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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
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, keeping up with her active children. 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 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
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Thu, Jul 16
6 to 8:30 pm
FORK AND CORK: FRENCH PROVENÇAL
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of rosés that will be paired with a stunning Provençal celebration meal created by Mickey Kitterman. Enjoy a beautiful le grand aïoli feast with plenty of aïoli made with freshly-dug garlic surrounded by a huge platter of fresh summer vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard-boiled eggs, along with a spectacular presentation of Provençal-style oven roasted leg of lamb with braised pommes de terre, plus tarte aux pignons.
Details
Mickey Kitterman and Jason Main
Chef
Kitchen Conservatory and The Wine Merchant
Demonstration
$70 Per Person
Fri, Jul 17
6 to 8:30 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
WHOLE 30 HEALTHY GRILLING
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 creates a summer grilling menu with yellow gazpacho with grilled yellow tomatoes and peppers topped with spicy grilled shrimp, Buffalo chicken burgers with homemade spicy Ranch dressing and celery slaw wrapped in butter lettuce, garlic-lime baked sweet potato fries, lemon-mint snap pea salad with pistachios, plus ginger and fruit-infused water with watermelon and cucumbers.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Jul 18
11 am to 1:30 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a baked doughnut with sprinkles. Join Rachelle Killian 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next Heir and a Parent class, Butter and Biscuits, Rolls and Jams, is available on July 25 with Lydia Gwin.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jul 18
12 to 2:30 pm
GIRLS' NIGHT OUT: MY FARE LADY
Leave the State Fair rides to the kids, and have a seat at the counter with Lydia Gwin for the best part of the fair - the fare! Enjoy a relaxing evening with the ladies, as Lydia prepares vintage lemonade, a cotton candy bubbly cocktail, fried green tomatoes with tomato jam, deconstructed turkey leg served with street corn on the cob, plus funnel cake with lots of powdered sugar.
Details
Lydia Gwin
Culinary Educator
Demonstration
$45 Per Person
Sat, Jul 18
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 September 27.
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
BEFORE YOUR BERRY EYES
With gardens bursting with berries, Cindy Higgerson, owner of Larder & Cupboard and a canning expert certified in Acidified Foods sponsored by the University of Missouri's Food Science Program, shares three delightful canning recipes, along with additional recipes and awesome serving ideas for cooking and using jams. Discover Cindy's secrets for canning perfect strawberry preserves, summer blackberry jam, pink moscato jelly, as she uses them to prepare blackberry gin cocktail, strawberry mint lemonade, spinach salad with blackberry vinaigrette, blackberry-ricotta shortbread tart, plus jelly and fresh cheese crostini.
Details
Cindy Higgerson
Culinary Educator
Larder & Cupboard
Demonstration
$50 Per Person
Mon, Jul 20
6:30 to 9 pm
THE PIES DON'T LIE
It's a fact that pie baker Jane Callahan loves baking pies and has planned a fun evening of mixing, rolling, filling, and baking. Everyone in this hands-on class rolls out a pie dough, and the class will create three delicious pies, including lemon meringue pie, chocolate-coconut-walnut pie, and caramel apple pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Tue, Jul 21
6 to 9 pm
PICK A PECK OF PEACHES
Luscious and juicy fresh local peaches are abundant in this hands-on class with Mickey Kitterman. Discover their versatility, as the class makes a zero-proof peach shrub cocktail, chilled peach soup, gorgonzola-peach bruschetta with candied bacon, grilled peaches stuffed with shrimp and feta, grilled chicken and vegetable skewers with fresh peaches and couscous, plus peach and mascarpone panna cotta.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 21
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.
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 2.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$65 Per Person
Wed, Jul 22
6 to 8:30 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 enchilada dipping sauce and manchego, blue crab and pappardelle with local tomatoes and grilled asparagus in dill cream sauce, plus Meyer lemon crème brûlée.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Hands-On
$60 Per Person
Wed, Jul 22
6:30 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? Lydia Gwin will make 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
Lydia Gwin
Culinary Educator
Hands-On
$55 Per Person
Thu, Jul 23
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 caramelized onion-bacon-blue cheese pizza, pesto-spinach-mushroom pizza, Mexican pizza with chorizo and Chihuahua cheese, and Tuscan arugula-fresh mozzarella pizza with kalamata olives and roasted garlic, 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, Jul 24
6 to 8:30 pm
GIRLS' NIGHT OUT: SUMMER ON A PLATE
The bright colors and flavors of summer are abundant in a light, refreshing meal. Sip on a tropical white wine-coconut rum sangria loaded with fresh citrus and pineapple, and enjoy multi-colored tomato gazpacho garnished with basil cream, honey chicken salad with pecans and grapes served on lettuce leaves, sesame asparagus pastry wraps served with lemon-mustard aïoli, plus individual summer ginger-peach upside-down cakes with maple whipped cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jul 24
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.

Flawless French Macarons - Ganache Edition is available on October 10.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Jul 25
11 am to 2 pm
HEIR AND A PARENT: BUTTER AND BISCUITS, ROLLS AND JAM
Lydia Gwin and her two awesome kids created the Facebook page, Gwin’s Tiny Kitchen, in April 2020 with fun videos to encourage parents to get in the kitchen with their kids. Join Lydia and her 8 year old son, Miles, for a fun interactive afternoon making butter from scratch, learn to build compound butters, make fresh cinnamon rolls and biscuits, plus homemade raspberry jam. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, Jul 25
12 to 2:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, 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
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls 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 August 29.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$70 Per Person
Sat, Jul 25
6:30 to 9 pm
FALL FOR FALAFEL
Give a big welcome to Daniel Movitz, manager at STL Foodworks, as he shares a fervency for authentic falafels made from scratch, start to finish. This hands-on class will learn proper brining of chickpeas, knife skills, and three different falafels with handmade pita, including classic falafel with Israeli chopped salad and tiger sauce, curry falafel with Indian cucumber mint salad and tzatziki sauce, and barbecue falafel with American coleslaw salad and tangy barbecue sauce.
