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HEIR & A
PARENT: CHINESE CHOPSTICKS
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Mark and Beatrice Engel,
culinary educator and daughter
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Sun, May 18
12:30 to 3 pm
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$75 per parent & child
hands-on class
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Ni chi bao le ma? This common Chinese greeting for "have you eaten"
is the theme for former Shanghai residents, Mark Engel and his 9-year-old
daughter, Beatrice who love to cook together! Join them in making pot stickers,
shrimp dumplings, egg rolls, and fried rice. Finish with homemade waffle cones
and ice cream, in a class that will be fun and educational.
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NOVEL
CUISINE: THE TENTH MUSE: MY LIFE IN FOOD
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Anne Cori,
Kitchen Conservatory staff
|
Sun, May 18
1 to 3:30 pm
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$40 per person
demonstration class
|
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NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! If the love of books is the food
of cooking and eating, read on. Several wonderful books on food and cooking have
just been published to great acclaim. Fully experience these books by reading
and then eating. Join us in a fun afternoon; the class gets to be both book and
food critic at once.
Join in on a lively discussion of this month's book, The Tenth Muse: My Life
In Food by Judith Jones (the editor who discovered Julia Child) who tells the
story of her passionate love affair with food and France. Anne will prepare a
delightful menu of celeri remoulade salad, sorrel soup, chicken paprikash with
dumplings, and fabulous free-form apple tarts.
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STEAK OUT ENCORE
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Paul Jacobsen,
Morton's The Steakhouse in Clayton
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Mon, May 19
6 to 8:30 pm
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$50 per person
demonstration class
|
SOLD OUT
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One of our most popular classes ever, chef Paul Jacobsen is back to do it
again proving that your days of overcooking steaks are over! With Morton's cuts
of prime steaks and mouth-watering recipes, Paul will show this class how to
cook steaks like a steakhouse. From choosing and preparing select cuts of meats
to tips for authentic grilling, learn how to prepare Morton's signature steak
recipes including the porterhouse, beef filet Diane, Cajun rib-eye, New York
strip steak au poivre, and beef filet Oscar. For a sweet ending, Paul will
prepare the restaurant's favorite dessert, hot chocolate cake.
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ENTERTAINING IN A FLASH
|
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Patty Padawer, Kitchen Conservatory
staff
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Tue, May 20
6 to 8:30 pm
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$40 per person
demonstration class
|
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Learn the secrets of putting a meal on the table in a flash, as Patty
demonstrates two complete dinners that include freshly tossed salads and grilled
bread with garlic. Start with warm zesty olives, roasted salmon with spicy
tomato sauce, and parmesan peas. Then, enjoy smoked salmon tartare,
Italian-style parsley-garlic sauce over steak, pan-roasted pearl onions with
balsamic glaze, and individual mud cakes.
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LICENSE TO GRILL
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Jack MacMurray, III,
chef-owner, Sage
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Wed, May 21
6 to 8:30 pm
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$55 per person
hands-on class
|
SOLD OUT
|
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With tongs in hand, join chef Jack Mac in celebrating grilling weather! This
hands-on class will prepare an amazing menu of grilled oysters and clams over
bowtie pasta salad, southwest chicken skewers with grilled corn salsa, grilled
citrus shrimp cocktail with caper cocktail sauce, grilled Yukon potato and
lobster salad, and grilled banana cream pie.
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KNIFE SKILLS
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Clark Stone,
Wusthof -Trident Cutlery
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Wed, May 21
6:30 to 8:30 pm
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$45 per person
hands-on class
|
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Sharpen your culinary skills with the most important kitchen tool: a
well-honed knife. Clark will teach you how to select, use, and sharpen knives as
the class chops vegetables and slices meat in this participation class.
Participants will receive a free 3 1/2" paring knife (a $48 value) and all
Wusthof knives will be priced at 20% off for class participants.
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WILL YOU BE THE NEXT IRON
CHEF?
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2 professional chefs
|
Fri, May 23
6 to 9 pm
|
$100 per person
hands-on class
|
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If you love watching the show, this is the class that will test your sense of
taste, originality, and plating skills in a fun and outrageous competition.
