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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
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
Mon, Sep 16
6:30 to 9 pm
BEAUTY AND THE YEAST
The lovely and smart bread baker Margi Kahn takes the fear out of working with yeast with beautiful results. This hands-on class will learn how to work with yeast from proofing, to kneading, rising, and forming shapes, as the class makes chocolate-apricot-nut sweet yeasted bread, cornmeal-rye-pumpkin boules, pumpernickel bread, plus crispy herb and cheese bread sticks.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Sep 17
6 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Tue, Sep 17
6:30 to 9 pm
BEAUTY AND THE YEAST
The lovely and smart bread baker Margi Kahn takes the fear out of working with yeast with beautiful results. This hands-on class will learn how to work with yeast from proofing, to kneading, rising, and forming shapes, as the class makes chocolate-apricot-nut sweet yeasted bread, cornmeal-rye-pumpkin boules, pumpernickel bread, plus crispy herb and cheese bread sticks.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Sep 18
10 am to 1 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on October 23.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Sep 18
6 to 8:30 pm
BEST OF LITTLE PIES AND TARTS
Join Barb Nack in the kitchen creating smaller versions of her favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make classic mini apple turnovers with puff pastry and bourbon caramel sauce, mini banoffee pie trifles with dulce de leche and whipped cream, asparagus-shiitake-gruyère tartlets with crème fraîche, lemon curd tarts with sugar cookie crust topped with whipped cream, brown sugar cinnamon pop tarts, plus fruit pie with crumb topping made in a jar.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Sep 18
6:30 to 9 pm
BAKED IN THE USA
Naam Pruitt shares her love for home-baked goods perfect for breakfast, brunch, or to satisfy your sweet tooth! This hands-on class will make cherry-filled pop tarts with glaze, cinnamon-apple breakfast bars, classic popovers with fresh berry jam, pecan sticky buns, plus blueberry aebleskivers.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Thu, Sep 19
6 to 8:30 pm
GIRLS' NIGHT OUT: SWEET, SMOKY, AND A LITTLE WILD
Enjoy all of the flavor sensations that will please the palate in an evening designed just for the ladies, including a honey old fashioned cocktail. Marianne Moore cooks to your heart's content with a menu of wild mushroom tartine with smoky tomato butter, chopped salad with roasted tomato vinaigrette, pan-roasted pork medallions with whiskey sauce, pancetta potato gratin, plus candy counter mini cheesecakes.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Sep 20
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE SEDUCTION OF BACON
The seductive smell of bacon lures everyone into the kitchen for a fun adventure of cooking with pork. Join Barb Nack for an enticing hands-on class creating harvest cobb salad with bacon and fall fruits and goat cheese, bacon-wrapped filet mignon, sautéed wild mushrooms with bacon and garlic, hasselback potatoes topped with parmesan and bacon, plus vanilla bean pots de crème with bacon brittle, and an old fashioned with bacon-infused bourbon and an orange twist.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available date night classes include Spice It Up on September 22, and Life is a
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Sep 20
6:30 to 9 pm
FRENCH FINESSE
Barry Marcus shares the intricate details of creating a sumptuous French luncheon with artful subtlety. Enjoy spinach and mozzarella salad with lemon dressing, duck breast with cherries and arugula, port-glazed onions, sweet potato purée, plus an elegant jam tart.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Sep 21
11 am to 1:30 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 mama Lowe's steak and bean 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, lobster bisque with crab and corn fritters, apple and butternut squash soup with prosciutto and brie flatbread, plus chicken and sausage gumbo with white rice and homemade hot sauce.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Sep 22
12:30 to 3 pm
NOVEL CUISINE: A GENTLEMAN IN MOSCOW
A Gentleman in Moscow by Amor Towles is a wildly popular book telling the story of a Russian aristocrat who escaped assassination, but is forced to live under house arrest in the Opulent Hotel Metropole in Moscow. As the class discusses the book, Mickey Kitterman prepares blinis with wild mushrooms and ham topped with sour cream, pirozhki - golden yeasted rolls stuffed with beef and caramelized onions, chopped salad garnished with Russian dressing, plus White Russian ice cream sundaes with coffee-chocolate sauce.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming Novel Cuisine classes include Recipes for Respect: African American Meals and Meaning on October 13, and The Neon Rain on November 10.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Sep 22
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SPICE IT UP
The kitchen is running hot and cold with a variety of mild and spicy peppers and chiles, as this hands-on class for couples joins the vivacious Fernanda Espinosa. Learn to make grilled shrimp tacos rolled in a carpaccio of jicama with spicy mayonnaise and avocado, pinto bean soup with a hint of chipotle topped with crispy tortilla croutons and sour cream, tender chicken breasts baked with chiles and peanut sauce, cilantro rice with poblano peppers, plus guava mousse served with raspberry coulis, and a frozen paloma.
Details
Fernanda Espinosa
Culinary Educator
Hands-On
$125 Per Couple
Sun, Sep 22
5 to 7:30 pm
ONE PAN MEALS
Tired of dirtying every pan in the kitchen to create a fabulous meal? Sit back and enjoy the evening as Marianne Moore shares three great options, along with a salad and dessert. Enjoy roasted salmon with creamy orzo, pork fricassée with artichokes and mushrooms, and magical one-pot pasta with tomato basil sauce, plus spinach salad with apples and pomegranates, and skillet Texas sheetcake with vanilla bean ice cream.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Sep 23
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's 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
Racanelli's
Hands-On
$60 Per Person
Mon, Sep 23
6:30 to 9 pm
MORNINGS WITH MARGI - SESAME NOODLES TO SHRIMP
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares an exciting Asian luncheon. Enjoy cold sesame noodles with fresh snow peas, shrimp with fresh ginger and chile paste over aromatic rice pilaf, sautéed garlicky long beans, plus carrot-coconut coffeecake with buttermilk whipped cream.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Sep 24
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 chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Sep 24
6 to 8:30 pm
THAI THAI AGAIN
Naam Pruitt, cookbook author and Thai native, shares the quintessential dishes of her native country that are her go-to Thai dishes. This hands-on class will make corn fritters with spicy cucumber sauce, green papaya salad with lime dressing, gai-yaang - garlic and soy-marinated grilled chicken served with sticky rice, laab-moo - spicy ground pork salad with herbs and toasted rice powder, plus sweet sticky rice and mangos with coconut drizzle.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Sep 24
6:30 to 9 pm
WE HAVE A CRUSH ON SQUASH
The harvest flavors of fall are abundant in an exciting class using beautiful varieties of squash to create stunning dishes. This hands-on class with chef Jack MacMurray, of Boathouse, will create roasted pumpkin and ginger bisque with toasted pepitas, ratatouille with basil purée, spiced chickpea-stuffed acorn squash with vegan cheese, spaghetti squash Alfredo with pine nuts and artichokes, lentil-stuffed zucchini, plus praline butternut vanilla ice cream with almond tuile 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.

Jack's next class, Full Haus, is available on October 30.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Wed, Sep 25
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
Wed, Sep 25
6:30 to 9 pm
MAY PIZZA BE WITH YOU
Spend a fabulous evening in the kitchen with bread expert Margi Kahn making crisp and flavorful pizzas, plus romaine cobb salad and dream bars. Join other pizza lovers for a hands-on class creating deep dish spinach and herb-roasted cherry tomato pizza, pulled chicken pizza with peanut sauce and Monterey Jack cheese, shrimp scampi and basil pesto pizza, plus roasted Brussels sprouts and shiitake mushroom pizza topped with an over-easy egg.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, Sep 26
6 to 9 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, fried Brussels sprouts with preserved lemon vinaigrette, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Sep 27
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$175 Per Person
Sat, Sep 28
10 am to 3 pm
DOUGH... LET'S GET FRIED!
Who can resist the delicate interior and crispy exterior of deep fried doughs that are a staple in every culture? Treat yourself to an evening in the kitchen with Naam Pruitt, as this hands-on class makes sopapillas rolled in cinnamon sugar, New Orleans beignets covered in powdered sugar, Italian zeppoles with lemon curd, churros with chocolate sauce, plus sour cream blueberry fritters with vanilla glaze.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Sat, Sep 28
11 am to 1:30 pm
BOOZE AND BITES FOR A CROWD
Raise a glass of cheer as we welcome the talented Beth Sorrell, of Cocktails Are Go, sharing her techniques of batching cocktails for a party while Marianne Moore creates impressive appetizers. Sit back and enjoy their delightful banter along with pimiento cheese and bacon crostini, fresh herb gougères, butternut squash-goat cheese turnovers, niçoise tartine, manchego and blood orange preserves served with crusty baguette, sherried mushroom pâté with grilled brioche, plus sunset bourbon-white vermouth punch with lemon and ginger beer, peach mojitos, and a cucumber gin Southside cocktail.
Details
Marianne Moore and Beth Sorrell
Kitchen Conservatory and Cocktails Are Go
Demonstration
$65 Per Person
Sat, Sep 28
6 to 8:30 pm
THE SWELLS OF DOWNTON ABBEY
The Crawley family is back, so don your fascinator, sharpen your rapier wit, and dine with the swells of Downton Abbey for an exquisite Edwardian dinner. Chef Mickey Kitterman (and fan of "Downton Abbey") will guide the class in preparing an elegant feast up to Carson's exacting standards: coquilles St. Jacques, sautéed tournedos of beef with cream-cognac sauce Regency with mushrooms sautéed in truffle butter, pommes noisette à la patate douce - quenelles of white and sweet potatoes roasted until crispy, plus gâteau reine de Saba - a seductive and delicious almond-chocolate torte. The Dowager Grantham awaits your presence!
