Cooking Classes

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
THE ART OF LAYER CAKES Discover the art of creating beautiful and delicious layer cakes with Audrey Scherrer. This hands-on class will make "come home to mama" chocolate cake with buttercream frosting, confetti birthday cake with Italian buttercream frosting, plus hummingbird cake with cream cheese frosting. #weekday Details Audrey Scherrer Culinary Educator Hands-On $65 Per Person Tue, Jun 6 11:30 am to 2 pm Register
SUPERFOOD SMOOTHIES AND BOWLS Christy Wynne creates smoothies and smoothie bowls that are gluten-free and dairy-free with a balance of protein, healthy fat, and fruits and vegetables perfect for a satisfying meal or snack. Enjoy chocolate-almond butter smoothies, vanilla smoothie bowl with homemade granola, triple chocolate smoothies, strawberry shortcake smoothies, plus a vanilla-blueberry bowl topped with blueberry muffin crumbles. #healthy Details Christy Wynne Culinary Educator Demonstration $55 Per Person Tue, Jun 6 6:30 to 9 pm Register
THE BEST OF JULIA CHILD - PORK LOIN After more than 60 years, Julia Child's cuisine continues to be popular because it tastes delicious. Experience first-hand why we always love Julia's food in a monthly series, inspired by Mastering the Art of French Cooking, as the class enjoys clam and scallop minestrone, roast pork loin with prunes on celery root purée, plus peach Melba. Details Kitchen Conservatory Chef Demonstration $60 Per Person Wed, Jun 7 6:30 to 9 pm Register
FRIDAY NIGHT FRENCH - LAMB MEDALLIONS Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy Billi Bi mussel soup with crisp pastry cheese straws, lamb medallions with eggplant gratin, plus profiteroles with vanilla bean ice cream and hot chocolate sauce. Details Kitchen Conservatory Chef Demonstration $60 Per Person Fri, Jun 9 6 to 8:30 pm Register
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, Jun 11 5:30 to 8 pm Register
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, Jun 12 11 am to 1:30 pm Register
EVERYONE WYNNES WITH CHRISTY - SUMMER Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy strawberry-spinach salad with red onions and pecans topped with poppyseed dressing and baked balsamic chicken tenders, gluten-free homemade dinner rolls, plus low-sugar wild blueberry crumb cake with almond and coconut flours. #healthy #weekday Details Christy Wynne Culinary Educator Demonstration $45 Per Person Tue, Jun 13 11 am to 1:30 pm Register
PIZZA - TOP THAT! There is nothing ordinary in a creative hands-on pizza class with Lydia Gwin. Learn to make cast iron sausage and fennel pizza, bacon-egg-cheese carbonara pizza with lemon zest, soppressata pizza with Calabrian chiles and hot honey, potato pizza with crème fraîche and bacon, plus an Italian salad with chickpeas and red onion topped with creamy parmesan dressing. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $65 Per Person Wed, Jun 14 6:30 to 9 pm Register
FRENCH FARE - LE GRAND AÏOLI Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy le grand aïoli - a beautiful feast that transforms a Provençal meal into a celebration with plenty of aïoli with freshly-dug garlic surrounded by a huge platter of fresh spring vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard boiled eggs. Enjoy a lovely presentation of grouper and chicken poached with herbes de Provence, plus limoncello mousse. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Sat, Jun 17 11 am to 1:30 pm Register
KILLIAN IT WITH PASTRIES - CRACKERS. CUPCAKES. DONUT CAKE. Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries. Enjoy savory rosemary sea salt crackers, chocolate caramel-filled cupcakes with caramel buttercream frosting, plus buttermilk doughnut cake. #weekday Details Rachelle Killian Kitchen Conservatory Staff Demonstration $45 Per Person Mon, Jun 19 11 am to 1:30 pm Register
THERE IS NO SUCH THING AS TOO MUCH GARLIC Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on Spring herb soup with garlic, ricotta cavatelli with garlic pesto, roasted tomatoes stuffed with garlic, garlic-spinach-eggplant pizza, and cool off with pineapple sorbet. Participants will take home fresh garlic. Details Kitchen Conservatory Chef Demonstration $55 Per Person Wed, Jun 21 11 am to 1:30 pm Register
CAMPFIRE CONNOISSEUR Lydia Gwin has devised a summer gathering perfect for around the campfire, a firepit or the kitchen counter. This hands-on class will create bacon-wrapped stuffed jalapeños with green tomato-pineapple chutney, piggies in pajamas - little smokies wrapped in puff pastry with zesty za'atar and whole grain honey mustard, sliders with bacon jam and the "best ketchup on earth", triple baked beans with beef and bacon and a special sauce, summer squash "pappardelle" with basil-sunflower seed pesto, plus s'mores with homemade graham crackers and vanilla bean marshmallows stuffed with chocolate ganache topped with salted caramel sauce, and Campari sangria spritzers. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $65 Per Person Wed, Jun 21 6 to 8:30 pm Register
MACARON MANIA - CHOCOLATE AND BUTTERSCOTCH Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing. This hands-on class will make macarons with dark chocolate ganache filling, strawberries and cream macarons with homemade strawberry preserves surrounded by buttercream, and butterbeer macarons with butterscotch ganache and butterbeer buttercream. Details Laura Branson Culinary Educator Hands-On $65 Per Person Fri, Jun 23 6 to 8:30 pm Register
DATE NIGHT FOR COUPLES: GUYS AND DAALS DINE DHABA-STYLE Give a warm welcome to the entertaining Lily Sugathan, as she shares her South Asian heritage with delicious dishes reminiscent of a rustic roadside dhaba found on highways across India. This hands-on class will create cabbage and pea pakoras with refreshing coriander chutney, classic murgh malai - known as butter chicken, daal tadka - lentils cooked with spices and onions, paneer kadhai with vegetables and spices, all served with fresh naan, simple Indian salad, basmati rice sautéed with cumin, plus a sweet meethi lassi. Details Lily Sugathan Culinary Educator Hands-On $140 Per Couple Fri, Jun 23 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: THAI AND JACKET NOT REQUIRED Bring a date and spend a casual evening in the kitchen with chef Zach Dale creating tasty Thai food starting with Tam taeng kwaa - Thai cucumber salad with long beans and cherry tomatoes and rice noodles. This hands-on class will learn to make traditional phat Thai ruam mit with pork and shrimp, beef and holy basil stir-fry with broccoli on jasmine rice, plus coconut mango pudding. Details Zach Dale Chef Hands-On $150 Per Couple Sun, Jun 25 5 to 7:30 pm Register
HOOKED ON FISH TACOS Spend a fun afternoon making seafood tacos and homemade corn tortillas with sauces and salsas, plus ceviche, with taco expert Jeff Friesen. This hands-on class will create Baja fish tacos with Baja sauce, grilled shrimp tacos with avocado salsa, and blackened catfish tacos with tartar sauce. Details Jeff Friesen Chef Hands-On $65 Per Person Mon, Jun 26 11 am to 1:30 pm Register
THAI THAI AGAIN 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 the popular khao soi noodle dish, also known as Chiang Mai noodles with yellow curry and beef, crispy krathong thong golden fried cups filled with minced chicken stir-fried with vegetables, plus flower-shaped coconut jellies - a dim sum treat with coconut milk and young coconut. Details Nareerut Payette Culinary Educator Demonstration $55 Per Person Tue, Jun 27 6:30 to 9 pm Register
PUTTIN' ON THE RIBS Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream. Details Kitchen Conservatory Chef Hands-On $70 Per Person Sun, Jul 2 12:30 to 3:30 pm Register
THE SMOKE AND MIRRORS OF MOLECULAR DESSERTS Step into the kitchen "lab" of the magical and brilliant Tyler Davis, as he uses liquid nitrogen to create exciting frozen desserts. Enjoy raspberry-prosecco sorbet, vanilla bean ice cream with "nitro" frozen berries, plus a stunning passion fruit baked Alaska. Details Tyler Davis Pastry Chef Demonstration $55 Per Person Sun, Jul 2 5:30 to 8 pm Register
DATE NIGHT FOR COUPLES: WISH YOU WERE BEER Create a romantic picture postcard with your partner in an enchanting evening of summer fare and local brews. This hands-on class with Julie Malloy will make beer-battered fried pickles with rémoulade sauce, spinach salad with warm bacon vinaigrette paired with a local amber lager, grilled bratwurst burgers on homemade pretzel buns, creamy traditional coleslaw, and cheddar cheese-bacon-sour cream loaded hasselback potatoes paired with a local pale ale, plus chocolate stout floats with vanilla ice cream. Details Julie Malloy Kitchen Conservatory Staff Hands-On $140 Per Couple Mon, Jul 3 6 to 8:30 pm Register
COOKIE DECORATING FOR SUMMER 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 summer, 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 Wed, Jul 5 12 to 2:30 pm Register
MODERN SAUCES Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette. plus kataif nests filled with mascarpone and strawberries in rosewater syrup. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $65 Per Person Wed, Jul 5 6:30 to 9 pm Register
MATTERS OF THE TART Spend a late morning in our kitchen and fall in love with tasty, flaky tarts. This hands-on class will create four fantastic variations - garlic-herb-feta phyllo tart, caramelized tomato tart, salmon-leek tart with pâte brisée, plus individual fresh fruit tartlets with vanilla bean pastry cream. Details Kitchen Conservatory Chef Hands-On $65 Per Person Thu, Jul 6 11 am to 1:30 pm Register
PASTA WANTS THE AWESOME SAUCE If we are not making fresh pasta, our first choice is Rustichella d'Abruzzo pasta topped with more than just an awesome sauce! Join Dara Boxer in the kitchen for a hands-on class creating puttanesca sauce with skillet chicken thighs, vodka sauce with homemade meatballs, and meaty Bolognese, each matched with a great pasta, plus farro-arugula salad with crispy shallots, and parmesan dressed with mustard vinaigrette topped with apples and pecans, and lemon bars. Details Dara Boxer Kitchen Conservatory Staff Hands-On $65 Per Person Thu, Jul 6 6:30 to 9 pm Register
THE ART OF CHARCUTERIE There is an undeniable skill to creating a visually appealing and well-executed charcuterie board using design techniques with the right balance of flavors and types of cured meats, artisanal cheeses, and produce from farms in and around Missouri. The charming duo behind Willrose Charcuterie, Jen Gales and Dana Flatley, will share their expertise with four different combinations of boards, the history and principles of charcuterie, what pairs best, along with using different cheese knives for cheese slicing and meat folding to create a beautiful board. Details Jen Gales and Dana Flatley Culinary Educator Demonstration $60 Per Person Fri, Jul 7 6 to 8:30 pm Register
DATE NIGHT FOR COUPLES: SNAP TO IT Create a tasty authentic Greek dinner that will capture your attention in an evening of fun and incredible food. This hands-on class designed for couples will join Maria Sakellariou and learn to make phyllo-wrapped feta cheese drizzled with honey and topped with sesame seeds, watermelon-feta salad with mint, eliopsomo - a homemade olive bread, whole oven-baked snapper with lemon-caper vinaigrette, marinated grilled summer vegetables with fresh herbs, plus baklava baskets served with seasonal fresh fruit. Details Maria Sakellariou Chef Hands-On $150 Per Couple Fri, Jul 7 6:30 to 9 pm Register
