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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: THE BEET GOES ON
La de da de de, la de da de da! Everyone will be humming the tune, as Margi Kahn prepares a meal so rich in flavor, no one will remember that it is vegetarian. Enjoy charred vegetable skewers with chimichurri dipping sauce, Moroccan chickpea stew over pearled couscous, sweet potato and carrot gratin, roasted beet and arugula salad with goat cheese, plus a decadent flourless chocolate cake with mascarpone cream.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Fri, Mar 22
6 to 9 pm
DATE NIGHT FOR COUPLES: GET THEM TO THE GREEK
It is always a fun evening for couples to create authentic Greek cuisine with Maria Sakellariou, starting with grilled scallops stuffed with smoked salmon and spinach and feta. This hands-on class will make pan-seared grouper with a mushroom-pepper pinot noir cream sauce, crawfish beignets with sun-dried tomato and roasted corn, tartar sauce, green bean-red onion salad, plus halva - an exotic semolina and toasted almond dessert.

Maria's next Greek Date Night class, Cod is Great, Cod is Good!, is available on April 12.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Mar 22
6:30 to 9 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry's next macaron class, Flawless French Macarons, is available on July 6.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Mar 23
11 am to 2 pm
THE SENSE AND SENSIBILITY OF A SPOT OF TEA
Join us in celebration of Jane Austen's good sense to have a spot of tea in the afternoon with lovely scones and clotted cream. Relish a lively conversation in the drawing room with delicacies the Dashwood sisters might have enjoyed, including choux puffs with duck salad, mini pork pies, sultana scones with clotted cream, stem ginger shortbread, lemon tartlets, plus sherry trifle.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Mar 23
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 joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Please call our store to be put on a waitlist.

Upcoming Dine and Dance classes include Big Band Swing on May 25, Salsa Salsa on June 29, and Last Tango in Paris on July 27.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Mar 23
6 to 9 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.
Please call our store to be put on a waitlist.

This class is offered again on June 9.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, Mar 24
12:30 to 3 pm
NOVEL CUISINE: THE FOOD EXPLORER
Part Spy Thriller part Farm Journal, The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats takes us to a time when international travel was an adventure and many of our common everyday foods were exotic and not yet seen. David Fairchild is the genius botanist who becomes the food explorer as he sleuths out delicious foods and develops their propagation at his botanical garden in Florida. Avocados, mangoes, seedless grapes, Meyer lemons, cashews, dates, and Egyptian cotton are all things David Fairchild brought to us. As the class discusses the book, Mickey Kitterman prepares yellow lentil samosas with mango-mint-cilantro chutney, alligator pear-mango-shrimp salad with Meyer lemon vinaigrette, cashew breaded chicken breast with fresh grape sauce, quinoa pilaf, plus Meyer lemon semifreddo.

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Mar 24
1 to 3:30 pm
DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE
Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a caramelized onion-bacon-blue cheese pizza, Bel Paese-asparagus-prosciutto pizza, Italian sausage-wild mushroom-roasted red pepper pizza, and pesto-fresh mozzarella-tomato pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Please call our store to be put on a waitlist.

Our next date night pizza class, Pizza on the Grill, is available on June 22.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Mar 24
5 to 7:30 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.
Please call our store to be put on a waitlist.

This class is offered again on July 22.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, Mar 25
6 to 8:30 pm
CARB DIEM
Seize the day and learn how to make fresh pasta with robust Italian sauces with the talented chef Bernard Pilon. This hands-on class will create three spectacular homemade pasta dishes, including linguine with clam sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce.
Details
Bernard Pilon
Chef
Hands-On
$60 Per Person
Mon, Mar 25
6:30 to 9 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.

This class is offered again on April 25 (daytime) or May 28.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Mar 26
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.

This class is offered again on May 19.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Tue, Mar 26
6:30 to 9 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Please call our store to be put on a waitlist.

This class is offered again on April 25 (daytime) or May 28.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Mar 27
6 to 8:30 pm
PIES AND SCONES AND BISCUITS... OH MY!
Margi Kahn is a wizard of perfecting the flakiness of pie crusts, scones, and biscuits. Learn Margi's secrets of rolling out pastry doughs by working side-by-side to create tart cherry-chocolate scones, classic British scones with currants, mixed berry pie, plus cheddar-chive biscuits.
Please call our store to be put on a waitlist.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, Mar 28
10 am to 1 pm
FRENCH COUNTRYSIDE
Inspired by his recent trip to Paris, join Mickey Kitterman in exploring a charming French countryside dinner. This hands-on class will create cider kir, mussels in Pineau de Charentes, chicken grande-mère Val D'Auge -chicken braised with apples and bacon and cream, pan-roasted and glazed vegetables cartouche, plus pears Hélène with vanilla ice cream and tuiles as served at the legendary Berthillon Ice Cream Parlour on the Île Saint-Louis in Paris.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Mar 28
6 to 8:30 pm
SPRING AND EASTER CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the Spring and Easter. 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 Easter eggs, chicks, and flowers. Each student will take home their cake pop creations.
Please call our store to be put on a waitlist.

Rachel's next class, Summer and 4th of July Cake Pops, is available on June 27.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Thu, Mar 28
6:30 to 9 pm
DATE NIGHT FOR COUPLES: THE PERFECT CATCH
Reel your partner in for an exciting evening cooking together to create a stunning meal. This hands-on class with Marianne Moore will make sherried crab bisque, goat cheese and black pepper biscuits, citrus and pomegranate salad with arugula and shaved parmesan, roasted salmon with sweet cider barbecue sauce, balsamic roasted broccoli with sun-dried tomatoes, plus buttermilk panna cotta with pear-date compote.
Please call our store to be put on a waitlist.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Mar 29
6 to 8:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Please call our store to be put on a waitlist.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$150 Per Person
Sat, Mar 30
10 am to 3 pm
GOOD MORNING, VIET-NAAM
Sleep in a little longer, listen to the radio, then head out to Kitchen Conservatory to spend an exhilarating morning with cookbook author Naam Pruitt making Vietnamese food. This hands-on class will create spiced pork in lettuce cups with nuoc cham, stuffed shrimp in coconut batter, stir-fried curried beef over warm rice noodles, stir-fried chicken with lemongrass and caramelized onions over rice, plus coconut flan.
Please call our store to be put on a waitlist.

Naam's available classes include Date Night for Couples: A Flurry of Curries on April 26, Oodles of Thai Noodles on May 1, and Date Night for Couples: Your Pad Thai or Mine on June 8.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Sat, Mar 30
11 am to 1:30 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 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.
Please call our store to be put on a waitlist.

This class is offered again on June 7.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sat, Mar 30
6:30 to 9 pm
SURF AND TURF, SAUCES AND SIDES
Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Please call our store to be put on a waitlist.

Jon's next class, The Lowe-Down on a Seafood Brunch, is available on April 14.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$75 Per Person
Sun, Mar 31
12:30 to 3 pm
HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS
Cheers will be heard in celebration of creating a lively Mexican fiesta with Devon Drag. Spend a festive afternoon creating guacamole with veggie dippers, mini phyllo tacos with traditional taco fillings, Mexican chicken lasagna with fire-roasted tomatoes and black beans layered with corn and cheese, nacho mac-and-cheese, plus quesadilla chocolate s'mores with Nutella and marshmallows. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Like a Kid in a Candy Store on May 5, What's Your Candy Crush on June 8, Calling All Princesses on June 9.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Mar 31
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY
Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Mar 31
5 to 7:30 pm
CAST IRON REVIVAL
Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join Dawn Meyer with some foolproof tips, as this hands-on class makes cast iron Mexican layer dip, one-skillet lemon chicken with fennel, leeks and orzo pasta, cast iron green chile cheeseburger sliders, pan-roasted fish fillets with garlic compound butter, cast iron baked penne with charred tomatoes, plus skillet fudge brownie with chocolate ganache frosting.
Please call our store to be put on a waitlist.

Our next cast iron class, Bewitched with Cast Iron Cooking, is available on May 13.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Apr 1
6 to 8:30 pm
APRIL, DON'T PLAY ME FOR A FOOL!
The delightful and witty Barb Nack brings all her best cooking tricks to create a charming dinner from Ina Garten's cookbook, Foolproof. Enjoy a Duke's cosmopolitan cocktail, Tuscan mashed chickpeas with tomatoes and garlic served with garlic grilled country bread, hot smoked salmon filets with a fresh dill-cucumber sauce, sautéed baby spinach with shallots and lemon topped with feta and pine nuts, plus a blueberry fool.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Apr 1
6:30 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Please call our store to be put on a waitlist.

