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!
GNOCCHI THAT WILL KNOCK YOUR SOCKS OFF

Hold on to your socks, and welcome Jeff Friesen, of Farmhaus, with an exciting hands-on gnocchi class discovering the secrets of the delectable dumpling pillows. Jeff leads this class making both traditional Italian potato gnocchi and parisienne choux gnocchi with a variation of flavors, then adding just the right sauce to make the perfect dish, including butter-truffle sauce, tomato cream sauce, and pesto.
Chef:
Jeff Friesen

Farmhaus
Class Type:
Hands-On
Class Dates:
Tue Aug 26,
6 pm to 8:30 pm
Cost:
$60.00
Per Person

KISS MY GRITS - LET'S HAVE A COCKTAIL

It's not quite time to say goodbye to summer, so Mickey Kitterman has planned a southern-inspired cocktail party smack dab in the middle of the week. Join him in a hands-on class creating pimiento cheese bruschetta with fried pickles, shrimp and grits, hush puppies with hot pepper jelly, fried green tomatoes with bacon jam, irresistible pickled shrimp in mason jars, crab dip with grilled bread, and coconut-orange ambrosia, all served with Southern Comfort and peach sweet tea punch with mint.
Chef:
Mickey Kitterman

Gallagher's
Class Type:
Hands-On
Class Dates:
Wed Aug 27,
6 pm to 8:30 pm
Cost:
$60.00
Per Person

Rosle 11.5" Pouring Ladle
Chef's Pick! 20% off! Regular price $29.95, one week only $23.95, plus free shipping!
4 ounce ladle with all round pouring rim for drip-free pouring. Stainless steel, made by Rosle. Dishwasher safe.

$29.95 $23.95 ends 8/26/2014


Add Rosle 11.5" Pouring Ladle to Cart

Add Rosle 11.5" Pouring Ladle to Cart
12 quart Tri-Ply Stock Pot with Stainless Steel Lid
Chef's Pick! 20% off! Regular price $119.95, one week only $95.95, plus free shipping!
12-quart stock pot made of tri-ply 18/10 stainless steel for fast, even heating with side-mounted riveted loop handles, stainless-steel lid. Dishwasher safe. Measures approximately 11-1/2 by 12-1/2 by 8-1/2 inches.

$119.95 $95.95 ends 8/26/2014


Add 12 quart Tri-Ply Stock Pot with Stainless Steel Lid to Cart

Add 12 quart Tri-Ply Stock Pot with Stainless Steel Lid to Cart
Veal and Beef Stock - Demi Glace Gold 16 ounces
Chef's Pick! 20% off! Regular price $34.95, one week only $27.95, plus free shipping!
Made in the classic French culinary tradition, Demi-Glace Gold is reduced four times from veal stock, which allows you to finish French sauces quickly and easily. The low heat cooking techniques and 30-hour reduction process give the product a beautiful shine, flavor, and texture, which make elegant sauces that are glossy to the eye and delicious in taste. Container has 16 ounces, which makes 2/3 gallon of demi-glace or 1 gallon of veal stock.

$34.95 $27.95 ends 8/26/2014


Add Veal and Beef Stock - Demi Glace Gold 16 ounces to Cart

Add Veal and Beef Stock - Demi Glace Gold 16 ounces 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!

 

#9 Recipe: Ginger-Maple Salmon
The combination of sweet and spicy and salty is wonderful on fish. This marinade features fresh ginger combined with dark maple syrup, then pan-seared to form a brown crust. Ginger-Maple Salmon is Number 9 on our list of the Top Thirty Recipes celebrating the Thirtieth Anniversary of Kitchen Conservatory. The recipe is available here. The [...]

Fall Cooking Class Schedule: Experience Our Top Thirty Chefs!
To celebrate the Thirtieth Anniversary of Kitchen Conservatory, we named the Top Thirty Chefs who teach at Kitchen Conservatory. These wonderful chefs share their time and talent to cook extraordinary food in our kitchens. Two hundred cooking classes are available on our Fall Cooking Class Schedule; register now for these memorable events. Experience our Top [...]

Everything at Kitchen Conservatory is On Sale for 9 Days!
Kitchen Conservatory’s Annual Sale 20% OFF* everything in the store! August 1st to August 9th   It happens only once a year! *All sales final. Discounts will not be applied to prior purchases. Take 20% off anything in the store that is not already on sale! Does not include classes, gift certificates, knife sharpening.   [...]

#10 Recipe: My Best Chocolate Cake
Is one chocolate cake any better than another? Yes, this recipe is the best chocolate cake I have ever tasted — moist with a rich chocolate taste. The simple bundt cake is iced with chocolate ganache and was created by chef Brenda Vanden Bos. Chocolate Cake is Number 10 on our list of the Top [...]

#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 [...]


Shop Online: Baking   Cooking   Cookbooks   Cutlery   Organized Kitchen   Tools   Gift Registry   Gift Certificates   Ingredients   Cooking Class Schedule   Custom Cooking Classes