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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
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 Calling All Princesses on June 2, What's Your Candy Crush on June 8, Chip, Chip Hooray for Tacos and Nachos on June 22, and Wizards in the Kitchen on July 7.
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.
Please call our store to be put on a waitlist.

Upcoming Dine and Dance classes include 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, May 25
6 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, 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.
Please call our store to be put on a waitlist.

This class is offered again on June 16.
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.
Please call our store to be put on a waitlist.

This class is offered again on June 1.
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
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.
Please call our store to be put on a waitlist.
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 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
Sat, Jun 1
10 am to 12:30 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.

Barry's next French demo class, French Finesse, is available on September 21.
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.
Please call our store to be put on a waitlist.

Upcoming Indian date night classes include India, Inside and Out on August 10, and Indian Naan-sense on September 7.
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.
Please call our store to be put on a waitlist.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Jun 2
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 shares his 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 Lowe
Chef
Aramark at Boeing
Hands-On
$100 For Parent and Child
Sun, Jun 2
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.

This class is offered again on September 27.
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.
Please call our store to be put on a waitlist.

This class is offered again on September 4.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Jun 3
6 to 8:30 pm
SUSHI - THAT'S A MORAY
Satisfy your love affair with sushi, as Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi rolls. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Mon, Jun 3
6:30 to 9 pm
THE APPRENTICE CHEF: CULINARY BOOTCAMP
For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including 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.
Please call our store to be put on a waitlist.

Available Apprentice Chef classes include the Are You Kidding Me series with Let's Make Mexican Food on July 16, Let's Make American Food on July 17, and Let's Make Italian Food on July 16. Baking Bootcamp is available on August 6, 7, and 8, and Backpack Snack Attack is available on August 24.
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.
Please call our store to be put on a waitlist.

This class is offered again on June 5 (day class).
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
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
Wed, Jun 5
10 am to 1 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.
Please call our store to be put on a waitlist.

Bob Colosimo's next class, All Four One(s) and One For All, is available on September 11.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Jun 5
6 to 8:30 pm
GIVE ME DESSERT AND NO ONE GETS HURT
There will be plenty of desserts to go around for everyone using fruits and berries and citrus as this hands-on class joins Robin Wheeler in the kitchen. Learn to make rhubarb curd shortbread bars with candied rhubarb ribbons, angel food cake trifle with strawberry compote and dark chocolate, lemon-lavender pound cake, classic strawberry shortcake, plus fresh mint grasshopper pie.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$55 Per Person
Wed, Jun 5
6:30 to 9 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 with Marianne Moore. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Marianne Moore
Kitchen Conservatory Staff
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.
Please call our store to be put on a waitlist.
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.
Please call our store to be put on a waitlist.

This class is offered again on September 15.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, Jun 9
12:30 to 3 pm
GAME OF SCONES
Don’t miss a moment of the epic grandeur of Margi Kahn entering the kitchen to create dramatic top-notch scones worthy of the throne. This hands-on class will clamor over which is the favorite, as they make caramelized onion savory scones with fresh thyme and sour cream, chocolate-hazelnut scones, orange-currant cream scones, whole wheat-triple ginger scones, plus glazed lemon-rosemary scones.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
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 in a fun evening of cookie decorating. 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
SOMETHING TO WINE ABOUT
Wine lovers will have nothing to whimper about as Barb Nack cooks with everything from champagne to cabernet. Enjoy a rose-bourbon-Chambord sangria with melon and berries, coq au Riesling with bacon and mushrooms and crème fraîche, phyllo cup bites filled with brie and wild mushrooms cooked in merlot, champagne caramel popcorn, plus blackberry cabernet cupcakes with blackberry icing.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Jun 10
6:30 to 9 pm
THAI TUESDAY
Thai native and cookbook author, Naam Pruitt, shares her passion for the flavors of Thailand in a lively evening in the kitchen. This hands-on class will create 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.
Please call our store to be put on a waitlist.

This class is offered again on September 3.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Jun 11
6 to 8:30 pm
STRAWBERRY FIELDS
Imagine baskets of chin-dripping luscious strawberries used in each dish for a refreshing summer dinner with Barb Nack. Enjoy a muddled strawberry cocktail with lemon and prosecco, savory goat cheese and herb-stuffed strawberries, rosemary pork medallions with balsamic strawberry sauce served with bacon-wrapped mini potato bites, popovers with strawberry butter, plus strawberry shortcake sliders with spiked whipped cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jun 11
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.
Please call our store to be put on a waitlist.

This class is offered again on June 13 (morning).
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, 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 DiMattia
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 available macaron class, Flawless French Macarons - Ganache Edition, is on September 14.
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.

Available 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
$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
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jun 16
5 to 7:30 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
NO BRAINER ENTERTAINING
Join Marianne Moore in the kitchen to create her go-to easy dinner perfect for summer entertaining. This hands-on class will make bacon-cheddar deviled eggs, halibut steaks with cherry tomatoes and lemon and capers, Yukon gold potato salad with mustard vinaigrette, mixed bean salad with pico de gallo broth, plus strawberry truffle tart with buttermilk cream.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jun 17
6:30 to 9 pm
MAVEN OF LOCAL FOOD AND FARMERS
Give a big welcome to the delightful René Sackett, who has spent 11 years as a farmers market manager and three years as the President of the Missouri Farmers Market Association. René shares her absolute love for local ingredients as this hands-on class uses the bounty from area farmers to create fresh strawberry soda, homemade lavash with blueberry pepper jelly, deviled eggs with pimiento cheese, beef sliders with homemade condiments - catsup, mustard, pickled onions, quick dill slices, chicken salad with fruit chutney, plus strawberry-blueberry spinach salad with glazed Missouri pecans and Baetje feta cheese tossed in balsamic vinaigrette.
Details
René Sackett
Culinary Educator
Hands-On
$55 Per Person
Tue, Jun 18
6 to 8:30 pm
A TASTE OF THE TASTE - DUCK BREAKFAST
2016 Stella Artois Chef Battle Royale winner chef Kore Wilbert shares round one of the winning dishes that earned him the ultimate title. Sit back and enjoy the trials and tribulations of this competition, as Kore prepares his exciting "Duck Breakfast" with smoked duck breast "bacon", poached duck eggs, duck leg breakfast sausage, duck fat pancakes with duck liver and strawberry syrup, plus Stella Artois pineapple sorbetto and vanilla cream.
Details
Kore Wilbert
Chef
Copper Pig
Demonstration
$50 Per Person
Tue, Jun 18
6:30 to 9 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Please call our store to be put on a waitlist.

This class is offered again on September 18.
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.
Please call our store to be put on a waitlist.

Caryn's next class, Caryn's House is Green, is available on July 25.
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 and The Wine Merchant
Demonstration
$65 Per Person
Fri, Jun 21
6:30 to 9 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Details
Barry Marcus
Pastry Chef
Hands-On
$150 Per Person
Sat, Jun 22
11 am to 4 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
DATE NIGHT FOR COUPLES: THE FARMER AND THE BELLE
Spend a playful evening in the kitchen with your partner creating a farm fresh countryside dinner with Robin Wheeler. This hands-on class will cool off with a gin-spiked elderberry lemonade, and make watermelon-shaved cucumber salad with farmer's cheese and smoked peppers dressed with jalapeño-lime vinaigrette, grilled multicolor tomato flatbread, chipotle-rubbed flank steak roulade stuffed with fresh herbs and finely chopped potato, grilled sweet corn off-the-cob with chopped shrimp and peppers, plus mixed berry cobbler with a cornmeal crust.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$125 Per Couple
Sun, Jun 23
5 to 7:30 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
LIKE A BOX OF CHOCOLATE... AND VANILLA
Run right into the kitchen for a lavish hands-on class with Naam Pruitt creating the best of both worlds with chocolate and vanilla desserts. Learn to make chocolate cake doughnuts with dark chocolate glaze, vanilla sugar cookies with vanilla frosting, strawberry trifle layered with vanilla pound cake and pastry cream with whipped cream and fresh strawberries, flourless chocolate torte with chocolate ganache and toasted almonds, plus banana chocolate crêpes with Nocciolata hazelnut spread.
Details
Naam Pruitt
Cookbook Author
Hands-On
$50 Per Person
Tue, Jun 25
6:30 to 9 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
$140 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.
Please call our store to be put on a waitlist.

This class is offered again on August 23.
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 Chef
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.
Please call our store to be put on a waitlist.