Details
Daniel Movitz
Culinary Educator
STL Foodworks
Hands-On
$60 Per Person
Sun, Jul 26
12:30 to 3 pm
SAUCY SUNDAY ITALIAN-STYLE
We share our passion for Italian cuisine with the accent on sauces. Enjoy a Sunday afternoon dining on bruschetta with traditional tomato and basil relish, fresh pappardelle pasta tossed with classic Bolognese meat sauce, chicken Marsala with mushroom sauce and sautéed baby spinach, plus fresh berries with zabaglione.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Jul 26
1 to 3:30 pm
DATE NIGHT FOR COUPLES: KENTUCKY FRIED FISH
Proud Kentuckian Jon Lowe shares his expertise for deep frying sole and catfish for a lively Southern summer fish fry. This hands-on class for couples will learn the techniques for breading, battering and frying fish using different frying vessels with a trio of batters -- cornmeal crust, beer batter, and Cajun. Work with Jon to create jalapeño cornbread, collard greens, pressure cooker red beans, picnic salad with buttermilk ranch dressing, tartar sauce, cocktail sauce, plus bourbon pecan tartlets.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$140 Per Couple
Sun, Jul 26
5 to 7:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Hands-On
$65 Per Person
Sun, Jul 26
5:30 to 8 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dessert baos with vanilla custard and chocolate filling.
Details
Kitchen Conservatory Staff
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
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, Jul 28
6 to 8:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 28
6:30 to 9 pm
RISE UP AND CONQUER BREAD
More people than ever before are learning to bake bread via YouTube videos, books, and blogs. Experience first-hand the expertise of bread baker Margi Kahn with elements for creating successful loaves of bread. This hands-on class will learn how to work with yeast, proofing, rising, and shaping to make braided fresh herb bread, classic pain de mie - a French sandwich bread, and a sweet bread with chocolate, apricots and pecans.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Jul 29
6 to 9 pm
WE CAN. CAN YOU?
It is always our pleasure to have chef Josh Galliano share his vast wealth of knowledge of preserving everything from pickles to condiments in this exciting hands-on class. Learn safe and easy canning methods, and learn to make mango pickles, caramel apple jam, peach-ginger conserve, pickled fennel, and eggplant marmalade. Each participant will take home a jar of canned food.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Wed, Jul 29
6 to 9 pm
RISE UP AND CONQUER BREAD
More people than ever before are learning to bake bread via YouTube videos, books, and blogs. Experience first-hand the expertise of bread baker Margi Kahn with elements for creating successful loaves of bread. This hands-on class will learn how to work with yeast, proofing, rising, and shaping to make braided fresh herb bread, classic pain de mie - a French sandwich bread, and a sweet bread with chocolate, apricots and pecans.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jul 30
10 am to 1 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
Thu, Jul 30
6 to 8:30 pm
PILE ON THE LOVE
A chef with a 40-year career and his pastry chef wife spent a lot of time in the kitchen in March and April cooking together with pantry items and a whole lot of love. Bernard and Stephanie Pilon met at Club Med in St. Lucia in 1993, have been married 26 years, and share some of the exciting dishes they put together as a couple. Enjoy a margarita with preserved lemon, Israeli hummus with two exciting variations including the use of pickled grapes and toasted pistachios served with homemade pita, gochujang marmalade ribs cooked in an Instant Pot, plus chocolate bark with what's-in-your-pantry mix-ins.
Details
Bernard and Stephanie Pilon
Chef
Demonstration
$60 Per Person
Thu, Jul 30
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 us 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jul 31
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Fish expert Jon Lowe gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Jon Lowe
Cookbook Author
Aramark at Boeing
Hands-On
$175 Per Person
Sat, Aug 1
10 am to 3 pm
HEIR AND A PARENT: CRANK OUT THE PASTA
Feeling cranky? Roll up your sleeves for a fun afternoon 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.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Aug 1
12 to 2:30 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. 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, Burmese chicken curry with kabocha squash, plus Thai tea ice cream for dessert.
Details
Kitchen Conservatory Staff
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.
