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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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   Displaying 189 result(s)
Classes
DECORATING COOKIES FOR VALENTINES
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 Valentine cookie shapes, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday

Available cookie decorating classes include Spring Cookie Cutter Couture on April 23 with Ericka Jones, and Mother's Day Cookie Decorating on May 7 with Courtney Mertz.
Details
Lisa Allen Shropshire
Culinary Educator
Hands-On
$65 Per Person
Tue, Feb 7
12 to 2:30 pm
AUSTIN IS SWEET ON CHOCOLATE
Give a big welcome to Austin Dubinsky as he shares his passion for chocolate just in time for Valentine's Day with a stunning presentation of desserts using a variety of Valrhona chocolates mixed with spices for a Mexican flair. Enjoy chocolate ganache tart with cinnamon-spiced semisweet chocolate ganache topped with chile-spiced bittersweet chocolate mousse, chocolate truffles rolled in a cocoa-chile powder-cinnamon mixture, Mexican spiced hot chocolate, plus vanilla ice cream served with chocolate sauce. #weekday
Details
Austin Dubinsky
Culinary Educator
Demonstration
$55 Per Person
Wed, Feb 8
11 am to 1:30 pm
SOUPER BOWL
Get ready for halftime with a big bowl of steaming hot chili, as this hands-on class joins Marci Boland to create three exciting chilis garnished with your choice of sliced red onions, avocado, cheddar cheese, scallions or Greek yogurt and served with jalapeño-cheddar cornbread. Learn to make smoky bean chili, black bean and sweet potato chili, plus chicken salsa verde chili, all served with an ice cold beer or ginger beer. #weekday
Details
Marci Boland
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Feb 9
11 am to 1:30 pm
LUNCH WITH LYDIA - SHAKSHUKA TO PANCAKES
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy shakshuka - a stunning egg dish baked in a thick garlicky tomato sauce served with crusty bread, sweet potato pancakes with cinnamon cream, brown sugar glazed bacon, plus cinnamon rolls. #weekday
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Feb 15
11 am to 1:30 pm
EVERYONE WYNNES WITH CHRISTY - TURKEY
Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy turkey-sweet potato chili, homemade cornbread, plus chocolate chip-sweet potato cookies. #healthy #weekday
Details
Christy Wynne
Culinary Educator
Demonstration
$45 Per Person
Tue, Feb 21
11 am to 1:30 pm
DAYS WITH DEVON - PESTO AND POMEGRANATE
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite dishes inspired by chefs and cookbooks that she prepares for her family in this monthly series. Influenced by Tieghan Gerard's Half Baked Harvest Super Simple, Devon prepares "everything bagel" arugula salad with cannellini beans and lemon basil pesto, butter roasted tomato soup with thyme and basil, chicken and fresh vegetable pot pie cooked in sage brown butter topped with puff pastry, plus butter pecan bars with shredded coconut, and a pomegranate-thyme vodka spritz. #weekday
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Feb 23
11 am to 1:30 pm
THE BOWLED AND THE BEAUTIFUL
Big pots of steaming soups fill the kitchen with rich and aromatic scents as Rachelle Killian works her magic. Enjoy loaded baked potato soup served in fresh asiago cheese bread bowls, lentil mushroom stew, and minestrone soup, along with spinach salad with hot bacon dressing. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Mar 6
11 am to 1:30 pm
LUNCH WITH LYDIA - WON TONS TO FIVE-SPICE
Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy won ton soup with sesame chile oil, Vietnamese meatballs in a lettuce wrap served with Asian mango-cabbage slaw, plus Chinese five-spice orange cake. #weekday
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Wed, Mar 8
11 am to 1:30 pm
A GREEN HOUSE OF VEGAN SOUPS
Give an enormous welcome to the delightful Audrey Scherrer as she shares healthy and scrumptious vegan soups plus a fluffy, buttery "fool your Grandmother" vegan biscuit. This hands-on class will learn to make a quick and easy creamy vegan potato soup garnished with parsley, high protein chickpea and red pepper vegan soup with quinoa and toasted spices, and gold gazpacho soup with cucumbers and onions and tomatoes garnished with cilantro. #weekday #healthy
Details
Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Thu, Mar 9
11:30 am to 2 pm
KILLIAN IT WITH PASTRIES - KOLACHE. SCONES. GALETTE.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries. Enjoy savory bacon and cheese kolaches made with brioche dough, chai pear scones, plus a nectarine and raspberry galette. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Mar 13
11 am to 1:30 pm
EVERYONE WYNNES WITH CHRISTY - SALMON
Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy pecan-encrusted salmon, roasted sweet potatoes, kale chips, plus chocolate-peanut butter balls. #healthy #weekday
Details
Christy Wynne
Culinary Educator
Demonstration
$45 Per Person
Tue, Mar 14
11 am to 1:30 pm
NOVEL CUISINE: SERENDIPITY
Serendipity: A History of Accidental Culinary Discoveries by Oscar Farinetti, the founder of Eataly, delves into the history of fifty foods and culinary dishes with intriguing backgrounds. As the class discusses the book, they will enjoy Caesar salad, butternut squash agnolotti with sage brown butter sauce, plus classic tarte Tatin.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Details
Kitchen Conservatory Chef
Demonstration
$45 Per Person
Sun, Mar 19
1 to 3:30 pm
ALL RISE! LET'S BAKE BREAD!
Learn the basics of making yeast breads with Melissa Clendenin, as she shares tips and techniques from mixing, kneading and proofing the dough. This hands-on class will create French baguettes, potato dinner rolls, rosemary focaccia, and challah. #weekday
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 20
11 am to 1:30 pm
THE BEST OF BAREFOOT - ROASTED SALMON
Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create a pink grapefruit margarita, herbed ricotta bruschetta, seafood and pasta shells salad, green beans and snap peas with pancetta, roasted salmon with green herbs, plus chocolate chunk brownies.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 20
6:30 to 9 pm
DAYS WITH DEVON - BERRIES AND BREAD PUDDING
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite dishes inspired by chefs and cookbooks that she prepares for her family in this monthly series. Influenced by Patty Pinner's Sweet Mornings, Devon prepares whipped vanilla yogurt parfait with cherry-almond granola, old-fashioned crumb cake with brown sugar crumb topping, ricotta hot cakes served with fresh berry salad, "Sunday best" savory pork sausage and bacon bread pudding with cheddar and colby cheese served with a mixed green salad, plus a bourbon sweet tea with ginger. #weekday
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Mar 23
11 am to 1:30 pm
ON THE BALL WITH THE SUSTAINABLE MEDITERRANEAN DIET COOKBOOK
Cookbook author, dietitian nutritionist, and food writer, Serena Ball, showcases recipes from her newest cookbook, The Sustainable Mediterranean Diet Cookbook, that was inspired by all 21 countries surrounding the Mediterranean Sea. Enjoy a cheese board with toasted melon seeds and pumpkin hummus, roasted harissa zucchini spears, orzo with carrot top pesto, the cookbook cover dish - little fishes with red pepper and potato cakes, plus minty melon mimosa cups with prosecco.
Details
Serena Ball
Culinary Educator
Demonstration
$55 Per Person
Thu, Mar 23
6:30 to 9 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. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Mar 27
11 am to 1:30 pm
FEASTING WITH HARD CIDERS
René Sackett, manager of two local farmers markets, shares her knowledge with a stunning array of ciders to be enjoyed with a delectable meal prepared by Mickey Kitterman using a variety of ciders. The cider tasting includes Waves dry cider, a traditional French cider from Brittany, France, Blueberry Spaceship Box - a top-rated blueberry cider, plus Le Brun Poire Cidre. Enjoy cider Welsh rarebit - pub-style grilled ham and cheese toast, mussels and shrimp in cider cream sauce, and cider carbonnade flamande - a Flemish beef stew replacing beer with cider.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$75 Per Person
Wed, Mar 29
6 to 8:30 pm
A FLURRY OF FOUR CURRIES
Step into the kitchen for a flurry of activities, as things heat up with flavorful Thai curries. This hands-on class will create green chicken curry with Thai eggplant, Massaman curry with beef and potatoes, panang pork curry with red bell peppers, Prik Khing Bangkok curry with shrimp and snow peas -- all served on jasmine rice, plus strawberry sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Mar 29
6:30 to 9 pm
GIRLS' NIGHT OUT: SOUTHERN SASS
A bit of Southern manners and a lot of sass make a great combination for a lively night out with the girls. Enjoy pimiento cheese puffs with Green Goddess salad, shrimp and mushroom sauté with bacon on cheddar grits, plus a traditional Southern caramel cake.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Fri, Mar 31
6 to 8:30 pm
OVER"BOARD" WITH DIPS AND SIPS
Discover Lydia Gwin's flair for creating exciting and enticing over-the-top boards in this hands-on class with a duo of appetizer boards, plus chipotle-orange margaritas and Aperol spritzers. This hands-on class will make a Mediterranean summer picnic board with whipped feta dip and Greek salsa with pita chips, herb-marinated goat cheese, caprese skewers with balsamic glaze, prosciutto-wrapped melon with basil, focaccia, grilled zucchini, crudités, and creamy herb pesto dip, plus a Mexican fiesta board with seven-layer bean dip, Mexican corn salsa, roasted tomatillo guacamole and fresh tortilla chips.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Apr 2
5:30 to 8 pm
MERINGUES - WHIP IT! WHIP IT GOOD!
Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream, plus floating island with crème anglaise and caramel sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 3
6:30 to 9 pm
I CAN BUY MYSELF FLOURS
Austin Dubinsky proves that you do not need a bit of gluten to create your favorite, self-indulgent desserts with a variety of flours - brown rice flour, almond flour, coconut flour, tapioca starch, plus xanthan gum to string proteins together so nothing falls flat. This hands-on class will make red velvet cake with chocolate cream cheese frosting, bananas Foster cream pie with gluten-free tart dough, snickerdoodle cookies, plus a raspberry clafoutis.