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Sep 29
12:30 to 3 pm
HEIR AND A PARENT: CREATING COOKIE MEMORIES
The mere act of baking cookies with loved ones creates a memory that lasts through generations. Dawn Meyer shares her favorite memory makers, as this hands-on class bakes s'more chocolate chip cookies, raspberry glazed waffle cookies, old fashioned giant sugar cookies, funfetti thumbprint cookies, mint chocolate slice-and-bake cookies, plus apple pie bars. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Heir and a Parent classes include The Great Pumpkin on October 12, Calling All Princesses on October 20, and Chip, Chip Hooray for Tacos and Nachos on November 16.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Sep 29
1 to 3:30 pm
WHAT'S NOT TO LOVE
Discover a few of the reasons that everyone falls in love with chef Pete Fagan, of Tony's, as he presents an array of dishes with his own special twist. Enjoy Thai shrimp scampi with rice vermicelli, pita bread-tomato salad with cucumbers and mint, Chinese-style barbecue spare ribs, plus pineapple cake truffles.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Sep 30
6 to 8:30 pm
NEVER CHICKEN OUT
Barb Nack has an endless number of ways to create chicken that you want to make, eat, and put in your recipe box. This hands-on class will create a sweet and tangy one-pot chicken escabeche dish seared in a Dutch oven with an onion-carrot-garlic-herb marinade and finished in the oven with a raisin-chile garnish, skillet chicken parmesan with San Marzano simple tomato sauce, topped with spicy breadcrumbs and a duo of cheeses, stovetop smoked chicken mac-and-cheese with béchamel and goat cheese, plus Santa Fe salad with spiralized zucchini and carrots mixed with black beans and jicama topped with roasted smoky chicken and fried tortilla chips with mango salsa.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Sep 30
6:30 to 9 pm
PALEO IS A NO-GRAINER!
Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create an exciting meal with vegetable spring rolls with tahini dipping sauce, green curry chicken over cauliflower "rice" pilaf, Indian-spiced coconut creamed spinach, honey-coconut milk ice cream, plus chocolate chip biscotti.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Oct 1
6 to 9 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Oct 2
6 to 8:30 pm
DO THE "HOKEY" POKE
Poke is a traditional Hawaiian dish with seasonings inspired by Japan and other Asian cultures, and that's what it's all about! Join Naam for a fun hands-on class creating a variety of pokes, including wasabi ahi tuna poke with soy and scallions, ahi tuna-mango poke with red onion and coconut chips, ahi tuna-lychee poke with fish roe and furikake, teriyaki salmon poke with avocado and ginger, marinated scallop poke with pineapple and seaweed, plus matcha ice cream-filled cream puff.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Thu, Oct 3
6 to 8:30 pm
A TASTE OF THE UNDERGROUND
With 56 years of combined experience as professional chefs, two charming men and one talented pastry chef share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, seventy official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theater, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
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
Rogue Chefs
Demonstration
$65 Per Person
Thu, Oct 3
6:30 to 9 pm
DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP
Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted breadcrumb topping, plus pistachio ice cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Oct 4
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.

Barry's next available macaron class, Flawless French Macarons, is on January 4.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Oct 5
11 am to 2 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lou Rook III and Glenn Bardgett
Chef
Annie Gunn's
Demonstration
$75 Per Person
Sat, Oct 5
1 to 4 pm
DATE NIGHT FOR COUPLES: MEX APPEAL
Does queso fresco make you weak in the knees? Grab your partner and get in the kitchen with Mickey Kitterman to create a tequila sunrise royale, elote Mexican street corn-roasted peppers queso fresco dip with fresh corn chips, campechana shrimp and lobster cocktail with crab and avocado in a spicy tomato sauce, grilled tenderloin fajitas with homemade corn tortillas, arroz verde - fragrant rice cooked with Mexican chiles and tossed with salsa verde, plus tequila lime sorbet.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Oct 5
6 to 8:30 pm
GIRLS' NIGHT OUT: SOUTHERN SOUL
Marianne Moore will spice up your Saturday night with rich and soulful flavors that will add a lil' kick to your life. Enjoy a Westfield Road bourbon slush, black pepper biscuits with bacon jam, bourbon-ginger grilled pork tenderloin, grilled potato salad with creamy buttermilk chive dressing, sweet-and-sour braised green beans, plus sour cream apple slab pie.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Oct 5
6:30 to 9 pm
FISH AND BISTRO SAUCES
Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Oct 6
12:30 to 3 pm
HOW DO YOU LIKE THOSE AUTUMN APPLES?
Apples and apple cider are a sure sign of autumn, and the key ingredient to creating an intoxicating meal with Robin Wheeler. This hands-on class will make a bourbon-apple-ginger snap cocktail, beet and apple soup, bacon fat cornbread with apple cider jelly, apple and pecan-stuffed pork loin with rum-cider glaze, braised kohlrabi, plus apple cider doughnuts.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$55 Per Person
Sun, Oct 6
1 to 3:30 pm
DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE
Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make an apple-bacon-gorgonzola pizza, mushroom-goat cheese béchamel pizza, sweet potato-caramelized onion-soppressata pizza, and Italian sausage-spinach-provolone pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Oct 6
5 to 7:30 pm
IT ALL ADDS UP WITH DIM SUM
Count on a fun evening with Naam Pruitt creating a variety of exciting small plates of dim sum. This hands-on class will make steamed buns with char siu pork filling, shrimp and pork spring rolls with sweet and sour sauce, steamed pork shu mai with soy-chile dipping sauce, pork and Napa cabbage dumplings with black vinegar, plus Chinese doughnuts rolled in sugar.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, Oct 7
6 to 8:30 pm
PORKTOBERFEST
Raise a stein of beer and do a little folk dance into the kitchen with Marianne Moore. This hands-on class will make beer cheddar soup with crispy bacon garnish, pretzel bites with spicy mustard, apple cider-braised pork roast, potato dumplings with sage and brown butter, sweet-and-sour red cabbage, plus caramel apple pecan strudel.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Oct 7
6:30 to 9 pm
ELVIS, ARE YOU HUNGRY TONIGHT?
Barb Nack is all shook up over the down-home Southern cooking that Elvis loved. Raise your collars, give a flick of the upper lip, and spend a fun evening enjoying a blue suede shoe rum and blue Curaçao cocktail, Memphis-style oven-roasted barbecue baby back ribs, macaroni coleslaw with a creamy sweet-and-tart dressing, cast iron oven-fried buttermilk cornbread served with jalapeño-lime butter, plus chocolate-peanut butter pie topped with whipped cream and chopped peanuts.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Oct 9
6 to 8:30 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on October 29.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Oct 9
6:30 to 9 pm
HEAD OVER HEELS FOR BREAD
With more than two decades of teaching bread classes in our kitchens, Margi Kahn is truly smitten with working with yeast. Work side-by-side with her and learn everything from proofing to kneading and rising techniques, as this hands-on class creates decadent milk bread dinner rolls, oat and toasted walnut bread, plus sweet pretzels.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, Oct 10
6 to 9 pm
TAKE A STAND ON CUPCAKES
Challenge yourself to pick a favorite among four spectacular cupcakes in this hands-on class with Naam Pruitt. Fill the cupcake stand with caramel apple cupcakes with caramel frosting and candied pecans, cranberry-orange cupcakes with orange cream cheese frosting, snickerdoodle cupcakes with cinnamon Swiss meringue buttercream, plus chocolate pumpkin cupcakes with pumpkin whipped cream and chocolate shavings.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Thu, Oct 10
6:30 to 9 pm
HEAD OVER HEELS FOR BREAD
With more than two decades of teaching bread classes in our kitchens, Margi Kahn is truly smitten with working with yeast. Work side-by-side with her and learn everything from proofing to kneading and rising techniques, as this hands-on class creates decadent milk bread dinner rolls, oat and toasted walnut bread, plus sweet pretzels.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Fri, Oct 11
10 am to 1 pm
DATE NIGHT FOR COUPLES: YOU HAD ME AT BOURBON
A promise of bourbon has everyone in the kitchen using a popular Kentucky commodity as the key ingredient in a spectacular meal. This hands-on class will make mint juleps, bourbon-soaked dates with bacon-pecan-goat cheese spinach salad and warm bourbon vinaigrette, mushroom tart topped with bourbon cream, grilled flank steak with mustard-peach-bourbon sauce served with buttermilk biscuits and bourbon-glazed carrots and parsnips, plus bourbon pecan pie with bourbon whipped cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next bourbon date night class, Bourbon is Whiskey Business, is available on January 11.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Oct 11
6 to 8:30 pm
FORK AND CORK: ITALY
Jason Main, co-owner of The Wine Merchant and certified sommelier, shares his vast knowledge of Italian wines that will be paired with each delectable course created by Mickey Kitterman. Enjoy burrata with peaches and prosciutto on crostini, gnocchi alla Romana - semolina dumplings baked with cheese and butter, balsamic and pomegranate glazed chicken thighs with fig-olive salsa, plus pear and almond crostata.
Details
Mickey Kitterman and Jason Main
Kitchen Conservatory and The Wine Merchant
Demonstration
$65 Per Person
Fri, Oct 11
6:30 to 9 pm
ROLLING IN THE PASTA DOUGH
The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun Saturday morning in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming pasta classes include A Day in the Kitchen: Pasta Workshop on November 9 with Kirk Warner, and Pasta Roller Derby on November 12 with Mickey Kitterman.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Sat, Oct 12
10:30 am to 1 pm
HEIR AND A PARENT: THE GREAT PUMPKIN
Good Grief! Grab a parent and learn how to turn pumpkins into lots of scrumptious treats. The pumpkins will be cut, roasted, and seeded to create pumpkin pancake pigs-in-a-blanket with maple applesauce dip, roasted pumpkin seeds with sea salt and cinnamon glaze, mini pumpkin cheesecakes with ginger snap cookie crust, plus a small loaf of pumpkin bread with apples and raisins. The pumpkin bread may be taken home to share with your family. This class is designed for children, at least 7 years of age, plus a parent.
