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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
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 class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Demonstration
$65 Per Person
Sat, Sep 19
11 am to 2 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen with Kaitlyn Vohs to create a delicious meal, plus a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next Date Night Dine and Dance class, Salsa Salsa, is available on October 24.
Details
Kaitlyn Vohs
Chef
Hands-On
$170 Per Couple
Sat, Sep 19
6 to 9 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Sep 19
6:30 to 9 pm
NOVEL CUISINE: SALT, FAT, ACID, HEAT
Delve into Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton. It is so much more than a cookbook, as this true kitchen savant explores the world's cuisines and unites the universal use of four elements. As the class discusses the book, Mickey Kitterman prepares Samin's unique take on "brined" focaccia, an intriguing dish of miso-cured eggs, buttermilk-brined roast chicken with greens and buttermilk dressing, plus Mickey's take on lemon mousse with three of the elements and the opposite of heat.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 125 books! We love to hear from our students what books they want to read!
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next Novel Cuisine class, Frankenstein, is available on October 11.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Sep 20
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE GARDEN OF EATIN'
On the eve of a work day, gentlemen are required to share the short ribs with their partners in this harmonious hands-on class with Julie Malloy. The food is bountiful, as couples create parmesan soufflés with mushrooms and white wine butter sauce, braised short ribs with lemon-garlic gremolata, gorgonzola-stuffed roasted tomatoes topped with breadcrumbs and pine nuts and served on grilled polenta, plus the unforbidden flaky apple turnovers.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Sep 20
5 to 7:30 pm
AUTUMN COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Lanter in the kitchen creating beautifully decorated autumn cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Sep 20
5:30 to 8 pm
OUR BEST GO-TO POT PIES
Gather in the kitchen to create our favorite go-to tantalizing pot pies with Lydia Gwin. This hands-on class will learn to prepare cast iron chicken pot pie loaded with vegetables and a cornbread topping, lobster bisque pot pie in a rich creamy sauce topped with puff pastry, mushroom thyme pot pie with fennel and a variety of mushrooms topped with pastry crust, and bacon-brat pot pie with red potatoes and cheddar cheese and a pretzel crust.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lydia Gwin
Culinary Educator
Hands-On
$55 Per Person
Mon, Sep 21
6 to 8:30 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 evening in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Sep 21
6:30 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, Sep 22
6 to 8:30 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Rachelle Killian will make Buffalo chicken sliders with fried pickles and buttermilk Ranch dip, beef and bacon sliders with roasted mushrooms and fontina cheese topped with crisp onion straws, mini crab cake sliders with apple slaw, cheddar-jalapeño potato salad, plus Pink Monkey milk shakes with Frangelico, and bourbon-chocolate milk shakes.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Sep 22
6:30 to 9 pm
LET'S BISCUIT AND GET SCONED ON PIE!
The rewards are plentiful as Margi Kahn creates savory biscuits, sweet and savory scones, and pie. Sit back and enjoy classic cream biscuits, whole grain cheddar and fresh herb biscuits, chocolate-pecan scones, lemon-rosemary scones, and classic Southern chess pie.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Sep 23
10 am to 1 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 23
6 to 8:30 pm
UNICORN PARTY! CAKE POPS AND COOKIES!
Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for a magical class creating colorful unicorn treats. This hands-on class will learn how to make cake pop and Oreo cookie unicorns using different fondant molds, plus dip and decorate with sprinkles and luster dust for exciting results. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$55 Per Person
Wed, Sep 23
6:30 to 9 pm
"DON'T CALL ME CUPCAKE!" -- MUFFIN TO IT!
The variations of muffins are endless from sweet to savory using different flours, fruits, spices and herbs that make them versatile and delicious. Join Vikki DiMattia for a hands-on class making French toast muffins with blueberries topped with crispy weaved bacon, bran muffins filled with yogurt and topped with ginger-infused fruit salad, savory prosciutto-parmesan muffins with pine nuts, savory mini muffins with fresh herbs to compliment a dinner menu, plus peach-gingerbread muffins with cinnamon whipped cream.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Sep 24
6 to 8:30 pm
INDIAN STR[EAT] FOOD
Ashok Nageswaran shares his zeal for creating the bold, spicy and sometimes delicate vegetarian dishes found on the streets of India that everyone wants to eat. Enjoy an exciting gastronomic journey as Ashok prepares spicy crisp cilantro fritters with gram flour, pav bhaji - a thick vegetable curry served on butter toasted soft bread rolls, sabudana vada - a traditional deep-fried tapioca snack served with spicy green chile chutney, and dabeli - a popular potato-in-a-bun street food served with tamarind-red chile chutney garnished with pomegranate and roasted peanuts.
Details
Ashok Nageswaran
Culinary Educator
Demonstration
$50 Per Person
Thu, Sep 24
6:30 to 9 pm
A NEW GENERATION OF COOKS - FOCUS ON FRANCE
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on France with classic quiche Lorraine served with field green salad with Dijon dressing, open-face ham and gruyère croque madame - a staple of French cafés topped with homemade béchamel sauce and a fried egg, design-your-own dessert crêpes with a choice of fillings from Nutella, jam, or simple beurre et sucre, and finish with a plat de fromage with four classic French cheeses to explore flavors, textures, and a few French adjectives to add to your vocabulary.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Fri, Sep 25
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: THE GREEK FOOD ISLE
Maria Sakellariou shares some of her favorite Greek ingredients to create an impressive Fall dinner, starting with crostini topped with tahini-eggplant dip, sun-dried tomatoes and grated Manouri cheese from the island of Cyprus. This hands-on class for couples will prepare traditional egg-lemon soup with arborio rice and chopped fresh herbs, mixed greens-roasted seasonal squash salad with Greek figs and dried cherries and plums dressed with honey vinaigrette, grilled loin lamb chops with lemon-olive oil herb dressing served with Myzithra (Greek "parmesan") orzo with brown butter, plus Maria's grandmother's recipe for rice pudding with cinnamon.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Sep 25
6:30 to 9 pm
A LOOK AT ASIAN CUISINE
Enjoy the morning with chef Kirk Warner, who has been honing the art of Asian cuisine as he demonstrates a variety of techniques. Enjoy potstickers, shu mai dumplings, steamed buns with pork belly and homemade pickles, crispy Vietnamese crêpes with prawns, hoisin pork in lettuce cups, hundred-year braised pork with crispy scallion noodles, and crispy sautéed red snapper with caramelized lemongrass sauce.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Kirk is teaching Hot and Steamy Soup Dumplings on September 14.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Demonstration
$60 Per Person
Sat, Sep 26
10 am to 12:30 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on November 7.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sat, Sep 26
6 to 8:30 pm
DATE NIGHT FOR COUPLES: OH-EM-GHEE
Bangalore native Aruna Gopinath shares the vibrant flavors of Indian cuisine that will gain the approval of everyone in this hands-on class for couples. Learn to make garam masala spiced meatballs, creamy turmeric chicken skillet, wheat parathas layered and rolled with ghee, pumpkin curry with red and brown lentils and apples, plus deep-fried malpuas garnished with slivered almonds.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$125 Per Couple
Sat, Sep 26
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 sweet potato-sausage-kale breakfast casserole, oven-baked honey-berry oatmeal, quick banana-pineapple hummingbird bread with coconut and pecans, mixed greens and herb salad with edamame and honey Dijon vinaigrette, mini pimiento cheese BLTs, plus a Bloody Mary bar with homemade mix with all the fixings, including vodka-soaked tomato "bombs" and Bloody Mary deviled eggs with horseradish and hot sauce.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Sunday Funday: Yoga Brunch class is offered on November 1 with a new menu.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Sep 27
10:30 am to 1:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home a jar of sourdough starter.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sun, Sep 27
12 to 5 pm
FARE THEE WELL
Tony's sous chef Pete Fagan has been sharing 32 years of experience with beautifully executed dishes in his sold out classes at Kitchen Conservatory for the past 7 years. As he goes back into the kitchen at Tony's to focus on excellence, experience an evening of exciting dishes. Enjoy moqueca - a Brazilian shrimp and fish stew, fresh fennel and apple salad with celery and rémoulade, pan-seared pork tenderloin steaks with scallions and ginger relish, plus peanut butter-banana-chocolate chip cookies.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Pete Fagan
Sous Chef
Tony's
Demonstration
$60 Per Person
Mon, Sep 28
6 to 8:30 pm
MEET THE CAST
Spend a fun evening in the kitchen with cast iron enthusiast Jon Lowe, as he introduces a variety of cast iron pans to create an array of exciting dishes. This hands-on class will make cast iron pork tenderloin with port-cherry reduction, cast iron Southwest chicken and biscuits, cast iron skillet green bean casserole, cast iron herbed potato rösti with smoked cheddar cheese, skillet baked creamy shrimp and pasta, and cast iron skillet nectarine and raspberry crisp.
