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Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.

Take a Cooking Class

Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. Multiple refinements can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. All cooking classes are held at Kitchen Conservatory. Bon appetit!

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   Displaying 243 result(s)
Classes
PASTA WITH AN ITALIAN CHEF
The charming chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, shares his secrets for making pasta from start to finish with different types of pasta dough, fillings, and sauces, along with a mixed greens salad with goat cheese, colorful beets, avocado and apple-mustard dressing. This hands-on class will create spinach-ricotta gnocchi with Italian sausage and mushroom ragoût, tomato ravioli filled with mushrooms and pesto and mozzarella with yellow tomato sauce, plus traditional tiramisù.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Chef Colucci's upcoming classes include Mediterranean Seafood To Dive For on October 25, and Bistro Bites on November 15.
Details
Gian Nicola Colucci
Chef
Hands-On
$65 Per Person
Mon, Sep 20
6 to 8:30 pm
SWEET CAROLINA
"Good times never seemed so good" for a charming evening at the counter. Enjoy the rich flavors of the Carolinas with a stunning presentation of homemade pickled watermelon rind wrapped in bacon, sweet potato soup, shrimp and mushroom sauté on creamy cheddar cheese grits with roasted poblano peppers, plus caramel cake.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Mon, Sep 20
6:30 to 9 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Rachelle Killian creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Sep 21
6 to 8:30 pm
MARVELOUS MONTHLY MACARONS
Spend an exciting evening in the kitchen with the talented Tanya Ott perfecting the skills for stunning French almond macarons, using a variety of exquisite fillings with new flavors every month. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cinnamon macarons with pumpkin spice buttercream, German chocolate macarons with chocolate macarons filled with coconut-pecan frosting, snickerdoodle macarons with cinnamon swirl frosting, and raspberry macarons with raspberry-dark chocolate ganache. Each student will take home a sample of macarons.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on October 19 with new flavors.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, Sep 21
6:30 to 9 pm
THE ART OF DECORATING CUPCAKES
Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, 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 perfect for the season. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 22
6 to 8:30 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, and mahi mahi burgers with saffron aïoli on very soft buns.
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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Wed, Sep 22
6:30 to 9 pm
GLUTEN-FREE SWEET TREATS
Give an enthusiastic welcome to the charming Christy Wynne who proves you can satisfy your sweet tooth with treats that are gluten-free, grain-free, and dairy-free using quality ingredients and less sugar. Sit back and enjoy healthy treats as Christy prepares flourless chocolate zucchini muffins, sweet potato breakfast cookies, coconut energy balls, dark chocolate-almond butter truffles, plus a vanilla smoothie bowl topped with homemade nutty granola.
Details
Christy Wynne
Culinary Educator
Demonstration
$50 Per Person
Thu, Sep 23
6 to 8:30 pm
DIPS AND SIPS
If dips and cocktails are high on the priority list for fun, join Lydia Gwin for a lively night in the kitchen starting with baked brie and crab dip with garlic crostini. This hands-on class will create fontina beer dip with bacon-jalapeño pretzels, caramelized five-onion dip with crudités, cherry cheesecake dip with homemade graham crackers and Biscoff cookies, plus a cosmopolitan and spiced apple Moscow mule.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Sep 23
6:30 to 9 pm
FORK AND CORK: SPANISH TAPAS
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of wines that will be paired with an exciting Spanish tapas created by Mickey Kitterman. Enjoy patatas bravas with cabrales dipping sauce, smoked duck with fig tapenade, pimentón-spiced lobster with creamy white corn grits, lamb sausage meatballs with saffron sauce, plus Madeira cake with elderflower-orange glaze.
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
Mickey Kitterman and Jason Main
Kitchen Conservatory Staff
Demonstration
$70 Per Person
Fri, Sep 24
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREEK OUT
The enthusiasm is abundant, as this hands-on class for couples spends a charming evening in the kitchen with Maria Sakellariou creating Greek cuisine. Learn to make French-fried anchovies served with potatoes and lemon mayonnaise, ouzo-steamed mussels saganaki with feta and fennel, lamb shoulder with artichoke hearts and avgolemono - a traditional egg lemon sauce, Carolina rice, plus orange and "broken phyllo" pie - a light melt-in-your-mouth dessert from Crete.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Sep 24
6:30 to 9 pm
THE WHOLE ENCHILADA
Indulge your cravings for cheesy enchiladas with three spicy variations plus a margarita de Jamaica with hibiscus and lime. This hands-on class with Rachel Moeller will create Tex-Mex beef enchiladas Tejanas with chili gravy, vegetarian enchiladas verdes with vegetables and tomatillo salsa, enchiladas rojas de pollo - stacked enchiladas with chicken and guajillo salsa, plus rice, refried beans, and a salad.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sat, Sep 25
11 am to 1:30 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create custard-filled long johns with a chocolate glaze, baked lemon doughnuts with lemon glaze, old-fashioned sour cream doughnuts, apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, plus cinnamon doughnut holes. This class is designed for children, at least 7 years of age, 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.

This class is offered again on January 8 with a new menu.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Sep 25
12 to 2:30 pm
GIRLS' NIGHT OUT: LADIES IN LIMA
Rachel Moeller creates the delicious and sultry cuisine of Peru, starting with causa rellena con aji verde - a chilled potato-tuna terrine with spicy green sauce, seco de carne - beef stewed with cilantro and cumin served with peas and rice, suspiro de Limeña (sigh of the woman from Lima) - a sweet and light milk custard with port meringue, plus a pisco sour cocktail.
Details
Rachel Moeller
Culinary Educator
Demonstration
$50 Per Person
Sat, Sep 25
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on October 30.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Sep 25
6:30 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 18.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Sep 26
12:30 to 3 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Rachelle Killian 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, at least 7 years of age, 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.

Heir and a Parent: A Harry Potter Christmas is available on December 18.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Sep 26
1 to 3:30 pm
DATE NIGHT FOR COUPLES: CIAO CHOW
End the weekend with a night out with your partner creating a splendid Italian meal. Join Matt Sassman for a hands-on class making cannellini bean bruschetta with sun-dried tomatoes and pancetta, pollo alla Toscana - chicken breasts sautéed with mushrooms and rosemary in homemade tomato sauce, oven-roasted asparagus with parmigiano-reggiano, creamy goat cheese polenta, sangria, plus torta caprese - an Italian chocolate almond cake, and homemade olive oil gelato.
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
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Sep 26
5 to 7:30 pm
SHEET PAN DINNERS FOR FALL
Dara Boxer shares easy methods of simplifying dinner with the use of the versatile sheet pan. Enjoy sheet pan oven-roasted pork tenderloin with panzanella salad, herbed salmon cakes with asparagus and lemon-herb sauce, classic roasted chicken with root vegetables, plus chocolate crinkle cookies baked on a .... sheet pan!
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Sep 26
5:30 to 8 pm
FLIP OVER PARISIAN CRÊPES
Give a warm welcome to the charming Harry Fiebelman and go wild over the most delicious, delicate sweet and savory crêpes. This hands-on class will create and flip classic French crêpes and use them to create creamy chicken and mushroom crêpes, egg-ham-cheese breakfast crêpes, crêpes suzette, plus fruit crêpes with homemade chocolate sauce.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Mon, Sep 27
6 to 8:30 pm
CLASSIC COMFORT: POT PIES
Pot pies rank high on the list of comfort foods, as this hands-on class with Lydia Gwin gathers in the kitchen to create the tantalizing proof. Learn to make mushroom-fennel pot pie with gouda biscuit crust, individual classic chicken pot pies topped with an herbed bread crust, lobster bisque pot pie, plus a frisée apple salad with sherry vinaigrette.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Sep 27
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on Occtober 19.
Details
Jay Dedkhad
Chef-Owner
Hands-On
$65 Per Person
Tue, Sep 28
6 to 8:30 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 28
6:30 to 9 pm
A FORCE OF HOBBIT
Bilbo and Frodo's love for food has inspired Rachelle Killian to start this middle earth dining adventure with endives filled with goat cheese, apples, toasted walnuts and dried cranberries drizzled with honey. This hands-on class will make Radagast's magic mushroom salad with roasted portobello mushrooms and shaved parmesan and herb vinaigrette, Beorn's twice-baked honey cake muffins, ogre's dwarf pot pies (substituted with chicken, of course), lembas "waybread" that sustained Frodo and Sam, plus a ring to rule them all - a Paris-Brest ring of choux pastry filled with praline mousseline decorated with almonds and powdered sugar, and conclude with a Miruvor cocktail from Imladris with gin, elderflower liqueur, white tea and blossom water.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 10.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 29
6 to 8:30 pm
MAKE UP YOUR MIND ON WAFFLES
Struggling to decide if waffles are a breakfast food when you are craving them for dinner? Lydia Gwin will make the waffling decision easier with four great choices, as this hands-on class creates crab cake waffles with creamy horseradish sauce, cinnamon apple waffle grilled sandwiches with brie and prosciutto, carrot cake waffles with maple-pecan cream cheese glaze, plus Earl Grey waffles with lemon curd and vanilla ice cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Sep 29
6:30 to 9 pm
GONE, BUT NOT AU GRATIN
Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create roasted cauliflower gratin with tomatoes and goat cheese, beef stroganoff gratin with cremini mushrooms and pumpernickel bread crumbs, fennel-potato gratin with white cheddar béchamel, Belgian endive gratin with prosciutto and gruyère, plus a refreshing scoop of lemon sorbet.
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
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Sep 30
6 to 8:30 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; 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
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Thu, Sep 30
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY
Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, smoke-roasted Cornish hens with an herb pan sauce served with chorizo-buttermilk cornbread dressing, cast iron butternut squash with bacon and spinach, paired with pinot noir, plus brown sugar-brandy pear turnovers with cinnamon ice cream, paired with a late harvest white wine.
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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Oct 1
6 to 8:30 pm
NUTS ABOUT VEGAN
Spend a fascinating afternoon in the kitchen with Rachel Moeller creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus pumpkin pecan pie with gingersnap crust and Amaretto "cream", and a cashew piña colada.
Details
Rachel Moeller
Culinary Educator
Hands-On
$60 Per Person
Sat, Oct 2
11 am to 1:30 pm
HEIR AND A PARENT: HIGH CHANCE OF CIAO-ERS!
The forecast looks perfect for an afternoon of creating and eating buono Italian dishes. Bring a parent and join Devon Drag to make parmesan-mozzarella baked cauli-tots with creamy parmesan dipping sauce, cheddar-parmesan puff pastry cheese straws, Italian chopped tomato-romaine-salami salad with roasted red peppers and bocconcini, ricotta-mozzarella calzones with mini meatballs and pizza sauce, plus chocolate chip cookie dough "pizza" with chocolate ganache and cookie dough topping. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Oct 2
12 to 2:30 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins us in the kitchen to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and broccoli in dark soy sauce, and Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots.
