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Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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

Take a Cooking Class

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

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Classes
WHAT A FLAKE - CROISSANTS AND MORE
Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 20. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Apr 6
6 to 9 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 dessert dumplings.
Classes from now through April 24 are being rescheduled to new dates. This class is available on September 14. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, Apr 6
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 21. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Tue, Apr 7
6 to 9 pm
MAKE UP YOUR MIND ON WAFFLES
Struggling to decide if waffles are a breakfast food when you are craving them for dinner? Marianne Moore makes the waffling decision easier with four great choices, as this hands-on class creates white cheddar-beer batter waffles with crispy chicken tenders and honey mustard sauce, chana masala waffles with curry spiced sweet potatoes and mango chutney, tater tot waffles with crispy bacon and a poached egg topped with roasted red pepper hollandaise, and yeasted waffles with candied pecans and bourbon maple syrup.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 23. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Tue, Apr 7
6:30 to 9 pm
PRETTY CAKE DECORATING
Join the delightful 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on June 18. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$65 Per Person
Wed, Apr 8
6 to 8:30 pm
SPOONS AND FORKS, PLUS CORKS
A gracious welcome back to cookbook author and food blogger Malou Perez-Nievera, known about town for her popular Filipino kamayan pop-up dinners - feasts that are eaten with your hands. Traditional Filipino meals are eaten with spoons and forks, using the spoon as a knife. Malou follows these traditions along with lovely wine pairings, as this class enjoys tinapa - a smoked fish cheese log served with crackers, kale salad with calamansi lime vinaigrette, Filipino pork barbecue skewers marinated with sweet soy served with pineapple and banana ketchup, beef morcon - a popular Filipino roulade, plus leche flan.
Classes from now through April 24 are being rescheduled to new dates when possible. At this time, we are unable to reschedule this class. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Malou Perez-Nievera
Cookbook Author
Demonstration
$65 Per Person
Wed, Apr 8
6:30 to 9 pm
RISE TO THE OCCASION
Special events deserve incredible pastries and Naam Pruitt loves to create beautiful breads from around the world for Easter. Join her in the kitchen, as this hands-on class bakes beautiful and delicious treats that will become a holiday tradition, including hot cross buns, Pane di Pasqua - a sweet enriched Italian Easter bread, Romanian pasca - cheese-filled sweet bread, and Russian kulich - an Easter bread with raisins and almonds.
Classes from now through April 24 are being rescheduled to new dates when possible. We will offer this Easter bread class again next year. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Thu, Apr 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on May 27 or June 20. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Thu, Apr 9
6:30 to 9 pm
BRUNCH! LET'S GO DUTCH!
Everyone will want to join in on the fun with Marianne Moore creating a brunch feast with three savory versions of the popular Dutch baby. This hands-on class will make a shaved ham-sharp cheddar Dutch baby with butter-fried eggs, smoked salmon and crème fraîche Dutch baby with green onions, sautéed garlic-spinach-crispy bacon Dutch baby with fontina cheese, crustless sheet pan crab quiche with leeks and gruyère, roasted asparagus and wild mushrooms with lemon and manchego, orange-bourbon sticky buns, plus a grapefruit-Campari spritz with raspberries.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 22. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Sat, Apr 11
11 am to 1:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 11. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Apr 11
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SEA AND SOD
Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 28. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Apr 11
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on June 6. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Apr 11
6:30 to 9 pm
EAT MORE TACOS
Spend a fun evening of taco-making in the kitchen with 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 3. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Jeff Friesen
Chef
Taco Buddha
Hands-On
$60 Per Person
Mon, Apr 13
6 to 8:30 pm
CELEBRATION OF CREATIVE WOMEN
Barb Nack has selected a complete and compelling dinner from Cherry Bombe: The Cookbook, a collection of recipes and stories of creative women by Kerry Diamond and Claudia Wu. Enjoy crab rolls with lemon and chives from Chrissy Teigen, Caesar shredded Brussels sprouts salad from Julia Sherman, lemongrass and ginger-brined pan-fried chicken breasts from Julia Sherman, plus maple-milk chocolate pudding with candied bacon spoons from Katrina Markoff, and a Sun House rum-Triple Sec cocktail with fresh lime juice from Charlotte Druckman.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 16. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Apr 13
6:30 to 9 pm
MORNINGS WITH MARGI - FALAFEL TO SHAWARMA
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a delicious lunch. Enjoy fresh pita bread, homemade falafel and hummus with fresh vegetable dippers, chicken shawarma over confetti vegetable couscous, plus apricot and white chocolate rugelach.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 14. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Apr 14
10 am to 1 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on June 9. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Apr 14
6 to 8:30 pm
A MOREL MAN
Chef Josh Galliano is a family man and loves to spend his leisurely time in nature with his children foraging for berries and mushrooms. Sit back and enjoy tales of the forest as Josh prepares morel and spring onion pizza, fricassée of peas and mint and morels, grilled toast with morels and tallegio cheese, asparagus soup with crab and morels, and stuffed chicken with sauce forestière.
Classes from now through April 24 are being rescheduled to new dates when possible. We will offer morel classes again next year. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Joshua Galliano
Chef
Demonstration
$70 Per Person
Tue, Apr 14
6:30 to 9 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on May 24. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Wed, Apr 15
12 to 2:30 pm
WHOLE 30 HEALTHY SPRING 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 Italian wedding soup with homemade meatballs, charred bell pepper and mixed greens salad with balsamic vinaigrette, herb-marinated steak with balsamic-rosemary steak sauce, snap peas with scallions and mint with lemon vinaigrette and pistachios, and spicy pan-fried cauliflower with capers and parsley.
Classes from now through April 24 are being rescheduled to new dates when possible. Look for our next Whole 30 class on our upcoming summer schedule. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Apr 15
6 to 8:30 pm
BOOZE AND BITES - SPRING 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 roasted spring vegetables and goat cheese dip, smoked salmon tartine with lemon-dill ricotta and fried capers, spicy shrimp rémoulade on crispy rye toast, shaved Brussels sprout-fingerling potato flatbreads, mini lobster salad sliders with crème fraîche and fresh tarragon, plus Beth's BB&B - Benedictine with bubbles and bitters, vodka Gypsy Queen with Benedictine and bitters, and a Hurlyburly citrusy cosmo.
Classes from now through April 24 are being rescheduled to new dates when possible. Booze and Bites - Autumn Edition is available on September 1. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Marianne Moore and Beth Sorrell
Culinary Educator
Cocktails Are Go
Demonstration
$65 Per Person
Wed, Apr 15
6:30 to 9 pm
STAR BAKER
Give a huge welcome to Tanya Ott, who shares her experience of baking in “the" tent at Buckinghamshire, England for the 5th Season of Great American Baking Show. Everyone will be the star baker in this hands-on class creating mini desserts that can be made in advance for parties or your late night indulgences. Learn to make bananas Foster crème brûlée, brown butter madeleines, classic brandy snaps filled with whipped cream and topped with berries, plus caramelized pineapple basil mini pavlovas.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 9. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Tanya Ott
Culinary Educator
Hands-On
$60 Per Person
Thu, Apr 16
6 to 8:30 pm
ON MOREL GROUNDS
With an abundance of the forest's bounty of treasured morels, this hands-on class will work side-by-side with Kirk Warner to create exquisite mushroom dishes. Learn to prepare goat cheese flan with morels and parmesan picada, Vietnamese crêpes with morels and lime, grilled Missouri chicken and morel brochette with herb butter, potato gnocchi with morels and triple crème cheese, and flank steak roulade with morel and spinach stuffing.
Classes from now through April 24 are being rescheduled to new dates when possible. We will offer morel classes again next year. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$80 Per Person
Thu, Apr 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 11 or September 12. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Apr 17
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 25. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Apr 18
11 am to 2 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 15. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 29. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.

Available Dine and Dance classes include Salsa Salsa on June 27, Last Tango in Paris on July 25, and Sizzle and Samba on August 29.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Apr 18
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on June 27. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Apr 18
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 9. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$75 Per Person
Sun, Apr 19
12:30 to 3 pm
NOVEL CUISINE: BAKING POWDER WARS
Baking powder was at the center of a harsh battle between companies trying to gain control of this household leavening agent starting in the mid-1800s. Linda Civitello has researched and documented the conflict in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking. As the class discusses the book, they will enjoy fried oyster salad with corn muffins, chicken pot pie, Louisa May Alcott's apple slump, Robert E. Lee citrus cake, and benne cakes.
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on June 14. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Apr 19
1 to 3:30 pm
CHALK THESE BURGERS UP FOR TODAY’S SPECIAL
Alex Schenk shares her obsession with the daily specials on the chalkboard of Bob’s Burgers, one of the funniest and punniest cartoons of all times. Join her for a witty evening in the kitchen turning a trio of mini burgers inspired by the Belcher family diner into a reality and elevating them to incredible deliciousness with a freshly ground mix of brisket and boneless short ribs. Bring a date or bring your friends for a hands-on class making chicky chicky bang bang Ranch salad with oven-baked chicken bites, "Poutine on the Ritz" burgers with halloumi cheese and caramelized onions and mushrooms served with poutine - fries topped with veal demi-glace and porcini mushrooms and mozzarella, "Pickle My Funny Bone" burgers with fried pickles and spicy sauce, "Don't You Four Cheddar 'Bout Me" burgers stuffed with yellow cheddar topped with white cheddar and horseradish spread and served with fried cheese curds, plus cinnamon toast-coconut ice cream with root beer, and a sparkling limoncello cocktail.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 9. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Alexandra Schenk
Culinary Educator
Hands-On
$60 Per Person
Sun, Apr 19
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.
Classes from now through April 24 are being rescheduled to new dates when possible. Heather's class "I Promise You a Rose Garden" Cake Decorating is available on June 28. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer to another class or receive a store credit.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$65 Per Person
Sun, Apr 19
5:30 to 8 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on June 7. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Apr 20
6 to 8:30 pm
MONDAY NIGHT MARGARITAS
Marianne Moore shares the motivation to look forward to Monday that includes jalapeño-mint margarita punch. This hands-on class will create a fiesta of poblano rellenos, shrimp tostada bites, charred elote salad with cotija cheese and cilantro crema, arepas with pork steak al pastor topped with chile lime slaw and guacamole salsa, plus sweet-and-spicy chocolate cookie sundaes with cinnamon gelato and warm caramel sauce.