Details
Austin Dubinsky
Culinary Educator
Hands-On
$65 Per Person
Thu, Apr 6
6:30 to 9 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. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 10
11 am to 1:30 pm
PALEO AND GLUTEN-FREE COOKING
Devon Drag shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an Asian inspired hands-on class. Learn to make ground pork-carrot-mushroom lettuce wraps with water chestnuts served with a sweet and spicy sauce with homemade sambal, Asian chopped mixed greens and cucumber chopped salad with avocados and pistachios tossed in a fresh sesame-ginger dressing, orange chicken served with cauli-rice topped with sesame seeds and green onions, garlic roasted broccoli, plus almond cookies sweetened with maple syrup. #healthy
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 10
6 to 8:30 pm
CAKES ON THE RISE
What makes a cake perfectly tender and moist? What gives cake their rise and how do fats create texture? Lydia Gwin shares her baking nerdiness with the science behind cakes. Lydia shares the hows and whys of baking cakes with proper measuring and mixing techniques, and the role that leavening agents, flours, fats, acidity, flavorings, chocolates, and sugars play in the outcome of a cake, as she bakes angel food cake with seven-minute frosting, Amaretto-olive oil cake, plus a two-layer dark chocolate cake with pistachio-cherry buttercream frosting.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Mon, Apr 10
6:30 to 9 pm
EVERYONE WYNNES WITH CHRISTY - THAI
Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy crunchy Thai chopped kale-cabbage-Brussels sprouts chopped salad with quinoa and edamame topped with sesame vinaigrette and peanuts, creamy red curry rice noodle soup with cauliflower and zucchini, plus low-sugar baked banana fritters drizzled with honey and topped with coconut whipped "cream". #healthy #weekday
Details
Christy Wynne
Culinary Educator
Demonstration
$45 Per Person
Tue, Apr 11
11 am to 1:30 pm
CAKE DECORATING IS EDIBLE ART
Give a big welcome to award-winning sugar artist Peggy Tucker for a fun morning in the kitchen creating a stunning 2-layer Spring cake that will impress your friends and family. The cakes are ready to decorate with the focus on working with buttercream frosting and learning to use a variety of piping tips to create shell borders, stunning ruffles, string work and pressure piping. Learn to crumb coat the cake and have a smooth finish with the frosting, as Peggy shares lots of tips and tricks. Students will take home their one-of-a-kind cakes.
Details
Peggy Tucker
Culinary Educator
Hands-On
$65 Per Person
Wed, Apr 12
10 am to 12:30 pm
FRENCH FARE - POACHED SALMON
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 socca - a traditional street food from Nice - chickpea flatbread with olive oil and garlic served with soft French cheese, gently poached salmon with sauce vierge - a delicate sauce with coriander and parsley, Provençal vegetables tian - a beautiful array of slow-roasted vegetables with basil and garlic, plus strawberry charlotte with Grand Marnier and fresh strawberry mousse.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, Apr 15
11 am to 1:30 pm
HEIR AND A PARENT: DIY TACO NIGHT
Create a fun taco night for your family complete with all the fixings, plus an easy and yummy you-can't-taste-the-avocado chocolate mousse! This hands-on class will join the delightful Audrey Scherrer to create a taco bar complete with shredded chicken with fajita seasoning, healthy cashew cheese dip, sautéed vegetables, homemade salsa, guacamole, black beans, Mexican rice, shredded cheese, sour cream, cilantro, shredded lettuce, and plenty of tortillas. This class is designed for children, at least 7 years of age, plus a parent.
Details
Audrey Scherrer
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, Apr 15
6 to 8:30 pm
THE ISRAELI FOOD OF ORLY’S HOMELAND
Give a warm welcome to Orly Peters who relocated to St. Louis from Israel eight years ago, as she shares the exciting flavors of her beloved Israeli cuisine. Enjoy cheese-filled burekas - delicious Middle Eastern hand pies with puff pastry, baba ganoush, Israeli bulgur salad, classic Israeli stuffed peppers filled with meat and rice cooked in a tomato sauce served with a fresh cabbage salad, plus iconic Israeli "chocolate balls" served with hot green tea from Orly's homeland.
Details
Orly Peters
Culinary Educator
Demonstration
$55 Per Person
Sat, Apr 15
6:30 to 9 pm
CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!
Spend a fun-filled evening with Aruna Gopinath, born in Bangalore, India, creating lots of exciting samosas and chutneys to mix and match, plus warm Indian chai with cardamom and cinnamon. This hands-on class will work side-by-side with Aruna to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas with garam masala, plus moong dal samosas with yellow split lentils. Learn to make Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, and sweet-and-spicy mango chutney.
Details
Aruna Gopinath
Culinary Educator
Hands-On
$65 Per Person
Sun, Apr 16
5:30 to 8 pm
KILLIAN IT WITH PASTRIES - TARTLETS. GALETTE. HONEY BUNS.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries. Enjoy savory goat cheese and roasted tomato tartlets, nectarine and raspberry galette, plus honey buns. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Apr 17
11 am to 1:30 pm
THE BEST OF BAREFOOT - LEMON CHICKEN
Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create a juice of the flowers vodka cocktail with freshly squeezed grapefruit and citrus, roasted shrimp salad in tarragon dressing on a bed of mixed greens, French green bean salad, pan-seared lemon chicken cooked in white wine with olives and herbs, crispy English potatoes, plus chocolate sheet cake with chocolate frosting.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 17
6:30 to 9 pm
DAYS WITH DEVON - TARTLETS AND STRATA
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy phyllo herb tartlets with goat cheese blended with fresh herbs and drizzled with honey, avocado-citrus butter lettuce salad with oat croutons and yogurt-buttermilk dressing, croque monsieur strata with ham and gruyère baked until golden and bubbly, plus chia-ricotta muffins with lemon glaze, and Pimm's Royal Punch with cucumber and champagne. #weekday
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Apr 20
11 am to 1:30 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Apr 20
12 to 2:30 pm
DATE NIGHT FOR COUPLES: PHO-NOMENAL VIETNAMESE
Spend the evening in the kitchen with your partner creating the classic dishes of Vietnam. This hands-on class will make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with pork and pickled vegetables, green mango salad, beef pho soup with rice noodles, shaking beef with jasmine rice, plus refreshing mango sorbet.
Details
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Sat, Apr 22
6 to 8:30 pm
ALL THAT, AND DIM SUM
Dim sum is a fun way to taste lots of different small Chinese dishes. Join Mickey Kitterman in the kitchen to create char siu with Hong Kong barbecue sauce, turkey-ginger pot stickers, pork shu mai, Chinese buffet green beans, a trio of spring rolls with salmon, shrimp, and pork, served with interchangeable dipping sauces including apricot sweet-and-sour sauce, and mirin-soy-chile sauce, plus Chinese five-spice doughnuts.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Apr 23
12:30 to 3 pm
SPRING COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated spring cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Jones
Culinary Educator
Hands-On
$65 Per Person
Sun, Apr 23
5:30 to 8 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. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Apr 24
11 am to 1:30 pm
HIGH MOREL STANDARDS
Witness the meticulous attention to detail, as the skillful chef and forager Josh Galliano takes the treasured bounty of Spring morel mushrooms and creates impeccable dishes. Enjoy morel budino with a sauce of onions and peas, ricotta-filled morels served with a honey-caper emulsion, sole fricassée, delicate gnocchi parisienne with morel cream and asparagus, and mushroom-dusted pork tenderloin with brown butter roasted morels.
Details
Joshua Galliano
Chef
Demonstration
$80 Per Person
Mon, Apr 24
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
Mon, Apr 24
6:30 to 9 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Apr 25
11 am to 1:30 pm
LIVING IN THE PASTA
Make the most of today in a lively class with Lydia Gwin creating fresh pasta served with an antipasto-mixed greens salad with peperoncini, olives and cherry tomatoes. This hands-on class will make chicken and mushroom filled ravioli in a creamy lemon and sun-dried tomato sauce, pappardelle with Tuscan sausage and caramelized onion ragù, farfalle with walnut pesto and goat cheese, plus limoncello sorbetto.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 25
6 to 8:30 pm
A GREAT BRITISH BAKE OFF - KITCHEN INFERNO EDITION
A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker in an episode that brings out the culinary torches for stunning displays of international desserts. Learn to make bananas Foster - an iconic New Orleans dessert with bananas sautéed in butter and brown sugar and flamed with rum and served over vanilla ice cream, crêpes suzette - delicate French crêpes set ablaze with Grand Marnier, cherries jubilee - a celebration dessert created for Queen Victoria by August Escoffier on the occasion of her Diamond Jubilee in 1897 flamed with kirschwasser and served over a non-traditional scoop of chocolate hazelnut ice cream, plus baked Alaska with a rich brownie base topped with vanilla ice cream and topped with meringue that is torched then doused with cognac and set alight.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Tue, Apr 25
6:30 to 9 pm
GREEN EGGS AND HAM
Anywhere you are, you will like Audrey Scherrer's version of green eggs and ham. Sit back and enjoy banana-pineapple-mango-spinach green smoothie with ground flaxseed and chia seeds, split pea soup with ham garnished with crispy bacon, green chile egg casserole - a family favorite, plus a beautiful coffee cake with streusel topping. #weekday
Details
Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Wed, Apr 26
11:30 am to 2 pm
YOU BIG GALETTE, LET'S BAKE A TART!
