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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
COSMOS ARE ALWAYS COOL
Come for the cosmos and stay for the food. Rachelle Killian creates a special afternoon with a refreshing traditional cosmo, as everyone enjoys Green Goddess hummus with spring vegetables, honey-garlic glazed pork loin served with Brussels sprouts gratin with bacon and walnuts topped with gruyère cheese, plus strawberry crumb bars. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Sep 27
11 am to 1:30 pm
IF YOU CAN BE ANYTHING, BEE SWEET!
Award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, is a man of many talents! Bob shares his knowledge and passion for bee keeping and honey production as this hands-on class learns to add natural sweetness to create spicy honey-glazed chicken meatballs served with creamy fontina fonduta, honey-roasted carrot and squash soup, sticky honey-garlic beef, broccoli rice pilaf, plus honey-infused panna cotta with fresh berries.

Bob's next class, The Tuscan Kitchen, is available on November 2.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Tue, Sep 27
6:30 to 9 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, fluffy dinner rolls, rosemary focaccia, and challah. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 28
11 am to 1:30 pm
BRITISH ROYAL-TEA
Experience the elegance of an afternoon tea with Rachelle Killian sipping on a variety of lovely brewed teas, along with an array of British tea-time delights. Enjoy the Queen's favorite Platinum Jubilee pudding - a Swiss roll-lemon curd-custard trifle with jelly and jeweled chocolate bark, individual Bakewell tarts with raspberry jam and frangipane, and classic Coronation chicken sandwiches with pea shoots. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Sep 29
11 am to 1:30 pm
YOU GET A PIZZA, YOU GET A PIZZA, AND YOU GET A PIZZA
There is plenty of pizza to go around in a bountiful class with Rachelle Killian utilizing different crusts. This hands-on class will create Buffalo chicken pizza with creamy blue cheese sauce on traditional yeasted pizza dough, deep-dish beef taco pizza with crispy cheddar crust layered with traditional taco ingredients, mushroom-spinach pizza on whole wheat crust with caramelized onions and a spicy tomato sauce, an Italian mixed green salad with bacon and tomatoes topped with lemon-Dijon vinaigrette and shaved parmesan, plus strawberry-Nutella dessert pizza. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Oct 3
11 am to 1:30 pm
A ROBUST EXPERIENCE
Give a hearty welcome to chef Zach Dale, of Robust Wine Bar, who will create a stunning meal of some of the favorite dishes from Robust with perfectly selected wine pairings by Kelcey Dale. Enjoy shaved kale-green cabbage Tuscan salad with pickled onions and carrots with coriander vinaigrette and cotija cheese, Robust French onion soup with caramelized onions and leeks topped with French bread and Swiss cheese, sautéed bay scallops with tasso nduja and herbed tomato sauce topped with cured egg yolk, and entrecôte of rib-eye steak with a red wine reduction served with butternut squash gratin.
Details
Zach Dale
Chef
Demonstration
$75 Per Person
Mon, Oct 3
6:30 to 9 pm
APPLE ON-CORE
The apple basket is overflowing, as Rachelle Killian creates dishes utilizing a variety of apples that you will want to make again and again. Enjoy pork sausage and apple rolls wrapped in puff pastry Wellington-style, apple and gouda grilled cheese sandwiches on buttery brioche bread, cinnamon sugar pan-fried apple fries with caramel dipping sauce, plus a vodka apple-tini cocktail. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Oct 5
11 am to 1:30 pm
HOT SOUPS AND WARM BREADS - FALL EDITION
Have a seat at the counter with Lydia Gwin and discover the perfect combination of an amazing soup paired with a delicious bread, perfect for cooler weather. Enjoy mini sausage meatball soup with broccoli and orecchiette served with garlic bread, Cajun red beans and rice soup with pimiento cheese drop biscuits, plus pear and dried cherry cobbler with drop biscuit topping.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Oct 5
6:30 to 9 pm
LUNCH WITH LYDIA - CRUNCH TO CRUMBLE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy a crunchy sweet-and-sour salad with ground pork and crushed peanuts mixed with a lime dressing, coconut shrimp with mango sauce served on jasmine tea-infused rice, plus rice pudding ice cream with salted caramel sauce and a gingersnap crumble. #weekday
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Oct 6
11 am to 1:30 pm
THAI'M TO EAT
Nareerut "Tookie" Payette, owner of Thai Gourmet in O'Fallon, Missouri, loves to share her native Thai cuisine. Enjoy a fun and informative evening with a crispy vegetable and shrimp salad with deep-fried spinach and a lime-coconut dressing topped with peanuts, shrimp pad Thai with rice noodles and fried egg, plus mango sticky rice.
Details
Nareerut Payette
Culinary Educator
Demonstration
$55 Per Person
Thu, Oct 6
6:30 to 9 pm
HAND PIES AND POP TARTS
What's more "handy" than portable treats like hand pies, pop tarts, and toaster strudel? Join Rachelle Killian for a hands-on class creating classic strawberry pop tarts, cookies-and-cream pop tarts with a cookie crust and cream filling, pizza hand pies, savory sausage-egg breakfast pop tarts with cheese, plus flaky toaster strudel with cherry filling and vanilla glaze. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Oct 7
11 am to 1:30 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
Sat, Oct 8
6:30 to 9 pm
NOVEL CUISINE: THE LANGUAGE OF BAKLAVA
The Language of Baklava by Diana Abu-Jaber is a memoir of her American and Jordanian cultures that shares her father's desire to cook the food of his heritage. As the class discusses the book, they will enjoy a mezze platter of muhammara, hummus, falafel, tabbouleh, and homemade pita, garlic-stuffed leg of lamb, plus baklava dripping in honey.
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, Oct 9
1 to 3:30 pm
SPICE GIRL
Lydia Gwin is a big fan of using spices for warmth and depth of flavor to create exciting 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, Oct 10
6 to 8:30 pm
ONE SMART COOK - CHICKEN. BISCUITS. SORBET.
Whether you are cooking for one, two, or an entire family, busy mom Rachelle Killian shares her secrets for utilizing the freezer and simplifying daily life with healthy meals and desserts in a delicious monthly series. Enjoy roasted chicken to create chicken salad, chicken burritos, and barbecue pulled chicken on a homemade buttermilk biscuit, plus strawberry sorbet. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Oct 11
11 am to 1:30 pm
VEGETARIANS LIKE TO GET FRESH
Join the energetic Rachelle Killian in the kitchen to create fresh and flavorful vegetarian dishes. This hands-on class will make crispy baked zucchini chips, roasted sweet potato-kale salad with avocado, baked black bean taquitos served with avocado sour cream dip, plus eggplant lasagna with marinara, ricotta and mozzarella. #weekday #healthy
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$50 Per Person
Wed, Oct 12
11 am to 1:30 pm
BISQUE-TAKERS
Four stunning bisques will be the outcome of a memorable evening in the kitchen with chef Bernard Pilon. This hands-on class will create delicious pots of creamy Maine lobster bisque, forest mushroom and tarragon bisque, butternut squash bisque with crème fraîche and garnished with candied nuts, plus red bell pepper bisque with caramelized shallots.