Classes from now through April 24 are being rescheduled to new dates. This class is available on October 5. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Mon, Apr 20
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on May 12 or June 2. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Apr 21
6 to 8:30 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 2. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Apr 21
6:30 to 9 pm
THE WAY JACK SEAS IT!
Step into the kitchen and work side-by-side with the talented chef Jack MacMurray to create a stunning citrus herb baked sea bass served over creamed spinach with pearl couscous. This hands-on class will also make shrimp-avocado phyllo triangles with manchego crema, pappardelle with spring asparagus and oven-roasted tomatoes topped with grana padano cheese shavings, quinoa-stuffed petite sweet peppers, plus lemon crème brûlée.
Classes from now through April 24 are being rescheduled to new dates when possible. Jack MacMurray’s next hands-on class, Jack Mac’s Burger Bar, is available on May 27. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Hands-On
$60 Per Person
Wed, Apr 22
6 to 8:30 pm
SHUT THE LID! INSTANT POT 201
Rachel Sarino, of STL Cake Pops, is a busy mom, wife and business owner, driving her children to dance and sporting events. Finding quick-and-easy ways to prep meals for her family is important, and the Instant Pot is key. Rachel shares tips, tricks and great recipes that will get you started with using the Instant Pot or any other pressure cooker as she demonstrates spring and summer dishes, including barbecue ribs, baby potatoes, garlic-bacon-ranch chicken sliders, banana oat muffins, plus peach dump cake.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 15. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Demonstration
$45 Per Person
Wed, Apr 22
6:30 to 9 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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on July 28. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Apr 23
6 to 8:30 pm
PRIMER FOR BAKING PERFECT CAKES
What makes a cake perfectly tender and moist? Barb Nack shares the hows and whys of baking cakes with proper measuring and mixing techniques, pans and pan prepping, frosting the cake, and the role that leavening agents, flours, fats, acidity, flavorings, chocolates, and sugars play in the outcome of a cake. Discover the difference between baking a two-layer cake and cutting a single layer cake into two layers with a cake leveler, as Barb bakes a moist golden cake with chocolate walnut frosting, and a deep dark chocolate cake with cherry Chambord butter icing.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 20. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Apr 23
6:30 to 9 pm
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.
Classes from now through April 24 are being rescheduled to new dates. This class is available on August 1. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Apr 24
6 to 8:30 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.
Classes from now through April 24 are being rescheduled to new dates when possible. Upcoming Girls' Night Out classes include #GirlsquadGoals on May 2, A Celebration of Mom on May 8, and Cheese, Louise! on May 22. If you are registered for this class, please call us at 314-862-2665, or email us at chef@kitchenconservatory.com, and let us know if you would like to transfer or receive a store credit.
Details
Marianne Moore
Culinary Educator
Demonstration
$45 Per Person
Fri, Apr 24
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, Apr 25
10 am to 3 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.
Details
Kore and Kiyomi Wilbert
Chef
Copper Pig
Hands-On
$100 For Parent and Child
Sat, Apr 25
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: CUMIN AND CURRY
Taste the exciting flavors of India working side-by-side with Bangalore native Aruna Gopinath. This tempting hands-on class for couples will create coconut chicken curry, tangy tomato rice cooked in spices and tempered with mustard seeds and yellow lentils, aloo gobi - potatoes and cauliflower cooked in a spicy sauce, akki roti - rice flatbread with green chiles and grated carrots served with coconut chutney, prawns masala with curry leaves and tamarind, plus malpua - a sweet sugar-coated dessert decorated with slivered almonds.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Apr 25
6 to 8:30 pm
SEAFOOD SUNDAY
Create an impressive array of seafood dishes for a fun afternoon in the kitchen with Marianne Moore. This hands-on class will make tomato and crab soup with sriracha crème fraîche, shaved cucumber salad with lemon-dill poached shrimp and horseradish mayonnaise, slow-roasted salmon with tarragon and hazelnut brown butter, pan-roasted cod with lemon-green olive-shallot relish, and garlicky mahi mahi with charred asparagus.
Details
Marianne Moore
Culinary Educator
Hands-On
$65 Per Person
Sun, Apr 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.

This class is offered again on September 12. Upcoming Heir and a Parent classes include Sushi - Kids Just Roll With It on April 25, Like a Kid in a Candy Store on May 16, Do You or Doughn't You? on May 23, and Chip, Chip Hooray for Tacos and Nachos on May 31.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Apr 26
1 to 3:30 pm
DATE NIGHT FOR COUPLES: BOURBON STREET
Bubbles, bourbon, barbecue, and boneless pork chops are the stars of the evening, as this hands-on class with Julie Malloy creates a memorable evening of New Orleans-inspired dining. Learn to create Cajun-style barbecue shrimp, mixed greens salad with grits croutons and buttermilk dressing, pan-seared pork loin chops served on French bread-andouille sausage stuffing with Cajun spices, brown sugar-glazed carrot bundles tied with a leek strip, bourbon vanilla ice cream with pecan-praline cookies, plus a champagne-bourbon 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 July 19.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Apr 26
5 to 7:30 pm
MOREL MORALE
Enthusiasm is at an all time high during morel season, as the skillful chef Pete Fagan, of Tony's, takes the treasured bounty and creates impeccable dishes. Enjoy crab-stuffed morel mushrooms with crackling spinach and roasted sesame seeds and parmesan cheese, toasted penne pasta risotto-style with homemade veal sausage and morel mushrooms, crispy kale chips, sautéed chicken cutlets with porcini sauce and morel mushrooms served with dried cherry-leek couscous, plus a sweet mushroom surprise.
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
$65 Per Person
Mon, Apr 27
6 to 8:30 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.
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 July 27. Naam's upcoming classes include Vietnamese Bites on March 19, Thai Tuesday on May 5, Loosen Your Belt for Kung Fu'd on May 11, and Wok to the Beat of Your Own Chopsticks on June 9.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, Apr 27
6:30 to 9 pm
SAUCE IT UP WITH CLASSIC ITALIAN
Eric Hammond shares his passion for Italian cuisine with the significance of sauces to create the melding of impressive flavors. This hands-on class will make sautéed shrimp with white beans and basil pesto, fresh pappardelle pasta tossed with classic Bolognese meat sauce, chicken scallopine with sautéed spinach and mushroom-Marsala wine sauce, plus brûléed zabaglione with fresh berries.
Details
Eric Hammond
Culinary Educator
Hands-On
$60 Per Person
Tue, Apr 28
6 to 8:30 pm
CHEESECAKES! TOP THAT!
Everyone will be smiling and saying cheese-cakes in this exciting class with Marianne Moore creating an assortment of chocolate and vanilla mini cheesecakes with seven different toppings, plus a full-size classic New York-style cheesecake. This hands-on class will top the mini cheesecakes with blueberry-lemon compote, strawberry-pinot noir reduction, vanilla-pineapple compote, bourbon caramel sauce with flaky sea salt, brown butter-caramel apple sauce, marshmallow fluff, and bittersweet chocolate ganache.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Tue, Apr 28
6:30 to 9 pm
SUSHI - THAT'S A MORAY
Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. 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
Wed, Apr 29
12 to 2:30 pm
SPRINGTIME SHARABLES
Everyone is welcome to the table for an evening of creating delectable vegan dishes perfect for sharing with Caryn Dugan, the plant-based educator known as the STLVegGirl, and owner and founder of Center for Plant-based Living. This hands-on class will make a rainbow quinoa-sweet potato-kale salad with red cabbage and grapes, Waldorf salad with farro, curried chick pea collard wraps with quinoa and cashews, roasted fingerling potatoes with asparagus and balsamic, plus oatmeal raisin cookies with applesauce and flax.
Details
Caryn Dugan
Culinary Educator
Center for Plant-based Living
Hands-On
$55 Per Person
Wed, Apr 29
6 to 8:30 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 fresh berry pavlova, butterscotch pots de crème, 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 June 29.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Apr 29
6:30 to 9 pm
GRILLING UNIVERSITY: SEAFOOD 101
Taste testing is the only prerequisite for acing the seafood curriculum at grilling university! This hands-on class with Marianne Moore will learn a variety of techniques and master grilled shrimp tacos with sriracha slaw, tequila-lime salmon with avocado-mango salsa and coconut rice, blackened red snapper with lemon butter beurre blanc served over warm green bean and potato salad, linguine con frutti di mare al cartoccio - fresh seafood and pasta in a rich tomato sauce wrapped in foil and cooked on the grill, plus grilled s'mores pizza with brown butter marshmallow fluff and chocolate ganache.
Details
Marianne Moore
Culinary Educator
Hands-On
$65 Per Person
Thu, Apr 30
6 to 8:30 pm
EASY WEEKNIGHT DINNERS
Barb Nack simplifies weeknight dinners with a choice of two main courses, plus a side, salad, and dessert. Enjoy roasted shrimp and broccoli with warm spices and lemon zest, butternut squash risotto with pistachios and leeks finished with lemon and parmesan, shredded Brussels sprouts with pancetta and caraway, frisée salad with bacon and a poached egg dressed with red wine vinaigrette and blue cheese, plus lemon-olive oil banana bread with chocolate chips.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Apr 30
6:30 to 9 pm
DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO
Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
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 September 4.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, May 1
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.

Flawless French Macarons is available on July 25.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, May 2
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.
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 Heir and a Parent classes include Sushi - Kids Just Roll With It on April 25, Like a Kid in a Candy Store on May 16, Do You or Doughn't You? on May 23, and Chip, Chip Hooray for Tacos and Nachos on May 31.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, May 2
12 to 2:30 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, and Chiang Mai noodles in chicken curry 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.

This class is offered again on August 8. Naam Pruitt's next Date Night class, Tokyo at Night, is available on June 12.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sat, May 2
6 to 8:30 pm
GIRLS' NIGHT OUT: #GIRLSQUAD GOALS
It's time to call that awesome group of friends that are ready for an evening out together that involves food and a Rosa Paloma grapefruit-rosé-tequila cocktail with your new BFF Marianne Moore. Enjoy Marianne's creativity and cooking skills with goat cheese biscuits with honey-lime butter, fresh herb and butter lettuce salad with shaved radishes and champagne vinaigrette, roasted wild salmon with citrus and chiles, charred rainbow carrots with tarragon yogurt and pistachios, plus brown butter-pecan layer cake with strawberries and cream.
