Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: LOVE AT FIRST BITE * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
From the first succulent bite to the last, couples will fall in love with amazing food, starting with crab tartlet with baby broccoli, cherry peppers and Boursin cheese. Learn to prepare braised beef short ribs "daube" with glazed winter vegetables, served with perfect potato purée and red wine-beef pan sauce, lyonnaise salad with poached farm fresh egg and mustard dressing, homemade Parker House rolls, plus dark chocolate-Michigan cherry-pecan beggar's purses with homemade caramel.
| Hands-On |
Tue, Feb 7,
6 pm to 8:30 pm | $125.00
Per Couple | |
Christopher Lee
Chef
Sanctuaria | VALENTINE FOR COUPLES: HUGS AND FISHES
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Share an evening in the kitchen with someone special, as this hands-on class creates shaved fennel-orange suprême salad with poached scallops and absinthe vinaigrette. Learn to prepare pan-seared halibut with green coconut curry sauce, crispy jasmine rice cakes with shiitake mushrooms and herbs, fresh vegetables, plus hazelnut-Dutch cocoa cake with salted caramel and fresh raspberries.
| Hands-On |
Wed, Feb 8,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: TUSCANY FOR TWO * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
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.
| Hands-On |
Wed, Feb 8,
6:30 pm to 9 pm | $140.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: HOT AND STEAMY * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Passion for scallops is heating up the kitchen, as this romantic hands-on class prepares a frisée salad tossed with sautéed bay scallops, bacon and shallots, with Dijon vinaigrette. Learn to create cream of cauliflower soup garnished with curried apples, pan-seared sea scallops with artichokes and orange butter sauce, saffron pilaf with pine nuts and currants, plus chocolate marshmallow mousse.
| Hands-On |
Thu, Feb 9,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: LOVE ME TENDER-LOIN * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Show a little tenderness to your partner by spending a fun evening cooking together. This hands-on class will create roquefort-pear salad with spiced pecans and apple-walnut vinaigrette, beef tenderloin medallions with bordelaise sauce, creamy three-grain risotto with artichokes and mushrooms, parmesan-black pepper biscuits, plus German chocolate parfaits layered with bittersweet chocolate mousse and creamy coconut mousse.
| Hands-On |
Thu, Feb 9,
6:30 pm to 9 pm | $125.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: LOVE EWE, MEAN IT * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Surprise your partner with an evening of cooking and laughter, as this hands-on class celebrates love starting with risotto cakes with shrimp and scallops served with roasted red pepper sauce and charred tomatoes. Learn to make roasted leg of lamb crusted in garlic and parmesan, Sicilian caponata, basil polenta with fresh mozzarella fonduta, plus chocolate Italian custard with raspberry-Grand Marnier cream and chocolate chip shortbread.
| Hands-On |
Fri, Feb 10,
6 pm to 8:30 pm | $140.00
Per Couple | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | GREEK CULTURE: HOMEMADE YOGURT
Greek-style yogurt is a thicker and more flavorful yogurt. In this hands-on class, Greek cooking expert Maria Sakellariou teaches how easy it is to make Greek-style yogurt at home, which will then be used in a variety of tangy appetizers. Prepare crostini with pear yogurt and caramelized red onions, yogucamole - a Greek guacamole, spanako - artichoke dip with pita chips, plus honey puffs made with Greek yogurt.
| Hands-On |
Sat, Feb 11,
10 am to 12:30 pm | $55.00
Per Person | |
Julie Malloy
Kitchen Conservatory Staff
| CAKE POPS FOR VALENTINE'S DAY * Sold Out
Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for Valentine's Day. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of romantic cake pops, including conversation hearts, lips, and Valentine cupcakes. Each student will take home their cake pop creations.
| Hands-On |
Sat, Feb 11,
10:30 am to 1 pm | $50.00
Per Person | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: RECIPE FOR LOVE * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Join your partner in the kitchen to create your own recipe for romance, as you prepare creamy garlic and parmesan-stuffed mushrooms. Learn to make goat cheese and baby greens salad with dried cherries and port vinaigrette, roasted amaretto-honey-glazed Cornish game hens, wild rice and dried fruit pilaf, broccolini with hazelnut butter, plus individual chocolate croissant bread pudding.
| Hands-On |
Sat, Feb 11,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: AFTERNOON DELIGHT * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Create a romantic brunch to celebrate Valentine's Day with someone special. This hands-on class will enjoy sparkling fresh-squeezed orange juice, and create maple-glazed cake doughnuts, eggs Benedict on crab cakes with spinach salad, braised pork belly on jalapeño-cheddar grits, plus griddled angel food cake with lemon-blueberry curd and citrus whip.
| Hands-On |
Sun, Feb 12,
12:30 pm to 3 pm | $110.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: THE VEAL DEAL * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
When love is the real deal, you just know it. Fall in love with fabulous food, as this hands-on class for couples creates butternut squash soup with bacon and apples, and rosemary cheese straws. Learn to make prosciutto and cheese-stuffed veal scaloppine with sherry sauce, wild mushroom risotto, bacon-wrapped green bean bundles, plus vanilla pear strudel with chocolate brandy sauce.
| Hands-On |
Sun, Feb 12,
5 pm to 7:30 pm | $125.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: MEAT ME HALFWAY * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Cooking with your partner is one of the most romantic gestures, as this hands-on class prepares exquisite food, starting with carrot-parsnip bisque. Learn to make apple-roasted beet-pecan salad with port vinaigrette, garlic-studded standing rib roast with horseradish cream and cumberland sauce, pink potato gratin, rosemary-shallot popovers, plus sticky toffee pudding with caramel sauce and whipped cream.
| Hands-On |
Mon, Feb 13,
6 pm to 8:30 pm | $140.00
Per Couple | |
Kitchen Conservatory Staff
| VALENTINE FOR COUPLES: "TAILS" OF CHIVALRY * Sold Out
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired cooking class, led by Katy Colson, Anne Cori, Chris Lee, Christie Maggi, Dawn Meyer, Barbara Nack, or Kirk Warner.
Gallant gents and lovely maidens share the romance of Valentine's Day creating an alluring menu, starting with lobster Louis salad. This hands-on class will prepare grilled lobster tails basted with vermouth and finished with herb butter, oven-roasted winter vegetables, truffle twice-baked potatoes, plus tangerine and chocolate tiramisù.
| Hands-On |
Tue, Feb 14,
6 pm to 8:30 pm | $150.00
Per Couple | |
Christie Saali Maggi
Kitchen Conservatory Staff
| SAUCE IT UP! * Sold Out
A great sauce can put the finishing touches on a dish that takes it to a level of deliciousness, both in presentation and taste. Join the amazing Christie Maggi in the kitchen creating four delectable dishes, including roasted chicken with natural jus, pan-seared scallops with romesco sauce, potatoes and beans in a white sauce, plus angel hair pasta with puttanesca sauce.
