Take a Cooking Class

250 YEARS: UNITED TASTES OF AMERICA

In a monthly series throughout our Semiquincentennial Celebration of the United States to honor our founders, we hold these truths to be self-evident that all food can be created deliciously. In January, we pay tribute to colonial Williamsburg, as the class enjoys cream of oyster-spinach soup, salmagundi - an 18th century chef's salad with Virginia ham in honey dressing served with yeasted biscuits, beefsteak and kidney pie, tipsy squire - an English trifle with sherry custard, plus fish house punch - an exquisitely strong rum punch.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Wed, Jan 28
6:30 to 9 pm

Register

WHAT'S IN YOUR DUTCH OVEN?

There is nothing better than a multi-use tool in the kitchen, and Lydia Gwin proves that a Dutch oven can be used for many things other than soups and stews. Enjoy Caesar salad topped with fried artichokes and classic Caesar dressing, one-pot chicken with orzo, sausage-fennel pizza with caramelized onion sauce, plus chocolate-Cherry Coke dump cake.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jan 29
6:30 to 9 pm

Register

THE CHEF AND A FISHMONGER

Compliments always abound when Mike Vujevic, owner of City Seafood Co., teams up with a chef to create a succulent and bountiful dinner with fish and seafood. Mike brings the catch of the day with an amazing variety of fish, and the talented chef Brandon Benack will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.

Details

Brandon Benack
Chef
Demonstration
$80 Per Person

Thu, Jan 29
6:30 to 9 pm

Register

A DAY IN THE KITCHEN: BEEF

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.
Calling all carnivores! This in-depth participation class with Jeff Friesen will show everything you need to know about selecting, preparing, and cooking all different cuts of beef. Start with a lesson on butchery, then return to the kitchen to cook beef high-and-fast, low-and-slow, plus grilling, smoking, and barbecuing lots of steaks. Participants are invited to park at 9:00 am at Kitchen Conservatory and walk one block east to Baumann's Fine Meats, 8829 Manchester Road, for a butchery demonstration and to select the beef cuts. #weekday

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Fri, Jan 30
10 am to 3 pm

Register

MOROCCAN SPICE MARKET

Sharon Tutko met her in-laws for the first time on a trip through the coast of Spain and Morocco, and shares some memorable moments of favorite spices and a luxurious "peasant-style" meal sitting cross-legged on the floor. This hands-on class will create Moroccan bissara - split pea soup with grilled fluffy pita, b'stillah - a flavorful chicken and ground almond phyllo pie scented with saffron and ginger and turmeric, grilled vegetables - eggplant, zucchini, peppers, and asparagus marinated in chermoula sauce with bold garlicky flavors, plus fresh orange segments in minted-orange blossom water served with a simple and divine cardamom-scented rice pudding.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Jan 30
6 to 8:30 pm

Register

FORK AND CORK: WINTER COMFORT

Sommelier Kelcey Dale shares her vast knowledge of an exciting selection of wines that will be paired with an array of winter comfort food dishes prepared by Mickey Kitterman. Enjoy Johnny cakes with smoked lobster and tarragon brown butter sauce, wilted spinach salad with roasted butternut squash and bacon, chicken "cobbler" with angel biscuit crust, plus maple walnut ice cream with walnut cookies.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Fri, Jan 30
6:30 to 9 pm

Register

DATE NIGHT FOR COUPLES: ORANGES AND OLIVES

Discover some vibrant dishes on an island tour of the Greek isles from Crete to Corfu in a hands-on class with Maria Sakellariou. Learn to make phyllo galette of cherry tomatoes and kalamata olives with labneh, Greek lentil soup, beetroot and goat cheese salad with toasted walnuts and orange dressing, oven-roasted pork tenderloin with oranges and potatoes, plus orange cake with "broken" phyllo drizzled with a light syrup.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Jan 30
6:30 to 9 pm

Register

HEIR AND A PARENT: MASTER CHEFFING

Bring a parent into our kitchen arena to resolve who is the master chef and who is the sous chef in a lively afternoon with Sheri Doe. This hands-on class will work together to create fresh fettuccine with grated parmesan and butter sauce, mini pizza quiches with pepperoni and mozzarella, herb dough porcupine-shaped rolls, plus phyllo cinnamon-apple twists. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Jan 31
10:30 am to 1 pm

Sold Out

OH SNAP! LET’S CRACKLE AND POP!

There might be some pearl-clutching as Jan Reid turns a casual dish into pure sophistication by pairing fried chicken with champagne. It is a combination that works brilliantly, as this hands-on class creates batter-fried chicken with comeback sauce, country mustard potato salad, grilled asparagus salad with charred tomatoes and herb vinaigrette, plus mixed berry cobbler, all served with a flute of sparkling wine.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Jan 31
11 am to 1:30 pm

Register

VALENTINE COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to enjoy with your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Caroline Stamp
Culinary Educator
Hands-On
$75 Per Person

Sat, Jan 31
2 to 4:30 pm

Register

DATE NIGHT FOR COUPLES: LATIN LOVERS

All of the flavors of Latin cuisine are abundant in this hands-on class for couples. Learn to create pan-fried cornmeal arepas served with freshly made guacamole, salsa roja, and creamy queso blanco with roasted poblano peppers and roasted garlic, adobo chicken tacos with handmade corn tortillas, plus cinnamon sugar sopapillas, and a mescal margarita.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Barclay Nichols
Culinary Educator
Hands-On
$170 Per Couple

Sat, Jan 31
6 to 8:30 pm

Sold Out

MVP-WORTHY GAME DAY BITES

Kick off the night with a build-your-own Super Bowl feast and a hearty welcome to John Hart, a retired US Air Force veteran with a Bachelor's degree in culinary management and a passion for cooking. This hands-on class will create a crowd-pleasing spread of bold flavors with crisp spicy pickle fries tossed in a custom blended "ranch dust" seasoning, sweet-and-spicy bacon-wrapped jalapeño poppers, the ultimate Buffalo chicken dip with shredded chicken and homemade Buffalo sauce, then head into the end zone with dry-rubbed pulled pork sliders served on mini buns with both homemade Kansas City barbecue sauce and tangy sweet vinegar sauce.

Details

John Hart
Culinary Educator
Hands-On
$65 Per Person

Sat, Jan 31
6 to 8:30 pm

Register

LOW COUNTRY SOUTHERN COMFORT

Retired attorney Mike Forster shares traditional low country dishes from South Carolina that exemplify comfort food with bragging rights from the soup kitchen where he volunteers for his collard greens made with ham hocks, bacon, vinegar, and onion. Enjoy baked mac-and-cheese with a combination of five cheeses, shrimp and grits with a bold well-seasoned spicy gravy, collard greens, plus brioche bread pudding with bourbon vanilla sauce.

Details

Michael Forster
Culinary Educator
Demonstration
$55 Per Person

Sat, Jan 31
6:30 to 9 pm

Register

BAGELS - A HOLE LOT OF YUM

Jump in - the water is fine! Spend the evening with Marci Boland, and learn the process for creating delicious bagels. This hands-on class will learn to make plain bagels, sesame bagels, everything bagels, and enjoy with a variety of toppings including cream cheese, avocado, tomatoes, onions, capers, and salt and pepper.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Feb 1
12 to 2:30 pm

Register

HEIR AND A PARENT: SNACK IT TO ME!

Fill the snack jars with lots of fun treats that can be made at home and enjoyed throughout the week, starting with no-bake monster cookie bites with peanut butter, oats, honey, mini M&Ms and chia seeds. Learn to make the best snacks in the neighborhood with Alex Caspero, as this hands-on class creates DIY "dirt" cups with homemade chocolate pudding and crushed Oreos and gummy worms, chocolate dipped pretzel rods, banana-chocolate snack cake, and date-sweetened Snicker shake. This class is designed for children, ages 7 to 11, plus a parent.

Details

Alexandra Caspero
Culinary Educator
Hands-On
$130 For Parent and Child

Sun, Feb 1
12:30 to 3 pm

Register

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. The cupcakes are out of the oven and ready for decorating, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes.

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Feb 1
1 to 3:30 pm

Register

VALENTINE FOR COUPLES: RED-LETTER DAY

Create a memorable red-letter day with your Valentine making a colorful dinner that is downright delicious. This hands-on class will prepare cast iron roasted duck breast with luxurious parsnip purée and red wine-cherry reduction, ruby red beet risotto with crispy shiitake mushrooms, mandarin and blood orange citrus salad with ruby red grapefruit and shaved fennel with extra virgin olive oil, plus dark chocolate millionaire's shortbread, and a Chambord Royale cocktail with fresh raspberries.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sun, Feb 1
5 to 7:30 pm

Register

VALENTINE COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to enjoy with your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Caroline Stamp
Culinary Educator
Hands-On
$75 Per Person

Sun, Feb 1
5:30 to 8 pm

Register

LE JOUR DES CRÊPES

As Americans are looking for the coming of spring on Groundhog Day, the French are celebrating Le Jour des Crêpes, also known as Candlemas or La Chandeleur. It is said that if you hold a coin in one hand and flip the crêpe in the other, you will have a prosperous year. Join Montréal native, chef Bernard Pilon, in a hands-on class flipping crêpes, including shrimp and sofrito crêpes, herbed crêpes with whipped goat cheese and a variety of sweet and savory garnishes, plus chocolate crêpes. #weekday

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Mon, Feb 2
11 am to 1:30 pm

Register

THE SCOOP ON GLUTEN-FREE COOKIES

Sharon Tutko shares tips and tricks when working with a variety of gluten-free flours and ingredients and how they contribute to density, lightness and texture. This hands-on class will turn classic cookies into gluten-free versions with chocolatey decadent brownies with dates and almond flour, crunchy triple ginger cookies with a soft, spicy interior, peanut butter-chocolate chip dream cookies made with chickpeas and luscious milk chocolate, easy sweet-tart lemon bars with pistachio shortbread, raspberry jam bars with oats and toasted pecans, plus melt-in-your-mouth snickerdoodles. #weekday #glutenfree #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Feb 2
12 to 2:30 pm

Register

PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Mon, Feb 2
6 to 8:30 pm

Register

VALENTINE FOR COUPLES: YOU'RE THE ONE THAT I WANT

If your heart is set on dinner with your Valentine, explore the tempting flavors of the Mediterranean, starting with feta-manouri-Greek yogurt crostini with roasted tomatoes and lump crabmeat. This hands-on class will create feta-stuffed and grilled baby calamari drizzled with traditional Greek dressing, spinach-orange-avocado salad with chickpeas and grated kefalotyri cheese with a light vinaigrette, an Aegean dish of aromatic braised lamb shanks with chickpeas, plus chocolate-olive oil cake served with whipped cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Mon, Feb 2
6 to 8:30 pm

Register

VALENTINE COOKIE DECORATING

Raise your pastry bags to mother-daughter duo Sheri Doe and Caitlin Farrell who love to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with them for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to enjoy with your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person

Mon, Feb 2
6:30 to 9 pm

Register

MAHJ AT THE KITCHEN: BEGINNER LESSON 1

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 1 is great for those brand new to Mah Jongg—or anyone who’s had a lesson before and wants a refresher! Learn all the tiles, understand the National Mah Jongg League card, and enjoy guided play in this fun, welcoming introduction to the game. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Feb 3
1 to 3 pm

Register

VALENTINE FOR COUPLES: LOVE IS THE SECRET INGREDIENT

Celebrate the holiday of love early with all the secret ingredients for surprising flavors for a memorable evening, starting with an antipasto shredded lettuce and Genoa salami salad with marinated mozzarella pearls and green olive tapenade drizzled with vinaigrette. This hands-on class will create cast iron pan-seared pork chop "scampi" with pan sauce and toasted breadcrumbs, mashed potatoes with truffle butter and parmesan, broccolini, plus Italian almond tart filled with layers of almond paste and raspberry jam topped with toasted sliced almonds.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Tue, Feb 3
6 to 8:30 pm

Register

SOUP-ER FUN!

"Coach" Sharon Tutko has done the drills and has a game plan for choosing the MVP soup for Super Bowl (or any day of the year). This hands-on class will make pulled smoked chicken and barley soup with mushrooms and sage, white turkey chili made with a trio of dried navy, cannellini and split garbanzo beans served with jalapeño-bacon-cheddar cornbread, spicy Tuscan tomato soup with a parmesan frico and fresh basil-toasted garlic garnish, wild mushroom soup with skirt steak and arborio rice, plus warm spinach-artichoke-Boursin dip served in a sourdough bowl.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 3
6 to 8:30 pm

Register

A TASTE OF THE UNDERGROUND

With countless years of experience, a professional chef and a pastry chef share their talents creating super secret underground dinners in their time off. Established in 2009, more than one hundred Rogue Underground Dining Society events have been done in surprise unexpected locations with the menu announced at the table. Join us for an exciting and daring evening in our kitchen for a class that is outside the boundaries from menu to presentation with undisclosed handshakes and the promise to keep their secret.

Details

Rogue Chefs
Demonstration
$75 Per Person

Tue, Feb 3
6:30 to 9 pm

Register

VALENTINE FOR COUPLES: GREAT CATCH

Show your appreciation that your Valentine is such a great catch with an exciting evening in the kitchen. This hands-on class will create caramelized onion-brie-fig puff pastry pinwheels, frisée and pear salad with candied hazelnuts and warm shallot-Dijon vinaigrette, pan-seared salmon à la française with tarragon-champagne beurre blanc, pommes fondant, roasted asparagus with lemon and garlic, plus a Kir Impérial cocktail, and chocolate pots de crème with raspberry-rose water whipped cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Wed, Feb 4
6 to 8:30 pm

Register

JAN AND MATT ARE SHRIMPLY JAZZED

Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to to get an early start of celebrating Mardi Gras. Take a seat at the counter as they amuse you with their banter and prepare mini muffulettas with salami and cheese on French rolls with homemade olive spread, mixed greens Louisiana Sunburst Salad with port wine-soaked cranberries and blue cheese dressed with a unique sweet-and-spicy vinaigrette topped with toasted almonds, crispy deep-fried shrimp and grits with lump crab cream sauce, plus chocolate-bourbon pecan tart with chocolate ganache.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Wed, Feb 4
6:30 to 9 pm

Register

DAYS WITH DEVON - QUICHE AND CRUFFINS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy asiago-herb bread, lentil soup with carrots and tomatoes, quiche Lorraine with a hashbrown crust and gruyère, almond croissant spiral cruffins with puff pastry and frangipane baked in a muffin pan, plus a blood orange-cardamom bubbly cocktail with cava. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Feb 5
11 am to 1:30 pm

Register

VALENTINE FOR COUPLES: I ONLY HAVE EYES FOR YOU

Spend a special evening with your sweetheart celebrating love and irresistible food. This hands-on class will create smoked salmon dip with toast points, kale salad with parmesan topped with vinaigrette and toasted pecans, classic steak frites with rib-eye steak served with parsley sauce, savory corn crème brûlée with béchamel sauce, plus mini chocolate cakes with chocolate icing and strawberries.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Thu, Feb 5
6 to 8:30 pm

Register

EAT THE SEASON - WINTER

Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy creamy roasted cauliflower and white bean soup with herb oil, roasted winter vegetable-farro bowl with lemon herb dressing and pan-seared salmon, plus lemon-thyme olive oil caramel polenta cake.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Feb 5
6:30 to 9 pm

Register

VALENTINE FOR COUPLES: A REEL ROMANCE

Cupid is in the kitchen ready to reel in the romance for an evening of hearts and potions. This hands-on class for couples will create orange-scented butternut squash soup with a spiced sugar doughnut hole, halibut en papillote - sweet white fish steamed in a heart-shaped parchment packet with wine and butter and aromatics, individual hasselback potato gratin with gruyère and thyme, plus espresso brownie s'mores with buttery graham crust and toasted marshmallow topping, and Cupid’s Champagne Potion vodka-peach cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Fri, Feb 6
6 to 8:30 pm

Register

VALENTINE COOKIE DECORATING

Raise your pastry bags to Katherine Fink who loves to share simple techniques for mastering royal icing with pastry tips. Follow along with Katherine for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to enjoy with your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Katherine Fink
Culinary Educator
Hands-On
$75 Per Person

Fri, Feb 6
6:30 to 9 pm

Register

HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?

Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Feb 7
11 am to 1:30 pm

Register

THE CHEF'S TABLE

The dynamic duo of chef Lou Rook III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than three decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.

Details

Lou Rook III and Glenn Bardgett
Chef
Demonstration
$150 Per Person

Sat, Feb 7
1 to 4 pm

Register

VALENTINE FOR COUPLES: ISN'T IT ROMANTIC?

Couples will fall in love with tender dishes created throughout this memorable evening celebrating their Valentine. This hands-on class will create gruyère and chive soufflé, beet-orange-arugula salad tossed with a sherry-citrus vinaigrette, steak Diane with a shallot-cognac sauce on mashed potatoes, garlic roasted haricots verts, plus profiteroles with hazelnut ice cream and bittersweet chocolate sauce.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Feb 7
6 to 8:30 pm

Register

VALENTINE FOR COUPLES: COMING UP ROSES

Spend the morning with a cup of coffee and a crossword puzzle, then join us in the kitchen to create a romantic brunch, starting with an irresistible bacon rose bouquet with peppadew jam. This hands-on class will make crab cakes with garlic herb aïoli, creamy butternut squash soup topped with herb oil and crispy fried shrimp, grilled romaine salad with parmesan crisps and lemon vinaigrette served with charred baguette slices, mushroom and goat cheese-stuffed beef tenderloin with red wine butter served with roasted potatoes and vegetables, plus chocolate-dipped strawberries.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sun, Feb 8
12:30 to 3 pm

Register

VALENTINE COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to enjoy with your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Caroline Stamp
Culinary Educator
Hands-On
$75 Per Person

Sun, Feb 8
1 to 3:30 pm

Register

VALENTINE FOR COUPLES: ROMANCE À LA RUSSE

Warm up with your Valentine with a stunning presentation of frozen vodka for a passion fruit martini served with extraordinary dishes. This hands-on class will create blinis with fresh and smoked salmon tartare, braised beef short ribs stroganoff served with spinach and egg noodles with mushrooms and stroganoff sauce, plus passion fruit soufflé with a scoop of passion fruit sorbet.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sun, Feb 8
5 to 7:30 pm

Register

WEEKDAY WELLNESS: FIBER FOR THE WIN!

