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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
LUNCH WITH LYDIA - ASPARAGUS TO ANGEL FOOD CAKE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients, starting with a spring garden salad with farro, quick pickled carrots, beets and asparagus. Enjoy lemony chicken vegetable soup with orzo served with crusty crostini, plus grilled angel food cake with balsamic strawberries and whipped cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Apr 20
11 am to 1:30 pm
START YOUR HERB GARDEN
Fresh herbs are the best way to brighten a dish. Discover some tips to start your own herb garden, as the class enjoys mint juleps, multi-herb goat cheese tart, fennel-endive-orange salad with herb vinaigrette, garlic-parsley chicken piccata with herbed potato dominos, plus lavender butter cookies with lemon ice cream.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Tue, Apr 20
6:30 to 9 pm
FACED WITH COMMITMENT, THEY WAFFLED
Pledge your love for waffles with Lydia Gwin creating four remarkable waffles each dedicated to quality. This hands-on class will make savory cheddar chive BLT waffles with crispy bacon and tomato jam and a fried egg, cornmeal lemon ricotta waffles with strawberry-rhubarb compote, tater tot waffles with prosciutto and crème fraîche caper sauce served with mixed greens, plus a banana split chocolate waffle loaded with sliced strawberries topped with pecans and whipped cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Apr 21
6 to 8:30 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Apr 22
6 to 8:30 pm
GIRLS' NIGHT OUT: COSMOS ARE ALWAYS COOL
Come for the cosmos and stay for the food. Rachelle Killian creates a special night just for the girls, as everyone enjoys Green Goddess hummus with spring vegetables, honey-garlic glazed pork loin served with dill new potatoes and Brussels sprouts gratin with bacon and walnuts topped with gruyère cheese, plus strawberry crumb bars.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Fri, Apr 23
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREEK PHYLLO-SOPHY
Maria Sakellariou shares her philosophy on creating authentic Greek cuisine in a hands-on class designed for couples. Learn to make savory shrimp and crawfish cheesecake, Greek-style romaine spring salad with fresh herbs and red wine vinaigrette, classic moussaka with layers of eggplant and sweet potatoes and ground meat topped with fluffy béchamel, plus bogatsa - a traditional lemon custard enveloped in crispy phyllo pockets.
Details
Maria Sakellariou
Chef
Hands-On
$125 Per Couple
Fri, Apr 23
6:30 to 9 pm
SAVOIR-FAIRE
Enjoy a leisurely afternoon of exquisite savoir-faire (French for "know how to do") prepared with finesse starting with ragoût of green garlic and exotic mushrooms in flaky vol-au-vent shells. Enjoy herbed crêpes with poached salmon and topped with hollandaise, plus delicate baked meringues with lemon filling.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Sat, Apr 24
11 am to 1:30 pm
HEIR AND A PARENT: EAT IT LIKE PAC MAN
Four decades have passed since the inception of Pac Man, and kids are still eating up video games one pixel at a time. Join the awesome duo of Lydia Gwin and her 8-year-old son, Miles, for a fun afternoon learning to level up your cooking skills with Sonic the Hedgehog-inspired chili dogs and golden onion rings, Fortnight Durr burgers with slurp juice, Mario and Luigi's favorite spaghetti and meatballs with mushroom ragù, plus Princess Peach's peach tart. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 29.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Apr 24
12 to 2:30 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. Put on your dancing shoes! Please do not wear rubber-soled shoes.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Date Night Dine and Dance classes include Salsa Salsa on June 19, and two sessions of Last Tango in Paris on July 17.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple
Sat, Apr 24
6 to 9 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls with fresh and exciting ingredients including shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice, spicy sriracha sauce, citrus-soy sauce, and wasabi.
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
$70 Per Person
Sat, Apr 24
6:30 to 9 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
Hands-On
$100 For Parent and Child
Sun, Apr 25
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.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on July 30.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Apr 25
5 to 7:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on July 25.
Details
Kelly Wright
Culinary Educator
Hands-On
$65 Per Person
Sun, Apr 25
5:30 to 8 pm
FLAWLESS FRENCH MACARONS
Spend an informative evening in the kitchen with Tim Kutterer perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This class will use the same techniques to create pistachio macarons with pistachio buttercream, lemon macarons with lemon buttercream, chocolate macarons, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Flawless French Macarons - Ganache Edition is available on May 17.
Details
Tim Kutterer
Culinary Educator
Hands-On
$65 Per Person
Mon, Apr 26
6 to 8:30 pm
WITHOUT SKIPPING A BEET
Lydia Gwin is focused on creating a tasty meal with fresh, exciting ingredients. Pull up a seat at the counter and enjoy steamed artichokes with garlic aïoli, golden beet carpaccio with pickled mustard seeds in a white balsamic-tarragon horseradish dressing, sautéed salmon with rhubarb marmalade topped with pea shoot microgreens served with roasted asparagus, plus pavlova with whipped cream and fresh strawberries and blueberries.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Apr 27
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 fried rice.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Tue, Apr 27
6:30 to 9 pm
PALEO - KALE, YES!
Join Devon Drag to discover a paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu. This hands-on class will create a fantastic meal with baby kale-spinach salad with Granny Smith apples and almond-pomegranate dressing, rosemary-sea salt breadsticks, spice-rubbed salmon topped with chunky avocado salsa and pickled red onion, crispy salt-and-pepper baby new potatoes, blistered green beans with roasted tomatoes, plus paleo lemon bars with almond flour crust topped with coconut "powdered sugar".
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Apr 28
6 to 8:30 pm
THE CHOCOLATE CHIP COOKIE CHALLENGE
The search for the most exciting chocolate chip cookies is an ongoing quest for cookie lover Dawn Meyer. Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including soft malted chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry 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
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, Apr 28
6:30 to 9 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to turn and shape the dough along with using rising vessels, along with detailed instructions for resting and rising periods and scoring the bread tops. Learn to make sourdough bread, multi-seed sourdough loaf, a beautiful presentation of sourdough focaccia, plus savory sourdough pancakes using sourdough discard. 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.