HEIR AND A PARENT: NO-MEAT ATHLETES CAN'T BE BEAT Each dish in this super cool class with Lisa Buchmeier is inspired by a plant-based athlete and is meat-free, dairy-free, egg-free, vegan, and has lots of nutrition. This hands-on class will learn to make race car driver Lewis Hamilton's duo of hummus served on a racetrack-inspired charcuterie board - pizza-style hummus with fresh veggies and toasted pita and naturally-sweetened brownie batter hummus with maple-vanilla wafers, St. Louis Cardinal's Tony La Russa's stadium nacho bar with crunchy tortilla chips covered with warm cashew cheese and your choice of an assortment of toppings, surfer Tia Blanco's island barbecue pulled jackfruit sliders with grilled pineapple, plus five-time World's Strongest Man Patrick Boboumian's post workout German chocolate cupcakes, and Venus Williams' lawn tennis lemonade with strawberries. This class is designed for children, ages 7 to 11, plus a parent. #healthy Details Lisa Buchmeier Kitchen Conservatory Staff Hands-On $115 For Parent and Child Sat, Jul 8 11 am to 1:30 pm Register
GIRLS' NIGHT OUT: HEART AND SOUL Give a big welcome to the fabulous Felicia Eberhart, who shares a soulful holiday season feast in July. Enjoy a green apple Jolly Rancher martini, deviled eggs garnished with cilantro, roasted Cornish hens bathed in butter and brown sugar served on top of vegetables and mixed peppers, Southern-style cornmeal dressing, three-cheese mac-and-cheese with béchamel, tender cooked collard-mustard-turnip greens seasoned with onions and garlic, plus sweet potato pie with whipped cream and grated cinnamon. Details Felicia Eberhart Culinary Educator Demonstration $55 Per Person Sat, Jul 8 6:30 to 9 pm Register
HOOKED ON FISH TACOS Spend a fun evening making seafood tacos and homemade corn tortillas with sauces and salsas, plus ceviche, with taco expert Jeff Friesen. This hands-on class will create Baja fish tacos with Baja sauce, grilled shrimp tacos with avocado salsa, and blackened catfish tacos with tartar sauce. Details Jeff Friesen Chef Hands-On $65 Per Person Mon, Jul 10 6:30 to 9 pm Register
THE APPRENTICE CHEF: KIDS GO ON GREEN BOOTCAMP For aspiring chefs, children from ages 7 to 11. Eat the rainbow and learn to explore and create delicious plant-based vegan dishes that are dairy-free, egg-free, and nutritional. This three-day bootcamp will transform fruits, vegetables, nut and legumes into nourishing dishes, as the class learns knife skills and cooking methods to enhance taste. Plant-powered dishes will include Buffalo chick’n pizza, purple sweet potato-chocolate gelato, potato-cauliflower scramble with mushroom bacon, baked chickpea nuggets, street tacos with jackfruit, Coney Island veggie dog bar, hand-twisted whole grain pretzels, candy apple nachos drizzled with spiced caramel, chunky monkey breakfast bake with bananas, chocolate and oats, cowboy caviar, and more! #healthy Details Lisa Buchmeier Kitchen Conservatory Staff Hands-On for Apprentice Chefs $150 Per Child Tue, Jul 11 10 am to 12 pm Wed, Jul 12 10 am to 12 pm Thu, Jul 13 10 am to 12 pm Register
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and golden fried rice. Details Kitchen Conservatory Chef Hands-On $65 Per Person Tue, Jul 11 6 to 8:30 pm Register
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, Jul 11 6:30 to 9 pm Register
TAKE ME TO YOUR LITRE! Enjoy an exciting evening with Tom Zinselmeyer, certified wine scholar, pairing versatile Iberian wines with a charming menu created by Lydia Gwin. The class will feast on a Spanish charcuterie/cheese board with jamón and manchego cheese along with olives and Marcona almonds, gazpacho, Spanish garlic chicken with Spanish roasted potatoes, plus técula mécula - a popular Spanish almond-egg tart. Details Lydia Gwin Kitchen Conservatory Staff Demonstration $70 Per Person Thu, Jul 13 6:30 to 9 pm Register
FORK AND CORK: BASTILLE MY HEART Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an exciting selection of champagne and sparkling gems that will be paired with French dishes in honor of Bastille Day created by Mickey Kitterman. Enjoy pains de veau - a terrine of pancetta-wrapped veal and pork served with pickled cherries, cuisses de poulet - roasted chicken thighs sauced with champagne and morels, soubise - braised rice with onions and gruyère, plus Escoffier's punch romaine - a delightful champagne sorbet flavored with citrus, and champagne sugar cookies. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $90 Per Person Fri, Jul 14 6 to 8:30 pm Register
DATE NIGHT FOR COUPLES: GUYS AND GALICIANS Enjoy an utterly delightful evening with René and George Sackett creating sizzling Spanish and Galician cuisine. This hands-on class for couples will make champignons al ajillo - mushrooms roasted in garlic, pan con tomate - Spanish tomato bread, seasonal crudité platter with smoked fish dip and romesco sauce, panzanella salad, Galician steak medallions served with steamed mussels, patatas bravas with sauce, plus leche frita with ice cream, and cava sparkling sangria. Details René and George Sackett Culinary Educator Hands-On $150 Per Couple Fri, Jul 14 6:30 to 9 pm Register
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent. Details Rohan Sarino Culinary Educator Hands-On $120 For Parent and Child Sat, Jul 15 6 to 8:30 pm Register
FRUITS AND VEGETABLE CAKE POPS Join Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating colorful treats. This hands-on class will learn how to hand-mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including lemons, carrots and strawberries. Each student will take home their cake pop creations. Details Rachel Sarino Culinary Educator Hands-On $65 Per Person Sat, Jul 15 6:30 to 9 pm Register
FISH AND BISTRO SAUCES Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus. Details Jon Lowe Chef Hands-On $70 Per Person Sun, Jul 16 12:30 to 3 pm Register
NOVEL CUISINE: THE VERTICAL FARM When seeking a solution to progressive ways to farm, Columbia University microbiologist and ecologist Dickson Despommier put his studies into a book, The Vertical Farm: Feeding the World in the 21st Century, with his concepts gaining popularity since 2010. As the class discusses the book, they will enjoy minestrone soup with vegetables and beans garnished with basil pesto, tomato-green bean salad with pickled cucumbers and new potatoes, plus blueberry pie. Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read! Details Kitchen Conservatory Chef Demonstration $45 Per Person Sun, Jul 16 1 to 3:30 pm Register
DATE NIGHT FOR COUPLES: THE ITALIAN VEGAN-IZER Spend an adventurous evening in the kitchen with Lisa Buchmeier creating an Italian plant-based feast with sweet and savory dishes. This hands-on class for couples will make farro salad with crispy roasted French lentils and heirloom tomatoes on arugula with balsamic tahini dressing, green lasagna rolls filled with garlicky baby spinach and tofu ricotta layered with creamy cashew sauce and finished with piped swirls of pepita pesto, sweet potato gnocchi with seared Brussels sprouts topped with tarragon-white wine cream sauce, plus tiramisù cupcakes with fluffy buttercream dusted with freshly grated cinnamon and topped with chocolate shavings and a chocolate covered espresso bean. #healthy Details Lisa Buchmeier Kitchen Conservatory Staff Hands-On $150 Per Couple Sun, Jul 16 5 to 7:30 pm Register
SUMMER 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 summer, 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, Jul 16 5:30 to 8 pm Register
KILLIAN IT WITH PASTRIES - GALETTE. TRUFFLES. CRULLERS. 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 individual-sized zucchini-ricotta galettes, lemon-white chocolate truffles, plus strawberry glazed French crullers. #weekday Details Rachelle Killian Kitchen Conservatory Staff Demonstration $45 Per Person Mon, Jul 17 11 am to 1:30 pm Register
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, Jul 17 6 to 8:30 pm Register
ONE-HANDED NEW YORK-STYLE PIZZA Learn to make New York-style pizza with the foldability and chewiness factors achieved with high gluten flour for easy one-handed eating. Bread and pizza expert Scott Sandler leads this hands-on class to make three versions with the classic topped with low-moisture mozzarella and tomato sauce with oregano, pepperoni pizza, and white pizza with ricotta and mozzarella. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Mon, Jul 17 6:30 to 9 pm Register
EVERYONE WYNNES WITH CHRISTY - TROPICAL Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy coconut-encrusted chicken tenders served over a mixed greens-chopped cucumber-shredded carrot salad with hard boiled eggs and roasted Yukon potatoes drizzled with honey-mustard dressing, plus a creamy piña colada smoothie with a surprise vegetable for a refreshing dessert in a cup. #healthy #weekday Details Christy Wynne Culinary Educator Demonstration $45 Per Person Tue, Jul 18 11 am to 1:30 pm Register
BE A PEACH! Be a peach and join Mickey Kitterman for this yearly celebration of juicy local peaches that enhance sweet and savory dishes, as well as a cocktail. Enjoy peach-gorgonzola pizza topped with red onion confit, avocado-shrimp toast with peach sofrito, peach-glazed grilled chicken served with peach panzanella salad with peach vinaigrette, plus a play on classic peach Melba with blondies and peach ice cream topped with raspberry sauce, and a fresh peach gin and tonic. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Wed, Jul 19 6 to 8:30 pm Register
TIKKA-LICIOUS INDIAN FARE Give a warm welcome to Elizabeth Georgin, from Kerala, India, as she shares delicious fare, starting with a traditional Indian snack of crispy fried paneer pakora with mint chutney. This hands-on class will create chicken tikka masala - a classic curry dish with grilled chicken simmered in creamy sauce with onions and tomatoes served with fluffy jeera rice, plus gulab jamun - sweet round deep-fried balls simmered in sugar syrup. #weekday Details Elizabeth Georgin Culinary Educator Hands-On $65 Per Person Thu, Jul 20 10 am to 12:30 pm Register
SHEET PAN DINNERS FOR SUMMER Dara Boxer shares easy methods of simplifying dinner with the use of the versatile sheet pan. Enjoy sheet pan pepper crusted pork loin seasoned with fresh rosemary and brown sugar cooked with sweet potatoes and green beans, sheet pan salmon topped with tomato-shallot relish cooked with asparagus and potatoes, barbecue chicken sheet pan dinner with pineapple and broccoli and radishes roasted with homemade barbecue sauce, plus great-grandma Florence's brownies. Details Dara Boxer Kitchen Conservatory Staff Demonstration $60 Per Person Thu, Jul 20 6 to 8:30 pm Register
ROPED IN WITH TED LASSO Ted Lasso won our hearts with his daily “biscuits for the boss” shortbread tied up in a little pink box, and Lydia Gwin will win over this hands-on class with dishes from her favorite scenes. Learn to make fish-and-chips from Crown & Anchor Pub with mushy peas, Ted's bullseye "KC style BBQ" chicken wings, Roy Kent's favorite kabobs with Sam's Nigerian jollof rice, plus "finger in the peanut butter jar" pie with a Nutter Butter crust and a Richmond's Greyhound cocktail. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $65 Per Person Thu, Jul 20 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: PHO-NOMENAL VIETNAMESE Spend the evening in the kitchen with your partner creating the classic dishes of Vietnam. Join Jan Reid for a hands-on class learning to make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with pork and pickled vegetables, green mango salad, beef pho soup with rice noodles, shaking beef on jasmine rice, plus refreshing mango sorbet. Details Jan Reid Kitchen Conservatory Staff Hands-On $150 Per Couple Fri, Jul 21 6 to 8:30 pm Register
GIRLS' NIGHT OUT: SOUTHERN HOSPITALITY Give a warm welcome to the energetic Peyton Brown, as she shares some Southern hospitality with a little sass and a lot of seasoning perfect for a hot summer evening. Enjoy a wedge salad with cayenne buttermilk dressing, blackened salmon with Cajun cream sauce served with parmesan asparagus and seasoned brown rice, plus a blackberry cobbler. Details Peyton Brown Culinary Educator Demonstration $55 Per Person Fri, Jul 21 6:30 to 9 pm Register