Available Heir and a Parent classes include Calling All Princesses on June 2, What's Your Candy Crush on June 8, Chip, Chip Hooray for Tacos and Nachos on June 22, and Wizards in the Kitchen on July 7.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Jun 30
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE GREAT STEAK-OUT
Covert operations will begin as Dawn Meyer and Larry Meyers share their secrets to the juicy details of a remarkable dinner. This hands-on class for couples will create smoked mozzarella salad with grilled red peppers, peppered New York strip steaks with caramel peppercorn sauce, Madeira-grilled portobello mushrooms, pan-browned Yukon gold potatoes with garlic and rosemary, plus chocolate mousse with port ganache and whipped crème fraîche.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jun 30
5 to 7:30 pm
PATRIOTIC COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Lanter in the kitchen creating beautifully decorated 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
WHAT A FLAKE - CROISSANTS AND MORE
Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Jul 2
6 to 9 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 2
6:30 to 9 pm
WHAT A FLAKE - CROISSANTS AND MORE
Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Jul 3
10 am to 1 pm
THERE IS NO SUCH THING AS TOO MUCH GARLIC
Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on garlic soufflé on mixed greens, tomato-roasted garlic tart, slow-cooked halibut with fennel in garlic cream with new potatoes garnished with fried garlic chips, plus lemon sorbet. Participants will take home fresh garlic.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Wed, Jul 3
6 to 8:30 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jul 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.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$140 Per Couple
Fri, Jul 5
6 to 8:30 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.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Sat, Jul 6
10:30 am to 1 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.

Barry's next available macaron class, Flawless French Macarons - Ganache Edition, is on September 14.
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 breadcrumb topping, plus pistachio ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Jul 6
6 to 8:30 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, Jul 7
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.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sun, Jul 7
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.
Please call our store to be put on a waitlist.

This class is available on June 1.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 8
6 to 8:30 pm
THE CHEF AND FISHMONGER
Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and chef Bernard Pilon will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Bernard Pilon
Chef
Demonstration
$50 Per Person
Mon, Jul 8
6:30 to 9 pm
THE BASICS OF FRESH BREAD
Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create buttery split-top sandwich bread, sprouted wheat knot rolls, plus hazelnut-vanilla bean babka with brioche dough.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Jul 9
6 to 9 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Tue, Jul 9
6:30 to 9 pm
THE BASICS OF FRESH BREAD
Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create buttery split-top sandwich bread, sprouted wheat knot rolls, plus hazelnut-vanilla bean babka with brioche dough.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Jul 10
10 am to 1 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
WILD ABOUT CHANTERELLES
René Sackett loves the allure of one of the most popular edible wild mushrooms - the chanterelle. Spend a relaxing evening at the counter, as René prepares fresh local peach soda, herbed chanterelle crostini with fresh herbs and local cheese, wild mushroom bacon dip served with Billy Goat chips, summer heirloom tomato salad with pickled chanterelles, creamy polenta with chanterelle ragoût, chanterelle and pork sausage meatballs, plus a unique maple-flavored candy cap mushroom ice cream with salted caramel sauce.
Details
René Sackett
Culinary Educator
Demonstration
$55 Per Person
Wed, Jul 10
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
Thu, Jul 11
6 to 8:30 pm
SOUPS AND SAVORY BREADS
Using the luscious bounty of fresh summer vegetables, we will create three luscious soups accompanied with satisfying breads. Enjoy vegetable minestrone with zucchini-basil muffins, spinach-lemon soup with parmesan sabayon and onion focaccia, and roasted yellow bell pepper soup with herbed brioche rolls.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Thu, Jul 11
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, Jul 12
6 to 8:30 pm
GIRLS' NIGHT OUT: SCALLOPING GOURMET
Relax at the counter with the incredible Barb Nack as she prepares scallop dishes just for the ladies, along with a perfect pink cosmo. Enjoy seared sea scallops on celery root purée garnished with chopped tart apple and buttery breadcrumbs, lobster and scallop pasta with corn and red pepper in a creamy wine sauce, homemade bread sticks with garlic butter, plus white chocolate-dipped strawberries with crushed pistachios.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Jul 12
6:30 to 9 pm
MANGO MARGARITAS AND FRESH MEX VEGAN-STYLE
Create a vibrant vegan fresh Mex fiesta luncheon with Susan Caciano, private chef and dietician. This hands-on class will make cauliflower rice burrito bowls with cashew queso, spiced quinoa tacos with fresh avocado, tofu sofritas, portobello and summer squash tacos with adobo sauce, chile-lime baked tortilla chips, fire-roasted tomato salsa, and mango-lime margaritas.
Details
Susan Caciano
Culinary Educator
Hands-On
$55 Per Person
Sat, Jul 13
10:30 am to 1 pm
FOOD ALLERGY RECIPE HACKS
Down-to-earth and talented Stephanie Pilon fulfilled her love of baking by going to pastry school and becoming a baker at The Daily Bread Bakery and Cafe, only to discover her allergies for most ingredients in the baked goods and foods she loves. Stephanie shares her recipe hacks that are free from the 8 major allergens, including milk, eggs, peanuts, tree nuts, wheat, and soy, as this hands-on class makes chocolate chip cookies, pancakes, rice noodles, plus doughnut holes.
Details
Stephanie Pilon
Culinary Educator
Hands-On
$55 Per Person
Sat, Jul 13
11 am to 1:30 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, Jul 14
5 to 7:30 pm
WHOLE 30 HEALTHY SUMMER 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 bacon-wrapped jalapeño poppers with cashew cream cheese, Mexican summer romaine and tomato salad with chile-lime grilled shrimp, chayote-red cabbage-carrot slaw with avocado-cilantro dressing, beef tacos with mango-lime salsa and pineapple-avocado crema, cilantro-lime plantain "rice", plus papaya-lime agua fresca.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 15
6 to 8:30 pm
BAKED IN THE USA
Naam Pruitt shares her love for home-baked goods perfect for breakfast, brunch, or to satisfy your sweet tooth! This hands-on class will make cherry-filled pop tarts with glaze, cinnamon-apple breakfast bars, classic popovers with fresh berry jam, pecan sticky buns, plus blueberry aebleskivers.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Mon, Jul 15
6:30 to 9 pm
THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE MEXICAN FOOD!
For aspiring chefs, children from ages 7 to 11. Do you want to cook dinner for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen making "bell ringing" crunchy soft beef and cheese taco wraps, guacamole and homemade tortilla chips, street corn, a strawberry-lemon-lime drink, plus dulce de leche ice cream with Mexican chocolate topping. Register for one, two, or all three of the classes in this 3-day series!
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Tue, Jul 16
10 am to 12 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.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Jul 16
6 to 9 pm
A TASTE OF THE TASTE - ROASTED BONES
2016 Stella Artois Chef Battle Royale winner chef Kore Wilbert shares round four of the winning dishes that earned him the ultimate title. Sit back and enjoy the trials and tribulations of this competition, as Kore prepares his phenomenal "Roasted Bones" dishes with roasted strip steak center, bone marrow whipped cheddar potatoes, roasted beets and butternut squash, roasted femur bone, plus Stella Artois pineapple sorbetto and vanilla cream.
Details
Kore Wilbert
Chef
Copper Pig
Demonstration
$50 Per Person
Tue, Jul 16
6:30 to 9 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.

This class is offered again on July 16.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Jul 17
10 am to 1 pm
THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE AMERICAN FOOD!
For aspiring chefs, children from ages 7 to 11. Do you want to cook dinner for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen making grilled hot dogs topped with quick chili, stovetop "crafty" mac-and-cheese, tomato-watermelon salad, plus banana split sundaes with homemade vanilla ice cream and chocolate sauce. Register for one, two, or all three of the classes in this 3-day series!
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Jul 17
10 am to 12 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 September 18.
Details
Ericka Frank
Pastry Chef
The Cakery and The Cup
Hands-On
$65 Per Person
Wed, Jul 17
6 to 8:30 pm
THE APPRENTICE CHEF: ARE YOU KIDDING ME? LET'S MAKE ITALIAN FOOD!
For aspiring chefs, children from ages 7 to 11. Do you want to cook dinner for your family? Wash your hands, put on your aprons, grab some tools, and let’s get cooking! The fun and funny Vikki DiMattia has everything ready for you to be a success in the kitchen making lasagna roll-ups with marinara sauce, tomato-cucumber salad with fresh basil dressing, cannoli cookies with orange zest, plus fresh berry-sparkling white grape juice spritzers. Register for one, two, or all three of the classes in this 3-day series!
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Thu, Jul 18
10 am to 12 pm
PREP SCHOOL
Join Barb Nack in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$50 Per Person
Thu, Jul 18
6 to 9 pm
MEET THE CAST
Spend a fun evening in the kitchen with cast iron enthusiast Dawn Meyer, as she introduces a variety of cast iron pans to create exciting dishes from appetizers to dessert. This hands-on class will create garlic-mushroom queso fundido with fresh fried chips, charred peppers with feta dip, asparagus popover, cast iron steak with basil butter and tomatoes, honey-garlic skillet chicken with roasted potatoes, plus peach praline upside down cake.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jul 18
6:30 to 9 pm
GIRLS' NIGHT OUT: A FRESH START
Get a fresh start to the weekend with your girlfriends as Naam Pruitt creates bright flavors in a menu packed with fresh ingredients. Enjoy zucchini blini with a yogurt-mint drizzle, cold cucumber-avocado soup with crispy garlic toast, watermelon salad with kalamata olives and basil, herb-marinated grilled shrimp with stewed tomatoes over arugula pesto orzo, plus olive oil cake with sour cherry compote and mascarpone whipped cream.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Fri, Jul 19
6 to 8:30 pm
DATE NIGHT FOR COUPLES: FESTIVE FETA FÊTE
It is no Greek myth that Maria Sakellariou excels at creating Greek feasts. Spend an exciting evening with her making a typical outdoor Greek picnic that can be made ahead and served at room temperature. This hands-on class will make crispy baked hortopita - a phyllo-wrapped mixture of greens and feta and ricotta, a tomato and basil summer salad with pan-grilled haloumi cheese, French-fried mint marinated zucchini, grilled lamb sausage kabob served with herbed yogurt dip, plus coconut semolina cake - a specialty of Southern Greece.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Jul 19
6:30 to 9 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Please call our store to be put on a waitlist.