Melissa's next sourdough class is available on June 17 with different sourdough breads.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Apr 29
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, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus asparagus-mushroom lasagna.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming pasta classes include Date Night for Couples: Anything is Pasta-ble on June 3, and A Day in the Kitchen: Pasta Workshop on July 24.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Apr 29
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TEQUILA MOCKINGBIRD
With all mimicry aside, this hands-on class for couples will want to replicate this fun menu at home. Join Rachelle Killian and learn to make tequila shrimp tacos topped with tequila lime slaw, grilled pineapple with a zesty tequila-yogurt sauce, grilled tequila-lime chicken served on fresh fettuccini with a creamy tequila sauce, plus margarita cupcakes with tequila-lime buttercream frosting, and a pineapple tequila sunrise cocktail.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Apr 30
6 to 8:30 pm
FORK AND CORK: PIEMONTE
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of wines that will be paired with an exciting meal of Piemonte cuisine created by Mickey Kitterman. Enjoy Barolo bagna cauda with endive-carrot-fennel salad and hot creamy anchovy-wine dip, Piemonte risotto with prosciutto and mushrooms and black truffle butter, braised lamb agnolotti with browned butter and sage, plus hazelnut gelato with a Nutella cookie.
Details
Mickey Kitterman and Jason Main
Kitchen Conservatory Staff
Demonstration
$70 Per Person
Fri, Apr 30
6:30 to 9 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. 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.
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
$175 Per Person
Sat, May 1
10 am to 3 pm
IT'S A WONDERFUL KNIFE
Mickey Kitterman has been professionally wielding a chef's knife since 1983, and shares the three knives he cannot do without, plus one just for fun. Learn to slice, dice, mince and decorate with a variety of cuts including brunoise and tourné with seasonal vegetables to make culinary creations with skill and creativity using the chef's knife, boning knife, utility knife and a mezzaluna. This hands-on class will learn to bone chicken thighs, and spontaneously create a full dinner from the bounty.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, May 1
12 to 2:30 pm
GIRLS' NIGHT OUT: ADULTING MADE EASIER
Gigi Smith takes the ladies back to their childhood as she creates grown-up versions of childhood favorites. Enjoy a Bailey's milkshake shooter, mac-and-cheese bites with a trio of cheeses - gruyère, fontina and white cheddar with a crisp breadcrumb topping, sloppy Joe sliders with a rich and hearty sweet-and-spicy tomato sauce, homemade baked sour cream-chive tater tots, plus a millionaire's parfait with layers of mandarin oranges, pineapple, marshmallows and sweetened coconut flakes.
Details
Gigi Smith
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, May 1
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.

This class is offered again on May 22.
Details
Matt Middeke
Culinary Educator
Hands-On
$60 Per Person
Sat, May 1
6:30 to 9 pm
KENTUCKY HOT BROWNS AND MINT JULEPS
The horses have crossed the finish line, but Kentucky native Jon Lowe is the odds-on favorite to create a winning afternoon of Derby food. This hands-on class is off to the races with a create-your-own mint julep station, pimiento cheese deviled eggs, warm beer-cheese dip with assorted vegetables, open-face miniature Kentucky hot browns with turkey and bacon topped with béchamel sauce, fried green tomatoes with sweet bourbon barbecue sauce, buttermilk fried chicken, plus chocolate bread pudding with bourbon-caramel sauce and cinnamon ice cream.
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, May 2
12:30 to 3 pm
MOTHER'S DAY COOKIE DECORATING
Give a tip of the pastry bag to our cookie and cake artist Amber Tomlin who shares her skills for mastering royal icing and inspires everyone to discover their inner artist with one-of-a-kind gorgeous seasonal cookies. Follow along for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies using a variety of pastry tips, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Amber Tomlin
Pastry Chef
Hands-On
$60 Per Person
Sun, May 2
1 to 3:30 pm
DATE NIGHT FOR COUPLES: CINCO DE MAYO
Spend a festive evening with your partner creating a memorable celebration of Cinco de Mayo, starting with fresh fried tortilla chips with avocado and tomatillo green chile salsa. This hands-on class with Dawn Meyer and Larry Meyers will make classic margaritas, chorizo-black bean-chihuahua cheese empanadas with tomato salsa, chicken tinga tacos with homemade flour tortillas, traditional refried beans, mango salad with zesty lime vinaigrette, plus margarita cheesecake bars.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, May 2
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, May 3
6 to 8:30 pm
JUST IN QUESO!
If you haven't made plans for Cinco de Mayo, get an early start on the celebration with Lydia Gwin. This hands-on class will create corn queso fundido dip and a charred salsa verde with fresh tortilla chips, cochinita pibil - a succulent Yucatan-style pulled pork with a vibrant annatto spice blend wrapped in banana leaves and cooked in an Instant Pot with pickled onions and peppers, jackfruit carnita tacos, shrimp tacos with avocado-cilantro crema, homemade corn tortillas, plus pineapple-jalapeño margaritas and agua fresca.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, May 3
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on June 15.
