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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
GIRLS' NIGHT OUT: BURSTING OUT IN FLAVOR AND FUN
Make plans with your girlfriends for a relaxed evening of fabulous food that is bursting with the flavors of summer. Enjoy caprese salad with peaches in balsamic vinaigrette, baked Baetje feta with burst tomatoes on homemade spaghetti, crispy chicken quarters on creamed corn, plus a plum tart with caramel cream.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Fri, Jun 18
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREECE-D LIGHTENING
Summer days drift away to summer nights, as this hands-on class for couples creates a festive Greek meal that is perfect for picnics and romance. Join Maria Sakellariou to create dishes reminiscent of her childhood memories with mussels saganaki with fennel and feta and ouzo, zucchini fritters, grilled lamb tenderloin tips, country salad with tomatoes and peppers and kalamata olives dressed with olive oil vinaigrette, artichokes and rice pilaf with fresh herbs, plus a traditional apricot-almond dessert dusted with cinnamon sugar.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Maria's next Greek Date Night class, The Greek Classics, is available on July 23.
Details
Maria Sakellariou
Chef
Hands-On
$125 Per Couple
Fri, Jun 18
6:30 to 9 pm
HEIR AND A PARENT: JEDI ACADEMY
Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade Ranch dip, Tie fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 18.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 19
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Allison Hansen, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust. Put on your dancing shoes! Please do not wear rubber-soled shoes.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming Date Night Dine and Dance classes include Last Tango in Paris on July 17, and Sizzle and Samba on August 21.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Jun 19
6 to 9 pm
MEAT ME AT THE SMOKER
Celebrate Father's Day with an afternoon at the smoker. Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Kitchen Conservatory Chef
Hands-On
$85 Per Person
Sun, Jun 20
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: CALL ME OLD-FASHIONED
Good cooking and a classic Old-Fashioned with a rich spicy bourbon are always in style, as couples gather to create a memorable dinner with Gigi Smith. This hands-on class will make a tasty wedge salad with crisp bacon and crunchy corn drizzled with sweet and tangy balsamic reduction, grilled strip steak with chimichurri served with creamy roasted garlic smashed potatoes and warm cabbage slaw with capers, mini corn muffins with spicy cheddar cheese filling, plus Gigi's butter-bourbon cupcakes.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 19.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jun 20
5 to 7:30 pm
SUMMER-THAI AND THE LIVING IS EASY
Put on an apron and discover exciting summertime Thai flavors with fresh ingredients. This hands-on class will create corn fritters with spicy cucumber sauce, green mango salad, rice paper rolls with shrimp and cellophane noodles in sweet chile dipping sauce, crab-corn yellow curry on jasmine rice, plus coconut sorbet.
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 Thai class, Date Night for Couples: Your Pad Thai or Mine, is available on July 24.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Jun 21
6 to 8:30 pm
FLAWLESS FRENCH MACARONS
Spend an informative evening in the kitchen with Tim Kutterer 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 class will use the same techniques to create pistachio macarons with pistachio buttercream, lemon macarons with lemon buttercream, chocolate macarons, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 23.
Details
Tim Kutterer
Culinary Educator
Hands-On
$65 Per Person
Mon, Jun 21
6:30 to 9 pm
MASA TO MI CASA - HOT TAMALES
Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.
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 tamale class, Tamales are Under Wraps, is available on August 18 with Darren Zesch.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jun 22
6 to 8:30 pm
OH LOOK, THERE'S PIE!
If pies are a head-turning distraction and make you swoon, step into the kitchen with Lydia Gwin to discover the joy of sweet and savory versions of big slab pies. This hands-on class will create loaded baked potato slab pie with caramelized onion crust, nacho slab pie with slow-roasted pork carnitas in a cornbread crust, double chocolate-filled slab pie with a chocolate crust topped with vanilla glaze and sprinkles, plus an American flag Yankee Doodle Dandy slab pie with stripes of sour cherry and blueberry stars.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jun 22
6:30 to 9 pm
BRAIDERS OF THE LOST GARLIC
This nine-month crop is never lost on us as we haul in a wheelbarrow full of our favorite crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on garlic gazpacho, goat cheese garlic empanadas, a mushroom-garlic tart with sherry cream topping, luscious garlic shrimp, olive oil and garlic-infused focaccia with Spanish paprika, and cool off with a refreshing flan. Participants will take home fresh garlic.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on July 18.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Jun 23
6 to 8:30 pm
CAMPFIRE CONNOISSEUR
Lydia Gwin has devised a summer gathering perfect for around the campfire, a firepit or the kitchen counter. This hands-on class will create bacon-wrapped stuffed jalapeños with green tomato-pineapple chutney, piggies in pajamas - little smokies wrapped in puff pastry with zesty za'atar and whole grain honey mustard, sliders with bacon jam and the "best ketchup on earth", triple baked beans with beef and bacon and a special sauce, summer squash "pappardelle" with basil-sunflower seed pesto, plus s'mores with homemade graham crackers and vanilla bean marshmallows stuffed with chocolate ganache topped with salted caramel sauce, and Campari sangria spritzers.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Jun 23
6:30 to 9 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and golden fried rice.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Jun 24
6 to 8:30 pm
TIPSY-TURVY COCKTAILS AND CUPCAKES
Gigi Smith is up to her antics and has everyone upside-down by infusing candy in her cocktails, and booze in her cupcakes. Join her for a dynamic evening creating sweet strawberry daiquiri cupcakes with dark rum whipped cream, rich dark chocolate stout cupcakes with a whipped white chocolate cream cheese frosting, and Gigi's aromatic brandied apple cupcakes with cinnamon and crunchy pecans. As the cupcakes are baking, learn to mix up the money shot - a salted caramel vodka cocktail with roasted peanuts and fresh whipped cream, plus a watermelon lollipop margarita.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jun 24
6:30 to 9 pm
DATE NIGHT FOR COUPLES: PUB NIGHT
Enjoy a spirited evening with your partner creating good cheer and your favorite pub provisions and 4 Hands beer. This hands-on class with Gigi Smith will make blackened mahi mahi grilled tacos with pico de gallo and a special sauce, grilled chicken Caesar salad with shaved parmesan, Buffalo chicken sliders with loaded cheesy tater tots, plus vanilla ice cream and stout beer floats.
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
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, Jun 25
6 to 8:30 pm
GIRLS' NIGHT OUT: GREEN LOOKS GOOD ON YOU
Rachelle Killian creates a vibrant summer vegetarian menu designed just for the ladies. Enjoy asparagus and gruyère puff pastry bundles, stuffed eggplant parmesan, "chicken fried" cauliflower steak drizzled with spicy honey, plus a pepper gin cocktail with mint, and chocolate zucchini bread.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jun 25
6:30 to 9 pm
MEDITERRANEAN SUMMER
Inspired by chef David Shalleck's captivating memoir sailing around the Mediterranean, Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella, Mickey Kitterman prepares a sumptuous lunch. Enjoy peasant bread panzanella with juicy heirloom tomatoes, shrimp and saffron risotto salad with fresh summer vegetables, sautéed branzino with artichokes and tomatoes and olives, plus rich mascarpone panna cotta served with fresh fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Jun 26
11 am to 1:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 26.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 26
12 to 2:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class with Rachelle Killian will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on October 8.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Jun 26
6 to 8:30 pm
GIRLS' NIGHT OUT: ORANGE YOU SUB-LIME?
Enjoy a magnificent evening out with your girlfriends, as Dara Boxer gets piquant with lots of citrus-inspired dishes that are quite a-peel-ing. Enjoy a blood orange margarita, orange-beet-arugula salad with balsamic dressing topped with goat cheese and walnuts, pan-roasted chicken breasts with apricot-orange sauce served with lemon-basil broccoli and quinoa, plus Key lime pie.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jun 26
6:30 to 9 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Jon's class, Surf and Turf, Sauces and Sides, is available on August 8.
Details
Jon Lowe
Chef
Hands-On
$75 Per Person
Sun, Jun 27
12:30 to 3 pm
A ROAST TO COFFEE
Give a delightful welcome to husband and wife team, Laura and AJ Juarez, who have been creating fresh-roasted, hand-crafted brewed coffee in Tulum, Mexico and have expanded their Brew Tulum experience to Laura's home town of Greater St. Louis. Laura and AJ share their knowledge from hundreds of coffee workshops as the class tastes various fresh-roasted Mexican coffee varieties including "Cafe de Olla" - a traditional Mexican "spice" coffee using pour-over, French press, and phin brewing methods. Using a small hand-roaster, watch the transformation of green seeds to roasted coffee that will be ground and served to create a true roast to cup experience, served with sweet pastries.
Details
Laura and AJ Juarez
Culinary Educator
Demonstration
$45 Per Person
Sun, Jun 27
1 to 3:30 pm
DATE NIGHT FOR COUPLES: EASY ITALIAN, UNTIL THE SABER CAME OUT
Spend a fascinating evening with us creating a delectable dinner perfect for a date night, then step outside to see us saber a bottle of prosecco to serve with dessert. This hands-on class will create pasta e ceci with plenty of garlic and chickpeas, garlic and rosemary lamb chops served with parmesan-crusted roasted baby red potatoes, sautéed lemon-garlic broccolini, plus homemade ice cream with strawberries and balsamic.
Details
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jun 27
5 to 7:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 9.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jun 28
6 to 8:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.
Details
Nakyung Lee
Culinary Educator
Hands-On
$60 Per Person
Mon, Jun 28
6:30 to 9 pm
LUNCH WITH LYDIA - SALMON TO SPONGE CAKE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy artichoke-lemon-parsley dip with freshly made flatbread, cold poached salmon with herb garden cream sauce, new potato vegetable salad with radishes and quick pickled cucumbers, plus a Swedish Midsummer cake layered with whipped cream, strawberry jam and fresh elderflower-infused strawberries.
