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Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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

Take a Cooking Class

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

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   Displaying 257 result(s)
Classes
DATE NIGHT FOR COUPLES: LET'S GET CURRIED AWAY
Curry lovers will create four distinct and vibrant Thai curries with the entertaining cookbook author, Naam Pruitt, who is a native of Thailand. This hands-on class for couples will prepare shrimp and pineapple curry over rice noodles, pork-stuffed banana peppers in panang curry sauce with kaffir lime leaves, roasted duck green curry with green peas and Thai basil, Naam's dad's (a Thai government spy in Burma and later a journalist) Burmese chicken curry with kabocha squash, plus Thai tea ice cream for dessert.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Naam's next Date Night class, Hooked on Thai Fish, is available on February 28.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Dec 13
6 to 8:30 pm
WEEK ENDS AT THE COUNTER: MODERN CHOPHOUSE
Spend the beginning of your weekend enjoying a modern chophouse meal in a comfortable, relaxed setting at the counter with Marianne Moore. Enjoy lobster chowder with mini white cheddar biscuits, chophouse salad with herbed croutons, seared beef medallions with bourbon glazed mushrooms, blue cheese mashed potatoes, balsamic glazed Brussels sprouts, plus flourless chocolate torte.
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
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Dec 13
6:30 to 9 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available macaron classes include Fancy Macarons on February 23 with Sabrina Gornish, and Flawless French Macarons - Ganache Edition on March 21 with Barry Marcus.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Dec 14
11 am to 2 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sat, Dec 14
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 Lauren Wilmore, 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.

Available Date Night Dine and Dance classes include Last Tango in Paris on March 14, and Sizzle and Samba on April 18.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Dec 14
6 to 9 pm
GIRLS' NIGHT OUT: JINGLE BELLES
Celebrate the starlit holiday season with your girlfriends in a festive evening with Barb Nack. Sip on a jingle juice vodka-Grand Marnier cocktail, and enjoy warm brie cheese topped with cherries and candied walnuts served with buttery crostini, crab-stuffed prawns with a garlic wine butter sauce, smoked duck breast bites with plum sauce, plus chocolate chunk mousse shooters with whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Dec 14
6:30 to 9 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Erica Long
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sun, Dec 15
1 to 3 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.

Upcoming Date Night classes include We Can't Weight on January 5, and The Big Chill-i Cook-Off on January 26.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$160 Per Couple
Sun, Dec 15
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Heather Reed, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies, with plenty of time to create your own designs. 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.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Dec 15
5:30 to 8 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 raspberry-pistachio thumbprints with Chambord jam, hazelnut cookies with Frangelico and chocolate filling, Mexican chocolate sandwich cookies with rum dulce de leche filling, peppermint meltaways with peppermint schnapps filling, orange bourbon ginger cookies, plus a dirty snowman cocktail with homemade vanilla ice cream, hot chocolate and Bailey's.
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
$55 Per Person
Mon, Dec 16
6 to 8:30 pm
FLIPPING CRÊPES
Discover the versatility of crêpes with both sweet and savory variations, as this hands-on class works with the talented Montréal native, chef Bernard Pilon, flipping crêpes. Learn to make crêpes suzette, chocolate crêpes, chicken and mushroom-filled crêpes, plus spinach and goat cheese-filled crêpes.
Details
Bernard Pilon
Chef
Hands-On
$60 Per Person
Mon, Dec 16
6:30 to 9 pm
THE COMFORT OF CLASSIC FRENCH
The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, choucroute garni with sausages and potatoes, 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
$60 Per Person
Tue, Dec 17
6 to 8:30 pm
SUGAR PLUM FAIRY TEA
Treasure the magic of the holidays, as Naam Pruitt offers a variety of teas, including gingerbread tea and citrus almond tea and prepares delectable offerings. Enjoy prosciutto-asparagus tea sandwiches with parmesan spread, curried shrimp and mango croissant sandwiches, mini ham-and-cheese quiches, spiced pecan scones with pumpkin-maple butter, plus espresso éclairs with espresso pastry cream and coffee glaze.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Wed, Dec 18
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 lobster bisque, warm goat cheese salad with organic greens and grapes dressed with champagne Dijon vinaigrette, crab-stuffed lobster tails and roasted beef tenderloin with garlic-white wine butter sauce served with ricotta Yukon mashed potatoes and wilted spinach, plus baked Alaska.
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 MacMurray's next demonstration class, Spring Food Fête-ish, is available on March 25.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Demonstration
$75 Per Person
Wed, Dec 18
6 to 9 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
$140 Per Couple
Thu, Dec 19
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
$60 Per Person
Fri, Dec 20
12 to 2:30 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating raspberry-pistachio thumbprints with Chambord jam, hazelnut cookies with Frangelico and chocolate filling, Mexican chocolate sandwich cookies with rum dulce de leche filling, peppermint meltaways with peppermint schnapps filling, orange bourbon ginger cookies, plus a dirty snowman cocktail with homemade vanilla ice cream, hot chocolate and Bailey's.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Fri, Dec 20
6 to 8:30 pm
DATE NIGHT FOR COUPLES: IN THE NICK OF TIME
Along with all of the holiday hustle and bustle, take time for an evening of holiday joy and a bubbly French 75 cocktail. This hands-on class with Marianne Moore will make blue cheese and honeycomb crostini, pan-roasted wild mushroom salad with toasted walnuts, pork Wellington with champagne Dijon sauce, Brussels sprouts with parmesan cream, plus mascarpone and ginger crème brûlée.
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
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Dec 20
6:30 to 9 pm
JOYEUSE FÊTE
Amidst the hustle and bustle of the holidays, take a moment to relax and enjoy spirited conversation and a beautiful luncheon with Barry Marcus. The festive celebration includes velvety chestnut soup with hints of bacon and nutmeg, Cornish game hens in a light vinegar sauce served with roasted new potatoes and leeks and peas in cream, plus a toast to the holidays with a special holiday cocktail and Barry's honey-scented nougat Montelimar with almonds and pistachios.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Dec 21
11 am to 2 pm
COASTAL INDIA: LAND OF FISH AND COCONUT
Join Aruna Gopinath, born in Bangalore, India, for a flavorful afternoon creating the exciting specialties of Kerala. This hands-on class will make fish and caramelized onions baked in banana leaves with coriander and turmeric, mashed cassava seasoned with cumin and turmeric and fresh grated coconut, egg roast - boiled eggs tossed in sautéed onions and spices with curry leaves, chicken korma with green chiles and ginger, cabbage stir-fry with mustard seeds and red chile, ghee rice with cloves and curry leaves, plus steamed rice coconut-jaggery dumplings cooked in banana leaves.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Aruna's next available class, Date Night for Couples: Roti and Raita, is on March 21.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$60 Per Person
Sat, Dec 21
12 to 2:30 pm
TAKING IT TO THE STREETS
Join the fun-loving Robin Wheeler in the kitchen to create an international street food party. This hands-on class will make funnel cakes with chocolate sauce, spicy Haitian meat hand pies, Thai sesame noodles, tacos al pastor, chicken yakitori with ginger soy dipping sauce, plus a spicy mescal margarita.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$55 Per Person
Sat, Dec 21
6 to 8:30 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 Marianne Moore will make Buffalo chicken sliders with fried pickles and buttermilk Ranch dip, beef and bacon sliders with roasted mushrooms and fontina cheese topped with crisp onion straws, mini crab cake sliders with apple slaw, cheddar-jalapeño potato salad, plus Pink Monkey milk shakes with Frangelico, and bourbon-chocolate milk shakes.
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
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Dec 21
6:30 to 9 pm
LET IT DOUGH! LET IT DOUGH! LET IT DOUGH!
As family arrives for the holidays, spend the afternoon in the kitchen with Barb Nack creating pizza and pasta. This hands-on class will make homemade pasta fettuccine with garlic shrimp and pancetta in a creamy Alfredo sauce, spaghetti noodles with three-meat meatballs and marinara sauce topped with lots of parmesan cheese, create-your-own pizza with homemade crust and roasted tomato sauce with a choice of vegetable or meat toppings and lots of Italian cheeses, plus chocolate gelato, and Italian soda sherbet punch.
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
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Dec 22
12:30 to 3 pm
A LEISURELY AFTERNOON WITH LYNN
Join Lynn DeLean-Weber, CEO and co-founder of Edelbrand Pure Distilling as she shares her Swiss family’s cherished spirits, recipes, and tips for creating the perfect culinary excuse to linger during the busy holidays. Start with a prosecco aperitif with Italian prune plum brandy, and enjoy a stunning Swiss rustic pear tart perfect for the holiday table served with Bartlett pear brandy, rich and creamy Italian tiramisù laced with bing cherry brandy, a charcuterie board laden with Volpi meats, Italian olives, soft and hard cheeses, fresh and dried fruits, small vegetables, and nuts served with apple brandy infused with plum, and finish with a grape brandy digestif infused with dill alongside an espresso garnished with a fresh lemon twist.
Details
Lynn DeLean-Weber
Culinary Educator
Edelbrand Pure Distilling
Demonstration
$60 Per Person
Sun, Dec 22
1 to 3:30 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 negroni cocktails. Learn to make crab fritters with red pepper ketchup, fennel-feta phyllo cigars, mini beef Wellingtons, chicken potstickers with caramel soy dipping sauce, bacon-goat cheese crostini with walnuts and mango chutney, plus chocolate cream puffs.
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
Sun, Dec 22
5 to 7:30 pm
TACO THE TOWN
Everyone is buzzing about spending the evening in our kitchen with Marianne Moore to create lots of tacos, plus tequila champagne sangria and beer margaritas. This fun hands-on class will make homemade corn tortillas, spicy fried fish tacos with chipotle lime crema, seared scallop tacos with peanut-jicama slaw, steak tacos with jalapeño-cucumber-avocado salsa, plus pulled pork tacos with chile verde.
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 taco classes include Eat More Tacos on January 20 with Jeff Friesen, and Let's Taco About It on February 15 with Mickey Kitterman.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Dec 22
5:30 to 8 pm
WINTER BBQ WITHOUT THE GRILL
Spend a lively afternoon heating up the kitchen with exciting flavors that do not require a grill. Join Marianne Moore to create a duo of dips - classic onion dip and warm blue cheese-bacon dip served with warm crusty bread, shrimp-stuffed jalapeño "afterburners" with spicy queso dipping sauce, tender root beer pork ribs, loaded potato casserole, plus caramel pecan brownies.
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
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 23
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 available again on January 28.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, Dec 23
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 February 3.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Mon, Dec 23
6:30 to 9 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, spaghetti with cacio e pepe, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 2.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Dec 26
12 to 2:30 pm
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!
Spend a fun-filled evening 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.