Details
Jay Dedkhad
Chef
Hands-On
$65 Per Person
Tue, May 4
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, May 4
6:30 to 9 pm
OFF THE SHELF: BRAVETART
Lydia Gwin encourages everyone to pull those cookbooks off the shelf and use them, as this hands-on class bakes four exciting treats from the incredible cookbook by Stella Parks, BraveTart. Learn to create homemade Oreos® with vanilla filling, Nutter Butter® sandwich cookies with peanut butter crème, oatmeal crème pie sandwich cookies with vanilla marshmallow crème, plus Stella's DIY banana pudding with homemade Nilla® wafers, vanilla mousse, toasted marshmallow meringue and topped with malted butterscotch.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, May 5
6 to 8:30 pm
YOU GET A PIZZA, YOU GET A PIZZA, AND YOU GET A PIZZA
There is plenty of pizza to go around in a bountiful class with Rachelle Killian utilizing different crusts. This hands-on class will create Buffalo chicken pizza with creamy blue cheese sauce on traditional yeasted pizza dough, deep-dish beef taco pizza with crispy cheddar crust layered with traditional taco ingredients, mushroom-spinach pizza on whole wheat crust with caramelized onions and a spicy tomato sauce, an Italian mixed green salad with bacon and tomatoes topped with lemon-Dijon vinaigrette and shaved parmesan, plus strawberry-Nutella dessert pizza.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, May 5
6:30 to 9 pm
DISCOVER UMAMI IN OO’MÄME
Welcome back Mark Engel, founder of oo’mäme Global Chile Crisps, as he shares his fervency for the fifth taste, umami, in a hands-on class that unleashes an explosion of spicy flavors and aromas of China, Mexico, India, and Morocco using his exciting chile crisps. Learn to make dan dan Szechuan spicy noodles, Moroccan chicken salad, Oaxacan avocado toast, and khatte aloo spicy potatoes. Each student will take home a sample of oo’mäme Global Chile Crisps.
Details
Mark Engel
Culinary Educator
Hands-On
$60 Per Person
Thu, May 6
6 to 8:30 pm
NOSTALGIC FOR OLD FAVORITES
It is easy to be sentimental about nostalgic dishes at memorable St. Louis restaurants. These restaurants all share in the rich heritage of Kitchen Conservatory. Enjoy an evening of great food and share a few memories as we prepare coquilles St. Jacques from Chez Leon, chicken rochambeau from Duff's, and chocolate soufflé with strawberries from Fio's.
Details
Kitchen Conservatory Chef
Demonstration
$50 Per Person
Thu, May 6
6:30 to 9 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
Fri, May 7
6 to 8:30 pm
MOTHER'S DAY TEA
Celebrate Mom in a special way by sharing the experience of an elegant tea party. Lydia Gwin creates a lovely menu of shrimp bruschetta, spinach-almond-mandarin salad, herb-garlic Boursin cucumber tea sandwiches, open-face chicken salad sandwich, carrot-hazelnut-mascarpone tart, mini strawberry shortcakes, mini lemon meringue pies, plus lavender lemonade and an assortment of teas.
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
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, May 8
11 am to 1:30 pm
HEIR AND A PARENT: A TOAST TO MOM
Boys and girls, treat your Mom to a special memory in the kitchen creating a brunch that you both will love. Join Julie Malloy and her daughter, Annie, for a fun cooking adventure as you make bacon-cheese mini quiches with sun-dried tomatoes, lemony asparagus and artichoke pasta salad with basil vinaigrette and parmesan cheese, Caesar crostini with grilled chicken, strawberry cheesecake bites, flourless chocolate cookies, plus a toast of sparkling pineapple mocktails. This class is designed for children, at least 7 years of age, plus a parent.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, May 8
12 to 2:30 pm
DATE NIGHT FOR COUPLES: THAI AND JACKET NOT REQUIRED
Bring a date and spend a casual evening in the kitchen creating tasty Thai food with Kaitlyn Vohs, starting with chicken satay with pickled vegetables and sweet-and-spicy sauce. This hands-on class will make shrimp pad Thai spring rolls with peanut sauce, Thai yellow curry beef with jasmine rice, chicken massaman curry with brown rice, plus mango sticky rice and a Thai-style bourbon-ginger fizz cocktail.
Details
Kaitlyn Vohs
Chef
Hands-On
$125 Per Couple
Sat, May 8
6 to 8:30 pm
GIRLS' NIGHT OUT: PEACE AND PIZZA
Treat yourself to a night out of the house with your girlfriends, as Melissa Clendenin shares in the girl talk and creates a fun evening of pizza and a bee's knees cocktail. Enjoy fresh tomato and mozzarella bruschetta, lemon arugula salad with fresh shaved parmesan and lemon vinaigrette, Chicago deep dish pizza with Italian sausage and fresh mozzarella, roasted cauliflower pizza with fresh garlic and pine nuts, plus lemon panna cotta with a fresh berry compote.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, May 8
6:30 to 9 pm
MOM'S THE WORD
Surprise Mom with a unique celebration of her day, as this hands-on class creates a tasty brunch, starting with broiled grapefruit with meringue topping. Raise a flute of cheer with fresh-squeezed orange juice and champagne, and learn to make slow-poached eggs with hollandaise sauce on creamed spinach served with potato-onion pancakes, plus sensational kouign amann.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, May 9
12:30 to 3 pm
DATE NIGHT FOR COUPLES: HIT ME WITH YOUR BEST CHOP
Spend a spectacular evening in the kitchen creating the perfect dinner to end the weekend that includes a rose collins cocktail perfect for Mother's Day. Join Gigi Smith for a hands-on class making spinach salad with warm brown butter dressing, grilled lamb chops with rosemary-apple-mint sauce served with garlic-lemon sautéed broccolini, white bean salad with shallots and fresh herbs, plus lemon cream - a light sweet lemon mousse garnished with fresh raspberries.
Details
Gigi Smith
Kitchen Conservatory Staff
Hands-On
$125 Per Couple
Sun, May 9
5 to 7:30 pm
GRAB YOUR HOT MITTS!
Rachelle Killian shares her skills for creating fantastic sweet and savory pastries hot from the oven. Join her for a marvelous evening baking a mixed berry Danish braid with vanilla glaze, mini lemon tarts with sweet meringue, asparagus-gruyère cheese tart, plus learn to make puff pastry to create bacon-spinach puffs, cream horns, and ham-and-cheese pinwheels.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, May 10
6 to 8:30 pm
MEATS THAT MAKE THE CUT
Chef Gian Nicola Colucci shares his expertise on choosing the right cuts of meat, pairing it with the best cooking method, and adding incredible sides. Enjoy a Caesar salad with kimchee Brussels sprouts and parmesan croutons, seared and grilled New York strip steak served with mashed sweet potatoes and garlic broccolini, sous vide chicken breast with marsala wine sauce and served with mushrooms and spinach, plus braised and roasted shank of lamb served on blue cheese polenta with bordelaise wine sauce.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on June 14.