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 Lunch with Lydia classes are on July 27 and August 31.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jun 29
11 am to 1:30 pm
IN KNOTS OVER PRETZELS
Discover the easy techniques for making a fun selection of homemade soft pretzels. This hands-on class with Rachelle Killian will learn the art of pretzel making with classic salted soft pretzels served with beer cheese, pretzel-wrapped sausages served with honey-mustard dip, garlic-rosemary pretzel knots, cheese-stuffed pretzel bites, plus gluten-free pretzels.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 19.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jun 29
6 to 8:30 pm
MODERN SAUCES - SUMMER EDITION
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 summer dishes. This hands-on class with Mickey Kitterman creates crab cakes with chraimeh sauce - a North African sephardic sauce rich with warm spices, lemon-roasted cauliflower steaks with classic pesto with a twist of fresh mint and parsley, turkey-zucchini burgers with garlic-lime yogurt, and sea bass with sauce vierge - a modern French sauce.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 18.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jun 29
6:30 to 9 pm
'CUE TIPS
Join us as we share tips for barbecue using St. Louis-style barbecue spice rub and homemade sweet-and-spicy barbecue sauce. This hands-on class will join us at the grill to make grilled pork steaks, barbecue pulled chicken, along with grilled corn with chile-lime butter, perfect baked beans, and grilled potato salad with bacon vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Wed, Jun 30
6 to 8:30 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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 22.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jun 30
6:30 to 9 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, and mahi mahi burgers with saffron aïoli on very soft buns.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Jul 1
6 to 8:30 pm
PATTI LABELLE'S GREATEST HITS
Patti LaBelle fans love her as a songstress and cookbook author known for her sweet desserts. Gigi Smith shares the same Creole heritage as Patti in this fun hands-on class creating Patti's sweet potato pie, bourbon-chocolate cupcakes, magnificent cinnamon-sugar pull-apart monkey bread, old-fashioned buttermilk pound cake with fresh whipped cream, plus chicory coffee and Southern sweet tea.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jul 1
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 7.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jul 2
6 to 8:30 pm
WHOLLY, HOLE-Y, AND WHOLE WHEAT BAGELS
Jump in - the water is fine! Spend a late Saturday morning being creative in the kitchen with Rachelle Killian making a tasty array of bagels. This hands-on class will learn the process to create asiago cheese bagels, the perfect plain bagel, cinnamon raisin bagels, and whole wheat "everything" bagels, plus garlic-herb cream cheese and loaded bacon-cheddar cream cheese spreads.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Jul 3
11 am to 1:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sat, Jul 3
12 to 2:30 pm
DATE NIGHT FOR COUPLES: GO FOURTH, AMERICA!
Summer is in full swing, and we are celebrating with the seasonal ingredients perfect for a holiday weekend. This hands-on class will create a watermelon martini with lime vodka and Chambord, summer tomato and melon galette with mascarpone and shaved fennel topped with a balsamic glaze, grilled skirt steak with scallion salsa verde served with paprika roasted fingerling potatoes and grilled corn purée, plus plum sorbet floats and lavender shortbread cookies.
Details
Kaitlyn Vohs
Chef
Hands-On
$125 Per Couple
Sat, Jul 3
6 to 8:30 pm
WE THE PIZZA
In order to form a more perfect pizza, join the delightful Melissa Clendenin for an evening of rising dough and a great combination of ingredients. This hands-on class will create Italian sausage and broccoli rabe pizza with peppadew peppers, margherita pizza with fresh mozzarella and basil, and caramelized onion and gorgonzola pizza with figs, plus a crisp green salad with tomatoes and red onions dressed with balsamic vinaigrette and croutons, and peach sorbet with raspberry sauce in pizzelle cups.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 5
6 to 8:30 pm
HOW DO YOU DO, DOUGHNUTS?
Greetings to all doughnut lovers, whether your preference is cake doughnuts, yeast doughnuts, or a combo to please everyone. This hands-on class with Rachelle Killian will create an assortment of doughnuts, including cinnamon sugar twist doughnuts, blueberry cake doughnuts with a citrus glaze, Fruit Loop doughnuts loaded with cereal bits from the filling to the glaze and the topping, chocolate sour cream old-fashioned doughnuts, and French crullers with vanilla glaze.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 5
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on July 27.
Details
Jay Dedkhad
Chef
Hands-On
$65 Per Person
Tue, Jul 6
6 to 8:30 pm
SAUCES ARE A FLASH IN THE PAN
Learn to turn three pan-cooked proteins into incredible dishes with a variety of easy-to-make pan sauces. Join Dara Boxer at the stovetop to create rosemary-mushroom cream sauce, tomato-thyme-balsamic sauce, piccata sauce, and cherry-thyme sauce paired with chicken, salmon, and beef. This hands-on class will also make French green beans and brown rice, plus fresh berries and sweet ricotta.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 6
6:30 to 9 pm
A GREAT BRITISH BAKE OFF - SUMMER EDITION
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for a special Summer edition of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make pavlova with fresh summer berries, classic vanilla crème brûlée, sunflower seed and oatmeal biscuits, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd and elderflower buttercream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 3.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jul 7
6 to 8:30 pm
NO NO BEIGNET!
No one can resist the temptations of pillowy classic beignets fried to golden perfection, sprinkled with lots of powdered sugar and served warm with cinnamon sugar-Fireball liquor apple compote. Gigi Smith creates an exciting New Orleans celebration with a Creole lump crabmeat and tomato salad with spicy serrano peppers and a citrus dressing, smoky and spicy Creole shrimp linguine in cream sauce, plus a New Orleans passion fruit hurricane.
Details
Gigi Smith
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Jul 7
6:30 to 9 pm
FAIR FARE
The best part of local fairs, besides ferris wheels and scramblers, is the food. Join Rachelle Killian in a hands-on class creating large salty soft pretzels, corndogs with homemade ketchup, grilled street corn, smash burgers on glazed doughnut buns, curly fries, and funnel cake with fresh berry compote, all served with fresh squeezed hard lemonade.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jul 8
6 to 8:30 pm
SUMMER CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the Summer. This hands-on class will learn how to hand-mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including watermelon slices, ice cream cones, and the sun. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
Hands-On
$60 Per Person
Thu, Jul 8
6:30 to 9 pm
FORK AND CORK: THE LEVANT
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of wines that will be paired with an exciting meal of Eastern Mediterranean cuisine created by Mickey Kitterman. Enjoy hummus, olive and za'atar challah, salad with seven ancient sacred ingredients, pomegranate and molasses-glazed roasted game hens with apricots and olives served with rice, plus basbousa - a rustic semolina cake soaked in syrup and served with seasonal fruits.
Details
Mickey Kitterman and Jason Main
Demonstration
$70 Per Person
Fri, Jul 9
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE TAKEOUT TAKEOVER
The brilliant Gigi Smith has the solution for partners wanting takeout from different places on the same night. This hands-on class will create Gigi's take on five chain restaurants for a fun spread starting with the Cheesecake Factory's pineapple-cherry limeade, creamy spinach-artichoke dip with crunchy tortilla chips from California Pizza Kitchen, Red Robin's fried pickles with spicy sauce and seasoned oven potato fries, Applebee's mushroom Swiss burger with a steakhouse seasoning blend on a pillowy toasted brioche bun, plus Fleming's Steakhouse chocolate lava cakes.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, Jul 9
6:30 to 9 pm
PINKIES OUT
Whether you choose ginger peach iced tea or a selection of brewed teas, Amanda Anderson will lead this hands-on class to create an elegant Saturday afternoon feast. Learn to make gougères with shrimp salad, herb and cheese mini quiches, pecan-grape chicken salad atop apple slices, peach scones with clotted cream, cucumber sandwiches, rhubarb cream cheese hand pies, strawberry cheese cake bites, and watermelon basil sorbet.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Jul 10
11 am to 1:30 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create custard-filled long johns with a chocolate glaze, baked lemon doughnuts with lemon glaze, old-fashioned sour cream doughnuts, apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, plus cinnamon doughnut holes. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 25.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jul 10
12 to 2:30 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls with fresh and exciting ingredients including shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice, spicy sriracha sauce, citrus-soy sauce, and wasabi.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sat, Jul 10
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$60 Per Person
Sat, Jul 10
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 roasted cherry-honey vanilla yogurt parfaits with toasted almonds and coconut, brown sugar peach muffins with a pecan streusel, bacon and corn griddle cakes topped with bacon and maple syrup, individual "everything bagel" stratas, plus sparkling strawberry-cucumber sangria.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Sun, Jul 11
10:30 am to 1:30 pm
NOVEL CUISINE: FINDING FREEDOM: A COOK'S STORY
Erin French shares her struggles as a woman, a mother, and a chef of a small restaurant in Freedom, Maine, The Lost Kitchen, that is completely booked when reservations open. As the class discusses Erin’s memoir, Finding Freedom: A Cook’s Story; Remaking a Life From Scratch, they will enjoy fried clams with aïoli, chilled beet soup with buttermilk and dill, spinach salad with warm bacon vinaigrette and a poached egg, Maine lobster rolls, plus blueberry pie à la mode.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 150 books! We love to hear from our students what books they want to read!
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 Novel Cuisine class, The Science of Spice, is available on August 8.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Jul 11
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ZERO PROOF. 100% FUN.
Create a sizzling Mexican appetizer feast with three handcrafted non-alcoholic cocktails using fresh squeezed juices and herbs, including Cuban mojitos with fresh mint syrup, pina coladas with coconut and pineapple, and sangaritas - a tango of sangria and margarita. Join Mickey Kitterman at the grill and in the kitchen with your partner to make Mexican street corn with fresh chips, grilled sweet potato and black bean tacos, grilled pork tacos al pastor, and smoked chicken and corn quesadillas, all mixed and matched with guacamole, pico de gallo, and salsa verde.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Jul 11
5 to 7:30 pm
KEEP YOUR EYE ON THE PIES
Join pie baker Jane Callahan in the kitchen and learn to make pies so delicious that they will be eaten in the blink of an eye. Everyone in this hands-on class will roll out a pie dough to take home, and the class will create three sensational pies, including blueberry-pear pie, mixed berry pie, plus strawberry icebox pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Mon, Jul 12
6 to 9 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Rachelle Killian will make open-face crab cake sliders with red cabbage slaw, ground chicken sliders on homemade buns with kale-tomato relish and a thick slab of fresh mozzarella, grind-your-own-meat for a double bacon-beef slider topped with sautéed Brussels sprouts, plus onion rings, classic cobb salad, and a chocolate-cherry bourbon shake.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 12
6:30 to 9 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 13
6 to 8:30 pm
HOW ABOUT 'CHOUX?
