SUMMER CLASS SCHEDULE
	All Classes are held at Kitchen Conservatory. Tours leave promptly at the time specified.  To register for classes online click here 8021 Clayton Rd. St. Louis, MO 63117 314.862.COOK (2665)    tollfree 866.862.CHEF (2433) email chef@kitchenconservatory.com website www.kitchenconservatory.com

GIRLS' NIGHT OUT: COCACABANA WITHOUT THE CABANA BOYS     Dawn Meyer
Fri, July 25, 6 to 8:30 pm $45 per person 
Yes, it might have been nice to have the cabana boys, but this evening is strictly for the girls! Dawn prepares a scrumptious menu starting with Mojitos, lobster-mango cocktails, coconut-curry chicken lettuce wraps, jicama-apple-red onion salad with citrus vinaigrette, and mini banana splits with rum sauce and macadamia brittle.

DATE NIGHT FOR COUPLES: WOK ON THE WILD SIDE     Barbara Nack
Fri, July 25, 6:30 to 9 pm $110 per couple 
Take a wok on the wild side with your partner in this fun hands-on class preparing chicken wine soup, sweet-and-sour pork, jade green and pink coral - a sumptuous dish of broccoli and shrimp, Chinese stuffed dumplings, basic fried rice, and almond cookies.

GO FISH!     Jeff Davis, chef, Café Napoli 
Sat, July 26, 10:30 am to 1 pm $45 
Welcome back to chef Jeff Davis of Cafe Napoli as he prepares a fabulous seafood menu of rosemary char-grilled salmon with arugula, lemon and chopped tomatoes, pan-seared tarragon scallops with roasted red pepper relish, char-grilled filet with gorgonzola, caramelized onions and red wine reduction, and a cold seafood salad with calamari, scallops, shrimp and fresh spinach.

DATE NIGHT FOR COUPLES: MARGARITA MADNESS      Katy Colson
Sat, July 26, 6 to 8:30 pm $125 per couple 
It's Margarita Madness time! Katy will get this hands-on class started with margaritas - golden and raspberry-tangerine. Then enjoy the rest of the evening with your partner while preparing chorizo nachos, fig and goat cheese empanadas, blackened fish tacos with citrus cucumber relish, green chicken enchiladas, tomatillo salsa, and Mexican bread pudding.

FABULOUS FRUITY CAKES     Barbara Nack
Sun, July 27, 1 to 3:30 pm $50 per person 
This fun hands-on class will be a piece of cake using fresh fruit to create lemon chiffon cake, nectarine-Amaretto cake, apricot-orange roulade, and raspberry-hazelnut meringue.

SWEET SURPRISE     Christy Augustin, pastry chef, Sidney Street Café 
Mon, July 28, 6 to 8:30 pm $45 per person 
Join us in a delightful welcome to pastry chef Christy Augustin of Sidney Street Café as she shares incredible combinations of fresh market herbs with fabulous desserts. Christy demonstrates the surprising flavor combinations with Mojito sorbet, fresh bay leaf poached peaches, lavender-rosemary creme anglaise, pistachio-olive oil pound cake, and summer berries with sweet basil.

TERRENE TERRAIN     Tello Carreon, chef, Terrene 
Mon, July 28, 6:30 to 9 pm $45 per person 
Discover the allure behind the ever-popular Terrene, as we welcome chef Carreon as he prepares one of his favorite dishes, pistachio-coriander encrusted tuna and mango relish served with chipotle-ricotta-sweet potato puree, and Chinese long green beans finished with ginger-soy glaze. Tello shares his passion for local ingredients with cucumber bisque, tofu on a stick with cashew dipping sauce, Asian slaw with sesame vinaigrette, and mixed berry buckle with a crispy topping.

FIELD OF GREENS     Bryan Carr, chef-owner, Pomme 
Tue, July 29, 6 to 8:30 pm $45 per person 
Chef-owner Bryan Carr of Pomme inspires the perfect summer menu with grilled top sirloin and five different summer salads, including green bean-almonds-Roquefort salad, toasted bread-tomatoes-roasted pepper salad, eggplant salad with goat cheese, corn salad, and cucumber salad with arugula.

THE BOUNTY HUNTER     Mickey Kitterman, chef, Gallagher's 
Wed, July 30, 6 to 8:30 pm $45 per person 
Chef Mickey Kitterman has scoured the local farmers' markets to find the best ingredients to create an incredible menu of grilled summer vegetables with lemon bagna cauda sauce, sweet corn crepes filled with goat cheese and served with tomato jam, sherried fingerling potatoes and zucchini with fresh thyme, tenderloin caprese salad with roasted garlic-balsamic vinaigrette, and watermelon granita.