Details
Kaitlyn Vohs
Chef
Hands-On
$140 Per Couple
Sat, Oct 2
6 to 8:30 pm
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
$70 Per Person
Sun, Oct 3
12:30 to 3 pm
HEIR AND A PARENT: NOT ALL PRINCESSES LIVE IN FAIRY TALES
Bring the King or Queen of your palace and join us for a magical afternoon in the kitchen creating desserts and goodies fit for a Prince or Princess. This hands-on class will make "melted" Olaf toasted marshmallow ice cream, Belle's apple rose tarts, Rapunzel's braided bread sticks, Snow White's candied apple slices, the little mermaid's rainbow fish crackers, unicorn bark with white chocolate and sprinkles and marshmallows, plus fresh squeezed strawberry lemonade. This class is designed for children, at least 7 years of age, 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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Oct 3
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ALL THAT JAZZ
The cuisine of New Orleans is rich in the old traditions of developing distinct flavors. This hands-on class for couples will create a jazzy feast of duck-andouille sausage gumbo with rice, shrimp rémoulade on fried green tomatoes, crawfish étouffée on cheese grits, plus flaming bananas Foster with homemade caramel ice cream.
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
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Sun, Oct 3
5 to 7:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Hands-On
$65 Per Person
Sun, Oct 3
5:30 to 8 pm
THE PIES HAVE IT
Take a vote, and most will agree with pie maker Jane Callahan that pie makes the perfect dessert. Everyone in this class will learn the techniques of making and rolling out a pie dough to take home, then the class will make three sensational pies, including caramel apple pecan pie, chocolate bourbon pecan pie, plus lemon meringue pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$60 Per Person
Mon, Oct 4
6 to 9 pm
LET IT BE - BOURBON, BACON, BROWN SUGAR
Josh Galliano shares words of wisdom of three of the most enticing ingredients - bourbon, bacon, and brown sugar. Join him in a hands-on class to create a sumptuous meal of mixed greens with raspberry-bourbon vinaigrette and spiced pecans, bacon muffins with bacon jam, bacon-wrapped pork tenderloin with rye whiskey glaze, glazed sweet potatoes and caramelized onions, plus brown sugar pie with an oat crust.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Oct 4
6:30 to 9 pm
LUNCH WITH LYDIA - PULLED PORK TO PISTACHIOS
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy pulled pork-apple grilled cheese sandwich, curried carrot-ginger soup, plus a toasted nut rustic tart filled with pistachios, hazelnuts, and pine nuts.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming Lunch with Lydia classes are available on November 16, and December 14.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Oct 5
11 am to 1:30 pm
A GREAT BRITISH BAKE OFF - FALL EDITION
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make maple cream meringue pie, brandied pear turnovers with a brandy glaze, cinnamon ice cream, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Oct 5
6 to 8:30 pm
PEACE, LOVE, AND PIZZA
Spend a relaxing, laid-back evening in the kitchen with Rachel Moeller learning how to make incredible pizza dough for thin crust pizza and pan pizza with flour, yeast, and a little love. This hands-on class will make potato-rosemary thick crust pizza with roasted garlic and pecorino and parmesan, thin crust butternut squash and gorgonzola pizza with walnuts, sausage-roasted tomato-mushroom pan pizza, plus roasted vegetable-kale salad with poached pears and pickled onion, caramelized apple dessert pizza with spiced cream, and a local beer.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Tue, Oct 5
6:30 to 9 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla 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, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
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
Ericka Frank
Pastry Chef
Hands-On
$65 Per Person
Wed, Oct 6
6 to 8:30 pm
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 incredible Dawn Meyer as she 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.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Oct 7
6 to 9 pm
Thu, Oct 14
6 to 9 pm
Thu, Oct 21
6 to 9 pm
Thu, Oct 28
6 to 9 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 5.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Oct 7
6:30 to 9 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class with Rachelle Killian will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 14.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Oct 8
6 to 8:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Rachelle Killian 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, at least 7 years of age, 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.

Heir and a Parent: A Harry Potter Christmas is available on December 18.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Oct 9
12 to 2:30 pm
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 two 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.
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
Lou Rook III and Glenn Bardgett
Chef
Demonstration
$100 Per Person
Sat, Oct 9
1 to 4 pm
DATE NIGHT FOR COUPLES: AN A-FARE TO REMEMBER
Spend a memorable evening with your partner creating lip-smacking delicious food. Discover the fun of cooking together, as this hands-on class with the talented Jan Reid prepares grilled panzanella salad, cast iron fried chicken with pan sauce, Autumn risotto, ratatouille with tomatoes and summer squash, plus caramel apple galette, with two remarkable beer pairings ideal for dinner and dessert.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Oct 9
6 to 8:30 pm
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 Rohan Sarino and his mom, Rachel. 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, at least 7 years of age, 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
Rohan Sarino
Culinary Educator
Hands-On
$110 For Parent and Child
Sat, Oct 9
6:30 to 9 pm
SURF AND TURF, SAUCES AND SIDES
Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
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
Jon Lowe
Chef
Hands-On
$75 Per Person
Sun, Oct 10
12:30 to 3 pm
HEIR AND A PARENT: THE PIED PIPER
Grab your dinglehopper and embrace your inner mermaid, princess, or unicorn with the energetic Piper Gwin and her mom, Lydia. Follow along, as this hands-on class creates Jasmine's homemade hummus with pita chips, Mulan's family lo mein, Aurora's cozy cottage chicken tenders with Ariel's pasta shell salad, Rapunzel's sun punch, unicorn marshmallow dip with Bibbidi-Bobbidi-Boo puff pastry magic wands, Tiana's famous beignet, plus Belle's enchanted strawberry roses. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Oct 10
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TAKE ME TO YOUR LEDERHOSEN
Lederhosen and dirndls are optional for an oom-pah evening with Rachelle Killian creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make beer cheese dip served with homemade pretzels, chicken schnitzel served with cooked red cabbage, green beans, German hot potato salad, jägerspätzle - German spaetzle with mushroom sauce, plus traditional apple cake with honey glaze.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Oct 10
5 to 7:30 pm
HALLOWEEN COOKIE DECORATING
Raise your pastry bags to Courtney Curtwright, co-owner of White Box Catering, who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Courtney for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous Halloween cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming cookie decorating classes include Christmas Cookie Decorating on November 28, and Christmas Cookie Cutter Couture on November 21 and December 5.
Details
Courtney Curtwright
Culinary Educator
Hands-On
$60 Per Person
Sun, Oct 10
5:30 to 8 pm
THAI WITH TOOKIE
Give a warm welcome to Nareerut "Tookie" Payette, owner of Thai Gourmet in O'Fallon, Missouri, as she shares her native cuisine. Enjoy salad rolls with mixed vegetables and shrimp wrapped in rice paper with red curry-peanut sauce, steamed Thai dumplings stuffed with ground chicken and shrimp with water chestnuts served with sweet-and-sour black soy sauce, and panang curry with beef.
Details
Nareerut Payette
Culinary Educator
Demonstration
$50 Per Person
Mon, Oct 11
6 to 8:30 pm
ROPED IN WITH TED LASSO
Ted Lasso won our hearts with his daily “biscuits for the boss” shortbread tied up in a little pink box served with “hot brown water” chai, and Lydia Gwin will win over this hands-on class with dishes from her favorite scenes. Learn to make Ollie's father-in-law's Jamaican-style curry with mango hot pepper sauce, fish-and-chips special from Crown & Anchor Pub with mushy peas and a pint, Ted's bullseye "KC style BBQ" chicken wings, plus "fingers in the peanut butter jar" pie with a Nutter Butter crust.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Oct 11
6:30 to 9 pm
IN A HOT MINUTE
Melissa Clendenin is a busy working mom who wants to put satisfying meals on the table before everyone starts asking, "What's for dinner?" Melissa shares some great tips using different functions of the Instant Pot, with three weeknight dishes and a dessert, as the class enjoys carrot ginger soup served with fresh ricotta on toasted baguettes, barbeque chicken legs with homemade barbecue sauce, creamy macaroni and cheese, plus easy dulce de leche in the pressure cooker served over vanilla ice cream.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Oct 12
6 to 8:30 pm
THE BROWNIE/BLONDIE THROW DOWN
Everyone seems to have their own ideas about what makes the perfect brownie! Should they be chewy, cakey or fudgy? Which is better - a brownie or a blondie? Join the delightful Lydia Gwin in a brownie/blondie throw down, as this hands-on class picks their favorite from five spectacular choices, including dulce de leche brownies, chocolate-peanut butter pretzel blondies, peppermint-mocha brownies, pumpkin-chocolate chip blondies, and spiced caramel turtle brownies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Oct 12
6:30 to 9 pm
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
$70 Per Person
Wed, Oct 13
6 to 9 pm
JACK-ED UP FLAVORS
Jack MacMurray loves to combine ingredients and seasonings for extraordinary flavors in every dish. Enjoy roasted butternut squash bisque served with blue crab toast points, warm grilled zucchini roulades with Boursin and arugula, tender veal piccata served with scalloped potatoes and tarragon heirloom carrots, plus caramel apple pie.
Details
Jack MacMurray, III
Chef
Demonstration
$60 Per Person
Wed, Oct 13
6:30 to 9 pm
AIR FRYING IS A LOT OF HOT AIR
Whether it is a brand new air fryer just out of the box, or one that is sitting unused on a basement shelf, it is time to become a fan and learn some exciting ways to use it with Matt Sassman. Enjoy sautéed mushrooms with garlic and cream on rustic no-knead air fryer bread, roasted tarragon-mustard chicken thighs, crispy fingerling potatoes, French green beans with shallots, plus chocolate soufflé.
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
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Oct 14
6:30 to 9 pm
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 and seasonal ingredients. The class will make an apple-bacon-gorgonzola pizza, mushroom-goat cheese béchamel pizza, sweet potato-caramelized onion-soppressata pizza, and Italian sausage-spinach-provolone 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
$140 Per Couple
Fri, Oct 15
6 to 8:30 pm
HEIR AND A PARENT: WHEN KIDS RULE THE WORLD
Eleven-year-old twins Ash and Finn are thrilled to help their mom, Rachelle Killian, in the kitchen with the food they most want to eat if they were in charge of the world! Bring a parent to create a fun afternoon in the kitchen and learn to make quarter-pound meatball sandwiches with marinara sauce on homemade buns, fresh tortilla chips and salsa, turkey burger sliders, chicken tenders with homemade ketchup, plus strawberry sorbet. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Oct 16
11 am to 1:30 pm
TAKE A BAO
Kudos will be abundant as this hands-on class with Kaitlyn Vohs learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dessert baos with vanilla custard and chocolate filling.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Sat, Oct 16
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and 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
$150 Per Couple
Sat, Oct 16
6 to 8:30 pm
INDIA, INDEED
Give an enthusiastic welcome to Anagh Vora and learn to create authentic Indian cuisine that can be made at home. This hands-on class will make masala chai, tandoori spiced prawns, chicken curry with anise, palak paneer - creamy spinach cooked in spices with cubes of paneer, vegetable korma with cashew nut cream sauce, all served with jeera rice - cumin rice with bay leaves and cardamom.