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 27.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Aug 2
11 am to 4 pm
SUMMER GARDEN 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 garden 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, Aug 2
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY
Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Aug 2
5 to 7:30 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
CHERRY-O
Cheers break out as we share the bounty of this annual class featuring fresh-picked Montmorency tart cherries. Enjoy grilled cherry toast with pimiento cheese, roasted beet-cherry salad with sherry vinaigrette, cherry vareniki dumplings with sour cream, plus our favorite cherry pie with vanilla 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 August 4.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Mon, Aug 3
6:30 to 9 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
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, Aug 4
6 to 8:30 pm
CHERRY-O
Cheers break out as we share the bounty of this annual class featuring fresh-picked Montmorency tart cherries. Enjoy grilled cherry toast with pimiento cheese, roasted beet-cherry salad with sherry vinaigrette, cherry vareniki dumplings with sour cream, plus our favorite cherry pie with vanilla ice cream.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Tue, Aug 4
6:30 to 9 pm
VEGETARIANS GET FRESH
Join the delightful Margi Kahn in the kitchen to create fresh and flavorful vegetarian dishes perfect for a summer evening. This hands-on class will make lemony ricotta and avocado tartines, fresh tagliatelle pasta with vegetarian Bolognese sauce, roasted whole carrots with lemony fresh herb drizzle, fresh market chopped salad, plus lime-mascarpone gelato and coconut shortbread.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 5
6 to 9 pm
STAMPS OF APPROVAL
Give an enthusiastic welcome to Bekah Stamps, a spectacular baker, blogger, and food photographer. Everyone will give their stamps of approval, as Bekah creates chai apple tart with a chai-spiced pâte sucrée crust with crème pâtissière topped with sweet apple slices arranged in a stunning rose pattern, deep dish apple pie with a trio of crusts latticed together - a traditional butter crust plus light and dark cinnamon crusts, plus remarkable glazed apple fritters.
Details
Bekah Stamps
Culinary Educator
Demonstration
$50 Per Person
Wed, Aug 5
6:30 to 9 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, Aug 6
6 to 8:30 pm
ALL THE SINGLE LADLES
We are pulling out three ladles and everyone is welcome to savor some of our favorite summer soups using fresh ingredients from the garden. Enjoy the oven-roasted tomato-pepper bisque that our entire staff makes at home, watermelon soup with lemongrass and shrimp, butternut squash soup with toasted corn garnish -- all sopped up with rosemary focaccia.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Thu, Aug 6
6:30 to 9 pm
DATE NIGHT FOR COUPLES: CLAW AND ORDER
"Partners in crime" are sentenced to an audacious evening with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red pepper-mustard sauce, butter-roasted crab legs with warm garlic butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Aug 7
6 to 8:30 pm
CUPCAKES AND COCKTAILS
Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a champagne-limoncello sangria with fresh orange and pineapple juice, and a coconut-pineapple margarita. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Aug 7
6:30 to 9 pm
FRENCH FAVORITES
Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Enjoy Barry's favorite French dishes as he creates salade Lyonnaise with frisée and bacon lardons topped with a poached egg dressed with warm mustard vinaigrette, poulet Cordon Bleu - classic pan-sautéed roulade of chicken with ham and cheese in a light wine cream sauce, glazed carrots à la Vichy, pomme de terre en papillote with herbs and garlic, and macédoine de fruits à la Cirque - seasonal fruit in citrus-vanilla-mint syrup served with freshly churned citrus sorbet.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Aug 8
11 am to 2 pm
BRUNCH. BACON. BENEDICT.
Spend an exuberant early afternoon in the kitchen creating a rewarding brunch with peachy mimosas. This hands-on class will make Oscar crab-asparagus strata layered with gruyère and whole wheat bread, lemon cream scones with mixed dried fruit sprinkled with lemon zest sugar, farmhouse Benedict with red pepper cornbread and rosemary hollandaise, cinnamon sugar bacon, plus tropical fruit salad with mango-kirsch cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Aug 8
12 to 2:30 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins us 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.
Details
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sat, Aug 8
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Aug 8
6:30 to 9 pm
SURF AND TURF, SAUCES AND SIDES
Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$75 Per Person
Sun, Aug 9
12:30 to 3 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
Sun, Aug 9
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.
Details
Alexandra Schenk
Culinary Educator
Hands-On
$60 Per Person
Sun, Aug 9
5 to 7:30 pm
WHAT HAVE YOU BEEN SMOKIN'?
Little wisps of smoke escape from the stovetop smoker and create incredible aromas in the kitchen to signal rich flavors. Sit back, inhale the tantalizing smell, and enjoy smoked corn chowder with roasted poblano garnish, smoked scallops with smoked tomato butter, tea-smoked duck breast with grilled apricot salsa on shiitake mushroom risotto, plus a refreshing dessert of peaches poached in cherry syrup with whipped cream.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Sun, Aug 9
5:30 to 8 pm
TAKE A BITE OUT OF COFFEEHOUSE TREATS
Big coffeehouse cookies, homemade pop tarts, and scones are some of the treats that Megan Rois, bakery manager at The Cakery, loves to bake. Join her for a hands-on class making two flavors of BIG cookies -- chocolate-caramel pretzel cookies and oatmeal raisin cookies, plus triple ginger scones, and flaky apple-cinnamon pop tarts.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$60 Per Person
Mon, Aug 10
6 to 8:30 pm
FRENCH BENEFITS
Savor the fringe benefits that come with an exquisite French countryside meal. Enjoy salade Lyonnaise with frisée topped with warm bacon and sherry vinaigrette and a poached egg, creamy roasted garlic-potato soup, chicken chasseur with mushrooms and shallots seasoned with brandy and tarragon, tomatoes Provençal, plus lemon sabayon tart with whipped cream and lemon confit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Aug 10
6:30 to 9 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Details
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Aug 11
6 to 8:30 pm
TUTTI-FRUTTI
Sing it once and you will sing a-wop-bop-a-loo-mop-alop-bom-bom all day, and discover the secrets to creating delectable fruit desserts. Enjoy individual plum tortes, steamed sweet dumplings with fresh apricot jam, blueberry-lemon pie, sour cherry cobbler, plus fresh peach ice cream.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Tue, Aug 11
6:30 to 9 pm
BAKE SOMEONE HAPPY
Surprise your family, friends, and co-workers with a basket of incredible baked treats. Discover Rachelle's love for baking in a hands-on class learning to bake dulce de leche-filled brioche buns, whole wheat maple-blueberry scones with a maple glaze, lightly sweet and buttery lemon polenta cookies, delicate Japanese cotton cheesecake, plus cinnamon bun caramel popcorn.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 12
6 to 8:30 pm
WE DIG LOCAL FARMERS
Lydia Gwin shares the magnificent bounty from shopping at the local farmers market to create exciting dishes with this hands-on class. Learn to make big bean and tomato salad with fresh tomato vinaigrette, grilled skirt steak in a chimichurri marinade served with corn-avocado relish, garlic roasted fingerling potatoes, plus grilled stone fruit with mascarpone whipped cream.