OUR NEXT SAUCE CLASS, SAUCED, IS OFFERED ON APRIL 5.
| Hands-On |
Wed, Feb 15,
6 pm to 8:30 pm | $60.00
Per Person | |
Bryan Young
Chef
Steven Becker Fine Dining | COCKTAILS AND CANAPÉS * Sold Out
Chef Bryan Young shares his experience to create a successful cocktail party, as this hands-on class creates lovely trays of canapés and two refreshing cocktails, starting with Belgian endive with blue cheese, toasted pecans, and dried cranberries. Prepare bacon-wrapped dates stuffed with goat cheese, smoked salmon pita canapés, Asian beef rollups, Southwestern-spiced shrimp, plus lemon martinis, and tequila-Corona cowboy cocktails. | Hands-On |
Thu, Feb 16,
6 pm to 8:30 pm | $55.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | A DAY IN THE KITCHEN: FISH AND SEAFOOD
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 eight people
and each one receives either a Kitchen Conservatory embroidered
cotton apron or shirt.
This very popular participation class will show everything you need to
know about selecting, preparing, and cooking all different kinds of
fish and shellfish. Kirk gives the class much flexibility in creating
the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish. | Hands-On |
Fri, Feb 17,
10 am to 3 pm | $175.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: MAMBO ITALIANO * Sold Out
Straight from an era of Dean Martin and Rosemary Clooney, this evening
is designed for couples that love Italian cuisine. Barb leads this
hands-on class with a pear bellini, romaine salad with gorgonzola and
candied walnuts, fresh fettuccine with garlic-rosemary sauce, veal Oscar
topped with crab and garlic cream sauce, Italian roasted vegetables
with brown sugar-balsamic marinade, plus lemon gelato served with
pizzelle cookies.
THIS CLASS IS OFFERED AGAIN ON APRIL 7.
| Hands-On |
Fri, Feb 17,
6 pm to 8:30 pm | $125.00
Per Couple | |
Lou Rook III and Glenn Bardgett
Chef
Annie Gunn's | ANNIE GUNN'S IRISH HERITAGE
The restaurant's Irish namesake, Annie Gunn, was the influence for a St. Patrick's Day celebration at the James Beard House in 2007 by chef Lou Rook III and wine director, Glenn Bardgett. Chef Lou has hand-selected his favorite dishes from that prestigious event for a memorable afternoon. Enjoy a selection of wines presented by Glenn, perfect for the occasion. | Demonstration |
Sat, Feb 18,
1 pm to 4 pm | $75.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: PUTTIN' ON THE GRITS
Join the fun of our elegant Gourmet Club! This full-participation
cooking class features a themed dinner complete with a pairing and
tasting of fine wines for each course.
The magic of Mardi Gras begins with baked oysters with spinach and sabayon sauce. This hands-on class will prepare chicken-andouille sausage gumbo filé on rice, shrimp Creole on souffléed cheese grits, angel biscuits, plus sweet-potato pecan pie. | Hands-On |
Sat, Feb 18,
6 pm to 8:30 pm | $140.00
Per Couple | |
Christie Saali Maggi
Kitchen Conservatory Staff
| FRENCH QUARTER BRUNCH * Sold Out
Wear your Mardi Gras beads and celebrate the festivities with a New Orleans-style brunch. Make a fabulous Bloody Mary with fresh horseradish, then create beignets with chicory cream, crawfish and tomato frittata, spicy fresh pork sausage with hushpuppies and redeye gravy, plus almond king cake.
| Hands-On |
Sun, Feb 19,
12:30 pm to 3 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: MONSOON DIARY
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious books on food and cooking by reading them first and then enjoying food from the books. Join us in a fun afternoon; the class gets to be both book and food critic at once. All books in this monthly series are available at Kitchen Conservatory.
Straddling two worlds, South India and America, Shoba Narayan recounts her life and family in Monsoon Diary. Dine on Indian home cooking, including puris with coconut chutney, channa masala, vegetable sandwiches (pav-bhaji), and pumpkin curry on rice.
| Demonstration |
Sun, Feb 19,
1 pm to 3:30 pm | $40.00
Per Person | |
Kelly Green Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: THE BIG CHILL-I COOK-OFF
Let the battle begin, as couples create and choose their favorite chili for a spirited evening of cooking, fun, and a little beer to wash it down. Learn to make roasted corn and jalapeño dip with fresh tortilla chips, Carolina pulled pork chili, Cincinnati chili with spaghetti, "real" Texas chili (without beans), and finish with delicious root beer sorbet.
| Hands-On |
Sun, Feb 19,
5 pm to 7:30 pm | $125.00
Per Couple | |
David Molina with Phil Nekic
Chef
Bocci Bar and Bob's Seafood | THE CHEF AND A FISHMONGER
Compliments always abound when Phil Nekic from Bob's Seafood teams up
with a chef to create an amazing dinner with fish and seafood. Phil
brings the freshest fish of the day, and chef David Molina, of Bocci Bar and BARcelona will use the market basket to spontaneously create incredible
seafood dishes. Learn how to select, cut, and cook delicious fish. | Demonstration |
Mon, Feb 20,
6 pm to 8:30 pm | $50.00
Per Person | |
Wil Pelly
Sous Chef
Sanctuaria | WILD TAPAS WITH WIL * Sold Out
Sanctuaria is known for their Latin and South American flavors, and Wil Pelly shares some of his favorite tapas with this hands-on class. Learn to prepare ropa vieja over rice - shredded flank steak in a luscious tomato sauce, Cuban garlic-citrus-marinated chicken sliders with bacon aïoli, papas fritas (fried potatoes) with picadillo, plus espresso flan.
| Hands-On |
Mon, Feb 20,
6:30 pm to 9 pm | $60.00
Per Person | |
Mickey Kitterman
Chef
Gallagher's | PARTY GRAS
Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil. This hands-on class with chef Mickey Kitterman will create muffuletta bruschetta with the flavors of the New Orlean's iconic sandwich, including Genoa salami, mortadella, capicola, provolone, mozzarella, and topped with olives. Learn to make "richboys" with roasted beef tenderloin; and an incredible crawfish boil with shrimp, crawfish, potatoes, corn on the cob, and andouille sausage. Finish with praline bread pudding and caramel sauce. | Hands-On |
Tue, Feb 21,
6 pm to 9 pm | $60.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| THE BASICS OF COOKING * Sold Out
Learn the basics of cooking in this introductory hands-on course. In
four weeks, these classes will provide clear and concise recipes for
everyday cooking. The class focuses on simple techniques for easily
cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make
soups and simple sauces, bake from scratch, plus how to
make omelets. Learn to prepare wonderful meals, including beef-broccoli
stir-fry with perfect rice, roast beef with mashed potatoes and gravy,
sautéed chicken, vegetable soup, pan-seared tilapia with lemon-caper
sauce, popovers with herb butter, pound cake with poached fruit and
chocolate and caramel sauces, plus chocolate mousse.