Details
Gian Nicola Colucci
Chef
Demonstration
$55 Per Person
Mon, May 10
6:30 to 9 pm
A GREAT BRITISH BAKE OFF - SPRING EDITION
Join Mickey Kitterman, a fan of The Great British Baking Show, in the "tent" for a special Spring edition of British baking. The only requirements are proper British etiquette and a curiosity for baking, as Mickey shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make pavlova with fresh berries, butterscotch pots de crème, ginger shortbread biscuits (cookies to Americans!), plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd and elderflower buttercream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, May 11
6 to 8:30 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable evening making homemade pita and falafels with Rachelle Killian. This hands-on vegetarian class will make homemade hummus dip with oil-cured olives and fried garlic, homemade pita pockets stuffed with chickpea falafel in tahini sauce and cucumber salad, green celery-dill-parsley-mint falafels with red bell pepper, phyllo turnovers with feta and fennel, plus pistachio-honey cake with sweetened yogurt topping.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Tue, May 11
6:30 to 9 pm
LET'S MAKE A MEAL
Everyone is a winner in this hands-on class with Bob Colosimo, of Eleven Eleven Mississippi, creating a delicious Tuscan-inspired meal. Learn to prepare bruschetta with burrata and fava beans and prosciutto, spring asparagus and pea ravioli with lemon butter, grilled ground lamb kabobs with parsley-walnut relish, pearl couscous with spinach and mushrooms, plus honey buttermilk tart with Bob's own honey.
Details
Bob Colosimo
Chef
Hands-On
$60 Per Person
Wed, May 12
6 to 8:30 pm
INDIA REIMAGINED
Ashok Nageshwar loves to intermingle global cuisines with his native India for exciting and flavorful results starting with Chilean Malabari curanto - a Chilean method of cooking chicken, clams and mussels with Spanish chorizo with a twist of Malabari cuisine using coconut, coriander and cinnamon. Enjoy tilwale Chile dungeness crab cooked in a wok combining the flavors of Singapore and Chile, plus salt fish vindaloo merging the national dish of Jamaica with Portugual using cod and ackee - fruit from a tropical tree.
Details
Ashok Nageshwar
Culinary Educator
Demonstration
$50 Per Person
Wed, May 12
6:30 to 9 pm
GRILLING UNIVERSITY: SEAFOOD 101
Taste testing is the only prerequisite for acing the seafood curriculum at grilling university with "professor" Lydia Gwin! This hands-on class will learn a variety of techniques and master lobster, shrimp and littleneck clams in a shellfish grill tossed in sambal-orange sauce, cedar-planked lemon-pepper salmon with horseradish-chive sauce served with garlic snow peas, swordfish kabobs with lemons and onions, and grilled crab-stuffed portobello caps.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 13
6 to 8:30 pm
PIE IS CRUSTWORTHY
Trust Rachelle Killian for creating exceptional pies with a variety of crusts. This hands-on class will make caramel apple pie, sour cream cherry pie with a crumb topping, strawberry-rhubarb pie with a lattice top, and chocolate cream pie with chocolate cookie crust. Everyone will roll out a pie dough to take home.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 13
6:30 to 9 pm
DATE NIGHT FOR COUPLES: I PUT A SPELL ON YOU
Magic spells and concoctions are abundant in a fun hands-on class for couples creating dishes that are unnaturally phenomenal. Join Mickey Kitterman to create crab callaloo and spinach bruschetta with Caribbean spices, grilled asparagus and romaine-shaved radish salad with pancetta and Green Goddess dressing, peppercorn-crusted strip steak grill-braised with Hogwarts butter beer sauce and served over mascarpone cheese grits, plus magic chocolate-cherry cookie bars, and a boozy zombie with three rums and orange juice.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, May 14
6 to 8:30 pm
HAUTE CUISINE
French cuisine has a standard of excellence both in preparation and presentation. Experience a superb dinner with scallop quenelles poached in lobster sauce, navarin of lamb with fresh artichokes and peas and new potatoes, plus a beautiful fresh strawberry tart with vanilla bean pastry cream.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Fri, May 14
6:30 to 9 pm
IN KNOTS OVER PRETZELS
Discover the easy techniques for making a fun selection of homemade soft pretzels. This hands-on class with Rachelle Killian will learn the art of pretzel making with classic salted soft pretzels served with beer cheese, pretzel-wrapped sausages served with honey-mustard dip, garlic-rosemary pretzel knots, cheese-stuffed pretzel bites, plus gluten-free pretzels.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, May 15
11 am to 1:30 pm
HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?
Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, May 15
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen with Kaitlyn Vohs to create a delicious meal, plus a refreshing blood orange bourbon smash. Learn to prepare a mixed greens-blood orange salad with blue cheese and red onion topped with Dijon vinaigrette and pistachios, pan-roasted duck breast with port wine reduction, vanilla scented parsnip purée, bacon roasted Brussels sprouts, plus vanilla bean crème brûlée with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Available Date Night Dine and Dance classes include Salsa Salsa on June 19, and two sessions of Last Tango in Paris on July 17.
Details
Kaitlyn Vohs
Chef
Hands-On
$180 Per Couple
Sat, May 15
6 to 9 pm
GIRLS' NIGHT OUT: I'VE GOT AN APP FOR THAT
In today's world of mobile technology, the best apps are the ones prepared in the kitchen! Enjoy Lydia's happy hour with a watermelon mojito, grilled shrimp with charred tomato-lemon butter sauce, soft pretzel and beer cheese dip, creamy chicken-artichoke-bacon flatbread, skillet pizza dip with garlic parmesan pizza bread, plus a pizookie - a large cast iron chocolate chip cookie served with vanilla ice cream and caramel sauce.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, May 15
6:30 to 9 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, May 16
12:30 to 3:30 pm
IMPRESS THEM WITH CAKE
Join the delightful pastry chef Amber Tomlin, who specializes in custom cakes, as she shares great tips for creating a four-layer special occasion cake with an ombré buttercream frosting using four shades of pink. The cakes are already baked, as this hands-on class turns two 6" cakes into four layers, and learns to stack, crumb coat, tint and apply buttercream frosting with a comb tool, and use different sizes of pastry tips to create thicker yet elegant borders. Each student will take home their decorated cake.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Take the Cake is available on July 25 with Kelly Wright.