HEIR AND A PARENT: THRILLED TO PIZZAS Happiness is a fun morning with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, zucchini parmesan crisps, kiddy sangria, and mixed berry crumb bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent. Details Jess Schmidt Culinary Educator Hands-On $115 For Parent and Child Sat, Jul 22 10:30 am to 1 pm Register
FRENCH FARE - POULET MARENGO Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy poached asparagus with crawfish butter, poulet Marengo - a celebratory battlefield dish created for Napoleon Bonaparte with sautéed chicken in tomato sauce topped with a fried egg and garnished with crawfish, plus Simca's gâteau d’Hélène - tender sponge cake layered with apricot jam and frosted with coconut buttercream. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Sat, Jul 22 11 am to 1:30 pm Register
DATE NIGHT FOR COUPLES: WHAT'S YOUR BEEF Stop arguing over what to cook for dinner, and join Jean Millner to create a perfect Saturday night supper with your partner, starting with brie en croûte with mango chutney. This hands-on class will learn to make the most tender and delicious braised beef short ribs with "holy trinity" ragù, roasted garlic mashed potatoes, sautéed green beans with parmesan-seasoned breadcrumbs, plus rustic French apple tart with apricot-Calvados glaze. Details Jean Millner Kitchen Conservatory Staff Hands-On $150 Per Couple Sat, Jul 22 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: OH MY COD! If it's hard to imagine the weekend is coming to an end, join your partner in the kitchen with Zach Dale, of Robust Wine Bar, and create an impressive meal. This hands-on class will make achiote marinated shrimp cocktail with chipotle cocktail sauce, spiced beet hummus with garlic oil and feta served with pita, roasted cod served with pan-fried potatoes and romesco sauce, plus bread pudding with whipped mascarpone. Details Zach Dale Chef Hands-On $160 Per Couple Sun, Jul 23 5 to 7:30 pm Register
PRETTY LITTLE MACARONS - SENSATIONAL Spend a unique evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make pineapple macarons with pineapple preserves surrounded by pineapple buttercream, watermelon-lime macarons with lime curd and watermelon buttercream, plus chocolate-coconut macarons with chocolate ganache surrounded by coconut buttercream topped with toasted coconut. Details Liz McClure Culinary Educator Hands-On $65 Per Person Mon, Jul 24 6 to 8:30 pm Register
CROISSANTS - IT'S BETTER WITH BUTTER Enjoy an evening with pastry chef Tyler Davis as he shows off the process of creating laminated dough with many layers encased in butter for incredibly flaky French pastries. Tyler will make croissants, triple chocolate croissants, spinach-cheese croissants, pain au chocolat, and the incredible cruffin. Details Tyler Davis Pastry Chef Demonstration $55 Per Person Mon, Jul 24 6:30 to 9 pm Register
THE BEST OF BAREFOOT - SALMON BLT Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create a tasty summer menu with Ina's easy and refreshing tomato-cucumber gazpacho, salmon BLT with avocado and pesto mayonnaise on a brioche bun, herb potato salad with tarragon and dill, plus peanut butter and raspberry jam bars. Details Jan Reid Kitchen Conservatory Staff Hands-On $65 Per Person Tue, Jul 25 6:30 to 9 pm Register
HELLO, DAAL-I Discover the versatility of various kinds of daals (lentils) and the many methods they can be prepared with the delightful Lily Sugathan. Enjoy channa daal ka chaat with fried chickpeas, rasam-vadas cooked with spices and yellow split pigeon peas served with fried lentil dumplings, chicken curry and palak raita served with daal roti - lentil flatbread stuffing, masala khichadi - an Indian comfort food with vegetables and lentils and rice, aloo bhujia - a Bihari potato stir-fry, and moong daal ka halwa - a sweet dish with split green gram daal. Details Lily Sugathan Culinary Educator Demonstration $55 Per Person Wed, Jul 26 6 to 8:30 pm Register
PEACHING TO THE CHOIR Everyone knows that Matt Sassman, produce manager at Straub’s Town & Country location, knows a thing or two about peaches. Join him for an exciting hands-on class making sweet and savory peach tarts on puff pastry with brie and hot pepper jelly, prosciutto-wrapped pork tenderloin seasoned with fresh herbs and garlic served with homemade fresh peach chutney, peach-cabbage slaw with carrots and red onions tossed in peach-yogurt dressing, parmesan-garlic crispy smashed baby potatoes, plus peach basil sgroppino - an Italian sorbet cocktail with prosecco. Details Matthew Sassman Kitchen Conservatory Staff Hands-On $65 Per Person Wed, Jul 26 6:30 to 9 pm Register
DAYS WITH DEVON - ANGEL BISCUITS AND QUICHE Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy angel biscuits served with bourbon blackberry jam and brie, honey-strawberry muffins sprinkled with turbinado sugar, toasted farro salad with red and gold tomatoes and English cucumbers tossed in red wine vinaigrette and topped with feta and pine nuts, corn-zucchini goat cheese quiche with lemon zest and basil, plus pineapple-mango sangria with fresh basil. #weekday Details Devon Drag Kitchen Conservatory Staff Demonstration $45 Per Person Thu, Jul 27 11 am to 1:30 pm Register
LET THEM EAT CHEESECAKE For the love of cheesecake, treat yourself to an evening of decadence with creamy cheesecakes and discover the trick for easily removing these luscious desserts from the pan. Enjoy a classic New York cheesecake with cherry topping, caramel apple cheesecake, pumpkin cheesecake, plus a sure-to-impress chocolate polka-dot cheesecake. Details Kitchen Conservatory Chef Demonstration $60 Per Person Thu, Jul 27 6 to 8:30 pm Register
VEGETABLE-CENTRIC Delicious vegetables are at the center of the plate for this hands-on technique class with Produce Manager Matt Sassman using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, and aromatics. Learn to roast, braise, blanch, steam, mash, fry, pickle, and create a gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, vegetable purée, plus how to cook leafy greens, and enhance vegetables using dairy or cheese. Details Matthew Sassman Kitchen Conservatory Staff Hands-On $65 Per Person Thu, Jul 27 6 to 9 pm Register
LET THEM EAT CHEESECAKE For the love of cheesecake, treat yourself to a morning of decadence with creamy cheesecakes and discover the trick for easily removing these luscious desserts from the pan. Enjoy a classic New York cheesecake with cherry topping, caramel apple cheesecake, pumpkin cheesecake, plus a sure-to-impress chocolate polka-dot cheesecake. Details Kitchen Conservatory Chef Demonstration $60 Per Person Fri, Jul 28 11 am to 1:30 pm Register
DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $150 Per Couple Fri, Jul 28 6 to 8:30 pm Register
WHAT'S BETTER THAN SLICED BREAD? Elevate your everyday store-bought sandwich loaf bread to something fresh, homemade, and quite delicious. This hands-on class with bread and pizza expert Scott Sandler will learn all of the techniques for working with yeast, kneading, rising, forming, and baking three variations of loaf breads - country white bread, multi-grain bread, and dark rustic wheat bread. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Sat, Jul 29 12 to 2:30 pm Register
DATE NIGHT FOR COUPLES: YOU DRIVE ME PISTACHIOS Spend a light-hearted evening with Jacob Couture creating a stunning meal featuring the incredible pistachio. This hands-on class for couples will learn to make corn-zucchini-cantaloupe salad with homemade buttermilk ranch dressing topped with prosciutto and fresh herbs, pistachio-crusted rack of lamb pan-seared and roasted to perfection, served with pomegranate roasted carrots with feta and brown butter, sumac fries, plus sea salt-pistachio shortbread. Details Jacob Couture Culinary Educator Hands-On $150 Per Couple Sat, Jul 29 6 to 8:30 pm Register
SHOW ME MO OFF THE GRILL Chef Mathew Unger shares the "Show Me" Missouri slogan as he shares his extensive research for an upcoming cookbook on Missouri comfort foods. This hands-on class will work side-by-side with Mathew to make grilled Caesar salad, grilled bacon jelly flatbread, grilled peach pork chops, brioche French toast with maple pecan sauce, plus gooey butter cake. Details Mathew Unger Chef Hands-On $65 Per Person Sun, Jul 30 12:30 to 3 pm Register
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $160 Per Couple Sun, Jul 30 5 to 7:30 pm Register
A SEINFELD STATE OF MIND No matter what New York City food purveyor, real or created, visited by the likes of Seinfeld, Elaine, George, and Kramer, the food moments from the much acclaimed series were epic. Join Lydia Gwin in a hands-on class to create some of the favorites, including Elaine's big salad (cobb salad with bacon vinaigrette), "no soup for you" cream of mushroom soup eaten with "these pretzels are making me thirsty" German-style pretzels, Steinbrenner's "I got eggplant on my mind" pepperoni-eggplant calzones, Kenny Rodgers' roasted chicken and the "vile weed" broccoli, plus "look to the cookie" black and white cookies. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $65 Per Person Mon, Jul 31 6:30 to 9 pm Register
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, Aug 1 6 to 8:30 pm Register
JAN AND MATT DOWNLOAD FAVORITE APPS Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a spread of exciting appetizers along with a melon ball cocktail and a classic sidecar. Take a seat at the counter as they amuse you with their banter and prepare skewered steak bites with blue cheese-stuffed roasted mushrooms, deviled baby potatoes stuffed with potato salad with capers and dill, Bloody Mary poached shrimp, fresh tomato-arugula bruschetta with lemon ricotta spread and a balsamic drizzle, and goat cheese pimiento-stuffed summer squash with bacon and basil. Details Matt Sassman and Jan Reid Kitchen Conservatory Staff Demonstration $60 Per Person Wed, Aug 2 6 to 8:30 pm Register
AMERICAN-ITALIAN CAST IRON FAVORITES Cast iron pans are versatile, durable, and a great way to cook Mickey Kitterman's favorite American-Italian dishes, starting with Chicago-style deep dish Italian sausage-mushroom pizza with mushrooms, onions, red sauce, and mozzarella. This hands-on class will make Tuscan steak Fiorentina - pan-roasted thick porterhouse beef steak with roasted garlic and rosemary, chicken and pesto lasagna, and tender veal piccata. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $70 Per Person Wed, Aug 2 6:30 to 9 pm Register
BREAD IS ON THE RISE No matter how hectic your schedule, bread is easy to make any day of the week. Learn tips and techniques 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 white sandwich bread, honey whole wheat loaf, rosemary focaccia, plus buttermilk biscuits. #weekday Details Kitchen Conservatory Chef Hands-On $65 Per Person Thu, Aug 3 11 am to 1:30 pm Register
OH HONEY, IT’S ALL RELATIVE! Beekeeper and founder of Asali Gold Honey, Ericka Clark, teams up with her sister, Lydia Gwin, for a sweet class infusing a variety of flavors into honey, as Lydia cooks with honey. Enjoy spicy fried eggplant with honey and ricotta, honey and lemon glazed roast chicken served with roasted cauliflower with sweet honey charmoula sauce, pear-honey-parmigiano tart, plus spiked iced tea with DIY honey liqueur. Details Lydia Gwin and Ericka Clark Kitchen Conservatory Staff Demonstration $60 Per Person Thu, Aug 3 6 to 8:30 pm Register