Discover how to make flaky tarts and galettes in a fun evening with the talented Austin Dubinsky. This hands-on class will make a strawberry-basil galette, apple cider tart with apple cider custard, plus a savory asparagus tart with garlic confit and rosemary.
Details
Austin Dubinsky
Culinary Educator
Hands-On
$65 Per Person
Wed, Apr 26
6:30 to 9 pm
HONEY, I’M HOME WITH THE BERRIES!
Mickey Kitterman uses two luscious ingredients to create exciting sweet and savory dishes with honey and berries. Enjoy Richard Perry's strawberry shrimp, honey-smoked pork tenderloin with raspberry chutney, mascarpone crêpes with strawberry honey, plus a cheese and honey tasting with parmesan, chevre and brie drizzled with three local honeys and served with berries, nuts and breads.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Apr 27
6:30 to 9 pm
DATE NIGHT FOR COUPLES: PULLING YOUR LEG OF LAMB
Even skeptics of lamb will be won over with Maria's festive preparations of a stunning Greek meal focused around roasted leg of lamb stuffed with fresh spinach, raisins, pine nuts and feta. Couples will work side-by-side with Maria Sakellariou to create mini cheese and turkey sausage frittata, green olive and artichoke tapenade, oven-roasted carrots with orange vinaigrette, oven-roasted lemon and oregano potatoes, plus galaktoboureko - an iconic Greek custard dessert baked in phyllo.
Details
Maria Sakellariou
Chef
Hands-On
$150 Per Couple
Fri, Apr 28
6:30 to 9 pm
DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Andrea Osman, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Couple
Sat, Apr 29
6 to 9 pm
SUNDAY FUNDAY: YOGA BRUNCH
Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes arugula-strawberry salad with quinoa and mint dressed in balsamic vinaigrette, herbed ricotta puff pastry tart with thyme and Spanish chorizo, roasted potatoes with cheese and bacon, plus raspberry yogurt muffins with honey lemon butter, and a fresh grapefruit juice-orange liqueur Moonwalk cocktail with rose water and champagne. #healthy
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Apr 30
10:30 am to 1:30 pm
DATE NIGHT FOR COUPLES: DON'T WORRY. BE CRABBY.
Bring your partner and join Christy Wynne creating a fabulous gluten-free and grain-free dinner focused on a love for crab cakes. This hands-on class will create bacon covered Brussels sprouts, kale salad with turmeric spiced pumpkin seeds and lemon-shallot vinaigrette, lump crab cakes with buttery garlic cauliflower purée, no-yeast almond flour dinner rolls, oven-roasted broccoli, plus chocolate-avocado mousse topped with coconut whipped cream. #healthy
Details
Christy Wynne
Culinary Educator
Hands-On
$150 Per Couple
Sun, Apr 30
5 to 7:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and Rachelle Killian loves sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in brown butter sauce, plus spinach-mushroom lasagna. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, May 1
11 am to 1:30 pm
TOFU'D
Fall in love with tofu as Mickey Kitterman shows how to use this delicious meat substitute rich in protein and calcium as the perfect canvas for absorbing flavors. This hands-on class will learn to add tasty sauces and sides to create exciting dishes with tofu piccata with capers and lemon sauce served on pasta, grilled tofu with barbecue sauce and "Mom's" creamy coleslaw, tofu puttanesca with capers and olives and parmesan, plus chicken fried tofu served with biscuits and bread and butter pickles.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$60 Per Person
Mon, May 1
6 to 8:30 pm
BROWNIE THROW DOWN
Everyone seems to have their own ideas about what makes the perfect brownie! Should they be chewy, cakey, or fudgy? Join the effervescent Lydia Gwin in a brownie throw down, as this hands-on class picks their favorite from five spectacular choices, including Texas sheet cake brownies also known as buttermilk brownies, chocolate-thin mint brownies, brownie cookies with salted caramel filling, s'mores brownies with charred marshmallow topping, and raspberry cheesecake brownies.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, May 1
6:30 to 9 pm
LET'S TACO ABOUT IT
Let's talk about spending the evening making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese, plus a refreshing margarita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, May 2
6 to 8:30 pm
THE BEST OF JULIA CHILD - SALMON CRÊPES
After more than 60 years, Julia Child's cuisine continues to be popular because it tastes delicious. Experience first-hand why we always love Julia's food in a monthly series, inspired by Mastering the Art of French Cooking, as the class enjoys crispy soft-boiled eggs on warm mushroom salad, poached salmon wrapped in crêpes with hollandaise sauce, plus floating island with glazed raspberries.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Tue, May 2
6:30 to 9 pm
SALT, FAT, ACID, HEAT - PICNIC 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 perfect for a picnic as the class enjoys white bean herb dip with crudités and crackers, kale salad with parmesan vinaigrette, Sicilian chicken salad sandwiches with pine nuts and currants, plus almond-cardamom tea cakes.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, May 3
6:30 to 9 pm
PRETTY LITTLE MACARONS - GLEE
Spend a fantastic morning in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make caramel macchiato macarons with caramel centers surrounded by espresso buttercream, peanut butter and chocolate macarons with chocolate ganache and peanut butter buttercream, plus cookies and cream macarons with crushed Oreo and vanilla buttercream topped with a mini Oreo. #weekday
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Thu, May 4
11 am to 1:30 pm
BREAD IS ON THE RISE
No matter how hectic your schedule, bread is easy to make any day of the week. Learn tips and techniques of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with white sandwich bread, honey whole wheat loaf, rosemary focaccia, plus buttermilk biscuits. #weekday
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Thu, May 4
12 to 2:30 pm
DATE NIGHT FOR COUPLES: CINCO DE MAYO
Spend a festive evening with your partner creating a memorable celebration of Cinco de Mayo, starting with queso fundido with chorizo served with fresh fried tortilla chips. This hands-on class will join Dawn Meyer to create classic margaritas, Mexican Caesar salad with black beans, grilled corn and avocado, Mexican meatball soup with rice, enchiladas suizas with chicken and tomatillo sauce, refried beans, plus Mexican chocolate ice cream served with churro cookies.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, May 5
6 to 8:30 pm
HEIR AND A PARENT: PASTA WITH THE KID-DOUGH!
Spend a fun afternoon with Patty Goeke and a parent, grandparent, or your favorite aunt or uncle making fresh homemade pasta. This hands-on class will create cheese ravioli with a light cream sauce, long ribbons of tagliatelle pasta with ground pork ragù, plus Italian salad with lemon vinaigrette, and chocolate lava cake with raspberry sauce. This class is designed for children, at least 7 years of age, plus a parent.
Details
Patty Goeke
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, May 6
12 to 2:30 pm
KENTUCKY HOT BROWNS AND MINT JULEPS
The horses just crossed the finish line, and Kentucky native Jon Lowe is the odds-on favorite to create a winning afternoon of Derby food. This hands-on class is off to the races with a create-your-own mint julep station, pimiento cheese deviled eggs, warm beer-cheese dip with assorted vegetables, open-face miniature Kentucky hot browns with turkey and bacon topped with béchamel sauce, fried green tomatoes with sweet bourbon barbecue sauce, buttermilk fried chicken, plus chocolate bread pudding with bourbon-caramel sauce and cinnamon ice cream.
Details
Jon Lowe
Chef
Hands-On
$65 Per Person
Sun, May 7
12:30 to 3 pm
PINKIES OUT
Whether you choose to sip on butterfly pea flower lemonade or enjoy a cup of tea from a selection of brewed teas, Amanda Anderson will lead this hands-on class to create an elegant Sunday afternoon feast. Learn to make gougères with shrimp salad, pecan-grape chicken salad atop apple slices, citrus scones with quick clotted cream and quick jam, cucumber sandwiches, shaved asparagus salad with vinaigrette, chai shortbread cookies, plus mango sorbet with sesame seed crunch topping.
Details
Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, May 7
1 to 3:30 pm
MOTHER'S DAY 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 Mother's Day, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Courtney Mertz
Culinary Educator
Hands-On
$65 Per Person
Sun, May 7
5:30 to 8 pm
YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS
Cowboys and ranch hands are all fired up for a night of grilling and cavorting with Lydia Gwin, as she puts on her "Gator" apron to mastermind an evening of cooking. This hands-on class will make Buffalo cauliflower with homemade Dutton ranch dressing, Jimmy's cowboy caviar with fresh tortilla chips, Rip's T-bone steaks with poblano-caramelized onion butter, grilled vegetable kebabs, grilled fingerling potatoes, biscuits, plus Beth's bourbon-apple crisp with vanilla ice cream, and Teeter's tequila-lime ranch water.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, May 8
6 to 8:30 pm
IN GOOD TASTE
Spend a relaxed and informative evening with chef Zach Dale, of Robust Wine Bar, who will create exciting dishes served with hand-selected wine pairings by a Robust sommelier. Enjoy red lentil dhal with onions and garlic served with pita, seared ahi tuna with green peppercorn aïoli served with Asian slaw with shoyu dressing, zucchini-squash vegetable salad with fresh goat cheese and herbs and lemon-yogurt dressing, and braised pork belly adobo served with polenta.