Details
Marianne Moore
Culinary Educator
Demonstration
$45 Per Person
Sat, May 2
6:30 to 9 pm
KENTUCKY HOT BROWNS AND MINT JULEPS
The horses have crossed the finish line, but Kentucky native Jon Lowe is the odds-on favorite to create a winning afternoon of Derby food. This hands-on class is off to the races creating a mint julep create-yourself station, pimiento cheese deviled eggs, warm beer-cheese dip with assorted vegetables, open-face miniature Kentucky hot browns with turkey and bacon topped with béchamel sauce, fried green tomatoes with sweet bourbon barbecue sauce, buttermilk fried chicken, plus chocolate bread pudding with bourbon-caramel sauce and cinnamon ice cream.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, May 3
12:30 to 3 pm
MOMS ARE TEA-RIFFIC!
Celebrate Mom in a special way by finding the perfect recipes to make on Mother's Day next week or sharing the experience of enjoying an elegant tea party together. Naam Pruitt will make smoked salmon-cucumber sandwiches with cream cheese caper spread, egg-bacon salad sandwiches with watercress, currant scones with fresh strawberry jam, mini vanilla chiffon cakes with vanilla glaze, and lemon curd tartlets with fresh raspberries, all served with a variety of teas.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sun, May 3
1 to 3:30 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.

This class is offered again on July 31.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, May 3
5 to 7:30 pm
MOTHER'S DAY 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 and friends.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, May 3
5:30 to 8 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, May 4
6 to 8:30 pm
CAPTIVATED BY CUPCAKES
Do cupcakes make you weak in the knees? Join Dawn Meyer for a fun adventure in the kitchen making buttermilk vanilla cupcakes with mini chocolate chips and chocolate fudge frosting, creme-filled mocha cupcakes dipped in chocolate ganache, raspberry-lemonade cupcakes with lemon glazed vanilla cupcakes and raspberry buttercream, plus cannoli cupcakes with ricotta filling and chocolate whipped cream frosting.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, May 4
6:30 to 9 pm
THAI TUESDAY
Thai native and cookbook author, Naam Pruitt, shares her passion for the flavors of Thailand in a lively evening in the kitchen. This hands-on class will create green papaya salad with shrimp and peanuts, fried tofu with peanut-cilantro dipping sauce, laab moo - a spicy ground pork salad with Thai herbs, gai-yaang - soy-marinated grilled chicken with sweet chile sauce and Thai sticky rice, plus sweet sticky rice with mangoes and coconut drizzle.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, May 5
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
Culinary Educator
Hands-On
$55 Per Person
Tue, May 5
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 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
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.
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 July 13.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, May 6
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 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.
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 on May 6.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, May 7
10 am to 1 pm
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE
Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and three-cheese tortellini soup, homemade pappardelle with cherry tomato confit topped with pesto-rubbed grilled shrimp, plus chocolate tiramisù tart.
Details
Frank McGinty
Chef
Kaldi's Coffee
Hands-On
$140 Per Couple
Thu, May 7
6 to 8:30 pm
GIRLS' NIGHT OUT: A CELEBRATION OF MOM
Whether you are a mother or a daughter, or want to spend a special evening with your mother or daughter, enjoy a celebration of women. Sip on a flute of champagne, as Naam Pruitt prepares fresh pea soup with yogurt mint drizzle, mushroom crêpe bundles with parmesan cream sauce, baby greens salad with mangoes and blueberries drizzled with blueberry vinaigrette, grilled lemony salmon over asparagus risotto, plus white chocolate-strawberry mousse.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Fri, May 8
6 to 8:30 pm
DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE
Share a relaxing evening in the kitchen with your partner creating modern steakhouse favorites, starting with crab cakes with lemon-dill mayonnaise. This hands-on class with Marianne Moore will prepare wedge salad with roasted tomatoes and candied bacon, cast iron butter-basted rib-eye steaks with red wine mushroom sauce, white cheddar and caramelized onion potato gratin, spinach parmesan soufflé, plus petite white chocolate-orange cheesecakes with chocolate ganache.
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
Culinary Educator
Hands-On
$140 Per Couple
Fri, May 8
6:30 to 9 pm
MOM'S DAY OFF
As the mother of three active children, Julie Malloy shares her appreciation for a day off from Mom duties. Celebrate your Mom or your own motherhood, and enjoy some shared Mom experiences with a glass of raspberry-peach prosecco punch, as Julie prepares fried sugar-glazed walnuts, shrimp BLT salad with citrus vinaigrette, sweet potato sausage puffs, plus s'mores pie with bittersweet chocolate custard and toasted marshmallow topping.
Details
Julie Malloy
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, May 9
11 am to 1:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, 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 available on April 8 (afternoon class). Upcoming pasta classes include A Day in the Kitchen: Pasta Workshop on April 25, and Pasta, Pasta, Pasta on July 5.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sat, May 9
12 to 2:30 pm
DATE NIGHT FOR COUPLES: A FLIRTY WHOLE 30
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 with an exciting menu that makes it an easy process to do with your partner. This hands-on class designed for couples will create a summer grilling menu with roasted tomato and bell pepper gazpacho with tomato-cucumber relish, lemon-garlic grilled potato salad served over arugula, sun-dried tomato chicken burgers with avocado-basil aïoli, grilled zucchini with lemon salt, and grilled carrots marinated with barbecue spices and olive oil and topped with toasted pecans.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sat, May 9
6 to 8:30 pm
CHUTNEY, BE GOOD!
Nico Shumpert, one of Sauce Magazine's 2020 Ones to Watch, shares his passion for Indian cuisine, inspired by a trip to Dubai and expanding on his culinary talents. Enjoy delicate puffed poori with cilantro mint chutney, murgh makhani - creamy butter chicken, chana masala with chick peas and a kick of Indian spices, herbed basmati rice, plus gulab jamun - pistachio dusted Indian fried doughnuts.
Details
Nico Shumpert
Culinary Educator
Demonstration
$50 Per Person
Sat, May 9
6:30 to 9 pm
MOM'S THE WORD
Surprise Mom with a unique celebration of her day, as this hands-on class creates a tasty brunch, starting with broiled grapefruit with meringue topping. Raise a flute of cheer with fresh-squeezed orange juice and champagne, and learn to make slow-poached eggs with hollandaise sauce on creamed spinach served with potato-onion pancakes, plus sensational kouign amann.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, May 10
12:30 to 3 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
Beth McEwen
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, May 10
5 to 7:30 pm
LOOSEN YOUR BELT FOR KUNG FU'D
Join our Asian expert, cookbook author Naam Pruitt, for an evening in the kitchen creating a stunning array of street food from around Asia. This hands-on class will make crispy pork lumpia with sweet-and-sour dipping sauce, grilled lemongrass chicken lettuce wraps with nuoc cham, takoyaki - Japanese griddled octopus-seaweed balls with sauce and bonita flakes, dahi puri - delicate and flavorful Indian crispy chick pea stuffed puffs with yogurt and cilantro topped with tamarind chutney, plus sweet roti with caramelized bananas.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, May 11
6 to 8:30 pm
A TWIST OF THE FORK
Chef Kore Wilbert, of Copper Pig, is busy cranking the pasta machine to make sheets of fresh pasta to create handmade ravioli and linguine. Enjoy a delectable evening with lobster ravioli with tomato cream sauce and roasted garlic cloves, linguine and clams in white wine sauce with parsley, roasted root vegetables with a balsamic reduction, and flash-fried spinach with lemon and parmesan.
Details
Kore Wilbert
Chef
Copper Pig
Demonstration
$55 Per Person
Mon, May 11
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Tue, May 12
10 am to 3 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, May 12
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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, May 12
6:30 to 9 pm
EAST COAST CLASSICS
Take an East Coast culinary journey of classic dishes from Baltimore, Boston, New York City, and Philadelphia with the effervescent Vikki DiMattia. This hands-on class will make Baltimore-style crab cakes served with Saltines and a beer, the Waldorf Astoria famous Waldorf salad, Boston baked beans, Philadelphia cheese steaks with lots of cheese and onions and peppers, plus New York-style crumb cake.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, May 13
6 to 8:30 pm
MARVELOUS CHICKEN MARBELLA
Come for the chicken Marbella, a stunning dish flavored with dates and olives served on couscous - a preparation that was the first main course dish to be offered at The Silver Palate and probably the most dog-eared page from their 1972 cookbook. Enjoy a sumptuous meal that also includes fresh clam chowder with fried clam garnish, butter lettuce with green goddess dressing, plus red velvet cake with cream cheese frosting.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Wed, May 13
6:30 to 9 pm
HOW ABOUT 'CHOUX?
Spend a remarkable evening in the kitchen with Tanya Ott, a contestant on Season 5 of Great American Baking Show, as she shares tips for creating delectable choux pastry treats. This hands-on class will make cream puffs with lime-coconut milk custard and chocolate craquelin - a sweet crispy topping, lemon and honey cruellers, cheesy herbed gougères, Paris-Brest - a classic French "bicycle wheel" pastry ring with praline cream, plus "cannoli" éclairs - filled with ricotta-mascarpone with a chocolate glaze and chopped pistachios.
Details
Tanya Ott
Culinary Educator
Hands-On
$60 Per Person
Thu, May 14
6 to 8:30 pm
DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.
Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, May 15
6 to 8:30 pm
HEIR AND A PARENT: LIKE A KID IN A CANDY STORE
Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, May 16
12 to 2:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lou Rook III and Glenn Bardgett
Chef
Annie Gunn's
Demonstration
$85 Per Person
Sat, May 16
1 to 4 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 Dine and Dance classes include Salsa Salsa on June 27, Last Tango in Paris on July 25, and Sizzle and Samba on August 29.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, May 16
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 June 6.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, May 16
6:30 to 9 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, May 17
12:30 to 3 pm
NOVEL CUISINE: THE WARTIME SISTERS
A WWII tale of two sisters, raised in the same Brooklyn Jewish home but treated differently, is rife with secrets, resentments, and mysteries. Estranged sisters Ruth and Millie are brought back together at an armory - one is an officer's wife and one a WWII widow, in Lynda Coen Loigman's The Wartime Sisters. As the class discusses the book, Mickey Kitterman will prepare potato latkes with apple sauce, low and slow-roasted brisket, sweet potato tzimmes, plus sweet three-cheese kugel.