Details
Jon Lowe
Chef
Hands-On
$55 Per Person
Mon, Sep 28
6:30 to 9 pm
BREADS FROM FRANCE
Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. Margi will create pain au lait - a sweet French bread dough used for cranberry-pecan-orange sweet rolls, classic French baguettes, plus French caraway seed rye bread.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Sep 29
6 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Sep 29
6:30 to 9 pm
BREADS FROM FRANCE
Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. Margi will create pain au lait - a sweet French bread dough used for cranberry-pecan-orange sweet rolls, classic French baguettes, plus French caraway seed rye bread.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Sep 30
10 am to 1 pm
A NEW GENERATION OF COOKS - FOCUS ON FRANCE
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on France with classic quiche Lorraine served with field green salad with Dijon dressing, open-face ham and gruyère croque madame - a staple of French cafés topped with homemade béchamel sauce and a fried egg, design-your-own dessert crêpes with a choice of fillings from Nutella, jam, or simple beurre et sucre, and finish with a plat de fromage with four classic French cheeses to explore flavors, textures, and a few French adjectives to add to your vocabulary.
Details
Lydia Gwin
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Sep 30
11 am to 2 pm
COLOSSAL FLAVORS WITH COLOSIMO
Huge flavors are abundant in every dish created by chef Bob Colosimo, of Eleven Eleven Mississippi. Discover his flair for elevating Tuscan dishes, as this hands-on class makes scallop fritters with charred lemon aïoli, housemade cavatelli pasta with fresh spinach and gorgonzola, pork chops with fresh sage agrodolce, pan-fried zucchini with Calabrian chiles, braised cannellini beans with coppa and mustard, plus a fantastic banana caramel cake.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Hands-On
$60 Per Person
Wed, Sep 30
6 to 8:30 pm
A GREAT BRITISH BAKE OFF - FALL EDITION
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for another season of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make butterscotch pots de crème, pear and frangipane crostata, chai shortbread with chai ice cream, plus Mickey's adaptation of Mary Berry's Black Forest gâteau.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Sep 30
6:30 to 9 pm
PRIMER FOR PERFECT CUT-OUT COOKIES AND ROYAL ICING
Decorating stunning cut-out sugar cookies with royal icing starts with the techniques of beautifully baked cookies with crisp edges and creating different consistencies of royal icing for flooding, outlining, and writing. The talented cookie artist Ericka Lanter provides all the basics for success starting with mixing, rolling out, and baking vanilla sugar cookies, and the effects of humidity, desired texture and thickness, along with chill vs. no chill methods. Ericka will make royal icing and discuss coloring, disposable pastry bags with tips, tipless pastry bags, and squeeze bottles, and show the class how to set up their space for decorating with the proper tools and test the royal icing with pastry bags and tips on parchment. Students may take home a sampling of cookies and royal icing.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Demonstration
$60 Per Person
Thu, Oct 1
6 to 8:30 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and your customized fried rice.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Thu, Oct 1
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GUAC THIS WAY
Take a stroll into our kitchen for a memorable evening of fun, Mexican cooking, and champagne margaritas with Devon Drag. This hands-on class will make poblano rellenos with cilantro cream sauce, roasted elote salad with cotija and pickled red onions, braised pork steaks al pastor with guacamole-roasted tomatillo-jalapeño salsa, plus Mexican chocolate cookies with rum dulce de leche filling.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Oct 2
6 to 8:30 pm
FRIDAY NIGHT FRENCH
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy potato crêpes with salmon, cassoulet with duck confit and garlic sausage, poached pear salad, plus a perfect ending of chocolate éclairs.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Fri, Oct 2
6:30 to 9 pm
THE SCOOP ON PAINTED COOKIES
Have fun with award-winning cookie artist Heather Reed as she shares the techniques for decorating cookies with brushes using gel paste as the color palette and edible markers. Heather has chosen seasonal cookies to showcase that some intricate cookie cutter shapes are easier to paint than than create complex designs with a pastry bag. Heather will provide cookies iced with royal icing that are dry and ready to paint, along with plain cookies to learn step-by-step instructions using a tipless pastry bag for outlining, flooding, marbling, and creating a watercolor effect, with plenty of time to create your own designs. Everyone will leave with completed cookies and cookies that may be completed at home.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sat, Oct 3
12 to 2:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lou Rook III and Glenn Bardgett
Chef
Annie Gunn's
Demonstration
$100 Per Person
Sat, Oct 3
1 to 4 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Oct 3
6 to 8:30 pm
GIRLS' NIGHT OUT: DO TACOS THINK ABOUT ME, TOO?
Relax with a pomegranate margarita and fall in love with a trio of tacos, as the delightful Lydia Gwin creates a fiesta of fun. Enjoy corn queso fundido - a cheesy sweet corn spicy dip served with tortillas, fish tacos with cabbage-carrot slaw and creamy crema, chipotle barbacoa tacos cooked in an instant pot, jackfruit "carnita" tacos, plus dulce de leche cake.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lydia Gwin
Culinary Educator
Demonstration
$45 Per Person
Sat, Oct 3
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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, Oct 4
12:30 to 3 pm
HEIR AND A PARENT: FRESH MEX - THIS IS HOW WE ROLL!
Weekends are for fun, and Patty Goeke, a middle school science teacher of 22 years, will make sure that this class is festive! Bring a parent and learn to create ground beef taquitos served with avocado cream sauce and roasted tomato-onion salsa, chicken enchilada sliders, plus "ravioli" churros with Nutella and chocolate chip filling. This class is designed for children, at least 7 years of age, plus a parent.
Details
Patty Goeke
Culinary Educator
Hands-On
$100 For Parent and Child
Sun, Oct 4
1 to 3:30 pm
DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES
Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, arugula salad with warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Oct 4
5 to 7:30 pm
MONDAY NIGHT MARGARITAS
Are you ready for Monday night margaritas that includes jalapeño-mint margarita punch? This hands-on class with Kaitlyn Vohs will create a fiesta of poblano rellenos, shrimp tostada bites, charred elote salad with cotija cheese and cilantro crema, arepas with pork steak al pastor topped with chile lime slaw and guacamole salsa, plus sweet-and-spicy chocolate cookie sundaes with cinnamon gelato and warm caramel sauce.