Details
Bernard Pilon
Chef
Hands-On
$65 Per Person
Wed, Oct 12
6 to 8:30 pm
CIAO BELLA
Rachelle Killian has planned a satisfying Italian-inspired luncheon to get us to the weekend. Relax with a light and refreshing limoncello mojito, and enjoy baked breaded artichoke hearts, chicken Caesar salad, classic Italian wedding soup with chicken meatballs served with parmesan-garlic bread sticks, plus gooey butter cake. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Oct 13
11 am to 1:30 pm
WHEN LIFE’S A DRAG, FASTEN YOUR SWEET BELTS
Lydia Gwin will prove that life is anything but a drag for Ru Paul fans or anyone who likes sweets. Spend a fun evening in the kitchen creating a cocktail, desserts, and popcorn, 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 with hot fudge sauce, Scone-ique Love vanilla bean-cinnamon scones with cardamom glaze for a kick of spice, Kim Chee-secake - tahini cheesecake, Serena ChaCha malted cinnamon popcorn, LaLa Ri sriracha-lime popcorn, plus a Jujubee-lini cocktail.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Oct 13
6:30 to 9 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, Oct 15
11 am to 4 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 ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sun, Oct 16
12:30 to 3 pm
FOR PIZZA'S SAKE
For goodness sake, no one needs to know that we are indulging in lunch pizza with Rachelle Killian! Enjoy lemon-orange sangria, double cheese-mushroom pizza with porcini crema sauce, shrimp pizza with fontina and roasted lemons, plus cherry-chocolate biscotti. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Oct 17
11 am to 1:30 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, Oct 17
6 to 8:30 pm
ALL THAT, AND DIM SUM
Dim sum is a fun way to taste lots of different small Chinese dishes. Join Mickey Kitterman in the kitchen to create char siu with Hong Kong barbecue sauce, turkey-ginger pot stickers, pork shu mai, Chinese buffet green beans, a trio of spring rolls with salmon, shrimp, and pork, served with interchangeable dipping sauces including apricot sweet-and-sour sauce, and mirin-soy-chile sauce, plus Chinese five-spice doughnuts.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Oct 17
6:30 to 9 pm
KEEP IT SIMPLE
Rachelle Killian has a stockpile of simple healthy dishes that are easy to make to keep her busy family happy, starting with one-pot lemon shrimp pasta served with an Italian salad with croutons, cherry tomatoes, pepperoncini, black olives and Italian dressing. Enjoy pea salad with bacon and cheese, roasted broccoli with garlic and parmesan, crispy baked potato wedges, plus the famous retro impossible coconut pie that makes its own crust. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Oct 18
11 am to 1:30 pm
KILLIAN IT WITH PASTRIES - SODA BREAD. SWEET ROLLS. SCONES.
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 Irish soda bread filled with bacon and cheddar and chives, "éclair" pie with a pâte sucrée crust filled with pastry cream topped with chocolate ganache, cherry sweet rolls with vanilla glaze, plus lemon-raspberry scones. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Oct 19
11 am to 1:30 pm
WHOLE 30 HEALTHY EATING
Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make roasted carrot and apple soup topped with toasted pecans, salt-and-pepper almond flour crackers, kale and shaved Brussels sprouts salad with a citrus vinaigrette topped with dried cherries and toasted walnuts, roasted chicken with cranberries, green bean amandine, and mustard and rosemary hasselback potatoes. #healthy
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Oct 19
6 to 8:30 pm
TAKE ME TO YOUR LEDERHOSEN
Lederhosen and dirndls are optional for an oom-pah evening as Mickey Kitterman prepares a German feast worthy of an Oktoberfest celebration with German wine pairings. Enjoy brotzeitbrettl - a Bavarian "snack" board filled with sausages and mustards from G&W Sausage Company, hasenpfeffer - a much loved German rabbit stew flavored with wine and spices, himmel und erde - a traditional German mash of potatoes and apples, plus plum kuchen - a shortbread crust filled with the season's juiciest plums and a rich custard.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Wed, Oct 19
6:30 to 9 pm
GIRLS' NIGHT OUT: COLOR ME VEGETARIAN
Gather with your girlfriends for a festive evening as Melissa Clendenin creates a brilliant array of vegetarian dishes. Enjoy roasted beet salad on greens with apples and topped with gorgonzola and champagne vinaigrette, spiced popcorn, farro-stuffed acorn squash with kale and cranberries, pear galette, plus a spiced cranberry prosecco cocktail. #healthy
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Oct 21
6 to 8:30 pm
DATE NIGHT FOR COUPLES: YOUNG LOVE
Jeff Young, sous chef of Trattoria Marcella, loves to share his passion for Italian cookery. Join him for an exciting hands-on class and learn to make baby kale-apple salad with candied walnuts and white cheddar dressed with pancetta vinaigrette, eggplant caponata with golden raisins and basil with crostini, butternut squash ravioli in brown butter with pancetta and arugula topped with fried sage, plus pumpkin tiramisù.
Details
Jeff Young
Sous Chef
Hands-On
$140 Per Couple
Sun, Oct 23
5 to 7:30 pm
PRIMER FOR PERFECT CUT-OUT COOKIES AND ROYAL ICING
Decorating stunning cut-out sugar cookies with royal icing starts with the techniques of beautifully baked cookies with crisp edges and creating different consistencies of royal icing for flooding, outlining, and writing. The talented cookie artist Caroline Stamp provides all the basics for success starting with mixing, rolling out, and baking vanilla sugar cookies, and the effects of humidity, desired texture and thickness, along with chill vs. no chill methods. Caroline will make royal icing and discuss coloring, disposable pastry bags with tips, tipless pastry bags, and squeeze bottles, and show the class how to set up their space for decorating with the proper tools and test the royal icing with pastry bags and tips on parchment.
Details
Caroline Stamp
Culinary Educator
Demonstration
$60 Per Person
Sun, Oct 23
5:30 to 8 pm
UP YOUR BOARD GAME
Two things that would increase your credibility game for charcuterie and cheese boards are homemade crackers and dips. Everyone will crack up a little as they join Rachelle Killian for a fun hands-on class making goldfish crackers, rosemary sea salt crackers, lavosh crackers, sour cream and chive crackers, plus bacon-cheddar cream cheese dip, walnut-cranberry dip, and sour cream chip dip. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Oct 24
11 am to 1:30 pm
FRIED CHICKEN
St. Louis culinarians have long sought out fried chicken made by the talented Josh Galliano from his restaurant days. Work with the master as this hands-on class creates Southern fried chicken, North Carolina-style dipped chicken - fried and dipped in a vinegary barbecue sauce, confit wings that are quickly cured and slowly poached in butter and duck fat before frying then served with a ravigote dipping sauce, batter-fried thighs similar to the style served at Willie Mae's Scotch House in Josh's beloved New Orleans, plus coleslaw with poppyseed dressing, and spoonbread.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Oct 24
6:30 to 9 pm
HELLO, GOURD-GEOUS!
A chill is in the air, fall colors are beautiful, and colorful pumpkins and gourds are abundant, as Rachelle Killian uses a cornucopia of flavors to create a memorable vegetarian meal. Enjoy roasted butternut squash-quinoa gratin topped with cheese, herb-roasted parmesan-acorn squash rounds, spaghetti squash with Alfredo sauce, plus pumpkin pie cheesecake. #weekday #healthy
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Oct 25
11 am to 1:30 pm
IN THE FEAST LANE WITH HARD CIDERS
René Sackett, manager of two local farmers markets, shares her knowledge with a stunning array of ciders to be enjoyed with a delectable meal prepared by Mickey Kitterman using a variety of ciders. The cider tasting includes Brick River Cornerstone cider, a traditional French cider from Normandy, McIntyre dry apple cider from Public House Brewing Co., and Perry cider from Black Duck Cidery in Finger Lakes, NY. Enjoy cider-gin-herb cured salmon gravlax with the bright flavors of fresh dill and lemon thinly sliced on pumpernickel toast, dried and fresh apple tart with bacon and cheddar, pork schnitzel sliders with apple slaw on soft poppyseed rolls, plus apple streusel tart with apply brandy sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Tue, Oct 25
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
Tue, Oct 25
6:30 to 9 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and Rachelle Killian loves sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with her to create fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus spinach-mushroom lasagna. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Oct 26
11 am to 1:30 pm
WELCOME MATT AND JAN - FALL EDITION
Everyone is welcome to enjoy an evening of mutual trust and camaraderie between friends as Jan Reid and Matt Sassman flex their culinary muscles to create a memorable meal. Take a seat at the counter as they amuse you with their banter and prepare heirloom tomato salad with red wine vinaigrette, sautéed chicken with roasted lemons and caper and olives, potato gnocchi with white wine-lemon pan sauce, sautéed spinach topped with butter-toasted breadcrumbs, plus Sicilian citrus olive oil cake with whipped cream and rosemary syrup.
Details
Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Oct 26
6 to 8:30 pm
PRETTY LITTLE MACARONS - BOO!