THIS SERIES, THE BASICS OF COOKING, IS AVAILABLE AGAIN BEGINNING ON APRIL 19.
| Hands-On |
Wed, Feb 22,
6 pm to 9 pm
Wed, Feb 29,
6 pm to 9 pm
Wed, March 7,
6 pm to 9 pm
Wed, March 14,
6 pm to 9 pm | $250.00
Per Person | |
Jay Dedkard
Chef-Owner
Oishi Sushi | WAKE UP, LITTLE SUSHI * Sold Out
It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard,
in our kitchens creating beautiful and delectable sushi, in one of our
most popular classes. Using the freshest fish and other beautiful
ingredients, this hands-on class will master the art of rolling and
forming a variety of lavish and enticing sushi.
THIS CLASS IS OFFERED AGAIN ON MARCH 21.
| Hands-On |
Wed, Feb 22,
6:30 pm to 9 pm | $60.00
Per Person | |
Helen Fletcher
Pastry Chef
Tony's | DO-AHEAD COZY FIRESIDE DINNER
Helen Fletcher has the perfect do-ahead fireside dinner menu for a lovely evening without the stress, as she prepares a stunning presentation of Sicilian olives, beef stroganoff soup, wine and cheese baguette, plus tiramisù parfait. | Demonstration |
Thu, Feb 23,
6 pm to 9 pm | $45.00
Per Person | |
Jack MacMurray, III
Culinary Educator
| MOLTO BENE
Gather five fingers together, put them to your mouth, then kiss the air in gratitude for very good Italian food! Join Jack MacMurray for a hands-on class creating saffron arancine with tomato-olive relish, bacon-wrapped chicken livers, basil pesto baked mussels au gratin, salciccia sausage chicken roulade with Tuscan white bean sauce, free range chicken parmesan with spinach ravioli, plus Meyer lemon cake roll with Absolut lemon granita.
| Hands-On |
Thu, Feb 23,
6:30 pm to 9 pm | $60.00
Per Person | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | DATE NIGHT FOR COUPLES: OPA! CELEBRATION * Sold Out
Join Maria in a fun Greek celebration, complete with flaming saganaki, an array of small plates of mezedes (Greek hors d'oeuvres) and some Greek music that will make you want to dance like Zorba the Greek! This hands-on class will create rack of lamb lollipops, saganaki, french-fried kalamarakia (squid) with Maria's homemade tzatziki sauce, melitzanosalata (poor man's caviar), Greek antipasto, plus seafood mezedes. Opa!
MARIA'S NEXT DATE NIGHT CLASS FOR COUPLES, GREECE IS THE WORD, IS AVAILABLE ON MARCH 23.
| Hands-On |
Fri, Feb 24,
6 pm to 9 pm | $125.00
Per Couple | |
Robin Chestnas
Culinary Educator
Sweet Annie Rose Baked Goods | GIRLS' NIGHT OUT: ZIN ZEN
Enjoy a relaxing evening with the girls and a glass of red zinfandel, as Robin does all the cooking. Enjoy caramelized onion-parmesan tart, crab and fresh asparagus linguini with lemon cream sauce, spinach salad with poppy seed dressing, and individual strawberries Romanoff with toasted shaved almonds and whipped cream served with a chocolate truffle. | Demonstration |
Fri, Feb 24,
6:30 pm to 9 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| A DAY IN THE KITCHEN: BREAD BASKET * Sold Out
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 eight people and each one receives either a special Kitchen Conservatory embroidered cotton apron or shirt.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
THIS CLASS IS AVAILABLE AGAIN ON MAY 12.
| Hands-On |
Sat, Feb 25,
10 am to 3 pm | $150.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| CUPCAKE CRAZE * Sold Out
Join Dawn in the kitchen and discover what all the commotion is about with cupcakes. This hands-on class will make apple crisp cupcakes with streusel topping and caramel frosting, jumbo dark chocolate cupcakes with marshmallow cream filling, ice cream cone cupcakes topped with Swiss meringue frosting, chocolate ganache and sprinkles, plus almond-Nocciolata cupcakes with Nocciolata buttercream.
OUR NEXT AVAILABLE CUPCAKE CLASS, CUPCAKE CELEBRITY WITH STEFANIE POLLACK, IS AVAILABLE ON MARCH 12.
| Hands-On |
Sat, Feb 25,
10:30 am to 1 pm | $55.00
Per Person | |
Naam Pruitt
Cookbook Author
| DATE NIGHT FOR COUPLES: OODLES OF THAI NOODLES * Sold Out
Even if your partner doesn't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a fun hands-on class creating oodles of noodles, including crispy noodles, pad Thai, Chiang Mai noodles with chicken in curry sauce, pad-kee-mow - drunken noodles with beef, and pad-se-ew - stir-fried rice noodles with garlicky pork.
NAAM PRUITT'S NEXT DATE NIGHT CLASS, THAI IT, YOU'LL LIKE IT, IS AVAILABLE ON MARCH 24.
| Hands-On |
Sat, Feb 25,
6 pm to 8:30 pm | $125.00
Per Couple | |
Barbara Nack
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: THE GREAT FOOD MAN-DATE
If the way to a man's heart is through his stomach, Barb has the perfect artillery to lure him in. Enjoy an evening of laughter with the girls, as Barb prepares champagne-vodka flirtinis, beer-battered shrimp, Peking steak bites with Chinese five-spice and hoisin peanut sauce, roasted chipotle chicken nachos with avocado crema, plus chunky peanut butter cupcakes with milk chocolate glaze. | Demonstration |
Sat, Feb 25,
6:30 pm to 9 pm | $45.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| CULINARY SKILLS
Take your culinary skills to the next level! Learn to cook restaurant-quality meals in this exceptional participation class that teaches the essential cooking skills from a culinary school approach. In this four-week course, the class will master homemade stocks, classic sauces, boning and roasting meats, cooking fish, and sautéing and roasting vegetables. Recipes include French onion soup, seafood bisque, filet of beef with béarnaise, chicken fricassée, risotto, soufflé, and crème brûlée.
| Hands-On |
Sun, Feb 26,
12 pm to 3 pm
Sun, March 4,
12 pm to 3 pm
Sun, March 11,
12 pm to 3 pm
Sun, March 18,
12 pm to 3 pm | $250.00
Per Person | |
Julie Malloy
Kitchen Conservatory Staff
| CAKE POPS: LIONS AND TIGERS AND BEARS, OH MY! * Sold Out
Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating a fun menagerie of lions and tigers and bears. This hands-on class will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of amazing treats. Each student will take home their cake pop creations.
