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, 9011 Manchester Road, St. Louis, MO 63144.

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

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, May 21
11 am to 1:30 pm

DAYS WITH DEVON - SOUFFLÉS AND SANGRIA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy lemon ricotta pancakes with raspberry sauce, individual herbed egg and blue cheese soufflés, butter lettuce-avocado salad with cucumbers topped with champagne-apricot vinaigrette and sliced almonds, orange-honey cake, plus citrus-white wine sangria with orange liqueur. #weekday

The next class in this series, Days with Devon - French Toast and Frittata, is available on June 26.

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, May 22
11 am to 1:30 pm

SHERI'S GO-TO GOCHUJANG

Sheri Doe proves that gochujang, the spicy Korean staple, is a great addition to spice up some of her favorite comfort dishes. Join her in the kitchen for a hands-on class creating crispy chicken bowls with gochujang ranch, mini gochujang sloppy Joes, gochujang mac-and-cheese, roasted Brussels sprouts with gochujang brown butter, plus gochujang caramel cookies.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, May 22
6 to 8:30 pm

TAKE THAI’M TO RELAX

Anne Marie Lodholz shares the brilliant flavors of Thai cooking by combining simple ingredients with fresh herbs and spices for vibrant results. Enjoy an evening at the counter with hot-and-sour tom yum soup with shrimp, vegetarian pad mee korat noodles with tofu, Thai mango and purple cabbage coleslaw with tahini-citrus dressing, grilled whole fish with coriander-chile sauce, plus coconut milk ice cream.

Details

Anne Marie Lodholz
Culinary Educator
Demonstration
$55 Per Person

Thu, May 22
6:30 to 9 pm

FORK AND CORK: MEDITERRANEAN SPICE

Sommelier Kelcey Dale shares her vast knowledge of an exciting selection of Mediterranean wines that will be paired with an array of dishes prepared by Mickey Kitterman. Enjoy Greek feta and ouzo shrimp with oregano, Spanish chorizo and potato empanadas with romesco, North African harissa chicken, orzo with mizithra - a Greek cheese, plus ekmek kataifi - shredded and toasted phyllo topped with custard and cherries and whipped cream.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Fri, May 23
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
$85 Per Person

Sun, May 25
12 to 3 pm

GOODBYE, WHEAT! WE ARE DONE WITH YOU!

Spend an informative evening in the kitchen with Sharon Tutko and discover the possibilities of working with almond flour, potato starch, sorghum flour, white and brown rice flours, tapioca, millet, oat flour, and more! This hands-on class will tweak some favorite classics to create gluten-free versions of spinach quiche with pistachio short crust, cast iron skillet cornbread with crispy bacon and jalapeño and sharp cheddar, classic margherita tomato pizza with fresh basil and mozzarella, plus birthday cake with fluffy milk chocolate frosting, and double chocolate sorghum cookies. #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, May 27
6 to 8:30 pm

THE BEST OF BAREFOOT - FOOLPROOF

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes dishes from Foolproof -- easy gazpacho with goat cheese croutons, seafood strudel with shrimp and crab meat, salmon sandwich with bacon and avocado spread, plus German chocolate cupcakes, and a sidecar cocktail. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, May 28
11 am to 1:30 pm

OZARK COOKING WITH LANGMORE ATTITUDE

When things go South, the Byrdes move to the Ozarks and interweave their lives with the cartel, money laundering and the Langmores. Rooted in our home state, this class pays tribute to the high stakes and hidden dangers as the effervescent Terri Jayne prepares smoked trout cakes with pickled red onion served atop asiago and pea risotto with citrus-dandelion pesto, watermelon-feta salad with chives and balsamic vinaigrette, silky cornbread-infused panna cotta with honey glaze and bourbon whipped cream topped with a crunchy cornmeal tuile, plus hibiscus-cherry noir mocktail.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Wed, May 28
6:30 to 9 pm

MARVELS OF THE MEDITTERANEAN

Join Sheri Doe to create a marvelous Mediterranean meal starting with hummus-tzatziki bruschetta with smashed cucumbers and feta. This hands-on class will learn to prepare oven-roasted leg of lamb with lemon tahini sauce, gratin dauphinoise with smoked gouda, oven-charred Brussels sprouts with caramelized onions and spicy Manuka honey, plus classic gluten-free almond cookies, and a Mediterranean Pink Lady limoncello-Campari cocktail.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Thu, May 29
6 to 8:30 pm

OODLES OF NOODLES

Can't stop thinking about all the great noodles in Asia? Join us for a lively hands-on class making five exciting dishes that use packaged noodles, including dan dan mien noodles with pork, sweet-and-spicy rice noodles with chicken, lo mein with beef and vegetables, fresh summer rolls with shrimp and cellophane noodles, plus chilled sesame soba noodles.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, May 31
11 am to 1:30 pm

GIRLS' NIGHT OUT: HELLO, DAAL-I

Say hello to the engaging Lily Sugathan as she shares the versatility of daal - incredible lentils. Enjoy daal moth ki chaat - a healthy salad of sprouted daal moth, masala khichadi - an Indian comfort food with lentils and rice and vegetables, aloo ki bhujia - a traditional stir-fry from Bihar, India, daal roti - lentil-stuffed flatbread served with spiced dahi, plus moon daal ka halwa - a sweet dish with split green gram daal. #vegetarian #healthy

Details

Lily Sugathan
Culinary Educator
Demonstration
$55 Per Person

Sat, May 31
6:30 to 9 pm

DATE NIGHT FOR COUPLES: SHELLFISH LOVERS

Share the shellfish love with your partner for a charming evening cooking together. This hands-on class will create broiled oysters Rockefeller with spinach and cheese served with prosecco, summer berry salad with baby spinach and goat cheese topped with pecans and raspberry vinaigrette, rich lobster Fra Diavolo with tomatoes and garlic served on pasta with gremolata breadcrumbs, plus classic tiramisù.

Details

Jeff Friesen
Chef
Hands-On
$180 Per Couple

Sun, Jun 1
5 to 7:30 pm

ALL THAT, AND DIM SUM

Dim sum is an exciting 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 siu 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
$65 Per Person

Mon, Jun 2
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Jun 2
6:30 to 9 pm

EASY ENTERTAINING

Audrey Scherrer shares tips for creating an easy entertaining menu, with what can be made in advance for an effortless gathering. This hands-on class will make grilled and oven-roasted marinated beef tenderloin that is fork-tender, make-ahead three-cheese party potatoes topped with crispy bacon and fresh parsley, a pretty presentation of vegetable skewers, plus fudgy dark chocolate brownies served with white chocolate-peppermint sauce. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$75 Per Person

Tue, Jun 3
11 am to 1:30 pm

WHEN THE MOON HITS YOUR EYE

That's amore! Join Sheri Doe and learn to make the versatile pan pizza that does not require shaping or stretching the dough, and can be done without a pizza stone, high heat oven or a pizza peel. Originally made in Tuscany around 1900 from the residual heat of wood fired ovens, this class will make Roman-style pan pizzas with a one-hour pizza dough great for even the busiest of weeknights. Learn to create homemade pizza sauce, garlic white pizza sauce, Southern-style white bbq sauce, plus pickled red onions and a variety of toppings, plus handmade cheese sticks with fresh marinara, and Italian fried dough sprinkled with sugar.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jun 3
6 to 8:30 pm

TAKE A BAO

Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join Jan Reid to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, vegetarian shiitake-bok choy baos, plus dipping sauces of sweet chile and black vinegar.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jun 4
6 to 8:30 pm

HANDMADE CHEESES

Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.

Details

Neville McNaughton
Culinary Educator
Hands-On
$75 Per Person

Wed, Jun 4
6 to 9 pm

SOUTHERN HOSPITALITY

A true sign of southern hospitality is a charming gentlemen willing to provide tantalizing southern dishes, starting with savory corn fritters with hot honey. Enjoy blackened mahi mahi with cornbread soufflé and fried crawfish tails all served with hot sauce “beurre blanc”, plus warm banana pudding with coffee-soaked pound cake.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Wed, Jun 4
6:30 to 9 pm

BREADS AND SPREADS

Work side-by-side with Audrey Scherrer creating two fantastic breads that you will feel confident making at home, plus four exciting spreads. This hands-on class will work with yeast to create focaccia and naan, and make lemon hummus, roasted garlic whipped butter, pimiento cheese, and parsley-walnut pesto. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Thu, Jun 5
11 am to 1:30 pm

MERINGUES - WHIP IT! WHIP IT GOOD!

Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream, plus floating island with crème anglaise and caramel sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jun 5
6 to 8:30 pm

DATE NIGHT FOR COUPLES: PHO-NOMENAL VIETNAMESE

Spend the evening in the kitchen with your partner creating the classic dishes of Vietnam. Join Jan Reid for a hands-on class learning to make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with chicken and pickled vegetables, green mango salad, beef pho soup with rice noodles, shaking beef on jasmine rice, plus refreshing coconut sorbet.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Sat, Jun 7
6 to 8:30 pm

NOVEL CUISINE: A MOVEABLE FEAST

A Moveable Feast by Ernest Hemingway is a truly legendary memoir from one of our most revered writers. His life as an expat in Paris hanging out with Gertrude Stein, Pablo Picasso, and F. Scott Fitzgerald makes for a fascinating discussion. As the class discusses the book, Mickey Kitterman will prepare eggplant-tomato-red pepper bisque, steak tartines - open-faced grilled steak sandwiches with herbed cheese spread, pommes frites with truffle salt and aïoli, plus "if you know, you know" anti-Alice brownies.
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 nearly 200 books! We love to hear from our students what books they want to read!