Spend the evening with Tanya Ott, a contestant on Season 5 of Great American Baking Show, as she shares tips for creating delectable choux pastry treats. This hands-on class will make cream puffs with lime-coconut milk custard and chocolate craquelin - a sweet crispy topping, lemon and honey cruellers, cheesy herbed gougères, Paris-Brest - a classic French "bicycle wheel" pastry ring with praline cream, plus "cannoli" éclairs - filled with ricotta-mascarpone with a chocolate glaze and chopped pistachios.
Details
Tanya Ott
Culinary Educator
Hands-On
$60 Per Person
Tue, Jul 13
6:30 to 9 pm
TIMELESS FRENCH
Mickey Kitterman pays homage to Lutèce, the Manhattan French restaurant that closed in 2004 with over forty years of excellence by chef André Soltner. Enjoy a Lillet Blanc apéritif, tarte à la oignon, pike quenelles avec sauce homard - tender mild white fish dumplings gratinéed with lobster sauce, brioche, plus framboise soufflé.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Jul 14
6 to 8:30 pm
JACK MAC AND THE BARBECUE SHACK
Chef Jack MacMurray, of Old Hickory Golf Club, is a master of the grill and shares his expertise for an evening at the grill. This hands-on class will make St. Louis-style pork ribs and pork steaks, mango-bourbon barbecue glaze, pineapple coleslaw, molasses-bacon-jalapeño baked beans, corn muffins, plus blackberry cobbler.
Details
Jack MacMurray, III
Chef
Hands-On
$60 Per Person
Wed, Jul 14
6:30 to 9 pm
GRILLING UNIVERSITY: PORK 101
Taste testing is the only prerequisite for acing the pork curriculum at grilling university with "professor" Lydia Gwin! This hands-on class will learn a variety of techniques and master grilled pork tacos al pastor with charred tomatillo-serrano salsa and napa cabbage slaw, grilled boneless pork chops stuffed with cherry-cornbread stuffing, hoisin-beer barbecue mopped St. Louis style ribs smoked with hickory wood, grilled okra served with smoked paprika-shallot dip, and grilled in-the-husk corn with sesame-chile-garlic butter.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jul 15
6 to 8:30 pm
SUMMER SALADS AND CRUSTY BREADS
Gigi Smith is a fantastic bread baker and loves pairing the perfect fresh crusty bread with a summer salad. Enjoy a Sicilian Sunset prosecco cocktail, seared tuna steaks on a bed of peppery arugula with Green Goddess aïoli served with homemade rustic Italian olive oil bread, panzanella salad with cubes of round crusty Italian bread and a champagne vinegar vinaigrette, plus honey pretzel-peanut butter sundae with sliced bananas and a honey drizzle.
Details
Gigi Smith
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Jul 15
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 Rachelle Killian creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Jul 16
6 to 8:30 pm
DATE NIGHT FOR COUPLES: SMOKING AT THE BOYS' GRILL
Ladies and gents are all invited out to the grill for a spectacular evening with some favorite summer dishes. This hands-on class will make smoked corn chowder garnished with grilled shrimp, freshly-ground and grilled hamburgers with caramelized onion marmalade and chipotle aïoli on brioche buns, grilled and smoked rack of pork with bourbon-soy glaze, crispy salt-and-vinegar potato chips, plus deep dark chocolate ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Fri, Jul 16
6:30 to 9 pm
HEIR AND A PARENT: NOT ALL PRINCESSES LIVE IN FAIRY TALES
Bring the King or Queen of your palace and join us for a magical afternoon in the kitchen creating desserts and goodies fit for a Prince or Princess. This hands-on class will make "melted" Olaf toasted marshmallow ice cream, Belle's apple rose tarts, Rapunzel's braided bread sticks, Snow White's candied apple slices, the little mermaid's rainbow fish crackers, unicorn bark with white chocolate and sprinkles and marshmallows, plus fresh squeezed strawberry lemonade. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Jul 17
12 to 2:30 pm
AH, THE MACARON!
Ligaya Mishan wrote in The New York Times in 2011, “A macaron teases. It is a prelude to other pleasures. Your slacker boyfriend gives you a cupcake: your lover gives you macarons." Louisa Wimmer will captivate this class with her love for French pâtisserie macarons. With attention to detail, Louisa will demonstrate the process for creating the delicate and colorful confections, including lavender macarons with vanilla buttercream and blackberry jam, vanilla macarons with cereal milk buttercream, London Fog Earl Grey tea macarons with vanilla buttercream and citrus curd, plus espresso macarons with whipped chocolate ganache.
Details
Louisa Wimmer
Culinary Educator
Demonstration
$50 Per Person
Sat, Jul 17
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Jul 17
5 to 8 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Kitchen Conservatory Chef
Hands-On
$180 Per Couple
Sat, Jul 17
6:30 to 9:30 pm
THIGH-HIGH IN CHICKEN
Chef Jon Lowe shares his newfound passion for cooking traditional Louisiana cuisine with grilled chicken thighs, as this hands-on class joins him to create three exciting Southern dishes, plus deep-fried beignets with powdered sugar and charred orange jam. Learn to make bacon-wrapped grilled chicken thighs stuffed with shrimp and corn and cheese served over red beans, Cajun grilled chicken thigh po' boys with jalapeños and lemon-caper rémoulade, plus grilled chicken thigh and sausage gumbo on dirty rice.
Details
Jon Lowe
Chef
Hands-On
$60 Per Person
Sun, Jul 18
12:30 to 3 pm
SPILL THE TEA WITH LYDIA AND SUZIE
Lydia Gwin is joined by Suzie Kilian, owner and tea expert of The Tea Studio by Kilian, as the two share the latest scoop on tea. Using Suzie’s teas as an ingredient, enjoy matcha-herb scones with Bai Ya Qi Lan - Suzie's favorite oolong tea, Earl Grey crème brûlée, lemon chamomile peach galette paired with Suzie's top selling tea, Current Crush, plus coconut shrimp paired with a Mad Hatter tea cocktail - a tropical elixir tea infused in rum and shaken with ginger syrup and fresh lime juice.
Details
Lydia Gwin and Susan Kilian
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sun, Jul 18
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TAKE A STAND ON TACOS
Create your own taco stand in a fun date night class designed for couples. This hands-on class with Rachelle Killian will create corn and flour tortillas from scratch and fill them with your favorite ingredients including skirt steak, crispy pork carnitas, and short rib barbacoa garnished with Valentina hot sauce, cilantro, onions, and fresh limes, plus guacamole and cheese queso with fresh fried tortilla chips, and a Paloma cocktail.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Jul 18
5 to 7:30 pm
BRAIDERS OF THE LOST GARLIC
This nine-month crop is never lost on us as we haul in a wheelbarrow full of our favorite crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on garlic gazpacho, goat cheese garlic empanadas, a mushroom-garlic tart with sherry cream topping, luscious garlic shrimp, olive oil and garlic-infused focaccia with Spanish paprika, and cool off with a refreshing flan. Participants will take home fresh garlic.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Sun, Jul 18
5:30 to 8 pm
A NEW GENERATION OF COOKS - NORTH AMERICA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on North America with dishes from Canada, the United States, and Mexico including classic poutine with cheese curds and gravy, mini pancakes with maple syrup, brownies, buttermilk biscuits and gravy, and beef tacos with guacamole.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Mon, Jul 19
10 am to 1 pm
TEENS TAKE ON THE WORLD OF COOKING - NORTH AMERICA
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore North America in this hands-on class creating dishes from Canada, the United States, and Mexico including classic poutine with cheese curds and gravy, mini pancakes with maple syrup, brownies, buttermilk biscuits and gravy, and beef tacos with guacamole.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$45 Per Person
Mon, Jul 19
11 am to 2 pm
CHEERS TO BOOZY SUMMER DESSERTS
Give pastry artist Devon Drag a round of good cheer for combining luscious summer fruits with libations to create exciting desserts. This hands-on class will make bourbon-peach cheesecake mousse served in Mason jars, rum-soaked grilled pineapple rings topped with homemade vanilla ice cream and brown sugar-rum sauce, individual Grand Marnier olive oil cakes served with macerated blackberries, shortcake topped with whipped cream and elderflower-flavored strawberries and fresh mint, plum crumble with Chambord, plus berry and limoncello-sparkling rosé sangria.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jul 19
6 to 8:30 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
Mon, Jul 19
6:30 to 9 pm
A NEW GENERATION OF COOKS - SOUTH AMERICA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on South America with beef and cheese empanadas, chimichurri flank steak, papa a la huancaína - Peruvian potatoes in cheese sauce, Chilean-style hot dogs, plus dulce de leche cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Person
Tue, Jul 20
10 am to 1 pm
TEENS TAKE ON THE WORLD OF COOKING - SOUTH AMERICA
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore South America in this hands-on class creating beef and cheese empanadas, chimichurri flank steak, papa a la huancaína - Peruvian potatoes in cheese sauce, Chilean-style hot dogs, plus dulce de leche cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$45 Per Person
Tue, Jul 20
11 am to 2 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Jul 20
6 to 8:30 pm
WILD ABOUT CHANTERELLES
July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates grilled apricots with prosciutto and pickled chanterelles, sweet corn spoonbread served with sautéed scallops and chanterelles, chanterelle soup, spinach gnudi with chanterelles, and mushroom pâté with chanterelle conserva.
