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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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Classes
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.
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
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.
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 February 1.
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.
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 vegetarian classes include Falafels: Put It In a Pita on December 20, and Goodness, Grain-scious, Great Bowls of Fiber on January 27.
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.
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
$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.
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
Hands-On
$60 Per Person
Wed, Dec 1
6:30 to 9 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. #holidays
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!
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
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. #holidays
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. #holidays
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.
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
$60 Per Person
Sun, Dec 5
12:30 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.
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
$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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Valentine Cookie Decorating is available on January 30 with Caroline Stamp.
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.
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
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. #holidays
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.
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
$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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Valentine Cake Pops is available on January 20.
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. #holidays
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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Jack's next demonstration class, Take a Bite Out of Winter, is available on January 12.
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.
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
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.
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 March 26.
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.
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
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. #holidays
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.
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 Salsa Salsa on February 19, Last Tango in Paris on March 19, and Sizzle and Samba on April 23.
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.
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 March 12.
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.
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
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, Dec 12
12:30 to 3 pm
GINGERBREAD HOUSE
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.
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
Hands-On
$50 Per Person
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 Rachelle Killian 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.
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
$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.

Valentine Cookie Decorating is available on January 30 with Caroline Stamp.
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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Gian Nicola Colucci's next class, On the Cutting Edge, is available on January 24.
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.
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 20.
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. #holidays
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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next available doughnut class, Harry has Style with Doughnuts, is on February 17 with Harry Fiebelman. This class is offered again on April 4.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Dec 14
6:30 to 9 pm
CRAVING COOKIES
In celebration of Helen Fletcher's beautiful new book, Craving Cookies: The Quintessential American Cookie Book, delight in a wonderful presentation of treats from the book. Enjoy black-and-white jam-filled shortbread, Fig Newtons, almond raspberry triangles, hazelnut crunch bars, plus orange-pistachio delights. #holidays
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Wed, Dec 15
12 to 2:30 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.
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
$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.
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
$150 Per Couple
Thu, Dec 16
6 to 9 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. #holidays
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.
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
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Dec 18
12 to 2:30 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. #holidays
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.
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
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. #holidays
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.
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
$170 Per Couple
Sun, Dec 19
5 to 7:30 pm
CHEESE BOARDS AND BEER - YOU CHEDDAR NOT POUT
Jump on the bandwagon and learn all the tips and techniques for creating party-worthy cheese boards, how much to buy, ways to cut the cheese, and how beer complements or contrasts cheese flavors and homemade accompaniments with cheese expert Andy DeCou. Andy presents two cheese boards with a bit of holiday flair, with one using a Green Hill brie wheel served with warm homemade fig jam and crushed toasted Marcona almonds, plus a traditional board with a variety of cheeses, sugared cranberries, smoked gouda dip, pickled green beans and carrots, candied pecans, caramelized walnuts, and homemade mostarda, paired with Breckenridge Brewing Vanilla Porter and Elysian Space Dust IPA. #holidays
Details
Andy DeCou
Culinary Educator
Demonstration
$55 Per Person
Sun, Dec 19
5:30 to 8 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable afternoon 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. #holidays
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Dec 20
12 to 2:30 pm
HOT DIGGITY DOG
Give a big welcome to chef Bryan Scott, owner of Doggie Mac's food truck, known for their off-the-charts all beef hot dogs and exciting toppings. This fun hands-on class will create a hot dog bar to mix-and-match ingredients, and learn to make Greek hot dog with tomatoes and onions and kalamata olives topped with Greek dressing and feta, Philly Dog with tender Philly steak and grilled onions and cheese, a BBQ jerk dog with Caribbean slaw, and Buffalo chicken dog, plus learn some knife skills, searing and sautéing techniques, along with making a cheese sauce. #holidays
Details
Bryan Scott
Chef
Hands-On
$60 Per Person
Mon, Dec 20
1 to 3:30 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. #holidays
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Dec 20
6 to 8:30 pm
PHO-NOMENAL VIETNAMESE
Spend the evening in the kitchen creating the classic dishes of Vietnam. This hands-on class will make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with pork and pickled vegetables, beef pho soup with rice noodles, shaking beef with jasmine rice, plus refreshing mango sorbet. #holidays
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, Dec 20
6:30 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 April 4.
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. #holidays
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.
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 February 1.
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.
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 February 15.
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.
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
$50 Per Person
Wed, Dec 22
12 to 2:30 pm
LET'S MEAT FOR LUNCH
Create a holiday lunch with all the extra elements that make it sweeter and more flavorful. Join Bryan Scott, owner of two food trucks, to create candied glazed ham, brined roasted turkey legs, oven-roasted maple-bacon carrots, garlic mashed potatoes, and Southern-style glazed sweet potatoes. #holidays
Details
Bryan Scott
Chef
Hands-On
$60 Per Person
Wed, Dec 22
1 to 3:30 pm
TINY BOOZY DESSERTS
Get in the holiday spirit with Devon Drag creating platters of mini boozy desserts that show 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. #holidays
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.
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
$70 Per Person
Wed, Dec 22
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. #holidays
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Thu, Dec 23
11:30 am to 2 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. #holidays
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.
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
$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.
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 April 18.
Details
Rachelle Killian
Kitchen Conservatory Staff
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.
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
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Dec 26
5 to 7:30 pm
HAUTE CUISINE
French cuisine has a standard of excellence both in preparation and presentation focusing on beautiful ingredients. Experience a superb dinner with bouchée au fromage, cream of chestnut soup, grape-rosemary salad with French feta sheep's milk cheese, roasted rack of lamb with pomegranate sauce served on pommes Anna, plus a stunning gâteau St-Honoré. #holidays
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Sun, Dec 26
5:30 to 8 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. #holidays
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. #holidays
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. #holidays
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. #holidays
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. #holidays
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Tue, Dec 28
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 April 16.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Dec 29
12 to 2:30 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. #holidays
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. #holidays
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.
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
$150 Per Couple
Wed, Dec 29
6:30 to 9 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, and Lydia Gwin will win over this hands-on class with dishes from her favorite scenes. Learn to make fish-and-chips from Crown & Anchor Pub with mushy peas, Ted's bullseye "KC style BBQ" chicken wings, Roy Kent's favorite kabobs with Sam's Nigerian jollof rice, plus "finger in the peanut butter jar" pie with a Nutter Butter crust and a Richmond's Greyhound cocktail.
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 March 30.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Dec 30
11 am to 1:30 pm
SWEET TALKING GUY
Bring friends and family to kiss the year goodbye creating sweet classic treats with pastry chef Harry Fiebelman. This hands-on class will learn to make fortune cookies, golden cream cheese candies, orange bundt cake with honey glaze, honey ice cream, and a pomegranate cocktail. #holidays
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Thu, Dec 30
12 to 2:30 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. #holidays
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.
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
Thu, Dec 30
6:30 to 9 pm
DATE NIGHT FOR COUPLES: MIGHT AS WELL-INGTON!
Might as well make plans to start the New Year in the best possible way with magnificent beef Wellington. This hands-on class for couples will create olive-fig tapenade on crostini, butternut squash-bourbon soup with bacon garnish, red wine poached pear salad with blue cheese crumbles and candied walnuts, beef tenderloin Wellington with mushrooms duxelles served with red currant sauce on soubise - a French risotto with onions and gruyère cheese, plus Grand Marnier soufflés with crème anglaise.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Sat, Jan 1
6 to 8:30 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, Jan 2
11 am to 4 pm
HEIR AND A PARENT: JUST KIDDING
Let's get the year started with a fun afternoon in the kitchen creating garlic bread pizza topped with tomatoes, grilled chicken, mozzarella, homemade marinara, and even broccoli. This hands-on class will create a tropical almond milk smoothie with mangoes, strawberries and bananas, plus a romaine salad with grapes and tomatoes topped with sweet parmesan vinaigrette. 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
Bryan Scott
Chef
Hands-On
$110 For Parent and Child
Sun, Jan 2
1 to 3:30 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
Sun, Jan 2
5 to 7:30 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.
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 April 11.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 3
6 to 8:30 pm
FANS OF AIR FRYING GREEK-STYLE
Matt Sassman has been a fan of the air fryer since late 2018, and shares exciting ways to lure yours off the basement shelf, or even a new one into your shopping cart. Enjoy an evening of Greek-style dishes with mini spanakopita phyllo bites with spinach and feta, pork tenderloin souvlaki skewers served with tzatziki sauce, air fried roasted Brussels sprouts salad with dried cranberries and sliced shallots on arugula with lemon vinaigrette, roasted fennel with oranges and olives, plus air fryer baklava bites with honey and walnuts.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Jan 3
6:30 to 9 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
IN THE FEAST LANE WITH HARD CIDERS
René Sackett, manager of two local farmers markets, shares her knowledge with a stunning array of ciders to be enjoyed with a delectable meal prepared by Mickey Kitterman using a variety of ciders. The cider tasting includes Brick River Firehouse Rose, Point Labaddie Brewery Belgian-style apple cider, a traditional French cider from Normandy, and Ciders of Spain Pretty Dry Perry fruit cider. Enjoy bacon-apple-chicken rumaki with cider barbecue sauce, cider-braised short ribs served with apple-celeriac-potato mash, plus cider doughnuts served with cider granita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Tue, Jan 4
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - QUICHE. TART. BABA AU RHUM.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries in a fun monthly series. Enjoy baba au rhum - a sweet yeasted dough soaked in brandy syrup topped with poached pears and chantilly cream, miniature broccoli-cheddar quiches with a cheddar cracker crust, fresh tomato and basil puff pastry tart, plus a Bloody Mary.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Jan 5
11 am to 1:30 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 April 4.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jan 5
6 to 8:30 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
The Cakery
Hands-On
$65 Per Person
Wed, Jan 5
6:30 to 9 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.
