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Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

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

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

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

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

Take a Cooking Class

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

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Classes
THE WHOLE ENCHILADA
Indulge your cravings for cheesy enchiladas with three spicy variations plus a margarita de Jamaica with hibiscus and lime. This hands-on class with Rachel Moeller will create Tex-Mex beef enchiladas Tejanas with chili gravy, vegetarian enchiladas verdes with vegetables and tomatillo salsa, enchiladas rojas de pollo - stacked enchiladas with chicken and guajillo salsa, plus rice, refried beans, and a salad.

This class is offered again on July 24.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Wed, May 25
6:30 to 9 pm
GIRLS' NIGHT OUT: WHO NEEDS BOYS WHEN THERE’S PIZZA?
Even Dawn Meyer agrees on this. Sorta. At least for the night, sit back and enjoy pizza goodness with the girls as we create cheesy garlic dippers with a quick pizza sauce, spring greens and spinach salad with pears and homemade ranch dressing topped with candied cashews, barbecue chicken pizza with mozzarella and provolone, roasted butternut squash-cauliflower-bell pepper pizza with béchamel, plus cinnamon pizza bites with chocolate sauce and a pomegranate gin and tonic.
Details
Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, May 27
6:30 to 9 pm
GIRLS' NIGHT OUT: FROM INA'S GARDEN
Dara Boxer shares her appreciation for tried-and-true recipes from Ina Garten's Cook Like a Pro: Recipes and Tips for Home Cooks, including a classic daiquiri with dark rum and lime. Enjoy roasted eggplant dip with yogurt and mint with pita, warm marinated olives with orange zest and fennel seeds, crispy mustard chicken and roasted fingerling potatoes served on a bed of baby frisée dressed with mustard vinaigrette, chipotle-parmesan sweet corn, plus summer fruit tart.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jun 4
6 to 8:30 pm
GIRLS' NIGHT OUT: CASHEWS AND CARAMEL
Text your girlfriends and make plans for a relaxing evening of delicious food as Melissa Clendenin does all of the cooking. Enjoy sweet and savory roasted cashews, chopped Italian romaine salad with artichokes and mozzarella topped with red wine vinaigrette, caramelized onion-gorgonzola-fig pizza paired with a local seasonal beer, plus salted caramel brownies with vanilla ice cream.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Jun 10
6 to 8:30 pm
DATE NIGHT FOR COUPLES: KEBABS AND KHEER
Experience authentic Indian cuisine with Aruna Gopinath, born in Bangalore, India with this hands-on class designed for couples. Learn to prepare crispy battered cauliflower florets cooked with onions and ginger-garlic paste and Indian spices, paneer tikka masala with cashews and green peppers, homemade skillet garlic naan, tomato-onion raita - a yogurt relish, lamb seekh kebabs with garam masala and green chile paste, plus caramel kheer - a vermicelli dessert with caramel topped with cashews and raisins.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$140 Per Couple
Sat, Jun 11
6 to 8:30 pm
GIRLS' NIGHT OUT: DO TACOS THINK ABOUT ME, TOO?
Relax with a classic margarita on the rocks and fall in love with a trio of tacos made with homemade corn tortillas with street corn salsa, simple guacamole, and roasted tomato salsa. We will create a fiesta of fun with chile-lime shrimp tacos, spicy tofu tacos, cocoa chipotle chicken tacos, plus loaded dessert sweet nachos with chocolate sauce, caramel sauce, whipped cream, and roasted nuts.
Details
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jun 11
6:30 to 9 pm
NOVEL CUISINE: 32 YOLKS
Chef Eric Ripert writes of his childhood and his experiences to start his culinary journey at the age of eleven in his book 32 Yolks: From My Mother’s Table to Working the Line. As the class discusses the book, they will enjoy tuna crudo, peeled asparagus with hollandaise sauce, poached lobster salad with mustard-sherry vinaigrette with tomato-avocado-apple garnish and homemade mayonnaise, plus a divine chocolate mousse.
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, Jun 12
1 to 3:30 pm
INE-SCAPE-ABLE!
There is no escaping the abundance of garlic scapes this time of year, and Lydia Gwin has exciting ways to put them to use. This hands-on class will use the scape, which is the aromatic flower stem of the garlic plant, to create scape hummus served with pita chips and veggies, potato scape soup, Chinese pork-garlic scape stir-fry, pistachio-scape pesto-crusted salmon served with risotto-style orzo with shiitake mushrooms and garlic scapes, and scape ravioli with parmesan-ricotta filling served in a lemon-scape cream sauce.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jun 14
11 am to 1:30 pm
HAVE YOUR CAKE AND EAT IT, TOO!
Give a big welcome to the delightful Melanie Armbrecht, who is a go-getter when it comes to cake decorating, as she expounds on the components of cake baking so that it is a success every time, how to level and stack layers, and decorate a stunning cake. 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
Thu, Jun 16
12 to 2:30 pm
GIRLS' NIGHT OUT: I WANNA BE LOVED BAYOU
Fall in love with the flavors of New Orleans and sip on a classic hurricane cocktail. Jan Reid will create Cajun-spiced chicken skewers, chicken and sausage étouffée served on flavorful dirty rice and greens, mini muffulettas with cured meats and cheese and olive relish, plus bananas Foster cupcakes.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Jun 17
6 to 8:30 pm
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 18
11 am to 1:30 pm
MEAT ME AT THE SMOKER
Celebrate Father's Day with an afternoon at the smoker. Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and Carolina vinegar sauce, plus homemade buns.
Details
Kitchen Conservatory Chef
Hands-On
$100 Per Person
Sun, Jun 19
12:30 to 3:30 pm
GARLIC - CAN YOU DIG IT?
Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on French garlic soup, baked garlic-artichoke dip with garlic focaccia, burst cherry tomato gratin with goat cheese and garlic, shrimp and scallop scampi on homemade pasta, and cool off with lemon gelato.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Jun 22
11 am to 1:30 pm
VEG OUT ON VEGAN SALADS
One day into summer and plant-based expert Susan Caciano shares an exciting variety of salads with fresh ingredients. This hands-on class will create grilled romaine and charred corn salad with Green Goddess tahini dressing, Mediterranean farro salad with tofu and feta, "everything bagel" panzanella salad with heirloom tomatoes, seasonal vegetable and chickpea niçoise salad with quick pickled onions, plus honey-balsamic summer fruit salad with fresh basil. #healthy
Details
Susan Caciano
Culinary Educator
Hands-On
$65 Per Person
Wed, Jun 22
6 to 8:30 pm
SHEET PAN DINNERS FOR SUMMER
Dara Boxer shares easy methods of simplifying dinner with the use of the versatile sheet pan. Enjoy sheet pan shrimp tacos topped with slaw and avocados with pico de gallo, roasted flank steak served with a Greek salad, 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
$55 Per Person
Thu, Jun 23
6 to 8:30 pm
NEXT-LEVEL GRILLED CHEESE - SUMMER EDITION
These are not yo' mama's grilled cheese sandwiches, as Lydia Gwin shares tips and techniques for creating three next-level sandwiches served with hickory smoked tomato soup and a summer garden salad with honey-Dijon dressing. This hands-on class will make roast beef and grilled Muenster and blue cheese sandwiches with balsamic-onion marmalade on white country bread, Reuben grilled cheese with gruyère and Jarlsberg layered with sauerkraut and pastrami with bread-and-butter pickles on light rye bread, plus three-cheese grilled cheese club sandwich with Black Forest ham and a trio of pickles.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Jun 26
12:30 to 3 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Jun 26
1 to 3:30 pm
SUMMER AND 4TH OF JULY COOKIE DECORATING
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 summer and 4th of July cookies, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person
Sun, Jun 26
5:30 to 8 pm
GET IN SHAPE WITH PASTA
Join the talented Jeff Young, sous chef of Trattoria Marcella, and discover the shapes of pasta in a fun evening rolling out pasta. This hands-on class will create spinach pappardelle with Bolognese sauce, spicy shrimp-filled squid ink pasta with cherry tomatoes in saffron butter, plus farfalle amatriciana with shredded grilled chicken and pecorino.
Details
Jeff Young
Sous Chef
Hands-On
$65 Per Person
Mon, Jun 27
6:30 to 9 pm
DECORATING COOKIES FOR SUMMER
Spend an afternoon of cookie decorating with Lisa Allen Shropshire where everyone is an artist. Lisa shares tips for creating royal icing that is the right consistency for both outlining and flooding techniques. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques plus adding accents and creating texture with sprinkles on a variety of summer cookie shapes, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies.