Aruna's next available class, Date Night for Couples: Roti and Raita, is on March 21.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$60 Per Person
Thu, Dec 26
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 in butter and jam.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 30.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Dec 27
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 fruit salsa with cinnamon chips, pigs in a pretzel blanket, homemade tater tots with cheese and bacon, plus red velvet-white chocolate chip cookies.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Fri, Dec 27
1 to 3 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 a chocolate cherry martini and join Barb Nack in the kitchen to make crab-chile rellenos with roasted poblanos served on carrot-ginger butter sauce, spaghetti squash fritters with marinara dipping sauce, mini tomato soup shooters with mini grilled gruyère cheese sandwiches, seared scallops on turnip cream sauce topped with celery root-apple-fennel garnish with bacon vinaigrette, plus Valrhona chocolate-macadamia nut mini cakes with vanilla bourbon crème anglaise garnished with mint and chopped nuts.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Dec 27
6:30 to 9 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.
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
Sat, Dec 28
12 to 2:30 pm
SURVIVAL OF THE FITTEST
Sleep in a few extra hours after the hustle and bustle of the holidays, and join Marianne Moore with diner food that everyone craves after partying like a rock star. This hands-on class will make a classic fries and spicy chili slinger topped with country ham and a fried egg with plenty of shredded pepper Jack cheese, Southern buttermilk biscuits with country sausage gravy, cheesy hash brown casserole, plus the Captain's spicy dill bloody Mary.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Dec 28
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TIMES SQUARE
Before the ball drops in Times Square, enjoy the festivities with your partner creating a sumptuous meal and raising a toast with a champagne cocktail. Join Josh Galliano for a hands-on class creating a grapefruit and coppa salad with shaved fennel, shrimp risotto with roasted butternut squash, five-spice pan-roasted duck with purée of cauliflower and Asian pear relish, plus sweet Italian budino with doughnut ice cream for dessert.
Details
Joshua Galliano
Chef
Hands-On
$160 Per Couple
Sat, Dec 28
6 to 8:30 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 succulent preparations of lobster cioppino with clams and shrimp, roasted mushroom salad with champagne vinaigrette, lobster risotto with spinach, plus lemon gelato with pistachio biscotti.
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
Demonstration
$75 Per Person
Sat, Dec 28
6:30 to 9 pm
BRING IT ON, NEW YEAR!
Looking for ideas to ring in the New Year? The affable Robin Wheeler has planned an afternoon of celebration, as this hands-on class creates crispy prosciutto cups filled with pear pico de gallo, blue cheese-fig-pistachio balls, pan-seared scallops with chile aïoli, ramen chicken wings with miso-soy glaze, savory bacon shortbread with pecorino butter, plus Meyer lemon puff pastry tartlets.
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
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$60 Per Person
Sun, Dec 29
12:30 to 3 pm
THE BOWLED AND THE BEAUTIFUL
The house is full during the holiday season and everyone has a different idea for the most robust soups. Everyone will be pleased in a fun afternoon with Marianne Moore creating four soups with an international flair. This hands-on class will make Provençal ham and bean soup, spicy pork steak posole with bacon fat-fried cornbread, cauliflower pakora bisque, and Italian sausage and kale soup.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Dec 29
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 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.
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 classes include We Can't Weight on January 5, and The Big Chill-i Cook-Off on January 26.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sun, Dec 29
5 to 7:30 pm
OH LOOK, THERE'S PIE!
If pies are a head-turning distraction and make you swoon, step into the kitchen with Marianne Moore to create savory versions of pies in all shapes and sizes. This hands-on class will make mini lobster brandy pot pies, fig and goat cheese empanadas, prosciutto and fontina slab pie, Reuben hand pies, chicken pot pie with fresh tarragon and sherry, plus Nutella and bourbon caramel pop tarts.
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
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 30
12 to 2:30 pm
AT THE TABLE WITH TAI - ELEVATED SOUL FOOD
Tai Davis is a talented chef, pastry chef, artist, musician, model, entrepreneur, and a really great guy. His warmth is genuine as he shares his passion for elevated soul food. Sit back and enjoy the afternoon, as Tai prepares akara - black-eyed pea fritters served with West African red pepper-garlic relish with Scotch bonnets, piri-piri roasted chicken with a spicy glaze served with dukkah, sweet potato purée, charred okra, plus a gin fizz cocktail.
Details
Tyler Davis
Chef
Demonstration
$50 Per Person
Mon, Dec 30
1 to 3:30 pm
DIPS, SIPS, AND WHIPPED CREAM
Hang out for an exciting evening with Barb Nack who puts dips in an upper tier of favorite foods. This hands-on class will create an impressive spread of almond brickle dip served with apple slices, smoked gouda-porter beer fondue with mini homemade pretzels and sausage bites, shrimp pot stickers with plum dipping sauce, 4-cheese pâté topped with candied pecans served with crostini, plus a frozen Kahlúa-vodka Russian blended with vanilla ice cream and topped with chocolate sprinkles, and hot chocolate laced with a shot of Grand Marnier garnished with a cinnamon stick and whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 30
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
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 3.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Mon, Dec 30
6:30 to 9 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, spaghetti with cacio e pepe, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Jan 2
12 to 2:30 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.
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
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Thu, Jan 2
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
$60 Per Person
Fri, Jan 3
12 to 2:30 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 an apple-bacon-gorgonzola pizza, Italian sausage-spinach-provolone pizza, butternut squash-sage pesto-prosciutto-goat cheese pizza, and wild mushroom and roasted red pepper 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.
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 pizza making class, Peace, Love, and Pizza, is available on February 20 with Margi Kahn.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, Jan 3
6 to 8:30 pm
FLAWLESS FRENCH MACARONS
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. 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.

Available macaron classes include Fancy Macarons on February 23 with Sabrina Gornish, and Flawless French Macarons - Ganache Edition on March 21 with Barry Marcus.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Jan 4
11 am to 2 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 Vikki DiMattia 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jan 4
12 to 2:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas with Marianne Moore. 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.

This class is offered again on April 4.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Jan 4
6 to 8:30 pm
HUNTER'S WINTER DINNER
Create a satisfying winter feast with pheasant as the centerpiece. This hands-on class with Barb Nack will prepare winter squash soup with onions and leeks garnished with toasted sunflower seeds, pheasant marsala cooked in a Dutch oven with mushrooms and shallots, fruited wild rice pilaf with pecans, garlic roasted green beans, a glass of Riesling wine, plus cinnamon-nutmeg cake with apples and creamy caramel sauce.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Jan 4
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 mushroom-herb-shallot mini quiches, bacon-veggie breakfast skillet with potato-red bell pepper-spinach hash, pomegranate-mixed greens salad with maple-Dijon vinaigrette topped with cinnamon-sugar croutons and bacon, lemon-cream cheese crumb muffins, blueberry waffles with cinnamon-cream cheese frosting, plus blood orange margaritas.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Devon's next yoga brunch class is available on March 1 with a new menu.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Jan 5
10:30 am to 1:30 pm
MOUSSES AND MERINGUES
Discover the art of fine baking with Barb Nack with elegant and impressive desserts of mousses and meringues. This hands-on class will create baked Alaska with a sponge cake base and vanilla bean ice cream topped with Italian meringue and served with black cherry sauce, a stunning mocha charlotte, delicate mousse au chocolate topped with crushed pistachios, plus mini meringues glacé filled with strawberry ice cream topped with sweet strawberry sauce.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Jan 5
1 to 3:30 pm
DATE NIGHT FOR COUPLES: WE CAN'T WEIGHT
Start the year off with your partner on a lighter and healthier note creating a satisfying keto menu with Jon Lowe, who has successfully lost 40 pounds in the past year. This hands-on class will make bacon-wrapped smoked shrimp with herb oil, crudités with herb peppercorn dip, spinach-strawberry salad with gouda cheese topped with walnuts and citrus vinaigrette, pan-seared chicken thighs in mushroom and sun-dried tomato cream sauce, plus mini lemon cheesecakes.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$125 Per Couple
Sun, Jan 5
5 to 7:30 pm
ROLLING IN THE PASTA DOUGH
The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun evening in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available pasta classes include Pasta, Pasta, Pasta on January 2, and Day in the Kitchen: Pasta Workshop on February 22.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Jan 6
6 to 8:30 pm
A FRENCH SOIRÉE
Join Mickey Kitterman for a sparkling evening gathering, as he prepares an elegant French dinner. Enjoy haricots verts with St. André and hot walnut dressing, seared salmon with basil beurre blanc, cauliflower and potato gratin, plus white chocolate coconut mousse with raspberry sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Jan 6
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 January 28.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Jan 7
6 to 8:30 pm
LAYER IT ON WITH LASAGNA
Join Marianne Moore to create four variations of lasagna that will surprise everyone with exciting ingredients. This hands-on class will make chorizo-cheddar-polenta lasagna with homemade noodles, bacon-sausage lasagna with white cheddar and homemade noodles, corn-charred poblano-pepper Jack lasagna with packaged noodles, plus chocolate and peanut butter mousse "lasagna".
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jan 7
6:30 to 9 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shares her joy of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create a variety of delicious breads. This hands-on class will make classic Italian country sourdough bread, crispy herb bread sticks, light wheat bagels, plus toasted walnut and dried apricot country sourdough. Each participant will take home a jar of sourdough starter.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Margi's upcoming bread classes include Bagels and Bialys - The Hole Truth on January 13 or January 14, A Multitude of Cins on February 4 or February 5, and Bread Basics on the Rise on March 3 or March 4. Margi's next sourdough bread class is available on May 6 or May 7.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jan 8
6 to 9 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shares her joy of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create a variety of delicious breads. This hands-on class will make classic Italian country sourdough bread, crispy herb bread sticks, light wheat bagels, plus toasted walnut and dried apricot country sourdough. Each participant will take home a jar of sourdough starter.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Margi's upcoming bread classes include Bagels and Bialys - The Hole Truth on January 13 or January 14, A Multitude of Cins on February 4 or February 5, and Bread Basics on the Rise on March 3 or March 4. Margi's next sourdough bread class is available on May 6 or May 7.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jan 9
10 am to 1 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
$60 Per Person
Thu, Jan 9
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 overnight free 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 8.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Thu, Jan 9
6:30 to 9 pm
BOOZE AND BITES - WINTER EDITION
Raise a glass of cheer to the talented Beth Sorrell, of Cocktails Are Go, sharing her techniques of batching cocktails for a party while Marianne Moore creates impressive appetizers. Sit back and enjoy their delightful banter along with crispy baked brie-prosciutto phyllo rolls with hot honey drizzle, roasted lemon and spinach artichoke dip with parmesan crostini, herbed goat cheese-stuffed mushrooms, gruyère and bacon-stuffed baby potatoes with sage brown butter, butternut squash and fresh ricotta tartine with crispy pork belly, plus a "get figgy with it" fig-rum cocktail with orange bitters and sparkling wine, wassail bourbon-apple cider punch with cranberry juice and spices, and winter julep with bourbon and peppermint.