Details
Lydia Gwin
Culinary Educator
Hands-On
$60 Per Person
Wed, Aug 12
6:30 to 9 pm
ANOTHER GREAT BRITISH BAKE OFF
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for another season of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make 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
Thu, Aug 13
6 to 8:30 pm
A TASTE OF WHIRLED PEAS
Welcome back to Ashok Nageshwar, as he shares his passion for creating exciting traditional dishes from different regions of India fused with other world cuisines for a modern twist. Enjoy samosadillas - potato-pea samosas with all the spices of India griddle-cooked between tortillas with onions and sweet chutney, aloo kukure - crunchy kukure-coated fried potato balls with a mild curry sauce served in a shot glass, kheema pav -lamb meatballs served in a Mumbai bun, masale bhat - a vegetable-rice dish with the unique aroma of goda masala and ghee, plus grilled chile-lime cauliflower skewers.
Details
Ashok Nageshwar
Culinary Educator
Demonstration
$50 Per Person
Thu, Aug 13
6:30 to 9 pm
FORK AND CORK: CALIFORNIA
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of California wines that will be paired with each delectable course created by Mickey Kitterman, starting with an amuse-bouche of housemade chèvre with herbs, roasted garlic and sourdough crackers. Enjoy carrot-rape-beet salad with sesame and ginger, veal scaloppine with asparagus and morel hollandaise, plus upside-down banana tart with nutmeg whipped cream.
Details
Mickey Kitterman and Jason Main
Chef
Kitchen Conservatory and The Wine Merchant
Demonstration
$70 Per Person
Fri, Aug 14
6 to 8:30 pm
DATE NIGHT FOR COUPLES: SPLENDID SPAIN
Create the robust flavors of Spain for a memorable evening working side-by-side with your partner. This hands-on class will prepare homegrown tomato gazpacho with roasted poblano peppers, roasted garlic-mushroom empanadas with romesco sauce, clam-mussel-shrimp-chorizo paella with artichokes and peppers, creamy flan flavored with orange zest, plus refreshing summer sangria.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Aug 14
6:30 to 9 pm
A CELEBRATION FOR JULIA CHILD
In tribute to what would have been the 108th birthday of Julia Child, we have gathered some of our favorite recipes in celebration of the woman who inspired us with French cuisine. Enjoy vichyssoise with cheese-walnut sablés, salade niçoise with tuna, tomatoes, haricots verts, eggs, and olives in lemon vinaigrette, plus a stunning apricot-almond tart.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Aug 15
11 am to 1:30 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Tarek Husseini
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, Aug 15
12 to 2:30 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, Aug 15
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 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
BRITISH ROYAL-TEA
Experience the elegance of an afternoon tea sipping on a variety of lovely brewed teas, along with an array of British tea-time delights. Enjoy Eccles cakes made from flaky pastry, Eton mess with meringue and fresh berries and whipped cream, lemon-blueberry tart, ricotta-tomato-herb tart, and cured salmon-watercress tea sandwiches.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Aug 16
1 to 3:30 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
SEOUL FOOD
Your taste buds will explode with the bright and spicy flavors of Korean dishes. This hands-on class will make grilled pork belly lettuce wraps, pork and kimchi dumplings, beef bulgogi with rice and spicy cucumber salad, stir-fried sweet potato starch noodles with vegetables, plus chapssal doughnuts with sweet red bean filling.
Details
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Aug 17
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Aug 18
6 to 8:30 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Aug 18
6:30 to 9 pm
CINNAMON IS ON A ROLL
Bread baker Margi Kahn has a flawless rate of success when it comes to creating spectacular cinnamon rolls. Margi is thrilled to share the secrets to working with yeast, as this hands-on class learns to make cinnamon-cocoa swirl buns, breakfast glazed cinnamon rolls, plus gooey cinnamon-caramel rolls.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 19
6 to 9 pm
MAC'D OUT WITH ASIAN FLAVORS
Chef Jack MacMurray loves to maximize flavor with every dish he makes. Join him in the kitchen to create Thai chicken meatballs with sweet chile glaze, scallion pancakes with pickled cucumbers, pork pot stickers with ponzu sauce, cilantro pesto ramen with wok shrimp, mac'd out veggie stir-fried rice, plus orange egg custard tarts.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Hands-On
$60 Per Person
Wed, Aug 19
6:30 to 9 pm
CINNAMON IS ON A ROLL
Bread baker Margi Kahn has a flawless rate of success when it comes to creating spectacular cinnamon rolls. Margi is thrilled to share the secrets to working with yeast, as this hands-on class learns to make cinnamon-cocoa swirl buns, breakfast glazed cinnamon rolls, plus gooey cinnamon-caramel rolls.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Aug 20
10 am to 1 pm
PRIMER FOR BAKING PERFECT CAKES
What makes a cake perfectly tender and moist? Learn 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 we bake a moist golden cake with chocolate walnut frosting, and a deep dark chocolate cake with cherry Chambord butter icing.