Students will divide into two teams for this event, each with their own
professional chef to guide them, in creating a meal worthy of the official
Kitchen Conservatory Iron Chef patch! Gather your friends, or make this your
date night, and join in the fun as the secret ingredient is revealed!
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SUSHI & SAKE
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Katy Colson,
culinary educator
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Fri, May 23
6:30 to 9 pm
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$60 per person
hands-on class
|
SOLD OUT
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In this popular hands-on class, learn the simple and satisfying techniques of
sushi making, plus enjoy tasting three different sakes. Start off preparing miso
soup, shredded Asian greens with ginger dressing, vegetable tempura, and sashimi
hand rolls.
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SAVOIR FAIRE
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Jean Pierre Auge,
chef
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Sat, May 24
10 am to ?
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$45 per person
demonstration class
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In France, the literal translation of savoir faire is "know how to
do" and Jean Pierre certainly does know how to prepare exquisite cuisine
with a menu of poached eggs in cassolettes with asparagus hollandaise, pork
shoulder with apricots, and delicious walnut cake with walnut ice cream.
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DATE NIGHT FOR
COUPLES: TUSCANY FOR TWO
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Barbara Nack,
Kitchen Conservatory staff
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Sat, May 24
6 to 8:30 pm
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$125 per couple
hands-on class
|
SOLD OUT
|
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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.
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BITES AND BYTES
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Dorothy Firestone,
cookbook author
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Tue, May 27
6 to 8:30 pm
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$45 per person
demonstration class
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Please welcome the delightful Dorothy Firestone, author of Table Talk, A
Cookbook and Memoir, as she shares some of her fascinating culinary memories.
Dorothy shares her Italian tossed salad from Asolo, Italy, chicken roasted with
sage, summer bow ties with corn, roma tomatos and scallions, plus a berry buckle
recipe from the mother of a well-known St. Louis chef!
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THE THRILL OF THE GRILL
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Cindy Ott,
Kitchen Conservatory staff
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Wed, May 28
6 to 8:30 pm
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$50 per person
hands-on class
|
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Put on your sunglasses because it's time to get outside and light up the
grill. Join Cindy in this spectacular grilling class making grilled fry bread,
grilled romaine salad with spicy Caesar dressing, green chile chicken grilled
under bricks, and delicious balsamic-glazed plums with vanilla ice cream.
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SUSTAINABLE SUSTENANCE
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Katy Colson,
culinary educator
|
Thu, May 29
6 to 8:30 pm
|
$45 per person
demonstration class
|
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Katy proves that the provisions for this sustainable presentation are applaudable, as she prepares a lovely menu that starts with her belief that when
you roast chicken, roast two! Katy demonstrates all of the meals that she
creates with the second roasted chicken, including chicken noodle soup, curried
chicken salad, chicken enchiladas and risotto made with chicken stock.
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DATE NIGHT FOR
COUPLES: PASTA FOR COUPLES
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Debbie and Steve Stinnett,
culinary educators
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Fri, May 30
6 to 8:30 pm
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$110 per couple
hands-on class
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Master the skills of making delicious homemade pasta with your partner, as
Debbi and Steve share some of their easy pasta making tips. Learn to make goat
cheese gnocchi with smoky roasted tomato sauce, seafood linguine, classic Caesar
salad, and finish with fabulous cannolis.
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GIRLS' NIGHT OUT: BLUES
CRUISE
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Barbara Nack,
Kitchen Conservatory staff
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Fri, May 30
6:30 to 9 pm
|
$40 per person
demonstration class
|
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This class will be singing away the blues of a hard, long week starting with
"blue" champagne, blue cheese puff pastry twists, grilled chicken with
zesty blueberry barbecue sauce, mini blue cheese soufflés over spring greens,
and cheesecake ice cream with blueberry sauce.
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DATE NIGHT FOR
COUPLES: MOJITO MOJO
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Dawn Meyer and Larry Meyers,
Kitchen Conservatory staff
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Sat, May 31
6 to 8:30 pm
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$110 per couple
hands-on class
|
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Get your mojo workin' in this great couples
class! Sip on a tasty mojito while making plaintain chips with black bean salsa,
avocado-tomato salad with toasted cumin vinaigrette, grilled pork tenderloin
with orange-habanero mojo, manchego cheese grits, and mango Napoleons.