Details
Marianne Moore and Beth Sorrell
Kitchen Conservatory and Cocktails Are Go
Demonstration
$65 Per Person
Fri, Jan 10
6 to 8:30 pm
DATE NIGHT FOR COUPLES: ORZO TO OUZO
Create an authentic Greek dinner with the delightful Maria Sakellariou. This hands-on class for couples will make French fried calamari with Greek potato-garlic sauce, spinach fritters with yogurt-based sauce, braised lamb shanks with baked orzo, a stunning Greek Island salad with olive oil-red wine vinaigrette, plus Greek yogurt cake with ouzo and lemon syrup.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Maria's next class, Date Night for Couples: Get Your Greek On, is available on March 13.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Jan 10
6:30 to 9 pm
SIMPLE CHEESEMAKING
Join cheesemaker Merryl Winstein, author of Successful Cheesemaking, for an afternoon focusing on the techniques of making delicious non-renneted cheeses. This hands-on class will learn how to vary the acidity, heat and protein structures in milk and cream to create a progression of delectable cheeses and milk products, including pot cheese, and stirred cottage cheese that when drained is salty feta or pressed into firm queso blanco. Learn to make cultured buttermilk, old fashioned cultured cottage cheese, and turn cream into rich smetana sour cream.
Details
Merryl Winstein
Culinary Educator
Hands-On
$60 Per Person
Sat, Jan 11
11 am to 1:30 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
Annie Gunn's
Demonstration
$85 Per Person
Sat, Jan 11
1 to 4 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 28.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Jan 11
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.
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
$150 Per Person
Sun, Jan 12
11 am to 4 pm
HEIR AND A PARENT: OMG - OLE! MEXICAN! GORDITAS!
The effervescent Jess Schmidt shares her love for a good Mexican fiesta party, as everyone creates their own homemade masa shells for gorditas and fills them with chicken, lettuce, cheese, and salsa. This hands-on class will make street corn with cotija cheese, Mexican rice, orange-grape kiddy sangria with orange slices and berries, plus sopapillas. 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Jess Schmidt
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Jan 12
1 to 3:30 pm
DATE NIGHT FOR COUPLES: IL VENETO
Located in the north-eastern part of Italy, Veneto is the eighth largest region in Italy, where the cuisine is considered light and tasty. Join Eric Hammond for a hands-on class creating watercress salad with fava beans and golden raisins topped with pecorino and drizzled with a fruity olive oil, carrot soup with prosecco, creamy polenta with wild mushroom ragoût, pesce in cartoccio - fish cooked in parchment with citrus wine sauce, plus brûléed zabaglione with fresh berries.
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
Eric Hammond
Culinary Educator
Hands-On
$140 Per Couple
Sun, Jan 12
5 to 7:30 pm
THE ART OF NAKED CAKE DECORATING
Hold on to your pants! Only the cakes are allowed to be naked in this fun class with cookie and cake artist, Heather Reed. Learn how easy it is to dress a cake in a sheer layer of buttercream for semi-naked deliciousness adorned with a buttercream piped rose garden on top. This hands-on class will learn to use a pastry bag with pastry tips and Russian icing tips to create rosettes and fill in with leaves, plus creating multi-toned flowers with a single icing bag. Everyone will leave with a 6" two-layer cake decorated to perfection.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$65 Per Person
Sun, Jan 12
5:30 to 8 pm
BAGELS AND BIALYS - THE HOLE TRUTH
As similar as they are different, discover the subtle distinctions between bagels and bialys, as this hands-on class joins Margi Kahn to create batches of round yeasted rolls. Learn each step in the process to make old-fashioned boiled and baked bagels with a variety of toppings, plus traditional crisp and chewy baked onion bialys, all served with a trio of smoked salmon, chive, and date-walnut cream cheese schmears.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jan 13
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 February 3.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Mon, Jan 13
6:30 to 9 pm
BAGELS AND BIALYS - THE HOLE TRUTH
As similar as they are different, discover the subtle distinctions between bagels and bialys, as this hands-on class joins Margi Kahn to create batches of round yeasted rolls. Learn each step in the process to make old-fashioned boiled and baked bagels with a variety of toppings, plus traditional crisp and chewy baked onion bialys, all served with a trio of smoked salmon, chive, and date-walnut cream cheese schmears.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jan 14
10 am to 1 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
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
Tue, Jan 14
6 to 8:30 pm
THAT'S AMALFI
The talented and charming chef Kore Wilbert, of Copper Pig, recreates dishes he fell in love with during his travels to Italy and the Amalfi coast. Enjoy mushroom and pistachio tagliatelle with handmade pasta, goat cheese and split pea arancini with a splendid goat cheese emulsion, and whole roasted branzino with olives and capers.
Details
Kore Wilbert
Chef
Copper Pig
Demonstration
$55 Per Person
Tue, Jan 14
6:30 to 9 pm
CRAZY FOR CUPCAKES
Cupcakes put a smile on everyone's face! Join Dawn Meyer for a lively evening in the kitchen making chocolate truffle cupcakes with truffle filling and chocolate buttercream frosting, s'mores cupcakes with marshmallow filling and topped with ganache and toasted marshmallows, cherry cupcakes with white chocolate frosting, and coconut-lime cupcakes with toasted coconut cream cheese frosting.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Jan 15
6 to 8:30 pm
TAKE A BITE OUT OF WINTER
Baby, it's cold outside, and chef Jack MacMurray shares robust Italian fare that will warm up everyone in a fun hands-on class. Learn to make hearty minestrone vegetable soup, homemade seeded French bread, Tuscan roasted chicken breasts with romesco pesto, gnocchi with grana padano sauce and crispy pancetta, balsamic-roasted fennel and cremini mushrooms with shallots, plus lemon raspberry 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.

Jack's next class, Cajun Cook-Off, is available on February 19.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Hands-On
$60 Per Person
Wed, Jan 15
6:30 to 9 pm
ANOTHER GREAT BRITISH BAKE OFF
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for another season of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey 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 raspberry meringue pudding, pumpkin turtle cheesecake, maple-pecan biscuits (cookies to Americans!), plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd and elderflower 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.

This class is offered again on February 27.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jan 16
6 to 8:30 pm
SOUTHERN CHARM
With the true charm of a Southern belle, Marianne Moore demonstrates a tantalizing dinner packed with rich flavors, starting with bacon and white cheddar biscuits served with rich tomato jam. Enjoy apple-bourbon brined pork tenderloin served over white cheddar-garlic grits, kickin' collard greens seasoned with red pepper and cayenne, plus caramelized banana pudding.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Jan 16
6:30 to 9 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 Barb Nack 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
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jan 17
6 to 8:30 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, 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 April 4.
Details
Barry Marcus
Pastry Chef
Hands-On
$150 Per Person
Sat, Jan 18
11 am to 4 pm
HEIR AND A PARENT: INCREDIBLE EDI-BOWLS
Vikki DiMattia is pretty clever when it comes to creating fun "dishes" that her grandsons will love and eat. Join Vikki for an adventurous afternoon creating edible bowls filled with tasty food, as this hands-on class makes bacon-egg-cheese breakfast cups made in a crispy hash brown crust, chicken salad served in oven-baked parmesan nests, cheddar-broccoli soup in bread bowls, plus s'more ice cream in graham cracker cups. 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jan 18
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 meal with Barb Nack, plus a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Date Night Dine and Dance classes include Last Tango in Paris on March 14, and Sizzle and Samba on April 18.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Jan 18
6 to 9 pm
GIRLS' NIGHT OUT: IN QUESADILLA YOU NEED SANGRIA
Mark your calendars and reserve your spots for a fun Saturday night out with the girls sipping on a blood orange-ginger sangria and noshing on savory Mexican dishes with Marianne Moore. Enjoy both fresh tortillas and duck fat tortillas by Caramelo with roasted poblano-black bean dip with pepper Jack cheese, huevos rancheros with homemade chorizo, Nicaraguan-style repochetas with Oaxaca cheese and spicy cilantro slaw, plus dulce de leche stuffed churro puffs.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jan 18
6:30 to 9 pm
SOUPS AND SIDEKICKS
Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Jan 19
12:30 to 3 pm
NOVEL CUISINE: THE GOLDFINCH
A Pulitzer Prize winning international best seller, The Goldfinch, by Donna Tart, is an engrossing coming of age tale of a young man who survives a terrorist attack. Epic themes of good versus evil and redemption through art make for a perfect Winter read. As the class discusses the book, Mickey Kitterman prepares a Winter lunch with a tasting board of apples and pears plus three distinctive cheddars, beef stew braised with cider, angel biscuits with homemade apple butter, plus sugar cream tarts and plenty of hot mulled cider.
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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Jan 19
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE SPICE IS RIGHT
The kitchen is running hot and cold with a variety of mild and spicy peppers and chiles, as this hands-on class for couples joins the vivacious Fernanda Espinosa. Learn to make lime-marinated ceviche with cilantro, jicama and habanero chiles, chicken tortilla soup with tomatoes garnished with pasilla chiles and avocado and sour cream, albondigas - beef and pork meatballs in green tomatillo sauce served with red Mexican rice, plus pastel de tres leches - a three milk cake, and a spicy frozen tamarind margarita.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Fernanda Espinosa
Culinary Educator
Hands-On
$125 Per Couple
Sun, Jan 19
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 Lanter 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 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 Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Jan 19
5:30 to 8 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 discuss what is in season and how to break down the fish and portion it to spontaneously create incredible seafood dishes that include garnishes, sauces, and perfect accompaniments.
Details
Joshua Galliano
Chef
Demonstration
$50 Per Person
Mon, Jan 20
6 to 8:30 pm
EAT MORE TACOS
Give a big welcome back to Jeff Friesen, of Taco Buddha, popular for combining a mixture of chiles and tacos with different cultures. This hands-on class will create fresh corn tortillas and implement various techniques to enhance and deepen flavors to make carne adovada - pork simmered in a rich and tangy New Mexican chile sauce, carne deshebrada - northern Mexican-style savory shredded beef, plus New Mexico red chile and lime shrimp tacos.