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 4 part series is offered again, beginning on March 31.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Jan 6
6 to 9 pm
Thu, Jan 13
6 to 9 pm
Thu, Jan 20
6 to 9 pm
Thu, Jan 27
6 to 9 pm
THE KEY TO KETO
Start the year off on the right key with a high-fat, adequate-protein, low-carbohydrate keto diet designed to burn fats rather than carbohydrates. Lydia Gwin prepares pimiento deviled eggs, bacon-asparagus bites, steak and pear salad with Thai lime-fish sauce dressing, grilled pork tenderloin with grainy mustard vinaigrette served with lemony Brussels sprouts, plus peanut butter chocolate mousse.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jan 6
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.
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 March 26.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jan 7
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.
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 March 19.
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 with 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.
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
$100 For Parent and Child
Sat, Jan 8
12 to 2:30 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 March 12.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Jan 8
6:30 to 9 pm
HEIR AND A PARENT: CINNAMON ROLLS AND BISCUITS! THAT'S MY JAM!
Join the delightful duo of Lydia Gwin and her 8-year-old son, Miles, for a fun interactive afternoon making impressive one-hour cinnamon rolls with cream cheese frosting, caramel pecan rolls, and colorful giant cake batter cinnamon rolls with vanilla glaze and sprinkles. This hands-on class will also make fresh butter, raspberry jam, and tender drop biscuits. 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
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Jan 9
12:30 to 3 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.
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 March 29.
Details
Kitchen Conservatory Chef
Hands-On
$50 Per Person
Sun, Jan 9
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE WEIGHT IS OVER
Start the year off with your partner on a lighter and healthier note creating a satisfying menu featuring fish that can be served together or as individual fulfilling meals. Join chef Jon Lowe in the kitchen to prepare smoked mussel bisque with tomatoes and herbs, tuna confit and bibb lettuce salad with green beans and sweet potatoes topped with parmesan and olive vinaigrette, pan-seared trout with almond flour and garlic served with asparagus and spinach, plus lemon skillet cake with lemon Swerve glaze.
Details
Jon Lowe
Chef
Hands-On
$150 Per Couple
Sun, Jan 9
5 to 7:30 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, ogre's dwarf pot pies (substituted with chicken, of course), Sam Wise's mashed taters, 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 March 28.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 10
6 to 8:30 pm
BRINNER IS A WINNER
Serving breakfast for dinner is always a winning idea with dishes normally saved for leisurely weekend fare. Lydia Gwin does all the preparations as the class enjoys a savory Dutch baby with smoked salmon and asparagus topped with crème fraîche and scallions, carbonara frittata, caramelized citrus salad with prosecco on salted coconut granola and yogurt topped with pistachios, sweet potato pancakes with cinnamon cream, plus a strawberry mimosa.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Jan 10
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 February 1.
Details
Jay Dedkhad
Chef
Hands-On
$65 Per Person
Tue, Jan 11
6 to 8:30 pm
A GREAT BRITISH BAKE OFF - WINTER 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 cherry tarte Tatin, pear and citrus pound cake with mascarpone whipped cream, chocolate marquise with pistachio-raspberry sauce, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jan 12
6 to 8:30 pm
TAKE A BITE OUT OF WINTER
Baby, it's cold outside, and chef Jack MacMurray creates robust Italian fare that will warm up everyone that takes a seat at his counter. Enjoy 11 vegetable soup with chive biscuits, warm spinach salad with shiitake mushrooms and egg topped with pancetta dressing and gorgonzola, Tuscan roasted whole chicken served with pan jus and root vegetable hash, plus a lemon almond tart.
Details
Jack MacMurray, III
Chef
Demonstration
$55 Per Person
Wed, Jan 12
6:30 to 9 pm
ZERO-PROOF COCKTAIL FLIGHT
Experience Lydia Gwin behind the “bar” creating a zero-proof cocktail flight paired with three perfect courses. Lydia shares mixology tips and the difference between simple syrup and shrubs, as she prepares cucumber tonic with lemon-lime simple syrup and Dry Botanical Cucumber Bubbly paired with tabbouleh with apples and walnuts and quinoa and pomegranates, a non-alcoholic tequila and lager Michelada with tomato juice and hot sauce served with a spicy salt rim and paired with cilantro-lime shrimp taco lettuce wraps with avocado salsa, plus pineapple and strawberry-serrano shrub spritz paired with Mexican brownies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jan 13
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 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.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Jan 14
6 to 8:30 pm
SCOUTING FOR THE BEST BROWNIE
It's that time of the year to help support the Girl Scouts with cookie orders and find inspiration to create exciting homemade brownies. Join Lydia Gwin for a hands-on class making chocolate-coconut-caramel Samoa® brownies, Thin Mint® brownies, Tagalong® peanut butter-cornflake crunch brownies, ToffeeTastic® - half brownie and half toffee chip cookie, plus S'Mores® chocolate brownies with brûléed marshmallow topping and graham cracker crumbs.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Jan 15
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with fried capers and crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce and bourbon mushrooms served with creamed corn and roasted broccoli, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
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 Salsa Salsa on February 19, Last Tango in Paris on March 19, and Sizzle and Samba on April 23.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Jan 15
5 to 8 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with fried capers and crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce and bourbon mushrooms served with creamed corn and roasted broccoli, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
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 Salsa Salsa on February 19, Last Tango in Paris on March 19, and Sizzle and Samba on April 23.
Details
Kitchen Conservatory Chef
Hands-On
$180 Per Couple
Sat, Jan 15
6:30 to 9:30 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 cardamom coffee cake muffins with walnut-brown sugar streusel, sheet pan roasted vegetable hash garnished with queso fresco and pepitas, buckwheat waffles with mascarpone and blood oranges, mushroom-leek frittata with parmesan and gruyère, winter fruit and greens salad with cashews and lemon-Dijon vinaigrette, plus a citrus sour gin cocktail.
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 March 6 with a new menu.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Jan 16
10:30 am to 1:30 pm
NOVEL CUISINE: TASTE: MY LIFE THROUGH FOOD
Actor and New York Times bestselling author, Stanley Tucci, pens his third cookbook, Taste: My Life Through Food filled with recipes, a bit of humor and wisdom, and his love for food. As the class discusses the book, they will enjoy fish stew, timpano - a round "drum" of pasta filled with meat and pasta and Tucci's ragù, plus chocolate gelato with pistachio biscotti.
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, Jan 16
1 to 3:30 pm
DATE NIGHT FOR COUPLES: GET A-WEIGH TO MARS
Dara Boxer takes this hands-on class for couples on an excursion to Mars for a healthy and exciting dinner utilizing the ten crops that research shows can grow on the red planet. Learn to make a classic Bloody Mary, rustic potato-leek soup with chives served with fresh rye bread, pea-spinach crostini with cherry tomatoes and radishes topped with microgreens, pan-seared salmon with lemon-caper sauce served over a bed of arugula with quinoa and walnuts, plus silken tofu chocolate mousse.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jan 16
5 to 7:30 pm
WINTER 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 Winter 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. Students will take home their beautiful creations.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Valentine Cookie Decorating is available on January 30 with Caroline Stamp.
Details
Ericka Jones
Culinary Educator
Hands-On
$60 Per Person
Sun, Jan 16
5:30 to 8 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, plus cinnamon sugar mini pretzels.
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 March 26.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 17
6 to 8:30 pm
THE CHEF AND FISHMONGER
Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Josh Galliano will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Joshua Galliano
Chef
Demonstration
$60 Per Person
Mon, Jan 17
6:30 to 9 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 mint-white chocolate ganache, orange buttercream and cranberry compote macarons, yellow macarons filled with honey-mascarpone cream and decorated with pre-made royal icing bees, plus prosecco buttercream and peach compote macarons. 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 February 15 with new flavors.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, Jan 18
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.
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
$65 Per Person
Tue, Jan 18
6:30 to 9 pm
VEGAN BAKERS AREN’T AFRAID TO TAKE WHISKS
Give a huge welcome to educator Lisa Buchmeier as she shares her passion for creating wholesome, nourishing, simple, cholesterol-free vegan whole food plant-based treats that are naturally sweetened, flour-free, oil-free and incredibly satisfying. This hands-on class will make strawberry and golden flax seed bars with vegan nice cream, lemon squares made with Japanese sweet potatoes and aquafaba whipped cream, fudgy brownies with Brazil nut milk, plus vanilla nice cream with chocolate sauce and cocoa nibs.