JULIE'S NEXT CAKE POPS CLASS IS AVAILABLE ON APRIL 1: CAKE POPS FOR EASTER.
| Hands-On |
Sun, Feb 26,
1 pm to 3:30 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: A NIGHT AT THE OSCARS * Sold Out
Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Sip on a red carpet pomegranate-champagne fizz cocktail with Grand Marnier and raspberries, and create an award-winning meal of seared sea scallops with crème fraîche and caviar, tomato basil soup en croûte, filet mignon Oscar with béarnaise sauce, loaded mashed potato "martini" with bacon and smoked gouda, plus flaming baked Alaska.
| Hands-On |
Sun, Feb 26,
5 pm to 7:30 pm | $140.00
Per Couple | |
Carol Ann Welsh
Culinary Educator
| LIP-SMACKING CUPCAKES * Sold Out
The ovens are on, and the sounds of mixers fill the kitchen, as this hands-on class joins Carol Ann to create four delicious cupcakes. Learn to make Boston cream pie cupcakes with yellow cake, vanilla pudding and chocolate buttercream frosting, key lime cupcakes with ginger cake, key lime filling and whipped cream topping, red velvet cupcakes with cream cheese frosting, plus black-and-white cupcakes with devil's food cake, chocolate ganache and vanilla buttercream frosting.
OUR NEXT AVAILABLE CUPCAKE CLASS, CUPCAKE CELEBRITY WITH STEFANIE POLLACK, IS AVAILABLE ON MARCH 12.
| Hands-On |
Mon, Feb 27,
6 pm to 8:30 pm | $55.00
Per Person | |
Christopher Lee
Chef
In Good Company LLC | KUNG FU'D * Sold Out
Join chef Christopher Lee for a delightful hands-on class worthy of a black belt! Spend the evening in the kitchen with Chris creating an array of delicious Asian dishes, including spicy chicken steamed buns, crab rangoon, Thai curry beef satay, vegetable egg rolls, spring rolls, and Chris's favorite soup by local cookbook author Naam Pruitt - coconut-curry soup.
| Hands-On |
Mon, Feb 27,
6:30 pm to 9 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| POSH PASTAS
Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating lobster-mascarpone ravioli in tarragon beurre blanc, herbed "handkerchief" pasta with exotic mushroom sauce and asparagus, sea scallops on lemon angel hair, butternut squash-roasted garlic agnolotti in sage butter sauce, and fettuccine with osso buco-porcini ragù.
| Hands-On |
Tue, Feb 28,
6 pm to 8:30 pm | $55.00
Per Person | |
Matt Middeke
Culinary Educator
Feraro's Jersey Style Pizza | THE ART OF PIZZA THROWING * Sold Out
Join pizzaiolo Matt Middeke, who
placed fourth in the fastest dough toss competition at the 2010 World
Pizza Games in Las Vegas. Spend an unforgettable evening learning how
to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
| Hands-On |
Tue, Feb 28,
6:30 pm to 9 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| HAUTE VEGETARIAN TASTING MENU
Anne presents a vegetarian tasting menu sophisticated enough to please the most discerning palate. Enjoy lemon feta-stuffed dates with walnuts, roasted cauliflower soup with sautéed mushroom garnish, shaved Brussels sprouts salad, fig-gorgonzola-caramelized onion pizza, plus poached pear stuffed with chocolate ganache on crème anglaise. | Demonstration |
Wed, Feb 29,
6:30 pm to 9 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| PUFF PASTRY - WHAT A FLAKE!
Using the Dufour all-butter puff pastry, this hands-on class with Barb will create four fabulous dishes that will impress family and friends. Learn to make mini beef Wellingtons, cream of asparagus and shrimp soup with a pastry top, chicken and wild rice strudel, plus caramel-pecan brie en croûte. | Hands-On |
Thu, March 1,
6 pm to 8:30 pm | $55.00
Per Person | |
Hilda Willman
Kitchen Conservatory Staff
| EDIBLE COOKIE ART
Join Hilda Willman in a hands-on class and learn the lovely art of decorating cookies using edible wafer paper. This simple technique can turn a plain iced cookie into a magnificent work of edible art in minutes. The cookies will be baked and ready for you to decorate using Easter and Spring-themed wafer paper designs. Members of the class will take home their lovely-to-look-at, delicious-to-eat creations. | Hands-On |
Thu, March 1,
6:30 pm to 9 pm | $55.00
Per Person | |
Kelly Green Gardner
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: SUSHI U FOR TWO * Sold Out
Join your partner for a crash course in sushi, with a taste test for the final exam to discover the favorites of the evening. This hands-on class with Kelly will create tempura-fried shrimp rolls, sesame tuna hand rolls, unagi smoked eel rolls, spicy scallop rolls, hot-smoked salmon rolls with mango and jalapeño, plus ginger-peach green tea ice cream - all served with cold beer.
THIS CLASS IS OFFERED AGAIN ON JUNE 23. | Hands-On |
Fri, March 2,
6 pm to 8:30 pm | $140.00
Per Couple | |
Stephanie Pilon
Culinary Educator
| HEIR AND A PARENT: SHARPEN YOUR SWORDS * Sold Out
Beware of monsters, as young demigods enter the kitchen and into the world of Percy Jackson and the Olympians. Inspired by the adventures written by Rick Riordan, learn to wield your sword and create "everything blue" berry smoothies, ambrosia of the gods, Sally's seven-layer dip with blue corn tortilla chips, and Grover's favorite cheese enchiladas. Complete this lesson of myth with golden drachmas (silver dollar pancakes) and strawberry-fields sauce. This class is designed for children, at least 7 years of age, plus a parent.
THIS CLASS IS OFFERED AGAIN ON MAY 26.
| Hands-On |
Sat, March 3,
10 am to 12:30 pm | $75.00
For Parent and Child | |
Kelly Green Gardner
Kitchen Conservatory Staff
| KELLY GREEN
Spring will soon be arriving, and Kelly shares the greens of spring with this hands-on class. Learn to create roasted artichoke and lemon crostini, spicy carrot and fennel salad with green chile vinaigrette, Swiss chard-sweet pea manicotti, veal stew with spring greens, plus strawberry-rhubarb crumb cake. Then, learn to smoke lemons to create smoky lemonade. | Hands-On |
Sat, March 3,
10:30 am to 1 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE * Sold Out
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with a dance instructor from COCA, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
THIS CLASS IS OFFERED AGAIN ON JUNE 30.