Details
Kaitlyn Vohs
Chef
Hands-On
$55 Per Person
Mon, Oct 5
6 to 8:30 pm
SEASONAL DIPS AND SIPS
If dips and cocktails are high on the priority list, join Lydia Gwin for a lively night in the kitchen. This hands-on class will create creamy pistachio dip with crudités, a stunning biscuit wreath with cheesy bacon-spinach dip, wheat bread crostini with all the flavors of Thanksgiving stuffing topped with spicy cranberry-jalapeño Boursin dip, pumpkin pie dip with cookies and fruit, plus a salted caramel white Russian, and spiced apple Moscow mule.
Details
Lydia Gwin
Culinary Educator
Hands-On
$55 Per Person
Tue, Oct 6
6 to 8:30 pm
WHAT A FLAKE - CROISSANTS AND MORE
Margi Kahn shares step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, Margi will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Tue, Oct 6
6 to 9 pm
A NEW GENERATION OF COOKS - FOCUS ON ITALY
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Italy with handmade fettuccine and pappardelle pasta with Alfredo sauce, classic margherita pizza with pizza dough from scratch and fresh homemade ricotta topped with prosciutto.
Details
Lydia Gwin
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Oct 7
11 am to 2 pm
OODLES OF THAI NOODLES
Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join us for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus coconut sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Wed, Oct 7
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
Thu, Oct 8
6 to 8:30 pm
GET ON THE GLUTEN-FREE GRAVY TRAIN
Sound the whistles for Lillie Danzer, owner of New Day Gluten Free in Clayton, who opened the cafe and bakery to give herself and others that live a gluten-free lifestyle a place to have a "normal" dining experience. Join Lillie in our kitchen for a great evening creating delicious gluten-free biscuits and gravy so good you will be reminded of old-fashioned biscuits made by everyone's grandma. This hands-on class will also make a traditional St. Louis gooey butter cake, and strawberry trifle with vanilla cake and a fresh whipped cream and cream cheese filling.
Details
Lillie Danzer
Culinary Educator
New Day Gluten Free
Hands-On
$55 Per Person
Thu, Oct 8
6:30 to 9 pm
TEENS TAKE ON THE WORLD OF COOKING - ITALY
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore Italy in this hands-on class creating fresh potato gnocchi with Lidia Bastianich's parmesan-prosciutto cream sauce with basil and pignoli, pesto and homemade ricotta-stuffed ravioli served with garlic brown butter sauce, plus lemon ice.
Details
Lydia Gwin
Culinary Educator
Hands-On
$45 Per Person
Fri, Oct 9
11 am to 2 pm
A NEW GENERATION OF COOKS - FOCUS ON ITALY
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Italy with handmade fettuccine and pappardelle pasta with Alfredo sauce, classic margherita pizza with pizza dough from scratch and fresh homemade ricotta topped with prosciutto.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Fri, Oct 9
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY
Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, smoke-roasted Cornish hens with an herb pan sauce served with chorizo-buttermilk cornbread dressing, cast iron butternut squash with bacon and spinach, paired with pinot noir, plus brown sugar-brandy pear turnovers with cinnamon ice cream, paired with a late harvest white wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Oct 9
6 to 8:30 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. Barry uses the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Demonstration
$65 Per Person
Sat, Oct 10
11 am to 2 pm
HEIR AND A PARENT: PIZZA WITH THE KID-DOUGH!
Spend a fun afternoon with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, zucchini parmesan crisps, kiddy sangria, and mixed berry crumb bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, at least 7 years of age, plus a parent.
Details
Jess Schmidt
Culinary Educator
Hands-On
$100 For Parent and Child
Sat, Oct 10
12 to 2:30 pm
DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART
Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, chicken-green chile tacos with pickled red onions and cotija cheese, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, Oct 10
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Oct 10
6:30 to 9 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class learns to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, Oct 11
12:30 to 3 pm
NOVEL CUISINE: FRANKENSTEIN
Mary Shelley, author of Frankenstein, was summering through Europe with her husband Percy, when inclement weather kept them and their neighbor, Lord Byron indoors on the shores of Lake Geneva. Bryon contrived a contest for the best horror story, and Mary completed her Gothic classic inspired by the Frankenstein Castle in Germany. As the class discusses the book, Mickey Kitterman prepares an electrifying feast of rye toast topped with cheese and apple and bacon, wiener schnitzel, sage and brown butter späetzel, plus apple kuchen "mit schlag" - with cream.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 125 books! We love to hear from our students what books they want to read!
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sun, Oct 11
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP
Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join us for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted breadcrumb topping, plus pistachio ice cream.
Details
Jon Lowe
Chef
Hands-On
$150 Per Couple
Sun, Oct 11
5 to 7:30 pm
GET CREATIVE WITH FALAFEL AND PHOTOGRAPHY
Daniel Movitz, manager at STL Foodworks, is passionate about food, falafels and photography. This hands-on class will start with the basics of making homemade vegetarian falafels starting with the proper brining of chickpeas, knife skills, and handmade pita to create-your-own falafels. Spend the last hour of the class with your smart phone cameras putting the "focus" on capturing your falafels with simple techniques for proper exposure and lighting, angles, finding the "hero" - the most attractive part of the dish, plus social media postings.
Details
Daniel Movitz
Culinary Educator
STL Foodworks
Hands-On
$60 Per Person
Sun, Oct 11
5:30 to 8:30 pm
MASA TO MI CASA - HOT TAMALES
Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Oct 12
6 to 8:30 pm
POSH PASTAS
Homemade pasta is one of our most requested classes. Using some of our favorite recipes, learn to mix, roll, and cut pasta dough to create lobster-mascarpone agnolotti in tarragon beurre blanc, seared scallops on lemon angel hair, spaghetti in fresh clam sauce, potato gnocchi with short rib bolognese, and pasta carbonara with pancetta and exotic mushrooms.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Oct 13
6 to 8:30 pm
IF YOU ONLY SEA ONE THING
Pay attention to the detail as chef Kirk Warner creates seafood dishes that you are sure to remember. Enjoy seared scallops with sunchoke purée and warm mushroom vinaigrette, Alaskan halibut en papillote with roasted tomatoes and herbs, potato-crusted jumbo shrimp brochettes with assorted dipping sauces, roasted Scottish salmon with homemade bread crumb crust, crispy Artic char with lobster duvernois, and whole roasted sea bass with a salt crust.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Demonstration
$75 Per Person
Tue, Oct 13
6:30 to 9 pm
A NEW GENERATION OF COOKS - FOCUS ON MEXICO
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Mexico with shredded beef tacos with corn tortillas made from scratch, guacamole, fresh tomato salsa, refried beans, plus tres leche cake and horchata.
Details
Lydia Gwin
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Oct 14
11 am to 2 pm
THE FALL GUY
Jack MacMurray is happy to take the responsibility for gathering the bounty of autumn to create spectacular dishes in this hands-on class. Learn to make Jack's favorite New England clam chowder, warm asiago-artichoke dip crostini, pork loin roulade with chorizo and peppers and smoked cheddar served with fig and grape agrodolce, brown butter Yukon mashies, plus apple-raspberry almond crisp.