I LIKE MIKE     Mike Johnson, chef-owner, Fu Manchu 
Thu, July 31, 6 to 8:30 pm $45 per person 
Welcome back to Mike Johnson, one of the most prolific restaurateurs in Saint Louis, with a delicious dim sum menu from Fu Manchu. Enjoy a variety of bao - Chinese steamed buns with pork and shrimp fillings, shu mai dumplings with curried vegetable filling, plus other delights that are sure to please the palate.

GIRLS' NIGHT OUT: EXTREME CHOCOLATE     Barbara Nack
Fri, Aug 1 6 to 8:30 pm $45 per person 
Get your chocolate fix in this class that is finger-licking good, as Barb prepares chocolate-covered raspberry cocktails, white chocolate-berry gratin, chocolate-filled beignets, the ultimate rich chocolate marquise, and berry marshmallows with chocolate.

DAY IN THE KITCHEN: CHOCOLATE TRUFFLES     Barry Marcus, pastry chef, Institute of Culinary Education 
Sat, Aug 2 11 am to 4 pm $150 per person 
Chocolate truffles are much like a fine port, slowly indulged to enjoy the sensuous flavors! Enjoy an afternoon with chef Barry mastering the art of learning to form, dip and shape both dark and white chocolate ganache with raspberry, peanut and liqueur flavors. Barry also shows the proper way to temper chocolate for a perfect shiny finish in this incredible hands-on class.

DATE NIGHT FOR COUPLES: PARIS NIGHTS     Barbara Nack
Sat, Aug 2 6 to 8:30 pm $125 per couple 
Celebrate the most romantic city in the world with a glass of champagne! This hands-on class will prepare crab bisque, goat cheese tart, scallops Provencal with basmati rice, French string beans, and plum Tatin.

WHAM, JAM, THANK YOU MA'AM     Dawn Meyer
Sun, Aug 3 1 to 3:30 pm $50 per person 
Experience the satisfaction of stocking your pantry with homemade jams and condiments that also make the perfect gift in this hands-on canning class. Learn the safe and easy techniques of canning yummy provisions, including strawberry margarita jam, honeyed peach-blueberry compote, cherry-currant chutney, peach butter, and raspberry hot fudge sauce. Participants will take home some finished samples.

BAKING BOOT CAMP     Dawn Meyer
Mon, Tue, Wed, Aug 4, 5 and 6 10 am to 12 pm $98 per child 
Spend three fun-filled days in the kitchen with Dawn learning everything about baking from cakes to cookies, muffins to rolls, and so much more! The kitchen is going to heat up with strawberry-banana muffins, s'more cupcakes, ham and cheese breakfast bake, butter drop rolls, chocolate pudding cake, cherry squares, giant M&M pops, cheesy pasta bake, chocolate chip-malted milk ball cookies, baked blueberry French toast, and peppermint brownies.

HALE HATH NO FURY     Brian Hale, chef, Monarch 
Mon, Aug 4 6 to 8:30 pm $50 per person 
Chef Brian Hale would certainly feel scorned if his homegrown tomatoes were taken from his pantry! Join Brian and Hannahway Farms owner Mick Dickus, as this hands-on class prepares flat bread dough for margarita flatbread, heirloom tomato puttanesca sauce, homemade tomato ketchup, fresh salsa, and fried green tomato-Boursin-crab Napoleon with creamy lemon dressing and basil.

CHER-ER-RRY, CHERRY BABY     Anne Cori
Mon, Aug 4 6:30 to 9 pm $40 per person 
Can you come out tonight?! Anne teaches this class on the luscious cherry just once a year with a delicious menu of cherry soup, Belgian endive-frisee-gorgonzola salad with cherry vinaigrette, seared fresh fish with cherry salsa on cherry-laced tabbouleh, and homemade cherry strudel with whipped cream. Participants will have the opportunity to purchase fresh, already pitted sour cherries.

TRUE BLUEBERRIES     Kirk Warner, chef, Kirk's Traveling Kitchen 
Tue, Aug 5 6 to 8:30 pm $50 per person 
Kirk is back from Michigan with bazillions of blueberries just in time for this brilliant hands-on class, preparing blueberry tartlets with graham cracker crust and Neufchatel pastry crème, blueberry clafoutis with Ceylon cinnamon, roasted local chicken breast with blueberry-ginger compote, and chilled blueberry soup with homemade mock creme fraiche.

TEENS ROCK: ITALIAN BOOT CAMP    Barbara Nack
Wed, Thu, Fri, August 6, 7, 8, 10 am to 1:30 pm $125 per person
Summer is in full swing and it is time to heat up the kitchen in this awesome three-day hands-on class designed just for teens. Grab your bff and join in the fun learning to make pasta carbonara, canneloni with marinara and bechamel sauces, spinach ravioli with garlic-cheese sauce, homemade pizza dough, smoked tomato pizza sauce, caramelized onion-bacon pizza, pesto-shrimp pizza, veggie supreme pizza, chocolate dessert pizza, shrimp scampi, garlic-rosemary steak, spinach-mushroom polenta, and berry gelato with pizzelle cones.