Details
Jeff Friesen
Chef
Taco Buddha
Hands-On
$60 Per Person
Mon, Jan 20
6:30 to 9 pm
MORNINGS WITH MARGI - BASIL TO BISCOTTI
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb Italian lunch. Enjoy melon with basil and prosciutto, arugula-orange salad with beets and red onions, cacio e pepe with grana padano and pecorino cheese, plus cherry-walnut biscotti with zabaglione and berries.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jan 21
10 am to 1 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 Naam Pruitt to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dessert baos with vanilla custard and chocolate filling.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Jan 21
6 to 8:30 pm
I'VE GOT STEW, BABE
Stews, soup, and cold weather go hand-in-hand, as Marianne Moore shares the importance of developing flavors to create delicious results. Enjoy a little wedge salad with lemony sour cream dressing, red wine braised beef stew over roasted garlic mashed potatoes, bacon and beer cheese soup with herbed croutons, plus chicken au champagne braised in cast iron with mushrooms.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jan 21
6:30 to 9 pm
PRETTY CAKE DECORATING
Give a sweet welcome to Megan Rois, bakery manager of The Cakery, 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.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$65 Per Person
Wed, Jan 22
6 to 8:30 pm
AMERICAN-ITALIAN CAST IRON FAVORITES
Cast iron pans are versatile, durable, and a great way to cook Mickey Kitterman's favorite American-Italian dishes, starting with Chicago-style deep dish Italian sausage-mushroom pizza with mushrooms, onions, red sauce, and mozzarella. This hands-on class will make Tuscan steak Fiorentina - pan-roasted thick Porterhouse with roasted garlic and rosemary, chicken and pesto lasagna, and baked ziti with meatballs and marinara.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jan 22
6:30 to 9 pm
GLUTEN-FREE BAKING BONANZA
Margi Kahn shares a wealth of gluten-free baked treasures with tips on working with a variety of flours and ingredients. This hands-on class will create and bake angel food cake with mascarpone cream and strawberries, white and dark chocolate chip cookies, lemon and lime coconut cupcakes, a boozy ricotta cheese torte, plus parmesan cheese bread sticks.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jan 23
6 to 9 pm
SOME BOURBONS GO A-RYE!
Give a big welcome to whiskey expert Dustin Endicott, of The Wine Merchant, as he expertly pairs two bourbons and a rye to Marianne Moore's rich and satisfying fare. Enjoy broiled oysters with sweet and smoky chipotle butter served with an affordable balanced Old Forester rye, spinach salad with warm brown butter-pecan vinaigrette, braised brisket with bourbon-blackberry glaze over maple roasted smashed sweet potatoes paired with Russell's Reserve 10 Year bourbon with a finish that is long with oh-so-sweet notes, plus chocolate-cherry skillet blondies with Amaro gelato paired with Johnny Drum Private Stock bourbon - a lightly spiced bourbon that ends the evening on a perfect note.
Details
Marianne Moore and Dustin Endicott
Kitchen Conservatory Staff
Kitchen Conservatory and The Wine Merchant
Demonstration
$65 Per Person
Thu, Jan 23
6:30 to 9 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.
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
Fri, Jan 24
6 to 8:30 pm
GIRLS' NIGHT OUT: NO WEIGH!
Barb Nack has created a perfect menu for the ladies with all the flavor and not all the calories! Enjoy Tuscan vegetable soup with orzo, three cheese manicotti with crêpe "pasta noodles" baked in marinara sauce, roasted broccoli and cauliflower with almonds, whole wheat popovers, plus rich chocolate buttermilk cupcakes, and a calorie-worthy prosecco with berries.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jan 24
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. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$175 Per Person
Sat, Jan 25
10 am to 3 pm
HEIR AND A PARENT: THE FABULOUS BAKER BOY
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 winning flavors, fillings and frostings. This hands-on class will make lemon cupcakes filled with lemon curd and frosted with a light and creamy Swiss meringue buttercream, chocolate cupcakes filled with chocolate ganache and topped with chocolate American buttercream frosting, plus carrot cupcakes with cream cheese frosting and candied pecans. 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Tarek Husseini
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, Jan 25
12 to 2:30 pm
DATE NIGHT FOR COUPLES: CURRY ON
Experience the authentic flavors of India in a hands-on class with Aruna Gopinath, from Bangalore, India. Learn to make tandoori paneer tikka, aloo tikki - potato patties, egg paratha - a wheat flour flatbread with a spiced egg filling, street-style chicken curry, shrimp pulao, plus batter fried ripe plantain fritters with cardamom, and Indian ginger chai.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Aruna's next available class, Date Night for Couples: Roti and Raita, is on March 21.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Jan 25
6 to 8:30 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
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 21.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Jan 25
6:30 to 9 pm
WHOLE 30 HEALTHY EATING
Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make loaded taco soup with cashew lime crema topped with cilantro and jalapeños, red cabbage-kale-shredded Brussels sprouts salad with pepitas and oranges dressed with citrus lime vinaigrette, bacon-wrapped chicken thighs with spicy avocado sauce, chile-lime sweet potato gratin, and sautéed Swiss chard with lemon and red pepper flakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Jan 26
12:30 to 3 pm
HEIR AND A PARENT: CREATING COOKIE MEMORIES
The mere act of baking cookies with loved ones creates a memory that lasts through generations. Dawn Meyer shares her favorite memory makers, as this hands-on class bakes s'more chocolate chip cookies, raspberry glazed waffle cookies, old fashioned giant sugar cookies, funfetti thumbprint cookies, mint chocolate slice-and-bake cookies, plus apple pie bars. 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Jan 26
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE BIG CHILL-I COOK-OFF
Let the battle begin, as couples create and choose their favorite chili for a spirited evening of cooking, fun, and a little beer to wash it down. Join Barb Nack and learn to make spinach-artichoke dip with pita bread, Cincinnati 3-way chili with spaghetti and piles of cheddar cheese, spicy blue ribbon beef and Italian sausage chili, tequila slaw with lime and cilantro, and finish with delicious double chocolate brownies.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Jan 26
5 to 7:30 pm
SHELLS AND WHISTLES
Pete Fagan, of Tony's, adds all of the extra touches to elevate shellfish for an exciting evening of Mexican fare, starting with a Mexican shrimp cocktail with cucumbers, red onion, and avocado. Enjoy fried oysters with chipotle-lime dipping sauce, sriracha lobster rolls served with baked sweet potato chips, plus homemade Spanish churros with cheesecake dip.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Jan 27
6 to 8:30 pm
MEDITERRANEAN MEATLESS MONDAY
Join Caryn Dugan, the plant-based educator known as the STLVegGirl, and owner and founder of Center for Plant-based Living, in the kitchen for her version of meatless Monday Mediterranean-style. This hands-on class will make Greek tahini-kalamata olive nachos with cannellini beans and kale and sun-dried tomatoes, minestrone white bean soup with zucchini and spinach, chickpea-tofu falafels with cilantro dipping sauce, and chickpea vegan burgers with red bell pepper and arugula.
Details
Caryn Dugan
Culinary Educator
Center for Plant-based Living
Hands-On
$55 Per Person
Mon, Jan 27
6:30 to 9 pm
PALEO AND GLUTEN-FREE COOKING
Devon Drag shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class. Learn to make roasted root vegetable soup, lime-marinated pork tenderloin with maple glaze, parsnip purée, charred Brussels sprouts, plus frozen coconut custard, and chocolate mint cookies.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jan 28
6 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
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Jan 28
6:30 to 9 pm
THE PIES DON'T LIE
It's a fact that pie baker Jane Callahan loves baking pies and has planned a fun evening of mixing, rolling, filling, and baking. Everyone in this hands-on class rolls out a pie dough, and the class will create three delicious pies, including lemon meringue pie, chocolate-coconut-walnut pie, and caramel apple pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Wed, Jan 29
6 to 9 pm
PAPPARDELLE. PESTO. PARSNIPS.
Work side-by-side with the talented Bob Colosimo, of Eleven Eleven Mississippi, to create succulent Tuscan dishes perfect for a cold winter night. This hands-on class will make creamy parsnip soup with pears and walnuts, pappardelle pasta with braised duck ragù, rosemary-scented lamb spiedini with mint pesto, white bean-eggplant-tomato stew, plus warm zeppoli with cinnamon sugar.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Jan 29
6:30 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jan 30
6 to 8:30 pm
HOT AND STEAMY SOUP DUMPLINGS
Create succulent soup dumplings and learn the art of eating the hot and steamy xiaolongbao using chopsticks and a soup spoon served with ginger soy dipping sauce. This hands-on class will work with the delightful Naam Pruitt to make homemade dough, soup stock, and different fillings with pork, beef, chicken, and shrimp, then steam them in bamboo steamers, along with red bean and custard dessert dumplings.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Thu, Jan 30
6:30 to 9 pm
FORK AND CORK: THE SOUTH OF FRANCE
Jason Main, co-owner of The Wine Merchant and certified sommelier, shares his vast knowledge of French wines that will be paired with each delectable course created by Mickey Kitterman. Mickey 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 and Jason Main
Chef
Kitchen Conservatory and The Wine Merchant
Demonstration
$70 Per Person
Fri, Jan 31
6 to 8:30 pm
DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP
Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted breadcrumb topping, plus pistachio ice cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jan 31
6:30 to 9 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 Lanter 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 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 Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sat, Feb 1
11 am to 1:30 pm
LE JOUR DES CRÊPES
As Americans are looking for the coming of spring on Groundhog Day, the French are celebrating Le Jour des Crêpes, also known as Candlemas or La Chandeleur. It is said that if you hold a coin in one hand and flip the crêpe in the other, you will have a prosperous year. Join Montréal native, chef Bernard Pilon in a hands-on class flipping crêpes, including shrimp and sofrito crêpes, herbed crêpes with whipped goat cheese and a variety of sweet and savory garnishes, plus chocolate crêpes.
Details
Bernard Pilon
Chef
Hands-On
$60 Per Person
Sat, Feb 1
12 to 2:30 pm
GIRLS' NIGHT OUT: MIDDLE EASTERN COMFORT FOOD
Spice up the weekend with an evening out, as Margi Kahn creates the vibrant flavors of Middle Eastern cuisine with exceptional comfort food. Enjoy burnt eggplant dip with pita chips, fattoush salad, grilled lamb kofta with Persian rice, charred carrots with pomegranate seeds and tahini sauce, plus almond and pistachio phyllo cigars.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Feb 1
6 to 9 pm
DATE NIGHT FOR COUPLES: THE INDIAN VEGAN-IZER
Stephanie Bosch loves the challenge of turning cuisines into vegan feasts for entertaining family and friends. Join her for a hands-on class perfect for couples creating an Indian meal with okra in tamarind-coconut sauce, South Indian vegetable coconut curry, samosas and naan, Indian spiced baked cauliflower and potatoes, saag paneer with paneer tofu, plus roasted vegetable biryani with baked tofu.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$125 Per Couple
Sat, Feb 1
6:30 to 9 pm
PAR-TEA IN THE AFTERNOON
Spend the afternoon in the kitchen with the delightful hostess Naam Pruitt creating a fabulous tea party, complete with several hot teas. This hands-on class will create lemony shrimp salad with herbs served in dilled cream puffs, chicken and apple tea sandwiches with cheddar and onion jam, lavender scones with lemon curd, orange-chocolate cake with chocolate glaze and candied orange peels, plus berry jam-filled butter cookies.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Sun, Feb 2
12:30 to 3 pm
THE ART OF DECORATING CUPCAKES
Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Feb 3
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Mon, Feb 3
6:30 to 9 pm
A MULTITUDE OF CINS
Leave the guilt at home because nothing is going to stop you from eating all of the cinnamon rolls. Enjoy a magnificent evening working side-by-side with bread baker Margi Kahn working with yeast and creating cinnamon-sugar babka rolls, colossal caramel rolls, and cinnamon-cardamom buns.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Feb 4
6 to 9 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Feb 4
6:30 to 9 pm
A MULTITUDE OF CINS
Leave the guilt at home because nothing is going to stop you from eating all of the cinnamon rolls. Enjoy a magnificent evening working side-by-side with bread baker Margi Kahn working with yeast and creating cinnamon-sugar babka rolls, colossal caramel rolls, and cinnamon-cardamom buns.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Feb 5
10 am to 1 pm
VALENTINE COOKIE DECORATING
Raise your pastry bags to cookie artist Rebecca Boillat as she shares simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Rebecca for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous Valentine cookies in fun shapes and sizes, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and your special Valentine.
