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Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.

Take a Cooking Class

Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. Multiple refinements can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. All cooking classes are held at Kitchen Conservatory. Bon appetit!

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Classes
LUNCH WITH LYDIA - MINT TO MOUSSE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy citrus and avocado salad with mint and honey-champagne vinaigrette, crispy herbed chicken thighs with peas and fennel served with pomegranate-parsley tabbouleh, plus chocolate mousse.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Feb 1
11 am to 1:30 pm
VALENTINE FOR COUPLES: INTOXICATING LOVE FOR CIDERS
Bring your partner to a Valentine experience and fall in love with using ciders in cooking. This hands-on class will raise a glass of cheer with a Kir Normand made with cider and crème de cassis, and create bacon-apple-chicken rumaki with cider barbecue sauce, cider-glazed salmon salad with pickled apples, cider-braised short ribs served with apple-celeriac-potato mash, plus cider doughnuts served with cider granita.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Details
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Tue, Feb 8
6 to 8:30 pm
TAKE ME TO YOUR LITRE!
Enjoy an exciting evening with Tom Zinselmeyer, certified wine scholar, pairing Old World-style wines with a charming menu created by Lydia Gwin. The class will feast on roasted grape-pine nut ricotta crostini, frisée salad with toasted hazelnuts and dried cherries dressed with preserved lemon vinaigrette in a parmesan crisp bowl, braised short ribs on polenta cakes, plus winter citrus pavlova with pistachios and pomegranates.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$70 Per Person
Wed, Feb 16
6 to 8:30 pm
LYDIA COOKS THE BOOKS WITH OTTOLENGHI
Lydia Cooks the Books is a monthly culinary adventure featuring cookbooks from exciting and innovative chefs. Each month, Lydia demonstrates recipes from favorite cookbooks in her vast library. Enjoy a relaxed lunch highlighting recipes from Yotam Ottolenghi with shakshuka - a stunning egg dish baked in a thick garlicky tomato sauce, lamb and pistachio patties with sumac yogurt sauce served with roasted onion and arugula salad dressed with walnut salsa, plus Neapolitan pound cake.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Feb 17
11 am to 1:30 pm
NOVEL CUISINE: THE BEST COOK IN THE WORLD
The celebrated Pulitzer Prize-winning author's only book on food, The Best Cook in the World, Rick Bragg creates a charming Southern story-telling family memoir and cookbook. As the class discusses the Bragg family's hard scrabble life of tough women and drunken absent fathers mixed with joy and tenacity, Mickey Kitterman will prepare chicken roasted in cider with potatoes and onions, carrot-red cabbage slaw, biscuits, plus coconut cream pie.
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
$45 Per Person
Sun, Feb 20
1 to 3:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
Details
Lou Rook III and Glenn Bardgett
Chef
Demonstration
$110 Per Person
Sat, Feb 26
1 to 4 pm
SUPERFOOD SMOOTHIES AND BOWLS
The delightful Christy Wynne creates smoothies and smoothie bowls packed with nutrition and vegetables that taste and look like a milkshake or bowl of ice cream. They are gluten-free and dairy-free with a balance of protein, healthy fat, and fruits and vegetables perfect for breakfast, lunch and dessert. Enjoy triple chocolate smoothies, strawberry shortcake smoothies, creamy vanilla smoothie bowl topped with homemade granola, a blueberry smoothie bowl topped with blueberry crumbles, and superfood muffins. #healthy
Details
Christy Wynne
Culinary Educator
Demonstration
$50 Per Person
Sun, Feb 27
1 to 3:30 pm