This class is offered again on September 7.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$150 Per Person
Sat, Jul 20
10 am to 3 pm
NINE SCENTS IN THE HERB GARDEN
The herb garden is abundant with fresh herbs that can brighten and flavor a dish or be the star of the dish. Learn how to identify herbs by their flavor profiles (allium, bitter, cooling, grassy, lemon, licorice, peppery, resinous, tangy) and enjoy two different herb soups (grassy and licorice), a bitter herb salad, two different herb tarts (peppery and resinous), plus two different herbal infused ice creams (cooling and lemon).
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Jul 20
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: THE MEXICAN 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 Mexican spread with spicy jackfruit tortilla soup, a trio of dips served with tortilla chips - choriqueso fondue with soy chorizo, molcajete de guacamole, and chile morita salsa, walnut empanadas with avocado lime crema, smashed black bean-green chile taquitos, potato and mushroom enchiladas smothered with black bean guajillo sauce, plus churros with a salted caramel sauce.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$125 Per Couple
Sat, Jul 20
6 to 8:30 pm
SWEET AND SMOKY BOURBON DINNER
Discover both subtle and bold flavors of sweet and smoky bourbon, as Marianne Moore uses it as a key ingredient in every dish of this spectacular dinner. Enjoy a Big Texan bourbon and grapefruit cocktail, biscuits with bourbon molasses butter, maple and bourbon-glazed panzanella salad, bourbon-spiked honey-glazed salmon over braised collard greens, bacon-maple roasted carrots, plus buttermilk-bacon-bourbon custard tart.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jul 20
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.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Jul 21
11 am to 4 pm
NOVEL CUISINE: SAVAGE FEAST
Savage Feast is a poignant memoir from Boris Fishman about his family's struggle with soviet anti-Semitism and their immigration from Belarus to Brooklyn told through the prism of his relationship with his grandfather and comfort food. As the class discusses the book, Mickey Kitterman prepares classic chopped chicken livers with deeply caramelized onions served with toasted pumpernickel, chilled Russian borscht with roasted earthy beets garnished with sour cream topped with fresh dill and scallions, tender cabbage rolls with pork and rice flavored with tart cherries, plus ginger wafer rum torte filled with rum-flavored mousse and whipped cream.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Jul 21
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TO OUR HEALTH!
Devon Drag has devised an honest-to-goodness dinner that is so exciting and flavorful, no one would guess that it is without grain, gluten, white sugar or dairy! This hands-on class for couples will make spicy shrimp and roasted portobello bruschetta, herb-crusted sirloin served with sautéed kale salad with pomegranate and roasted cauliflower, prosciutto-wrapped asparagus with béarnaise, crispy hasselback sweet potatoes, individual berry crisps with a nut crumble and vanilla bean-coconut ice cream, plus a pomegranate paloma.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Jul 21
5 to 7:30 pm
SUNDAY NIGHT REWIND: NOODLE-ICIOUS!
Before the work week starts, spend a quiet evening in our kitchen recharging with a night of noodles - the easy one-dish dinner. The charming Marianne Moore will do all the cooking with five delicious dishes, including cucumbers and olives with lemony orzo and honey goat cheese, pineapple-shrimp noodle bowls, lemony linguine with charred cauliflower and arugula, grilled ratatouille penne salad with seared salmon, plus caprese chicken zoodle bowls.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Jul 21
5:30 to 8 pm
IF YOU KNEW SUSHI
It is always a delight to have master sushi chef Naomi "Hama-san" Hamamura in our kitchen as he deftly displays his precise knife skills, and makes everyone comfortable making their own sushi. 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
Naomi Hamamura
Chef
Chef de Art Catering
Hands-On
$60 Per Person
Mon, Jul 22
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, Jul 22
6:30 to 9 pm
MORNINGS WITH MARGI - SOUP TO SCONES
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares an elegant luncheon. Enjoy green pea soup with fresh basil and sweet pepper oil, sautéed chicken breasts with fresh lime and tarragon, whole wheat pasta with kale pesto sauce, cucumber-cantaloupe salad with fresh herbs, plus iced lemon-lavender scones with whipped cream and fresh berries.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Jul 23
10 am to 1 pm
DOUGH... LET'S GET FRIED!
Who can resist the delicate interior and crispy exterior of deep fried doughs that are a staple in every culture? Treat yourself to an evening in the kitchen with Naam Pruitt, as this hands-on class makes sopapillas rolled in cinnamon sugar, New Orleans beignets covered in powdered sugar, Italian zeppoles with lemon curd, funnel cakes with fresh berries, plus sour cream blueberry fritters with vanilla glaze.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Tue, Jul 23
6 to 8:30 pm
PEACH-ING TO THE CHOIR
Everyone will be all ears as this hands-on class joins Mickey Kitterman to use baskets of fresh, juicy local peaches to create an amazing meal. Learn to make burrata cheese with pan-roasted peaches and aleppo peppers, Chinese five-spice pork ribs with peach-raspberry glaze, carrot-ginger rice pilaf, grilled peach lemongrass shrimp, cucumber-peach nuoc cham, plus peach buttermilk sherbet.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Jul 23
6:30 to 9 pm
A FLASH IN THE PAN - QUICK BREADS AND PASTRIES
Barb Nack shares quick and easy recipes for small bread loaves, muffins, and pastries that will taste like you have spent all day on them. This hands-on class will make old-fashioned Sunday morning pecan coffee cake with cinnamon-sugar crumb topping, Irish soda bread with orange zest and currants, tomato-goat cheese-basil mini cornbread loaves, fresh peach and blueberry hand pies topped with cinnamon sugar and vanilla glaze, plus profiteroles filled with pistachio-rose water cream dipped in strawberry glaze and garnished with pistachios.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Jul 24
6 to 8:30 pm
SUMMER OUTING
Get out of the kitchen to cook the main dishes on the grill with the delightful chef Jack MacMurray, of Boathouse. This hands-on class will spend a lively evening working side-by-side with the chef to create local gazpacho with a spiced shrimp skewer, butter lettuce and arugula salad with pears and candied pecans topped with goat cheese and maple-raspberry vinaigrette, buttermilk grilled chicken with grilled corn and Israeli couscous, grilled wild salmon with mango-bourbon glaze, plus rum-drenched berries served on short cakes with allspice whipped cream.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Wed, Jul 24
6:30 to 9 pm
CARYN'S HOUSE IS GREEN
Plant-based guru Caryn Dugan, the STLVegGirl, shares her passion for creating a healthy lifestyle with fresh local summer ingredients. This hands-on class for vegans will make farmers' market sweet corn soup with carrots and cannellini beans topped with fresh basil and pine nuts, smoky roasted eggplant and market fresh tomatoes "BLT" with tofu, Caryn's ultimate vegetable soup, plus a kale-chickpea-artichoke summer salad with peppadews and avocado tossed in hemp seed ranch dressing.
Details
Caryn Dugan
Culinary Educator
Hands-On
$55 Per Person
Thu, Jul 25
6 to 8:30 pm
NATURALLY SWEET SUMMER TREATS
Learn to create five summer desserts made with up to 50% less added sugar by using alternative natural sweeteners including coconut sugar, maple syrup, and honey. Work side-by-side with Barb Nack, as this hands-on class makes honey lemon squares with a buttery crust and lemon curd filling, summer peach cake with maple whipped cream, cherry hazelnut crisp, fresh strawberry mousse garnished with fresh berries, plus easy banana "ice cream".
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Jul 25
6:30 to 9 pm
GIRLS' NIGHT OUT: FLOWER POWER
Robin Wheeler fills the kitchen with the essence of flowers in an evening designed just for the ladies with bright dishes incorporating edible flowers. Enjoy an elderflower gin martini, honey and ricotta-stuffed roasted squash blossoms, hibiscus-glazed pork medallions over lavender couscous, plus peach and rose crème parfait with salted pecan crumble.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Demonstration
$45 Per Person
Fri, Jul 26