This class is offered again on May 23 (daytime) and June 4.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Apr 2
6 to 8:30 pm
PEACE, LOVE, AND PIZZA
Spend a relaxing, laid-back evening in the kitchen with Margi Kahn learning how to make incredible pizza dough with flour, yeast, and a little love. This hands-on class will make prosciutto and asparagus pizza with basil pesto and gruyère cheese, caramelized onion and apple pizza with fresh herbs and goat cheese, three-cheese pizza with chunky tomato sauce and fontina, parmesan and burrata cheeses, plus a sausage-pepperoni-hamburger meat-lover's pizza with mozzarella cheese.
Please call our store to be put on a waitlist.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Apr 3
6 to 9 pm
HAMA-SAN: SAMURAI OF SUSHI
Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura as he deftly displays his precise knife skills, and makes everyone comfortable making their own sushi. Using a colorful array of ingredients and the freshest fish, this hands-on class will learn to create a variety of sushi rolls, including spicy tuna rolls, red dragon rolls, shrimp tempura rolls with avocado and cucumbers, OMG rolls with salmon topped with warm sesame sauce and torched, plus spicy volcano rolls.
Please call our store to be put on a waitlist.
Details
Naomi Hamamura
Chef-Owner
Chef de Art Catering
Hands-On
$60 Per Person
Wed, Apr 3
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Please call our store to be put on a waitlist.

This class is offered again on May 26.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Thu, Apr 4
6 to 8:30 pm
DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH
Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Please call our store to be put on a waitlist.

This class is offered again on June 9.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Apr 5
6 to 8:30 pm
FLAWLESS FRENCH MACARONS
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

This class is available again on July 6.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Apr 6
11 am to 2 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.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Like a Kid in a Candy Store on May 5, What's Your Candy Crush on June 8, Calling All Princesses on June 9.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Apr 6
12 to 2:30 pm
GIRLS' NIGHT OUT: OFF TO THE RACES
Derby Day is still a month away, but Robin Wheeler wants a head start for the ladies to enjoy a bourbon cherry blush cocktail, based on a vodka version served at Churchill Downs. Enjoy the evening with your girlfriends, as Robin prepares a spring salad of baby lettuce, shaved asparagus, strawberries, gorgonzola dolce and bourbon butter pecans served with mini biscuits, roasted pork medallions with bourbon apricots over brie grits, plus a chocolate bourbon pecan tart.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Demonstration
$45 Per Person
Sat, Apr 6
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Apr 7
11 am to 4 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.
Please call our store to be put on a waitlist.

This class is offered again on July 1.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Apr 7
1 to 3:30 pm
DATE NIGHT FOR COUPLES: HEAVY METAL COOKING
Couples will cast a spell on cooking with heavy cast iron pans creating rich Southern flavors. Join Mickey Kitterman, as this hands-on class makes skillet crab imperial served with grilled bread, wilted kale-red onion-mushroom salad with mini pimiento cheese balls, cast iron flat iron steaks with redeye gravy, spicy Cajun corn maque choux, plus skillet buttermilk pie.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Apr 7
5 to 7:30 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 Ivy Magruder, the brilliant chef of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Please call our store to be put on a waitlist.
Details
Ivy Magruder
Chef
Panorama at the St. Louis Art Museum
Demonstration
$50 Per Person
Mon, Apr 8
6 to 8:30 pm
SOME ASSEMBLY REQUIRED
Roll up your sleeves for an exciting evening with Barb Nack putting together appetizers and small plates for a party perfect menu. This hands-on class will shake up a raspberry vodka and pomegranate sparkler topped with champagne, and create apple-walnut-bacon-goat cheese crostini, chipotle shrimp with roasted peppers and fontina baked in phyllo cups, herb-roasted beef tenderloin sliders with gorgonzola sauce on homemade mini buns, chicken-guacamole stacks on cornbread rounds, brie with figs and pecans baked in puff pastry served with buttered crostini, plus mini Key lime pie cookie cups.
Please call our store to be put on a waitlist.

Right on 'Cue with Appetizers is available on May 9 with Marianne Moore.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Apr 8
6:30 to 9 pm
ME OH, MY OH! LET'S MAKE PIE!
The pleasures of making fresh pies are abundant in this fun hands-on class with pie-baker Jane Callahan. Everyone in this class will learn to make and roll out their own pie crust, and the class will create three superb pies, including a mixed berry crumble, coconut bourbon pecan pie, and blueberry-pear galette.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Tue, Apr 9
6 to 9 pm
TACO THE TOWN
Everyone is buzzing about spending the afternoon making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Apr 9
6:30 to 9 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Please call our store to be put on a waitlist.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Apr 10
6 to 8:30 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.
Please call our store to be put on a waitlist.

This class is offered again on May 26.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Thu, Apr 11
6 to 8:30 pm
A MOREL MAN
Josh Galliano is a chef, family man, and loves to spend his leisurely time in nature with his children foraging for berries and mushrooms. Sit back and enjoy tales of the forest as Josh prepares morel and caramelized onion puff pastry bites, a tartine of morels and chicken liver mousse, velouté with morels and peas fricassée, and morels and asparagus with béarnaise sauce.
Please call our store to be put on a waitlist.

A Morel Quandary, a hands-on morels class with Kirk Warner, is available on April 23.
Details
Joshua Galliano
Chef
Demonstration
$65 Per Person
Thu, Apr 11
6:30 to 9 pm
DATE NIGHT FOR COUPLES: COD IS GREAT, COD IS GOOD!
Change up your local church fish fry with an exciting evening of cooking Greek food with Maria Sakellariou. This hands-on class for couples will create a spicy feta spread with homemade pita chips, Island of Rhodes-style stuffed grape leaves with broad beans and bulgur, three cheese stuffed calamari drizzled with olive oil-lemon vinaigrette, baked cod topped with roasted tomatoes and sweet onions and olive salsa, quinoa-spinach pilaf, plus pantespani cake - a lemon sponge cake drizzled with a light syrup.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Apr 12
6:30 to 9 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Please call our store to be put on a waitlist.

A Day in the Kitchen: Pier Pressure is available on June 1 with Mickey Kitterman.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$175 Per Person
Sat, Apr 13
10 am to 3 pm
HEIR AND A PARENT: HOME SWEET HOME
The best recipe for a fun afternoon in the kitchen includes a parent, a child, and lots of lip-smacking, finger-licking desserts. Join Devon Drag to make chewy marshmallow blondies with butterscotch and chocolate chips, Oreo-white chocolate popcorn, one-bowl chocolate brownies, easy homemade vanilla ice cream with strawberry sauce and vanilla whipped cream, no-bake monster cookie bars with peanut butter and mini M&Ms, plus a sugar cookie "pizza" with fresh fruit. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Like a Kid in a Candy Store on May 5, What's Your Candy Crush on June 8, Calling All Princesses on June 9.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Apr 13
12 to 2:30 pm
DATE NIGHT FOR COUPLES: THE NEW ORLEANS VEGAN-IZER
Stephanie Bosch loves the challenge of turning cuisines into vegan feasts for entertaining family and friends. Join her for a hands-on class perfect for couples creating a New Orleans spread with vegan crab cakes with Creole rémoulade, crispy cornmeal-crusted tofu po' boys, smoky collard greens with coconut bacon, spicy Creole gumbo with gluten-free jalapeño cornbread, plus almond bananas Foster.
Please call our store to be put on a waitlist.

Upcoming vegan classes include Vegan Breakfast - The Yolks on Us on April 22, and The Vegan Baker on May 2.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$125 Per Couple
Sat, Apr 13
6 to 8:30 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Please call our store to be put on a waitlist.

This class is offered again on April 18.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Apr 13
6:30 to 9 pm
THE LOWE-DOWN ON A SEAFOOD BRUNCH
Jon Lowe has all the information and expertise for creating a mouth-watering brunch to satisfy seafood lovers. This hands-on class will spend a fun afternoon with Jon creating lobster and corn chowder, local greens salad with goat cheese croutons and spiced walnuts drizzled with apple cider vinaigrette, hot smoked salmon platter with accompaniments from boiled eggs and capers to herb cream cheese and flatbread crackers, eggs Benedict with crab and asparagus topped with hollandaise sauce, Yukon potato and kale hash, plus chocolate crème brûlée.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Apr 14
12:30 to 3 pm
NOVEL CUISINE: KILLING IT: AN EDUCATION
Camas Davis takes us on her personal journey from New York magazine editor to a surprising existence in Portland to France and an unexpected turn of learning butchery and back to Portland in her book, Killing It: An Education. As the class discusses the book, enjoy a frisée salad with a warm goat cheese crouton, traditional French cassoulet with duck confit, plus a fresh strawberry tart with crème chiboust. Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Apr 14
1 to 3:30 pm
DATE NIGHT FOR COUPLES: CLAW AND ORDER
"Partners in crime" are sentenced to an evening of fun times with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red pepper-mustard sauce, butter-roasted crab legs with warm garlic butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.
Please call our store to be put on a waitlist.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Apr 14
5 to 7:30 pm
SPRING COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating beautifully decorated Spring and Easter cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Hands-On
$60 Per Person
Sun, Apr 14
5:30 to 8 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Please call our store to be put on a waitlist.

This class is offered again on July 1.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, Apr 15
6 to 8:30 pm
ONE PAN MEALS
Tired of dirtying every pan in the kitchen to create a fabulous meal? Sit back and enjoy the evening as Marianne Moore shares three great options, along with a salad and dessert. Enjoy roasted salmon with creamy orzo, pork fricassée with artichokes and mushrooms, and magical one-pot pasta with tomato basil sauce, plus spinach salad with apples and pomegranates, and skillet Texas sheetcake with vanilla bean ice cream.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Apr 15
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 chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Please call our store to be put on a waitlist.