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Sun, Jun 8
1 to 3:30 pm

WHAT'S FOR BRINNER?

Sometimes, the best thing for dinner is breakfast, and Sunday night is the best time to get a head start to the week. This hands-on class will join Sheri Doe to create a Southwest cast iron frittata, Scotch eggs - hard boiled eggs wrapped in pork sausage fried to perfection in bread crumbs, tortilla patatas cooked in cast iron until golden brown, shakshuka -- a one-skillet dish of eggs baked in a tomato-red pepper sauce, plus crêpes filled with berries and topped with chantilly cream.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Jun 8
5 to 7:30 pm

DATE NIGHT FOR COUPLES: THE SOUTHERN VEGAN-IZER

Spend an adventurous evening in the kitchen with Lisa Buchmeier creating a Southern fusion plant-based feast that is dairy-free and egg-free. This hands-on class will learn to make deviled "eggs" with a creamy filling piped into roasted gold potatoes garnished with dill and paprika, barbecue pulled "pork" sandwiches with king oyster mushrooms topped with naturally sweetened barbecue sauce and crispy slaw on a toasted bun, chipotle mac-and-"cheese" with caramelized Brussels sprouts, plus fruit-sweetened hummingbird cupcakes topped with oil-free cashew cream cheese frosting and toasted walnuts. #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple

Sun, Jun 8
5 to 7:30 pm

WINE AND DINE WITH THE DALES - SUMMER

Chef Zach Dale, of Robust Wine Bar, is joined by his talented wife, Kelcey, for an exquisite pairing of exciting savory dishes with selected wines. Enjoy crab salad with butter lettuce dressed with verjus blanc vinaigrette, asparagus risotto with mushrooms and blue cheese, stuffed pork loin with caramelized onion vinaigrette and an herb salad, and pan-roasted salmon with stir-fried mushrooms and chile-lime coconut sauce.

Details

Zach Dale
Chef
Demonstration
$75 Per Person

Sun, Jun 8
5:30 to 8 pm

ROLLING IN THE PASTA DOUGH

The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun afternoon in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers. #weekday

Details

Joshua Galliano
Chef
Hands-On
$65 Per Person

Mon, Jun 9
12 to 2:30 pm

CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating colorful seasonal treats. This hands-on class will learn how to hand mold cake pop dough, dip, detail, and decorate with sprinkles, sanding sugar, and other specialty items to create an assortment of unique cake pops. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Mon, Jun 9
6:30 to 9 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Jun 10
11 am to 1:30 pm

THE BEST OF BAREFOOT - BY THE SEA

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create refreshing summer dishes as this hands-on class makes lobster and shrimp BLT rolls, potato salad à la Julia Child, veggie slaw with dill mustard vinaigrette, Boston cream cupcakes, plus a sea breeze gin cocktail with cranberry juice and prosecco. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Wed, Jun 11
11 am to 1:30 pm

AN ITALIAN TRAVELOGUE OF FRITTERS

Chef Bob Colosimo, of Eleven Eleven Mississippi, takes this hands-on class on a journey of the crisp and delicate fritters from different regions of Italy. Learn to make Calabrian crispelle - potato fritters, Sicilian penelle - chickpea fritters, Emilia-Romagna gnocco fritto - pillow-shaped fritters draped with prosciutto, Tuscan frittelle di riso - rice fritters, plus Venetian fritole alla Venezianna dessert fritters.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Jun 11
6 to 8:30 pm

THE ART OF PIZZA THROWING

Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling afternoon exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients. #weekday

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jun 12
11 am to 1:30 pm

A DAY IN THE KITCHEN: BREAD BASKET

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Fri, Jun 13
10 am to 3 pm

BIRTHDAY AND CELEBRATION COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies great for birthdays and celebrations, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends. #weekday

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Fri, Jun 13
12 to 2:30 pm

HOUSE OF THE RISING BUN AND BRAIDED BREADS

Spend an evening with experienced challah chef and bread baker Mitch Furman, who knows a thing or two about "rising" early to bake bread. Join him in a hands-on class with the focus on challah and brioche and how to work with yeast, rise times, and kneading. The class will create brioche buns and learn the art of creating and braiding challah that results in breads that are beautiful and delicious to eat.

Details

Mitch Furman
Culinary Educator
Hands-On
$65 Per Person

Fri, Jun 13
6 to 8:30 pm

FLOUR + WATER = PASTA

Chef Vito Racanelli shares the secrets of making a variety of pasta shapes with two simple ingredients - flour and water, then combines them with three traditional sauces. Vito will keep you entertained as he creates ravioli, agnolotti, fettuccine, and pappardelle, and turns them into delicious dishes with tomato sauce, Alfredo sauce, and Bolognese sauce.

Details

Vito Racanelli, Jr.
Chef
Demonstration
$60 Per Person

Fri, Jun 13
6:30 to 9 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for a morning of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Jun 14
10 am to 12:30 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 Carolina vinegar sauce, plus homemade buns.

Details

Kitchen Conservatory Chef
Hands-On
$100 Per Person

Sun, Jun 15
12:30 to 3:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a superb 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
$170 Per Couple

Sun, Jun 15
5 to 7:30 pm

COOKIE DECORATING FUN FOR SUMMER

Spend an afternoon of cookie decorating fun with Courtney McKinney where everyone is an artist. The cookies are out of the oven with a variety of shapes great for summer. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques with a tipless pastry bag, plus learn to add accents and creating texture with sprinkles, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person

Mon, Jun 16
12 to 2:30 pm

GIVE THE DOG A BONE!

When this class comes rolling home with "paw-some" treats for their dog, tails will be a-wagging! Join dog-lover Sheri Doe to create sweet potato dog chews, pumpkin-peanut butter dog treats with whole wheat flour, iced bone dog biscuits, beet treats with oatmeal and chicken, plus homemade dog food. Students will take home a sampling of dog treats!

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Jun 16
6 to 8:30 pm

VIVA ITALIA!

From burrata to parmesan, Jeff Friesen uses favorite Italian ingredients to create classic dishes that can be made at home. Enjoy crostini with blistered cherry tomatoes and burrata drizzled with basil oil, mushroom tortellini with parmesan brodo, polenta frita, plus lemon mascarpone gelato.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Mon, Jun 16
6:30 to 9 pm

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. The cupcakes are out of the oven and ready for decorating, 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 to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes. #weekday

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jun 17
11 am to 1:30 pm

VITAMIX - WHAT IN THE WHIRLED?

Whether you own a Vitamix or are thinking about adding this extraordinary power tool to your kitchen, this hands-on class is designed to optimize its power, from piping hot soups on the soup setting to a frozen strawberry daiquiri. Join Matt Sassman to create creamy cheese and broccoli soup with parmesan, roasted cherry tomato sauce tossed with pasta, crab cakes served with rémoulade, plus mini caramel cheesecakes with Biscoff crust and caramel sauce.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jun 17
6 to 8:30 pm

BAGELS - A HOLE LOT OF YUM

Jump in - the water is fine! Spend the evening with Marci Boland, and learn the process for creating delicious bagels. This hands-on class will learn to make plain bagels, sesame bagels, everything bagels, and enjoy with a variety of toppings including cream cheese, avocado, tomatoes, onions, capers, and salt and pepper.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jun 17
6 to 8:30 pm

THE CHEF AND A FISHMONGER

Compliments always abound when Mike Vujevic, owner of City Seafood Co., teams up with a chef to create a succulent and bountiful dinner with fish and seafood. Mike brings the catch of the day with an amazing variety of fish, and the talented chef Joe Herbert will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.

Details

Joe Herbert
Chef
Demonstration
$80 Per Person

Tue, Jun 17
6:30 to 9 pm

THE APPRENTICE CHEF: GLOBAL BOOTCAMP

For aspiring chefs, children ages 7 to 11. The focus for this three-day bootcamp with Lydia Gwin will be on international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create pozole verde con pollo, elotes, tostadas with refried beans and squash, guacamole and salsa with fresh chips, watermelon agua fresca, pork steamed dumplings with dipping sauce, fried rice, chicken meatballs, udon noodles with hot soy sauce and soft boiled egg, dahi bhalla - lentil fritters, ube ice cream, ravioli with pesto and marinara, apple tart, chocolate mousse, English scones, and tzatziki with pita chips. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child

Wed, Jun 18
1 to 4 pm
Thu, Jun 19
1 to 4 pm
Fri, Jun 20
1 to 4 pm

DATE NIGHT FOR COUPLES: SPLENDID SPAIN

Create the robust flavors of Spain for a memorable evening working side-by-side with your partner. This hands-on class will prepare tomato gazpacho with roasted poblano peppers, roasted garlic-mushroom empanadas with romesco sauce, clam-mussel-shrimp-chorizo paella with artichokes and peppers, creamy flan flavored with orange zest, plus a refreshing summer sangria.

