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

TEEN COOKING BOOTCAMP: BBQ. COMFORT. PASTA.

Designed for teens, ages 12 to 16. Join Lydia Gwin for a three-day cooking bootcamp creating a BBQ picnic, comfort food dinner, and a pasta party. This hands-on class will make steak kabobs, spatchcock chicken with Kansas City-style barbecue sauce, potato salad, deviled eggs, baked beans, blueberry cobbler, mint lemonade, mac-and-cheese, chicken tenders with a duo of dipping sauces, tomato soup, sheet tray nachos, chocolate chip cookies and homemade ice cream, homemade spaghetti and cheese ravioli with marinara and Alfredo sauce, beef and chicken meatballs, garlic bread, Italian salad, and lemon tiramisù. #weekday

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
$195 Per Person
Mon, Jul 21
1 to 4 pm
Tue, Jul 22
1 to 4 pm
Wed, Jul 23
1 to 4 pm

LUNCH WITH LYDIA - ZUCCHINI TO PEACHES

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy charred zucchini dip with tahini and lemon served with pita chips, Vietnamese chicken salad with sweet lime-garlic dressing in lettuce wraps served with summer vegetables with a peanut-lime dressing, plus brown sugar ice cream and grilled peaches with a spiced oat crumble. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jul 28
11 am to 1:30 pm

ONE JAM THING AFTER ANOTHER

Experience the satisfaction of stocking your pantry with homemade fruit condiments and learn the difference between preserves, jams, and marmalades. Work side-by-side with Lydia Gwin learning safe and easy techniques of water-bath canning, working with natural and commercial pectin, balancing sweetness with acidity for ideal preservation, and creating flavor variations, as this hands-on class creates strawberry-vanilla bean preserves, blueberry-limoncello jam, and chai-spiced orange marmalade. Each participant will take home one jar of jam. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jul 29
10:30 am to 1:30 pm

PICK A PECK OF PICKLES

Lydia Gwin has procured the "pickles" as this hands-on class explores the science behind pickling with safe water bath canning techniques, fermenting, quick pickling, balancing acidity with salt and sugar in brines, the best fruits and vegetables for pickling, and flavoring brines with herbs, spices and aromatics. Learn to create three brines for creating your own jar of pickles from the "brine bar" with a choice of classic vinegar quick pickle brine, dill brine, and sweet and spiced brine. Each participant will take home one jar of pickles. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 30
10:30 am to 1:30 pm

SUMMER FEAST - A CULINARY SHOWCASE

Spend an extraordinary evening in our kitchen with four talented and passionate chefs in our third seasonal dinner class using the bounty of summer with Sheri Doe, Jeff Friesen, Lydia Gwin, and Sharon Tutko. Enjoy their repartee throughout the evening as they share their vast culinary expertise. Start with a duo of appetizers in Ginger, our greeting area — beef tartare on truffle crisps with smoked blueberries, marinated watermelon bites with sumac and herbs and whipped feta, and step out to our patio for a welcome drink -- midsummer stone fruit sangria. Join your friends to choose your seats at the communal table in the Coriander and Basil kitchens to embark on a culinary showcase starting with savory chilled peach-cucumber soup topped with garlic croutons and garnished with a fresh bell pepper and goat cheese island. Everyone will enjoy grilled chile-rubbed standing rib roast with a medley of grilled and charred sweet corn with okra and sweet onions atop a tomato cream sauce with fresh herbs served with fresh heirloom tomatoes, plus toasted almond summer cake served with fresh summer berry compote and whipped lemon-cashew cream.

An optional wine pairing is available with a wine presentation by Jeffrey Hensel. It is purchased separately, and requires a registration for the class.

Details

Sheri Doe, Jeff Friesen, Lydia Gwin and Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$120 Per Person
Fri, Aug 1
6 to 9 pm

BUZZ IN THE KITCHEN

There is always a buzz in the kitchen when Lydia Gwin teams up with her sister Ericka Clark, a beekeeper and founder of Asali Gold Honey, to be inspired by infused honey for creative flavor combinations. Enjoy a little gem salad with grilled summer vegetables and halloumi and a harissa-honey buttermilk dressing, smoked honey and black lime grilled chicken served with garlic roasted potatoes and roasted grilled corn salad tossed in honey vinaigrette, plus honey-roasted fig and Amaretto ice cream.

Details

Lydia Gwin and Ericka Clark
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Aug 7
6:30 to 9 pm

THE APPRENTICE CHEF: CREATING TREATS BOOTCAMP

For aspiring chefs, children ages 7 to 11. Spend three creative days in the kitchen with Lydia Gwin learning everything about baking bread, cookies, scones, pies, and tarts. This hands-on class will learn about quick breads and yeasted breads with cinnamon rolls, pizza rolls, pretzels with cheese sauce, banana chocolate bread, and cheddar drop biscuits, handmade pop tarts, mini fruit tarts, plus the students will experiment with building their own cookies and scones and personalizing them with a choice of mix-ins. #weekday

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 for Apprentice Chefs
$180 Per Child
Mon, Aug 11
1 to 4 pm
Tue, Aug 12
1 to 4 pm
Wed, Aug 13
1 to 4 pm