| Hands-On |
Sat, March 3,
6 pm to 9 pm | $170.00
Per Couple | |
Anne Cori
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: SOUTHERN BELLES
Enjoy the rich flavors of southern cuisine, as Anne prepares a lovely menu starting with cheese straws and corn-crab chowder. Dine on smoked pork rillettes with sweet tomato relish on biscuits with sweet potato fries, and finish with deliciously decadent caramel cake. | Demonstration |
Sat, March 3,
6:30 pm to 9 pm | $45.00
Per Person | |
Rebeca Davila
Kitchen Conservatory Staff
| YOURS FOR THE BAKING
Spend the afternoon baking cakes, muffins, and sweet breads with the charming Rebeca Davila. This hands-on class will bake double-layered carrot cake with vanilla bean cream cheese frosting, banana-chocolate chip bread with toasted walnuts, blueberry muffins with lemon-sugar topping, rum cake with rum glaze, plus cherry-pecan-amaretto bread. | Hands-On |
Sun, March 4,
1 pm to 3:30 pm | $50.00
Per Person | |
Wil Pelly
Sous Chef
Sanctuaria | DATE NIGHT FOR COUPLES: SIZZLE AND SWIZZLE
The pans are sizzling in the kitchen and things are heating up for a fun evening with chef Wil Pelly. This hands-on class designed for couples will create mescal beef fajitas, chile fried onion rings, black bean refritos, hominy con chili, plus deep-fried churros, and a coffee-infused tequila cocktail.
| Hands-On |
Sun, March 4,
5 pm to 7:30 pm | $125.00
Per Couple | |
Mickey Kitterman
Chef
Gallagher's | DUBLIN YOUR PLEASURE
Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join chef Mickey Kitterman, and prepare Guinness-marinated and grilled rib-eye steaks topped with compound butter and flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale and onion, then finish with Baileys, coffee, and whipped cream. | Hands-On |
Mon, March 5,
6 pm to 8:30 pm | $60.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| 30 MPH (30 MINUTES PER HOME-COOKED MEAL)
Thirty minutes sounds incredibly slow if you are driving, but it is
extremely fast to cook a great home-cooked meal! Dawn proves that it
can be done with three quick and delicious meals, plus a dessert of mandarin orange cake. Enjoy fusilli with green beans, pancetta, and parmesan, served with spinach salad with cranberries, spiced walnuts and cranberry vinaigrette; seared tilapia with sherry-shallot sauce, Israeli couscous with asparagus and sugar snaps, and black pepper straws; plus spicy sausage-escarole-white bean stew with scallion-bacon cornbread. | Demonstration |
Mon, March 5,
6:30 pm to 9 pm | $45.00
Per Person | |
Margi Kahn
Culinary Educator
| BREADS FROM FRANCE
Learn to make an assortment of French breads with bread-maker Margi Kahn providing tips on proofing the yeast to kneading the dough. This hands-on class will create pain ordinaire - classic French baguettes, pain complet aux noix - whole wheat walnut bread, plus pain au lait - milk bread dough for a variety of sweet pastries. | Hands-On |
Tue, March 6,
6 pm to 9 pm | $55.00
Per Person | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | SEA, I TOLD YOU SO!
Chef Kirk Warner proves that seafood can be packed with flavor, as this hands-on class adds an Asian flair to every dish. Learn to make sea bass with sweet chile glaze, pickled green mango and lettuce cup wraps, Indonesian-style tuna tartare with crisp flatbread, shrimp poke salad, braised grouper with caramelized lemongrass sauce and steamed brown rice, plus fresh pineapple sorbet with oven-dried pineapple and tuile cones.
| Hands-On |
Tue, March 6,
6:30 pm to 9 pm | $60.00
Per Person | |
Margi Kahn
Culinary Educator
| BREADS FROM FRANCE
Learn to make an assortment of French breads with bread-maker Margi Kahn providing tips on proofing the yeast to kneading the dough. This hands-on class will create pain ordinaire - classic French baguettes, pain complet aux noix - whole wheat walnut bread, plus pain au lait - milk bread dough for a variety of sweet pastries. | Hands-On |
Wed, March 7,
10 am to 1 pm | $55.00
Per Person | |
Naam Pruitt
Cookbook Author
| PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the delightful Naam Pruitt in a decorating technique class that
focuses on the artistry of the pastry bag and piping skills. Using a
variety of pastry tubes, this hands-on class will learn the methods for
creating borders, drop strings, scrolls, scallops, swags, ruffles,
lattice work, shells, rosettes, beads, and flowers. Practice piping and
learn how to refine your decorating skills under Naam's tutelage.
| Hands-On |
Wed, March 7,
6:30 pm to 9 pm | $60.00
Per Person | |
Clara Moore
Chef
Local Harvest Cafe | VEGAN-OMICS OF AN INDIAN DINNER PARTY
Spend an evening with the delightful chef of Local Harvest Cafe, Clara Moore, learning to prepare a delicious vegan Indian dinner party. This hands-on class will make mini sweet potato samosas with arugula chutney, ginger vegetable soup with curry coconut cream, madras potatoes, stuffed eggplant with spicy chickpeas, plus cardamom cookies with almond rice pudding.
CLARA MOORE'S NEXT VEGAN CLASS, A THREE-PART SERIES: VEGAN-OMICS FOR EVERYONE, IS OFFERED STARTING ON APRIL 9.
| Hands-On |
Thu, March 8,
6 pm to 8:30 pm | $55.00
Per Person | |
Christie Saali Maggi
Kitchen Conservatory Staff
| MACARON AND MACAROON MANIA
Jump on the bandwagon and discover why these colorful confections are
popping up everywhere! Join Christie Maggi in the kitchen
creating a myriad of macaron variations, including chocolate with homemade marshmallow fluff, lime with lemon curd, hazelnut with cherry buttercream, chocolate with peanut butter ice cream, plus American macaroon sandwiches with chocolate-hazelnut spread. | Hands-On |
Thu, March 8,
6:30 pm to 9 pm | $55.00
Per Person | |
Jeannine Millner
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: FRIDAY NIGHT SMACKDOWN
Leave the wrestling to the boys, and join Jean for a delightful evening of lip-smacking, delicious food with your girlfriends. Sip on a crantini, and enjoy individualized five-cheese mac-and-cheese with a choice of "mix-ins", including broccoli, mushrooms, and spinach. Jean prepares beer-battered deep-fried fish with homemade tartar sauce, jicama-apple slaw, plus carrot cake cupcakes with cream cheese frosting. | Demonstration |
Fri, March 9,
6 pm to 8:30 pm | $45.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS * Sold Out
Your boat has come in, and it is filled with delicious, succulent shrimp. Join Barb in a hands-on class designed for couples, creating seafood pizza with shrimp, scallops and crab, and sip on a pontberry vodka martini. Learn to make smoked shrimp-sweet potato-pecan salad with maple vinaigrette, crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
THIS CLASS IS OFFERED AGAIN ON JUNE 3.
| Hands-On |
Fri, March 9,
6:30 pm to 9 pm | $140.00
Per Couple | |
Bernard Pilon
Chef
Norwood Hills Country Club | COME SHELL OR HIGH WATER
No matter what else happens today, chef Bernard Pilon, of Norwood Country Club, will make sure that everyone learns to create rich and delicious seafood bisques and stews. This hands-on class prepares lobster bisque, clam chowder, plus shrimp nage - an aromatic court bouillon or stock used for cooking shellfish. | Hands-On |
Sat, March 10,
10 am to 12:30 pm | $60.00
Per Person | |
Christie Saali Maggi
Kitchen Conservatory Staff
| YOU CAN, TOO!