This class is offered again on June 25.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Apr 16
6:30 to 9 pm
BREADS FROM FRANCE
Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty ficelle - long, thin French baguettes, rosemary-sea salt epi rolls, plus kugelhopf morning rolls from Alsace, France.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Apr 17
10 am to 1 pm
GRILLING UNIVERSITY: SEAFOOD 101
Taste testing is the only prerequisite for acing the seafood curriculum at grilling university! This hands-on class will master grilled spicy swordfish tacos with pineapple-jalapeño-red pepper salsa and avocados, grilled thick Southern shrimp burgers on homemade buns with cornichon-caper-red onion tartar sauce, smoked whole lobsters split in half and basted with smoked paprika butter, brined barbecue salmon served with a duo of sauces - horseradish-chive cream and mustard-dill, grilled corn on the cob with lemon butter, plus blueberry lemon galette.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 17
6 to 8:30 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Please call our store to be put on a waitlist.

This class is offered again on July 17.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Apr 17
6:30 to 9 pm
SATURDAY NIGHT SUSHI (ON A THURSDAY!)
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Thu, Apr 18
6 to 8:30 pm
POWERED BY PLANTS
Plant-based guru Caryn Dugan, the STLVegGirl, shares her passion for creating a healthy lifestyle through cooking. This hands-on class for vegans will make a kale-asparagus-orange bell pepper salad with a creamy lemon tahini dressing tossed with chickpeas, sunflower seeds and fresh basil, green minestrone loaded with vegetables, cannellini beans, and whole grain pasta, springtime white pizza with mushrooms and artichoke hearts on a quinoa crust with cashew mozzarella, plus wilted spinach with asparagus and sun-dried tomatoes topped with feta, brown rice, homemade herbed tofu, pine nuts, and homemade kalamata tapenade.
Please call our store to be put on a waitlist.

Caryn's next class, Vegans - Oh, the Truffles We've Seen, is available on June 20.
Details
Caryn Dugan
Culinary Educator
Hands-On
$55 Per Person
Thu, Apr 18
6:30 to 9 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry's next macaron class, Flawless French Macarons, is available on July 6.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Apr 20
11 am to 2 pm
MOORE IS MORE!
Experience a true passion for cooking beautiful and delicious food with the talented Marianne Moore creating dishes that would make a perfect little dinner party. This hands-on class will create goat cheese-artichoke spring rolls, corn bisque, baby arugula salad with balsamic roasted fruit, garlic butter poached lobster mac-and-cheese, plus a lemon-pine nut tart.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Apr 20
12 to 2:30 pm
DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO
Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Please call our store to be put on a waitlist.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Apr 20
6 to 8:30 pm
HIGH MOREL STANDARDS
Witness the meticulous attention to detail, as the skillful chef Pete Fagan, of Tony's, takes the treasured bounty of spring morel mushrooms and creates impeccable dishes. Enjoy morel mushroom and truffle arancini with pea purée, roasted prawns with morel butter served with ricotta gnocchi, asparagus and fava beans, fried morel mushrooms on field greens and spring ramps with a warm bacon-mushroom vinaigrette, plus filet of lemon sole with sautéed morel mushrooms and sunchokes and tomato-basil beurre blanc.
Please call our store to be put on a waitlist.

A Morel Quandary, a hands-on morels class with Kirk Warner, is available on April 23.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$65 Per Person
Mon, Apr 22
6 to 8:30 pm
VEGAN BREAKFAST - THE YOLKS ON US
Vegan teacher Marianne Moore takes the most important meal of the day and makes it vegan from omelettes to biscuits and gravy. This hands-on class will create tofu "egg" and tempeh bacon scramble loaded with potatoes and fresh vegetables, homemade vegan biscuits and soy "sausage" gravy, chickpea omelettes, vegan French toast, plus coconut yogurt parfaits with whiskey macerated berries.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Apr 22
6:30 to 9 pm
MORNINGS WITH MARGI - TENDERLOIN TO TARTS
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy pesto palmiers, citrus-marinated pork tenderloin with maple glaze, roasted carrot and parsnips, spiralized potato crisps, plus a chocolate tahini tart with flakes of salt.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Apr 23
10 am to 1 pm
A MOREL QUANDARY
The opportunity for enjoying morel mushrooms comes and goes so quickly for this not-to-be-missed annual class with Kirk Warner. Gather in the kitchen for a hands-on class creating potato gnocchi with morels and peas, semolina crusted fried morels with ramp aïoli, pizzettas with morels and hand dipped ricotta, and crispy Vietnamese crêpes with morels and fried tofu.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$80 Per Person
Tue, Apr 23
6 to 8:30 pm
IT'S NACHO FAULT, LET'S HAVE A MARGARITA
Put the troubles of the day aside, and have a seat at Barb's table as she prepares all your favorite Mexican comfort foods. Choose from one of three frozen fresh fruit margaritas - lime, mango, or strawberry, and enjoy pan-seared shrimp tostados with corn and salsa verde plus avocado and mâche, chipotle bean-and-bacon nachos with tomatoes and red peppers served with homemade chips, cast iron charred margarita chicken wings, plus Kahlúa Mexican brownies.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Apr 23
6:30 to 9 pm
WHOLE 30 HEALTHY EATING
Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make pork lettuce wraps with sweet-and-spicy dipping sauce, carrot-cardamom soup with leeks and carrots, roasted green herb-marinated chicken, cauliflower fried rice with bacon and mushrooms and fresh ginger, Thai zoodle salad with spiralized zucchini and julienned carrots tossed in sunflower butter-sriracha-lime dressing topped with tomatoes and avocado, plus a strawberry-orange-mango kombucha mocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Apr 24
6:30 to 9 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Apr 25
11 am to 1:30 pm
DARE TO BE CHICKEN
Barb Nack isn't afraid of creating a variety of chicken dishes with thighs, breasts, and wings that will be added to everyone's recipe box. Enjoy zucchini and mushroom-stuffed butterflied chicken breasts with cranberry port sauce, balsamic-braised chicken thighs with cremini mushrooms and spinach served over brown rice, stovetop smoked chicken wings with plum chutney, plus brown sugar blackberry bundt cake with Grand Marnier raspberry sorbet.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Apr 25
6:30 to 9 pm
DATE NIGHT FOR COUPLES: A FLURRY OF CURRIES
Step into the kitchen for a flurry of activities, as things heat up with flavorful Thai curries. This hands-on class for couples joins Naam Pruitt to create yellow chicken curry with Yukon potatoes, panang beef curry with jalapeños and kaffir lime leaves, spicy ground beef with yard long beans, green shrimp curry with Thai eggplants and basil, and fried whole red snapper in red curry sauce.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Apr 26
6 to 8:30 pm
TURKISH CHARM
Spend an exotic evening dining on the rich and vibrant flavors of Turkish cuisine. Enjoy roasted garlic hummus and baba ghanoush on homemade pita, roasted red bell pepper soup, cucumber salad with yogurt and mint and raisins, braised chicken with walnuts and pomegranate seeds on couscous, plus date-walnut-chocolate meringue dacquoise.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Fri, Apr 26
6:30 to 9 pm
WEEK ENDS AT THE COUNTER: SUMPTUOUS SEAFOOD
Spend the beginning of your weekend enjoying a remarkable meal in a comfortable, relaxed setting at the counter with Barb Nack. Enjoy a crab tower with crabmeat salad stacked between avocado and gazpacho salsas topped with frisée and garnished with orange supremes, pan-seared salmon with pomegranate balsamic glaze, roasted Brussels sprouts with bacon and pecans, cream biscuits with fresh herbs, plus individual lemon pudding cakes with blueberry compote.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sat, Apr 27
10 am to 12:30 pm
PALEO IS A NO-GRAINER!
Join Margi Kahn to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create an exciting meal with cocktail meatballs with curry dipping sauce, roasted salmon with citrus-ginger glaze, sweet potato-orange purée, Brussels sprouts hash, plus French profiteroles.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Sat, Apr 27
11 am to 2 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Lauren Wilmore, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Please call our store to be put on a waitlist.

Upcoming Dine and Dance classes include Big Band Swing on May 25, Salsa Salsa on June 29, and Last Tango in Paris on July 27.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Apr 27
6 to 9 pm
GIRLS' NIGHT OUT: A LIPSTICK PICNIC
Freshen up your lipstick because this evening is just for the girls, and Marianne Moore has filled the picnic basket with lots of goodies. The evening will include lots of laughter and food, including pineapple lemonade sangria, basil orzo summer salad, curried chicken salad wraps, salmon sliders with cucumber dill sauce, crostini bites with cucumber and whipped feta, plus lemon gooey butter cookies.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Apr 27
6:30 to 9 pm
SPRING SOUPS AND SIDEKICKS
Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch, starting with seafood chowder with mussels, shrimp, scallops and saffron broth served with risotto cakes. This hands-on class will steam up the kitchen with pots of creamy broccoli and white cheddar soup, smoked tomato soup with pretzel croutons and fresh basil, beef stew with potatoes and corn and peas and a citrus crème fraîche, plus miniature turkey and caramelized paninis with apricot jam, and kale salad with egg, parmesan crisp, capers and lemon vinaigrette.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Apr 28
12:30 to 3 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Like a Kid in a Candy Store on May 5, What's Your Candy Crush on June 8, Calling All Princesses on June 9.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Apr 28
1 to 3:30 pm
DATE NIGHT FOR COUPLES: YOU HAD ME AT BOURBON
A promise of bourbon has everyone in the kitchen using a popular Kentucky commodity as the key ingredient in a spectacular meal. This hands-on class will make mint juleps, bourbon-soaked dates with bacon-pecan-goat cheese spinach salad and warm bourbon vinaigrette, mushroom tart topped with bourbon cream, grilled hanger steak with mustard-peach-bourbon sauce served with buttermilk biscuits and bourbon-glazed carrots and parsnips, plus bourbon pecan pie with bourbon whipped cream.
Please call our store to be put on a waitlist.