Health and wellness coach Sharon Tutko shares a foundation of healthy cooking skills that support inflammation control, metabolic balance, and digestive health in a monthly series. Focus is on feeding your microbiome and your energy as this hands-on class creates carrot-coconut soup with cumin and lime served with soft gluten-free chive dinner rolls with sorghum and flax, roasted root lentil salad with creamy maple-mustard dressing, herb-grilled chicken with walnut-garlic pesto, plus apple-cinnamon oat crumble with a toasted coconut-hemp-walnut topping served with cashew-cardamom cream A modified version of this menu is available as a demonstration class on February 19, Weeknight Wellness. #weekday #glutenfree #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Feb 9
11 am to 1:30 pm

Register

VALENTINE FOR COUPLES: YOU MAKE MY HEART SQUEAL

Spend a charming evening in the kitchen with your sweetheart and make an exciting dinner that will leave you swooning. This hands-on class will create whipped goat cheese and prosciutto crostini with fig-olive tapenade, radicchio-arugula salad with gorgonzola and balsamic-honey dressing topped with crispy pancetta, pork saltimbocca with crispy sage and prosciutto and a white wine pan sauce, patate al forno - thinly sliced potatoes baked with garlic and rosemary, sautéed Swiss chard, plus a flourless chocolate cake with almonds served with strawberries and Amaretto whipped cream, and a Negroni Sbagliato - a Campari and red vermouth cocktail with prosecco.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Mon, Feb 9
6 to 8:30 pm

Register

CHOCOLATE SURPRISE

Jeff Friesen switches things up a bit by using chocolate as an ingredient for both savory and sweet dishes for a culinary surprise. Enjoy cocoa tagliatelle with roasted hen of the woods mushrooms and parmigiano-reggiano, cocoa-rubbed strip steaks with red wine-cocoa sauce served with buttery mashed potatoes, plus cast iron chocolate cake with milk chocolate whipped ganache.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Mon, Feb 9
6:30 to 9 pm

Register

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Feb 10
11 am to 1:30 pm

Register

LUNCH WITH LYDIA - CHEDDAR TO CHOCOLATE

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy apple-caramelized shallot-cheddar tart, Dijon herb-roasted chicken thighs with winter greens and pear salad tossed with dried cranberries and maple-mustard dressing, plus dark chocolate pots de crème with sea salt. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Feb 10
11 am to 1:30 pm

Register

MAHJ AT THE KITCHEN: BEGINNER LESSON 2

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 2 is great for those who have completed a Beginner Lesson 1 or already know the basics of Mah Jongg and want to grow your confidence. In this session, take a deeper dive into the Charleston—the exciting passing sequence that sets up your hand—learning how to make smart passing choices and recognize strong tile combinations. The lesson will focus on easing the anxiety that can come with choosing a section on the card and committing to a hand. Through guided play and supportive instruction, gain practical tips to trust your instincts, understand the card more clearly, and play with greater ease and enjoyment. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Feb 10
1 to 3 pm

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VALENTINE FOR COUPLES: A WALK DOWN MEDITERRANEAN LANE

Bring your Valentine for an evening in the kitchen creating new memories of cooking Mediterranean dishes. This hands-on class will create roasted red pepper soup with garlic-herb crostini, maroulosalata - a classic Greek salad brightened with lemon and mint and finished with a simple vinaigrette and feta, coquilles St.-Jacques à la Provençal served with saffron rice and roasted parmesan asparagus, plus molten lava cake with raspberry coulis.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Tue, Feb 10
6 to 8:30 pm

Register

THE BEST OF BAREFOOT - CHOOSING FAVORITES

Jan Reid shares recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create one of her favorite menus that includes the iconic cosmopolitan. This hands-on class will create a maple-roasted carrot salad with sour cherry vinaigrette and Marcona almonds, baked fish chowder with cod and shrimp, friend Anna's tomato tart with goat cheese and fresh herbs, plus lemon meringue squares with lemon curd and fluffy meringue topping. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Feb 11
11 am to 1:30 pm

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VALENTINE FOR COUPLES: BETTER TOGETHER

Good things come in pairs and adding a little butter doesn't hurt either. This hands-on class for couples will create a surf-and-turf dinner as they learn to make classic stuffed artichokes with lots of parmesan and white wine served with clarified butter, surf-and-turf swordfish and lamb kabobs skewered with vegetables and peaches served with cilantro-lime butter sauce and rice pilaf, plus a stunning presentation of apple roses baked in puff pastry with crème anglaise.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Wed, Feb 11
6 to 8:30 pm

Register

VALENTINE FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a perfect Valentine celebration 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.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Wed, Feb 11
6 to 8:30 pm

Register

VALENTINE FOR COUPLES: SWOONING FOR THE EXOTIC

Celebrate romance in a special way with your Valentine creating an exotic dinner with the flavors of Dubai. This hands-on class will make veal sambuusas - crispy fried dumplings served with piquant tomato chutney, roasted beef tenderloin with ras al hanout served with yogurt tahini sauce served with machboos rice cooked with whole spices, plus Dubai chocolate tart with creamy pistachio and crunchy toasted phyllo shreds glazed with milk chocolate ganache, and a Goldschläger-passion fruit-champagne cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$225 Per Couple

Thu, Feb 12
6 to 8:30 pm

Register

VALENTINE COOKIE DECORATING

Raise your pastry bags to Belinda Reany who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Belinda for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to enjoy with your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies. #weekday

Details

Belinda Reany
Culinary Educator
Hands-On
$75 Per Person

Fri, Feb 13
11 am to 1:30 pm

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GET STARTED WITH SOURDOUGH

From creating boules to using the discard, join sourdough bread lover Dani Lake to get started on a sourdough journey. This hands-on class will learn how to work with the dough from mixing and rising, to stretching and folding, and then shaping and creating three sourdough boules - plain, savory, and sweet. Discover how to feed and discard the starter, and use some of the discard to make a bonus sourdough recipe. Dani shares information on bulk fermentation and her favorite way to slice a boule. Each participant will take home sourdough starter. #weekday

Details

Dani Lake
Culinary Educator
Hands-On
$70 Per Person

Fri, Feb 13
11 am to 2 pm

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THE APPRENTICE CHEF: BROWNIES TO GO

For aspiring chefs, children ages 7 to 11. The moment that the kids have a day off school, Lydia Gwin concocts an awesome and memorable activity. Join her in the kitchen and learn to create an assortment of brownies to build a box to take home and share with the ones you love for a Valentine surprise. This hands-on class will create red velvet heart brownies, "kitchen sink" brownies, brookies - part brownie and part cookie, fudge brownies, and brownie cookies with caramel filling. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child

Fri, Feb 13
1 to 4 pm

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VALENTINE FOR COUPLES: SEAS THE MOMENT

Seize the opportunity to share a special moment in the kitchen with your Valentine. This hands-on class will create warm feta-bacon gratin with dates and rosemary on crostini, Limoncello 75 cocktail with gin, charred radicchio and roasted carrot salad with citrus and hazelnuts topped with grilled shrimp, roasted sea bass with winter vegetables served with saffron risotto and herbaceous salsa verde, plus raspberry frangipane tart with dark chocolate gelato and toasted candied almond slivers.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$225 Per Couple

Fri, Feb 13
6 to 8:30 pm

Register

A TASTE OF ROME-ANCE

Spend a romantic afternoon with Jeff Friesen celebrating Valentine's Day. This hands-on class will create shrimp bruschetta, winter panzanella salad with butternut squash and hazelnuts tossed in brown butter vinaigrette, heart-shaped striped ravioli with ricotta in lemon-brown butter sauce, classic potato gnocchi with mushroom and caramelized onion ragù, plus coconut sorbetto with candied cherries and merlot hot fudge.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Feb 14
11 am to 1:30 pm

Register

SOURDOUGH: CULTURES AND CREAM

Step into the timeless art of bread making and discover the magic of sourdough from start to finish with the talented Amanda Barnes. This hands-on class will learn how to care for and maintain a sourdough starter, mix and shape dough, and practice the essential stretch-and-fold technique that builds strength and texture in a sourdough loaf, along with scoring for a beautiful design and perfect rise. Sourdough bread is only half the joy as the class creates fresh butter from scratch and explores ways to use extra discard ensuring that nothing goes to waste. Leave with the knowledge and confidence to bake your own nourishing loaves and spread at home. Each participant will take home an active sourdough starter to get baking right away.

Details

Amanda Barnes
Culinary Educator
Hands-On
$70 Per Person

Sat, Feb 14
11 am to 2 pm

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PRETTY CAKE DECORATING

The talented Maria Ines Goncalves shares tips and techniques for pretty cake decorating so everyone can find their inner artist. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake with a flawless finish like a pro. Using a pastry bag and a variety of tips, learn to create elegant borders for a unique cake. Each student will take home their decorated cake.

Details

Maria Ines Goncalves
Pastry Chef
Hands-On
$70 Per Person

Sat, Feb 14
12 to 2:30 pm

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VALENTINE FOR COUPLES: PERFECTLY PAIRED

All of the dishes in this seductive Valentine celebration are perfectly paired with elements of elegance and flavor. This hands-on class will create baked scallops wrapped in a salmon turban on top of fresh pasta in lemon cream sauce with spinach, cucumber-tomato salad with pomegranate molasses vinaigrette topped with French feta and pomegranate arils, braised Provençal daube de boeuf with red wine jus and gremolata on potato purée, plus vanilla bean crème brûlée.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$250 Per Couple

Sat, Feb 14
6 to 8:30 pm

Register

VALENTINE FOR COUPLES: HUGS AND FISHES FROM NEW ORLEANS

Celebrate love by creating a fabulous New Orleans-style brunch with the one you love. This hands-on class will make warm crab dip with crostini, a festive Mardi Gras spinach-orange-carrot salad with red onions and citrus dressing, crawfish cakes with creole rémoulade, shrimp and andouille gumbo, red beans and rice, plus bananas Foster cupcakes.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered through February 15 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sun, Feb 15
12:30 to 3 pm

Register

NOVEL CUISINE: HOW WOULD YOU LIKE YOUR MAMMOTH

With a unique perspective on the history of food, author Uta Seeburg gives a glance of dishes with fun facts in short informational essays in How Would You Like Your Mammoth?: 12,000 Years of Culinary History in 50 Bite-Size Essays. As the class discusses the book, they will enjoy borscht, langouste belle aurore - a classic French dish of lobster cooked in brandy and cream, asparagus Bismarck - an Italian dish topped with an egg, plus Bismarck cream puffs.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

Details

Kitchen Conservatory Chef
Demonstration
$50 Per Person

Sun, Feb 15
1 to 3:30 pm

Register

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sun, Feb 15
5 to 7:30 pm

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THE BEAR HUG

We fell in love with every character of The Bear in the first season, binged the next seasons, and are eager for more. Sheri Doe shares a few memories as the class enjoys Carmy's Mom's chicken piccata sautéed golden brown with lemon and capers and white wine, Carmy's Italian beef sliders with thinly sliced beef topped with giardiniera on French bread dipped in au jus, plus Sydney's amazing French omelet stuffed with soft herbed cheese topped with potato crisps.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sun, Feb 15
5:30 to 8 pm

Register

A DAY IN THE KITCHEN: BREAD BASKET

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.
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, sandwich breads, and delicious cinnamon rolls. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home sourdough starter and a sampling of bread. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Mon, Feb 16
10 am to 3 pm

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THE GUMBO FILES

Southern Louisiana native Josh Galliano pulls out the cast iron Dutch ovens and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration, along with classic beignets. Work side-by-side with Josh in this hands-on class creating three distinct gumbos with traditional seasonings, including seafood gumbo, fried chicken gumbo, and green onion-sausage gumbo.

Details

Joshua Galliano
Chef
Hands-On
$65 Per Person

Mon, Feb 16
6 to 8:30 pm

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PARTY GRAS

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil and traditional hurricanes in a fun hands-on class with Mickey Kitterman. Start with a New Orleans mortadella-capicola muffuletta with Genoa salami and cheeses topped with olives, an awesome shrimp-crawfish-andouille sausage boil with potatoes and corn on the cob served family-style on newspaper, plus praline bread pudding and caramel sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Feb 16
6 to 8:30 pm

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MAY CONTAIN TEQUILA

Jeff Friesen prepares a tequila-infused culinary experience to add some heat to a cold winter evening. Enjoy charred poblano flambéed queso flameado with fresh tortilla chips, grilled tequila-lime-garlic flank steak tacos with avocados and radishes served with queso fresco, plus margarita tres leches cake, and Jeff's favorite tequila cocktail - the siesta, a modern tequila-lime cocktail with Campari and grapefruit.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Mon, Feb 16
6:30 to 9 pm

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MORE HOT SOUPS AND WARM BREADS

Have a seat at the counter with Lydia Gwin and discover the ideal combination of an amazing soup paired with a delicious bread, wonderful for any chilly day. Enjoy creamy chicken gnocchi soup served with caramelized onion and gruyère biscuits, and spicy peanut soup with sweet potatoes and kale served with milk bread rolls, plus tipsy caramelized banana pudding with bourbon. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Feb 17
11 am to 1:30 pm

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MAHJ AT THE KITCHEN: BEGINNER LESSON 3

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 3 is great for those who have completed Beginner Lessons 1 & 2 and are ready to put that Mah Jongg knowledge into action through guided play. In this class, the focus is on answering all lingering questions while playing multiple full games, helping everything learned truly click at the table, along with the opportunity to practice reading the card, refining the Charleston choices, and improving speed and confidence during live play. Learn light strategy tips—how to recognize shifting opportunities, when to pivot hands, and how to think a step ahead—to prepare for joining community games with ease. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Feb 17
1 to 3 pm

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CHINESE NEW YEAR - YEAR OF THE HORSE

Celebrate Chinese New Year with a festive evening to honor, in name only, the Year of the Snake. This hands-on class with Mickey Kitterman will make rumaki-style devils on horseback, Mongolian beef lo mein with flank steak and vegetables served with pan-fried noodles, sesame-soy tuna poke, stir-fried Chinese eggplant, beef and cabbage pot stickers with ponzu, chicken char sui bao, plus candied ginger sorbet and almond cookies.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 17
6 to 8:30 pm

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MARDI GRAS MAGIC

Create a festive Mardi Gras celebration with the jubilant Sharon Tutko, starting with muffuletta deviled eggs with a salami-ham-olive-provolone garnish. This hands-on class will make hot and spicy crawfish dip with garlicky croutons, buttery Cajun-spiced nuts, piping hot shrimp-chicken-andouille sausage Cajun jambalaya, plus a traditional Mardi Gras king cake with colored sugar icing, and a passionfruit hurricane cocktail or mocktail.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 17
6 to 8:30 pm

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SUPPERS WITH SASSMAN - GIDDY ON GIADA

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys dishes adapted from Super Italian by Giada De Laurentiis - baby gem salad with crispy prosciutto and avocado with homemade parmesan dressing, sheet pan chicken parmesan topped with homemade Calabrian chile pomodoro sauce and mozzarella cheese served with homemade ricotta cavatelli, plus Nonna's cherry pound cake studded with frozen cherries and garnished with Amarena cherries and syrup.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Feb 17
6:30 to 9 pm

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PARMED AND DANGEROUS

Beth Hoeltke comes armed with plenty of parmigiano-reggiano for a luncheon dangerously full of flavor. Enjoy a light parmigiano-reggiano mousse blended with ricotta and cream served on crostini with a balsamic drizzle topped with a basil leaf, a lemony Greek salad with romaine and garlic herb croutons topped with pan-fried shrimp in garlic-herb butter, crispy gnocchi in parmigiano-reggiano cream sauce and toasted pine nuts, Brussels sprouts in parmesan cream sauce and freshly grated nutmeg, plus apple crisp with a parmigiano-reggiano crumble. #weekday

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Wed, Feb 18
11 am to 1:30 pm

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THE SACRED SEA-SON

In paying respect to the start of two holy seasons, Lent and Ramadan, Sharon Tutko shares a reverent repast of dishes for fasting and breaking fast. This hands-on class will create smoked trout puff pastry cups with warm caramelized leeks and date-pistachio relish, za'atar-crusted black cod with lemon-tahini beurre blanc, sautéed spinach with roasted cherry tomatoes and toasted pine nuts drizzled with pomegranate molasses, saffron-infused couscous with golden raisins, plus rosewater-orange blossom semolina cake garnished with whipped labneh cream and candied almond slivers served with Moroccan mint tea.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Feb 18
6 to 8:30 pm

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WORLD TOUR OF VEGAN STARS

Give a big welcome to 25-year vegan chef, Christopher Hill, who shares the plant-based stars of global cuisines from India, South Africa, and Italy. This hands-on class will create a robust Indian vegetable curry with seasonal vegetables spiced with ginger and cumin and garlic, West African jollof rice simmered in tomatoes and very flavorful spices, crispy fried cauliflower seasoned with African spices served with hot honey dipping sauce, and homemade lasagna with sautéed spinach and onions layered with fresh pasta and sweet basil tomato sauce with Daiya plant-based cheese. #healthy

Details

Christopher Hill
Culinary Educator
Hands-On
$65 Per Person

Wed, Feb 18
6 to 8:30 pm

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SOUP FLIGHT - CREAM

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on cream soups that showcase a variety of ways to make sumptuous and velvety soups. Enjoy roasted cauliflower cream soup with shiitake mushroom garnish, buttery parsnip-carrot soup, spinach-lemon cream soup, plus a roasted pear soup with a port wine glaze.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Feb 18
6:30 to 9 pm

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THE COLORFUL ART OF PASTA

Lydia Gwin turns monochromatic pasta into an art form by coloring the doughs in rainbow colors with the use of vegetables and herbs, then creating patterns for a dramatic presentation. This hands-on class will create artful tortellini with lemon-ricotta sauce with roasted asparagus and toasted breadcrumbs, and tie-dye garganelli with a pink tomato cream sauce, plus a big Italian romaine-salami salad with mozzarella and red wine vinaigrette. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Feb 19
11 am to 1:30 pm

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ALL OVER THE MAP WITH SOUTH AMERICAN BITES

Go on a culinary journey with multicultural chef Anamaria Daza, born and raised in Colombia, spending the last 32 years living in 11 countries. This hands-on class will create appetizers from different South American countries - Chilean-style crab chupe oven-baked and served warm, empanadas de carne from Argentina with ground beef and spices with green olives and onions, Peruvian white fish ceviche marinated in lime juice served with red onions and accompanied by corn and sweet potatoes, Colombian fried green plantains topped with shrimp and mango sauce, and Venezuelan pan-fried arepas stuffed with a creamy mixture of shredded chicken and avocado.