Spend a wonderful evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream, exciting fillings, chocolate ganache, and simple decorations. Liz is raiding the proverbial Halloween stash for this hands-on class to create Halloween candy flavors with Snickers macarons with milk chocolate ganache surrounded by caramel buttercream and crushed peanuts, candy corn macarons with salted caramel and vanilla buttercream topped with candy corn, plus peanut butter macarons with chocolate ganache surrounded by peanut buttercream.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Wed, Oct 26
6:30 to 9 pm
ON KEY WITH KETO - MAC-AND-CHEESE
Work side-by-side in the kitchen with Rachelle Killian to create a high-fat, adequate-protein, low-carbohydrate keto diet designed to burn fats rather than carbohydrates. This hands-on class will make cauliflower mac-and-cheese, sausage and egg breakfast tacos with cheese "tortillas", caprese salad with balsamic vinegar, macadamia breakfast cookies, plus a white rum keto-jito. #weekday #healthy
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Oct 27
11 am to 1:30 pm
FANG-TASTIC BITES FOR THE FAMILY
Rachelle Killian has devised the perfect excuse for eager Halloween tricksters to get a head-start on scary treats and "finger" sandwiches. Costumes are encouraged in this hands-on class for anyone or everyone in the family joining in to create mummy fingers with pretzel-wrapped mini sausages, Dracula's dentures with chocolate chip cookies and marshmallow teeth, fresh pumpkin bread, roasted pumpkin seeds, Tootsie rolls, edible slime, pumpkin pie ice cream, and maple cider punch. Designed for anyone in the family, at least 7 years of age.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Sat, Oct 29
11 am to 1:30 pm
FANCY MACARONS
Discover the secrets to creating stunning macarons. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make macarons with three luscious fillings - chocolate, lemon curd, and salted caramel.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sat, Oct 29
1 to 3:30 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, Oct 29
6:30 to 9 pm
THE ART OF DECORATING CUPCAKES
Join the talented Melanie Armbrecht in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, chocolate ganache, and fondant. 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 perfect for the season. Melanie 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
Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Oct 30
1 to 3:30 pm
DATE NIGHT FOR COUPLES: CIAO CHOW
End the weekend with a night out with your partner creating a splendid Italian meal. Join Matt Sassman for a hands-on class making cannellini bean bruschetta with sun-dried tomatoes and pancetta, pollo alla Toscana - chicken breasts sautéed with mushrooms and rosemary in homemade tomato sauce, oven-roasted asparagus with parmigiano-reggiano, creamy goat cheese polenta, sangria, plus torta caprese - an Italian chocolate almond cake, and homemade olive oil gelato.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Oct 30
5 to 7:30 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
Mon, Oct 31
6 to 8:30 pm
ALL SOUPS DAY
On All Hallows day, celebrate with three delicious soups as this hands-on class with Rachelle Killian fills the kitchen with steaming pots of rich and aromatic scents. Learn to make loaded baked potato soup served in fresh asiago cheese bread bowls, lentil mushroom stew, and minestrone soup, along with spinach salad with hot bacon dressing. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Nov 1
11 am to 1:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, Nov 1
6 to 8:30 pm
FOR CRÊPES SAKE!
Discover an exciting mélange of crêpes with global influences. This hands-on class will learn to make quiche Lorraine crêpe cups, spinach-cheese crêpes Florentine topped with hollandaise, buckwheat crêpes with mushrooms and gruyère, Vietnamese crêpes with shrimp and nuoc cham dipping sauce, plus cherries jubilee crêpes.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Nov 1
6:30 to 9 pm
THE AFTERMATH OF HALLOWEEN
Raiding the Halloween baskets of your children or using leftover candy from trick or treaters, Rachelle Killian has some great ideas for repurposing some of the treats. This hands-on class will make Butterfinger peanut butter cookies, Snickers blondies, candy corn fudge, old-fashioned gumdrop cookies, Kit Kat s'more bars, and gumdrop nougat candy. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Nov 2
11 am to 1:30 pm
THE TUSCAN KITCHEN
The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo, of Eleven Eleven Mississippi, to create the flavors of Tuscany. Learn to prepare chicken and chickpea fritters with roasted garlic aïoli, hearty mushroom and farro soup, red wine pork sausage and olive ragoût, creamy parmesan polenta and charred green beans, plus dulce de leche and toasted walnut crêpes with a dark chocolate drizzle.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Wed, Nov 2
6:30 to 9 pm
LUNCH WITH LYDIA - BUTTERNUT TO TIRAMISÙ
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy butternut squash soup, artichoke and fontina-stuffed chicken breast with a mushroom cream sauce served with roasted asparagus, plus fabulous tiramisù. #weekday
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Nov 3
11 am to 1:30 pm
LET NO GRATIN BE FORGOTTEN
Learn to make gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn Meyer will create sheet-pan shrimp gratin with crispy panko-gruyère crust, farro-bacon-Brussels sprouts gratin, cauliflower and chestnut gratin, classic two-potato gratin with garlic and sage, plus pear clafoutis for dessert.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Nov 3
6:30 to 9 pm
THE MYSTERY OF THE HIDDEN VEGETABLE
Rachelle Killian has hidden the clues to these vegetables in disguise so that no one will discover their true identity. This hands-on class will put a variety of vegetables in unexpected places to create chocolate-yellow squash cake, zucchini brown betty, squash herbed pancakes, French fried carrots, and mushroom cheese bread. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$50 Per Person
Fri, Nov 4
11 am to 1:30 pm
GIRLS' NIGHT OUT: OOH LA LA!
Lydia Gwin captures her favorite food moments from the series Emily in Paris, starting with a lunch with Sylvie of frisée salad with crispy lardon and a poached egg dressed with sherry-Dijon vinaigrette. Laugh about your favorite episodes and enjoy "The customer is always right" steak au poivre avec pommes frites by chef Gabrielle, plus Pierre Cadualt's "consoling" crème brûlée paired with Camille's champagne cocktail.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Nov 4
6:30 to 9 pm
FRENCH FARE - PORC RÔTI ET TARTE TATIN
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 a savory caramelized endive and apple tarte Tatin with fromage bleu, filet de porc rôti with sauce Robert - a mustard-caper sauce derived from the French classis demi-glace with cornichons, plus a lovely pear and almond tart.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Nov 5
11 am to 1:30 pm
CROISSANTS ARE TOTAL FLAKES
There is no such thing as too many croissants, as this hands-on class with Rachelle Killian learns step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare classic croissants, pistachio croissants, ham and Swiss-filled croissants, raspberry-jam filled croissants with chocolate drizzle, plus chai-spiced cruffins.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Nov 5
12 to 2:30 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with 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
$120 For Parent and Child
Sat, Nov 5
6:30 to 9 pm
SOUPS AND SIDEKICKS
Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all-beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, Nov 6
12:30 to 3 pm
DATE NIGHT FOR COUPLES: LOVE IS IN THE FARE
Join the talented chef Zach Dale, of Robust Wine Bar, to create a sumptuous meal designed for couples. This hands-on class will make baked brie with sun-dried tomatoes and white balsamic pesto served with French bread, an arugula-Thai basil-parsley herb salad with toasted almonds and pink peppercorns tossed in verjus vinaigrette, roasted duck breast served with napa cabbage amandine with orange vinaigrette, plus dark chocolate pots de crème.
Details
Zach Dale
Chef
Hands-On
$160 Per Couple
Sun, Nov 6
5 to 7:30 pm
CHRISTMAS COOKIE DECORATING
Raise your pastry bags to Courtney Mertz, 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 Christmas, 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 Mertz
Culinary Educator
Hands-On
$65 Per Person
Sun, Nov 6
5:30 to 8 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
Mon, Nov 7
6 to 8:30 pm
PRETTY LITTLE MACARONS - FALL
Spend a wonderful evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream, exciting fillings, chocolate, and simple decorations. This hands-on class will create exciting fall flavors with pumpkin cheesecake macarons with pumpkin cream cheese buttercream with a cinnamon-graham cracker crumble, caramel popcorn macarons with salted caramel centers surrounded by salted caramel buttercream topped with chocolate drizzle and caramel popcorn, plus cranberry-orange macarons with orange curd and cranberry buttercream.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Mon, Nov 7
6:30 to 9 pm
ONE SMART COOK - SMOOTHIE. PIZZA. PEACH CRISP.