Details

Kitchen Conservatory Chef
Hands-On
$160 Per Couple

Wed, Jun 18
6 to 8:30 pm

THE ART OF PIZZA THROWING

Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling night exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jun 19
6 to 8:30 pm

INDIAN ROYALTY

Inspired by the royal Indian kitchens, join Lily Sugathan for an exciting evening of luscious Indian dishes. This hands-on class will create Mughlai handi - a chicken dish with rich spices and yogurt with a paste of cashews, panchratna daal - a "five jewels" lentil dish with toor daal, urad daal, moong daal, channa daal and masoor daal, navratan korma - a rich, luxurious dish of "nine gems" made with mixed vegetables and dried fruits, bagara baingan - a popular eggplant dish with curry leaves and tamarind, tehari - a flavorful rice dish, plus sevayian - vermicelli pudding with dried fruits.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Thu, Jun 19
6 to 8:30 pm

DATE NIGHT FOR COUPLES: TACO THE TOWN

Everyone is buzzing about tacos with the engaging Sharon Tutko. Spend a fun evening with your partner creating Oaxacan garlic-habanero queso with corn tortilla chips, carne asada birria tacos pan-fried to perfection with beef birria consommé for dipping, Baja shrimp tacos with creamy pickled onion-radish-corn-jalapeño slaw in warm corn tortillas with chihuahua cheese, all served with choice of avocado crema, mango-cilantro-jalapeño pico de gallo spiked with tequila, and more queso. Learn to make Spanish rice scented with Mexican oregano, quick black beans with toasted cumin, plus cinnamon and chile-spiced Mexican brownies, and a pineapple-mint margarita with a spicy rim.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Fri, Jun 20
6 to 8:30 pm

FRIDAY NIGHT FRENCH - BAKED TROUT

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy asparagus omelet with red pepper coulis, baked trout stuffed with fish mousse on spinach with bacon and onions, plus gratin of lemon cream meringue with berries.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Jun 20
6:30 to 9 pm

FRENCH FARE - LEG OF LAMB PROVENÇAL

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy white bean purée with roasted garlic on toast, roasted leg of lamb Provençal with herbes de Provence and vermouth, aubergine gratinée with tomatoes and gruyère, plus pistachio ice cream with raspberry sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Jun 21
11 am to 1:30 pm

NUTS ABOUT VEGAN

Spend a fascinating afternoon in the kitchen with Lisa Buchmeier creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus mini pumpkin pecan pies with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person

Sat, Jun 21
12 to 2:30 pm

NONNA AND PAPPA'S ITALIAN DINNER

Spend a satisfying evening with a home-cooked Italian meal with Sheri Doe. Enjoy Italian spiced sausage and creamy stracchino cheese rustic crostini, pappa al pomodor - a traditional slow-simmered Tuscan vegetable soup with crushed tomatoes and parsley, gnocchi like Nonna made topped with pesto Genovese, polpettone - a beef-pork meatloaf with garlic slow-cooked in tomato sauce and served atop a bed of arugula, plus classic tiramisù.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Jun 21
6:30 to 9 pm

PUTTIN' ON THE RIBS

Details

Kitchen Conservatory Chef
Hands-On
$85 Per Person

Sun, Jun 22
12 to 3 pm

DATE NIGHT FOR COUPLES: STRIP TEASE

Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that includes a French martini - vodka-Chambord cocktail with pineapple juice. Join Matt Sassman to create a layered avocado-bacon cobb salad with tomatoes and blue cheese vinaigrette, New York strip steak with caper-olive compound butter, butter-poached lobster mashed potatoes, balsamic braised Brussels sprouts with crisp bacon, plus mini cheesecakes with blueberry topping and boozy whipped cream.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sun, Jun 22
5 to 7:30 pm

LUNCH WITH LYDIA - GAZPACHO TO GARLIC

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy tomato and tomatillo gazpacho, Catalan asparagus salad with tomato-onion salsa vinaigrette served with boiled eggs, Spanish garlic chicken with mojo sauce, plus fresh summer berries and sabayon. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jun 23
11 am to 1:30 pm

CRACKERS FOR COMPOTES AND CHUTNEYS

Join the energetic Sheri Doe in the kitchen and go crazy making sweet and savory compotes, chutneys and crackers. This hands-on class will create caramelized onion and apple chutney, ginger-garlic-mango chutney, spicy and tangy tomato chutney, mixed dark berries and Chinese five-spice compote, cranberry-brandy-cinnamon compote, and sour cherry compote. Learn to make three different styles of homemade crackers - Ritz-style, protein-packed seed crackers, and light cracker crisps. #healthy #gluten-free #vegan

Details

Sheri Doe
Culinary Educator
Hands-On
$65 Per Person

Mon, Jun 23
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Jun 23
6:30 to 9 pm

THE BREAD RISES IN THE YEAST

Dawn Meyer shares tips and techniques for bread baking and takes the fear out of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with oatmeal sandwich bread, Italian seeded braid, and potato dinner rolls. #weekday

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jun 24
11 am to 2 pm

TRAVELS WITH TUTKO - SANTA MONICA

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon reminisces about road trips from the Bay Area to Santa Monica working with a physical therapy team for athletes training for Iron Man. Enjoy dishes she recreates from her journal of that trip starting with blush wine and shrimp quesadillas with sofrito, queso fresco, avocado crema and salsa fresca made with corn tortillas. Enjoy Chinese chicken salad with napa cabbage and radicchio mixed with sesame-ginger vinaigrette and fried vermicelli, fresh tortilla soup with charred corn and mild chipotle garnished with cotija and crispy tortilla strips, plus mile high chocolate cake with fresh strawberries. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jun 24
11 am to 1:30 pm

PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Tue, Jun 24
6 to 8:30 pm

MODERN SAUCES

Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as an excellent addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette, plus kataif nests filled with mascarpone and strawberries in rosewater syrup.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Tue, Jun 24
6 to 8:30 pm

SUPPERS WITH SASSMAN - FIVE-SPICE PORK RIBS

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys crispy bacon salad with fried and fresh-shaved Brussels sprouts tossed in bacon-soy-shallot vinaigrette, glazed and braised five-spice pork ribs with a sticky glaze, scallion pancakes with a spicy soy-green onion dipping sauce, plus Chinese almond cookies.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jun 24
6:30 to 9 pm

THE SUMMER COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends and neighbors with everyone thirsting for an ice-cold glass of milk! Audrey Scherrer shares some of her favorite cookies as this hands-on class creates oatmeal sandwich cookies, lemon-glazed cookies, peanut butter cup cookies, chewy ginger cookies, plus salted dark chocolate chip cookies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Jun 25
11 am to 1:30 pm

A YEN FOR JAPANESE

Having traveled to Japan many times, Beth Hoeltke shares her love for Japanese culture. Enjoy edamame two ways - oven-roasted with sesame and ginger and garlic, and pan-fried with a sweet chile-garlic-ginger glaze, rich mushroom broth ramen with shiitake mushrooms and spinach topped with green onion and egg, yakitori glazed and grilled chicken bites with scallions, and miso-glazed grilled salmon filets. #weekday

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Wed, Jun 25
12 to 2:30 pm

DAYS WITH DEVON - FRENCH TOAST AND FRITTATA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy snap pea-radish salad with feta and mint, stuffed French toast layered with strawberries and mascarpone served with warm maple syrup, BLT frittata with spinach, cinnamon roll blondies with cream cheese frosting, plus a Meyer lemon Bee's Knees cocktail. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jun 26
11 am to 1:30 pm

CRACKING THE BAR CODE FOR DESSERTS

Baker Audrey Scherrer has deciphered all the codes to dessert bars and put them in written recipes for this hands-on class to make at home. Join her in our baking kitchen to create gooey butter bars, beach blondies, fudgy brownies, raspberry jam bars, peanut butter-chocolate protein bars, and brown butter Rice Krispies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Thu, Jun 26
1 to 3:30 pm

CHILI, CHILE, CHURRO

Join Sheri Doe for a hands-on class using chiles for some South of the border heat plus a smoked and spicy pomegranate margarita. Learn to make green chili with charred Anaheim peppers and seasoned pork served with handmade light and fluffy flour tortillas, chiles rellenos with beef and cheese stuffed poblano peppers, and crisp cinnamon-sugar dusted churros served with espresso hot fudge.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jun 26
6 to 8:30 pm

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on garlic pancakes with plum dipping sauce, green mango salad with garlic dressing, San Francisco Vietnamese garlic noodles, caramelized garlic-ginger chicken on jasmine rice, plus mango sorbet. Fresh garlic is available for sale at Kitchen Conservatory.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Thu, Jun 26
6:30 to 9 pm

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Fri, Jun 27
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: BREW AND Q

Enjoy a great evening at the grill with Mickey Kitterman using ingredients that will make everyone swoon! This hands-on class will prepare candied bacon popcorn, elotes - grilled Mexican sweet corn with chiles and cheese, thick cut onion rings, sweet and sticky Southern-style pork, beef rib-eye with chimichurri, along with an ice cold beer, plus Laura Bush's original recipe for cowboy cookies.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Jun 27
6 to 8:30 pm

POUTINE: MORNING, NOON, AND NIGHT

We put our own spin on the traditional 1950s dish of Quebec of French fries, gravy and cheese curds, and turn poutine into dishes for breakfast, lunch, dinner, and dessert. This hands-on class will create breakfast poutine with roasted new potatoes and sausage gravy topped with cheese curds and eggs, lunch poutine with sweet potato fries and barbecue chicken thighs topped with parmesan gravy and Jack cheese with homemade hot sauce, dinner poutine with steak fries and grilled flank steak topped with cheese curds and balsamic gravy, plus dessert "poutine" with cinnamon-sugar churro "fries" topped with white chocolate ganache, strawberries, and toasted coconut.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Jun 28
12 to 2:30 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for an afternoon of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Jun 29
12 to 2:30 pm

BATTER UP FOR A MIX-AND-MATCH BREAKFAST

Claire Wolpert shares her enthusiasm for breakfast in a hands-on class that can be made with the entire family. Learn to create waffles, crêpes, and biscuits, plus all the toppings and fillings for a mix-and-match breakfast bar with three berry compote, quick strawberry jam, blueberry-lemon sauce, lemon whipped cream, warm vanilla bean-maple syrup, fresh berries, butter, and sprinkles of powdered sugar.