Details

Anamaria Daza
Culinary Educator
Hands-On
$65 Per Person

Thu, Feb 19
6 to 8:30 pm

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THE ART OF PIZZA THROWING

Join Jeff Friesen for a thrilling night exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients, plus the chef's choice of homemade ice cream.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Feb 19
6 to 8:30 pm

Register

WEEKNIGHT WELLNESS: FIBER FOR THE WIN!

Health and wellness coach Sharon Tutko shares a foundation of healthy cooking skills that support inflammation control, metabolic balance, and digestive health in a monthly series. Focus is on feeding your microbiome and your energy as Sharon prepares carrot-coconut soup with cumin and lime, roasted root lentil salad with creamy maple-mustard dressing, herb-grilled chicken with walnut-garlic pesto, plus apple-cinnamon oat crumble with a toasted coconut-hemp-walnut topping served with cashew-cardamom cream. Another version of this menu is available as a hands-on class on February 9, Weekday Wellness. #glutenfree #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Feb 19
6:30 to 9 pm

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MEALS WITH MATT - COUNTER INTELLIGENCE

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy an herbed goat cheese and winter squash tart with pistachios and balsamic glaze, bibb salad with golden raisins and feta tossed with sherry-maple vinaigrette and almonds, crab cake slider with rémoulade and pickled red onion on brioche, plus lavender ice cream with spiced nut crumble. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Feb 20
11 am to 1:30 pm

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DATE NIGHT FOR COUPLES: GLOBAL GRAZING

The entertaining Adam Lambay has his culinary passport ready to take this hands-on class around the world in six dishes. Learn to create edamame-tofu pot stickers with classic dipping sauce, crab-avocado-black bean tostadas with lime cilantro salad, Indian-style fish and chips, butternut squash gnocchi with mushrooms and greens in brown butter, plus vegetarian gumbo and beignets.

Details

Adam Lambay
Chef
Hands-On
$160 Per Couple

Fri, Feb 20
6 to 8:30 pm

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GIRL DINNER

What’s better than making a girl dinner alone? Making one together with women who want exactly what they want with minimal effort, maximum fun, and some favorite snacks. Join always-on-the-go Lydia Gwin for a hands-on class making Maggi-maple pretzels and nut beer snacks, butter toffee popcorn, parmesan French fries, Caesar salad dip with crudités, and a snack plate of hard boiled eggs and hash browns and veggies with tzatziki sauce and marinated feta cheese, plus a choice of martinis - dirty or espresso.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Feb 20
6 to 8:30 pm

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FORK AND CORK: FISHING FOR COMPLIMENTS

Sommelier Kelcey Dale shares her vast knowledge of an exciting selection of wines that will be paired with fish-focused dinner prepared by Mickey Kitterman. Enjoy crab-stuffed avocado with hollandaise, maple-glazed salmon, spring seven-vegetable couscous, plus aperol spritz cake with rhubarb and strawberries poached in prosecco.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Fri, Feb 20
6:30 to 9 pm

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HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Marci Boland helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Feb 21
10 am to 12:30 pm

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PERK UP, COFFEE LOVERS

Sheri Doe shares how to enhance dishes with the use of coffee as an ingredient and keep everyone "grounded". This hands-on class will create grilled watermelon salad with cherry coffee vinaigrette, Colombian coffee crusted potato skins stuffed with Monterey Jack cheese and bacon bits, coffee-braised roast beef with rich deep flavor from the arabica beans, crusty cheesy coffee potato cups - a two-bite morsel of goodness, plus cast iron apple-nutmeg coffee cake topped with coffee glaze and chantilly cream, served with a cup of coffee, of course.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Feb 21
11 am to 1:30 pm

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DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce served with sweet potato-chipotle gratin and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Feb 21
6 to 9 pm

Register

SATURDAY NIGHT SUSHI

Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will make a magnificent variety of sushi rolls with fresh and exciting ingredients including shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice and yum yum sauce, accompanied with soy sauce and wasabi.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Feb 21
6:30 to 9 pm

Register

POUTINE: MORNING, NOON, AND NIGHT

We put our own spin on the traditional 1950s dish of Quebec of French fries, gravy and cheese curds, and turn poutine into dishes for breakfast, lunch, dinner, and dessert. This hands-on class will create breakfast poutine with roasted new potatoes and sausage gravy topped with cheese curds and eggs, lunch poutine with sweet potato fries and barbecue chicken thighs topped with parmesan gravy and Jack cheese with homemade hot sauce, dinner poutine with steak fries and grilled flank steak topped with cheese curds and balsamic gravy, plus dessert "poutine" with cinnamon-sugar churro "fries" topped with white chocolate ganache, strawberries, and toasted coconut.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Feb 22
12 to 2:30 pm

Register

HEIR AND A PARENT: THRILLED TO PIZZAS

Happiness is a fun afternoon with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, kiddy sangria, and mixed berry crumb bars with vanilla ice cream made the old-fashioned way with ice and salt and a whole lot of shaking! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent.

Details

Jess Schmidt
Culinary Educator
Hands-On
$130 For Parent and Child

Sun, Feb 22
12 to 2:30 pm

Register

DATE NIGHT FOR COUPLES: AN ITALIAN AFFAIR OF THE HART

Spend a light-hearted evening in the kitchen with John Hart creating Italian-American favorite dishes. This hands on class will create whipped ricotta crostini with honey and pistachios on warm French bread made in class, classic crispy chicken parmesan served on homemade pasta served with traditional Caesar salad with homemade dressing, plus warm and decadent individual chocolate lave cakes.

Details

John Hart
Culinary Educator
Hands-On
$160 Per Couple

Sun, Feb 22
5 to 7:30 pm

Register

CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for a dazzling evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Feb 22
5 to 7:30 pm

Register

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rohan Sarino
Culinary Educator
Hands-On
$135 For Parent and Child

Sun, Feb 22
5:30 to 8 pm

Register

BAKE MY DAY

The pantry is filled with all the baking essentials for an in-depth three-week course with Dawn Meyer focusing on the basics of baking, learning essential techniques, and creating delicious treats from scratch. This hands-on class will make cakes, cookies, quick breads, scones, biscuits, tarts, crackers, and pies including tart cherry scones, shortcakes, buttery biscuits, lemon pound cake, cherry-berry coffeecake, graham crackers, goldfish crackers, fruit galette, rustic tomato tart, brown butter bourbon chocolate chip cookies, shortbread cookies, chocolate-cherry biscotti, apricot-white chocolate rugelach, and apple pie with crumb topping. Anyone under the age of 16 must be accompanied by an adult taking the class. #weekday

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Person

Mon, Feb 23
11 am to 2 pm
Mon, Mar 2
11 am to 2 pm
Mon, Mar 9
11 am to 2 pm

Register

ANDRIA'S STEAKHOUSE TO THE MAX

Max Kenison, the 3rd generation owner of Andria's Steakhouse in O'Fallon, Illinois, shares traditional dishes with flavor to the "max". This hands-on class will create cocoa-dusted sea scallops topped with applewood smoked bacon served with peach chutney, steak au poivre with strip steaks and creamy peppercorn sauce, fried Brussels sprouts with asiago cheese, blue cheese scallop potatoes, plus Heath bar gooey butter cake.

Details

Max Kenison
Culinary Educator
Hands-On
$70 Per Person

Mon, Feb 23
6 to 8:30 pm

Register

TAKE A BAO

Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join Jan Reid to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, vegetarian shiitake-bok choy baos, plus dipping sauces of sweet chile and black vinegar.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Feb 23
6 to 8:30 pm

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SPICE GIRL

Lydia Gwin is a big fan of using spices for warmth and depth of flavor to create savory dishes. Learn some interesting facts about a variety of spices and enjoy black lime grilled beef skewers with sumac onion, "smooshed" carrots with pistachio pesto and pickled onions, roasted potatoes with aïoli and butter-toasted pine nuts, plus chai-spiced apple cake with mascarpone frosting.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Feb 23
6:30 to 9 pm

Register

TRAVELS WITH TUTKO - SAN FRANCISO CHINATOWN

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Exploring the largest and oldest Chinatown in North America in San Francisco, Sharon often found herself on Stockton Street - filled with a more local and authentic bustle in the shops and small dim sum eateries. Enjoy duck and coriander crêpes created like spring rolls and baked and served with sweet-sour plum sauce, shredded Chinese chicken salad with crisp won ton shreds and sesame-ginger dressing, plus homemade fortune cookies with handwritten fortunes, and a dramatic hibiscus tea-pomegranate Red Dragon mocktail with ginger ale. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Feb 24
11 am to 1:30 pm

Register

YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen leads this class making traditional Italian potato gnocchi with roasted oyster mushrooms and browned butter with currants, basil parisienne choux gnocchi with French tomato cream and roasted tomatoes with breadcrumbs, plus ricotta gnudi with orange, sage and sweet potatoes. #vegetarian

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Feb 24
6 to 8:30 pm

Register

SOURDOUGH BREAD

If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread with Melissa’s choices of dried fruit, nuts, seeds, citrus zest, olives, jalapeños, cheese, and sun-dried tomatoes. Each participant will take home sourdough starter.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Tue, Feb 24
6 to 9 pm

Sold Out

COASTAL MEDITERRANEAN

Alex Caspero shares vibrant Mediterranean dishes with bold flavors and simple techniques. Enjoy olive tapenade, roasted red pepper-walnut muhammara with whole-grain flatbreads, Greek shrimp saganaki with feta and tomatoes, red wine and Dijon-marinated lentil and fresh herb salad with French Le Puy lentils, plus Greek yogurt panna cotta with macerated berries. #healthy

Details

Alexandra Caspero
Culinary Educator
Demonstration
$55 Per Person

Tue, Feb 24
6:30 to 9 pm

Register

AN ITALIAN TRAVELOGUE OF FRITTERS

Chef Bob Colosimo, of Eleven Eleven Mississippi, takes this hands-on class on a journey of the crisp and delicate fritters from different regions of Italy. Learn to make Calabrian crispelle - potato fritters, Sicilian penelle - chickpea fritters, Emilia-Romagna gnocco fritto - pillow-shaped fritters draped with prosciutto, Tuscan frittelle di riso - rice fritters, plus Venetian fritole alla Venezianna dessert fritters.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Feb 25
6 to 8:30 pm

Register

MACARON MANIA

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Jeff Friesen for a hands-on class creating pistachio macarons with pistachio cream cheese filling drizzled with white chocolate and topped with ground pistachios, birthday cake macarons with pink shells with sprinkles filled with vanilla buttercream and sprinkles, plus lemon macarons with bright lemony shells filled with lemon curd and lemon buttercream.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Feb 25
6 to 8:30 pm

Register

250 YEARS: UNITED TASTES OF AMERICA

In a monthly series throughout our Semiquincentennial Celebration of the United States to honor our founders, we hold these truths to be self-evident that all food can be created deliciously. In February, Mickey shares dishes to honor Roanoke and Jameston - the first English colonies in the new world, as the class enjoys a nightshade vegetable tart made primarily from new world crops, Virginia fried chicken from the 1824 cookbook, The Virginia Housewife, served with classic mashed potatoes and cream gravy, plus apple Indian pudding - a Hasty pudding counterpart with cornmeal and molasses.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Wed, Feb 25
6:30 to 9 pm

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FOCACCIA ART: THE EDIBLE GARDEN

Join the talented Lydia Gwin and learn to transform a simple quarter sheet of focaccia dough into a blooming edible garden using colorful vegetables and herbs. No artistic skills are required for each student to create their own exciting botanical design. This hands-on class will make two dips - pimiento-bacon-cheddar dip and dill pickle dip to enjoy with their bread. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Feb 26
11 am to 1:30 pm

Register

A DAY IN THE KITCHEN: PASTA

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.
Spend the day perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter). #weekday

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Thu, Feb 26
11 am to 4 pm

Register

HELLO, SUNSHINE! - WINTER EDITION

Sharon Tutko brings her sunny disposition to the kitchen with the focus on the bounty of winter to create a spectacular meal. This hands-on class will make roasted pear and goat cheese phyllo triangles drizzled with thyme honey, roasted delicata squash and caramelized leek soup with shrimp finished with a splash of sherry and lemon, chile-apricot glazed chicken thighs seasoned with cumin and coriander, fennel-roasted Brussels sprouts and parsnips, herbed pearl couscous, plus chocolate chess pie with Grand Marnier whipped cream.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Feb 27
6 to 8:30 pm

Register

DATE NIGHT FOR COUPLES: IT'S THE SEA-SON FOR FISH

The season for Friday night fish is in full swing, as this hands-on class joins Maria Sakellariou for a great catch. This hands-on class will make cod fritters with pistachio-feta dip, smoked eggplant served with pita wedges, citrus-spiced filet of salmon served with rice with lentils and dates and raisins topped with crispy onions, fattoush salad, plus cinnamon-citrus almond pastry "cigars".

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Feb 27
6 to 8:30 pm

Register

GIRLS' NIGHT OUT: FISH FATALE

Joe Herbert tempts the palate with a seductive dinner featuring halibut and scallops. Enjoy seared halibut with roasted cherry tomatoes and basil vinaigrette, roasted bell pepper soup with chèvre croutons, scallop Provençal with tomatoes and olives in a white wine sauce, plus flaming bananas Foster with ice cream.

Details

Joe Herbert
Culinary Educator
Demonstration
$60 Per Person

Fri, Feb 27
6:30 to 9 pm

Register

DINERS, DIVES AND TAVERNS

Learn to make epic dishes found throughout diners, dives, and taverns, starting with finger-licking double-cooked chicken wings in a garlic butter "scampi" sauce. This hands-on class with Sheri Doe will create beef tri-tip sandwiches with caramelized onions and blue cheese crumbles, mile high biscuits and gravy, bacon-wrapped smoked jalapeño poppers, and spicy Atomic Fireball mac-and-three cheese bites deep-fried and served with ranch dressing.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Feb 28
10 am to 12:30 pm

Register

A DAY IN THE KITCHEN: FRENCH PASTRY

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.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into croissants, pain au chocolat, cream horns, palmiers, pinwheels, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious delicacies.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, Feb 28
10 am to 3 pm

Register

FRENCH FARE - FRENCH ALSACE

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy French Alsatian dishes as Mickey prepares flammkuchen - a flatbread with gruyère and pork and onions, choucroute garnie - a hearty smoked pork and sausage casserole layered with sauerkraut and apples and potatoes braised in riesling and stock, plus a delicious Alsatian apple-pear torte.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Feb 28
11 am to 1:30 pm

Register

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this splendid hands-on class with Angela Adrignola creates classic Caesar salad, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Feb 28
6 to 8:30 pm

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THE INDULGENT "EVENING" BRUNCH

The delightful Terri Jayne uses bright ingredients and bold flavors to create a luxurious brunch for an evening of good eats. Enjoy black-and-blue steak bites with tarragon béarnaise, harissa breakfast potatoes, sea beans-egg scramble with thyme, plus pan-toasted brioche points with a duo of silky lemon curd and chocolate ganache, and a raspberry-rosé spritz cocktail.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$60 Per Person

Sat, Feb 28
6:30 to 9 pm

Register

SUNDAY FUNDAY: YOGA BRUNCH

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes rhubarb coffee cake muffins with ginger-pecan streusel and vanilla glaze, "almond croissant" baked oatmeal, chicken sausage-egg strata with layers of phyllo and vegetables, shaved fennel salad with sautéed asparagus topped with feta and fresh croutons and apple cider vinaigrette, plus crostini with whipped goat cheese and berry compote, and a pink gin Cherry Blossom cocktail. #healthy

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Sun, Mar 1
10:30 am to 1:30 pm

Register

IRISH FOR A DAY

With St. Patrick's Day approaching, Lydia is changing her name to O'Gwin, donning green, and sharing an Irish-worthy meal. Join her for the fun and frivolity as this hands-on class creates potato and leek soup with soda bread, pan-seared pork chops with balsamic braised cabbage and apples, parsnip and potato mash, plus Irish apple cake drizzled with sweet custard sauce served with a Guinness ice cream float with salted caramel syrup.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Mar 1
12 to 2:30 pm

Register

REEL GOOD SUSTAINABLE FISH

Jon Lowe will captivate this class with his passion for creating sumptuous fish dishes, and share his knowledge on sustainability in the Midwest. Have a seat at the counter and enjoy smoked trout dip with bread and butter pickles with crostini, New England-style creamy fish chowder with bacon crisps, head-on seared freshwater prawns over mixed greens salad with corn fritters and sweet chile vinaigrette, and parmesan-crusted baked lake walleye with lemon risotto and asparagus and mushrooms.

Details

Jon Lowe
Chef
Demonstration
$75 Per Person

Sun, Mar 1
12:30 to 3 pm

Register

DATE NIGHT FOR COUPLES: OH MY COD!

If it's hard to imagine the weekend is coming to an end, join your partner in the kitchen with Zach Dale, of Robust Wine Bar, and create an impressive meal. This hands-on class will make achiote marinated shrimp cocktail with chipotle cocktail sauce, spiced beet hummus with garlic oil and feta served with pita, roasted cod served with pan-fried potatoes and romesco sauce, plus bread pudding with whipped mascarpone.

Details

Zach Dale
Chef
Hands-On
$160 Per Couple

Sun, Mar 1
5 to 7:30 pm

Register

RISE UP FOR BRAIDED BREAD AND BRIOCHE BUNS

Spend an evening with experienced challah chef and bread baker Mitch Furman, who knows a thing or two about "rising" early to bake bread. Join him in a hands-on class with the focus on challah and brioche and how to work with yeast, rise times, and kneading. The class will create brioche buns and learn the art of creating and braiding challah that results in breads that are beautiful and delicious to eat. Students may take home a sampling of bread.