THE GREAT CHICKEN AND WAFFLE CLUCK-OFF

The battle is on to choose your favorite chicken-and-waffle combination in an exciting class with the unwavering Lydia Gwin. This hands-on class will learn to make Korean fried chicken with scallion waffles served with soy pickled cucumbers, chicken parmesan and herbed waffle paninis with mozzarella, Nashville fried chicken tenders on cornbread waffles with jalapeño-maple cream sauce, plus chocolate dessert waffles with whipped cream and berries.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 14
6 to 8:30 pm

IN-CIDER SECRETS TO APPLES

Lydia Gwin showcases the versatility of the apple using different techniques to create superb dishes from sweet to savory. Enjoy rosemary-sharp cheddar cornbread with hard cider butter served with tomato and green apple jam, German-style braised pork loin with apples and potatoes in a creamy cider sauce, shaved Brussels sprouts and marinated apple salad, plus gâteau invisible - an impressive cake with thinly sliced apples.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Aug 19
6:30 to 9 pm

THE MAINE ATTRACTION

Lobster might be the mainstay of summer foods in Maine, but Lydia Gwin puts her twist on the iconic lobster roll in this hands-on class. Learn to make a lobster BLT on homemade potato rolls, barbecue spiced potato chips, Lydia's cheesy corn dish with sharp white cheddar, broccoli and carrot slaw, Bloody Mary shrimp ceviche with plantain chips, plus blueberry pie with an all-butter crust.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Wed, Aug 20
6 to 8:30 pm

CULINARY ADVENTURES: THE GLOBAL PANTRY

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy bold flavors from pantries around the world as Lydia prepares chile shrimp with creamy coconut grits with the bright flavors of lemongrass and finished with fresh herbs and crisp shallots, hasselback shawarma-spiced potatoes topped with tahini sour cream and pickled sumac onions with a drizzle of amba - a tangy pickled mango condiment, roasted carrot-harissa hummus tartine with preserved lemon and crushed pistachios, plus chai-spiced date-tahini blondies topped with sesame seeds.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person
Thu, Aug 21
6:30 to 9 pm

LUNCH WITH LYDIA - SKEWERS TO KEY LIME

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy citrus and cilantro chicken skewers served over rice and Cuban-style black beans and pico de gallo, charred corn-avocado-chickpea salad with cumin-honey vinaigrette, plus Key lime pie. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Aug 25
11 am to 1:30 pm

VINE DINING WITH TOMATOES

Fresh local tomatoes are the star of a superb and elegant meal prepared by the charming and knowledgeable Lydia Gwin. Enjoy an herb gin and tonic with tomato water, tomato poached cod in tomato-coriander broth with fried shallot-garlic herb salsa served with rice, Persian fried tomatoes with whipped feta and mint, plus basil-parmesan panna cotta with cherries and tomatoes in a balsamic glaze.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Aug 28
6:30 to 9 pm

THE OFFICE - PRANKS, PRETZELS, AND PARMESAN

Lydia Gwin brings Dunder Mifflin to our kitchen for a cooking adventure. This hands-on class will pay homage to The Office and make Kevin's at-least-once-a-year famous chili, "It's Pretzel Day" soft pretzels, Dwight's family farm spiced pickled beet salad with goat cheese and pecans dressed in pickle brine-Dijon vinaigrette, Michael's carb-loading pre-5K fettuccine Alfredo with "You've been meatballed" chicken-parmesan meatballs, plus Angela's double fudge brownies.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Sep 8
6 to 8:30 pm

LUNCH WITH LYDIA - FENNEL TO FIG

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy charred pear and fennel soup with lemon crème fraîche garnished with crisp prosciutto, roasted delicata squash and fig salad with hot honey vinaigrette finished with crumbled goat cheese and a drizzle of balsamic glaze, plus olive oil lemon cake with thyme glaze and apple compote. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Sep 9
11 am to 1:30 pm

THE SMÖRGÅSBORD EXPERIENCE

Lydia Gwin shares her strong Scandinavian heritage with a sumptuous smörgåsbord of traditional sandwiches served with buttered new potatoes. This hands-on class will create smoked salmon with pickled red onions and lemon-caraway-dill butter on sourdough bread, crispy fried cod with broiled prawns on open-face farm bread toast with gem lettuce and caper-pickle-dill sauce, open-face roast beef sandwich with sliced radish and fried onions on rye with curry rémoulade, and boiled eggs with pickled beets and red onions on sourdough toast with chive-herb mayonnaise and microgreens.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 10
6 to 8:30 pm

CHEESECAKES AND COSMOS - GOLDEN GIRL-STYLE

In Season 3 of The Golden Girls, Dorothy asked, “Oh, do you know how many problems we have solved over a cheesecake at this kitchen table?” Join in on the conversation, as this hands-on class with Lydia Gwin creates Sophia’s limoncello cheesecake cupcakes, Blanche’s no-bake peanut butter cheesecake, Rose’s brownie cheesecake bars, Dorothy’s Straight-out-of-Brooklyn cheesecake, Dorothy’s retirement dream "million dollar" decadent pimiento-bacon-cheddar dip with crackers and veggies, plus a Gold Coast cosmo.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Sep 11
6 to 8:30 pm