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$55 Per Person
Wed, Jan 19
6 to 8:30 pm
SALT, FAT, ACID, HEAT
Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares her favorites as the class enjoys avocado-citrus-beet salad with lemon vinaigrette, buttermilk-marinated roasted chicken with Meyer lemon salsa served with garlicky green beans and saffron rice, plus cardamom and saffron-infused pavlova with cardamom cream and pistachios.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Jan 19
6:30 to 9 pm
LYDIA COOKS THE BOOKS WITH HAZAN
Lydia Cooks the Books is a monthly culinary adventure featuring cookbooks from exciting and innovative chefs. Each month, Lydia demonstrates recipes from favorite cookbooks in her vast library. Enjoy a relaxed lunch highlighting recipes from Marcella Hazan's Essentials of Classic Italian Cooking with white bean soup with garlic and parsley, potato gnocchi in gorgonzola sauce with steak filet drizzled with balsamic glaze, plus sgroppino - a Venetian lemon and strawberry slushy cocktail with sparkling wine.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Jan 20
11 am to 1:30 pm
VALENTINE CAKE POPS
Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating Valentine treats. Come on your own or bring your Valentine and learn how to make heart-shaped and round Valentine cake pops decorated with an assortment of fondant, sprinkle and chocolate decorations. Personalize your cake pops with hearts, roses, dots, and luster dust. The heart cake pop uses a specialty cake pop mold that students will keep! Each student will take home their cake pop creations.
Details
Rachel Sarino
Hands-On
$65 Per Person
Thu, Jan 20
6:30 to 9 pm
FORK AND CORK: BURGUNDY
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of Burgundy wines that will be paired with a lovely French menu created by Mickey Kitterman. Enjoy Galatoire's oysters en brochette served with cornbread and cream sauce, venison bourguignon with burgundy and mushrooms and onions, braised potatoes and carrots en cartouche, plus poached apples with Grand Marnier crème chantilly.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Fri, Jan 21
6 to 8:30 pm
DATE NIGHT FOR COUPLES: TO OUR HEALTH!
Devon Drag has devised an honest-to-goodness dinner that is so exciting and flavorful, no one would guess that it is without grain, gluten, white sugar or dairy! This hands-on class for couples will make Tuscan vegetable soup with tomato broth, Italian chopped salad loaded with vegetables topped with crispy prosciutto chips and Italian vinaigrette, spice-rubbed oven-roasted salmon, balsamic-glazed roasted asparagus and tomatoes, cast iron garlic hasselback sweet potatoes, plus dairy-free dark chocolate mousse made with coconut cream topped with coconut whipped cream and crushed freeze-dried strawberries, and an Italian tequila-Amaretto margarita.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jan 21
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.
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 March 26.
Details
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sat, Jan 22
11 am to 4 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.
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 April 30.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Jan 22
12 to 2:30 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, Jan 22
6 to 8:30 pm
GIRLS' NIGHT OUT: OUTLANDER-ISH SWOONING
Lydia Gwin creates a seductive Outlander spread that will have the ladies swooning. Be romanced by the food around the great love story of Jaime and Claire, as Lydia creates goat cheese-bacon tarts, Ellen's boar tusk puff pastry "bracelets" with asparagus and prosciutto, Claire's roasted chicken served with Fergus's roasted "tatties" and Ian's buttered leeks, plus the MacKenzie's millionaire shortbread and a kir royale.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jan 22
6:30 to 9 pm
WHEN LIFE’S A DRAG, FASTEN YOUR SWEET BELTS
Pastry chef Harry Fiebelman proves that life is anything but a drag for Ru Paul fans or anyone who likes sweets. Spend a fun afternoon in the kitchen creating cocktails and desserts as this hands-on class makes the Tammie Brownie - a cake-style brownie that is a little nutty with almonds and walnuts, Manila vanilla ice cream, Scone-ique Love vanilla bean-cinnamon scones with cardamom glaze for a kick of spice, Kim Chee-secake - honey-vanilla cheesecake with a sesame swirl, plus Ginger Binge bourbon cocktail, and It's Monsoon Season vodka-berry cocktail.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Sun, Jan 23
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 orange cream cupcakes filled with vanilla bean whipped cream topped with orange glaze, chocolate cupcakes with peanut butter American frosting and candied peanut topping, plus French toast cinnamon-maple cupcakes with maple Swiss meringue buttercream with a hit of coffee topped with candied bacon bits. 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
Tarek Husseini
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Jan 23
1 to 3:30 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.
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
$150 Per Couple
Sun, Jan 23
5 to 7:30 pm
THAI SOMETHING NEW
Nareerut "Tookie" Payette, owner of Thai Gourmet in O'Fallon, Missouri, loves to share her native Thai cuisine. Enjoy a fun and informative evening with creamy tom kha chicken soup with coconut milk and Thai herbs, fresh papaya salad with tomatoes and peanuts, Crying Tiger with grilled beef served with spicy Thai sauce and fried sticky rice, plus crispy deep-fried banana rolls.
Details
Nareerut Payette
Culinary Educator
Demonstration
$50 Per Person
Sun, Jan 23
5:30 to 8 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and Rachelle Killian loves 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.
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 April 18.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jan 24
6 to 8:30 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
OODLES OF NOODLES
Can't stop thinking about all the great noodles in Asia? Join us for a lively hands-on class making five exciting noodle dishes, including dan dan mien noodles with pork, sweet-and-spicy rice noodles with chicken, lo mein with beef and vegetables, fresh summer rolls with shrimp and cellophane noodles, plus chilled sesame soba noodles.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Jan 25
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.
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
$65 Per Person
Wed, Jan 26
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 pork posole with candied jalapeños served with brown butter corn muffins, pork and beef lasagna soup with pasta and chopped tomatoes with a dollop of whipped ricotta and mozzarella served with garlic cheese bread, plus blood orange and olive oil upside-down cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Jan 26
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 Urban Chestnut Underdog American lager. Choose from farro, brown rice, quinoa, Israeli couscous, kale, cauliflower, carrots, butternut squash, 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, Jan 27
6:30 to 9 pm
GREEK SQUAD
The best technical support for cooking authentic Greek cuisine is Maria Sakellariou, as she shares techniques to create a stunning winter meal. Enjoy marinated and grilled jumbo shrimp served with pistachio-feta dip, chicken phyllo triangles with roasted red peppers and herbs, youvarlakia - herbed meatballs in avgolemono egg-lemon sauce, plus halva - a flavorful sesame seed confection dating back to the travels of Alexander the Great.
Details
Maria Sakellariou
Chef
Demonstration
$55 Per Person
Fri, Jan 28
6:30 to 9 pm
FRENCH FARE - MOULES ET CLAFOUTIS
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy moules fenouil Pernod, civet de sanglier - a wild boar stew with winter vegetables, oignon clafoutis, plus torte aux chocolat et amandes et cerise.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jan 29
11 am to 1:30 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 classic yeasted doughnuts with chocolate or vanilla glaze and optional sprinkles, lemon pie doughnuts filled with lemon curd and topped with toasted Swiss meringue, powdered sugar doughnut holes, maple bacon short Johns, plus baked coffee cake doughnuts.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next available doughnut class, Harry has Style with Doughnuts, is on February 17 with Harry Fiebelman. This class is offered again on April 4.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Jan 29
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.
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
$70 Per Person
Sat, Jan 29
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 March 12.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Jan 29
6:30 to 9 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 Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, 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
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Jan 30
12:30 to 3 pm
CHOCOLATE HAND-ROLLED TRUFFLES
Chocolate truffles are much like a fine port, slowly indulged to enjoy the sensuous flavors! Pastry chef Harry Fiebelman will create a delectable variety of truffles using our favorite dark, milk and white chocolates. Enjoy caramel-dark chocolate truffles, chai-spiced dark chocolate truffles, milk chocolate-peanut butter crunch truffles, matcha-white chocolate truffles, milk chocolate-lavender truffles, plus a chocolate truffle cocktail. Everyone will take home a sampling of truffles.
Details
Harry Fiebelman
Pastry Chef
Demonstration
$55 Per Person
Sun, Jan 30
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SHANKS A MILLION!
Give a big welcome and thank you to Ben Sarver as this hands-on class for couples creates a memorable meal, starting with baked brie with apricot compote, fresh grapes, Marcona almonds and garlic crostini. Learn to make lobster bisque with claw meat and chive oil, braised lamb shanks over pappardelle noodles with glazed carrots, roasted parsnips and green peas topped with lamb jus, plus bourbon salted pots de crème with rye whipped cream and smoked sea salt.
Details
Ben Sarver
Chef
Hands-On
$160 Per Couple
Sun, Jan 30
5 to 7:30 pm
VALENTINE 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 Valentine 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
Caroline Stamp
Culinary Educator
Hands-On
$60 Per Person
Sun, Jan 30
5:30 to 8 pm
THE ART OF DECORATING CUPCAKES
Join Rachelle Killian 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. Rachelle 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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 31
6 to 8:30 pm
DIPS AND SIPS - SUPERBOWL EDITION
If dips and cocktails are high on the Superbowl priority list for fun, join Lydia Gwin for a lively night in the kitchen starting with jalapeño poppers stuffed with bacon and pimiento served with creamy Ranch dip. This hands-on class will create turkey and Swiss party sandwiches with spicy bourbon-bacon jam and a sweet and savory glaze, pigs-in-a-blanket with chili con queso dip, fried pickles and onion rings with "comeback" sauce, plus two beer cocktails - beer margaritas, and strawberry rum-beer delight.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jan 31
6:30 to 9 pm
LUNCH WITH LYDIA - MINT TO MOUSSE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy citrus and avocado salad with mint and honey-champagne vinaigrette, crispy herbed chicken thighs with peas and fennel served with pomegranate-parsley tabbouleh, plus chocolate mousse.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Feb 1
11 am to 1:30 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
Hands-On
$65 Per Person
Tue, Feb 1
6 to 8:30 pm
CHINESE NEW YEAR - YEAR OF THE TIGER
Celebrate Chinese New Year with a festive dinner to honor the Year of the Tiger. This hands-on class with Mickey Kitterman will make Chinese steamed pork belly buns with tiger sauce, tiger shrimp lo mein with bok choy and vegetables, Chinese steamed black bass with sizzling ginger-red pepper-scallion sauce, pork pearl balls, duck fried rice, plus ginger cherry crisp served with ginger ice cream.