Details
Joshua Galliano
Chef
Demonstration
$65 Per Person
Tue, Jul 20
6:30 to 9 pm
A NEW GENERATION OF COOKS - AFRICA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Africa with chicken tagine served with couscous, peanut bread, South Africa’s favorite sweet confection - koeksisters, Kenyan kachumbari salad, and fried plantains.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Jul 21
10 am to 1 pm
TEENS TAKE ON THE WORLD OF COOKING - AFRICA
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore Africa in this hands-on class creating chicken tagine served with couscous, peanut bread, South Africa’s favorite sweet confection - koeksisters, Kenyan kachumbari salad, and fried plantains.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$45 Per Person
Wed, Jul 21
11 am to 2 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Ericka Frank
Pastry Chef
Hands-On
$65 Per Person
Wed, Jul 21
6 to 8:30 pm
THE CHEF AND FISHMONGER
Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Bernard Pilon will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Bernard Pilon
Chef
Demonstration
$60 Per Person
Wed, Jul 21
6:30 to 9 pm
A NEW GENERATION OF COOKS - EUROPE
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Europe with beurre et sucre crêpes, English fish and chips, margherita pizza, shrimp and chicken paella, and German Black Forest cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Thu, Jul 22
10 am to 1 pm
TEENS TAKE ON THE WORLD OF COOKING - EUROPE
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore Europe in this hands-on class creating beurre et sucre crêpes, English fish and chips, margherita pizza, shrimp and chicken paella, and German Black Forest cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$45 Per Person
Thu, Jul 22
11 am to 2 pm
IT'S A WONDERFUL KNIFE
Mickey Kitterman has been professionally wielding a chef's knife since 1983, and shares the three knives he cannot do without, plus one just for fun. Learn to slice, dice, mince and decorate with a variety of cuts including brunoise and tourné with seasonal vegetables to make culinary creations with skill and creativity using the chef's knife, boning knife, utility knife and a mezzaluna. This hands-on class will learn to bone chicken thighs, and spontaneously create a full dinner from the bounty.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jul 22
6 to 8:30 pm
PASTA WANTS THE AWESOME SAUCE
If we are not making fresh pasta, our first choice is Rustichella d'Abruzzo pasta topped with more than just an awesome sauce! Join Dara Boxer in the kitchen for a hands-on class creating puttanesca sauce with skillet chicken thighs, vodka sauce with homemade meatballs, and beef bolognese, each matched with a great pasta, plus a fresh greens summer salad, and sour cherry cobbler.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jul 22
6:30 to 9 pm
A NEW GENERATION OF COOKS - ASIA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Asia with Japanese sushi, Chinese gyoza pot stickers, Indian dhal, Korean scallion pancakes, and tapioca coconut pudding with mango syrup.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Person
Fri, Jul 23
10 am to 1 pm
TEENS TAKE ON THE WORLD OF COOKING - ASIA
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore Asia in this hands-on class creating Japanese sushi, Chinese gyoza pot stickers, Indian dhal, Korean scallion pancakes, and tapioca coconut pudding with mango syrup.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$45 Per Person
Fri, Jul 23
11 am to 2 pm
GIRLS' NIGHT OUT: PEACHES AND PO'BOYS
Gigi Smith brings on her Southern charm for a delightful evening that starts with mini chicken and waffle bites with bourbon maple syrup. Enjoy spiked summertime peach tea, shrimp po'boys on crusty French bread topped with fresh tomatoes and pineapple-broccoli slaw, spinach-orzo salad with feta cheese and pine nuts, plus mini peach praline upside-down cakes.
Details
Gigi Smith
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jul 23
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE GREEK CLASSICS
The kitchen is filled with marvelous aromas, as Maria shares the Greek classics that are perfect for a casual summer night. This hands-on class for couples will create ground lamb meatballs with feta and herbs served with sumac Greek yogurt sauce, pastroumali - cured beef and fire-roasted peppers layered with smoked gouda and phyllo baked to perfect crispiness, broiled pork tenderloin rubbed with Mediterranean herbs, cauliflower tabbouleh, plus cheese fritters drizzled with Greek honey.
Details
Maria Sakellariou
Chef
Hands-On
$125 Per Couple
Fri, Jul 23
6:30 to 9 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Joshua Galliano
Chef
Hands-On
$150 Per Person
Sat, Jul 24
10 am to 3 pm
HEIR AND A PARENT: FRESH MEX - THIS IS HOW WE ROLL!
Weekends are for fun, and Patty Goeke, a middle school science teacher of 22 years, will make sure that this class is festive! Bring a parent and learn to create ground beef taquitos served with avocado cream sauce and roasted tomato-onion salsa, chicken enchilada sliders, plus churros with chocolate dipping sauce. This class is designed for children, at least 7 years of age, plus a parent.
Details
Patty Goeke
Culinary Educator
Hands-On
$110 For Parent and Child
Sat, Jul 24
12 to 2:30 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins us in the kitchen 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 broccoli in dark soy sauce, and Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sat, Jul 24
6 to 8:30 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with Rachel Sarino and her son, Rohan. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and Nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachel Sarino
Culinary Educator
Hands-On
$110 For Parent and Child
Sat, Jul 24
6:30 to 9 pm
TAKE A BAO
Kudos will be abundant as this hands-on class with Kaitlyn Vohs learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dessert baos with vanilla custard and chocolate filling.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Sun, Jul 25
12:30 to 3 pm
SUMMER COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun afternoon of cookie decorating. Join the talented Ericka Lanter in the kitchen creating beautifully decorated summer cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Hands-On
$60 Per Person
Sun, Jul 25
1 to 3:30 pm
DATE NIGHT FOR COUPLES: BIG BURRITO NIGHT
Come for the big burritos and stay for the magnificent churro bowls. Spend a fun evening in the kitchen with your partner as Rachelle Killian leads the class to make fresh tortilla chips and spicy tomato-jalapeño salsa, paloma cocktails, a giant carne asada burrito with corn and cheese and grilled onions topped with pico de gallo and sour cream and guacamole, refried beans and rice, plus a churro bowl filled with homemade vanilla ice cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Jul 25
5 to 7:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Hands-On
$65 Per Person
Sun, Jul 25
5:30 to 8 pm
THE MAKINGS OF AN ORIGINAL COOKIE
Inspired by online baking classes with the incredible Christina Tosi, Lydia Gwin has created an exciting three-day adventure learning all about cookies and finishing with each student developing their own original cookie creation. This hands-on class will learn the science and fundamentals of baking on Day 1 making three different types of cookies to explore texture, technique and flavor, brainstorm flavor ideas, spend Day 2 doing research and development by building and troubleshooting your cookie recipes, and on Day 3, make the cookie creations sharing the flavor story and leave with a new original cookie to share with family and friends.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$150 Per Person
Mon, Jul 26
1 to 3:30 pm
Wed, Jul 28
1 to 3:30 pm
Fri, Jul 30
1 to 3:30 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative evening in the kitchen with the talented Tanya Ott 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, macarons with white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Flawless French Macarons is available on August 23.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Mon, Jul 26
6 to 8:30 pm
SANTA MARIA GRILL
Discover the traditional Santa Maria-style of grilling made popular with ranchers on the Central Coast of California based on the spice-rubbed grilled beef tri-tip with fresh salsas and guacamole. This hands-on class will also make grilled corn on the cob with poblano butter, slow-cooked beans, green salad with grilled garlic bread, plus fresh strawberry ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Jul 26
6:30 to 9 pm
LUNCH WITH LYDIA - GRAPEFRUIT TO GRILLED CHICKEN
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy avocado and Ruby Red grapefruit salad with butter lettuce and walnut-apple cider vinaigrette, harissa grilled chicken served with bulgar-green chile-tomato pilaf, plus Dutch baby pancakes with bourbon-vanilla soaked peaches and cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jul 27
11 am to 1:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$65 Per Person
Tue, Jul 27
6 to 8:30 pm
FROM GYRO TO ZERO
Spend an exhilarating evening in the kitchen with Devon Drag creating everything from homemade beef and lamb gyro meatballs with flatbread to a zero-proof Greek lemonade cocktail, or a Middle Eastern limonana cocktail, and lots in-between. This hands-on class will make chicken shawarma skewers with fresh tzatziki, roasted garlic hummus with za'atar pita chips, tabbouleh, and a Middle Eastern cucumber salad.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 27
6:30 to 9 pm
POWERED BY PLANTS
Plant-based guru Caryn Dugan, owner and founder of Center for Plant-based Living, shares her passion for creating a healthy lifestyle through cooking. This hands-on class for vegans will make a summer market salad loaded with fresh vegetables and herbs and a crunchy lentil topping, smoky portobello-chickpea sandwiches with tomatoes and basil and chipotle, Sonoma chickpea salad with walnuts and grapes and tahini, plus white bean-vegetable bruschetta with roasted tomatoes and a balsamic drizzle.
Details
Caryn Dugan
Culinary Educator
Hands-On
$60 Per Person
Wed, Jul 28
6 to 8:30 pm
CUT, COPY, AND... PASTRY
Rachelle Killian will interface with the data of the recipe and share some key shortcuts for duplicating her techniques for tasty sweet and savory pastries. Enjoy strawberry tartlets with pastry cream, delicate lacy rolled brandy snaps filled with sweet cream, spinach-feta tart topped with toasted pine nuts, orange-poppyseed bundt cake topped with orange glaze, plus a peach bellini.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Jul 28
6:30 to 9 pm
REALLY LOVE YOUR PEACHES!
Matt Sassman, produce manager at Straub’s Town & Country location, showcases his favorite hand picked Goldbud peaches from Placerville, California known for their flavor and juiciness. This hands-on class will create grilled shrimp with peach cocktail sauce, a mixed green salad with grilled peaches and thin slices of red onion topped with creamy ricotta dressing and candied pecans, braised chicken breasts nestled in sautéed onions with fresh peaches and heirloom tomatoes served with mascarpone orzo, plus peach ice cream with candied almonds and raspberry sauce, and a peach bellini.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jul 29
6 to 8:30 pm
MANY MINI PIES
Welcome back to Erica Long, part of the Kitchen Conservatory team, home for the summer from her first college year in Seattle. Join Erica to load the oven with lots of mini four-inch and six-inch pies, as this hands-on class creates chocolate pecan pies, pear-blueberry mini pies with a lattice crust, salted caramel apple crumble pies, and lemon chess pies.