This class is offered again on July 7.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sun, Apr 28
5 to 7:30 pm
HAND LETTERING WITH LIZZIE AND CLAIRE
Join the dynamic duo of Lizzie Geerling and Claire Troll, of Saint Louis Succulents, for a fun evening of hand lettering and a Mexican 75 cocktail. Learn some tips and tricks for dressing up your own hand writing and creating embellishments to style beautifully addressed envelopes, invitations, recipe cards and more! Sip on a cocktail while being able to work at your own pace practicing hand lettering skills to create a recipe card with embellishments. Each student will receive a lettering packet, Tombow pencil, eraser, dual brush tip pen, and a recipe card.
Details
Lizzie Geerling and Claire Troll
Hands-On
$45 Per Person
Sun, Apr 28
5:30 to 7:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Please call our store to be put on a waitlist.

This class is offered again on May 13 or May 20.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, Apr 29
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Please call our store to be put on a waitlist.

This class is offered again on July 22.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, Apr 29
6:30 to 9 pm
CROISSANTS ARE FLAKE NEWS
Believe everything you read about Margi Kahn's skills for making flaky croissants and other news-worthy treats from croissant dough. This hand-on class will learn to make the dough from scratch, and use it to create croissants, almond croissants, pain au chocolat, plus pesto palmiers.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Apr 30
6 to 9 pm
RUSTIC ITALIAN
Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, and shares a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Apr 30
6:30 to 9 pm
OODLES OF THAI NOODLES
Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus Thai iced tea and iced coffee.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Wed, May 1
6 to 8:30 pm
MAY DAY
Barb Nack creates a celebratory meal with beautiful ingredients for a light-hearted evening. Enjoy a flute of champagne, crab salad with green onion and dill served in cucumber cups, wine-poached salmon with watercress aïoli, asparagus gruyère tart, plus mini two-layer carrot cakes with orange cream cheese frosting.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, May 1
6:30 to 9 pm
THE VEGAN BAKER
Put on an apron and join the delightful Marianne Moore in the kitchen to create baskets of vegan bakery goods. This hands-on class will make dark chocolate cupcakes with ginger-orange frosting, olive oil and hazelnut shortbread with lemon glaze, sticky lemon cake with cherry rum glaze, fluffernutter doughnuts, salted caramel brownies, and confetti cookies.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 2
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.
Please call our store to be put on a waitlist.

This class is offered again on June 28.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, May 3
6 to 8:30 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Please call our store to be put on a waitlist.
Details
Barry Marcus
Pastry Chef
Hands-On
$150 Per Person
Sat, May 4
11 am to 4 pm
DATE NIGHT FOR COUPLES: TOKYO AT NIGHT
Tokyo at night is filled with bright lights and the aromatic scents and rich flavors of Japanese cuisine. Join cookbook author, Naam Pruitt, for a hands-on class creating her favorite Japanese dishes, including shrimp and vegetable tempura with soy dipping sauce, okonomiyaki - cabbage pancake "pizza", miso salmon with stir-fried snow peas and rice, steamed bok choy with sesame dressing, plus mango sorbet and almond cookies.
Please call our store to be put on a waitlist.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sat, May 4
6 to 8:30 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, May 5
12:30 to 3 pm
HEIR AND A PARENT: LIKE A KID IN A CANDY STORE
Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, May 5
1 to 3:30 pm
DATE NIGHT FOR COUPLES: CINCO DE MAYO
Spend a festive evening with your partner creating a memorable celebration of Cinco de Mayo, starting with fresh fried tortilla chips with avocado-corn relish. This hands-on class with Dawn Meyer and Larry Meyers will make classic margaritas, beer-braised carnitas, Tex-Mex beef enchiladas, chorizo and rice-stuffed grilled poblano peppers, refried beans with queso fresco, and mango sorbet.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, May 5
5 to 7:30 pm
MOTHER'S DAY COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating beautifully decorated Mother's Day cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Hands-On
$60 Per Person
Sun, May 5
5:30 to 8 pm
GRILLING BIG EASY-STYLE
Mickey Kitterman is ready to get the grilling season started with a tasty New Orleans dinner. This hands-on class will make shrimp dirty rice cakes with rémoulade, boudin won tons with Creole mustard, mixed grill sausages - andouille, Italian, and merguez, French potato salad with mustard and French herb vinaigrette, plus grilled pound cake with vanilla ice cream and bananas Foster.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, May 6
6 to 8:30 pm
DESSERTS WITH PUCKER POWER
Pucker up with refreshing desserts using lemons, limes, grapefruit, oranges, and Key limes in a fun evening with Devon Drag. This hands-on class will make hazelnut-orange-ricotta cake, lemon walnut bars, Key lime ice cream with graham cracker swirl, grapefruit bars with candied zest, tequila-lime-coconut macaroon bars, plus lemon cheesecake mousse with graham cracker crust.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, May 6
6:30 to 9 pm
CUPCAKES: THE HOT COMMODITY!
If you have ever baked a batch of cupcakes, you have probably not resisted eating the first one hot out of the oven before it was cooled and frosted. This hands-on class with Naam Pruitt will make four tempting cupcakes, including strawberry-lemon cupcakes with strawberry whipped cream, apricot-almond cupcakes with almond buttercream, chocolate-orange cupcakes with chocolate Swiss meringue buttercream and candied orange peels, plus pineapple cupcakes with cream cheese frosting.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Tue, May 7
6 to 8:30 pm
ROCK THE BOAT
Chef Jack MacMurray, of Boathouse, likes to add his own rockstar twist to a spectacular brunch by amping up the flavors. Join him for a fun hands-on class making grilled shrimp-asparagus salad with prosciutto and cipollini balsamic vinaigrette, Mediterranean blue crab quiche with mango relish, poached eggs and serrano ham on cheddar-chive biscuits with saffron hollandaise, tapenade-crusted roasted salmon with za'atar Israeli couscous with dried fruits and Pinot Grigio beurre blanc, plus lemon-raspberry tart.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Tue, May 7
6:30 to 9 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, May 8
6:30 to 9 pm
RIGHT ON 'CUE WITH APPETIZERS
The perfect hands-on class for grilling appetizers appears right on cue with a vast array of exciting party food. Join Marianne Moore for this hands-on class making spicy olives and sweet-and-spicy mixed nuts in foil packets, grilled chicken wings with pickled red chiles and dates, wild mushroom and fresh ricotta flatbreads, grilled oysters with spiced tequila butter, plus ginger peach cobbler.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 9
6 to 8:30 pm
STATE OF THE TART
With state of the art equipment (tart pan, tamper and hands), sit back and discover how to make quiche and savory tarts. Enjoy spinach-roasted pepper-basil quiche, caramelized onion-bacon flammenkuchen, spring herb tart, caramelized tomato tart, and finish with a decadent chocolate tart.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Thu, May 9
6:30 to 9 pm
GIRLS' NIGHT OUT: FEELING SHELLFISH ABOUT SHRIMP
Barb Nack will satisfy your love for shrimp in an evening designed just for the girls, starting with a shrimp BLT stack with brioche, bacon, lettuce, tomato jam and shrimp. Enjoy a mango martini, shrimp and pancetta pasta with garlic and chardonnay lemon butter sauce, spring greens with goat cheese and dark cherry balsamic vinaigrette, plus panna cotta with peppered berry compote.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, May 10
6 to 8:30 pm
DATE NIGHT FOR COUPLES: MAMMA MIA
With Mother's Day just days away, Maria Sakellariou wants couples to dance their way into the kitchen to create a celebratory feast. This hands-on class will make ouzo seared jumbo shrimp served with spring fresh pea purée with herbs and olive oil, arugula and seasonal fruit salad with olives and sesame crunch and feta, grilled butterflied leg of lamb, plus chocolate cake made with dark chocolate and Greek dry wine.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, May 10
6:30 to 9 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sat, May 11
11 am to 2 pm
MOTHER'S DAY TEA
Celebrate Mom in a special way by sharing the experience of an elegant tea party. Naam Pruitt prepares a lovely menu of smoked salmon and cucumber sandwiches on pumpernickel with dill spread, sun-dried tomato-basil-goat cheese sandwiches, asparagus and prosciutto tart, cherry-filled scones with almond whipped butter, plus lemon poppy seed tea cakes with lemon glaze, all served with a variety of teas.
Please call our store to be put on a waitlist.