6 to 8:30 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.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Fri, Jul 26
6:30 to 9 pm
OH MAN, HE CAN CAN!
It is always our pleasure to have chef Josh Galliano share his vast wealth of knowledge of preserving everything from pickles to condiments in this exciting hands-on class. Learn safe and easy canning methods, and learn to make Sicilian caponata, bread-and-butter asparagus, dark cherry chutney, and watermelon jam. Each participant will take home a jar of canned food.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Sat, Jul 27
10 am to 1 pm
HEIR AND A PARENT: PUT THIS IN YOUR PICNIC BASKET
Plan a fun and adventurous picnic for your entire family. Join Devon Drag for a hands-on class creating rainbow vegetable kabobs with hummus, build-your-own Mason jar pasta-vegetable salads with cheese and a choice of balsamic or ranch dressing, sloppy Joe hand pies, plus baked s'mores bars layered with chocolate and marshmallow creme. 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, Jul 27
12 to 2:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Jul 27
6 to 9 pm
TIKI TIME
Marianne Moore transports the mood of the evening to her favorite place in the world - a tropical paradise with tiki torches, palm trees, and island food. Enjoy a spectacular evening with a classic three dots and a dash tiki cocktail, spicy coconut veggie slaw, sweet and sticky pork steaks with sesame broccoli, garlicky plantains, plus Key lime icebox cake.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jul 27
6:30 to 9 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Jul 28
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, Jul 28
1 to 3:30 pm
DATE NIGHT FOR COUPLES: BOURBON STREET
Bubbles, bourbon, barbecue, and boneless pork chops are the stars of the evening, as this hands-on class with Julie Malloy creates a memorable evening of New Orleans-inspired dining. Learn to create Cajun-style barbecue shrimp, mixed greens salad with grits croutons and buttermilk dressing, pan-seared pork loin chops served on French bread-andouille sausage stuffing with Cajun spices, brown sugar-glazed carrot bundles tied with a leek strip, bourbon vanilla ice cream with pecan-praline cookies, plus a champagne-bourbon cocktail.
Details
Julie Malloy
Culinary Educator
Hands-On
$140 Per Couple
Sun, Jul 28
5 to 7:30 pm
FOR THE LOVE OF PETE
Chef Pete Fagan, of Tony's, is well-loved and admired for his attention to detail as he creates a superb dinner, starting with pan-roasted perch and caramelized onion dumplings served with sour cream and chives. Enjoy grilled watermelon and heirloom tomato salad with goat cheese and pepper jelly vinaigrette, broiled Indian butter chicken served with herbed basmati rice, plus cinnamon tortilla chips and fresh fruit salsa.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Jul 29
6 to 8:30 pm
RUSTIC ITALIAN
Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, and shares a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Jul 29
6:30 to 9 pm
CHILL OUT!
Spend a relaxing evening at the counter as Barb Nack creates refreshing dishes on a hot summer night. Enjoy pineapple rum punch, grilled cantaloupe salad with blueberry-ginger vinaigrette topped with sweet pecans and feta cheese, crab tacos with all the toppings, chicken pasta salad with fresh corn and ricotta lemon dressing, and pancetta-wrapped halibut kabobs.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Jul 30
6 to 8:30 pm
WHEN IN DOUBT, ADD GARLIC
Garlic is abundant in this exciting hands-on class with Marianne Moore creating vibrant Italian dishes. Learn to make mushroom pâté with garlic crostini, grilled panzanella Italian bread salad, farro risotto with charred corn and tomatoes, pollo con olive aranci - a zesty chicken dish, plus an Italian plum cream tart.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jul 30
6:30 to 9 pm
SEOUL FOOD
Your taste buds will explode with the bright and spicy flavors of Korean dishes with the effervescent cookbook author, Naam Pruitt. This hands-on class will make grilled pork belly lettuce wraps, pork and kimchi dumplings, beef bulgogi with rice and spicy cucumber salad, stir-fried sweet potato starch noodles with vegetables, plus chapssal doughnuts with sweet red bean filling.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Wed, Jul 31
6 to 8:30 pm
SHUT THE LID! INSTANT POT 101
Busy mom and business owner, Rachel Sarino of StL Cake Pops, is always looking for creative ways to feed her on-the-go family between dance competitions, soccer games, and so much more! Rachel shares some basic recipes and techniques to get you started with using the Instant Pot or any electric pressure cooker as she demonstrates making broth, hard boiled eggs, oatmeal with the "pot in pot" method, cooking frozen chicken to make chicken tacos, steamed broccoli, plus a peach dump cake perfect for summer.
Details
Rachel Sarino
Culinary Educator
Demonstration
$45 Per Person
Wed, Jul 31
6:30 to 9 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Aug 1
6 to 8:30 pm
DESSERTS WITH A BEER CHASER
Leave it to beer lover Marianne Moore to create five decadent desserts and pair each of them with the perfect beer from local breweries. Enjoy chocolate pots de crème, pineapple and macadamia nut tarts, Key lime cupcakes, tart cherry crumble, plus white chocolate crème brûlée.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Aug 1
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART
Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, chicken-green chile tacos with pickled red onions and cotija cheese, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Aug 2
6 to 8:30 pm
GIRLS' NIGHT OUT: POP. BUBBLE. SPARKLE.
Girlfriends, change your plans! We are celebrating a night out with good food and sparkling wine! The bubbly Barb Nack will prepare smoked salmon-potato puff pastry galette with leeks and capers served with Brut champagne, simple seafood-sausage paella with shrimp and mussels served with sparkling rosé, plus lemon meringue tartlets served with Franciacorta - described as "bubbles like diamonds".
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Aug 2
6:30 to 9 pm
CHEESE AND BEER BLISS
Give a cheerful welcome to certified cheese professional, Melanie Galli, as she shares exciting ways to incorporate cheese in unexpected ways for quick summer meals paired with summer beers from Urban Chestnut Brewery. This hands-on class will discover what makes three different cheeses special as they grill a Cypriot cheese for a caramelized cheese with a soft center for gyros with pickled onions and tzatziki on homemade naan paired with a pilsner, create a meal of fresh hand-pulled Marcoot Jersey Creamery mozzarella with ripe summer peaches and pan-fried olives with speck, farro, and gremolata served with a farmhouse ale, plus an exceptional beefy-style cheese that makes a perfect meal served with fresh strawberry mostarda and homemade rye crackers served with hard cider.
Details
Melanie Coffey Galli
Culinary Educator
Hands-On
$60 Per Person
Sat, Aug 3
11 am to 1:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
Please call our store to be put on a waitlist.
Details
Lou Rook III and Glenn Bardgett
Chef
Annie Gunn's
Demonstration
$75 Per Person
Sat, Aug 3
1 to 4 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, Aug 3
6 to 8:30 pm
DATE NIGHT FOR COUPLES: HAND-CRAFTED BURGER BAR
Relish in the pleasure of creating hand-crafted burgers and made-from-scratch condiments for the ultimate experience that includes a rich and creamy Kahlúa milkshake. This hands-on class will make tuna burger sliders with sambal-soy aïoli, freshly-ground beef grilled burgers on homemade brioche buns with a choice of toppings - homemade ketchup, caramelized onions, Burger's bacon, sautéed mushrooms, cheeses, and pickles, plus homemade salt-and-vinegar potato chips.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sat, Aug 3
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 available macaron class, Flawless French Macarons - Ganache Edition, is on September 14.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sun, Aug 4
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, Aug 4
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.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Aug 4
5 to 7:30 pm
CHERRY-O
Cheers break out as we share the bounty of this annual class featuring fresh-picked Montmorency tart cherries. Enjoy fresh cherry punch, a beautiful presentation of pickled cucumbers with goat cheese and cherries, Swedish meatballs in cherry sauce, poached salmon with cherry hollandaise, cherry corn muffins, plus baked meringues with rum-soaked cherries and ice cream.
Please call our store to be put on a waitlist.