Whether you are cooking for one, two, or an entire family, busy mom Rachelle Killian shares her secrets for utilizing the freezer and simplifying daily life with healthy meals and desserts in a delicious monthly series. Enjoy a pineapple-spinach smoothie, homemade pepperoni and sausage pizza, plus peach crisp with vanilla ice cream. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Nov 8
11 am to 1:30 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
Tue, Nov 8
6:30 to 9 pm
CHICKEN, CORNBREAD, AND COBBLER
Roll up your sleeves and throw on an apron - it's time to get serious about Southern cooking. Join Rachelle Killian for a hands-on class making buttermilk fried chicken, jalapeño-bacon cornbread, garlic-parmesan roasted green beans, pesto potato salad, fruit salad, plus peach cobbler muffins. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Nov 9
11 am to 1:30 pm
A GREAT BRITISH BAKE OFF
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 gâteau Basque - a rich pastry filled with pastry cream and cherry compote, orange and cranberry scones, chocolate pots de crème, 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
Wed, Nov 9
6 to 8:30 pm
THE MAGIC OF MUSHROOMS
Join Rachelle Killian for an intriguing afternoon in the kitchen using a variety of mushrooms in new and interesting ways. This hands-on class will create buttermilk biscuits smothered in creamy mushroom gravy, French fried mushrooms, mushroom-ground beef-sausage meatloaf served with mushroom sauce and mushroom-onion bread, and grilled portobello mushroom-arugula salad with balsamic dressing. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 10
11 am to 1:30 pm
MY FIRST THANKSGIVING
No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Dawn Meyer guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, Dawn’s family favorite - sweet potatoes with brown sugar, green beans with shallots and caramelized pecans, plus pumpkin pie with maple sugar whipped cream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 10
6 to 9 pm
SKIP THE DRIVE-THROUGH
Discover what makes a really good burger and fries! Spend an enjoyable afternoon with Rachelle Killian, as this hands-on class learns to make barbecue bacon cheeseburgers on homemade buns served with delicious curly fries, refreshing hand squeezed hard lemonade, plus strawberry poke cake. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Nov 11
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: GET THEM TO THE GREEK
It is always a fun evening for couples to create an authentic Greek appetizer party with Maria Sakellariou, starting with Greek chicken bites served with homemade cream dip. This hands-on class will prepare savory autumn apple-mushroom phyllo strudel with chestnuts and herbs, cast iron hortopita strifti - a hearty greens and cheese twisted phyllo ring pie, French fried baby calamari served with homemade tzatziki, charbroiled rack of lamb lollipops drizzled with Maria's favorite olive oil-lemon-Greek oregano sauce, plus baklava baskets.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Nov 11
6:30 to 9 pm
BAREFOOT DESSERTS
Wear your most comfortable shoes for an evening with Jan Reid creating desserts from the many Barefoot Contessa cookbooks of Ina Garten. With dishes that are impressive and yet great for any home cook, this hands-on class will make coconut cupcakes, pecan squares, caramel apple trifle, Tuscan baked apples, outrageous brownies, giant crinkled chocolate chip cookies, and in true Ina fashion - a dessert wine.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Nov 12
6 to 8:30 pm
NOVEL CUISINE: DIRT
Bill Buford shares his bewitching storytelling style that make the most ordinary and small details fascinating and relatable in his memoir Dirt, an epic 5-year stay in Lyon, France. He explains why Lyon is the culinary heart of France through its dirt, rivers, fields, forest, vineyards, and restaurants, all while rearing twin sons with his wife. As the class discusses the book, Mickey Kitterman will prepare salad Lyonnaise with bitter greens and bacon topped with a soft poached egg, pommes Lyonnaise, poulet Lyonnaise with a marvelous wine and vinegar sauce, plus gateau Basque - a rich pastry filled with pastry cream and cherry compote.
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, Nov 13
1 to 3:30 pm
DATE NIGHT FOR COUPLES: BIG BURRITO NIGHT
Come for the big burritos and stay for the magnificent churro bowls. Spend a fun evening in the kitchen with your partner as Rachelle Killian leads the class to make fresh tortilla chips and spicy tomato-jalapeño salsa, paloma cocktails, a giant carne asada burrito with corn and cheese and grilled onions topped with pico de gallo and sour cream and guacamole, refried beans and rice, plus a churro bowl filled with homemade vanilla ice cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Nov 13
5 to 7:30 pm
COOKIE DECORATING FOR CHRISTMAS
Raise your pastry bags to Caroline Stamp, school teacher by day and custom cookie decorator by night, 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, wet-on-wet, wet-on-dry techniques plus adding accents and texture with sprinkles to create fabulous cookies perfect for Christmas, 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
Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person
Sun, Nov 13
5:30 to 8 pm
FLIPPIN' THANKSGIVING
Lydia Gwin turns Thanksgiving (and the turkey) upside down to take the chaos out of the kitchen and keep it wear it belongs... at the family table! Learn some great tips for time management as she prepares herb-rubbed turkey cooked upside down, housemade sourdough and rye stuffing, gravy from scratch, Lydia's Brussels sprouts au gratin - a family favorite, ginger and molasses glazed root vegetables, gruyère popovers, plus cheddar apple pie.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Nov 14
6 to 9 pm
ROLLING IN THE PASTA DOUGH
The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun evening in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers.
Details
Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Nov 14
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - TART. CAKE. COOKIES.
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 leek-gruyère tart, devil's food cake with coffee Swiss buttercream, plus oatmeal-cream pie sandwich cookies with marshmallow fluff filling. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Nov 16
11 am to 1:30 pm
GOBBLE GOBBLE
Create a "smaller" version of Thanksgiving with big bold flavors as you join Jack MacMurray for a relaxed evening in the kitchen. This hands-on class will make a cranberry-pecan cheeseball served with crostini, buttermilk fried turkey legs, turkey breast stuffed with andouille sausage with sage gravy, grana scalloped potatoes, green beans and roasted cremini mushrooms with rosemary and sage, plus almond-pumpkin cheesecake with pecan brittle.
Details
Jack MacMurray, III
Chef
Hands-On
$65 Per Person
Wed, Nov 16
6:30 to 9 pm
ON KEY WITH KETO - CHEESEBURGER SOUP
Work side-by-side in the kitchen with Rachelle Killian to create a high-fat, adequate-protein, low-carbohydrate keto diet designed to burn fats rather than carbohydrates. This hands-on class will make bacon cheeseburger soup, Dijon chicken legs, light and fluffy cloud bread, broccoli cheddar nuggets, plus berry cheesecake bars. #weekday #healthy
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 17
11 am to 1:30 pm
FRIENDSGIVING
In true Friends manner, Lydia Gwin channels her inner Rachel for a memorable Friendsgiving dinner. This fun hands-on class will learn to make Monica's roasted turkey, potatoes three ways to "a-peas" everyone with Ross's mom's mashed potatoes and Phoebe's mashed potatoes with peas and onions plus Joey's tater tots, the righteous mac-n-cheese, Chandler's cranberry sauce, plus Monica's pumpkin pie with "Mockolate" cookie crumb crust, and Rachel's infamous traditional English trifle.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 17
6 to 9 pm
TENDER IS THE NIGHT
Spend a relaxed evening in the kitchen with chef Ben Sarver, as he prepares a delectable dinner. Enjoy chorizo-stuffed dates, garlic shrimp on saffron risotto, pan-seared beef tenderloin with red wine and mushrooms served with horseradish whipped Yukon gold potatoes, plus pineapple upside-down bread pudding with rum sauce.