Details
René Sackett
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Oct 12
12 to 2:30 pm
GIRLS’ NIGHT OUT: THE GIRL NEXT DOOR
Every single bite that Dawn Meyer puts on the table is exquisite and delicious, and everyone wants to be her neighbor. Gather your girlfriends for a fun evening around the counter, as Dawn prepares hazelnut-crusted goat cheese and apple salad with bistro vinaigrette, creamy chicken soup with caramelized autumn vegetables, spinach and bacon tartine topped with raclette cheese, plus milk chocolate mousse with port ganache and whipped crème fraîche.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Oct 12
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 brie-bacon paninis with apricot preserves and balsamic glaze, apple pie coffee cake with brown sugar crumble and caramel, pomegranate-pear salad with candied walnuts and apple cider vinaigrette, mini citrus scones, spicy hash browns, plus prosecco margaritas.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Oct 13
10:30 am to 1:30 pm
NOVEL CUISINE: RECIPES FOR RESPECT: AFRICAN AMERICAN MEALS AND MEANING
Washington University professor, Rafia Zafar, writes of the overlooked importance of African American chefs and cooks in our American history in Recipes for Respect: African American Meals and Meaning. As the class discusses the book, they will enjoy a Tom Bullock cocktail, crab-andouille gumbo on rice, fried chicken with macaroni-and-cheese and greens, 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
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Oct 13
1 to 3:30 pm
FONDANT CAKE DECORATING
Give a big welcome to 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 fondant-covered cakes. The 6" cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, plus the different types of fondant and how to color it, roll it out, and cover a cake with a smooth finish. Add your own style with stripes, simple cookie cutter shapes, custom stencils, flowers, "tap-its" for personalization, plus textures. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Celebration Cakes by Kelly
Hands-On
$65 Per Person
Sun, Oct 13
5 to 7:30 pm
PROVENÇAL PRO-FESSOR
As the co-author of A Culinary Legacy from Escoffier to Today, and culinary teacher traveling several times each year to teach cooking classes in Provence, France, Karen Mitcham-Stoeckley is a pro of Provençal cooking. Enjoy a fall Provençal dinner with comté choux puffs served with an Aperol spritz, pumpkin-gruyère brioche pain, pork cutlets with tomato and fennel and olives, Lyonnaise potatoes, plus honey cake with cream.
Details
Karen Mitcham-Stoeckley
Chef
Eagle's Nest
Demonstration
$45 Per Person
Mon, Oct 14
6 to 8:30 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Oct 14
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Tue, Oct 15
6 to 8:30 pm
TOP THAT!
Chef Kirk Warner shares his creative methods for adding crusts and fun toppings to turn beautiful ingredients into extraordinary dishes. This hands-on class will make crushed red lentil-crusted sea scallops with piquant pepper sauce, flaked potato-crusted grouper with lemon-thyme beurre blanc, spiralized potato-wrapped shrimp with coriander mustard, crispy prosciutto-wrapped short ribs with aged balsamic glaze, Kirk's best fried chicken with matzo crust and spiced honey, plus cream of wheat-crusted tomato with garlic scampi.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$60 Per Person
Tue, Oct 15
6:30 to 9 pm
DOUGHNUTS ARE HOT!
Treat yourself to the pleasures of melt-in-your-mouth apple cider doughnuts with caramel apple cider dip, homemade strawberry jam-filled doughnuts, plus rich chocolate glazed doughnuts. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Oct 16
6 to 9 pm
HOT SOUPS AND QUICK BREADS
Discover the perfect combination of an amazing soup paired with a delicious bread, perfect for any time of the year. Enjoy a comforting bowl of short rib and farro soup with vegetables and thyme served with goat cheese-rosemary buttermilk biscuits, pasta e fagioli with orecchiette pasta and cannellini beans served with buttery garlic knots, plus milk stout beer chocolate cupcakes with cream cheese icing and dusted with Valrhona chocolate.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Oct 16
6:30 to 9 pm
DOUGHNUTS ARE HOT!
Treat yourself to the pleasures of melt-in-your-mouth apple cider doughnuts with caramel apple cider dip, homemade strawberry jam-filled doughnuts, plus rich chocolate glazed doughnuts. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, Oct 17
10 am to 1 pm
DOUBLE TROUBLE IS BREWING!
Pair two energetic people that have a fierce love for food and coffee, and the results are sensational. Give a hearty welcome to Pete Cohen, the coffee-roasting musician behind Stringbean Coffee, as he joins Marianne Moore in the kitchen to create an evening of culinary magic. Pete will take the class through picking the best bean, brewing the perfect cup, and how to rock the cold brew, as Marianne incorporates coffee into the food starting with spinach salad with Disco Inferno coffee vinaigrette and sweet-and-spicy bacon. Enjoy coffee-rubbed short ribs with caramelized shallots served with goat cheese smashed potatoes, coffee-dusted slow-roasted rainbow carrots and beets, coffee cardamom ice cream with bourbon caramel sauce and candied pecans, plus a Saturday Night Fever martini - a nitro cold brew cocktail with Kahlúa and tequila.
Details
Marianne Moore and Pete Cohen
Kitchen Conservatory and Stringbean Coffee
Demonstration
$60 Per Person
Thu, Oct 17
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY
Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, brined and grill-roasted Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, cast iron butternut squash with bacon and spinach, and skillet-fried bread with caramelized onions, paired with pinot noir. Create brown sugar-brandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Oct 18
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, Oct 19
11 am to 4 pm
I SAY HELLO, AND YOU SAY GOOD PIE!
Everyone will be saying, "Go, go, go!" in this class showcasing four stunning pies, each with a crust as special as the filling. Enjoy cranberry-walnut pie, sweet potato-pecan pie, Shaker lemon pie, and an old-time favorite - Nesselrode pie.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Oct 19
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 11.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Oct 19
6 to 8:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on January 12.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Oct 20
11 am to 4 pm
HEIR AND A PARENT: CALLING ALL PRINCESSES
Put on your favorite princess dress to create dishes fit for royalty! Bring Mom or Dad, but no frogs are allowed, as chef Jon Lowe and his daughter Savannah share their secrets for an enchanting afternoon creating Elsa's frozen green apple ice drink, Belle's French fries with dipping sauces, Jasmine's magic carpet flatbread, Rapunzel's frying pan pasta, plus Snow White's apple tartlets. This class is designed for children, at least 7 years of age, plus a parent.
Details
Jon and Savannah Lowe
Chef
Aramark at Boeing
Hands-On
$100 For Parent and Child
Sun, Oct 20
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, Oct 20
5 to 7:30 pm
HALLOWEEN COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Ericka Lanter, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind stunning Halloween cookies. Follow along with Ericka for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and trick-or-treaters.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Oct 20
5:30 to 8 pm
THE FALL GUY
The charming Pete Fagan, sous chef of Tony's, is happy to take the responsibility for using the bounty of autumn to create spectacular dishes. Enjoy Italian-style shrimp and grits with Italian cheeses and sweet red pepper, arugula salad with chickpeas and hard-cooked eggs topped with pecorino, honey-mustard chicken and apples served with Brussels sprouts and spaetzle dumplings, plus sweet and tart lemon bars.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Pete Fagan's available class What's Not to Love, is on September 30.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Oct 21
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 Racanelli's 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
Racanelli's
Hands-On
$60 Per Person
Mon, Oct 21
6:30 to 9 pm
WHISK-ING YOU WERE HERE
Baking can touch hearts and leave indelible memories with aromas that take us straight into the kitchens of loved ones gone. We celebrate the life and the birthday of our favorite baker, Marla Scissors, who passed away from ALS and would have been 51 today. In her honor, Margi Kahn will create flaky raspberry-cheese pastries, Italian cheese coffee cake with fresh figs, pistachio and almond paste-filled cookies, plus tahini banana date cake.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Oct 22
6 to 9 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Oct 22
6:30 to 9 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Oct 23
6 to 8:30 pm
IN GOOD SPIRITS WITH BAKING
Marianne Moore will lift your spirits in a fun evening of baking with some of her favorite spirits - rum, bourbon, vodka, and more. This hands-on class will create lemon-thyme madeleines with lemon vodka syrup, cast iron bourbon-brown butter pear crisp, maple bourbon banana pudding cake, pineapple upside-down cake, and dark chocolate cake with pinot noir ganache.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Oct 23
6:30 to 9 pm
PREP SCHOOL
Join Barb Nack in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Oct 24
6 to 9 pm
MARIANNE, MEET GINGER
It is our delight to welcome back into our kitchen Bill Foster, co-founder of Big O ginger liqueur, for a fabulous culinary evening with Marianne Moore. Enjoy a delightful evening of food and libations, as Bill pairs Big O ginger cocktails with Marianne's dinner. Enjoy miso-white chocolate-Big O glazed scallops over wilted greens and crunchy rice noodles served with a French 69 ginger-cognac-champagne cocktail, shaved fennel salad with pears and blue cheese paired with Valentino's Matador Big O-Scotch whisky-cherry liqueur cocktail, wild mushroom-stuffed pork tenderloin with Big O cherry compote and goat cheese polenta, burnt honey-glazed shaved Brussels sprouts with toasted walnuts, plus ginger and cocoa nib cannolis served with barrel-aged ginger and gin old-fashioned.
Details
Marianne Moore and Bill Foster
Kitchen Conservatory and Big O Liqueur
Demonstration
$65 Per Person
Fri, Oct 25
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREEK OUT
The enthusiasm is abundant, as this hands-on class for couples spends a charming evening in the kitchen with Maria Sakellariou creating Greek cuisine. Learn to make savory eggplant-feta cheesecake with cherry tomatoes, fall green salad with fresh citrus and dried fruit topped with nuts and olive oil vinaigrette, chestnut soup with cinnamon and brandy garnished with walnuts and dates, slow-braised farm raised quail in tomato sauce served with fluffy kalamata-potato mash, plus karithopita - a popular Greek walnut cake.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Oct 25
6:30 to 9 pm
THE APPRENTICE CHEF: WART'S UP? TRICKY TREATS!
For aspiring chefs, children from ages 7 to 11. Eek! Enter the kitchen if you dare and spend a haunting afternoon with frightfully fun Vikki DiMattia to make scary and boo-tiful Halloween treats. This fun hands-on class will make slithering snakes in a cheesy bog, "give a hoot" veggie salad, make-your-own mummified calzones, dark and stormy forest cupcakes topped with spooky trees, plus BOO orange beverages.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Sat, Oct 26
11:30 am to 1:30 pm
TOFU, HOW DO YOU DO?