Details
Lisa Allen Shropshire
Culinary Educator
Hands-On
$65 Per Person
Wed, Jun 29
12 to 2:30 pm
A BIG BITE OF SUMMER
The talented Lydia Gwin creates the epitome of summer flavors in every bite of this hands-on class. Learn to make sweet corn gazpacho, mango barbecue pulled pork sandwiches with Asian cucumber salad, watermelon-tomato caprese with arugula pesto, plus strawberry-raspberry Eton mess and a choice of blueberry-lavender lemonade - zero-proof or spiked with vodka.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jun 29
6:30 to 9 pm
PRETTY LITTLE MACARONS - PATRIOTIC
Give a delightful welcome to 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 blueberry-lemon macarons with blueberry buttercream and lemon curd, cherry "pie" macarons with cherry buttercream and a crumble, plus strawberry-chocolate macarons with chocolate ganache and strawberry buttercream. Each student will take home a sample of macarons.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Thu, Jun 30
12 to 2:30 pm
FIRE WORKS ON THE GRILL
Celebrate the holiday weekend with an exciting afternoon at the grill with the talented Ben Sarver. This hands-on class will make grilled deviled egg salad, grilled romaine salad with fresh heirloom tomatoes and crispy bacon topped with creamy garlic-black pepper dressing, grilled pork chops with bourbon-apple glaze served with braised red cabbage and caramelized onion green beans, plus grilled pound cake with rum-macerated berries and brown sugar-mascarpone whipped cream.
Details
Ben Sarver
Chef
Hands-On
$65 Per Person
Sat, Jul 2
11 am to 1:30 pm
SATURDAY NIGHT SUSHI
We love to share our expertise with creating artful and tasty sushi. This hands-on class will create their own magnificent variety of sushi rolls and nigiri with fresh ingredients including salmon, tuna, crab, shrimp tempura, avocado, carrots, cucumbers, jalapeños, wasabi, and pickled ginger. Learn how to make seasoned sushi rice, spicy chile mayonnaise, and unagi sauce.
Details
Kitchen Conservatory Chef
Hands-On
$70 Per Person
Sat, Jul 2
6:30 to 9 pm
CLASSIC AMERICAN LAYER CAKES
Spend the afternoon in cake-athon mode creating four classic layer cakes each with a different frosting. This hands-on class will make banana spice cake with Swiss meringue, confetti birthday cake with vanilla buttercream, red velvet cake with cream cheese icing, and devil's food cake with chocolate frosting, as well as learn tips for stacking each layer and how to slice the cakes for an impressive presentation.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Jul 6
12 to 2:30 pm
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, bacon-wrapped 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
$140 Per Couple
Fri, Jul 8
6 to 8:30 pm
TAKE THE HONEY AND RUN!
Woo woo! 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 prosciutto and melon salad with honey vinaigrette, panko crusted pan-fried chicken drizzled with hot garlic fermented honey, roasted sweet potatoes with honey-infused herbed brown butter, plus milk and lavender honey cake with seasonal berries, and a Gold Rush honey-bourbon cocktail.
Details
Lydia Gwin and Ericka Clark
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Fri, Jul 8
6:30 to 9 pm
OH BABY, LET'S MAKE ENGLISH MUFFINS AND WAFFLES
Step up your breakfast game with English muffins, waffles and Dutch babies. Join Rachelle Killian for a hands-on class learning to make homemade English muffins toasted and topped with a fried egg and bacon, buttermilk waffles with homemade butter-pecan syrup, plus individual Dutch babies topped with fresh berries and chantilly cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Jul 9
11 am to 1:30 pm
GIRLS' NIGHT OUT: VEGANS ARE POWERED BY PLANTS
Dara Boxer makes a plant-based lifestyle approachable and delicious in a delightful evening at the counter with Dara's favorite dishes. Enjoy a kale-avocado-carrot salad with carrot-ginger dressing topped with crispy chickpeas and cranberries, twice-baked sweet potatoes stuffed with broccoli and scallions topped with rosemary cashew cream, crispy baked chickpea falafels served in pitas with fresh hummus and pickled red onions with tahini sauce, sweet potato-red cabbage Buddha bowl with brown rice and lentils drizzled with orange-tahini sauce, plus peach cobbler with vegan vanilla ice cream. #healthy
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jul 9
6 to 8:30 pm
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
Sun, Jul 10
12:30 to 3 pm
NOVEL CUISINE: THE SEVEN HUSBANDS OF EVELYN HUGO
The Seven Husbands of Evelyn Hugo by Taylor Jenkins Reid is a multi-decades long romp through Hollywood with a protagonist, Evelyn Hugo, similar to the likes of Elizabeth Taylor, Rita Hayworth, and Ava Gardner. This fictional tale of lust, ambition, and the silver screen is entertaining. As the class discusses the book, Mickey Kitterman will prepare dishes of super star chef Wolfgang Puck from the 1980s when gourmet pizzas and Chinese chicken salad were new and exciting dishes. Enjoy shrimp and sun-dried tomato pizza, chicken salad chinois, corn muffins with jalapeños and fresh rosemary, plus strawberry marzipan tart with honey and almond ice cream.
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, Jul 10
1 to 3:30 pm
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 will make farro salad with heirloom tomatoes and arugula, 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
Culinary Educator
Hands-On
$65 Per Person
Sun, Jul 10
5:30 to 8 pm
A TOAST TO POP TARTS
Everyone will cheer for pop tarts too flaky and sophisticated for the toaster, as this hands-on class creates exciting variations of both sweet and savory pastries. Join Louisa Wimmer in the kitchen to make strawberry pop tarts, blueberry-bacon pop tarts, chocolate chip cookie dough pop tarts, Moscow Mule pop tarts, plus caprese pop tarts and jalapeño popper pop tarts.
Details
Louisa Wimmer
Culinary Educator
Hands-On
$65 Per Person
Mon, Jul 11
11 am to 1:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and decorating stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.
Details
Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person
Mon, Jul 11
6 to 8:30 pm
YOU GET A PIZZA, YOU GET A PIZZA, AND YOU GET A PIZZA
There is plenty of pizza to go around in a bountiful class with Rachelle Killian utilizing different crusts. This hands-on class will create Buffalo chicken pizza with creamy blue cheese sauce on traditional yeasted pizza dough, deep-dish beef taco pizza with crispy cheddar crust layered with traditional taco ingredients, mushroom-spinach pizza on whole wheat crust with caramelized onions and a spicy tomato sauce, an Italian mixed green salad with bacon and tomatoes topped with lemon-Dijon vinaigrette and shaved parmesan, plus strawberry-Nutella dessert pizza.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jul 11
6:30 to 9 pm
FOR FRYING OUT LOUD
Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with 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, Jul 12
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - MOUSSE, COFFEE CAKE. HAND PIE.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries in a fun monthly series. Enjoy angel food cake served with white chocolate and strawberry mousse, ham and brie hand pies, plus pecan sour cream coffee cake and a strawberry mojito.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Jul 13
11 am to 1:30 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, 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
Wed, Jul 13
6 to 8:30 pm
FRENCH PÂTISSERIE MACARONS
Louisa Wimmer will captivate this class with her love for French pâtisserie macarons and her attention to detail. This hands-on class will learn the process for creating the delicate and colorful confections and learn to make lavender macarons with vanilla buttercream and blackberry jam, vanilla macarons with cereal milk buttercream, and London Fog Earl Grey tea macarons with vanilla buttercream and citrus curd. Each student will take home a sample of macarons.
Details
Louisa Wimmer
Culinary Educator
Hands-On
$65 Per Person
Thu, Jul 14
11 am to 1:30 pm
WE WAVER WHEN WE WAFFLE
Lydia Gwin is turning the world of waffles upside-down with versions that are well-suited for appetizers, lunch and dessert. This hands-on class will heat up the waffle maker to create crab cake waffles with creamy horseradish sauce, brie-prosciutto-blueberry waffle grilled sandwich, carrot cake waffles with maple-pecan cream cheese glaze, and Earl Grey waffles with lemon curd and vanilla ice cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jul 14
6:30 to 9 pm
GIRLS' NIGHT OUT: SUMMER VIBES
Spend a relaxing evening with friends as the charming Devon Drag creates a delightful summer supper. Enjoy blackberry-prosciutto puff pastry pizza with fresh mozzarella served with a summer greens salad with shaved parmesan and lemon vinaigrette, roasted corn and tomato panzanella with sliced radishes and goat cheese tossed in salsa verde, spiced salmon with chunky avocado salsa, plus a rustic strawberry cornmeal cake served with honey buttermilk ice cream and raspberry-limoncello rosé sangria.
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Jul 15
6:30 to 9 pm
SURF AND TURF, SAUCES AND SIDES
Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Details
Jon Lowe
Chef
Hands-On
$85 Per Person
Sun, Jul 17
12:30 to 3 pm
DATE NIGHT FOR COUPLES: HOT TO TRATTORIA
Join the ardent sous chef of Trattoria Marcella, Jeff Young, as he shares his enthusiasm for simple yet sophisticated Italian fare. This hands-on class will create roasted garlic and blistered cherry tomato bruschetta, shaved Brussels sprouts salad with roasted butternut squash topped with brown butter vinaigrette and pears, sausage and Calabrian chile agnolotti with parmesan and crisp prosciutto and kale, plus macerated strawberries with a sherry glaze served with zabaglione.