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Jun 29
12:30 to 3 pm

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Jun 29
5 to 7:30 pm

SPICE GIRL

Lydia Gwin is a big fan of using spices for warmth and depth of flavor to create savory dishes. This hands-on class will learn to make berbere-spiced chicken roasted with carrots and chickpeas, "smooshed" carrots with pistachio pesto and pickled onions, black lime grilled beef skewers with sumac onion, roasted potatoes with aïoli and butter-toasted pine nuts, plus chai-spiced apple cake with mascarpone frosting.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Jun 30
6 to 8:30 pm

EAT THE SEASON - SUMMER

Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy dukkah-crusted feta with heritage tomatoes and melon salad with citrus herb dressing, pork souvlaki - tender marinated and grilled pork served with cucumber salad and tzatziki, plus Mexican corn cake with macerated stone fruit and whipped cream.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jul 1
6:30 to 9 pm

TAMALES ARE HOT AND CHILE

Temperatures are hot and chile in a festive evening with Jeff Friesen creating tamales, fresh fried tortilla chips to scoop up the extra salsa, and a tequila-grapefruit paloma cocktail. This hands-on class will make tamales rojos de puerco - red pork tamales with a variety of chiles and charred tomatoes, Peruvian tamales with fresh corn dough served with queso fresco and a bright and spicy salsa, and tamales de pollo - chicken tamales with salsa verde.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Jul 2
6 to 8:30 pm

ALL THINGS MEDITERRANEAN

Spend a lively evening creating Mediterranean fare. This hands-on class will learn the art of making falafel served with homemade pita pockets and tahini sauce, the secrets to a well-balanced tabbouleh salad, then make Mediterranean grilled chicken kabobs with saffron rice and batata harra - spicy Lebanese potatoes, plus lemon curd pavlova with raspberry sauce.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Wed, Jul 2
6 to 8:30 pm

PUTTIN' ON THE RIBS

Details

Kitchen Conservatory Chef
Hands-On
$85 Per Person

Thu, Jul 3
11 am to 2 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Thu, Jul 3
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, ages 7 to 11, plus a parent.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Jul 5
10 am to 12:30 pm

A DAY IN THE KITCHEN: PASTA

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 perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter).

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sat, Jul 5
11 am to 4 pm

FIRE WORKS ON THE GRILL

Start your Independence Day celebration lighting up the grill with Mickey Kitterman to create dishes from around the world. This hands-on class will make Mexican elotes - spicy grilled street corn with cotija cheese, Middle Eastern baba ganoush with grilled eggplant and sweet tahini dressing, Korean bulgogi deopbap - a rice bowl topped with delicious Korean barbecued beef strips, grilled lamb shawarma served with pita, Japanese grilled chicken yakitori, plus grilled pineapple and homemade ice cream.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Jul 5
6 to 8:30 pm

LADY LIBERTY - OUR FRIENDSHIP WITH FRANCE

Celebrate the Independence Day holiday weekend by joining us at the counter for an exquisite evening of French fare. Enjoy chilled tomato soup with crabmeat and gin, chicken Washington stuffed with chicken mousse served with corn galettes and herbed zucchini, plus a bleu-blanc-et-rouge dessert of fresh blueberry ice cream with almond meringues drizzled with raspberry sauce.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Sat, Jul 5
6:30 to 9 pm

THE ART OF DECORATING CUPCAKES

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Jul 6
1 to 3:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Sheri Doe
Chef
Hands-On
$170 Per Couple

Sun, Jul 6
5 to 7:30 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, Sichuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, tofu, 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 golden fried rice.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Mon, Jul 7
6 to 8:30 pm

WHAT THE FUZZ? LET'S COOK WITH PEACHES!

Luscious and juicy fresh local peaches are abundant in this hands-on class with Matt Sassman. Discover their versatility, as the class makes grilled shrimp and fresh peach salad with goat cheese topped with balsamic vinaigrette and pine nuts, grilled salmon and peaches topped with basil gremolata served with penne pasta tossed in tomato-peach sauce with Calabrian chiles and garlic, plus peach-blueberry olive oil cake.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jul 8
6 to 8:30 pm

HERB YOUR ENTHUSIASM FOR BAKING

Share the joy for all the fresh herbs ready to elevate baked goods and desserts. Join Devon Drag to create bright flavors in a hands-on class making rosemary-orange-honey madeleines with rosemary and semolina, lemon verbena-peach cake with a lemon glaze, lavender bundt cake topped with honey-lavender glaze, citrus-tarragon sorbet with grapefruit zest and a trio of citrus juices, plus chocolate mint cookies, and a garden herb gimlet with basil and mint.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jul 8
6 to 8:30 pm

SHOW ME MO COUNTRY COOKING

Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his research from his new cookbook, Missouri Comfort. This hands-on class will work side-by-side with Mathew to make chicken and dumplings, ham and beans, creamed spinach with goat cheese, apple slaw, and cornbread served with Missouri wines, plus cast iron apple pie.

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Wed, Jul 9
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jul 9
6 to 8:30 pm

BAKE MY DAY

The pantry is filled with all the baking essentials for an in-depth three-week course with Dawn Meyer focusing on the basics of baking, learning essential techniques, and creating delicious treats from scratch. This hands-on class will make cakes, cookies, quick breads, scones, biscuits, tarts, crackers, and pies including tart cherry scones, shortcakes, buttery biscuits, lemon pound cake, cherry-berry coffeecake, graham crackers, goldfish crackers, summer berry galette, rustic tomato tart, brown butter bourbon chocolate chip cookies, shortbread cookies, chocolate-cherry biscotti, apricot-white chocolate rugelach, and apple pie with crumb topping. Anyone under the age of 16 must be accompanied by an adult taking the class. #weekday

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Person

Thu, Jul 10
11 am to 1:30 pm
Thu, Jul 17
11 am to 1:30 pm
Thu, Jul 24
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: NETFLIX AND CHILLED

Spend a relaxing evening in the kitchen with your partner making the foods you most want to eat before your next Netflix night. This hands-on class will join Anne Marie Lodholz to create oysters on the half shell with mignonette sauce, beef tartare with toast points, sea scallop crudo, bok choy and roasted mushroom salad, French-style scrambled eggs with caviar, classic vichyssoise, plus salted ice cream with fresh berries and a balsamic drizzle, all served with a flute of champagne.

Details

Anne Marie Lodholz
Culinary Educator
Hands-On
$160 Per Couple

Thu, Jul 10
6 to 8:30 pm

FROM FARFALLE TO FETTUCCINE

Spend an evening with the talented Sheri Doe and learn to roll out pasta, form bow-tie farfalle shapes, cut long strands of fettuccine, and fill and shape ravioli. This hands-on class will make beef ravioli with a creamy garlic-spinach smoky three-cheese Alfredo sauce, farfalle with sun-dried tomato pesto, and fettuccine with brown butter tomato sauce.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jul 10
6 to 8:30 pm

CULINARY ADVENTURES: SPAIN

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 Spain, as Lydia prepares a Spanish cheese and charcuterie board with jamón and manchego cheese along with olives and Marcona almonds, tomato gazpacho, Spanish garlic chicken with mojo sauce served with Spanish roasted potatoes, plus técula mécula - a popular Spanish almond-egg tart.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Thu, Jul 10
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Fri, Jul 11
11 am to 4 pm

DATE NIGHT FOR COUPLES: ITALY - VEGAN-STYLE

Plant-based expert Lisa Buchmeier shares techniques for elevating umami with complex flavors using whole plant-based food in Italian dishes that are meat-dairy-egg-cholesterol free. This hands-on class for couples will create white bean and garlic bruschetta finished with a drizzle of rich balsamic reduction, creamy tomato bisque infused with herbs garnished with a swirl of vibrant fresh pesto, umami-rich truffled Alfredo pasta topped with nutty almond "parmesan", crisp-tender pan-seared broccoli with garlic, plus chocolate gelato made with purple sweet potatoes topped with cacao nibs and sea salt and raspberry sauce, plus a choice of citrus basil-ginger mocktail or cocktail. #vegan #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple

Fri, Jul 11
6 to 8:30 pm

THE INSIDE SCOOP ON AN INDIAN KITCHEN

Lily Sugathan loves to share ingredients that are common in her Indian kitchen, but likely to be unique in a non-Asian kitchen, starting with sabudana khichdi - a popular appetizer with tapioca pearls, whole spices, roasted peanuts, potatoes and fresh curry leaves. This hands-on class will create methi malai chicken - a luxurious Mughlai dish with fresh fenugreek simmered in a rich creamy curry, kohra ki kheeti meethi subzi - a spicy and sweet dry curry dish with pumpkin, kaddu ka raita - a refreshing raita with bottle gourd and yogurt, nutrela pulao - a basmati rice dish with onions and soya nuggets, radish leaf daal cooked with tomatoes and ginger and whole spices, radish-mustard seed salad, plus makhana ka kheer - a sweet pudding with fox nuts and dried fruit.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Fri, Jul 11
6 to 8:30 pm

HEIR AND A PARENT: WAKE UP CALL

Retired school teacher Marci Boland is always on the go and shares healthy and nutritious make-ahead breakfast options with no refined sugar that are fast and easy for adults and children. This hands-on class will create homemade maple-cinnamon granola, pumpkin mini loaves with chocolate chips and walnuts, protein whole wheat bagels, almond chia pudding with a variety of mix-ins, build-your-own breakfast egg muffins with any combination of cheese and bacon or sausage and vegetables, make-ahead ground turkey breakfast burritos, and peanut butter balls. This class is designed for children, ages 7 to 11, plus a parent. #healthy

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Jul 12
10 am to 12:30 pm

FLANK-LY, MY DEAR!