Plant-based chef and certified health coach Stephanie Bosch showcases the versatility of tofu with a fun and exciting menu. This hands-on class will use tofu in a variety of ways, including crispy baked tofu bites with sweet chile sauce, vegan cream of cauliflower soup with tofu "bacon", caprese tomato and basil salad with tofu "mozzarella" and balsamic drizzle, spicy tofu lasagna with portobello mushrooms, plus dark chocolate silken tofu "cheese" cake with a medjool date-pecan crust.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$55 Per Person
Sat, Oct 26
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious meal with Mickey Kitterman, 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Oct 26
6 to 9 pm
GIRLS' NIGHT OUT: SCALLOPING GOURMET
Relax at the counter with the incredible Barb Nack as she prepares scallop dishes just for the ladies, along with a perfect pink cosmo. Enjoy seared sea scallops on celery root purée garnished with chopped tart apple and buttery breadcrumbs, lobster and scallop pasta with corn and red pepper in a creamy wine sauce, homemade bread sticks with garlic butter, plus white chocolate-dipped strawberries with crushed pistachios.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Oct 26
6:30 to 9 pm
SEAFOOD SUNDAY
Create an impressive array of seafood dishes for a fun afternoon in the kitchen with Marianne Moore. This hands-on class will make shrimp and corn chowder with bacon, traditional cioppino, seared scallops with fennel and garlic, cast iron halibut with roasted lemon beurre blanc served with spinach and fingerling potatoes, plus Mediterranean sheet pan salmon with kalamatas and cherry tomatoes.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Oct 27
12:30 to 3 pm
QUICK BREADS AND PASTRIES
Barb Nack shares quick and easy recipes for small bread loaves, muffins, and pastries that will taste like you have spent all day on them. This hands-on class will make old-fashioned Sunday morning pecan coffee cake with cinnamon-sugar crumb topping, Irish soda bread with orange zest and currants, tomato-goat cheese-basil mini cornbread loaves, fresh peach and blueberry hand pies topped with cinnamon sugar and vanilla glaze, plus profiteroles filled with pistachio-rose water cream dipped in strawberry glaze and garnished with pistachios.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Oct 27
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TAKE ME TO YOUR LEDERHOSEN
Lederhosen and dirndls are optional for an oom-pah evening with Robin Wheeler creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make blumenkohlsuppe - cream of cauliflower soup, pan-fried pork schnitzel with mushroom-bacon-beer sauce served over spaetzle, schupfnudlen - deep-fried potato dumplings with beer mustard dipping sauce, sauerkraut gratin, plus Bavarian cream with brandied cherries.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$125 Per Couple
Sun, Oct 27
5 to 7:30 pm
THE ART OF DECORATING CUPCAKES
Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Oct 28
6 to 8:30 pm
ON TOP WITH AU GRATINS
Dawn Meyer puts a variety of beautiful gratin dishes on the table with the most inviting toppings that are crispy, crunchy, ooey and gooey. Enjoy French onion pasta gratin with gruyère and gorgonzola, wild mushroom and Yukon potato gratin with thyme scented cream, chicken and leek gratin with breadcrumb-parmesan-fresh herb crust, plus banana brown sugar gratin with vanilla bean ice cream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Oct 28
6:30 to 9 pm
MORNINGS WITH MARGI - PEANUTS TO PUDDING
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares an exciting Asian luncheon. Enjoy Asian spiced carrot and red lentil soup, Asian peanut chicken salad with shredded vegetables and fried won tons, plus coconut tapioca pudding with fresh mango.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Oct 29
10 am to 1 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Oct 29
6 to 8:30 pm
HOT AND STEAMY SOUP DUMPLINGS
Create succulent soup dumplings and learn the art of eating the hot and steamy xiaolongbao using chopsticks and a soup spoon served with ginger soy dipping sauce. This hands-on class will work with the delightful Naam Pruitt to make homemade dough, soup stock, and different fillings with pork, beef, chicken, and shrimp, then steam them in bamboo steamers, along with red bean and custard dessert dumplings.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Oct 29
6:30 to 9 pm
WE'RE NUTS FOR AUTUMN PIES
Nuts and pies go hand-in-hand as the weather turns crisp and everyone wants to be in the kitchen baking delicious pies. Join pie baker Jane Callahan in this hands-on class learning the techniques for making and rolling out pie dough, then the class will make pumpkin praline pie, caramel apple pecan pie, plus pear almond custard pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Wed, Oct 30
6 to 9 pm
FULL HAUS
Spend a lively evening with chef Jack MacMurray creating his take on a German Oktoberfest celebration. This hands-on class will make Reuben egg rolls with a trio of mustard sauces, local beer cheese soup with bratwurst bites, spinach-Brussels sprouts salad with smoked bacon and warm bacon-poppy seed dressing, horseradish-encrusted pork medallions with Yukon potatoes and apple bourbon glaze, juniper braised cabbage, plus apple-pear-cranberry tart with cassis caramel sauce.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Wed, Oct 30
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Thu, Oct 31
6 to 8:30 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 Lauren Wilmore, 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
Fri, Nov 1
6 to 9 pm
GIRLS' NIGHT OUT: SOCIAL MEAT-IA
Spend the evening with the girls, and Marianne Moore will give everyone Instagram-worthy dishes that will impress your social network. Enjoy sparkling pear prosecco, orange and fennel salad with pistachios, cinnamon pecan crusted pork tenderloin oven-roasted served with cranberry-pear compote, gouda-bacon mac-and-cheese with melted leeks, plus apple cider cake doughnuts with bourbon glaze.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Nov 1
6:30 to 9 pm
THE EVERYDAY VEGAN IN AUTUMN
Spend Saturday morning with Susan Caciano, private chef and dietician, and learn to elevate your weeknight plant-based meals in a fun hands-on class. Learn to make an exciting seasonal dinner for the everyday vegan with roasted butternut squash risotto with fresh herbs, seasonal kale salad with fennel and Honeycrisp apples, lemony chickpea-radish-lentil salad, curry roasted cauliflower and potatoes, spiced quinoa-kale-vegetable soup, plus pear-cranberry crisp.
Details
Susan Caciano
Culinary Educator
Hands-On
$55 Per Person
Sat, Nov 2
10:30 am to 1 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.

Barry's next available macaron class, Flawless French Macarons, is on January 4.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Nov 2
11 am to 2 pm
DATE NIGHT FOR COUPLES: CAST MATES
Whether you have a treasured family piece of cast iron or are looking to buy your first iron skillet, Josh Galliano shares tips for creating spectacular dishes. This hands-on class will make seared scallops with bacon risotto, Johnny cakes and marinated shrimp, carbonnade of beef with a gingerbread sauce, roasted rack of pork and smothered greens, plus apple and almond kuchen.
Details
Joshua Galliano
Chef
Hands-On
$140 Per Couple
Sat, Nov 2
6 to 8:30 pm
THE PARTY PLANNER
Barb Nack shows this hands-on class how to take the stress out of creating an appetizer party with make-ahead hors d'oeuvres that simply need assembling before serving. Learn to make BLT stacks with candied bacon and tomato chutney topped with aïoli and arugula, mini turkey-pork meatball sliders with ricotta and balsamic marinara, bacon-wrapped baby creamer potatoes with lemon sauce, sticky dates with feta and walnuts, apple and goat cheese crostini with bacon and honeyed walnuts, caramel pecan brie, plus chocolate-peanut butter truffles.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Nov 2
6:30 to 9 pm
WHAT THE ALE? WE ARE MAKING SOUP!
Chef Jon Lowe combines his favorite soups with a touch of beer from 4 Hands Brewery for a winning combination. Join him for a hands-on class making white chicken chili with Single Speed blond ale, lobster and shrimp cioppino with mussels and City Museum Pils served with a grilled baguette and saffron aïoli, hearty beef stew with rice pilaf and Cast Iron Oatmeal Brown ale, vegetarian butternut squash soup with toasted pumpkin seeds and Incarnation, along with a baby greens salad with City Wide Pils vinaigrette.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Nov 3
12:30 to 3 pm
THE APPRENTICE CHEF: HEY, KID-DOUGH! IT'S PIZZA TIME!
For aspiring chefs, children from ages 7 to 11. Spend a fun afternoon with Jess Schmidt making lots of pizza, zucchini parmesan crisps, strawberry lemonade, and apple crumb pie bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage.
Details
Jess Schmidt
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Sun, Nov 3
1 to 3 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 Mickey Kitterman 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
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Nov 3
5 to 7:30 pm
RUSTIC ITALIAN
Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, and shares a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Nov 4
6 to 8:30 pm
BABKA IS OUR JAM
Babka is the perfect yeasted bread made with a rich sweetened dough to satisfy your sweet tooth. Join bread baker Naam Pruitt for a hands-on class creating currant babka with homemade raspberry jam, cinnamon apple babka with walnut crumb topping, pumpkin-pecan babka with maple glaze, plus chocolate babka with chocolate streusel topping and a chocolate drizzle.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Mon, Nov 4
6:30 to 9 pm
THE FRUGAL FISHERMAN
Chef Kirk Warner shares a few savvy economical tips to create enticing and delectable seafood dishes without breaking the bank. This hands-on class will create grilled mahi mahi brochettes with chimichurri sauce, tuna burgers with homemade buns and tamari glaze, roulade of sole with braised tomato chutney, plus panko and nori-crusted fish and crispy lotus root chips with wasabi-ponzu dipping sauce.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$60 Per Person
Tue, Nov 5
6 to 8:30 pm
COZY UP TO COMFORT FOOD
Marianne Moore shares some of her favorite crisp weather dishes perfect for this time of year. Enjoy root vegetable salad with Green Goddess dressing, garlic quick bread, braised chicken thighs with white cheddar cream sauce, gratin of leeks and wild mushrooms, plus chocolate bread pudding with marshmallow cream.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Nov 5
6:30 to 9 pm
SIMPLY TUSCAN
Chef Bob Colosimo, of Eleven Eleven Mississippi, shares his philosophy of using high-quality ingredients prepared beautifully and simply to create magnificent Tuscan fare. This hands-on class will create orzo and basil pesto croquettes served with roasted garlic aïoli, housemade spaghetti with warm bacon and mushroom vinaigrette, grilled Atlantic salmon with four herb gremolata, roasted butternut squash with honey-mustard braised garden greens, plus hazelnut-rosemary caramel tart.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Nov 6
6 to 8:30 pm
LEGALIZED POT PIES
There is no law against satisfying comfort food, as this hands-on class with Barb Nack gathers in the kitchen to create tantalizing pot pies. Learn to prepare mushroom thyme pot pies with fennel and pearl onions baked in ramekins with a pastry dough topping, New England lobster pot pie topped with buttery cracker crumbs and parmesan, New Orleans shrimp pot pie in a creamy wine sauce served in a puff pastry bowl, plus broccoli-cheddar-chicken pot pie with a pastry crust.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Nov 6
6:30 to 9 pm
FIVE SAUCES FOR FRESH FETTUCCINE
Learn to make fresh fettuccine perfect for fork-twirling with five different Italian sauces. Work side-by-side with Dawn Meyer and make butter and garlic sauce with spinach and preserved lemons, roasted cauliflower-leek-gorgonzola sauce, amatriciana sauce with bacon and tomatoes, classic Alfredo sauce, and asparagus with balsamic butter sauce.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Nov 7
6 to 8:30 pm
SHUT THE LID! INSTANT POT 101
Marianne Moore leads an active life with her family, friends, cycling, pickle ball, teaching and managing our kitchens and private events. Finding quick-and-easy ways to prep meals for her family is important, and the Instant Pot is key. Marianne shares tips, tricks and basic recipes that will get you started with using the Instant Pot or any other pressure cooker as she demonstrates making broth, hard boiled eggs, oatmeal with the "pot in pot" method, cooking frozen chicken to make chicken tacos, steamed broccoli, plus a blackberry cobbler.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Nov 7
6:30 to 9 pm
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO
Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Mickey Kitterman creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème caramel.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Nov 8
6 to 8:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$150 Per Person
Sat, Nov 9
10 am to 3 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Vikki DiMattia helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Heir and a Parent classes include The Great Pumpkin on October 12, Calling All Princesses on October 20, and Chip, Chip Hooray for Tacos and Nachos on November 16.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Nov 9
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: TO OUR HEALTH!