Details
Jeff Young
Sous Chef
Hands-On
$140 Per Couple
Sun, Jul 17
5 to 7:30 pm
BECOME A FAN OF AIR FRYING
Matt Sassman has been a fan of the air fryer since late 2018, and shares exciting ways to lure yours off the basement shelf, or even a new one into your shopping cart. Enjoy blue cheese-stuffed dates wrapped in bacon, caramelized bone-in juicy pork chops with a honey-Dijon glaze, roasted garlic-parmesan hasselback potatoes, charred lemon-pepper broccoli, plus caramelized cinnamon-sugar bananas served on homemade vanilla ice cream with caramel rum sauce.
Details
Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sun, Jul 17
5:30 to 8 pm
MACARON MANIA - TUTTI-FRUTTI
Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join Liz McClure in the kitchen creating a myriad of macaron variations with tutti-frutti flavor profiles. Learn to make perfectly domed and footed sandwich cookies to create cherry pie macarons with cherry pie filling and cherry Italian buttercream, apple pie macarons with apple Italian buttercream, plus lime macarons with lime curd and white chocolate ganache. Each student will take home a sample of macarons.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Mon, Jul 18
6:30 to 9 pm
A NEW GENERATION OF COOKS - GLOBAL BOOTCAMP
A New Generation of Cooks is designed for children, ages 7 to 11, excited to take their cooking journey to the next level.
Lydia Gwin has inspired her own children to take charge in the kitchen with the skills and responsibilities that come along with cooking new dishes. Focus will be on international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create 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 for Apprentice Chefs
$165 Per Child
Tue, Jul 19
10 am to 1 pm
Wed, Jul 20
10 am to 1 pm
Thu, Jul 21
10 am to 1 pm
WILD ABOUT CHANTERELLES
July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates langos - potato flatbread topped with chanterelles and carne cruda, chanterelle agrodolce with shaved peaches and whipped ricotta, trout amandine stuffed with chanterelles and finished with brown butter and almond sauce, cream of chanterelle soup, and chanterelle and burrata cappelletti.
Details
Joshua Galliano
Chef
Demonstration
$70 Per Person
Tue, Jul 19
6:30 to 9 pm
FRUIT PIES BUBBLE AND BURST WITH FLAVOR!
Learn to create the most tender and flaky double-crusted fruit pies that are bubbling and bursting with flavor. This hands-on class will discover the secrets for the best pie crust and make seasonal fresh fruit pies, including blueberry pie, peach pie, blackberry pie, and cherry pie.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Jul 20
6 to 8:30 pm
FRENCH PÂTISSERIE MACARONS
Louisa Wimmer will captivate this class with her love for French pâtisserie macarons and her attention to detail. This hands-on class will learn the process for creating the delicate and colorful confections and learn to make lavender macarons with vanilla buttercream and blackberry jam, vanilla macarons with cereal milk buttercream, and London Fog Earl Grey tea macarons with vanilla buttercream and citrus curd. Each student will take home a sample of macarons.
Details
Louisa Wimmer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jul 20
6:30 to 9 pm
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 ginger peach hummus served with veggies and pita toast, couscous peach salad, General Tso's peach chicken with broccoli on basmati rice, plus peach and raspberry upside-down cake and a peach mojito.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jul 21
6:30 to 9 pm
FRENCH FARE - BOUILLABAISSE ET ROUILLE
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 bouillabaisse - the king of fish soups that starts with the perfect stock flavored with anise and tomato and saffron using six varieties of fish and shellfish poached in the stock with potatoes and carrots to create a seafood feast in a bowl. This will be served with a traditional accompaniment of croutons and rouille - toasted French bread with a roasted red pepper aïoli, plus lemon ice cream with raspberry sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Jul 23
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: ON TAPA THE WORLD
Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen with Rachelle Killian creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, Jul 23
6 to 8:30 pm
THE WHOLE ENCHILADA
Indulge your cravings for cheesy enchiladas with three spicy variations plus a margarita de Jamaica with hibiscus and lime. This hands-on class with Rachel Moeller will create Tex-Mex beef enchiladas Tejanas with chili gravy, vegetarian enchiladas verdes with vegetables and tomatillo salsa, enchiladas rojas de pollo - stacked enchiladas with chicken and guajillo salsa, plus rice, refried beans, and a salad.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sun, Jul 24
12:30 to 3 pm
PRETTY LITTLE MACARONS - SUMMER
Spend a wonderful afternoon 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 fun ice cream flavors with orange dreamsicle macarons with vanilla-orange buttercream and orange curd centers, Neapolitan macarons with vanilla buttercream with centers of strawberry jam and chocolate ganache, plus cookies-and-cream macarons with crushed Oreo vanilla buttercream topped with a mini Oreo. Each student will take home a sample of macarons.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Sun, Jul 24
1 to 3:30 pm
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 24
5:30 to 8 pm
CROISSANTS ARE TOTAL FLAKES
There is no such thing as too many croissants, as this hands-on class with Rachelle Killian learns step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare classic croissants, pistachio croissants, ham and Swiss-filled croissants, raspberry-jam filled croissants with chocolate drizzle, plus chai-spiced cruffins.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jul 25
6 to 8:30 pm
OODLES OF NOODLES
Can't stop thinking about all the great noodles in Asia? Join us for a lively hands-on class making five exciting noodle dishes, including dan dan mien noodles with pork, sweet-and-spicy rice noodles with chicken, lo mein with beef and vegetables, fresh summer rolls with shrimp and cellophane noodles, plus chilled sesame soba noodles.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, Jul 25
6:30 to 9 pm
A GREAT BRITISH BAKE OFF - THE BERRY EDITION
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make a Fraisier - a sponge cake layered with pastry cream studded with strawberries served with Sambuca ice cream, blackberry and rhubarb crumble with crème anglaise, raspberry swirl lemon bars, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jul 26
6 to 8:30 pm
THE NOSTALGIC VEGAN-IZER
Spend an adventurous evening in the kitchen with Lisa Buchmeier creating plant-based dishes with directions on how to vegan-ize your staples including mayonnaise, ranch dressing, and barbecue sauce. This hands-on class will make avocado-tomato-tempeh bacon cobb salad with roasted pecans and quinoa dressed with balsamic vinaigrette, Buffalo chickpea pita bites with tangy chickpea salad topped with homemade Ranch dressing, smoky barbecue veggie burger on a lightly toasted bun, crisp air-fried battered onion rings with creamy dipping sauce, plus mini almond pound cakes topped with fresh strawberries and "cream". #healthy
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person
Tue, Jul 26
6:30 to 9 pm
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 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
$65 Per Person
Wed, Jul 27
6 to 8:30 pm
FORK AND CORK: SUMMER WINES
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of rosés and summer wines that will be paired with an array of French dishes created by Mickey Kitterman. Enjoy homard flambé au Ricard - lobster sautéed and flambéed with the beloved French aperitif and served with French bread, roasted pork tenderloin with green and pink peppercorn sauce, gratin de pommes de terre au roquefort, plus chocolate marquise with milk chocolate sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Fri, Jul 29
6 to 8:30 pm
DATE NIGHT FOR COUPLES: TIKI TIME
Make a date and join in on the fun as Lydia Gwin transports the mood of the evening to a tropical paradise with tiki torches, palm trees, and island food. This hands-on class for couples will create a feast of crab rangoon dip with crisp wonton chips, sambal-glazed chicken skewers with jicama-pineapple slaw, sweet-and-spicy bacon kabobs with scallion-ginger relish, pork lumpia with banana sauce, coconut jasmine rice, Hawaiian-style sesame cabbage salad, plus roasted pineapple with a honey-orange glaze and toasted pistachios, and cantaloupe-coconut cocktails with tequila and Midori.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Fri, Jul 29
6:30 to 9 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with Rohan Sarino and his mom, Rachel. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rohan Sarino
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, Jul 30
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Jul 30
6:30 to 9 pm
A DAY IN THE KITCHEN: BREAD BASKET
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home sourdough starter.