LUNCH WITH LYDIA - TAGINE TO TEA
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy cucumber-feta salad with pomegranate vinaigrette, lamb-artichoke tagine served on currant-pine nut couscous, plus Moroccan orange cake with mint tea.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Mar 1
11 am to 1:30 pm
DON'T GIVE UP ON DESSERT
Fat Tuesday is the perfect day to splurge with a feast of desserts inspired by Ina Garten. The delightful Jan Reid shares some of her favorite Barefoot Contessa desserts, as the class enjoys raspberry crumble bars, German chocolate cupcakes, pecan sandies, Ina's perfect pound cake, plus chocolate-peanut butter cookies.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Tue, Mar 1
6:30 to 9 pm
THE BAKING VEGAN-IZER - NO ONE WILL KNOW
How will they know? Lisa Buchmeier will show this hands-on class how to recreate their favorite desserts vegan-style so that no one will be able to tell the difference. Learn the basics with vegan baking staples with dairy, egg, and butter substitutes to create chocolate-dunked peanut butter cookies, s'mores cupcakes with chocolate ganache and fluffy buttercream frosting, upside-down pineapple cake, blueberry-orange bundt cake, plus a creamy almond milk. #healthy
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$55 Per Person
Wed, Mar 2
6:30 to 9 pm
FRENCH FARE - CHÈVRE ET POTS DE CRÈME
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 chèvre betterave vol-au-vents - puff pastries with fresh goat cheese and roasted beets, blanquette de veau - white veal stew with mushrooms and pearl onions, pommes et carottes persil cartouche, plus butterscotch pots de crème.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Mar 5
11 am to 1:30 pm
THE VEGAN-OMICS OF LOW FAT AND HIGH FLAVOR
Rachel Moeller shows this vegan class how to get lots of flavor with low fat dishes. This hands-on class will create creamy curry roasted butternut squash soup, mini lentil-walnut "meat" loaves with cremini mushroom gravy, garlic herb mashed Yukon potatoes, broccoli with a sweet-and-sour agrodolce sauce topped with golden raisins and pine nuts, plus caramel apple crêpes with warm vanilla cream. #healthy
Details
Rachel Moeller
Culinary Educator
Hands-On
$60 Per Person
Sun, Mar 6
1 to 3:30 pm
LOVE IT AND LEAF IT
Give a warm welcome back to the talented Barb Nack, as she shares two exciting spring salads served with parmesan popovers with garlic herb butter, and rosé-elderberry sangria. Enjoy Caesar salad with crispy seared Brussels sprouts and shaved Italian cheese tossed in creamy dressing and topped with garlic plantain croutons, spring spinach-arugula salad with sliced pears and juicy raspberries topped with feta cheese and toasted pine nuts with a sweet-and-tart vinaigrette, plus lemon-blueberry cake with lemon glaze.
Details
Barbara Nack
Culinary Educator
Demonstration
$45 Per Person
Thu, Mar 10
6 to 8:30 pm
FORK AND CORK: LENTEN SEA-SON WITH FISH AND WINE
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of wines that will be paired with a lovely Lenten menu created by Mickey Kitterman. Enjoy Venetian octopus and cauliflower salad, butternut squash fettuccini with browned butter cacio e pepe, grilled mahi mahi served with poached asparagus and roasted garlic-parmesan sabayon, plus pear turnovers with cardamom and vanilla.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Fri, Mar 11
6 to 8:30 pm
DECORATING COOKIES FOR SPRING
Give a big welcome to Lisa Allen Shropshire for a fun morning of cookie decorating where everyone is an artist. Lisa shares tips for creating royal icing that is the right consistency for both outlining and flooding techniques. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques plus adding accents and creating texture with sprinkles on a variety of Spring cookie shapes, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies.