The Sense and Sensibility of a Spot of Tea, is available on March 23.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, May 11
12 to 2:30 pm
DATE NIGHT FOR COUPLES: OUI, OUI! TARTS TO TARTE TATIN
Spend an evening in the kitchen with your partner creating enticing French dishes with the enthusiastic Marianne Moore. This hands-on class will create a caramelized onion-bacon-tomato tart, salade aux lardons, grilled flank steak with sauce bordelaise, pommes gratin and haricots verts, plus an exquisite apple tarte Tatin with soft whipped cream with mascarpone.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, May 11
6 to 8:30 pm
MOM'S THE WORD
Surprise Mom with a unique celebration of her day, as this hands-on class joins Barb Nack to create a tasty brunch, starting with chocolate-cherry cinnamon rolls with vanilla buttermilk glaze. Raise a strawberry-prosecco cocktail to cheer all the moms, and learn to make a colorful rainbow fruit salad with honey-lime dressing, caprese tomato-basil quiche with mozzarella and a flaky buttery crust, bacon roses with peppadew pepper glaze, crispy bacon and egg "frittaffles" cooked in a waffle maker, plus glazed lemon-blueberry scones.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, May 12
12:30 to 3 pm
DATE NIGHT FOR COUPLES: THE WEEKEND ISN'T OVER UNTIL WE'VE HAD CRÈME BRÛLÉE
Spend a spectacular evening in the kitchen creating the perfect dinner to end the weekend, with each course paired perfectly with wine. This hands-on class will make corn bisque with avocado garnish and cheese straws, crab cakes with chipotle aïoli, artichoke and goat-cheese stuffed chicken breasts on mushroom-pea risotto, plus the finale of crème brûlée.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sun, May 12
5 to 7:30 pm
BEWITCHED WITH CAST IRON COOKING
Whether you need to dust off grandma's old cast iron skillet or have a new Dutch oven that has been pre-seasoned, discover the magic of cooking with cast iron. With a twitch of her nose, Marianne Moore shares her secrets for this heavy metal, as this hands-on class makes garlicky mushroom fondue, shrimp and cannellini beans in tomato-chile broth, lemon rosemary chicken with fingerling potatoes and kalamata olives and cherry tomatoes, charred carrots with basil-mint pesto, plus bittersweet chocolate Dutch baby.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, May 13
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$60 Per Person
Mon, May 13
6:30 to 9 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Dawn Meyer. 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 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
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, May 14
6 to 8:30 pm
THE CUISINE OF ALTO ADIGE
Sit down for an enjoyable evening with Josh Galliano as he prepares the food from the northernmost region of Italy, Alto Adige, with food that is a cross between Italian and Austrian. Enjoy canederli - Tyrolean bread dumplings with brodo, spaetzle and speck wrapped chicken, asparagus and crawfish salad with Bozner sauce - a specialty sauce from the region, potato pancakes with traditional toppings, plus Austrian germknödel for dessert.
Details
Joshua Galliano
Chef
Demonstration
$50 Per Person
Tue, May 14
6:30 to 9 pm
RISE IN THE YEAST, SET IN THE WAIST
Bread lover Margi Kahn stays fit and active so that she can enjoy exciting international breads. This hands-on class will discover the secrets for working with yeast, kneading, rising, shaping, and making enriched doughs, as they create Swedish cardamom rolls, Georgian khachapuri - an egg and cheese bread, plus Ligurian salt-cured focaccia.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, May 15
6 to 9 pm
GRILLING UNIVERSITY: PORK 101
Taste testing is the only prerequisite for acing the pork curriculum at grilling university! This hands-on class will master sweet-and-tangy country-style ribs with brown sugar-chile rub and molasses-cider vinegar sauce, grilled bone-in thick pork chops with sweet smoky chile rub, grilled porcini and artichoke-stuffed pork tenderloin with sun-dried tomatoes and pine nuts, grilled mini red potatoes with garlic and rosemary, sweet-and-spicy bacon kabobs with scallion ginger sauce, plus fresh strawberry mousse.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, May 15
6:30 to 9 pm
RISE IN THE YEAST, SET IN THE WAIST
Bread lover Margi Kahn stays fit and active so that she can enjoy exciting international breads. This hands-on class will discover the secrets for working with yeast, kneading, rising, shaping, and making enriched doughs, as they create Swedish cardamom rolls, Georgian khachapuri - an egg and cheese bread, plus Ligurian salt-cured focaccia.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, May 16
10 am to 1 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Please call our store to be put on a waitlist.

This class is offered again on April 25 (daytime) or May 28.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 16
6 to 8:30 pm
ON THE WATER
Marianne Moore's favorite place to be is on the water sailing the big beautiful ocean, and she is delighted to share refreshing tropical dishes perfect for a sultry night. Enjoy a rum runner cocktail, grilled shrimp and avocado salad with key lime vinaigrette, grilled salmon with guava barbecue sauce and mango salsa, gingered tropical couscous, plus key lime cupcakes.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, May 16
6:30 to 9 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, mahi mahi burgers with saffron aïoli on very soft buns, Napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, May 17
6 to 8:30 pm
FLAWLESS FRENCH MACARONS
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

This class is offered again on July 6.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, May 18
11 am to 2 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Please call our store to be put on a waitlist.

This class is offered again on April 18.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, May 18
6 to 8:30 pm
DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP
Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted bread crumb topping, plus pistachio ice cream.
Please call our store to be put on a waitlist.

This class is offered again on July 6.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, May 18
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 lemon-chia-ricotta muffins with lemon glaze, hazelnut waffles with berry compote and crème fraîche whipped cream, spinach-mozzarella-tomato quiche with hash brown crust, sweet-and-spicy glazed bacon, mint julep fruit salad with homemade whipped marshmallow topping, plus hibiscus planters punch.
Please call our store to be put on a waitlist.

This class is offered again on August 11 with a new menu.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, May 19
10:30 am to 1:30 pm
NOVEL CUISINE: THE RECIPE BOX
In The Recipe Box, a sweet and sentimental tale of legacy orchards and recipes, Samantha ("Sam") leaves the traditions of Michigan for the exciting bakeries of New York City. Thrilling successes, bitter setbacks and a teasing romance make for a cream puff of a read. Please join us as we discuss the book, written by former St. Louisan Wade Rouse writing as Viola Shipman. Mickey Kitterman will prepare his grandmother's Waldorf salad, and chicken and noodles as his personal legacy recipes, plus Michigan blueberry slab pie paired with cereal milk ice cream from Christina Tosi of New York City's cutting edge Momofuku Milk Bar.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, May 19
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART
Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, chicken-green chile tacos with pickled red onions and cotija cheese, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, May 19
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
$45 Per Person
Sun, May 19
5:30 to 8 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, May 20
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Please call our store to be put on a waitlist.

This class is offered again on July 22.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, May 20
6:30 to 9 pm
MORNINGS WITH MARGI - EGGPLANT TO FLORENTINES
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb Middle Eastern luncheon. Enjoy eggplant and garbanzo bean tapenade with pita crisps, lamb kofte with herbed yogurt sauce, rice pilaf with currants and fresh dill, Moroccan carrot salad, plus chocolate-glazed almond-orange Florentines.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, May 21
10 am to 1 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, May 21
6 to 8:30 pm
A TWIST ON TUSCANY
Spend a charming evening with Marianne Moore as she prepares a stunning Tuscan dinner with a few delightful twist and turns. Enjoy mixed greens with glazed pancetta and toasted pine nuts, fresh fettuccine with salt roasted shrimp in prosciutto-parmesan cream sauce, rosemary-crusted beef with crab and caper-garlic olive oil, plus mascarpone cheesecakes with candied cherries.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, May 21
6:30 to 9 pm
EATS THAT ARE NATURALLY SWEET
Barb Nack creates tasty dishes, both sweet and savory, that have no added sugar. Enjoy the naturally sweet flavors of a potato-crusted broccoli-cauliflower frittata with onions and goat cheese, bobota - Greek cornbread with currants topped with honey-orange syrup, flax and oat granola bars with dried fruit and almonds, sweet potato bread with warm spices and orange and maple, plus whole grain buttermilk waffles drizzled with maple syrup.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, May 22
6 to 8:30 pm
FIVE SAUCES FOR FRESH FETTUCCINE
Learn to make fresh fettuccine perfect for fork-twirling with five different Italian sauces. Work side-by-side with Dawn Meyer and make butter and garlic sauce with spinach and preserved lemons, roasted cauliflower-leek-gorgonzola sauce, amatriciana sauce with bacon and tomatoes, classic Alfredo sauce, and asparagus with balsamic butter sauce.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, May 22
6:30 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, May 23
11 am to 1:30 pm
PALEO GRILLING IS ON FIRE!
Join Margi Kahn to discover a paleolithic hunter-gatherer approach to grilling and cooking, combined with a gluten-free menu. This hands-on class will create paleo toast points with sweet potato hummus, herb-marinated grilled pork tenderloin with maple glaze, grilled and charred asparagus with lemon zest, charred cauliflower-rice pilaf, plus chocolate almond cake with grilled pineapple.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, May 23
6 to 9 pm
A GIRL AND HER GRILL
Marianne Moore loves the flavors created cooking on a grill, and proves that she can impart rich flavors by grilling on the stovetop. Enjoy a peach bourbon sweet tea, grilled watermelon salad with chile-lime dressing, molasses bourbon grilled pork chops, sweet potato salad, plus blueberry shortcakes with lemon cream.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, May 23
6:30 to 9 pm
DATE NIGHT FOR COUPLES: HAVAN-A CUBAN ROMANCE
Fall in love with the flavors of Cuba, as this hands-on class for couples joins Mickey Kitterman to create a tropical dinner, starting with ham and Swiss croquetas de medianoches with spicy yellow mustard sauce, arugula-jicama-black bean salad with grilled squid and sweet cilantro vinaigrette, Cuban adobo puerco - richly-flavored adobo-marinated roasted pork tenderloin served on rice and garlic spinach, plus coconut flan.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, May 24
6 to 8:30 pm
MAMBO ITALIANO
Straight from an era of Dean Martin and Rosemary Clooney, this evening is designed for those that love Italian cuisine. Barb Nack croons her way around the kitchen, as everyone enjoys romaine and fried prosciutto salad with gorgonzola and red grapes tossed in sherry vinaigrette, veal Oscar with crab meat and béarnaise, brown sugar-balsamic roasted Italian vegetables, plus lemon gelato, and prosecco with fruit.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, May 24
6:30 to 9 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sat, May 25
11 am to 2 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Like a Kid in a Candy Store on May 5, What's Your Candy Crush on June 8, Calling All Princesses on June 9.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, May 25
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious meal with Barb Nack, plus a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, May 25
6 to 9 pm
GIRLS' NIGHT OUT: SWEET ON SUMMER
Marianne Moore brings the vibrant sweet flavors of summer into every dish to create a memorable evening just for the ladies. Enjoy a jalapeño-spiked julep, charred little gem salad, pork tenderloin with peach barbecue sauce, roasted potato salad with vinaigrette, plus grilled strawberry shortcake.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, May 25
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Please call our store to be put on a waitlist.