Details
Erica Long
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jul 29
6:30 to 9 pm
DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES
Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, arugula salad with warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Jul 30
6 to 8:30 pm
THE LOBSTER CLAUSE
Josh Galliano has dotted the i’s and crossed the t’s to assure a spectacular evening of the most delicious crustacean, the lobster. Have a seat at the counter and enjoy lobster fritters with cilantro aïoli, lobster Louis salad with mango, homemade spaghetti tutto mare with lobster, shrimp, and clams in blistered tomato sauce, plus fresh blackberry pie.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Joshua Galliano
Chef
Demonstration
$65 Per Person
Fri, Jul 30
6:30 to 9 pm
NOODLING AROUND WITH PASTA
Pasta comes in all shapes and sizes, and the best pasta is made from scratch. Join Kaitlyn Vohs in the kitchen to make farfalle-arugula-chickpea pasta salad with sun-dried tomato pesto, fettuccine arrabbiata, pappardelle with sausage and fennel, pancetta and pea ravioli with asiago beurre blanc, gnocchi with summer vegetables and brown butter, plus a Lillet-St. Germaine-champagne parasol cocktail.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Sat, Jul 31
11 am to 1:30 pm
GIRLS' NIGHT OUT: COSMOS ARE ALWAYS COOL
Come for the cosmos and stay for the food. Rachelle Killian creates a special night just for the girls with a duo of traditional and white cosmos, as everyone enjoys Green Goddess hummus with spring vegetables, honey-garlic glazed pork loin served with dill new potatoes and Brussels sprouts gratin with bacon and walnuts topped with gruyère cheese, plus strawberry crumb bars.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jul 31
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$60 Per Person
Sat, Jul 31
6:30 to 9 pm
THE MAINE ATTRACTION
Lobster might be the mainstay of summer foods in Maine, but Lydia Gwin puts her twist on the iconic lobster roll in this hands-on class. Learn to make a lobster BLT on homemade potato rolls, barbecue spiced potato chips, Lydia's cheesy corn dish with sharp white cheddar, broccoli and carrot slaw, Bloody Mary shrimp ceviche with plantain chips, plus blueberry pie with an all-butter crust.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Aug 1
12:30 to 3 pm
FRESH COOKIES LICKETY-SPLIT
Throw those day-old cookies out the window and discover tips and techniques for having a variety of warm fresh cookies ready to be baked in any quantity, small or large, for an unexpected guest or a late night craving. This hands-on class with Melissa Clendenin will learn to fill the freezer with five scrumptious cookies, including double chocolate-salted caramel cookies, vanilla chai shortbread, deluxe oatmeal-trail mix cookies, fluffernutter cookies, and sugar cookie swirl slice-and-bake cookies.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Aug 1
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SUNDAY NIGHT SOCIAL
It's going to be a good night when Gigi Smith brings the cotton candy machine for the cotton candy-tini with vodka and butterscotch schnapps. This hands-on class for couples will create mini beer cheese soup bread bowls garnished with fresh tomato-corn relish, blackened salmon served on a romaine and asparagus salad topped with cherry tomatoes and goat cheese drizzled with bourbon vinaigrette, plus piña colada cupcakes with rum and pineapple and shredded coconut.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Aug 1
5 to 7:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Aug 2
6 to 8:30 pm
SUMMER BROWNIE THROW DOWN
Everyone seems to have their own ideas about what makes the perfect brownie! Should they be chewy, cakey or fudgy? Join the delightful Lydia Gwin in a brownie throw down, as this hands-on class picks their favorite from five spectacular choices, including brownie ice cream sandwiches with salted caramel ice cream, chocolate brownie muffins with a peanut butter ganache filling, tiramisù brownie cookies, rich and fudgy coconut macaroon brownies, plus kitchen sink brownies with pretzels, potato chips, peanut butter chunks, and more.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Aug 2
6:30 to 9 pm
THE APPRENTICE CHEF: BAKING BOOTCAMP
For aspiring chefs, children ages 7 to 11. Spend three exciting days in the kitchen with Rachelle Killian learning everything about baking from cupcakes to cookies, hand pies to cream pies, and so much more! The kitchen is going to heat up with ham-and-cheese hand pies, carrot cake cupcakes, root beer floats, fun-fetti cookies, gummy bears, pineapple upside-down cakes, strawberry jelly roll cake, cheese bread, banana cream pie, and more.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$135 Per Child
Tue, Aug 3
10 am to 12 pm
Wed, Aug 4
10 am to 12 pm
Thu, Aug 5
10 am to 12 pm
A GREAT BRITISH BAKE OFF - SUMMER EDITION
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for a special Summer edition of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make pavlova with fresh summer berries, classic vanilla crème brûlée, sunflower seed and oatmeal biscuits, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd and elderflower buttercream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Aug 3
6 to 8:30 pm
ONE FOR THE MONEY, TWO FOR THE DOUGH
The delightful Gigi Smith has a passion for bread baking, and shares tips and techniques for working with yeast as this hands-on class makes two variations of focaccia and two dinner rolls. Learn to make focaccia with dried cherries and delicious plump golden raisins, roasted tomato focaccia with cherry tomatoes and herbs, cha cha cheddar-chive potato pull-apart rolls, and buttery dinner rolls.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Aug 3
6:30 to 9 pm
TACO THE TOWN
Everyone is buzzing about spending the evening in our kitchen with Rachel Moeller building tacos with all the trimmings. This hands-on class will make spicy chipotle shrimp tacos, Austin-style migas breakfast tacos, black bean-chorizo tacos with sweet potatoes, plus tostadas and guacamole, tomatillo-cilantro salsa verde, roasted tomato-chipotle salsa, plus grilled pineapple salsa.
Details
Rachel Moeller
Culinary Educator
Hands-On
$60 Per Person
Wed, Aug 4
6 to 8:30 pm
ABRACADABRA - PESTO PRESTO
Lydia Gwin has a few tricks up her sleeve with a variety of pestos for a lavish spread of summer dishes. Enjoy pesto di rucola - an arugula pesto tossed in pasta with steamed artichoke hearts and sun-dried tomatoes, crispy calamari with pesto garlic aïoli, grilled skirt steak and roasted potatoes with salsa verde, peach and tomato caprese salad with pistachio pesto, plus a cucumber-basil gin gimlet.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Aug 4
6:30 to 9 pm
SHOW ME THE HONEY!
Beekeeper and founder of Asali Gold Honey, Ericka Clark, teams up with her sister, Lydia Gwin, for a sweet class infusing a variety of flavors into honey, as Lydia cooks with honey. Enjoy grilled peach and blue cheese crostini with a honey glaze, habañero-honey barbecue chicken, summer market salad with honey-mustard vinaigrette, plus blueberry crisp topped with lavender-honey ice cream, and a honey-lemon spritzer.
Details
Lydia Gwin and Ericka Clark
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Aug 5
6 to 8:30 pm
THE ITALIAN GRILL INCLUDES BRICKS AND A "FIASCO"
Tools from the primitive brick to a traditional flask vessel - the "fiasco" to cook beans, are used with exciting results for Italian grilling. This hands-on class will make grilled eggplant caponata on bruschetta, Tuscan bread salad on grilled radicchio, rosemary-garlic spatchcock chicken grilled under a brick served with white bean "fiasco", plus mascarpone-filled peaches with vin santo.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Aug 5
6:30 to 9 pm
DATE NIGHT FOR COUPLES: ON THE MARRAKESH EXPRESS
From Casablanca to Marrakesh, experience the romance of rich and exotic Moroccan food in an evening designed for couples with Mickey Kitterman. This hands-on class will make iced sweet tea cocktails with mint, bacon-wrapped almond-stuffed dates, Moroccan eggplant dip with pita crisps, braised lamb shoulder, mélange of seven vegetables with lamb braising jus, saffron rice and carrots, plus pistachio semolina cake with a lemon drizzle.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Aug 6
6 to 8:30 pm
GIRLS' NIGHT OUT: SOUTHERN COMFORTS
A big Southern welcome to Jan Reid, a familiar face at Kitchen Conservatory, who shares Southern dishes that will make everyone feel at home. Enjoy a cheese board loaded with homemade pimiento cheese, deviled eggs, homemade cheese straws, shaved ham, sliced fresh peaches, a variety of cheeses, candied pecans, and whole grain mustard, then dive into New Orleans barbecue shrimp with a grilled baguette, grilled hot Nashville chicken sliders with veggie slaw, plus a tribute to Jan's Mom - Maxie's chocolate pound cake with ganache.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Aug 6
6:30 to 9 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 18.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Aug 7
11 am to 4 pm
NEW MOMMA SUPERFOODS
Designed by a mother for anyone wanting to help nourish a new momma with lots of added benefits, whether it is before or after the baby arrives, with meals that can be made in advance and freeze exceptionally well. This hands-on class will create oat-blueberry scones - the perfect grab-and-go breakfast, salmon and leek pot pie with puff pastry, root vegetable-quinoa bowl, chicken noodle soup, plus "milk" cookies - a chocolate chip-oat-flax cookie so good that Dara sold them to her mommy circle when she was a new momma.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Aug 7
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Aug 7
6 to 8:30 pm
SURF AND TURF, SAUCES AND SIDES
Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Details
Jon Lowe
Chef
Hands-On
$75 Per Person
Sun, Aug 8
12:30 to 3 pm
NOVEL CUISINE: THE SCIENCE OF SPICE
Science, history, and practical application are on every page of The Science of Spice: Understand Flavor Connections and Revolutionize Your Cooking by Dr. Stuart Farrimond. Dominant spices and their supporting spices and flavors are explained and expounded on through exploration of the ancient spice routes and the lens of sociology. As the class discusses the classic blends and how to create new ones, Mickey Kitterman will prepare chicken and pork terrine with quatre épices, chicken za'atar with yogurt and buttermilk and capers, cauliflower biryani with rice and peas seasoned with bakharat - an Arab seven-spice blend, plus chai blondies with chai ice cream.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 150 books! We love to hear from our students what books they want to read!
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Aug 8
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LET'S GET THIS FIESTA STARTED!
Grab your partner and cool down with a Mexican sea breeze cocktail, and create a festive dinner with Kaitlyn Vohs. This hands-on class will make corn fritters with cilantro crema, spicy chicken empanadas with charred salsa and guacamole, mixed beef-chicken-sausage grill with chimichurri and roasted peppers served with cilantro rice, plus hibiscus margarita tarts.