CURRY ON     Adam Lambay, chef, Chaumette Winery 
Wed, Aug 6 6 to 8:30 pm $50 per person 
Chef Adam shares his passion for preparing Indian food, as this hands-on class learns to prepare spicy Indian tomato soup, pork vindaloo, Hydrada-style vivyani (rice pilaf), "going coconut" curry shrimp, and mango mousse.

IT'S NOT EASY BEING GREEN     Barbara Nack
Thu, Aug 7 6 to 8:30 pm $40 per person 
Barb has planned a menu that even Kermit would love, including spinach-stuffed chicken breast in puff pastry, watercress soup, broccoli au gratin, and pistachio ice cream.

DATE NIGHT FOR COUPLES: THE COUPLE THAT COOKS TOGETHER     Rocky Fino, cookbook author 
Fri, Aug 8 6 to 8:30 pm $110 per couple 
Cookbook author Rocky Fino is at it again, proving that romance in the kitchen is the secret to a great relationship. Join him in preparing cold cucumber soup, seared filet of salmon over a spicy acorn squash hash, and adults-only brandied berry milkshakes.

TEXAS-STYLE BARBECUE     Michael Goldman, culinary educator 
Fri, Aug 8 6:30 to 9 pm $45 per person 
Rustle up a few friends and join Mike in the kitchen for a genuine Texas-style barbecue, as he prepares fried spicy dill pickles with a cool-down sauce, Texas-style brisket and sausage with Texas-based barbecue sauce on the side, yummy potato salad, and fresh berry cobbler.

DIK: ADVANCED FISH AND SEAFOOD     Kirk Warner, chef, Kirk's Traveling Kitchen 
Sat, Aug 9 10 am to 3 pm $175 per person 
Take your seafood culinary skills to the next level in this advanced class with chef Warner. Kirk will talk about selecting, preparing and cooking fish and seafood, and how to go beyond the basics. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the seafood.

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO     Barbara Nack
Sat, Aug 9, 6 to 8:30 pm $125 per couple 
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.

DAY IN THE KITCHEN: GUERILLA GRILLING     Kirk Warner, chef, Kirk's Traveling Kitchen 
Sun, Aug 10 12 to 5 pm $175 per person 
Join chef Kirk Warner in an incredible day of grilling, preparing an extensive array of meats, fish, rubs, sauces, and sides. Learn about making the variations of barbecue sauces that have become known as Kansas City-style, North Carolina-style, Texas-style, and Saint Louis-style, then grill up a heap of dry-rub beef brisket, Saint Louis-style spareribs, hot-smoked salmon, and pulled pork. This class will also prepare the perfect accompaniments to go with grilling, including baked beans and slaw.

SEAFOOD CELEBRATION     Joshua Galliano, chef, An American Place 
Mon, Aug 11 6 to 8:30 pm $45 per person 
Chef Galliano has conceived a seafood menu worth celebrating. Savor vichyssoise with jumbo lump crab, gulf shrimp and potatoes, crawfish fricasee with morels, favas and gnocchi, pan-roasted redfish with pea-mint puree and gaufrette potatoes, and panna cotta with spiced red wine berries.

GNOCCHI AND POLENTA     Anne Cori
Mon, Aug 11 6:30 to 9 pm $50 per person 
Join Anne in one of our most popular classes, learning to make fabulous gnocchi and polenta. This hands-on class will prepare potato gnocchi with veal sauce, spinach-ricotta gnocchi with fresh tomato sauce, soft polenta with balsamic vegetables, and fried polenta with roasted red bell pepper sauce.

TEMPURA AND TERIYAKI     Hiroshi Seki, chef-owner, Seki's Japanese Restaurant 
Tue, Aug 12 6 to 8:30 pm $45 per person 
It is a delight to welcome chef-owner Hiroshi Seki, as he prepares authentic Japanese-style tempura with shrimp and other fish. Seki will prepare agedashi - a deep-fried tofu with tempura dipping sauce, and a beautiful presentation of salmon teriyaki.

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO     Kitchen Conservatory Staff
Wed, Aug 13, 6 to 8:30 pm $125 per couple 
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.

HOT STUFF!     Anne Cori
Thu, Aug 14 6 to 8:30 pm $40 per person 
The heat is on, as Anne shares a multitude of pepper jellies that will spice up any meal, including shrimp with raspberry-shallot-poblano jelly, crabcakes with mango-Thai pepper jelly, tomato-chipotle glaze for meatballs, and seven-pepper jelly mascarpone cheesecake.