Details

Mitch Furman
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 1
5 to 7:30 pm

Register

SPRING COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to celebrate spring, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Caroline Stamp
Culinary Educator
Hands-On
$75 Per Person

Sun, Mar 1
5:30 to 8 pm

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WHAT THE SHEET PAN!

Sheri Doe will leave this hands-on class speechless with countless ways of utilizing the sheet pan. Learn to make Greek chicken with chicken breast tenderloins cooked with tomatoes and olives and white wine with fingerling potatoes topped with tahini dressing, juicy pork tenderloin with Tuscan herbs topped with a portobello béchamel served with crispy golden tiny potatoes and charred broccolini, crispy gnocchi with andouille sausage with a kiss of Spanish paprika and sun-dried tomatoes topped with wilted baby spinach, plus fire-in-the-hole white sheet cake filled with macerated dark cherries.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 2
6 to 8:30 pm

Register

CATCH UP WITH BURGERS AND FRIES

Satisfy your cravings for burgers and fries, as this hands-on class learns different techniques for cooking burgers and variations of French fries, along with homemade buns. Join Jeff Friesen to create smash burgers with American cheese and all the fixings, Oklahoma onion burgers with thinly-sliced caramelized onions on a soft slider bun with cheese and mustard, and superb thick reverse-seared burgers with smoked cheddar and pickled red onions topped with aïoli. Learn to make easy at-home fries without a deep fryer, waffle fries, and fancy triple-cooked fries, plus restaurant-style special sauce.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Mar 2
6 to 8:30 pm

Register

LISTEN TO YOUR GUT

Certified health and wellness coach Sharon Tutko shares loads of tips for eating for enjoyment while soothing the gut and strengthening the immune system. Discover an array of foods to eat for a healthy gut reaction that are focused on flavor, fiber and function. Discover the nutritional information behind the food as Sharon prepares hearty Tuscan kale soup with quinoa and fresh herbs, chickpea "meatballs" over rice noodles with fresh marinara and pepita garnish, quick broccoli with garlic-infused olive oil, plus warm turmeric latte shots and chocolate-almond butter-date "candy bar" bombs. #healthy #glutenfree

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Mar 2
6:30 to 9 pm

Register

MAHJ AT THE KITCHEN: BEGINNER LESSON 1

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 1 is great for those brand new to Mah Jongg—or anyone who’s had a lesson before and wants a refresher! Learn all the tiles, understand the National Mah Jongg League card, and enjoy guided play in this fun, welcoming introduction to the game. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Mar 3
1 to 3 pm

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WHEN THE MOON HITS YOUR EYE

That's amore! Join Sheri Doe and learn to make the versatile pan pizza that does not require shaping or stretching the dough, and can be done without a pizza stone, high heat oven or a pizza peel. Originally made in Tuscany around 1900 from the residual heat of wood fired ovens, this class will make Roman-style pan pizzas with a one-hour pizza dough great for even the busiest of weeknights. Learn to create homemade pizza sauce, garlic white pizza sauce, Southern-style white bbq sauce, plus pickled red onions and a variety of toppings, plus handmade cheese sticks with fresh marinara, and Italian fried dough sprinkled with sugar.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 3
6 to 8:30 pm

Register

TAMALES ARE HOT AND CHILE

Temperatures are hot and chile in a festive evening with Jeff Friesen creating tamales, fresh fried tortilla chips to scoop up the extra salsa, and a tequila-grapefruit paloma cocktail. This hands-on class will make tamales rojos de puerco - red pork tamales with a variety of chiles and charred tomatoes, Peruvian tamales with fresh corn dough served with queso fresco and a bright and spicy salsa, and tamales de pollo - chicken tamales with salsa verde.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Mar 3
6 to 8:30 pm

Register

IF YOU KNEW SUSHI

It is always a delight to have Rohan Sarino in our kitchens teaching how to create beautiful and delectable sushi including caterpillar rolls, California rolls, and spicy rolls in one of our most popular classes. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.

Details

Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Tue, Mar 3
6:30 to 9 pm

Register

THE BEST OF BAREFOOT - SIMPLY THE BEST

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create dishes that can be made at home without too much fuss, as this hands-on class makes mini "1770 House" meatloaves with garlic sauce - named for the East Hampton inn and restaurant for having the best meatloaf Ina had ever had, green beans gremolata with parmesan and garlic and pine nuts, Ina's mac-and-cheese rich with gruyère and sharp cheddar cheese, plus raspberry crumble bars and a vodka Collins. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Mar 4
11 am to 1:30 pm

Register

POTATOES ROOTED IN SPANISH CUISINE

The energetic Anamaria Daza uses potatoes as the creative canvas for tasty dishes from Latin American and Spanish countries. This hands-on class will make the beloved tortilla de papa also known as tortilla de patatas or Spanish omelet, Ecuadorian llapingachos - crisp potatoes stuffed with cheese and served with peanut sauce and a vibrant criolla sauce, chorizo and potato tacos with a cilantro sauce, plus a striking presentation of Lima-style layered potatoes with shrimp and avocado.

Details

Anamaria Daza
Culinary Educator
Hands-On
$65 Per Person

Wed, Mar 4
6 to 8:30 pm

Register

BACK TO BASICS

The past few years have brought more new cooks to the kitchen who are ready to dive in and learn the basics of cooking, and includes everyone from college students and newlyweds, to busy parents and retired seniors. Join us in the kitchen in a four-week course with the resourceful Matthew Sassman as he provides clear and concise recipes for everyday cooking and focuses on knife skills and learning to sear, sauté, bake, roast, cook with cast iron, and stir-fry. Learn how to stock your pantry and refrigerator for quick and easy meals, create one-pot meals, sheet pan meals, salads and homemade dressings, side dishes, soup, sauces, basic bread baking, and easy desserts. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$300 Per Person

Wed, Mar 4
6 to 9 pm
Wed, Mar 11
6 to 9 pm
Wed, Mar 18
6 to 9 pm
Wed, Mar 25
6 to 9 pm

Register

FROM A HILL OF BEANS TO BEAN CUISINE

Lydia Gwin turns the humble bean into bold flavorful dishes that are satisfying and comforting. Enjoy garlicky Great Northern beans and broccoli rabe over toast, harissa roasted carrots and white bean dip served with black lentil crackers, plus pasta fagioli soup - a traditional tomato-based Italian soup.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Mar 4
6:30 to 9 pm

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DAYS WITH DEVON - GRANOLA AND GIN

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy individual chard and mushroom puff pastry tarts, roasted potatoes with salsa verde, vanilla yogurt and fresh berry compote parfait topped with granola, carrot cake coffee cake with a cinnamon-pecan crumble, plus a First Word gin and aperol cocktail. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Mar 5
11 am to 1:30 pm

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HANDMADE CHEESES

Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.

Details

Neville McNaughton
Culinary Educator
Hands-On
$75 Per Person

Thu, Mar 5
6 to 9 pm

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LARD HAVE MERCY! TALLOW IS TRENDING!

Tallow not only adds a rich flavor to dishes, it has a high smoke point and is nutrient rich, making it an exciting and popular addition to any kitchen. This hands-on class with Mickey Kitterman will learn the values of beef tallow as they create tallow and garlic and herb-grilled vegetable salad, crispy tallow French fries, tallow basted burger on a very soft tallow roll, plus apple pie with tallow crust and crumble.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Thu, Mar 5
6 to 8:30 pm

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HONEY, I'M HOME!

Beekeeper and founder of Asali Gold Honey, Ericka Clark, teams up with her sister, Lydia Gwin, for a sweet class infusing a variety of flavors into honey, as Lydia cooks with honey. Enjoy white pizza with prosciutto and hot honey, beet-goat cheese salad with salted honey-mustard vinaigrette, walnut-panko crusted salmon with honey and thyme served with cumin-honey roasted carrots, plus yogurt and honey cheesecake with an oatmeal cookie crust and lemon-lavender infused honey, and a Bee's Knees honey-lemon gin cocktail.

Details

Lydia Gwin and Ericka Clark
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Mar 5
6:30 to 9 pm

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MORNINGS WITH MARGI - SHE KAHN DO ANYTHING

It is always with grace to welcome back the extraordinary Margi Kahn when she is in town and ready to create a delectable lunch. Relax and catch up with Margi as she prepares wild mushroom and brie tartines, quinoa-butternut squash-kale salad with bosc pears and apple cider-maple vinaigrette, potato-leek pistacho-crust galettes with goat cheese, plus a zesty lemon bundt cake with fresh berries and cream. #weekday

Details

Margi Kahn
Culinary Educator
Demonstration
$55 Per Person

Fri, Mar 6
11 am to 1:30 pm

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MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Fri, Mar 6
6 to 8:30 pm

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DATE NIGHT FOR COUPLES: A NIGHT IN LISBON

Sharon Tutko has taken some of her favorite food memories from an epic journey that included cooking in a private cooking studio with a local chef in Lisbon to share with this hands-on class for couples. Enjoy a glass of Portuguese vinho verde and learn to create sautéed piri-piri prawns with whiskey, marinated olives with chile and orange zest, a Portuguese dish of shredded salt cod baked with scalloped potatoes with garlic and cream served with baguette slices, classic tomato-onion-lettuce salad with red wine vinaigrette, seafood rice with monkfish and squid seasoned with garlic and coriander, plus individual custard tarts dusted with cinnamon.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Mar 6
6 to 8:30 pm

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FRIDAY NIGHT FRENCH - OUI COOK!

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy camembert-oyster mushroom tart on mixed greens with toasted walnuts and vinaigrette, spinach-ricotta ravioli with mussel-white wine sauce, plus pavé d'amour -- a yellow cake flavored with Grand Marnier and iced with coffee buttercream and chocolate ganache.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Mar 6
6:30 to 9 pm

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HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Mar 7
10 am to 12:30 pm

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NEXT-LEVEL GRILLED CHEESE - SPRING EDITION

These are not yo' mama's grilled cheese sandwiches, as Lydia Gwin shares tips and techniques for creating next-level sandwiches served with chili mac-and-cheese with pickled red onions and celery-apple slaw. This hands-on class will make jalapeño popper grilled cheese with apricot-jalapeño relish, and roast beef and blue cheese grilled cheese with balsamic onion marmalade and bread and butter pickles.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Mar 7
11 am to 1:30 pm

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DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sat, Mar 7
6 to 8:30 pm

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FIGS AND FETA

Figs and feta have the power to evoke a sense of the cuisine that will be created in a warm and aromatic meal. Enjoy an evening dining on fig and caramelized onion pissaladière with whipped feta and thyme, roasted beet-arugula-citrus salad with a fig-balsamic drizzle and feta, herb-crusted pork tenderloin with balsamic-fig glaze and feta-mint gremolata, plus a roasted pear and fig galette with feta-almond crust and honey-orange crème fraîche.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Mar 7
6:30 to 9 pm

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AMERICAN-ITALIAN CAST IRON FAVORITES

Cast iron pans are versatile, durable, and a great way to cook Mickey Kitterman's favorite American-Italian dishes, starting with Chicago-style deep dish Italian sausage-mushroom pizza with mushrooms, onions, red sauce, and mozzarella. This hands-on class will make Tuscan steak Fiorentina - pan-roasted thick porterhouse beef steak with roasted garlic and rosemary, chicken and pesto lasagna, and tender veal piccata.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Sun, Mar 8
12 to 2:30 pm

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A BLOOMING BOUQUET OF CUPCAKES

The talented and charming Belinda Reany shares essential "tips" and techniques for creating a stunning bouquet-style arrangement of floral cupcakes. The cupcakes are baked and out of the oven, as this hands-on class learns to use five pastry tips, including a Russian tip and a leaf tip, to create roses and dahlias and tulips with some two-tone colors using buttercream frosting. Learn to use a pastry bag and a coupler to easily switch pastry tips, then assemble your cupcakes into a florist-worthy arrangement to take home as an edible centerpiece.

Details

Belinda Reany
Culinary Educator
Hands-On
$75 Per Person

Sun, Mar 8
1 to 3:30 pm

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BRAZILIAN BITES

Join Tassia Goncalves for a fun class celebrating two of Brazil's most beloved culinary treasures. This hands-on class will learn to create pão de queijo - the iconic cheese bread that's chewy and airy and naturally gluten-free, and satisfy your sweet tooth with rich and fudgy brigadeiros - a truffle-like confection in three flavors - chocolate, lemon, and pistachio with a wonderful array of toppings, including chocolate sprinkles, coconut, sugars, colorful sprinkles, chopped pistachios, peanut crunch and lemon zest. Students may take home a sampling of the brigadeiros.

Details

Tassia Goncalves
Culinary Educator
Hands-On
$70 Per Person

Sun, Mar 8
5 to 7:30 pm

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DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch, spicy tomato sauce, pesto, and seasonal ingredients. The class will make a caramelized onion and bacon pizza with blue cheese, mushroom-spinach pizza with pesto, spicy Italian sausage and Alfredo pizza, and asparagus-goat cheese pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.

Details

Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Mar 8
5 to 7:30 pm

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SPRING AND ST. PAT'S DAY COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to celebrate the season, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Caroline Stamp
Culinary Educator
Hands-On
$75 Per Person

Sun, Mar 8
5:30 to 8 pm

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WEEKDAY WELLNESS: BUILDING STRENGTH

Health and wellness coach Sharon Tutko shares a foundation of healthy cooking skills that support inflammation control, metabolic balance, and digestive health in a monthly series. Focus is on mineral-rich ingredients and clean proteins starting with bone broth, as this hands-on class creates pressure-cooked organic grass-fed bone broth, roasted fennel and caramelized leek soup with a lemon tahini swirl, seared salmon with citrus-miso glaze, millet-kale pilaf with almonds and sesame seeds, roasted broccoli and wild mushroom medley, plus lemon-almond-pear olive oil cake with yogurt cream. A modified version of this menu is available as a demonstration class on March 19, Weeknight Wellness. #weekday #healthy #glutenfree

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 9
11 am to 1:30 pm

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THAI’D UP IN NOODLES

Delicious Thai noodles are everywhere and certain to satisfy the urge for spicy and comforting Thai cuisine. This exciting hands-on class with Jan Reid will create pad Thai with shrimp, Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots, chicken satay with Thai peanut sauce, Thai fried rice, green mango salad, plus refreshing mango sorbet.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 9
6 to 8:30 pm

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THE BEAR NECESSITIES

Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's Mom's chicken piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Mon, Mar 9
6 to 8:30 pm

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WHACK THE KNIFE!

Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as this knife skills class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.

Details

Kitchen Conservatory Chef
Hands-On
$55 Per Person

Mon, Mar 9
6:30 to 9 pm

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LUNCH WITH LYDIA - IRISH TO BAILEYS

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy an Irish lunch with Irish leek-potato soup, crispy golden cod fish and potato cakes over mixed greens with lemon-caper mayonnaise and pickled onions, creamy and tangy Irish pub-style coleslaw, plus Baileys chocolate mousse. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Mar 10
11 am to 1:30 pm

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BOURBON LEGENDS

Chef Jeff Friesen creates his own bourbon folklore that will long be remembered for its spicy notes and lingering flavors. This hands-on class will create cast iron rib-eye steaks with charred onions and whiskey butter, bourbon barbecue-glazed baby back ribs, shaved Brussels sprouts salad with goat cheese topped with bourbon vinaigrette and pecans, bourbon whipped sweet potatoes, bacon and garlic braised green beans, plus brioche bread pudding with bourbon sauce, and a Kentucky bourbon lemonade with fresh lemon and mint.

Details

Jeff Friesen
Chef
Hands-On
$75 Per Person

Tue, Mar 10
6 to 8:30 pm

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JAN AND MATT BANTER OVER BRITISH BITES

Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to submerge the class in British Culture enjoying the local pub. Take a seat at the counter as they amuse you with their banter and prepare mini herbed sausage rolls with golden baked puff pastry, mixed salad greens with thinly sliced English cucumbers and blue cheese vinaigrette topped with toasted walnuts and crumbled blue cheese, fisherman's pie with chopped salmon and white fish cooked in a creamy leek-fennel-herb sauce topped with buttery mashed potatoes, cheese scones, plus mini Baileys cheesecakes with a chocolate cookie crust and Baileys whipped cream.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Tue, Mar 10
6:30 to 9 pm

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A DAY IN THE KITCHEN: FRENCH PASTRY

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.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into croissants, pain au chocolat, cream horns, palmiers, pinwheels, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious delicacies. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Wed, Mar 11
11 am to 4 pm

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SOURDOUGH: CULTURES AND CREAM

Step into the timeless art of bread making and discover the magic of sourdough from start to finish with the talented Amanda Barnes. This hands-on class will learn how to care for and maintain a sourdough starter, mix and shape dough, and practice the essential stretch-and-fold technique that builds strength and texture in a sourdough loaf, along with scoring for a beautiful design and perfect rise. Sourdough bread is only half the joy as the class creates fresh butter from scratch and explores ways to use extra discard ensuring that nothing goes to waste. Leave with the knowledge and confidence to bake your own nourishing loaves and spread at home. Each participant will take home an active sourdough starter to get baking right away.

Details

Amanda Barnes
Culinary Educator
Hands-On
$70 Per Person

Wed, Mar 11
6 to 9 pm

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SALT, FAT, ACID, HEAT - CILANTRO AND CHILES

Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys avocado and citrus salad with macerated onions and cilantro, braised pork tacos with chiles topped with an herb salsa and crema and simmered beans, plus Mexican chocolate pudding with spiced cream.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Mar 11
6:30 to 9 pm

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MACARON MANIA

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Jeff Friesen for a hands-on class creating pistachio macarons with pistachio cream cheese filling drizzled with white chocolate and topped with ground pistachios, birthday cake macarons with pink shells with sprinkles filled with vanilla buttercream and sprinkles, plus lemon macarons with bright lemony shells filled with lemon curd and lemon buttercream.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Mar 12
6 to 8:30 pm

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RUSTIC ITALIAN

Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, and shares a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Mar 12
6 to 8:30 pm

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THE CHEF AND A FISHMONGER

Compliments always abound when Mike Vujevic, owner of City Seafood Co., teams up with a chef to create a succulent and bountiful dinner with fish and seafood. Mike brings the catch of the day with an amazing variety of fish, and fish expert chef Jon Lowe will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.