THE KEY IS DE LIME AND DE COCONUT Sit back and hum a little melody as Mickey Kitterman does all the preparations for a Key West summer dinner. Enjoy coconut shrimp-mango-avocado salad dressed with tart and spicy mango-lime-honey vinaigrette, Key West scallop ceviche with tropical herbs, tropical surf and turf with jerked pork tenderloin and lobster mashed potatoes with sauce américaine, plus Key West Key lime cookie bars and a classic daiquiri. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Thu, Aug 3 6:30 to 9 pm Register
PRETTY LITTLE MACARONS - PLEASURE Spend a fantastic morning in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make blackberry-lemon macarons with lemon curd surrounded by blackberry buttercream, peaches and cream macarons with peach preserves and peach buttercream, plus peanut butter-chocolate macarons with chocolate ganache and peanut butter buttercream. Details Liz McClure Culinary Educator Hands-On $65 Per Person Sat, Aug 5 11 am to 1:30 pm Register
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce. Details Kitchen Conservatory Chef Hands-On $65 Per Person Sat, Aug 5 12 to 2:30 pm Register
DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a caramelized onion and bacon pizza with blue cheese, cherry tomato pizza margherita, pesto-spinach-mushroom pizza, and hot honey-goat cheese-pepperoni pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream. Details Dawn Meyer and Larry Meyers Kitchen Conservatory Staff Hands-On $150 Per Couple Sat, Aug 5 6:30 to 9 pm Register
A GREAT BRITISH BAKE OFF - KITCHEN INFERNO EDITION A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker in an episode that brings out the culinary torches for stunning displays of international desserts. Learn to make bananas Foster - an iconic New Orleans dessert with bananas sautéed in butter and brown sugar and flamed with rum and served over vanilla ice cream, crêpes suzette - delicate French crêpes set ablaze with Grand Marnier, cherries jubilee - a celebration dessert created for Queen Victoria by August Escoffier on the occasion of her Diamond Jubilee in 1897 flamed with kirschwasser and served over a non-traditional scoop of chocolate hazelnut ice cream, plus baked Alaska with a rich brownie base topped with vanilla ice cream and topped with meringue that is torched then doused with cognac and set alight. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $70 Per Person Sun, Aug 6 12:30 to 3 pm Register
HEIR AND A PARENT: JEDI ACADEMY Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade ranch dip, TIE fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, ages 7 to 11, plus a parent. Details Rachelle Killian Kitchen Conservatory Staff Hands-On $115 For Parent and Child Sun, Aug 6 1 to 3:30 pm Register
DATE NIGHT FOR COUPLES: DON'T WORRY. BE CRABBY. Bring your partner and join Christy Wynne creating a fabulous gluten-free and grain-free dinner focused on a love for crab cakes. This hands-on class will create bacon covered Brussels sprouts, kale salad with toasted pecans and parmesan tossed in lemon-shallot vinaigrette, lump crab cakes with buttery garlic cauliflower purée, no-yeast almond flour dinner rolls, oven-roasted broccoli, plus chocolate-avocado mousse topped with coconut whipped cream. #healthy Details Christy Wynne Culinary Educator Hands-On $150 Per Couple Sun, Aug 6 5 to 7:30 pm Register
SOUL FOOD FROM A CHEF’S PERSPECTIVE The talented Tyler Davis approaches Southern soul food from the perspective of a fine dining chef. Have a seat at the counter and enjoy tea-brined Southern fried chicken, sweet potato and caramelized onion gratin, crab and sweet corn bisque, and Tai's buttermilk biscuits. Details Tyler Davis Chef Demonstration $55 Per Person Sun, Aug 6 5:30 to 8 pm Register
TEEN COOKING BOOTCAMP Designed for teens, ages 12 to 16. Join Lydia Gwin for a three-day cooking camp exploring international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create breakfast, street food, and sandwiches from around the world, including Belgian waffles, shakshuka, fluffy Japanese pancakes, falafels, currywurst and fries, tacos al pastor, poffertjes with Nutella, beignets, fruit sandos, Vietnamese banh mi, English cucumber tea sandwiches, and more. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $165 Per Person Mon, Aug 7 1 to 4 pm Tue, Aug 8 1 to 4 pm Wed, Aug 9 1 to 4 pm Register
PASTA - IN ANY WAY, SHAPE, OR FORM Explore the possibilities of creating a variety of pasta shapes paired with exciting sauces working side-by-side with the talented sous chef of Trattoria Marcella, Jeff Young. This hands-on class will make crab and corn agnolotti with squid ink pasta served in saffron butter with arugula, roasted eggplant ravioli baked in spicy San Marzano sauce with fresh mozzarella and basil topped with toasted breadcrumbs, tomato farfalle with chicken meatballs and sautéed kale in garlic herb butter with roasted red pepper, plus toasted s'mores ravioli. Details Jeff Young Sous Chef Hands-On $65 Per Person Mon, Aug 7 6 to 8:30 pm Register
PERFECTLY PAIRED Chef Zach Dale, of Robust Wine Bar, is joined by his talented wife, Kelcey, for a perfect pairing of some favorites from the patio menu with selected wines. Enjoy roasted red pepper-jalapeño cheese spread with crostini, baked ratatouille with fresh mozzarella and garlic bread crumbs, chilled shrimp aguachile with cucumber pico de gallo, and achiote-marinated chicken served with summer corn salad. Details Zach Dale Chef Demonstration $75 Per Person Mon, Aug 7 6:30 to 9 pm Register
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 Tue, Aug 8 11 am to 1:30 pm Register
A HILL OF VANILLA BEANS René Sackett shares her knowledge and experience with the exotic vanilla bean for exciting global dishes. This hands-on class will create Tahitian shrimp in coconut-vanilla sauce, coconut kau kau - a twice-baked and mashed sweet potato dish with vanilla and ginger from Papua New Guinea, Madagascar's coconut-vanilla rice with curried chicken and pineapple skewers, fresh market salad with candied vanilla bacon and vanilla bean vinaigrette, assorted summer melons with vanilla sea salt, Tahitian coconut cake with caramelized bananas and vanilla bean ice cream, plus a Tahitian pineapple-passion fruit rum cocktail with orange juice and vanilla, and vanilla bean iced coffee. Details René Sackett Culinary Educator Hands-On $65 Per Person Tue, Aug 8 6 to 8:30 pm Register
VEGANS TAKE A BITE OUT OF SUMMER Step into the kitchen with plant-based expert Caryn Dugan for a fun evening creating vegan dishes perfect for summer. This hands-on class will make black bean and corn salad with adobo and garlic served with fresh tortilla chips, krab cake tartines with jackfruit and chickpeas, quinoa-bell pepper tacos with sweet corn guacamole, plus chocolate berry bites with dates and freeze-dried berries flavored with almond and vanilla. #healthy Details Caryn Dugan Culinary Educator Hands-On $65 Per Person Tue, Aug 8 6:30 to 9 pm Register
THE TWISTS AND TURNS OF BABKA Give a warm welcome to Shelly Yona, as she shares her love for baking babka - also known in Israel as shmarim (yeast cake), a sweet braided bread that filled her childhood home with an unforgettable aroma every Friday for Shabbat. This hands-on class will learn to make three different shapes with three different fillings - chocolate-Nutella babka in a braid shape, cinnamon rolls with pecans, and a braided babka with ricotta cheese filling. Details Shelly Yona Culinary Educator Hands-On $65 Per Person Wed, Aug 9 6 to 8:30 pm Register
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 Wed, Aug 9 6:30 to 9 pm Register
THE TWISTS AND TURNS OF BABKA Join Shelly Yona in the kitchen as she shares her love for baking babka - also known in Israel as shmarim (yeast cake), a sweet braided bread that filled her childhood home with an unforgettable aroma every Friday for Shabbat. This hands-on class will learn to make three different shapes with three different fillings - chocolate-Nutella babka in a braid shape, cinnamon rolls with pecans, and a braided babka with ricotta cheese filling. Details Shelly Yona Culinary Educator Hands-On $65 Per Person Thu, Aug 10 11 am to 1:30 pm Register
YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS Cowboys and ranch hands are all fired up for a night of grilling and cavorting with Lydia Gwin, as she puts on her "Gator" apron to mastermind an evening of cooking. This hands-on class will make Buffalo cauliflower with homemade Dutton ranch dressing, Jimmy's cowboy caviar with fresh tortilla chips, Rip's T-bone steaks with poblano-caramelized onion butter, grilled vegetable kebabs, grilled fingerling potatoes, biscuits, plus Beth's bourbon-apple crisp with vanilla ice cream, and Teeter's tequila-lime ranch water. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $70 Per Person Thu, Aug 10 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will learn to prepare classic French onion soup, traditional Caesar salad with roasted garlic croutons, show-stopping jaw-dropping steak Diane in a mushroom-shallot cream sauce flambéed with brandy, goat cheese mashed potatoes with fresh herbs, plus blueberry clafoutis. Details Matthew Sassman Kitchen Conservatory Staff Hands-On $160 Per Couple Fri, Aug 11 6 to 8:30 pm Register
GIRLS' NIGHT OUT: SHE MAKES IT LOOK SO EASY Busy mom Dara Boxer is always on the search for effortless dishes that require minimal ingredients with big flavors. From her new favorite cookbook, I Dream of Dinner (so You Don't Have To) by Ali Slagle, enjoy Israeli couscous and green lentil salad with vegetables and olives tossed in red wine vinegar with feta and basil, creamy tomato soup with garlic and tahini, roasted salmon over a bed of crisp lettuce with charred corn and feta with a smoky creamy dressing, plus dessert fruit salad with tahini-coconut dressing, and a cockney champagne cocktail. Details Dara Boxer Kitchen Conservatory Staff Demonstration $55 Per Person Sat, Aug 12 6 to 8:30 pm Register
DATE NIGHT FOR COUPLES: CURRY IN A HURRY Slow down and enjoy a captivating evening in the kitchen with Lily Sugathan who shares a quick way to make Indian food at home with a basic onion-tomato masala used as the base for many recipes, each with a distinct flavor. This hands-on class will use the masala to make curry leaf pepper chicken, matar paneer - paneer cooked with peas, chole - used to make aloo tikki chaat, all served with roti and ghee rice, plus mango kulfi - an Indian ice cream. Details Lily Sugathan Culinary Educator Hands-On $140 Per Couple Sat, Aug 12 6:30 to 9 pm Register
NOVEL CUISINE: UNDER THE HENFLUENCE Under The Henfluence: Inside the World of Backyard Chickens and the People Who Love Them by Tove Danovich is a look into the backyard husbandry of chickens and the quirky personalities of the people and the birds. As the class discusses the book, Mickey Kitterman will prepare deep-fried chicken and leek arancini served with basil pesto cream, poulet meunière - sautéed chicken cutlets with lemon-parsley butter sauce, steamed summer vegetables with hollandaise, plus blueberry sour cream pie. Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read! Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $45 Per Person Sun, Aug 13 1 to 3:30 pm Register
DATE NIGHT FOR COUPLES: GOOD TO THE LAST BITE Spend a fun evening in the kitchen with your partner creating dishes with Marci Boland, who likes to create healthy and tasty dishes. This hands-on class will make cast iron skillet spinach-artichoke dip with Greek yogurt served with a toasted baguette and fresh vegetables, roasted beet-arugula salad with citrus and red onion drizzled with champagne-hot honey dressing and topped with goat cheese and pistachios, whole grain pasta tossed in kale-basil pesto with tomatoes topped with chicken meatballs and roasted grapes, roasted veggie-filled zucchini boats with kefir-mint topping, plus orange-chamomile blondies topped with aquafaba whipped cream. Details Marci Boland Kitchen Conservatory Staff Hands-On $150 Per Couple Sun, Aug 13 5 to 7:30 pm Register