Details
Amber Tomlin
Pastry Chef
Hands-On
$65 Per Person
Sun, May 16
1 to 3:30 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, May 16
5 to 7:30 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative evening in the kitchen with Tim Kutterer perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, macarons with white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Details
Tim Kutterer
Culinary Educator
Hands-On
$65 Per Person
Mon, May 17
6 to 8:30 pm
FIRE UP THE GRILL
Get the grilling season started with fresh ingredients to create tasty dishes that will be on your menu throughout the summer. Join Mickey Kitterman for a hands-on class making street corn nachos layered with chili and cheese and cilantro elote, lemon and oregano shrimp and asparagus salad grilled on a salt block and served with avocado salsa, grilled cowboy steaks with smashed potatoes and chimichurri, plus key lime pie with strawberry-tequila sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, May 17
6:30 to 9 pm
IRON MAN
Josh Galliano is a marvel when it comes to cooking with cast iron. Join him for a hands-on class creating three global main courses along with sides and a dessert. Learn to make moqueca - a Brazilian braised seafood stew with shrimp and fish, springtime chicken and mussels paella with saffron accented rice and asparagus, seared flank steak with Laotian cilantro sauce, roasted cabbage with muhammara, rosti potatoes cooked with bacon and scallions, plus Tuscan apple-rhubarb cake.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Tue, May 18
6 to 8:30 pm
OVER"BOARD" WITH DIPS AND SIPS
Discover Lydia Gwin's flair for creating exciting and enticing over-the-top boards in this hands-on class with a duo of appetizer boards, plus chipotle-orange margaritas and aperol spritzers. This hands-on class will make a Mediterranean summer picnic board with whipped feta dip and Greek salsa with pita chips, herb-marinated goat cheese, caprese skewers with balsamic glaze, prosciutto-wrapped melon with basil, focaccia, grilled zucchini, crudités, and creamy herb pesto dip, plus a Mexican fiesta board with seven-layer bean dip, Mexican corn salsa, roasted tomatillo guacamole and fresh tortilla chips.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, May 18
6:30 to 9 pm
BE MY CUPCAKE!
Fall in love with four of Dawn Meyer's favorite and most irresistible cupcakes. This hands-on class will create mochaccino cupcakes with coffee buttercream, French toast cupcakes with maple buttercream, triple ginger cupcakes with lemon cream cheese frosting, and banana split cupcakes with banana filling topped with Swiss meringue buttercream and chocolate sauce.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Wed, May 19
6 to 8:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, May 19
6:30 to 9 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Rachelle Killian will make open-face crab cake sliders with red cabbage slaw, ground chicken sliders on homemade buns with kale-tomato relish and a thick slab of fresh mozzarella, grind-your-own-meat for a double bacon-beef slider topped with sautéed Brussels sprouts, plus onion rings, classic cobb salad, and a chocolate-cherry bourbon shake.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 20
6 to 8:30 pm
DRESS TO IMPRESS
Salads are made extraordinary with the perfect combination of ingredients and an impressive dressing. Lydia Gwin shares exciting flavor profiles with steak and roasted potato salad with tomatoes and red onions topped with creamy horseradish dressing and spiced pecans, romaine wedge salad with bacon and marinated tomatoes topped with buttermilk-parmesan dressing and blue cheese crumbles, grilled zucchini-asparagus-orzo Mediterranean salad topped with grilled salmon and feta and balsamic garlic dressing, plus blackened shrimp Caesar pasta salad with homemade focaccia croutons and parmesan crunch bites.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, May 20
6:30 to 9 pm
90s GIRL MOVIES IN A BYTE
This fun hands-on class with Kaitlyn Vohs will create big-screen dishes right out of the 1990s. Learn to make an "as if" Clueless blow pop martini, Never Been Kissed onion rings with zesty roasted red bell pepper aïoli, I'm the Mary-nated steak street tacos from Romy and Michele's High School Reunion, Say a Little Prayer for you-cca fries with chimichurri from My Best Friend's Wedding, and Practical Magic midnight margarita cheesecake.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Fri, May 21
6 to 8:30 pm
DATE NIGHT FOR COUPLES: FETA ATTRACTION
Maria Sakellariou takes the fear out of being in the kitchen with your partner, as this hands-on class creates a dinner using classic Greek ingredients. Learn to make French-fried calamari served with homemade tzatziki sauce, aromatic braised lamb shanks with chickpeas, baked lemony asparagus with feta and Greek oregano, plus Greek yogurt cake drizzled with ouzo and light lemon syrup.
Details
Maria Sakellariou
Chef
Hands-On
$125 Per Couple
Fri, May 21
6:30 to 9 pm
HEIR AND A PARENT: CRANK OUT THE PASTA
Feeling cranky? Roll up your sleeves for a fun afternoon cranking out pasta dough with Lydia Gwin to make homemade fettuccini and spaghetti, along with Alfredo sauce, meatballs, and marinara sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then chocolate chip cookie-vanilla ice cream sandwiches rolled in sprinkles. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, May 22
12 to 2:30 pm
WHAT A FLAKE - CROISSANTS AND MORE
Rachelle Killian leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare classic croissants, pain au chocolat, almond croissants, plus the irresistible donut-croissant with vanilla glaze for cronut lovers.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, May 22
1 to 3:30 pm
GIRLS' NIGHT OUT: TICKLED PINK
Spend a relaxed evening with the girls, as Gigi Smith creates the cool vibes from one of her favorite shows, Sex in the City! Enjoy a cosmopolitan, spicy shrimp ceviche "martinis" with onion and avocado served with sweet fried plantain chips with chimichurri, smoky black-and-blue grilled steak salad with sweet cherry tomatoes and red onions on crisp romaine with avocado and creamy blue cheese dressing and herbed croutons, plus vanilla-rum flan with a caramel topping.