Details
Kaitlyn Vohs
Chef
Hands-On
$140 Per Couple
Sun, Aug 8
5 to 7:30 pm
SUMMER SOUPS AND SAVORY BREADS
Lydia Gwin uses the bounty of fresh summer vegetables to create two luscious soups accompanied with a satisfying bread and refreshing dessert. Enjoy roasted corn and poblano chowder with a bacon-jalapeño pretzel, soupe au pistou - a Provençal vegetable soup with pesto served with pull-apart sour cream-chive rolls, plus lemon bars with a shortbread crust.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Aug 9
6 to 8:30 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class learns to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Aug 9
6:30 to 9 pm
THE KITCHEN AT HOGWARTS
Rachelle Killian shares her magical powers in the kitchen with a class designed for adults who still believe in wizardry. This hands-on class will make Harry's favorite treacle tart, pumpkin pasties from Hogwarts Express, Mrs. Weasley's meat pie served with gillyweed (fried zucchini) stalks, dragon eggs in a potato nest with hollandaise sauce, cauldron lava cakes with raspberry sauce, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schnapps.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 13.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Aug 10
6 to 8:30 pm
LET THERE BE PEACH ON EARTH
Mickey Kitterman has selected lush, juicy local peaches to combine with just the right ingredients that will create exciting sweet and savory dishes. Enjoy heirloom white peaches with fresh mozzarella pearls and preserved lemon and mint vinaigrette, sautéed prosciutto-wrapped scallops with peach-bourbon glaze, grilled duck breast and fresh peaches served with sweet potato fettuccini with creamy goat cheese sauce, plus olive oil and Sauternes cake with peaches poached in Sauternes, and peach sangria.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Aug 10
6:30 to 9 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 9.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 11
6 to 8:30 pm
OH HONEY, BOB’S GOT BEES!
Award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, is a man of many talents! Bob shares his knowledge and passion for bee keeping and honey production with a stunning presentation of sweet corn fritters with chile-honey aïoli, chilled watermelon and fennel salad with strawberry-honey vinaigrette, pan-roasted duck breast with honey-blueberry agro dolce served with wild rice and garden vegetable medley, plus crêpes with honey ricotta cheese and fresh berries.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Bob Colosimo
Chef
Demonstration
$55 Per Person
Wed, Aug 11
6:30 to 9 pm
BECOME A FAN OF AIR FRYING
Matt Sassman has been a fan of the air fryer since late 2018, and shares exciting ways to lure yours off the basement shelf, or even a new one into your shopping cart. Enjoy blue cheese-stuffed dates wrapped in bacon, caramelized bone-in juicy pork chops with a honey-Dijon glaze, roasted garlic-parmesan mashed potatoes, charred lemon-pepper broccoli, plus caramelized bananas served on vanilla ice cream with caramel rum sauce, and a classic daiquiri that requires no special tools.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Aug 12
6 to 8:30 pm
DINER FOOD "MADE RIGHT"
The original Maid-Rite diner opened in 1926 and continues to see changes, but the signature loose meat sandwich remains the same. Join Gigi Smith in a hands-on class to create the original sandwich served on a warm bun, the cheese version of the sandwich with a velvety smooth melted cheddar, mozzarella sticks with a zesty marinara sauce, crispy onion rings, fresh cut homemade French fries, plus root beer and Pepsi floats with vanilla ice cream.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Aug 12
6:30 to 9 pm
DATE NIGHT FOR COUPLES: I BURN FOR YOU
Royalty beckons for a tempting evening reminiscent of Regency-era England with Daphne Bridgerton and Simon Basset. This hands-on class will join Lord Mickey Kitterman in the royal kitchen to create white gazpacho, Colonial Maryland crab cakes from the Americas with white wine butter sauce, heirloom tomatoes with fresh mozzarella and basil elegantly dressed with preserved lemon vinaigrette, tournedos Simon - a luscious surf-and-turf with beef tenderloin tournedos surrounded by lobster tournedos with a duo of pistachio-basil pesto and hollandaise sauces, plus a British wedding cake featuring lemon curd and elderflower buttercream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Fri, Aug 13
6 to 8:30 pm
THERE’S MUFFIN WE WOULDN'T DO FOR CROISSANTS AND DOUGHNUTS
Up your breakfast game with homemade croissants, English muffins and doughnuts that will have everyone swooning for more. Join Rachelle Killian for a hands-on class working with yeast and doughs, and learn to make and shape flaky croissants, discover the secrets for English muffins, and make deep-fried yeasted doughnuts with chocolate and vanilla glaze.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Aug 14
11 am to 1:30 pm
HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?
Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Aug 14
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SARI, NOT SARI
Aruna Gopinath is unapologetic when it comes to sharing her native Indian cuisine in a delightful and flavorful evening in the kitchen. This hands-on class will create grilled Tandoori chicken in a yogurt-garam masala and turmeric marinade, grilled garlic-butter naan served with cilantro chutney, jeera pulao - basmati rice seasoned with ghee and roasted cumin seeds, channa and spinach masala, masoor daal - red lentils cooked with tomatoes and green chiles, plus mango sandesh - a fresh paneer and mango purée dessert from West Bengal with sugar and cardamom.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Aug 14
6 to 8:30 pm
GIRLS' NIGHT OUT: RUNNING HOT AND COLD
There is no middle ground when it comes to Lydia Gwin combining spicy heat and refreshing coolness mixed with a bit of sweet and smokiness for exciting flavors. Enjoy honey-pepper coconut shrimp with mango-habañero aïoli, grilled vegetable flatbread with smoked almond muhammara, chile-coconut watermelon crudo, plus a double-decker meringue cake with summer berries, and a mango-hibiscus cooler in a chile-lime rimmed cup topped with sparkling cava.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Aug 14
6:30 to 9 pm
HEIR AND A PARENT: IF YOU BAKE IT, THEY WILL COME
Gigi Smith and her eight-year-old daughter Jillian love to bake together and share their school bake sale favorites that are fabulous treats for everyone. This hands-on class will make thick and chewy chocolate M&M cookies, fudgy chocolate cake brownies, Rice Krispy treats, vanilla cupcakes with vanilla buttercream frosting topped with sprinkles and assorted candies, and Chex mix puppy chow. This class is designed for children, at least 7 years of age, plus a parent.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Aug 15
12:30 to 3 pm
A CELEBRATION FOR JULIA CHILD
In tribute to what would have been the 109th birthday of Julia Child, we have gathered some of our favorite recipes in celebration of the woman who inspired us with French cuisine. Enjoy leek flamiche, eggplant à la Provençal, Julia's spectacular corn pudding, summer vegetables with le grand aïoli, plus frozen chocolate mousse.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Sun, Aug 15
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Aug 15
5 to 7:30 pm
THE SPICE IS RIGHT WITH RUBS AND INFUSIONS
Lydia Gwin shares tips for creating and adding the right spice and rubs to dishes for stunning results, along with a marinade and infusion. Enjoy "everything bagel" deviled eggs, wedge salad with buttermilk Ranch dressing and marinated cherry tomatoes, coffee dry rubbed pork loin, crispy baked potatoes with garlic and Fox Point seasoning, plus chai spiced apple pie with a cheddar cheese crust, and a pineapple basil smash with mango nectar.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Aug 15
5:30 to 8 pm
WHO HAS THYME FOR DESSERT?
Devon Drag is raiding the herb garden to create fresh, exciting desserts with the ultimate summer flavors. This hands-on class will create lemon-thyme shortbread cookies with lemon glaze, roasted strawberry shortcakes with basil-infused whipped cream, vanilla-lavender layer cake with white chocolate and buttercream frosting, plum and peach crumble with thyme, individual orange-rosemary olive oil cakes, plus mint-basil dark chocolate chip ice cream.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Aug 16
6 to 8:30 pm
INTO THE FRYER
St. Louis culinarians have long sought out fried chicken made by the talented Josh Galliano from his restaurant days. Work with the master as this hands-on class creates Southern fried chicken, North Carolina-style dipped chicken - fried and dipped in a vinegary barbecue sauce, confit wings that are quickly cured and slowly poached in butter and duck fat before frying then served with a ravigote dipping sauce, batter-fried thighs similar to the style served at Willie Mae's Scotch House in Josh's beloved New Orleans, plus coleslaw with poppyseed dressing, and spoonbread.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Aug 16
6:30 to 9 pm
MODERN SAUCES - SUMMER EDITION
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 summer dishes. This hands-on class with Mickey Kitterman creates crab cakes with chraimeh sauce - a North African sephardic sauce rich with warm spices, lemon-roasted cauliflower steaks with classic pesto with a twist of fresh mint and parsley, turkey-zucchini burgers with garlic-lime yogurt, and sea bass with sauce vierge - a modern French sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Aug 18
6 to 8:30 pm
COME SHELL OR HIGH WATER
No matter the forecast, seafood lover Jack MacMurray shares a bounty of shellfish in creative dishes. Enjoy grilled tiger shrimp with avocado mango salsa and tortilla chips, seared diver scallops served with saffron pea risotto and crisp pea shoots with a citrus beurre blanc, plus espresso crème caramel.
Details
Jack MacMurray, III
Chef
Demonstration
$60 Per Person
Wed, Aug 18
6:30 to 9 pm
GRILLING UNIVERSITY: BEEF 101
Taste testing is the only prerequisite for acing the beef curriculum at grilling university with "professor" Lydia Gwin! This hands-on class will learn a variety of techniques and master chimichurri marinated skirt steaks served with charred corn with chile and cotija cheese, spice-rubbed rib-eye steaks served with grilled romaine wedge with buttermilk dressing and marinated cherry tomatoes, and barbecue braised Vietnamese short ribs served with rice noodles.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 19
6 to 8:30 pm
IN KNOTS OVER PRETZELS
Discover the easy techniques for making a fun selection of homemade soft pretzels. This hands-on class with Rachelle Killian will learn the art of pretzel making with classic salted soft pretzels served with beer cheese, pretzel-wrapped sausages served with honey-mustard dip, garlic-rosemary pretzel knots, cheese-stuffed pretzel bites, plus gluten-free pretzels.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Aug 19
6:30 to 9 pm
DATE NIGHT FOR COUPLES: HERE'S LOOKING AT YOU, KID
Grab your Bogart or Bergman to create a Casablanca mood right out of the movies with sumptuous Moroccan cuisine and "of all the gin joints" orange-gin spritzers. This hands-on class with Lydia Gwin will make ras el hanout-carrot tahini dip with batbout - a Moroccan quick bread, harissa cod with olives and fennel cooked in a tagine served over spiced vegetable couscous, Moroccan chicken skewers with preserved lemon marinade and cucumber raita, plus Moroccan mint tea and baghrir cake - a pancake cake layered with honey and orange blossom cream plus pistachios and pomegranates.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Aug 20
6 to 8:30 pm
PROVENÇAL PROVISIONS
We have procured the proper provisions for a pleasurable evening of summer fare appropriate for Provence. Enjoy lavender lemonade with a magnificent meal of tomato-anchovy tart, mixed seafood bouillabaisse with rouille croutons, summer ratatouille with eggplant and squash, plus cherry clafouti.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Fri, Aug 20
6:30 to 9 pm
HEIR AND A PARENT: THE FABULOUS BAKER BOY
Making it to the final round of the 2019 Kids Baking Championship on Food Network, the delightful Tarek Husseini shares his mad skills for baking cupcakes with some of his winning flavors, fillings and frostings. This hands-on class will make chocolate cupcakes with salted caramel filling and ganache frosting, almond wedding cupcakes with vanilla Swiss frosting and raspberry filling, plus hummingbird cupcakes with cream cheese frosting and candied pecans. This class is designed for children, at least 7 years of age, plus a parent.