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.
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 Novel Cuisine classes include Baking Powder Wars on April 19, and Where the Crawdads Sing on July 19.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, May 17
1 to 3:30 pm
DATE NIGHT FOR COUPLES: GRILL SEEKERS
It is not quite as exciting as skydiving, but couples will have a thrilling evening at the grill creating the flavors of summer with Marianne Moore. This hands-on class will make spicy grilled corn salad with avocado and hot honey vinaigrette, grilled summer squash and red onion tossed with feta and balsamic, grilled pork chops with honey-turmeric glaze, charred broccoli with chile peppers, plus rum-soaked grilled pineapple with brown sugar gelato, and an ice cold beer.
Details
Marianne Moore
Culinary Educator
Hands-On
$140 Per Couple
Sun, May 17
5 to 7:30 pm
PICK A COD, ANY COD
Play your cards right for a seat at the counter with the popular sous chef of Tony's, Pete Fagan, as he deals out exciting dishes that has everyone coming back for more. Enjoy crispy fried cod and potato cakes with corn salsa, green bean-cherry tomato salad with feta and fresh mint, spicy orange-ginger grilled pork tenderloin steaks with refried beans and bacon, plus butterscotch "haystacks" with fried chow mein noodles and peanuts.
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, May 18
6 to 8:30 pm
LET IT BE - BOURBON, BACON, BROWN SUGAR
Josh Galliano shares words of wisdom of three of the most enticing ingredients - bourbon, bacon, and brown sugar. Join him in a hands-on class to create a sumptuous meal of mixed greens with raspberry-bourbon vinaigrette and spiced pecans, bacon muffins with bacon jam, bacon-wrapped pork tenderloin with rye whiskey glaze, glazed sweet potatoes and caramelized onions, plus brown sugar pie with an oat crust.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, May 18
6:30 to 9 pm
MORNINGS WITH MARGI - DATES TO BLONDIES
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a charming lunch. Enjoy stuffed dates wrapped in prosciutto, spice-rubbed spatchcock chicken, creamed spinach, potato cakes, plus brown butter-white chocolate blondies.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, May 19
10 am to 1 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, May 19
6 to 8:30 pm
THE CHEF AND FISHMONGER
Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and chef Eric Hammond will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Eric Hammond
Culinary Educator
Demonstration
$50 Per Person
Tue, May 19
6:30 to 9 pm
ALL FIRED UP FOR PIZZA ON THE GRILL
Join in on the excitement of making homemade pizza dough with Margi Kahn and cooking pizza on the grill. This hands-on class will make wild mushroom-roasted garlic pizza with fontina cheese, warm honey and pepperoni pizza, sausage and grilled fennel pizza, and four cheese pizza.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, May 20
6 to 9 pm
SIMPLE CHEESEMAKING
Join cheesemaker Merryl Winstein, author of Successful Cheesemaking, for an evening 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 and old fashioned cultured cottage cheese.
Details
Merryl Winstein
Culinary Educator
Hands-On
$60 Per Person
Wed, May 20
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.
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 July 6.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Thu, May 21
6 to 8:30 pm
GRILLING UNIVERSITY: POULTRY AND VEGETABLES 101
Taste testing is the only prerequisite for acing the poultry and vegetable curriculum at grilling university! This hands-on class with Marianne Moore will learn a variety of techniques and master cedar-planked chicken thighs with sticky orange-ginger glaze, freshly ground turkey burgers with caramelized shallots and peach-cranberry ketchup, spatchcock Cornish game hens with pineapple rum barbecue sauce, gratin of grilled summer squash and charred red peppers, and loaded grilled cauliflower with white cheddar and crispy bacon.
Details
Marianne Moore
Culinary Educator
Hands-On
$60 Per Person
Thu, May 21
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE
Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a gorgonzola-grape appetizer pizza, Bel Paese-asparagus-prosciutto pizza, Italian sausage and wild mushroom pizza with roasted red bell peppers, and pesto-fresh mozzarella-tomato pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, May 22
6 to 8:30 pm
GIRLS' NIGHT OUT: CHEESE, LOUISE!
Barb Nack will have everyone smiling with a myriad of dishes that each include a different cheese. Enjoy white cheddar bisque with bacon and garnished with onion crème fraîche and chives, asparagus-fontina quiche with a buttery pastry crust, bacon and gruyère biscuits, mini Key lime cheesecakes, plus a pear vodka-prosecco cocktail with St-Germain elderflower liqueur garnished with prosciutto-wrapped blue cheese.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, May 22
6:30 to 9 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sat, May 23
11 am to 2 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a baked doughnut with sprinkles. Join Tanya Ott, who shares her beautiful baked creations on her blog, Global Bakes, and was a recent contestant on Season 5 of Great American Baking Show, for a fun afternoon of making a variety of doughnuts. This hands-on class will create apple fritters, strawberries and cream-filled doughnuts with strawberry coulis, coffee cake baked doughnuts, and chocolate baked doughnuts with chocolate glaze and lots of sprinkles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Tanya Ott
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, May 23
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade Ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
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 July 3.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, May 23
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
Sun, May 24
12:30 to 3 pm
DATE NIGHT FOR COUPLES: FEAST ON FUN WITH ZERO PROOF
Create a sizzling Mexican appetizer feast with three handcrafted non-alcoholic cocktails using fresh squeezed juices and herbs, including Cuban mojitos with fresh mint syrup, pina coladas with coconut and pineapple, and sangaritas - a tango of sangria and margarita. Join Mickey Kitterman at the grill and in the kitchen with your partner to make Mexican street corn with fresh chips, grilled sweet potato and black bean tacos, grilled pork tacos al pastor, and smoked chicken and corn quesadillas, all mixed and matched with guacamole, pico de gallo, and salsa verde.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, May 24
5 to 7:30 pm
PALEO GRILLING
Margi Kahn has taken the paleolithic hunter-gatherer approach outside to the grill, with a gluten-free menu. This hands-on class will make prosciutto-wrapped sweet potato bites, grilled rib-eye steaks with rosemary-garlic oil, coconut creamed spinach, grilled squash rings, plus pumpkin "cheesecake" bites.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, May 26
6 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 available on April 8 (afternoon class). Upcoming pasta classes include A Day in the Kitchen: Pasta Workshop on April 25, and Pasta, Pasta, Pasta on July 5.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, May 26
6:30 to 9 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 June 20.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Wed, May 27
6 to 8:30 pm
JACK MAC'S BURGER BAR
Jack MacMurray puts his spin on three fantastic burgers with freshly ground meat and homemade buns. This hands-on class will create a classic cobb salad with roasted garlic balsamic dressing, Cajun salmon burgers with rémoulade, basil turkey burgers with sun-dried tomato relish, sirloin burgers with fig ketchup, crispy fried spiced potato gaufrettes, Jack Mac-aroni salad, plus a peach strawberry crisp.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Hands-On
$60 Per Person
Wed, May 27
6:30 to 9 pm
SPRING GRILLING FOR VEGETARIANS
The grill is the perfect place to add a depth of flavor when cooking vegetarian dishes. Grab your tongs and meet Margi Kahn at the grill and learn to make marinated tofu kabobs, charred eggplant "caviar", grilled Caesar salad, pesto-marinated grilled mini peppers, plus grilled bananas Foster with homemade ice cream.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 28
6 to 9 pm
THE TUSCAN TABLE
Eric Hammond creates the rich flavors of authentic Tuscan cuisine. Enjoy classic panzanella bread salad with cucumber and tomatoes, risotto funghi misti - carnaroli rice simmered with mixed wild mushrooms and parmesan, bacon-wrapped pork tenderloin with a port reduction served with polenta and rapini, plus a rustic warm apple crostata with cinnamon whipped cream.
Details
Eric Hammond
Culinary Educator
Demonstration
$50 Per Person
Thu, May 28
6:30 to 9 pm
GIRLS' NIGHT OUT: SPRITZ AND SWIZZLE FO' SHIZZLE
Marianne Moore has created an outstandingly good evening for the ladies with a spiced cherry spritz and a rum swizzle. Enjoy roasted broccoli and garlic-ricotta toasts with chile-spiked honey, farmers market panzanella salad, asparagus and goat cheese galette, mini shrimp rolls with pickled jalapeños, plus cherry-vanilla hand pies.
Details
Marianne Moore
Culinary Educator
Demonstration
$45 Per Person
Fri, May 29
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREEK EXPECTATIONS
Spend an energetic evening in the kitchen with your partner creating a Greek feast beyond your expectations! Maria Sakellariou leads this hands-on class to make grilled jumbo shrimp marinated in Greek spices served with pistachio-feta dip, quince and pomegranate-glazed rack of lamb with Mediterranean herbed rice, Maria's fattoush salad, plus pistachio and lemon shortbread topped with strawberries and pineapple "carpaccio" with fresh basil and mint.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, May 29
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. The class is given 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
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sat, May 30
10 am to 3 pm
BÉCHAMEL. BRANDY. BARRY.
Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Enjoy a memorable luncheon with gougères with mushroom béchamel, medallions of beef with brandy sauce, arborio rice with pecans, sautéed haricots verts and shallots, plus pistachio financiers with whipped crème fraîche.
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
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, May 30
11 am to 2 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 June 27.