Details
Gigi Smith
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, May 22
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$60 Per Person
Sat, May 22
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 whole wheat honey-strawberry muffins, herbed egg and blue cheese mini soufflés, crisp vegetable latkes, mini mimosa pancake stacks layered with orange marmalade and topped with mascarpone champagne cream, farro-cucumber salad with tomatoes and red wine vinaigrette, plus blackberry sangria.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Sun, May 23
10:30 am to 1:30 pm
NOVEL CUISINE: CANDY MEN: THE STORY OF SWITZER'S LICORICE
A part of St. Louis history, Switzer’s Licorice was founded by two Irish-American families, the Switzers and the Murphys, and made candy from 1888 to 1998. Candy Men: The Story of Switzer’s Licorice, written by Patrick Murphy, is the story of the business that started in an Irish tenement. As the class discusses the book, they will enjoy ouzo shrimp and feta, tarragon-Pernod braised chicken, fennel gratin, and licorice ice cream with anise cookies.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed more than 150 books! We love to hear from our students what books they want to read!
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, May 23
1 to 3:30 pm
DATE NIGHT FOR COUPLES: NETFLIX AND CHILL
Spend a relaxing evening in the kitchen with your partner making the foods you most want to eat for your next Netflix night. This hands-on class with Tim Kutterer will create homemade toasted ravioli with marinara sauce, baked mozzarella and provel cheese sticks, deep fried sausage and pepperoni pizza with mozzarella in egg roll wrappers, jalapeño poppers with bacon and onions topped with crushed Red Hot Riblets served with blue cheese dressing, a make-your-own popcorn bar with an exciting selection of seasonings to use for each couples' batch of Whirley-Pop popcorn, plus brandy-pecan-chocolate chip cookies, and local beer from 4Hands City Wide.
Details
Tim Kutterer
Culinary Educator
Hands-On
$125 Per Couple
Sun, May 23
5 to 7:30 pm
INTO THE FRYER
St. Louis culinarians have long sought out fried chicken made by the talented Josh Galliano from his restaurant days. Work with the master as this hands-on class creates Southern fried chicken, North Carolina-style dipped chicken - fried and dipped in a vinegary barbecue sauce, confit wings that are quickly cured and slowly poached in butter and duck fat before frying then served with a ravigote dipping sauce, batter-fried thighs similar to the style served at Willie Mae's Scotch House in Josh's beloved New Orleans, plus coleslaw with poppyseed dressing, and spoonbread.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, May 24
6 to 8:30 pm
FULL HAUS
Spend a lively evening with Kaitlyn Vohs creating her take on a German Maifest celebration. This hands-on class will make soft pretzels with beer cheese sauce, pork schnitzel, spaetzle with fines herbes and lemon butter, apple cider and bacon braised red cabbage, warm potato salad, plus bee sting cake and white wine and sparkling wine May punch with sweet woodruff and strawberries.
Details
Kaitlyn Vohs
Chef
Hands-On
$60 Per Person
Mon, May 24
6:30 to 9 pm
LUNCH WITH LYDIA - SHRIMP TO SHORTCAKE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy garden fresh chunky bloody Mary gazpacho with a grilled cheese sandwich, blackened shrimp skewers atop butter lettuce salad with avocado and grapefruit and walnut-shallot dressing, plus strawberry shortcake with limoncello whipped cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, May 25
11 am to 1:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
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 June 15.
Details
Jay Dedkhad
Chef
Hands-On
$65 Per Person
Tue, May 25
6 to 8:30 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
Tue, May 25
6:30 to 9 pm
PORTABLE DESSERTS
Courtney Curtwright, co-owner of White Box Catering, shares some exciting portable desserts that are perfect for the holiday weekend or as fantastic treats to drop off to friends and family. This hands-on class will make caramel-apple crisp mini cheesecakes, brownie mousse shooters, blueberry-lemon basil hand pies, and a patriotic red, white and blue fruit pizza.
Details
Courtney Curtwright
Culinary Educator
Hands-On
$55 Per Person
Wed, May 26
6 to 8:30 pm
'QUE THE APPLAUSE
Clapping is encouraged for a job well done with chef Jack MacMurray creating remarkable dishes on the grill. This hands-on class will make grilled sirloin skewers with pepperonata relish, pancetta arancini with grilled tomato vodka cream, grilled shrimp and spinach herb crêpes, grilled honey chicken breasts with citrus salad and lemon orzo, plus a grilled peach "schnapps" cobbler.
Details
Jack MacMurray, III
Chef
Hands-On
$60 Per Person
Wed, May 26
6:30 to 9 pm
BREW AND QUE
Pop open an ice cold brew and enjoy an evening at the grill with Mickey Kitterman! This hands-on class will prepare bacon and smoked corn guacamole with fresh fried chips, grilled asparagus-cherry tomato-red onion salad with Mama's red French vinaigrette and sharp white cheddar, Guinness-marinated strip steak with whiskey butter, grilled sweet potato and chile salad with cilantro-lime vinaigrette, plus coffee-Jameson Irish whiskey ice cream with chocolate cookie cups, Urban Chestnut beer and a shot of whiskey!