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent. Details Rohan Sarino Culinary Educator Hands-On $120 For Parent and Child Sun, Aug 13 5:30 to 8 pm Register
KILLIAN IT WITH PASTRIES - STRUDEL. BEIGNETS. DANISH. 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 sausage-mushroom-cheese strudel, New Orleans-style beignets, plus mixed berry and cream cheese Danish with homemade puff pastry. #weekday Details Rachelle Killian Kitchen Conservatory Staff Demonstration $45 Per Person Mon, Aug 14 11 am to 1:30 pm Register
FUN FOOD CAKE POPS Join Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating colorful treats. This hands-on class will learn how to hand-mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of cake pops, including doughnuts, pizza, and tacos. Each student will take home their cake pop creations. Details Rachel Sarino Culinary Educator Hands-On $65 Per Person Mon, Aug 14 6 to 8:30 pm Register
BREADS OF ITALY Join bread and pizza expert Scott Sandler, founder of two acclaimed St. Louis pizza restaurants, as he shares tips and techniques of working with yeasted doughs to create three distinct regional breads of Italy that will impress your friends and family. This hands-on class will learn to mix, knead, shape, and bake pane di Genzano - a famous rustic bread from a town outside of Rome with a DOP status (protected designation of origin) baked with a dark coating of wheat bran, focaccia Genovese - a classic favorite from the Northern region of Italy with generous amounts of olive oil and sea salt topped with herbs, plus pane di Altamura - a delicious DOP bread made from durum wheat with a unique shape made to last for weeks. Scott will share his tips for breads traditionally baked in a wood-burning oven to an easy way to make it in a home oven. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Mon, Aug 14 6:30 to 9 pm Register
EVERYONE WYNNES WITH CHRISTY - SATISFACTION Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy basil-quinoa-roast chicken salad loaded with toasted pine nuts, fresh tomatoes, spinach, and kalamata olives topped with balsamic dressing, and finish with black bean brownies served with dairy-free banana ice cream. #healthy #weekday Details Christy Wynne Culinary Educator Demonstration $45 Per Person Tue, Aug 15 11 am to 1:30 pm Register
BREADS OF ITALY Join bread and pizza expert Scott Sandler, founder of two acclaimed St. Louis pizza restaurants, as he shares tips and techniques of working with yeasted doughs to create three distinct regional breads of Italy that will impress your friends and family. This hands-on class will learn to mix, knead, shape, and bake pane di Genzano - a famous rustic bread from a town outside of Rome with a DOP status (protected designation of origin) baked with a dark coating of wheat bran, focaccia Genovese - a classic favorite from the Northern region of Italy with generous amounts of olive oil and sea salt topped with herbs, plus pane di Altamura - a delicious DOP bread made from durum wheat with a unique shape made to last for weeks. Scott will share his tips for breads traditionally baked in a wood-burning oven to an easy way to make it in a home oven. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Tue, Aug 15 12 to 2:30 pm Register
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 Tue, Aug 15 6:30 to 9 pm Register
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. #weekday Details Kitchen Conservatory Chef Hands-On $175 Per Person Thu, Aug 17 11 am to 4 pm Register
PRETTY LITTLE MACARONS - APPLE OF MY EYE Spend a unique evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make apple-shaped macarons to create apple pie macarons with apple butter surrounded by cinnamon buttercream topped with a crumble, plus double chocolate macarons with chocolate ganache and chocolate buttercream. Details Liz McClure Culinary Educator Hands-On $65 Per Person Thu, Aug 17 6 to 8:30 pm Register
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 Thu, Aug 17 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: PARTY PERFECT PALEO Devon Drag shares the paleolithic hunter-gatherer approach to cooking and grilling, combined with a gluten-free menu for an exciting hands-on class great for a summer gathering. This hands-on class for couples will learn to make almond flour-flaxseed tortilla chips with pineapple salsa, grilled jalapeño-bacon turkey burgers topped with guacamole salsa, smoky barbecue ranch sweet potato salad with bacon and onions, grilled zucchini salad with fresh herbs and lemon vinaigrette, plus a fresh peach crisp with a pecan-coconut topping served with coconut vanilla ice cream, and a faux-jito mint-lime cooler. #healthy Details Devon Drag Kitchen Conservatory Staff Hands-On $150 Per Couple Fri, Aug 18 6 to 8:30 pm Register
FRIDAY NIGHT FRENCH - BLANQUETTE DE VEAU Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy vegetable soupe au pistou, luscious blanquette de veau on parsley new potatoes, plus gâteau Basque studded with cherries. Details Kitchen Conservatory Chef Demonstration $60 Per Person Fri, Aug 18 6:30 to 9 pm Register
HEIR AND A PARENT: WIZARDS IN THE KITCHEN Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent. Details Amanda Anderson Kitchen Conservatory Staff Hands-On $120 For Parent and Child Sat, Aug 19 11 am to 1:30 pm Register
DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $200 Per Couple Sat, Aug 19 5 to 8 pm Register
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 $200 Per Couple Sat, Aug 19 6:30 to 9:30 pm Register
NUTS ABOUT VEGAN Spend a fascinating evening in the kitchen with Lisa Buchmeier creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus mini pumpkin pecan pies with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy Details Lisa Buchmeier Culinary Educator Hands-On $65 Per Person Sun, Aug 20 12:30 to 3 pm Register
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 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 Tyler Davis Culinary Educator Hands-On $160 Per Couple Sun, Aug 20 5 to 7:30 pm Register
MACARON MANIA - AUGUST Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. This hands-on class will make Nutella macarons with Nutella buttercream topped with a chocolate drizzle and crumbled Ferrero Rocher, gluten-free birthday cake macarons with buttercream decorated with sprinkles, plus chocolate espresso macarons with espresso shells filled with chocolate buttercream. Details Laura Branson Culinary Educator Hands-On $65 Per Person Sun, Aug 20 5:30 to 8 pm Register
ALL RISE! LET'S BAKE BREAD! Learn the basics of making yeast breads with Melissa Clendenin, as she shares tips and techniques from mixing, kneading and proofing the dough. This hands-on class will create French baguettes, potato dinner rolls, rosemary focaccia, and challah. #weekday Details Melissa Clendenin Kitchen Conservatory Staff Hands-On $65 Per Person Mon, Aug 21 11 am to 1:30 pm Register
FAIR FARE The best part of local fairs, besides ferris wheels and scramblers, is the food. Join Rachelle Killian in a hands-on class creating large salty soft pretzels, corndogs with homemade ketchup, grilled street corn, smash burgers on glazed doughnut buns, curly fries, and funnel cake with fresh berry compote, all served with fresh squeezed hard lemonade. Details Rachelle Killian Kitchen Conservatory Staff Hands-On $65 Per Person Mon, Aug 21 6 to 8:30 pm Register
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 Pastry Chef Hands-On $65 Per Person Mon, Aug 21 6:30 to 9 pm Register
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, Aug 22 6 to 8:30 pm Register
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, Aug 22 6:30 to 9 pm Register
HATCH CHILE PEPPER-AZZI The crowds are going wild over the annual bounty of sensational New Mexico Hatch chile peppers. Join Matt Sassman, the produce manager at Straub’s Town & Country location and a familiar face in our kitchens, in an exciting evening of roasting the peppers in a hopper to create Hatch chorizo fundido with onions and garlic and Monterey Jack cheese served with fresh tortilla chips, garlic-roasted Hatch chile shrimp on Hatch chile-cheddar cheese grits, individual Hatch chile turkey meatloaves glazed with Hatch chile-tomatillo ketchup, cheesy potatoes with Hatch chile oil, plus Hatch chile-infused margarita sorbet. Details Matthew Sassman Kitchen Conservatory Staff Hands-On $65 Per Person Wed, Aug 23 6 to 8:30 pm Register
DAYS WITH DEVON - GAZPACHO AND PIZZA Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy tomato-tomatillo gazpacho with cucumbers and jalapeños served with "everything bagel" cheddar toast points, blackberry-prosciutto puff pastry pizza with burrata and a drizzle of honey, summer greens salad with pistachios and shaved parmesan tossed in fresh lemon-basil dressing, brown sugar-peach streusel muffins with vanilla glaze, plus a black rosé vodka cocktail with muddled blackberries. #weekday Details Devon Drag Kitchen Conservatory Staff Demonstration $45 Per Person Thu, Aug 24 11 am to 1:30 pm Register
GOODNESS, GRAIN-SCIOUS, GREAT BOWLS OF FIBER Join Dara Boxer in the kitchen as she shares her passion for healthy and nutritional vegetarian grain bowls that are rich in flavor and fiber. This hands-on class will mix and match grains, vegetables, proteins, plus dressings or toppings to create a personalized grain bowl, served with Urban Chestnut Underdog American lager. Choose from farro, brown rice, quinoa, cauliflower, carrots, spinach, zucchini, tomatoes, sweet corn, tofu, chickpeas, lentils, black beans, along with topping choices of pico de gallo, orange tahini sauce, spicy peanut sauce, Green Goddess dressing, and creamy hummus for a delicious meal. #healthy Details Dara Boxer Kitchen Conservatory Staff Hands-On $65 Per Person Thu, Aug 24 6 to 8:30 pm Register
LIVING IN THE PASTA Make the most of today in a lively class with Lydia Gwin creating fresh pasta served with an antipasto-mixed greens salad with pepperoncini, olives and cherry tomatoes. This hands-on class will make chicken and mushroom filled ravioli in a creamy lemon and sun-dried tomato sauce, pappardelle with Tuscan sausage and caramelized onion ragù, farfalle with walnut pesto and goat cheese, plus limoncello sorbetto. Details Lydia Gwin Kitchen Conservatory Staff Hands-On $65 Per Person Thu, Aug 24 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: PIZZA FIXES EVERYTHING Bring on the weekend with a fun night of delicious homemade pizza. Join the talented Josh Galliano for a hands-on class creating fresh pizza with our go-to pizza dough and quick and easy pizza sauce to make classic margherita pizza, potato-leek pizza with white sauce, chorizo-kale pizza, plus fresh spring greens salad with balsamic vinaigrette topped with apples and candied walnuts, garlic knots, apple pie pizza with streusel topping, and a vodka-rum raspberry Long Island cocktail. Details Joshua Galliano Chef Hands-On $140 Per Couple Fri, Aug 25 6 to 8:30 pm Register
HEIR AND A PARENT: THRILLED TO PIZZAS Happiness is a fun morning with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, zucchini parmesan crisps, kiddy sangria, and mixed berry crumb bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent. Details Jess Schmidt Culinary Educator Hands-On $115 For Parent and Child Sat, Aug 26 10:30 am to 1 pm Register
FRENCH FARE - CRAB BEIGNET 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 mousse de foie de volaille - chicken liver mousse served with crusty baguette, crab beignet with roasted garlic sabayon, coconut rice pilaf, plus a blondie with peach ice cream and framboise sauce. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Sat, Aug 26 11 am to 1:30 pm Register