Christie proves that canning is possible any time of the year, as this hands-on class learns safe and easy methods of creating delicious food perfect for gifts or stocking your pantry. Learn to make pineapple-jalapeño jelly, cashew-cinnamon butter, mango-guava jam, chocolate-coffee fudge sauce, plus pickled Mexican vegetables. Each participant will take home one jar of canned goods. | Hands-On |
Sat, March 10,
10:30 am to 1:30 pm | $55.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| GOURMET CLUB: THE THRILL OF BRAZIL * Sold Out
Join the fun of our elegant Gourmet Club! This full-participation
cooking class features a themed dinner complete with a pairing and
tasting of fine wines for each course.
Start the evening with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious caipirinha, and complete the evening with creamy flan.
| Hands-On |
Sat, March 10,
6 pm to 8:30 pm | $140.00
Per Couple | |
Linda Daniels
Culinary Educator
Free Range Cookies | WHEATLESS WONDER BREADS
Fabulous bread can be created with a variety of flours other than wheat.
Linda Daniels shares her passion for gluten-free bread
baking, with many tips for getting started with yeast, mixing, shaping,
scoring, and finishing. This hands-on class will create baguettes, buns,
pita bread, and garlic focaccia with herbs and sea salt, using brown
rice flour, almond meal, potato starch, and tapioca flour.
| Hands-On |
Sun, March 11,
1 pm to 3:30 pm | $55.00
Per Person | |
Christie Saali Maggi
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: THE GREAT STEAK OUT * Sold Out
Discover great steakhouse food without the detective work, starting with jumbo lump crab cakes and lemon-caper relish. Join Christie, as this hands-on class for couples creates wedge salad with tomato confit and pancetta, butter-basted rib-eye steak with caramelized soy glaze, sweet potato gratin, plus fudge cake with salted caramel ice cream.
THIS CLASS IS OFFERED AGAIN ON JUNE 29.
| Hands-On |
Sun, March 11,
5 pm to 7:30 pm | $140.00
Per Couple | |
Joshua Galliano
Chef
Monarch | THIS GUY KNOWS PIE
Family and traditions are an important part of the man who is also a chef. Josh Galliano, executive chef of Monarch, shares his southern heritage and love for pastry with four of his grandma's pie recipes, starting with flaky homemade pie dough. Enjoy sweet potato pie, pecan pie, chocolate mousse pie, and a delicious fruit pie. | Demonstration |
Mon, March 12,
6 pm to 9 pm | $45.00
Per Person | |
Stefani Pollack
Culinary Educator
| CUPCAKE CELEBRITY
Popular cupcake blogger, Stefani Pollack, is a contributor to Paula Deen's website, and seen in Better Homes and Gardens, People, and Saveur. Join Stef for a fun hands-on class creating three of her favorite cupcakes, including chocolate-peanut butter hi-hat cupcakes, chocolate chip cookie dough cupcakes, and cupcakes "Wellington" - maple-cinnamon cupcakes frosted with dulce de leche and wrapped in puff pastry. | Hands-On |
Mon, March 12,
6:30 pm to 9 pm | $55.00
Per Person | |
Christie Saali Maggi
Kitchen Conservatory Staff
| BAKING BASICS WITH A PASTRY CHEF
Join Christie Saali in this in-depth four-week course of the basics of baking. This participation class will focus on cakes, custards, pastry, plus tarts and pies. Learn the skills of creating German chocolate cake, chocolate fudge roll, angel food cake, apple-almond custard pie, cashew-caramel tart, chocolate ice cream, raspberry soufflé with crème anglaise, almond-cherry biscotti, chocolate éclairs, plus much more.
| Hands-On |
Tue, March 13,
6 pm to 9 pm
Tue, March 20,
6 pm to 9 pm
Tue, March 27,
6 pm to 9 pm
Tue, April 3,
6 pm to 9 pm | $200.00
Per Person | |
Jane Callahan
Culinary Educator
Pie Oh My! | CALCULATING π
The formula for incredible pie on 3.14 is fairly straightforward, as
this hands-on class discovers the ratio of the circumference of the
crust to its diameter! Learn to make traditional pecan pie, individual lemon meringue pies, plus a double-crust rum raisin-apple pie. | Hands-On |
Wed, March 14,
6 pm to 9 pm | $50.00
Per Person | |
Jon Lowe
Chef
Oceano Bistro | THE CUTTING EDGE OF RAVIOLI
This hands-on class will work side-by-side with chef Jon Lowe, of Oceano Bistro, creating homemade ravioli. Discover different flavor combinations with four different fillings, including lobster, wild mushroom, shrimp, and herb; then learn to add the right sauce with basic red sauce, white sauce, saffron sauce, and pesto. | Hands-On |
Thu, March 15,
6 pm to 8:30 pm | $60.00
Per Person | |
Jon Feraro
Chef-Owner
Feraro's Jersey Style Pizza | ITALIAN LIRA
It's all about the dough with Jon Feraro, chef-owner of Feraro's Jersey Style Pizza. This hands-on class will use one delicious pizza dough recipe to create everything from pizza, calzones, and stromboli with fabulous toppings and fillings, plus garlic knots, cinnamon rolls, and zeppole - little Italian doughnuts. | Hands-On |
Thu, March 15,
6:30 pm to 9 pm | $55.00
Per Person | |
Robin Chestnas
Culinary Educator
Sweet Annie Rose Baked Goods | GIRLS' NIGHT OUT: ROCKIN' ROBIN
It is always an evening of laughter and fun, as the girls gather to finish the week in style, sipping on a Grand Marnier-champagne mimosa. Robin prepares spinach-parmesan crostini, blackened sea scallops with vanilla vodka beurre blanc served on Dijon mashed potatoes, haricots verts salad lightly tossed with vinaigrette, plus lemon velvet tart with raspberry sauce and caramelized sugar spirals. | Demonstration |
Fri, March 16,
6 pm to 8:30 pm | $45.00
Per Person | |
Jean-Pierre Augé
Chef
| FRENCH "TOAST"
Raise a glass and applaud the talents of chef Jean-Pierre Augé, as he delights your senses with a beautiful meal. Enjoy petites marmites soup with beef, marrow bones and cabbage, salmon coulibiac - salmon and rice wrapped in puff pastry on a spinach galette, plus apple charlotte with kirsch sauce. | Demonstration |
Sat, March 17,
10 am to 1:30 pm | $45.00
Per Person | |
Barry Marcus
Pastry Chef
Institute of Culinary Education | SIMPLE CAKE DECORATING
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.
| Hands-On |
Sat, March 17,
11 am to 3 pm | $80.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: TUSCANY FOR TWO * Sold Out
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.