Details
Zach Dale
Chef
Demonstration
$75 Per Person
Mon, May 8
6:30 to 9 pm
NUTS ABOUT VEGAN
Spend a fascinating evening in the kitchen with Lisa Buchmeier creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus mini pumpkin pecan pies with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy
Details
Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, May 10
6 to 8:30 pm
CULINARY EXCURSION TO HUNGARY
Skip the long waits at the airport and the hassle of lost luggage in a new monthly series with the focus on an exciting destination. Enjoy the cuisine of Hungary with poached trout with dill sauce and potato salad, beef goulash on spätzle, plus an elegant Viennese chocolate Sachertorte.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Wed, May 10
6:30 to 9 pm
DAYS WITH DEVON - QUICHE AND MUFFIES
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy mixed greens-asparagus spring salad with peas and radishes topped with lemon-basil-mint dressing and pistachios, individual mushroom-shallot quiches with fresh herbs and ricotta baked in won ton cups, raspberry-white chocolate muffies topped with lemon streusel, plus mint julep fruit salad with whipped marshmallow, and elderflower-rosé vodka cocktail. #weekday
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, May 11
11 am to 1:30 pm
FRIDAY NIGHT FRENCH - ROASTED CHICKEN
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy a classic onion tart, roasted chicken with turnips in a morel mushroom sauce, plus flaming crêpes suzette.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Fri, May 12
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
$150 Per Couple
Fri, May 12
6:30 to 9 pm
MOM'S THE WORD
Surprise Mom, an auntie, or a Godmother with a unique celebration of her day, as this hands-on class creates a tasty brunch, starting with warm grapefruit cups with torched meringue. Learn to make a fabulous bacon rose bouquet served with peppadew jam, goat cheese soufflé in phyllo cups on apple-walnut slaw, sweet potato hash with chorizo and black beans, luscious iced cinnamon rolls, plus individual pavlovas with berry compote.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sun, May 14
12:30 to 3 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Patrick Mahoney
Culinary Educator
Hands-On
$160 Per Couple
Sun, May 14
5 to 7:30 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 the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, at least 7 years of age, plus a parent.
Details
Rohan Sarino
Culinary Educator
Hands-On
$120 For Parent and Child
Sun, May 14
5:30 to 8 pm
KILLIAN IT WITH PASTRIES - DANISH. BUNDT. PIE.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries. Enjoy savory ham and cheese breakfast Danish, pineapple upside-down bundt cake, plus mini chocolate silk pies. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, May 15
11 am to 1:30 pm
LYDIA LEVELS UP COMFORT FOOD
Whatever comfort food was thought to be, Lydia Gwin advances it to a new level with just the right cheese. Sit back and enjoy gruyère mac-and-cheese raclette with pickled shallots and bacon, albondigas - Mexican meatballs with a bright and spicy roasted salsa tatemada and jalapeño queso served with Mexican slaw, fennel and fried camembert salad with pickled blackberries and white balsamic vinaigrette, plus chocolate cake with ganache.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, May 15
6:30 to 9 pm
EVERYONE WYNNES WITH CHRISTY - ASIAN
Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy a flavorful arugula-pear-avocado Asian salad with fresh mint and cilantro dressed with delicious ginger vinaigrette, shrimp spring rolls with rice vermicelli noodles and fresh vegetables served with almond butter dipping sauce, plus a mango-coconut smoothie bowl. #healthy #weekday
Details
Christy Wynne
Culinary Educator
Demonstration
$45 Per Person
Tue, May 16
11 am to 1:30 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, May 16
6 to 8:30 pm
DIG IN WITH DUGAN
Join the passionate plant-based expert Caryn Dugan to create a bright and refreshing plant-based brunch. This hands-on class will create root vegetable and brown rice hash, Greek tofu-chickpea scramble with artichoke hearts and kalamata olives, breakfast potato-tofu nachos with red bell peppers and onions, plus chickpea salad tartine with a balsamic glaze. #healthy
Details
Caryn Dugan
Culinary Educator
Hands-On
$65 Per Person
Tue, May 16
6:30 to 9 pm
A TASTE OF SCHERRER DELIGHT
Clear your schedule and make plans to relish in delightful dishes prepared by Audrey Scherrer. Enjoy shakshuka with poached eggs baked in a fresh tomato sauce with harissa and smoked paprika served with homemade garlic naan, lemon-arugula salad with lemon vinaigrette and topped with toasted pine nuts and fresh parmesan, plus dense fudgy skillet brownies with Valrhona dark chocolate. #weekday
Details
Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Wed, May 17
11:30 am to 2 pm
THE JAN AND MATT SHOW GO BAREFOOT
Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a memorable meal inspired by Ina Garten, the Barefoot Contessa. Take a seat at the counter as they amuse you with their banter and prepare almond-crusted fried brie bites served with fresh fruit, Provençal vegetable soup with French beans and vermicelli topped with pistou, sautéed chicken breasts with a creamy mushroom pan sauce served with goat cheese mashed potatoes, plus dark chocolate tart with chocolate ganache and a chocolate wafer crust.
Details
Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, May 17
6 to 8:30 pm
GRILLING WITH NO CHARRED FEELINGS
The only regrets will be if you do not dust off that grill and get the season started. Join Lydia Gwin for a hands-on class at the grill creating grilled haloumi-zucchini salad with arugula and mint tossed in lemon vinaigrette, black lime beef skewers with sumac onions served with mustard-parmesan grilled vegetables, Jamaican jerk spatchcocked chicken with mango coleslaw, plus grilled lemon pound cake served with balsamic berries and whipped cream, and a Paloma cocktail with grilled grapefruit garnish.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, May 17
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
Thu, May 18
6 to 8:30 pm
A YEN FOR JAPANESE
Satisfy the yen for delicious Japanese cuisine with Lisa and Stace King with an exciting menu of some favorite dishes. This hands-on class will create rolled crab and nori omelet with soy dipping sauce, Japanese cucumber-daikon sprouts summer salad with tomatoes and udon flour dumplings topped with a rice vinegar-soy-Dijon dressing, okonomiyaki with pork belly and shrimp, shoyu ramen with soy sauce eggs and pork shoulder garnished with pickled bamboo and nori, plus mochi for dessert.
Details
Lisa and Stace King
Culinary Educator
Hands-On
$65 Per Person
Thu, May 18
6:30 to 9 pm
DATE NIGHT FOR COUPLES: VEGAN-OMICS OF BARBECUE
Fire up the grill and join the charming Devon Drag to create delectable and healthy plant-based food perfect for the start of summer. This hands-on class will make grilled yellow gazpacho topped with cucumber-bell pepper relish, barbecue jackfruit sandwiches with homemade slaw and barbecue sauce on vegan hamburger buns, grilled vegetable salad with spinach-basil pesto, garlic-lime oven-roasted sweet potato fries with garlic and lime zest, plus fresh strawberry cobbler with almond and tapioca flour crust topped with coconut whipped "cream", and Pimm's Cup cocktail garnished with strawberries and cucumbers. #healthy
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, May 19
6 to 8:30 pm
GIRLS' NIGHT OUT: BITE SIGHS
Spend an evening with your girlfriends and let out a collective sigh for an array of appetizers to start the evening with the dynamic Audrey Scherrer. Enjoy olive-rosemary spiced cashews, baked brie with blueberry sauce, roasted red pepper dip, and lemon zest hummus, all served with homemade naan. Audrey will prepare kale and shrimp Caesar salad with butternut squash and sun-dried tomatoes tossed in creamy lemon-Dijon dressing and topped with hazelnuts and parmesan, plus crème brûlée and an Italian spritz with Aperol and prosecco.
Details
Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Fri, May 19
6:30 to 9 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$70 Per Person
Sat, May 20
11 am to 2 pm
DATE NIGHT FOR COUPLES: PUT AN ONION RING ON IT!
Gentlemen, it is time to get serious about the ring. The onion ring! Couples will create outrageously delicious food as this hands-on class creates beer-battered onion rings, cobb salad with roquefort vinaigrette, peppered beef filets with mushroom-bourbon sauce, cheddar-chive mashed potatoes, plus bananas Foster crème brûlée.
Details
Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sat, May 20
6 to 8:30 pm
SCHNITZEL, SPÄTZLE, AND STRUDEL
Join 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, this hands-on class will create traditional German dishes -- spinach salad with warm bacon dressing, pork schnitzel and spätzle, sautéed green beans with bacon, plus traditional apple strudel.
Details
Mathew Unger
Chef
Hands-On
$65 Per Person
Sun, May 21
12:30 to 3 pm
NOVEL CUISINE: BOTTOM OF THE POT
Award-winning writer Naz Deravian shares over 100 recipes of Persian dishes suited for cooking in an American kitchen with traditional ingredients including rice, saffron, and sour cherries in her book Bottom of the Pot. As the class discusses the book, they will enjoy sour cherry-feta crostini, tomato soup, baked saffron yogurt rice with chicken, naan, and baklava cake.
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, May 21
1 to 3:30 pm
DATE NIGHT FOR COUPLES: WE SEA FOOD ON THE GRILL
Join chef Jon Lowe outside at the grill to create succulent summer seafood dishes, starting with parmesan grilled oysters. This hands-on class for couples will make cedar-planked grilled salmon, grilled scallops, grilled seafood and sausage paella, charred romaine salad with anchovy dressing, plus stone fruit shortcake with housemade sugar biscuits, bourbon caramel sauce, and citrus whipped cream.
Details
Jon Lowe
Chef
Hands-On
$170 Per Couple
Sun, May 21
5 to 7:30 pm
COOKIE DECORATING FOR SUMMER
Raise your pastry bags to Caroline Stamp, school teacher by day and custom cookie decorator by night, who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, wet-on-wet, wet-on-dry techniques plus adding accents and texture with sprinkles to create fabulous cookies perfect for summer, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.
Details
Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person
Sun, May 21
5:30 to 8 pm
I DID IT ALL FOR THE GNOCCHI
Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, May 22
6 to 8:30 pm
PUT THAT IN YOUR PASTRY BAG AND PIPE IT!
Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and decorating stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.
