Take a Cooking Class

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

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Classes

LUNCH WITH LYDIA - GAZPACHO TO GARLIC

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy tomato and tomatillo gazpacho, Catalan asparagus salad with tomato-onion salsa vinaigrette served with boiled eggs, Spanish garlic chicken with mojo sauce, plus fresh summer berries and sabayon. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jun 23
11 am to 1:30 pm

TRAVELS WITH TUTKO - SANTA MONICA

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon reminisces about road trips from the Bay Area to Santa Monica working with a physical therapy team for athletes training for Iron Man. Enjoy dishes she recreates from her journal of that trip starting with blush wine and shrimp quesadillas with sofrito, queso fresco, avocado crema and salsa fresca made with corn tortillas. Enjoy Chinese chicken salad with napa cabbage and radicchio mixed with sesame-ginger vinaigrette and fried vermicelli, fresh tortilla soup with charred corn and mild chipotle garnished with cotija and crispy tortilla strips, plus mile high chocolate cake with fresh strawberries. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jun 24
11 am to 1:30 pm

THE SUMMER COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends and neighbors with everyone thirsting for an ice-cold glass of milk! Audrey Scherrer shares some of her favorite cookies as this hands-on class creates oatmeal sandwich cookies, lemon-glazed cookies, peanut butter cup cookies, chewy ginger cookies, plus salted dark chocolate chip cookies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jun 25
11 am to 1:30 pm

A YEN FOR JAPANESE

Having traveled to Japan many times, Beth Hoeltke shares her love for Japanese culture. Enjoy edamame two ways - oven-roasted with sesame and ginger and garlic, and pan-fried with a sweet chile-garlic-ginger glaze, rich mushroom broth ramen with shiitake mushrooms and spinach topped with green onion and egg, yakitori glazed and grilled chicken bites with scallions, and miso-glazed grilled salmon filets. #weekday

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person
Wed, Jun 25
12 to 2:30 pm

CRACKING THE BAR CODE FOR DESSERTS

Baker Audrey Scherrer has deciphered all the codes to dessert bars and put them in written recipes for this hands-on class to make at home. Join her in our baking kitchen to create gooey butter bars, beach blondies, fudgy brownies, raspberry jam bars, peanut butter-chocolate protein bars, and brown butter Rice Krispies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Thu, Jun 26
1 to 3:30 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 garlic pancakes with plum dipping sauce, green mango salad with garlic dressing, San Francisco Vietnamese garlic noodles, caramelized garlic-ginger chicken on jasmine rice, plus mango sorbet. Fresh garlic is available for sale at Kitchen Conservatory. #weekday

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person
Fri, Jun 27
11 am to 1:30 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. #weekday

Details

Jeff Friesen
Chef
Hands-On
$85 Per Person
Thu, Jul 3
11 am to 2 pm

THE SUSHI COUNTER

Step up to our counter and join Adam LaViolette as he shares his expertise in the art of sushi making. This hands-on class will learn the techniques to create salmon nigiri with aburi shio koji - salmon sliced and shaped over rice then brushed with a shio koji nikiri and flame seared, shiitake gunkan seasoned with yuzu kosho - sautéed shiitakes in a boat-shaped ball of sushi rice banded with a nori strip, spicy tuna futomaki with spicy miso seasoning, crab-avocado-cucumber uramaki - an inside-out roll with sesame seeds, and broccolini goma-ae tamaki - a hand roll filled with blanched broccolini tossed in creamy sesame dressing. #weekday

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person
Thu, Jul 3
11 am to 1:30 pm

BAKE MY DAY

The pantry is filled with all the baking essentials for an in-depth three-week course with Dawn Meyer focusing on the basics of baking, learning essential techniques, and creating delicious treats from scratch. This hands-on class will make cakes, cookies, quick breads, scones, biscuits, tarts, crackers, and pies including tart cherry scones, shortcakes, buttery biscuits, lemon pound cake, cherry-berry coffeecake, graham crackers, goldfish crackers, summer berry galette, rustic tomato tart, brown butter bourbon chocolate chip cookies, shortbread cookies, chocolate-cherry biscotti, apricot-white chocolate rugelach, and apple pie with crumb topping. Anyone under the age of 16 must be accompanied by an adult taking the class. #weekday

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Person
Thu, Jul 10
11 am to 1:30 pm
Thu, Jul 17
11 am to 1:30 pm
Thu, Jul 24
11 am to 1:30 pm

KICK THE CHICKEN BUCKET

It's time to bid farewell to the red and white chicken bucket and learn to make a variety of fried chicken from different regions. This hands-on class with Jeff Friesen will create Southern fried chicken with hot honey, coleslaw, Nashville hot chicken with comeback sauce, plus Korean fried chicken with Korean slaw. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Wed, Jul 16
11 am to 1:30 pm