Details
Anagh Vora, MD
Culinary Educator
Hands-On
$65 Per Person
Sun, Oct 17
12:30 to 3 pm
NOVEL CUISINE: THE SECRET HISTORY OF HOME ECONOMICS
Danielle Drellinger delves into American feminism in The Secret History of Home Economics: How Trailblazing Women Harnessed the Power of Home and Changed the Way We Live. As the class discusses the book, they will enjoy recipes from a 1911 cookbook including cream of celery soup, brook trout with butter sauce and mushrooms on toast, venison with plum sauce served with Saratoga potatoes, plus pistachio ice cream praliné.
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
$45 Per Person
Sun, Oct 17
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Matt Sassman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, fried Brussels sprouts with preserved lemon vinaigrette, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Oct 17
5 to 7:30 pm
GO-TO MEALS YOU CAN PLAN ON
Roll up your sleeves and be ready for Dara to take you to school on planning meals for the week with simple and delicious fare. Dara shares her go-to meals with tips on easy meal planning, batch cooking, leftovers, food storage and mixing-and-matching, as this hands-on class creates pan-seared chicken with tomato-balsamic pan sauce served with brown rice and roasted broccoli, penne pasta and meatballs with vodka sauce served with a mixed greens salad topped with walnuts and balsamic dressing, and rosemary and pepper-crusted pork tenderloin with roasted green beans and potatoes.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Oct 17
5:30 to 8 pm
CROISSANTS ARE TOTAL FLAKES
There is no such thing as too many croissants, as this hands-on class with Rachelle Killian learns step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare classic croissants, pistachio croissants, ham and Swiss-filled croissants, raspberry-jam filled croissants with chocolate drizzle, plus chai-spiced cruffins.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Oct 18
6 to 8:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-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, peanut, and nuoc cham sauces.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on November 22.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, Oct 18
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef-Owner
Hands-On
$65 Per Person
Tue, Oct 19
6 to 8:30 pm
MARVELOUS MONTHLY MACARONS
Spend an exciting evening in the kitchen with the talented Tanya Ott perfecting the skills for stunning French almond macarons, using a variety of exquisite fillings with new flavors every month. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make coffee macarons with Bailey's buttercream, Earl Grey macarons filled with salted caramel, candy corn macarons with white chocolate ganache in orange and yellow and white, and chocolate macarons with hot chocolate buttercream dipped in chocolate and topped with mini chocolate sprinkles and mini marshmallows. Each student will take home a sample of macarons.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, Oct 19
6:30 to 9 pm
UP YOUR POPCORN GAME
Give an energetic welcome to Matt Helms, owner of Ella & Ollie Popcorn, and discover what's popping as he joins Lydia Gwin to create surprising dishes with popcorn, including Lydia's popcorn bar complete with a variety of flavorings, including butter-toffee, spicy caramel, pepper and parmesan, cinnamon-malt, and Sriracha-lime. Enjoy spiced popcorn-crusted chicken breast, a controversial you-be-the-judge popcorn salad with bacon and cheddar, popcorn bread and butter, plus caramel-butter popcorn ice cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on December 23.
Details
Lydia Gwin and Matt Helms
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Oct 20
6 to 8:30 pm
WHISK-ING YOU WERE HERE
Baking can touch hearts and leave indelible memories with aromas that take us straight into the kitchens of loved ones gone. We celebrate the life and the birthday of our favorite baker, Marla Scissors, who passed away from ALS and would have been 53 today. In her honor, Rachelle Killian will create Paris-Brest - a ring of choux pastry filled with praline mousseline cream and decorated with almonds and powdered sugar, pavlova topped with lemon curd and blueberries, plus a chocolate pistachio tart.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Oct 22
6 to 8:30 pm
DATE NIGHT FOR COUPLES: SRI LANKA
Bang the noisy knives to create kottu roti, the addictive street food from the island at the southern tip of India, which includes chicken in coconut curry sauce, stir-fried carrots, homemade naan flatbread, and a rolled omelet. The hands-on class will also make cauliflower fritters with green chutney, kasa kasa soup with shrimp and potatoes and seasoned with ginger and lemongrass and poppyseeds, plus mango sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Oct 22
6:30 to 9 pm
CRÊPE-TASTIC
Crêpes are delicate wrappers that can be sweet or savory, but they are always fantastic. Join chef Bernard Pilon in a hands-on class learning to make thin crêpes and creating an assortment of these French treats with a variety of garnishes, including crêpes suzette, chocolate crêpes, chicken and mushroom-filled crêpes, plus spinach and goat cheese-filled crêpes.
Details
Bernard Pilon
Chef
Hands-On
$60 Per Person
Sat, Oct 23
11 am to 1:30 pm
STATE OF THE TART
With state of the art equipment (tart pan, tamper and hands), join the talented pastry chef Harry Fiebelman and discover step-by-step directions for creating the components for three stunning tarts, starting with the pâte sablée dough for a classic crust. This hands-on class will make a fruit tart with vanilla bean pastry cream, caramel tart topped with chocolate ganache, plus an almond frangipane tart.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Sat, Oct 23
12 to 2:30 pm
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 Allison Hansen, that will spark your appetite for a memorable evening in the kitchen with Devon Drag. 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming Date Night Dine and Dance classes include Last Tango in Paris on November 20, and Sizzle and Samba on December 11.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Oct 23
6 to 9 pm
WITCHES' NIGHT OUT
Grab the broom and prepare to cackle, as Dara Boxer creates concoctions from the local witch's cauldron of potions and tinctures. Enjoy fall sangria with apple cider, roasted beet and goat cheese salad with farro, butternut squash lasagna with mushrooms and sage, plus caramel apple cheesecake bars.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Oct 23
6:30 to 9 pm
SOUPS AND SIDEKICKS
Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, Oct 24
12:30 to 3 pm
HEIR AND A PARENT: THE ICING ON THE CUPCAKE
Making it to the final round of the 2019 Kids Baking Championship on Food Network, the delightful Tarek Husseini shares his mad skills for baking cupcakes with some of his delicious flavors, fillings and frostings. This hands-on class will make caramel apple cupcakes with salted caramel buttercream frosting and candied pecans, Mexican hot chocolate cupcakes with Mexican chocolate ganache filling and mascarpone whipped cream frosting, plus confetti cupcakes with pastry cream filling and almond Swiss meringue buttercream. This class is designed for children, at least 7 years of age, plus a parent.
Details
Tarek Husseini
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Oct 24
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SEA AND SOD
Couples will create a sumptuous surf-and-turf feast in this hands-on class with Rachelle Killian, starting with grilled wild mushroom salad on mesclun with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Oct 24
5 to 7:30 pm
MEDITERRANEAN SEAFOOD TO DIVE FOR
Chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, shares his expertise on handling fresh fish, choosing the right recipes to go with different fish, combining the right vegetables, and following the traditions all around the Mediterranean Sea. Enjoy squid salad with heirloom carrots and squash on arugula, topped with fried capers and olive tapenade dressing, turmeric pappardelle with mussels and shrimp, and Mediterranean herb-marinated branzino with seasonal vegetables.
Details
Gian Nicola Colucci
Chef
Demonstration
$55 Per Person
Mon, Oct 25
6 to 8:30 pm
ROLLING IN THE PASTA DOUGH
The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun evening in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Oct 25
6:30 to 9 pm
BAREFOOT DESSERTS
Spend a relaxing evening as Jan Reid creates desserts from the many Barefoot Contessa cookbooks of Ina Garten that are impressive and yet great for any home cook. Sit back and enjoy coconut cupcakes, pecan squares, banana rum trifle, Tuscan baked apples, outrageous brownies, giant crinkled chocolate chip cookies, and in true Ina fashion - a dessert wine.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Oct 26
6 to 8:30 pm
EXPECT GRATE-NESS WITH MAC-AND-CHEESE
Grated cheese is plentiful in this exciting evening with Matt Sassman creating mac-and-cheese in a variety of ways, served with crispy pan-fried chicken cutlets, loaded wedge salad with homemade Ranch dressing, plus refreshing sorbet. This hands-on class will start with classic béchamel sauce and make cheddar cheese and penne mac-and cheese, Greek spinach-artichoke-feta mac-and-cheese with orecchiette pasta and Monterey Jack cheese topped with Greek seasoned breadcrumbs, black-and-blue cheese mac-and-cheese with casareccia pasta with Monterey Jack cheese topped with roasted walnuts seasoned with blackening spices, and a breakfast mac-and-cheese with cestini pasta topped with matchstick potatoes and a fried egg.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Oct 26
6:30 to 9 pm
FEAST DE RÉSISTANCE
Lovely French cuisine is impossible to resist, starting with mushroom-shallot filled vol-au-vents. Enjoy warm goat cheese on mixed greens with fried beet curls, seared scallops on lemon pasta garnished with salmon caviar, plus vanilla bean crème brûlée.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Wed, Oct 27
6 to 8:30 pm
CARYN HAS GOOD KORMA
Caryn Dugan, the plant-based educator and founder of Center for Plant-based Living, shares her fate for creating a lifestyle of healthy eating. This hands-on class for vegans will make chickpea korma with kale and green peas served on brown rice, Greek kale-cucumber chopped salad with kalamata olives and oregano dressing, roasted fingerling potatoes and asparagus drizzled with balsamic, plus pear-apple crisp with maple oat topping.
Details
Caryn Dugan
Culinary Educator
Hands-On
$60 Per Person
Wed, Oct 27
6:30 to 9 pm
ONE SKILLET DINNERS
Dara Boxer accepts the challenge of cooking three dinner dishes that do not skimp on flavor, each in a single skillet under forty-five minutes. Enjoy one-pan lemon-braised chicken thighs with chickpeas and fennel, tortellini with sausage and cherry tomatoes, and salmon with rice and broccoli and shiitake mushrooms.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Oct 28
6:30 to 9 pm
GIRLS' NIGHT OUT: WHAT THE CLUCK?
Rachelle Killian shares a succulent chicken preparation that will have everyone clucking with approval. Enjoy a night out with the girls and enjoy goat cheese-beet tart with arugula and toasted walnuts, yogurt-dill marinated and oven-roasted chicken with toum - a Mediterranean garlic sauce, served with sautéed green beans, parmesan bread sticks with fresh marinara sauce, plus raspberry cheesecake bars and a gin gimlet with a twist of lime.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Oct 29
6 to 8:30 pm
DATE NIGHT FOR COUPLES: HASSLE-FREE GREEK COOKING
The bounty of Autumn is abundant in an exciting evening of Greek cooking with Maria Sakellariou. This hands-on class will create savory pumpkin ravioli appetizer with herbs and feta, seasonal greens Autumn salad with dried fruits and nuts, pork loin stuffed with a trio of cheeses and carrots, accordion potatoes (what Greeks call hasselback potatoes) with olive oil and fresh lemon, plus loukoumathes - honey puffs topped with cinnamon and toasted sesame seeds.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Oct 29
6:30 to 9 pm
KEEP YOUR FORK, THERE'S PIE!