Details
Ben Sarver
Chef
Demonstration
$60 Per Person
Thu, Nov 17
6:30 to 9 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
$180 Per Couple
Sat, Nov 19
5 to 8 pm
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Kitchen Conservatory Chef
Hands-On
$180 Per Couple
Sat, Nov 19
6:30 to 9:30 pm
SMASHING PUMPKINS VEGAN-STYLE
Learn to create a smashing vegan Thanksgiving celebration with plant-based expert, Lisa Buchmeier. This hands-on class will make carrot and broccoli salad with creamy cashew dressing topped with smoky "bacon" bits, chickpea seitan cutlets seasoned with garlic and sage, smashed cauliflower with rosemary and nutritional yeast, golden tahini gravy, cranberry-apple-date compote, plus pumpkin pie with oats and almonds sweetened with maple syrup and cashews served with aquafaba whipped "cream". #healthy
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person
Sun, Nov 20
12:30 to 3 pm
CLASSIC AMERICAN LAYER CAKES
Spend the afternoon in cake-athon mode creating four classic layer cakes each with a different frosting. This hands-on class will make banana spice cake with Swiss meringue, confetti birthday cake with vanilla buttercream, red velvet cake with cream cheese icing, and devil's food cake with chocolate frosting, as well as learn tips for stacking each layer and how to slice the cakes for an impressive presentation.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sun, Nov 20
1 to 3:30 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 butternut 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, Nov 20
5 to 7:30 pm
COOKIE DECORATING FOR CHRISTMAS
Raise your pastry bags to Caroline Stamp, school teacher by day and custom cookie decorator by night, 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, wet-on-wet, wet-on-dry techniques plus adding accents and texture with sprinkles to create fabulous cookies perfect for Christmas, 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
Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person
Sun, Nov 20
5:30 to 8 pm
THE SCOOP ON COOKIES
Rachelle Killian shares the inside scoop on how to dish out a thrilling variety of crisp and chewy cookies. This hands-on class will bake up batches of strawberry cheesecake cookies, toffee shortbread, "Twix" shortbread cookies covered in caramel and chocolate, lemon sugar cookies with lemon buttercream frosting, and almond "joy" cookies. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Nov 21
11 am to 1:30 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 butternut squash 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
Mon, Nov 21
6 to 8:30 pm
COCKTAILS AND CANAPÉS
Lydia Gwin calls cocktails and canapés on a Monday night planning ahead for the holiday weekend. Sit back and enjoy a blood orange Aperol spritz and a salted caramel-pecan sour, as Lydia prepares braised short ribs on fried polenta cakes with pickled green tomato relish, chicken-spinach-artichoke canapés, basil-mozzarella-tomato caprese crostini with a balsamic reduction glaze, plus mini crab cakes with creamy horseradish sauce.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Nov 21
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, Nov 22
6 to 8:30 pm
LET'S TACO ABOUT IT
Let's talk about spending the evening making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Nov 22
6:30 to 9 pm
THANKSGIVING: I'LL TAKE PIE
Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Wed, Nov 23
9 am to 12 pm
THANKSGIVING: I'LL TAKE PIE
Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Person
Wed, Nov 23
1 to 4 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and Rachelle Killian loves sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus spinach-mushroom lasagna. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Nov 25
12 to 2:30 pm
EASY ITALIAN, UNTIL THE SABER COMES OUT
Spend a fascinating evening with Matt Sassman creating a delectable dinner, then put on your coats and 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
$70 Per Person
Fri, Nov 25
6 to 8:30 pm
GINGERBREAD HOUSE FOR ADULTS
Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Ella Galvin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Nov 27
12:30 to 3:30 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Jon Lowe
Chef
Hands-On for Apprentice Chefs
$55 Per Child
Sun, Nov 27
1 to 3 pm
CHRISTMAS COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Jones
Culinary Educator
Hands-On
$65 Per Person
Sun, Nov 27
5:30 to 8 pm
DECORATING COOKIES FOR THE HOLIDAYS
Spend a delightful afternoon of holiday cookie decorating with award-winning sugar artist, Lisa King, and discover your inner artist. This hands-on class will decorate cookies with royal icing using both pastry tips and tipless pastry bags learning about icing consistencies for outlining, flooding, wet-on-wet, and wet-on-dry techniques. Learn to add embellishments and create textures, with plenty of time to practice and create your own designs. Everyone takes home their beautiful cookies.
Details
Lisa King
Culinary Educator
Hands-On
$65 Per Person
Mon, Nov 28
12 to 2:30 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, Nov 28
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, Nanaimo bars - the favorite dessert of Canada, 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
Mon, Nov 28
6:30 to 9 pm
VIBRANT VEGETARIAN
The vivid colors of citrus and vegetables create a beautiful presentation of exciting dishes. Join Rachelle Killian for a hands-on class creating broccoli cashew stir-fry over rice, sweet-and-sour tofu, vegan orange "chicken" made with cauliflower, garlic-roasted mushrooms, plus chocolate chia pudding. #weekday #healthy
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Nov 29
11 am to 1:30 pm
DECORATING COOKIES FOR CHRISTMAS
Spend an afternoon of cookie decorating with Lisa Allen Shropshire 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 Christmas cookie shapes, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday
Details
Lisa Allen Shropshire
Culinary Educator
Hands-On
$65 Per Person
Tue, Nov 29
11:30 am to 2 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
Tue, Nov 29
6 to 8:30 pm
FROM HERE TO EAT-ERNITY
Rachelle Killian has created the perfect brunch that will satisfy your hunger all the way to dinner. This hands-on class will make bacon and corn griddle cakes, blueberry-cream cheese French toast casserole, berry bruschetta with cream cheese, and German potato pancakes. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Nov 30
11 am to 1:30 pm
THE ACCENT IS ON FLAVOR
Chef Bob Colosimo, of Eleven Eleven Mississippi, puts the accent on flavor as this hands-on class creates a Tuscan meal. Learn to make bagna cauda with crudités, smoked potato chowder, fettuccini with wild boar ragù and root vegetables, plus hazelnut-rum cake.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Wed, Nov 30
6 to 8:30 pm
HEIRLOOM COOKIES
Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Lydia Gwin in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create lemon meltaways, red velvet crinkle cookies, Romanian salam de biscuiti - a "salami" cookie, alfajores - Argentinean dulce de leche cookies, iced oatmeal cookies, and spiced orange crumble cookies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Nov 30
6:30 to 9 pm
PRETTY LITTLE MACARONS - WONDERLAND
Spend a festive afternoon in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious holiday macarons with delicate shells, Italian meringue buttercream, exciting fillings, and simple decorations. This hands-on class will create hot cocoa macarons with chocolate ganache and hot cocoa buttercream fillings topped with mini marshmallows, Christmas cookie macarons with cookie butter centers surrounded by cookie butter buttercream and holiday sprinkles, plus peppermint bark macarons with chocolate ganache and white chocolate buttercream topped with crushed candy canes.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Thu, Dec 1
11 am to 1:30 pm
PRIME RIB PERFECTION
Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$85 Per Person
Thu, Dec 1
6 to 9 pm
JOLLY CHRISTMAS CAKE POPS
Join Rachel Sarino, owner of STL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the holidays. 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 holiday cake pops, including Santa's hat, a snow "person", a Christmas tree, plus a bonus figgy pudding design. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person
Thu, Dec 1
6:30 to 9 pm
SLIDERS AND SHAKES
Thick milk shakes and a trio of tasty sliders with homemade buns makes for a perfect afternoon 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, and a chocolate-cherry shake. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Dec 2
11 am to 1:30 pm
GIRLS' NIGHT OUT: JINGLE BELLES
Lydia Gwin is making spirits bright with a Chambord-cassis cocktail. Gather your girlfriends and enjoy sautéed shrimp with butternut squash purée served with apple frisée salad with cider gastrique, cider-brined pork roast with potatoes and glazed carrots, plus Earl Grey crème brûlée.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Dec 2
6 to 8:30 pm
DATE NIGHT FOR COUPLES: GREEK HOLIDAYS
Join Maria Sakellariou for an authentic Greek holiday dinner, starting with a phyllo galette of labneh, caramelized cherry tomatoes and kalamata olives. This delightful hands-on class will create crabmeat-manouri grilled ciabatta crostini with fresh herbs and lemon zest, country-style salad with seasonal vegetables, grilled lamb chops with Dijon-honey mustard sauce, freekeh - a cracked roasted green wheat with tomatoes and chickpeas, plus karithopita - a flavorful walnut cake soaked with light syrup served with sour cherry spoon preserves.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Dec 2
6:30 to 9 pm
GINGERBREAD HOUSE FOR ADULTS
Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Dec 3
12 to 3 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Sat, Dec 3
1 to 3 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, Dec 3
6:30 to 9 pm
GINGERBREAD HOUSE FOR ADULTS
Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Details
Julia Reichman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Dec 4
12:30 to 3:30 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Sun, Dec 4
1 to 3 pm
DATE NIGHT FOR COUPLES: THERE'S SNOW PLACE LIKE HOME
Spread holiday cheer in a delightful hands-on class with Rachelle Killian. Learn to make holiday cranberry cream cheese spread with crusty bread, turkey roulade with sausage stuffing and turkey gravy, hasselback butternut squash with maple-sage glaze and pecans, sautéed Brussels sprouts with caramelized onions and cranberries, plus a stunning bûche de Noël with mascarpone whipped cream and chocolate ganache and sugar plums, and Christmas cranberry mimosas.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Dec 4
5 to 7:30 pm
CHRISTMAS COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Jones
Culinary Educator
Hands-On
$65 Per Person
Sun, Dec 4
5:30 to 8 pm
DECORATING COOKIES FOR THE HOLIDAYS
Spend a delightful afternoon of holiday cookie decorating with award-winning sugar artist, Lisa King, and discover your inner artist. This hands-on class will decorate cookies with royal icing using both pastry tips and tipless pastry bags learning about icing consistencies for outlining, flooding, wet-on-wet, and wet-on-dry techniques. Learn to add embellishments and create textures, with plenty of time to practice and create your own designs. Everyone takes home their beautiful cookies.