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 27
6 to 8:30 pm
STRAWBERRY’D TREASURES
Lydia Gwin shares a treasure trove of juicy fresh strawberries to enhance dishes that you will eat for breakfast, lunch, and dinner. This hands-on class will create oven-roasted Amaretto strawberry jam, goat cheese-strawberry bruschetta, balsamic grilled chicken salad with strawberries and Boursin, brown sugar salmon with strawberries, plus strawberry shortcake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Thu, May 27
6:30 to 9 pm
DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART
Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, May 28
6 to 8:30 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with Rachel Sarino and her son, Rohan. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and Nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachel Sarino
Culinary Educator
Hands-On
$100 For Parent and Child
Fri, May 28
6:30 to 9 pm
AMERICAN PIE
Drive your Chevy straight to this class as Lydia Gwin puts everyone in the driver's seat for a flavor adventure creating apple pie with a jaw-dropping homemade cinnamon roll pie crust with personalized flavor building. Each student will make an individual apple pie with an impressively designed crust and while the pies are in the oven, the class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus salted caramel ice cream.
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
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sat, May 29
11 am to 1:30 pm
PIZZA DELIVERS
Celebrate the holiday weekend with fresh homemade pizza that delivers on great dough and tasty ingredients. Join us for a hands-on class and learn to make meat lover's deep dish pizza, caramelized onion-bacon-fig Neapolitan pizza with balsamic reduction, butternut squash-lemon ricotta-sage pizza, mushroom-fontina-roasted fennel pizza, plus Caesar salad.
Details
Kitchen Conservatory Chef
Hands-On
$55 Per Person
Sat, May 29
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on July 2.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sat, May 29
6 to 8:30 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$60 Per Person
Sun, May 30
12:30 to 3:30 pm
HEIR AND A PARENT: WHEN KIDS RULE THE WORLD
Ten-year-old twins Ash and Finn are thrilled to help their mom, Rachelle Killian, in the kitchen with a winning ballpark menu that will make everyone feel like they hit a home run! Bring a parent to create a fun afternoon in the kitchen and learn to make baseball-size meatball sandwiches, pulled pork nachos with fresh tortilla chips, turkey burger sliders, and chicken tenders. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sun, May 30
1 to 3:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, May 30
5 to 7:30 pm
BASIL FOR DAYS
Basil is growing like gangbusters, and we have some smart uses for this never-ending supply of aromatic herbs from cocktails and appetizers to desserts and everything in-between! Enjoy a gin basil smash, toasted baguette with smoked tomato-basil butter, grilled halloumi and watermelon salad with basil-mint vinaigrette, fresh spaghetti tossed in walnut herb pesto and local tomatoes, fresh corn-basil-goat cheese pasta with pine nuts, plus shortcakes with fresh fruits and basil syrup.
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Tue, Jun 1
6 to 8:30 pm
THE KITCHEN AT HOGWARTS
Rachelle Killian shares her magical powers in the kitchen with a class designed for adults who still believe in wizardry. This hands-on class will make Harry's favorite treacle tart, pumpkin pasties from Hogwarts Express, Mrs. Weasley's meat pie served with gillyweed (fried zucchini) stalks, dragon eggs in a potato nest with hollandaise sauce, cauldron lava cakes with raspberry sauce, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schapps.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Tue, Jun 1
6:30 to 9 pm
INE-SCAPE-ABLE!
There is no escaping the abundance of garlic scapes this time of year, and Lydia Gwin has exciting ways to put them to use. This hands-on class will use the scape, which is the aromatic flower stem of the garlic plant, to create a white caprese pizza with scapes and basil, shrimp and scape scampi, garlic-scape hummus with pistachios served with focaccia, cream of double garlic soup, and roasted chicken with lemon-scape compound butter served with roasted asparagus tied with scape strings.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jun 2
6 to 8:30 pm
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE
Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class creates fried gnocchi stuffed with gorgonzola served with farmhouse tomato compote, roasted butternut squash and arugula salad with romano cheese and pancetta, Italian sausage and three-cheese tortellini soup, homemade pappardelle with cherry tomato confit topped with pesto-rubbed grilled shrimp, plus chocolate tiramisù tart.
Details
Frank McGinty
Chef
Hands-On
$150 Per Couple
Thu, Jun 3
6 to 8:30 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on August 7.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Jun 5
11 am to 4 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create custard-filled long johns with a chocolate glaze, baked lemon doughnuts with lemon glaze, old-fashioned sour cream doughnuts, apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, plus cinnamon doughnut holes. This class is designed for children, at least 7 years of age, plus a parent.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on July 10.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 5
12 to 2:30 pm
DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE
Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a caramelized onion-bacon-blue cheese pizza, shrimp and chorizo pizza with escarole and manchego cheese, cacio e pepe pizza with pecorino and parmesan cheese, hot-and-sweet three cheese pizza with banana peppers and peppadews, 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
$140 Per Couple
Sat, Jun 5
6 to 8:30 pm
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY
Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Jun 6
5 to 7:30 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 with jalapeño-honey butter.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jun 9
6 to 8:30 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Details
Kitchen Conservatory Chef
Hands-On
$50 Per Person
Thu, Jun 10
6 to 8:30 pm
GRILLING UNIVERSITY: CHICKEN 101
Taste testing is the only prerequisite for acing the chicken curriculum at grilling university with "professor" Lydia Gwin! This hands-on class will learn a variety of techniques and master sweet-and-spicy jerk beer can chicken using Jamaican Red Stripe beer and served with pineapple-mango salsa, cherry-chipotle barbecue spatchcock chicken served with beet-carrot-apple slaw with caraway seed dressing, grilled Indian spiced chicken-eggplant-tomato skewers, cucumber raita, and grilled naan.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jun 10
6:30 to 9 pm
DATE NIGHT FOR COUPLES: CLAW AND ORDER
"Partners in crime" are sentenced to an audacious evening with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red pepper-mustard sauce, butter-roasted crab legs with warm garlic butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jun 11
6 to 8:30 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home a jar of sourdough starter.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Jun 12
10 am to 3 pm
HEIR AND A PARENT: LIKE A KID IN A CANDY STORE
Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 12
12 to 2:30 pm
MEATS THAT MAKE THE CUT
Chef Gian Nicola Colucci shares his expertise on choosing the right cuts of meat, pairing it with the best cooking method, and adding incredible sides. Enjoy a Caesar salad with kimchee Brussels sprouts and parmesan croutons, seared and grilled New York strip steak served with mashed sweet potatoes and garlic broccolini, sous vide chicken breast with marsala wine sauce and served with mushrooms and spinach, plus braised and roasted shank of lamb served on blue cheese polenta with bordelaise wine sauce.