Grandma's flank steak is the star of this hands-on class with Barclay Nichols. Learn to make delicious crab dip with toast points, marinated and grilled flank steak sliced thin, crisp and delicate fingerling potatoes seasoned with flaky sea salt and herbes de Provence compound butter, charred Brussels sprouts with balsamic glaze, plus iced pop tarts with jam filling.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sat, Jul 12
12 to 2:30 pm

PASTA IS ALWAYS A GOOD IDEA

Spend an evening with the engaging Angela Adrignola and learn the fundamentals of making pasta from kneading and shaping the dough to four classic sauces. This exciting hands-on class will learn to roll and cut pasta to create lemon ricotta ravioli with brown butter sage sauce, pappardelle alla Bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sat, Jul 12
6 to 8:30 pm

GIRLS' NIGHT OUT: BAREFOOT IN SUMMER

Inspired by Ina Garten from her Barefoot Contessa collection, Jan Reid shares some of her favorite dishes that will quickly become favorites in your collection. Enjoy roasted shrimp cocktail with rémoulade sauce, pan-fried onion dip with homemade crispy potato chips, hot honey fried chicken with cilantro-honey slaw, plus a classic strawberry daiquiri, and coconut cupcakes.

Details

Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Jul 12
6:30 to 9 pm

SURF AND TURF, SAUCES AND SIDES

Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Jul 13
12:30 to 3 pm

DATE NIGHT FOR COUPLES: MARGARITA MADNESS

Fresh limes are plentiful to mix up a round of golden margaritas! Grab your partner and join Matt Sassman for a hands-on class learning to make smokin' black bean nachos, carrot-jicama-red cabbage slaw, tequila shrimp with pineapple salsa, chicken enchiladas with tomatillo salsa in chile gravy, then finish the evening with decadent Kahlúa chocolate brownies with vanilla ice cream.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Jul 13
5 to 7:30 pm

TAKE THE CAKE

Spend an evening with pastry chef Rachel Seaton who takes a fun approach to cake decorating encouraging this hands-on class to create stunning cakes with impressive borders along with traditional designs. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. Learn to torte (level), fill, ice, and use a pastry bag to practice piping techniques with a variety of pastry tips and play with different designs to create your own unique cake. Each student will take home their decorated cake.

Details

Rachel Seaton
Pastry Chef
Hands-On
$70 Per Person

Sun, Jul 13
5:30 to 8 pm

TAGINE ON THE GRILL

A staple of Moroccan cooking, the tagine is both a vessel and a dish that is designed for juicy results. Join Mickey Kitterman on the patio for a hands-on class creating zaalouk - a smoky grilled eggplant salad, matbucha - grilled pepper and tomato salad, grilled chicken skewers with cumin and mint, lamb-vegetable tagine with dried apricots and cinnamon, pine nut and raisin couscous, grilled pita bread, plus basbousa - semolina-coconut cake with honey syrup.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Jul 14
6 to 8:30 pm

WILD ABOUT CHANTERELLES

July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates chanterelle pesto served with bread, chanterelle pasta with roasted garlic sauce, parmesan and chanterelle quiche, and pork pot roast with chanterelle stuffing.

Details

Joshua Galliano
Chef
Demonstration
$70 Per Person

Mon, Jul 14
6:30 to 9 pm

WHAT'S ON YOUR GRILL?

Summer is in full swing and Joe Herbert is ready for an evening on the patio! Join him in a fun hands-on class at the grill cooking flavorful Mediterranean chicken, baba ganoush with grilled eggplant, grilled flank steak with salsa cruda, Jamaican herb chicken wings with smoked paprika dipping sauce, and a grilled summer vegetable salad with feta and balsamic glaze.

Details

Joe Herbert
Culinary Educator
Hands-On
$65 Per Person

Tue, Jul 15
6 to 8:30 pm

SUPPERS WITH SASSMAN - 32 CLOVE CHICKEN

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys cognac-caramelized shallot tarte Tatin with puff pastry garnished with goat cheese, chicken with 32 cloves of garlic confit pan-seared and simmered in a rich white wine pan sauce, potato-parsnip purée, plus mini chocolate-marbled vanilla bundt cakes drizzled with vanilla glaze and chocolate ganache.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jul 15
6:30 to 9 pm

KICK THE CHICKEN BUCKET

It's time to bid farewell to the red and white chicken bucket and learn to make a variety of fried chicken from different regions. This hands-on class with Jeff Friesen will create Southern fried chicken with hot honey, coleslaw, Nashville hot chicken with comeback sauce, plus Korean fried chicken with Korean slaw. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Jul 16
11 am to 1:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Jul 17
11 am to 1:30 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
$65 Per Person

Thu, Jul 17
6 to 8:30 pm

DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL

Master the techniques of creating remarkable pizza on the grill, as this hands-on class designed for couples creates hot honey-pepperoni pizza with fresh mozzarella, caramelized onion-gruyère pizza with balsamic syrup, fig jam-prosciutto-goat cheese pizza, BLT pizza with cherry tomatoes and blue cheese, and pesto-spinach-mushroom pizza, plus mixed green salad, and vanilla gelato with caramel sauce for dessert.

Details

Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Fri, Jul 18
6 to 8:30 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 Andrea Osman, that will spark your appetite for a memorable evening in the kitchen. 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. We recommend closed shoes with a flat leather sole or medium heel.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Jul 19
6 to 9 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 the talented Rohan Sarino. 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, ages 7 to 11, plus a parent.

Details

Rohan Sarino
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Jul 19
6:30 to 9 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Jul 20
12 to 2:30 pm

DAY GRILLING

Spend a relaxing afternoon at the grill with Jeff Friesen creating some fantastic patio dishes. This hands-on class will create smoked and grilled spatchcock chicken, crispy grilled potatoes, tangy charred broccoli with spicy vinaigrette, grilled romaine BLT salad with buttermilk dressing, plus grilled strawberry shortcake with lemon whipped cream, and a smoked pineapple margarita.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sun, Jul 20
12:30 to 3 pm

DATE NIGHT FOR COUPLES: OH MY COD!

If it's hard to imagine the weekend is coming to an end, join your partner in the kitchen with Zach Dale, of Robust Wine Bar, and create an impressive meal. This hands-on class will make achiote marinated shrimp cocktail with chipotle cocktail sauce, spiced beet hummus with garlic oil and feta served with pita, roasted cod served with pan-fried potatoes and romesco sauce, plus bread pudding with whipped mascarpone.

Details

Zach Dale
Chef
Hands-On
$160 Per Couple

Sun, Jul 20
5 to 7:30 pm

PLANT-BASED SUMMER ROASTING AND BAKING

Plant-based expert Lisa Buchmeier puts the squash on using the oven in the summer to create rich roasted and baked vegan dishes that are gluten-free, dairy-free and egg-free and worth turning up the heat. This hands-on class will make summer olive and tomato-stuffed zucchini boats with millet, crispy golden roasted chickpeas served on fresh greens and seasonal vegetables with sunflower sprouts and tangy lemon tahini dressing, stuffed roasted red bell peppers filled with black beans and mushrooms and quinoa topped with cilantro and crisp tortilla strips, plus a summer berry cobbler with light oat and almond biscuit topping served with peach whipped "cream". #healthy #vegan

Details

Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Jul 21
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 decorating 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
$65 Per Person

Mon, Jul 21
6:30 to 9 pm

THE BEAR NECESSITIES

Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Tue, Jul 22
6 to 8:30 pm

HEALTHY FOOD HACKS

Sharon Tutko, health and wellness coach, shares easy hacks for the typical culprits of feeling “off” after eating — wheat, dairy, seed oils, eggs, and refined sugar. These are often the foods eliminated and reintroduced to diets. Sharon has removed all of these items for this hands-on class to create a Thrive Magazine-inspired peppermint-chocolate crinkle cookies, a vegan Alfredo sauce used as a béchamel for roasted vegetables, gluten-free tomato-arugula-Alfredo pizza with grilled grass-fed steak, Mediterranean salad of grilled purple onions and sweet bell peppers with cucumbers and arugula dressed with parsley-mint-lemon vinaigrette, plus East-West spiced honey cake using Einkorn flour and warm spices. #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jul 23
6 to 8:30 pm