Details

Jon Lowe
Chef
Demonstration
$80 Per Person

Thu, Mar 12
6:30 to 9 pm

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PASSION FOR PASTA

Sheri Doe shares her love of homemade pasta after living and working in Southern Italy for four years. Join her in the kitchen to create three outstanding pastas with the ideal sauce, plus refreshing basil sorbet and a hand-crafted Negroni. This hands-on class will create herb fettuccine with a vibrant lemon garlic sauce, spaghetti with cherry tomatoes and shrimp scampi, and tri-color busiate pasta with arrabbiata sauce.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Mar 13
6 to 8:30 pm

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SEA YOU ON FRIDAY

Meet Joe Herbert in the kitchen for a superb evening of seafood, as the chef does all the preparations for a great experience. Enjoy moules marinière - a traditional French dish of steamed mussels, sautéed jumbo shrimp with leeks and gruyère in a white wine cream sauce, pan-seared artic char with mustard-caper sauce, coquilles St.-Jacques à la Provençal, plus classic crème brûlée.

Details

Joe Herbert
Chef
Demonstration
$75 Per Person

Fri, Mar 13
6:30 to 9 pm

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DATE NIGHT FOR COUPLES: HOOKED ON FRIDAY NIGHT

The second most asked question in St. Louis is, "Who has the best fish fry?" Skip the lines, and join Maria Sakellariou for a spectacular seasonal dinner, starting with Lenten grape leaves stuffed with rice, fresh herbs, raisins and pine nuts. This hands-on class will create mini crab cakes with homemade rémoulade sauce, grilled whole Mediterranean sea bass, roasted asparagus with almonds and capers, plus Lenten cake with lots of citrus and Mediterranean spices and walnuts and dried fruit.

Details

Maria Sakellariou
Chef
Hands-On
$180 Per Couple

Fri, Mar 13
6:30 to 9 pm

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HEIR AND A PARENT: WAKE UP CALL

Retired school teacher Marci Boland is always on the go and shares healthy and nutritious make-ahead breakfast options with no refined sugar that are fast and easy for adults and children. This hands-on class will create homemade maple-cinnamon granola, pumpkin mini loaves with chocolate chips and walnuts, protein whole wheat bagels, almond chia pudding with a variety of mix-ins, build-your-own breakfast egg muffins with any combination of cheese and bacon or sausage and vegetables, make-ahead ground turkey breakfast burritos, and peanut butter balls. This class is designed for children, ages 7 to 11, plus a parent. #healthy

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Mar 14
10 am to 12:30 pm

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BRUNCH CURES EVERYTHING

Jeff Friesen is giving everyone plenty of time to roll out of bed, throw on a pair of sunglasses and arrive in time for a delicious cure to a late night. This hands-on class will create sangria citrus-fruit salad with berries and grapes and rosé, buttermilk biscuits and gravy with homemade breakfast sausage, red chile chilaquiles with roasted chicken, savory bread pudding with crispy roasted mushrooms and sun-dried tomatoes and goat cheese, plus a Corpse Reviver No. 2 gin cocktail with Lillet Blanc and Cointreau.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Mar 14
11 am to 1:30 pm

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BAKE A BATCH OF BAREFOOT CUPCAKES

Put on an apron and join Jan Reid to bake four fabulous batches of cupcakes with a bit of advice that Ina Garten would likely say, “If you’re going to bake cupcakes, make them fabulous!" This hands-on class will use the good vanilla to create coconut cupcakes with fluffy coconut buttercream frosting, chocolate cupcakes with peanut butter frosting, carrot cake cupcakes with brown sugar-maple frosting, plus red velvet cupcakes with mascarpone frosting.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Mar 14
6 to 8:30 pm

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DATE NIGHT FOR COUPLES: THE BISTRO PLATE

Create the sophistication of a Parisian bistro in a sparkling evening designed for couples. Join John Hart in a hands-on class to create French onion soup bites with deeply caramelized onions and gruyère in mini shells of puff pastry, pan-seared chicken chardonnay with mushrooms and fondant with a white wine cream sauce, golden-crusted and tender potatoes fondant, sweet-and-savory glazed carrots, plus classic tarte au citron with a velvety lemon curd.

Details

John Hart
Culinary Educator
Hands-On
$160 Per Couple

Sat, Mar 14
6 to 8:30 pm

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GIRLS' NIGHT OUT: PARDON, DAAL-I - ARE THOSE LENTILS?

Set all the excuses aside, and have a seat at the counter with Lily Sugathan as she shares the versatility of daal - incredible lentils. Enjoy pakora - split yellow lentil fritters with green chile and ginger, masala khichadi - an Indian lentil-rice-vegetable comfort dish served with aloo bhujia - a traditional stir-fry, idli and sambhar - a traditional South Indian savory rice-lentil cake and daal-vegetable stew seasoned with a blend of coriander and tamarind spices, plus a creamy sweet daal pudding of Bengal gram sweetened with jaggery. #vegetarian #healthy

Details

Lily Sugathan
Culinary Educator
Demonstration
$55 Per Person

Sat, Mar 14
6:30 to 9 pm

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HEIR AND A PARENT: THRILLED TO PIZZAS

Happiness is a fun afternoon with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, kiddy sangria, and mixed berry crumb bars with vanilla ice cream made the old-fashioned way with ice and salt and a whole lot of shaking! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent.

Details

Jess Schmidt
Culinary Educator
Hands-On
$130 For Parent and Child

Sun, Mar 15
12 to 2:30 pm

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DATE NIGHT FOR COUPLES: RED CARPET AT THE OSCARS

Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Join Sheri Doe and 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.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sun, Mar 15
12:30 to 3 pm

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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 Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter 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, bacon and onion, then finish with Jameson Irish whiskey-coffee ice cream served with Baileys, coffee, and whipped cream and shortbread cookies.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$85 Per Person

Sun, Mar 15
5 to 7:30 pm

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MEAL OF FORTUNE

Good fortune says, "You will have an abundance of delicious Chinese food today!" Join in on an evening of fun and flavor as this hands-on class creates hand-shaped chive dumplings and scallion pancakes with caramel soy dipping sauce, irresistible bang bang shrimp, Taiwanese three cup chicken on steamed rice, sichuan eggplant, plus everyone will create their own fried rice.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Mon, Mar 16
6 to 8:30 pm

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THE POP ART OF POP TARTS

Create modern art with pop tarts too flaky and sophisticated to pop from the toaster, as this hands-on class creates exciting variations of both sweet and savory pastries. Join Sharon Tutko in the kitchen to make frosted brown sugar pop tarts, milk chocolate ganache pop tarts, tart and mellow apple pie pop tarts with nutmeg icing, spinach-ricotta-prosciutto pop tarts, plus ham and gruyère puff pastry pop tarts with fresh thyme.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 16
6 to 8:30 pm

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SPRING AND EASTER CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating spring and Easter treats. This hands-on class will learn how to hand mold cake pop dough, dip, detail, and decorate with sprinkles, sanding sugar, and other specialty items to create an assortment of unique cake pops. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Mon, Mar 16
6:30 to 9 pm

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MAHJ AT THE KITCHEN: BEGINNER LESSON 2

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 2 is great for those who have completed a Beginner Lesson 1 or already know the basics of Mah Jongg and want to grow your confidence. In this session, take a deeper dive into the Charleston—the exciting passing sequence that sets up your hand—learning how to make smart passing choices and recognize strong tile combinations. The lesson will focus on easing the anxiety that can come with choosing a section on the card and committing to a hand. Through guided play and supportive instruction, gain practical tips to trust your instincts, understand the card more clearly, and play with greater ease and enjoyment. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Mar 17
1 to 3 pm

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DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a superb 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.

Details

Jeff Friesen
Chef
Hands-On
$180 Per Couple

Tue, Mar 17
6 to 8:30 pm

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BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates four classic French breads -- baguette, fougasse, brioche, and savory pissaladière. #weekday

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Wed, Mar 18
11 am to 1:30 pm

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DAY GRILLING

Spend a relaxing afternoon at the grill with Jeff Friesen creating some fantastic patio dishes. This hands-on class will create smoked and grilled spatchcock chicken, crispy grilled potatoes, tangy charred broccoli with spicy vinaigrette, grilled romaine BLT salad with buttermilk dressing, plus grilled strawberry shortcake with lemon whipped cream, and a smoked pineapple margarita. #weekday

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Mar 18
12 to 2:30 pm

Register

THIS DINNER PARTY IS A NO-GRAINER

Sharon Tutko has created a dinner party that all of your guests can enjoy that is gluten-free and quite tasty, starting with pre-dinner nibbles of rosemary-maple roasted almonds and a first course of warm portobellos stuffed with artichokes, pine nuts and garlicky almond gluten-free breadcrumbs. This hand-on class will make warm porcini-dusted black cod with tahini-tarragon-leek sauce over Minnesota wild rice pilaf with roasted butternut squash and chestnuts and kale, plus a roasted-blueberry slump with a fluffy gluten-free cream biscuit topping. #glutenfree #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Mar 18
6 to 8:30 pm

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SOUP FLIGHT - SEAFOOD

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on seafood soups that showcase a variety of ways to make elevated dishes great for a first course or a meal. Enjoy scallop-leek-fennel bouillabaisse with rouille crouton, an elegant presentation of green mussel soup with each mussel wrapped in a spinach leaf, Bermuda fish soup seasoned with rum and sherry-pepper sauce, plus a classic fresh clam chowder with potatoes and bacon.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Mar 18
6:30 to 9 pm

Register

THE ART OF PIZZA THROWING

Join Jeff Friesen for a thrilling night exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients, plus the chef's choice of homemade ice cream.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Mar 19
6 to 8:30 pm

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DANCING IN THE ISLES

Create a tropical island kitchen adventure worthy of a few dance steps, starting with Cuban beef picadillo dip with olives, raisins, tomatoes and chiles served with fresh-fried corn chips. This fun hands-on class with Mickey Kitterman will make mango toast with Key West shrimp salad, jerk chicken with rice and peas, spinach braised with coconut milk and chiles, plus passion fruit panna cotta.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Mar 19
6 to 8:30 pm

Register

WEEKNIGHT WELLNESS: BUILDING STRENGTH

Health and wellness coach Sharon Tutko shares a foundation of healthy cooking skills that support inflammation control, metabolic balance, and digestive health in a monthly series. Focus is on mineral-rich ingredients and clean proteins utilizing bone broth, as Sharon prepares roasted fennel and caramelized leek soup with a lemon tahini swirl, seared salmon with citrus-miso glaze, millet-kale pilaf with almonds and sesame seeds, roasted broccoli and wild mushroom medley, plus lemon-almond-pear olive oil cake with yogurt cream. Another version of this menu is available as a hands-on class on March 9, Weekday Wellness. #healthy #glutenfree

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Mar 19
6:30 to 9 pm

Register

DATE NIGHT FOR COUPLES: ICONIC NEW ORLEANS

Spend a memorable evening in the kitchen with your partner creating some of the iconic Southern dishes of New Orleans. This hands-on class will prepare barbecued shrimp in a spicy rosemary-garlic-butter sauce, fried oysters and pickled onions on spinach salad, crawfish étouffée on sautéed grouper with sweet potato cornbread dressing, plus bananas Foster with caramel ice cream. 

Details

Kitchen Conservatory Chef
Hands-On
$170 Per Couple

Fri, Mar 20
6 to 8:30 pm

Register

BYE-BYE WINTER

It's the last day of winter, and Jeff Friesen has eagerly made plans to say hello to a new season. Enjoy feta-artichoke puff pastry tarts, bay scallop gratin baked in white wine and garlic topped with parmesan-parsley-garlic breadcrumbs with shallot and lemon, charcoal grilled asparagus with creamy Green Goddess sauce, plus pineapple rum ice cream.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Fri, Mar 20
6:30 to 9 pm

Register

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for an afternoon of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Mar 21
10 am to 12:30 pm

Register

HEIR AND A PARENT: PLAY DOUGH [PRETZELS]

Roll up your sleeves for a creative afternoon in the kitchen with Melissa Clendenin learning to make traditional chewy and satisfying pretzel dough to twist and shape. This hands-on class will make classic kosher salted soft pretzels with homemade cheese dip, garlic and parmesan pretzel knots with Alfredo dipping sauce, pretzel-wrapped hotdogs, plus cinnamon sugar pretzels with cream cheese dip. This class is designed for children, ages 7 to 11, plus a parent.

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Mar 21
11 am to 1:30 pm

Register

FIRE UP THE GRILL FOR TACOS

Fire up the grill for spring grilling and discover the secrets for making sensational tacos with taco expert Jeff Friesen. This hands-on class will create grilled chicken tacos with charred chiles, whole grilled fish tacos with fresh pico de gallo, grilled salsa verde, grilled Mexican street corn, homemade corn tortillas, plus a seasonal margarita.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sat, Mar 21
12 to 2:30 pm

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DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Andrea Osman, that will spark your appetite for a memorable evening in the kitchen. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Mar 21
6 to 9 pm

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IT'S EASY BEING GREEN

On the eve of the first day of spring, green is popping up everywhere, and Terri Jayne is creating luscious dishes to celebrate. Enjoy a refreshing Thai basil honey-lime smash cocktail, pan-seared lamb chops with spicy herbaceous zhoug butter, pasta with spinach and whipped goat cheese, plus pistachio ice cream pie in a Biscoff crust.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Sat, Mar 21
6:30 to 9 pm

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MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Mar 22
12:30 to 3 pm

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FISH AND BISTRO SAUCES

Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sun, Mar 22
12:30 to 3 pm

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NOVEL CUISINE: HOLMES & WATSON

Holmes & Watson: The Case of the Diabolical Daughter, the first installment in a trilogy, is writtten by Robert Lay, a local author and frequent attendee of Novel Cuisine. This charming read takes place in St. Louis, Columbia, South America, and London involving a drug cartel, cats and a detective agency. As the class discusses the book, Mickey Kitterman will prepare bagna cauda - a hot garlic-anchovy dip served with vegetables, stilton soup - a favorite dish of Robert's, roasted beef tenderloin sandwiches, plus apple cake with maple frosting.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

Details

Mickey Kitterman
Demonstration
$50 Per Person

Sun, Mar 22
1 to 3:30 pm

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DATE NIGHT FOR COUPLES: TACO THE TOWN

Everyone is buzzing about tacos with the engaging Sharon Tutko. Spend a fun evening with your partner creating Oaxacan garlic-habanero queso with corn tortilla chips, carne asada birria tacos pan-fried to perfection with beef birria consommé for dipping, Baja shrimp tacos with creamy pickled onion-radish-corn-jalapeño slaw in warm corn tortillas with chihuahua cheese, all served with choice of avocado crema, mango-cilantro-jalapeño pico de gallo spiked with tequila, and more queso. Learn to make Spanish rice scented with Mexican oregano, quick black beans with toasted cumin, plus cinnamon and chile-spiced Mexican brownies, and a pineapple-mint margarita with a spicy rim.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Mar 22
5 to 7:30 pm

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HEIR AND A PARENT: JEDI ACADEMY

Young Padawans and their parental units join Jedi Masters Rohan and Rachel Sarino on an intergalactic journey uncovering the secrets of the force to create an epic feast. This interactive hands-on class will create fruit "light sabers" with fruit dip, BB-8 shaped soft pretzels served with Sarlacc Pit red pepper hummus and pita chip "teeth", Chewbacca's grilled "porg" wings with homemade ranch dip, Ewok steak skewers with bell pepper and onions, plus snow-topped Planet Hoth baked Alaska. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rachel and Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sun, Mar 22
5 to 7:30 pm

Register

SPRING AND EASTER COOKIE DECORATING

Raise your pastry bags to mother-daughter duo Sheri Doe and Caitlin Farrell who love to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with them for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies to celebrate the season, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies.

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person

Sun, Mar 22
5:30 to 8 pm

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GET STARTED WITH SOURDOUGH

From creating boules to using the discard, join sourdough bread lover Dani Lake to get started on a sourdough journey. This hands-on class will learn how to work with the dough from mixing and rising, to stretching and folding, and then shaping and creating three sourdough boules - plain, savory, and sweet. Discover how to feed and discard the starter, and use some of the discard to make a bonus sourdough recipe. Dani shares information on bulk fermentation and her favorite way to slice a boule. Each participant will take home sourdough starter.

Details

Dani Lake
Culinary Educator
Hands-On
$70 Per Person

Mon, Mar 23
6 to 9 pm

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CURRY UP, DON'T BE LATE!

Come for the curry and stay for the fun as this hands-on class learns to build flavors using creamy coconut milk and fragrant ingredients. This hands-on class will create four classic Thai curries - ho mok - a steamed coconut milk-fish curry in banana leaf cups, massaman - the king of Thai curries with beef and potato in roasted red chile sauce, green curry with chicken and Thai eggplant, and panang pork curry with red bell peppers, all served with jasmine rice.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Mon, Mar 23
6 to 8:30 pm

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PUT THAT IN YOUR PASTRY BAG AND PIPE IT!

Join the talented Naky Lee, a certified national baker from Korea who studied pastry at Ferrandi Paris and relocated to the U.S. in 2018, for a class focusing on the artistry of the pastry bag and exploring a variety of decorating techniques to build confidence and creativity. With an art degree from Seoul’s Institute of the Art, Naky shares her design skills with techniques for making beautiful buttercream cherry blossoms using a variety of pastry tips on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.