GIRLS' NIGHT OUT: TACO BELLE Satisfy your hunger with traditional Mexican dishes in a class designed for the girls with Melissa Clendenin. Enjoy shrimp and avocado salad with fresh lime and jalapeños, grilled fish tacos with peach salsa and pickled onions on corn tortillas, creamy elote salad with charred corn and cotija cheese, crunchy jicama-carrot slaw, plus tres leches cake with whipped cream and fresh berries, and a classic margarita on the rocks. Details Melissa Clendenin Kitchen Conservatory Staff Demonstration $55 Per Person Sat, Aug 26 6 to 8:30 pm Register
DATE NIGHT FOR COUPLES: WE SEA FOOD ON THE GRILL Join chef Jon Lowe outside at the grill to create succulent summer seafood dishes, starting with parmesan grilled oysters. This hands-on class for couples will make cedar-planked grilled salmon, grilled scallops, grilled seafood and sausage paella, charred romaine salad with anchovy dressing, plus stone fruit shortcake with housemade sugar biscuits, bourbon caramel sauce, and citrus whipped cream. Details Jon Lowe Chef Hands-On $170 Per Couple Sat, Aug 26 6:30 to 9 pm Register
USE YOUR (THAI) NOODLE The logical choice for satisfying pad Thai cravings is to learn to make it at home. This exciting hands-on class with Jan Reid will create pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and broccoli in dark soy sauce, and Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots. Details Jan Reid Kitchen Conservatory Staff Hands-On $65 Per Person Sun, Aug 27 12:30 to 3 pm Register
NEAPOLITAN PIZZA FOR THE HOME OVEN Scott Sandler shares his expertise for creating the iconic Neapolitan pizza that is traditionally baked in a 900° wood-burning oven in the blink of an eye. Scott's adaptation for the home oven can be done almost as quickly and just as delicious. This hands-on class will learn to make pizza margherita with fresh mozzarella and crushed Italian tomatoes topped with basil and sea salt, pizza marinara with crushed Italian tomatoes and garlic topped with oregano and sea salt, plus pizza rucola with smoked mozzarella and grape tomatoes and garlic topped with fresh arugula and lemon juice. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Sun, Aug 27 1 to 3:30 pm Register
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, Aug 27 5:30 to 8 pm Register
MERINGUES - WHIP IT! WHIP IT GOOD! Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream, plus floating island with crème anglaise and caramel sauce. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $65 Per Person Mon, Aug 28 6 to 8:30 pm Register
THE TASTE OF AUTUMN As seasons change from summer to autumn, the colors and flavors are richer and deeper. Lydia Gwin shares an autumnal meal, as the class enjoys brown butter butternut squash soup, artichoke and fontina-stuffed chicken breast with a mushroom cream sauce, roasted asparagus, lemon-spinach farro orzo pilaf, plus apple-pecan toffee mini cakes. Details Lydia Gwin Kitchen Conservatory Staff Demonstration $55 Per Person Mon, Aug 28 6:30 to 9 pm Register
FIT TO BE THAI'D It is always a pleasure to have Nareerut "Tookie" Payette, owner of Thai Gourmet in O'Fallon, Missouri, share her native Thai cuisine in our kitchen. Enjoy a fun and informative evening as "Tookie" prepares chicken three ways - grilled chicken with lemongrass and coriander root, chicken noodle soup with rice noodles and Spring onions, and hot and sour Thai-style tom yum noodle soup with chicken and bean sprouts and a soft boiled egg. Details Nareerut Payette Culinary Educator Demonstration $55 Per Person Tue, Aug 29 6 to 8:30 pm Register
THE BEST OF BAREFOOT - LEMON CHICKEN Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create a juice of the flowers vodka cocktail with freshly squeezed grapefruit and citrus, roasted shrimp salad in tarragon dressing on a bed of mixed greens, French green bean salad, pan-seared lemon chicken cooked in white wine with olives and herbs, crispy English potatoes, plus chocolate sheet cake with chocolate frosting. Details Jan Reid Kitchen Conservatory Staff Hands-On $65 Per Person Tue, Aug 29 6:30 to 9 pm Register
PRETTY LITTLE MACARONS - SIP Spend a fantastic morning in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make macarons with Earl Grey tea buttercream surrounding lemon curd, strawberry-matcha macarons with strawberry preserves and matcha buttercream, plus mocha macarons with chocolate ganache and coffee buttercream. #weekday Details Liz McClure Culinary Educator Hands-On $65 Per Person Wed, Aug 30 11 am to 1:30 pm Register
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 Wed, Aug 30 6 to 8:30 pm Register
HOOKED ON FISH TACOS Spend a fun evening making seafood tacos and homemade corn tortillas with sauces and salsas, plus ceviche, with taco expert Jeff Friesen. This hands-on class will create Baja fish tacos with Baja sauce, grilled shrimp tacos with avocado salsa, and blackened catfish tacos with tartar sauce. Details Jeff Friesen Chef Hands-On $65 Per Person Wed, Aug 30 6:30 to 9 pm Register
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 Hands-On $65 Per Person Thu, Aug 31 6 to 8:30 pm Register
A TASTE OF THE UNDERGROUND With countless years of experience, a professional chef and a pastry chef share their talents creating super secret underground dinners in their time off. Established in 2009, more than one hundred Rogue Underground Dining Society events have been done in surprise unexpected locations with the menu announced at the table. Join us for an exciting and daring evening in our kitchen for a class that is outside the boundaries from menu to presentation with undisclosed handshakes and the promise to keep their secret. Details Rogue Chefs Demonstration $75 Per Person Thu, Aug 31 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: THE SOUTHERN VEGAN-IZER Spend an adventurous evening in the kitchen with Lisa Buchmeier creating a Southern fusion plant-based feast that is dairy-free and egg-free. This hands-on class will learn to make deviled "eggs" with a creamy filling piped into roasted gold potatoes garnished with dill and paprika, watermelon-lime kombucha spritzer, barbecue pulled "pork" sandwiches with king oyster mushrooms topped with naturally sweetened barbecue sauce and crispy slaw on a toasted bun, chipotle mac-and-"cheese" with caramelized Brussels sprouts, plus fruit-sweetened hummingbird cupcakes topped with oil-free cashew cream cheese frosting and toasted walnuts. #healthy Details Lisa Buchmeier Culinary Educator Hands-On $150 Per Couple Fri, Sep 1 6 to 8:30 pm Register
GIRLS' NIGHT OUT: STEEL MAGNOLIAS Lydia Gwin creates an all-star Southern menu to honor the women of Steel Magnolias, starting with Annelle's red beans and rice soup that "freezes beautifully". Enjoy Ouiser's southern tomato pie, M'Lynn's boiled shrimp with spicy sweet-and-sour dipping sauce, Truvy's cuppa cuppa cuppa beauty shop secret dessert, Robert's "Nothing like a good piece of ass!" red velvet armadillo butt cupcakes, plus Shelby's blush and bashful bubbly cocktail with raspberry, blueberry and prosecco. Details Lydia Gwin Kitchen Conservatory Staff Demonstration $55 Per Person Fri, Sep 1 6:30 to 9 pm Register
HEIR AND A PARENT: STEP UP TO THE CANDY BAR Spend a memorable afternoon making different versions of your favorite candy bars so good that parents and children will be scrambling for the last morsel. Learn to make mini Butterfinger pies in jars with brown sugar graham cracker crust, homemade Twix bars with caramel and chocolate, Almond Joy cookie bars, peanut butter cup sandwich cookies with peanut butter buttercream, plus Snickers ice cream topped with caramel, peanuts and chocolate. Some candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent. Details Devon Drag Kitchen Conservatory Staff Hands-On $115 For Parent and Child Sat, Sep 2 11 am to 1:30 pm Register
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 Sun, Sep 3 12:30 to 3 pm Register
MACARON MANIA - SEPTEMBER Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. This hands-on class will make pumpkin cheesecake macarons with pumpkin colored shells filled with pumpkin spiced cream cheese buttercream, gluten-free brownie "batter" macarons, plus vanilla bean macarons with vanilla bean buttercream. Details Laura Branson Culinary Educator Hands-On $65 Per Person Sun, Sep 3 1 to 3:30 pm Register
DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer and Larry Meyers. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet. Details Dawn Meyer and Larry Meyers Kitchen Conservatory Staff Hands-On $150 Per Couple Sun, Sep 3 5 to 7:30 pm Register
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 Tue, Sep 5 6 to 8:30 pm Register
ON TOP OF SPAGHETTI WITH PLANT-BASED SAUCES Uncover Scott Sandler's secrets to turning favorite pasta sauces into plant-based vegan sauces and how to pair the right pasta with each sauce. Starting with our favorite Rustichella d'Abruzzo pasta from Italy, this hands-on class will learn to make Bolognese sauce with a plant-based meat substitute, pesto, pasta with artichokes, and cacio e pepe. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Tue, Sep 5 6:30 to 9 pm Register
A GREEN HOUSE OF VEGAN SOUPS Spend the afternoon with Audrey Scherrer as she shares healthy and scrumptious vegan soups, plus a fluffy, buttery "fool your Grandmother" vegan biscuit. This hands-on class will learn to make a quick and easy creamy vegan potato soup garnished with parsley, high protein chickpea and red pepper vegan soup with quinoa and toasted spices, gold gazpacho soup with cucumbers and onions and tomatoes garnished with cilantro, carrot soup with raisin chutney garnish, plus a dairy-free crispy chocolate-peanut butter protein bar. #weekday #healthy Details Audrey Scherrer Culinary Educator Hands-On $65 Per Person Wed, Sep 6 11 am to 1:30 pm Register
RAISING THE RISOTTO GAME Spend the evening with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, learning to make creamy Italian risotto using a variety of rice including arborio, carnaroli, and vialone nano - an Italian semifino variety. Combining the rice with exciting ingredients, this hands-on class will make risotto with goat cheese and roasted mushrooms, creamy butternut squash risotto with toasted pumpkin seeds, braised beef short ribs and spinach risotto, plus salted caramel risotto with crumbled almond biscotti. Details Bob Colosimo Chef Hands-On $65 Per Person Wed, Sep 6 6 to 8:30 pm Register
CAKES ON THE RISE What makes a cake perfectly tender and moist? What gives cake their rise and how do fats create texture? Lydia Gwin shares her baking nerdiness with the science behind cakes. Lydia shares the hows and whys of baking cakes with proper measuring and mixing techniques, and the role that leavening agents, flours, fats, acidity, flavorings, chocolates, and sugars play in the outcome of a cake, as she bakes angel food cake with seven-minute frosting, Amaretto-olive oil cake, plus a two-layer dark chocolate cake with pistachio-cherry buttercream frosting. Details Lydia Gwin Kitchen Conservatory Staff Demonstration $55 Per Person Wed, Sep 6 6:30 to 9 pm Register
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 Thu, Sep 7 11 am to 4 pm Register
PAN SAUCES IN A FLASH Dara Boxer shows how to turn three pan-cooked proteins into incredible dishes with a variety of easy-to-make pan sauces served with brown rice and French green beans. Enjoy chicken, salmon, and beef paired with rosemary-mushroom cream sauce, tomato-thyme-balsamic sauce, and piccata sauce, plus simple and delicious chocolate chip cookies. Details Dara Boxer Kitchen Conservatory Staff Demonstration $55 Per Person Thu, Sep 7 6 to 8:30 pm Register