Details
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sun, Jul 31
11 am to 4 pm
HEIR AND A PARENT: ICE CREAM SUNDAY
It's the perfect day for making ice cream sundaes, banana splits and sorbet. This hands-on class will learn to make Philadelphia-style vanilla ice cream, chocolate gelato, and classic strawberry sorbet, along with homemade sprinkles, sugar cones, freshly whipped cream, plus fudge and butterscotch sauce. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Jul 31
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, fried Brussels sprouts with preserved lemon vinaigrette, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Jul 31
5 to 7:30 pm
THE ART OF DECORATING CUPCAKES
Join the talented Melanie Armbrecht in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, chocolate ganache, and fondant. The cupcakes are out of the oven and ready for decorating, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Melanie will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Jul 31
5:30 to 8 pm
SMOKING AT THE BOYS' GRILL
Ladies and gents are all invited out to the grill for a spectacular evening with some favorite summer dishes. This hands-on class will make smoked corn chowder garnished with grilled shrimp, freshly-ground and grilled hamburgers with caramelized onion marmalade and chipotle aïoli on brioche buns, grilled and smoked rack of pork with bourbon-soy glaze, crispy salt-and-vinegar potato chips, plus deep dark chocolate ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Mon, Aug 1
6:30 to 9 pm
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
Tue, Aug 2
6 to 8:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Aug 2
6:30 to 9 pm
TIPSY DESSERTS
Give Devon Drag a round of good cheer for combining luscious summer fruits with libations to create exciting desserts. This hands-on class will make lemon-elderflower pound cake with elderflower liqueur-macerated strawberries, cream puffs filled with peach schnapps whipped cream and peaches cooked with brandy, strawberry-rosé cupcakes, plum-bourbon crumble topped with an oat-pecan crumble served with cinnamon ice cream, margarita cheesecake bites, plus red-white-and-blue sangria with sparkling wine and orange liqueur.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Aug 3
6 to 8:30 pm
THE BEST OF JULIA CHILD - BOEUF BOURGUIGNON
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 in a monthly series, inspired by Mastering the Art of French Cooking, as the class enjoys bouchées of duck liver mousse, boeuf bourguignon on potato purée, plus flaming crêpes suzette.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Aug 3
6:30 to 9 pm
PRETTY LITTLE MACARONS - CLASSICS
Spend a wonderful afternoon 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. Each student will take home a sample of macarons.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Thu, Aug 4
12 to 2:30 pm
RUSTIC ITALIAN
Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, and shares a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 4
6 to 8:30 pm
GOODNESS, GRAIN-SCIOUS, GREAT BOWLS OF FIBER
Join Dara Boxer in the kitchen as she shares her passion for healthy and nutritional vegetarian grain bowls that are rich in flavor and fiber. This hands-on class will mix and match grains, vegetables, proteins, plus dressings or toppings to create a personalized grain bowl, served with Urban Chestnut Underdog American lager. Choose from farro, brown rice, quinoa, Israeli couscous, kale, cauliflower, carrots, zucchini, tomatoes, sweet corn, summer squash, beets, tofu, chickpeas, black beans, kidney beans, along with topping choices of pico de gallo, orange tahini sauce, spicy peanut sauce, Green Goddess dressing, and creamy hummus for a delicious meal. #healthy
Details
Dara Boxer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 4
6:30 to 9 pm
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 cherry tomato pizza margherita, caramelized onion-bacon-blue cheese pizza, pesto-spinach-mushroom pizza, and spicy Italian sausage and Alfredo 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
$140 Per Couple
Fri, Aug 5
6 to 8:30 pm
HEIR AND A PARENT: JEDI ACADEMY
Warrior Rachelle Killian leads a journey of interstellar travel to a galaxy far, far away to create an epic feast for Jedis and their masters. May the force be with you, as this interactive class learns to make fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade ranch dip, TIE fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Aug 6
12 to 2:30 pm
THE CHEF'S TABLE
The dynamic duo of chef Lou Rook, III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than two decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.
Details
Lou Rook III and Glenn Bardgett
Chef
Demonstration
$110 Per Person
Sat, Aug 6
1 to 4 pm
SATURDAY NIGHT SUSHI
Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls with fresh and exciting ingredients including shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice, spicy sriracha sauce, citrus-soy sauce, and wasabi.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sat, Aug 6
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE INDIAN SPICE BOX
Join the charming Aruna Gopinath in the kitchen with her masala dabba filled with India spices for authentic Indian cuisine. This hands-on class will create palak paneer - creamy spinach cooked with a mixture of spices and cubes of fried Indian cottage cheese, chicken makhani with a butter tomato sauce spiced with Kashmiri chile powder, vegetable pulao cooked with bay leaves and cardamom, grilled spiced shrimp with garam masala and cilantro, garlic-mint paratha - a flaky flat bread, plus carrot badaam kheer - carrot almond milk pudding with saffron strands and dates.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$140 Per Couple
Sat, Aug 6
6:30 to 9 pm
THE MEXICAN VEGAN-IZER
Spend an adventurous afternoon in the kitchen with Lisa Buchmeier creating a Mexican plant-based feast with sweet and savory dishes. This hands-on class will make Mexican Caesar salad with seared broccoli, a nourishing cheesy nacho bake with corn chips, jackfruit tacos with smoky spices topped with chimichurri and salsa, "refried" black beans with fresh cilantro, Spanish short grain brown rice, plus hot dates - smoky almond filling piped into Medjool dates. #healthy
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person
Sun, Aug 7
12:30 to 3 pm
SUSHI - WRAP AND ROLL
Learn the art of creating sushi with fresh and exciting ingredients as chef Jon Lowe shares his expertise in a fun afternoon. This hands-on class will learn to prepare all of the elements for rolling an artful array of tasty sushi using shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice, spicy sriracha sauce, citrus-soy sauce, and wasabi.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sun, Aug 7
1 to 3:30 pm
DATE NIGHT FOR COUPLES: ZERO PROOF. 100% FUN.
Create a sizzling Mexican appetizer feast with three handcrafted non-alcoholic cocktails using fresh squeezed juices and herbs, including Cuban mojitos with fresh mint syrup, piña coladas with coconut and pineapple, and sangaritas - a tango of sangria and margarita. Join Mickey Kitterman at the grill and in the kitchen with your partner to make Mexican street corn with fresh chips, grilled sweet potato and black bean tacos, grilled pork tacos al pastor, and smoked chicken and corn quesadillas, all mixed and matched with guacamole, pico de gallo, and salsa verde.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Aug 7
5 to 7:30 pm
ITALIAN DESSERTS ARE A PISA CAKE
With an impressive pastry background at two well-loved Italian restaurants in Chicago, Rachel Moeller shares her love for Italian pastries and desserts. This hands-on class will create profiteroles alla crema con salsa di cioccolato - cream puffs with chocolate sauce, torta di uva con zabaglione - olive oil grape cake with Madeira whipped custard, zuppa inglesa - "English soup" or layered fruit trifle of sponge cake and custard, plus granita di espresso con panna - espresso shaved ice with whipped cream.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sun, Aug 7
5:30 to 8 pm
BEYOND BASICS
If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, marinades, chowder, risotto, pie, custard, soufflé, pâte à choux, and pasta. This hands-on class will cook a variety of meat and seafood, plus learn how to use the pressure cooker, cast iron, and steam baskets. Learn to make fried chicken, pot stickers, grilled salmon with teriyaki sauce, pulled pork with homemade hamburger buns, shrimp scampi over fresh pasta, éclairs, cherry pie with the perfect pie crust, along with more fun and impressive dishes.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Mon, Aug 8
6 to 9 pm
Mon, Aug 15
6 to 9 pm
Mon, Aug 22
6 to 9 pm
Mon, Aug 29
6 to 9 pm
THE PASTA DOUGH BOY
Pull up a seat at the counter, and witness the passion of the delightful Jeff Young, sous chef of Trattoria Marcella, as he shares his love for homemade pasta from creating a dough, rolling it out, and adding the perfect sauce. Enjoy pappardelle with Bolognese sauce, spicy shrimp ravioli with cherry tomatoes in saffron butter, plus classic garganelli with amatriciana sauce.
Details
Jeff Young
Sous Chef
Demonstration
$55 Per Person
Mon, Aug 8
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, Aug 9
6 to 8:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Aug 9
6:30 to 9 pm
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 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
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Aug 10
6 to 8:30 pm
MEET OUR ALL-STAR CAST
The stovetop is lined with the director's favorite cast iron pans, as this hands-on class becomes the producers of an award-winning dinner. Join Dawn Meyer to create cast iron charred tomato crostini, grilled romaine with blue cheese and bacon, crispy baked wild mushroom and penne pasta with spicy Italian sausage and parmesan cream sauce, southwest chicken and biscuits, herb crusted flank steak with pan-roasted grapes, plus peach praline upside-down cake.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 11
6 to 8:30 pm
HOW DO YOU DO, DOUGHNUTS?