Details
Jack MacMurray, III
Chef
Old Hickory Golf Club
Hands-On
$60 Per Person
Wed, Oct 14
6 to 8:30 pm
FRENCH MOROCCAN
Spend a relaxing evening at the counter discovering the distinct flavors of French Moroccan fare. Enjoy fig-olive tapenade toasts, cucumber-feta-pomegranate salad, sumptuous duck-apricot tagine on couscous with preserved lemons and harissa, plus plum olive oil cake.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Thu, Oct 15
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Jon Lowe
Chef
Hands-On
$175 Per Person
Fri, Oct 16
10 am to 3 pm
TEENS TAKE ON THE WORLD OF COOKING - GERMANY
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore Germany in this hands-on class creating homemade pretzels, pork jägerschnitzel - one of the four basic schnitzels also known as hunter's schnitzel, roasted potatoes, pickled red cabbage, currywurst, plus Black Forest cake.
Details
Lydia Gwin
Culinary Educator
Hands-On
$45 Per Person
Fri, Oct 16
11 am to 2 pm
FORK AND CORK: AUTUMN IN TUSCANY
Jason Main, owner of The Wine Merchant and certified sommelier, has selected wines that will be paired with a stunning Tuscan celebration meal created by Mickey Kitterman. Enjoy formaggio fresca - homemade fresh ricotta cheese with sautéed porcini mushrooms on crostini, a cruciferous salad bowl with Brussels sprouts and cauliflower topped with pancetta and apricots with rosemary vinaigrette and pistachios, pappardelle with wild boar ragù, plus pear crostata.
Details
Mickey Kitterman and Jason Main
Kitchen Conservatory Staff
Demonstration
$70 Per Person
Fri, Oct 16
6 to 8:30 pm
DATE NIGHT FOR COUPLES: ELEGANT EASTERN MEDITERRANEAN
Maria Sakellariou's Greek heritage in this elegant and healthy fall dinner embracing the flavors of the Eastern Mediterranean. This hands-on class for couples will create a labneh and roasted cherry tomato phyllo galette with caramelized figs and kalamata olives, a fall salad with dried fruits and honey vinaigrette, pan-seared cod filet with tahini sauce and toasted pine nuts, freekeh - a cracked roasted green wheat with tomatoes and chickpeas, plus a date and orange cardamom dessert filled with walnuts and dates and dusted with ginger-flavored powdered sugar.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$125 Per Couple
Fri, Oct 16
6:30 to 9 pm
WELL-SEASONED CAST IRON COOKING
Join the talented chef Josh Galliano in the kitchen to create deliciously seasoned dishes in well-seasoned cast iron pans. This hands-on class will make Kaiserschmarrn - a sweet German pancake, seared scallops with caramelized bacon, pan-roasted cornbread with pickled crawfish, old-fashioned "put up" peach crisp, skillet mac-and-cheese, and roasted chicken with a tagine of winter vegetables.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Sat, Oct 17
11 am to 1:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Oct 17
12 to 2:30 pm
DATE NIGHT FOR COUPLES: THE WINE CELLAR
Join Kaitlyn Vohs in the kitchen for an exhilarating evening cooking excellent food paired with perfect wines. Kaitlyn shares her love for food and wine as this hands-on class creates roasted mushroom and fontina bruschetta paired with blanc de noir sparkling wine, pan-roasted duck breast with stone ground mustard sauce served with roasted butternut squash with dried cranberries and kale paired with pinot noir, plus pear and smoked gouda caramel hand pies with vanilla bean ice cream paired with muscat.
Details
Kaitlyn Vohs
Chef
Hands-On
$150 Per Couple
Sat, Oct 17
6 to 8:30 pm
GIRLS' NIGHT OUT: HELLO, GOURD-GEOUS!
A chill is in the air, fall colors are beautiful, and colorful pumpkins and gourds are abundant, as Rachelle Killian uses a cornucopia of flavors to create a memorable meal. Enjoy butternut squash and gouda dip with crusty bread, acorn squash stuffed with turkey sausage and farro, parmesan-crusted roasted patty pan squash, plus fresh pumpkin pie with a dollop of brown sugar whipped cream, and a smashing pumpkin spiced rum cocktail with caramel vodka and pumpkin ale garnished with a cinnamon stick.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Oct 17
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-crawfish 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
Hands-On
$65 Per Person
Sun, Oct 18
12:30 to 3 pm
PASTRY QUEEN WITH NOTHING BUT FLAVOR
It will be a big, sweet, lip-smacking afternoon with the awesome Alex Feick, owner and pastry queen of Prioritized Pastries - a completely vegan and gluten-free bakery, as she shares the "nuts and bolts" of turning your favorite recipes into vegan and gluten-free versions. This hands-on class will showcase alternative vegan products creating coconut magic bars with dark chocolate on an almond crust, lemon bars that are refined sugar-free and highlight ways to use natural sweeteners, plus brownies - Alex's easiest recipe to convert and understand how to make a scrumptious vegan and gluten-free version.
Details
Alex Feick
Chef-Owner
Prioritized Pastries
Hands-On
$55 Per Person
Sun, Oct 18
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ZERO PROOF. 100% FUN.
Create a sizzling Mexican appetizer feast with three handcrafted non-alcoholic cocktails using fresh squeezed juices and herbs, including Cuban mojitos with fresh mint syrup, pina coladas with coconut and pineapple, and sangaritas - a tango of sangria and margarita. Join Mickey Kitterman at the grill and in the kitchen with your partner to make Mexican street corn with fresh chips, grilled sweet potato and black bean tacos, grilled pork tacos al pastor, and smoked chicken and corn quesadillas, all mixed and matched with guacamole, pico de gallo, and salsa verde.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Oct 18
5 to 7:30 pm
HALLOWEEN COOKIE DECORATING
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 Halloween cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and trick-or-treaters.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Oct 18
5:30 to 8 pm
SAY CHEESE-CAKE!
Tai Davis is a talented chef, pastry chef, artist, musician, model, entrepreneur, and a really great guy who started Alchemy Bakery in 2016 hand-crafting exceptional and artistic cheesecakes, cakes, macarons, and chocolates. Enjoy watching Tyler's skillful techniques of creating a beautiful array of tasty cheesecakes with homemade graham crackers, including Key lime pie cheesecake, caramel apple cheesecake, plus passionfruit white chocolate cheesecake with an impressive white chocolate mirror glaze.
Details
Tyler Davis
Pastry Chef
Demonstration
$50 Per Person
Mon, Oct 19
6 to 8:30 pm
TAKE ME TO YOUR LEDERHOSEN
Lederhosen and dirndls are optional for an oom-pah evening with Rachelle Killian creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make beer cheese dip served with crusty bread, chicken schnitzel sandwich with cooked red cabbage on a pretzel bun, green beans, German hot potato salad, jägerspätzle - German spaetzle with mushroom sauce, plus traditional apple cake with honey glaze.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Oct 19
6:30 to 9 pm
MORNINGS WITH MARGI - EDAMAME TO EGGPLANT
Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a delectable lunch. Enjoy edamame dip with crudités, Asian-spiced eggplant salad, Laotian larb with ground turkey and cauliflower served in Napa cabbage leaves, stir-fried coconut spinach, plus almond cookies.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Oct 20
10 am to 1 pm
I ONLY HAVE PIES FOR YOU
It doesn't matter if it is cloudy or bright, pie baker Jane Callahan shares the secrets to creating exraordinary pies. Everyone in this hands-on class will roll out a pie dough, and the class will create three sensational pies, including pumpkin praline pie, pear-apple-cranberry pie, plus chocolate cream pie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Tue, Oct 20
6 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Oct 20
6:30 to 9 pm
A NEW GENERATION OF COOKS - FOCUS ON ENGLAND
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on England with classic British scones served with homemade raspberry jam and homemade butter, sausage rolls - a savory comfort food for the Brits with sausage and caramelized onions baked in puff pastry, and fish and chips wrapped in newspaper served with malt vinegar.