IT'S A WONDERFUL KNIFE Mickey Kitterman has been professionally wielding a chef's knife since 1983, and shares the three knives he cannot do without, plus one just for fun. Learn to slice, dice, mince and decorate with a variety of cuts including brunoise and tourné with seasonal vegetables to make culinary creations with skill and creativity using the chef's knife, boning knife, utility knife and a mezzaluna. This hands-on knife skills class will learn to bone chicken thighs, and spontaneously create a full dinner from the bounty. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $55 Per Person Thu, Sep 7 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: CIAO CHOW End the week with a night out with your partner creating a splendid Italian meal. Join Matt Sassman for a hands-on class making tomato bruschetta topped with arugula with a balsamic drizzle, 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 $150 Per Couple Fri, Sep 8 6 to 8:30 pm Register
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, Sep 9 10 am to 3 pm Register
HEIR AND A PARENT: WAKE UP CALL Retired school teacher Marci Boland is always on the go and shares healthy make-ahead breakfast options that are fast and easy for adults and children. This hands-on class will create homemade maple-cinnamon granola, pumpkin mini loaves with chocolate chips and walnuts, protein whole wheat bagels, almond chia pudding with a variety of mix-ins, build-your-own breakfast egg muffins with any combination of cheese and bacon or sausage and vegetables, make-ahead ground turkey breakfast burritos, and peanut butter balls. This class is designed for children, ages 7 to 11, plus a parent. #healthy Details Marci Boland Kitchen Conservatory Staff Hands-On $115 For Parent and Child Sat, Sep 9 10:30 am to 1 pm Register
DATE NIGHT FOR COUPLES: ON THE MARRAKESH EXPRESS From Casablanca to Marrakesh, experience the romance of rich and exotic Moroccan food in an evening designed for couples with Mickey Kitterman. This hands-on class will make iced sweet tea cocktails with mint, almond-stuffed dates, Moroccan eggplant dip with pita crisps, braised lamb shoulder, mélange of seven vegetables with lamb braising jus, saffron rice and carrots, plus pistachio semolina cake with a lemon drizzle. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $150 Per Couple Sat, Sep 9 6 to 8:30 pm Register
SUNDAY FUNDAY: YOGA BRUNCH Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes three melon-burrata salad with prosciutto and basil-white balsamic vinaigrette, mini puff pastry vegetable quiches, nectarine-pistachio-goat cheese salad served over mixed greens with honey-Dijon vinaigrette, plum streusel coffee cake, plus fresh peach and raspberry rosé sangria. #healthy Details Devon Drag Kitchen Conservatory Staff Hands-On $75 Per Person Sun, Sep 10 10:30 am to 1:30 pm Register
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 $150 Per Couple Sun, Sep 10 5 to 7:30 pm Register
AUTUMN 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 autumn 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. Students will take home their beautiful creations. Details Ericka Jones Culinary Educator Hands-On $65 Per Person Sun, Sep 10 5:30 to 8 pm Register
KILLIAN IT WITH PASTRIES - DUTCH BABY. SHORTBREAD. TARTLETS. Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries in a fun monthly series. Enjoy a gouda-prosciutto Dutch baby, toffee-pecan shortbread cookies, plus mocha tartlets - a sweet tart tough filled with light mocha ganache. #weekday Details Rachelle Killian Kitchen Conservatory Staff Demonstration $45 Per Person Mon, Sep 11 11 am to 1:30 pm Register
CARB DIEM Seize the day and learn how to make fresh pasta with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, linguine with Alfredo sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce. Details Bernard Pilon Chef Hands-On $65 Per Person Mon, Sep 11 6 to 8:30 pm Register
HOOKED ON FISH TACOS Spend a fun evening making seafood tacos and homemade corn tortillas with sauces and salsas, plus ceviche, with taco expert Jeff Friesen. This hands-on class will create Baja fish tacos with Baja sauce, grilled shrimp tacos with avocado salsa, and blackened catfish tacos with tartar sauce. Details Jeff Friesen Chef Hands-On $65 Per Person Mon, Sep 11 6:30 to 9 pm Register
EVERYONE WYNNES WITH CHRISTY - FAVORITES Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy Christy's favorite meal prep items for breakfast, lunch and snack time, as she creates turkey-bacon-egg muffins, turkey-potato soup with creamy cauliflower base, plus flourless sweet potato-chocolate chip cookies. #healthy #weekday Details Christy Wynne Culinary Educator Demonstration $45 Per Person Tue, Sep 12 11 am to 1:30 pm Register
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, Sep 12 6 to 8:30 pm Register
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, plus a refreshing margarita. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $65 Per Person Tue, Sep 12 6:30 to 9 pm Register
JAN AND MATT ARE IN THE GARTEN WITH INA Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a memorable meal inspired by Ina Garten, the Barefoot Contessa. Take a seat at the counter as they amuse you with their banter and prepare heirloom tomato crostini with whipped feta, sweet pea soup with arugula and crispy prosciutto, fresh fennel and garlic shrimp with Pernod served with fresh spinach pasta tossed in lemon-thyme cream sauce, plus chocolate sorbet and cherry pistachio biscotti. Details Matt Sassman and Jan Reid Kitchen Conservatory Staff Demonstration $60 Per Person Wed, Sep 13 6 to 8:30 pm Register
CUCKOO FOR COQ AU VIN Everyone is crazy about taking a hands-on class with the classically trained chef Jack MacMurray, who finished his culinary training more than thirty years ago. Learn to make herb-stuffed crêpes with mushrooms and French chèvre, smoked salmon blinis and gougères, classic coq au vin, pommes Anna, ratatouille casserole, plus raspberry Napoleon with vanilla pastry cream. Details Jack MacMurray, III Chef Hands-On $65 Per Person Wed, Sep 13 6:30 to 9 pm Register
EASY ENTERTAINING Audrey Scherrer shares tips for creating an easy entertaining menu, with what can be made in advance for an effortless gathering. This hands-on class will make grilled and oven-roasted marinated beef tenderloin that is fork-tender, make-ahead three-cheese party potatoes topped with crispy bacon and fresh parsley, a pretty presentation of vegetable skewers, plus fudgy dark chocolate brownies served with white chocolate-peppermint sauce. Details Audrey Scherrer Culinary Educator Hands-On $65 Per Person Thu, Sep 14 11 am to 1:30 pm Register
PRETTY LITTLE MACARONS - MUNCH Spend a unique evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make Fruity Pebbles macarons with cereal buttercream, cookies and cream macarons with Oreo buttercream topped with a mini Oreo, plus Cinnamon Toast Crunch macarons with cereal buttercream. Details Liz McClure Culinary Educator Hands-On $65 Per Person Thu, Sep 14 6 to 8:30 pm Register
TOFU'D Fall in love with tofu as Mickey Kitterman shows how to use this delicious meat substitute rich in protein and calcium as the perfect canvas for absorbing flavors. This hands-on class will learn to add tasty sauces and sides to create exciting dishes with tofu piccata with capers and lemon sauce served on pasta, grilled tofu with barbecue sauce and "Mom's" creamy coleslaw, tofu puttanesca with capers and olives and parmesan, plus chicken fried tofu served with biscuits and bread and butter pickles. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $60 Per Person Thu, Sep 14 6:30 to 9 pm Register
HEIR AND A PARENT: WIZARDS IN THE KITCHEN Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent. Details Amanda Anderson Kitchen Conservatory Staff Hands-On $120 For Parent and Child Sat, Sep 16 11 am to 1:30 pm Register
THE CHEF'S TABLE The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon. Details Lou Rook III and Glenn Bardgett Chef Demonstration $125 Per Person Sat, Sep 16 1 to 4 pm Register
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 Mickey Kitterman. 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 Mickey Kitterman Kitchen Conservatory Staff Hands-On $200 Per Couple Sat, Sep 16 6 to 9 pm Register
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent. Details Rohan Sarino Culinary Educator Hands-On $120 For Parent and Child Sat, Sep 16 6:30 to 9 pm Register
LOWE COUNTRY SEAFOOD BOIL Spend a festive afternoon with Jon Lowe creating a traditional low country seafood boil with all the trimmings of the South. This hands-on class will make cheddar-jalapeño buttermilk biscuits with honey butter, grilled corn salad with roasted red peppers and arugula tossed in parmesan-lemon vinaigrette, crab-shrimp-crawfish seafood boil with potatoes and sausage and okra, served with homemade hot sauce and crackers and caper tartar sauce, plus sweet potato pie with marshmallow topping. Details Jon Lowe Chef Hands-On $75 Per Person Sun, Sep 17 12:30 to 3 pm Register
HEIR AND A PARENT: DO YOU OR DOUGHN'T YOU? Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts filled with cream or a glazed baked doughnut. Join Rachelle Killian for a fun afternoon of making a variety of doughnuts. This hands-on class will create vanilla-glazed apple fritters, classic yeast doughnuts with chocolate and vanilla glazes with sprinkles, doughnuts filled with creamy Nutella covered in powdered sugar, baked strawberry buttermilk doughnuts with strawberry glaze, and baked maple spiced doughnuts with maple glaze. This class is designed for children, ages 7 to 11, plus a parent. Details Rachelle Killian Kitchen Conservatory Staff Hands-On $115 For Parent and Child Sun, Sep 17 1 to 3:30 pm Register
DATE NIGHT FOR COUPLES: READY TO RUM-BLE Treat yourself to a night out with your partner for an inarguably exciting evening of Cuban food, including the Cuban Midas - a blonde-tastic concoction of homemade vanilla soda, golden rum and fresh lime. This hands-on class with Mickey Kitterman will make shrimp sofrito on avocado toast with a Spanish-Portuguese tomato-garlic sauce, ropa vieja - a tender Cuban dish of shredded beef stew cooked in tomatoes and peppers, Cuban arroz blanco - white rice flavored with garlic, plus Cuban rum cake. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $150 Per Couple Sun, Sep 17 5 to 7:30 pm Register
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, Sep 17 5:30 to 8 pm Register
SOURDOUGH BREAD If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making an apricot-cherry sourdough with pistachios and orange zest, and jalapeño-cheddar sourdough. Each participant will take home sourdough starter. #weekday Details Melissa Clendenin Kitchen Conservatory Staff Hands-On $65 Per Person Mon, Sep 18 12 to 2:30 pm Register
DATE NIGHT FOR COUPLES: FROM INDIA WITH LOVE The charming Lily Sugathan shares her favorite recipes for couples to gather around the counter to create an incredible meal. This hands-on class will make chicken seekh kababs served with mint chutney, Lily's husband's special Kerala-style shrimp curry with coconut milk and tamarind, palak paneer, daal makhan-less - a version without butter, puris - deep-fried flatbread, vegetable pulao, plus paan shots - a betel leaf milkshake with refreshing spices served in a small glass. Details Lily Sugathan Culinary Educator Hands-On $140 Per Couple Mon, Sep 18 6 to 8:30 pm Register
BITE SIGHS Sighs matters to the dynamic Audrey Scherrer as she she leads this hands-on class in creating small appetizing dishes great for lunch, dinner or entertaining. Learn to make baked brie with blueberry sauce, roasted red pepper dip, and lemon zest hummus, all served with homemade naan, kale and shrimp Caesar salad with butternut squash and sun-dried tomatoes tossed in creamy lemon-Dijon dressing and topped with hazelnuts and parmesan, plus ricotta mini cakes with vanilla glaze and an Italian spritz with Aperol and prosecco. Details Audrey Scherrer Culinary Educator Hands-On $65 Per Person Tue, Sep 19 11 am to 1:30 pm Register