THOSE CALIFORNIA CHEF GIRLS DO LISBON

Sharon Tutko and Lydia Gwin might have their homes in Missouri, but they will always be tied together as California girls at heart.  Using their extensive research before they embark on a culinary journey to Portugal, savor a tasca-style evening starting with small plates with rustic bread with marinated black olives in oil and oregano, and cod fritters with peri-peri lemon aïoli served with a light sparkling wine. Enjoy classic early-dinner steak and eggs with thin beef steak pan-fried with garlic and white wine topped with a fried egg, served with homestyle potatoes and a light lettuce and tomato salad with oil and vinegar, plus traditional Lisbon custard puff pastry tarts served warm with a dusting of cinnamon and powdered sugar.

Details

Sharon Tutko and Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$80 Per Person
Fri, Sep 12
6:30 to 9 pm

CRUST ME, I’LL BECOME A POT PIE

Trust Lydia Gwin when she says you can create delectable pot pies by starting with a good base and adding a top to it before popping it in the oven for a beautifully browned dish. This hands-on class will make French onion soup pot pie topped with a gruyère biscuit crust, veggie pot pie topped with popovers, classic shepherd's pie, plus shaved fennel-arugula salad with cherries tossed in shallot-citrus vinaigrette, and an apple pie bourbon sour.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Sep 15
6 to 8:30 pm

WHAT'S IN YOUR DUTCH OVEN?

There is nothing better than a multi-use tool in the kitchen, and Lydia Gwin proves that a Dutch oven can be used for many things other than soups and stews. Enjoy Caesar salad topped with fried artichokes and classic Caesar dressing, one-pot chicken with orzo, sausage-fennel pizza with caramelized onion sauce, plus chocolate-Cherry Coke dump cake.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Sep 16
6 to 8:30 pm

YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS

Cowboys and ranch hands are all fired up for a night of grilling and cavorting with Lydia Gwin, as she puts on her "Gator" apron to mastermind an evening of cooking. This hands-on class will make Buffalo cauliflower with homemade Dutton ranch dressing, Jimmy's cowboy caviar with fresh tortilla chips, Rip's T-bone steaks with poblano-caramelized onion butter, grilled vegetable kebabs, grilled fingerling potatoes, biscuits, plus Beth's bourbon-apple crisp with vanilla ice cream, and Teeter's tequila-lime ranch water.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$80 Per Person
Thu, Sep 18
6 to 8:30 pm

HEIR AND A PARENT: MASTER CHEFFING

Bring a parent into our kitchen arena to resolve who is the master chef and who is the sous chef in a lively afternoon with Lydia Gwin. This hands-on class will work together to create fresh fettuccine with grated parmesan and butter sauce, mini pizza quiches with pepperoni and mozzarella, herb dough porcupine-shaped rolls, plus phyllo cinnamon-apple twists. This class is designed for children, ages 7 to 11, plus a parent.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sat, Sep 20
11 am to 1:30 pm

TACO BELLE

There's no such thing as too many tacos, and our taco belle, Lydia Gwin, is here to prove it with a busy evening in taco-land. This hands-on class will create pomegranate beef short rib tacos with queso fresco and guacamole, portobello mushroom tacos with smoked mozzarella and chipotle, Maui-style snapper tacos with habañero-glazed grilled pineapple and salsa fresco, blackened salmon tacos with grapefruit and avocado, all served with housemade corn tortillas plus a classic margarita.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Tue, Sep 23
6 to 8:30 pm

CULINARY ADVENTURES: BORDEAUX

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of Bordeaux, France, as Lydia prepares savory canelés with aged cheese and thyme, entrecôte à la bordelaise - rib-eye steak with red wine and shallot sauce, potatoes sarladaises - conical-shaped potatoes cooked in duck fat, red pepper and tomato piperade basquaise, served with a glass of Bordeaux, plus a lovely pear clafoutis.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person
Thu, Sep 25
6:30 to 9 pm

THE COLORFUL ART OF PASTA

Lydia Gwin turns monochromatic pasta into an art form by coloring the doughs in rainbow colors with the use of vegetables and herbs, then creating patterns for a dramatic presentation. This hands-on class will create artful tortellini with lemon-ricotta sauce with roasted asparagus and toasted breadcrumbs, tie-dye garganelli with a pink tomato cream sauce, plus raviolo al uovo in brown butter sauce - herb-pressed pasta filled with an egg yolk surrounded by butternut squash purée.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 30
6 to 8:30 pm

AUTUMN DIPS AND SIPS

If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making a French pear martini and a bourbon-maple spritz. This hands-on class will create baked pumpkin and caramelized onion dip with gruyère, mini crab cakes with horseradish sauce, whipped ricotta-brown butter-sage dip, sausage rolls with mustard-garlic aïoli, plus herb crackers, lemon-parmesan-chickpea crisps, crudités, and crostini for dipping.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Thu, Oct 2
6 to 8:30 pm