Details
Lisa Allen Shropshire
Culinary Educator
Hands-On
$65 Per Person
Wed, Mar 16
11 am to 1:30 pm
IRISH FOR A DAY
With St. Patrick's Day at hand, Lydia is changing her name to O'Gwin and creating an Irish-worthy meal. Enjoy potato and leek soup with soda bread, pan-seared pork chops with balsamic braised cabbage and apples, parsnip and potato mash, plus Irish apple cake drizzled with sweet custard sauce served with a Guinness ice cream float with salted caramel syrup.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Wed, Mar 16
6 to 8:30 pm
PHO-NOMENAL VIETNAMESE
Spend the evening in the kitchen creating the classic dishes of Vietnam. This hands-on class will make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with pork and pickled vegetables, beef pho soup with rice noodles, shaking beef with jasmine rice, plus refreshing mango sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Mar 16
6:30 to 9 pm
GIRLS' NIGHT OUT: MEXICAN PEPPER-AZI
Every dish is the star of the show as lights flash to get them all on camera for social media. Enjoy an exciting evening of Mexican fare as Devon Drag prepares guacamole-roasted tomatillo salsa with fresh tortilla chips, pozole with poblanos and fire-roasted corn and tomatoes, braised pork stacked enchiladas layered with Monterey Jack cheese and red sauce topped with pineapple salsa, roasted street corn salad with pickled shallots and cotija, chayote-avocado salad with radishes and honey-lime vinaigrette, plus flourless Mexican chocolate-ancho chile brownies with cinnamon ice cream, and a Mexican hibiscus cosmo.
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Mar 18
6 to 8:30 pm
NOVEL CUISINE: PIE AND WHISKEY
Two beloved ingredients, whiskey and butter, play a major role to create an afternoon of lively talk, as the class discusses the writers and recipes that make up Pie and Whiskey: Writers Under the Influence of Butter and Booze by Kate Lebo. Focused around a Spokane, Washington literary event, the class will enjoy our take on whiskey pie, funeral pie, Martha Washington pie, venison-blackberry pasties, plus a stiff whiskey cocktail.
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
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Mar 20
1 to 3:30 pm
GIVE PEAS A CHANCE
In an evening inspired by astrology, people born on this date are usually light-hearted and inquisitive, and Dara Boxer shares those qualities as she creates a lovely Spring Equinox dinner using a variety of peas. Enjoy sautéed radishes and radish greens with butter and bacon and shallots, garden pea soup with leeks and chives and crème fraîche, pasta primavera with asparagus and snap peas and English peas, plus strawberry rhubarb pie.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Mar 20
5:30 to 8 pm
THE FRENCH KITCHEN HAS AN ITALIAN ACCENT
The kitchen warms up as Italian-born chef Gian Nicola Colucci, of Le Bistro at The Bar in Cape Girardeau, combines his love for classic French and Italian dishes. Enjoy homemade lasagna with fresh pasta layered with Bolognese ragoût and mushrooms, chicken Cordon Bleu with ham and gruyère served with butternut squash mash and spicy spinach, plus tiramisù with raspberry sauce.
Details
Gian Nicola Colucci
Chef
Demonstration
$55 Per Person
Mon, Mar 21
6:30 to 9 pm
TENDER IS THE BITE
Have a seat at the counter with the delightful chef Jack MacMurray, as he creates a superb dinner. Enjoy baked stuffed portobello mushrooms with spinach-artichoke stuffing and shrimp mornay sauce, prime sirloin beef stroganoff with fresh pappardelle noodles served with fried Brussels sprouts, plus New York cheesecake with strawberry sauce.
Details
Jack MacMurray, III
Chef
Demonstration
$55 Per Person
Wed, Mar 23
6:30 to 9 pm
THE EGG-FILES - FROM CRÊPES TO CUSTARD
Eggs are a magical ingredient that can transform simple ingredients into exciting dishes and be used in many of the components of the same dish. Join Ben Sarver in the kitchen to break dozens of eggs as this hands-on class creates wild mushroom crêpes, bacon-gruyère quiche, classic eggs Benedict with ham and a poached egg on English muffins topped with hollandaise, white cheddar and herb French omelet, vanilla custard with fresh berries, plus a mimosa.