Devon Drag has devised an honest-to-goodness dinner that is so exciting and flavorful, no one would guess that it is without grain, gluten, white sugar or dairy! This hands-on class for couples will make spicy shrimp and roasted portobello bruschetta, herb-crusted sirloin served with sautéed kale salad with pomegranate and roasted cauliflower, prosciutto-wrapped asparagus with béarnaise, crispy hasselback sweet potatoes, individual berry crisps with a nut crumble and vanilla bean-coconut ice cream, plus a pomegranate paloma.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sat, Nov 9
6 to 8:30 pm
GIRLS' NIGHT OUT: THAI THIS ON FOR SIGHS
Cookbook author Naam Pruitt was raised in Prachuabkirikhan, Thailand and loves sharing her passion for Thai cooking. For those who have never tried Thai food or want to know how good pad Thai tastes, have a seat at the counter, and enjoy crispy spring rolls with pork filling and sweet plum sauce, chicken coconut soup with lemongrass and galangal, apple and grape salad with cilantro and mint in lime dressing, shrimp pad Thai, plus coconut custard.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, Nov 9
6:30 to 9 pm
NOVEL CUISINE: THE NEON RAIN
Detective Robicheaux, a Vietnam vet and reformed drunk, works toward redemption by solving the case of a murdered prostitute thrown into the bayou. The Neon Rain, the first novel in the Dave Robicheaux mystery series written by James Lee Burke, is a riveting page turner of a story set in the French Quarter of New Orleans, New Iberia, and the Louisiana coast. As the class discusses the book, Mickey Kitterman prepares fried oyster BLT's, poulet Rochambeau - prosciutto and spinach stuffed chicken breast served on French baguette slice with marchand de vin sauce and topped with béarnaise, bourbon and cayenne mashed sweet potatoes, plus café au lait panna cotta.
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, Nov 10
1 to 3:30 pm
DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE
Share a relaxing evening in the kitchen with your partner creating modern steakhouse favorites, starting with crab cakes with lemon-dill mayonnaise. This hands-on class with Marianne Moore will prepare wedge salad with roasted tomatoes and candied bacon, cast iron butter-basted rib-eye steaks with red wine mushroom sauce, white cheddar and caramelized onion potato gratin, spinach parmesan soufflé, plus petite white chocolate-orange cheesecakes with chocolate ganache.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Nov 10
5 to 7:30 pm
MY FIRST THANKSGIVING
No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Nov 11
6 to 9 pm
IN KNOTS OVER PRETZELS
Discover the easy techniques for making a fun selection of homemade soft pretzels. This hands-on class will join Naam Pruitt in the kitchen to make classic soft pretzels with a duo of dips - honey mustard and beer cheese, garlic parmesan pretzel-wrapped hot dogs, cinnamon sugar pretzel bites, plus chocolate filled pretzels with caramel sauce.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Mon, Nov 11
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
Tue, Nov 12
6 to 8:30 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Marianne Moore will make Buffalo chicken sliders with fried pickles and buttermilk Ranch dip, beef and bacon sliders with roasted mushrooms and fontina cheese topped with crisp onion straws, mini crab cake sliders with apple slaw and fresh thick-cut potato chip flavored with parmesan and pepper, cheddar-jalapeño potato salad, plus Pink Monkey milk shakes with Frangelico, and bourbon-chocolate milk shakes.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on December 21.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Nov 12
6:30 to 9 pm
THE COLORS OF AUTUMN
The infatuation is genuine for an evening of cooking with autumnal Mediterranean ingredients. Join Robin Wheeler for a hands-on class learning to make rosé cider sangria, spinach-blood orange salad with feta served with warm pita, seared pomegranate chicken thighs, couscous with medjool dates and pistachios, plus phyllo nests filled with orange blossom cream, honey, and dark chocolate.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$55 Per Person
Wed, Nov 13
6 to 8:30 pm
SEOUL FOOD
Your taste buds will explode with the bright and spicy flavors of Korean dishes with the effervescent cookbook author, Naam Pruitt. 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
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Wed, Nov 13
6:30 to 9 pm
EUROPEAN COOKIES WITH HELEN FLETCHER
Give a joyous welcome back to the busy and talented pastry chef of Tony's, cookbook author, and blogger Helen Fletcher, as she shares three exquisite European cookies popular in their native lands that keep well, taste great, and look fantastic. Helen will share her techniques for creating these cookies, as the class enjoys pryaniki - Russian honey spice cookies with cakey texture and thin white glaze, cuccidati - an Italian short pastry enclosing a black mission fig-raisin-date filling highlighted with citrus zest and finished with rum, plus langues de chat - a classic French cookie for homemade Milano cookies.
Details
Helen Fletcher
Pastry Chef
Tony's
Demonstration
$50 Per Person
Thu, Nov 14
6 to 9 pm
VEGANS: I YAM WHAT I YAM
Caryn Dugan, the plant-based educator known as the STLVegGirl, has gathered up exceptional fall vegetables to create a colorful array of vegan dishes. This hands-on class will make butternut squash soup with sautéed green peas and pesto sauce, herbed scalloped Yukon potatoes with leeks, roasted Brussels sprouts with cashew cream and coconut "bacon", butternut squash risotto with mushrooms and spinach, plus kale and cauliflower salad with roasted sweet potatoes and red bell peppers.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Caryn Dugan
Culinary Educator
Hands-On
$55 Per Person
Thu, Nov 14
6:30 to 9 pm
BISQUE. BOEUF. BÛCHE DE NOËL.
The holiday season is upon us with crisp nights and warm kitchens. Sit back and witness the intricate techniques used to create a four-course French dinner. Enjoy decadent lobster bisque, daube de boeuf with potato-celeriac dauphinoise, beet-endive-watercress-walnut salad, plus a stunning chocolate bûche de Noël.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Fri, Nov 15
6 to 8:30 pm
DATE NIGHT FOR COUPLES: IT'S ALL GREEK TO ME
Join Maria Sakellariou in a fun Greek celebration learning to create an assortment of mezedes (Greek hors d'oeuvres) along with the translation of a few Greek words. Laughter and conversation are part of the fun, as this hands-on class makes spicy whipped feta spread served with pita points, phyllo-wrapped halloumi and feta drizzled with honey-lemon syrup, rice and raisin stuffed grape leaves, unique Greek walnut fritters, Maria's classic spanakopita triangles with fresh herbs and a trio of cheeses, tyropita soufflé baked in kataif phyllo, grilled Mediterranean shrimp, and rack of lamb lollipops with homemade tzatziki sauce.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Nov 15
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.

Barry's next available macaron class, Flawless French Macarons, is on January 4.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Nov 16
11 am to 2 pm
HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS
Cheers will be heard in celebration of creating a lively Mexican fiesta with Devon Drag. Spend a festive afternoon creating guacamole with veggie dippers, mini phyllo tacos with traditional taco fillings, Mexican chicken lasagna with fire-roasted tomatoes and black beans layered with corn and cheese, nacho mac-and-cheese, plus quesadilla chocolate s'mores with Nutella and marshmallows. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Nov 16
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 joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Nov 16
6 to 9 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Nov 16
6:30 to 9 pm
MY FIRST THANKSGIVING
No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Nov 17
12:30 to 3:30 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
Sun, Nov 17
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART
Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, chicken-green chile tacos with pickled red onions and cotija cheese, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Nov 17
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Heather Reed, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Nov 17
5:30 to 8 pm
THE CODFATHER
Pete Fagan, sous chef of Tony's, runs the kitchen with diligence and authority. Witness his techniques for cooking Italian cuisine, and enjoy winter squash linguini carbonara with pancetta and sage, spinach-asparagus-red pepper salad with goat cheese and sherry vinaigrette, prosciutto-wrapped cod loin with chorizo and cannellini beans, plus strawberry shortcake.