Details
Lisa King
Culinary Educator
Hands-On
$65 Per Person
Mon, Dec 5
12 to 2:30 pm
BE OF GOOD CHEER
Be of good cheer in an evening filled with the joy of the holiday season, as this hands-on class with Lydia Gwin creates a traditional holiday dinner. Learn to make herb-crusted roasted beef tenderloin served with creamy horseradish sauce, individual servings of pommes Anna, green beans amandine with portobello mushrooms, gruyère-black pepper popovers, plus cranberry almond cake with sugared cranberries and almond glaze.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Dec 5
6 to 8:30 pm
FEAST OF THE SEVEN FISHES
Experience the joyous celebration of the Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as Josh Galliano starts the evening with cuscusu alla trapanese - a traditional calamari-shrimp-mussel dish with couscous, octopus with ceci zuppa - a rich stew of chickpeas and octopus confit, grilled spada - grilled swordfish over cannellini beans and lemon conserva, and sfincione - thick Sicilian Christmas Eve pizza topped with cacciovallo cheese, white anchovies, tomatoes, and Calabrian chiles.
Details
Joshua Galliano
Chef
Demonstration
$60 Per Person
Mon, Dec 5
6:30 to 9 pm
ONE SMART COOK - DANISH. RAVIOLI. LOADED POTATOES.
Whether you are cooking for one, two, or an entire family, busy mom Rachelle Killian shares her secrets for utilizing the freezer and simplifying daily life with healthy meals and desserts in a delicious monthly series. Enjoy spinach-ricotta ravioli with marinara sauce, freezer-friendly twice-baked loaded potatoes, plus cream cheese Danish. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Tue, Dec 6
11 am to 1:30 pm
JOY TO THE WHIRLED
Rachelle Killian creates stunning holiday desserts that you will want on the holiday buffet, starting with bûche de Noël - a yule log cake with chocolate cake rolled up with mascarpone whipped cream and covered with chocolate ganache. Enjoy classic croquembouche - a gorgeous tower of cream puffs filled with pastry cream and spun caramel sugar, plus melt-in-your-mouth snowball cookies. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Dec 7
11 am to 1:30 pm
LUNCH WITH LYDIA - POMEGRANATES TO CRANBERRIES
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy citrus-marinated olives served with hard-boiled eggs with rémoulade, fried lemon and radish salad with tender greens and shallot-lemon dressing topped with pistachios, pomegranate-glazed salmon with oranges and olives on a bed of shallot-almond couscous, plus cranberry curd pie with a hazelnut crust. #weekday
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Dec 8
11 am to 1:30 pm
HO! HO! HOLIDAY CUPCAKES
Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Join Dawn Meyer in the kitchen and learn to make pumpkin spice latte cupcakes with whipped cream frosting and caramel drizzle, white chocolate-mint cupcakes with chocolate buttercream and crushed peppermint, snickerdoodle cupcakes with cinnamon swirl frosting, and hot chocolate cupcakes with toasted marshmallow meringue frosting.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Dec 8
6 to 8:30 pm
’TIS THE SEASON TO BE JELLY
Jelly won't be necessary for these sweet holiday breads created with bread baker Rachelle Killian. Join her for a hands-on class and learn to make eggnog bread with a crumb topping, orange-cranberry bread, gingerbread loaf, the perfect yeasted dinner rolls to serve with any holiday dinner, plus fresh roasted pumpkin bread. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Dec 9
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: LET THE MERRYMAKING BEGIN
Start the holiday season with dishes inspired by the Christmas joy in a favorite must-see rom-com, Love Actually, starting with Collin's trio of party crostini with blue cheese-pear-walnut crostini, cranberry-brie crostini, and Wisconsin cheddar-apple-bacon crostini. This hands-on class for couples will join Lydia Gwin to create "nativity" lobster bisque, Aurelia's Portuguese piri piri chicken with glazed carrots and English roasted potatoes, plus banoffee pie and Amaretto hot chocolate with marshmallow hearts.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Dec 9
6 to 8:30 pm
OSSO BUCO - OH, SO BEAUCOUP
Lively conversation and rich scents are abundant and will lure you into the kitchen for an evening of exquisite fare. Enjoy red wine poached pear salad on wilted radicchio with burrata and pine nuts, braised osso buco on saffron mushroom risotto, plus individual baked Alaska with homemade chocolate ice cream and caramel chocolate sauce.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Fri, Dec 9
6:30 to 9 pm
FRENCH FARE - SOUFFLÉ 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 pudding soufflé aux crabe - twice-baked crab soufflé served with crab bisque, tarte farcie forestière - a ham-spinach-mushroom puff pastry turnover served with wine and gruyère white sauce, plus chestnut gâteau Basque.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Dec 10
11 am to 1:30 pm
THE APPRENTICE CHEF: GINGERBREAD HOUSE
For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Sat, Dec 10
1 to 3 pm
SUGAR PLUM FAIRY TEA
Treasure the magic of the holidays, as Lydia Gwin offers a variety of teas including Crème de Earl Grey and Cranberry Crush and prepares delectable offerings. Enjoy leek-potato-pancetta hand pies, pumpkin cider bisque, Brussels sprouts and dried cherry salad with preserved lemon dressing, roasted grape-ricotta-walnut crostini, plus a stunning cranberry-almond bundt cake with sugared cranberries.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sun, Dec 11
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE ASIAN FUSION VEGAN-IZER
Join the enthusiastic Lisa Buchmeier for an evening of plant-based cholesterol-free and refined sugar-free Asian fusion dishes in a hands-on class designed for couples, starting with hot-and-sour soup with fresh ginger, shiitake mushrooms, and bok choy topped with scallions. Learn to make Thai quinoa "meat"balls drizzled with chile-garlic peanut sauce over Asian slaw topped with cilantro, sweet-and-spicy kung pao tofu and vegetables over a bed of rice, plus crispy air-fried banana spring rolls with creamy mango-coconut dip. #healthy
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$140 Per Couple
Sun, Dec 11
5 to 7:30 pm
CHRISTMAS COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated Christmas cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor.