Details
Gian Nicola Colucci
Chef
Demonstration
$55 Per Person
Mon, Jun 14
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
Hands-On
$65 Per Person
Tue, Jun 15
6 to 8:30 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Join this hands-on class learning how to incorporate different inclusions into your bread, making a chocolate-cherry sourdough, a jalapeño-cheddar sourdough, and sun-dried tomato and olive sourdough. Each participant will take home a jar of sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, Jun 17
6 to 8:30 pm
HEIR AND A PARENT: JEDI ACADEMY
Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade Ranch dip, Tie fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 19
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Allison Hansen, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Jun 19
6 to 9 pm
MEAT ME AT THE SMOKER
Celebrate Father's Day with an afternoon at the smoker. Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and tomato barbecue sauce, plus homemade buns.
Details
Kitchen Conservatory Chef
Hands-On
$85 Per Person
Sun, Jun 20
12:30 to 3:30 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
Tue, Jun 22
6 to 8:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jun 26
12 to 2:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jun 28
6 to 8:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.
Details
Nakyung Lee
Culinary Educator
Hands-On
$60 Per Person
Mon, Jun 28
6:30 to 9 pm
THE ART OF DECORATING CUPCAKES
Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Wed, Jun 30
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jul 2
6 to 8:30 pm
HOW DO YOU DO, DOUGHNUTS?
Greetings to all doughnut lovers, whether your preference is cake doughnuts, yeast doughnuts, or a combo to please everyone. This hands-on class with Rachelle Killian will create an assortment of doughnuts, including cinnamon sugar twist doughnuts, blueberry cake doughnuts with a citrus glaze, Fruit Loop doughnuts loaded with cereal bits from the filling to the glaze and the topping, chocolate sour cream old-fashioned doughnuts, and French crullers with vanilla glaze.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Mon, Jul 5
6:30 to 9 pm
FORK AND CORK: THE LEVANT
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of wines that will be paired with an exciting meal of Eastern Meditteranean cuisine created by Mickey Kitterman. Enjoy hummus, olive and za'atar challah, salad with seven ancient sacred ingredients, pomegranate and molasses-glazed roasted game hens with apricots and olives served with rice, plus basbousa - a rustic semolina cake soaked in syrup and served with seasonal fruits.
Details
Mickey Kitterman and Jason Main
Demonstration
$70 Per Person
Fri, Jul 9
6 to 8:30 pm
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU?
Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create custard-filled long johns with a chocolate glaze, baked lemon doughnuts with lemon glaze, old-fashioned sour cream doughnuts, apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, plus cinnamon doughnut holes. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Jul 10
12 to 2:30 pm
GRILLING UNIVERSITY: PORK 101
Taste testing is the only prerequisite for acing the pork curriculum at grilling university with "professor" Lydia Gwin! This hands-on class will learn a variety of techniques and master grilled pork tacos al pastor with charred tomatillo-serrano salsa and napa cabbage slaw, grilled boneless pork chops stuffed with cherry-cornbread stuffing, hoisin-beer barbecue mopped St. Louis style ribs smoked with hickory wood, grilled okra served with smoked paprika-shallot dip, and grilled in-the-husk corn with sesame-chile-garlic butter.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jul 15
6 to 8:30 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Jul 17
5 to 8 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes.
Details
Kitchen Conservatory Chef
Hands-On
$180 Per Couple
Sat, Jul 17
6:30 to 9:30 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Joshua Galliano
Chef
Hands-On
$150 Per Person
Sat, Jul 24
10 am to 3 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Hands-On
$65 Per Person
Sun, Jul 25
5:30 to 8 pm
FLAWLESS FRENCH MACARONS - GANACHE EDITION
Spend an informative evening in the kitchen with Tim Kutterer perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, macarons with white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Details
Tim Kutterer
Culinary Educator
Hands-On
$65 Per Person
Mon, Jul 26
6 to 8:30 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
$160 Per Couple
Fri, Jul 30
6 to 8:30 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Sat, Aug 7
11 am to 4 pm
GRILLING UNIVERSITY: BEEF 101
Taste testing is the only prerequisite for acing the beef curriculum at grilling university with "professor" Lydia Gwin! This hands-on class will learn a variety of techniques and master chimichurri marinated skirt steaks served with charred corn with chile and cotija cheese, spice-rubbed rib-eye steaks served with grilled romaine wedge with buttermilk dressing and marinated cherry tomatoes, and barbecue braised Vietnamese short ribs served with rice noodles.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 19
6 to 8:30 pm
HEIR AND A PARENT: THE FABULOUS BAKER BOY
Making it to the final round of the 2019 Kids Baking Championship on Food Network, the delightful Tarek Husseini shares his mad skills for baking cupcakes with some of his winning flavors, fillings and frostings. This hands-on class will make chocolate cupcakes with salted caramel filling and ganache frosting, almond wedding cupcakes with vanilla Swiss frosting and raspberry filling, plus hummingbird cupcakes with cream cheese frosting and candied pecans. This class is designed for children, at least 7 years of age, plus a parent.
Details
Tarek Husseini
Kitchen Conservatory Staff
Hands-On
$100 For Parent and Child
Sat, Aug 21
12 to 2:30 pm
HEIR AND A PARENT: EAT IT LIKE PAC MAN
Four decades have passed since the inception of Pac Man, and kids are still eating up video games one pixel at a time. Join the awesome duo of Lydia Gwin and her 8-year-old son, Miles, for a fun afternoon learning to level up your cooking skills with Sonic the Hedgehog-inspired chili dogs and golden onion rings, Fortnight Durr burgers with slurp juice, Mario and Luigi's favorite spaghetti and meatballs with mushroom ragù, plus Princess Peach's peach tart. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$110 For Parent and Child
Sun, Aug 29
1 to 3:30 pm