DAYS WITH DEVON - PEACHES AND LEMONADE

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy peach and prosciutto puff pastry pizza with a balsamic-honey reduction drizzle, fresh corn fritters with green onions and parmesan served with red pepper rémoulade, a watermelon-cantaloupe-honeydew salad with burrata and basil-white balsamic vinaigrette, plus fresh raspberry-lemon muffins, and honey-lavender gin-spiked lemonade. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jul 24
11 am to 1:30 pm

CATCH UP WITH BURGERS AND FRIES

Satisfy your cravings for burgers and fries, as this hands-on class learns different techniques for cooking burgers and variations of French fries, along with homemade buns. Join Jeff Friesen to create smash burgers with American cheese and all the fixings, Oklahoma onion burgers with thinly-sliced caramelized onions on a soft slider bun with cheese and mustard, and superb thick reverse-seared burgers with smoked cheddar and pickled red onions topped with aïoli. Learn to make easy at-home fries without a deep fryer, waffle fries, and fancy triple-cooked fries, plus restaurant-style special sauce.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Jul 24
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for a dazzling evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jul 24
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Jul 25
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with 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
$170 Per Couple

Fri, Jul 25
6 to 8:30 pm

SUSHI RICE AND ROLL

Learn the basics of sushi-meshi - the art of making sushi rice for creating a variety of sushi rolls using shrimp, unagi, salmon, and real crab, plus tamagoyaki - a Japanese omelet. This hands-on class with Sharon Tutko will make nigiri sushi, uramaki - California rolls, hosomaki - spicy thinly rolled tuna and cucumber rolls, temaki - cone-shaped hand rolls with salmon and vegetables, plus classic accompaniments -- kabayaki sauce, wasabi, and pickled ginger.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Fri, Jul 25
6:30 to 9 pm

DATE NIGHT FOR COUPLES: HUNGRY FOR THE BEAR

Relive your favorite and most beloved scenes of The Bear as we eagerly await another binge-worthy season of the trials and traumas of Carmy taking his brother’s Chicago beef shop to a fine dining restaurant, starting with an appetizer from the Season 3 finale in Sydney’s kitchen — waffles with caviar and crème fraîche. This hands-on class for couples with Jeff Friesen will enjoy a glass of chianti with dinner, as they create our version of black tie scallops that Carmy made with Daniel Boulud in a flashback, cast-iron focaccia with fresh rosemary and olive oil, Mikey Berzatto’s braciole with thinly pounded flank steak stuffed and rolled with prosciutto and cheeses and fresh herbs braised in San Marzano tomato sauce, plus Sydney’s hot fudge vanilla-pistachio sundae from the scene-stealing visit to iconic Margie’s Candies.

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Sat, Jul 26
6 to 8:30 pm

EGGSPRESS-O YOURSELF AT BRUNCH

Jeff Friesen adds an espresso martini to upgrade brunch with egg-stra special ingredients. This lively hands-on class will create gruyère and serrano ham Danish, baked eggs with spinach and mushroom duxelles with aged white cheddar, savory-and-spicy eggs in purgatory, and rabanadas - a crisp Portuguese-style French toast with a cinnamon-sugar topping.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Jul 27
12 to 2:30 pm

WHEN I'M NOT A CRAB, I'M A SOLE MAN

Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Jul 27
12:30 to 3 pm

DATE NIGHT FOR COUPLES: PARIS NIGHTS

Celebrate Parisian classics from the most romantic city in the world with a French 75 cocktail, chilled to perfection. This hands-on class with Sheri Doe will make asparagus-gruyère puff pastry tart, oven roasted chicken breast with creamy tarragon sauce, tomatoes Provençale with a fresh vibrant pesto, plus crêpes filled with crème pâtisserie drizzled with orange caramel sauce.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Jul 27
5 to 7:30 pm

FAMILY THAI'S

Brian Notario shares his mother's native Thai family heritage with an impressive menu that will please the palate for spicy food. This hands-on class will learn to make pad prik khing - Thai red curry stir-fry with chicken, pad krapow gai - Thai basil chicken with dried holy basil from Brian's family farm in Thailand topped with a crispy fried egg, green chicken curry with bamboo shoots and Thai green eggplant, plus tom yum goong - a hot and sour soup with large prawns and shiitake mushrooms served with Thai jasmine rice and prik nam pla - a traditional Thai sauce condiment.

Details

Brian Notario
Culinary Educator
Hands-On
$65 Per Person

Sun, Jul 27
5 to 7:30 pm

HEIR AND A PARENT: BALLPARK FAVORITES

Let's root, root, root for the home team and join Devon Drag in the kitchen with winning ballpark favorites 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 homemade Cracker Jack with freshly popped popcorn with brown sugar and molasses and peanuts, soft pretzel bites with nacho cheese sauce, all-beef bacon-wrapped hot dogs with homemade buns and sweet pickle relish, plus vanilla frozen custard with pizzelle cones. This class is designed for children, at least 7 years of age, plus a parent.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Jul 27
5:30 to 8 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

MARVELOUS MACARONS - BANANA TO FIORI DI SICILIA

Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons. Join Barclay Nichols in the kitchen creating a myriad of macaron variations, including banana flavored shells with a strawberry Italian meringue buttercream, lemon shell with a raspberry buttercream, and Fiori di Sicilia with lemon curd filling.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Mon, Jul 28
6:30 to 9 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

TRAVELS WITH TUTKO - CRETE

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon will have just returned from an epic adventure to Crete eager to share her stories of the food markets and fresh fish, as she starts with welcoming nibbles of marinated Greek olives with Mediterranean flavors. Enjoy warm tiropitas - phyllo cheese triangular pies with fresh mint, a traditional Greek cucumber-tomato-green pepper salad with herbed red wine dressing and feta, baked sea bass with tomatoes and herbs served with orzo, plus deep-fried diples - crispy dough drizzled with honey and sprinkled with nuts. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jul 29
11 am to 1:30 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche. #weekday

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jul 29
11 am to 1:30 pm

SCHNITZEL, SPÄTZLE, AND STRUDEL

Join the talented chef Mathew Unger as he shares his research from his cookbook on Missouri comfort foods, Missouri Comfort. With a prevalence of German immigrants to our state, especially in St. Louis and areas around Hermann, this hands-on class will create traditional German dishes -- spinach salad with warm bacon dressing, crispy pork schnitzel with lemon-caper sauce on spätzle, sautéed green beans with bacon, plus traditional apple strudel.

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Tue, Jul 29
6 to 8:30 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

BREADS FROM FRANCE

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jul 30
11 am to 1:30 pm

THE BEST OF BAREFOOT - HOW EASY IS THAT?

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes dishes from How Easy is That? -- grilled mozzarella toast with prosciutto, watermelon and mixed green salad with honey-lemon vinaigrette, mustard chicken salad with tarragon dressing, plus strawberry-peach crisp, and a watermelon mojito. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jul 30
11 am to 1:30 pm

HOOKED ON FISH TACOS

Spend a fun evening with taco expert Jeff Friesen making fish tacos and fresh handmade corn tortillas with sauces and salsas, plus ceviche with avocado, mango and jalapeños, plus a grilled pineapple margarita. This hands-on class will create crispy fried cod tacos with creamy Baja sauce, blackened catfish tacos with avocado crema, and chile-lime shrimp tacos with charred corn pico de gallo.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Jul 30
6 to 8:30 pm

MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales and a margarita. This hands-on class will make 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
$65 Per Person

Thu, Jul 31
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jul 31
6 to 8:30 pm

KNIFE LESSONS TO CUT BY

Improve your knife skills starting with the basics of holding a chef's knife for the most control and safety with Matt Sassman. This hands-on class learns to chop, julienne, slice, dice, chiffonade, and mince with the knives Matt uses most often. Matt shares his trick for quick julienned onions, the difference between serrated knives and why the double serrated is his favorite, cutting pineapple, and using a paring knife for mincing shallots. The bounty of carrots, celery, onions, fennel, Brussels sprouts, spinach, and herbs will be used to create a caramelized onion and fennel soup topped with cheesy croutons, a spinach-Brussels sprouts salad with roasted butternut squash and shallot vinaigrette, plus pineapple sorbet. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$55 Per Person

Thu, Jul 31
6:30 to 9 pm

SUMMER FEAST - A CULINARY SHOWCASE

Spend an extraordinary evening in our kitchens 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 the Oregano kitchen and our patio — beef tartare on truffle crisps with smoked blueberries, marinated watermelon bites with sumac and herbs and whipped feta, served with 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

SUMMER FEAST - OPTIONAL WINE PAIRING PACKAGE

This optional wine pairing is available with an educational wine presentation by Jeffrey Hensel. A registration for the Summer Feast - A Culinary Showcase class is required to use this option.

Iced tea, coffee, and water are available for everyone in class.