Details
Ben Sarver
Chef
Hands-On
$65 Per Person
Thu, Mar 24
6 to 8:30 pm
FANS OF AIR FRYING GREEK-STYLE
Matt Sassman has been a fan of the air fryer since late 2018, and shares exciting ways to lure yours off the basement shelf, or even a new one into your shopping cart. Enjoy an evening of Greek-style dishes with mini spanakopita phyllo bites with spinach and feta, pork tenderloin souvlaki skewers served with tzatziki sauce, air fried roasted Brussels sprouts salad with dried cranberries and sliced shallots on arugula with lemon vinaigrette, roasted fennel with oranges and olives, plus air fryer baklava bites with honey and walnuts.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Mar 24
6:30 to 9 pm
GIRLS' NIGHT OUT: VEG OUT!
Spend a relaxing evening with Melissa Clendenin, sipping on a seasonal local beer, as she prepares incredible vegetarian dishes. Enjoy tomato soup with grilled cheese croutons, roasted warm winter vegetable salad with halloumi cheese, black bean burgers with chipotle mayonnaise, plus mini baked cinnamon sugar donuts with hot chocolate. #healthy
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Fri, Mar 25
6 to 8:30 pm
THE CASSEROLE COMEBACK
Casseroles were the standard for potlucks, family reunions, and church gatherings and often included canned vegetables and soups. Dara Boxer gives a modern twist perfect for freezing and meals throughout the week. Enjoy teriyaki chicken and vegetable casserole with rice, traditional shepherd's pie with peas and carrots topped with mashed potatoes, Southwestern macaroni and ground beef casserole with green chiles and shredded cheese, plus a family favorite - Nutella bread pudding with cinnamon and walnuts.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Mar 27
5:30 to 8 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.
Details
Nakyung Lee
Culinary Educator
Hands-On
$60 Per Person
Mon, Mar 28
6:30 to 9 pm
SOURDOUGH - EVERYTHING BUT THE BREAD
Sourdough starter can be a nutritious staple with lots of uses that go beyond baking bread as pastry chef Harry Fiebelman shares tips on making and maintaining a starter. This hands-on class will create sweet chocolate chip sourdough cookies that will become a favorite, salty crunchy sourdough crackers topped with herbs and spices, fudgy sourdough brownies with a rich chocolate flavor, classic pancakes with fermented sourdough flour with a bit of tartness that balances the sweet syrup, plus sourdough tortillas fried on cast iron and filled with cheese, sweet roasted corn and beans for quesadillas.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$60 Per Person
Tue, Mar 29
6 to 8:30 pm
SPRING AND EASTER CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the Spring and Easter. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including Easter eggs, chicks, and carrots. Each student will take home their cake pop creations.
Details
Rachel Sarino
Hands-On
$60 Per Person
Wed, Mar 30
6:30 to 9 pm
COMFORT FOOD - REID ALL ABOUT IT!
Jan Reid shares her Southern roots with her favorite comfort foods. Enjoy a zippy apple salad with pecans and carrots topped with citrus vinaigrette, pork chops baked with cranberries, smothered cabbage braised with bacon and onions, gratin of sweet potatoes and squash, plus a brown sugar pound cake topped with walnuts and whipped cream.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Mar 31
6:30 to 9 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Join this hands-on class learning how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a cranberry-orange sourdough with toasted pecans, and a seeded sourdough with pumpkin, sunflower and poppy seeds. Each participant will take home sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 5
6:30 to 9 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, Apr 6
6 to 9 pm
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING
Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Details
Ericka Frank
Pastry Chef
Hands-On
$65 Per Person
Wed, Apr 6
6:30 to 9 pm
SUNDAY FUNDAY: YOGA BRUNCH
Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes waffled croque monsieur with ham and gruyère topped with béchamel, individual sausage and spinach quiches with sweet potato crust, strawberry Dutch baby with whipped ricotta cream, puff pastry cinnamon-sugar morning "buns" with orange zest, sugar snap pea and radish salad with mint and feta topped with white wine vinaigrette and pistachios, plus a cosmopolitan spritz cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Apr 10
10:30 am to 1:30 pm
TAKE THE CAKE
Step up your cake game with a variety of elements and techniques to create a decadent two-layer 6” chocolate cake. Learn how to infuse flavors, create different fillings to elevate the cake, texture frosting, and add a ganache drip over buttercream plus assorted finishing touches, from sprinkles to chopped nuts, for a stunning result. Join Kelly Wright, who traded 20 years of academic and industrial experience with a BS, MS, and PhD in science, for her love of creating beautiful cakes. The cakes are already baked, as this hands-on class learns the difference between different buttercreams, how to trim, stack, fill and ice a cake, and personalize it to your liking. Each student will take home their decorated cake.