FISH UNLIMITED     Anne Cori
Fri, Aug 15 6 to 8:30 pm $55 per person 
Give Anne some seafood and a grill - and it is sure to be a winning combination as this hands-on class learns to prepare grilled salmon with fresh tomato sauce, grilled tuna with lemon and capers, grilled crab cake sandwiches, "the world's best" tuna salad, and incredible lobster mashed potatoes.

GIRLS' NIGHT OUT: JIMMY "BUFFET" IN PARADISE     Barbara Nack
Fri, Aug 15 6:30 to 9 pm $45 per person 
It is cocktail hour somewhere, and Barb treats the girls to a festive buffet starting with pink margaritas, garlic bubble bread, jicama salad, red snapper fajitas with black bean salsa, Jamaican shrimp with nutmeg fried rice and sugar snap peas, and toasted coconut-key lime ice cream.

STEER ME TO THE BEST STEAK!     Lou Rook and Glenn Bardgett, chef and wine expert, Annie Gunn's 
Sat, Aug 16 1 to 4 pm $110 per person 
It is always an honor to welcome the incredible talent of chef Lou Rook and wine aficionado Glenn Bardgett of the acclaimed Annie Gunn's. The amazing duo steers this class in the right direction on premium beef and interesting wine parings. Enjoy exquisite beef including Japanese A5 Kobe, Akaushi pure breed American Kobe, USDA prime aged strip loin, and USDA prime dry aged strip loin, all with delicious side dishes.

GOURMET CLUB: C'MON BABY LIGHT MY FIRE     Anne Cori
Sat, Aug 16 6 to 8:30 pm $125 per couple 
Gourmet Club in August is sure to turn up the heat as couples prepare cedar planked Brie cheese with peach chutney, smoked mozzarella-shrimp-red pepper salad, mojo-spiked pulled pork with tomato barbecue sauce, grilled new potato salad, grilled corn on the cob with chipotle butter, and peach cobbler with ice cream.

DATE NIGHT FOR COUPLES: CALYPSO      Barbara Nack
Sat, Aug 16 6:30 to 9 pm $125 per couple 
Escape to the Caribbean islands with a fun menu designed just for couples. This class starts with strawberry-banana daiquiris, shrimp spring rolls with hot and sweet dipping sauce, pinchos (pork kebabs) with fruity kiwi salsa, calypso island rice, and banana rum cake with nutmeg ice cream.

NOVEL CUISINE: A PIG IN PROVENCE     Anne Cori
Sun, Aug 17 1 to 3:30 pm $40 per person 
Good food and simple pleasures in the south of France is the subtitle of Georgeanne Brennan's memoir of moving to Provence in 1970 to make goat cheese, entitled A Pig In Provence. Relish the foods of Provence with pistou soup, goat cheese salad, tomato tart, and braised pork with mustard.

ONE IF BY LAND, TWO IF BY SEA     Kris Janik, chef, Niche 
Mon, Aug 18 6 to 8:30 pm $45 per person 
Kris Janik, of Niche, shows a different take on surf and turf, as this class enjoys white gazpacho, grilled shrimp with herbed watermelon salad, anticuchos - grilled skewered meat with chimichurri sauce, and shellfish steamed in banana leaves.

HOME ON THE (FREE) RANGE     Barbara Nack
Tue, Aug 19 6 to 8:30 pm $55 per person 
It is all about free-range chicken in this incredible hands-on class preparing smoked chicken breasts with plum chutney, poached chicken salad with grapes and pecans, lemon-rosemary roasted chicken, and artichoke and goat cheese-stuffed grilled chicken.

PICK A COD, ANY COD     Jack MacMurray, III, chef-owner, Sage 
Wed, Aug 20 6 to 8:30 pm $55 per person 
Jack Mac is dealing out the cods with flavorful variations of this mild fish. Join him in preparing cod cakes with banana pepper-jalapeno relish, traditional fish and chips with real tartar sauce and gaufrettes, cod en croute with potatoes brandant and tarragon-horseradish cream, and Jack Mac's killer fish stew with focaccia bread.

SUMMER IN THE CITY     Joe Herbert
Thu, Aug 21 6 to 8:30 pm $50 per person 
Put your aprons on and get ready for a lovin' spoonful of fun with chef Joe Herbert, as this class prepares vichyssoise, chevre flan with bacon and arugula salad, linguine with mussels and saffron, and a refreshing orange salad.

HOW DO YOU PHYLLO     Maria Sakellariou, personal chef, Culinary Odyssey 
Fri, Aug 22 6 to 8:30 pm $50 per person 
Learn the secret to making great phyllo hors d'oeuvres. Work with Maria to create spanakopita triangles, beef triangles with tzatziki sauce, chicken puffs, seafood medley rolls, and Aphrodite's dessert baskets.