This class is offered again on August 6.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Mon, Aug 5
6 to 8:30 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Aug 5
6:30 to 9 pm
THE APPRENTICE CHEF: BAKING BOOTCAMP
For aspiring chefs, children ages 7 to 11. Spend three exciting days in the kitchen with Dawn Meyer learning everything about baking from cakes to cookies, muffins to soufflé, and so much more! The kitchen is going to heat up with mini cherry cobblers, chocolate Bundt cake with chocolate ganache, butterscotch blondies, skillet chocolate-orange soufflé, pepperoni pizza rolls, lemon-blueberry muffins, baked au gratin potatoes with gruyère and cheddar, big and chewy oatmeal-raisin cookies, quick cheese bread, brown sugar shortbread, and more.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$125 Per Child
Tue, Aug 6
10 am to 12 pm
Wed, Aug 7
10 am to 12 pm
Thu, Aug 8
10 am to 12 pm
ALL RISE! LET'S BAKE BREAD!
Order in the kitchen! The ovens are in session and ready to bake incredible yeasted breads. This hands-on class with bread baker Margi Kahn will discover tips for working with yeast, rising, and using the right tools to make semolina Italian sesame seed bread and rolls, salt-brined focaccia, plus chocolate-raspberry rolls.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Aug 6
6 to 9 pm
CHERRY-O
Cheers break out as we share the bounty of this annual class featuring fresh-picked Montmorency tart cherries. Enjoy fresh cherry punch, a beautiful presentation of pickled cucumbers with goat cheese and cherries, Swedish meatballs in cherry sauce, poached salmon with cherry hollandaise, cherry corn muffins, plus baked meringues with rum-soaked cherries and ice cream.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Tue, Aug 6
6:30 to 9 pm
ALL RISE! LET'S BAKE BREAD!
Order in the kitchen! The ovens are in session and ready to bake incredible yeasted breads. This hands-on class with bread baker Margi Kahn will discover tips for working with yeast, rising, and using the right tools to make semolina Italian sesame seed bread and rolls, salt-brined focaccia, plus chocolate-raspberry rolls.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Aug 7
10 am to 1 pm
BOOZY AND FRUITY SUMMER DESSERTS
Give pastry artist Devon Drag a round of good cheer for combining luscious summer fruits with libations to create exciting desserts. This hands-on class will make grilled peach sundaes with vanilla ice cream and salted bourbon-caramel sauce served in pizzelles, coconut-caramel-rum fondue with rum-drenched mini vanilla cakes and fresh fruit, summer sangria berry crumble with Grand Marnier and red wine, strawberry margarita cupcakes with strawberry tequila filling and buttercream frosting, plus a strawberry-peach sweet tea julep.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 7
6 to 8:30 pm
A GREAT BRITISH BAKE OFF
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 7
6:30 to 9 pm
FASTEN YOUR SWEET BELTS!
Hold on for a feast of rich chocolate creations in an evening of decadence with the queen of chocolate, Barb Nack. Sip on the ultimate vodka-Irish cream-Kahlúa mudslide cocktail with chocolate ice cream and a chocolate sauce drizzle in the glass, and enjoy butter lettuce salad with strawberries and oranges topped with goat cheese and cocoa nibs dressed with honey-mustard dressing with avocado oil, white chocolate caramel corn drizzled with chocolate, plus shortbread bars with chunky monkey ice cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Aug 8
6 to 8:30 pm
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO
Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Robin Wheeler creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème caramel.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$150 Per Couple
Thu, Aug 8
6:30 to 9 pm
DATE NIGHT FOR COUPLES: WOK ON THE WILD SIDE
The heat is on and the woks are hot and sizzling on the stovetop, as this hands-on class for couples creates an exciting variety of stir-fry dishes. Join Thai native Naam Pruitt and learn to make chicken lettuce wraps with peanuts, spicy garlic shrimp with sweet peppers and onions, stir-fried beef with assorted mushrooms and green onions, stir-fried chicken with Japanese eggplant and Thai basil, spicy ground pork with mapo tofu in bean paste, plus coconut-pineapple sorbet.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Aug 9
6 to 8:30 pm
GIRLS' NIGHT OUT: SMASHING
Barb Nack has created a winning combination of rich flavors to bring the ladies together for an evening of good food. Enjoy a bourbon smash cocktail with lemon and mint, cobb salad with blue cheese vinaigrette, pepper crusted strip steaks with port cherry reduction, lobster smashed potatoes, plus mini berry cheesecakes.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Aug 9
6:30 to 9 pm
SEAFOOD SIZZLES IN CAST IRON
Join the talented chef Josh Galliano in the kitchen to create an extraordinary lunch in cast iron. This hands-on class will make scallops with tomato agrodolce, harissa clams with garlic sausage and smoked peanuts, pan-roasted fish in brown butter with pecan meunière, Carolina fish stew with East Coast golden tilefish with bacon and a tomato base, plus fresh peach buckle.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Sat, Aug 10
11 am to 1:30 pm
HEIR AND A PARENT: CRANK OUT THE PASTA
Feeling cranky? Roll up your sleeves for a fun afternoon with Vikki DiMattia cranking out pasta dough to make homemade fettuccini, along with Alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream. This class is designed for children, at least 7 years of age, plus a parent.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Aug 10
12 to 2:30 pm
DATE NIGHT FOR COUPLES: INDIA, INSIDE AND OUT
Spend a tantalizing evening with Aruna Gopinath, born in Bangalore, as she shares popular street food and other dishes from every corner of India. This hands-on class will create bhel puri - the most popular street food of Mumbai with spiced puffed rice and green and tamarind chutneys and peanuts, dabeli sandwich from Gujarat with spicy potatoes topped with peanuts and chutney and pomegranates, Indian omelet with turmeric and green chiles, akki roti - a simple rice flour flat bread from Karnataka with grated carrots and cucumbers served with coconut chutney, fried fish from the streets of Kerala, plus lamb curry from Tamil Nadu served with rice.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Aug 10
6 to 8:30 pm
GIRLS' NIGHT OUT: LEMONS, LIMES, TARTS, AND TEQUILA
Cookbook author Naam Pruitt is an effervescent hostess who loves to entertain. Enjoy a relaxing evening with the girls and a margarita, as Naam prepares asparagus soup with parmesan crisps, goat cheese-artichoke tartlets, tequila-lime chicken with mango salsa, cilantro rice with spring peas, plus strawberry-lemon sorbet.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, Aug 10
6:30 to 9 pm
SUNDAY FUNDAY: YOGA BRUNCH
Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes "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
LITTLE PIES AND TARTS
Join Barb Nack in the kitchen creating smaller versions of favorite pies, as this hands-on class discovers tips for flaky crusts and mouth-watering fillings. Learn to make mini brûléed Key lime pies, sweet cherry fried hand pies, lemon curd tartlets drizzled in chocolate, mini peach-blueberry bourbon rustic crostata, plus mini blackberry tarts with maple custard filling.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Aug 11
1 to 3:30 pm
DATE NIGHT FOR COUPLES: MEX APPEAL
Does queso fresco make you weak in the knees? Grab your partner and get in the kitchen with Naam Pruitt to create a tequila sunrise royale, elote Mexican street corn-roasted peppers queso fresco dip with fresh corn chips, campechana shrimp and lobster cocktail with crab and avocado in a spicy tomato sauce, grilled tenderloin fajitas with homemade corn tortillas, arroz verde - fragrant rice cooked with Mexican chiles and tossed with salsa verde, plus tequila lime sorbet.
Details
Naam Pruitt
Cookbook Author
Hands-On
$150 Per Couple
Sun, Aug 11
5 to 7:30 pm
STEP UP YOUR COOKIE GAME
Naam Pruitt takes cookie baking to another level with a stunning array of baked treats that could make an impressive appearance on your dessert plate. This hands-on class will make coconut tuile cigars, dulce de leche alfajores - shortbread caramel sandwich cookies, almond lace cookies, s'mores bars with toasted marshmallows and graham cracker crumbs, plus vanilla "watermelon" cookies.
Details
Naam Pruitt
Cookbook Author
Hands-On
$55 Per Person
Mon, Aug 12
6 to 8:30 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Barb Nack is playing hooky with her 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
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Aug 12
6:30 to 9 pm
DOUBLE CRUSTED IS TWICE AS GOOD!
The best pies start with a perfectly flaky and tender crust, and every pie in this hands-on class is double crusted for twice the deliciousness. Learn the secrets for not overworking the dough and rolling out double crusts, as the class makes four fresh fruit pies - cherry pie, blueberry pie, peach pie, and blackberry pie.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Aug 13
6 to 8:30 pm
A TASTE OF THE TASTE - BENTO, DONE THAT
2016 Stella Artois Chef Battle Royale winner chef Kore Wilbert shares the final round of the winning dishes that earned him the ultimate title. Sit back and enjoy the trials and tribulations of this competition, as Kore prepares his spectacular "Bento, Done That" dishes with lobster coconut fried rice, tempura oyster mushrooms, General Tso's monkfish, slow-brewed miso soup, plus Stella Artois pineapple sorbetto and vanilla cream.