Details
Kelly Wright
Culinary Educator
Hands-On
$65 Per Person
Sun, Apr 10
1 to 3:30 pm
SALT, FAT, ACID, HEAT
Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares her favorites as the class enjoys avocado-citrus-beet salad with lemon vinaigrette, buttermilk-marinated roasted chicken with Meyer lemon salsa served with garlicky green beans and saffron rice, plus cardamom and saffron-infused pavlova with cardamom cream and pistachios.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Apr 12
6 to 8:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Apr 12
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - TART. FRITTER. PIE.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries in a fun monthly series. Enjoy a traditional British Bakewell tart with raspberry jam and frangipane topped with almonds, apple fritter topped with vanilla glaze, savory cheesy tomato pie, plus a peach bellini.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Apr 13
11 am to 1:30 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
Wed, Apr 13
6 to 8:30 pm
VEGAN BAKERS AREN’T AFRAID TO TAKE WHISKS
Give a huge welcome to educator Lisa Buchmeier as she shares her passion for creating wholesome, nourishing, simple, cholesterol-free vegan whole food plant-based treats that are naturally sweetened, flour-free, oil-free and incredibly satisfying. This hands-on class will make strawberry and golden flax seed bars with vegan nice cream, lemon squares made with Japanese sweet potatoes and aquafaba whipped cream, fudgy brownies with Brazil nut milk, plus vanilla nice cream with chocolate sauce and cocoa nibs.
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$60 Per Person
Wed, Apr 13
6:30 to 9 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 noodle dishes, including dan dan mien noodles with pork, sweet-and-spicy rice noodles with chicken, lo mein with beef and vegetables, fresh summer rolls with shrimp and cellophane noodles, plus chilled sesame soba noodles.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Apr 19
6:30 to 9 pm
DATE NIGHT FOR COUPLES: HOT TO TRATTORIA
Join the ardent sous chef of Trattoria Marcella, Jeff Young, as he shares his enthusiasm for simple yet sophisticated Italian fare. This hands-on class will create roasted garlic and blistered cherry tomato bruschetta, shaved Brussels sprouts salad with roasted delicata squash topped with brown butter vinaigrette and pears, sausage and Calabrian chile agnolotti with parmesan and crisp prosciutto and kale, plus macerated strawberries with a sherry glaze served with zabaglione.
Details
Jeff Young
Sous Chef
Hands-On
$140 Per Couple
Sun, Apr 24
5 to 7:30 pm
MOTHER'S DAY COOKIE DECORATING
Raise your pastry bags to Courtney Curtwright, co-owner of White Box Catering, who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Courtney for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Mother's Day, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Courtney Curtwright
Culinary Educator
Hands-On
$65 Per Person
Sun, Apr 24
5:30 to 8 pm
A TASTE OF THE UNDERGROUND
With countless years of experience, a professional chef and a superb pastry chef share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, ninety-three official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theater, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
Details
Rogue Chefs
Demonstration
$75 Per Person
Wed, Apr 27
6 to 8:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
Details
Lou Rook III and Glenn Bardgett
Chef
Demonstration
$110 Per Person
Sat, Apr 30
1 to 4 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 Rohan Sarino and his mom, Rachel. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rohan Sarino
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, Apr 30
6 to 8:30 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 5
6 to 8:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce and bourbon mushrooms served with corn pudding and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. 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
Devon Drag
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, May 7
5 to 8 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce and bourbon mushrooms served with corn pudding and roasted broccoli with balsamic brown butter sauce, plus a molten chocolate lava cake with raspberry sauce. 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
Kitchen Conservatory Chef
Hands-On
$180 Per Couple
Sat, May 7
6:30 to 9 pm
PRETZELS - LET’S DO THE TWIST!