Details

Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person

Mon, Mar 23
6:30 to 9 pm

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TRAVELS WITH TUTKO - JAMAICA

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon recalls traveling several times to the island with Jamaican friends in her twenties where the reggae rhythms and kitchen lore taught her the meaning of island hospitality, as the class dines on flaky turmeric-tinted pastry filled with spiced ground beef and scallions with scotch bonnet pepper served with tamarind-mango chutney, fresh snapper "rundown" in a rich and spicy coconut milk sauce served with rice and peas, and steamed yams and callaloo greens, plus Jamaican sweet potato pudding with whipped cream and fresh mango, and classic Jamaican rum punch with lime and pineapple. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Tue, Mar 24
11 am to 1:30 pm

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HOOKED ON FISH TACOS

Spend a terrific evening with taco expert Jeff Friesen making fish tacos and fresh handmade corn tortillas with sauces and salsas, plus ceviche with avocado, mango and jalapeños, plus a grilled pineapple margarita. This hands-on class will create crispy fried cod tacos with creamy Baja sauce, blackened catfish tacos with avocado crema, and chile-lime shrimp tacos with charred corn pico de gallo.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Mar 24
6 to 8:30 pm

Register

CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for a dazzling evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 24
6 to 8:30 pm

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IF YOU KNEW SUSHI

It is always a delight to have Rohan Sarino in our kitchens teaching how to create beautiful and delectable sushi including caterpillar rolls, California rolls, and spicy rolls in one of our most popular classes. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.

Details

Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Tue, Mar 24
6:30 to 9 pm

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SO GOOD YOU CANNOLI IMAGINE

Explore the art of cannoli making from crispy shells to irresistible creamy fillings and crunchy garnishes. Join food and travel aficionado, chef Bob Colosimo of Eleven Eleven Mississippi, who loves to share his skills for Italian cuisine. This hands-on class will learn to form and fry vanilla and chocolate cannoli shells, and make an assortment of fillings starting with house made ricotta cheese with a variety of flavorings and additions including chocolate chips and citrus. Learn to pipe the filling into the cannoli ends and finish with your choice of garnishes from toasted chopped pistachios, candied orange, cherries, and lemon zest to mini chocolate chips.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Mar 25
6 to 8:30 pm

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250 YEARS: UNITED TASTES OF AMERICA

In a monthly series throughout our Semiquincentennial Celebration of the United States to honor our founders, we hold these truths to be self-evident that all food can be created deliciously. In March, we pay tribute to the first American cookbook, American Cookery, by Amelia Simmons in 1796 as the class enjoys an all-American soup: seafood chowder, beef à la mode with herbed gravy on Johnny cakes, molasses gingerbread, and buttery spiced small cakes -- "a light cake to bake in small cups", which would become known as cupcakes created for the solo diner.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Wed, Mar 25
6:30 to 9 pm

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DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a superb 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.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Thu, Mar 26
6 to 8:30 pm

Register

MEALS WITH MATT - THE MIDDAY TABLE

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy brie and roasted fennel bruschetta with orange marmalade, asparagus salad with goat cheese and dried figs, topped with pomegranate molasses vinaigrette and walnuts, grilled shrimp with green curry aïoli and scallions served with pickled ginger, plus a trifle with macerated strawberries and whipped cream. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Mar 27
11 am to 1:30 pm

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CAKE TRAVELS WITH LYDIA

Fasten your aprons - Lydia's flight plan includes a tour of four beloved international cakes for an evening to remember. This hands-on class will create a vibrant orange Brazilian carrot cake with a chocolate glaze - quite different from an American version, German apfelkuchen - apple cake with a warm vanilla custard, Australian lamingtons - little squares of moist butter sponge cake dipped in chocolate and coated in coconut, and Moroccan meskouta - a traditional Moroccan orange tea cake.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Mar 27
6 to 8:30 pm

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DATE NIGHT FOR COUPLES: SHELLFISH LOVERS

Share the shellfish love with your partner for a charming evening cooking together. This hands-on class will create broiled oysters Rockefeller with spinach and cheese served with prosecco, summer berry salad with baby spinach and goat cheese topped with pecans and raspberry vinaigrette, rich shrimp Fra Diavolo with tomatoes and garlic served on pasta with gremolata breadcrumbs, plus classic tiramisù.

Details

Jeff Friesen
Chef
Hands-On
$200 Per Couple

Fri, Mar 27
6 to 8:30 pm

Register

SUSHI RICE AND ROLL

Learn the basics of sushi-meshi - the art of making sushi rice for creating a variety of sushi rolls using shrimp, unagi, salmon, and real crab, plus tamagoyaki - a Japanese omelet. This hands-on class with Sharon Tutko will make nigiri sushi, uramaki - California rolls, hosomaki - spicy thinly rolled tuna and cucumber rolls, creative temaki cone-shaped hand rolls, takumi artisan rolls with exotic mushrooms sautéed with ginger, plus classic accompaniments -- kabayaki sauce, wasabi, and pickled ginger.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Fri, Mar 27
6:30 to 9 pm

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HEIR AND A PARENT: ANIME - OH, THE DRAMA!

Join Lydia and Piper Gwin for a delicious adventure through your favorite anime worlds and characters. This hands-on class will shape Kawaii and Totoro into adorable onigiri rice balls with bits of nori for decoration, build a hero-worthy bowl of Naruto miso-based ramen with pork and a six-minute egg, bake mischievous soot sprite chocolate cookies, and assemble sweet strawberry and whipped cream sandos on milk bread worthy of an Animal Crossing picnic. This class is designed for children, ages 7 to 11, plus a parent.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Mar 28
10 am to 12:30 pm

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A DAY IN THE KITCHEN: GRILLING

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.
Join Jeff Friesen on the patio for an incredible day of grilling using high heat of both charcoal and gas grills, benefits of hotter and cooler grilling zones, tempering, basting, scruffing, charring, and some smoking. This hands-on class will explore methods using a variety of proteins including lobster tails, shrimp, lamb, chicken, beef, pork, and tuna. Recipes will include crispy grilled chicken wings basted with garlic butter, the ultimate rib roast “done like a steak”, thick and juicy brined pork chops, charred radicchio with balsamic and bacon, grilled potatoes with garlic and charred lemon, plus a variety of bastes, brines, sauces, and how to use salts. Everyone receives an extensive recipe packet.

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Sat, Mar 28
10 am to 3 pm

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BRITISH ROYAL-TEA

Experience the elegance of an afternoon tea with Anglophiles Marci Boland and Jan Reid, as they present a variety of lovely brewed teas, along with an array of British tea-time fancies and a flute of champagne. Enjoy a duo of scones - lemon-thyme scones and tangerine-golden raisin scones served with clotted cream and homemade strawberry jam, a variety of tea sandwiches - vegetable spread tea sandwich, cheese-chutney tea sandwich with a pickle, and spicy pecan-pimiento cheese sandwich, plus classic Bakewell traybake and mini cakes.

Details

Jan Reid and Marci Boland
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Sat, Mar 28
12 to 2:30 pm

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PASTA IS ALWAYS A GOOD IDEA

Spend an evening with the engaging Angela Adrignola and learn the fundamentals of making pasta from kneading and shaping the dough to four classic sauces. This exciting hands-on class will learn to roll and cut pasta to create lemon ricotta ravioli with brown butter sage sauce, pappardelle alla Bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sat, Mar 28
6 to 8:30 pm

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NONNA AND PAPPA'S ITALIAN DINNER

Spend a satisfying evening with a home-cooked Italian meal with Sheri Doe. Enjoy Italian spiced sausage and creamy stracchino cheese rustic crostini, pappa al pomodor - a traditional slow-simmered Tuscan vegetable soup with crushed tomatoes and parsley, gnocchi like Nonna made topped with pesto Genovese, polpettone - a beef-pork meatloaf with garlic slow-cooked in tomato sauce and served atop a bed of arugula, plus classic tiramisù.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Mar 28
6:30 to 9 pm

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WELL-BRED OLD WORLD BREADS

Anne Marie Foy takes the fear out baking fresh bread using different techniques with old-fashioned breads rich in tradition from France, Ireland, and Germany. This hands-on class will create Sally Lunn bread - a scrumptious French bread found in England with dried cherries and apricots, Irish oatmeal brown bread, plus soft, chewy pretzels served with beer cheese sauce.

Details

Anne Marie Foy
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 29
12 to 2:30 pm

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BATTER UP FOR A MIX-AND-MATCH BREAKFAST

Claire Wolpert shares her enthusiasm for breakfast in a hands-on class that can be made with the entire family. Learn to create waffles, crêpes, and biscuits, plus all the toppings and fillings for a mix-and-match breakfast bar with strawberry jam, lemon curd, cinnamon whipped cream, warm vanilla bean-maple syrup, fresh berries, butter, and sprinkles of powdered sugar.

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Mar 29
12:30 to 3 pm

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LET THEM EAT CHEESECAKE

For the love of cheesecake, treat yourself to an afternoon of decadence with creamy cheesecakes and discover the trick for easily removing these luscious desserts from the pan. Enjoy a classic New York cheesecake with sour cherry topping, caramel apple cheesecake, and a sinfully decadent double chocolate cheesecake.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Sun, Mar 29
1 to 3:30 pm

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DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sun, Mar 29
5 to 7:30 pm

Register

THE GO-TO DINNER PARTY

Mike Forster creates one of his go-to dinner parties that everyone in his inner circle wants to attend. Enjoy hearts of palm salad on a bed of bibb lettuce drizzled with mustard vinaigrette, classic chicken piccata in a lemony sauce with tangy capers served with roasted asparagus and a purée of potatoes and parsnips, plus a lovely and satisfying zabaglione served over fresh strawberries.

Details

Michael Forster
Culinary Educator
Demonstration
$55 Per Person

Sun, Mar 29
5:30 to 8 pm

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ON THE LINE WITH A RESTAURANT CHEF 101

What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create cast iron roasted chicken presented two ways - with lemon-rosemary pan sauce and with white wine-fines herbes pan sauce, crispy oven-roasted potatoes, fried potatoes, oven-roasted Brussels sprouts, and two versions of mac-and-cheese: sharp white cheddar mac-and-cheese with fresh herbs and garlic and stovetop "any cheese" mac-and-cheese.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Mon, Mar 30
6 to 8:30 pm

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WAFFLES: THE SQUARE MEAL

Sharon Tutko adds a few special ingredients to turn waffles into anything but boring for a great balanced supper meal. This hands-on class will create corn grits and green chile waffles topped with grilled chicken tenders served with black bean and charred bell pepper salad with cilantro-avocado cream, Belgian waffles made with Yukon potatoes served bistro-style with Black Forest ham topped with an over-medium egg and melted gruyère and cornichon on the side, falafel waffles (say that without giggling!) with easy chickpea curry and a lemony tahini drizzle, plus chocolate chip waffles with fresh strawberries and whipped cream.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 30
6 to 8:30 pm

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ODE TO OLIVER - SMOKY

Beth Hoeltke pays tribute to chef, cookbook author, and restaurateur Jamie Oliver with smoky dishes from 5 Ingredients. Enjoy "smoked salmon plates" with pickled cucumber ribbons, avocado, smoked salmon, cottage cheese and dill, smoky mushroom frittata with smoked bacon baked with eggs and aged cheddar cheese topped with lightly dressed arugula, pan-fried cod draped with smoked pancetta with fresh rosemary served with lentils and and wilted spinach, plus mango arborio rice pudding with coconut yogurt drizzled with sweet honey.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Mon, Mar 30
6:30 to 9 pm

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MAHJ AT THE KITCHEN: BEGINNER LESSON 3

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 3 is great for those who have completed Beginner Lessons 1 & 2 and are ready to put that Mah Jongg knowledge into action through guided play. In this class, the focus is on answering all lingering questions while playing multiple full games, helping everything learned truly click at the table, along with the opportunity to practice reading the card, refining the Charleston choices, and improving speed and confidence during live play. Learn light strategy tips—how to recognize shifting opportunities, when to pivot hands, and how to think a step ahead—to prepare for joining community games with ease. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Mar 31
1 to 3 pm

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PIES, TARTS, AND BARS - SPRING

Exciting flavor combinations are abundant in this hands-on class with Devon Drag with pies presented in various forms. Learn to create strawberry-rhubarb bars with brown sugar-oat crumble topping, lemon meringue bars, small white chocolate tarts layered with a swirl of raspberry coulis and topped with fresh raspberries, blueberry buttermilk pie in a no-roll pie crust, plus peach-caramel puff pastry tarte Tatin served with crème fraîche whipped cream.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 31
6 to 8:30 pm

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NOURISH YOUR BODY - SPRING EDITION

Sharon Tutko is the driving force behind guiding this class down the right path to a balanced approach to nutrition, incorporating healthy fats, protein, and plenty of fiber. This hands-on class will create a nourishing and nutritious meal with Minnesota wild rice and roasted carrot salad with citrus and maple and smoked paprika dressing, grilled salmon with lemon-dill sauce, roasted asparagus and with portobello mushrooms and sweet potatoes in a tangy glaze, plus sticky date cake with chia seeds and flax served with cardamom whipped cream, and ginger-lemon-mint digestive tea.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 31
6 to 8:30 pm

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SUPPERS WITH SASSMAN - FOR THE LOVE OF LIDIA

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys dishes inspired by Lidia Bastianich - scallion and asparagus salad with a simple vinaigrette garnished with hard-boiled egg wedges, lamb stew sautéed and braised with white wine and garlic finished with green Castelvetrano olives, olive oil mashed potatoes, plus ricotta cheesecake with rum-soaked raisins and pine nuts and flavored with citrus zest.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Mar 31
6:30 to 9 pm

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SCANDINAVIANS LOVE TO BAKE IT OFF! BAKE IT OFF!

Lydia Gwin doesn't miss a beat when it comes to her Scandinavian heritage and leads this hands-on class in a Nordic bake off. Learn to create Finnish blueberry buns, skoleboller - a Norwegian school bun with custard, toscakaka - a light Swedish almond cake with caramelized almond topping, Danish seed crackers, plus Swedish chocolate ball rolled in a variety of toppings including Swedish sugar and coconut.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 1
6 to 8:30 pm

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THE BEAR NECESSITIES

Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's Mom's chicken piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Wed, Apr 1
6 to 8:30 pm

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KNIFE LESSONS TO CUT BY

Improve your knife skills starting with the basics of holding a chef's knife for the most control and safety with Matt Sassman. This hands-on class learns to chop, julienne, slice, dice, chiffonade, and mince with the knives Matt uses most often. Matt shares his trick for quick julienned onions, the difference between serrated knives and why the double serrated is his favorite, cutting pineapple, and using a paring knife for mincing shallots. The bounty of carrots, celery, onions, fennel, Brussels sprouts, spinach, and herbs will be used to create a caramelized onion and fennel soup topped with cheesy croutons, a spinach-Brussels sprouts salad with dried cranberries and goat cheese dressed with shallot vinaigrette, plus pineapple sorbet. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class. #vegetarian

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$55 Per Person

Wed, Apr 1
6:30 to 9 pm

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GOODBYE, WHEAT! WE ARE DONE WITH YOU!

Spend an informative evening in the kitchen with Sharon Tutko and discover the possibilities of working with almond flour, potato starch, sorghum flour, white and brown rice flours, tapioca, millet, oat flour, and more! This hands-on class will tweak some favorite classics to create gluten-free versions of spinach quiche with pistachio short crust, cast iron skillet cornbread with crispy bacon and jalapeño and sharp cheddar, "everything spice" bagels with veggie cream cheese, plus birthday cake with fluffy milk chocolate frosting, and double chocolate sorghum cookies. #healthy #glutenfree

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Apr 2
6 to 8:30 pm

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BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, soufflé, fresh pasta, yeast breads and pâte à choux. This hands-on class will cook a variety of meat and seafood, plus learn to make seasonal gratins, custards, and work with puff pastry. Recipes include ricotta ravioli, seared white fish and poached salmon with beurre blanc, chocolate cream puffs, chicken curry and pot stickers, along with more doable and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person

Thu, Apr 2
6 to 9 pm
Thu, Apr 9
6 to 9 pm
Thu, Apr 16
6 to 9 pm
Thu, Apr 23
6 to 9 pm

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THE WORLD IS BETTER WITH BACON

The aroma alone draws everyone into the kitchen, as Jeff Friesen prepares an enticing menu inspired by bacon. Enjoy bacon-brie crostini with plum jam, spicy greens salad with roasted oyster mushrooms dressed in warm bacon vinaigrette topped with goat cheese and pecans, bucatini carbonara with bacon and pecorino romano, plus chocolate sandwich cookies with bacon buttercream, and enjoy a maple-bacon Manhattan.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Thu, Apr 2
6:30 to 9 pm

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HEIR AND A PARENT: EASTER BUNNY TEA PARTY

Spend a festive morning in the kitchen with Marci Boland enjoying a proper Easter bunny tea party with Peter Rabbit chamomile tea. This hands-on class will create fruit-cheese-ham kabobs, pimiento cheese stuffed eggs, peanut butter banana tea sandwiches, carrot-cheddar bites, plus each child will decorate a 6" Easter bunny vanilla bean cake with vanilla buttercream frosting, coconut, jellybeans and licorice. The Easter bunny cake may be taken home to share with your family. This class is designed for children, at least 7 years of age, plus a parent.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Apr 4
10 am to 12:30 pm

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FRENCH FARE - A SPIN ON COMFORT

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Mickey uses French techniques with American down-home cooking and pairs it with a flute of France's most elegant wine - champagne, as the class enjoys smoked chicken and jambon spoonbread - a soufflé-like dish, Maryland chicken with champagne cream sauce and potato purée, plus punch romaine - a champagne-citrus sorbet served with a Breton sable - French sugar cookie.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Apr 4
11 am to 1:30 pm

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GRILL SEEKERS

If the sound of a sizzling grill gets your adrenaline pumping, join Lydia Gwin for an exciting afternoon on the patio grilling shrimp, chicken, and lamb chops. This hands-on class will make grilled shrimp in turmeric mojo sauce, Hawaiian huli huli chicken served with pineapple coleslaw and rice, seven-spice grilled lamb chops served with parsley-pickled onions and mutabal - a Middle Eastern smoked eggplant dip with pita, plus grilled strawberry honey lemonade with an optional splash of vodka.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Sat, Apr 4
12 to 2:30 pm

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DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a superb 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.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Apr 4
6 to 8:30 pm

Register

WEEKDAY WELLNESS: VIBRANT ENERGY

Health and wellness coach Sharon Tutko shares a foundation of healthy cooking skills that support inflammation control, metabolic balance, and digestive health in a monthly series. Focus is on cooking to nourish the thyroid, balance hormones, and celebrate spring bounty, as this hands-on class creates cream of asparagus soup with roasted garlic and a lemon-herb drizzle, indoor-grilled yogurt-marinated grilled chicken breast with Green Goddess sauce, sauté of spinach with garlic and pine nuts and hemp seeds, brown rice pilaf with fava beans and roasted carrots garnished with sesame seeds, plus a magnesium-rich cacao-almond butter tart with whipped cashew cram and raspberry-orange sauce. A modified version of this menu is available as a demonstration class on April 16, Weeknight Wellness. #weekday #healthy #glutenfree

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 6
11 am to 1:30 pm

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NATIONAL CARBONARA DAY

Celebrate National Carbonara Day creating this classic creamy dish in a variety of ways. This hands-on class with Mickey Kitterman will make carbonara stuffed mushrooms, carbonara flatbread, grilled romaine salad with carbonara vinaigrette, traditional carbonara with spaghetti, plus lemon blondies with blueberry gelato.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 6
6 to 8:30 pm

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ALL ABOARD THE GRAIN TRAIN

Inspired by the markets visited in her travels, step into the "dining car" as Lydia Gwin turns simple and versatile grains into rich, warm dishes. Enjoy golden millet "risotto" with mushrooms and herbs, warm farro salad with roasted vegetables and feta dressed with herb vinaigrette, plus one-pan Lebanese freekeh chicken with dried apricots.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Apr 6
6:30 to 9 pm

Register

MAHJ AT THE KITCHEN: BEGINNER LESSON 1

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 1 is great for those brand new to Mah Jongg—or anyone who’s had a lesson before and wants a refresher! Learn all the tiles, understand the National Mah Jongg League card, and enjoy guided play in this fun, welcoming introduction to the game. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Apr 7
1 to 3 pm

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CARB DIEM

Seize the day and learn how to make fresh pasta with a superb chef, Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, linguine with Alfredo sauce, spaghetti with bolognese, and hand-formed tortellini in amatriciana sauce.