Details
Kore Wilbert
Chef
Copper Pig
Demonstration
$50 Per Person
Tue, Aug 13
6:30 to 9 pm
GLUTEN BEGONE!
Satisfy your desires for biscuits and desserts with an array of totally gluten-free treats. This hands-on class with Margi Kahn will create buttermilk biscuits with homemade lemon-honey butter, Rocky Road cookie ice cream sandwiches, crunchy-topped rich chocolate tea loaf, plus an orange olive oil cake with Grand Marnier glaze.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Aug 14
6 to 9 pm
APPETIZERS YOU CAN STICK ON THE GRILL
Gather your friends around the grill for an appealing appetizer party with lots of skewers, poppers, and wings. This hands-on class with Barb Nack will sip on an ice-cold cucumber-jalapeño margarita, and grill balsamic chicken and fig skewers, fire-crisped quesadillas with chihuahua and queso fresco cheese with salsa, tomato-watermelon-basil skewers, grilled cheese-stuffed sweet pepper poppers, charred margarita-marinated chicken wings, and melon-prosciutto skewers.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Aug 14
6:30 to 9 pm
A CELEBRATION FOR JULIA CHILD
In tribute to what would have been the 107th birthday of Julia Child, we have gathered some of our favorite recipes in celebration of the woman who inspired us with French cuisine. Enjoy chilled asparagus soup with sabayon topping, salad niçoise with olive oil-poached tuna plus tomatoes, new potatoes, green beans, boiled egg, olives, and fried capers dressed with lemon vinaigrette, plus an apricot-almond tart.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Thu, Aug 15
6 to 8:30 pm
IT ALL ADDS UP WITH DIM SUM
Count on a fun evening with Naam Pruitt creating a variety of exciting small plates of dim sum. This hands-on class will make steamed buns with char siu pork filling, shrimp and pork spring rolls with sweet and sour sauce, steamed pork shu mai with soy-chile dipping sauce, pork and Napa cabbage dumplings with black vinegar, plus Chinese doughnuts rolled in sugar.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Thu, Aug 15
6:30 to 9 pm
COCKTAILS. CANAPÉS. CRUDITÉS.
Create a very cool and groovy retro cocktail party with the charming René Sackett with a Bee's Knees gin cocktail from the Prohibition era and a Martinez - the predecessor to the martini. This hands-on class will make a duo of cheese balls - garlic herb and baked goat cheese balls drizzled with honey, bacon-wrapped figs, pigs-in-a-blanket with local sausage and cheese wrapped in puff pastry, smoked trout dip with homemade crackers, René's play on oysters Rockefeller with stuffed oyster mushrooms, plus an assortment of crudités with stuffed cherry tomatoes and fresh local vegetables served with Green Goddess feta dip.
Details
René Sackett
Culinary Educator
Hands-On
$55 Per Person
Fri, Aug 16
6 to 8:30 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
Fri, Aug 16
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.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$175 Per Person
Sat, Aug 17
10 am to 3 pm
HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?
Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Aug 17
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SOME LIKE IT HOT
The kitchen is heating up with excitement for the peak of the pepper season, as couples join Robin Wheeler cooking with an abundance of local chile peppers. This hands-on class will make strawberry-pepper sangria, corn-crab fritters, grilled chile-glazed flank steak with chile-cilantro butter, hot honey sweet potatoes, mustard green salad with seasonal vegetables and a crisp beer vinaigrette, plus Mexican hot chocolate-cinnamon ice cream sandwiches.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Hands-On
$125 Per Couple
Sat, Aug 17
6 to 8:30 pm
GIRLS' NIGHT OUT: MY FARE LADY
Delight in a special evening with the ladies and "do little" as the class dines on stunning dishes with fresh ingredients. Enjoy butternut squash tartine with roasted mushrooms and fava purée, homegrown tomato gazpacho, pork Milanese with peach chutney and fresh corn pudding, plus creamy dreamy chocolate cheesecake.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Aug 17
6:30 to 9 pm
CAST IRON COOKERY KETO-STYLE
Whether you have your grandmother's cast iron or a brand new piece of seasoned cast iron, this hands-on class will learn the benefits of cooking low-carb and low-sugar keto-style dishes with many different vessels to create tasty food. Join chef Jon Lowe to prepare cast iron artichoke-spinach dip with assorted vegetables, baby romaine lettuce salad with capers and lemon vinaigrette topped with a fried egg and cast iron parmesan crisps, cast iron seared chicken quarters with pan sauce served with asparagus and mushroom hash, plus warm lemon skillet cake with citrus icing.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Aug 18
12:30 to 3 pm
NOVEL CUISINE: HOTBOX
Matt Lee and Ted Lee, brothers and co-authors of four books, take a look into the trials and tribulations of running a catering business with their Southern take on cooking. As the class discusses Hotbox: Inside Catering, the Food World’s Riskiest Business, enjoy deviled eggs, tomato crostini with lemon ricotta and basil, herb-encrusted lamb chops on "bathtub" pasta salad, plus wedding cake with vanilla buttercream icing. Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Aug 18
1 to 3:30 pm
DATE NIGHT FOR COUPLES: WISH YOU WERE BEER
Create a romantic picture postcard with your partner in an enchanting evening of summer fare and local brews. This hands-on class with Julie Malloy will make beer-battered fried pickles with rémoulade sauce, spinach salad with warm bacon vinaigrette paired with a local amber lager, grilled bratwurst burgers on homemade pretzel buns, creamy traditional coleslaw, and cheddar cheese-bacon-sour cream loaded hasselback potatoes paired with a local pale ale, plus chocolate stout floats with vanilla ice cream.
Details
Julie Malloy
Culinary Educator
Hands-On
$125 Per Couple
Sun, Aug 18
5 to 7:30 pm
MAKE AN IMPRESSION WITH COOKIE DECORATING
Give a tip of the pastry bag as we welcome award-winning cookie artist Heather Reed who shares her skills for mastering royal icing. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous back-to-school cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite teacher.
Details
Heather Reed
Culinary Educator
Hands-On
$60 Per Person
Sun, Aug 18
5:30 to 8 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, Aug 19
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, Aug 19
6:30 to 9 pm
SUMMERTIME AND THE HOSTING IS EASY!
Don't you cry! Go ahead and make plans for summer entertaining with an easy but impressive menu by Marianne Moore. Enjoy plum margaritas, minty black bean salad, buttermilk smashed potato salad, rib-eye steaks with charred corn relish, plus lemon shortcakes with basil berries.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Aug 20
6 to 8:30 pm
JUMP ON BOARD WITH JACK
Chef Jack MacMurray loves adding his flair to the dishes he creates for Boathouse and shares some that are on the menu along with a few of his favorites. This hands-on class will create calamari fritti with spicy arrabbiata basil marinara, Boathouse creamy spinach-artichoke dip with garlic herb flatbread, "The Hill" salad with Genoa salami and shaved red onions topped with black olives and red wine vinaigrette, Tuscan barbecued whole pork loin, roasted fingerling potatoes and bell peppers with fennel and spinach, plus espresso panna cotta.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Tue, Aug 20
6:30 to 9 pm
PEAK OF THE SEA-SON
Spend a fascinating evening in the kitchen with Mickey Kitterman creating Mediterranean cuisine with summer fresh ingredients and beautiful seafood. This hands-on class will make peasant bread panzanella with juicy heirloom tomatoes, shrimp and saffron risotto salad with fresh summer vegetables, Sicilian chick pea salad with feta and yellow squash and sweet peppers, sautéed branzino with artichokes and tomatoes and olives, plus rich mascarpone panna cotta served with fresh fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Aug 21
6 to 8:30 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Wed, Aug 21
6:30 to 9 pm
SCHOOL OF FISH
Sit up and take notice of Barb Nack's brilliant ideas to create a summer seafood extravaganza. Enjoy baked crispy crab cakes with peach salsa, seafood primavera with marinated shrimp and scallops with lots of colorful vegetables and basil cream sauce, martini scallops with angel hair pasta layered in a martini glass with lemon-caper-vermouth sauce and toasted breadcrumbs, baked salmon with lime-dill-honey mustard sauce, and champagne strawberry sherbet.
Details
Barbara Nack
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Aug 22
6 to 8:30 pm
CIAO-HOUND
All enthusiastic eaters will revel in a lively evening in the kitchen cooking Italian food with Marianne Moore. This hands-on class will make Tuscan-stuffed mushrooms, shaved fennel salad with roasted peppers and burrata, shrimp scampi with grilled focaccia, seared steaks with crispy mushrooms and prosciutto served over creamy polenta with gorgonzola cheese, plus chocolate drizzled almond biscotti and pistachio gelato.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Aug 22
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, Aug 23
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.