Details
Rebecca Boillat
Culinary Educator
Karport Cookies
Hands-On
$60 Per Person
Wed, Feb 5
12 to 2:30 pm
MEAL OF FORTUNE
Create a festive array of Mickey Kitterman's favorite Chinese pork dishes in a fun spirited class. Raise a toast with a Chinese plum wine and champagne cocktail, and learn to make pork shu mai - Hong Kong-style pork dumplings, steamed barbecue pork buns, mu shu pork with Chinese pancakes, pork fried rice, plus ginger ice cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Feb 5
6 to 8:30 pm
VALENTINE CAKE POPS AND MORE!
Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating three different Valentine treats. Come on your own or bring your Valentine and learn how to make Valentine cake pops, chocolate covered Oreo cookies, and chocolate dipped strawberries decorated with sprinkles and luster dust for exciting results. Each student will take home six Valentine creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Wed, Feb 5
6:30 to 9 pm
VALENTINE FOR COUPLES: RECIPE FOR LOVE
A pinch of this and a dash of that will create a magical evening of cooking together. This hands-on class will create a spectacular dinner of roquefort and walnut gougères, green bean and blood orange salad with balsamic-honey vinaigrette, cumin and cracked pepper filet mignon with brie butter, asiago and sage scalloped potatoes, sautéed pears with bacon and mustard dressing, plus a decadent Black Forest trifle for two.
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
Thu, Feb 6
6 to 8:30 pm
VALENTINE FOR COUPLES: I WILL ALWAYS LOVE EWE
Enjoy more than bittersweet memories as you share an evening in the kitchen with your Valentine. This hands-on class will make mushroom strudel with potato-leek sauce, shrimp and feta saganaki served with a shot of Ouzo, grilled lamb chops with green peppercorn and honey mustard, spinach-artichoke soufflé, plus chocolate custard-filled phyllo rolls with citrus syrup.
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
$140 Per Couple
Fri, Feb 7
6 to 8:30 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available macaron classes include Fancy Macarons on February 23 with Sabrina Gornish, and Flawless French Macarons - Ganache Edition on March 21 with Barry Marcus.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Feb 8
11 am to 2 pm
HEIR AND A PARENT: LOVE IS IN THE HEIR
Cupid has arrived in the kitchen for a sweet afternoon of hearts and Valentines with Mom or Dad! Vikki DiMattia has pointed her bow and arrow towards fun as this hands-on class makes fruit ambrosia with sweetened cream sauce, French toast muffins with blueberries topped with crispy weaved bacon, chicken Alfredo lasagna rollups, Italian salad with vinaigrette, plus heart-shaped "aquarium" cookies filled with hearts and sprinkles. 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Feb 8
12 to 2:30 pm
VALENTINE FOR COUPLES: LUCKY DUCK
Gratitude is abundant in an evening designed for love and good fortune. Join your Valentine in the kitchen to create fried kataifi shrimp with champagne beurre blanc, tarte flambée - an Alsatian pizza, tuna-beet tartare, glazed duck breast with cider jus, pommes pont neuf - Parisian fried potatoes, braised carrots, plus citrus-almond cake.
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
Sat, Feb 8
6 to 8:30 pm
VALENTINE FOR COUPLES: COMING UP ROSES
Spend the morning with a cup of coffee and a crossword puzzle, then join us in the kitchen to create a romantic brunch, starting with an irresistible bacon rose bouquet with peppadew jam. This hands-on class will make prosciutto-wrapped asparagus topped with a poached egg and pecorino cheese drizzled with balsamic reduction, lobster bisque with sherry crème fraîche, grilled romaine salad with parmesan crisps and lemon vinaigrette served with charred baguette slices, mushroom and goat cheese-stuffed beef tenderloin with red wine butter served with roasted potatoes and vegetables, plus chocolate-dipped strawberries.
Details
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Feb 9
12:30 to 3 pm
VALENTINE FOR COUPLES: BACON, BOURBON, AND A WHOLE LOT OF 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 bacon-wrapped prawns with smoky chipotle-tequila dipping sauce, shaved parmesan and Brussels sprouts salad with pomegranate seeds and champagne vinaigrette, fresh ground beef and bacon burgers topped with poached lobster and chive beurre blanc on grilled brioche buns, gruyère mac-and-cheese with smoked pork belly, plus chunky chocolate skillet brownies with salted bourbon caramel sauce, and a bourbon-champagne love letters 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
Sun, Feb 9
5 to 7:30 pm
VALENTINE FOR COUPLES: NICE CATCH
Show your appreciation that your Valentine is such a great catch with an exciting evening in the kitchen. This hands-on class will create seared diver scallop brochette with ginger aïoli with pickled cucumber and crisp nori, chopped salad with candied bacon and peppercorn dressing, roasted Scottish salmon with pistachio crust and oven-dried pineapple chutney, decadent gold potato purée, plus almond frangipane torte with berries and vanilla bean pastry 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
$140 Per Couple
Mon, Feb 10
6 to 8:30 pm
VALENTINE FOR COUPLES: TENDER IS THE NIGHT
Spend a charming evening in the kitchen with your sweetheart and make an exciting Spanish dinner that will leave you swooning. This hands-on class will create albondigas con sofrito, spicy patatas bravas with cabrales aïoli, grilled beef tenderloin with sherry cream sauce, asparagus and Iberico ham with saffron vinaigrette, plus raspberry meringues.
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
$140 Per Couple
Tue, Feb 11
6 to 8:30 pm
VALENTINE FOR COUPLES: I ONLY HAVE EYES FOR YOU
Bring your Valentine to the kitchen and create a magnificent evening of good food, starting with pear and shrimp bisque garnished with slow cooked olive oil croutons, black pepper cream and fresh thyme. This hands-on class will make Korean-style beef tartare with puffed rice and daikon sprouts, grilled rib-eye steaks with truffle butter served with baby hasselback potatoes and charred broccoli, plus dark chocolate-coffee tart with cardamom 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
$140 Per Couple
Wed, Feb 12
6 to 8:30 pm
VALENTINE FOR COUPLES: A KICK IN THE HALIBUT
Make a reservation before it is too late for a fun adventure in the kitchen with your Valentine. This hands-on class will make sautéed shrimp Sambuca with a tomato cream sauce, baby greens and pear salad with toasted walnuts and gorgonzola dressed with walnut oil vinaigrette, roasted halibut filets topped with prosciutto, basil cream pasta with sun-dried tomatoes and pine nuts, plus cinnamon apple phyllo "cannoli" with vanilla crème anglaise, and a black cherry vodka 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
$140 Per Couple
Thu, Feb 13
6 to 8:30 pm
VALENTINE FOR COUPLES: HOLIDAY OF LOVE
Spend a unique and special evening with the one you love. This hands-on class for couples will create an elegant meal of roasted tomato bisque with corn fritters, goat cheese soufflé on mixed greens with candied walnuts, braised short ribs with agrodolce sauce on creamy gruyère grits, plus vanilla bean crème brûlée.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Fri, Feb 14
6 to 8:30 pm
A FRENCH TWIST
Enjoy a lovely afternoon at the counter witnessing the attention to detail Barry Marcus exhibits with an impressive French repast. Enjoy Boston lettuce salad with celeriac rémoulade, parmentier au poulet - a Parisian version of shepherd's pie with chicken in velouté baked with a nutmeg-scented potato topping, classic leeks vinaigrette, plus an absolutely delicious banana upside-down tart with a hint of vanilla and rum.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Feb 15
11 am to 2 pm
LET'S TACO ABOUT IT
Let's talk about spending the afternoon making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Feb 15
12 to 2:30 pm
VALENTINE FOR COUPLES: I LOBSTER, I REALLY DO
Love and lobster will have couples swooning for romance in this hands-on class for Valentines. Learn to make savory mushroom and cheese palmiers, roasted red pepper soup with parmesan heart crisps, arugula and oven-roasted beet salad topped with goat cheese and pine nuts dressed with balsamic vinaigrette, lobster tourte with lobster and lobster mousseline baked in puff pastry served with shellfish cream sauce, plus chocolate almond torte with strawberry coulis and white chocolate 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
$170 Per Couple
Sat, Feb 15
6 to 8:30 pm
LEGALIZED POT PIES
There is no law against satisfying comfort food, as this hands-on class with Barb Nack gathers in the kitchen to create tantalizing pot pies. Learn to prepare Devonshire potato-mushroom pot pie, beef and cheddar pot pie with a biscuit double crust, Hungarian lamb pot pie with kohlrabi and a caraway biscuit top, succotash pot pie topped with cornmeal-cheddar topping, plus zucchini-chocolate chip cake.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Feb 16
12:30 to 3 pm
HEIR AND A PARENT: PIZZA WITH THE KID-DOUGH!
Spend a fun afternoon with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, zucchini parmesan crisps, kiddy sangria, and mixed berry crumb bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Jess Schmidt
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Feb 16
1 to 3:30 pm
DATE NIGHT FOR COUPLES: FOR THE LOVE OF COOKING
Create a decadent meal with your partner, starting with lobster gratin with homemade cavatelli pasta, leeks, and shiitake mushrooms. This hands-on class will make Coca-Cola marinated duck salad on green lentils and arugula, braised daube de boeuf with red wine jus on potato purée with butter-braised root vegetables, plus chocolate-caramel shortbread tarts topped with Italian meringue.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Sun, Feb 16
5 to 7:30 pm
AT THE TABLE WITH TAI - EVERYBODY LOVES RAMEN
Enjoy a relaxed evening of vegetarian dishes prepared by the charming and talented Tai Davis, starting with pumpkin bruschetta with mushrooms, hazelnuts, pecorino and brown butter vinaigrette. Tai will prepare a vegetable ramen with mushrooms, bean sprouts, tofu, seaweed, cabbage, corn, and a 6-minute egg, plus chai tea milkshakes with miso cookie crumbles.