Details
Tarek Husseini
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Aug 21
12 to 2:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lou Rook III and Glenn Bardgett
Chef
Demonstration
$100 Per Person
Sat, Aug 21
1 to 4 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Aug 21
6 to 9 pm
GIRLS' NIGHT OUT: KUNG FU'D
The charming Gigi Smith has designed Asian-inspired dishes worthy of a black belt! Enjoy hot crab rangoon dip with herb-parmesan wonton chips, an Asian pear cocktail, sweet-and-spicy garlic sesame chicken with Asian vegetables and steamed rice, vegetable egg rolls, plus sugar buns and fortune cookies.
Details
Gigi Smith
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Aug 21
6:30 to 9 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on September 26.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Aug 22
12:30 to 3 pm
TOMATOES ARE THE BEST ACID TRIP!
Discover mind-blowing flavors, as Lydia Gwin has this class tripping the light fantastic with fresh local tomatoes that have a balance of sugar and acidity. Enjoy fried green tomatoes with bacon rémoulade, BLT corn cakes with buttermilk dressing, roasted smoky tomato soup shooters with grilled cheese croutons, eggplant caprese salad with sun-dried tomato vinaigrette, and red-and-green tomatillo salsa with fresh tortilla chips.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Aug 22
1 to 3:30 pm
DATE NIGHT FOR COUPLES: WE SEA FOOD ON THE GRILL
Join chef Jon Lowe outside at the grill to create succulent summer seafood dishes, starting with parmesan grilled oysters. This hands-on class for couples will make cedar-planked grilled salmon, grilled scallops, grilled seafood and sausage paella, charred romaine salad with anchovy dressing, plus stone fruit shortcake with housemade sugar biscuits, bourbon caramel sauce, and citrus whipped cream.
Details
Jon Lowe
Chef
Hands-On
$160 Per Couple
Sun, Aug 22
5 to 7:30 pm
FLAWLESS FRENCH MACARONS
Spend an informative evening in the kitchen with Tim Kutterer 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 class will use the same techniques to create pistachio macarons with pistachio buttercream, lemon macarons with lemon buttercream, chocolate macarons, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Details
Tim Kutterer
Culinary Educator
Hands-On
$65 Per Person
Mon, Aug 23
6 to 8:30 pm
LET'S TACO ABOUT IT
Let's talk about spending the evening making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Aug 23
6:30 to 9 pm
HATCH CHILES - GIVE IT A ROAST, WILL YOU?
Spend a unique evening with Matt Sassman, the produce manager at Straub’s Town & Country location and a familiar face in our kitchens, as he shares the annual bounty of sensational New Mexico Hatch chile peppers. This hands-on class will step outside to roast the peppers in a hopper, then learn to make sausage and Hatch chile-stuffed mushrooms with cheddar cheese, crab-roasted corn chowder with Hatch chiles and bacon, Hatch chile-stuffed braciole with flank steak rolled with mozzarella served with Hatch chile tomato sauce and fresh fettuccine, plus Hatch chile-vanilla bean ice cream and Hatch chile-chocolate chunk cookies served with pineapple-Hatch chile margaritas with a chile-salt rim.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Aug 24
6 to 8:30 pm
STAR BAKER
The talented Tanya Ott enjoys sharing her experience of baking in “the" tent at Buckinghamshire, England for the 5th Season of Great American Baking Show. Everyone will be the star baker in this hands-on class creating mini desserts that can be made in advance for parties or your late night indulgences. Learn to make bananas Foster crème brûlée, brown butter madeleines, classic brandy snaps filled with whipped cream and topped with berries, plus caramelized pineapple basil mini pavlovas.
Details
Tanya Ott
Culinary Educator
Hands-On
$60 Per Person
Tue, Aug 24
6:30 to 9 pm
WHOLE 30 GRILLING
Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class creates a summer grilling menu with lemon-roasted shrimp atop a riced cauliflower and spinach-arugula salad with cherry tomatoes and creamy avocado dressing, herb-marinated flank steak, oven-roasted potatoes with garlic and lemon vinaigrette, grilled vegetable salad with spinach pesto, plus grilled watermelon sprinkled with tajin and mint.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Aug 25
6 to 8:30 pm
IS EVERYONE CRACKERS FOR FLATBREAD?
Join Melissa Clendenin in the kitchen and go crazy making a variety of flatbreads served with hummus and roasted eggplant dip. This hands-on class will create flour tortillas, skillet flatbread, whole wheat pitas, cheddar cheese crackers, and sourdough herbed crackers.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 25
6:30 to 9 pm
POLYNESIAN ISLAND HOPPING
Create the bright, rich flavors of Polynesia in a hands-on class with Mickey Kitterman. Learn to make smoked lobster rangoon with grilled pineapple sweet-and-sour dipping sauce, bacon-wrapped ginger-soy chicken with coconut rice, hearts of palm and asparagus salad with coconut vinaigrette, sugar and salt-cured grilled spare ribs with a Trader Vic's hoisin-ginger-chile glaze, plus flaming Tahitian coconut-vanilla ice cream with pineapple-rum topping.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 26
6 to 8:30 pm
SHEET PAN DINNERS ARE HOT
Dara Boxer shares easy methods of simplifying dinner with the use of the versatile sheet pan. Enjoy sheet pan oven-roasted teriyaki salmon with bok choy and mushrooms served over a bed of rice, sheet pan crispy-roasted lemon-thyme chicken with crispy potatoes and tomatoes and zucchini, sheet pan baked chicken marinated in spicy chipotle baked with sweet potatoes and yellow bell peppers then used to construct a spicy Mexican bowl with cauliflower rice and black beans and avocado, plus no-fuss chocolate chip cookies baked on a .... sheet pan!
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Aug 26
6:30 to 9 pm
GIRLS' NIGHT OUT: A NIGHT OF HATCH-STERIA
The annual bounty of sensational New Mexico Hatch chile peppers has arrived just in time for an evening of excitement and good food at the counter with Matt Sassman, the produce manager at Straub’s Town & Country location. Enjoy fire-roasted Hatch chile queso dip with fresh corn tortilla chips, Hatch chile and mushroom-stuffed pork tenderloin, Spanish-style rice with Hatch chiles, fire-roasted Hatch chile and corn-stuffed zucchini bites with tomatoes and roasted sweet bell peppers, plus chocolate brownies and Hatch chile-vanilla bean ice cream, along with a pineapple-Hatch chile margarita.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Aug 27
6 to 8:30 pm
DATE NIGHT FOR COUPLES: HANGING ON TO SUMMER
It's time to take full advantage of the flavors of summer to create a splendid Greek meal with Maria Sakellariou. This hands-on class will make grilled calamari filled with feta and mint and orange peel, hortopita phyllo triangles with greens and herbs and baked until golden, watermelon-feta salad with toasted pine nuts and balsamic-olive oil dressing, grilled pasture quail with eggplant and Graviera cheese sauce, plus kataif baskets filled with vanilla ice cream topped with toasted almonds and a homemade plum spoon dessert from the Island of Skopelos.
Details
Maria Sakellariou
Chef
Hands-On
$125 Per Couple
Fri, Aug 27
6:30 to 9 pm
THE MUNG DINE-ASTY
Give a warm welcome to Krupa and Sid Panchal, of the popular plant-based restaurant in Creve Coeur, Bombay Food Junkies, as they share exciting dishes with mung beans - the protein powerhouse for vegans. Enjoy hearty mung bean soup with stunning spices including turmeric and ginger served with warm bread, mung dal vada - a fritter popular on the streets of India served with sliced onions, mung bean salad with citrus vinaigrette, plus pesarattu - popular breakfast crêpes from the South of India made with ground mung beans that are seasoned with ginger and green chiles to create a base for the crêpes then filled with vegetables and served with ginger chutney.