Discover our secret to tender, flaky pie crusts with tasty and delectable fillings with five luscious pies. Learn the technique for moving a pie crust from the pastry mat to the pie dish, and enjoy double-crusted apple pie, sweet potato-pecan pie, lemon chess pie, cherry linzertorte with a traditional cocoa crust, plus cranberry-walnut tart.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Sat, Oct 30
11 am to 1:30 pm
ALL-STAR CAST IRON
The stovetop is lined with Rachel Moeller's favorite cast iron pans, as this hands-on class becomes the producers of award-winning dishes in every category. Join Rachel to create Alsatian flatbread with fromage blanc topped with bacon and caramelized onions, pan-seared chicken breast with chermoula - a North African marinade, fluffy corn and pepper spoonbread, roasted carrots with charred scallion aïoli, plus a double chocolate Dutch baby with fudge sauce and mocha cream.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sat, Oct 30
12 to 2:30 pm
DATE NIGHT FOR COUPLES: WHAT'S YOUR BEEF
Stop arguing over what to cook for dinner, and join Jean Millner to create a perfect Saturday night supper with your partner, starting with brie en croûte with mango chutney. This hands-on class will learn to make the most tender and delicious braised beef short ribs with "holy trinity" ragù, roasted garlic mashed potatoes, sautéed green beans with parmesan-seasoned breadcrumbs, plus rustic French apple tart with apricot-Calvados glaze.
Details
Jean Millner
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Oct 30
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Oct 30
6:30 to 9 pm
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, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home sourdough starter.
Details
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sun, Oct 31
11 am to 4 pm
FANG-TASTIC BITES FOR THE FAMILY
Rachelle Killian and her eleven-year-old twins Ash and Finn have devised the perfect excuse for eager Halloween tricksters to get a head-start on scary treats and "finger" sandwiches. Costumes are encouraged in this hands-on class for anyone or everyone in the family learning to create mini mummy-wrapped pretzel hotdogs, grilled steak finger sandwiches with bloody ketchup, spider-covered deviled eggs, tombstone and bone-shaped grilled cheese sandwiches served with bloody eyeball tomato soup, plus Dracula's dentures with chocolate chip cookies and marshmallow teeth, and eyeball sugar cookies. Designed for anyone in the family, at least 7 years of age.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$50 Per Person
Sun, Oct 31
12 to 2:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Oct 31
5 to 7:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms 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
$60 Per Person
Mon, Nov 1
6 to 8:30 pm
DRESS TO IMPRESS - FALL EDITION
Salads are made extraordinary with the perfect combination of ingredients and an impressive dressing. Lydia Gwin shares exciting flavor profiles with roasted acorn squash-spiced couscous salad boats with arugula and peas and Dijon cider dressing, the big Italian loaded hoagie salad - a shareable panzanella-style artichoke-pepperoncini-salami salad with tomatoes and mozzarella, roasted carrot-quinoa salad with sweet-and-spicy chamoy apricot-aleppo chile-maple dressing tossed with apricots and mint and almonds, plus warm Brussels sprouts salad with bacon and hazelnuts and a sherry vinaigrette.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Nov 1
6:30 to 9 pm
APPLE ON-CORE
The apple basket is overflowing, as Rachelle Killian creates dishes utilizing a variety of apples that you will want to make again and again. Enjoy pork sausage and apple rolls wrapped in puff pastry Wellington-style, apple and gouda grilled cheese sandwiches on buttery brioche bread, caramel apple pie cookies with a lattice top, cinnamon sugar pan-fried apple fries with caramel dipping sauce, plus a vodka apple-tini cocktail.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Nov 2
6 to 8:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Nov 2
6:30 to 9 pm
OLD WORLD TUSCAN
Inspired by the charm of Tuscany, this hands-on class will create a memorable meal with Bob Colosimo, of Eleven Eleven Mississippi. Learn to prepare chorizo-stuffed little neck clams, housemade fettuccine pasta with walnut pesto, braised chicken sofrito, Yukon Gold potato purée, cumin-scented mixed vegetables, plus pear tarte Tatin with red wine caramel sauce.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Wed, Nov 3
6 to 8:30 pm
HOT SOUPS AND WARM BREADS
Have a seat at the counter with Lydia Gwin and discover the perfect combination of an amazing soup paired with a delicious bread, perfect for taking the chill out of cooler weather. Enjoy butternut squash and white bean soup with sage pesto served with apple and gouda dropped biscuits, cream of mushroom soup paired with sour cream and chive pull-apart rolls, plus an old-fashioned apple crisp.
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
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Nov 3
6:30 to 9 pm
TAKING SIDES AT THE DELI COUNTER
Jan Reid shares lots of tips and tricks for deli salads without divulging the proprietary secrets of an upscale deli. This hands-on class will create classic French carrot salad with lemon Dijon vinaigrette, Mediterranean orzo-artichoke salad with goat cheese and pine nuts, healthy tuna salad with apples and carrots in a mustard base, sour cream chicken salad with chutney and almonds and water chestnuts, confetti coleslaw, egg salad, and Brussels sprouts and kale salad with walnuts and parmesan.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Nov 4
6 to 8:30 pm
A STREET CART NAMED DESIRE
Take a global tour of street foods with chef Mickey Kitterman in an exciting hands-on class. Learn to make Korean bulgogi deopbap - a rice bowl topped with delicious Korean barbecued beef strips, Korean double-fried chicken wings, moong dhal samosas with mint chutney, Mexican elote - spicy grilled street corn with cotija cheese, Mexican chicken chalupas with homemade corn tortillas and shredded chicken, plus Arabian fattoush salad with chickpea falafel.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 4
6:30 to 9 pm
DATE NIGHT FOR COUPLES: STRIP TEASE
Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that includes a dirty martini with your choice of vodka or gin. Join Matt Sassman to create a layered chicken-avocado-bacon cobb salad with tomatoes and blue cheese vinaigrette, New York strip steak with caper-olive compound butter, butter-poached lobster over creamy mashed potatoes, roasted Brussels sprouts with pancetta, plus mini cheesecakes with fruit topping and boozy whipped cream.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Fri, Nov 5
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Jon Lowe
Chef
Hands-On
$200 Per Person
Sat, Nov 6
10 am to 3 pm
HEIR AND A PARENT: ADVENTURES WITH SAWYER
Nine-year-old Sawyer Galliano might argue who is the chef and who is the sous chef when it comes to cooking with her dad, chef Josh Galliano. Join them both for an adventurous afternoon in the kitchen creating broccoli-cheddar cheese soup, salt-and-pepper butter steak Sawyer-style with strip steak, mac-and-cheese with a trio of cheeses - fontina, asiago, and cheddar, street corn, plus a chocolate tart served with a fancy drink - a fizzy pomegranate punch. This class is designed for children, at least 7 years of age, plus a parent.
Details
Joshua Galliano
Chef
Hands-On
$110 For Parent and Child
Sat, Nov 6
12 to 2:30 pm
DATE NIGHT FOR COUPLES: INDIA - THE SPICE OF LIFE
Join Aruna Gopinath to create spicy and comforting Indian cuisine perfect for a cool Winter evening. This hands-on class for couples will make keema roti rolls with whole wheat flour roti - a delicious homemade flatbread stuffed with keema - ground lamb cooked with beans and spices and tomato kachumber, punjabi samosas - a deep-fried snack with potato filling seasoned with fennel seeds and turmeric and garam masala served with a duo of chutneys - green chutney and tamarind-date chutney, lemon rice with peanuts and curry leaves, plus kalakand - Indian fudge garnished with pistachios and almonds.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$140 Per Couple
Sat, Nov 6
6 to 8:30 pm
GIRLS' NIGHT OUT: HELLO, GOURD-GEOUS!
A chill is in the air, fall colors are beautiful, and colorful pumpkins and gourds are abundant, as Rachelle Killian uses a cornucopia of flavors to create a memorable vegetarian meal. Enjoy roasted butternut squash-quinoa gratin topped with cheese, herb-roasted parmesan-acorn squash rounds, spaghetti squash with Alfredo sauce, plus pumpkin pie cheesecake, and a pumpkin pie martini with vanilla vodka.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Nov 6
6:30 to 9 pm
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 Greek omelette casserole with artichokes and fresh spinach, cinnamon-raisin biscuits, iced pumpkin coffee cake with a crumb topping and vanilla glaze, mixed green salad with apples and pears topped with candied pecans and balsamic vinaigrette, harissa sweet potato hash, plus Honeycrisp sangria.
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
Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Sun, Nov 7
10:30 am to 1:30 pm
BARKING UP THE CINNAMON TREE
Lydia Gwin shares the exciting versatility of cinnamon as a spice that can be used in sweet and savory dishes with a huge impact. This hands-on class will create a stunning apple pie with a homemade cinnamon bun crust served with maple-buttered pecan ice cream, pumpkin chili spiced with cinnamon, maple-cinnamon pulled pork cinnamon buns, plus sweet potato pancakes with cinnamon cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Nov 7
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THAI AND JACKET NOT REQUIRED
Bring a date and spend a casual evening in the kitchen creating tasty Thai food with Kaitlyn Vohs, starting with chicken satay with pickled vegetables and sweet-and-spicy sauce. This hands-on class will make shrimp pad Thai spring rolls with peanut sauce, Thai yellow curry beef with jasmine rice, chicken massaman curry with brown rice, plus mango sticky rice and a Thai-style bourbon-ginger fizz cocktail.
Details
Kaitlyn Vohs
Chef
Hands-On
$140 Per Couple
Sun, Nov 7
5 to 7:30 pm
THE BOWLED AND THE BEAUTIFUL
Big pots of steaming soups fill the kitchen with exciting aromas in this bold and hearty hands-on class with Dara Boxer. Learn to make classic chicken noodle soup with seared shredded chicken leg quarters and homemade egg noodles, Mexican meatball soup with pork meatballs and onions and tomatoes with chipotle and cilantro, carrot-ginger soup - Dara's flu and cold crusher with lots of fresh grated ginger, and red lentil soup with a tomato-chicken broth and lots of warm cumin and coriander spices.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Nov 7
5:30 to 8 pm
MY FIRST THANKSGIVING
No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Dawn Meyer guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, Dawn’s family favorite - sweet potatoes with brown sugar, green beans with shallots and caramelized pecans, plus pumpkin pie with maple sugar whipped cream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Nov 8
6 to 9 pm
WE'RE JUST WILD ABOUT HARRY
Everyone will be wild about Harry Fiebelman, too, after a delightful evening in the kitchen learning how to create old-fashioned baked goods inspired by Harry's great grandmother who lived in the Ozarks. This hands-on class will create sweet poppyseed bread, scrumptious cinnamon rolls, old-fashioned strawberry cobbler, plus a freeze-ahead simple French-style dinner loaf that is half-proofed before freezing, and can be pulled and baked any day of the week for a fresh loaf of bread.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Mon, Nov 8
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef-Owner
Hands-On
$65 Per Person
Tue, Nov 9
6 to 8:30 pm
CARAMEL - OH, SUGAR SUGAR!