MASA TO MI CASA - HOT TAMALES Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales and a margarita. This hands-on class will make pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn. Details Mickey Kitterman Kitchen Conservatory Staff Hands-On $65 Per Person Tue, Sep 19 6 to 8:30 pm Register
SOURDOUGH BREAD If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making an apricot-cherry sourdough with pistachios and orange zest, and jalapeño-cheddar sourdough. Each participant will take home sourdough starter. Details Melissa Clendenin Kitchen Conservatory Staff Hands-On $65 Per Person Tue, Sep 19 6:30 to 9 pm Register
SHOW ME MO COUNTRY COOKING Chef Mathew Unger shares the "Show Me" Missouri slogan as he shares his extensive research for an upcoming cookbook on Missouri comfort foods. This hands-on class will work side-by-side with Mathew to make chicken and dumplings, ham and beans, creamed spinach with goat cheese, apple slaw, and corn bread served with Missouri wines, plus cast iron apple pie. Details Mathew Unger Chef Hands-On $70 Per Person Wed, Sep 20 6 to 8:30 pm Register
SUPERFOOD SMOOTHIES AND BOWLS Christy Wynne creates smoothies and smoothie bowls that are gluten-free and dairy-free with a balance of protein, healthy fat, and fruits and vegetables perfect for a satisfying meal or snack. Enjoy chocolate-almond butter smoothies, vanilla smoothie bowl with homemade granola, triple chocolate smoothies, creamy raspberry smoothies, plus a vanilla-blueberry bowl topped with blueberry muffin crumbles. #healthy Details Christy Wynne Culinary Educator Demonstration $55 Per Person Wed, Sep 20 6:30 to 9 pm Register
ONE SKILLET DINNERS - CHICKEN THREE WAYS Dara Boxer accepts the challenge of cooking three dinner dishes that do not skimp on flavor, each in a single skillet under forty-five minutes, served with a dessert of two-layer chocolate cake with chocolate frosting. Enjoy lemon pepper chicken thighs with orzo and feta, "better than Grandma's" chicken noodle soup with carrots and onions and herbs, plus lemon chicken with artichokes and rice. Details Dara Boxer Kitchen Conservatory Staff Demonstration $55 Per Person Thu, Sep 21 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: THE PHYLLO IS MUTUAL Spend a delightful evening with Maria Sakellariou creating her beloved Greek cuisine, starting with mussels saganaki with feta and fennel and ouzo. This hands-on class will make pastroumali - crispy sheets of phyllo enveloping pastrouma and roasted red peppers and smoked gouda, spinach salad with roasted red and golden beets topped with fresh mint and olive oil vinaigrette, lamb shoulder with artichoke hearts and avgolemono - a traditional egg lemon sauce, plus a light and fluffy dessert from the island of Crete with oranges and "broken" phyllo. Details Maria Sakellariou Chef Hands-On $150 Per Couple Fri, Sep 22 6:30 to 9 pm Register
HEIR AND A PARENT: THRILLED TO PIZZAS Happiness is a fun morning with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, zucchini parmesan crisps, kiddy sangria, and mixed berry crumb bars for dessert! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent. Details Jess Schmidt Culinary Educator Hands-On $115 For Parent and Child Sat, Sep 23 10:30 am to 1 pm Register
FRENCH FARE - PITHIVIER POULET 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 Julia Child's simple and classic rice and zucchini bisque, braised flageolet with mirepoix and lardon, pithivier poulet et poireaux - a chicken-leek puff pastry tart with ground almonds and creamy white sauce, plus pistachio financier with pistachio crème anglaise. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Sat, Sep 23 11 am to 1:30 pm Register
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 $170 Per Couple Sat, Sep 23 6 to 8:30 pm Register
TAKE A WOK ON THE THAI SIDE Walk right into our kitchen and learn to create exciting Thai dishes with the talented chef Zach Dale. This hands-on class will make Tam taeng kwaa - Thai cucumber salad with long beans and cherry tomatoes and rice noodles, traditional phat Thai ruam mit with pork and shrimp, beef and holy basil stir-fry with broccoli on jasmine rice, plus coconut mango pudding. Details Zach Dale Chef Hands-On $65 Per Person Sun, Sep 24 12:30 to 3 pm Register
HEIR AND A PARENT: CRANK OUT THE PASTA Feeling cranky? Roll up your sleeves for a fun afternoon cranking out pasta dough with Mathew Unger and his 12-year-old daughter, Kallie. This hands-on class will make toasted ravioli, an Italian salad, homemade fettuccine with meatballs in red sauce, plus chocolate waffles and vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent. Details Mathew Unger Chef Hands-On $115 For Parent and Child Sun, Sep 24 1 to 3:30 pm Register
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, Sep 25 6 to 8:30 pm Register
PRETTY LITTLE MACARONS - CLASSICS 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, citrus curds, chocolate ganache, and simple decorations. This hands-on class will create classic flavors with double chocolate macarons with chocolate buttercream and chocolate ganache, raspberry-lemon macarons with raspberry buttercream and centers of lemon curd, plus vanilla almond macarons with vanilla almond buttercream topped with a white chocolate drizzle and an almond slice. Details Liz McClure Culinary Educator Hands-On $65 Per Person Mon, Sep 25 6:30 to 9 pm Register
WHAT'S BETTER THAN SLICED BREAD? Elevate your everyday store-bought sandwich loaf bread to something fresh, homemade, and quite delicious. This hands-on class with bread and pizza expert Scott Sandler will learn all of the techniques for working with yeast, kneading, rising, forming, and baking three variations of loaf breads - country white bread, multi-grain bread, and dark rustic wheat bread. Details Scott Sandler Culinary Educator Hands-On $65 Per Person Tue, Sep 26 6 to 8:30 pm Register
THE BEST OF BAREFOOT - FALL DESSERTS Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create delicious desserts perfect for the season, as this hands-on class learns to make the ultimate ginger cookies, pear and apple crisp, pecan sandies, pumpkin spice cupcakes with maple frosting, and chocolate chunk blondies. Details Jan Reid Kitchen Conservatory Staff Hands-On $65 Per Person Tue, Sep 26 6:30 to 9 pm Register
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 Wed, Sep 27 6 to 8:30 pm Register
DAYS WITH DEVON - DUTCH BABY AND BAKED OATMEAL Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy a ham-and-cheese Dutch baby - a puffed pancake, whiskey greens salad with bourbon-macerated cranberries and apples topped with candied pecans and goat cheese dressed with whiskey-Dijon vinaigrette, baked honey berry oatmeal - a favorite dish with brown sugar and pecans, hummingbird pineapple-coconut cupcakes, plus a Howitzer cocktail - a bourbon version of a French 75 with peach bitters. #weekday Details Devon Drag Kitchen Conservatory Staff Demonstration $45 Per Person Thu, Sep 28 11 am to 1:30 pm Register
FORK AND CORK: RETURN TO RED Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an exciting selection of reds that will be paired with an array of seasonal Fall dishes created by Mickey Kitterman. Enjoy carrot and beet fritters with yogurt and fresh herbs, wine-braised beef brisket, potato purée with classic beef gravy, plus red wine poached pears with mascarpone and pistachios. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $80 Per Person Fri, Sep 29 6 to 8:30 pm Register
HEIR AND A PARENT: WIZARDS IN THE KITCHEN Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Marci Boland helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent. Details Marci Boland Kitchen Conservatory Staff Hands-On $120 For Parent and Child Sat, Sep 30 11 am to 1:30 pm Register
GIRLS' NIGHT OUT: SWEET CHEESUS Praise be whoever thought to put cheese and chocolate together for a "take me to my knees" moment, starting with chèvre spread with toasted walnuts and caramelized onions dusted with cocoa and served with crostini and crudités. Enjoy the evening with René Sackett as she prepares fall harvest salad with smoked gouda and dried cherries topped with chocolate balsamic dressing and toasted pecans, mini grilled cheese-dark chocolate sammies finished with sea salt, cocoa-spiced rib-eye steak with red wine-chocolate sauce, mashed potato gratin, plus white chocolate-macadamia cheesecake bites, and chocolate martini shots. Details René Sackett Culinary Educator Demonstration $55 Per Person Sat, Sep 30 6 to 8:30 pm Register
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this fun hands-on class with Angela Adrignola creates classic Caesar salad, Italian wedding soup, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini. Details Angela Adrignola Culinary Educator Hands-On $150 Per Couple Sat, Sep 30 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: THE MEXICAN VEGAN-IZER Join the enthusiastic Lisa Buchmeier for an evening of plant-based Mexican dishes that are cholesterol-free, dairy-free, egg-free and refined sugar-free with a powerhouse of nutrition and antioxidants. This hands-on class will make Mexican Caesar salad with seared broccoli, nourishing cheesy nacho bake with air-fried tortilla chips, jackfruit tacos with smoky spices served with chimichurri and corn and red pepper salsa, "refried" black beans with fresh cilantro, Spanish short grain brown rice, plus warm medjool dates filled with a rich and creamy almond cheese. #healthy Details Lisa Buchmeier Kitchen Conservatory Staff Hands-On $150 Per Couple Sun, Oct 1 5 to 7:30 pm Register
DATE NIGHT FOR COUPLES: STRIP TEASE Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that includes a French martini - vodka-Chambord cocktail with pineapple juice. Join Matt Sassman to create a layered avocado-bacon cobb salad with tomatoes and blue cheese vinaigrette, New York strip steak with caper-olive compound butter, butter-poached lobster mashed potatoes, balsamic braised Brussels sprouts with crisp bacon, plus mini cheesecakes with blueberry topping and boozy whipped cream. Details Matthew Sassman Kitchen Conservatory Staff Hands-On $170 Per Couple Fri, Oct 6 6 to 8:30 pm Register
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, Oct 7 10 am to 3 pm Register
ENTERTAINING SPAIN Relish in an excellent evening with Mickey Kitterman as he creates Spanish dishes perfect for entertaining. Enjoy a duo of marinated olives and smoked paprika and fennel-spiced pistachios, roasted cauliflower with capers and sherry vinegar, lemon and honey-glazed roasted chicken wings, albondigas - Spanish meatballs in saffron cream, plus Madeira cake with orange-elderflower glaze. Details Mickey Kitterman Kitchen Conservatory Staff Demonstration $55 Per Person Thu, Oct 12 6:30 to 9 pm Register
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce served with sweet potato-chipotle gratin and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel. Details Devon Drag Kitchen Conservatory Staff Hands-On $200 Per Couple Sat, Oct 14 5 to 8 pm Register
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce served with sweet potato-chipotle gratin and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel. Details Kitchen Conservatory Chef Hands-On $200 Per Couple Sat, Oct 14 6:30 to 9:30 pm Register
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, Oct 26 6 to 9 pm Thu, Nov 2 6 to 9 pm Thu, Nov 9 6 to 9 pm Thu, Nov 16 6 to 9 pm Register

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Mon-Sat 9:30 am to 5:30 pm
Sunday 12 to 5 pm

Kitchen Conservatory
8021 Clayton Road
St. Louis, MO 63117
314-862-COOK (2665)

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