"J'AI FAIM!" JEAN PIERRE     Jean Pierre Auge, chef 
Sat, Aug 23 10 am to ? $45 per person 
"I am hungry!" Jean Pierre will certainly indulge your hunger for remarkable fare and entertaining stories. Chef Auge will prepare chilled Andalousian soup with tomatoes and peppers, lamb moussaka with rice croquettes, and the delectable baba au rhum with pineapple.

DAY IN THE KITCHEN: DESSERT BOOT CAMP FOR ADULTS     Barbara Nack
Sat, Aug 23 11 am to 4 pm $150 per person 
Indulge yourself in an extensive day of preparing your favorite desserts, including crème brulee, caramel pot de crème, chocolate souffle, summer berry pudding, mini angel food cakes with grilled tropical fruit and caramel sauce, chocolate twinkies, strawberry tart with mascarpone whipped cream, and banana cream pie with nutmeg meringue.

DATE NIGHT FOR COUPLES: THE GRILL FROM IPANEMA     Dawn Meyer and Larry Meyers,
Sat, Aug 23 6 to 8:30 pm $125 per couple 
This is going to be a fabulous evening with a Brazilian flare of flavors, as the class prepares one of Dawn's favorite drinks - the Caipirinha. Then, head out to the grill and make grilled corn-avocado relish with plantain chips, grilled Serrano-wrapped endive, grilled beef steak with chimichurri sauce, grilled vegetable-saffron rice salad, chile-glazed grilled sweet potatoes, plus coconut twist cookies and papaya creme.

BEER OF THE MONTH CLUB: SIERRA NEVADA     Katy Colson
Sat, Aug 23 6:30 to 9 pm $55 per person 
After extensive research, Katy has chosen three incredible beers from Sierra Nevada that are paired with Tuscan bean spread with sun-dried tomatoes and basil, shrimp tacos, grilled pork tenderloin with orange-chipotle sauce, scalloped potatoes with the blues (blue potatoes with blue cheese!), plus chocolate pudding.

ON THE BOARDWALK     Barbara Nack 
Sun, Aug 24 1 to 3:30 pm $50 per person 
Maple and cedar planks will enhance the flavors of your favorite grilled foods in this fun hands-on class that learns to prepare cedar-smoked brie with garlic and roasted peppers, rustic shrimp with lemon butter, ginger and garlic-planked hamburgers with roasted Italian potatoes, cedar-roasted vegetables, and whiskey and honey-planked pears.

DROVES OF CLOVES OF GARLIC     Patty Padawer
Mon, Aug 25 6 to 8:30 pm $45 per person 
Quoted by Arthur Baer, "There is no such thing as a little garlic." Patty proves this quote with a menu guaranteed to keep any vampire away! Enjoy roasted shrimp with toasted garlic, baked garlic with goat cheese, Roman-style spinach, and parsley-garlic sauce over steak. Everyone will receive fresh homegrown garlic.

A TISKET, A BRISKET     Robin Chestnas, culinary educator, Silver Spoon Catering 
Tue, Aug 26 6 to 8:30 pm $45 per person 
Robin will make this brisket look as simple as a nursery rhyme, as she demonstrates her most requested catering menu from family favorites, including brisket with horseradish mayo, parmesan-Yukon gold potatoes, green beans baked with apple cider vinaigrette, strawberry-poppy seed salad, and delicious rum cake.

GRATE EXPECTATIONS     Barbara Nack
Wed, Aug 27 6 to 8:30 pm $50 per person 
The anticipation is building, as this hands-on class joins Barb at the grill, preparing grilled artichoke bottoms with Boursin, grilled peppered tomatoes with lemon and garlic, grilled duck breasts with cranberry-tangerine-bourbon glaze, swordfish kebabs with lemon-pepper butter, plus honey grilled cantaloupe.

KEBABS ASKEW     Patty Padawer
Thu, Aug 28 6 to 8:30 pm $40 per person 
Patty will set this class straight as she demonstrates an array of kebabs and skewers, including Korean short rib kebabs, beef kebabs with cilantro sauce, lamb souvlaki grilled on skewers with tomato relish and marinated feta, plus sweet coconut-shrimp skewers.

SUSHI & SAKE     Katy Colson
Fri, Aug 29 6 to 8:30 pm $60 per person 
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.

CRUSTACEAN NATION     Bernard Pilon, chef, Norwood Hills Country Club 
Sat, Aug 30 10 am to 12:30 pm $50 per person 
Revel in a seafood feast, as chef Bernard prepares a lavish spread of lobster with grapefruit and hollandaise, scallops with tarragon and crema, king crab legs with organic mushrooms and sherry sauce, and cherrystone clams with crispy pancetta.

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO     Katy Colson
Sat, Aug 30 6 to 8:30 pm $125 per couple 
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.