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 available class What's Not to Love, is on September 30.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Nov 18
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 Racanelli's 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
Racanelli's
Hands-On
$60 Per Person
Mon, Nov 18
6:30 to 9 pm
MORNINGS WITH MARGI - TART TO TORTE
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares an exciting autumnal luncheon. Enjoy roasted vegetable tart, cioppino loaded with a variety of fish and seafood, rosemary focaccia, plus Italian cheese torte with fresh berries.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Nov 19
10 am to 1 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Nov 19
6 to 8:30 pm
HEIRLOOM COOKIES
Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Barb in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create double ginger-molasses-chocolate cookies, pecan butterscotch shortbread, Swiss leckerli - spiced cookies with candied orange peel and Grand Marnier glaze, lemon zest sugar cookies, vanilla brown butter madeleines, mint chocolate sablés, plus fruity jam crumble bars with streusel topping.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Nov 19
6:30 to 9 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Nov 20
6 to 8:30 pm
THANKSGIVING RE-IMAGINED
Chef Jack MacMurray, of Boathouse, knows how to scale food up for a crowd, and down for an intimate group. This hands-on class takes a different approach to Thanksgiving with a trio of deviled eggs using quail, chicken and duck eggs then discovers three ways to prepare scaled-down turkey dishes. Learn to make smoked turkey and wild rice soup, sausage-stuffed turkey breast served with butternut squash-pecorino risotto and port cranberry sauce, pulled herb-roasted turkey leg meat with roasted root vegetable hash, plus maple pecan pie.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Wed, Nov 20
6:30 to 9 pm
WHOLE 30 HEALTHY AUTUMN EATING
Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make acorn squash soup with turmeric and ginger, nectarine-spinach salad with bacon and balsamic dressing topped with toasted walnuts, apple bacon-wrapped roasted pork tenderloin, shredded Brussels sprouts with pecans and dried cranberries, and potato-leek gratin.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Nov 21
6 to 8:30 pm
TURMERIC - GOOD AS GOLD
Discover the secrets of turmeric, the beautiful golden yellow and aromatic spice -- an important ingredient in many Asian dishes and growing in popularity throughout various cuisines. This hands-on class joins Robin Wheeler to create roasted turmeric-rubbed chicken thighs served over apricot-almond couscous, shrimp in yellow Khmer curry sauce, cauliflower sautéed with fresh ground turmeric, spicy toasted turmeric cashews with lime, plus Sunshine Dust turmeric-ginger-peppercorn glazed orange upside-down cake served with a turmeric chai latte.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$55 Per Person
Thu, Nov 21
6:30 to 9 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, mahi mahi burgers with saffron aïoli on very soft buns, Napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Nov 22
6 to 8:30 pm
AGAINST THE GRAIN WITH LOCAL FLOURS
René Sackett, the president of Missouri Farmers Market Association, is passionate about local food and supporting our local farmers, and the local, artisanal flour she uses for baking is no exception. Using a selection of flours from The Mill at Janie's Farm in Ashkum, Illinois, this hands-on class will create buckwheat blinis topped with a choice of crème fraîche and smoked salmon or cranberry-orange cream, apple-pecan galettes with caramel sauce made with spelt - a mild ancient grain that can be substituted for most recipes using all-purpose flour, fudgy crinkle cookies with sea salt made with rye - a versatile flour with nutty flavor, plus cast iron deep dish pizza with local mushrooms, spinach, sun-dried tomatoes, bacon, and cheese made with whole grain white flour.
Details
René Sackett
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Nov 23
11 am to 1:30 pm
A WINDOW INTO VENETIAN COOKING
Vikki DiMattia shares her passion for world travel with Venetian food from a local viewpoint. Learn to create Venetian dishes utilizing simple everyday ingredients and spices in this hands-on class to create cumin and cardamom-spiced meatballs served on greens with crostini, linguini with asparagus cooked in prosecco with onions and copious amounts of parmigiana served with prosecco-Campari spritz, peperonata alla Venezia - slow cooked peppers with anchovies and tomatoes, filet of sole with saffron sauce over sautéed spinach with raisins and pine nuts served with a Soave wine, plus fig and mascarpone cake.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Nov 23
12 to 2:30 pm
DATE NIGHT FOR COUPLES: WELL, WELL, WELLINGTON
Satisfaction will be abundant as couples gather to create a phenomenal feast paired with white and red wines, with beef Wellington as the centerpiece. This hands-on class with Barb Nack will prepare roasted potato-leek-zucchini soup with julienned zucchini and olive oil garnish, classic beef Wellington with prosciutto, mushroom duxelle, pâté and Madeira sauce, celery root purée with chives, orange-honey roasted carrots, plus warm mini dulce de leche cakes with vanilla bean ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Nov 23
6 to 8:30 pm
GIRLS' NIGHT OUT: POP. BUBBLE. CLINK.
Raise a flute of good cheer to the holiday season, as Marianne Moore creates a festive meal around champagne. Enjoy a Southside Royale gin and lime cocktail muddled with mint and topped with champagne, lobster salad in phyllo tarts with champagne mango chutney, basil marinated shrimp with champagne beurre blanc on wilted spinach, rosé glazed pork tenderloin with champagne asparagus risotto, plus lemon champagne cake with berry compote.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Nov 23
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, Nov 24
12:30 to 3 pm
LASSI, COME HOME!
As family and friends make the trek back to St. Louis to gather around the Thanksgiving table, Aruna Gopinath shares her native food of India. This hands-on class will spend a relaxed afternoon in the kitchen creating a mango lassi cocktail with a shot of dark rum, cauliflower pakora with tamarind date chutney, kachumber cucumber-tomato salad with fresh herbs and pomegranate seeds, chicken curry, skewered oven-grilled shrimp, steamed rice seasoned with roasted cumin, plus deep-fried sweet plantains dusted with cardamom-turmeric sugar.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$60 Per Person
Sun, Nov 24
1 to 3:30 pm
DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES
Step into the kitchen for a flurry of activities, as things heat up with flavorful Thai curries. This hands-on class for couples joins Naam Pruitt to create yellow chicken curry with Yukon potatoes, panang beef curry with jalapeños and kaffir lime leaves, spicy ground beef with yard long beans, green shrimp curry with Thai eggplants and basil, and fried whole red snapper in red curry sauce.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sun, Nov 24
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Heather Reed, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Nov 24
5:30 to 8 pm
IN THE AUTUMN ORCHARD
Before autumn turns to winter, Robin Wheeler has gathered the bounty of rich fall ingredients for an enchanting experience in the kitchen. This hands-on class will make a pear cider-bourbon cocktail shaken over ice with fresh ginger, brie bruschetta with plum-fig-apple compote, a trio of apples and spinach salad with blue cheese and toasted spiced walnuts and pomegranate vinaigrette, apple cider-glazed pork tenderloin medallions over sage and sweet potato gnocchi, roasted Brussels sprouts with crispy pancetta and plum glaze, plus an Asian pear-grape-plum galette with cinnamon whipped cream.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$60 Per Person
Mon, Nov 25
6 to 8:30 pm
VEGANS HAVE AN APP FOR THAT
Whether you want to create your own vegan appetizer party or have something exciting to show up at the family gathering this week, Marianne Moore has the solution that is way better than crudités. This hands-on class will make charred Brussels sprouts with chile-garlic aïoli, butternut squash hummus with cumin-crusted pita chips, creamy spinach artichoke puffs, maple-Dijon-rosemary cheese ball, smoky pot stickers with sweet chile dipping sauce, "bacon"-stuffed mushrooms, plus pistachio-crusted tofu bites with lemon-ginger dipping sauce.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Nov 25
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
$60 Per Person
Tue, Nov 26
6 to 8:30 pm
PIZZA NIGHT
The oven is cranked up and the pizza stones are in the oven for a lively evening of creating your own pizzas with a choice of slow-roasted tomato sauce or Alfredo sauce and plenty of toppings including sausage, prosciutto, hamburger, bacon, pepperoni, shrimp, peppers, onions, mushrooms, and a variety of our favorite cheeses. This hands-on class with Barb Nack will also make a traditional cobb salad with blue cheese dressing and homemade garlic breadsticks, plus banana splits with vanilla and chocolate ice cream, chocolate caramel sauce and whipped cream topped with candied nuts and a cherry on top.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Nov 26
6:30 to 9 pm
THANKSGIVING: I'LL TAKE PIE
Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates.
Details
Kitchen Conservatory Chef
Hands-On
$125 Per Person
Wed, Nov 27
9 am to 12 pm
TACO THE TOWN
Everyone is buzzing about spending the evening in our kitchen with Marianne Moore to create lots of tacos, plus tequila champagne sangria and beer margaritas. This fun hands-on class will make homemade corn tortillas, spicy fried fish tacos with chipotle lime crema, seared scallop tacos with peanut-jicama slaw, steak tacos with jalapeño-cucumber-avocado salsa, plus pulled pork tacos with chile verde.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Nov 27
6 to 8:30 pm
VIETNAMESE BITES
Every aromatic morsel from the stunning selection of Vietnamese appetizers will delight this hands-on class. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spare ribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Fri, Nov 29
12 to 2:30 pm
BLACK FRY-DAY STEALS
Get the shopping done early, and let Marianne Moore steal your heart with irresistible fried appetizers. This laid-back-because-we-need-to-get-out-of-the-house hands-on class will create bacon-wrapped jalapeño afterburners stuffed with goat cheese and garlic, poutine poppers with cheese curd-stuffed fried potato bites with gravy dipping sauce, cornbread crusted mac-and-cheese pulled pork bites, deep-fried caprese bites with cherry tomatoes stuffed with mozzarella, fried cauliflower with roasted red pepper dipping sauce, plus "Elvis" fried ravioli filled with bananas, peanut butter and marshmallow cream.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Fri, Nov 29
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.
Details
René Sackett
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Nov 29
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's 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
Racanelli's
Hands-On
$60 Per Person
Sat, Nov 30
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SEDUCTIVE SURF AND TURF
Barb Nack shares a tempting menu paired with Italian wine for an evening of fun and laughter. This hands-on class will make delicious crab-stuffed shrimp with garlic wine sauce, strip steak with mushroom ragù, pan-seared scallops on creamy basil risotto, roasted asparagus, plus a blackberry crostata with vanilla ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Nov 30
6 to 8:30 pm
HELLO, COOKIE DOUGH - I THINK I LOVE YOU!