Details
Mickey Kitterman
Hands-On
$65 Per Person
Tue, Feb 1
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - STRUDEL. BEIGNETS. DANISH.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries in a fun monthly series. Enjoy sausage-mushroom-cheese strudel, New Orleans-style beignets, mixed berry and cream cheese Danish with homemade puff pastry, plus a classic mimosa.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Feb 2
11 am to 1:30 pm
SWOON OVER DESSERTS FOR TWO
Devon Drag shares her secrets for creating stunning small batch desserts designed for two. This hands-on class will create white chocolate-strawberry tarts drizzled with chocolate ganache, individual dark chocolate mocha cakes, Irish cream cheesecakes topped with Irish cream-hot fudge sauce, chocolate chip bread pudding with bourbon caramel sauce, mini heart-shaped red velvet cakes with whipped cream cheese frosting, plus Mexican chocolate mousse with a bit of spice and orange liqueur.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Feb 2
6 to 8:30 pm
A FLURRY OF FOUR CURRIES
Step into the kitchen for a flurry of activities, as things heat up with flavorful Thai curries. This hands-on class will create green chicken curry with Thai eggplant, Massaman curry with beef and potatoes, panang pork curry with red bell peppers, Prik Khing Bangkok curry with shrimp and snow peas -- all served on jasmine rice, plus pineapple sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Feb 2
6:30 to 9 pm
VALENTINE FOR COUPLES: SEA OF LOVE
Fall in love with exciting tropical seafood dishes, as this hands-on class starts the evening with Cuban rum and pineapple-glazed shrimp cocktail with avocado and tostones. Learn to make jerk-spiced scallops on linguine with coconut curry, crispy rice pan-fried flounder with pink grapefruit salsa, plus coconut-vanilla bean pots de crème with chocolate wafers and passionfruit sorbet.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Thu, Feb 3
6 to 8:30 pm
VALENTINE FOR COUPLES: ISLE BE THERE
The Greek isles are abundant with seafood and tender lamb perfect for creating a sumptuous dinner for romantics. This hands-on class will prepare seared scallops with portobello mushrooms drizzled with sherry-shallot sauce, fattoush salad with fennel and feta cheese, oven-roasted rack of lamb glazed with quince-pomegranate sauce, Middle Eastern basmati rice, plus a delightful chocolate Amaretto torte.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Feb 4
6 to 8:30 pm
OH BABY, LET'S MAKE ENGLISH MUFFINS AND WAFFLES
Step up your breakfast game with English muffins, waffles and Dutch babies. Join Rachelle Killian for a hands-on class learning to make homemade English muffins toasted and topped with a fried egg and bacon, buttermilk waffles with homemade butter-pecan syrup, plus individual Dutch babies topped with fresh berries and Chantilly cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Feb 5
10 am to 12:30 pm
BRANDY, YOU'RE A FINE SWIRL
Join Lynn DeLean-Weber, CEO and co-founder of Edelbrand Pure Distilling, as she shares her Swiss family’s cherished spirits perfectly paired with sumptuous recipes creating an exquisite culinary excuse to sip, savor, and linger. Introducing Edelbrand’s award-winning handcrafted eaux-de-vie, Lynn offers a guided tasting experience with a Prosecco aperitif topped with Italian prune plum brandy, a stunning Swiss rustic pear tart served with Bartlett pear brandy, a charcuterie board laden with European cheeses, Italian meats and olives, soft and hard cheeses, fresh and dried fruits, small vegetables, and nuts paired with apple brandy infused with plum. Finish with a rich and creamy Italian tiramisù laced with Bing cherry brandy, plus a grape brandy digestif infused with dill served with espresso. Lynn has arranged to sell Edelbrand brandies directly to students at the end of class.
Details
Lynn DeLean-Weber
Culinary Educator
Demonstration
$60 Per Person
Sat, Feb 5
1 to 3:30 pm
VALENTINE FOR COUPLES: LOVE BOAT
The cruise director stays in port for an excursion into the galley to create a fun, romantic evening starting with poisson cru - tuna tossed in coconut milk and lime served on crunchy won tons. This hands-on class will make raviolo filled with butternut squash and chèvre with a soft-poached egg yolk sauced with sage and saba brown butter, lobster pithivier - an elegant lobster sauté with root vegetables and velouté in puff pastry served with Brussels sprouts with preserved lemons and Calabrian chile vinaigrette, celery root and potato purée, plus flourless dark chocolate cake with milk chocolate cremeux and raspberry sauce.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Feb 5
6 to 8:30 pm
NEXT-LEVEL GRILLED CHEESE
These are not yo' mama's grilled cheese sandwiches, as Lydia Gwin shares tips and techniques for creating three next-level sandwiches served with hickory smoked tomato soup and a frisée-apple-pecan salad with preserved lemon vinaigrette. This hands-on class will make gruyère-fontina grilled cheese with sautéed leeks and mushrooms and roasted potatoes on a marbled rye, jalapeño popper and goat cheese grilled cheese with Monterey Jack and apricot-jalapeño relish with bacon on sourdough bread, and an espresso dry-rubbed pulled pork Cubano with pickled red onions, bread-and-butter pickles and Swiss and muenster cheese on ciabatta.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Feb 6
12:30 to 3 pm
VALENTINE COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun afternoon of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated Valentine 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. Students will take home their beautiful creations.
Details
Ericka Jones
Culinary Educator
Hands-On
$60 Per Person
Sun, Feb 6
1 to 3:30 pm
VALENTINE FOR COUPLES: BOURBON AND BACON - WHAT'S NOT TO LOVE?
If bacon and bourbon are the way to your Valentine's heart, we have you covered. Spend an adventurous evening in the kitchen creating prosciutto-wrapped bourbon-soaked dates stuffed with goat cheese, blood orange-fennel salad with burrata and pistachios and orange-bourbon vinaigrette, bacon-wrapped pork tenderloin stuffed with mushrooms, hasselback potato gratin with pancetta and gruyère, haricots verts amandine with maple-brown sugar butter, plus bourbon toffee blondies with vanilla ice cream and candied pecan-bacon crunch, and a Seelbach bourbon-champagne cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Feb 6
5 to 7:30 pm
VALENTINE FOR COUPLES: THAT'S AMORE
It's possible that everyone will break out in a Dean Martin song during this fun evening in the kitchen designed for couples. Each couple in this hands-on class will create a batch of pasta dough to roll, cut, and shape. The feast includes artichoke hearts and roast chicken on fresh bow tie pasta tossed in creamy sauce, herbed ricotta cheese tortellini with mushroom sauce, fettuccine with bolognese meat sauce, plus classic homemade cannolis with sweetened ricotta filling and chocolate, all served with a French 75 cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Mon, Feb 7
6 to 8:30 pm
VALENTINE FOR COUPLES: INTOXICATING LOVE FOR CIDERS
Bring your partner to a Valentine experience and fall in love with using ciders in cooking. This hands-on class will raise a glass of cheer with a Kir Normand made with cider and crème de cassis, and create bacon-apple-chicken rumaki with cider barbecue sauce, cider-glazed salmon salad with pickled apples, cider-braised short ribs served with apple-celeriac-potato mash, plus cider doughnuts served with cider granita.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Tue, Feb 8
6 to 8:30 pm
VALENTINE FOR COUPLES: LOVE IS AT STAKE
Inspired by Chi Spacca, an Italian Steakhouse, couples will cook together to create a magnificent dinner starting with a personal appetizer board with salsa romesco, black olive tapenade, and caperberry relish with fresh mozzarella and fett'unta - grilled bread drowning in olive oil. This hands-on class will make Caesar salad with fried parsley and anchovies topped with orange zest and bagna cauda croutons, pepper-crusted steak with bacon and charred scallions served with roasted pepper peperonata, plus coconut sorbetto with hot fudge and toasted almonds in a pizzelle cup.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Wed, Feb 9
6 to 8:30 pm
VALENTINE FOR COUPLES: THE A-LURE OF BASS
Reel your partner in to a Valentine celebration cooking a delectable meal of fabulous food, starting with creamy goat cheese-bacon-date crostini garnished with chopped pistachios, and baby greens salad with sweet potato croutons and buttermilk dressing. This hands-on class will create roasted sea bass with chive oil served with parsnip-potato sauce, cider-glazed Brussels sprouts, butter-braised radishes, and a dessert trio of mascarpone-stuffed strawberries, crispy chocolate cookies, and amarena cherry gelato.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Thu, Feb 10
6 to 8:30 pm
VALENTINE FOR COUPLES: TWO OF A KIND
If you and your partner go together like two peas in a pod and can't have one without the other, join us for an evening of creating food duos that make perfect pairs. This hands-on class will make spiced three-pea pan patties with chickpeas and green peas and black-eyed peas served with cucumber raita, homemade hummus with grapes and preserved lemons served with crusty bread, vegetable bisque with red pepper coulis, classic shrimp and grits with peppers and andouille sausage, berries with a luscious sabayon served on chocolate crêpes, plus a Quebec maple caribou cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Feb 11