Details
Krupa and Sid Panchal
Culinary Educator
Demonstration
$50 Per Person
Sat, Aug 28
10 am to 12:30 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. Our fish expert, Kirk Warner, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Kirk Warner
Chef
Hands-On
$175 Per Person
Sat, Aug 28
10 am to 3 pm
DATE NIGHT FOR COUPLES: TIKI TIME
Make a date and join in on the fun as Lydia Gwin transports the mood of the evening to a tropical paradise with tiki torches, palm trees, and island food. This hands-on class for couples will create a feast of crab rangoon dip with crisp wonton chips, sambal-glazed chicken skewers with jicama-pineapple slaw, sweet-and-spicy bacon kabobs with scallion-ginger relish, pork lumpia with banana sauce, coconut jasmine rice, Hawaiian-style sesame cabbage salad, plus roasted pineapple with a honey-orange glaze and toasted pistachios, and cantaloupe-coconut cocktails with tequila and Midori.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sat, Aug 28
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$60 Per Person
Sat, Aug 28
6:30 to 9 pm
ALL THAT, AND DIM SUM
Dim sum is a fun way to taste lots of different small Chinese dishes. Join Mickey Kitterman in the kitchen to create char siu with Hong Kong barbecue sauce, turkey-ginger pot stickers, pork shu mai, Chinese buffet green beans, a trio of spring rolls with salmon, shrimp, and pork, served with interchangeable dipping sauces including apricot sweet-and-sour sauce, and mirin-soy-chile sauce, plus Chinese five-spice doughnuts.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Aug 29
12:30 to 3 pm
HEIR AND A PARENT: EAT IT LIKE PAC MAN
Four decades have passed since the inception of Pac Man, and kids are still eating up video games one pixel at a time. Join the awesome duo of Lydia Gwin and her 8-year-old son, Miles, for a fun afternoon learning to level up your cooking skills with Sonic the Hedgehog-inspired chili dogs and golden onion rings, Fortnight Durr burgers with slurp juice, Mario and Luigi's favorite spaghetti and meatballs with mushroom ragù, plus Princess Peach's peach tart. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Aug 29
1 to 3:30 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
Sun, Aug 29
5 to 7:30 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
$50 Per Person
Sun, Aug 29
5:30 to 8 pm
HONEY, I BLUE UP THE KITCHEN
Kirk is back from his annual trek to Michigan with bushels of blueberries just in time for this memorable class. Kirk shares new dishes that he develops each summer in his test kitchen in Saugatuck - the heart of Michigan blueberry country, along with some of his tried-and-true favorites, including a tribute to his mother and her huge blueberry pie recipe from the historic Bistro 120 restaurant in Paw Paw, Michigan.
Details
Kirk Warner
Chef
Hands-On
$60 Per Person
Mon, Aug 30
6 to 8:30 pm
THE BREAD RISES IN THE YEAST
Rachelle Killian shares tips and techniques for bread baking and takes the fear out of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with French baguettes, a loaf of white sandwich bread, braided poppyseed bread, rosemary focaccia, and challah.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Aug 30
6:30 to 9 pm
LUNCH WITH LYDIA - FUNDIDO TO FLANK STEAK
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy corn queso fundido served with tortillas, grilled flank steak with chimichurri served with big white beans, heirloom tomato salad with tomato vinaigrette and garlic buttered crusty bread, plus olive oil cake with blackberries soaked in Grand Marnier.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Aug 31
11 am to 1:30 pm
MEDITERRANEAN MEZZE - ME, OH MY!
Surprise your friends with a beautiful array of Mediterranean mezze - small dishes that are rich in flavor. This hands-on class with Mickey Kitterman will make ground beef and lamb kibbeh with yogurt, shrimp tabbouleh with fresh mint and parsley, roasted beet hummus, TikTok's viral pasta with roasted feta and burst cherry tomatoes, Nepalese potato salad, plus date and tamarind granita with roasted pineapple.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Aug 31
6 to 8:30 pm
BASIL FOR DAYS
Basil is still growing like gangbusters, and we have some smart uses for this never-ending supply of aromatic herbs from cocktails and appetizers to desserts and everything in-between! Enjoy a gin basil smash, toasted baguette with smoked tomato-basil butter, grilled halloumi and watermelon salad with basil-mint vinaigrette, fresh spaghetti tossed in walnut herb pesto and local tomatoes, fresh corn-basil-goat cheese pasta with pine nuts, plus shortcakes with fresh fruits and basil syrup.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Tue, Aug 31
6:30 to 9 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable evening making homemade pita and falafels with Rachelle Killian. This hands-on vegetarian class will make homemade hummus dip with oil-cured olives and fried garlic, homemade pita pockets stuffed with chickpea falafel in tahini sauce and cucumber salad, green celery-dill-parsley-mint falafels with red bell pepper, phyllo turnovers with feta and fennel, plus pistachio-honey cake with sweetened yogurt topping.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 1
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
$50 Per Person
Wed, Sep 1
6:30 to 9 pm
TACO BELLE
There's no such thing as too many tacos, and our taco belle, Lydia Gwin, is here to prove it with a busy evening in taco-land. This hands-on class will create pomegranate short rib tacos with queso fresco and guacamole, portobello tacos with smoked mozzarella and chipotle, Maui-style snapper tacos with habañero-glazed grilled pineapple and salsa fresco, blackened salmon tacos with grapefruit and avocado, all served with housemade corn tortillas plus a classic margarita.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Sep 2
6 to 8:30 pm
DATE NIGHT FOR COUPLES: FROM BEER TO EAT-ERNITY
Suds are the main staple in a tempting evening for couples using a variety of beers to cook with, and sample. This hands-on class with Rachelle Killian will make Guinness beer nuts, beer cheese soup served with jalapeño-cheddar beer bread, crispy chicken smothered with beer barbecue sauce, beer-battered baked broccoli, plus stout ice cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, Sep 3
6 to 8:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home a jar of sourdough starter.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Sep 4
10 am to 3 pm
DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO
Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer and Larry Meyers. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Sep 4
6 to 8:30 pm
WHAT A FLAKE - CROISSANTS AND MORE
Rachelle Killian leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare classic croissants, pain au chocolat, almond croissants, plus the irresistible donut-croissant with vanilla glaze for cronut lovers.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 8
6 to 8:30 pm
GOODNESS, GRAIN-SCIOUS, GREAT BOWLS OF FIBER
Join Dara Boxer in the kitchen as she shares her passion for healthy and nutritional vegetarian grain bowls that are rich in flavor and fiber. This hands-on class will mix and match grains, vegetables, proteins, plus dressings or toppings to create a personalized grain bowl, served with a local beer. Choose from farro, brown rice, quinoa, Israeli couscous, kale, cauliflower, carrots, beets, tomatoes, sweet corn, tofu, chickpeas, black beans, kidney beans, along with topping choices of pico de gallo, orange tahini sauce, spicy peanut sauce, Green Goddess dressing, and creamy hummus for a delicious meal.
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Sep 9
6 to 8:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Sep 9
6:30 to 9 pm
DATE NIGHT FOR COUPLES: HEART AND SEOUL
Couples will fall in love with the distinct bold flavors of Korea in a lively evening of cooking. This hands-on class will create our version of KFC hot wings (aka Korean Fried Chicken), pork belly lettuce wraps, bibimbap rice bowls with marinated short ribs, vegetables, homemade kimchi, a fried egg, and gochujang sauce, plus finish with a cool mango sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Sat, Sep 11
6 to 8:30 pm
GIRLS' NIGHT OUT: BRIDGERTON IS OUR GUILTY PLEASURE
Word is out that the Lady Whistledown's Society Papers has reports that you have binged on Bridgerton and is quite pleased. Join Lady Lydia Gwin as she starts with a trio of the Viscount's appetizers including prosciutto-wrapped figs, mushroom bruschetta, and rainbow heirloom tomato crostini, then creates Lady Whistledown's hot and spicy butternut soup with candied pecans, Prince Friedrich's smitten wiener schnitzel with the Duke of Hastings beaten mashed potatoes, plus Daphne's sparkling rosé lemonade, and Queen Charlotte's layered chocolate cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Sep 11
6:30 to 9 pm
AMERICAN PIE
Drive your Chevy straight to this class as Lydia Gwin puts everyone in the driver's seat for a flavor adventure creating apple pie with a jaw-dropping homemade cinnamon roll pie crust with personalized flavor building. Each student will make an individual apple pie with an impressively designed crust and while the pies are in the oven, the class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus salted caramel ice cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Sep 12
1 to 4 pm
THE KITCHEN AT HOGWARTS
Rachelle Killian shares her magical powers in the kitchen with a class designed for adults who still believe in wizardry. This hands-on class will make Harry's favorite treacle tart, pumpkin pasties from Hogwarts Express, Mrs. Weasley's meat pie served with gillyweed (fried zucchini) stalks, dragon eggs in a potato nest with hollandaise sauce, cauldron lava cakes with raspberry sauce, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schnapps.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Sep 13
6 to 8:30 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Join this hands-on class learning how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a cranberry-toasted pecan sourdough, and a seeded whole grain sourdough with pepitas, sunflower seeds, and poppy seeds. Each participant will take home a jar of sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Sep 16
6:30 to 9 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Sep 18
11 am to 4 pm
HEIR AND A PARENT: JEDI ACADEMY
Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade Ranch dip, Tie fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sat, Sep 18
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen with Kaitlyn Vohs to create a delicious meal, plus a refreshing blood orange bourbon smash. Learn to prepare a mixed greens-blood orange salad with blue cheese and red onion topped with Dijon vinaigrette and pistachios, pan-roasted duck breast with port wine reduction, vanilla scented parsnip purée, bacon roasted Brussels sprouts, plus vanilla bean crème brûlée with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Kaitlyn Vohs
Chef
Hands-On
$180 Per Couple
Sat, Sep 18
6 to 9 pm
NOVEL CUISINE: THE BOOK OF DIFFICULT FRUIT
The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly by Kate Lebo is a witty read with twenty-six fruits and what makes them difficult, which is usually not the obvious. As the class discusses the unexpected twists and turns throughout the book, they will enjoy a blackberry shrub, assorted cheeses with Italian plum jam and quince paste, cucumber salad with pomegranate-molasses dressing, chicken katsu with umeboshi, garlicky fermented zucchini, plus a gooseberry-elderflower frozen fool.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 150 books! We love to hear from our students what books they want to read!
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Sep 19
1 to 3:30 pm
DATE NIGHT FOR COUPLES: CALL ME OLD-FASHIONED
Good cooking and a classic Old-Fashioned with a rich spicy bourbon are always in style, as couples gather to create a memorable dinner with Gigi Smith. This hands-on class will make a tasty wedge salad with crisp bacon and crunchy corn drizzled with sweet and tangy balsamic reduction, grilled strip steak with chimichurri served with creamy roasted garlic smashed potatoes and warm cabbage slaw with capers, mini corn muffins with spicy cheddar cheese filling, plus Gigi's butter-bourbon cupcakes.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Sep 19
5 to 7:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Rachelle Killian creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Sep 21
6 to 8:30 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
$60 Per Person
Wed, Sep 22
6 to 8:30 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create custard-filled long johns with a chocolate glaze, baked lemon doughnuts with lemon glaze, old-fashioned sour cream doughnuts, apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, plus cinnamon doughnut holes. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Sep 25
12 to 2:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Rachelle Killian helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Sep 26
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class with Rachelle Killian will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Oct 8
6 to 8:30 pm