Twist and shout during a fun evening with Rachelle Killian discovering the easy techniques for making homemade pretzels. This hands-on class will learn the art of pretzel making with a Bavarian soft pretzel served with beer cheese, pretzel-wrapped sausages served with honey-mustard dip, garlic-rosemary pretzel knots, cheese-stuffed pretzel rolls, plus cinnamon sugar mini pretzels.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, May 9
6 to 8:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, May 9
6:30 to 9 pm
MARVELOUS MONTHLY MACARONS
Spend an exciting evening in the kitchen with the talented Tanya Ott perfecting the skills for stunning French almond macarons, using a variety of exquisite fillings. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make classic macarons filled with lemon buttercream with a piped floral design, tiramisù macarons with roasted coffee butter filling dusted with cocoa powder, triple chocolate macarons with chocolate shells with dark chocolate-coconut ganache and a white chocolate drizzle, plus Snickers macarons with a chocolate shell filled with salted caramel buttercream and peanut butter nougat then dipped in chocolate and drizzled with caramel and pecans. Each student will take home a sample of macarons.
Details
Tanya Ott
Culinary Educator
Hands-On
$65 Per Person
Tue, May 10
6 to 8:30 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered with jalapeño-honey butter.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, May 11
6 to 8:30 pm
GOODNESS, GRAIN-SCIOUS, GREAT BOWLS OF FIBER
Join Dara Boxer in the kitchen as she shares her passion for healthy and nutritional vegetarian grain bowls that are rich in flavor and fiber. This hands-on class will mix and match grains, vegetables, proteins, plus dressings or toppings to create a personalized grain bowl, served with Urban Chestnut Underdog American lager. Choose from farro, brown rice, quinoa, Israeli couscous, kale, cauliflower, carrots, zucchini, tomatoes, sweet corn, tofu, chickpeas, black beans, kidney beans, along with topping choices of pico de gallo, orange tahini sauce, spicy peanut sauce, Green Goddess dressing, and creamy hummus for a delicious meal. #healthy
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Thu, May 12
6 to 8:30 pm
DATE NIGHT FOR COUPLES: OUZO. ORZO. OLIVE OIL.
Create an authentic Greek dinner with the delightful Maria Sakellariou. This hands-on class for couples will make ouzo-marinated grilled jumbo shrimp, Greek horiatiki salad spring rolls served with lemon-honey dipping sauce, grilled lamb chops with Mavrodaphne wine peppercorn sauce, orzo with roasted tomatoes and herbs, plus orange olive cake dusted with confectioner's sugar.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, May 13
6:30 to 9 pm
A FLURRY OF FOUR CURRIES
Step into the kitchen for a flurry of activities, as things heat up with flavorful Thai curries. This hands-on class will create green chicken curry with Thai eggplant, Massaman curry with beef and potatoes, panang pork curry with red bell peppers, Prik Khing Bangkok curry with shrimp and snow peas -- all served on jasmine rice, plus strawberry sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, May 16
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, May 17
6 to 8:30 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, and mahi mahi burgers with saffron aïoli on very soft buns.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Tue, May 17
6:30 to 9 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, May 18
6 to 8:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 19
6 to 8:30 pm
FRENCH FARE - SABAYON ET GÂTEAU
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 poached asparagus and peas with parmesan sabayon, sautéed chicken breast with mushroom and cream sauce, glazed carrots en cartouche, plus French strawberry cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, May 21
11 am to 1:30 pm
SLIDERS AND SHAKES
Thick milk shakes laced with booze and a trio of tasty sliders with homemade buns makes for a perfect evening of indulgence. This lively hands-on class with Rachelle Killian will make open-face crab cake sliders with red cabbage slaw, ground chicken sliders on homemade buns with kale-tomato relish and a thick slab of fresh mozzarella, black bean sliders with paprika aïoli, plus onion rings, classic cobb salad, and a chocolate-cherry bourbon shake.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, May 23
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
Tue, May 24
6 to 8:30 pm
WHEN LIFE’S A DRAG, FASTEN YOUR SWEET BELTS
Pastry chef Harry Fiebelman proves that life is anything but a drag for Ru Paul fans or anyone who likes sweets. Spend a fun evening in the kitchen creating cocktails and desserts as this hands-on class makes the Tammie Brownie - a cake-style brownie that is a little nutty with almonds and walnuts, Manila vanilla ice cream, Scone-ique Love vanilla bean-cinnamon scones with cardamom glaze for a kick of spice, Kim Chee-secake - honey-vanilla cheesecake with a sesame swirl, plus Ginger Binge bourbon cocktail, and It's Monsoon Season vodka-berry cocktail.