Details
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Aug 20
6 to 8:30 pm
DATE NIGHT FOR COUPLES: WOK ON THE WILD SIDE
The heat is on and the woks are hot and sizzling on the stovetop, as this hands-on class for couples creates an exciting variety of stir-fry dishes. Join us and learn to make chicken lettuce wraps with peanuts, spicy garlic shrimp with sweet peppers and onions, stir-fried beef with assorted mushrooms and green onions, stir-fried chicken with Japanese eggplant and Thai basil, spicy ground pork with mapo tofu in bean paste, plus coconut-pineapple sorbet.
Details
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, Aug 21
6 to 8:30 pm
GIRLS' NIGHT OUT: SANGRIA - NEED WE SAY MORE?
Cool off on a warm night with summer sangria, as Dawn Meyer does all of the cooking for an exciting meal. Enjoy mini crab cakes with mango-pepper relish, mojo chicken with charred pineapple and cilantro-lime sauce, avocado-pickled onion salad, coconut rice, plus churros with dulce de leche ice cream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Aug 21
6:30 to 9 pm
BRUNCH! LET'S GO DUTCH!
Everyone will want to join in on the fun creating a brunch feast with three savory versions of the popular Dutch baby. This hands-on class with Rachelle Killian 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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Aug 22
11 am to 1:30 pm
HEIR AND A PARENT: BACKPACK SNACK ATTACK
We have an awesome "snackertunity" to fill your backpack with lots of delicious and nutritious treats. Spend a fun afternoon making lunchbox pepperoni-mozzarella pizza muffins with tomato sauce, kitchen sink cookies with anything-you-want-to-add to the dough, baked bacon-egg-cheese baguette boats, sweet and savory sausage-cheese-marmalade "puffzels" with pretzel-shaped puff pastry, plus baked chicken poppers with ranch dressing. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Aug 22
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade Ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Aug 22
6 to 8:30 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$70 Per Person
Sun, Aug 23
12:30 to 3 pm
NOVEL CUISINE: COFFEELAND
Augustine Sedgewick shares his riveting research of the capitalism of coffee over the past 200 years in Coffeeland: One Man's Dark Empire and the Making of Our Favorite Drug, including the story of James Hill who moved from Manchester, England to central America becoming the coffee king of El Salvador. As the class discusses the book, they will enjoy seared scallops with coffee beurre blanc, coffee-rubbed beef tenderloin on roasted garlic mashed potatoes, tiramisù - the original coffee cake, coffee ice cream, plus Irish coffee.
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, Aug 23
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Aug 23
5 to 7:30 pm
CUTTING CLASS
Give a big welcome to personal chef Damon Payne, with 25 years of experience, including former executive sous chef at The Racquet Club and former chef-instructor at L’Ecole Culinaire. This not-to-be-missed hands-on class will focus on knife skills and basic ServSafe skills to create a light meal, including how to properly use a chef's knife, boning knife, bread knife, and paring knife and how to sharpen them. Learn to julienne onions and bell peppers, chiffonade spinach and basil, slice mushrooms, and chop and mince garlic to create a pizza, use a boning knife for grilled chicken and a bread knife for croutons to create Caesar salad, plus use a paring knife for cutting supreme orange and grapefruit segments, slicing apples and grapes and strawberries for a fruit salad topped with Chambord whipped cream.
Details
Damon Payne
Culinary Educator
Hands-On
$55 Per Person
Sun, Aug 23
5:30 to 8 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
Mon, Aug 24
6 to 8:30 pm
SICILIAN SUMMER
Josh Galliano shares his love for food, family, and his Sicilian heritage as he creates exciting summer dishes, starting with scapece - an escabeche of snapper with pine nuts, golden raisins and peppers. Enjoy Sicilian snacks including summer caponata, panelle with salmoriglio, peperoni ripieni - Italian meat stuffed peppers, and pizza alla Sicilana. Josh will also prepare cavatelli with tuna and eggplant, roasted lamb with pesto Trapanese - a tomato and almond sauce, plus a pistachio tart.
Details
Joshua Galliano
Chef
Demonstration
$55 Per Person
Mon, Aug 24
6:30 to 9 pm
MORNINGS WITH MARGI - TARTINES TO TENDERS
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a rewarding lunch. Enjoy wild mushroom and brie tartines, cabbage-avocado slaw with cashews, Asian-inspired crisp chicken tenders, red lentil pilaf, plus mixed berry-wheat berry parfaits.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Aug 25
10 am to 1 pm
THE POWER OF PIE
Discover the formula to create a light and flaky pie crust with pie-baker Jane Callahan for a fun evening in the kitchen baking pies. Everyone in this hands-on class will roll out a pie dough, and the class will create three scrumptious pies, including a mixed berry pie with an impressive lattice crust, banana chocolate cream pie, plus chocolate-cashew-maple pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Tue, Aug 25
6 to 9 pm
HATCH-STERIA - GET THEM WHILE THEY’RE HOT!