Details
Ericka Jones
Culinary Educator
Hands-On
$65 Per Person
Sun, Dec 11
5:30 to 8 pm
CHECKING IT TWICE
The list is made, and holiday gift buying has commenced. Do some shopping before class and our elves will wrap your gifts while you have lunch with Rachelle Killian. Enjoy chicken Cordon Bleu soup served with grilled mozzarella-tomato sandwich with pesto, twice-baked potatoes stuffed with mushrooms and spinach, plus salted caramel-chocolate chip cookie bars. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Dec 12
11 am to 1:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, Dec 13
6 to 8:30 pm
KILLIAN IT WITH PASTRIES - CLAFOUTIS. MARSHMALLOWS. 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 savory sweet potato feta tart, caramel apple clafoutis, homemade marshmallows, plus caramel pie topped with chantilly cream. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Dec 14
11 am to 1:30 pm
NORDIC HOLIDAY BAKING
Don your warmest Scandinavian sweater, and join Lydia Gwin for a hands-on class baking traditional Nordic holiday treats. Lydia will teach everyone how to pronounce the words, as the class makes kransekake - a Norwegian almond ring celebration cake, crispy krumkake - Norwegian holiday almond pizzelle cookies filled with lingonberry jam and orange-infused whipped cream, St. Lucia saffron buns, Danish butter cookies, ginger thins, plus Swedish almond cake, all served with an egg coffee and vanilla-cardamom coffee.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 14
6 to 8:30 pm
BOWL-ING FOR SOUP
Join Rachelle Killian in the kitchen creating dishes perfect for soup weather. This hands-on class will make classic creamy tomato soup served with grilled cheese dippers, chicken tortilla soup garnished with crisp tortilla strips and avocado, and Tuscan artichoke salad with chickpeas and red onions dressed with red wine-herb vinaigrette, plus cheesy bread sticks. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Dec 15
11 am to 1:30 pm
PRETTY LITTLE MACARONS - YULETIDE
Spend a wonderful evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream, exciting fillings, chocolate, and simple decorations. This hands-on class will create exciting holiday flavors with gingerbread macarons with gingerbread buttercream decorated with gingerbread man faces, cranberry-white chocolate macarons with cranberry compote and white chocolate buttercream, plus dark chocolate-orange macarons with ganache and orange buttercream.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Thu, Dec 15
6 to 8:30 pm
ALL YULE WANT IS NAUGHTY COOKIES
A platter of naughty cookies might put you on the nice list, but Santa's reindeer will have to steer the sleigh to the next rooftop! Devon Drag laces each cookie with spirits, as the class enjoys orange butter sandwich cookies with Grand Marnier chocolate ganache, double chocolate Kahlúa cookies, soft eggnog cookies with warm spices and eggnog buttercream topped with a sprinkle of nutmeg and Christmas sprinkles, Christmas tin-worthy bourbon shortbread cookies piped into rosettes, plus buttered rum hot chocolate topped with whipped cream and cinnamon.
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Dec 16
6:30 to 9 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Dec 17
6 to 9 pm
PANINI PALOOZA
Learn to make fantastic hot grilled sandwiches with a crunchy crust and ingredients that melt together, as this hands-on class joins Jean Millner to create Italian soppressata-salami-capicola-fontina and roasted red pepper paninis on Italian rolls, grilled eggplant-zucchini-squash-red pepper panini on ciabatta with mozzarella and pesto, roast beef-caramelized onion-gruyère on sourdough, plus strawberry brioche paninis with whipped cream.
Details
Jean Millner
Culinary Educator
Hands-On
$65 Per Person
Sun, Dec 18
12:30 to 3 pm
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!
Spend a fun-filled afternoon with Aruna Gopinath, born in Bangalore, India, creating lots of exciting samosas and chutneys to mix and match, plus warm Indian chai with cardamom and cinnamon. This hands-on class will work side-by-side with Aruna to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas with garam masala, plus moong dal samosas with yellow split lentils. Learn to make Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, and sweet-and-spicy mango chutney.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$65 Per Person
Sun, Dec 18
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS
Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Details
Jon Lowe
Chef
Hands-On
$180 Per Couple
Sun, Dec 18
5 to 7:30 pm
TIPSY DOUGHNUTS
Rachelle Killian will lift your spirits with her boozy doughnuts designed for adults. This fun hands-on class will make Baileys custard-filled fried doughnuts, maple-bourbon-bacon chocolate baked doughnuts, bite-size spiced rum apple fritters, and baked Guinness doughnuts with chocolate whiskey icing, all served with an Irish coffee topped with whipped cream and a vanilla-glazed doughnut hole.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Dec 18
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. #healthy #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 19
11 am to 1:30 pm
THAI SOMETHING NEW
Chef Zach Dale was mentored in Thai cuisine before he went to culinary school, and loves sharing his Thai repertoire. Work alongside Zach to create hot-and-sour chicken tom yum soup, Tam taeng kwaa - Thai cucumber salad with long beans and cherry tomatoes and rice noodles, traditional phat Thai ruam mit with pork and shrimp, plus beef and holy basil stir-fry with broccoli on jasmine rice.
Details
Zach Dale
Chef
Hands-On
$65 Per Person
Mon, Dec 19
1 to 3:30 pm
NAUGHTY COOKIES AND MILK
Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating orange butter sandwich cookies with Grand Marnier chocolate ganache, double chocolate Kahlúa cookies, soft eggnog cookies with warm spices and eggnog buttercream topped with a sprinkle of nutmeg and Christmas sprinkles, chocolate chip spumoni cookies with cherry liqueur-soaked cherries and pistachios, Christmas tin-worthy bourbon shortbread cookies piped into rosettes, plus buttered rum hot chocolate topped with whipped cream and cinnamon.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 19
6 to 8:30 pm
THE COMFORT OF CLASSIC FRENCH
The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 19
6:30 to 9 pm
VISIONS OF SUGAR PLUMS
The stockings are hung and visions of sugar plums are dancing around in preparations for an array of elf-approved treats perfect for gift giving or your own private stash. This hands-on class will make cranberry-walnut pinwheels, creamy maple walnut fudge, pecan pie tarts, rum balls, peppermint bark, peanut brittle, cream cheese mints, candied pecans, and sugar plums, of course! #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 20
11 am to 1:30 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, and peanut sauces.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Dec 20
12 to 2:30 pm
HOME ALONE WITH THE GRINCH AND ELVES FOR A CHRISTMAS STORY
Lydia Gwin's favorite must-see holiday movies have been on replay for weeks and provide all the elfish motivation for a fun movie-themed experience in the kitchen. This hands-on class will create Kevin McCallister's Home Alone highly-nutritious mac-and-cheese, A Christmas Story-inspired Peking duck spring rolls, The Grinch's roast "beast" with potatoes and carrots, and The Santa Clause 1200 years in-the-making hot cocoa by Judy the Elf served with (yes-it's-a-Christmas-movie) Diehard twinkies. Finish the evening with a build-your-own Buddy the Elf's maple syrup spaghetti with the four major Elf food groups - candy, candy canes, candy corn, and maple syrup, eaten with or without a fork.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 20
6 to 8:30 pm
VENI, VIDI, VITO
Come. See. Vito. It is always a lively class with Vito Racanelli as he presents his traditional Italian family Christmas Eve dinner. Enjoy the festivities with homemade focaccia bread, stuffed aragosta (lobster), and spaghetti tutto mare "all from the sea" with clams, mussels, shrimp and calamari in a spicy tomato sauce.
Details
Vito Racanelli, Jr.
Chef
Demonstration
$60 Per Person
Tue, Dec 20
6:30 to 9 pm
PRETZELS - LET’S DO THE TWIST!
Twist and shout during a fun day 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. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 21
11 am to 1:30 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
Wed, Dec 21
12 to 2:30 pm
JOLLY WELL-INGTON!
Make plans for a jolly holiday with magnificent beef Wellington. This hands-on class will create olive-fig tapenade on crostini, butternut squash-bourbon soup with bacon garnish, red wine poached pear salad with blue cheese crumbles and candied walnuts, beef tenderloin Wellington with mushrooms duxelles served with red currant sauce on soubise - a French risotto with onions and gruyère cheese, plus Grand Marnier soufflés with crème anglaise.
Details
Kitchen Conservatory Chef
Hands-On
$85 Per Person
Wed, Dec 21
6 to 8:30 pm
IS IT TOO LATE TO BE GOOD?
It's never too late to make the good list when it comes to creating an exciting array of holiday appetizers and bite size desserts. Join Rachelle Killian for a hands-on class and learn to make individual sticky toffee pudding, pecan pie bars, cranberry-walnut-goat cheese log, gouda and apple crostini drizzled with honey, cranberry-brie puff pastry bites, and roasted sweet potato bites topped with marshmallows and pecans. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Dec 22
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: UNCORKED
Spend an exuberant evening in the kitchen with your partner cooking with wine to create a luscious dinner with Lydia Gwin. This hands-on class will learn to make seared scallops with prosecco cream sauce, peppered rib-eye steak with cabernet roasted grape sauce, chardonnay primavera risotto with peas and asparagus, plus mulled wine sorbet with a spiced cookie, all served with a glass of wine.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Thu, Dec 22
6 to 8:30 pm
EAT. DRINK. BE MERRY.