6 to 8:30 pm
FRENCH FARE - POTAGE ET POULET
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy potage Saint Germaine - classic green pea soup with lettuce and mint, poulet chasseur - hunter's style chicken with mushrooms and tomatoes, nouille fraîche aux oeufs - fresh egg noodles, plus crème caramel chèvre - sweet goat cheese custard with caramel sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Feb 12
11 am to 1:30 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
Sat, Feb 12
12 to 2:30 pm
VALENTINE FOR COUPLES: LOVE IS IN THE AIR
Enjoy a sense of excitement as couples create a memorable and romantic meal, starting with salad Lyonnaise with poached eggs and caramelized bacon served with potato puffs. This hands-on class will make French onion soup, crispy duck breast with Grand Marnier sauce on wild rice pilaf with cherries and roasted Brussels sprouts, plus individual hot chocolate soufflés with caramel whipped cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$200 Per Couple
Sat, Feb 12
6 to 8:30 pm
VALENTINE FOR COUPLES: COMING UP ROSES
Join us in the kitchen to create a romantic four-course luncheon, starting with an irresistible bacon rose bouquet with peppadew jam. This hands-on class will make amber-glazed salmon and fennel flatbread with cream cheese and capers, lobster and corn chowder with basil pesto, chateaubriand with mushroom reduction and grilled shrimp, crispy potatoes, parmesan shaved Brussels sprouts, plus chocolate soufflés with blood orange sauce and fresh whipped cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sun, Feb 13
12:30 to 3 pm
VALENTINE FOR COUPLES: TO HER, WITH LOVE
Create a special evening with the one you love in the kitchen making a surf and turf feast. This hands-on class for couples will make brie salad with hot walnut dressing, shrimp cakes with preserved lemon aïoli, pear and pecorino ravioli with cacio e pepe, lobster with orange béarnaise and beef tenderloin with peppercorn cognac sauce, plus chocolate-cherry-almond torte with whipped cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$200 Per Couple
Sun, Feb 13
5 to 7:30 pm
VALENTINE FOR COUPLES: POTION FOR ROMANCE
Spend Valentine's Day in the kitchen with the one you love. This delightful hands-on class will create fig and caramelized onion flatbread topped with goat cheese and arugula, mushroom and spinach stuffed pork chops with asiago cheese and garlic butter served with herbed hasselback potatoes and balsamic roasted beets, plus a love potion #9 champagne-blackberry cocktail, and impressive pâte à choux swans with chantilly cream on a pool of chocolate ganache.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Mon, Feb 14
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 classic macarons filled with salted caramel Swiss meringue buttercream and salted caramel sauce, chocolate macarons with raspberry-chocolate ganache, blackberry-jalapeño jam macarons, plus an open-face macaron tart topped with pastry cream and fresh fruit. Each student will take home a sample of macarons.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, Feb 15
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, Feb 15
6:30 to 9 pm
TAKE ME TO YOUR LITRE!
Enjoy an exciting evening with Tom Zinselmeyer, certified wine scholar, pairing Old World-style wines with a charming menu created by Lydia Gwin. The class will feast on roasted grape-pine nut ricotta crostini, frisée salad with toasted hazelnuts and dried cherries dressed with preserved lemon vinaigrette in a parmesan crisp bowl, braised short ribs on polenta cakes, plus winter citrus pavlova with pistachios and pomegranates.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$70 Per Person
Wed, Feb 16
6 to 8:30 pm
CAJUN COOK-OFF
Join Jack MacMurray, who excels at being a Mardi Gras Cajun cook-off champion, in a hands-on class celebrating some of his winning recipes. Learn to make crawfish étouffée, his mighty rad chicken and shrimp gumbo with andouille sausage, blackened shrimp and grits, bacon-wrapped stuffed pork tenderloin with tasso ham and red pepper Cajun cream sauce, pecan-bourbon sweet potato casserole, plus classic bananas Foster.
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
Jack MacMurray, III
Chef
Hands-On
$65 Per Person
Wed, Feb 16
6:30 to 9 pm
LYDIA COOKS THE BOOKS WITH OTTOLENGHI
Lydia Cooks the Books is a monthly culinary adventure featuring cookbooks from exciting and innovative chefs. Each month, Lydia demonstrates recipes from favorite cookbooks in her vast library. Enjoy a relaxed lunch highlighting recipes from Yotam Ottolenghi with shakshuka - a stunning egg dish baked in a thick garlicky tomato sauce, lamb and pistachio patties with sumac yogurt sauce served with roasted onion and arugula salad dressed with walnut salsa, plus Neapolitan pound cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Feb 17
11 am to 1:30 pm
PAN SAUCES IN A FLASH
Dara Boxer shows how to turn three pan-cooked proteins into incredible dishes with a variety of easy-to-make pan sauces served with brown rice and French green beans. Enjoy chicken, salmon, and beef paired with rosemary-mushroom cream sauce, tomato-thyme-balsamic sauce, and piccata sauce, plus fresh berries with sweet ricotta.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Feb 17
6 to 8:30 pm
HARRY HAS STYLE WITH DOUGHNUTS
Sprinkles and glazes add the finishing touches to fluffy yeasted doughnut shop doughnuts and soft and crunchy old-fashioned cake doughnuts that are full of buttery goodness. Join Harry Fiebelman in a fun hands-on class creating lots of delicious doughnuts topped with sprinkles and silky rich chocolate glaze, filling jelly doughnuts topped with peanut butter glaze, and creating classic cinnamon sugar doughnuts.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Thu, Feb 17
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.
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 March 26.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Feb 18
6 to 8:30 pm
THE BREAD RISES IN THE YEAST
Rachelle Killian shares tips and techniques for bread baking and takes the fear out of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with French baguettes, a loaf of white sandwich bread, fluffy dinner rolls, rosemary focaccia, and challah.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Feb 19
11 am to 1:30 pm
HEIR AND A PARENT: LIKE A KID IN A CANDY STORE
Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Feb 19
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 Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Feb 19
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.
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 March 12.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Feb 19
6:30 to 9 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 fresh pineapple piña colada.
Details
Rachel Moeller
Culinary Educator
Hands-On
$60 Per Person
Sun, Feb 20
12:30 to 3 pm
NOVEL CUISINE: THE BEST COOK IN THE WORLD
The celebrated Pulitzer Prize-winning author's only book on food, The Best Cook in the World, Rick Bragg creates a charming Southern story-telling family memoir and cookbook. As the class discusses the Bragg family's hard scrabble life of tough women and drunken absent fathers mixed with joy and tenacity, Mickey Kitterman will prepare chicken roasted in cider with potatoes and onions, carrot-red cabbage slaw, biscuits, plus coconut cream pie.
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, Feb 20
1 to 3:30 pm
DATE NIGHT FOR COUPLES: HOT TO TRATTORIA
Give a big welcome to the ardent sous chef of Trattoria Marcella, Jeff Young, as he shares his enthusiasm for simple yet sophisticated Italian fare. This hands-on class will create roasted garlic and blistered cherry tomato bruschetta, shaved Brussels sprouts salad with roasted delicata squash topped with brown butter vinaigrette and pears, sausage and Calabrian chile agnolotti with parmesan and crisp prosciutto and kale, plus macerated strawberries with a sherry glaze served with zabaglione.
Details
Jeff Young
Sous Chef
Hands-On
$140 Per Couple
Sun, Feb 20
5 to 7:30 pm
ONE SKILLET DINNERS - WINTER EDITION
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 Thai-style chicken and vegetables in red curry sauce with coconut milk and cilantro served with jasmine rice, Chinese chicken stir-fry with vegetables and water chestnuts and cashews, plus turkey sausage and orzo with red onions, zucchini, bell peppers and cherry tomatoes.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Feb 20
5:30 to 8 pm
DESSERTS SPRINKLED WITH LOVE
Learn to make homemade sprinkles and exciting garnishes that add the finishing touch for impressive desserts. Join fun-loving Rachelle Killian for a hands-on class making cupcakes filled with lemon curd with vanilla buttercream frosting topped with homemade sprinkles and colorful homemade sanding sugar and candied citrus, and chocolate bowls filled with vanilla ice cream topped with homemade caramel sauce and candied pecans.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Feb 21
6 to 8:30 pm
DATE NIGHT FOR COUPLES: IN THE MOOD
Show your partner that you are in the mood for romance any night of the week. Join chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, to create a stunning meal of beef carpaccio with burrata and strawberries topped with arugula and aged balsamic reduction, heart-shaped ravioli filled with shrimp and ricotta with sun-dried tomatoes, Barolo wine-braised short ribs with truffle mash and melted cheese broccolini, plus raspberries and cookies.