Details
Naam Pruitt
Cookbook Author
Hands-On
$70 Per Person
Sat, May 30
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE PASTA 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 a variety of vegan pastas, including tagliatelle with smoked mushrooms and fleur de sel, truffled ravioli with chanterelles, seitan manti - a traditional Turkish dumpling with non-dairy yogurt and roasted tomato oil, crispy roasted gnocchi with garlic mushrooms, plus homemade cannolis with chocolate ricotta.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$140 Per Couple
Sat, May 30
6:30 to 9 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, May 31
12:30 to 3:30 pm
HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS
Cheers will be heard in celebration of creating a lively Mexican fiesta with Devon Drag. Spend a festive afternoon creating guacamole with veggie dippers, mini phyllo tacos with traditional taco fillings, Mexican chicken lasagna with fire-roasted tomatoes and black beans layered with corn and cheese, nacho mac-and-cheese, plus quesadilla chocolate s'mores with Nutella and marshmallows. 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
Sun, May 31
1 to 3:30 pm
DATE NIGHT FOR COUPLES: PACK IT UP FOR A PERFECT PICNIC
Bring a date and learn to create a luscious Southern-style picnic with Marianne Moore. This hands-on class will create honey-bourbon sweet tea, corn and crab fritters with blistered cherry tomato-basil relish, classic succotash, grilled blue cheese-bacon potato salad, spicy shrimp po' boys, plus strawberry-banana pudding icebox cake.
Details
Marianne Moore
Culinary Educator
Hands-On
$140 Per Couple
Sun, May 31
5 to 7:30 pm
DOUGHNUTS ARE HOT!
Treat yourself to the pleasures of melt-in-your-mouth classic glazed doughnuts, jelly-filled doughnuts with vanilla glaze, chocolate ganache-filled doughnuts, plus caramel-glazed Long Johns. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jun 1
6 to 9 pm
FIRE UP THE GRILL WITH LATIN HEAT
Start the summer season off on the right foot with Eric Hammond, creating exciting fare on the grill with Latin spices. This hands-on class will make grilled potato and fennel salad with creamy lemon dressing, tequila and lime-marinated shrimp tacos with guacamole and crema, carne asada and red onion skewers with tomatillo salsa, olive oil-marinated grilled vegetables with garlic and oregano, plus vanilla ice cream sundaes with grilled pineapple and cajeta.
Details
Eric Hammond
Culinary Educator
Hands-On
$60 Per Person
Mon, Jun 1
6:30 to 9 pm
THE APPRENTICE CHEF: CULINARY BOOTCAMP
For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including bacon-egg-cheese quesadillas, pizza-stuffed shells with marinara sauce, salty hot fudge over quick vanilla ice cream, Tex-Mex chicken strips, vegetable dumplings with soy dipping sauce, ham and cheese waffles, chocolate pudding pie, Mexican street corn with cotija cheese, spicy apple-glazed meatballs, fettuccine Alfredo, and more.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$135 Per Child
Tue, Jun 2
10 am to 12 pm
Wed, Jun 3
10 am to 12 pm
Thu, Jun 4
10 am to 12 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, Jun 2
6 to 8:30 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, 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
Tue, Jun 2
6:30 to 9 pm
BIG LITTLE PIES
It’s a lie - there are no little pies in this hands-on class, but each one has big exciting flavors and everyone will roll out a pie dough! Join pie baker Jane Callahan to create three delicious pies, including strawberry-rhubarb pie, mixed berry pie with an impressive lattice crust, and strawberry icebox pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Wed, Jun 3
6 to 9 pm
SALTIMBOCCA JUMPS IN THE MOUTH
Literally translated, saltimbocca is so delicious that it will jump right into your mouth. Spend an evening with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, creating Italian fare starting with pecorino chips with rhubarb-cherry chutney. This hands-on class will learn to make housemade spaghetti with shrimp, chicken saltimbocca, toasted farro "risotto" with spinach and almonds and radishes, plus raspberry-brown butter custard pie.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Jun 3
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
Culinary Educator
Hands-On
$55 Per Person
Thu, Jun 4
6 to 8:30 pm
BROWNIE THROW DOWN
Everyone seems to have their own ideas about what makes the perfect brownie! Should they be chewy, cakey or fudgy? Join Barb Nack in a brownie throw down, as this hands-on class bakes rich chocolate Buenos Aires brownies with a layer of dulce de leche and topped with demerara sugar and sea salt, glossy fudge brownies with a crinkly paper-thin crust made with Valrhona chocolate and espresso, white chocolate-butterscotch blondies, hazelnut gluten-free brownies, and chocolate-walnut-dark rum squares dusted with powdered sugar.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jun 4
6:30 to 9 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
Fri, Jun 5
6 to 8:30 pm
GIRLS' NIGHT OUT: THE DEVIL WEARS SRIRACHA
Beth McEwen brings on a little heat as she dresses up a stunning tray of deviled eggs with bacon and sriracha. With an evening designed just for the ladies, Beth prepares spinach strawberry salad with orange-balsamic dressing, fresh linguine with shrimp and basil in a light tomato sauce, plus limoncello mint sorbet with fresh blackberries, and Je T'aime ginger cocktail with sparkling wine.
Details
Beth McEwen
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jun 5
6:30 to 9 pm
A WINDOW INTO VENETIAN COOKING
Vikki DiMattia shares her passion for world travel with Venetian food from a local viewpoint. Learn to create Venetian dishes utilizing simple everyday ingredients and spices in this hands-on class to create cumin and cardamom-spiced meatballs served on greens with crostini, linguine with asparagus cooked in prosecco with onions and copious amounts of parmigiana served with prosecco-Campari spritz, peperonata alla Venezia - slow cooked peppers with anchovies and tomatoes, filet of sole with saffron sauce over sautéed spinach with raisins and pine nuts served with a Soave wine, plus fig and mascarpone cake.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Jun 6
12 to 2:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Jun 6
6 to 8:30 pm
FISH AND BISTRO SAUCES
Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Jun 7
12:30 to 3 pm
HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?
Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Jun 7
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, fried Brussels sprouts with preserved lemon vinaigrette, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Jun 7
5 to 7:30 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
Sun, Jun 7
5:30 to 8 pm
PIZZA, PASTA, AND A WHOLE LOT OF SICILIAN
The Sicilian family genes run strong in the talented Josh Galliano as he shares his heritage with a perfect summer menu of pizza and pasta. This hands-on class will create a salad of crushed olives and zucchini, Sicilian-style pizza, malfada - a wide ribbon pasta that isn't perfect hence the "bad shape" with cauliflower and raisins and pine nuts, a stew of fresh summer vegetables, plus brioche stuffed with pistachio gelato.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Jun 8
6 to 8:30 pm
BASIL FOR DAYS
Basil is growing like gangbusters, and Marianne Moore has some smart uses for this never-ending supply of aromatic herbs from cocktails and appetizers to desserts and everything in-between! Enjoy a gin basil smash, warm baguette with smoked tomato-basil butter, grilled halloumi and watermelon salad with basil mint vinaigrette, fresh spaghetti with blistered tomatoes tossed in walnut pesto and basil leaves, fresh corn and basil orecchiette with pine nuts, plus strawberry basil shortcakes.
Details
Marianne Moore
Culinary Educator
Demonstration
$45 Per Person
Mon, Jun 8
6:30 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, Jun 9
6 to 8:30 pm
SUMMER AND 4TH OF JULY CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the Summer and the 4th of July. This hands-on class will learn how to hand-mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including flip flops, ice cream cones, and stars. The star cake pop uses a specialty cake pop mold that students will keep! Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$60 Per Person
Tue, Jun 9
6:30 to 9 pm
BREAD GOALS
Margi Kahn has been an inspiration to those wanting to bake bread from the beginner level to anyone wanting to become a better bread baker with hundreds of classes in our kitchens. Join her for a hands-on class and discover her secrets for working with yeast, proofing, rising, and shaping to create soft and irresistible milk bread rolls, vanilla sugar conchas - Mexican sweet bread, plus focaccia di Rocca - a stracchino cheese-filled flatbread.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Jun 10
6 to 9 pm
ROLL OUT SUMMER WITH THE STLVegGIRL
Caryn Dugan, the plant-based educator known as the STLVegGirl, and owner and founder of Center for Plant-based Living, is eager for summer and all the fresh vegetables perfect for rolling. This hands-on class will make Asian mushroom-ginger-green onion summer rolls with spinach and cucumbers served with orange dipping sauce, spicy tempeh-mango rolls with scallions and cucumbers, vegan barbecue chick pea-vegetable summer rolls with tahini and cumin, vegetable-brown rice sushi with cucumbers and wasabi, and trumpet mushroom-avocado rolls with onion and basil.
Details
Caryn Dugan
Culinary Educator
Center for Plant-based Living
Hands-On
$55 Per Person
Wed, Jun 10
6:30 to 9 pm
BREAD GOALS
Margi Kahn has been an inspiration to those wanting to bake bread from the beginner level to anyone wanting to become a better bread baker with hundreds of classes in our kitchens. Join her for a hands-on class and discover her secrets for working with yeast, proofing, rising, and shaping to create soft and irresistible milk bread rolls, vanilla sugar conchas - Mexican sweet bread, plus focaccia di Rocca - a stracchino cheese-filled flatbread.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jun 11
10 am to 1 pm
THE CAST-ING DIRECTOR
Spend a fun evening in the kitchen with cast iron enthusiast Dawn Meyer, as she introduces a variety of cast iron pans to create exciting dishes from main courses to dessert. Dawn will lead this hands-on class to create crispy baked wild mushroom and penne pasta with spicy Italian sausage and parmesan cream sauce, salmon piccata with lemon caper sauce, skillet "pizza" chicken with pancetta and fresh mozzarella, a savory fresh herb Dutch baby, plus apple-blackberry skillet cake served with a dollop of crème fraîche.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jun 11
6 to 8:30 pm
DATE NIGHT FOR COUPLES: TOKYO AT NIGHT
Tokyo at night is filled with bright lights and the aromatic scents and rich flavors of Japanese cuisine. Join cookbook author, Naam Pruitt, for a hands-on class creating her favorite Japanese dishes, including shrimp and vegetable tempura with soy dipping sauce, okonomiyaki - cabbage pancake "pizza", miso salmon with stir-fried snow peas and rice, steamed bok choy with sesame dressing, plus mango sorbet and almond cookies.