Details
Tyler Davis
Chef
Demonstration
$50 Per Person
Sun, Feb 16
5:30 to 8 pm
THE UK IS OK WITH JAMMIE DODGERS
Jammie dodgers are what the Englishmen call biscuits, and our side of the pond dubs as two lovely shortbread cookies sandwiched around berry jam. Join Jane Callahan in the kitchen to create four British treats including jammie dodgers, chocolate hobnobs - an oatie cookie covered with chocolate, scones, and roly-polys - a simple pie crust cookie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Mon, Feb 17
6 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, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Feb 17
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
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Feb 18
6 to 8:30 pm
FRITES VS. FRIES
Marianne Moore explores the wonderful world of French fries with exciting versions from around the globe. This hands-on class will make steak frites with rib-eye steak and garlic parmesan matchstick fries served with roasted garlic butter, white wine-braised mussels with pomme frites, classic Canadian poutine with Marcoot Creamery cheese curds and gravy, and a spicy Korean dish with spiralized curly fries topped with crispy pork belly and quick kimchi.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Feb 18
6:30 to 9 pm
MEET OUR ALL-STAR CAST
The stovetop is lined with the director's favorite cast iron pans, as this hands-on class becomes the producers of an award-winning dinner. Join Dawn Meyer to create roasted red pepper-feta-basil skillet scones, skillet chicken pot pie with kale and butternut squash, skillet-baked pasta shells with five cheeses, cast iron shrimp with chipotle-honey butter and wilted winter greens salad, skillet baked polenta with spicy Italian sausage and cremini mushrooms, plus dark chocolate skillet banana bread.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Feb 19
6 to 8:30 pm
CAJUN COOK-OFF
Join Jack MacMurray, 2009 Mardi Gras Cajun cook-off champion, and four-time runner up, in a hands-on class celebrating some of his winning recipes. Learn to make crawfish cakes with mustard Creole sauce, blackened shrimp and grits, chicken and tasso ham gumbo, andouille-stuffed pork tenderloin served with dirty rice and succotash, plus triple chocolate-bourbon bread pudding with hard sauce.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Hands-On
$60 Per Person
Wed, Feb 19
6:30 to 9 pm
PEACE, LOVE, AND PIZZA
Spend a relaxing, laid-back evening in the kitchen with Margi Kahn learning how to make incredible pizza dough with flour, yeast, and a little love. This hands-on class will make caramelized onion and mushroom pizza, meatball and ricotta pizza with basil, Greek olive-tomato-feta cheese pizza, honey pepperoni pizza, plus fresh orange and arugula salad, and cranberry-walnut biscotti.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Feb 20
6 to 9 pm
HOT SOUPS AND TINY BITES
Discover the perfect combination of an amazing soup paired with a delicious accompaniment, perfect for any time of the year. Enjoy a comforting bowl of mussel-potato-saffron chowder with bacon and leeks served with onion buttermilk fried hushpuppies, lentil-Italian sausage and macaroni soup topped with parmesan and a heart-shaped gruyère gougère seasoned with cayenne, plus fried cinnamon beignets.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Feb 20
6:30 to 9 pm
DATE NIGHT FOR COUPLES: KOREAN SEOUL MATES
Spend an ideal evening with your partner cooking exciting Korean cuisine, led by Asian food expert Naam Pruitt. This hands-on class will make grilled pork belly lettuce wraps with gochujang, bibimbap rice bowls with stir-fried beef and vegetables topped with a fried egg, homemade kimchi, pajeon-seafood pancakes, plus the popular Korean honey castella cake.
Details
Naam Pruitt
Cookbook Author
Hands-On
$140 Per Couple
Fri, Feb 21
6 to 8:30 pm
GIRLS' NIGHT OUT: THE MEIN EVENT
Sip on a pineapple-coconut chi chi cocktail with blue Curaçao and vodka, as Barb Nack creates the "mein" event, starting with shrimp lo mein with noodles and vegetables and sesame-ginger soy sauce. Enjoy vegetable fried rice, moo goo gai pan with chicken and mushrooms cooked with ginger and garlic, plus mango sweet sticky rice.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Feb 21
6:30 to 9 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 Kirk Warner 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 the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$150 Per Person
Sat, Feb 22
10 am to 3 pm
HEIR AND A PARENT: HOME SWEET HOME
The best recipe for a fun afternoon in the kitchen includes a parent, a child, and lots of lip-smacking, finger-licking desserts. Join Devon Drag to make chewy marshmallow blondies with butterscotch and chocolate chips, Oreo-white chocolate popcorn, one-bowl chocolate brownies, easy homemade vanilla ice cream with strawberry sauce and vanilla whipped cream, no-bake monster cookie bars with peanut butter and mini M&Ms, plus a sugar cookie "pizza" with fresh fruit. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Feb 22
11 am to 1:30 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 Hanley, 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Date Night Dine and Dance classes include Last Tango in Paris on March 14, and Sizzle and Samba on April 18.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Feb 22
6 to 9 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
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 21.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Feb 22
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
Aramark at Boeing
Hands-On
$75 Per Person
Sun, Feb 23
12:30 to 3 pm
NOVEL CUISINE: JGV: A LIFE IN 12 RECIPES
JGV: A Life in 12 Recipes, a memoir by Jean-Georges Vongerichten, shares the inspiration and humor of this extraordinary chef as he looks back on his worldwide success, sharing the twelve recipes that defined his culinary career. As the class discusses the book, they will enjoy pea guacamole, shellfish in spiced carrot broth, sea bass with seeds and nuts, plus molten chocolate cake.
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.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Feb 23
1 to 3:30 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 bruschetta with Genoa salami and cheeses topped with olives, roasted beef tenderloin "richboys", 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
$60 Per Person
Sun, Feb 23
5 to 7:30 pm
FANCY MACARONS
Give a delightful welcome to Sabrina Gornish, of Sweet Tooth Confections, a custom cake and confection side business since 2011, as she shares her secrets to creating stunning macarons. This hands-on class will learn the Italian method for creating macarons with three luscious fillings - white chocolate-raspberry ganache, lemon curd, and s'mores ganache. Learn the technique of creating two-tone swirl macarons and when to add embellishments before and after baking. Each student will take home a sample of macarons.
Details
Sabrina Gornish
Culinary Educator
Sweet Tooth Confections
Hands-On
$65 Per Person
Sun, Feb 23
5:30 to 8 pm
CULINARY FEATS WITH PETE
The talented chef Pete Fagan, of Tony's, shares his expertise, techniques, and charm that is certain to create an evening of delectable dishes and a great deal of fun. Enjoy Pete's deconstructed ravioli with fusilli with ricotta cheese and spinach, spicy mixed greens salad with hearts of palm and balsamic-mustard dressing, pan-seared steak au poivre with brandied cream sauce served with asparagus, plus baci di dama - Italian hazelnut cookies that the chef describes as the cutest cookie ever.
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
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Feb 24
6 to 8:30 pm
THE GUMBO FILES
Southern Louisiana native Josh Galliano uses his paw paw's cast iron Dutch oven and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Join Josh for a hands-on class creating four distinct gumbos with traditional seasonings, including shrimp and smoked sausage gumbo, panéed alligator gumbo, crawfish bisque, plus galimatias - a Southwest Louisiana mashup of gumbo, bouillabaisse and court bouillon.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Feb 24
6:30 to 9 pm
MORNINGS WITH MARGI - COCONUT TO CARAMEL
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a delightful lunch. Enjoy coconut-orange lentil soup, sweet onion soufflés, little gem salad with buttermilk dressing, plus brioche bread pudding with rum caramel sauce.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Feb 25
10 am to 1 pm
MARDI GRAS
Wear your Mardi Gras beads for a night of feasting on rich foods and a hurricane cocktail. This hands-on class will make pimiento cheese beignets, fried oysters on spinach salad with pickled onions and hot bacon dressing, "voodoo" pasta with tasso and shrimp and crab, plus flaming bananas Foster with caramel ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Feb 25
6 to 8:30 pm
DON'T GIVE UP ON CHOCOLATE
Fat Tuesday is the perfect day to splurge with a feast of rich chocolate desserts in an evening of decadence. This hands-on class with Naam Pruitt will create white chocolate raspberry mousse in chocolate swirl balloon cups, dark chocolate cayenne truffles, milk chocolate-espresso pots de crème, chocolate-hazelnut biscotti, plus chocolate peanut butter whoopie pies.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Tue, Feb 25
6:30 to 9 pm
THE KAHN ARTIST OF KNISH AND RUGELACH
Margi Kahn, an artist with doughs, shares her secrets for the sweet and savory pastries of Eastern Europe -- knishes and rugelach. This hands-on class will join Margi in the kitchen learning to make the unique knish dough, rolling it, filling it, and forming it to create beautiful potato knishes and spinach-feta knishes, then make and roll out rugelach dough for flaky apricot-white chocolate rugelach, and cinnamon-pecan rugelach.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Feb 26
6 to 9 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 chef Ivy Magruder will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Ivy Magruder
Chef
Demonstration
$50 Per Person
Wed, Feb 26
6:30 to 9 pm
ANOTHER GREAT BRITISH BAKE OFF
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for another season of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey 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 raspberry meringue pudding, pumpkin turtle cheesecake, maple-pecan biscuits (cookies to Americans!), plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd and elderflower buttercream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Feb 27
6 to 8:30 pm
BOOZE AND BITES - GIN-STYLE
Raise a glass of cheer to the talented Beth Sorrell, of Cocktails Are Go, sharing her techniques of batching cocktails for a party while Marianne Moore creates impressive appetizers. Sit back and enjoy their delightful banter along with spicy cannellini bean-prosciutto flatbreads with gin-and-tonic quick pickles, whipped goat cheese and boozy tomato jam crostinis, blini with gin-cured salmon topped with crispy capers and dill crème fraîche, goat cheese and apricot truffles with toasted pistachios, spicy garlic prawns with warm baguettes and charred lemon wedges, plus a French 75 cocktail, Pinckney Bend gin and tonic, and the Vesper - aka the James Bond martini.
Details
Marianne Moore and Beth Sorrell
Kitchen Conservatory and Cocktails Are Go
Demonstration
$65 Per Person
Thu, Feb 27
6:30 to 9 pm
DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH
Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Details
Naam Pruitt
Cookbook Author
Hands-On
$140 Per Couple
Fri, Feb 28
6 to 8:30 pm
VEG-OH!-MATIC
Marianne Moore is chop, chop, chopping the vegetables for an exciting Friday night with vegetarian dishes. Enjoy charred onions with balsamic and almond ricotta, mushroom and lemon risotto, sweet potato gnudi with shredded kale and crispy sage, charred broccoli and kalamatas with smoked yogurt, plus flourless chocolate chunk-banana cookies.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Feb 28
6:30 to 9 pm
HEIR AND A PARENT: SUSHI - KIDS JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with chef Kore Wilbert and his eight-year-old daughter Kiyomi, who goes by Yoyo. Learn to use a sushi mat, work with sticky rice, and choose your own ingredients with everything from cooked shrimp, imitation crab, avocado and sriracha mayo. The class will create spicy avocado rolls with cheesy crispies - a favorite of Yoyo's, smoked salmon nigiri, "kalifornia" rolls with imitation crab, and pickled carrots and daikon salad. 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.

Available Heir and a Parent classes include Home Sweet Home on February 22, Crank Out the Pasta on March 7, Wizards in the Kitchen on March 15, and The Fabulous Baker Boy on April 18. Upcoming Apprentice Chef classes include Gingerbread House on December 14, and December 15.