Details
Lydia Gwin
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Oct 21
11 am to 2 pm
EVERYBODY LOVES RAMEN
Become an avid fan of the popular ramen noodles. This hands-on class will make the delicious and springy homemade ramen noodles in a ginger-garlic duck broth with homemade tea-smoked duck breast, shiitake mushrooms, and poached egg. Create ginger-mirin glazed seared scallops on snow pea-carrot slaw, and finish with ginger ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Wed, Oct 21
6 to 8:30 pm
HALLOWEEN CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for Halloween. 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 jack-o'-lanterns, boo ghosts and monsters. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Hands-On
$60 Per Person
Wed, Oct 21
6:30 to 9 pm
WHISK-ING YOU WERE HERE
Baking can touch hearts and leave indelible memories with aromas that take us straight into the kitchens of loved ones gone. We celebrate the life and the birthday of our favorite baker, Marla Scissors, who passed away from ALS and would have been 52 today. In her honor, Margi Kahn will create chocolate-Nutella and cinnamon-sugar babkas using brioche dough, dark chocolate-pistachio cookies, and strawberry-and-cream tres leches cake.
Details
Margi Kahn
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Oct 22
6 to 9 pm
TEENS TAKE ON THE WORLD OF COOKING - PHILIPPINES
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore the Philippines in this hands-on class creating pork lumpia in a rice paper wrapper served with banana sauce, tender-braised chicken adobo, and shrimp pancit with rice noodles.
Details
Lydia Gwin
Culinary Educator
Hands-On
$45 Per Person
Fri, Oct 23
11 am to 2 pm
A NEW GENERATION OF COOKS - FOCUS ON MEXICO
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on Mexico with shredded beef tacos with corn tortillas made from scratch, guacamole, fresh tomato salsa, refried beans, plus tres leche cake and horchata.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Fri, Oct 23
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: FEAST DE RESISTANCE
It is utterly impossible for couples to resist an exquisite French dining experience created together, paired with wine. This hands-on class will create asparagus soup with parmesan sabayon, beet-goat cheese salad, coulibiac - salmon and leeks wrapped in puff pastry with red bell pepper sauce on soubise, plus floating island with caramelized berries.
Details
Kitchen Conservatory Chef
Hands-On
$140 Per Couple
Fri, Oct 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. Barry uses the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Demonstration
$65 Per Person
Sat, Oct 24
11 am to 2 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Allison Hansen, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Oct 24
6 to 9 pm
GIRLS' NIGHT OUT: SOUTHERN AND SASSY
Enjoy the charm of true Southern hospitality with a little sass that will satisfy your cravings in an evening designed for the ladies. Dine on shrimp rémoulade on fried green tomatoes, pulled pork with sweet tomato relish, blistered okra, angel biscuits, plus pecan-coconut cake.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Oct 24
6:30 to 9 pm
SURF AND TURF, SAUCES AND SIDES
Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Details
Jon Lowe
Chef
Hands-On
$75 Per Person
Sun, Oct 25
12:30 to 3 pm
DATE NIGHT FOR COUPLES: BELLES AND BALLS
Ladies, grab your gents for a grand evening in the kitchen that is all about the balls - the meatballs! Join Rachelle Killian for a hands-on class creating a romaine and mozzarella Italian salad with artichoke hearts and tomatoes dressed with red wine vinaigrette, freshly ground chicken and bacon meatballs served over handmade pasta with Alfredo sauce, beef meatballs seasoned with jalapeños and mustard in a mini sub sandwich smothered in marinara and grilled onions, all served with an Urban Chestnut Schnickelfritz, plus bite-size cinnamon doughnut holes.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Oct 25
5 to 7:30 pm
THE ART OF DECORATING CUPCAKES
Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Oct 26
6 to 8:30 pm
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 will create green chicken curry with Thai eggplant, Massaman beef curry with potatoes, panang pork curry with snow peas -- all served on jasmine rice, plus mango sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Oct 26
6:30 to 9 pm
CLASSIC AND CLASSY SOUPS
Steamy soup pots fill the kitchen with remarkable and distinctive aromas that will lure everyone in for a bowl of our favorite classics. This hands-on class with Jon Lowe will create duck-andouille gumbo on rice, New England clam chowder, sumptuous lobster bisque, and mixed vegetable minestrone.
Details
Jon Lowe
Chef
Hands-On
$60 Per Person
Tue, Oct 27
6 to 8:30 pm
A NEW GENERATION OF COOKS - FOCUS ON CHINA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on China with jiaozi potstickers filled with pork and cabbage served with garlic-soy-sesame dipping sauce, basic fried rice with a choice of proteins, smashed cucumber salad, plus Chinese almond cookies.
Details
Lydia Gwin
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Oct 28
11 am to 2 pm
THE A-BEE-C'S OF HONEY
Add bee keeper to the long list of chef Bob Colosimo's many talents! Sit back and enjoy an exquisite meal prepared with honey from Bob's bees as he shares the buzz about bee keeping and honey production. Enjoy gorgonzola and walnut arancini with Calabrian chile honey, orange and romaine salad with honey-poppyseed dressing, roasted honey-mustard glazed pork loin with honey-bourbon agrodolce served with braised kale and farro, plus honey polenta pound cake with freshly whipped cream.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Bob Colosimo
Chef
Eleven Eleven Mississippi
Demonstration
$50 Per Person
Wed, Oct 28
6 to 8:30 pm
WITCHES' NIGHT OUT
Grab the broom and prepare to cackle, as the queen of Halloween creates a ghoulish evening of spine-chilling fare. Vikki DiMattia performs a little hocus-pocus in the kitchen creating a Velvet Vamp Chambord-rum cocktail with cranberry juice, wickedly good shrimp scampi served with "broom sticks", a cauldron of chicken curry served over jasmine rice with squash and served with Gewurtztraminer wine, plus almond and Amaretto baked apples wrapped in parchment bundles served with crème anglaise.
Details
Vikki DiMattia
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Oct 28
6:30 to 9 pm
THE SANDWICH SHOWDOWN
Learn the craft of creating superb sandwiches with Mickey Kitterman as he ranks the three best sandwiches in the world. This hands-on class will create the Monte Cristo - a batter-fried layered ham and turkey sandwich with gruyère dusted with confectioner's sugar and served with jam, the muffuletta - a New Orleanian/Italian invention of an entire round loaf of Italian peasant bread hollowed out and stuffed with layers of Italian-cured meats and provolone and an olive salad, and the Cubano - Florida's favorite sandwich named for the island with layers of ham and citrus-roasted pork with Swiss cheese, pickles, Creole mustard on sweet Cuban bread and toasted in a sandwich press. Enjoy the sandwiches with Saratoga chips and a choice of beer or zero proof beer.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, Oct 29
6 to 8:30 pm
GRATEFUL FOR GRATINS
Give thanks for a cornucopia of delicious gratins from Dawn Meyer's collection of tried-and-true recipes. Enjoy eggplant and spicy Italian sausage gratin, gnocchi gratin with broccoli and spinach, fennel-potato gratin with taleggio and parmesan cheese, pasta carbonara gratin with pancetta and fontina cheese, plus brandied apple gratin with yogurt sorbet.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Oct 29
6:30 to 9 pm
TEENS TAKE ON THE WORLD OF COOKING - INDIA
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore India in this hands-on class creating paneer tikka masala with cucumber raita and rice, butter chicken curry with homemade naan, plus coconut ladoo - an Indian confection, and chai tea.