Enjoy the season with friends in an evening of celebration. This hands-on class will create an elegant party of hors d'oeuvres and classic Manhattans. Learn to make shrimp shu mai with sweet chile dipping sauce, Swedish meatballs, corn-jalapeño dip with fresh tortilla chips, BLT gougères, prosciutto palmiers, butternut squash tartine with roasted mushrooms, plus Kahlúa brownies.
Details
Kitchen Conservatory Chef
Hands-On
$70 Per Person
Fri, Dec 23
6 to 8:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and Rachelle Killian loves sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus spinach-mushroom lasagna. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 26
12 to 2:30 pm
DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA
Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class with Jon Lowe will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Details
Jon Lowe
Chef
Hands-On
$190 Per Couple
Mon, Dec 26
6 to 8:30 pm
PRETTY LITTLE MACARONS - AWE
Spend a unique afternoon in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious holiday macarons with delicate shells, Italian meringue buttercream filling, and shapes. This hands-on class will learn how to make snowman-shaped macarons filled with vanilla buttercream, and reindeer face-shaped macarons filled with chocolate buttercream, and decorate them all for a whimsical and delicious display.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Tue, Dec 27
11 am to 1:30 pm
PIZZA ON EARTH
If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Rachelle Killian for a hands-on class and learn to make jalapeño popper pizza on traditional crust, Hawaiian barbecue pizza with pineapple and Canadian bacon on whole wheat crust, flatbread breakfast bacon-spinach pizza topped with a fried egg, plus Tuscan grilled chicken pizza with a creamy white sauce. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 27
12 to 2:30 pm
SHAKE, RATTLE AND POUR
With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up two cocktails - a spiced pomegranate fizz and espresso martinis, then join Lydia Gwin to create caramelized onion-mushroom bruschetta, mini beef and sausage meatballs in a tomato marsala sauce served on fontina polenta, grilled shrimp with charred tomato lemon butter sauce, and roasted carrot-onion-hazelnut tart.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 27
6 to 8:30 pm
MERRY OLDE ENGLAND: PUBS AND PINTS
Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 28
12 to 2:30 pm
BRING IT ON, NEW YEAR!
Looking for ideas to ring in the New Year? The delightful Jan Reid has planned an afternoon of celebration inspired by Ina Garten from her Barefoot Contessa collection. This hands-on class will create roasted shrimp cocktail, deviled eggs with smoked salmon, pan-fried onion dip with homemade potato chips, chive biscuits stuffed with ham, spicy pimiento spread, roasted beet salad, brown sugar shortbread cookies with vanilla ice cream, plus a French 75 and a pomegranate vodka gimlet.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 28
6 to 8:30 pm
KISS THE YEAR GOODBYE
With just days before the stroke of a New Year and obligatory resolutions, join Rachelle Killian for an afternoon of decadent desserts. This hands-on class will make champagne cupcakes with light and fluffy buttercream, cherry cheesecake parfaits, peanut butter kiss blossom cookies, Boston cream pie cookies, caramel filled brownie bites, plus lemon meringue tartlets. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Dec 29
12 to 2:30 pm
THE APPRENTICE CHEF: MIDNIGHT SNACKS
For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn Meyer in the kitchen preparing homemade ranch dip served with veggie dippers and southwest-spiced chicken bites, baked cheeseburger sliders, mozzarella sticks with tomato-basil sauce, plus chocolate-glazed doughnuts.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Thu, Dec 29
1 to 3 pm
CHEESE BORED? RACLETTE ROCKS!
Treat yourself to a fabulous array of charcuterie and cheese boards with vegetable platters and all the details for creating a WOW presentation. Lydia Gwin has pulled out the raclette sets for Swiss melted cheese, as this hands-on class creates a stunning array of gruyère, comté, emmentaler, sausages, pulled chicken, asparagus, zucchini, mushrooms, cornichons, and pickled onions. Learn to create three potato preparations - roasted smashed with garlic pesto, English roasted, and hasselback, served with creamy horseradish sauce, caramelized onions and mushrooms, and enjoyed with a cardamom-spiced pomegranate martini.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Dec 29
6 to 8:30 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 butternut squash 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
Thu, Dec 29
6:30 to 9 pm
VEGETARIANS GO ON GREEN
Rachelle Killian has the green light for a lively evening creating vegetarian dishes packed with flavor. This hands-on class will make polenta-crusted fried tomatoes, white bean and tomato cheesy dip served with crusty bread, lentil shepherd's pie, baked carrot fritters, plus vegan coffee cake. #weekday #healthy
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Dec 30
11 am to 1:30 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with 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
$120 For Parent and Child
Fri, Dec 30
12 to 2:30 pm
ADIEU AU CHAMPAGNE
Celebrate the end of the year with an elegant feast and a flute of champagne. Enjoy a memorable evening with coquilles St. Jacques, grapefruit-avocado salad, rack of lamb with persillade crust in port wine sauce atop individual pommes Anna, plus wine-poached pears stuffed with chocolate ganache in a pool of crème anglaise with pistachios.
Details
Kitchen Conservatory Chef
Demonstration
$70 Per Person
Fri, Dec 30
6 to 8:30 pm
OUT OF THIS WORLD LUXURY
Treat yourself to an evening of decadence creating international small plate delicacies with Mickey Kitterman, ending with a champagne toast. This hands-on class will make crab and sweet corn acras with chraimeh - North African beignets with spicy dipping sauce, Spanish smoked duck tapas with burnt orange marmalade and manchego cheese, truffled gouda soufflé in won ton cups with greens and Dijon vinaigrette, seared sea scallop tostada with shallot-jalapeño mignonette, roasted tenderloin po' boys with rémoulade, plus chocolate and hazelnut gelato and cookies.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Fri, Dec 30
6:30 to 9 pm
BEAR IN MIND
Anxious for another episode, another season of the popular inner workings of a small historic Chicago restaurant in The Bear? Everyone in Lydia Gwin’s kitchen will be addressed “Yes, chef”, as this hands-on class makes Carmy’s lemon chicken piccata with Tina’s rosemary potatoes, Mikey's beef braciola with the family's marinara sauce, Sydney's arugula and fennel salad, Marcus's chocolate ganache cake, plus the nap-inducing ecto cooler cocktail.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jan 2
6 to 8:30 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as 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
Thu, Jan 5
6:30 to 9 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Joshua Galliano
Chef
Hands-On
$175 Per Person
Sat, Jan 7
10 am to 3 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, Jan 8
12:30 to 3 pm
OUI LOVE FRENCH CASSOULET
Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sun, Jan 8
5:30 to 8:30 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Join this hands-on class learning how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a cranberry-walnut sourdough with orange zest, and a seeded bread 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, Jan 10
6:30 to 9 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, Jan 12
6 to 9 pm
Thu, Jan 19
6 to 9 pm
Thu, Jan 26
6 to 9 pm
Thu, Feb 2
6 to 9 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Starrs, 1135 South Big Bend, Richmond Heights, to select the fish.
Details
Jon Lowe
Chef
Hands-On
$200 Per Person
Sat, Jan 14
10 am to 3 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
Sun, Jan 15
11 am to 4 pm
HAVE YOUR CAKE AND EAT IT, TOO!
Melanie Armbrecht, who is a go-getter when it comes to cake decorating, expounds on the components of cake baking so that it is a success every time. Learn how to level and stack layers, and decorate a stunning cake in this hands-on class. Melanie has pre-baked the cakes, so the focus is on decorating a one-layer cake with American buttercream frosting using a variety of tips for simple borders and decorations. Learn how to make chocolate ganache for a drip effect down the sides of the cake. Each student will take home their decorated cake.
Details
Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Jan 15
5:30 to 8 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
$80 Per Person
Mon, Jan 16
6 to 8:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Jan 21
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Jan 27
6 to 8:30 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, marinades, soufflé, fresh pasta, fresh cavatelli, homemade sandwich buns 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 phyllo and puff pastry. Recipes include fettuccine Alfredo, seared white fish with beurre blanc, chicken pot pie in cast iron, crème brûlée, chocolate mousse, along with more fun and impressive dishes.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Feb 23
6 to 9 pm
Thu, Mar 2
6 to 9 pm
Thu, Mar 9
6 to 9 pm
Thu, Mar 16
6 to 9 pm