Details
Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person
Mon, May 22
6:30 to 9 pm
PESTO CHANGE-O
A myriad of ingredients may be used to create countless pestos that can immediately change a dish into something extraordinary. Lydia Gwin creates three savory pestos plus a refreshing sorbetto with lemon whipped cream and a sweet mint pesto. Enjoy crispy calamari with garlic pesto aïoli, Amalfi Coast lemon pesto pasta, and beef tenderloin stuffed with herb pesto served with roasted cauliflower and caramelized onions topped with pistachio pesto.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, May 23
6 to 8:30 pm
THE BEST OF BAREFOOT - BEEF FILET
Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create a Long Island iced tea cocktail, bibb lettuce salad with ranch dressing, roasted shrimp scampi with fennel and tomatoes with a crumb topping and feta cheese, baked potatoes with Greek yogurt and sour cream, roasted summer vegetables, beef filet with basil and parmesan mayonnaise, plus deconstructed shortcake with fresh fruit.
Details
Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, May 23
6:30 to 9 pm
MACARON MANIA - MAY
Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. This hands-on class will make salted caramel macarons with caramel buttercream, chocolate ganache macarons, plus lemon pound cake macarons with lemon buttercream surrounding a tart lemon curd center and drizzled with lemon glaze.
Details
Laura Branson
Culinary Educator
Hands-On
$65 Per Person
Wed, May 24
6:30 to 9 pm
CUPCAKES MAKE EVERYTHING BETTER
Cupcakes put a smile on everyone's face! Join Dawn Meyer for a lively afternoon in the kitchen making cinnamon roll cupcakes with cinnamon streusel and cream cheese icing, dark chocolate cupcakes with blackberry filling and chocolate ganache, chamomile lemon cupcakes with honey buttercream icing, plus cookies-and-cream cupcakes with marshmallow fluff icing.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 25
11 am to 1:30 pm
STRAWBERRY FIELDS
Imagine baskets of chin-dripping luscious locally-grown strawberries used to create sensational strawberry jam and strawberry-pepper jelly served with hot biscuits. Enjoy the versatility of the jam to create berry muffins, a flaky jalousie jam pastry, plus a stunning Victoria sandwich of English sponge cake layered with homemade jam and whipped cream.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Thu, May 25
6 to 8:30 pm
PLANT-BASED IS A PIZZA MIND
Join plant-based expert Lisa Buchmeier to create a fun plant-based pizza party with all the fixings, starting with crispy air-fried cauliflower "wings" with cashew ranch and blue cheese dressing, and a sparkling peach-berry kombucha spritzer. This hands-on class will create their own pizzas starting with homemade dough and fire-roasted tomato sauce with herbs and roasted garlic, then choose from a variety of toppings including plant-based proteins and cheeses - seitan Italian sausage, maple-roasted tofu bacon, chick'n soy curls, nut and vegetable mozzarella and parmesan, plus roasted and fresh vegetables and smoky shiitake mushrooms. Finish with ladyfinger banana splits with balsamic strawberry gelato topped with refined sugar-free hot fudge sauce and air-fried crushed maple and cocoa almonds, sweet cream, and a cherry. #healthy
Details
Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 25
6:30 to 9 pm
PRETTY LITTLE MACARONS - CLASSY
Spend a unique evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make double chocolate macarons with chocolate buttercream and chocolate ganache centers, raspberry-lemon macarons with lemon curd centers surrounded by raspberry buttercream, plus vanilla-almond macarons with vanilla-almond buttercream topped with a white chocolate drizzle and an almond slice.
Details
Liz McClure
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, May 26
6 to 8:30 pm
DATE NIGHT FOR COUPLES: THE GREEK FOOD ISLES
Maria Sakellariou shares the authenticity of the Greek islands with bold flavors perfect for a date night. This hands-on class will create Santorini fava spread - yellow split peas whipped into a velvety vegan and gluten-free appetizer, traditional melitzanosalata from the island of Skopelos - an eggplant and tomato spread with herbs served with homemade crostini, perfectly grilled porterhouse steak marinated in dark chocolate and balsamic, grilled seasonal vegetable kebabs, plus olive oil cake served with freshly whipped cream and chocolate curls.
Details
Maria Sakellariou
Chef
Hands-On
$150 Per Couple
Fri, May 26
6:30 to 9 pm
FRENCH FARE - ENTRECÔTE
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 pissaladière - a savory pastry tart topped with caramelized onions and anchovies, entrecôte béarnaise, pudina pulao - rice pilaf with peas and fresh mint, plus a French lemon tart.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Sat, May 27
11 am to 1:30 pm
HEIR AND A PARENT: BITS AND PIZZAS
Join Laura Branson in the kitchen for a delightful evening creating individual pizzas to share with your favorite adult. This hands-on class will make gooey fried mozzarella sticks with dipping sauce, pizza with your choice of toppings including homemade pizza sauce, freshly grated cheese, pepperoni, veggies, caramelized onions, and delicious prosciutto. Finish with chocolate mousse with fun toppings - crushed Oreos and gummy worms. This class is designed for children, at least 7 years of age, plus a parent.
Details
Laura Branson
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, May 27
12 to 2:30 pm
PUTTIN' ON THE RIBS
Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.
Details
Kitchen Conservatory Chef
Hands-On
$70 Per Person
Sun, May 28
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: TUSCANY FOR TWO
The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Details
Mathew Unger
Chef
Hands-On
$160 Per Couple
Sun, May 28
5 to 7:30 pm
IF YOU KNEW SUSHI
It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Details
Jay Dedkhad
Chef
Hands-On
$70 Per Person
Tue, May 30
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, vegetable purée, 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, May 30
6:30 to 9 pm
CRÈME DE LA CRÈME
Learn to make the best of the best crème and custard dishes that are comforting, creamy and delicious. This hands-on class with Mickey Kitterman will create white chocolate pots de crème, Key lime cookie bars, framboise panna cotta with raspberries, plus Boston cream pie.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, May 31
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 a cheese plate with sweet tomatoes and honey-vanilla jam on crackers, warm roasted carrot and barley salad with tahini-honey dressing, habañero-honey-soy glazed chicken with quick pickles and rice, plus goat cheese-honey ice cream with fennel and lemon, and a lavender-honey bee cocktail.
Details
Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Wed, May 31
6:30 to 9 pm
MEDITERRANEAN CREWS DIRECTOR
Step on board and join Devon Drag in the galley to explore the cuisine of the Mediterranean. This hands-on class will learn to make classic hummus with whipped feta and za'atar pita chips, lemony white bean and chickpea soup with carrots and garlic and fresh rosemary, walnut-rosemary crusted salmon filets, warm farro with spinach and garlic, roasted sweet potatoes with pomegranate glaze garnished with chopped pistachios, plus orange-pistachio-honey semolina cake made with almond flour and topped with honey syrup and toasted pistachios.
Details
Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jun 1
6 to 8:30 pm
PRETTY LITTLE MACARONS - THE BERRIES
Spend a unique evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make strawberry cheesecake macarons with strawberry centers surrounded by strawberry cream cheese buttercream, blueberry macarons with blueberry buttercream with blueberry centers, plus raspberry-lime macarons with lime curd centers and raspberry buttercream.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Thu, Jun 1
6:30 to 9 pm
FORK AND CORK: RIESLING
Jason Main, owner of The Wine Merchant and certified sommelier, shares his vast knowledge of an array of exciting Rieslings that will be paired with an array of French dishes created by Mickey Kitterman. Enjoy flammenkuchen - a French-German flatbread bacon-onion pizza with crème fraîche and chevre, smoked roasted game hens with Riesling wine sauce, sage spätzle, chou rouge - braised red cabbage with wine and spices, plus kugelhopf with honey and berries.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person
Fri, Jun 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
$120 For Parent and Child
Sat, Jun 3
12 to 2:30 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 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
Kitchen Conservatory Chef
Hands-On
$150 Per Couple
Sat, Jun 3
6 to 8:30 pm
PLAY IT AGAIN, SALMON
Experience the versatility of salmon with a variety of tasty preparations as this hands-on class works side-by-side with fish expert Jon Lowe. Learn to make smoked salmon bites with gorgonzola cheese and chives and toasted bread, salmon-corn chowder with potatoes and herbs, grilled salmon skewers over peppery greens with candied pecans and parmesan vinaigrette, whole roasted salmon filet with a caper rémoulade served with asparagus and citrus rice, plus chocolate cake with homemade ice cream and caramel sauce.
Details
Jon Lowe
Chef
Hands-On
$70 Per Person
Sun, Jun 4
12:30 to 3 pm
BASIL FOR DAYS
Basil is still growing like gangbusters, and we have some smart uses for this never-ending supply of aromatic herbs from appetizers to desserts and everything in-between! Enjoy Tuscan white bean spread with pesto and sun-dried tomatoes, tomato-basil bisque, basil popovers with chive butter, basil-ricotta gnocchi in prosciutto-pine nut cream sauce, plus strawberries in basil syrup topped with zabaglione.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Sun, Jun 4
5:30 to 8 pm
THE APPRENTICE CHEF: CULINARY BOOTCAMP
For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats, including cinnamon French toast breakfast bake, pork-ginger-bok choy stir-fry over rice, sheet pan quesadillas, ham and cheese chowder, roasted broccoli with garlic and parmesan cheese, brownie pudding, pretzel-coated chicken with honey-mustard sauce, skillet lasagna, cinnamon-glazed carrots, spinach salad with hot bacon dressing, meatball sliders, and no-bake strawberry cheesecake.