Greetings to all doughnut lovers, whether your preference is cake doughnuts, yeast doughnuts, or a combo to please everyone. This hands-on class with Rachelle Killian will create an assortment of doughnuts, including classic yeasted doughnuts with chocolate or vanilla glaze and optional sprinkles, lemon pie doughnuts filled with lemon curd and topped with toasted Swiss meringue, powdered sugar doughnut holes, maple bacon short Johns, plus baked coffee cake doughnuts.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 11
6:30 to 9 pm
DATE NIGHT FOR COUPLES: STEAKHOUSE FAVORITES
Indulge yourself with an evening of steakhouse favorites, as this hands-on class with Mickey Kitterman creates a jumbo shrimp cocktail with homemade cocktail sauce, arugula salad with warm goat cheese topped with sweet mustard dressing, cast iron-seared New York strip steaks with creamy gorgonzola sauce, crispy fried shoestring potatoes, roasted balsamic asparagus with prosciutto and gruyère, plus mini strawberry cheesecakes with whipped cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Aug 12
6 to 8:30 pm
HEIR AND A PARENT: HOME SWEET HOME
The best recipe for a fun afternoon in the kitchen includes a parent, a child, and lots of lip-smacking, finger-licking desserts. Join Devon Drag to make chewy marshmallow blondies with butterscotch and chocolate chips, Oreo-white chocolate popcorn, one-bowl chocolate brownies, easy homemade vanilla ice cream with strawberry sauce and vanilla whipped cream, no-bake monster cookie bars with peanut butter and mini M&Ms, plus a sugar cookie "pizza" with fresh fruit. This class is designed for children, at least 7 years of age, plus a parent.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Aug 13
12 to 2:30 pm
DRESSED TO GRILL
Leave the heels and ties at home, and join us at the grill in comfortable attire. This hands-on class will create grilled apricot-goat cheese bruschetta, grilled romaine salad with manchego cheese, Korean beef short ribs in sweet soy marinade with quick kimchi, grilled sweet potatoes, plus grilled pineapple with balsamic cream on shortcakes.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sat, Aug 13
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LOVE POTION
Join us in the kitchen for a magical evening where food is our love language. This delightful hands-on class with Rachelle Killian will create fig and caramelized onion flatbread topped with goat cheese and arugula, mushroom and spinach stuffed pork chops with asiago cheese and garlic butter served with herbed hasselback potatoes and balsamic roasted beets, plus a love potion #9 champagne-blackberry cocktail, and impressive pâte à choux swans with chantilly cream on a pool of chocolate ganache.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Aug 13
6 to 8:30 pm
GIRLS' NIGHT OUT: JAN READS BAREFOOT
Inspired by Ina Gartner from her Barefoot Contessa collection, Jan Reid shares some of her favorite appetizers that will quickly become favorites in your collection. Enjoy roasted shrimp cocktail, deviled eggs with smoked salmon, pan-fried onion dip with homemade potato chips, roasted beet salad, plus profiteroles with vanilla ice cream, and a French 75 cocktail.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Aug 13
6:30 to 9 pm
FARMSTAND FRESH
Learn to use fresh local ingredients from the farmer's market in an exciting afternoon working side-by-side with Lydia Gwin. This hands-on class will create tomato and garlic crostini with local bacon and cheese, corn and shrimp bisque with basil garnish, beet-goat cheese salad with fresh herbs and sausage topped with citrus vinaigrette, grass-fed grilled steaks with roasted potatoes and vegetables with a rosemary-shallot butter, plus homemade biscuits with lemon whipped cream and tomato jam.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Sun, Aug 14
12:30 to 3 pm
NOVEL CUISINE: CRYING IN H MART
Crying in H Mart is the memoir of singer Michelle Zauner who struggled with being a Korean-American in Eugene, Oregon. As the class discusses the book, they will enjoy pork dumplings, Korean fried chicken with smashed cucumber salad, bibimbap rice bowls with short ribs and homemade kimchi, plus mango sorbet.
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, Aug 14
1 to 3:30 pm
DATE NIGHT FOR COUPLES: SUSHI! SUSHI!
Making sushi is twice as much fun when creating it with your partner. Spend an extraordinary evening making quick kale and carrot miso soup, salmon rolls, California rolls, cucumber rolls, grilled chicken rolls, quick pickled ginger, fresh sushi dipping sauce, plus a melon-basil bourbon julep.
Details
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Aug 14
5 to 7:30 pm
FOR WHOM THE CHEESE MELTS
Cheese expert Andy DeCou shares his cheese nerdiness as he creates spectacular grilled cheese sandwiches starting with halloumi cheese and juustileipa cheese using a variety of breads. Enjoy jalapeño popper grilled cheese, French onion "soup" grilled cheese, goat cheese and honey grilled cheese, plus a grilled brie-apple-berry sandwich on raisin-walnut bread.
Details
Andy DeCou
Culinary Educator
Demonstration
$55 Per Person
Sun, Aug 14
5:30 to 8 pm
A CELEBRATION FOR JULIA CHILD
In tribute to what would have been the 110th birthday of Julia Child, we have gathered some of our favorite recipes in celebration of the woman who inspired us with French cuisine. Enjoy tuna galette, seafood bouillabaisse with rouille toasts, navarin of lamb on gnocchi à la parisienne, plus peach Melba with raspberry sauce.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Mon, Aug 15
6:30 to 9 pm
PASTA ROLLER DERBY
Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Aug 16
6 to 8:30 pm
TURNOVER YOUR EMPANADAS, AND NO ONE GETS HURT
Hold up! It's time to aid and abet the talented Rachel Moeller in an evening of creating empanadas with a variety of doughs and fillings for deep-frying and baking, served with three salsas and two salads. This hands-on class will make spinach-cheese empanadas, chicken empanadas, creamy corn and shrimp empanadas, steak and potatoes empanadas with green olives and raisins, all served with chimichurri, aji criollo - spicy Peruvian chile sauce, and creamy cilantro-lime sauce, plus cabbage-carrot slaw with oregano vinaigrette, Creole tomato-pepper-onion salad with sherry vinaigrette, and pineapple-cream cheese empanadas with fruit coulis for dessert.
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Tue, Aug 16
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - ÉCLAIRS. STICKY TOFFEE. STRATA.
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 classic éclairs filled with pastry cream and topped with chocolate sauce, spinach and smoked gouda skillet strata, plus sticky toffee pudding - a date cake smothered with toffee sauce, and an espresso martini.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Aug 17
11 am to 1:30 pm
APPEALING VEGETABLES
Step into our kitchen for an evening of refreshing salads and a soup with so many vegetables that it should be considered salad in a bowl! Enjoy soupe au pistou with pesto, tomato-cucumber-yellow beet-feta salad with pita chips in lemon vinaigrette, grilled asparagus and roasted red bell peppers with salsa verde, shrimp-mango-avocado salad with pickled shallots, and spiralized zucchini zoodle salad with basil and roasted tomato dressing.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Aug 17
6:30 to 9 pm
PLANT-BASED FOODS ARE EVERY COLOR OF THE RAINBOW
Spend a joyful evening working with plant-based expert Lisa Buchmeier to create simple and delicious summer dishes that are gluten-free, refined sugar-free, low in fat and high in flavor. Learn how to reduce food waste, stretch meals and batch cook as this hands-on class makes mushroom and walnut paté with toasted chia seed flatbread, crispy summer squash patties with garlic-herb dipping sauce, stuffed bell peppers filled with smoky chipotle-flavored rice and black bean filling drizzled with cashew queso and topped with crushed baked corn tortilla chips, plus iced strawberry and blueberry infused water and watermelon gelato with cocoa nibs. #healthy #vegan
Details
Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person
Thu, Aug 18
6 to 8:30 pm
ONE SKILLET DINNERS - LOUISIANA EDITION
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 beignets covered with tons of powdered sugar. Enjoy shrimp-andouille jambalaya with onions and red peppers and rice, crawfish fettuccine with a spicy Cajun cream sauce, and corn and andouille maque choux with red bell peppers and okra.
Details
Dara Boxer
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Aug 18
6:30 to 9 pm
GIRLS' NIGHT OUT: REALLY LOVE YOUR PEACHES
Juicy ripe peaches are in season and the star of a delightful meal prepared by Melissa Clendenin. Enjoy peach and goat cheese tartine with balsamic reduction on Melissa's freshly baked sourdough bread, panzanella salad, grilled chicken breast with a peach glaze served with roasted green beans with lemon zest, plus raspberry and peach bundt cake with raspberry glaze, and stone fruit white summer sangria.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Fri, Aug 19
6 to 8:30 pm
DATE NIGHT FOR COUPLES: UNCORKED
Spend an exuberant evening in the kitchen with your partner cooking with wine to create a luscious dinner with Lydia Gwin. This hands-on class will learn to make seared scallops with prosecco cream sauce, roasted beet and arugula salad with a goat cheese coin and citrus champagne vinaigrette, peppered rib-eye steak with cabernet roasted grape sauce, roasted asparagus with chardonnay-shallot compound butter, and cherry ice cream with merlot hot fudge sauce, all served with a glass of wine.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Aug 19
6:30 to 9 pm
FRENCH FARE - EN CROÛTE ET VERRINE
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 salade russe - a French version of a Russian potato-vegetable salad, salmon and asparagus en croûte with a buttery pastry served with parsley-tarragon sauce, plus a peaches and cream verrine with sponge cake layered in small glasses with peaches and custard and whipped cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Aug 20
11 am to 1:30 pm
TAKE A BAO
Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, plus dipping sauces of sweet chile and black vinegar.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sat, Aug 20
12 to 2:30 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Aug 20
6 to 9 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Aug 20
6:30 to 9 pm
HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH?
Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Aug 21
1 to 3:30 pm
DATE NIGHT FOR COUPLES: BRAVO ITALIA!
Create authentic Italian cuisine with the sous chef of Trattoria Marcella, Jeff Young, in a lively evening designed for couples. This hands-on class will learn to make roasted mushroom risotto with shaved parmesan, arugula and apple salad with manchego cheese and pine nuts tossed in white balsamic vinaigrette, pan-seared flank steak served with roasted broccolini and peppers and parsley-caper salsa verde, plus chocolate polenta cake with whipped cream and blackberries.