THIS CLASS IS OFFERED AGAIN ON MAY 27.
| Hands-On |
Sat, March 17,
6 pm to 8:30 pm | $140.00
Per Couple | |
Christie Saali Maggi
Kitchen Conservatory Staff
| LET THEM EAT CUPCAKES
Whatever the occasion, everyone loves cupcakes. Join Christie for a hands-on class creating chocolate chip cupcakes with chocolate-vanilla swirl buttercream frosting, chocolate cupcakes with passion fruit filling and ganache frosting, caramel salted peanut butter cupcakes with caramel whipped cream topping, plus ginger cupcakes with lemon filling and cream cheese icing. | Hands-On |
Sun, March 18,
1 pm to 3:30 pm | $55.00
Per Person | |
Dawn Meyer & Larry Meyers
Kitchen Conservatory Staff
| DATE NIGHT FOR COUPLES: PUT AN ONION RING ON IT!
Gentlemen, it is time to get serious about the ring. The onion ring! Couples will create outrageously delicious food as this hands-on class sips on both red and white sangria, and creates beer-battered onion rings, cobb salad with roquefort vinaigrette, peppered beef filets with mushroom-bourbon sauce, cheddar-chive mashed potatoes, plus bananas Foster crème brûlée. | Hands-On |
Sun, March 18,
5 pm to 7:30 pm | $125.00
Per Couple | |
Margi Kahn
Culinary Educator
| A PIZZA HISTORY
Bread-maker Margi Kahn shares useful tips to create incredible pizza crust, as this hands-on class learns to make fresh pizza dough, then turn it into delicious pizzas. The class will prepare artichoke-kalamata olive-pesto pizza, lemony kale-goat cheese-pine nut pizza, roasted fennel and fresh ricotta pizza, plus dried fruit dessert pizza. | Hands-On |
Mon, March 19,
6 pm to 9 pm | $55.00
Per Person | |
Francie Valenta
Culinary Educator
Encore Baking Co. | DECORATING WITH FONDANT
Step into the kitchen with Francie Valenta, of Encore Baking, whose cakes have been featured in St. Louis Bride magazine. This hands-on class focuses on mastering fondant techniques to create an assortment of flowers and bows, and a variety of fondant decorations using cutters, rolling pins, embossers and other tools. Everything made in this class can be taken home to create your own special cake. | Hands-On |
Mon, March 19,
6:30 pm to 9 pm | $50.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| CLASSIC COMFORT FOOD
Create a perfectly satisfying meal that takes you back to the good old-fashioned cooking of your childhood memories. This hands-on class with Barb will create smoked tomato soup, vegetable pot pie, meatloaf with garlic smashed potatoes, creamed spinach, plus apple crostata with cinnamon ice cream.
| Hands-On |
Tue, March 20,
6:30 pm to 9 pm | $55.00
Per Person | |
Jay Dedkard
Chef-Owner
Oishi Sushi | WAKE UP, LITTLE SUSHI
It is always a delight to have chef-owner of Oishi Sushi, Jay Dedkard,
in our kitchens creating beautiful and delectable sushi, in one of our
most popular classes. Using the freshest fish and other beautiful
ingredients, this hands-on class will master the art of rolling and
forming a variety of lavish and enticing sushi.
| Hands-On |
Wed, March 21,
6 pm to 8:30 pm | $60.00
Per Person | |
Bob Colosimo
Chef
Eleven Eleven Mississippi | SPRING IS IN THE FARE
It is officially the second day of spring, and chef Bob Colosimo celebrates the season, as this hands-on class creates a seasonal duo of bruschetta. Learn to make potato and pea ravioli with sage and brown butter sauce, grilled lemon marinated spring lamb kabobs with aged goat cheese polenta, then finish with cannolis with sweet ricotta. | Hands-On |
Wed, March 21,
6:30 pm to 9 pm | $60.00
Per Person | |
Helen Fletcher
Pastry Chef
Tony's | PETITE DESSERTS
For more than twenty years, Truffes was one of the most respected bakeries in St. Louis, with founder and cookbook author Helen Fletcher creating delicious desserts. Helen has retired from the bakery, but continues to write and bake, is the pastry chef at Tony's, and is often seen on Great Day St. Louis. Enjoy three elegant petite desserts, as Helen prepares orange-almond madeleines, l'opera petits-fours, and pecan squares. | Demonstration |
Thu, March 22,
6 pm to 9 pm | $45.00
Per Person | |
Jack MacMurray, III
Culinary Educator
| JACK-ED UP FLAVORS
Spend a delightful evening with Jack MacMurray creating flavorful dishes, as this hands-on class prepares avocado hummus, morel mushrooms and asparagus in phyllo, winter spinach-bacon-gruyère quiche with warm tomato chutney, pancetta-wrapped Alaskan halibut with cilantro pesto risotto cakes and Choron sauce, plus organic strawberry shortcakes with Baileys whipped cream. | Hands-On |
Thu, March 22,
6:30 pm to 9 pm | $60.00
Per Person | |
Dawn Meyer
Kitchen Conservatory Staff
| GIRLS' NIGHT OUT: PENNE FOR YOUR THOUGHTS
It certainly makes sense to gather your girlfriends and enjoy the evening, as Dawn prepares a delicious meal of winter squash-brown butter-sage soufflés, endive-apple-walnut salad with walnut vinaigrette, lemon-thyme-sea salt shortbread, Mediterranean penne gratin with roasted red peppers and olives, plus sticky toffee pudding with butterscotch sauce and whipped cream. | Demonstration |
Fri, March 23,
6 pm to 8:30 pm | $45.00
Per Person | |
Maria Sakellariou
Chef-Owner
Culinary Odyssey | DATE NIGHT FOR COUPLES: GREECE IS THE WORD
Maria shares the authenticity of Greece, both in food and language, as this hands-on class for couples creates a menu perfect for a traditional spring meal. Learn to prepare grilled jumbo shrimp marinated in Mediterranean flavors served with Maria's homemade tzatziki sauce, pan-fried cod with potato skordalia and spinach-oregano pesto, Santorini-style vegetable croquettes, Greek salad, plus traditional Lenten nut cake made with olive oil. | Hands-On |
Fri, March 23,
6:30 pm to 9 pm | $125.00
Per Couple | |
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen | A DAY IN THE KITCHEN: FISH AND SEAFOOD
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 eight people
and each one receives either a Kitchen Conservatory embroidered
cotton apron or shirt.