Give a sizzling welcome to Matt Sassman, the produce manager at Straub’s Town & Country location and a familiar face in our kitchens, as he shares the annual bounty of sensational New Mexico Hatch chile peppers. This hands-on class will step outside to roast the peppers in a hopper, then learn to make fire-roasted Hatch chile queso dip with fresh corn tortilla chips, Hatch chile and mushroom-stuffed pork tenderloin, Spanish-style rice with Hatch chiles, fire-roasted Hatch chile and corn-stuffed zucchini bites with tomatoes and roasted sweet bell peppers, plus chocolate brownies and Hatch chile-vanilla bean ice cream.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Aug 25
6:30 to 9 pm
HONEY, I BLUE UP THE KITCHEN
Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable hands-on class. Learn to make new dishes that Kirk develops each summer in his test kitchen in Saugatuck - the heart of Michigan blueberry country, along with some of his tried-and-true favorites, including his mother's huge blueberry pie recipe from the historic Bistro 120 restaurant in Paw Paw, Michigan.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$60 Per Person
Wed, Aug 26
6 to 8:30 pm
BASIL FOR DAYS
Basil is still growing like gangbusters, and we have 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, toasted baguette with smoked tomato-basil butter, grilled halloumi and watermelon salad with basil-mint vinaigrette, fresh spaghetti tossed in walnut herb pesto and local tomatoes, fresh corn-basil-goat cheese pasta with pine nuts, plus shortcakes with fresh fruits and basil syrup.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Wed, Aug 26
6:30 to 9 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Aug 27
6 to 8:30 pm
ONE JAM THING AFTER ANOTHER
It is a delight to have canning expert Cindy Higgerson, owner of Larder & Cupboard, and winner of a 2018 Good Food Award for two of her preserves, in our kitchen to share three canning recipes with safe tips and techniques, along with serving ideas and great uses for her jams and jellies for drinks and impressive snacks. Enjoy peach bourbon jam, peach bellini jam, pinot noir jelly, plus bourbon-peach jam smash, peach bellini iced tea, red wine jelly and mascarpone crostini, and peach bellini crostini.
Details
Cindy Higgerson
Culinary Educator
Larder & Cupboard
Demonstration
$50 Per Person
Thu, Aug 27
6:30 to 9 pm
DATE NIGHT FOR COUPLES: SEA AND SOD
Couples will create a sumptuous surf-and-turf feast in this hands-on class , 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Aug 28
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 - Ganache Edition is available on October 10.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Aug 29
11 am to 2 pm
BE STILL, MY TART - LET'S QUICHE
Join Rachelle Killian in the kitchen, as she shares tips for mastering shortcrust pastry to make quiches and tarts with flaky crusts. This hands-on class will create bite-size rosemary-thyme quiches, quiche Lorraine with bacon, gruyère, and caramelized onions, roasted asparagus-goat cheese quiche with fresh dill and lemon zest, a stunning lemon curd and fruit tart, plus spinach salad with hot bacon vinaigrette and candied pecans, and a strawberry-mango mimosa.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Aug 29
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Aug 29
6 to 9 pm
SATURDAY NIGHT SUSHI
Join us as we share our 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
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Sat, Aug 29
6:30 to 9 pm
A LOBSTER-SEAFOOD BOIL AND TENDERLOIN - WE'RE GOOD!
Join chef Mickey Kitterman and create a lavish afternoon of food, starting with an authentic lobster-seafood boil with newspaper-lined tables with an abundance of lobsters, mussels, clams, corn on the cob, and potatoes. This hands-on class will create chilled roasted beef tenderloin-caprese salad, Vermont white cheddar popovers slathered with hot pepper-peach jam, plus blueberry cobbler with ginger ice cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Aug 30
12:30 to 3 pm
LITTLE PIES AND TARTS
Join us in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make double lemon cream meringue tartlets, berry-mango-grape tarts with pastry cream, small strawberry slab pie, plus ricotta pie with a pâte sucre crust topped with fresh berries.
Details
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Aug 30
1 to 3:30 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
WOODLAND CREATURES 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 woodland creature cookies in fun animal shapes, 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, Aug 30
5:30 to 8 pm
ALL OVER THE MAP
Have a relaxing seat at the counter and experience the food that Pete Fagan, sous chef at Tony's, loves to prepare to please the palate. Enjoy lemon fettuccine with crispy prosciutto and English peas, Thai-style chile shrimp on a warm salad, pan-seared chicken and eggplant kabobs, plus Alabama-style fried peach pies.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Pete Fagan's next available class, Fare Thee Well, is on September 28.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Aug 31
6 to 8:30 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class learns to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Aug 31
6:30 to 9 pm
HANDMADE CHEESES
Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.
Details
Neville McNaughton
Culinary Educator
Hands-On
$65 Per Person
Tue, Sep 1
6 to 9 pm
UP YOUR PIZZA GAME
It's time to look at pizza in a new light from homemade dough with pesto and fresh ingredients to elevated combinations in a hands-on class. Join bread baker Margi Kahn to create prosciutto-asparagus pizza with basil pesto and gruyère cheese, burrata pizza with Italian green olives and Grana Padano cheese, deep dish spinach and herb-roasted cherry tomato pizza, goat cheese-bacon-fig pizza with caramelized onions and a balsamic reduction, plus arugula endive salad, and chocolate pretzel bars.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Sep 2
6 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.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$65 Per Person
Wed, Sep 2
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
HEIR AND A PARENT: HIGH CHANCE OF CIAO-ERS!