Details
Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$150 Per Child
Mon, Jun 5
10 am to 12 pm
Tue, Jun 6
10 am to 12 pm
Wed, Jun 7
10 am to 12 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a jalapeño-cheddar sourdough, and a seeded bread sourdough with pumpkin, sunflower and poppy seeds. Each participant will take home sourdough starter. #weekday
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 5
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
Mon, Jun 5
6 to 8:30 pm
THE WORLD'S FARE OF WAFFLES
Lydia Gwin has taken waffles to a global level of deliciousness. This exciting hands-on class will create savory falafel waffles with artichoke tzatziki and Mediterranean salsa, croque madame on a croissant waffle with gruyère and ham and a sunny-side-up egg, sesame scallion waffles with fried Korean chicken and smashed cucumber salad, plus Swedish waffles with berries and lingonberry jam topped with whipped cream.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 5
6:30 to 9 pm
THE ART OF LAYER CAKES
Discover the art of creating beautiful and delicious layer cakes with Audrey Scherrer. This hands-on class will make "come home to mama" chocolate cake with buttercream frosting, confetti birthday cake with Italian buttercream frosting, plus hummingbird cake with cream cheese frosting. #weekday
Details
Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Tue, Jun 6
11:30 am to 2 pm
SOURDOUGH BREAD
If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread, making a jalapeño-cheddar sourdough, and a seeded bread sourdough with pumpkin, sunflower and poppy seeds. Each participant will take home sourdough starter.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jun 6
6 to 8:30 pm
SUPERFOOD SMOOTHIES AND BOWLS
Christy Wynne creates smoothies and smoothie bowls that are gluten-free and dairy-free with a balance of protein, healthy fat, and fruits and vegetables perfect for a satisfying meal or snack. Enjoy chocolate-almond butter smoothies, vanilla smoothie bowl with homemade granola, triple chocolate smoothies, strawberry shortcake smoothies, plus a vanilla-blueberry bowl topped with blueberry muffin crumbles. #healthy
Details
Christy Wynne
Culinary Educator
Demonstration
$55 Per Person
Tue, Jun 6
6:30 to 9 pm
GETTING FRESH
Chef Bob Colosimo, of Eleven Eleven Mississippi, shares his philosophy of using high-quality ingredients prepared beautifully and simply to create magnificent Tuscan fare. This hands-on class will create a Spring asparagus tart, orecchiette pasta with creamy carrot and miso sauce, grilled Atlantic salmon with avgolemono sauce served with new potatoes with a dill-chive butter and riced cauliflower, plus rhubarb-almond cake with Amaretto whipped cream.
Details
Bob Colosimo
Chef
Hands-On
$65 Per Person
Wed, Jun 7
6 to 8:30 pm
THE BEST OF JULIA CHILD - PORK LOIN
After more than 60 years, Julia Child's cuisine continues to be popular because it tastes delicious. Experience first-hand why we always love Julia's food in a monthly series, inspired by Mastering the Art of French Cooking, as the class enjoys clam and scallop minestrone, roast pork loin with prunes on celery root purée, plus peach Melba.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Wed, Jun 7
6:30 to 9 pm
SHOW ME THE HONEY
Discover the marvelous benefits of cooking with local honey from the honeybees of Clayton, Missouri, using Stinger's delicious honey. Join Julie Malloy for a hands-on class making fresh butter from cream to create honey butter with hot popovers, romaine and honey-glazed pepper bacon salad with apples and pecans and honey vinaigrette, chipotle-lime-honey-glazed grilled shrimp tacos with cucumber-radish salsa, plus sautéed pineapple with honey and pine nuts over honey-vanilla pound cake.
Details
Julie Malloy
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Jun 9
11 am to 1:30 pm
FRIDAY NIGHT FRENCH - LAMB MEDALLIONS
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy Billi Bi mussel soup with crisp pastry cheese straws, lamb medallions with eggplant gratin, plus profiteroles with vanilla bean ice cream and hot chocolate sauce.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Fri, Jun 9
6 to 8:30 pm
HEIR AND A PARENT: THE PIED PIPER
Grab your dinglehopper and embrace your inner mermaid, princess, or unicorn with the energetic Piper Gwin and her mom, Lydia. Follow along, as this hands-on class creates Jasmine's homemade hummus with pita chips, Mulan's family lo mein, Aurora's cozy cottage chicken tenders with Ariel's pasta shell salad, Rapunzel's sun punch, unicorn marshmallow dip with Bibbidi-Bobbidi-Boo puff pastry magic wands, Tiana's famous beignet, plus Belle's enchanted strawberry roses. 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
Sat, Jun 10
12 to 2:30 pm
DATE NIGHT FOR COUPLES: THE GARDEN OF EATIN'
Learn to cook seasonal and sustainable dishes straight from the garden in a fun evening for couples. Join Austin Dubinsky for a hands-on class creating honey-roasted Brussels sprouts and lardon salad with mixed greens and maple vinaigrette topped with roasted walnuts, tomatillo salsa verde braised chicken thighs on Spanish rice with sprouts and sliced radishes, potato-leek gratin with pecorino cheese, plus strawberry-rhubarb cake with strawberry buttercream and candied rhubarb.
Details
Austin Dubinsky
Culinary Educator
Hands-On
$150 Per Couple
Sat, Jun 10
6 to 8:30 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
Sun, Jun 11
12:30 to 3 pm
NOVEL CUISINE: CHAMPAGNE CHARLIE
Champagne Charlie: The Frenchman Who Taught Americans to Love Champagne by Don and Petie Kladstrup shares the struggles and near-execution of Charles Heidsieck as his determination brought him eventual success. As the class discusses the book, Mickey Kitterman will prepare pains de veau - a terrine of pancetta-wrapped veal and pork served with pickled cherries, cuisses de poulet - roasted chicken thighs sauced with champagne and morels, soubise - braised rice pilaf with onions and gruyère, plus Escoffier's punch romaine - a delightful champagne sorbet flavored with citrus, and champagne sugar cookies.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person
Sun, Jun 11
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THE MEXICAN VEGAN-IZER
Join the enthusiastic Lisa Buchmeier for an evening of plant-based Mexican dishes that are cholesterol-free, dairy-free, egg-free and refined sugar-free with a powerhouse of nutrition and antioxidants. This hands-on class will make Mexican Caesar salad with seared broccoli, nourishing cheesy nacho bake with air-fried tortilla chips, jackfruit tacos with smoky spices served with chimichurri and corn and red pepper salsa, "refried" black beans with fresh cilantro, Spanish short grain brown rice, plus warm medjool dates filled with a rich and creamy almond cheese. #healthy
Details
Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Jun 11
5 to 7:30 pm
PRIMER FOR PERFECT CUT-OUT COOKIES AND ROYAL ICING
Decorating stunning cut-out sugar cookies with royal icing starts with the techniques of beautifully baked cookies with crisp edges and creating different consistencies of royal icing for flooding, outlining, and writing. The talented cookie artist Caroline Stamp provides all the basics for success starting with mixing, rolling out, and baking vanilla sugar cookies, and the effects of humidity, desired texture and thickness, along with chill vs. no chill methods. Caroline will make royal icing and discuss coloring, disposable pastry bags with tips, tipless pastry bags, and squeeze bottles, and show the class how to set up their space for decorating with the proper tools and test the royal icing with pastry bags and tips on parchment.
Details
Caroline Stamp
Culinary Educator
Demonstration
$60 Per Person
Sun, Jun 11
5:30 to 8 pm
FALAFELS: PUT IT IN A PITA
Spend a memorable afternoon making homemade pita and falafels with Rachelle Killian. This hands-on vegetarian class will make homemade hummus dip with oil-cured olives and fried garlic, homemade pita pockets stuffed with chickpea falafel in tahini sauce and cucumber salad, green celery-dill-parsley-mint falafels with red bell pepper, phyllo turnovers with feta and fennel, plus pistachio-honey cake with sweetened yogurt topping. #healthy #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 12
11 am to 1:30 pm
A REAL SCHITT SHOW
Fans of the iconic hit show, Schitt’s Creek, will pay tribute to their favorite characters with dishes that celebrate fun and eccentric moments from the show. Join Lydia Gwin for a hands-on class making Rosebud Motel cinnamon rolls, sloppy Jocelyns served with Cafe Tropical's fried mozzarella sticks, Moira and David's "fold in the cheese" enchiladas, Stevie and David's fake honeymoon-inspired "Lovers curry" - a butter chicken curry, Nanaimo bars - the favorite dessert of Canada, plus Herb Ertlinger's fruit "wine pairing" sangria. Students are welcome to come dressed as their favorite character from the show!
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jun 12
6 to 8:30 pm
PRETTY LITTLE MACARONS - SUMMERTIME
Spend a unique evening in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make blueberry-lemon macarons with lemon curd centers surrounded by blueberry buttercream, cherry pie macarons with cherry buttercream and cherry centers with a crumble, plus strawberry-chocolate macarons with chocolate ganache centers and strawberry buttercream.
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Mon, Jun 12
6:30 to 9 pm
EVERYONE WYNNES WITH CHRISTY - SUMMER
Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal with superfoods that are perfect to make ahead for the week. Enjoy strawberry-spinach salad with red onions and pecans topped with poppyseed dressing and baked balsamic chicken tenders, gluten-free homemade dinner rolls, plus low-sugar wild blueberry crumb cake with almond and coconut flours. #healthy #weekday
Details
Christy Wynne
Culinary Educator
Demonstration
$45 Per Person
Tue, Jun 13
11 am to 1:30 pm
WEIGHT FOR IT!
Marci Boland shares some of her favorite healthy dishes with less fat that never compromise on flavor or satisfaction. This hands-on class will learn to make Mediterranean whole wheat orzo salad with cucumbers and olives, lentil-butternut squash stew, zucchini meatballs atop protein pasta, chicken salad with Greek yogurt and celery, plus almond flour and cashew butter cookie dough bars with dark chocolate chips. #healthy
Details
Marci Boland
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jun 13
6 to 8:30 pm
PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS
Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Jun 13
6:30 to 9 pm
THE ART OF DECORATING CUPCAKES
Join the talented Melanie Armbrecht in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, chocolate ganache, and fondant. The cupcakes are out of the oven and ready for decorating, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Melanie will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Details
Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jun 14
12 to 2:30 pm
LET'S PLAY HOOKY
Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, and mahi mahi burgers with saffron aïoli on very soft buns.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$80 Per Person
Wed, Jun 14
6 to 8:30 pm
PIZZA - TOP THAT!