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BEST OF BAREFOOT
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Barbara Nack,
Kitchen Conservatory staff
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Sun, June 1
12:30 to 3 pm
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$50 per person
hands-on class
|
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Barb selects her favorite Barefoot Contessa recipes for this hands-on class
preparing zucchini vichyssoise, warm goat cheese salad, lobster pot pie,
rosemary polenta, and end with a refreshing mango sorbet served with the
ultimate ginger cookies.
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PORK IT OVER!
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Kris Janik,
chef, Niche
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Sun, June 1
1 to 3:30 pm
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$45 per person
demonstration class
|
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Welcome to Kris Janik, who stays extremely busy working at
Niche, as he shows this class how to be in hog heaven. Kris will demonstrate
brined and grilled pork chops, sautéed pork loin, fresh pork sausages, braised
and fried pork belly, and feijoada - a flavorful Brazilian concoction of pork
and black beans.
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SWEET SURRENDER
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Natalia Penchaszadeh,
culinary educator
|
Mon, June 2
6 to 8:30 pm
|
$50 per person
hands-on class
|
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Give it up for Natalia as this class learns to make a sweet array of mini
desserts, including chocolate mousse with dulce de leche, kiwi tarts,
upside-down banana cake, and lime-orange pie.
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SAVVY SALMON
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Barbara Nack,
Kitchen Conservatory staff
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Tue, June 3
6 to 8:30 pm
|
$50 per person
hands-on class
|
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Salmon is the star in this hands-on class with Barb. Learn to prepare
blackened salmon Caesar salad, Northwest salmon burgers with sweet potato fries,
salmon cheesecake, spicy salmon chowder and finish with a refreshing lemon
mousse.
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CULINARY SKILLS
|
Anne
Cori,
Kitchen Conservatory staff
|
Four-part
class:
Wed, June 4, 11, 18, 25
6 to 9 pm
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$175 per person
hands-on class
|
SOLD OUT
Next session
October
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Celebrity
chefs make it look easy! Learn to cook restaurant-quality meals in this
exceptional participation class
that teaches the essential cooking
skills from a culinary school approach. The
class will master homemade stocks, classic sauces, boning and roasting meats, cooking fish,
and sautéing and roasting vegetables.
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SEAFOOD SECRETS
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Joe Herbert,
chef, Chez Leon
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Wed, June 4
6:30 to 9 pm
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$50 per person
demonstration class
|
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It is no secret that Joe Herbert of Chez Leon knows great seafood. Watch him
prepare an astounding array of traditional salad nicoise, crab and avocado salad
with lemon vinaigrette, crabcakes with garlic aioli, and slow-cooked salmon
rillettes.
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TOUR: ON THE HILL
|
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Patty Padawer, Kitchen Conservatory
staff
|
Thu, June 5
10 am to 2:30 pm
|
$60 per person
tour
|
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It is an encore performance of Patty's popular road trip to the best of the
Italian markets on The Hill. Discover the specialty meat markets and bakeries
that have made The Hill such a food mecca, plus watch the making of fabulous
fresh ravioli at Mama Toscano's. Be on time as the bus will leave Kitchen
Conservatory promptly at 10 am; fee includes transportation and a delicious
Italian lunch at Cunetto House of Pasta.
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THE SCALLOPING GOURMET
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Barbara Nack,
Kitchen Conservatory staff
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Thu, June 5
6 to 8:30 pm
|
$40 per person
demonstration class
|
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Barb will take this class on a journey to Paris with an exquisite menu of
crab bisque, goat cheese tart, scallops Provencal with basmati rice, French
string beans, and a delightful plum tarte Tatin.
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CORK & FORK:
NORTHERN CALIFORNIA
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Katy Colson, Jeff Birkemeier,
culinary educator and wine expert
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Fri, June 6
6 to 8:30 pm
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$65 per person
demonstration class
|
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Each month, Jeff Birkemeier of The Wine Merchant pairs up with Katy
Colson with wines from the west coast to create a memorable evening of
delightful cuisine and perfect wine pairings!