Barry's next available macaron class, Flawless French Macarons - Ganache Edition, is on September 14.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Aug 24
11 am to 2 pm
THE APPRENTICE CHEF: BACKPACK SNACK ATTACK
For aspiring chefs, children ages 7 to 11. As the new school year begins, learn to make exciting snacks perfect for an after school treat or to pack with your school lunch. Join Vikki DiMattia for a fun afternoon making cheesy pizza rolls with or without pepperoni, cowboy salsa and fresh chips, oatmeal trail mix cookies, cookie monster blue popcorn with cookies and white chocolate and "eyes", plus peanut butter and jelly blondies.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Sat, Aug 24
12 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.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Aug 24
6 to 9 pm
GIRLS' NIGHT OUT: EASY AS PAELLA
Naam Pruitt proves that making paella is as easy as one-two-three, as she creates fragrant seafood paella. Spend a relaxing evening with your girlfriends, as Naam prepares a Spanish tortilla with roasted pepper sauce, yellow tomato gazpacho, grilled summer squash salad with mint dressing, plus peach crostata with honey almond ice cream.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, Aug 24
6:30 to 9 pm
CHOCOLATE SUNDAY
Treat yourself to a Sunday afternoon satisfying the desire for all things dripping in chocolate. Join Barb Nack for a decadent hands-on class creating mini chocolate éclairs with chocolate pastry cream, milk chocolate and banana won tons with mango sauce, chocolate-peanut butter buckeyes, rocky road ice cream, plus hot fudge sundaes with chocolate-cherry ice cream and toasted macadamia nuts topped with whipped cream and a cherry.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Aug 25
12:30 to 3 pm
A BRITISH SPOT OF TEA
Experience the elegance of an afternoon tea sipping on a variety of lovely brewed teas, along with an array of tea-time delights. Enjoy cured salmon-cucumber tea sandwiches, sesame-cheese flaounas, poppy seed scones with lemon curd, Victoria sandwich, traditional British Bakewell tart, plus sticky toffee pudding with caramel sauce.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Aug 25
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SAKE TO ME WITH SUSHI
Roll up your sleeves and work side-by-side with fish expert, chef Jon Lowe, as this hands-on class celebrates sushi. Learn to prepare bibb salad with hamachi (yellowtail) and arugula and pears with wasabi dressing, miso soup with udon noodles and togarashi and shiitake mushrooms, assorted handmade sushi rolls with a trio of ginger, spicy, and citrus-soy dipping sauces, plus sweet coconut-pineapple fried egg rolls with chocolate-ginger sauce.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$150 Per Couple
Sun, Aug 25
5 to 7:30 pm
SUNDAY NIGHT REWIND: THE SALAD DAZE
Before the work week starts, spend a quiet evening in our kitchen recharging with a night of stunning mealtime salads. Marianne Moore will do all the cooking with five incredible salads, including steak salad with chile-lime vinaigrette and quick pickled cucumbers, grilled peach and mozzarella salad with tequila-spiked honey vinaigrette, melon and crispy prosciutto with seared shrimp and fresh mint vinaigrette, deconstructed chicken Caesar salad, plus roasted salad niçoise with halibut dressed with white wine and shallot vinaigrette.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Aug 25
5:30 to 8 pm
COMPLETELY PETE
The thoughtful composition of each dish created by chef Pete Fagan, of Tony's, is a stunning representation of his love for cooking. Enjoy summer campanelle pasta puttanesca with heirloom cherry tomatoes, oil-poached Atlantic salmon served with spinach salad with pancetta and raspberry vinaigrette, grilled spiced pork tenderloin with grilled pineapple and red onion salsa, plus classic Italian zabaglione with cream sherry and marsala and macerated strawberries.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Aug 26
6 to 8:30 pm
FAVORITE PASTA TIME
Making fresh pasta and turning it into an exciting dish is the perfect past time any day of the week. Join chef Josh Galliano for a hands-on class creating semolina pappardelle with roasted chicken and grilled artichokes, gnocchi alla Romana with Italian sausage and red gravy, cocoa fettuccine with venison and pear ragù, plus chitarra con gamberi e pistachio mudrica - pasta with shrimp and a pistachio-golden raisin breadcrumb topping.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Aug 26
6:30 to 9 pm
MORNINGS WITH MARGI - PANZANELLA TO CHEESE PIE
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy panzanella salad with grilled vegetables and fresh greens, artichoke and ricotta cheese pie in a phyllo crust, sautéed snow peas with sweet red pepper strips, plus coffee-hazelnut banana cake with Nocciolata frosting.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Aug 27
10 am to 1 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Aug 27
6 to 8:30 pm
I LOVE YOU, MOORE!
Marianne Moore loves sharing her passion for food and this class will echo these sentiments and love her more for preparing an exquisite meal. Enjoy buttery garlic shrimp, crab salad with pears and hazelnuts, crispy chicken with panzanella, caramelized Brussels sprouts with pistachios, plus a stunning strawberry-kiwi pavlova.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Aug 27
6:30 to 9 pm
PALEO IS ANYTHING BUT CORNY!
Join Margi Kahn to discover a paleolithic hunter-gatherer approach to summer grilling and cooking, combined with a gluten-free menu. This hands-on class will make spicy watermelon and tomato gazpacho shooters, grilled rainbow trout filets with fresh herb salsa, roasted asparagus with balsamic glaze, red cabbage slaw with creamy avocado dressing, plus vanilla pudding parfaits with fresh berries.
Please call our store to be put on a waitlist.