There is nothing ordinary in a creative hands-on pizza class with Lydia Gwin. Learn to make cast iron sausage and fennel pizza, bacon-egg-cheese carbonara pizza with lemon zest, soppressata pizza with Calabrian chiles and hot honey, potato pizza with crème fraîche and bacon, plus an Italian salad with chickpeas and red onion topped with creamy parmesan dressing.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jun 14
6:30 to 9 pm
CULINARY EXCURSION TO ITALY
Skip the long waits at the airport and the hassle of lost luggage in a new monthly series with the focus on an exciting destination. Enjoy the cuisine of Italy with beet salad with pistachio pesto on arugula, chicken piccata on fresh angel hair pasta with rosemary butter, plus a rich and creamy caramel budino.
Details
Kitchen Conservatory Chef
Demonstration
$60 Per Person
Thu, Jun 15
6:30 to 9 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 17
11 am to 1:30 pm
HEIR AND A PARENT: DIY TACO NIGHT
Create a fun taco night during the day for your family complete with all the fixings, plus an easy and yummy you-can't-taste-the-avocado chocolate mousse! This hands-on class will join the delightful Audrey Scherrer to create a taco bar complete with shredded chicken with fajita seasoning, healthy cashew cheese dip, sautéed vegetables, homemade salsa, guacamole, black beans, Mexican rice, shredded cheese, sour cream, cilantro, shredded lettuce, and plenty of tortillas. This class is designed for children, at least 7 years of age, plus a parent.
Details
Audrey Scherrer
Culinary Educator
Hands-On
$115 For Parent and Child
Sat, Jun 17
11:30 am to 2 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, Jun 17
6 to 8:30 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 18
12:30 to 3:30 pm
DATE NIGHT FOR COUPLES: ON THE TOWN FOR TWO
Treat yourselves to an evening out with fabulous fare inspired simply by romance! This hands-on class for couples will learn to prepare classic French onion soup, traditional Caesar salad with roasted garlic croutons, show-stopping jaw-dropping steak Diane in a mushroom-shallot cream sauce flambéed with brandy, goat cheese mashed potatoes with fresh herbs, plus blueberry clafoutis.
Details
Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple
Sun, Jun 18
5 to 7:30 pm
KILLIAN IT WITH PASTRIES - CRACKERS. CUPCAKES. DONUT CAKE.
Treat yourself to a bit of laughter and some great treats, as Rachelle Killian slays sweet and savory pastries. Enjoy savory rosemary sea salt crackers, chocolate caramel-filled cupcakes with caramel buttercream frosting, plus buttermilk doughnut cake. #weekday
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Mon, Jun 19
11 am to 1:30 pm
SUMMER CAKE POPS
Join Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating colorful treats perfect for the Summer. 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 watermelon slices, ice cream cones, and the sun. Each student will take home their cake pop creations.
Details
Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person
Mon, Jun 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, Jun 20
6 to 8:30 pm
MEDITERRANEAN MEZZE - ME, OH MY!
Surprise your friends with a beautiful array of Mediterranean mezze - small dishes that are rich in flavor. This hands-on class with Mickey Kitterman will make muhumarra - a roasted red pepper dip with walnuts and spices served with flatbread and crudités, baba ganoush - everyone's favorite delectable eggplant salad flavored with sweet roasted carrots and tahini dressing, machboos rubyan - Bahraini spiced rice and shrimp, and Persian kebabs of sweet and pungent ground lamb, all served with homemade focaccia and pita.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jun 20
6:30 to 9 pm
THERE IS NO SUCH THING AS TOO MUCH GARLIC
Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on Spring herb soup with garlic, ricotta cavatelli with garlic pesto, roasted tomatoes stuffed with garlic, garlic-spinach-eggplant pizza, and cool off with pineapple sorbet. Participants will take home fresh garlic.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Wed, Jun 21
11 am to 1:30 pm
CAMPFIRE CONNOISSEUR
Lydia Gwin has devised a summer gathering perfect for around the campfire, a firepit or the kitchen counter. This hands-on class will create bacon-wrapped stuffed jalapeños with green tomato-pineapple chutney, piggies in pajamas - little smokies wrapped in puff pastry with zesty za'atar and whole grain honey mustard, sliders with bacon jam and the "best ketchup on earth", triple baked beans with beef and bacon and a special sauce, summer squash "pappardelle" with basil-sunflower seed pesto, plus s'mores with homemade graham crackers and vanilla bean marshmallows stuffed with chocolate ganache topped with salted caramel sauce, and Campari sangria spritzers.
Details
Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jun 21
6 to 8:30 pm
DAYS WITH DEVON - FRITTATA AND DOUGHNUTS
Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy blueberry-lemon crostini with whipped lemon ricotta, bistro salad with herbs and toasted walnuts topped with lemon-Dijon vinaigrette and pickled shallots, cheddar-bacon-leek frittata, plus baked strawberry shortcake doughnuts with limoncello-mascarpone cream, and black rosé sangria with muddled blackberries and fresh lime. #weekday
Details
Devon Drag
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Thu, Jun 22
11 am to 1:30 pm
ENTERTAINING SPAIN
Relish in an excellent evening with Mickey Kitterman as he creates Spanish dishes perfect for entertaining. Enjoy a duo of marinated olives and smoked paprika and fennel-spiced pistachios, roasted cauliflower with capers and sherry vinegar, lemon and honey-glazed roasted chicken wings, albondigas - Spanish meatballs in saffron cream, plus Madeira cake with orange-elderflower glaze.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jun 22
6:30 to 9 pm
BRANDY, YOU'RE A FINE SWIRL
Join husband and wife team Lynn DeLean-Weber, CEO and co-founder of Edelbrand Pure Distilling, and Martin Weber, a Swiss distiller, as they share their world of handcrafted spirits, perfectly paired with cherished family recipes creating an exquisite culinary excuse to sip, savor, and linger. Introducing Edelbrand’s award-winning eaux-de-vie, enjoy a guided tasting experience with a Prosecco aperitif topped with Italian prune plum brandy, a stunning Swiss rustic pear tart served with California apricot brandy, a charcuterie board laden with European cheeses, Italian meats and olives, soft and hard cheeses, fresh and dried fruits, small vegetables, and nuts paired with apple brandy infused with plum, plus brandied poached pears featuring Edelbrand’s double-gold winning Bartlett pear brandy. Finish with dark chocolate paired with a digestif of grape brandy with dill. Lynn has arranged to sell Edelbrand brandies directly to students at the end of class.
Details
Lynn DeLean-Weber and Martin Weber
Culinary Educator
Demonstration
$60 Per Person
Fri, Jun 23
6 to 8:30 pm
MACARON MANIA - JUNE
Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. This hands-on class will make strawberry lemonade macarons with tart lemon curd surrounded by strawberry buttercream sandwiched between pink and yellow macaron shells, snickerdoodle macarons with cinnamon and sugar, plus apple pie macarons with homemade apple pie filling and cream cheese cinnamon buttercream.
Details
Laura Branson
Culinary Educator
Hands-On
$65 Per Person
Sat, Jun 24
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
$125 Per Person
Sat, Jun 24
1 to 4 pm
DATE NIGHT FOR COUPLES: LIFE IS A CABERNET
Learn to cook with the wonderful flavors of wine in this sumptuous 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
Sat, Jun 24
6 to 8:30 pm
HEIR AND A PARENT: PLAY DOUGH [PRETZELS]
Roll up your sleeves for a creative afternoon in the kitchen learning to make traditional chewy and satisfying pretzel dough to shape and form into fun creations. This hands-on class will make classic kosher salted soft pretzels with homemade cheese dip, garlic and parmesan pretzel knots with Alfredo dipping sauce, pretzel-wrapped hotdogs, plus cinnamon sugar pretzels with cream cheese dip. This class is designed for children, at least 7 years of age, plus a parent.
Details
Laura Branson
Culinary Educator
Hands-On
$115 For Parent and Child
Sun, Jun 25
1 to 3:30 pm
DATE NIGHT FOR COUPLES: THAI AND JACKET NOT REQUIRED
Bring a date and spend a casual evening in the kitchen with chef Zach Dale creating tasty Thai food starting with Tam taeng kwaa - Thai cucumber salad with long beans and cherry tomatoes and rice noodles. This hands-on class will learn to make traditional phat Thai ruam mit with pork and shrimp, beef and holy basil stir-fry with broccoli on jasmine rice, plus coconut mango pudding.
Details
Zach Dale
Chef
Hands-On
$150 Per Couple
Sun, Jun 25
5 to 7:30 pm
SUMMER COOKIE CUTTER COUTURE
Discover your inner artist with one-of-a-kind gorgeous cookies in a fun evening of cookie decorating. Join the talented Ericka Jones in the kitchen creating beautifully decorated summer cookies with a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with pastry tips to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Details
Ericka Jones
Culinary Educator
Hands-On
$65 Per Person
Sun, Jun 25
5:30 to 8 pm
SEAS THE DAY
Carpe diem! Seize this opportunity to join Lisa and Stace King to create exciting Japanese seafood dishes. This hands-on class will create shiso-wrapped pan-grilled snapper, miso glazed pan-seared salmon with ginger served with mirin glazed stir-fried snow peas, sweet potatoes with lemon dressing, shrimp gyoza, plus matcha green tea ice cream.