This class is offered again on July 21.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, May 26
11 am to 4 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, May 26
5 to 7:30 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, May 28
6 to 8:30 pm
RUM AND CHEESE, PLEASE!
Spend a fabulous evening with cheesemaker Amy Marcoot, of Marcoot Jersey Creamery in Greenville, Illinois, pairing artisan and farmstead cheeses from her creamery with a variety of rums with amazing results. The complex range of flavors and richness of rum compliments cheese perfectly, as this class enjoys five different rum and cheese pairings, with discussions on how to choose cheeses to pair with different spirits.
Details
Amy Marcoot
Culinary Educator
Marcoot Jersey Creamery
Demonstration
$55 Per Person
Tue, May 28
6:30 to 9 pm
ROOTING FOR VEGETARIANS
Cheers can be heard throughout the kitchen as this hands-on class works side-by-side with the dynamic Margi Kahn creating vegetarian dishes that will become go-to favorites. Learn to make sweet potato cream soup, bulgur and wild mushrooms with charred cauliflower and roasted cherry tomato sauce topped with feta cheese, spicy Moroccan carrot salad, garlic and parmesan focaccia, plus a mixed berry galette.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, May 29
6 to 9 pm
HELLO, SUMMER!
Barb Nack is not waiting another month for summer to officially begin. Join her in an exciting hands-on class to create a Caribbean feast, including fried tropical shrimp spring rolls with sweet chile sauce, jerk chicken skewers with mango-pineapple salsa with kiwi and cilantro, island coconut fried rice with peppers and onions and jicama, plus banana cake topped with sugar butter and a walnut-coconut topping served with nutmeg ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, May 29
6:30 to 9 pm
NOODLING AROUND ABOUT NOODLES
Can't stop thinking about all the great noodles in Asia? Join us for a lively hands-on class making five exciting noodle dishes, including dan dan mien noodles with pork, sweet-and-spicy rice noodles with chicken, lo mein with beef and vegetables, fresh summer rolls with shrimp and cellophane noodles, plus chilled sesame soba noodles.
Details
Kitchen Conservatory Chef
Hands-On
$55 Per Person
Thu, May 30
6 to 8:30 pm
BROWNIE THROW DOWN
Everyone seems to have their own ideas about what makes the perfect brownie! Should they be chewy, cakey or fudgy? Join Barb Nack in a brownie throw down, as this hands-on class bakes glazed cocoa cheesecake brownies, chocolate brownie baby cakes drizzled with chocolate ganache, chocolate and white layered zebra bars, chocolate caramel bars, chocolate marmalade brownies, plus all-American fudge brownies with vanilla ice cream and fudge sauce.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 30
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.
Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, May 31
6 to 8:30 pm
A DAY IN THE KITCHEN: PIER PRESSURE
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.
Feel the need to elevate your fish and seafood game in the kitchen? Spend the day with Mickey Kitterman creating seven outstanding Italian fish dishes using scallops, tuna, salmon, shrimp, lobster, and calamari. This hands-on class will make lobster Albanello - an extremely popular dish served at St. Louis's legendary Tony's with pasta in a cream sauce, aqua pazza salmon with salsa verde and served with a cucumber-date-orange salad, capesante gratinate - sea scallops roasted with garlic and white wine with prosciutto crumbs, tonnato crostini - seared fresh tuna on Italian toast with olives and capers, fritto misto - lightly battered and fried shellfish served with pesto mayonnaise, scampi risotto insalata - an unusual shrimp salad with arborio rice and vegetables tossed in lemon vinaigrette, plus stuffed calamari simmered in tomato sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$175 Per Person
Sat, Jun 1
10 am to 3 pm
FRENCH TEMPTATIONS
Spend a relaxing late morning with the talented Barry Marcus with tempting aromas as he creates classic French cuisine. Enjoy coquilles St. Jacques, chicken Provençal with shallots and garlic in a light lemon-vermouth sauce, herbed arborio rice pilaf, honey-glazed carrots, plus gratin of blueberries served with vanilla sabayon.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Jun 1
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: INDIA - THE SPICE OF LIFE
Join Aruna Gopinath to create spicy and comforting Indian cuisine perfect for summer. This hands-on class for couples will make masala dosa - rice-lentil crêpes with spiced mashed potato filling, palak paneer - creamy spinach cooked in spices with cubes of fried Indian cottage cheese, chicken makhani with a butter tomato sauce, grilled spiced shrimp, garlic mint lacha paratha - a flaky layered flatbread, plus carrot badaam kheer - a carrot almond milk pudding with saffron strands and dates.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Jun 1
6 to 8:30 pm
PLAYING WITH FIRE
It is the perfect weekend to get serious about cooking meats and poultry on the grill. Join Barb Nack for a hands-on class grilling maple-glazed baby back ribs, marinated and butterflied crispy grilled chicken served with bourbon bacon barbecue sauce, perfectly grilled porterhouse steaks with gorgonzola cream sauce, the ultimate burgers with freshly ground meat served on homemade buns with a variety of condiments, plus bacon and vegetable-stuffed grilled portobello mushrooms.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Jun 2
12:30 to 3 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Jun 2
5 to 7:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Jun 3
6 to 8:30 pm
THE APPRENTICE CHEF: CULINARY BOOTCAMP
For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including angel hair pasta with quick tomato sauce, cheesecake ice cream, bbq chicken pizza, baked potato soup, shrimp fajitas, banana-nut pancakes, sloppy Joe sliders, chocolate mousse, orange-flavored chicken, cheese and chile enchiladas, baked sweet potato fries, and more.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$125 Per Child
Tue, Jun 4
10 am to 12 pm
Wed, Jun 5
10 am to 12 pm
Thu, Jun 6
10 am to 12 pm
DOUGHNUTS ARE HOT!
Treat yourself to the pleasures of melt-in-your-mouth classic glazed doughnuts, raspberry jelly-filled doughnuts, toasted coconut doughnuts, and chocolate cream doughnuts. Join bread-maker Margi Kahn to create these delectable yeast-risen doughnuts, as this hands-on class learns techniques for creating great doughs, including proofing yeast, prepping, kneading, and rising.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Jun 4
6 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jun 4
6:30 to 9 pm
COLOSIMO, OF COURSE!
Course by course, award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, will lead this hands-on class in creating a sumptuous Tuscan dinner. Learn to make citrus-glazed prosciutto-wrapped shrimp, housemade fettuccine with escarole and mushrooms, crispy garlic chicken served with wine-roasted fingerling potatoes with onions and olives, lemon-thyme green beans, plus a bittersweet chocolate tart with coffee mascarpone cream.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Jun 5
6 to 8:30 pm
PASTA SAUCES THAT WILL MAKE YOU LIGHTEN UP!
Marianne Moore shares her secrets for enjoying pasta with light sauces and flavors and plenty of smiles. This hands-on class will make fresh lemon fettuccine with pistachio pesto and pecorino, homemade goat cheese ravioli with shrimp and mint, penne with roasted chicken and zucchini and ricotta cream, plus arugula-orange salad with avocados and grapefruit vinaigrette, and almond cookies with Amaretto berry mousse.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jun 6
6 to 8:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Jun 7
6 to 8:30 pm
GIRLS' NIGHT OUT: BEACHES
Spend a lively evening with your best girlfriends, as Barb Nack creates a tasty menu to beat the heat. Enjoy a strawberry-watermelon vodka cooler, Acapulco shrimp salad with pineapple and avocado served on greens with a chile cocktail sauce, cilantro and lime grilled chicken breasts with tomato salsa and sour cream, cabbage-carrot coleslaw with cheddar, plus Key lime pie topped with whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Jun 7
6:30 to 9 pm
ROLLING IN THE PASTA DOUGH
The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun Saturday morning in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Sat, Jun 8
10 am to 12:30 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
$100 For Parent and Child
Sat, Jun 8
12 to 2:30 pm
DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?
The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sat, Jun 8
6 to 8:30 pm
CUPCAKES AND COCKTAILS
Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a Seelbach with bourbon, sparkling wine and Cointreau, plus pineapple mojitos. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Jun 8
6:30 to 9 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
Sun, Jun 9
12:30 to 3 pm
HEIR AND A PARENT: CALLING ALL PRINCESSES
Put on your favorite princess dress to create dishes fit for royalty! Bring Mom or Dad, but no frogs are allowed, as chef Jon Lowe and his daughter Savannah share their secrets for an enchanting afternoon creating Elsa's frozen green apple ice drink, Belle's French fries with dipping sauces, Jasmine's magic carpet flatbread, Rapunzel's frying pan pasta, plus Snow White's apple tartlets. This class is designed for children, at least 7 years of age, plus a parent.
Details
Jon and Savannah Lowe
Chef
Aramark at Boeing
Hands-On
$100 For Parent and Child
Sun, Jun 9
1 to 3:30 pm
DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH
Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Sun, Jun 9
5 to 7:30 pm
FATHER'S DAY COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating handsomely decorated Father's Day cookies with a variety of shapes, including tools and sports themes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Hands-On
$60 Per Person
Sun, Jun 9
5:30 to 8 pm
FIRE UP THE GRILL
Just in time for planning a Father's Day celebration, join Marianne Moore at the grill to create a Dad-worthy dinner. This hands-on class will make grilled coffee-crusted skirt steak, buttermilk coleslaw, crispy creamy herbed potatoes, grilled okra and jalapeños, plus grilled pound cake with sour cherry syrup.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jun 10
6 to 8:30 pm
THAI TUESDAY
Thai native and cookbook author, Naam Pruitt, shares her passion for the flavors of Thailand in a lively evening in the kitchen. This hands-on class will create a glass noodle salad with shrimp and herbs in chile-lime dressing, fish cakes with spicy cucumber sauce, coconut-marinated grilled pork with garlic-chile dipping sauce, spicy stir-fried chicken with holy basil, plus lychee sorbet.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Jun 11
6 to 8:30 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shows the simplicity of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create three different breads. This hands-on class will make classic Italian country sourdough bread, olive-rosemary-parmesan sourdough, plus assorted sourdough bagels. Each participant will take home a jar of sourdough starter.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Jun 12
6 to 9 pm
GRILLING UNIVERSITY: POULTRY AND VEGETABLES 101
Taste testing is the only prerequisite for acing the poultry and vegetable curriculum at grilling university! This hands-on class will master barbecue pulled chicken using leg quarters and apple cider-molasses sauce, grilled fontina-prosciutto-stuffed chicken breasts with shallot butter, mixed veggie grill with colorful vegetables and lots of fresh herbs tossed with sherry vinegar and olive oil, grilled jerk chicken grilled with soaked wood chips, grilled sweet potato slices with orange-molasses butter, plus pear-blueberry crisp with rhubarb and cinnamon ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Jun 12
6:30 to 9 pm
SOURDOUGH BREAD
Smell and savor the intoxicating aromas of bread baking as Margi Kahn shows the simplicity of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create three different breads. This hands-on class will make classic Italian country sourdough bread, olive-rosemary-parmesan sourdough, plus assorted sourdough bagels. Each participant will take home a jar of sourdough starter.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, Jun 13
10 am to 1 pm
CHECKERED TABLECLOTHS AND FUN
Not all picnics are in parks! Pull out your checkered tablecloth and create a picnic indoors with Marianne Moore, as this hands-on class makes seven-layered salad with bacon and tomatoes and white cheddar with buttermilk ranch dressing, honey cornbread, cast iron Southern fried chicken tenders with milk gravy, heavenly garlic green beans with French fried onions, plus black bottom pecan pie.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jun 13
6 to 8:30 pm
IN APPLE PIE ORDER
Discover the secrets for creating a jaw-dropping homemade cinnamon roll pie crust in a joyful class with Vikki DiMattia. Learn to make individual apple pies with an impressively designed crust, and while the pies are in the oven, this hands-on class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus rum raisin ice cream.
Details
Vikki DiMatti
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jun 13
6:30 to 9 pm
GIRLS' NIGHT OUT: HIT THE PAUSE BUTTON
Hit the pause button to end the work week and settle in for a refreshing night out with the girls. Naam Pruitt creates exquisite dishes perfect for the evening, including cold avocado-cucumber soup, tomato-cucumber crostini with garlic dill spread, zucchini quiche with cheese and oregano, pineapple and soy-glazed pork tenderloin with grilled pineapple over brown jasmine rice, plus a peach tart, and blueberry-basil lemonade.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Fri, Jun 14
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREEK SPEAK
Spend a charming evening with personal chef Maria Sakellariou creating good food and learning a few new Greek words. This hands-on class will create a summer meal with phyllo-wrapped feta with spices and drizzled with honey, tender pork loin grilled skewers marinated in herbs and spices, Maria's family recipe for keftethes - Greek meatballs, country-style Greek salad, plus sweet puff pastries filled with sweet cream cheese, honey, sesame seeds and pistachios.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Jun 14
6:30 to 9 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry's next macaron class, Flawless French Macarons, is available on July 6.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Jun 15
11 am to 2 pm
VEGANS LOVE IT AND LEAF IT
Spend a pleasurable afternoon in the kitchen with Stephanie Bosch creating a stunning spread of plant-based dishes that will taste as good as they look. This hands-on class will make mushroom-lentil faux gras with walnuts and a beet root purée served with sourdough toasts, rich tomato bisque with spiced chickpea croutons, mushroom bourguignon with sweet potato mash, coconut creamed greens with toasted shallots, plus raspberry-elderflower French macarons.
Please call our store to be put on a waitlist.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$55 Per Person
Sat, Jun 15
12 to 2:30 pm
DATE NIGHT FOR COUPLES: THE GRILL IS SMOKIN'
We are lighting up the grill for a fun evening with your partner creating a delectable summer meal. This hands-on class for couples will make grilled corn-jalapeño dip with freshly fried tortillas, grilled pita bread salad with golden beets and cucumber, grilled beef tri-tip with avocado and tomato salsas and warm German potato salad, plus chocolate semifreddo for dessert.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sat, Jun 15
6 to 8:30 pm
MEAT. SMOKE. WHISKEY. LET'S CELEBRATE DAD!
Celebrate Dad - or just enjoy a great Father's Day afternoon at the grill with Mickey Kitterman with ingredients that will make everyone swoon! This hands-on class will prepare grilled bacon-wrapped Brussels sprouts with ranch dip, grilled Scotch-marinated tomahawk steaks with Southwest butter, potato and zucchini and asparagus hobo vegetables grilled in foil packets, Navajo fry bread with smoked corn and pinto salsa, plus bourbon pecan cheesecake with bourbon caramel.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Jun 16
12:30 to 3 pm
BROOKLYN URBAN HIP
Mickey Kitterman takes this class on a food journey with a look at Brooklyn with its hip neighborhood coffee shops, chill bars and restaurants, galleries, and artisanal cheese shops. This hands-on class will create a cold brew coffee-bourbon cocktail with almond milk, crispy kale chips with garlic butter, cherry "vaped" shrimp on avocado toast, grilled Filipino pork belly adobo, couscous gremolata salad, plus crack pie with cereal milk ice cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jun 17
6 to 8:30 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Please call our store to be put on a waitlist.