Fall in love with turning sugar into caramel as this hands-on class with Rachelle Killian spends an irresistible evening working side-by-side in the kitchen. Learn to create salted caramel pots de crème, coffee crème caramels, easy caramel popcorn, salted caramel pecan tart, salted caramel cake with caramel buttercream frosting, plus a White Russian salted caramel cocktail with Kahlúa, caramel vodka and caramel sauce.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$50 Per Person
Tue, Nov 9
6:30 to 9 pm
CONFIT CONFIDENTIAL
Discover the ancient low-and-slow method of preserving food and cooking delicious dishes with exciting and succulent results. This hands-on class with Mickey Kitterman will make cherry tomato confit to create winter caprese on fresh pasta, fennel confit with golden raisins and saffron, spiced pork rillettes served with cornichon and mustard on crusty bread and crackers, plus pear-apple-walnut confiture with mascarpone panna cotta. Mickey will also make duck leg confit that will be used for his cassoulet class on January 9.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Nov 10
6 to 8:30 pm
MATT GETS SASSY WITH ITALIAN COOKERY
Matt Sassman loves to pore over and experiment with cookbooks and recipes, favoring Italian cookery with an American touch of St. Louis. Enjoy zucchini-parmesan fritters with spicy arrabbiata tomato sauce, chicken modiga - a St. Louis dish evidenced by the provel cheese and prepared in a creamy lemon wine sauce with mushrooms served with homemade fettuccine, plus red wine-poached pears on panna cotta.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Nov 10
6:30 to 9 pm
ZUCCHINI - A TURN FOR THE BETTER
Dara Boxer shares creative ways to use the spiralizer with one of her favorite vegetables, the zucchini. This hands-on class will create Italian zucchini-artichoke-red onion pasta salad with salami and provolone and red wine vinaigrette, miso zoodle ramen with crispy tofu, vegetables and a poached egg, bolognese over zucchini noodles, and gluten-free chocolate chip zucchini muffins.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Nov 11
6 to 8:30 pm
PRETZELS - LET’S DO THE TWIST!
Twist and shout during a fun evening with Rachelle Killian discovering the easy techniques for making homemade pretzels. This hands-on class will learn the art of pretzel making with a Bavarian soft pretzel served with beer cheese, pretzel-wrapped sausages served with honey-mustard dip, garlic-rosemary pretzel knots, cheese-stuffed pretzel rolls, cinnamon sugar mini pretzels, plus gluten-free pretzels.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Nov 11
6:30 to 9 pm
GIRLS' NIGHT OUT: MEATLESS IN ST. LOUIS
Turn off the radio and gather with your girlfriends as Melissa Clendenin creates a brilliant array of vegetarian dishes, starting with roasted beet salad on greens with apples and topped with gorgonzola and champagne vinaigrette. Enjoy spiced popcorn, farro-stuffed acorn squash with kale and cranberries, pear galette, plus a spiced cranberry prosecco cocktail.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Nov 12
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GET THEM TO THE GREEK
It is always a fun evening for couples to create authentic Greek cuisine with Maria Sakellariou for a Greek holiday feast. This hands-on class will make an onion tart with homemade pastry dough, dolmathes - grape leaves stuffed with ground beef and rice and herbs, spinach-radicchio-pear winter salad with dried fruit and nuts and a balsamic-port dressing, beef stifado - boneless beef chuck slow cooked in red wine and tomatoes served over Greek macaroni pasta, plus yogurt cake drizzled with light lemon syrup.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Nov 12
6:30 to 9 pm
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 pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Nov 13
11 am to 4 pm
HEIR AND A PARENT: PASTA WITH THE KID-DOUGH!
Spend a fun afternoon with Patty Goeke and a parent, grandparent, or your favorite aunt or uncle making fresh homemade pasta. This hands-on class will create cheese ravioli with a light cream sauce, long ribbons of tagliatelle pasta with ground pork ragù, plus Italian salad with lemon vinaigrette, and chocolate lava cake with raspberry sauce. This class is designed for children, at least 7 years of age, plus a parent.
Details
Patty Goeke
Culinary Educator
Hands-On
$110 For Parent and Child
Sat, Nov 13
12 to 2:30 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create 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, spicy sriracha sauce, citrus-soy sauce, and wasabi.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sat, Nov 13
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Nov 13
6:30 to 9 pm
NOVEL CUISINE: BLACK DIAMOND
Sabotage and deceit in the black truffle industry of the Dordogne is threatening the multi-million dollar truffle trade industry, as cheap sub-par Chinese truffles are being smuggled into France and passed off as real black truffles in Martin Walker's Black Diamond: A Mystery of the French Countryside. As the class discusses the challenges for Chief of Police Bruno in this lively read, Mickey Kitterman will prepare black truffle corn beignets, roast poulet cooked with truffle butter, black truffle pilaf with mirepoix, plus chocolate truffle tart with praline anglaise.
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
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Nov 14
1 to 3:30 pm
DATE NIGHT FOR COUPLES: DON'T WORRY. BE CRABBY.
Bring your partner and join Christy Wynne creating a fabulous gluten-free and grain-free dinner focused on a love for crab cakes. This hands-on class will create bacon covered Brussels sprouts, kale salad with turmeric spiced pumpkin seeds and lemon-shallot vinaigrette, lump crab cakes with buttery garlic cauliflower purée, no-yeast almond flour dinner rolls, oven-roasted broccoli, plus chocolate-avocado mousse topped with coconut whipped cream.
Details
Christy Wynne
Culinary Educator
Hands-On
$140 Per Couple
Sun, Nov 14
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Raise your pastry bags to Courtney Curtwright, co-owner of White Box Catering, who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Courtney for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous Christmas cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming cookie decorating classes include Christmas Cookie Decorating on November 28, and Christmas Cookie Cutter Couture on November 21 and December 5.
Details
Courtney Curtwright
Culinary Educator
Hands-On
$60 Per Person
Sun, Nov 14
5:30 to 8 pm
BISTRO BITES
Work side-by-side with chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, creating European bistro fare. This hands-on class will make gruyère gougères with herb butter, a duo of quiches - quiche Lorraine and a vegetarian quiche, salati di sfoglia - savory flaky puff pastry with Provençal spices, a trio of dips - beet hummus, baba ghanoush, and roasted red pepper muhammara dip, plus chocolate éclairs with pistachio cream.
Details
Gian Nicola Colucci
Chef
Hands-On
$65 Per Person
Mon, Nov 15
6 to 8:30 pm
AROUND THE WORLD IN AN INSTANT (POT)
Rachel Sarino, of STL Cake Pops, is a busy mom, wife and business owner, keeping up with her active children. Finding quick-and-easy ways to prep healthy, flavorful meals for her family is important, and the Instant Pot is key. Rachel shares tips, tricks and great international recipes that will up your Instant Pot game as she demonstrates kimchi jiggae - a Korean beef stew, Greek chicken souvlaki served on rice, Chinese vegetable lo mein, plus kaddu ka halwa - an Indian coconut-pumpkin dessert.
Details
Rachel Sarino
Culinary Educator
Demonstration
$50 Per Person
Mon, Nov 15
6:30 to 9 pm
LUNCH WITH LYDIA - TURKEY TO CRANBERRIES
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy mini turkey-cranberry-brie sandwiches, kale and Brussels sprouts salad with lemon-mustard dressing topped with toasted almonds and bacon, plus a festive cranberry-almond cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Nov 16
11 am to 1:30 pm
MARVELOUS MONTHLY MACARONS
Spend an exciting evening in the kitchen with the talented Tanya Ott perfecting the skills for stunning French almond macarons, using a variety of exquisite fillings with new flavors every month. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make classic macarons filled with salted caramel and dipped in chocolate with crumbled praline sprinkles, ginger macarons with pumpkin Swiss meringue buttercream, spiced macarons with smooth apple cider buttercream, plus red velvet macarons with cream cheese buttercream. Each student will take home a sample of macarons.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, Nov 16
6 to 8:30 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as the 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
$50 Per Person
Tue, Nov 16
6:30 to 9 pm
THE YEAST WE CAN DO
All it takes is one bread class with the energetic Rachelle Killian for an exciting new perspective on the simplicity of baking homemade bread, then taking it to the next level of awesomeness. This hands-on class will learn tips for working with and proofing yeast, rising methods, and creating buttery brioche bread, the fluffiest dinner rolls perfect for the holidays and family gatherings, chocolate babka, and everyday whole wheat sandwich bread.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Nov 17
6 to 8:30 pm
GOBBLE GOBBLE
Create a smaller version of Thanksgiving with big bold flavors with Jack MacMurray for a relaxed evening in the kitchen. This hands-on class will make cranberry-pecan puff pastry bites with brie cheese, turkey breast stuffed with andouille sausage with sage gravy, sweet potato-pecan praline casserole, smoked corn custard, brown butter Yukon mashed potatoes, plus pumpkin spiced cheesecake with tart cherry sauce.
Details
Jack MacMurray, III
Chef
Hands-On
$65 Per Person
Wed, Nov 17
6:30 to 9 pm
FLIPPIN' THANKSGIVING
Lydia Gwin turns Thanksgiving (and the turkey) upside down to take the chaos out of the kitchen and keep it wear it belongs... at the family table! Learn some great tips for time management as this hands-on class makes herb-rubbed brined turkey cooked upside down, roasted garlic mashed potatoes with silky smooth gravy, rye and sourdough stuffing with brown butter, ginger-molasses roasted root vegetables, jalapeño cranberry sauce, Brussels sprouts gratin with farro and bacon, gruyère-black pepper popovers, plus white cheddar crusted chai apple pie.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Nov 18
6 to 9 pm
MODERN SAUCES
Herbs, citrus, and olive oil are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning fall dishes. This hands-on class with Mickey Kitterman creates crab cakes with chraimeh sauce - a North African sephardic sauce rich with warm spices, lemon-roasted cauliflower steaks with classic pesto with a twist of fresh mint and parsley, deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette, and sea bass with sauce vierge - a modern French sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 18
6:30 to 9 pm
DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO
Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Nov 19
6 to 8:30 pm
PORK. POMEGRANATES. PECANS.
Lydia Gwin lures everyone into the kitchen with exciting aromas and a variety of pork used in every dish. Take a seat at the counter and enjoy pan-fried pork chops with thyme and apples served with cheddar polenta, pork loin cooked with barley as a one-pot meal with butternut squash and Swiss chard, winter greens salad with pancetta and maple tahini dressing topped with spiced pepitas and pancetta, plus bourbon-bacon pecan pie.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Nov 20
11 am to 1:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Rachelle Killian 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, at least 7 years of age, 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.

Heir and a Parent: A Harry Potter Christmas is available on December 18.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Nov 20
12 to 2:30 pm
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
$180 Per Couple
Sat, Nov 20
5 to 8 pm
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
Kitchen Conservatory Chef
Hands-On
$180 Per Couple
Sat, Nov 20
6:30 to 9:30 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Details
Jon Lowe
Chef
Hands-On
$75 Per Person
Sun, Nov 21
12:30 to 3 pm
HEIR AND A PARENT: PIE-ROTECHNICS
Tarek Husseini has remarkable skills when it comes to baking, starting with his experience of making it to the final round of the 2019 Kids Baking Championship on Food Network when he was 13, and continuing to develop and create stunning baked goods at home. This hands-on class will light up the kitchen creating a s'more pie with chocolate filling in a graham cracker crust piled high with torched meringue, maple pumpkin pie with a flaky crust topped with whipped cream, plus apple-cranberry hand pies served with no-churn vanilla ice cream. This class is designed for children, at least 7 years of age, plus a parent.