The forecast looks perfect for an afternoon of creating and eating buono Italian dishes. Bring a parent and join Devon Drag to make parmesan-mozzarella baked cauli-tots with easy marinara sauce, cheddar-parmesan puff pastry cheese straws, Italian chopped tomato-romaine-salami salad with roasted red peppers and bocconcini, ricotta-mozzarella calzones with mini meatballs and pizza sauce, plus chocolate chip cookie dough "pizza" with chocolate ganache and cookie dough topping. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Sep 5
12 to 2:30 pm
DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO
Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer and Larry Meyers. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Sep 5
6 to 8:30 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, Sep 6
12:30 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, Sep 8
6 to 8:30 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 Italian sourdough country bread, a second variation of the country bread with olives, rosemary and parmesan, plus caraway sourdough rye bread with honey glaze. Each participant will take home a jar of sourdough starter.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 9
6 to 9 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shares her joy of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create a variety of delicious breads. This hands-on class will make Italian sourdough country bread, a second variation of the country bread with olives, rosemary and parmesan, plus caraway sourdough rye bread with honey glaze. Each participant will take home a jar of sourdough starter.
Details
Margi Kahn
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Sep 10
10 am to 1 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
GREEN GODDESS
An abundance of fresh vegetables will be used to create exciting vegan dishes fitting of a goddess 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 Thai tomato-sweet potato soup with brown rice and curry, penne pasta with cannellini beans and fresh tomatoes, guacamole "egg" salad sandwich with chickpeas and cucumbers, Mexican corn chowder with poblano and pinto beans, plus a mixed dark berry cobbler with oat flour.
Details
Caryn Dugan
Culinary Educator
Center for Plant-based Living
Hands-On
$55 Per Person
Thu, Sep 10
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade Ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Sep 11
6 to 8:30 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Details
Barry Marcus
Pastry Chef
Hands-On
$150 Per Person
Sat, Sep 12
11 am to 4 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 us for an enticing hands-on class creating harvest cobb salad with bacon and fall fruits and goat cheese, bacon-wrapped filet mignon, sautéed wild mushrooms with bacon and garlic, hasselback potatoes topped with parmesan and bacon, plus vanilla bean pots de crème with bacon brittle, and an old fashioned with bacon-infused bourbon and an orange twist.
Details
Kaitlyn Vohs
Culinary Educator
Hands-On
$150 Per Couple
Sat, Sep 12
6 to 8:30 pm
GET CREATIVE WITH FALAFEL AND PHOTOGRAPHY
Daniel Movitz, manager at STL Foodworks, is passionate about food, falafels and photography. This hands-on class will start with the basics of making homemade falafels starting with the proper brining of chickpeas, knife skills, and handmade pita to create-your-own falafels. Spend the last hour of the class with your smart phone cameras putting the "focus" on capturing your falafels with simple techniques for proper exposure and lighting, angles, finding the "hero" - the most attractive part of the dish, plus social media postings.
Details
Daniel Movitz
Culinary Educator
STL Foodworks
Hands-On
$60 Per Person
Sun, Sep 13
12:30 to 3:30 pm
HEIR AND A PARENT: OMG - OLE! MEXICAN! GORDITAS!
The effervescent Jess Schmidt shares her love for a good Mexican fiesta party, as everyone creates their own homemade masa shells for gorditas and fills them with chicken, lettuce, cheese, and salsa. This hands-on class will make street corn with cotija cheese, Mexican rice, orange-grape kiddy sangria with orange slices and berries, plus sopapillas. This class is designed for children, at least 7 years of age, plus a parent.
Details
Jess Schmidt
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Sep 13
1 to 3:30 pm
MORNINGS WITH MARGI - BROCCOLINI TO BRIOCHE
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a charming lunch. Enjoy Moroccan meatballs with tahini sauce, orzo and fennel gratin, oven-charred broccolini, plus malted milk chocolate cake with caramel ganache glaze.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Sep 15
10 am to 1 pm
THE THIGH'S THE LIMIT
Jack MacMurray shares a no-holds-barred attitude for an extraordinary evening of sharing his passion for cooking. Enjoy spiced hummus with vegetable pinwheels with arugula purée, minestrone soup with the bounty of local produce, crispy chicken thighs served with roasted butternut squash and braised greens with pancetta, plus baklava for dessert.
Details
Jack MacMurray, III
Chef
Hamilton Hospitality
Demonstration
$50 Per Person
Wed, Sep 16
6:30 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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Sep 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.
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 - Ganache Edition is available on October 10.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Sep 19
11 am to 2 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 with Kaitlyn Vohs to create a delicious meal, 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.
Details
Kaitlyn Vohs
Culinary Educator
Hands-On
$170 Per Couple
Sat, Sep 19
6 to 9 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Sep 19
6:30 to 9 pm
SOUPS AND SIDEKICKS
Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all-beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Sep 20
12:30 to 3 pm
NOVEL CUISINE: SALT, ACID, FAT, HEAT
Delve into Samin Nosrat's Salt, Acid, Fat Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton. It is so much more than a cookbook, as this true kitchen savant explores the world's cuisines and unites the universal use of four elements. As the class discusses the book, Mickey Kitterman prepares Samin's unique take on "brined" focaccia, an intriguing dish of miso-cured eggs, buttermilk-brined roast chicken with greens and buttermilk dressing, plus Mickey's take on lemon mousse with three of the elements and the opposite of heat.
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, Sep 20
1 to 3:30 pm
AUTUMN 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 autumn 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, Sep 20
5:30 to 8 pm
OUR BEST GO-TO POT PIES
Gather in the kitchen to create our favorite go-to tantalizing pot pies with Lydia Gwin. This hands-on class will learn to prepare cast iron chicken pot pie loaded with vegetables and a cornbread topping, lobster bisque pot pie in a rich creamy sauce topped with puff pastry, mushroom thyme pot pie with fennel and a variety of mushrooms topped with pastry crust, and bacon-brat pot pie with red potatoes and cheddar cheese and a pretzel crust.