SEEING RED!     Patty Padawer
Tue, Sept 2 6 to 8:30 pm $40 per person 
This class is sure to smile when they see Patty's array of off-the-vine tomatoes! Enjoy creamy tomato-basil soup, roasted tomatoes on grilled bread, Tuscan pasta with fresh tomato sauce, tomatoes Rockefeller, tomato-ginger jam, and savory roasted tapas.

KILLER SANDWICHES     Helen Fletcher, chef-owner, Truffes 
Wed, Sept 3 6 to 9 pm $45 per person 
The delightful Helen Fletcher proves that sandwiches come in all shapes and sizes from appetizers to desserts, as she prepares eggplant-wiches, mini biscuits with various fillings for appetizers, lemony chicken on 60-second brioche, truffled chocolate chip sandwiches, and Sloopy's sub on buttermilk buns.

TIME TO TURNOVER     Natalia Penchaszadeh, chef, The Fountain on Locust 
Thu, Sept 4 6 to 8:30 pm $50 per person 
With autumn nearly here and school in session, it is time to think about turning over a new leaf with delicious empanadas hearty enough for the main course. Join Natalia in preparing meat empanadas with chilled avocado sauce, corn empanadas with pomegranate sauce, caprese empanadas with tomato chutney, quince empanadas, and sweet potato empanadas.

GIRLS' NIGHT OUT: ASIAN OCCASION     Barbara Nack
Fri, Sept 5 6:30 to 9 pm $45 per person 
Forget calling for take-out and treat yourself to a night out with the girls, starting with a Singapore sling, shrimp spring rolls, sweet-and-sour soup, pad Thai, and General Tao's chicken.

SIMPLE CAKE DECORATING     Barry Marcus, pastry chef, Institute of Culinary Education 
Sat, Sept 6 11 am to 3 pm $80 per person 
The cakes are baked and ready to decorate, and the real buttercream frosting is ready for icing the cakes. Let chef Marcus teach you how to decorate cakes, from the simple to the simply elegant. Barry's attention to detail is impeccable, as this class focuses on cutting a perfectly level cake with a faultlessly smooth finish, and creating an absolutely lovely iced cake.

DATE NIGHT FOR COUPLES: MARGARITA MADNESS     Katy Colson
Sat, Sept 6 6 to 8:30 pm $125 per couple 
The fun begins with golden and raspberry-tangerine margaritas! Grab your partner and make smokin' black bean nachos, carne asada with cilantro-jalapeno sauce, tequila shrimp with mango salsa, crab empanadas with avocado cream, then finish the evening with Mexican chocolate brownies with vanilla ice cream.

THE ICING ON THE CUPCAKE     Dawn Meyer
Sun, Sept 7 1 to 4 pm $50 per person 
Whether you want to lick the icing off first, or delve into the entire cupcake all at once, this hands-on class is sure to be fun! Join Dawn in making maple-frosted maple cupcakes, double espresso cupcakes, triple ginger cupcakes with white chocolate frosting, plus whimsical raspberry ice cream cone cupcakes.

THE SECRETS OF A CHEF     Kirk Warner, chef, Kirk's Traveling Kitchen 
Tue, Sept 9 6 to 8:30 pm $50 per person 
Chef Kirk Warner shares his secrets in this hands-on class for everyone who loves to cook at home by taking the results of one day's cooking and turning it into different dishes for the entire week. Learn to use restaurant staples such as compound butters, infused broths and stocks, and doughs to create fast and delicious meals just in time for your busy schedule.

COOKIE JAR     Mary Ann Robinson, culinary educator, Cookie Creations 
Wed, Sept 10 10:30 am to 1 pm $40 per person 
or
Wed, Sept 10 6:30 to 9 pm
Your kitchen drawers are overflowing with fabulous cookie cutters for every special occasion, including birthdays, Halloween and Thanksgiving - and now is the perfect time to learn how to use them. Professional baker Mary Ann Robinson of Cookie Creations shows this hands-on class how to create works of art with painted cookies that everyone will get to take home. Learn her special technique for cutting out cookies and artistically painting and decorating gorgeous cookies.

THE BASICS OF COOKING     Cindy Ott
Wed, Sept 10, 17, 24, Oct 1 6 to 8:30 pm $175 
Learn the basics of cooking in this introductory course. In four weeks, these demonstration classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking delicious dinners. You'll learn the techniques of roasting, pan-searing, stir-frying, making soups and sauces, baking from scratch and making omelets. The fourth week includes a menu chosen by the class!

GREAT ENTERTAINING IN A FLASH     Patty Padawer
Thu, Sept 11 6 to 8:30 pm $40 per person 
Enjoy two different menus and great tips for entertaining, as Patty demonstrates grilled cheese toast hors d'oeuvres, toss-and-serve salad, fish Florentine with parsley-garlic sauce, and gratin pasta; then, shrimp dip, five-minute gazpacho, sour cream butter biscuits, salmon with olive tapenade crust, and asparagus couscous. This class will also enjoy angel food cake with espresso-mascarpone cream.