Details
Naam Pruitt
Cookbook Author
Hands-On
$140 Per Couple
Fri, Jun 12
6 to 8:30 pm
GIRLS' NIGHT OUT: PIZZA NIGHT
The best way to enjoy a night out with the girls is with pizza! Barb Nack creates a fun evening with lemon-orange sangria, double cheese-mushroom pizza with porcini crema sauce, shrimp pizza with fontina and roasted lemons, chopped romaine salad loaded with vegetables and creamy lemon dressing, plus cherry-chocolate biscotti.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jun 12
6:30 to 9 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Jun 13
11 am to 4 pm
DATE NIGHT FOR COUPLES: RED, WHITE, AND ITALIAN
“A bottle of white, a bottle of red” plays on the radio from Scenes from an Italian Kitchen as this hands-on class for couples creates an Italian feast, served with appropriate wines. Join Marianne Moore in the kitchen and make panzanella salad, caponata e crostini, sun-dried tomato and asiago-stuffed mushrooms, chicken saltimbocca with creamy gorgonzola polenta, plus zabaglione with strawberry-Amaretto compote.
Details
Marianne Moore
Culinary Educator
Hands-On
$140 Per Couple
Sat, Jun 13
6 to 8:30 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.
Details
Jess Schmidt
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Jun 14
12:30 to 3 pm
NOVEL CUISINE: BAKING POWDER WARS
Baking powder was at the center of a harsh battle between companies trying to gain control of this household leavening agent starting in the mid-1800s. Linda Civitello has researched and documented the conflict in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking. As the class discusses the book, they will enjoy fried oyster salad with corn muffins, chicken pot pie, Louisa May Alcott's apple slump, Robert E. Lee citrus cake, and benne cakes.
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, Jun 14
1 to 3:30 pm
SUMMER 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 summer cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Jun 14
5:30 to 8 pm
GNOCCHI YOURSELF OUT
The talented Eric Hammond shares his passion and expertise for Italian cooking with four unique gnocchi dishes. This hands-on class will create gnocchi al salvia e burro - potato gnocchi with brown butter sauce and crispy sage topped with parmesan, chestnut gnocchi with crisp pancetta and baby arugula, gnocchi alla Romana - semolina dumplings baked with rich wild mushroom and cream sauce, plus strangolapreti - a Trentino-style bread and spinach gnocchi.
Details
Eric Hammond
Culinary Educator
Hands-On
$60 Per Person
Mon, Jun 15
6 to 8:30 pm
SUMMER APPS: NO FORK REQUIRED
Barb Nack will provide plenty of napkins for a fun evening of summer appetizers that do not require a fork. Enjoy mini crab quiches, parmesan tuile cones with a prosciutto-fig-ricotta filling, chorizo-egg tostadas, mini pine nut tartlets, and sweet deep-fried dough twists dusted with powdered sugar.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Jun 15
6:30 to 9 pm
MORNINGS WITH MARGI - GALETTE TO GANACHE
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a charming lunch. Enjoy Spring pea soup with herb toast, niçoise salad with fresh seared tuna, potato galette, plus chocolate friands with chocolate ganache.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jun 16
10 am to 1 pm
THE ARTISTRY BEHIND EDIBLE DESIGN ELEMENTS
The talented Tanya Ott, a contestant on Season 5 of Great American Baking Show filmed in the infamous tent in Buckinghamshire, England, shares her expertise and artistry of creating elegant and impressive edible design elements that can be added to a variety of baked goods. Witness the techniques Tanya uses to create stunning stained glass pears, dried pineapple flowers, candied citrus slices and peels, frosted herbs and berries, fried herbs, plus using wafer paper to create feathers and flowers using stamps, brushes, and edible pens.
Details
Tanya Ott
Culinary Educator
Demonstration
$45 Per Person
Tue, Jun 16
6 to 8:30 pm
LIGHT UP THE GRILL
Just in time for planning a Father's Day celebration, join Marianne Moore at the grill to create a Dad-worthy dinner. This hands-on class will make grilled coffee-crusted skirt steak, buttermilk coleslaw, crispy creamy herbed potatoes, grilled okra and jalapeños, plus grilled pound cake with sour cherry syrup.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Tue, Jun 16
6:30 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, Jun 17
6 to 8:30 pm
GRILLING UNIVERSITY: PORK 101
Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class with Marianne Moore will learn a variety of techniques and master Thai-style baby back ribs served with a rice noodle salad with spicy peanut sauce, Vietnamese pork steak lettuce wraps with quick pickled cucumbers and fried shallots, Moroccan-spiced pork tenderloin topped with minted yogurt sauce and served with grilled naan and halloumi cheese, and soy-basted pork chops with mint, cilantro and blistered jalapeños.
Details
Marianne Moore
Culinary Educator
Hands-On
$60 Per Person
Thu, Jun 18
6 to 8:30 pm
PRETTY CAKE DECORATING
Join the delightful 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
Thu, Jun 18
6:30 to 9 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
Fri, Jun 19
6 to 8:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with 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, Jun 20
10 am 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
Sat, Jun 20
12 to 2:30 pm
DATE NIGHT FOR COUPLES: GUYS AND DHALS
Grab your date and spend an evening in the kitchen creating the rich flavors of India with Bangalore native Aruna Gopinath. This hands-on class will make ground beef kofta kebabs with mint leaves and ginger, chana masala - chick peas cooked with fragrant Indian spices, butter cauliflower with tandoori spices tossed in an onion-coconut milk gravy, yellow dhal with turmeric and dried red chiles, lamb and potato curry, homemade garlic skillet naan, plus coconut chocolate balls.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Jun 20
6 to 8:30 pm
GIRLS' NIGHT OUT: DO ME A FLAVOR
Naam Pruitt is known for creating dishes with unmistakable flavors that delight the senses. Enjoy an evening designed just for the ladies, as Naam prepares yogurt feta dip served with cucumbers and tomatoes and pita toasts, fresh puréed corn soup with crispy bacon, grilled peach salad with baby greens and balsamic vinaigrette, teriyaki apricot-glazed pork kabobs over green onion-sesame rice, plus lime curd bars with coconut crust.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, Jun 20
6:30 to 9 pm
MEAT ME AT THE SMOKER
Celebrate Father's Day with an afternoon at the smoker. Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Details
Kitchen Conservatory Chef
Hands-On
$85 Per Person
Sun, Jun 21
12:30 to 3:30 pm
PRIMER FOR PERFECT CUT-OUT COOKIES AND ROYAL ICING
Decorating stunning cut-out sugar cookies with royal icing starts with the techniques of beautifully baked cookies with crisp edges and creating different consistencies of royal icing for flooding, outlining, and writing. Join Beth McEwen for a hands-on class that provides all the basics for success starting with mixing, rolling out, and baking vanilla sugar cookies, and the effects of humidity, desired texture and thickness, along with chill vs. no chill methods. The class will make royal icing and discuss coloring, disposable pastry bags with tips, tipless pastry bags, and squeeze bottles. Learn how to set up your space for decorating with the proper tools and test the royal icing with tipless bags on parchment. Students will take home a sampling of cookies and royal icing.
Details
Beth McEwen
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jun 22
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Jun 23
6 to 8:30 pm
DIPS AND SIPS
If dips and cocktails are high on the priority list for fun, join Marianne Moore for a lively night in the kitchen. This hands-on class will create pull-apart pigs in a blanket with spicy beer cheese dip, caramelized onion and bacon dips with pretzel bites, deep dish pizza dip with cheesy garlic bread, warm brie-crab-artichoke dip with parmesan crostini, plus pomegranate margaritas, and apple Moscow mules.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Tue, Jun 23
6:30 to 9 pm
BREAD AND BREAKFAST
Whether it is dense and chewy bagels that you would find at a New York bakery or English muffins that put the grocery store versions to shame, Megan Rois, bakery manager at The Cakery, shares her passion for breakfast breads, plus spectacular Belgian waffles. This hands-on class will make homemade English muffins fried in butter and finished in the oven, a variety of old-fashioned bagels served with cream cheese, plus super dense Belgian waffles with caramelized pearl sugar and served with lots of butter and powdered sugar and a choice of toppings.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$60 Per Person
Wed, Jun 24
6 to 8:30 pm
DO YOU KNOW JACK?
If you don't know Jack, spend an evening at the counter with him as he prepares a luscious summer dinner, starting with Maryland blue crab cakes with mustard Creole sauce. Enjoy baked camembert with blackberry port glaze, bacon-wrapped pork medallions served with smoked gouda Yukon mashed potatoes and roasted cauliflower, plus raspberry puff pastry napoleons.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Demonstration
$50 Per Person
Wed, Jun 24
6:30 to 9 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
Thu, Jun 25
6 to 8:30 pm
GIRLS' NIGHT OUT: THE PROS AND KAHNS OF A NIGHT OUT
Margi Kahn is quite adept at persuasion when it comes to an alluring evening of stunning dishes created for the ladies. Enjoy farro-sweet potato-arugula salad with dates and parmesan cheese, seared scallops with shallots and lemon butter, roasted broccoli spears, plus a decadent layered chocolate torte with fresh raspberries and mascarpone cream.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jun 26
6 to 8:30 pm
DATE NIGHT FOR COUPLES: AS FAR AS WE CAN SEA
Maria Sakellariou's popular date night Greek classes are rich with authentic dishes and exciting techniques. Join her for a fun evening cooking quinoa and roasted summer vegetables with spicy dressing served over baby spinach, marinated charbroiled octopus with vegan garlic sauce, grilled salmon "Wellington" with a kalamata olive pâté wrapped in grape leaves, yemista - summer vegetables stuffed with a lentil-herb-pine nut mixture and topped with béchamel, plus loukoumathes - Greek yogurt honey puffs drizzled with Greek honey and sprinkled with walnuts.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Jun 26
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.

This class is offered again on July 25.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Jun 27
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 Alex Schenk 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.

Upcoming Heir and a Parent classes include Sushi - Kids Just Roll With It on April 25, Like a Kid in a Candy Store on May 16, Do You or Doughn't You? on May 23, and Chip, Chip Hooray for Tacos and Nachos on May 31.
Details
Alexandra Schenk
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, Jun 27
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Allison 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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Jun 27
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.