Details
Lydia Gwin
Culinary Educator
Hands-On
$45 Per Person
Fri, Oct 30
11 am to 2 pm
A NEW GENERATION OF COOKS - FOCUS ON ENGLAND
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on England with classic British scones served with homemade raspberry jam and homemade butter, sausage rolls - a savory comfort food for the Brits with sausage and caramelized onions baked in puff pastry, and fish and chips wrapped in newspaper served with malt vinegar.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Fri, Oct 30
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Oct 30
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, Oct 31
11 am to 1:30 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
Sat, Oct 31
6 to 8:30 pm
SUNDAY FUNDAY: YOGA BRUNCH
Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes an "everything bagel" salad with smoked salmon and caper-dill dressing, pumpkin cheesecake-stuffed brioche French toast with bourbon-vanilla maple syrup, apple spice muffins with cinnamon streusel, an apple Dutch baby with chicken sausage, butternut squash-ham-kale hash with pepitas, plus rye and pomegranate punch.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Nov 1
10:30 am to 1:30 pm
DATE NIGHT FOR COUPLES: SHAKE AND STEAK
Couples will shake things up with a new twist to diner food. This hands-on class will spend a fun evening in the kitchen with Julie Malloy preparing mushroom soup with gruyère and thyme croutons, grilled rib-eye steak served on grilled garlic-seasoned sourdough bread with slow-roasted tomatoes, shaved Brussels sprouts sautéed with bacon, ruffle potato chips, plus white chocolate-macadamia nut bars, and a Kahlúa-Oreo milkshake.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, Nov 1
5 to 7:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Celebration Cakes by Kelly
Hands-On
$65 Per Person
Sun, Nov 1
5:30 to 8 pm
BOWL-ING FOR SOUP
Create satisfying autumnal soups perfect for the cold weather ahead. Using seasonal ingredients, this hands-on class with the talented Kaitlyn Vohs will create classic French onion soup with croque monsieur croutons, roasted butternut squash and coconut soup with toasted pepitas and lime cream, roasted garlic and corn cream soup, and pumpkin and turkey chili with avocado cream.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Mon, Nov 2
6 to 8:30 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dessert baos with vanilla custard and chocolate filling.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Nov 3
6 to 8:30 pm
A NEW GENERATION OF COOKS - FOCUS ON INDIA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on India with paneer tikka masala with cucumber raita and rice, butter chicken curry with homemade naan, plus coconut ladoo - an Indian confection, and chai tea.
Details
Lydia Gwin
Culinary Educator
Hands-On for Apprentice Chefs
$45 Per Child
Wed, Nov 4
11 am to 2 pm
A GREAT BRITISH BAKE OFF - FALL EDITION
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for another season of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make butterscotch pots de crème, pear and frangipane crostata, chai shortbread with chai ice cream, plus Mickey's adaptation of Mary Berry's Black Forest gâteau.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Nov 4
6 to 8:30 pm
VIVA LAS VEGAN
Caryn Dugan, the plant-based educator known as the STLVegGirl, and owner and founder of Center for Plant-based Living, has hit the jackpot with her winning vegan dishes. Enjoy a spectacular vegan show, as Caryn creates white bean and sage soup with potatoes and onions, a "superhero" blueberry-sweet potato-quinoa salad with edamame and oranges tossed in orange-walnut dressing, plus pumpkin apple crisp with maple syrup and tahini.
Details
Caryn Dugan
Culinary Educator
Center for Plant-based Living
Demonstration
$50 Per Person
Thu, Nov 5
6 to 8:30 pm
TEENS TAKE ON THE WORLD OF COOKING - CUBA
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore Cuba with flavors influenced by Spain, Africa and the Caribbean in this hands-on class creating Cuban fried sweet plantains, arroz con pollo, cocido de garbanzos - chickpea-chorizo stew with butternut squash and potatoes, and beef empanadas.
Details
Lydia Gwin
Culinary Educator
Hands-On
$45 Per Person
Fri, Nov 6
11 am to 2 pm
A NEW GENERATION OF COOKS - FOCUS ON CHINA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on China with jiaozi potstickers filled with pork and cabbage served with garlic-soy-sesame dipping sauce, basic fried rice with a choice of proteins, smashed cucumber salad, plus Chinese almond cookies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Fri, Nov 6
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Nov 6
6 to 8:30 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. Barry uses the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Demonstration
$65 Per Person
Sat, Nov 7
11 am to 2 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sat, Nov 7
6 to 8:30 pm
GIRLS' NIGHT OUT: OUI, OUI, OUI
It is impossible to say no to an evening with the girls dining on exquisite French cuisine. Enjoy French onion soup with gruyère crust, poached pear salad, duck confit with cherry sauce on celeriac-potato purée, and an impressive hot chocolate soufflé with crème anglaise.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sat, Nov 7
6:30 to 9 pm
MY FIRST THANKSGIVING
No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Dawn Meyer guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, Dawn’s family favorite - sweet potatoes with brown sugar, green beans with shallots and caramelized pecans, plus pumpkin pie with maple sugar whipped cream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Nov 8
12:30 to 3:30 pm
NOVEL CUISINE: REBEL CHEF
Rebel Chef: In Search of What Matters is a fascinating read of an adopted French woman without a culinary degree who moved to San Francisco for a better chance of success, becoming the first female chef in the United States to be awarded three Michelin stars in 2018 for her restaurant Atelier Crenn. As the class discusses the book, they will enjoy a kir Breton, Dominique's onion soup - a cheese gnocchi topped with onion broth, roasted trout with cidre sabayon, frisée salad with warm chestnut vinaigrette, plus seckel pear sorbet on sage cake.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 125 books! We love to hear from our students what books they want to read!
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Nov 8
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SEA AND SOD
Couples will create a sumptuous surf-and-turf feast in this hands-on class with Rachelle Killian, 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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Nov 8
5 to 7:30 pm
LET IT BE - BOURBON, BACON, BROWN SUGAR
Josh Galliano shares words of wisdom of three of the most enticing ingredients - bourbon, bacon, and brown sugar. Join him in a hands-on class to create a sumptuous meal of mixed greens with raspberry-bourbon vinaigrette and spiced pecans, bacon muffins with bacon jam, bacon-wrapped pork tenderloin with rye whiskey glaze, glazed sweet potatoes and caramelized onions, plus brown sugar pie with an oat crust.
Details
Joshua Galliano
Chef
Hands-On
$60 Per Person
Mon, Nov 9
6 to 8:30 pm
SHUT THE LID! INSTANT POT FOR FALL
Rachel Sarino, of STL Cake Pops, is a busy mom, wife and business owner, keeping up with her active children. Finding quick-and-easy ways to prep meals for her family is important, and the Instant Pot is key. Rachel shares tips, tricks and great recipes that will get you started with using the Instant Pot or any other pressure cooker as she demonstrates fall dishes, including artichoke dip, smothered pork chops, loaded mac-and-cheese, plus gingerbread bread pudding.
Details
Rachel Sarino
Culinary Educator
StL Cake Pops
Demonstration
$45 Per Person
Mon, Nov 9
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Nov 10
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 the delightful Lydia Gwin in a brownie throw down, as this hands-on class bakes classic fudge brownies, loaded marshmallow-peanut butter brownies, Mexican brownies, and fabulous brownie cookies with salted caramel creme filling.