Northern California has a wealth of wine growing regions, including Napa
Valley and Mendocino. Take a tasting tour of some of these fine wines, as Katy
demonstrates a delightful meal of avocado gazpacho, mesclun-grated beet-chevre
salad with lemon-chive vinaigrette, baked Petaluma chicken with plums and
olives, San Francisco rice pilaf, and Scharffen Berger chocolate pudding.
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HEIR & A PARENT:
GREEK LEGACY
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Maria & Donastas
Sakellariou,
personal chef and son, Culinary Odyssey
|
Fri, June 6
6:30 to 9 pm
|
$75 per parent & child
hands-on class
|
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Join Maria Sakellariou and her 17-year-old son, Donastas, who loves to expand
his culinary horizons with unusual ingredients. This dynamic duo shares a Greek
menu perfect for a backyard family gathering, including lamb kabobs, bifteki -
Greek-style meatballs, gyro pitas with tzatziki sauce, peasant caviar, and a
fabulous country-style Greek salad.
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HEIR & A
PARENT: IN THE FAMILY KITCHEN
|
Bernard and Olivia Pilon,
chef and daughter, Norwood Hills Country Club
|
Sat, June 7
10 am to 12:30 pm
|
$75 per parent & child
hands-on class
|
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This hands-on class with chef Bernard and 11-year-old daughter Olivia is designed for fun
with a parental unit! Share the excitement of cooking with mom or dad making
Olivia's favorite dish, homemade fettuccine carbonara, then prepare sweet and
savory crepes with a variety of fillings. Learn to make cheese and chicken
quesadillas, and southern bread pudding with vanilla sauce.
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IN THE GARDEN OF EATIN'
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Linda Marcinko,
culinary educator
|
Sat, June 7
10:30 am to 1 pm
|
$45 per person
demonstration class
|
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Linda Marcinko hand-picks the freshest of local ingredients from the farmers'
markets around town to create an impressive menu of roasted beet-Gorgonzola
crostatas, chilled zucchini-basil soup, grilled Haloumi cheese-fresh greens
salad with roasted pepper-mint vinaigrette, and fried green tomato-eggplant
stacks with lemon-garlic aioli.
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DATE NIGHT
FOR COUPLES: LOCAL BREW 4 2
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Katy Colson,
culinary educator
|
Sat, June 7
6 to 8:30 pm
|
$110 per couple
hands-on class
|
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Join Katy for this popular hands-on class enjoying samples of four local
microbrews, plus cooking fabulous cuisine! This hands-on class will prepare corn
chowder with grilled poblano chiles, Encinada taco salad, grilled pork
tenderloin with cheddar-horseradish sauce, sweet potato fries with chipotle
catsup, and butterscotch blondies.
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LET'S DO BRUNCH
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Barbara Nack,
Kitchen Conservatory staff
|
Sun, June 8
1 to 3:30 pm
|
$50 per person
hands-on class
|
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Sunday just seems to be the best day to create a fabulous brunch. Start with
the perfect Bloody Mary, stuffed French toast, chipotle-bacon breakfast
sandwiches, eggs Florentine, cheesy potato casserole, and lemon fruit salad.
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SMOKIN' AT THE BOYS' GRILL
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Anne
Cori,
Kitchen Conservatory staff
|
Mon, June 9
6 to 8:30 pm
|
$50 per person
hands-on class
|
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Spend a smokin' hot time at the grill in this hands-on class with Anne,
preparing black and blue hamburgers with grilled onions and chipotle aioli,
smoked flank steak salad, smoked corn-poblano salad, pulled pork with barbecue
sauce, and butterscotch-rum ice cream.
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BARB'S GOT THE NACK!
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Barbara Nack,
Kitchen Conservatory staff
|
Tue, June 10
6 to 8:30 pm
|
$50 per person
hands-on class
|
SOLD OUT
|
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Barb shares one of her favorite menus in this fabulous hands-on class
preparing goat cheese-roasted beet-candied pecan salad with champagne
vinaigrette, herb-encrusted rack of lamb with merlot sauce, celeriac-potato
puree with shallot butter, braised Brussels sprouts with pancetta, and
individual apple galettes with caramel sauce and vanilla bean ice cream.