Give an enormous welcome to St. Louis native Kristen Tomlan, author of the soon-to-be-released and much anticipated cookbook, Hello, Cookie Dough - 110 Doughlicious Confections to Eat, Bake & Share, and founder and CEO of DŌ, Cookie Dough Confections, the world’s first edible cookie dough confectionery in New York City’s Greenwich Village and Brooklyn. This limited-size hands-on class will create Coopcakes - half cookie and half cupcake topped with cookie dough buttercream, the DŌpest gooey butter cake - a St. Louis classic with a cookie dough spin, Oh, Fudge - with hidden pieces of cookie dough in every sweet bite, and You Dough You - create-your-own safe-to-eat cookie dough flavor with a variety of fun additions to make the perfect pint of personalized cookie dough to take home for eating, baking, or sharing! Enjoy all the goodies in class with a cold cookie milk shot plus a Ramona wine spritzer. Class participants will receive a DŌ spatula from Kristen. Signed cookbooks will be available for purchase.
Details
Kristen Tomlan
Cookbook Author
DŌ, Cookie Dough Creations
Hands-On
$65 Per Person
Sat, Nov 30
6:30 to 9 pm
GINGERBREAD HOUSE FOR ADULTS
Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Dec 1
12:30 to 3:30 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Cindy Ott
Culinary Educator
Hands-On for Apprentice Chefs
$50 Per Person
Sun, Dec 1
1 to 3 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sun, Dec 1
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Ericka Lanter, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Ericka for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Dec 1
5:30 to 8 pm
50 WAYS TO LOVE YOUR LOBSTER
If your holiday plans include lobster, but need inspiration to pull it off, chef Kirk Warner offers some logical advice for lots of great lobster dishes! Learn to create a stunning menu of homemade cavatelli pasta with lobster and shiitake mushrooms with a cream sauce, lobster bánh xèo Vietnamese crêpes with lettuce cups and dipping sauce, lobster pot pie with smoked bacon and peas and carrots, plus grilled lobster brochettes with butternut squash and lemon-rosemary glaze.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$75 Per Person
Mon, Dec 2
6 to 8:30 pm
JOLLY CHRISTMAS CAKE POPS
Join Rachel Sarino, owner of STL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the holidays. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of holiday cake pops, including Santa's hat, a snowman, and a Christmas tree. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Mon, Dec 2
6:30 to 9 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Dec 3
6 to 8:30 pm
VENI, VIDI, VITO
Come. See. Vito. It is always a lively class with Vito Racanelli as he presents his traditional Italian family Christmas Eve dinner. Enjoy the festivities with homemade focaccia bread, stuffed aragosta (lobster), and spaghetti tutto mare "all from the sea" with clams, mussels, shrimp and calamari in a spicy tomato sauce.
Details
Vito Racanelli, Jr.
Chef
Demonstration
$50 Per Person
Tue, Dec 3
6:30 to 9 pm
HO! HO! HOLIDAY CUPCAKES
Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Learn to make raspberry-hot chocolate cupcakes with raspberry buttercream, gingerbread cupcakes with caramel cream cheese frosting, candy cane cupcakes with white chocolate buttercream and white chocolate ganache, plus eggnog latte cupcakes with espresso buttercream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Dec 4
6 to 8:30 pm
GINGERBREAD HOUSE FOR ADULTS
Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Julie Malloy
Culinary Educator
Hands-On
$60 Per Person
Sat, Dec 7
12 to 3 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Erica Long
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sat, Dec 7
1 to 3 pm
DATE NIGHT FOR COUPLES: MOROCCAN THE NIGHT AWAY
Explore exotic Moroccan flavors with food and wine, as this hands-on class for couples discovers an earthenware cooking technique to create a succulent dish. Learn to make roasted red bell pepper-walnut relish and fig-olive tapenade on homemade pita, cucumber-feta salad with pomegranate dressing, halibut tagine on couscous with preserved lemons and harissa sauce, roasted eggplant in charmoula sauce, plus orange-almond cake with chocolate glaze.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sat, Dec 7
6 to 8:30 pm
AND TO ALL A GOOD BITE!
'Twas the day that has everyone stirring in the kitchen with jolly Jon Lowe creating holiday appetizers and a homemade eggnog bar with assorted garnishes - whipped cream, cinnamon, crushed peppermint, shaved chocolate, and cocoa powder. This hands-on class will create a festive array of crab-stuffed mushrooms with scallions and fennel, warm goat cheese dip with artichokes and toasted crostini, prosciutto-wrapped asparagus with balsamic vinaigrette and shaved parmesan, lamb meatballs tossed in mint marinara, plus sugar cookie-white chocolate truffles.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Dec 8
12:30 to 3 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Cindy Ott
Culinary Educator
Hands-On for Apprentice Chefs
$50 Per Child
Sun, Dec 8
1 to 3 pm
DATE NIGHT FOR COUPLES: MEAT ME UNDER THE MISTLETOE
Spend a wintry evening in the kitchen with your partner creating a decadent dinner worthy of a kiss! This hands-on class with Marianne Moore will make a greens salad with sautéed mushrooms and gorgonzola topped with herbed croutons, pan-seared beef tenderloin with lemon pepper beurre blanc, roasted garlic smashed sweet potatoes, oven-roasted asparagus with sea salt and tarragon, plus pistachio olive oil cake with warm berries.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Dec 8
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Ericka Lanter, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Ericka for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Dec 8
5:30 to 8 pm
PRIME RIB PERFECTION
Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Dec 9
6 to 9 pm
HOLIDAY BREADS ARE STOLLEN TREASURES
Naam Pruitt will win your heart with traditional holiday breads that will become family heirlooms. This hands-on class will learn to work with yeast to create a stollen with candied fruits and nuts dusted with powdered sugar, Swedish tea ring with cinnamon and raisins topped with vanilla glaze, cardamom braid served with blood orange marmalade and honey butter, plus cranberry-orange buns with an orange glaze.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Mon, Dec 9
6:30 to 9 pm
LUXURY LUNCHEON
Save this date for an enchanting luncheon alongside your friends, with elegant dishes that are sure to please your palate. Enjoy oyster-artichoke stew, flank steak spinach salad with oven-dried tomatoes and fried shallots with Mayfair dressing, hot and yummy popovers with peach butter, plus a lovely sachertorte.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Wed, Dec 11
10 am to 12:30 pm
SUGAR PLUM FAIRY TEA
Treasure the magic of the holidays, as Naam Pruitt offers a variety of teas, including gingerbread tea and citrus almond tea and prepares delectable offerings. Enjoy prosciutto-asparagus tea sandwiches with parmesan spread, curried shrimp and mango croissant sandwiches, mini ham-and-cheese quiches, spiced pecan scones with pumpkin-maple butter, plus espresso éclairs with espresso pastry cream and coffee glaze.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Thu, Dec 12
10 am to 12:30 pm
DATE NIGHT FOR COUPLES: LET'S GET CURRIED AWAY
Curry lovers will create four distinct and vibrant Thai curries with the entertaining cookbook author, Naam Pruitt, who is a native of Thailand. This hands-on class for couples will prepare shrimp and pineapple curry over rice noodles, pork-stuffed banana peppers in panang curry sauce with kaffir lime leaves, roasted duck green curry with green peas and Thai basil, Naam's dad's (a Thai government spy in Burma and later a journalist) Burmese chicken curry with kabocha squash, plus Thai tea ice cream for dessert.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Dec 13
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.

Barry's next available macaron class, Flawless French Macarons, is on January 4.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Dec 14
11 am to 2 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sat, Dec 14
1 to 3 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Lauren Wilmore, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Dec 14
6 to 9 pm
GIRLS' NIGHT OUT: JINGLE BELLES
Celebrate the starlit holiday season with your girlfriends in a festive evening with Barb Nack. Sip on a jingle juice vodka-Grand Marnier cocktail, and enjoy warm brie cheese topped with cherries and candied walnuts served with buttery crostini, crab-stuffed prawns with a garlic wine butter sauce, smoked duck breast bites with plum sauce, plus chocolate chunk mousse shooters with whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Dec 14
6:30 to 9 pm
BAKE AND TAKE: COOKIE EXCHANGE
This fun tradition of gathering with friends to bake holiday cookies and then exchange them is even more brilliant when it is done in someone else's kitchen with the use of four ovens! The more participants there are, the greater the choices of cookies there will be to take home, with up to 20 different varieties. Pick your favorites from cocoa sugar cut-out cookies, vanilla bean palmiers with pecans and cardamom, ginger crinkles, cranberry pistachio bark, date pinwheels, almond-raspberry sandwich cookies, Swedish walnut fingers, cranberry-white chocolate-macadamia cookies, plus our traditional favorites. Each class participant should provide containers to take home approximately 10 dozen cookies!
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$125 Per Person
Sun, Dec 15
9 am to 2 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Erica Long
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Sun, Dec 15
1 to 3 pm
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS
Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$160 Per Couple
Sun, Dec 15
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Heather Reed, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Dec 15
5:30 to 8 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating raspberry-pistachio thumbprints with Chambord jam, hazelnut cookies with Frangelico and chocolate filling, Mexican chocolate sandwich cookies with rum dulce de leche filling, peppermint meltaways with peppermint schnapps filling, orange bourbon ginger cookies, plus a dirty snowman cocktail with homemade vanilla ice cream, hot chocolate and Bailey's.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 16
6 to 8:30 pm
FLIPPING CRÊPES
Discover the versatility of crêpes with both sweet and savory variations, as this hands-on class works with the talented Montréal native, chef Bernard Pilon flipping crêpes. Learn to make crêpes suzette, chocolate crêpes, chicken and mushroom-filled crêpes, plus spinach and goat cheese-filled crêpes.
Details
Bernard Pilon
Chef
Hands-On
$60 Per Person
Mon, Dec 16
6:30 to 9 pm
THE COMFORT OF CLASSIC FRENCH
The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, choucroute garni with sausages and potatoes, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Dec 17
6 to 8:30 pm
SANTA “SLEIGHS" SURF AND TURF
Jack Mac is in a jolly mood creating an extraordinary holiday dinner that is designed to be savored in this special evening at the chef's table. Enjoy lobster bisque, warm goat cheese salad with organic greens and grapes dressed with champagne Dijon vinaigrette, crab-stuffed lobster tails and roasted beef tenderloin with garlic-white wine butter sauce served with ricotta Yukon mashed potatoes and wilted spinach, plus baked Alaska.