Details

Jeffrey Hensel
Culinary Educator
Demonstration
$30 Per Person

Fri, Aug 1
6 to 9 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 Marci Boland 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, ages 7 to 11, plus a parent.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Aug 2
10 am to 12:30 pm

HONG KONG TREASURES

From pot stickers to baos, Jeff Friesen shares secrets for creating delicate Chinese treasures with mouth-watering fillings and well-matched sauces. This hands-on class will make char siu baos and scallion pancakes served with ginger-garlic-Chinese black vinegar sauce, shrimp siu mai with spring onion oil sauce with garlic, pork and cabbage pot stickers with spicy Sichuan peppercorn dumpling sauce, plus Hong Kong egg tarts.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Aug 2
12 to 2:30 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 Sheri Doe. 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

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Aug 3
12 to 2:30 pm

A TASTE OF TONY'S

For 36 years, chef Pete Fagan became the sound in the quiet and meticulous kitchen at the historic Tony’s as orders were called, and he now shares his version of some of the iconic dishes. Enjoy tomato bisque with fresh pesto, classic Tony's salad with mixed greens and tomatoes and green onion and radishes with Volpi salami and parmesan dressed in Italian vinaigrette, the celebrated lobster albanello with chunks of lobster and mushrooms in a sherry cream sauce served over capellini with butter, plus macerated peaches with rum and vanilla ice cream.

Details

Pete Fagan
Chef
Demonstration
$75 Per Person

Mon, Aug 4
6:30 to 9 pm

LET'S PLAY HOOKY

Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an adventurous evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, and mahi mahi burgers with saffron aïoli on very soft buns.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Wed, Aug 6
6 to 8:30 pm

IRRE-ZEST-IBLE CITRUS

Pucker up for an evening brimming with lemons, limes, oranges, and grapefruit. Matt Sassman will delight the senses with sweet and savory citrus dishes, plus a Frenchie gin cocktail with fresh squeezed grapefruit juice and St-Germain elderflower liqueur. Enjoy citrus-ginger marinated scallops pan-seared and topped with a lemon purée served with arugula tossed in lemon vinaigrette, coconut-lime shrimp cooked in coconut milk with garlic and ginger served over cilantro-lime jasmine rice, plus oranges in caramel sauce over Greek yogurt garnished with pistachios.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Aug 6
6:30 to 9 pm

MIDDLE EAST VEGETARIAN COMFORT

Savor the warm comforting vegetarian and vegan dishes of the Middle East with Sheri Doe. This hands-on class will create handmade pita and hummus, smoky and spicy white bean soup with kale and Aleppo pepper, quinoa-tomato-cucumber salad in a light lemony dressing, grilled tofu shawarma, plus vegan pistachio baklava. #vegetarian #healthy

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Aug 7
6 to 8:30 pm

A DAY IN THE KITCHEN: BEEF

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.
Calling all carnivores! This in-depth participation class with Jeff Friesen will show everything you need to know about selecting, preparing, and cooking all different cuts of beef. Start with a lesson on butchery, then return to the kitchen to cook beef high-and-fast, low-and-slow, plus grilling, smoking, and barbecuing lots of steaks. Participants are invited to park at 9:00 am at Kitchen Conservatory and walk one block east to Baumann's Fine Meats, 8829 Manchester Road, for a butchery demonstration and to select the beef cuts. #weekday

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Fri, Aug 8
10 am to 3 pm

CAKE DECORATING WITH EDIBLE PAPER FLOWERS

Learn the techniques of creating a buttercream covered cake with the talented Maria Ines Goncalves then adding show-stopping elements of edible paper flowers. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake with a flawless finish like a pro. Learn to create stunning wafer paper flowers and paint them for a realistic effect. Each student will take home their decorated cake.

Details

Maria Ines Goncalves
Pastry Chef
Hands-On
$75 Per Person

Sat, Aug 9
12 to 2:30 pm

CHEESE THE DAY WITH MAC AND PASTA

Grab every opportunity to combine cheese with pasta for satisfying results in a hands-on class with Jeff Friesen. Learn to make bacon and three-cheese mac-and-cheese with aged white cheddar and gruyère and gorgonzola, lobster mac-and-cheese with gruyère and romano, cacio e pepe, creamy old-fashioned stovetop mac-and cheese, plus spicy pineapple-tequila sorbet.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Aug 10
12:30 to 3 pm

FAIR AND SQUARE ST. LOUIS-STYLE PIZZA

Characterized by its cracker-thin crust cut into squares made with little to no yeast, Sheri Doe amps up St. Louis-style pizza with four different exciting sauces, including sweet pizza sauce, white pizza sauce, bbq pizza sauce, and golden bbq pizza sauce. Join Sheri in the kitchen to make this traditional hometown pizza topped with green peppers, mushrooms, sausage, shredded cheddar cheese, smoked provolone, and Swiss cheese, along with grilled Caesar salad, and gooey butter cookies.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Aug 12
6 to 8:30 pm

DATE NIGHT FOR COUPLES: THE HIGHS AND HITS OF LOW COUNTRY

Explore the southern flavors of Carolina low country loaded with shrimp and crab for a fun evening in the kitchen with your partner. This hands-on class will join Jeff Friesen to create she-crab soup - a rich southern bisque with sherry, shrimp and grits with bacon and herbs, crab cakes served with rémoulade, pimiento cheese on benne wafers, plus a planter's punch rum cocktail with bitters.

Details

Jeff Friesen
Chef
Hands-On
$160 Per Couple

Fri, Aug 15
6 to 8:30 pm

A DAY IN THE KITCHEN: FISH AND SEAFOOD

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about preparing and cooking all different kinds of fish and shellfish which vary based on the best availability that day. Choose the dishes you most want to learn with our fish expert, Jon Lowe, with much flexibility of how fish will be prepared. Using a luxurious array of fish and seafood including tuna, salmon, oysters, mussels, scallops, crabmeat, white fish, and shrimp to create a one pot dish like paella or bouillabaisse or cioppino, crab cakes with lemon aïoli, fish tacos with rice and pico de gallo, sushi, risotto, homemade pasta, and a variety of sauces that pair with fish - smoked tomato, mushroom jus, and fondue. Everyone receives an extensive recipe packet.

Details

Jon Lowe
Chef
Hands-On
$200 Per Person

Sat, Aug 16
10 am to 3 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. We recommend closed shoes with a flat leather sole or medium heel.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Aug 16
6 to 9 pm

OUR FAVORITE INDIAN FOODS

Join us in the kitchen preparing Indian cuisine that is approachable enough to make at home. This hands-on class will create a magnificent lunch of cauliflower-potato samosas with green chutney, coconut milk shrimp chowder with poppy seeds, chicken tikka masala on basmati rice with homemade garlic naan, plus fresh mango sorbet.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sun, Aug 17
5 to 7:30 pm

WHACK THE KNIFE!

Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as this knife skills 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 free overnight 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

Mon, Aug 18
6:30 to 9 pm

SO GOOD YOU CANNOLI IMAGINE

Explore the art of cannoli making from crispy shells to irresistible creamy fillings and crunchy garnishes. Join food and travel aficionado, chef Bob Colosimo of Eleven Eleven Mississippi, who loves to share his skills for Italian cuisine. This hands-on class will learn to form and fry vanilla and chocolate cannoli shells, and make an assortment of fillings starting with house made ricotta cheese with a variety of flavorings and additions including chocolate chips and citrus. Learn to pipe the filling into the cannoli ends and finish with your choice of garnishes from toasted chopped pistachios, candied orange, cherries, and lemon zest to mini chocolate chips.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Aug 20
6 to 8:30 pm

DO YOU OR DOUGHN'T YOU?

Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts topped with glaze or filled with cream, a glazed baked cake doughnut, or mochi. Join Sean Price in the kitchen as this hands-on class creates traditional glazed doughnuts, pastry-cream filled doughnuts with a chocolate glaze, mochi, plus baked blueberry cake doughnuts with blueberry glaze.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Aug 23
12 to 2:30 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 splendid hands-on class with Angela Adrignola creates classic Caesar salad, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Aug 23
6 to 8:30 pm

ICING ON THE CAKE

Join pastry chef Megan Sewell in the kitchen as she shares her talents with cake decorating from start to finish. The six-inch one-layer vanilla cakes are out of the oven and ready for leveling, crumb coating and decorating. This hands-on class will learn a variety of piping techniques using Italian buttercream and different pastry tips to create ruffles, shells, rosettes, and more to create your own personalized cake. Each student will take home their decorated cake.

Details

Megan Sewell
Pastry Chef
Hands-On
$70 Per Person

Mon, Aug 25
6:30 to 9 pm

FOR FRYING OUT LOUD

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with 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
$65 Per Person

Tue, Aug 26
6 to 8:30 pm

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp siu mai, pork pot stickers, chicken-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, and peanut sauces.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Aug 30
11 am to 1:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for an energetic evening cranking out pasta dough with Mathew Unger and his 14-year-old daughter, Kallie. This hands-on class will make toasted ravioli, an Italian salad, homemade fettuccine with meatballs in red sauce, plus chocolate waffles and vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.