Details
Gian Nicola Colucci
Chef
Hands-On
$160 Per Couple
Mon, Feb 21
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
Hands-On
$65 Per Person
Tue, Feb 22
6 to 8:30 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 whole wheat sourdough recipe and incorporate different inclusions into your bread, making an "everything bagel" sourdough, and a sun-dried tomato-olive-feta sourdough. Each participant will take home sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Feb 22
6:30 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 April 4.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Feb 23
6 to 8:30 pm
FLEX YOUR MUSSELS
Enjoy an evening of mutual trust and camaraderie between friends as Jan Reid and Matt Sassman flex their culinary muscles to create a memorable meal. Take a seat at the counter as they prepare mini ham-gruyère croque monsieurs with béchamel served with arugula-beet-asparagus salad with goat cheese and walnuts, mussels with Spanish chorizo cream sauce, French potato salad with green beans and bacon, plus blueberry clafoutis with homemade lemon curd ice cream.
Details
Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Feb 23
6:30 to 9 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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Feb 24
6 to 8:30 pm
BEADS, BEIGNETS, AND BREAD PUDDING
Pastry chef Harry Fiebelman is celebrating Mardi Gras with iconic desserts from New Orleans. Wear your beads and enjoy a colorful Mardi Gras king cake, classic beignets, pecan pralines, New Orleans bourbon bread pudding with raisins presented with crème anglaise, plus bananas Foster with vanilla ice cream.
Details
Harry Fiebelman
Pastry Chef
Demonstration
$55 Per Person
Thu, Feb 24
6:30 to 9 pm
GIRLS' NIGHT OUT: TEQUILA. LIME. SALT.
Three simple ingredients can turn an ordinary Friday into a party, as Lydia Gwin gets the evening started with corn queso fundido al tequila with fresh tortilla chips. Enjoy tequila-lime butter shrimp on grilled tequila-habañero-orange marinated steak served with cheddar polenta and black beans cooked with bacon and tequila, plus creamy margarita pretzel bars and a tequila paloma with Urban Chestnut Grapefruit Radler.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Feb 25
6 to 8:30 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 a French onion pizza with caramelized onions and gruyère, fennel and sweet Italian sausage pizza, hot honey and goat cheese-pepperoni pizza, and balsamic mushroom-fontina 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, Feb 25
6:30 to 9 pm
HEIR AND A PARENT: ONE DOES NOT SIMPLY WOK INTO MORDOR
Join Rachelle Killian for a Hobbit adventure with unexpected ingredients in a trilogy of dishes, plus Gandalf's fireworks vanilla ice cream with pop rocks served in a fun-fetti cookie cup. This hands-on class will create Smog dragon sliders topped with dwarfen fried pickle ring treasures, Boromir's chicken and vegetable "One does not simply wok into Mordor" stir-fry with garlic teriyaki sauce, and one ring to rule them all - buttermilk onion rings served with volcano special sauce used to destroy the ring. 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, Feb 26
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
$110 Per Person
Sat, Feb 26
1 to 4 pm
THE CHEF AND FISHMONGER
Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Jon Lowe will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Jon Lowe
Chef
Demonstration
$60 Per Person
Sat, Feb 26
6 to 8:30 pm
DIPS AND SIPS - WINTER 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 pretzel bites with sweet and spicy bacon jam dip. This hands-on class will make corn queso fundido with homemade tortilla chips, lasagna dip with crostinis, spinach artichoke dip with vegetables, plus a blood orange aperol spritz and a classic margarita.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Feb 26
6:30 to 9 pm
GREAT SCOTT! LET'S COOK!
Step into the kitchen with chef Bryan Scott to create the flavors of the Mediterranean. This hands-on class will make fresh corn cakes with roasted red pepper sauce, spinach salad with clementine supremes and bacon topped with candied pecans and sweet onion vinaigrette, spinach and feta-stuffed roasted pork loin with a balsamic glaze served with roasted butternut squash, plus fresh berries with zabaglione.
Details
Bryan Scott
Chef
Hands-On
$60 Per Person
Sun, Feb 27
12:30 to 3 pm
SUPERFOOD SMOOTHIES AND BOWLS
The delightful Christy Wynne creates smoothies and smoothie bowls packed with nutrition and vegetables that taste and look like a milkshake or bowl of ice cream. They are gluten-free and dairy-free with a balance of protein, healthy fat, and fruits and vegetables perfect for breakfast, lunch and dessert. Enjoy triple chocolate smoothies, strawberry shortcake smoothies, creamy vanilla smoothie bowl topped with homemade granola, a blueberry smoothie bowl topped with blueberry crumbles, and superfood muffins.
Details
Christy Wynne
Culinary Educator
Demonstration
$50 Per Person
Sun, Feb 27
1 to 3:30 pm
DATE NIGHT FOR COUPLES: HERE'S LOOKING AT YOU, KID
Grab your Bogart or Bergman to create a Casablanca mood right out of the movies with sumptuous Moroccan cuisine and "of all the gin joints" orange-gin spritzers. This hands-on class with Lydia Gwin will make ras el hanout-carrot tahini dip with batbout - a Moroccan quick bread, cucumber-mint salad, lamb artichoke tagine served over currant-pine nut couscous, Moroccan chicken skewers with preserved lemon marinade and yogurt lemon sauce, plus Moroccan mint tea and baghrir cake - a pancake cake layered with honey and orange blossom cream plus pistachios and pomegranates.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Feb 27
5 to 7:30 pm
PANTRY COOKING
Behind on your grocery shopping and need to get dinner on the table? Dara Boxer shares tips for cooking dinner from ingredients already in your pantry and refrigerator, along with a quick list of items to stock up on. Enjoy hearty quinoa minestrone with kale and white beans and all the vegetables in your kitchen, Mediterranean chicken stew simmered in tomatoes with white wine and garlic, bucatini with puttanesca sauce, plus pantry chocolate chip cookies.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Feb 27
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, Feb 28
6 to 8:30 pm
GUMBO AND PO' BOYS
Southern Louisiana native Josh Galliano pulls out all the stops for a Mardi Gras celebration with authentic gumbos and po' boys. Join Josh for a hands-on class creating three distinct gumbos with traditional seasonings, including smoked ham hock and collard greens gumbo, oyster and bacon gumbo, chicken and smoked sausage gumbo, plus fried shrimp po' boys with "comeback" sauce, and sloppy roast beef po' boys.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Feb 28
6:30 to 9 pm
LUNCH WITH LYDIA - TAGINE TO TEA
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy cucumber-feta salad with pomegranate vinaigrette, lamb-artichoke tagine served on currant-pine nut couscous, plus Moroccan orange cake with mint tea.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Mar 1
11 am to 1:30 pm
PARTY GRAS
Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil and traditional hurricanes in a fun hands-on class with Mickey Kitterman. Start with a New Orleans mortadella-capicola muffuletta with Genoa salami and cheeses topped with olives, an awesome shrimp-crawfish-andouille sausage boil with potatoes and corn on the cob served family-style on newspaper, plus praline bread pudding and caramel sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 1
6 to 8:30 pm
DON'T GIVE UP ON DESSERT
Fat Tuesday is the perfect day to splurge with a feast of desserts inspired by Ina Garten. The delightful Jan Reid shares some of her favorite Barefoot Contessa desserts, as the class enjoys raspberry crumble bars, German chocolate cupcakes, pecan sandies, Ina's perfect pound cake, plus chocolate-peanut butter cookies.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Mar 1
6:30 to 9 pm
SIMPLY TUSCAN
Chef Bob Colosimo, of Eleven Eleven Mississippi, shares his philosophy of using high-quality ingredients prepared beautifully and simply to create magnificent Tuscan fare. This hands-on class will create a goat cheese and mushroom tart, butternut squash bisque, kale and roasted beet salad with blood orange vinaigrette, housemade cavatelli pasta with smoked salmon and dill cream, plus warm rice pudding with port wine syrup.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Wed, Mar 2
6 to 8:30 pm
THE BAKING VEGAN-IZER - NO ONE WILL KNOW
How will they know? Lisa Buchmeier will show this hands-on class how to recreate their favorite desserts vegan-style so that no one will be able to tell the difference. Learn the basics with vegan baking staples with dairy, egg, and butter substitutes to create chocolate-dunked peanut butter cookies, s'mores cupcakes with chocolate ganache and fluffy buttercream frosting, upside-down pineapple cake, blueberry-orange bundt cake, plus a creamy almond milk.
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$55 Per Person
Wed, Mar 2
6:30 to 9 pm
PASTA WANTS THE AWESOME SAUCE
If we are not making fresh pasta, our first choice is Rustichella d'Abruzzo pasta topped with more than just an awesome sauce! Join Dara Boxer in the kitchen for a hands-on class creating puttanesca sauce with skillet chicken thighs, vodka sauce with homemade meatballs, and beef bolognese, each matched with a great pasta, plus a fresh greens summer salad, and lemon bars.
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
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Mar 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 the changing of the seasons. Enjoy French onion soup with toasted crusty crouton, roasted carrot soup with dukkah and yogurt paide with feta-za-atar flatbread, plus rice pudding cake with mango caramel.