This very popular participation class will show everything you need to
know about selecting, preparing, and cooking all different kinds of
fish and shellfish. Kirk gives the class much flexibility in creating
the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish. | Hands-On |
Sat, March 24,
10 am to 3 pm | $175.00
Per Person | |
Julie Malloy
Kitchen Conservatory Staff
| HEIR AND A PARENT: CAKE POPS FOR EASTER * Sold Out
Join Julie Malloy, our queen of the fun and popular cake pops, for an exciting class creating colorful treats perfect for Easter. This hands-on class for parent and child will make the batter, form shapes, work with candy coating, and decorate with sprinkles and other accessories to create an assortment of cake pops, including chicks, bunnies, and Easter eggs. Each student will take home their cake pop creations. This class is designed for children, at least 7 years of age, plus a parent.
OUR NEXT HEIR AND A PARENT: CAKE POPS CLASS, CAKE POPS FOR MOM, IS OFFERED ON MAY 6.
| Hands-On |
Sat, March 24,
10:30 am to 1 pm | $75.00
For Parent and Child | |
Naam Pruitt
Cookbook Author
| DATE NIGHT FOR COUPLES: THAI IT, YOU'LL LIKE IT
Discover a multitude of reasons that lemongrass is one of the most important flavorings used in Thai cooking, as this hands-on class joins cookbook author Naam Pruitt for a memorable evening. Learn to make spicy straw mushroom soup, seafood salad, stir-fried lemongrass chicken, panang pork curry, and grilled lemongrass beef, all served with jasmine rice. | Hands-On |
Sat, March 24,
6 pm to 8:30 pm | $125.00
Per Couple | |
Ben Poremba
Culinary Educator
Salume Beddu | HEAVY METAL CAST IRON COOKING
Dust off that fabulous cast iron that has been neglected and discover amazing flavors that are created, as Ben Poremba leads this hands-on class. Learn to make seared sea scallops with pan-roasted cauliflower and Salume Beddu's Berkshire bacon, fennel and coriander-encrusted tuna with shaved fennel and charred scallion vinaigrette, crispy spice-rubbed duck breast and caramelized cabbage, rib-eye steak seared to perfection on a cast iron griddle with sautéed Brussels sprouts, plus rosemary olive oil cake with glazed pears and crème fraîche.
| Hands-On |
Sun, March 25,
12:30 pm to 3 pm | $60.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| NOVEL CUISINE: THE SWEET LIFE IN PARIS
NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! Fully experience some delicious books on food and cooking by reading them first and then enjoying food from the books. Join us in a fun afternoon; the class gets to be both book and food critic at once. All books in this monthly series are available at Kitchen Conservatory.
Pastry chef David Lebovitz moved to France and recounts his culture shock in The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious - and Perplexing - City. His recipes include kir, fig-olive tapenade, warm goat cheese salad, pork roast with brown sugar-bourbon glaze, lemon madeleines, chocolate macarons, and espresso-caramel ice cream. | Demonstration |
Sun, March 25,
1 pm to 3:30 pm | $40.00
Per Person | |
David Molina
Chef
BARcelona | DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY
Grab your partner and join the party with chef David Molina, of
BARcelona, creating a variety of Basque tapas and skewers that
are perfect for any celebration. This hands-on class designed for
couples will make two paellas - traditional paella Valencia loaded with
seafood and sausage, plus chicken-chorizo paella. The party wouldn't be
complete without classic red sangria.
| Hands-On |
Sun, March 25,
5 pm to 7:30 pm | $125.00
Per Couple | |
Mickey Kitterman
Chef
Gallagher's | FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with charming chef Mickey Kitterman. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, incredible corn custard, plus Gallagher's most-requested strawberry-applesauce bread.
| Hands-On |
Mon, March 26,
6 pm to 8:30 pm | $60.00
Per Person | |
Simon Lehrer
Culinary Educator
The Wine Merchant | SIMON SAYS, "CHEESE!"
It is always a pleasure to welcome The Wine Merchant's cheesemonger, Simon
Lehrer, as he presents a variety of cow, sheep, and goat milk cheeses from
around the world, paired with fabulous wines and delicious
accoutrements. His focus will be on the basics of cheese, including
history, how cheese is made, and types of cheese, with special emphasis
on presentation and service with a selection of incredible triple-cream cheeses.
| Demonstration |
Mon, March 26,
6:30 pm to 9 pm | $65.00
Per Person | |
Josh Allen and Price Barrett
Culinary Educator
Companion Baking | CRUSTY BREADS
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. Working side by side with Josh and Price Barrett, everyone will learn to mix, knead and bake a variety of crusty breads and leave amazed by the experience.
| Hands-On |
Tue, March 27,
6 pm to 9 pm | $75.00
Per Person | |
Carol Ann Welsh
Culinary Educator
| THE ART OF LAYER CAKES
Discover the art of creating beautiful and delicious layer cakes with
Carol Ann. From beginning to end, this hands-on class will mix, bake,
and frost three luscious layer cakes, including peppermint patty - chocolate cake with white chocolate pudding and dark chocolate peppermint ganache, tiramisù - génoise sponge cake with espresso syrup, mascarpone and zabaglione with coffee buttercream frosting, plus linzer almond cake with raspberry jam and vanilla buttercream frosting. | Hands-On |
Wed, March 28,
6 pm to 8:30 pm | $55.00
Per Person | |
Barbara Nack
Kitchen Conservatory Staff
| TOOL TIME: MANDOLINE
With such a variety of mandolines, this great class offers the
opportunity to try them all and decide which one is best for your
kitchen. Slice up a wonderful assortment of vegetables to prepare
classic French onion soup, assorted fresh vegetable chips,
potato-wrapped shrimp with sweet Thai dipping sauce, potatoes
dauphinoise, plus an apple galette.
| Hands-On |
Wed, March 28,
6:30 pm to 9 pm | $50.00
Per Person | |
Anne Cori
Kitchen Conservatory Staff
| THINK LIKE A CHEF
A gorgeous dinner plate and every bite tastes magical, well how does
that happen? Yes, you can compose such a dinner at home. Learn to think
like a chef in this hands-on class that teaches composition of flavor,
texture, temperature, and color that make a presentation. Each class
participant will actively participate in creating his very own dinner
entrée by choosing from a variety of fish, meat and seasonal vegetables.
Starting with raw ingredients, the class will make all of the sauces
and components of this very special dinner. | Hands-On |
Thu, March 29,
6 pm to 9 pm | $60.00
Per Person | |