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KNIFE SKILLS
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Clark Stone,
Wusthof -Trident Cutlery
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Tue, June 10
6:30 to 8:30 pm
or
Wed, June 11
10 am to 12 pm
or
Wed, June 11
6:30 to 8:30 pm
|
$45 per person
hands-on class
|
Tue pm
SOLD OUT
|
Wed am
|
Wed pm
|
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Sharpen your culinary skills with the most important kitchen tool: a
well-honed knife. Clark Stone teaches how to select, use, and sharpen knives as
the class learns how to chop onions and other vegetables in this participation
class. Plus, we have a freshly-roasted turkey so Clark can teach how to carve
it, with perfectly sliced tomatoes and sliced bread for a great sandwich to
enjoy in class. Participants will receive a free 3 1/2" paring knife (a $48
value) and all Wusthof knives will be priced at 20% off for class participants.
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INVINCIBLE TONY'S
|
Vince Bommarito, Jr.,
chef, Tony's
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Wed, June 11
10:30 am to 1 pm
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$50 per person
demonstration class
|
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It is always a delight to have chef Vince Bommarito, Jr. grace our kitchens
for his annual visit, as he demonstrates his favorite pastas and risotto from
the classic Italian fare at the celebrated award winning Tony's restaurant.
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YOU GO, GRILL
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Anne
Cori,
Kitchen Conservatory staff
|
Thu, June 12
6 to 8:30 pm
|
$50 per person
hands-on class
|
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|
Fire up the grill and join Anne in an awesome class preparing bruschetta with
grilled tenderloin and arugula, grilled chicken Caesar salad, grilled
potato-bacon salad, grilled portobello mushrooms with Gorgonzola, and grilled
apricots with caramel cream.
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GIRLS' NIGHT OUT:
BERRIED IN CHOCOLATE
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Barbara Nack,
Kitchen Conservatory staff
|
Fri, June 13
6 to 8:30 pm
|
$40 per person
demonstration class
|
SOLD OUT
|
|
Sweet berries and rich dark chocolate will have this class ooh-ing and
aah-ing all evening long, as Barb prepares berry champagne fizz, layered berry
and chocolate cream cake, trifle parfaits, chocolate-raspberry mousse, chocolate
bread pudding with strawberry sauce, and double-dipped chocolate strawberries.
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DATE NIGHT
FOR COUPLES: PIZZA FOR COUPLES
|
Dawn Meyer and Larry Meyers,
Kitchen Conservatory staff
|
Fri, June 13
6:30 to 9 pm
|
$110 per couple
hands-on class
|
SOLD OUT
|
|
Head to Kitchen Conservatory with your partner for an awesome night of pizza
making. Join Dawn and Larry to create fabulous pizza dough from scratch, then
make caramelized onion-blue cheese pizza, sausage and wild mushroom pizza, and
shrimp-roasted red pepper-goat cheese pizza. Also, enjoy making sangria, a mixed
green salad with balsamic vinaigrette, and strawberry gelato.
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HEIRLOOM PRESERVATION
|
Robin Chestnas,
culinary educator, Silver Spoon Catering
|
Sat, June 14
10 am to 12:30 pm
|
$45 per person
demonstration class
|
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|
Some of Robin's best recipes come from her mother, who painstakingly tried to
figure out just how much of this and that went into each dish, to pass down to
future generations. Robin shares some of these, along with a few of her own,
starting with Mom's German spaghetti, that is so good, "You'll never not
make it!" Also enjoy barbecue bourbon baby back ribs, grilled peel-and-eat
colossal shrimp with garlic-Tabasco butter, sour cream cucumbers, roasted corn
with chile-lime butter, and lime-raspberry bites.
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|
THE CODFATHER
|
Mark Sanfilippo,
chef, L'Ecole Culinaire
|
Sat, June 14
10:30 am to 1 pm
|
$45 per person
demonstration class
|
|
|
Mark Sanfilippo hails from Mario Batali's Pizzeria Mozza in Los Angeles, and
reveals spectacular preparations of the mild-flavored meat of cod. Mark will
start with his own cured baccala to prepare salt cod potato bruschetta,
deep-fried salt cod, and braised salt cod with tomatoes, rosemary and chickpeas.