Details
Kore and Kiyomi Wilbert
Chef
Copper Pig
Hands-On
$100 For Parent and Child
Sat, Feb 29
11 am to 1:30 pm
TORTES ILLUSTRATED
Discover the art of fine baking with Barb Nack as she creates large beautiful tortes with rich buttercreams, icings, and liqueurs. Enjoy Paris-Brest - a classic French "bicycle wheel" pastry ring filled with Valrhona cocoa whipped cream and dusted with vanilla sugar, Swiss crisp torte with layers of cognac-sprinkled almond butter cake and dacquoise with buttercream frosting and topped with chocolate buttercream rosettes, plus lemon torte with baked meringue between layers of genoise cake with lemon cream topped with crushed meringue.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Feb 29
12 to 2:30 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, chicken involtini with creamy sun-dried tomato-basil filling wrapped with prosciutto and topped with marinara served over spinach-cauliflower "risotto", hasselback eggplant with pesto, plus salted dark chocolate mousse made with avocados and coconut cream topped with coconut whipped cream, and Aperol spritz Veneziano.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sat, Feb 29
6 to 8:30 pm
GIRLS' NIGHT OUT: PRETTY IN PINK
Wear any color you want, but everyone will be tickled pink with each bite of a stunning meal with Dawn Meyer. Enjoy a Pink Lady gin cocktail, blood orange and mozzarella salad with blood orange vinaigrette and pomegranate seed garnish, seared sea bass with champagne-pink peppercorn sauce, potato roses with rosemary and parmesan cheese, butter-braised radishes, plus raspberry sherbet with mini pink lemonade cupcakes.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Feb 29
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 spring herb frittata with prosciutto and parmesan, potato-mushroom-kale hash, cookie butter-coffee cake muffins, strawberry and mascarpone-stuffed French toast, avocado-citrus salad with granola croutons and black pepper buttermilk dressing, plus Pimm's royale punch with champagne.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Mar 1
10:30 am to 1:30 pm
THE HOTDISH AND CASSEROLES
The hotdish and casseroles were old standards for potlucks, family reunions, and church gatherings and often included canned vegetables and soups. Marianne Moore gives a modern twist with fresh ingredients, as this hands-on class creates a three cheese-meat lovers upside-down pizza bake, creamy wild mushroom hotdish with garlic crostini, baked ratatouille-sausage-penne pasta casserole, chicken and new potato casserole, plus hot fudge brownie cake with cinnamon gelato.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Mar 1
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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Mar 1
5 to 7:30 pm
BY THE BOOK: LEMONGRASS AND LIMES
Buy Naam Pruitt's cookbook, Lemongrass and Limes, and she will personalize it with your name in Thai. Spend the evening at the counter with her as she creates recipes straight from her book, and experience authentic Thai food. Enjoy pork satay with peanut sauce and cucumber relish, hot and spicy mixed mushroom soup with lemongrass, glass noodle salad with shrimp and herbs in lime dressing, panang chicken curry with kaffir lime leaves served over Thai jasmine rice, plus caramelized banana napoleons with vanilla whipped cream.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Mon, Mar 2
6 to 8:30 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class learns to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Mar 2
6:30 to 9 pm
BREAD BASICS ON THE RISE
Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Learn to create whole wheat honey nut bread with apricots and dates, sun-dried tomato bread with fresh basil, and light wheat and oat bread.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Mar 3
6 to 9 pm
VEGETARIAN BITE SIGHS APPETIZERS
Party planning has never been easier, as Kirk Warner shares his most requested and satisfying vegetarian appetizers. This hands-on class will make deconstructed Caesar salad with endive cups and garlic bread croutons and lemon dressing, artichoke and fontina stuffed mushrooms with jalapeños, petite zucchini pancakes with herbed cheese, egg cups with goat cheese custard and crispy reggiano parmesan, plus cannellini bean and porcini "pate" on homemade sea salt crostini.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$60 Per Person
Tue, Mar 3
6:30 to 9 pm
BREAD BASICS ON THE RISE
Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Learn to create whole wheat honey nut bread with apricots and dates, sun-dried tomato bread with fresh basil, and light wheat and oat bread.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 4
10 am to 1 pm
IT ALL ADDS UP WITH DIM SUM
Count on a fun evening with Naam Pruitt creating a variety of exciting small plates of dim sum. This hands-on class will make steamed buns with char siu pork filling, shrimp and pork spring rolls with sweet and sour sauce, steamed pork shu mai with soy-chile dipping sauce, pork and Napa cabbage dumplings with black vinegar, plus Chinese doughnuts rolled in sugar.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Wed, Mar 4
6 to 8:30 pm
VEGAN CHEESE - THE GRATE PRETENDER
Spend an exciting evening in the kitchen working with Marianne Moore making vegan cheeses that can be used for spreading, slicing, topping, and dipping, then create a stunning cheeseboard presentation with fruits, nuts, crackers, and crusty bread. This hands-on class will make cashew parmesan, easy chipotle cashew queso, herbed tofu ricotta, almond chèvre, sliceable and meltable pepper Jack cheese, plus sliceable golden cheddar cheese.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 4
6:30 to 9 pm
THE CHOCOLATE CHIP COOKIE CHALLENGE
The search for the most exciting chocolate chip cookies is an ongoing quest for cookie lover Dawn Meyer. Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including maple chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry cookies.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Mar 5
6 to 8:30 pm
ALL THE MOORE REASON TO THROW A PARTY
Marianne Moore creates appetizers so impressive that everyone will want to throw their own party! Sit back and enjoy pimiento cheese and bacon crostini, fresh herb gougères, butternut squash-goat cheese puff pastry turnovers, niçoise tartine, manchego and blood orange preserves served with crusty baguette, and sherried mushroom pâté with grilled brioche.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Mar 5
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, mahi mahi burgers with saffron aïoli on very soft buns, Napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Fri, Mar 6
6 to 8:30 pm
GIRLS' NIGHT OUT: OOH LA LA
Approving smiles and more than an "ooh la la" will be heard with the first delicious bite of French fare designed just for the ladies. Enjoy creamy mushroom-hazelnut soup, an elegant presentation of salmon coulibiac wrapped in puff pastry with leeks and fennel with roasted red bell pepper sauce, beet-goat cheese salad, plus vanilla bean crème brûlée.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Fri, Mar 6
6:30 to 9 pm
FLAWLESS FRENCH MACARONS
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. 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.

Available macaron classes include Fancy Macarons on February 23 with Sabrina Gornish, and Flawless French Macarons - Ganache Edition on March 21 with Barry Marcus.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Mar 7
11 am to 2 pm
HEIR AND A PARENT: CRANK OUT THE PASTA
Feeling cranky? Roll up your sleeves for a fun afternoon with Vikki DiMattia cranking out pasta dough to make homemade fettuccini, along with Alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream. This class is designed for children, at least 7 years of age, plus a parent.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Mar 7
12 to 2:30 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, chicken-green chile tacos with pickled red onions and cotija cheese, 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
$140 Per Couple
Sat, Mar 7
6 to 8:30 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$70 Per Person
Sun, Mar 8
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 overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Sun, Mar 8
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE ITALIAN VEGAN-IZER
Stephanie Bosch loves the challenge of turning cuisines into vegan feasts for entertaining family and friends. Join her for a hands-on class perfect for couples creating an Italian meal with cherry basil bruschetta, caprese salad with tomatoes and marinated tofu mozzarella with a fig balsamic reduction, pasta e fagioli, spaghetti and tempeh meatballs with spicy marinara, plus chocolate espresso torte with toasted hazelnut crust.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$125 Per Couple
Sun, Mar 8
5 to 7:30 pm
SPRING AND ST. PAT'S COOKIE DECORATING
Raise your pastry bags to award-winning cookie artist Heather Reed as she shares simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous seasonal cookies in fun shapes and sizes, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite teacher.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Mar 8
5:30 to 8 pm
WELL-SEASONED CAST IRON COOKING
Join the talented chef Josh Galliano in the kitchen to create deliciously seasoned dishes in well-seasoned cast iron pans. This hands-on class will make Kaiserschmarrn - a sweet German pancake, seared scallops with caramelized bacon, pan-roasted cornbread with pickled crawfish, old-fashioned "put up" peach crisp, skillet mac-and-cheese, and roasted chicken with a tagine of winter vegetables.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Mar 9
6 to 8:30 pm
PUT THAT IN YOUR PAN AND SMOKE IT
Little wisps of smoke escape and develop incredible aromas in the kitchen, as Barb Nack uses the stovetop smoker to create rich flavors. Enjoy seared and smoked filet mignon with a mushroom-herb rub served with a trio of mushrooms sauté, smoked winter squash with sage and brown sugar, tea-smoked pork tenderloin medallions with smoky pear sauce, plus slice-and-bake vanilla bean cookies.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Mar 9
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
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Mar 10
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
$60 Per Person
Tue, Mar 10
6:30 to 9 pm
LET'S BISCUIT AND GET SCONED ON PIE!
The rewards are plentiful in this hands-on class with Margi Kahn creating savory biscuits, sweet scones, and pie. Learn to make wild blueberry and maple oatmeal scones with maple glaze, rich chocolate chip scones, bacon and cheddar biscuits, plus a classic deep dish apple pie.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 11
6 to 9 pm
OODLES OF THAI NOODLES
Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus Thai iced tea and iced coffee.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Wed, Mar 11
6:30 to 9 pm
LET'S BISCUIT AND GET SCONED ON PIE!