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
Thu, Mar 3
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TAKE ME AWEIGH
The anchors are up for smooth sailing and a menu that is a "shore" winner for a fun evening. Join Lydia Gwin to create caramelized onion and mushroom bruschetta, pan-seared sea scallops and burst cherry tomatoes with caper butter sauce, classic Caesar salad, grilled harissa-marinated shrimp served on orzo-farro-vegetable pilaf with red pepper aïoli, plus zabaglione and berries, and citrus-bay sangria.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Mar 4
6 to 8:30 pm
GIRLS' NIGHT OUT: MORE GARLIC, PLEASE
If garlic is high on your list of favorite ingredients, spend a delightful evening enjoying it as a key component in Bryan Scott's delectable dinner. Feast on deconstructed tomato bruschetta with whole roasted garlic cloves and parmesan, New York strip steak poached in olive oil and copious amounts of garlic, beer-battered deep-fried zucchini blossoms, sweet potato purée, plus a surprise dessert of fermented garlic brownies with fresh whipped cream.
Details
Bryan Scott
Chef
Demonstration
$50 Per Person
Fri, Mar 4
6:30 to 9 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, Mar 5
10 am to 3 pm
FRENCH FARE - CHÈVRE ET POTS DE CRÈME
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy chèvre betterave vol-au-vents - puff pastries with fresh goat cheese and roasted beets, blanquette de veau - white veal stew with mushrooms and pearl onions, pommes et carottes persil cartouche, plus butterscotch pots de crème.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Mar 5
11 am to 1:30 pm
GIRLS' NIGHT OUT: DISH IT OUT
It's a great time to catch up with friends, as Rachelle Killian dishes out plenty of tasty food. Enjoy creamy Tuscan mushroom soup in a freshly made asiago bread bowl, chicken thighs with a white wine cream sauce served with oven-baked tomatoes Provençal, plus strawberry-oatmeal bars and a lemon-basil white wine spritzer.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Mar 5
6 to 8:30 pm
DATE NIGHT FOR COUPLES: CASHEWS AND CURRY
Taste the exciting flavors of India working side-by-side with Bangalore native Aruna Gopinath. This tempting hands-on class for couples will create lentil and spinach salad with warm paneer seasoned with curry topped with cilantro chutney dressing, lamb kofta curry with ginger and yogurt and cashew nut paste, sautéed shrimp with onions and bell pepper seasoned with chile-soy sauce, phulkas - wheat flat bread cooked directly on the flame, flavorful ghee rice with onions and cashews, plus mango kesari - a mango semolina dessert topped with cashews.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$140 Per Couple
Sat, Mar 5
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 loaded hash brown "doughnuts" with bacon and cheddar cheese, French toast roll-ups fried in butter served with Grand Marnier maple syrup, spring herb tarts in phyllo cups, green eggs-and-ham tea sandwiches, plus lemon-lavender scones and a sparkling vodka-elderflower shamrock cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Mar 6
10:30 am to 1:30 pm
THE VEGAN-OMICS OF LOW FAT AND HIGH FLAVOR
Rachel Moeller shows this vegan class how to get lots of flavor with low fat dishes. This hands-on class will create creamy curry roasted butternut squash soup, mini lentil-walnut "meat" loaves with cremini mushroom gravy, garlic herb mashed Yukon potatoes, broccoli with a sweet-and-sour agrodolce sauce topped with golden raisins and pine nuts, plus caramel apple crêpes with warm vanilla cream.
Details
Rachel Moeller
Culinary Educator
Hands-On
$60 Per Person
Sun, Mar 6
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART
Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Mar 6
5 to 7:30 pm
SPRING 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 Spring 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, Mar 6
5:30 to 8 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
Mon, Mar 7
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 classic macarons filled with lemon buttercream and lemon curd, orange sugar macarons with ginger-orange buttercream, sour cherry compote and almond buttercream macarons, plus German chocolate macarons with chocolate macarons and coconut-pecan filling. Each student will take home a sample of macarons.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, Mar 8
6 to 8:30 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Mar 8
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - GALETTE. TART. TURNOVER.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries in a fun monthly series. Enjoy spinach and caramelized onion galette with parmesan cheese and bacon, a beautiful cherry custard tart, apple turnovers drizzled with caramel sauce, plus a caramel apple mimosa.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Mar 9
11 am to 1:30 pm
THE WORLD'S FARE OF WAFFLES
Lydia Gwin has taken waffles to a global level of deliciousness. This exciting hands-on class will create savory falafel waffles with artichoke tzatziki and Mediterranean salsa, croque madame on a croissant waffle with gruyère and ham and a sunny-side-up egg, sesame scallion waffles with fried Korean chicken and smashed cucumber salad, plus Swedish waffles with berries and lingonberry jam topped with whipped cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Mar 9
6 to 8:30 pm
FANS OF AIR FRYING ITALIAN-STYLE
Matt Sassman has been a fan of the air fryer since late 2018, and shares exciting ways to lure yours off the basement shelf, or even a new one into your shopping cart. Enjoy an evening of Italian-style dishes with arancini stuffed with fontina served with homemade marinara sauce, chicken saltimbocca with prosciutto and sage, parmesan-crusted roasted baby red potatoes, air-fried broccolini with lemon and garlic, plus cannolis with ricotta-chocolate chip filling.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Mar 9
6:30 to 9 pm
LOVE IT AND LEAF IT
Give a warm welcome back to the talented Barb Nack, as she shares two exciting spring salads served with parmesan popovers with garlic herb butter, and rosé-elderberry sangria. Enjoy Caesar salad with crispy seared Brussels sprouts and shaved Italian cheese tossed in creamy dressing and topped with garlic plantain croutons, spring spinach-arugula salad with sliced pears and juicy raspberries topped with feta cheese and toasted pine nuts with a sweet-and-tart vinaigrette, plus lemon-blueberry cake with lemon glaze.
Details
Barbara Nack
Culinary Educator
Demonstration
$45 Per Person
Thu, Mar 10
6 to 8:30 pm
CAST IRON IS HOT
Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to dessert. Join Dawn Meyer with some great tips, as this hands-on class makes spicy Cajun shrimp with lemon-basil orzo, chicken gnocchi pasta with cremini mushrooms and spinach, tamale pie with brown butter cornbread crust, pork medallions smothered in caramelized onion gravy, plus individual skillet s'mores.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Mar 10
6:30 to 9 pm
FORK AND CORK: LENTEN SEA-SON WITH FISH AND WINE
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of wines that will be paired with a lovely Lenten menu created by Mickey Kitterman. Enjoy Venetian octopus and cauliflower salad, butternut squash fettuccini with browned butter cacio e pepe, grilled mahi mahi served with poached asparagus and roasted garlic-parmesan sabayon, plus pear turnovers with cardamom and vanilla.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Fri, Mar 11
6 to 8:30 pm
DATE NIGHT FOR COUPLES: I HEARD IT THROUGH THE GRAPEVINE
Spend an entertaining evening in the kitchen with your partner and other couples cooking, talking, and dishing tasty Greek food. Join Maria Sakellariou in preparing stuffed grape leaves with a rice-pine nut-raisin mixture topped with a light lemon sauce, French fried calamari with a spicy feta-pepper sauce, Alaska cod filets grilled in grape leaves, orzo with arugula and tomatoes and kalamata olives, plus pistachio honey cake that originated from the Greek isle of Aegina.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Mar 11
6:30 to 9 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join 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 dipping sauces of sweet chile and black vinegar.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sat, Mar 12
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 Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, 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
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Mar 12
12 to 2:30 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, Mar 12
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.
Details
Jon Lowe
Chef
Hands-On
$85 Per Person
Sun, Mar 13
12:30 to 3 pm
DUBLIN YOUR PLEASURE
Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale, bacon and onion, then finish with Jameson Irish whiskey-coffee ice cream served with Baileys, coffee, and whipped cream and shortbread cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$80 Per Person
Sun, Mar 13
5 to 7:30 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, Hagrid's cherry-chocolate rock cakes, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schnapps.
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 April 11.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Mar 14
6 to 8:30 pm
CALCULATING “Pi"
The formula for flawless pie on 3.14 is fairly straightforward, as this hands-on class discovers the ratio of the circumference of the crust to its diameter with sweet and savory pies! Join Lydia Gwin in the kitchen to create a variety of pies starting with breakfast sausage-garlic potato-spinach slab pie with eggs and sautéed spinach and gruyère cheese. Learn to make muffin tin chicken pot pie with stuffing crust, rhubarb and orange marmalade hand pies with almond glaze, plus mile high lemon meringue pie.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Mar 14
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
Hands-On
$65 Per Person
Tue, Mar 15
6 to 8:30 pm
LET’S GET SCONED ON IRISH BAKING
Sweet aromas will be wafting through the kitchen, as this hands-on class channels their inner leprechaun to create an abundance of Irish treasures. Join pastry chef Harry Fiebelman and learn to bake Irish soda bread, cinnamon-blueberry cream scones with a sweet vanilla glaze, classic cardamom hot cross buns with raisins, spiced apple streusel cake served hot out of the oven with chilled vanilla custard, plus chocolate cake-like brownies infused with Baileys Irish Cream and topped with Baileys chocolate sauce.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Tue, Mar 15
6:30 to 9 pm
IRISH FOR A DAY
With St. Patrick's Day at hand, Lydia is changing her name to O'Gwin and creating an Irish-worthy meal. Enjoy potato and leek soup with soda bread, pan-seared pork chops with balsamic braised cabbage and apples, parsnip and potato mash, plus Irish apple cake drizzled with sweet custard sauce served with a Guinness ice cream float with salted caramel syrup.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Mar 16
6 to 8:30 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Thu, Mar 17
6 to 8:30 pm
GIRLS' NIGHT OUT: MEXICAN PEPPER-AZI
Every dish is the star of the show as lights flash to get them all on camera for social media. Enjoy an exciting evening of Mexican fare as Devon Drag prepares guacamole-roasted tomatillo salsa with fresh tortilla chips, pozole with poblanos and fire-roasted corn and tomatoes, braised pork stacked enchiladas layered with Monterey Jack cheese and red sauce topped with pineapple salsa, roasted street corn salad with pickled shallots and cotija, chayote-avocado salad with radishes and honey-lime vinaigrette, plus flourless Mexican chocolate-ancho chile brownies with cinnamon ice cream, and a Mexican hibiscus cosmo.
