 28,
6 pm to 8:30 pm
Cost:
$60.00
Per Person

SEA YOU AT DINNER

Welcome an engaging chef Brandon Benack, of Truffles, with a rich culinary background, including five years in New Orleans at Emeril Lagasse's restaurants. Brandon prepares an enticing dinner of some of the most popular dishes at Truffles, including New Orleans barbecue shrimp with Schlafly Pale Ale and rosemary served with toasted bread, wedge salad with bacon lardons and slow-roasted tomatoes dressed with cayenne buttermilk dressing and topped with crispy fried Louisiana crawfish, plus almond-crusted trout with lyonnaise potatoes and brown butter meunière.
Chef:
Brandon Benack

Truffles
Class Type:
Demonstration
Class Dates:
Mon Jul 28,
6:30 pm to 9 pm
Cost:
$50.00
Per Person

Le Creuset Tea for One - Soleil
Chef's Pick! 20% off! Regular price $35.00, one week only $28.00, plus free shipping!
Tea for One, elegantly designed to serve a single cup of tea, is an innovative two-in-one glazed stoneware set that offers a hassle-free alternative to the traditional tea set – with a teapot that sits perfectly on top of its cup. Dishwasher safe.

$35.00 $28.00 ends 7/29/2014


Add Le Creuset Tea for One - Soleil to Cart

Add Le Creuset Tea for One - Soleil to Cart
Pineapple Slicer, Corer, Cutter - Stainless Steel
Chef's Pick! 20% off! Regular price $39.95, one week only $31.95, plus free shipping!
Fresh, juicy and perfect pineapple rings – faster than you can open a can! Made of stainless steel, dishwasher safe. Slice counter on the side, plus includes a 12-segment cutter for perfect pieces of pineapple - also suitable for pears and apples. Made in Germany.

$39.95 $31.95 ends 7/29/2014


Add Pineapple Slicer, Corer, Cutter - Stainless Steel to Cart

Add Pineapple Slicer, Corer, Cutter - Stainless Steel to Cart
Mustard Jar - Le Creuset Stoneware Yellow
Chef's Pick! 20% off! Regular price $25.00, one week only $20.00, plus free shipping!
14-ounce mustard jar by Le Creuset, made of high-fired stoneware with non-porous enamel finish, resists odors, staining, chipping, and cracking. Includes notched lid for silicone spreader. Measures approximately 4 by 4 by 5 inches.

$25.00 $20.00 ends 7/29/2014


Add Mustard Jar - Le Creuset Stoneware Yellow to Cart

Add Mustard Jar - Le Creuset Stoneware Yellow to Cart
Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For 30 years, Kitchen Conservatory has offered the finest tools for the kitchen and delectable cooking classes at our Clayton store. Locally-owned and very independent, we offer all the tools and knowledge for the ultimate kitchen experience. Please browse our fabulous selection of more than 6,000 essential and useful cooking products or shop online. Email Ask the Chef to solve your cooking dilemmas!

 

#11 Recipe: Sweet Potato-Chipotle Gratin
A “gratin” is a fancy name for a “casserole” and most gratins are layers of vegetables covered in cream. The sweet-and-spicy taste of this gratin, Sweet Potato-Chipotle, is irresistible. Originally created by Dawn Meyer for a cooking class featuring our favorite Emile Henry gratin bakeware, this easy recipe with five ingredients is always a crowd [...]

Fresh, Homegrown Hardneck Garlic Now Available!
The long wait is over; our famous locally-grown garlic is now available at Kitchen Conservatory. Planted last October, garlic is a nine-month crop and fresh garlic is worth the wait. Plus, our homegrown yellow shallots, which have the same nine-month growing cycle as garlic, are also available.   The best way to eat fresh garlic [...]

#12 Recipe: Baked Polenta
Our most popular class is “Tuscany for Two” and most people sign up because the menu includes Garlic-Rosemary Rib-Eye Steak and the Shrimp-Scallop Scampi (#17 Recipe). But by the end of class, everyone is in love with the Baked Polenta with Gorgonzola, Spinach, and Mushrooms. This creamy Northern Italian delicacy features four cheeses and lots [...]

#13 Recipe: Corn Chowder
Most chowders are thick, rich, hearty soups seasoned with bacon and potatoes. This exceptional chowder is elegant and sophisticated for serving at a special dinner party. The texture is voluptuous. This corn soup is even delicious cold on a hot summer night. The recipe includes many variations on garnishing the soup from seafood to fresh [...]

#14 Recipe: Lobster Agnolotti in Lemon Cream Sauce
First we discovered the lemon cream sauce, which is good, but seemed to call out for seafood. So we put seared sea scallops on top of the sauce. But such a beautiful sauce needs better treatment. So we used fresh lobster and shrimp, mixed with a little mascarpone cheese and seasonings, and stuffed into fresh [...]

#15 Recipe: Heavenly Cinnamon Buns
Yes, you can bake yeast rolls at home that are so much better than any commercially-produced bread. Hundreds and hundreds of people have learned how to bake bread from Margi Kahn, an accomplished baker who has taught bread classes at Kitchen Conservatory for twenty years. Her irresistible Cinnamon Rolls are a crowd favorite. To see [...]

200 New Cooking Classes
The Summer Newsletter features so many delicious cooking classes; which one to take? Here are some recommendations: “Light Up the Night” with Frank McGinty grilling on June 12, who wowed us in his last class with his cauliflower “couscous”. “Girls’ Night Out: Bring Your Dad to Class” on June 13 celebrates Father’s Day by letting [...]

#16 Recipe: Tomato Tarte Tatin
For 42 years, chef Jean-Pierre Augé has taught French cooking classes in St. Louis. Kitchen Conservatory is so fortunate that he has shared his expertise once a month, every month at Kitchen Conservatory for the last 30 years. Celebrate our anniversary by making one of our favorite recipes: Jean-Pierre’s upside-down Tomato Tarte Tatin, a scrumptious, [...]

The Mushroom Hunters
Join us on Sunday, May 4 at 1 pm for a cooking class on mushrooms and a discussion of the excellent and very readable new book, “The Mushroom Hunters” by Langdon Cook. The author will be joining the class by telephone! Langdon Cook is an accomplished mushroom hunter and cook who investigated the murky, off-the-grid [...]

Time To Plant an Herb Garden
This Thursday, April 24 from 11 am to noon, join Anne Cori at the Missouri Botanical Garden in the Shoenberg Theater for “Spot the Imposter: Choosing the Correct Herb in Cooking.” The lecture is free, but reservations are required. Many herbs have similar common names, but different tastes and usage. Learn all about which herb [...]


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