GIRLS' NIGHT OUT: CHOCOLATE CRAVINGS     Barbara Nack
Fri, Sept 12 6 to 8:30 pm $45 per person 
It is the end of the week and you deserve chocolate! Indulge in Barb's creations, starting with a chocolate monkey cocktail, bittersweet chocolate mousse in phyllo cups with raspberry sauce, white chocolate souffle, spicy chocolate strawberries, and blackberry-chocolate ice box cake.

DIK: PHYLLO FROM SCRATCH     Maria Sakellariou, personal chef, Culinary Odyssey 
Sat, Sept 13 10 am to 3 pm $150 per person 
Demystify and simplify the complexities of making phyllo dough, as the class gathers around the table to stretch and pull the dough into a delicate, see-through pastry that puffs up into a crispy and delicate treat. Join Maria on this incredible journey, as the class uses their creation of phyllo to make both sweet and savory delectables!

DATE NIGHT FOR COUPLES: PIZZA      Dawn Meyer and Larry Meyers
Sat, Sept 13 6 to 8:30 pm $110 per couple 
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.

FRITTERS AND CAKES     Patty Padawer
Sun, Sept 14 1 to 3:30 pm $50 per person 
Enjoy the incredible combination of flavors in this participation class making fritters and cakes with Patty, including almond-crusted shrimp fritters with soy mayonnaise, spicy chicken cakes with horseradish aioli, salmon cakes with Asian salad, and cauliflower fritters topped with a dollop of chutney mayonnaise.

TAKE ME TO YOUR LITRE!     Adam Lambay, chef, Chaumette Winery 
Mon, Sept 15 6 to 8:30 pm $60 per person 
Chef Adam Lambay is excited about sharing new fall menu items with wine pairings from Chaumette Winery, as this hands-on class prepares locally-produced grilled pork sausage with caramelized apples, sweet potato spoon bread with hazelnut topping, mushroom-turnip-Montgomery cheddar gratin, and Norton wine-braised shortribs.

YOU KNEAD THIS CLASS     Margi Kahn, culinary educator 
Tue, Sept 16 6 to 9 pm $45 per person 
or
Wed, Sept 17 10 am to 1 pm 
Whether you have never baked bread from scratch or want to take your bread-baking skills to the next level, join Margi as this hands-on class turns a sandwich into something special. Learn to make hamburger buns, herbed focaccia, and whole grain muffalata bread, then enjoy mini-burgers, grilled vegetables, and cold cuts with hot pepper relish on the fabulous breads created in this class.

THE COMFORT ZONE     Jack MacMurray, III, chef-owner, Sage 
Wed, Sept 17 6:30 to 9 pm $45 per person 
Chef Jack Mac has devised a menu of total comfort food using the best seasonal ingredients including roasted butternut squash bisque served with lobster-shrimp toasts, organic tomatoes with spaghetti squash, pine nuts and goat cheese mornay, pecan-crusted pork tenderloin over smoked cheddar creamed spinach and rosemary fingerlings, plus baked apple en croute.

SASSY SAUCES     Joe Herbert
Thu, Sept 18 6 to 8:30 pm $50 per person 
One of our most requested classes, Joe Herbert will provide step-by-step direction in making the sauce that makes the meal extraordinary! Join him in this hands-on class preparing beef tenderloin medallions with cognac-Roquefort sauce, roasted chicken with roasted red pepper-tomato basquise, scallops with shallot beurre blanc, and trout almondine.

GET YOUR GRILL ON     Anne Cori
Fri, Sept 19 6 to 8:30 pm $50 per person 
Autumn is officially just days away, and Anne has a perfect fall grill menu that will spice things up. This hands-on class will prepare grilled boneless pork loin, grilled tenderloin with Gorgonzola sauce, salad with caramelized nuts and smoked cheese, oven-roasted fall vegetables, and rustic apple pie.

FRENCH LESSONS     Jean Pierre Auge, chef 
Sat, Sept 20 10 am to ? $45 per person 
Experience the sophistication of French cookery, as Jean Pierre prepares a fabulous first course with eggs, salmon pojarski with mussels and acorn squash, and a pear dessert.

GOURMET CLUB: PASSAGE TO INDIA     Anne Cori
Sat, Sept 20 6 to 8:30 pm $125 per couple 
Join Anne in a journey to India as this class prepares potato somosas with green chutney, pork vindaloo on basmati rice, cauliflower with cheese, fresh spinach with garlic and ginger, and mango sorbet.

NOVEL CUISINE: TASTES LIKE CUBA     Anne Cori
Sun, Sept 21 1 to 3:30 pm $40 per person 
Playwright Eduardo Machado recounts his émigré life in Tastes Like Cuba: An Exile's Hunger for Home. Taste his favorite Cuban flavors with tostones with mojo sauce, swordfish escabeche, arroz con pollo, black beans, floating island and, of course, Cuba libre.