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Tue, Apr 7
6 to 8:30 pm

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MACARON MANIA

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Jeff Friesen for a hands-on class creating pistachio macarons with pistachio cream cheese filling drizzled with white chocolate and topped with ground pistachios, birthday cake macarons with pink shells with sprinkles filled with vanilla buttercream and sprinkles, plus lemon macarons with bright lemony shells filled with lemon curd and lemon buttercream.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Apr 7
6 to 8:30 pm

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IF YOU KNEW SUSHI

It is always a delight to have Rohan Sarino in our kitchens teaching how to create beautiful and delectable sushi including caterpillar rolls, California rolls, and spicy rolls in one of our most popular classes. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.

Details

Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Tue, Apr 7
6:30 to 9 pm

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THE BEST OF BAREFOOT - COLORS OF SPRING

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create fresh spring dishes as this hands-on class makes vibrant green herb dip with fresh homemade potato chips, creamy cucumber soup with dill, a California BLT with shrimp and avocado, plus lemon yogurt cake and a pomegranate spritzer. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 8
11 am to 1:30 pm

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CELEBRATE THE COOKIES OF ITALY

Every day is a celebration when Chef Bob Colosimo, of Eleven Eleven Mississippi, shares the exquisite cookies of Italy, rich in history and tradition. This hands-on class will learn to create baci di dama - chocolate-filled hazelnut "lady kisses" from Piedmont, ricciarelli - Tuscan chewy almond cookies with a crackled surface, Sicilian cuccidati - fig-filled cookies with a light glaze and sprinkles -- traditionally made during the Christmas holidays made to last through the Feast of the Epiphany in early January, pani di cena - crispy Sicilian cookies sprinkled with anise seeds, plus nutellotti - a three-ingredient thumbprint cookie filled with Nutella.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Apr 8
6 to 8:30 pm

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YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS

Cowboys and ranch hands are all fired up for a night of grilling and cavorting with Lydia Gwin, as she puts on her "Gator" apron to mastermind an evening of cooking. This hands-on class will make Buffalo cauliflower with homemade Dutton ranch dressing, Jimmy's cowboy caviar with fresh tortilla chips, Rip's T-bone steaks with poblano-caramelized onion butter, grilled vegetable kebabs, grilled fingerling potatoes, biscuits, plus Beth's bourbon-apple crisp with vanilla ice cream, and Teeter's tequila-lime ranch water.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Wed, Apr 8
6 to 8:30 pm

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FLAKE IT 'TIL YOU MAKE IT

There is nothing fake about the incomparable Dufour all-butter puff pastry as a great option for creating impressive appetizers. Sit back and watch Sharon Tutko work her culinary magic creating roasted tomato-red pepper bisque with crisp puff pastry straws twisted with parmesan and herbs, mini chicken and mushroom vol-au-vents with tarragon cream sauce, savory sun-dried tomato and olive palmier with feta and basil, plus a fresh apricot and almond frangipane puff pastry tartine with warm honey-lavender glaze.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Apr 8
6:30 to 9 pm

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DAYS WITH DEVON - RICOTTA AND RHUBARB

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy ricotta-herb scones sprinkled with parmesan, spring minestrone with seasonal vegetables and cannellini beans and ditalini pasta, asparagus-goat cheese frittata, plus rhubarb upside-down cake, and a Breakfast Martini with gin and orange liqueur shaken with orange marmalade. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Apr 9
11 am to 1:30 pm

Register

CHILI, CHILE, CHURRO

Join Sheri Doe for a hands-on class using chiles for some South of the border heat plus a smoked and spicy pomegranate margarita. Learn to make green chili with charred Anaheim peppers and seasoned pork served with handmade light and fluffy flour tortillas, chiles rellenos with beef and cheese stuffed poblano peppers, and crisp cinnamon-sugar dusted churros served with espresso hot fudge.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Apr 9
6 to 8:30 pm

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SPRING ON A PLATE

Celebrate the season's brightest flavors as Alex Caspero transforms fresh spring vegetables into vibrant dishes. Enjoy beet hummus, roasted carrots and lentil salad with lemon tahini dressing, cauliflower steaks with chimichurri sauce, spring vegetable farro risotto, plus lemon posset with berries. #healthy #vegetarian

Details

Alexandra Caspero
Culinary Educator
Demonstration
$55 Per Person

Thu, Apr 9
6:30 to 9 pm

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A DAY IN THE KITCHEN: BEEF

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.
Calling all carnivores! This in-depth participation class with Jeff Friesen will show everything you need to know about selecting, preparing, and cooking all different cuts of beef. Start with a lesson on butchery, then return to the kitchen to cook beef high-and-fast, low-and-slow, plus grilling, smoking, and barbecuing lots of steaks. Participants are invited to park at 9:00 am at Kitchen Conservatory and walk one block east to Baumann's Fine Meats, 8829 Manchester Road, for a butchery demonstration and to select the beef cuts. #weekday

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Fri, Apr 10
10 am to 3 pm

Register

DATE NIGHT FOR COUPLES: PHO-NOMENAL VIETNAMESE

Spend the evening in the kitchen with your partner creating the classic dishes of Vietnam. Join Jan Reid for a hands-on class learning to make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with chicken and pickled vegetables, green mango salad, beef pho soup with rice noodles, shaking beef on jasmine rice, plus refreshing coconut sorbet.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Fri, Apr 10
6 to 8:30 pm

Register

FRIDAY NIGHT FRENCH - DUCK, DUCK… OOOH LA LA!

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare, starting with gratin de fruits de mer including shrimp, scallops, clams, mussels, and crabmeat. Enjoy duck breasts with apricots and pine nuts seasoned with cumin in Madeira sauce on pommes noisettes, plus chocolate-almond reine de Saba cake with chocolate glaze.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Apr 10
6:30 to 9 pm

Register

A DAY IN THE KITCHEN: PASTA

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.
Spend the day perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter).

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sat, Apr 11
10 am to 3 pm

Register

A DAY IN THE KITCHEN: FRENCH PASTRY

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.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into croissants, pain au chocolat, cream horns, palmiers, pinwheels, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious delicacies.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, Apr 11
10 am to 3 pm

Register

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rohan Sarino
Culinary Educator
Hands-On
$135 For Parent and Child

Sat, Apr 11
11 am to 1:30 pm

Register

DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE

Share a relaxing evening in the kitchen with your partner creating modern steakhouse favorites, starting with roasted shrimp cocktail with homemade cocktail sauce. This hands-on class with Matt Sassman will prepare wedge salad on a stick with bacon and cherry tomatoes with creamy blue cheese dressing and crumbled blue cheese, beef tenderloin medallions with béarnaise sauce, cheesy steakhouse potatoes Romanoff, creamed spinach with béchamel, plus chocolate pots de crème.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Apr 11
6 to 8:30 pm

Register

ST. LOUIS CREDENTIALS

The best way to "show me" you're from St. Louis without asking about high schools is with some of our iconic dishes. John Hart, a retired Air Force veteran, always comes back to these gateway comfort foods, as he prepares toasted ravioli with a provel cheese filling served with classic marinara sauce, St. Louis-style mostaccioli with Italian sausage ragù using provel and parmesan served with garlic-parmesan breadsticks, plus gooey butter cake.

Details

John Hart
Culinary Educator
Demonstration
$55 Per Person

Sat, Apr 11
6:30 to 9 pm

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SOURDOUGH: CULTURES AND CREAM

Step into the timeless art of bread making and discover the magic of sourdough from start to finish with the talented Amanda Barnes. This hands-on class will learn how to care for and maintain a sourdough starter, mix and shape dough, and practice the essential stretch-and-fold technique that builds strength and texture in a sourdough loaf, along with scoring for a beautiful design and perfect rise. Sourdough bread is only half the joy as the class creates fresh butter from scratch and explores ways to use extra discard ensuring that nothing goes to waste. Leave with the knowledge and confidence to bake your own nourishing loaves and spread at home. Each participant will take home an active sourdough starter to get baking right away.

Details

Amanda Barnes
Culinary Educator
Hands-On
$70 Per Person

Sun, Apr 12
12:30 to 3:30 pm

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HEIR AND A PARENT: STEP UP TO THE CANDY BAR

Spend a memorable afternoon making different versions of your favorite candy bars so good that parents and children will be scrambling for the last morsel. Learn to make mini Butterfinger pies in jars with brown sugar graham cracker crust, homemade Twix bars with caramel and chocolate, Almond Joy cookie bars, peanut butter cup sandwich cookies with peanut butter buttercream, plus Snickers ice cream topped with caramel, peanuts and chocolate. Some candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sun, Apr 12
1 to 3:30 pm

Register

DATE NIGHT FOR COUPLES: THE SOPRANOS FAMILY KITCHEN

Bada bing, bada boom! The only things getting whacked in this daring Sopranos-based class are the last thing that Tony ate - the onion rings. This hands-on class with Sheri Doe will create gabagool to grab and go - a mini version of Tony's favorite sandwich, Sunday gravy and meatballs, Karen's last "frozen" dish of baked ziti, plus Carmela's Georgetown-bribe ricotta cake pie, and a Godfather cocktail with Glenfiddich and Amaretto.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Sun, Apr 12
5 to 7:30 pm

Register

ANDRIA'S STEAKHOUSE TO THE MAX

Max Kenison, the 3rd generation owner of Andria's Steakhouse in O'Fallon, Illinois, shares traditional dishes with flavor to the "max". This hands-on class will create cocoa-dusted sea scallops topped with applewood smoked bacon served with peach chutney, steak au poivre with strip steaks and creamy peppercorn sauce, fried Brussels sprouts with asiago cheese, blue cheese scallop potatoes, plus Heath bar gooey butter cake.

Details

Max Kenison
Culinary Educator
Hands-On
$70 Per Person

Mon, Apr 13
6 to 8:30 pm

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THE COLORFUL ART OF PASTA

Lydia Gwin turns monochromatic pasta into an art form by coloring the doughs in rainbow colors with the use of vegetables and herbs, then creating patterns for a dramatic presentation. This hands-on class will create artful tortellini with lemon-ricotta sauce with roasted asparagus and toasted breadcrumbs, and tie-dye garganelli with a pink tomato cream sauce, plus a big Italian romaine-salami salad with mozzarella and red wine vinaigrette.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 13
6 to 8:30 pm

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WINE AND DINE WITH THE DALES - SPRING

Chef Zach Dale, of Robust Wine Bar, is joined by his talented wife, Kelcey, for an exquisite pairing of exciting savory dishes with selected wines. Enjoy miso glazed green beans, whipped brie with an almond-honey gremolata and crostini, barbecue-spiced chicken breast with corn chow chow and arugula pesto, plus dark chocolate brownie trifle with mascarpone whipped cream.

Details

Zach Dale
Chef
Demonstration
$75 Per Person

Mon, Apr 13
6:30 to 9 pm

Register

MAHJ AT THE KITCHEN: BEGINNER LESSON 2

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 2 is great for those who have completed a Beginner Lesson 1 or already know the basics of Mah Jongg and want to grow your confidence. In this session, take a deeper dive into the Charleston—the exciting passing sequence that sets up your hand—learning how to make smart passing choices and recognize strong tile combinations. The lesson will focus on easing the anxiety that can come with choosing a section on the card and committing to a hand. Through guided play and supportive instruction, gain practical tips to trust your instincts, understand the card more clearly, and play with greater ease and enjoyment. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Apr 14
1 to 3 pm

Register

SOURDOUGH BREAD - TAYLOR'S VERSION

Taylor Swift rocked the world of sourdough bakers when she spoke of her newfound love for sourdough bread on a record-breaking podcast with the Kelce brothers. Join Swiftie bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate the flavors and inclusions that Taylor loves with Melissa’s choices of new-era orange, blueberry, lemon, cinnamon, and sprinkles. Each participant will take home sourdough starter. #swifties

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Tue, Apr 14
6 to 9 pm

Register

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered with jalapeño-honey butter.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 14
6 to 8:30 pm

Register

MAY CONTAIN TEQUILA

Jeff Friesen prepares a tequila-infused culinary experience to add some heat to a cold winter evening. Enjoy charred poblano flambéed queso flameado with fresh tortilla chips, grilled tequila-lime-garlic flank steak tacos with avocados and radishes served with queso fresco, plus margarita tres leches cake, and Jeff's favorite tequila cocktail - the siesta, a modern tequila-lime cocktail with Campari and grapefruit.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Tue, Apr 14
6:30 to 9 pm

Register

JAN AND MATT ARE FIT TO BE THAI'D

Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a stunning Thai meal. Take a seat at the counter as they amuse you with their banter and prepare napa cabbage-carrot coleslaw with jicama and miso vinaigrette, spicy deep-fried Thai shrimp with boom boom sauce, Thai chicken and noodle bowl with boneless fried chicken over rice noodles and sautéed broccoli with pad Thai sauce, plus mango-coconut sticky rice.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Wed, Apr 15
6:30 to 9 pm

Register

THE ART OF PIZZA THROWING

Join Jeff Friesen for a thrilling night exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients, plus the chef's choice of homemade ice cream.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Apr 16
6 to 8:30 pm

Register

WEEKNIGHT WELLNESS: VIBRANT ENERGY

Health and wellness coach Sharon Tutko shares a foundation of healthy cooking skills that support inflammation control, metabolic balance, and digestive health in a monthly series. Focus is on cooking to nourish the thyroid, balance hormones, and celebrate spring bounty, as Sharon prepares cream of asparagus soup with roasted garlic and a lemon-herb drizzle, indoor-grilled yogurt-marinated grilled chicken breast with Green Goddess sauce, brown rice pilaf with fava beans and roasted carrots garnished with sesame seeds, plus a magnesium-rich cacao-almond butter tart with whipped cashew cream and raspberry-orange sauce. Another version of this menu is available as a hands-on class on April 6, Weekday Wellness. #healthy #glutenfree

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Apr 16
6:30 to 9 pm

Register

MEALS WITH MATT - LUNCH, BUT MAKE IT FABULOUS

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy caramelized leek-mascarpone tart with pistachios and hot honey, Spanish chorizo and fennel soup with onions, Thai beef salad with cucumbers and red onion and lime vinaigrette, plus strawberry sorbet with pistachio streusel. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Apr 17
11 am to 1:30 pm

Register

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Apr 17
6 to 8:30 pm

Register

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Apr 18
10 am to 12:30 pm

Register

DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE

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 dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Apr 18
6 to 9 pm

Register

SATURDAY NIGHT SUSHI

Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will make a magnificent variety of sushi rolls with fresh and exciting ingredients including shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice and yum yum sauce, accompanied with soy sauce and wasabi.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Apr 18
6:30 to 9 pm

Register

COFFEE SHOP TREATS ARE A LATTE BUCKS

Learn to make your favorite coffee shop treats at home, along with some popular go-to cold and hot drinks. Join the resourceful Rachel Sarino in a hands-on class creating vanilla-white chocolate cake pops, fresh blueberry muffins topped with turbinado sugar, lemon loaf cake with sweet icing, buttery coconut bars with lime buttercream frosting, fudgy chocolate brownies with chocolate chunks, plus a strawberry refresher with white grape juice and acai, and a vanilla latte with vanilla simple syrup.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Sun, Apr 19
12 to 2:30 pm

Register

VEGETABLES PUT A SPRING IN YOUR SPROUT

Join Anne Marie in the kitchen with a bounce in her step eager to use the spring bounty of fresh vegetables, and how to adapt recipes to the market availability. This hands-on class will create brown butter carrots and radishes with sunflower seeds and a lovely root greens pesto, asparagus and goat cheese tart with puff pastry decorated with edible flowers and herbs, spring green salad with mustard-honey vinaigrette, and vegetarian green gumbo. #vegetarian

Details

Anne Marie Foy
Culinary Educator
Hands-On
$65 Per Person

Sun, Apr 19
12:30 to 3 pm

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NOVEL CUISINE: I'M NOT TRYING TO BE DIFFICULT

With a rich past from childhood adventures with his dad to legendary restaurants, Drew Nieporent shares his life in the restaurant industry in I'm Not Trying To Be Difficult: Stories from the Restaurant Trenches. As the class discusses the book, they will enjoy French onion soup, artichoke barigoule, black cod with miso, cornmeal madeleines, plus crème brûlée.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

Details

Kitchen Conservatory Chef
Demonstration
$50 Per Person

Sun, Apr 19
1 to 3:30 pm

Register

HEIR AND A PARENT: SHAKE IT UP WITH SMASH BURGERS AND FRIES

Jeff Friesen will turn the stovetop into a flat top burner great for making double smash burgers with a secret homemade "shack" sauce. Spend a fun evening in the kitchen creating crispy French fries with savory seasoning salt, buttermilk ranch dressing with veggies, plus Oreo cookie milkshakes with homemade ice cream topped with Oreo whipped cream. This class is designed for children, ages 7 to 11, plus a parent.