Details
Tarek Husseini
Hands-On
$100 For Parent and Child
Sun, Nov 21
1 to 3:30 pm
DATE NIGHT FOR COUPLES: MAMBO ITALIANO
Straight from an era of Dean Martin and Rosemary Clooney, this evening is designed for couples that love Italian cuisine. Rachelle Killian leads this hands-on class with a pear bellini, romaine salad with gorgonzola and candied walnuts, fresh fettuccine with garlic-rosemary sauce, veal Oscar topped with crab and garlic cream sauce, Italian roasted vegetables with brown sugar-balsamic marinade, plus lemon gelato served with pizzelle cookies.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Nov 21
5 to 7:30 pm
CHRISTMAS COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Jones
Culinary Educator
Hands-On
$60 Per Person
Sun, Nov 21
5:30 to 8 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-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, peanut, and nuoc cham sauces.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, Nov 22
6 to 8:30 pm
DIPS AND SIPS - FALL EDITION
If dips and cocktails are high on the priority list for fun, join Lydia Gwin for a lively night in the kitchen starting with homemade pimiento cheese dip with crudités. This hands-on class will create artichoke-lemon-parsley dip with homemade pita chips, baked shrimp scampi dip with garlic crostini, Heath bar dip with pretzel bites, plus a French 75 and a salted caramel White Russian.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Nov 22
6:30 to 9 pm
LET'S TACO ABOUT IT
Let's talk about spending the evening making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Nov 23
6 to 8:30 pm
HOT CHOCOLATE IS THE BOMB!
Hot chocolate bombs went viral on social media, and are a fun side hustle for the talented Lydia Gwin. Join Lydia for an exciting evening of creating hot chocolate bombs utilizing a variety of chocolates and learning to temper chocolate. This hands-on class will create salted caramel and semisweet hot chocolate bombs filled with salted caramel-flavored hot cocoa mix and marshmallows decorated with gold luster dust and salted caramel drizzle topped with sprinkles, milk chocolate hot chocolate bombs with edible glitter, plus cookies-and-cream hot chocolate bombs garnished with white chocolate drizzle and cookies crumbs. Students will be allowed to take home a sampling of the hot chocolate bombs made in class.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Nov 23
6:30 to 9 pm
THANKSGIVING: I'LL TAKE PIE
Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

An afternoon session of this class is available.
Details
Kitchen Conservatory Chef
Hands-On
$125 Per Person
Wed, Nov 24
9 am to 12 pm
THANKSGIVING: I'LL TAKE PIE
Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates.
Details
Kitchen Conservatory Chef
Hands-On
$125 Per Person
Wed, Nov 24
1 to 4 pm
CARB DIEM
Seize the day and learn how to make fresh pasta in lots of shapes and sizes. This exciting hands-on class will create lobster cavatelli gratin, chicken tortelloni in brodo, fettuccine Alfredo, spaghetti with roasted cauliflower and bacon, and spinach-ricotta cannelloni in tomato sauce.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Fri, Nov 26
12 to 2:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Nov 26
6 to 8:30 pm
TUSCAN HOLIDAY
Spend a delectable afternoon in the kitchen creating an idyllic Tuscan lunch, starting with antipasti e crostini misti with pecorina Toscano, finocchiona, mushrooms, pickled onions, marinated olives, honey, marmalade, mostarda, and crostini. This hands-on class with Rachel Moeller will make ricotta and spinach-stuffed tortelli, roasted pork loin with garlic and rosemary served with potatoes and roasted carrots and butternut squash, plus an assortment of Christmas cookies including ricciarelli - soft almond meringues, befanini - lemon shortbread with sprinkles, and cantucci di cioccolato - chocolate dipped biscotti.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sat, Nov 27
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and 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
$150 Per Couple
Sat, Nov 27
6 to 8:30 pm
GINGERBREAD HOUSE FOR ADULTS
Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Ella Galvin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Nov 28
12:30 to 3:30 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sun, Nov 28
1 to 3 pm
LET THE MERRYMAKING BEGIN
First things first! The best way to start the holiday season is with an appetizer party complete with two cocktails, a French 75 and a cranberry-rosemary vodka tonic. Join the talented Kaitlyn Vohs to create bacon-wrapped water chestnuts, butternut squash bruschetta with goat cheese topped with a balsamic reduction and arugula, sun-dried tomato and ham arancini with roasted red pepper coulis, pimiento and bacon cheese ball bites, and beef Wellington tartlets.
Details
Kaitlyn Vohs
Chef
Hands-On
$65 Per Person
Sun, Nov 28
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Raise your pastry bags to Courtney Curtwright, co-owner of White Box Catering, who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Courtney for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous Christmas cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Courtney Curtwright
Culinary Educator
Hands-On
$60 Per Person
Sun, Nov 28
5:30 to 8 pm
SAUCES ARE A FLASH IN THE PAN
Learn to turn three pan-cooked proteins into incredible dishes with a variety of easy-to-make pan sauces. Join Dara Boxer at the stovetop to create rosemary-mushroom cream sauce, tomato-thyme-balsamic sauce, piccata sauce, and cherry-thyme sauce paired with chicken, salmon, and beef, then be creative with your own personalized pan sauce. This hands-on class will also make French green beans and brown rice, plus fresh berries with sweet ricotta.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Nov 29
6 to 8:30 pm
OSSO BUCO - OH, SO BEAUCOUP
Lively conversation and rich scents are abundant and will lure you into the kitchen for an evening of exquisite fare. Enjoy oyster stew with celery root garnish, red wine poached pear salad on wilted radicchio, braised osso buco on saffron mushroom risotto, plus individual baked Alaska with homemade vanilla ice cream and caramel chocolate sauce.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Mon, Nov 29
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef-Owner
Hands-On
$65 Per Person
Tue, Nov 30
6 to 8:30 pm
VEGETARIANS GO ON GREEN
Rachelle Killian has the green light for a lively evening creating vegetarian dishes packed with flavor. This hands-on class will make mushroom Wellington with spinach layered with chestnuts and parmesan wrapped in puff pastry, baked zucchini-spinach casserole with feta, cheesy scalloped potatoes, fried Brussels sprouts with balsamic glaze, plus blueberry ganache tart.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Nov 30
6:30 to 9 pm
PRIME RIB PERFECTION
Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Wed, Dec 1
6 to 9 pm
HEIRLOOM COOKIES
Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Lydia Gwin in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create eggnog sandwich cookies filled with spiced rum buttercream, stamped citrus shortbread cookies, dirty chai earthquake cookies, chocolate-peppermint shortbread, pistachio pinwheel cookies, and neapolitan cookies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Dec 1
6:30 to 9 pm
GOODNESS, GRAIN-SCIOUS, GREAT BOWLS OF FIBER
Join Dara Boxer in the kitchen as she shares her passion for healthy and nutritional vegetarian grain bowls that are rich in flavor and fiber. This hands-on class will mix and match grains, vegetables, proteins, plus dressings or toppings to create a personalized grain bowl, served with a local beer. Choose from farro, brown rice, quinoa, Israeli couscous, kale, cauliflower, carrots, roasted beets, tomatoes, sweet corn, tofu, chickpeas, black beans, kidney beans, along with topping choices of pico de gallo, orange tahini sauce, spicy peanut sauce, Green Goddess dressing, and creamy hummus for a delicious meal.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Dec 2
6 to 8:30 pm
THE PLEASURE IS YOURS
Enjoy a luxurious self-indulgent evening at the counter as Harry Fiebelman presents chocolate truffles, treats, and cocktails. Harry will share his secrets for creating a rich smooth chocolate ganache, and use it to create hand-rolled milk chocolate truffles coated in nuts and dark chocolate caramel truffles, along with chocolate medallions with dried fruits and nuts, plus a chocolate martini and a rum-Kahlúa death by chocolate cocktail with homemade chocolate sauce.
Details
Harry Fiebelman
Pastry Chef
Demonstration
$55 Per Person
Fri, Dec 3
6 to 8:30 pm
GINGERBREAD HOUSE FOR ADULTS
Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Dec 4
12 to 3 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Ella Galvin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sat, Dec 4
1 to 3 pm
GIRLS' NIGHT OUT: JINGLE BELLES
Lydia Gwin is making spirits bright for the ladies with a kir royale. Gather your girlfriends and enjoy French onion stuffed mushrooms, squash and warm lentil salad with apples and maple cider vinaigrette, roasted chicken with walnut pesto and fontina polenta, plus cinnamon-cardamom pear crumble with vanilla crème chantilly.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Dec 4
6 to 8:30 pm
MERINGUES - WHIP IT! WHIP IT GOOD!
Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, plus dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Dec 5
12:30 to 3 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sun, Dec 5
1 to 3 pm
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO
Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Rachelle Killian creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème caramel.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Dec 5
5 to 7:30 pm
CHRISTMAS COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Jones
Culinary Educator
Hands-On
$60 Per Person
Sun, Dec 5
5:30 to 8 pm
'TIS THE SEASON
Be of good cheer in an evening filled with the joy of the holiday season, as this hands-on class with Lydia Gwin creates a traditional holiday dinner. Learn to make herb-crusted seared and oven-roasted beef tenderloin served with creamy horseradish sauce, individual servings of pommes Anna, green beans amandine with portobello mushrooms, gruyère-black pepper popovers, plus 4 Hands chocolate Milk Stout caramel tart.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Dec 6
6 to 8:30 pm
FEAST OF THE SEVEN FISHES
Experience the joyous celebration of the Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as Josh Galliano starts the evening with cuscusu alla trapanese - a traditional calamari-shrimp-mussel dish with couscous, octopus with ceci zuppa - a rich stew of chickpeas and octopus confit, grilled spada - grilled swordfish over cannellini beans and lemon conserva, and sfincione - thick Sicilian Christmas Eve pizza topped with cacciovallo cheese, white anchovies, tomatoes, and Calabrian chiles.
Details
Joshua Galliano
Chef
Demonstration
$60 Per Person
Mon, Dec 6
6:30 to 9 pm
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
Tue, Dec 7
6 to 8:30 pm
JOLLY CHRISTMAS CAKE POPS
Join Rachel Sarino, owner of STL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the holidays. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of holiday cake pops, including Santa's hat, a snow "person", a Christmas tree, plus a bonus figgy pudding design. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
Hands-On
$60 Per Person
Tue, Dec 7
6:30 to 9 pm
LUXURY LUNCHEON
In the midst of all the hustle and bustle of the holiday season, treat yourself to a luxurious luncheon with the ladies, with plenty of time for shopping afterwards. Enjoy smoked tomato bisque with avocado salsa, spinach-artichoke-leek quiche with a mixed greens salad, airy popovers with strawberry butter, plus l'opera cake - a French coffee-almond torte.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Wed, Dec 8
10 am to 12:30 pm
SANTA “SLEIGHS" SURF AND TURF
Jack Mac is in a jolly mood creating an extraordinary holiday dinner that is designed to be savored in this special evening at the chef's table. Enjoy seared scallops on butternut squash purée with pear chutney, lobster-stuffed beef filet mignon with lobster sherry cream served with spinach chèvre flan and truffle mashed potatoes, plus peppermint-chocolate truffle cake with Chambord raspberry coulis.