The rewards are plentiful in this hands-on class with Margi Kahn creating savory biscuits, sweet scones, and pie. Learn to make wild blueberry and maple oatmeal scones with maple glaze, rich chocolate chip scones, bacon and cheddar biscuits, plus a classic deep dish apple pie.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Mar 12
10 am to 1 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
Thu, Mar 12
6 to 8:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Mar 12
6:30 to 9 pm
CUPCAKES AND COCKTAILS
Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a pomegranate whiskey sour rimmed with sugar and grapefruit zest, and a champagne margarita. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Mar 13
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GET YOUR GREEK ON
Create a tasty authentic Greek dinner inspired by Maria's trips home to visit family in Greece, as this hands-on class for couples joins Maria Sakellariou for an evening of fun. Learn to create grape leaves stuffed with brown rice-raisin-pine nut mixture drizzled with a light egg-lemon sauce, kalamarakia - calamari stuffed with feta and roasted peppers served with homemade tzatziki, shrimp moussaka, seasonal Greek greens salad with feta and nuts, plus bobota - cornmeal pie with Greek yogurt, dried fruits and honey.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Mar 13
6:30 to 9 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! Everyone in this class will learn the techniques of making and rolling out a pie dough, then the class will make three scrumptious pies, including cherry pie with a lattice crust, chocolate bourbon pie, and pear-blueberry galette.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Sat, Mar 14
11 am to 2 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 joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Mar 14
6 to 9 pm
GIRLS' NIGHT OUT: NAAM KNOWS ENTERTAINING
Experience the wonderful hostess and cookbook author's prowess for entertaining, as Naam Pruitt creates a lovely and exceptional coursed dinner. Enjoy caramelized fennel crostini with lemon ricotta and crispy salami, creamy leek and potato soup, watercress-arugula-pear salad with walnuts and goat cheese dressed with lemon vinaigrette, chicken and rice-stuffed savoy cabbage with roasted tomato sauce, plus pear tart with almond crumbs and almond whipped cream.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, Mar 14
6:30 to 9 pm
IN KNOTS OVER PRETZELS
Discover the easy techniques for making a fun selection of homemade soft pretzels. This hands-on class will join Naam Pruitt in the kitchen to make classic soft pretzels with a duo of dips - honey mustard and beer cheese, garlic parmesan pretzel-wrapped hot dogs, cinnamon sugar pretzel bites, plus chocolate filled pretzels with caramel sauce.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Sun, Mar 15
12:30 to 3 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as 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.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Mar 15
1 to 3:30 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 ice cream served with Baileys, coffee, and whipped cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Sun, Mar 15
5 to 7:30 pm
FRITTO MISTO TO FRUTTI DI MARE
The rich flavors of seafood are abundant, as chef Kore Wilbert, of Copper Pig, showcases beautiful ingredients to create exciting dishes. Enjoy vegetable fritto misto with lemon and garlic aïoli, olive oil-brined ahi tuna with capers and kalamata olives prepared with cucumbers and shallots, plus linguini frutti di mare loaded with mussels, scallops, clams, shrimp and squid in a spicy tomato sauce served with roasted garlic and crostini.
Details
Kore Wilbert
Chef
Copper Pig
Demonstration
$55 Per Person
Mon, Mar 16
6 to 8:30 pm
AT THE TABLE WITH TAI - TACOS TODAY
Why wait for tacos on Tuesday, when the delightful Tai Davis will make them for you on Monday? Tai shares his culinary adventures, as the class enjoys a front seat view of preparations for tacos with homemade tortillas filled with pork carnitas braised in broth and Mexican spices, roasted tomatillo and avocado salsa, and grilled Mexican street corn salad.
Details
Tyler Davis
Chef
Demonstration
$50 Per Person
Mon, Mar 16
6:30 to 9 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
$140 Per Couple
Tue, Mar 17
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.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Mar 18
6 to 8:30 pm
HOME COOKED COMFORT FOOD
Nothing is quite as comforting as the foods that tie us to childhood memories and simply make us feel good. Join Dawn Meyer for a hands-on class creating skillet mac-n-cheese with broccoli and mushrooms, chicken-corn-orzo soup with saffron and lemon, lamb meatballs with spiced tomato sauce, shrimp stew with coconut milk and cilantro, curried shepherd's pie, plus chocolate dump cake with chocolate-sour cream icing.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 18
6:30 to 9 pm
IN APPLE PIE ORDER
Discover the secrets for creating a jaw-dropping homemade cinnamon roll pie crust in a joyful class with Vikki DiMattia. Learn to make individual apple pies with an impressively designed crust, and while the pies are in the oven, this hands-on class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus rum raisin ice cream.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Mar 19
6 to 8:30 pm
VIETNAMESE BITES
Every aromatic morsel from the stunning selection of Vietnamese appetizers will delight this hands-on class. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spare ribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Thu, Mar 19
6:30 to 9 pm
DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS
Your boat has come in, and it is filled with delicious, succulent shrimp. Join Barb in a hands-on class designed for couples, creating smoked shrimp-sweet potato-pecan salad with maple vinaigrette, and sip on a pontberry vodka martini. Learn to make crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Mar 20
6 to 8:30 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Mar 21
11 am to 2 pm
DATE NIGHT FOR COUPLES: ROTI AND RAITA
Spend a remarkable evening in the kitchen with your partner creating the flavors of India. This hands-on class will join Aruna Gopinath, from Bangalore, India, to make spicy crunchy batter-fried cauliflower pakora, kachumber - a spring salad with cucumbers and tomatoes topped with pomegranate seeds and fresh herbs, shrimp pulao with aromatic spices served with boondi raita, hariyali chicken cooked in a rich creamy sauce with mint and cashew nuts, wheat flour roti, plus shahi tukra - a rich Indian bread pudding with nuts and dried fruits.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Mar 21
6 to 8:30 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Mar 21
6:30 to 9 pm
FISH AND BISTRO SAUCES
Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Mar 22
12:30 to 3 pm
NOVEL CUISINE: WHERE THE CRAWDADS SING
Where the Crawdads Sing by Delia Owens is an enthralling tale of a Southern girl growing up isolated in the marshes of the Outer Banks of North Carolina, intertwined with a murder mystery of a prominent local citizen. This novel stayed on the New York Times best seller list for twenty weeks. As the class discusses the book, Mickey Kitterman will create a typical "low country" lunch with shrimp and crawdads on grits, Country Captain - a regional chicken curry and rice favorite from pre-Civil War times, crack-a-lackey Carolina hoppin' John, plus sweet potato 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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Mar 22
1 to 3:30 pm
DATE NIGHT FOR COUPLES: GUAC THIS WAY
Take a stroll into our kitchen for a memorable evening of fun, Mexican cooking, and jalapeño-mint margarita punch. This hands-on class will make poblano rellenos, charred elote salad with jalapeño-lime crema, pork steak al pastor with arepas topped with chile-lime slaw and guacamole salsa, plus sweet and spicy chocolate cookie sundaes with cinnamon gelato and warm caramel sauce.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Mar 22
5 to 7:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent 6” chocolate cake. Learn how to infuse flavors, create different fillings, 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
Celebration Cakes by Kelly
Hands-On
$65 Per Person
Sun, Mar 22
5:30 to 8 pm
TAKE A BITE OUT OF COFFEEHOUSE TREATS
Big coffeehouse cookies, homemade pop tarts, and scones are some of the treats that Megan Rois, bakery manager at The Cakery, loves to bake. Join her for a hands-on class making two flavors of BIG cookies -- chocolate-caramel pretzel cookies and oatmeal raisin cookies, plus triple ginger scones, and flaky apple-cinnamon pop tarts.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$60 Per Person
Mon, Mar 23
6 to 8:30 pm
MORNINGS WITH MARGI - BROCCOLINI TO BRIOCHE
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a charming lunch. Enjoy Moroccan meatballs with tahini sauce, orzo and fennel gratin, oven-charred broccolini, plus brioche bread pudding with caramel sauce.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Mar 24
10 am to 1 pm
HANDMADE CHEESES
Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.
Details
Neville McNaughton
Culinary Educator
Hands-On
$65 Per Person
Tue, Mar 24
6 to 9 pm
A PLAN FOR PALEO
Margi Kahn shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class. Learn to make melon wedges with prosciutto and basil, arugula salad with oranges and green olives, Italian cioppino, paleo herb muffins, plus chocolate ganache tart.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 25
6 to 9 pm
SPRING FOOD FÊTE-ISH
Sit back and savor every bite prepared by chef Jack MacMurray as he revels in using fresh spring ingredients for exciting results. Enjoy a ginger shandies cocktail, smashed fava bean and mozzarella bruschetta, asparagus-cauliflower bisque, shrimp pasta primavera with fresh fettuccine, plus strawberry panna cotta.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Demonstration
$50 Per Person
Wed, Mar 25
6:30 to 9 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 Marianne Moore will make Buffalo chicken sliders with fried pickles and buttermilk Ranch dip, beef and bacon sliders with roasted mushrooms and fontina cheese topped with crisp onion straws, mini crab cake sliders with apple slaw, cheddar-jalapeño potato salad, plus Pink Monkey milk shakes with Frangelico, and bourbon-chocolate milk shakes.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Mar 26
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE PERFECT CATCH
Reel your partner in for an exciting evening cooking together to create a stunning meal. This hands-on class with Marianne Moore will make sherried crab bisque, goat cheese and black pepper biscuits, citrus and pomegranate salad with arugula and shaved parmesan, roasted salmon with sweet cider barbecue sauce, balsamic roasted broccoli with sun-dried tomatoes, plus buttermilk panna cotta with pear-date compote.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Mar 27
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$175 Per Person
Sat, Mar 28
10 am to 3 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
$140 Per Couple
Sat, Mar 28
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.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Mar 29
11 am to 4 pm
RE-PETE CUSTOMERS
Experience the effortless style of the sous chef of Tony's, Pete Fagan, as he tempts this class to return time after time. Enjoy shrimp tempura with chile aïoli dipping sauce, modern Caesar salad with ciabatta bread croutons, spaghetti and oven-roasted sausage meatballs, plus browned butter-chocolate chip 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
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Mar 30
6 to 8:30 pm
OH LOOK, THERE'S PIE!
If pies are a head-turning distraction and make you swoon, step into the kitchen with Marianne Moore to create savory versions of pies in all shapes and sizes. This hands-on class will make mini lobster brandy pot pies, fig and goat cheese empanadas, prosciutto and fontina slab pie, Reuben hand pies, chicken pot pie with fresh tarragon and sherry, plus Nutella and bourbon caramel pop tarts.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Mar 30
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
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Mar 31
6 to 8:30 pm
CIAO-HOUND
All enthusiastic eaters will revel in a lively evening in the kitchen cooking Italian food with Marianne Moore. This hands-on class will make shaved fennel salad with roasted peppers and burrata, shrimp scampi with grilled focaccia, seared steaks with crispy mushrooms and prosciutto served over creamy polenta with gorgonzola cheese, plus chocolate drizzled almond biscotti and pistachio gelato.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Mar 31
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, and other scrumptious desserts.
Details
Barry Marcus
Pastry Chef
Hands-On
$150 Per Person
Sat, Apr 4
11 am to 4 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 with Marianne Moore. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Apr 4
6 to 8:30 pm
HEIR AND A PARENT: THE FABULOUS BAKER BOY
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 winning flavors, fillings and frostings. This hands-on class will make lemon cupcakes filled with lemon curd and frosted with a light and creamy Swiss meringue buttercream, chocolate cupcakes filled with chocolate ganache and topped with chocolate American buttercream frosting, plus carrot cupcakes with cream cheese frosting and candied pecans. This class is designed for children, at least 7 years of age, plus a parent.
Details
Tarek Husseini
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, Apr 18
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.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Apr 18
6 to 9 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shares her joy of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create a variety of delicious breads. This hands-on class will make toasted sesame seed sourdough bread, rosemary-walnut sourdough bread, plus chocolate-tart cherry sourdough bread. Each participant will take home a jar of sourdough starter.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, May 6
6 to 9 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shares her joy of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create a variety of delicious breads. This hands-on class will make toasted sesame seed sourdough bread, rosemary-walnut sourdough bread, plus chocolate-tart cherry sourdough bread. Each participant will take home a jar of sourdough starter.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, May 7
10 am to 1 pm