Details
Lisa and Stace King
Culinary Educator
Hands-On
$65 Per Person
Mon, Jun 26
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
Mon, Jun 26
6:30 to 9 pm
THAI THAI AGAIN
Nareerut "Tookie" Payette, owner of Thai Gourmet in O'Fallon, Missouri, loves to share her native Thai cuisine. Enjoy a fun and informative evening with the popular khao soi noodle dish, also known as Chiang Mai noodles with yellow curry and beef, crispy krathong thong golden fried cups filled with minced chicken stir-fried with vegetables, plus flower-shaped coconut jellies - a dim sum treat with coconut milk and young coconut.
Details
Nareerut Payette
Culinary Educator
Demonstration
$55 Per Person
Tue, Jun 27
6:30 to 9 pm
PRETTY LITTLE MACARONS - PLAYFUL
Spend a fantastic morning in the kitchen with Liz McClure who has perfected her skills in creating beautiful and delicious macarons with delicate shells, Italian meringue buttercream filling, chocolate ganache, and more. This hands-on class will make orange creamsicle macarons with vanilla-orange buttercream surrounding orange curd centers, neapolitan macarons with strawberry jam and chocolate ganache centers surrounded by vanilla buttercream, plus cookies and cream macarons with crushed Oreo-vanilla buttercream topped with a mini Oreo. #weekday
Details
Liz McClure
Culinary Educator
Hands-On
$65 Per Person
Wed, Jun 28
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, vegetarian shiitake-bok choy bao, plus dipping sauces of sweet chile and black vinegar.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Wed, Jun 28
6 to 8:30 pm
MEDITERRANEAN SUMMER
Inspired by chef David Shalleck's captivating memoir sailing around the Mediterranean, Mediterranean Summer: A Season on France's Cote d'Azur and Italy's Costa Bella, Mickey Kitterman prepares a sumptuous dinner. Enjoy peasant bread panzanella with juicy heirloom tomatoes, shrimp and saffron risotto salad with fresh summer vegetables, sautéed branzino with artichokes and tomatoes and olives, plus rich mascarpone panna cotta served with fresh fruit.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Wed, Jun 28
6:30 to 9 pm
THERE IS NO SUCH THING AS TOO MUCH GARLIC
Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on Spring herb soup with garlic, ricotta cavatelli with garlic pesto, roasted tomatoes stuffed with garlic, garlic-spinach-eggplant pizza, and cool off with pineapple sorbet. Participants will take home fresh garlic.
Details
Kitchen Conservatory Chef
Demonstration
$55 Per Person
Thu, Jun 29
6:30 to 9 pm
DATE NIGHT FOR COUPLES: BEER. BACKYARD. BARBECUE.
Frothy beer is an abundant ingredient in this sensational grilling class, as everyone throws on an apron, grabs a set of tongs, and heads to the grill. Learn to make beer can chicken with a Memphis dry rub, beer-marinated rib-eye steaks with beer barbecue sauce, garlic cheese bread, Caesar pasta salad, balsamic-marinated grilled mushrooms and asparagus, plus grilled pineapple slices with vanilla bean ice cream and salted caramel sauce.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Fri, Jun 30
6 to 8:30 pm
CHINESE DUMPLINGS
Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, and peanut sauces.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Sat, Jul 1
12 to 2:30 pm
DATE NIGHT FOR COUPLES: HOT TO TRATTORIA
Join the ardent sous chef of Trattoria Marcella, Jeff Young, as he shares his enthusiasm for simple yet sophisticated Italian fare. This hands-on class will create roasted garlic and blistered cherry tomato bruschetta, shaved Brussels sprouts salad with roasted butternut squash topped with brown butter vinaigrette and pears, sausage and Calabrian chile agnolotti with parmesan and crisp prosciutto and kale, plus macerated strawberries with a sherry glaze served with zabaglione.
Details
Jeff Young
Sous Chef
Hands-On
$150 Per Couple
Sun, Jul 2
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
Wed, Jul 5
6 to 8:30 pm
HAVE YOUR CAKE AND EAT IT, TOO!
Melanie Armbrecht, who is a go-getter when it comes to cake decorating, expounds on the components of cake baking so that it is a success every time. Learn how to level and stack layers, and decorate a stunning cake in this hands-on class. Melanie has pre-baked the cakes, so the focus is on decorating a one-layer cake with American buttercream frosting using a variety of tips for simple borders and decorations. Learn how to make chocolate ganache for a drip effect down the sides of the cake. Each student will take home their decorated cake.
Details
Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jul 6
6 to 8:30 pm
DATE NIGHT FOR COUPLES: SNAP TO IT
Create a tasty authentic Greek dinner that will capture your attention in an evening of fun and incredible food. This hands-on class designed for couples will join Maria Sakellariou and learn to make phyllo-wrapped feta cheese drizzled with honey and topped with sesame seeds, watermelon-feta salad with mint, eliopsomo - a homemade olive bread, whole oven-baked snapper with lemon-caper vinaigrette, marinated grilled summer vegetables with fresh herbs, plus baklava baskets served with seasonal fresh fruit.
Details
Maria Sakellariou
Chef
Hands-On
$150 Per Couple
Fri, Jul 7
6:30 to 9 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Starrs, 1135 South Big Bend, Richmond Heights, to select the fish.
Details
Jon Lowe
Chef
Hands-On
$200 Per Person
Sat, Jul 8
10 am to 3 pm
HEIR AND A PARENT: NO-MEAT ATHLETES CAN'T BE BEAT
Each dish in this super cool class with Lisa Buchmeier is inspired by a plant-based athlete and is meat-free, dairy-free, egg-free, vegan, and has lots of nutrition. This hands-on class will learn to make race car driver Lewis Hamilton's duo of hummus served on a racetrack-inspired charcuterie board - pizza-style hummus with fresh veggies and toasted pita and naturally-sweetened brownie batter hummus with maple-vanilla wafers, St. Louis Cardinal's Tony La Russa's stadium nacho bar with crunchy tortilla chips covered with warm cashew cheese and your choice of an assortment of toppings, surfer Tia Blanco's island barbecue pulled jackfruit sliders with grilled pineapple, plus five-time World's Strongest Man Patrick Boboumian's post workout German chocolate cupcakes, and Venus Williams' lawn tennis lemonade with strawberries. This class is designed for children, at least 7 years of age, plus a parent. #healthy
Details
Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$115 For Parent and Child
Sat, Jul 8
11 am to 1:30 pm
DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE
Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Andrea Osman, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Details
Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple
Sat, Jul 8
6 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 9
11 am to 4 pm
WILD ABOUT CHANTERELLES
René Sackett, who has spent 15 years as a farmers market manager and is President of Slow Food St. Louis chapter, loves the allure of one of the most popular edible wild mushrooms - the chanterelle. Spend a relaxing evening at the counter, as René prepares fresh local peach soda, chanterelle crostini with fresh herbs and cheese, wild mushroom-caramelized onion-bacon dip with chips, summer heirloom tomato salad with pickled chanterelles, chanterelle ragoût over creamy polenta, chanterelle and pork sausage meatballs, plus vanilla bean ice cream with candy cap mushroom caramel sauce.
Details
René Sackett
Culinary Educator
Demonstration
$55 Per Person
Mon, Jul 10
6 to 8:30 pm
THE APPRENTICE CHEF: KIDS GO ON GREEN BOOTCAMP
For aspiring chefs, children from ages 7 to 11. Eat the rainbow and learn to explore and create delicious plant-based dishes that are dairy-free, egg-free, and nutritional. This three-day bootcamp will transform fruits, vegetables, nut and legumes into nourishing dishes, as the class learns knife skills and cooking methods to enhance taste. Plant-powered dishes will include Buffalo chick’n pizza, purple sweet potato-chocolate gelato, potato-cauliflower scramble with mushroom bacon, baked chickpea nuggets, street tacos with jackfruit, Coney Island veggie dog bar, hand-twisted whole grain pretzels, candy apple nachos drizzled with spiced caramel, chunky monkey breakfast bake with bananas, chocolate and oats, cowboy caviar, and more!
Details
Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$150 Per Child
Tue, Jul 11
10 am to 12 pm
Wed, Jul 12
10 am to 12 pm
Thu, Jul 13
10 am to 12 pm
WOK TO THE BEAT OF YOUR OWN CHOPSTICKS
Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and golden fried rice.
Details
Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Jul 11
6 to 8:30 pm
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
Wed, Jul 12
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, Jul 15
11 am to 4 pm
DATE NIGHT FOR COUPLES: THE ITALIAN VEGAN-IZER
Spend an adventurous evening in the kitchen with Lisa Buchmeier creating an Italian plant-based feast with sweet and savory dishes. This hands-on class for couples will make farro salad with crispy roasted French lentils and heirloom tomatoes on arugula with balsamic tahini dressing, green lasagna rolls filled with garlicky baby spinach and tofu ricotta layered with creamy cashew sauce and finished with piped swirls of pepita pesto, sweet potato gnocchi with seared Brussels sprouts topped with tarragon-white wine cream sauce, plus tiramisù cupcakes with fluffy buttercream dusted with freshly grated cinnamon and topped with chocolate shavings and a chocolate covered espresso bean. #healthy
Details
Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$150 Per Couple
Sun, Jul 16
5 to 7:30 pm
FLANKS A LOT
The applause will be abundant, as award-winning chef Jack MacMurray creates exceptional summer dishes. Enjoy citrus-marinated grilled shrimp tostadas with mango salsa, grilled Szechuan flank steak with scallion-almond jasmine rice served with broccoli-red pepper stir-fry, plus his mom's blueberry pie.
Details
Jack MacMurray, III
Chef
Demonstration
$60 Per Person
Tue, Jul 18
6:30 to 9 pm