Details
Jeff Young
Sous Chef
Hands-On
$140 Per Couple
Sun, Aug 21
5 to 7:30 pm
COOKIE DECORATING FOR BIRTHDAYS AND CELEBRATIONS
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 birthdays and celebrations, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person
Sun, Aug 21
5:30 to 8 pm
FUN FOOD CAKE POPS
Join Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for a little food for thought. 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 22
6:30 to 9 pm
TACOS AND TEQUILA
Satisfy your taco cravings in a fun hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Aug 23
6 to 8:30 pm
OH SUGAR, LET'S MAKE CARAMEL!
Rachelle Killian turns sugar into caramel, and has this class fall in love with every creation. Enjoy a chocolate salted caramel tart, caramel pots de crème, a simple pecan tart so easy and wonderful that it might replace your pumpkin pie, English almond toffee, plus a caramel mudslide cocktail with bourbon caramel sauce.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Aug 24
11 am to 1:30 pm
SALT, FAT, ACID, HEAT - SUMMER EDITION
Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys a little gem salad with honey mustard vinaigrette, luscious chicken pot pie with an all-butter crust served with a bright cabbage slaw, plus bittersweet chocolate pudding.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Aug 24
6 to 8:30 pm
KEEPING IT REEL
Chef Jack MacMurray keeps it real when it comes to imparting exciting flavors to fish. Spend a lively evening in this hands-on class creating local and heirloom tomato salad with fresh mozzarella and arugula tossed in herb honey dressing, sweet summer corn and blue crab dip served with cracked fennel and black pepper pita, pecan-crusted Alaskan halibut with butternut squash brown butter hash, quinoa tabbouleh, yellow wax and green beans with warm pistachio vinaigrette, plus peach-blueberry buttermilk biscuit cobbler served with Tahitian vanilla ice cream.
Details
Jack MacMurray, III
Chef
Hands-On
$65 Per Person
Wed, Aug 24
6:30 to 9 pm
MODERN SAUCES
Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 25
6 to 8:30 pm
BEN THERE, ATE THAT
Experience Ben Sarver's take on creating succulent dishes with the attention on the details. Enjoy classic Caesar salad with grilled croutons and crispy pancetta, deconstructed "pork 'n beans" with bacon-wrapped pork belly and braised Northern beans with wine-sautéed "holy trinity", wild mushroom-stuffed boneless chicken leg quarter with herb chicken jus, parsnip and potato purée, pan-seared Brussels sprouts with bacon and onion, plus individual rum raisin bread pudding with rum raisin cream sauce.
Details
Ben Sarver
Chef
Demonstration
$55 Per Person
Thu, Aug 25
6:30 to 9 pm
A DAY IN THE KITCHEN: PASTA WORKSHOP
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Josh Galliano perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and Nonna's Italian-American style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Details
Joshua Galliano
Chef
Hands-On
$175 Per Person
Sat, Aug 27
10 am to 3 pm
TRIPPIN' ON TOMATOES
Discover mind-blowing explosive flavors, as Lydia Gwin has this class tripping the light fantastic with fresh local tomatoes that have a balance of sugar and acidity. Enjoy heirloom tomato-watermelon caprese with balsamic vinaigrette, tomato jam encrusted baked cod on tomato and fresh herb risotto, gazpacho sorbetto, plus tomato four ways -- confit cherry tomatoes layered with dehydrated tomato powder, marinated tomatoes with lemon ricotta topped with tomato water gel and vinaigrette.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Aug 27
12 to 2:30 pm
GIRLS' NIGHT OUT: THIS GIRL IS ON FIRE
If your head is in the clouds and your feet on the ground, have a seat at the counter with the brilliant Rachelle Killian creating dishes each with an element of red. Enjoy roasted beet hummus with crusty bread, pan-seared roast chicken breast stuffed with fresh mozzarella and sun-dried tomatoes topped with fresh pesto served with risotto and roasted zucchini, plus decadent cherry chocolate mousse.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Aug 27
6 to 8:30 pm
DATE NIGHT FOR COUPLES: INDIA, INDEED
Anagh Vora shares his passion for authentic Indian cuisine that can be made at home. This hands-on class for couples will make masala chai, tandoori spiced prawns, chicken curry with anise, palak paneer - creamy spinach cooked in spices with cubes of paneer, vegetable korma with cashew nut cream sauce, all served with jeera rice - cumin rice with bay leaves and cardamom.
Details
Anagh Vora, MD
Culinary Educator
Hands-On
$140 Per Couple
Sat, Aug 27
6:30 to 9 pm
CARB DIEM
Seize the day and learn how to make fresh pasta and gnocchi with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, homemade spinach gnocchi with Alfredo sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce.
Details
Bernard Pilon
Chef
Hands-On
$65 Per Person
Sun, Aug 28
12:30 to 3 pm
HEIR AND A PARENT: EAT IT LIKE PAC MAN
Four decades have passed since the inception of Pac Man, and kids are still eating up video games one pixel at a time. Join the awesome duo of Lydia Gwin and her 8-year-old son, Miles, for a fun evening learning to level up your cooking skills with Sonic the Hedgehog-inspired chili dogs and golden onion rings, Fortnight Durr burgers with Minecraft creeper juice, Mario and Luigi's favorite spaghetti and meatballs with mushroom ragù, plus Minecraft Rice Krispies treats. This class is designed for children, at least 7 years of age, plus a parent.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Aug 28
1 to 3:30 pm
DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY
Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Aug 28
5 to 7:30 pm
WHACK THE KNIFE!
Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as this knife skills class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Details
Kitchen Conservatory Chef
Hands-On
$50 Per Person
Mon, Aug 29
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, Aug 30
6 to 8:30 pm
SUMMER DIPS AND SIPS
If dips and cocktails are high on the priority list, join Lydia Gwin for a lively night in the kitchen. This hands-on class will create creamy goat cheese-bacon-date dip served with crusty bread, Tuscan sausage and bean dip with crudités, spicy sweet potato chips with creamy cilantro dip, baked Reuben dip with marble rye crostini, plus an Il Sorpasso - an aperol-bourbon cocktail with honey and a Oaxacan tequila-mezcal old fashioned with agave.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Aug 30
6:30 to 9 pm
THE BREAD RISES IN THE YEAST
Rachelle Killian shares tips and techniques for bread baking and takes the fear out of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with French baguettes, fluffy dinner rolls, rosemary focaccia, and challah.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Aug 31
11 am to 1:30 pm
SCHNITZEL, SPÄTZLE, AND STRUDEL
Welcome back the talented chef Mathew Unger as he shares his exciting research for an upcoming cookbook on Missouri comfort foods. With a prevalence of German immigrants to our state, especially in St. Louis and areas around Hermann, the class will enjoy traditional German dishes as Mathew creates spinach salad with warm bacon dressing, pork schnitzel and spätzle, sautéed green beans with bacon, plus traditional apple strudel.
Details
Mathew Unger
Chef
Demonstration
$55 Per Person
Wed, Aug 31
6 to 8:30 pm
HATCH CHILES ARE POPPIN'
Spend a unique evening with Matt Sassman, the produce manager at Straub’s Town & Country location and a familiar face in our kitchens, as he shares the annual bounty of sensational New Mexico Hatch chile peppers. This hands-on class will step outside to roast the peppers in a hopper, then learn to make Hatch chile hummus served with pita chips, Hatch chile burgers with fresh ground beef topped with roasted Hatch chiles and tomatillo salsa on homemade buns, Hatch chile street corn casserole, plus polenta cake with Hatch chile-honey syrup, and Hatch chile-infused mojitos.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Aug 31
6:30 to 9 pm
MASA TO MI CASA - HOT TAMALES
Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales and a margarita. This hands-on class will make pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Sep 1
6 to 8:30 pm
DATE NIGHT FOR COUPLES: MEAL OF FORTUNE
If the Chinese carryout number is on speed dial, it's time to grab your partner and spend a lively evening in our kitchen for a hands-on class. Join Ben Sarver and learn to make crab rangoon with pineapple sweet-and-sour sauce, egg drop soup, pork pot stickers with soy-ginger sauce, hibachi-style teriyaki chicken and vegetables, shrimp fried rice, plus Chinese sugared doughnuts.