This class is offered again on July 17.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Jun 19
6 to 8:30 pm
VIETNAMESE BITES
Every aromatic morsel from the stunning selection of Vietnamese appetizers will delight this hands-on class. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spare ribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Wed, Jun 19
6:30 to 9 pm
GRILLING LARGE
Chef Kirk Warner is serious about grilling and likes to use big hunks of pork, beef, chicken, and fish on the grill. Join him for an evening outdoors and in the kitchen, as this hands-on class makes dry-rubbed pork butt with a chipotle honey mop, braised and grilled boneless beef short ribs with drizzled aged balsamic and crispy prosciutto, grilled whole spatchcocked chicken with fingerling potatoes and warm bacon dressing, plus grilled whole sea bass for fish tacos with fresh tortillas and tomatillo salsa.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$70 Per Person
Thu, Jun 20
6 to 8:30 pm
VEGANS - OH, THE TRUFFLES WE'VE SEEN
Caryn Dugan, the STLVegGirl, creates an exciting vegan menu with everything from summer rolls, burgers, and truffles. Join her in the kitchen for a casual evening of making minty green tofu-cucumber-bell pepper summer rolls with avocado and enoki and Thai basil, lentil burgers with smoky cashew cheese and sun-dried tomatoes, creamy cashew-basil-chickpea lettuce cups with pumpkin seeds and golden raisins, plus raw chocolate-almond truffles with dates, hazelnuts, coconut, and cayenne.
Details
Caryn Dugan
Culinary Educator
Hands-On
$55 Per Person
Thu, Jun 20
6:30 to 9 pm
DATE NIGHT FOR COUPLES: ALL AMERICAN SEAFOOD BOIL
Join Marianne Moore for an authentic seafood boil designed for couples with newspaper-lined tables ready for an abundance of shellfish, corn on the cob, and potatoes. This hands-on class will also make bee sting lemonade, shrimp and andouille hush puppies with Old Bay dipping sauce, pimiento cheese tart with pepper salad, cheddar garlic biscuits, plus chocolate-caramel peanut bars.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Jun 21
6 to 8:30 pm
FORK AND CORK: FRANCE
Jason Main, co-owner of The Wine Merchant and certified sommelier, shares his vast knowledge of French wines that will be paired with each delectable course created by Mickey Kitterman. Enjoy seared scallops with melted leeks and beurre blanc served with a French Vouvray, grilled merguez with Moroccan spices served with a Côtes du Rhône, vegetable tagine, and finish with Grand Marnier soufflé with a sip of Grand Marnier.
Details
Mickey Kitterman and Jason Main
Kitchen Conservatory Staff
Kitchen Conservatory and The Wine Merchant
Demonstration
$65 Per Person
Fri, Jun 21
6:30 to 9 pm
JAMMIN' WITH JELLIES
Spend a fun afternoon in the kitchen jammin' and working together with Dawn Meyer to create bright and colorful canned goods. Dawn shares tips and techniques with all of the best instruments for safe and easy canning as this hands-on class learns to make tomato-basil jam, strawberry-rhubarb butter, toasted walnut-plum conserve, and balsamic vinegar-ruby port jelly. Each participant will take home a jar of canned goods.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Jun 22
11 am to 1:30 pm
HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS
Cheers will be heard in celebration of creating a lively Mexican fiesta with Devon Drag. Spend a festive afternoon creating guacamole with veggie dippers, mini phyllo tacos with traditional taco fillings, Mexican chicken lasagna with fire-roasted tomatoes and black beans layered with corn and cheese, nacho mac-and-cheese, plus quesadilla chocolate s'mores with Nutella and marshmallows. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 22
12 to 2:30 pm
DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL
Satisfy your cravings for pizza on the grill, as this hands-on class designed for couples rolls out the pizza dough to create plenty of pizzas with Margi Kahn. Start with a grilled Caesar salad, and make meatball-mozzarella pizza with ricotta and San Marzano tomato sauce, honey pepperoni pizza, four-cheese fontina-ricotta-gorgonzola-parmesan pizza, veggie delight roasted broccoli-asparagus-red onion pizza with smoked mozzarella and parmesan cheese, plus homemade ice cream sundaes with chocolate sauce and topped with toasted nuts and coconut.
Details
Margi Kahn
Culinary Educator
Hands-On
$125 Per Couple
Sat, Jun 22
6 to 9 pm
SATURDAY NIGHT SUSHI
Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Jun 22
6:30 to 9 pm
FISH AND BISTRO SAUCES
Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Jun 23
12:30 to 3 pm
NOVEL CUISINE: A RICH BREW
Shachar M. Pinsker delves into how modern Jewish culture has been influenced by the coffeehouses and cafes from the mid-nineteenth century in A Rich Brew. As the class discusses the book, enjoy cherry strudel, apricot tart, sachertorte, Viennese crescent rolls, linzer cookies, and a cup of hot coffee. Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Jun 23
1 to 3:30 pm
NEEDLE FELTING WITH LIZZIE AND CLAIRE
Join the dynamic duo of Lizzie Geerling and Claire Troll, of Saint Louis Succulents, for a fun evening of needle felting and a Mexican 75 cocktail. Learn the basics of needle felting, the best supplies to use and where to purchase them in this class designed for beginners! Students will learn how to make needle felted pincushion and saguaro cacti, and will be supplied with 2 different shades of green roving for the cacti bodies, shades of pink and yellow to create flowers for the cacti, 2 miniature terra cotta pots to place their finished cacti in, a felting mat and a felting needle. Students will leave the class understanding how to apply needle felting to create a variety of different felt figures in addition to cacti, such as pumpkins and gnomes.
Details
Lizzie Geerling and Claire Troll
Hands-On
$45 Per Person
Sun, Jun 23
5:30 to 7:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, Jun 24
6 to 8:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Please call our store to be put on a waitlist.