Details
Jack MacMurray, III
Chef
Demonstration
$75 Per Person
Wed, Dec 8
6 to 8:30 pm
HO! HO! HOLIDAY CUPCAKES
Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Join Dawn Meyer in the kitchen and learn to make white chocolate-mint cupcakes with chocolate buttercream, chocolate macaroon cupcakes with coconut buttercream, apple cider cupcakes with brown sugar buttercream, and red velvet cupcakes with Swiss meringue peppermint buttercream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Dec 9
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and 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
$150 Per Couple
Fri, Dec 10
6 to 8:30 pm
NORDIC HOLIDAY BAKING
Don your warmest Scandinavian sweater, and join Lydia Gwin for a hands-on class baking traditional Nordic holiday treats. Lydia will teach everyone how to pronounce the words, as the class makes kransekake - a Norwegian almond ring celebration cake, krumkake - Norwegian holiday almond pizzelle cookies, St. Lucia saffron buns, Danish hindbærsnitter - glazed buttery cookie sandwiches filled with raspberry jam and dotted with sprinkles, plus a saffron bundt cake with pears and cardamom cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Dec 11
11 am to 1:30 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sat, Dec 11
1 to 3 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest. 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
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Dec 11
6 to 9 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Dec 11
6:30 to 9 pm
AND TO ALL A GOOD BITE!
'Twas the night that has everyone stirring in the kitchen with jolly Jon Lowe creating holiday appetizers and a homemade eggnog bar with assorted garnishes - whipped cream, cinnamon, crushed peppermint, shaved chocolate, and cocoa powder. This hands-on class will create a festive array of crab-stuffed mushrooms with scallions and fennel, warm goat cheese dip with artichokes and toasted crostini, prosciutto-wrapped asparagus with balsamic vinaigrette and shaved parmesan, lamb meatballs tossed in mint marinara, plus sugar cookie-white chocolate truffles.
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, Dec 12
12:30 to 3 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sun, Dec 12
1 to 3 pm
DATE NIGHT FOR COUPLES: THE SEDUCTION OF BACON
The seductive smell of bacon lures everyone into the kitchen for a fun adventure of cooking with pork. Join Kaitlyn Vohs for an enticing hands-on class creating harvest cobb salad with bacon and fall fruits and goat cheese, bacon-wrapped filet mignon, sautéed wild mushrooms with bacon and garlic, hasselback potatoes topped with parmesan and bacon, plus vanilla bean pots de crème with bacon brittle, and an old fashioned with bacon-infused bourbon and an orange twist.
Details
Kaitlyn Vohs
Chef
Hands-On
$170 Per Couple
Sun, Dec 12
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Raise your pastry bags to Caroline Stamp, school teacher by day and custom cookie decorator by night, 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, wet-on-wet, wet-on-dry techniques plus adding accents and texture with sprinkles to create fabulous Christmas cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
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
Caroline Stamp
Culinary Educator
Hands-On
$60 Per Person
Sun, Dec 12
5:30 to 8 pm
AN ITALIAN CHRISTMAS WITH CHEF COLUCCI
Spend a festive evening at the chef's table with chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, with a stunning presentation and impeccable flavors from his childhood home of Turin, Italy. Enjoy pumpkin soup with amaretti cookies and crab meat timbale drizzled with mint oil, housemade buckwheat cavatelli with shrimp and Romanesco broccoli, Italian pork cotechino with spicy lentil ragoût and gorgonzola-white polenta tortino, plus traditional tronchetto natalizio (bûche de Noël) with chocolate and vanilla cream.
Details
Gian Nicola Colucci
Chef
Demonstration
$55 Per Person
Mon, Dec 13
6 to 8:30 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating hazelnut-espresso sandwich cookies with Frangelico ganache, ricotta-Amaretto cannoli cookies with roasted pistachios and orange zest and a drizzle of chocolate, gingerbread pizzelle "cigars" filled with eggnog buttercream, panettone cookies with orange liqueur-soaked raisins and a light orange glaze, bourbon-spiked butter sprinkle cookies rolled in Christmas nonpareils, plus a tipsy Kahlúa affogato with espresso and chocolate whipped cream.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Dec 13
6:30 to 9 pm
LUNCH WITH LYDIA - CRISPY TO GLAZED
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy a savory crispy potato waffle with prosciutto and mustard crème fraîche sauce, cauliflower-hazelnut soup, plus glazed gingerbread bundt cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Dec 14
11 am to 1:30 pm
HOLIDAY DESSERTS YULE WANT
Pastry chef Harry Fiebelman fills the holiday buffet with a variety of festive desserts that show a range of techniques, starting with bûche de Noël - a yule log cake with chocolate sponge cake, whipped chocolate ganache, chocolate Swiss buttercream, and marzipan mushrooms. Enjoy cranberry-walnut thumbprint cookies, gingerbread pots de crème, and chocolate swirl fudge.
Details
Harry Fiebelman
Pastry Chef
Demonstration
$55 Per Person
Tue, Dec 14
6 to 8:30 pm
HOW DO YOU DO, DOUGHNUTS?
Greetings to all doughnut lovers, whether your preference is cake doughnuts, yeast doughnuts, or a combo to please everyone. This hands-on class with Rachelle Killian will create an assortment of doughnuts, including cinnamon sugar twist doughnuts, hot chocolate cake doughnuts, fruity pebble doughnuts loaded with cereal bits from the filling, glaze and topping, old school buttermilk bar doughnuts, plus jam-filled donuts tossed in powdered sugar.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Dec 14
6:30 to 9 pm
THE COMFORT OF CLASSIC FRENCH
The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 15
6 to 8:30 pm
DATE NIGHT FOR COUPLES: PRIME AND PROPER
Join Mickey Kitterman to create a perfect holiday meal that will impress the most discerning guests. This hands-on class will make slow-roasted prime rib with garlic-cumin-fennel rub served with horseradish crème fraîche sauce, Yorkshire pudding, potatoes and Brussels sprouts oven-braised in hard cider with apples and bacon, carrots and parsnips glazed with Southern Comfort and pecans, plus a stunning presentation of flaming Christmas pudding with hard sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Thu, Dec 16
6 to 9 pm
DATE NIGHT FOR COUPLES: PARTY LIKE IT'S 1999
Let's look forward to kissing another year goodbye with a feast of sumptuous appetizers. Bring a date and join Rachelle Killian in the kitchen to create Swedish meatballs, feta and herb stuffed roasted peppers, mini blooming onions served with spicy aïoli, fried polenta cakes topped with pesto and tomatoes, caprese salad on a skewer, Buffalo popcorn chicken, espresso brownie bites, plus a bourbon mint julep, and a brandy Alexander.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Dec 17
6 to 8:30 pm
ALL YULE WANT IS NAUGHTY COOKIES
A platter of naughty cookies might put you on the nice list, but Santa's reindeer will have to steer the sleigh to the next rooftop! Devon Drag laces each cookie with spirits, as the class enjoys hazelnut-espresso sandwich cookies with Frangelico ganache, ricotta-Amaretto cannoli cookies with roasted pistachios and orange zest and a drizzle of chocolate, panettone cookies with orange liqueur-soaked raisins and a light orange glaze, bourbon-spiked butter sprinkle cookies rolled in Christmas nonpareils, plus a tipsy Kahlúa affogato with espresso and chocolate whipped cream.
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Dec 17
6:30 to 9 pm
HEIR AND A PARENT: A HARRY POTTER CHRISTMAS
Treat your favorite Potterhead wizard to a small Christmas feast right out of the Great Hall in the Hogwarts Castle to celebrate the holidays. Amanda Anderson sprinkles her magic in the kitchen as this hands-on class creates roasted chicken with housemade herbed gravy, roasted carrots and potatoes, warm holiday butterbeer with white hot chocolate and butterscotch sauce topped with whipped cream, individual Christmas gingerbread cakes decorated with vanilla icing and holiday sprinkles, plus a tin of Mrs. Weasley's chocolate fudge to take home to share with family. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Dec 18
12 to 2:30 pm
DATE NIGHT FOR COUPLES: WEATHER OR NOT
No matter the weather, join us for a warm and exciting evening in the kitchen creating rich, wonderful comfort foods, along with local beer. This hands-on class with Dara Boxer will make bacon corn chowder garnished with chives and crisp bacon, arugula and shaved fennel salad with parmesan and lemon-shallot vinaigrette, a duo of pot pies - chicken pot pie loaded with vegetables and sherry cream broth topped with homemade cream biscuits, and modern chuck eye beef pot pie with cremini mushrooms and red wine-tomato broth topped with puff pastry, plus cranberry-orange dream bars served with homemade vanilla ice cream
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Dec 18
6 to 8:30 pm
JOYEUSE FÊTE
Spend a lingering evening at the counter experiencing an intimate French dinner to celebrate the holidays. Enjoy scallop-leek bouillabaisse, watercress-endive-beet salad with roquefort and candied walnuts, blanquette de veau on celery root purée, plus chocolate bûche de Noël with meringue mushrooms.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Sat, Dec 18
6:30 to 9 pm
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!
Spend a fun-filled afternoon with Aruna Gopinath, born in Bangalore, India, creating lots of exciting samosas and chutneys to mix and match, plus warm Indian chai with cardamom and cinnamon. This hands-on class will work side-by-side with Aruna to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas with garam masala, plus moong dal samosas with yellow split lentils. Learn to make Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, and sweet-and-spicy mango chutney.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$60 Per Person
Sun, Dec 19
12:30 to 3 pm
SUGAR PLUM FAIRY TEA
Treasure the magic of the holidays, as Lydia Gwin offers a variety of teas including Crème de Earl Grey and Cranberry Crush and prepares delectable offerings. Enjoy parsnip-leek soup with chocolate brioche croutons, gouda and rosemary scones, turkey lingonberry puffs, Brussels sprouts-farro salad with bacon and parmesan dressed with maple-apple cider vinaigrette, plus butterscotch budino with caramel sauce and crème fraîche whipped cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Dec 19
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS
Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Details
Jon Lowe
Chef
Hands-On
$170 Per Couple
Sun, Dec 19
5 to 7:30 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable evening making homemade pita and falafels with Rachelle Killian. This hands-on vegetarian class will make homemade hummus dip with oil-cured olives and fried garlic, homemade pita pockets stuffed with chickpea falafel in tahini sauce and cucumber salad, green celery-dill-parsley-mint falafels with red bell pepper, phyllo turnovers with feta and fennel, plus pistachio-honey cake with sweetened yogurt topping.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Dec 20
12 to 2:30 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating hazelnut-espresso sandwich cookies with Frangelico ganache, ricotta-Amaretto cannoli cookies with roasted pistachios and orange zest and a drizzle of chocolate, gingerbread pizzelle "cigars" filled with eggnog buttercream, panettone cookies with orange liqueur-soaked raisins and a light orange glaze, bourbon-spiked butter sprinkle cookies rolled in Christmas nonpareils, plus a tipsy Kahlúa affogato with espresso and chocolate whipped cream.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Dec 20
6 to 8:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 5.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Dec 21
12 to 2:30 pm
PANINI PALOOZA
Learn to make fantastic hot grilled sandwiches with a crunchy crust and ingredients that melt together, as this hands-on class joins Jean Millner to create Italian soppressata-salami-capicola-fontina and roasted red pepper paninis on Italian rolls, grilled eggplant-zucchini-squash-red pepper panini on ciabatta with mozzarella and pesto, roast beef-caramelized onion-gruyère on sourdough, plus strawberry brioche paninis with whipped cream.