Details

Jeff Friesen
Chef
Hands-On
$130 For Parent and Child

Sun, Apr 19
5 to 7:30 pm

Register

DATE NIGHT FOR COUPLES: FROM CORIANDER TO CARDAMOM

Spend an exciting evening exploring the flavors of North India under the guidance of Lily Sugathan. This hands-on class will create crispy onion fritters with refreshing coriander chutney, Punjabi chicken curry simmered in a rich onion and tomato gravy with generous amounts of Indian spices, red kidney beans simmered in a spiced tomato gravy with onions, black pepper paneer in a creamy white gravy, paratha - a whole wheat flatbread, plus gajar halwa - a decadent grated carrot Indian dessert flavored with cardamom and garnished with chopped nuts.

Details

Lily Sugathan
Culinary Educator
Hands-On
$160 Per Couple

Sun, Apr 19
5 to 7:30 pm

Register

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. The cupcakes are out of the oven and ready for decorating, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes.

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Apr 19
5:30 to 8 pm

Register

CAST IRON IS HOT

Cast iron pans are versatile, durable, and some of Sheri Doe's most used pans. Learn how to clean and care for cast iron, as this hands-on class creates butter-basted pan-seared rib-eye steak with fresh herbs, Tuscan chicken in creamy garlic sauce, a beautiful presentation of baked ratatouille layered with fresh herbs, charred fennel and sausage pizza with herb sauce and mozzarella, plus a Dutch baby with fresh raspberries.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 20
6 to 8:30 pm

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LEMONGRASS AND LIME

The effervescent Terri Jayne brings inspiration from the East with vibrant flavors and warm spices for a modern flair. Enjoy cucumber-chickpea salad with yogurt and mint, lemongrass and lime-marinated lamb chops served over bulgur wheat, Kandy black pepper-soy "salt and pepper" eggplant wedges, plus banana cream pie with five-spice powder.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Mon, Apr 20
6:30 to 9 pm

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TRAVELS WITH TUTKO - TAOS, NEW MEXICO

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Inspired by an amazing art and music retreat in Taos nearly fifteen years ago, Sharon shares dishes from her food journals in a spin toward modern Southwest cuisine. Enjoy creamy mild red chile-potato soup with roasted garlic and spring chayote slaw, goat cheese and roasted vegetable and caramelized onion crostata with roasted poblano and a blue cornmeal crust topped with a cilantro crema garnish, plus piñon–honey panna cotta with tequila caramel and pine nut shortbread. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Apr 21
11 am to 1:30 pm

Register

MAHJ AT THE KITCHEN: BEGINNER LESSON 3

From Mahj with a Twist, join Janine and Tracy, trained American Mah Jongg instructors, for a 90 minute lesson at Kitchen Conservatory learning the timeless game of Mah Jongg. Beginner Lesson 3 is great for those who have completed Beginner Lessons 1 & 2 and are ready to put that Mah Jongg knowledge into action through guided play. In this class, the focus is on answering all lingering questions while playing multiple full games, helping everything learned truly click at the table, along with the opportunity to practice reading the card, refining the Charleston choices, and improving speed and confidence during live play. Learn light strategy tips—how to recognize shifting opportunities, when to pivot hands, and how to think a step ahead—to prepare for joining community games with ease. This lively session also explores how Mah Jongg supports brain health through memory, strategy, and connection. Light snacks will be provided, and we hope everyone leaves inspired and eager to play more. Everything needed to play is provided. Classes are limited to 16 students. Any of the classes in this series may be taken more than once. #mahjongg

Details

Janine Ford and Tracy Klebe
Hands-On
$60 Per Person

Tue, Apr 21
1 to 3 pm

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ALL THINGS MEDITERRANEAN

Spend a lively evening with Jan Reid creating Mediterranean fare. This hands-on class will learn the art of making falafel served with homemade pita pockets and tahini sauce, the secrets to a well-balanced tabbouleh salad, then make Mediterranean grilled chicken kabobs with saffron rice and batata harra - spicy Lebanese potatoes, plus lemon curd pavlova with raspberry sauce.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 21
6 to 8:30 pm

Register

ON THE LINE WITH A RESTAURANT CHEF 102

What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create the perfect rib-eye steak presented two ways - with classic red wine pan sauce and with compound butter, mashed potatoes with a better potato flavor, scalloped potatoes, and creamed spinach.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Apr 21
6 to 8:30 pm

Register

EARTH TO TABLE!

Sharon Tutko invites you to celebrate Earth Day with a "cook with the planet in mind" approach using local, plant-forward, low-waste, and seasonally rooted in early spring ingredients. This hands-on class will create roasted carrot-ginger soup with carrot top pesto drizzle, buttermilk drop biscuits with gruyère and chives, spring asparagus-pea risotto with shrimp seasoned with lemon zest and mint, plus lemon-thyme olive oil cake with honey ricotta and roasted strawberry-rhubarb compote. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 22
11 am to 1:30 pm

Register

RAISING THE RISOTTO GAME - SUMMER EDITION

Spend the evening with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, learning to make creamy Italian risotto using a variety of rice including arborio, carnaroli, and vialone nano - an Italian semifino variety. Combining the rice with exciting seasonal ingredients, this hands-on class will make charred lemon and asparagus risotto, artichoke and pancetta risotto with toasted bread crumbs, saffron-scented shrimp and roasted garlic risotto, plus white chocolate and raspberry risotto.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Apr 22
6 to 8:30 pm

Register

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Apr 22
6 to 8:30 pm

Register

SOUP FLIGHT - VEGETABLE

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on vegetable soups that showcase non-traditional soups that are memorable and full of flavor. Enjoy a Mediterranean bean soup with pesto garnish, the much sought after family favorite - turnip soup with white wine, princess pea soup - a Tuscan onion soup, plus Oregon soup - a creamy hazelnut mushroom soup.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Apr 22
6:30 to 9 pm

Register

BUZZED ON BOOZY BAKING

Have a cheerful evening with Devon Drag adding a bit of booze to favorite baked desserts for smashing results. This hands-on class will make bourbon cherry cobbler with dark sweet cherries and cocoa nibs, raspberry and orange liqueur cream pie with graham cracker crust topped with fresh raspberry jam, margarita bars with a coconut crust spiked with orange liqueur and tequila, almond rum cake with caramelized rum pineapple, pizzelle fruit cups with mascarpone cream and limoncello macerated berries, plus a honey-lavender lemonade float with lavender gin and lemon sorbet.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Thu, Apr 23
6 to 8:30 pm

Register

VIVA ITALIA!

From burrata to parmesan, Jeff Friesen uses favorite Italian ingredients to create classic dishes that can be made at home. Enjoy crostini with blistered cherry tomatoes and burrata drizzled with basil oil, mushroom tortellini with parmesan brodo, polenta frita, plus lemon mascarpone gelato. #vegetarian

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Thu, Apr 23
6:30 to 9 pm

Register

GET STARTED WITH SOURDOUGH

From creating boules to using the discard, join sourdough bread lover Dani Lake to get started on a sourdough journey. This hands-on class will learn how to work with the dough from mixing and rising, to stretching and folding, and then shaping and creating three sourdough boules - plain, savory, and sweet. Discover how to feed and discard the starter, and use some of the discard to make a bonus sourdough recipe. Dani shares information on bulk fermentation and her favorite way to slice a boule. Each participant will take home sourdough starter. #weekday

Details

Dani Lake
Culinary Educator
Hands-On
$70 Per Person

Fri, Apr 24
11 am to 2 pm

Register

WHAT'S ON YOUR GRILL?

Why wait for summer to light up the grill? Joe Herbert is ready for an evening on the patio for a fun hands-on class at the grill cooking flavorful Mediterranean chicken, baba ganoush with grilled eggplant, grilled flank steak with salsa cruda, Jamaican herb chicken wings with smoked paprika dipping sauce, and a grilled summer vegetable salad with feta and balsamic glaze.

Details

Joe Herbert
Culinary Educator
Hands-On
$65 Per Person

Fri, Apr 24
6 to 8:30 pm

Register

DATE NIGHT FOR COUPLES: THE GREEK KITCHEN

Create a tasty, authentic Greek dinner with the talented Maria Sakellariou, starting with an brilliant dish of shrimp with feta saganaki served with a shot of ouzo. This hands-on class will create mushroom strudel with potato leek sauce, grilled rack of lamb with green peppercorn and honey mustard sauce, spinach and artichoke soufflé, plus loukoumathes - honey puffs sprinkled with lemon sugar and honey.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Apr 24
6:30 to 9 pm

Register

SUSHI RICE AND ROLL

Learn the basics of sushi-meshi - the art of making sushi rice for creating a variety of sushi rolls using shrimp, unagi, salmon, and real crab, plus tamagoyaki - a Japanese omelet. This hands-on class with Sharon Tutko will make nigiri sushi, uramaki - California rolls, hosomaki - spicy thinly rolled tuna and cucumber rolls, creative temaki cone-shaped hand rolls, takumi artisan rolls with exotic mushrooms sautéed with ginger, plus classic accompaniments -- kabayaki sauce, wasabi, and pickled ginger.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Fri, Apr 24
6:30 to 9 pm

Register

HEIR AND A PARENT: A GORDITA FIESTA

The effervescent Jess Schmidt shares her love for a good Mexican fiesta party, as everyone creates their own homemade masa shells for gorditas and fills them with fiesta chicken, lettuce, Mexican cheese, and salsa. This hands-on class will make Mexican rice, orange-grape kiddy sangria with orange slices and berries, plus mini sopapillas, and shake-it-til-you-make-it homemade vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.

Details

Jess Schmidt
Culinary Educator
Hands-On
$130 For Parent and Child

Sat, Apr 25
10 am to 12:30 pm

Register

DOUGHNUTS ARE YOUR SUPERPOWER

A dozen doughnuts can transform an entire room with joy and happiness! Work side-by-side with Matt Sassman to transform yeasted dough into delectable brioche doughnuts that are rich in flavor and more tender and airy. This hands-on class will learn to make melt-in-your-mouth doughnuts with chocolate glaze, vanilla glaze, sprinkles, custard and jelly fillings, plus doughnut holes tossed in cinnamon sugar.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Apr 25
11 am to 1:30 pm

Register

FRENCH FARE - POACHED SALMON

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy a French variation gnocchi parisienne gratinée with the choux dough piped into cork-sized boulettes and poached then gratinéed with mushrooms and cream with gruyère, gently poached salmon in court bouillon served atop a tumble of spring vegetables dressed with sauce vierge - a lovely white wine vinaigrette with tarragon and coriander, plus a light and fluffy strawberry St-Germain mousse.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Apr 25
11 am to 1:30 pm

Register

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this splendid hands-on class with Angela Adrignola creates classic Caesar salad, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Apr 25
6 to 8:30 pm

Register

GIRLS' NIGHT OUT: DAZA DAZZLES

Anamaria Daza shares her South American heritage with a dazzling night of flavors. Enjoy the famous Peruvian pisco sour, scallops two ways - baked parmesan and pisco scallops and scallops with pesto genovese, lomo saltado - beef filet sautéed with onions and tomatoes served with smashed yellow potatoes and rice, plus sweet Peruvian caramel meringue.

Details

Anamaria Daza
Culinary Educator
Demonstration
$60 Per Person

Sat, Apr 25
6:30 to 9 pm

Register

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for an afternoon of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sun, Apr 26
12 to 2:30 pm

Register

CRABALICIOUS

Chef Jon Lowe has a superb menu for crab lovers in this hands-on class with crab in every dish. Create spinach-caramelized onion quiche with Jonah crab and parmesan fondue, crab-tomato frittata with basil and salad, asparagus Benedict with lump crab and citrus hollandaise, and deep-fried potatoes. Learn to make a crab cake "BLT" with applewood smoked bacon, butter crisp lettuce, tomato, and garlic aioli.

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Apr 26
12:30 to 3 pm

Register

HEIR AND A PARENT: MASTER CHEFFING

Bring a parent into our kitchen arena to resolve who is the master chef and who is the sous chef in a lively evening with Sheri Doe. This hands-on class will work together to create fresh fettuccine with grated parmesan and butter sauce, mini pizza quiches with pepperoni and mozzarella, herb dough porcupine-shaped rolls, plus phyllo cinnamon-apple twists. This class is designed for children, ages 7 to 11, plus a parent.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sun, Apr 26
5 to 7:30 pm

Register

THE PAPER TRAIL

Mike Forster, a retired attorney, knows a thing or two about a good paper trail — which is why tonight’s evidence leads straight to fish perfectly sealed and cooked in parchment. Enjoy baked brie served with toasted baguette slices and fruit preserves, filet of white fish en papillote baked with lemon and herbs, potatoes dauphinoise, oven-roasted carrots, plus French apple cake.

Details

Michael Forster
Culinary Educator
Demonstration
$55 Per Person

Sun, Apr 26
5:30 to 8 pm

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CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for a dazzling evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 27
6 to 8:30 pm

Register

ODE TO OLIVER - ONE-PAN WONDERS

Beth Hoeltke pays tribute to chef, cookbook author, and restaurateur Jamie Oliver with dishes from One: Simple One-Pan Wonders. Enjoy "crazy-paving cannelloni" using uncooked cannelloni tubes roasted with eggplant and plum tomatoes with spinach and pine nuts and a duo of cheeses, slow-roasted beef short ribs cooked with fragrant vegetables and a smooth beer ale to create a rich gravy, Yukon gold potato and artichoke al forno baked with fennel and a creamy parmesan topping, plus sticky fudge pudding topped with whiskey cream sauce.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Mon, Apr 27
6:30 to 9 pm

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DAY GRILLING

Spend a relaxing afternoon at the grill with Jeff Friesen creating some fantastic patio dishes. This hands-on class will create smoked and grilled spatchcock chicken, crispy grilled potatoes, tangy charred broccoli with spicy vinaigrette, grilled romaine BLT salad with buttermilk dressing, plus grilled strawberry shortcake with lemon whipped cream, and a smoked pineapple margarita. #weekday

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Apr 28
12 to 2:30 pm

Register

THE LANGUAGE OF SMALL PLATES

Whether you travel afar or dine in any of the ethnic restaurants about town, small plates have their own unique names from different countries - tapas, mezze, dim sum, cicchetti, izakaya and more. Join Sharon Tutko to create a variety of global gluten-free small plates starting with Thai hot and sour shrimp with tamarind and ginger and spices with rice noodles served in individual ramekins. This hands-on class will make mushroom-crispy shallot-pancetta pizzettas with truffle-scented white sauce, miso-glazed salmon bites on crunchy scallion pancakes with wasabi-avocado cream, grilled rack of lamb "pops" with Moroccan spices served with sweet orange-mint sauce, plus chickpea chocolate chip cookies and milk. #glutenfree #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 28
6 to 8:30 pm

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A CHEF'S INDIAN HERITAGE

Chef Adam Lambay has shared his expertise in many types of cuisines and techniques over the years, but always comes back to his Indian heritage for a great experience in our kitchen. This hands-on class will create chickpea Indian falafels with carrot cumin raita, spring vegetable biryani, saag paneer - a rich spinach stew with cheese and spices, egg curry with a spicy tomato broth with potatoes and fenugreek served with basmati rice, and South India roasted chicken seasoned with a ginger-coriander-coconut-mint blend and served with peanut chutney.

Details

Adam Lambay
Chef
Hands-On
$65 Per Person

Tue, Apr 28
6 to 8:30 pm

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SUPPERS WITH SASSMAN - JIVING WITH JAMIE

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys five-ingredient Mediterranean dishes adapted from a Jamie Oliver's cookbook - mozzarella salad with grated zucchini tossed with lemon and chili crisp studded with crispy capers, oven-roasted chicken thighs seasoned with citrus and garlic, potato gnocchi tossed in a vivid green puréed kale sauce topped with gorgonzola and toasted walnuts, plus pistachio panna cotta with orange segments topped with chopped pistachios and a honey orange drizzle.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Apr 28
6:30 to 9 pm

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WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling night with Jan Reid creating your own personalized stir-fry in the wok with one of our homemade sauces - Sichuan, spicy garlic, ginger, or hoisin sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, tofu, and shrimp; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and golden fried rice.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 29
6 to 8:30 pm

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250 YEARS: UNITED TASTES OF AMERICA

In a monthly series throughout our Semiquincentennial Celebration of the United States to honor our founders, we hold these truths to be self-evident that all food can be created deliciously. In April, Mickey recognizes the political protest of the Boston Tea Party, as the class enjoys roasted beet and cucumber on Boston brown bread with herbed cheese spread, seared sea scallops in choux pastry with creole aïoli, sesame chicken salad wrap, candied ginger scones with bumbleberry jam, Colonial rum cake, plus a large selection of teas.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Wed, Apr 29
6:30 to 9 pm

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MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales and a margarita. This hands-on class will make pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Apr 30
6 to 8:30 pm

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IN THE SPIRIT OF DESSERTS

Jeff Friesen has raided the liquor cabinet for a spirited twist to some classic desserts. This hands-on class will create bourbon ice cream with smoked sea salt caramel sauce, limoncello tiramisù, chai rum bread pudding spiced with ginger and cardamom topped with a rum butter sauce, and Caribbean Allspice Dram cake with coconut whipped cream, plus brown butter-bourbon pecan cookies.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Thu, Apr 30
6 to 8:30 pm

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CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp siu mai, pork pot stickers, chicken-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, and peanut sauces.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, May 9
11 am to 1:30 pm

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