Details
Naam Pruitt
Cookbook Author
Hands-On
$70 Per Person
Sat, Jun 27
6:30 to 9 pm
BIGGER FISH TO TRY
Jon Lowe shares his expertise with cooking fish in different styles of cuisines from around the world and pair them with the perfect sauce and accompaniment. This hands-on class will create an olive oil braised swordfish with pink salt on a bed of greens and vegetables with a boiled egg and lemon parmesan vinaigrette, smoked mahi mahi with pineapple salsa and citrus rice, grilled wild salmon with tomato-caper relish and asparagus, plus pan-seared striped bass with avocado and black beans and crispy tortilla strips.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Jun 28
12:30 to 3 pm
DATE NIGHT FOR COUPLES: SLATED FOR SUCCESS
Grab a local seasonal microbrew and head out to the grill with your partner to discover the Spanish plancha-style method of grilling on slate tiles. Join Jean Millner to create slate-grilled porterhouse steaks, garlic-marinated slate-grilled tomatoes and vegetables, couscous tabbouleh, slate-grilled sourdough garlic bread, plus slate-grilled peaches with blackberry gelato.
Details
Jean Millner
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jun 28
5 to 7:30 pm
"I PROMISE YOU A ROSE GARDEN" CAKE DECORATING
Cookie and cake artist, Heather Reed leads this hands-on class with step-by-step directions to create a stunning buttercream frosted cake topped with a magnificent rose garden of buttercream flowers created with Russian icing tips. Heather shares techniques for crumb coating, frosting the cake, and using 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" cake decorated to perfection.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$65 Per Person
Sun, Jun 28
5:30 to 8 pm
TOSTONES. TAMALES. ICE CREAM TACOS.
Pete Fagan, sous chef of Tony's, has a surprising take on tamales that will pleasure the palate. Enjoy a delightful evening, as Pete prepares tostones with mango salsa and cilantro chimichurri, pulled pork tamales with cheddar cheese beurre blanc and roasted peppers, grilled pork rib-eye with Madagascar green peppercorns and brandy demi-glace served with roasted smashed Yukon gold potatoes, plus ice cream tacos in fried cinnamon sugar tortillas dipped in chocolate and drizzled with caramel 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
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Jun 29
6 to 8:30 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 fresh berry pavlova, butterscotch pots de crème, 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
Mon, Jun 29
6:30 to 9 pm
TO-MAY-TOE, TA-MAH-TOE, LET’S CALL IT DELICIOUS!
Savor the most delicious tomatoes of the season, as Marianne Moore creates dishes that will have everyone grabbing their napkins for chin-dripping deliciousness. Enjoy heirloom tomato gazpacho, tomato-white cheddar-bacon tart with farmers market greens, seared wild salmon with tomato and parmesan risotto, summer squash sautéed with cherry tomatoes and fresh basil, plus strawberry shortcake no-churn ice cream.
Details
Marianne Moore
Culinary Educator
Demonstration
$45 Per Person
Tue, Jun 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 dessert dumplings.
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 September 14.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Jun 30
6:30 to 9 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Wed, Jul 1
6 to 8:30 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jul 2
6 to 8:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade Ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Jul 3
6 to 8:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, 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
Sun, Jul 5
12:30 to 3 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
Mon, Jul 6
6 to 8:30 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, shrimp and spinach pizza with walnut pesto, honey pepperoni pizza, plus fresh orange and arugula salad, and brown butter blondies.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 6
6 to 9 pm
PEACE, LOVE, AND PIZZA
Spend a relaxing, laid-back morning 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, shrimp and spinach pizza with walnut pesto, honey pepperoni pizza, plus fresh orange and arugula salad, and brown butter blondies.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jul 7
10 am to 1 pm
STAR BAKER
Give a huge welcome to Tanya Ott, who shares her experience of baking in “the" tent at Buckinghamshire, England for the 5th Season of Great American Baking Show. Everyone will be the star baker in this hands-on class creating mini desserts that can be made in advance for parties or your late night indulgences. Learn to make bananas Foster crème brûlée, brown butter madeleines, classic brandy snaps filled with whipped cream and topped with berries, plus caramelized pineapple basil mini pavlovas.
Details
Tanya Ott
Culinary Educator
Hands-On
$60 Per Person
Thu, Jul 9
6 to 8:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas 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
Culinary Educator
Hands-On
$140 Per Couple
Fri, Jul 10
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.

Flawless French Macarons is available on July 25.
Details
Barry Marcus
Culinary Educator
Hands-On
$65 Per Person
Sat, Jul 11
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 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
Sat, Jul 11
12 to 2:30 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.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Jul 11
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 zucchini "bread" pancakes with vanilla-cinnamon cream cheese topping, blueberry-lemon ricotta bruschetta, arugula-peach-prosciutto salad with heirloom tomatoes and basil vinaigrette, baked gruyère-sausage omelet, strawberry shortcake doughnuts with limoncello mascarpone cream, plus a watermelon-cucumber mojito with fresh mint.
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 Sunday Funday: Yoga Brunch class is offered on August 16 with a new menu.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Jul 12
10:30 am to 1:30 pm
PASTRY QUEEN WITH NOTHING BUT FLAVOR
Give a big, sweet, lip-smacking welcome to the awesome Alex Feick, owner and pastry queen of Prioritized Pastries - a completely vegan and gluten-free bakery, as she shares the "nuts and bolts" of turning your favorite recipes into vegan and gluten-free versions. This hands-on class will create gooey butter cake showcasing alternative vegan products, lemon bars that are refined sugar-free and highlight ways to use natural sweeteners, plus brownies - Alex's easiest recipe to convert and understand how to make a scrumptious vegan and gluten-free version.
Details
Alex Feick
Chef-Owner
Prioritized Pastries
Hands-On
$55 Per Person
Sun, Jul 12
1 to 3:30 pm
HELLO, HAN LAO!
Discover the vibrant flavors of Laotian cuisine, as we give a delightful welcome to Thom Chantharasy, owner of Han Lao in Brentwood. Thom shares dishes that represent his childhood, as this class enjoys chicken red curry with green beans and straw mushrooms sautéed with red curry and coconut milk, nam khao curry and pork lettuce wraps with coconut rice served with fresh herbs and peanuts, plus khao piek sen - pulled chicken with green onion and fried garlic cooked in broth with fabulous housemade fat rice noodles.
Details
Thom Chantharasy
Culinary Educator
Han Lao
Demonstration
$50 Per Person
Sun, Jul 12
5:30 to 8 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
Mon, Jul 13
6 to 8:30 pm
HALE, YES! BOURBON AND BRUNCH!
A big welcome back to chef Brian Hale of Cobalt Smoke & Sea, along with mixologist Tim Dressel, for an exciting evening of Kentucky-inspired brunch fare paired with classic cocktails and modern mixology. Enjoy white cheddar grits with flat iron steak and bourbon gastrique paired with Park Avenue bourbon-prosecco fizz with lemon and honey, buttermilk biscuits with bourbon-honey butter served with apple sausage and smoked cheddar paired with Kentucky Milk Punch with bourbon and citrus and sugar cane, cast iron egg and spicy swine casserole with cornbread and okra paired with a Golden Lion Earl Grey-infused bourbon-honey-mint cocktail with apricot marmalade, plus maple shortbread with bacon and red jalapeño jam and candied pecans paired with a bourbon-cold brew espresso latte with Guinness Stout and walnut orgeat.
Details
Brian Hale and Tim Dressel
Chef
Cobalt Smoke & Sea
Demonstration
$65 Per Person
Mon, Jul 13
6:30 to 9 pm
MORNINGS WITH MARGI - FALAFEL TO SHAWARMA
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a delicious lunch. Enjoy fresh pita bread, homemade falafel and hummus with fresh vegetable dippers, chicken shawarma over confetti vegetable couscous, plus apricot and white chocolate rugelach.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jul 14
10 am to 1 pm
SHUT THE LID! INSTANT POT 201
Rachel Sarino, of STL Cake Pops, is a busy mom, wife and business owner, driving her children to dance and sporting events. Finding quick-and-easy ways to prep meals for her family is important, and the Instant Pot is key. Rachel shares tips, tricks and great recipes that will get you started with using the Instant Pot or any other pressure cooker as she demonstrates summer dishes, including barbecue ribs, baby potatoes, garlic-bacon-ranch chicken sliders, banana oat muffins, plus peach dump cake.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Demonstration
$45 Per Person
Wed, Jul 15
6:30 to 9 pm
GRILLING UNIVERSITY: BEEF 101
Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class with Marianne Moore will learn a variety of techniques and master marmalade-marinated short ribs with grilled romaine and radicchio dressed with mustard-orange vinaigrette, Tex-Mex grilled steak and multi-grain bowls with fresh corn and avocado, mint-marinated rib-eye steaks with quick pickled watermelon, skirt steak panzanella salad with tomato-basil balsamic dressing and shaved pecorino, plus honey-mustard Brussels sprouts skewers.
Details
Marianne Moore
Culinary Educator
Hands-On
$65 Per Person
Thu, Jul 16
6 to 8:30 pm
CELEBRATION OF CREATIVE WOMEN
Barb Nack has selected a complete and compelling dinner from Cherry Bombe: The Cookbook, a collection of recipes and stories of creative women by Kerry Diamond and Claudia Wu. Enjoy crab rolls with lemon and chives from Chrissy Teigen, Caesar shredded Brussels sprouts salad from Julia Sherman, lemongrass and ginger-brined pan-fried chicken breasts from Julia Sherman, plus maple-milk chocolate pudding with candied bacon spoons from Katrina Markoff, and a Sun House rum-Triple Sec cocktail with fresh lime juice from Charlotte Druckman.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Jul 16
6:30 to 9 pm
DATE NIGHT FOR COUPLES: THE PHYLLO IS MUTUAL
Spend a delightful evening with Maria Sakellariou creating her beloved Greek cuisine. This hands-on class will make feta cheese tartlets, Gulf shrimp beignets with horseradish sauce, grilled cod fillets topped with Greek salsa, black-eyed pea and pomegranate salad with herbs and walnuts, plus Aphrodite's baskets - phyllo cups filled with lemon-cheese custard topped with Maria's homemade preserves from her last visit to Greece.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Jul 17
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
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 May 12 or August 2.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Jul 19
11 am to 4 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, Jul 19
1 to 3:30 pm
DATE NIGHT FOR COUPLES: BOURBON STREET
Bubbles, bourbon, barbecue, and boneless pork chops are the stars of the evening, as this hands-on class with Julie Malloy creates a memorable evening of New Orleans-inspired dining. Learn to create Cajun-style barbecue shrimp, mixed greens salad with grits croutons and buttermilk dressing, pan-seared pork loin chops served on French bread-andouille sausage stuffing with Cajun spices, brown sugar-glazed carrot bundles tied with a leek strip, bourbon vanilla ice cream with pecan-praline cookies, plus a champagne-bourbon cocktail.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jul 19
5 to 7:30 pm
WHAT A FLAKE - CROISSANTS AND MORE
Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jul 20
6 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
Tue, Jul 21
6 to 9 pm
GET ON THE GLUTEN-FREE GRAVY TRAIN
Give a big welcome to Lillie Danzer, owner of New Day Gluten Free in Clayton, who opened the cafe and bakery to give herself and others that live a gluten-free lifestyle a place to have a "normal" dining experience. Join Lillie in our kitchen for a great evening creating delicious gluten-free biscuits and gravy so good you will be reminded of old-fashioned biscuits made by everyone's grandma. This hands-on class will also make a traditional St. Louis gooey butter cake, and strawberry trifle with vanilla cake and a fresh whipped cream and cream cheese filling.