Details
Harry Fiebelman
Pastry Chef
Hands-On
$65 Per Person
Tue, May 24
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home sourdough starter.
Details
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sat, May 28
10 am to 3 pm
HEIR AND A PARENT: JEDI ACADEMY
Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade Ranch dip, TIE fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, May 28
12 to 2:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, May 29
5 to 7:30 pm
HOW DO YOU DO, DOUGHNUTS?
Greetings to all doughnut lovers, whether your preference is cake doughnuts, yeast doughnuts, or a combo to please everyone. This hands-on class with Rachelle Killian will create an assortment of doughnuts, including classic yeasted doughnuts with chocolate or vanilla glaze and optional sprinkles, lemon pie doughnuts filled with lemon curd and topped with toasted Swiss meringue, powdered sugar doughnut holes, maple bacon short Johns, plus baked coffee cake doughnuts.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Jun 4
11 am to 1:30 pm
HEIR AND A PARENT: LIKE A KID IN A CANDY STORE
Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Jun 4
12 to 2:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Jun 4
6:30 to 9 pm
NUTS ABOUT VEGAN
Spend a fascinating afternoon in the kitchen with Rachel Moeller 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 pumpkin pecan pie with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sun, Jun 5
12:30 to 3 pm
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY
Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Jun 5
5 to 7:30 pm
THE BREAD RISES IN THE YEAST
Rachelle Killian 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 French baguettes, a loaf of white sandwich bread, fluffy dinner rolls, rosemary focaccia, and challah.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 6
6 to 8:30 pm
PAN SAUCES IN A FLASH
Dara Boxer shows how to turn three pan-cooked proteins into incredible dishes with a variety of easy-to-make pan sauces served with brown rice and French green beans. Enjoy chicken, salmon, and beef paired with rosemary-mushroom cream sauce, tomato-thyme-balsamic sauce, and piccata sauce, plus fresh berries with sweet ricotta.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Thu, Jun 9
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Jon Lowe
Chef
Hands-On
$200 Per Person
Sat, Jun 11
10 am to 3 pm
HEIR AND A PARENT: EAT IT LIKE PAC MAN
Four decades have passed since the inception of Pac Man, and kids are still eating up video games one pixel at a time. Join the awesome duo of Lydia Gwin and her 8-year-old son, Miles, for a fun afternoon learning to level up your cooking skills with Sonic the Hedgehog-inspired chili dogs and golden onion rings, Fortnight Durr burgers with Minecraft creeper juice, Mario and Luigi's favorite spaghetti and meatballs with mushroom ragù, plus Minecraft Rice Krispies treats. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Jun 12
5:30 to 8 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable afternoon making homemade pita and falafels with Rachelle Killian. This hands-on vegetarian class will make homemade hummus dip with oil-cured olives and fried garlic, homemade pita pockets stuffed with chickpea falafel in tahini sauce and cucumber salad, green celery-dill-parsley-mint falafels with red bell pepper, phyllo turnovers with feta and fennel, plus pistachio-honey cake with sweetened yogurt topping.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 13
6 to 8:30 pm
A GREAT BRITISH BAKE OFF - THE BERRY EDITION
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make a strawberry marzipan tart with Sambuca ice cream, blackberry and rhubarb crumble with crème anglaise, raspberry swirl lemon bars, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 13
6:30 to 9 pm
FRENCH FARE - GRAND AÏOLI