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|
DATE
NIGHT FOR COUPLES: TUSCANY FOR TWO
|
Katy Colson,
culinary educator
|
Sat, June 14
6 to 8:30 pm
|
$125 per couple
hands-on class
|
|
|
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.
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|
|
WHERE THERE'S A
GRILL, THERE'S A WAY!
|
Kirk Warner,
chef, Kirk's Traveling Kitchen
|
Sun June 15
1 to 3:30 pm
|
$50 per person
hands-on class
|
|
|
Celebrate Dad - or just enjoy a great afternoon of grilling with chef Kirk
Warner! This hands-on class will prepare St. Louis-style spareribs with Kirk's
special ginger barbecue sauce, wild salmon with herb butter and toasted bread
crumb salsa, half chickens with lemon-rosemary glaze, and peppercorn-crusted
beef bavette with spring vegetable salsa verde.
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|
OH HALE, HE'S GOOD!
|
Brian Hale,
chef, Monarch
|
Mon, June 16
6 to 8:30 pm
|
$50 per person
hands-on class
|
|
|
Chef Brian Hale, of Monarch, devises an intimate evening for two, perfect for
a romantic gourmet picnic in the park or candlelit romance on the patio. Join
Brian in this hands-on class that starts with champagne and caviar, elegant tea
sandwiches, shrimp cocktail, and mini cupcakes.
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PIZZA DE RESISTANCE
|
Margi Kahn,
culinary educator
|
Tue, June 17
6 to 9 pm
or
Wed, June 18
10 am to 1 pm
|
$45 per person
hands-on class
|
Tue pm
|
Wed am
|
|
This hands-on class will certainly not be able to resist the fabulous pizzas
from the delightful bread-maker, Margi Kahn! Learn to make a standard pizza
dough, multi-grain dough, and fresh herb dough, then create a
mozzarella-parmesan-arugula-prosciutto Mediterranean pizza,
leek-scallion-shallot-bacon-goat cheese gourmet pizza, and
potato-radicchio-rosemary-Gorgonzola "red and white" pizza.
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|
CAKE SERA SERA
|
Anne
Cori,
Kitchen Conservatory staff
|
Tue, June 17
6:30 to 9 pm
|
$40 per person
demonstration class
|
|
|
Anne proves that whatever will be... will be great with a collection of
all-American layer cakes, including carrot cake with cream cheese icing, devil's
food cake with chocolate buttercream, coconut cake with seven-minute icing, and
caramel cake with caramel cream frosting.
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|
THE QUEEN OF ARGENTINE
|
Natalia Penchaszadeh,
chef, The Fountain on Locust
|
Thu, June 19
6 to 8:30 pm
|
$45 per person
demonstration class
|
|
|
Natalia of The Fountain on Locust certainly knows how to make fabulous
Argentine desserts. Enjoy some of her favorites, as Natalia prepares Argentine
ricotta cheesecake with chocolate chips and white chocolate miroir finish,
churro nest with dulce de leche gelato, and chocolate noodles with chili sauce.
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|
GRILLING
UNIVERSITY - PORK, LAMB & BEEF
|
Norman Drey,
culinary educator
|
Fri, June 20
6 to 8:30 pm
|
$55 per person
hands-on class
|
SOLD OUT
|
|
Norman Drey's grilling university classes are always a sell-out, so enroll
now for this participation class learning to prepare beef rib-eye steak with
pommes frites, the perfect cheeseburger, leg of lamb Provencal, grilled pork
ribs, and flank steak two ways - stuffed, then baked, and grilled.
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|
|
GIRLS' NIGHT OUT: COSMOPOLITAN CHIC
|
Anne
Cori,
Kitchen Conservatory staff
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Fri, June 20
6:30 to 9 pm
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$45 per person
demonstration class
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Raise your martini glasses filled with the perfect Cosmo, as Anne prepares an
assortment of tasty small plates, including tomato-pesto tarts, chicken
lollipops in tarragon cream, mahi mahi tacos with avocado salsa, parmesan
gougeres with prosciutto, plus creme brulee.
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LA BONNE BOUFFE
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Jean Pierre Auge,
chef
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Sat, June 21
10 am to ?