Details
Jean Millner
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Dec 21
1 to 3:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef-Owner
Hands-On
$65 Per Person
Tue, Dec 21
6 to 8:30 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 21
6:30 to 9 pm
THE FAMILY THAT COOKS TOGETHER
Rachelle Killian and her eleven-year-old twins Ash and Finn have designed a class for anyone or everyone in the family to gather together and create breakfast treats decadent enough to be desserts. This hands-on class will create French toast sticks with cinnamon-cream cheese dip, a short stack of pancakes layered with Boston cream and topped with chocolate ganache, s'mores pop tarts, fruit salad with mint, chocolate marshmallow tart with vanilla glaze, and granola-yogurt tarts with fresh fruit. Designed for anyone in the family, at least 7 years of age.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$50 Per Person
Wed, Dec 22
12 to 2:30 pm
TINY BOOZY DESSERTS
Get in the holiday spirit with Devon Drag creating platters of mini boozy desserts that shows family and friends and neighbors that you care. This exhilarating class will create peppermint-white chocolate mousse garnished with chocolate bark with peppermint schnapps marshmallows, mini bourbon-cranberry pecan pies, miniature golden fruitcakes with brandy-soaked dry fruit and walnuts, mini eggnog cheesecakes dusted with nutmeg, mini sweet potato bourbon bundt cakes with spiced rum and drizzled with maple rum glaze, plus a spiked hazelnut hot chocolate with Kahlúa and Frangelico.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Dec 22
6 to 8:30 pm
EASY ITALIAN, UNTIL THE SABER COMES OUT
Spend a fascinating evening with Matt Sassman creating a delectable dinner, then put on your coats and step outside to see him saber a bottle of prosecco to serve with dessert. This hands-on class will create pasta e ceci with plenty of garlic and chickpeas, garlic and rosemary pork chops served with parmesan-crusted roasted baby red potatoes, sautéed lemon-garlic broccolini, plus homemade ice cream with strawberries and balsamic.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Wed, Dec 22
6:30 to 9 pm
UP YOUR POPCORN GAME
Discover what's popping as Lydia Gwin creates surprising dishes with popcorn, including Lydia's popcorn bar complete with a variety of flavorings, including butter-toffee, spicy caramel, pepper and parmesan, cinnamon-malt, and Sriracha-lime. Enjoy spiced popcorn-crusted chicken breast, a controversial you-be-the-judge popcorn salad with bacon and cheddar, popcorn bread and butter, plus caramel-butter popcorn ice cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Dec 23
12 to 2:30 pm
EAT. DRINK. BE MERRY.
Enjoy the season with friends in an evening of celebration. This hands-on class will create an elegant party of hors d'oeuvres and bourbon-laden eggnog. Learn to make dill-cured salmon on scallion pancakes, pan-fried cornmeal shrimp with homemade red pepper ketchup, short rib sliders, reuben palmiers, dates with goat cheese and peppadew peppers, herb crêpes with caramelized onions, Brussels sprouts-chestnut phyllo rolls, plus pecan tassies.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Thu, Dec 23
6 to 8:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus spinach-mushroom lasagna.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sun, Dec 26
12 to 2:30 pm
DATE NIGHT FOR COUPLES: FISHING FOR COMPLIMENTS
Make a date for a fun Sunday evening with your partner that is sure to be filled with good food and compliments. This hands-on class with Dara Boxer will create crispy roasted Brussels sprouts with shallots and balsamic glaze, citrus-roasted salmon with honey and fennel, creamy spinach gratin topped with breadcrumbs, horseradish-sour cream mashed potatoes, plus white chocolate truffles for dessert with a cranberry gin fizz cocktail.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Dec 26
5 to 7:30 pm
MERRY OLDE ENGLAND: PUBS AND PINTS
Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 27
12 to 2:30 pm
SHAKE, RATTLE AND POUR
With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up two cocktails - a spiced pomegranate fizz and espresso martinis, then join Lydia Gwin to create caramelized onion-mushroom bruschetta, mini beef and sausage meatballs in a tomato marsala sauce served on fontina polenta, grilled shrimp with charred tomato lemon butter sauce, and roasted carrot-onion-hazelnut tart.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Dec 27
6 to 8:30 pm
YOU GET A PIZZA, YOU GET A PIZZA, AND YOU GET A PIZZA
There is plenty of pizza to go around in a bountiful class with Rachelle Killian utilizing different crusts. This hands-on class will create Buffalo chicken pizza with creamy blue cheese sauce on traditional yeasted pizza dough, deep-dish beef taco pizza with crispy cheddar crust layered with traditional taco ingredients, mushroom-spinach pizza on whole wheat crust with caramelized onions and a spicy tomato sauce, an Italian mixed green salad with bacon and tomatoes topped with lemon-Dijon vinaigrette and shaved parmesan, plus strawberry-Nutella dessert pizza.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Dec 28
12 to 2:30 pm
BRING IT ON, NEW YEAR!
Looking for ideas to ring in the New Year? The delightful Jan Reid has planned an afternoon of celebration inspired by Ina Gartner from her Barefoot Contessa collection. This hands-on class will create roasted shrimp cocktail, deviled eggs with smoked salmon, pan-fried onion dip with homemade potato chips, chicken skewers with creamy mustard sauce, cauliflower toast, roasted beet salad, profiteroles with vanilla ice cream, plus a French 75 and a classic Manhattan.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 28
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA
Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class with Mickey Kitterman will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Tue, Dec 28
6 to 8:30 pm
THE APPRENTICE CHEF: MIDNIGHT SNACKS
For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing baked mini meatballs topped with mozzarella and parmesan, crispy garlic parmesan potato wedges with easy ranch dip, homemade cheese crackers, plus candy bar blondies.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Wed, Dec 29
1 to 3 pm
CHEESE BORED? RACLETTE ROCKS!
Treat yourself to a fabulous array of charcuterie and cheese boards with vegetable platters and all the details for creating a WOW presentation. Lydia Gwin has pulled out the raclette sets for Swiss melted cheese, as this hands-on class creates a stunning array of gruyère, comté, emmentaler, sausages, pulled chicken, asparagus, zucchini, mushrooms, cornichons, and pickled onions. Learn to create three potato preparations - roasted smashed with garlic pesto, English roasted, and hasselback, served with creamy horseradish sauce, caramelized onions and mushrooms, and enjoyed with a cardamom-spiced pomegranate martini.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 29
6 to 8:30 pm
DATE NIGHT FOR COUPLES: MAD MEN AND STYLISH WOMEN
Let's kiss this year bye-bye in a fashionable 1960s manner and celebrate the night with a retro cocktail party. This hands-on class with Matt Sassman will create devils-on-horseback - dates stuffed with blue cheese and wrapped in bacon, Swedish cocktail meatballs in a creamy sauce, a duo of cheese fondues - classic Swiss cheese fondue and caramelized onion-shallot fontina cheese fondue - all served with sausage and vegetables and crusty bread, coconut shrimp with apricot sweet-and-sour sauce, plus a fabulous retro Jell-O dessert and a stunning champagne punch with a lemon ice ring.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Wed, Dec 29
6:30 to 9 pm
LOBSTER AND CHAMPAGNE
Celebrate the end of the year with an elegant feast of lobster and a flute of champagne. Enjoy a memorable evening with lobster shu mai with sweet chile sauce, lobster rémoulade on an artichoke salad, lobster étouffée on cheese grits, plus lemon chess pie.
Details
Kitchen Conservatory Chef
Demonstration
$75 Per Person
Thu, Dec 30
6 to 8:30 pm
OUT OF THIS WORLD LUXURY
Treat yourself to an evening of decadence creating international small plate delicacies with Mickey Kitterman, ending with a champagne toast. This hands-on class will make crab and sweet corn acras with chraimeh - North African beignets with spicy dipping sauce, Spanish smoked duck tapas with burnt orange marmalade and manchego cheese, truffled gouda soufflé in won ton cups with greens and Dijon vinaigrette, seared sea scallop tostada with shallot-jalapeño mignonette, roasted tenderloin po' boys with rémoulade, plus chocolate and hazelnut gelato and cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Dec 30
6:30 to 9 pm
THE KITCHEN AT HOGWARTS
Rachelle Killian shares her magical powers in the kitchen with a class designed for adults who still believe in wizardry. This hands-on class will make Harry's favorite treacle tart, pumpkin pasties from Hogwarts Express, Mrs. Weasley's meat pie served with gillyweed (fried zucchini) stalks, dragon eggs in a potato nest with hollandaise sauce, cauldron lava cakes with raspberry sauce, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schnapps.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 3
6 to 8:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Jan 4
6 to 8:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jan 5
6 to 8:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
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 with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Joshua Galliano
Chef
Hands-On
$175 Per Person
Sat, Jan 8
10 am to 3 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create vanilla-glazed apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, doughnuts filled creamy Nutella covered in powdered sugar, baked strawberry buttermilk doughnuts with strawberry glaze, and baked maple spiced doughnuts with maple glaze. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jan 8
12 to 2:30 pm
OUI LOVE FRENCH CASSOULET
Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sun, Jan 9
5:30 to 8:30 pm
A FORCE OF HOBBIT
Bilbo and Frodo's love for food has inspired Rachelle Killian to start this middle earth dining adventure with endives filled with goat cheese, apples, toasted walnuts and dried cranberries drizzled with honey. This hands-on class will make Radagast's magic mushroom salad with roasted portobello mushrooms and shaved parmesan and herb vinaigrette, Beorn's twice-baked honey cake muffins, ogre's dwarf pot pies (substituted with chicken, of course), lembas "waybread" that sustained Frodo and Sam, plus a ring to rule them all - a Paris-Brest ring of choux pastry filled with praline mousseline decorated with almonds and powdered sugar, and conclude with a Miruvor cocktail from Imladris with gin, elderflower liqueur, white tea and blossom water.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 10
6 to 8:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Jan 14
6 to 8:30 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef 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, Jan 18
6:30 to 9 pm
HEIR AND A PARENT: JEDI ACADEMY
Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade Ranch dip, TIE fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Jan 22
12 to 2:30 pm
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
$150 Per Couple
Sun, Jan 23
5 to 7:30 pm
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. Join this hands-on class learning how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a chocolate cherry sourdough, and a jalapeño-cheddar sourdough. Each participant will take home sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jan 25
6 to 8:30 pm