Details

Mathew Unger
Chef
Hands-On
$125 For Parent and Child

Sat, Aug 30
6:30 to 9 pm

ON THE LINE WITH A RESTAURANT CHEF 101

What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create cast iron roasted chicken presented two ways - with lemon-rosemary pan sauce and with white wine-fines herbes pan sauce, crispy oven-roasted potatoes, fried potatoes, oven-roasted Brussels sprouts, and two versions of mac-and-cheese: sharp white cheddar mac-and-cheese with fresh herbs and garlic and stovetop "any cheese" mac-and-cheese.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Sep 2
6 to 8:30 pm

THE POP ART OF POP TARTS

Create modern art with pop tarts too flaky and sophisticated to pop from the toaster, as this hands-on class creates exciting variations of both sweet and savory pastries. Join Sharon Tutko in the kitchen to make frosted brown sugar pop tarts, milk chocolate ganache pop tarts, tart and mellow apple pie pop tarts with nutmeg icing, spinach-ricotta-prosciutto pop tarts, plus ham and gruyère puff pastry pop tarts with fresh thyme.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Sep 2
6 to 8:30 pm

DASH TO DINNER

Busy mom Audrey Scherrer is always doing the mad dash to get dinner on the table fast and is happy to share some flavorful options that can be whipped together in under forty-five minutes. Enjoy Buffalo cauliflower bowls - a vegetarian option with tender crispy cauliflower with red cabbage and beans drizzled with garlicky yogurt dressing, sheet pan broiled salmon with a ginger-soy-honey glaze and asparagus, lemon-feta herby orzo, and Italian sausage with colorful bell peppers and onions roasted in a sheet pan with cherry tomatoes all tossed in red wine vinegar-Calabrian chile vinaigrette. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Wed, Sep 3
11 am to 1:30 pm

VEGETABLE-CENTRIC

Delicious vegetables are at the center of the plate for this hands-on technique class with Matt Sassman using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, and aromatics. Learn to roast, braise, blanch, steam, mash, fry, pickle, and create a gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, vegetable purée, plus how to cook leafy greens, and enhance vegetables using dairy or cheese. #vegetarian #healthy

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Sep 4
6 to 8:30 pm

DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE

Share a relaxing evening in the kitchen with your partner creating modern steakhouse favorites, starting with roasted shrimp cocktail with homemade cocktail sauce. This hands-on class with Matt Sassman will prepare wedge salad on a stick with bacon and cherry tomatoes with creamy blue cheese dressing and crumbled blue cheese, beef tenderloin medallions with béarnaise sauce, cheesy steakhouse potatoes Romanoff, creamed spinach with béchamel, plus chocolate pots de crème.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Sep 6
6 to 8:30 pm

SEAL THE DEAL WITH RAVIOLI

From start to end, learn to negotiate the techniques of making, rolling out, and filling pasta to form the successful merger of ravioli with a delicious sauce. Join Sean Price for a hands-on class creating four cheese ravioli with vodka sauce, goat cheese and preserved lemon ravioli with beet pasta and verdure sauce - an Italian pasta sauce with tomatoes and vegetables, plus the incredible raviolo al uovo - a sumptuous egg yolk-filled pasta with brown butter sage sauce and crispy pancetta.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Sep 10
6 to 8:30 pm

THE TWISTS AND TURNS OF BABKA

Join Shelly Yona in the kitchen as she shares her love for baking babka - also known in Israel as shmarim (yeast cake), a sweet braided bread that filled her childhood home with an unforgettable aroma every Friday for Shabbat. This hands-on class will learn to make three different shapes with three different fillings - chocolate-Nutella babka in a braid shape, cinnamon rolls with pecans, and a braided babka with ricotta cheese filling.

Details

Shelly Yona
Culinary Educator
Hands-On
$65 Per Person

Thu, Sep 11
6 to 9 pm

HIGH STEAKS AT THE CHEF'S TABLE

The dynamic duo of chef Lou Rook III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than three decades. With many requests for a beef class, chef Lou promises to steer this class in a worthwhile afternoon of learning about beef grades, aging, cuts, preparation and how it makes Glenn's wine selections taste even better in an exquisite multi-course chef's tasting.

Details

Lou Rook III and Glenn Bardgett
Chef
Demonstration
$175 Per Person

Sat, Sep 13
1 to 4 pm

ANDRIA'S STEAKHOUSE TO THE MAX

Say hello to Max Kenison, 3rd generation owner of Andria's Steakhouse in O'Fallon, Illinois, as he shares traditional dishes with flavor to the "max". This hands-on class will create cocoa-dusted sea scallops topped with applewood smoked bacon served with peach chutney, steak au poivre with strip steaks and creamy peppercorn sauce, fried Brussels sprouts with asiago cheese and garlic-bacon aïoli, blue cheese scallop potatoes, plus Heath bar gooey butter cake.

Details

Max Kenison
Culinary Educator
Hands-On
$65 Per Person

Mon, Sep 15
6 to 8:30 pm

RAISING THE RISOTTO GAME - SUMMER EDITION

Spend the evening with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, learning to make creamy Italian risotto using a variety of rice including arborio, carnaroli, and vialone nano - an Italian semifino variety. Combining the rice with exciting seasonal ingredients, this hands-on class will make charred lemon and asparagus risotto, artichoke and pancetta risotto with toasted bread crumbs, saffron-scented shrimp and roasted garlic risotto, plus white chocolate and raspberry risotto.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Sep 17
6 to 8:30 pm

EASY ITALIAN, UNTIL THE SABER COMES OUT

Spend a fascinating evening with Matt Sassman creating a delectable dinner, then step outside to see him saber a bottle of prosecco to serve with dessert. This hands-on class will create classic Caesar salad with toasted garlic croutons and shaved parmesan, pasta e ceci with plenty of garlic and chickpeas, garlic and rosemary pork chops served with parmesan-crusted roasted baby red potatoes, sautéed lemon-garlic broccolini, plus homemade ice cream with strawberries and balsamic.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Fri, Sep 19
6 to 8:30 pm

PASSION FOR PASTA

Sheri Doe shares her love of homemade pasta after living and working in Southern Italy for four years. Join her in the kitchen to create three lovely pastas with the ideal sauce, plus refreshing basil sorbet and a hand-crafted Negroni. This hands-on class will create herb fettuccine with a vibrant lemon garlic sauce, spaghetti with cherry tomatoes and shrimp scampi, and tri-color busiate pasta with arrabbiata sauce.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Sep 25
6 to 8:30 pm

GET STARTED WITH SOURDOUGH

From creating boules to using the discard, join sourdough bread lover Dani Lake to get started on a sourdough journey. This hands-on class will learn how to work with the dough from mixing and rising, to stretching and folding, and then shaping and creating three sourdough boules - plain, savory, and sweet. Discover how to feed and discard the starter, and use some of the discard to make a bonus sourdough recipe. Dani shares information on bulk fermentation and her favorite way to slice a boule. Each participant will take home sourdough starter.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Mon, Sep 29
6 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

BACK TO BASICS

The past few years have brought more new cooks to the kitchen who are ready to dive in and learn the basics of cooking, and includes everyone from college students and newlyweds, to busy parents and retired seniors. Join us in the kitchen in a four-week course with the delightful Matthew Sassman as he provides clear and concise recipes for everyday cooking and focuses on knife skills and learning to sear, sauté, bake, roast, cook with cast iron, and stir-fry. Learn how to stock your pantry and refrigerator for quick and easy meals, create one-pot meals, sheet pan meals, salads and homemade dressings, side dishes, soup, sauces, basic bread baking, and easy desserts. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$300 Per Person

Tue, Sep 30
6 to 9 pm
Tue, Oct 7
6 to 9 pm
Tue, Oct 14
6 to 9 pm
Tue, Oct 21
6 to 9 pm

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, soufflé, fresh pasta, yeast breads and pâte à choux. This hands-on class will cook a variety of meat and seafood, plus learn to make seasonal gratins, custards, and work with puff pastry. Recipes include ricotta ravioli, seared white fish and poached salmon with beurre blanc, chocolate cream puffs, chicken curry and pot stickers, along with more fun and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person

Thu, Oct 9
6 to 9 pm
Thu, Oct 16
6 to 9 pm
Thu, Oct 23
6 to 9 pm
Thu, Oct 30
6 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 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. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread with Melissa’s choices of dried fruit, nuts, seeds, citrus zest, olives, jalapeños, cheese, and sun-dried tomatoes. Each participant will take home sourdough starter.

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Oct 14
6 to 9 pm

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FORK AND CORK: MEDITERRANEAN SPICE

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GOODBYE, WHEAT! WE ARE DONE WITH YOU!

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MARVELS OF THE MEDITTERANEAN

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GIRLS' NIGHT OUT: HELLO, DAAL-I

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DATE NIGHT FOR COUPLES: SHELLFISH LOVERS

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ALL THAT, AND DIM SUM

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MACARONS - OH, WHAT A FILLING!

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WHEN THE MOON HITS YOUR EYE

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MERINGUES - WHIP IT! WHIP IT GOOD!

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DATE NIGHT FOR COUPLES: PHO-NOMENAL VIETNAMESE

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NOVEL CUISINE: A MOVEABLE FEAST

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WHAT'S FOR BRINNER?

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DATE NIGHT FOR COUPLES: THE SOUTHERN VEGAN-IZER

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WINE AND DINE WITH THE DALES - SUMMER

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ROLLING IN THE PASTA DOUGH

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CAKE POPS

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MACARONS - OH, WHAT A FILLING!

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THE BEST OF BAREFOOT - BY THE SEA

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AN ITALIAN TRAVELOGUE OF FRITTERS

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THE ART OF PIZZA THROWING

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A DAY IN THE KITCHEN: BREAD BASKET

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HOUSE OF THE RISING BUN AND BRAIDED BREADS

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