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Kitchen Conservatory offers over 600 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!
DRACULA, BEWARE!

There is no need to wear a necklace of garlic, but this hands-on class will certainly enjoy a multitude of techniques for staving off any vampires! Join Barb creating garlic fries, mussels in spicy garlic sauce, garlic and pesto-stuffed mozzarella triangles, chicken and gemelli pasta with walnut-garlic sauce, garlic muffins, plus chocolate-covered garlic. Everyone will receive fresh homegrown garlic.
Chef:
Barbara Nack
Class Type:
Hands-On
Class Dates:
Wed Jul 8,
6 pm to 8:30 pm
Cost:
$55.00
Per Person
25 YEARS: CHINESE STIR CRAZY

Cookbook author Theresa Liu joins in the 25th anniversary celebration by stirring up her favorite Chinese dishes, including crispy spring rolls, beef stir-fry with orange flavor, barbecue fried rice, sesame shrimp with walnuts, and cashew chicken.
Chef:
Theresa Liu
Class Type:
Demonstration
Class Dates:
Sat Jul 11,
10 am to 12:30 pm
Cost:
$45.00
Per Person
GIRLS' NIGHT OUT: ITALIAN SCALLION

Sit back and relax with your girlfriends, as we welcome the charming chef Ben Poremba who creates a sensual Sicilian menu, including white sangria, roasted eggplant caponata, panzanella bread salad with olive oil-poached tuna, prosciutto-wrapped roasted mako fish with arugula pesto, plus saba-marinated strawberries with basil and cracked pepper.
Chef:
Ben Poremba

Ben Poremba Fine Catering
Class Type:
Demonstration
Class Dates:
Sat Jul 11,
6:30 pm to 9 pm
Cost:
$45.00
Per Person

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Kitchen Conservatory is the premier kitchen store in St. Louis, Missouri. For 25 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 6000 essential and useful cooking products or shop online. Email Ask the Chef to solve your cooking dilemmas!

 

Grilled Pork Tenderloin Recipe
On KMOX radio today, a caller asked for a new pork tenderloin recipe. Here it is: Ginger-Mustard Pork Tenderloin 1 pork tenderloin, silverskin removed 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon ground ginger Combine the pepper, cumin, coriander, mustard, salt, and ginger in a small bowl. Rub all ...

‘Cue Tips on the Air
Listen live this Friday, July 3 at 10:10 am on KMOX 1120 AM! Anne Cori will join host Michael Dixon for a discussion of grilling tips for a Fourth of July barbecue. We'll talk about cooking brats, hot dogs, pork steaks, hamburgers, and more. Call in and tell us what's on your grill ...

Favorite Place to Take a Cooking Class
A big thank you to all of the readers of Sauce Magazine who have named Kitchen Conservatory as their favorite place to take a cooking class for the fourth year in a row! The best chefs from the best restaurants teach at Kitchen Conservatory. Don't miss our selection of 6000 essential tools ...

Rye Not?
Rye flour gives bread a wonderful taste and texture. Rye bread makes the most delicious toasted cheddar cheese sandwiches. Join expert bread baker Margi Kahn on July 7 in the evening or July 8 in the morning as she shows how to bake with rye flour. As you can see in ...

Clove Love
We finished digging up the garlic today, despite the heavy heat. Here I am moving the bundles of garlic to a shed so that they can dry. (The chicken coop is in the background.) Yes, it is fun to drive a tractor! We are eating garlic every day, so all of the vampires have ...

Heads Up on Homegrown Garlic
What a great year for garlic! The heads are large and healthy. Here's a picture of some of the garlic harvest, which we've tied in bundles. "How long will the garlic last?" asked a customer yesterday. Garlic is a once-a-year crop, so I want to be able to store and eat the ...

Great Gobs of Garlic
Yesterday, my cousin exclaimed, "1200 garlic plants! What can you possibly do with all that garlic?" Today, I started to dig up the garlic and these really fresh heads of garlic are now available at Kitchen Conservatory. The crop looks beautiful. What to do with all that garlic? Pesto, roasted garlic bread, spaghetti with ...

A Currant Affair
Two years ago, we planted 12 red currant bushes and 12 black currant bushes. Currants are not a well-known berry in the United States because they were banned from commercial cultivation for most of the 20th century. They are legal now and I was eager to have some because I ...

A-List Winner!
Kitchen Conservatory was named to the "A-List" by St. Louis magazine in their July 2009 issue. Thank you to the editors for choosing our cooking school as best!

How to Read a Recipe
In a participation cooking class recently, a student asked, "Is a tablespoon a large spoon or a small spoon?" The chef answered, "a large spoon." The student then used a large serving spoon (about the size of 4 tablespoons) to measure the ingredients. Oops; we had to start over. At a ...


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