Details
Ben Sarver
Chef
Hands-On
$150 Per Couple
Fri, Sep 2
6 to 8:30 pm
HEIR AND A PARENT: WIZARDS IN THE KITCHEN
Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Sep 4
12:30 to 3 pm
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 4
5 to 7:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 6
6 to 8:30 pm
THE KITCHEN AT HOGWARTS
Rachelle Killian shares her magical powers in the kitchen with a class designed for adults who still believe in wizardry. This hands-on class will make Harry's favorite treacle tart, pumpkin pasties from Hogwarts Express, Mrs. Weasley's meat pie served with gillyweed (fried zucchini) stalks, dragon eggs in a potato nest with hollandaise sauce, Hagrid's cherry-chocolate rock cakes, plus a spellbinding frothy butterbeer cocktail with cream soda and butterscotch schnapps.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 7
11 am to 1:30 pm
UP YOUR BAKING GAME WITH HERBS
Herbs can be a game changer for elevating your baking and desserts. Join Devon Drag to create bright flavors in a hands-on class making orange marmalade and shortbread tart with rosemary topped with shortbread crumbles, a light almond cake with lavender-lemon glaze, blueberry-thyme puff pastry tarts topped with lemon-thyme whipped cream, blackberry-basil fool with crème de cassis and softly whipped cream, lime curd bars with shortbread crust and mint, plus lemon balm ice cream served in lemon pizzelle cups.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 7
6 to 8:30 pm
HIGH ON POT PIE
Experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as this hands-on class with Lydia Gwin creates three of her favorites, plus kale-beet-apple salad with lemon vinaigrette. Learn to make mushroom pot pie with a gouda biscuit crust, chicken pot pie with a savory stuffing crust, plus extra flaky broccoli-cheddar soup mini pot pies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 7
6:30 to 9 pm
A GREAT BRITISH BAKE OFF - EARLY FALL EDITION
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make gâteau Basque - a rich pastry filled with pastry cream and cherry compote, apple millionaire shortbread layered with caramel and chocolate, sweet plum dumplings on simmering plum sauce flavored with wine and spices, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Sep 8
6 to 8:30 pm
A TASTE OF THE UNDERGROUND
With countless years of experience, a professional chef and a superb pastry chef share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, ninety-three official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theater, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
Details
Rogue Chefs
Demonstration
$75 Per Person
Thu, Sep 8
6:30 to 9 pm
DATE NIGHT FOR COUPLES: CELEBRATE LIKE IT'S MAY 5TH
Spend a festive evening with your partner creating a memorable celebration reminiscent of Cinco de Mayo. Join Dawn Meyer for a hands-on class creating classic margaritas, fresh fried chips with cast iron salsa and avocado-corn relish, crispy chicken and cheddar flautas, pork tinga - a smoky pork stew topped with avocado, onion and queso fresco, shrimp and pineapple tacos topped with cilantro-lime slaw, sopa seca - fideo noodles with tomato and Mexican crema, plus Mexican chocolate pudding cake served with cinnamon ice cream.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Sep 9
6 to 8:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Details
Jon Lowe
Chef
Hands-On
$200 Per Person
Sat, Sep 10
10 am to 3 pm
PARKS AND REC BUBBLES AND BRUNCH
Lydia Gwin brings the fun and laughter from the beloved characters in the acclaimed hit, Parks and Rec. This hands-on class will create Leslie Knope's favorite waffles from JJ's Diner with syrup and whipped cream, Ron Swanson's "meat tornado" burrito with flank steak and carnitas and fajita chicken, Chris Traeger's "LITERALLY the best" acai bowl, Ben Wyatt's bananas Foster calzone (a sneaky way to get Ron that banana), plus Tom's treat yo'self chocolate cupcakes and Donna Meagle's mimosa.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Sep 10
11 am to 1:30 pm
HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT
It is okay to play with your food in this fun hands-on sushi class with Rohan Sarino and his mom, Rachel. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rohan Sarino
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, Sep 10
6 to 8:30 pm
THE ART OF PIZZA THROWING
Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. Spend an unforgettable evening learning how to throw pizza dough from Onesto Pizza & Trattoria high into the air, and feeling a true sense of accomplishment. This hands-on class will enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Details
Matt Middeke
Culinary Educator
Hands-On
$65 Per Person
Sat, Sep 10
6:30 to 9 pm
HEIR AND A PARENT: CREATING COOKIE MEMORIES
The mere act of baking cookies with loved ones creates a memory that lasts through generations. Dawn Meyer shares her favorite memory makers, as this hands-on class bakes s'more chocolate chip cookies, raspberry glazed waffle cookies, old fashioned giant sugar cookies, funfetti thumbprint cookies, Nutella stuffed cookie cups, plus apple pie bars. This class is designed for children, at least 7 years of age, plus a parent.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sun, Sep 11
12:30 to 3 pm
NOVEL CUISINE: THE HOTTEST DISHES OF THE TARTAR CUISINE
Anti-heroes, black humor, and life in Soviet-era Russia make for a dark and horrifyingly funny tale of a mother, her daughter, and granddaughter in The Hottest Dishes of the Tartar Cuisine by Alina Bronsky. Their dysfunctional lives and relationships include ineffectual, do-nothing men, bribery, and tragedy, all told with an addictive style. You can't stop reading about their train wreck of a life. As the class discusses the book, Mickey Kitterman will prepare steamed and chilled vegetable salad with roasted beets and green beans topped with Russian Tartar dressing and hard cooked eggs, cheburek - a crisp savory turnover filled with minced beef and onions and potatoes sautéed and served with sour cream and dill, plus fresh pashka - a sweetened cheese pudding served with sour cherry sauce and Russian tea cakes.
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, Sep 11
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE meX-BOX
Trade in game night for a festive night in the kitchen creating Mexican cantina fare with your partner. Join Devon Drag for a hands-on class learning to make fresh tortilla chips with queso blanco topped with fresh pico de gallo and guacamole salsa, braised pork stacked enchiladas layered with Monterey Jack cheese and red sauce topped with pineapple salsa, roasted street corn salad with pickled shallots and cotija, plus Mexican chocolate-ancho chile brownies with cinnamon ice cream, and a Mexican hibiscus cosmo.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$140 Per Couple
Sun, Sep 11
5 to 7:30 pm
NUTS ABOUT VEGAN
Spend a fascinating afternoon in the kitchen with Rachel Moeller creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus pumpkin pecan pie with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy
Details
Rachel Moeller
Culinary Educator
Hands-On
$65 Per Person
Sun, Sep 11
5:30 to 8 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable evening 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
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Sep 12
6 to 8:30 pm
THE CHEF AND FISHMONGER
Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and the talented chef Bernard Pilon will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Details
Bernard Pilon
Chef
Demonstration
$65 Per Person
Mon, Sep 12
6:30 to 9 pm
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 baked ziti with meatballs and marinara.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Tue, Sep 13
6 to 8:30 pm
SWEET AND LOW-SUGAR DESSERTS
Jan Reid is going to reduce the amount of sugar in four fabulous treats that will satisfy your sweet tooth with rich flavors. Enjoy decadent brownies with tahini for an elevated surprise and reduced sugar, no-bake mascarpone cheesecake served with fresh strawberries, sugar-free banana-chocolate chip ice cream, and apple crisp with sweet apples and minimal brown sugar.
Details
Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Sep 13
6:30 to 9 pm
IF YOU CAN BE ANYTHING, BEE SWEET!
Award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, is a man of many talents! Bob shares his knowledge and passion for bee keeping and honey production as this hands-on class learns to add natural sweetness to create spicy honey-glazed chicken meatballs served with creamy fontina fonduta, honey-roasted carrot and squash soup, sticky honey-garlic beef, broccoli rice pilaf, plus honey-infused panna cotta with fresh berries.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Wed, Sep 14
6 to 8:30 pm
FEAST YOUR PIES ON THIS!
The best pies start with a perfectly flaky crust! We will share our best tips to creating luscious pies, as this class observes the techniques for mixing, rolling out pie dough, and filling the pie plates, and enjoy concord grape pie, double-crusted apple pie, lemon chess pie, and chocolate custard pie with a torched Italian meringue.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Sep 14
6:30 to 9 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Sep 15
6 to 8:30 pm
FORK AND CORK: GLOBAL EXCURSION
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of stunning wines that will be paired with an array of global dishes created by Mickey Kitterman. Enjoy sous vide duck breast seared with apples and Calvados, gaucho steak with grilled bone-in rib-eye steaks served with the iconic Argentine herb sauce, sticky Korean barbecue pork belly rice bowl, plus peach and olive oil shortcakes with whipped cream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person
Fri, Sep 16
6 to 8:30 pm
DATE NIGHT FOR COUPLES: I SEE PARIS! I SEE FRANCE!
Hold your britches! Join Ben Sarver in a class designed for couples creating a delightful French dinner starting with a lovely garlic and herb tarte au soleil. This hands-on class will prepare French onion soup, duck confit with a blueberry port wine reduction, poached and pan-seared fingerling potatoes, roasted zucchini, plus chocolate mousse with candied pie crust pieces, fresh raspberries and topped with a candied orange slice.
Details
Ben Sarver
Chef
Hands-On
$150 Per Couple
Fri, Sep 16
6:30 to 9 pm
HEIR AND A PARENT: ONE DOES NOT SIMPLY WOK INTO MORDOR
Join Rachelle Killian for a Hobbit adventure with unexpected ingredients in a trilogy of dishes, plus Gandalf's fireworks vanilla ice cream with pop rocks served in a fun-fetti cookie cup. This hands-on class will create Smog dragon sliders topped with dwarfen fried pickle ring treasures, Boromir's chicken and vegetable "One does not simply wok into Mordor" stir-fry with garlic teriyaki sauce, and one ring to rule them all - buttermilk onion rings served with volcano special sauce used to destroy the ring. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Sep 17
12 to 2:30 pm
DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS
The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sat, Sep 17
6 to 8:30 pm
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
$70 Per Person
Sun, Sep 18
12:30 to 3 pm
MERINGUES - WHIP IT! WHIP IT GOOD!
Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, plus dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Sep 18
1 to 3:30 pm
FALL 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 fall, 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, Sep 18
5:30 to 8 pm
WHOLLY, HOLE-Y, AND WHOLE WHEAT BAGELS
Jump in - the water is fine! Boil and bake a tasty array of bagels with Rachelle Killian. This hands-on class will learn the process to create asiago cheese bagels, the perfect plain bagel, cinnamon raisin bagels, and whole wheat "everything" bagels, plus spreads of garlic-herb cream cheese and loaded bacon-cheddar cream cheese.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Sep 19
6 to 8:30 pm
BOOZY BROWNIES, BLONDIES, AND BARS
Whether the kids are back in school or you just need your own private stash of treats, Lydia Gwin is loading them up with some boozy ingredients for delightful flavors. This hands-on class will create Guinness brownies with Luxardo cherry ice cream, "whole lotta" colada blondies, Irish cream cheesecake brownies, bourbon pecan pie bars, and margarita bars with a pretzel crust.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Sep 19
6:30 to 9 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, Sep 20
6 to 8:30 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Join this hands-on class learning how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a cranberry-walnut sourdough with orange zest, and a jalapeño-cheddar sourdough. Each participant will take home sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 20
6:30 to 9 pm
KILLIAN IT WITH PASTRIES - SCONES. TART. CRÈME BRÛLÉE.
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 berry scones with lemon glaze, leek-onion tart, plus espresso crème brûlée, and affogato with homemade Kahlúa ice cream.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Sep 21
11 am to 1:30 pm
BACK TO BASICS
The past few years have brought more new cooks to the kitchen who are ready to dive in and learn the basics of cooking, and includes everyone from college students and newlyweds, to busy parents and retired seniors. Join us in the kitchen in a four-week course with the incredible Dawn Meyer as she provides clear and concise recipes for everyday cooking and focuses on knife skills and learning to sear, sauté, bake, roast, cook with cast iron, and stir-fry. Learn how to stock your pantry and refrigerator for quick and easy meals, create one-pot meals, sheet pan meals, salads and homemade dressings, side dishes, soup, sauces, basic bread baking, and easy desserts.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Sep 22
6 to 9 pm
Thu, Sep 29
6 to 9 pm
Thu, Oct 6
6 to 9 pm
Thu, Oct 13
6 to 9 pm
WHAT'S IN YOUR DUTCH OVEN?
There is nothing better than a multi-use tool in the kitchen, and Lydia Gwin proves that a Dutch oven can be used for many things other than soups and stews. Enjoy a spicy sausage Dutch oven pizza, Caesar salad topped with fried artichokes and classic Caesar dressing, pork loin roast with pearl barley served with butternut squash and chard risotto, pink rhubarb punch plus two easy Dutch oven desserts - chocolate-cherry-almond dump cake, and campfire s'mores.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Sep 22
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GREEK NIGHT
Put on an apron and spend a delightful evening cooking Greek food with Maria Sakellariou using influences from Constantinople. This hands-on class will create soutzoukakia - pork and beef sausages cooked in a rich tomato sauce, pastroumali - crispy sheets of phyllo enveloping a combination of pastourma and roasted red peppers with sun-dried tomatoes and smoked gouda, chestnut-hazelnut-dried fig stuffed pork tenderloin, Greek mashed potatoes with feta and Greek yogurt, plus chocolate custard phyllo rolls.
Details
Maria Sakellariou
Chef
Hands-On
$140 Per Couple
Fri, Sep 23
6:30 to 9 pm
THE BREAD RISES IN THE YEAST
Rachelle Killian shares tips and techniques for bread baking and takes the fear out of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with French baguettes, fluffy dinner rolls, rosemary focaccia, and challah.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Sep 24
10 am to 12:30 pm
FRENCH FARE - FOUGASSE ET BASQUAISE
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 rosemary and olive oil fougasse studded with olives and rosemary, poulet basquaise - a flavorful braised chicken with chorizo and roasted peppers served with rice pilaf, plus orange-almond financiers.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Sep 24
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce and bourbon mushrooms served with corn pudding and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$180 Per Couple
Sat, Sep 24
6 to 9 pm
NEXT-LEVEL GRILLED CHEESE - LATE SUMMER EDITION
These are not yo' mama's grilled cheese sandwiches, as Lydia Gwin shares tips and techniques for creating three next-level sandwiches served with hickory smoked tomato soup and a garden salad with honey-Dijon dressing, plus orange-limoncello sorbet. This hands-on class will make barbecue pulled pork with mac-and-cheddar grilled cheese with a tangy Kansas City barbecue sauce and bread-and-butter pickles between sourdough bread, Neapolitan-style pizza grilled cheese on Italian loaf bread loaded with mozzarella and pepperoni layered with parmesan and homemade pizza sauce, huevos ranchero pepper Jack-Monterey Jack grilled cheese with black bean ranchero spread and pickled red onions with a fried egg.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Sep 25
12:30 to 3 pm
CROISSANTS ARE TOTAL FLAKES
There is no such thing as too many croissants, as this hands-on class with Rachelle Killian learns step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare classic croissants, pistachio croissants, ham and Swiss-filled croissants, raspberry-jam filled croissants with chocolate drizzle, plus chai-spiced cruffins.
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Sep 26
6 to 8:30 pm
PASTA PERFECTO - ROLL. CUT. SHAPE.
Learn the art of making fresh pasta with a variety of shapes, fillings, and sauces with the talented sous chef of Trattoria Marcella, Jeff Young. Roll up your sleeves and work side-by-side with Jeff to create classic garganelli carbonara with pancetta and pecorino, chicken ravioli baked with mozzarella in spicy San Marzano tomato sauce, and squid ink cappeletti filled with crab and corn with white wine chive butter.
Details
Jeff Young
Sous Chef
Hands-On
$65 Per Person
Mon, Sep 26
6:30 to 9 pm
SAUSAGES - JUST ENCASE
Join the talented Mickey Kitterman in the kitchen and discover how easy it is to freshly grind and season meat with a variety of seasonings to create three different sausages, then join them with the perfect potato rolls and garnishes. This hands-on class will make Argentine chorizo criolla flavored with wine and garlic and served with chimichurri, merguez -- lamb sausage flavored with harissa served with a date salsa that is especially popular in Spain and Southwestern France, and French Acadian-style boudin pork sausage with rice and scallions served with Creole mustard.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 27
6 to 8:30 pm
DECORATING COOKIES FOR HALLOWEEN
Spend an afternoon of cookie decorating with Lisa Allen Shropshire where everyone is an artist. Lisa shares tips for creating royal icing that is the right consistency for both outlining and flooding techniques. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques plus adding accents and creating texture with sprinkles on a variety of Halloween cookie shapes, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies.
Details
Lisa Allen Shropshire
Culinary Educator
Hands-On
$65 Per Person
Wed, Sep 28
12 to 2:30 pm
THE BEST OF JULIA CHILD - COQ AU VIN
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 in a monthly series, inspired by Mastering the Art of French Cooking, as the class enjoys omelet aux fines herbes, coq au vin on new potatoes, plus hot chocolate soufflé with whipped cream.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Sep 28
6 to 8:30 pm
WELCOME MATT AND JAN - FALL EDITION
Everyone is welcome to enjoy an evening of mutual trust and camaraderie between friends as Jan Reid and Matt Sassman flex their culinary muscles to create a memorable meal. Take a seat at the counter as they amuse you with their banter and prepare heirloom tomato salad with red wine vinaigrette, sautéed chicken with roasted lemons and caper and olives, potato gnocchi with white wine-lemon pan sauce, sautéed spinach topped with butter-toasted breadcrumbs, plus Sicilian citrus olive oil cake with whipped cream and rosemary syrup.
Details
Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Sep 28
6:30 to 9 pm
HOT SOUPS AND WARM BREADS
Have a seat at the counter with Lydia Gwin and discover the perfect combination of an amazing soup paired with a delicious bread, perfect for the changing of the seasons. Enjoy crab buttermilk bisque garnished with sweet corn and bacon paired with gruyère choux puffs, leek and parsnip soup with parsley hazelnut oil and pimentón topped with cocoa brioche crouton, plus Irish apple cake with a cream custard sauce.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Sep 29
6:30 to 9 pm
DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY
Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, smoke-roasted Cornish hens with an herb pan sauce served with chorizo-buttermilk cornbread dressing, cast iron butternut squash with bacon and spinach, paired with pinot noir, plus brown sugar-brandy pear turnovers with cinnamon ice cream, paired with a late harvest white wine.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Fri, Sep 30
6 to 8:30 pm
A DAY IN THE KITCHEN: FRENCH PASTRY
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Details
Kitchen Conservatory Chef
Hands-On
$175 Per Person
Sat, Oct 15
11 am to 4 pm