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Mar 18
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, Mar 19
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 with 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.
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
$100 For Parent and Child
Sat, Mar 19
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, Mar 19
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, Mar 19
6:30 to 9:30 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 Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, 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
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Mar 20
12:30 to 3 pm
NOVEL CUISINE: PIE AND WHISKEY
Two beloved ingredients, whiskey and butter, play a major role to create an afternoon of lively talk, as the class discusses the writers and recipes that make up Pie and Whiskey: Writers Under the Influence of Butter and Booze by Kate Lebo. Focused around a Spokane, Washington literary event, the class will enjoy our take on whiskey pie, funeral pie, Martha Washington pie, venison-blackberry pasties, plus a stiff whiskey cocktail.
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, Mar 20
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 Mickey Kitterman. 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Mar 20
5 to 7:30 pm
GIVE PEAS A CHANCE
In an evening inspired by astrology, people born on this date are usually light-hearted and inquisitive, and Dara Boxer shares those qualities as she creates a lovely Spring Equinox dinner using a variety of peas. Enjoy sautéed radishes and radish greens with butter and bacon and shallots, garden pea soup with leeks and chives and crème fraîche, pasta primavera with asparagus and snap peas and English peas, plus strawberry rhubarb pie.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Mar 20
5:30 to 8 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Rachelle Killian will make open-face crab cake sliders with red cabbage slaw, ground chicken sliders on homemade buns with kale-tomato relish and a thick slab of fresh mozzarella, black bean sliders with paprika aïoli, plus onion rings, classic cobb salad, and a chocolate-cherry bourbon shake.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 21
6 to 8:30 pm
THE FRENCH KITCHEN HAS AN ITALIAN ACCENT
The kitchen warms up as Italian-born chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, combines his love for classic French and Italian dishes. Enjoy homemade lasagna with fresh pasta layered with Bolognese ragoût and mushrooms, chicken Cordon Bleu with ham and gruyère served with butternut squash mash and spicy spinach, plus tiramisù with raspberry sauce.
Details
Gian Nicola Colucci
Chef
Demonstration
$55 Per Person
Mon, Mar 21
6:30 to 9 pm
IT'S A WONDERFUL KNIFE
Mickey Kitterman has been professionally wielding a chef's knife since 1983, and shares the three knives he cannot do without, plus one just for fun. Learn to slice, dice, mince and decorate with a variety of cuts including brunoise and tourné with seasonal vegetables to make culinary creations with skill and creativity using the chef's knife, boning knife, utility knife and a mezzaluna. This hands-on class will learn to bone chicken thighs, and spontaneously create a full dinner from the bounty.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Mar 22
6 to 8:30 pm
TENDER IS THE BITE
Have a seat at the counter with the delightful chef Jack MacMurray, as he creates a superb dinner. Enjoy baked stuffed portobello mushrooms with spinach-artichoke stuffing and shrimp mornay sauce, prime sirloin beef stroganoff with fresh pappardelle noodles served with fried Brussels sprouts, plus New York cheesecake with strawberry sauce.
Details
Jack MacMurray, III
Chef
Demonstration
$55 Per Person
Wed, Mar 23
6:30 to 9 pm
A TASTE OF THE UNDERGROUND
With countless years of experience, a professional chef and a superb pastry chef share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, ninety-three official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theater, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
Details
Two Rogue Chefs
Demonstration
$75 Per Person
Thu, Mar 24
6 to 8:30 pm
GIRLS' NIGHT OUT: VEG OUT!
Spend a relaxing evening with Melissa Clendenin, sipping on a seasonal local beer, as she prepares incredible vegetarian dishes. Enjoy tomato soup with grilled cheese croutons, roasted warm winter vegetable salad with halloumi cheese, black bean burgers with chipotle mayonnaise, plus mini baked cinnamon sugar donuts with hot chocolate.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Mar 25
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THAI-TANIC
Sink your teeth into extraordinary Thai fare from the sea, as this hands-on class creates an epic dinner starting with Thai clams in coconut broth. Learn to make green mango salad with puffed deep-fried fish, ho mok steamed fish curry cups, fried whole snapper with red curry sauce, Singapore noodles with shrimp, plus ginger-infused crème caramel.
Details
Kitchen Conservatory Chef
Hands-On
$160 Per Couple
Fri, Mar 25
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
$175 Per Person
Sat, Mar 26
11 am to 4 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, plus cinnamon sugar mini pretzels.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Mar 26
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, Mar 26
6 to 8:30 pm
HEIR AND A PARENT: EASTER BUNNY TEA PARTY
Spend a charming afternoon in the kitchen with René Sackett enjoying a proper Easter bunny tea party with Peter Rabbit chamomile tea. This hands-on class will create roly-poly sliced sandwiches rolled up with cream cheese and strawberry jam, fruit-cheese-ham kabobs, pimiento cheese stuffed eggs, plus each child will decorate a 6" Easter bunny vanilla bean cake with coconut-cocoa buttercream frosting and jellybeans and licorice. The Easter bunny cake may be taken home to share with your family. This class is designed for children, at least 7 years of age, plus a parent.
Details
René Sackett
Culinary Educator
Hands-On
$110 For Parent and Child
Sun, Mar 27
12:30 to 3 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, Mar 27
1 to 3:30 pm
THE CASSEROLE COMEBACK
Casseroles were the standard for potlucks, family reunions, and church gatherings and often included canned vegetables and soups. Dara Boxer gives a modern twist perfect for freezing and meals throughout the week. Enjoy teriyaki chicken and vegetable casserole with rice, traditional shepherd's pie with peas and carrots topped with mashed potatoes, Southwestern macaroni and ground beef casserole with green chiles and shredded cheese, plus a family favorite - Nutella bread pudding with cinnamon and walnuts.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Mar 27
5:30 to 8 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, ogre's dwarf pot pies (substituted with chicken, of course), Sam Wise's mashed taters, 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, Mar 28
6 to 8:30 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, Mar 28
6:30 to 9 pm
SOURDOUGH - EVERYTHING BUT THE BREAD
Sourdough starter can be a nutritious staple with lots of uses that go beyond baking bread as pastry chef Harry Fiebelman shares tips on making and maintaining a starter. This hands-on class will create sweet chocolate chip sourdough cookies that will become a favorite, salty crunchy sourdough crackers topped with herbs and spices, fudgy sourdough brownies with a rich chocolate flavor, classic pancakes with fermented sourdough flour with a bit of tartness that balances the sweet syrup, plus sourdough tortillas fried on cast iron and filled with cheese, sweet roasted corn and beans for quesadillas.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Tue, Mar 29
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, Mar 29
6:30 to 9 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, and Lydia Gwin will win over this hands-on class with dishes from her favorite scenes. Learn to make fish-and-chips from Crown & Anchor Pub with mushy peas, Ted's bullseye "KC style BBQ" chicken wings, Roy Kent's favorite kabobs with Sam's Nigerian jollof rice, plus "finger in the peanut butter jar" pie with a Nutter Butter crust and a Richmond's Greyhound cocktail.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Mar 30
6 to 8:30 pm
SPRING AND EASTER CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the Spring and Easter. 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 cake pops, including Easter eggs, chicks, and carrots. Each student will take home their cake pop creations.
Details
Rachel Sarino
Hands-On
$60 Per Person
Wed, Mar 30
6:30 to 9 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, Mar 31
6 to 9 pm
Thu, Apr 7
6 to 9 pm
Thu, Apr 14
6 to 9 pm
Thu, Apr 21
6 to 9 pm
COMFORT FOOD - REID ALL ABOUT IT!
Jan Reid shares her Southern roots with her favorite comfort foods. Enjoy a zippy apple salad with pecans and carrots topped with citrus vinaigrette, pork chops baked with cranberries, smothered cabbage braised with bacon and onions, gratin of sweet potatoes and squash, plus a brown sugar pound cake topped with walnuts and whipped cream.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Mar 31
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.
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 April 30.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Apr 2
12 to 2:30 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 Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, 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
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Apr 3
1 to 3:30 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
Mon, Apr 4
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 classic yeasted doughnuts with chocolate or vanilla glaze and optional sprinkles, lemon pie doughnuts filled with lemon curd and topped with toasted Swiss meringue, powdered sugar doughnut holes, maple bacon short Johns, plus baked coffee cake doughnuts.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Apr 4
6:30 to 9 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 with 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.
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
Sat, Apr 9
12 to 2:30 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, Hagrid's cherry-chocolate rock cakes, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schnapps.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 11
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.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sat, Apr 16
12 to 2:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and Rachelle Killian loves 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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 18
6 to 8:30 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
Sat, Apr 23
12 to 2:30 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, Apr 23
6 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, Apr 30
12 to 2:30 pm