Details
Lydia Gwin
Culinary Educator
Hands-On
$55 Per Person
Tue, Nov 10
6:30 to 9 pm
PRETTY CAKE DECORATING
Join the delightful Megan Rois, bakery manager of The Cakery, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Details
Megan Rois
Culinary Educator
The Cakery
Hands-On
$65 Per Person
Wed, Nov 11
6 to 8:30 pm
FLIPPIN' THANKSGIVING
Lydia Gwin turns Thanksgiving (and the turkey) upside down to take the chaos out of the kitchen and keep it wear it belongs... at the family table! Learn some great tips for time management as this hands-on class makes herb-rubbed turkey cooked upside down, housemade sourdough and rye stuffing, gravy from scratch, Lydia's Brussels sprouts au gratin - a family favorite, ginger and molasses glazed root vegetables, gruyère popovers, plus cheddar apple pie.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Nov 11
6 to 9 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Nov 12
6 to 8:30 pm
TEENS TAKE ON THE WORLD OF COOKING - FRANCE
Teens Take on the World of Cooking is designed for teens, ages 12 to 16, utilizing a variety of culinary skills to prepare dishes throughout the world, with lessons on geography, language and culture. Lydia Gwin will inspire teens to take charge in the kitchen with their own artistry along with the responsibilities that come along with cooking exciting dishes.
Teens will explore France in this hands-on class creating individual gruyère soufflés served with with a field green salad with Dijon dressing, and discover the finicky art of French strawberry macarons with buttercream filling, then finish with a plat de fromage with four classic French cheeses to explore flavors, textures, and a few French adjectives to add to your vocabulary.
Details
Lydia Gwin
Culinary Educator
Hands-On
$45 Per Person
Fri, Nov 13
11 am to 2 pm
A NEW GENERATION OF COOKS - FOCUS ON INDIA
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level. Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking exciting dishes. Focus will be on cooking an international cuisine utilizing a variety of techniques, and will include lessons on geography, language and culture.
This hands-on class will focus on India with paneer tikka masala with cucumber raita and rice, butter chicken curry with homemade naan, plus coconut ladoo - an Indian confection, and chai tea.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$45 Per Child
Fri, Nov 13
12:30 to 3:30 pm
GIRLS' NIGHT OUT: LUCK, BE A LADY
Count on a little malarkey and a whole lot of fun in an evening for the girls with Rachelle Killian. Enjoy beet and bacon salad with blue cheese and Dijon vinaigrette, Irish buttermilk soda bread with bacon and cheddar, beef shepherd's pie topped with mashed potatoes, maple Dijon roasted carrots, plus Irish cream-chocolate cheesecake and a Nutty Irishmen cocktail topped with whipped cream and fresh nutmeg.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Nov 13
6 to 8:30 pm
FIRST IMPRESSIONS
In any language, first impressions can mean a world of difference, and food can say it louder than words. Join the talented Maria Sakellariou creating holiday appetizers with family favorites from Greece and the Florida Panhandle, as this hands-on class makes grilled rack of lamb herbed lollipops drizzled with olive oil and lemon, chicken and shrimp jambalaya phyllo rolls with andouille sausage, savory eggplant cheesecake, Greek feta pastry "cigars", Maria's tasty Greek meatballs with homemade tzatziki dipping sauce, plus phyllo flutes filled with apples, walnuts, dried apricots and drizzled with light lemon-scented syrup.
Details
Maria Sakellariou
Chef-Owner
Culinary Odyssey
Hands-On
$65 Per Person
Fri, Nov 13
6:30 to 9 pm
IN GOOD SHAPE WITH PASTA
Homemade pasta comes in all shapes and sizes, and is married with perfect saucy partners. Chef Kirk Warner will roll out, shape, and create stunning pasta dishes, including homemade farfalle with spiced shrimp and roasted cauliflower, braised chicken with rapini and cherry peppers and ricotta cavatelli, beautiful Venetian lasagna, potato gnocchi with Kirk's wild boar ragù, homemade ravioli with seasonal fillings, and authentic alfredo with tagliatelle.
Details
Kirk Warner
Chef-Owner
Kirk's Traveling Kitchen
Demonstration
$60 Per Person
Sat, Nov 14
10 am to 12:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Onesto Pizza & Trattoria
Hands-On
$60 Per Person
Sat, Nov 14
6 to 8:30 pm
WHEN I'M NOT A CRAB, I'M A SOLE MAN
Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sun, Nov 15
12:30 to 3 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
$140 Per Couple
Sun, Nov 15
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Heather Reed, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies using tipless pastry bags, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Nov 15
5:30 to 8 pm
SELF-COMPOSED
Wear smart, comfortable shoes, put on a Kitchen Conservatory apron, and build your kitchen confidence as every student completes every dish from start to finish with impressive results. This hands-on class will each make their own coquilles St. Jacques, salmon in puff pastry with tomato-spinach gratin, garden salad with homemade dressing, plus soufflé au Grand Marnier.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Mon, Nov 16
6 to 8:30 pm
DESSERTS SO STUNNING THEY WILL IMPRESS AN ITALIAN MOMMA
Inspired by trips to Italy along with plenty of time in the kitchen to refine his baking skills, Mickey Kitterman shares four impressive Italian desserts. This hands-on class will make Amaretto zabaglione - an iconic Italian custard spiked with Amaretto and served with fresh fruit and toasted almonds, light and luscious mascarpone panna cotta garnished with whipped cream and fresh fruit, torte pignoli - also known as torte della nonna because every Italian grandmother has their own version, plus Sicilian ricotta cassatta cake - a rum-soaked sponge cake layered with ricotta cheese and candied fruit and pistachios and decorated with marzipan.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Nov 17
6 to 8:30 pm
READY, SET, BAKE!
In Great Britain, scones are biscuits and biscuits are cookies, and jammie dodgers are the much-loved biscuits that we would simply call two lovely shortbread cookies sandwiched around berry jam. Join Jane Callahan in the kitchen to create four British treats including jammie dodgers, chocolate hobnobs - an oatie cookie covered with chocolate, scones, and roly-polys - a simple pie crust cookie.
Details
Jane Callahan
Culinary Educator
Hands-On
$55 Per Person
Wed, Nov 18
6 to 9 pm
JACK OF HEARTS
Jack MacMurray always plays his cards right to win over fans with his knack for flavors. Enjoy a delightful evening, as Jack prepares pumpkin ricotta ravioli with herb brown butter, sage roasted turkey breast, green beans and glazed carrots, mashed potatoes with savory gravy, plus chocolate mousse profiteroles.
Details
Jack MacMurray, III
Chef
Old Hickory Golf Club
Demonstration
$50 Per Person
Wed, Nov 18
6:30 to 9 pm
HOT SOUPS AND WARM BREADS
Have a seat at the counter with Lydia Gwin and discover the perfect combination of an amazing soup paired with a delicious bread, perfect for taking the chill out of cooler weather. Enjoy creamy sausage and cheese tortellini soup with no knead Dutch oven crusty bread, cauliflower soup with hazelnuts and bacon served with gruyère and black pepper popovers, plus apple caramel cheesecake bars.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lydia Gwin
Culinary Educator
Demonstration
$45 Per Person
Thu, Nov 19
6 to 8:30 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, mahi mahi burgers with saffron aïoli on very soft buns, Napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Nov 19
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE
Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a caramelized onion-bacon-blue cheese pizza, cherry tomato pizza margherita, Italian sausage-red onion-wild mushroom pizza, and roasted garlic-bell pepper-fontina cheese 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, Nov 20
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. Barry uses the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Details
Barry Marcus
Pastry Chef
Demonstration
$65 Per Person
Sat, Nov 21
11 am to 2 pm
HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?
Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Nov 21
12 to 2:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, bouef bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries.
Details
Kitchen Conservatory Chef
Hands-On
$170 Per Couple
Sat, Nov 21
6 to 9 pm
GIRLS' NIGHT OUT: DON'T CALL ME TACO!
Rachelle Killian creates magic with three tasty "non-taco" tacos for a relaxing evening with the ladies. Enjoy a refreshing margarita, taco-seasoned chicken salad in a lettuce wrap, Rachelle's spaghetti "taco" with marinara sauce in a crisp shell of parmesan cheese, plus chocolate ice cream "tacos" served in a chocolate-dipped pizzelle shells with whipped cream and sprinkles.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Nov 21
6:30 to 9 pm
FALL FOR FALAFEL
Join Daniel Movitz, manager at STL Foodworks, in the kitchen as he shares a fervency for authentic vegetarian falafels made from scratch, start to finish. This hands-on class will learn proper brining of chickpeas, knife skills, and three different falafels with handmade pita, including classic falafel with Israeli chopped salad and tiger sauce, curry falafel with Indian cucumber mint salad and tzatziki sauce, and barbecue falafel with American coleslaw salad and tangy barbecue sauce.
Details
Daniel Movitz
Culinary Educator
STL Foodworks
Hands-On
$60 Per Person
Sun, Nov 22
12:30 to 3 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Details
Kitchen Conservatory Chef
Hands-On
$45 Per Person
Sun, Nov 22
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, fried Brussels sprouts with preserved lemon vinaigrette, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Nov 22
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Give a tip of the pastry bag to cookie artist Heather Reed, who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous Christmas cookies. Follow along with Heather for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous holiday cookies using tipless pastry bags, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Heather Reed
Culinary Educator
Heather Reed Originals
Hands-On
$60 Per Person
Sun, Nov 22
5:30 to 8 pm
VISIONS OF SUGAR PLUMS
Get a head start on holiday planning with an array of elf-approved treats perfect for gift giving or your own private stash. This hands-on class will make cranberry-walnut pinwheels, creamy maple walnut fudge, pecan pie tarts, rum balls, peppermint bark, peanut brittle, cream cheese mints, candied pecans, and sugar plums, of course!
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Nov 23
6 to 8:30 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, Nov 24
6 to 8:30 pm
THANKSGIVING: I'LL TAKE PIE
Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates.
Details
Kitchen Conservatory Chef
Hands-On
$125 Per Person
Wed, Nov 25
9 am to 12 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Wed, Nov 25
6 to 8:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, spaghetti with cacio e pepe, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Fri, Nov 27
12 to 2:30 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
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Nov 27
6 to 8:30 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Nov 28
1 to 3 pm
LET THE MERRYMAKING BEGIN
First things first! The best way to start the holiday season is with an appetizer party complete with two cocktails, a French 75 and a cranberry-rosemary vodka tonic. Join the talented Kaitlyn Vohs to create bacon-wrapped water chestnuts, butternut squash bruschetta with goat cheese topped with a balsamic reduction and arugula, sun-dried tomato and ham arancini with roasted red pepper coulis, pimiento and bacon cheese ball bites, and beef Wellington tartlets.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Sat, Nov 28
6 to 8:30 pm
GINGERBREAD HOUSE FOR ADULTS
Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sun, Nov 29
12:30 to 3:30 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Nov 29
1 to 3 pm
DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS
Your boat has come in, and it is filled with delicious, succulent shrimp. Join Jon Lowe in a hands-on class designed for couples, creating smoked shrimp-sweet potato-pecan salad with maple vinaigrette, and sip on a pontberry vodka martini. Learn to make crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
Details
Jon Lowe
Chef
Hands-On
$150 Per Couple
Sun, Nov 29
5 to 7:30 pm
CHRISTMAS 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 Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Nov 29
5:30 to 8 pm
ALL THAT, AND DIM SUM
Dim sum is a fun way to taste lots of different small Chinese dishes. Join Mickey Kitterman in the kitchen to create char siu with Hong Kong barbecue sauce, turkey-ginger pot stickers, pork shu mai, Chinese buffet green beans, a trio of spring rolls with salmon, shrimp, and pork, served with interchangeable dipping sauces including apricot sweet-and-sour sauce, and mirin-soy-chile sauce, plus Chinese five-spice doughnuts.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, Nov 30
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.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Dec 1
6 to 8:30 pm
JUWAN IS THE REAL DEAL
Give an enormous welcome to Juwan Rice, chef-owner of JR's Gourmet, an entrepreneur, philanthropist, photographer, food stylist, motivational speaker, and a teenager! This talented and inspirational young gentleman, with experience as a sous chef, shares his story and his talents, as the class enjoys slow-smoked steamed pork belly buns in a ginger glaze topped with apple mint salsa, miso glazed trout served with wild green pea purée, roasted baby potatoes, and miso glazed rainbow carrots, plus lemon gâteau mousse - a beautiful white chocolate mousse éclair with lemon poppyseed cake and lemon curd.
Details
Juwan Rice
Chef-Owner
JR's Gourmet
Demonstration
$50 Per Person
Fri, Dec 4
6 to 8:30 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Dec 5
10 am to 12 pm
GINGERBREAD HOUSE FOR ADULTS
Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Dec 5
12 to 3 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Dec 5
1 to 3 pm
AND TO ALL A GOOD BITE!
'Twas the day that has everyone stirring in the kitchen with jolly Jon Lowe creating holiday appetizers and a homemade eggnog bar with assorted garnishes - whipped cream, cinnamon, crushed peppermint, shaved chocolate, and cocoa powder. This hands-on class will create a festive array of crab-stuffed mushrooms with scallions and fennel, warm goat cheese dip with artichokes and toasted crostini, prosciutto-wrapped asparagus with balsamic vinaigrette and shaved parmesan, lamb meatballs tossed in mint marinara, plus sugar cookie-white chocolate truffles.
Details
Jon Lowe
Chef
Hands-On
$60 Per Person
Sun, Dec 6
12:30 to 3 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Dec 6
1 to 3 pm
CHRISTMAS 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 Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Dec 6
5:30 to 8 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Dec 12
10 am to 12 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Dec 12
1 to 3 pm
HEIR AND A PARENT: GINGERBREAD HOUSE
Join us for a truly magical participation class! A parent and child will team up to build a gingerbread house together using our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. This class is designed for children, at least 7 years of age, plus a parent.
Details
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, Dec 13
1 to 3 pm
CHRISTMAS 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 Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Lanter
Culinary Educator
Ericka's Cookie Kitchen
Hands-On
$60 Per Person
Sun, Dec 13
5:30 to 8 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating cherry-almond snowball cookies with Luxardo cherries, boozy hot chocolate cookies with marshmallow bits and coffee liqueur, fireball ginger crinkle cookies with cinnamon whiskey, anise cookies with Sambuca and anise glaze, eggnog snickerdoodles, plus peppermint bark milkshake with white chocolate liqueur and peppermint schnapps.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Dec 14
6 to 8:30 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Dec 19
6 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Ocha Thai and Japanese
Hands-On
$65 Per Person
Tue, Dec 22
6 to 8:30 pm