VIVA ITALIA!     Robin Chestnas, culinary educator, Silver Spoon Catering 
Tue, Sept 23 6 to 8:30 pm $45 per person 
Robin presents a delightful Italian menu with shrimp and scallop alfredo, Italian sausage-cheese-Roma tomato pasta, Italian bistro salad with basil vinaigrette, pasta con broccoli, and Amaretto chocolate truffles.

THE CREPES OF WRATH     Bernard Pilon, chef, Norwood Hills Country Club 
Sat, Sept 27 10 am to 12:30 pm $50 per person 
Join chef Bernard creating outrageous combinations of sweet and savory crepes, as this hands-on class prepares Swiss cheese and duck confit crepes, roasted tomato-salmon crepes, goat cheese-asparagus crepes, and chocolate crepes with caramel sauce.

BACK TO YOUR ROOTS     Barbara Nack
Sun, Sept 28 1 to 3:30 pm $50 per person 
Discover the incredibly versatile celery root as this hands-on class prepares shiitake-celery root bisque with herbed croutons, apple-celeriac salad with honey-mustard dressing, seared scallops with celery root remoulade, butter-braised root vegetables, and orange chicken-celeriac pasta.

CULINARY SKILLS Anne Cori
Tue, Oct 7, 14, 21, 28  6 to 9 pm $200 per person 
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 sauteing and roasting vegetables.

KEEPING IT REEL     Bernard Pilon, chef, Norwood Hills Country Club 
Sat, Oct 11 10 am to 12:30 pm $50 
Chef Bernard Pilon has reeled in the catch of the day and demonstrates the skills of fish butchery with salmon, sea bass and flat fish. Bernard will then show this class how to prepare salmon with citrus slaw, Mexican red snapper hash, sea bass diable with spinach and kohlrabi, and salmon tartare.

CRUSTY BREADS     Josh Allen, culinary educator, Companion Baking 
Wed, Oct 15 6 to 9 pm $75 per person 
Josh Allen, owner and creator of Companion Baking, takes great pride in using the best natural ingredients to make artisanal breads and will share the secrets of his superb, locally-made Companion breads in this remarkable, limited-size participation class. Everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.

GOURMET CLUB: TUSCAN VILLA     Anne Cori
Sat, Oct 18 6 to 8:30 pm $125 per couple 
Enjoy the spirit of a holiday in Tuscany with a flavor-filled menu of pesto bruschetta, portobello salad with roasted peppers, artichoke minestra soup, short rib-filled ravioli with tomato sauce, plus poached pear zabaglione.

NOVEL CUISINE: TALKING WITH MY MOUTH FULL     Anne Cori
Sun, Oct 19 1 to 3:30 pm $40 per person 
National Public Radio commentator Bonny Wolf compiles her favorite food vignettes in Talking with My Mouth Full: Crab Cakes, Bundt Cake, and Other Kitchen Stories. Feast on the best foods of America with pumpkin-black bean soup, fried chicken, corn pudding, oven-roasted ratatouille, and the Smith Island ten-layer cake.

NOVEL CUISINE: THE LOST RAVIOLI RECIPES OF HOBOKEN     Anne Cori
Sun, Nov 9 1 to 3:30 pm $40 per person 
Laura Schenone researches her family's food history in her memoir as she replicates her grandmother's recipe for Christmas ravioli. Of course, the class will dine on homemade meat ravioli with tomato sauce, plus minestrone soup and a dessert of pandolce.

GINGERBREAD HOUSE     Cindy Ott, Dawn Meyer and Kirsten Shafer, Kitchen Conservatory staff 
Sat, Nov 29 1 to 3 pm $36 per person or
Sun, Nov 30 1 to 3 pm    or
Sat, Dec 6 1 to 3 pm        or
Sun Dec 7 1 to 3 pm        or
Sat, Dec 13 1 to 3 pm      or
Sun, Dec 14 1 to 3 pm
Join us for a truly magical participation class! Everyone will build and decorate a gingerbread house with our wide assortment of candies and will take home their creation. This special treasure will be cherished and enjoyed all through the holiday season.

GINGERBREAD HOUSE FOR ADULTS     Dawn Meyer
Sun, Dec 7 12:30 to 3:30 pm $45 per person 
Adults just want to have fun too! Celebrate the holiday season while creating your own gingerbread house with our wide assortment of decorations. Then take home your creation to enjoy during the holidays.

GINGERBREAD HOUSE FOR ADULTS     Dawn Meyer
Sat, Dec 13 6 to 9 pm $50 per person 
Adults just want to have fun too! Sip on eggnog and nosh on appetizers while creating your own gingerbread house with our wide assortment of decorations. Then take home your creation to enjoy during the holidays.

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