Details
Jack MacMurray, III
Chef
Boathouse
Demonstration
$75 Per Person
Wed, Dec 18
6 to 9 pm
DATE NIGHT FOR COUPLES: PRIME AND PROPER
Join Mickey Kitterman to create a perfect holiday meal that will impress the most discerning guests. This hands-on class will make slow-roasted prime rib with garlic-cumin-fennel rub served with horseradish crème fraîche sauce, Yorkshire pudding, potatoes and Brussels sprouts oven-braised in hard cider with apples and bacon, carrots and parsnips glazed with Southern Comfort and pecans, plus a stunning presentation of flaming Christmas pudding with hard sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Thu, Dec 19
6 to 8:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Fri, Dec 20
12 to 2:30 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating raspberry-pistachio thumbprints with Chambord jam, hazelnut cookies with Frangelico and chocolate filling, Mexican chocolate sandwich cookies with rum dulce de leche filling, peppermint meltaways with peppermint schnapps filling, orange bourbon ginger cookies, plus a dirty snowman cocktail with homemade vanilla ice cream, hot chocolate and Bailey's.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Fri, Dec 20
6 to 8:30 pm
DATE NIGHT FOR COUPLES: IN THE NICK OF TIME
Along with all of the holiday hustle and bustle, take time for an evening of holiday joy and a bubbly French 75 cocktail. This hands-on class with Marianne Moore will make blue cheese and honeycomb crostini, pan-roasted wild mushroom salad with toasted walnuts, pork Wellington with champagne Dijon sauce, Brussels sprouts with parmesan cream, plus mascarpone and ginger crème brûlée.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Dec 20
6:30 to 9 pm
JOYEUSE FÊTE
Amidst the hustle and bustle of the holidays, take a moment to relax and enjoy spirited conversation and a beautiful luncheon with Barry Marcus. The festive celebration includes velvety chestnut soup with hints of bacon and nutmeg, Cornish game hens in a light vinegar sauce served with roasted new potatoes and leeks and peas in cream, plus a toast to the holidays with a special dessert wine and Barry's honey-scented nougat Montelimar with almonds and pistachios.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Dec 21
11 am to 2 pm
COASTAL INDIA: LAND OF FISH AND COCONUT
Join Aruna Gopinath, born in Bangalore, India, for a flavorful afternoon creating the exciting specialties of Kerala. This hands-on class will make fish and caramelized onions baked in banana leaves with coriander and turmeric, mashed cassava seasoned with cumin and turmeric and fresh grated coconut, egg roast - boiled eggs tossed in sautéed onions and spices with curry leaves, chicken korma with green chiles and ginger, cabbage stir-fry with mustard seeds and red chile, ghee rice with cloves and curry leaves, plus steamed rice coconut-jaggery dumplings cooked in banana leaves.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$60 Per Person
Sat, Dec 21
12 to 2:30 pm
TAKING IT TO THE STREETS
Join the fun-loving Robin Wheeler in the kitchen to create an international street food party. This hands-on class will make funnel cakes with chocolate sauce, spicy Haitian meat hand pies, Thai sesame noodles, tacos al pastor, chicken yakitori with ginger soy dipping sauce, plus a spicy mescal margarita.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$55 Per Person
Sat, Dec 21
6 to 8:30 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Marianne Moore will make Buffalo chicken sliders with fried pickles and buttermilk Ranch dip, beef and bacon sliders with roasted mushrooms and fontina cheese topped with crisp onion straws, mini crab cake sliders with apple slaw and fresh thick-cut potato chip flavored with parmesan and pepper, cheddar-jalapeño potato salad, plus Pink Monkey milk shakes with Frangelico, and bourbon-chocolate milk shakes.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Dec 21
6:30 to 9 pm
LET IT DOUGH! LET IT DOUGH! LET IT DOUGH!
As family arrives for the holidays, spend the afternoon in the kitchen with Barb Nack creating pizza and pasta. This hands-on class will make homemade pasta fettuccine with garlic shrimp and pancetta in a creamy Alfredo sauce, spaghetti noodles with three-meat meatballs and marinara sauce topped with lots of parmesan cheese, create-your-own pizza with homemade crust and roasted tomato sauce with a choice of vegetable or meat toppings and lots of Italian cheeses, plus chocolate gelato, and Italian soda sherbet punch.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Dec 22
12:30 to 3 pm
EAT. DRINK. BE MERRY.
Enjoy the season with friends in an evening of celebration. This hands-on class will create an elegant party of hors d'oeuvres and negroni cocktails. Learn to make crab fritters with red pepper ketchup, fennel-feta phyllo cigars, mini beef Wellingtons, chicken potstickers with caramel soy dipping sauce, bacon-goat cheese crostini with walnuts and mango chutney, plus chocolate cream puffs.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sun, Dec 22
5 to 7:30 pm
WINTER BBQ WITHOUT THE GRILL
Spend a lively afternoon heating up the kitchen with exciting flavors that do not require a grill. Join Marianne Moore to create a duo of dips - classic onion dip and warm blue cheese-bacon dip served with warm crusty bread, shrimp-stuffed jalapeño "afterburners" with spicy queso dipping sauce, tender root beer pork ribs, loaded potato casserole, plus caramel pecan brownies.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 23
1 to 3:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, Dec 23
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's 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
Racanelli's
Hands-On
$60 Per Person
Mon, Dec 23
6:30 to 9 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, spaghetti with cacio e pepe, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Dec 26
12 to 2:30 pm
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!
Spend a fun-filled evening with Aruna Gopinath, born in Bangalore, India, creating lots of exciting samosas and chutneys to mix and match, plus warm Indian chai with cardamom and cinnamon. This hands-on class will work side-by-side with Aruna to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas with garam masala, plus moong dal samosas with yellow split lentils. Learn to make Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, and sweet-and-spicy mango chutney.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$60 Per Person
Thu, Dec 26
6 to 8:30 pm
TACO THE TOWN
Everyone is buzzing about spending the evening in our kitchen with Marianne Moore to create lots of tacos, plus tequila champagne sangria and beer margaritas. This fun hands-on class will make homemade corn tortillas, spicy fried fish tacos with chipotle lime crema, seared scallop tacos with peanut-jicama slaw, steak tacos with jalapeño-cucumber-avocado salsa, plus pulled pork tacos with chile verde.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Dec 26
6:30 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Dec 27
12 to 2:30 pm
THE APPRENTICE CHEF: MIDNIGHT SNACKS
For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing fruit salsa with cinnamon chips, pigs in a pretzel blanket, homemade tater tots with cheese and bacon, plus red velvet-white chocolate chip cookies.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$50 Per Child
Fri, Dec 27
1 to 3 pm
CUPCAKES AND COCKTAILS
Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up festive Christmas sangria and St. Germain pomegranate spritzers. 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, Dec 27
6 to 8:30 pm
SHAKE, RATTLE AND POUR
With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up a chocolate cherry martini and join Barb Nack in the kitchen to make crab-chile rellenos with roasted poblanos served on carrot-ginger butter sauce, spaghetti squash fritters with marinara dipping sauce, mini tomato soup shooters with mini grilled gruyère cheese sandwiches, seared scallops on turnip cream sauce topped with celery root-apple-fennel garnish with bacon vinaigrette, plus Valrhona chocolate-macadamia nut mini cakes with vanilla bourbon crème anglaise garnished with mint and chopped nuts.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Dec 27
6:30 to 9 pm
MERRY OLDE ENGLAND: PUBS AND PINTS
Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Dec 28
12 to 2:30 pm
SURVIVAL OF THE FITTEST
Sleep in a few extra hours after the hustle and bustle of the holidays, and join Marianne Moore with diner food that everyone craves after partying like a rock star. This hands-on class will make a classic fries and spicy chili slinger topped with country ham and a fried egg with plenty of shredded pepper Jack cheese, Southern buttermilk biscuits with country sausage gravy, cheesy hash brown casserole, plus the Captain's spicy dill bloody Mary.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Dec 28
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TIMES SQUARE
Before the ball drops in Times Square, enjoy the festivities with your partner creating a sumptuous meal and raising a toast with a champagne cocktail. Join Josh Galliano for a hands-on class creating a grapefruit and coppa salad with shaved fennel, shrimp risotto with roasted butternut squash, five-spice pan-roasted duck with purée of cauliflower and Asian pear relish, plus sweet Italian budino with doughnut ice cream for dessert.
Details
Joshua Galliano
Chef
Hands-On
$160 Per Couple
Sat, Dec 28
6 to 8:30 pm
LOBSTER AND CHAMPAGNE
Celebrate the end of the year with an elegant feast of lobster and a flute of champagne. Enjoy a memorable evening with succulent preparations of lobster cioppino with clams and shrimp, roasted mushroom salad with champagne vinaigrette, lobster risotto with spinach, plus lemon gelato with pistachio biscotti.
Details
Kitchen Conservatory Chef
Demonstration
$75 Per Person
Sat, Dec 28
6:30 to 9 pm
BRING IT ON, NEW YEAR!
Looking for ideas to ring in the New Year? The affable Robin Wheeler has planned an afternoon of celebration, as this hands-on class creates crispy prosciutto cups filled with pear pico de gallo, blue cheese-fig-pistachio balls, pan-seared scallops with chile aïoli, ramen chicken wings with miso-soy glaze, savory bacon shortbread with pecorino butter, plus Meyer lemon puff pastry tartlets.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$60 Per Person
Sun, Dec 29
12:30 to 3 pm
DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA
Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sun, Dec 29
5 to 7:30 pm
OH LOOK, THERE'S PIE!
If pies are a head-turning distraction and make you swoon, step into the kitchen with Marianne Moore to create savory versions of pies in all shapes and sizes. This hands-on class will make mini lobster brandy pot pies, fig and goat cheese empanadas, prosciutto and fontina slab pie, Reuben hand pies, chicken pot pie with fresh tarragon and sherry, plus Nutella and bourbon caramel pop tarts.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 30
12 to 2:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's 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
Racanelli's
Hands-On
$60 Per Person
Mon, Dec 30
6:30 to 9 pm
FLAWLESS FRENCH MACARONS
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Hands-On
$65 Per Person
Sat, Jan 4
11 am to 2 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, Jan 11
6 to 8:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Jan 12
11 am to 4 pm