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 le grand aïoli - a beautiful feast that transforms a Provençal meal into a celebration with plenty of aïoli surrounded by a huge platter of fresh spring vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard boiled eggs. Enjoy a lovely presentation of grouper and chicken poached with herbes de Provence, plus limoncello mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jun 18
11 am to 1:30 pm
HEIR AND A PARENT: HOME SWEET HOME
The best recipe for a fun afternoon in the kitchen includes a parent, a child, and lots of lip-smacking, finger-licking desserts. Join Devon Drag to make chewy marshmallow blondies with butterscotch and chocolate chips, Oreo-white chocolate popcorn, one-bowl chocolate brownies, easy homemade vanilla ice cream with strawberry sauce and vanilla whipped cream, no-bake monster cookie bars with peanut butter and mini M&Ms, plus a sugar cookie "pizza" with fresh fruit. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Hands-On
$115 For Parent and Child
Sat, Jun 18
12 to 2:30 pm
A FORCE OF HOBBIT
Bilbo and Frodo's love for food has inspired Rachelle Killian to start this middle earth dining adventure with endives filled with goat cheese, apples, toasted walnuts and dried cranberries drizzled with honey. This hands-on class will make Radagast's magic mushroom salad with roasted portobello mushrooms and shaved parmesan and herb vinaigrette, ogre's dwarf pot pies (substituted with chicken, of course), Sam Wise's mashed taters, lembas "waybread" that sustained Frodo and Sam, plus a ring to rule them all - a Paris-Brest ring of choux pastry filled with praline mousseline decorated with almonds and powdered sugar, and conclude with a Miruvor cocktail from Imladris with gin, elderflower liqueur, white tea and blossom water.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 20
6 to 8:30 pm
ROPED IN WITH TED LASSO
Ted Lasso won our hearts with his daily “biscuits for the boss” shortbread tied up in a little pink box, and Lydia Gwin will win over this hands-on class with dishes from her favorite scenes. Learn to make fish-and-chips from Crown & Anchor Pub with mushy peas, Ted's bullseye "KC style BBQ" chicken wings, Roy Kent's favorite kabobs with Sam's Nigerian jollof rice, plus "finger in the peanut butter jar" pie with a Nutter Butter crust and a Richmond's Greyhound cocktail.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jun 23
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Jun 24
6 to 8:30 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Details
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sat, Jun 25
11 am to 4 pm
HEIR AND A PARENT: MORE ADVENTURES WITH SAWYER
Nine-year-old Sawyer Galliano might argue who is the chef and who is the sous chef when it comes to cooking with her dad, chef Josh Galliano. Join them both for an adventurous afternoon in the kitchen creating a duo of beignets -- one with powdered sugar and the other stuffed with crawfish, chicken parmesan with homemade red gravy, potato au gratin, shakshuka zucchini, plus chocolate cheesecake served with strawberry coulis and tropical party punch. This class is designed for children, at least 7 years of age, plus a parent.
Details
Joshua Galliano
Chef
Hands-On
$115 For Parent and Child
Sat, Jun 25
12 to 2:30 pm
THE ART OF DECORATING CUPCAKES
Join Rachelle Killian for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Rachelle will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 27
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 incredible Dawn Meyer as she 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.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Jul 7
6 to 9 pm
Thu, Jul 14
6 to 9 pm
Thu, Jul 21
6 to 9 pm
Thu, Jul 28
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 Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Jul 16
12 to 2:30 pm