This class is offered again on July 22.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, Jun 24
6:30 to 9 pm
MORNINGS WITH MARGI - VIETNAM TO INDIA
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb Asian luncheon. Enjoy Korean bibimbap with bulgogi beef and brown rice in a bowl with marinated vegetables and a fried egg, Vietnamese cold rice and vegetable noodle salad, plus Chinese almond cookies, and an Indian mango lassi.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Jun 25
10 am to 1 pm
MASA TO MI CASA - HOT TAMALES
Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jun 25
6 to 8:30 pm
AMERICAN PIE
For incredible American pie just in time for the 4th of July, drive your Chevy straight to this class for a great evening of pie making with Jane Callahan. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including cherry pie with a lattice crust, blueberry sour cream pie, and chocolate meringue pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Wed, Jun 26
6 to 9 pm
KING OF THE GRILL
Come out on top and impress your friends with all the dishes perfect for the next holiday weekend. This hands-on class will spend a lively evening at the grill with chef Jack MacMurray, of Boathouse, creating St. Louis pork ribs with mango-bourbon barbecue sauce, grilled chorizo-stuffed portobello mushrooms with poblano cream, "Vortex" grilled chicken wings with bourbon hot wing sauce, grilled Yukon potato salad with smoked gouda, grilled scallops over grana risotto with fried leeks, plus classic peach cobbler with vanilla bean ice cream.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Wed, Jun 26
6:30 to 9 pm
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE
Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and three-cheese tortellini soup, homemade pappardelle with cherry tomato confit topped with pesto-rubbed grilled shrimp, plus chocolate tiramisù tart.
Details
Frank McGinty
Chef
Kaldi's Coffee
Hands-On
$125 Per Couple
Thu, Jun 27
6 to 8:30 pm
SUMMER AND 4TH OF JULY CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the summer and the 4th of July. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including flip flops, ice cream cones, and stars. The star cake pop uses a specialty cake pop mold that students will keep! Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Thu, Jun 27
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Jun 28
6 to 8:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sat, Jun 29
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 Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Jun 29
6 to 9 pm
GIRLS' NIGHT OUT: I'LL HAVE WHAT SHE'S HAVING
Marianne Moore will have everyone giddy with enjoyment with mouths agape as she prepares a spectacular array of food perfect for a picnic basket. Enjoy roasted corn and poblano guacamole with freshly-fried chips, Boursin and herb deviled eggs, lobster rolls with corn-tomato salad, panzanella salad with marinated shrimp and capers, plus Key lime ice box cake.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jun 29
6:30 to 9 pm
MEAT ME AT THE SMOKER
Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Details
Kitchen Conservatory Staff
Hands-On
$85 Per Person
Sun, Jun 30
12:30 to 3:30 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.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Jun 30
1 to 3:30 pm
PATRIOTIC COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating beautifully decorated patriotic cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Hands-On
$60 Per Person
Sun, Jun 30
5:30 to 8 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Mon, Jul 1
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
$55 Per Person
Mon, Jul 1
6:30 to 9 pm
FLAWLESS FRENCH MACARONS
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Jul 6
11 am to 2 pm
DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP
Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted bread crumb topping, plus pistachio ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Jul 6
6 to 8:30 pm
DATE NIGHT FOR COUPLES: YOU HAD ME AT BOURBON
A promise of bourbon has everyone in the kitchen using a popular Kentucky commodity as the key ingredient in a spectacular meal. This hands-on class will make mint juleps, bourbon-soaked dates with bacon-pecan-goat cheese spinach salad and warm bourbon vinaigrette, mushroom tart topped with bourbon cream, grilled hanger steak with mustard-peach-bourbon sauce served with buttermilk biscuits and bourbon-glazed carrots and parsnips, plus bourbon pecan pie with bourbon whipped cream.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sun, Jul 7
5 to 7:30 pm
GRILLING UNIVERSITY: BEEF 101
Taste testing is the only prerequisite for acing the beef curriculum at grilling university! This hands-on class will master grilled roasted short ribs with spicy smoky rub and blackberry-bourbon glaze, grilled stuffed flank steak with sage-prosciutto-provolone filling, grilled Argentine strip steak with smoky chimichurri sauce, grilled carne asada enchiladas with red chile salsa served with refried beans and queso fresco with guajillo chiles, grilled corn salad with avocado and jalapeños and hot honey-lime dressing, plus summer peach cake with peach Schnapps and sour cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 10
6 to 8:30 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Jul 17
6 to 8:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Jul 21
11 am to 4 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$60 Per Person
Mon, Jul 22
6 to 8:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Jul 27
6 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 "Dutch baby meets quiche Lorraine" ham and gruyère puff pancakes, vanilla-glazed blackberry oatmeal bars, deviled egg salad club sandwich with bacon and arugula, grilled peach breakfast parfait layered with honey-pecan granola and yogurt, balsamic-glazed melon-prosciutto skewers with mozzarella and basil, plus pineapple-mango sangria with white wine and elderflower liqueur.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Aug 11
10:30 am to 1:30 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Lauren Wilmore, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Aug 24
6 to 9 pm