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$45 per person
demonstration class
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The delightful Jean Pierre certainly knows how to prepare delicious French
cuisine. Enjoy his intriguing stories as he prepares a purse of smoked salmon
with cucumber salad, beef tournedos with Arlesienne sauce on fondant potatoes,
and a cherry custard dessert.
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DAY IN
THE KITCHEN: CROISSANTS FROM START TO FINISH
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Barry Marcus,
pastry chef, Institute of Culinary Education
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Sat, Sun, June 21 and June 22
12:30 to 3:30 pm, both days
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$150 per person
hands-on class
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Come over to the other side of the counter to master cooking in our special
participation classes. For those who are interested in learning more about how
to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary
arts. These classes are limited to six people and each one receives either a
special Kitchen Conservatory embroidered, cotton
apron or shirt.
In this unique two-day, hands-on course, learn from scratch how to prepare
one of the fundamental French pastries: rich buttery croissants. Every important
aspect in making these impossibly light and flaky treats will be covered, from
proofing the yeast and laminating the dough with butter, to forming and baking
all of the classic shapes. Chef Barry will help you create plain and almond
breakfast croissants and sinfully extravagant pain au chocolat.
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GOURMET CLUB: SCANDINAVIAN
FEAST
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Anne Cori,
Kitchen Conservatory staff
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Sat, June 21
6 to 8:30 pm
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$125 per couple
hands-on class
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Anyone can attend these Gourmet Club courses for couples. Each limited-size
class is fully participatory, plus the menus include a variety of
theme-appropriate wines.
Gourmet Club is always a feast with Anne leading this hands-on class with an
impressive menu of homemade berry aquavit, salmon gravlax on potato pancakes,
cream of carrot-dill soup, crispy beet-apple salad, Swedish meatballs with
lingonberry sauce on garlic mashed potatoes and braised red cabbage, plus
almond-cardamom shortcakes with berry compote.
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NOVEL CUISINE: THE
TASTE OF CONQUEST
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Anne Cori,
Kitchen Conservatory staff
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Sun, June 22
1 to 3:30 pm
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$40 per person
demonstration class
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NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! If the love of books is the food
of cooking and eating, read on. Several wonderful books on food and cooking have
just been published to great acclaim. Fully experience these books by reading
and then eating. Join us in a fun afternoon; the class gets to be both book and
food critic at once.
In The Taste of Conquest: The Rise and Fall of the Three Great Cities of
Spice by Michael Krondl, the spice traders of Europe had a huge effect on what
we eat. Discuss how the merchants of Venice, Lisbon and Amsterdam traded the
exotic ingredients and the development of their cuisines. Anne will prepare Goan
shrimp, Indonesian rice table, and gingerbread.
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BAKING BOOT CAMP FAVORITES
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Cindy Ott,
Kitchen Conservatory staff
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Mon, Tue, Wed,
June 23, 24, 25
10 am to 12 pm
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$98 per child
hands-on class
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Spread the word…get on the phone…send a text message… It's time to let
everyone know that Cindy has picked her favorite baking boot camp treats for
this action-packed three-day extravaganza! Join in the fun making popovers with
strawberry butter, monkey bread, brownie brickle bars, apple tarts, blueberry
muffins, chocolate cupcakes with frosting, Butterfinger cookies, cut-out sugar
cookies, lemon bars, and banana cake with cream cheese frosting.
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STICK WITH BALSAMIC
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Patty Padawer,
Kitchen Conservatory staff
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Mon, June 23
6 to 8:30 pm
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$40 per person
demonstration class
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Enjoy the complexity and layers of flavor with the magical potion of balsamic
vinegar, as Patty demonstrates freshly made balsamic glaze, sweet and tangy
balsamic vinaigrette, and savory balsamic vinaigrette, then prepares pan-fried
halibut with balsamic and thyme, glazed and roasted vegetables, balsamic-roasted
portobello with Brie, sweet-and-sour chicken with balsamic, plus balsamic-glazed
peaches.
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LET'S BAKE A DEAL
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Robin Chestnas, culinary educator, Silver Spoon Catering
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Tue, June 24
6 to 8:30 pm
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$40 per person
demonstration class
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