This class is offered again on August 29 (daytime).
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Aug 28
6 to 9 pm
THE ART OF NAKED CAKE DECORATING
Hold on to your pants! Only the cakes are allowed to be naked in this fun class with cookie and cake artist Heather Reed. Learn how easy it is to dress a cake in a sheer layer of buttercream for semi-naked deliciousness adorned with a buttercream piped rose garden on top. This hands-on class will learn to use a pastry bag with pastry tips and Russian icing tips to create rosettes and fill in with leaves, plus creating multi-toned flowers with a single icing bag. Everyone will leave with a 6" two-layer cake decorated to perfection.
Details
Heather Reed
Culinary Educator
Hands-On
$65 Per Person
Wed, Aug 28
6:30 to 9 pm
PALEO IS ANYTHING BUT CORNY!
Join Margi Kahn to discover a paleolithic hunter-gatherer approach to summer grilling and cooking, combined with a gluten-free menu. This hands-on class will make spicy watermelon and tomato gazpacho shooters, grilled rainbow trout filets with fresh herb salsa, roasted asparagus with balsamic glaze, red cabbage slaw with creamy avocado dressing, plus vanilla pudding parfaits with fresh berries.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Thu, Aug 29
10 am to 1 pm
TIPTOE INTO FALL
Summer has not quite come to an end, but Marianne Moore is eager to utilize beautiful fall ingredients. This hands-on class will make pepper-glazed goat cheese gratin, spinach salad with lemon shrimp and cannellini bean relish, roasted pork loin with garlic and rosemary, butter roasted new potatoes with pancetta and parmesan, roasted broccoli with lemon and pine nuts, plus chocolate budino with candied walnuts.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Aug 29
6 to 8:30 pm
UNICORN PARTY! CAKE POPS AND COOKIES!
Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for a magical class creating colorful unicorn treats. This hands-on class will learn how to make cake pop and Oreo cookie unicorns using different fondant molds, plus dip, and decorate with sprinkles and luster dust for exciting results. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Thu, Aug 29
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TOKYO AT NIGHT
Tokyo at night is filled with bright lights and the aromatic scents and rich flavors of Japanese cuisine. Join cookbook author, Naam Pruitt, for a hands-on class creating her favorite Japanese dishes, including shrimp and vegetable tempura with soy dipping sauce, okonomiyaki - cabbage pancake "pizza", miso salmon with stir-fried snow peas and rice, steamed bok choy with sesame dressing, plus mango sorbet and almond cookies.
Details
Naam Pruitt
Cookbook Author
Hands-On
$125 Per Couple
Fri, Aug 30
6 to 8:30 pm
GIRLS' NIGHT OUT: A TOAST TO S'MORES
Robin Wheeler creates a charming picnic meal as a farewell to the last summer weekend before Labor Day and a tribute to National Toasted Marshmallow Day. Enjoy a peach rosé sangria, smashed cucumber salad with candied jalapeños, fried chicken and pimiento cheese biscuit sandwiches, plus a stunning s'more tart with chocolate custard and toasted marshmallow meringue.
Details
Robin Wheeler
Culinary Educator
Subterranean Homemade Food
Demonstration
$45 Per Person
Fri, Aug 30
6:30 to 9 pm
BRUNCH. BACON. BENEDICT.
Spend an exuberant late morning with Barb Nack creating a rewarding brunch with peachy mimosas. This hands-on class will make Oscar crab-asparagus strata layered with gruyère and whole wheat bread, lemon cream scones with mixed dried fruit sprinkled with lemon zest sugar, farmhouse Benedict with red pepper cornbread and rosemary hollandaise, cinnamon sugar bacon, plus tropical fruit salad with mango-kirsch cream.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, Aug 31
11 am to 1:30 pm
VEGAN CHEESE - THE GRATE PRETENDER
Spend an exciting afternoon in the kitchen working with plant-based chef and certified health coach Stephanie Bosch creating vegan cheeses that can be used for spreading, slicing, topping, and dipping. This hands-on class will make cashew parmesan, easy chipotle cashew queso, herbed tofu ricotta, almond chèvre, sliceable and meltable pepper Jack cheese, plus sliceable golden cheddar cheese.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$55 Per Person
Sat, Aug 31
12 to 2:30 pm
DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO
Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer and Larry Meyers. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Aug 31
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.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Sep 1
5 to 7:30 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, Sep 3
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
Wed, Sep 4
6 to 8:30 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
Wed, Sep 4
6:30 to 9 pm
A SLICE OF PIE
Take a slice out of three pies with the incredible pie baker Jane Callahan who shares her wealth of pie baking knowledge in this fun hands-on class. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make Mexican chocolate pie, pumpkin chiffon pie, plus peach blueberry pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Thu, Sep 5
6 to 9 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 rosé-elderflower sangria with raspberries and citrus, plus blackberry margarita punch. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Fri, Sep 6
6 to 8:30 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.
Details
Marianne Moore
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Sep 6
6:30 to 9 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Hands-On
$150 Per Person
Sat, Sep 7
10 am to 3 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Vikki DiMattia helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Sep 7
12 to 2:30 pm
DATE NIGHT FOR COUPLES: INDIAN NAAN-SENSE
Spend a playful evening in the kitchen with your partner creating flavorful Indian dishes that will awaken all of your senses with distinct spices and aromas. This hands-on class will make homemade naan with green chutney and garlic eggplant dip, Goan shrimp curry, chicken tikka masala on basmati rice with peas and cucumber raita, plus mango and coconut sorbets.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Sat, Sep 7
6 to 8:30 pm
GIRLS' NIGHT OUT: MIDDLE EASTERN COMFORT FOOD
Spice up the weekend with an evening out with the girls, as Naam creates the vibrant flavors of Middle Eastern cuisine with exceptional comfort food. Enjoy tomato and olive phyllo tart, homemade pitas with hummus, cucumber salad with grilled halloumi cheese and lemon garlic dressing, chicken shawarma with tahini yogurt sauce over herbed couscous, plus cardamom rice pudding with pistachios.
Details
Naam Pruitt
Cookbook Author
Demonstration
$45 Per Person
Sat, Sep 7
6:30 to 9 pm
LOWE COUNTRY SEAFOOD BOIL
Spend a festive afternoon with Jon Lowe creating a traditional low country seafood boil with all the trimmings of the South. This hands-on class will make cheddar-jalapeño buttermilk biscuits with honey butter, grilled corn salad with roasted red peppers and arugula tossed in parmesan-lemon vinaigrette, crab-shrimp-crayfish seafood boil with potatoes and sausage and okra, served with homemade hot sauce and crackers and caper tartar sauce, plus sweet potato pie with marshmallow topping.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$65 Per Person
Sun, Sep 8
12:30 to 3 pm
AUTUMN COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Lanter in the kitchen creating beautifully decorated autumn cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing 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, Sep 8
5:30 to 8 pm
RAISING THE BAR COOKIE GAME
Devon Drag has high standards when it comes to bar cookies, and she shares some of her favorites in a lively evening in the kitchen. This hands-on class will bake browned butter and bourbon blondies, caramel-peanut crunch bars, cherry-walnut dream bars, 3-layer Nanaimo bars, blueberry-lemon swirl cheesecake bars, and salted caramelitas.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Sep 9
6 to 8:30 pm
HIGH ON MEATLESS POT PIE
Experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as this hands-on class with Barb Nack creates four of her meatless favorites. Learn to make three-mushroom thyme pot pie with pearl onions and mushroom gravy baked in a pastry crust, butternut squash-parsnip pot pie loaded with vegetables in a creamy sauce topped with puff pastry, layered cheddar-caramelized garlic-spinach pot pie in a pie crust topped with cut out shapes, plus individual chickpea pot pie with mixed vegetables and herb biscuit crust.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Sep 9
6:30 to 9 pm
THE BEST CROISSANTS ARE TOTAL FLAKES
There is no such thing as too many croissants, as this hands-on class with Margi Kahn discovers all the exciting layers of flakiness. Learn to make croissant dough and use it to create buttery croissants, kouign amann - caramelized sweet croissant rolls, plus savory cheese and herb morning buns.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Tue, Sep 10
6 to 9 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join Naam Pruitt to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dessert baos with vanilla custard and chocolate filling.
Details
Naam Pruitt
Cookbook Author
Hands-On
$60 Per Person
Tue, Sep 10
6:30 to 9 pm
THE BEST CROISSANTS ARE TOTAL FLAKES
There is no such thing as too many croissants, as this hands-on class with Margi Kahn discovers all the exciting layers of flakiness. Learn to make croissant dough and use it to create buttery croissants, kouign amann - caramelized sweet croissant rolls, plus savory cheese and herb morning buns.
Details
Margi Kahn
Culinary Educator
Hands-On
$55 Per Person
Wed, Sep 11
10 am to 1 pm
ALL FOUR ONE(S) AND ONE FOR ALL!
Eleven Eleven Mississippi is known for impeccable service and exciting Tuscan cuisine with those four simple numbers that evoke a high standing in our culinary community. Join chef Bob Colosimo for a hands-on class to create potato-leek-broccoli soup with focaccia crumbs, housemade sausage and spinach ravioli with tomato cream sauce, grilled cauliflower steaks with chick pea and ham hock stew, plus his fluffy ricotta pancakes with fresh peach compote.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Sep 11
6 to 8:30 pm
VEGANS GO ON GREEN
Spend the evening with Caryn Dugan, plant-based educator known as the STLVegGirl, to create three different fall dishes along with a roasted buckwheat salad with acorn squash, arugula, spinach, and pumpkin seeds. This hands-on class will make roasted beet and sweet potato burgers with brown rice and black beans loaded with spinach and seasonings, barbecue corn and cornbread bake with Swiss chard and cannellini beans, plus sweet potato tempeh sushi.
Details
Caryn Dugan
Culinary Educator
Hands-On
$55 Per Person
Thu, Sep 12
6 to 8:30 pm
GIRLS’ NIGHT OUT: HOT FLASH
Make plans with the girls to spend a fun night in the kitchen as Dawn Meyer cooks up some hot dishes for an exciting dinner that ends with a cool frozen dessert. Enjoy a Chelsea sidecar cocktail, mini bacon-stilton cheesecakes served with fruit chutney, grilled salmon salad with roasted fingerling potatoes and haricots verts with sweet balsamic vinaigrette, garlic-herb butter drop biscuits, plus frozen chocolate mousse tart with hazelnuts and caramel drizzle.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Sep 13
6 to 8:30 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
Fri, Sep 13
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.
Details
Barry Marcus
Pastry Chef
Hands-On
$60 Per Person
Sat, Sep 14
11 am to 2 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.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Sep 14
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SEA AND SOD
Couples will create a sumptuous surf-and-turf feast in this hands-on class with Barb Nack, starting with grilled wild mushroom salad on mâche with shaved romano and champagne vinaigrette. Sip on a tropical pineapple-ginger-rum breeze, and prepare bacon-wrapped filet mignon with blue cheese butter and fried shallots, lobster and shrimp mac-and-cheese, vegetable-stuffed twice-baked potatoes, plus blueberry sour cream pie with a pecan topping.
Details
Barbara Nack
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Sep 14
6 to 8:30 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class learns to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, Sep 15
12:30 to 3 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
Sun, Sep 15
5 to 7:30 pm
CUPCAKES MAKE EVERYTHING BETTER
Cupcakes put a smile on everyone's face! Join Dawn Meyer for a lively evening in the kitchen making chocolate truffle cupcakes with truffle filling and chocolate buttercream frosting, s'mores cupcakes with marshmallow filling and topped with ganache and toasted marshmallows, cherry cupcakes with white chocolate frosting, and coconut-lime cupcakes with toasted coconut cream cheese frosting.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Sep 16
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, Sep 18
6 to 8:30 pm
GIRLS' NIGHT OUT: SWEET, SMOKY, AND A LITTLE WILD
Enjoy all of the flavor sensations that will please the palate in an evening designed just for the ladies, including a honey old fashioned cocktail. Marianne Moore cooks to your heart's content with a menu of wild mushroom tartine with smoky tomato butter, chopped salad with roasted tomato vinaigrette, pan-roasted pork medallions with whiskey sauce, pancetta potato gratin, plus candy counter mini cheesecakes.
Details
Marianne Moore
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Sep 20
6 to 8:30 pm
FRENCH FINESSE
Barry Marcus shares the intricate details of creating a sumptuous French luncheon with artful subtlety. Enjoy spinach and mozzarella salad with lemon dressing, duck breast with cherries and arugula, port-glazed onions, sweet potato purée, plus an elegant jam tart.
Details
Barry Marcus
Pastry Chef
Demonstration
$50 Per Person
Sat, Sep 21
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: THE ITALIAN 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 an Italian meal with cherry basil bruschetta, caprese salad with tomatoes and marinated tofu mozzarella with a fig balsamic reduction, pasta e fagioli, spaghetti and tempeh meatballs with spicy marinara, plus chocolate espresso torte with toasted hazelnut crust.
Details
Stephanie Bosch
Culinary Educator
Hands-On
$125 Per Couple
Sat, Sep 21
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.
Details
Naam Pruitt
Cookbook Author
Hands-On
$65 Per Person
Sat, Sep 21
6:30 to 9 pm
SOUPS AND SIDEKICKS
Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of mama Lowe's steak and bean chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, lobster bisque with crab and corn fritters, apple and butternut squash soup with prosciutto and brie flatbread, plus chicken and sausage gumbo with white rice and homemade hot sauce.
Details
Jon Lowe
Chef
Aramark at Boeing
Hands-On
$60 Per Person
Sun, Sep 22
12:30 to 3 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Racanelli's high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Racanelli's
Hands-On
$60 Per Person
Mon, Sep 23
6:30 to 9 pm
MORNINGS WITH MARGI - SESAME NOODLES TO SHRIMP
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares an exciting Asian luncheon. Enjoy cold sesame noodles with fresh snow peas, shrimp with fresh ginger and chile paste over aromatic rice pilaf, sautéed garlicky long beans, plus carrot-coconut coffeecake with buttermilk whipped cream.
Details
Margi Kahn
Culinary Educator
Demonstration
$45 Per Person
Tue, Sep 24
10 am to 1 pm
WE HAVE A CRUSH ON SQUASH
The harvest flavors of fall are abundant in an exciting class using beautiful varieties of squash to create stunning dishes. This hands-on class with chef Jack MacMurray, of Boathouse, will create roasted pumpkin and ginger bisque with toasted pepitas, ratatouille with basil purée, spiced chick pea-stuffed acorn squash with vegan cheese, spaghetti squash Alfredo with pine nuts and artichokes, lentil-stuffed zucchini, plus praline butternut vanilla ice cream with almond tuile cookies.
Details
Jack MacMurray, III
Chef
Boathouse
Hands-On
$60 Per Person
Wed, Sep 25
6 to 8:30 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Sep 27
6 to 8:30 pm
HEIR AND A PARENT: CREATING COOKIE MEMORIES
The mere act of baking cookies with loved ones creates a memory that lasts through generations. Dawn Meyer shares her favorite memory makers, as this hands-on class bakes s'more chocolate chip cookies, raspberry glazed waffle cookies, old fashioned giant sugar cookies, funfetti thumbprint cookies, mint chocolate slice-and-bake cookies, plus apple pie bars. This class is designed for children, at least 7 years of age, plus a parent.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Sep 29
1 to 3:30 pm