Details
Lydia Gwin
Culinary Educator
Hands-On
$55 Per Person
Mon, Sep 21
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.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Tue, Sep 22
6 to 8:30 pm
UNICORN PARTY! CAKE POPS AND COOKIES!
Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for a magical class creating colorful unicorn treats. This hands-on class will learn how to make cake pop and Oreo cookie unicorns using different fondant molds, plus dip, and decorate with sprinkles and luster dust for exciting results. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Wed, Sep 23
6:30 to 9 pm
"DON'T CALL ME CUPCAKE!" -- MUFFIN TO IT!
The variations of muffins are endless from sweet to savory using different flours, fruits, spices and herbs that make them versatile and delicious. Join Vikki DiMattia for a hands-on class making French toast muffins with blueberries topped with crispy weaved bacon, bran muffins filled with yogurt and topped with ginger-infused fruit salad, savory prosciutto-parmesan muffins with pine nuts, savory mini muffins with fresh herbs to compliment a dinner menu, plus peach-gingerbread muffins with cinnamon whipped cream.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Sep 24
6 to 8:30 pm
INDIAN STR[EAT] FOOD
Ashok Nageshwar shares his zeal for creating the bold, spicy and sometimes delicate vegetarian dishes found on the streets of India that everyone wants to eat. Enjoy an exciting gastronomic journey as Ashok prepares spicy crisp cilantro fritters with gram flour, pav bhaji - a thick vegetable curry served on butter toasted soft bread rolls, sabudana vada - a traditional deep-fried tapioca snack served with spicy green chile chutney, and dabeli - a popular potato-in-a-bun street food served with tamarind-red chile chutney garnished with pomegranate and roasted peanuts.
Details
Ashok Nageshwar
Culinary Educator
Demonstration
$50 Per Person
Thu, Sep 24
6:30 to 9 pm
DATE NIGHT FOR COUPLES: THE GREEK FOOD ISLE
Maria Sakellariou shares some of her favorite Greek ingredients to create an impressive Fall dinner, starting with crostini topped with tahini-eggplant dip, sun-dried tomatoes and grated Manouri cheese from the island of Cyprus. This hands-on class for couples will prepare traditional egg-lemon soup with arborio rice and chopped fresh herbs, mixed greens-roasted seasonal squash salad with Greek figs and dried cherries and plums dressed with honey vinaigrette, grilled loin lamb chops with lemon-olive oil herb dressing served with Myzithra (Greek "parmesan") orzo with brown butter, plus Maria's grandmother's recipe for rice pudding with cinnamon.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Sep 25
6:30 to 9 pm
A DAY IN THE KITCHEN: ASIAN ALL DAY
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 Asian cuisine using grilling, braising, and steaming techniques with dishes including potstickers, shu mai dumplings, satay, steamed buns, Vietnamese pancakes, and much more. This hands-on class will make the Asian dishes they most want to learn, along with variations and how to pair dishes with traditional garnishes and dipping sauces including black vinegar-scallion, sesame-chile, and spicy peanut sauce.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$150 Per Person
Sat, Sep 26
10 am to 3 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls 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
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$70 Per Person
Sat, Sep 26
6 to 8:30 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 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

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, Sep 27
10:30 am to 1:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Sep 27
12 to 5 pm
FARE THEE WELL
Tony's sous chef Pete Fagan has been sharing 32 years of experience with beautifully executed dishes in his sold out classes at Kitchen Conservatory for the past 7 years. As he goes back into the kitchen at Tony's to focus on excellence, experience an evening of exciting dishes. Enjoy moqueca - a Brazilian shrimp and fish stew, fresh fennel and apple salad with celery and rémoulade, pan-seared pork tenderloin steaks with scallions and ginger relish, plus peanut butter-banana-chocolate chip cookies.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Sep 28
6 to 8:30 pm
MEET THE CAST
Spend a fun evening in the kitchen with cast iron enthusiast Dawn Meyer, as she introduces a variety of cast iron pans to create an array of exciting dishes. This hands-on class will make cast iron pork tenderloin with port-cherry reduction, cast iron Southwest chicken and biscuits, cast iron skillet green bean casserole, cast iron herbed potato rösti with smoked cheddar cheese, skillet baked creamy shrimp and pasta, and cast iron skillet nectarine and raspberry crisp.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Sep 28
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Sep 29
6 to 8:30 pm
COLOSSAL FLAVORS WITH COLOSIMO
Huge flavors are abundant in every dish created by chef Bob Colosimo, of Eleven Eleven Mississippi. Discover his flair for elevating Tuscan dishes, as this hands-on class makes scallop fritters with charred lemon aïoli, housemade cavatelli pasta with fresh spinach and gorgonzola, pork chops with fresh sage agrodolce, pan-fried zucchini with Calabrian chiles, braised cannellini beans with coppa and mustard, plus a fantastic banana caramel cake.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Sep 30
6 to 8:30 pm
MONDAY NIGHT MARGARITAS
Are you ready for Monday night margaritas that includes jalapeño-mint margarita punch? This hands-on class with Kaitlyn Vohs 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
Kaitlyn Vohs
Culinary Educator
Hands-On
$55 Per Person
Mon, Oct 5
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. Barry uses the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Demonstration
$65 Per Person
Sat, Oct 10
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, Oct 17
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Allison Hansen, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Oct 24
6 to 9 pm