Details
Lillie Danzer
Culinary Educator
New Day Gluten Free
Hands-On
$55 Per Person
Thu, Jul 23
6 to 8:30 pm
MAKE UP YOUR MIND ON WAFFLES
Struggling to decide if waffles are a breakfast food when you are craving them for dinner? Marianne Moore makes the waffling decision easier with four great choices, as this hands-on class creates white cheddar-beer batter waffles with crispy chicken tenders and honey mustard sauce, chana masala waffles with curry spiced sweet potatoes and mango chutney, tater tot waffles with crispy bacon and a poached egg topped with roasted red pepper hollandaise, and yeasted waffles with candied pecans and bourbon maple syrup.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Thu, Jul 23
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.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Jul 25
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 will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, bouef bourguignon with potato gratin dauphinoise, plus almond pithiviers.
Details
Kitchen Conservatory Chef
Hands-On
$170 Per Couple
Sat, Jul 25
6 to 9 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join 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
Mon, Jul 27
6 to 8:30 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.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Jul 27
6:30 to 9 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 28
6:30 to 9 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.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jul 31
6 to 8:30 pm
NICO'S CULINARY CURIOSITY
Spend five minutes with the talented Nico Shumpert and his eagerness to always learn more is immediately obvious, putting him on Sauce Magazine's 2020 Ones to Watch list. Give a warm welcome to Nico as he shares some exciting techniques for the class to enjoy, including crispy tostones with avocado cream, sous vide chicken breast seasoned with Latin American spices, spinach and kale salad tossed in mojo de ajo - a garlic sauce, sweet potato purée with adobo sauce and lime, plus caramelized apples with bourbon-glazed pecans and smoked cream.
Details
Nico Shumpert
Culinary Educator
Demonstration
$50 Per Person
Sat, Aug 1
6 to 8:30 pm
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.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sat, Aug 1
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Aug 2
11 am to 4 pm
EAT MORE TACOS
Spend a fun evening of taco-making in the kitchen with 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, Aug 3
6 to 8:30 pm
THE APPRENTICE CHEF: BAKING BOOTCAMP
For aspiring chefs, children ages 7 to 11. Spend three exciting days in the kitchen with Dawn Meyer learning everything about baking from cupcakes to cookies, muffins to pizza, and so much more! The kitchen is going to heat up with Nutella banana bread, puff pastry cinnamon twists, orange-white chocolate chip drop cookies, maple-glazed bacon, black bottom cupcakes, raspberry crumb bars, oatmeal muffins, a giant chocolate chip skillet cookie, crispy cheddar crackers, one-layer vanilla cake with vanilla buttercream, fudge-white chocolate brownies with toffee and pecans, and mini flatbread baked pizzas.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$135 Per Child
Tue, Aug 4
10 am to 12 pm
Wed, Aug 5
10 am to 12 pm
Thu, Aug 6
10 am to 12 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, and Chiang Mai noodles in chicken curry sauce.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sat, Aug 8
6 to 8:30 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, Aug 9
12:30 to 3 pm
CHALK THESE BURGERS UP FOR TODAY’S SPECIAL
Alex Schenk shares her obsession with the daily specials on the chalkboard of Bob’s Burgers, one of the funniest and punniest cartoons of all times. Join her for a witty evening in the kitchen turning a trio of mini burgers inspired by the Belcher family diner into a reality and elevating them to incredible deliciousness with a freshly ground mix of brisket and boneless short ribs. Bring a date or bring your friends for a hands-on class making chicky chicky bang bang Ranch salad with oven-baked chicken bites, "Poutine on the Ritz" burgers with halloumi cheese and caramelized onions and mushrooms served with poutine - fries topped with veal demi-glace and porcini mushrooms and mozzarella, "Pickle My Funny Bone" burgers with fried pickles and spicy sauce, "Don't You Four Cheddar 'Bout Me" burgers stuffed with yellow cheddar topped with white cheddar and horseradish spread and served with fried cheese curds, plus cinnamon toast-coconut ice cream with root beer, and a sparkling limoncello cocktail.
Details
Alexandra Schenk
Culinary Educator
Hands-On
$60 Per Person
Sun, Aug 9
5 to 7:30 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, Aug 10
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, Aug 15
12 to 2:30 pm
SUNDAY FUNDAY: YOGA BRUNCH
Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes mascarpone-filled Danish-like pastries with a limoncello glaze topped with fresh berries, peach and prosciutto salad with lemon basil vinaigrette, summer vegetable-chorizo hash, Monte Cristo strata with ham and gruyère, grilled fruit and melon salad with fresh mint and balsamic glaze, plus blackberry-rosé sangria.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Aug 16
10:30 am to 1:30 pm
DATE NIGHT FOR COUPLES: SAKE TO ME WITH SUSHI
Roll up your sleeves and work side-by-side with fish expert, chef Jon Lowe, as this hands-on class celebrates sushi. Learn to prepare bibb salad with hamachi (yellowtail) and arugula and pears with wasabi dressing, miso soup with udon noodles and togarashi and shiitake mushrooms, assorted handmade sushi rolls with a trio of ginger, spicy, and citrus-soy dipping sauces, plus sweet coconut-pineapple fried egg rolls with chocolate-ginger sauce.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$150 Per Couple
Sun, Aug 16
5 to 7:30 pm
PRIMER FOR BAKING PERFECT CAKES
What makes a cake perfectly tender and moist? Barb Nack shares the hows and whys of baking cakes with proper measuring and mixing techniques, pans and pan prepping, frosting the cake, and the role that leavening agents, flours, fats, acidity, flavorings, chocolates, and sugars play in the outcome of a cake. Discover the difference between baking a two-layer cake and cutting a single layer cake into two layers with a cake leveler, as Barb bakes a moist golden cake with chocolate walnut frosting, and a deep dark chocolate cake with cherry Chambord butter icing.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Aug 20
6 to 8:30 pm
BRUNCH! LET'S GO DUTCH!
Everyone will want to join in on the fun with Marianne Moore creating a brunch feast with three savory versions of the popular Dutch baby. This hands-on class will make a shaved ham-sharp cheddar Dutch baby with butter-fried eggs, smoked salmon and crème fraîche Dutch baby with green onions, sautéed garlic-spinach-crispy bacon Dutch baby with fontina cheese, crustless sheet pan crab quiche with leeks and gruyère, roasted asparagus and wild mushrooms with lemon and manchego, orange-bourbon sticky buns, plus a grapefruit-Campari spritz with raspberries.
Details
Marianne Moore
Culinary Educator
Hands-On
$55 Per Person
Sat, Aug 22
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: SEA AND SOD
Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Aug 28
6 to 8:30 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, Aug 29
6 to 9 pm
DATE NIGHT FOR COUPLES: SHAKE AND STEAK
Couples will shake things up with a new twist to diner food. This hands-on class will spend a fun evening in the kitchen with Julie Malloy preparing mushroom soup with gruyère and thyme croutons, grilled rib-eye steak served on grilled garlic-seasoned sourdough bread with slow-roasted tomatoes, shaved Brussels sprouts sautéed with bacon, ruffle potato chips, plus white chocolate-macadamia nut bars, and a Kahlúa-Oreo milkshake.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Aug 30
5 to 7:30 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, Sep 1
6 to 9 pm
BOOZE AND BITES - AUTUMN 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 roasted autumn vegetables and goat cheese dip, smoked salmon tartine with lemon-dill ricotta and fried capers, spicy shrimp rémoulade on crispy rye toast, shaved Brussels sprout-fingerling potato flatbreads, mini lobster salad sliders with crème fraîche and fresh tarragon, plus Beth's BB&B - Benedictine with bubbles and bitters, vodka Gypsy Queen with Benedictine and bitters, and a Hurlyburly citrusy cosmo.
Details
Marianne Moore and Beth Sorrell
Culinary Educator
Cocktails Are Go
Demonstration
$65 Per Person
Tue, Sep 1
6:30 to 9 pm
DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO
Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Sep 4
6 to 8:30 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, Sep 10
6 to 8:30 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.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Sep 12
12 to 2:30 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.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Sep 12
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 dessert dumplings.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, Sep 14
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 sweet potato-sausage-kale breakfast casserole, oven-baked honey-berry oatmeal, quick banana-pineapple hummingbird bread with coconut and pecans, mixed greens and herb salad with edamame and honey Dijon vinaigrette, mini pimiento cheese BLTs, plus a Bloody Mary bar with homemade mix with all the fixings, including vodka-soaked tomato "bombs" and Bloody Mary deviled eggs with horseradish and hot sauce.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65
Sun, Sep 27
10:30 am to 1:30 pm
MONDAY NIGHT MARGARITAS
Marianne Moore shares the motivation to look forward to Monday that includes jalapeño-mint margarita punch. This hands-on class will create a fiesta of poblano rellenos, shrimp tostada bites, charred elote salad with cotija cheese and cilantro crema, arepas with pork steak al pastor 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
Culinary Educator
Hands-On
$55 Per Person
Mon, Oct 5
6 to 8:30 pm