DAYS WITH DEVON - PEACHES AND LEMONADE

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy peach and prosciutto puff pastry pizza with a balsamic-honey reduction drizzle, fresh corn fritters with green onions and parmesan served with red pepper rémoulade, a watermelon-cantaloupe-honeydew salad with burrata and basil-white balsamic vinaigrette, plus fresh raspberry-lemon muffins, and honey-lavender gin-spiked lemonade. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jul 24
11 am to 1:30 pm

THE ART OF PIZZA THROWING

Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling afternoon exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients. #weekday

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Jul 25
11 am to 1:30 pm

LUNCH WITH LYDIA - ZUCCHINI TO PEACHES

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy charred zucchini dip with tahini and lemon served with pita chips, Vietnamese chicken salad with sweet lime-garlic dressing in lettuce wraps served with summer vegetables with a peanut-lime dressing, plus brown sugar ice cream and grilled peaches with a spiced oat crumble. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jul 28
11 am to 1:30 pm

ONE JAM THING AFTER ANOTHER

Experience the satisfaction of stocking your pantry with homemade fruit condiments and learn the difference between preserves, jams, and marmalades. Work side-by-side with Lydia Gwin learning safe and easy techniques of water-bath canning, working with natural and commercial pectin, balancing sweetness with acidity for ideal preservation, and creating flavor variations, as this hands-on class creates strawberry-vanilla bean preserves, blueberry-limoncello jam, and chai-spiced orange marmalade. Each participant will take home one jar of jam. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jul 29
10:30 am to 1:30 pm

TRAVELS WITH TUTKO - CRETE

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon will have just returned from an epic adventure to Crete eager to share her stories of the food markets and fresh fish, as she starts with welcoming nibbles of marinated Greek olives with Mediterranean flavors. Enjoy warm tiropitas - phyllo cheese triangular pies with fresh mint, a traditional Greek cucumber-tomato-green pepper salad with herbed red wine dressing and feta, baked sea bass with tomatoes and herbs served with orzo, plus deep-fried diples - crispy dough drizzled with honey and sprinkled with nuts. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jul 29
11 am to 1:30 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche. #weekday

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jul 29
11 am to 1:30 pm

PICK A PECK OF PICKLES

Lydia Gwin has procured the "pickles" as this hands-on class explores the science behind pickling with safe water bath canning techniques, fermenting, quick pickling, balancing acidity with salt and sugar in brines, the best fruits and vegetables for pickling, and flavoring brines with herbs, spices and aromatics. Learn to create three brines for creating your own jar of pickles from the "brine bar" with a choice of classic vinegar quick pickle brine, dill brine, and sweet and spiced brine. Each participant will take home one jar of pickles. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 30
10:30 am to 1:30 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche. #weekday

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 30
11 am to 1:30 pm

THE BEST OF BAREFOOT - HOW EASY IS THAT?

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes dishes from How Easy is That? -- grilled mozzarella toast with prosciutto, watermelon and mixed green salad with honey-lemon vinaigrette, mustard chicken salad with tarragon dressing, plus strawberry-peach crisp, and a watermelon mojito. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 30
11 am to 1:30 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, sandwich breads, and delicious cinnamon rolls. 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. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person
Thu, Jul 31
10 am to 3 pm

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. 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 to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes. #weekday

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 7
12 to 2:30 pm

A DAY IN THE KITCHEN: BEEF

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.
Calling all carnivores! This in-depth participation class with Jeff Friesen will show everything you need to know about selecting, preparing, and cooking all different cuts of beef. Start with a lesson on butchery, then return to the kitchen to cook beef high-and-fast, low-and-slow, plus grilling, smoking, and barbecuing lots of steaks. Participants are invited to park at 9:00 am at Kitchen Conservatory and walk one block east to Baumann's Fine Meats, 8829 Manchester Road, for a butchery demonstration and to select the beef cuts. #weekday

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person
Fri, Aug 8
10 am to 3 pm

THE SUSHI COUNTER

Step up to our counter and join Adam LaViolette as he shares his expertise in the art of sushi making. This hands-on class will learn the techniques to create salmon nigiri with aburi shio koji - salmon sliced and shaped over rice then brushed with a shio koji nikiri and flame seared, shiitake gunkan seasoned with yuzu kosho - sautéed shiitakes in a boat-shaped ball of sushi rice banded with a nori strip, spicy tuna futomaki with spicy miso seasoning, crab-avocado-cucumber uramaki - an inside-out roll with sesame seeds, and broccolini goma-ae tamaki - a hand roll filled with blanched broccolini tossed in creamy sesame dressing. #weekday

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person
Thu, Aug 14
11 am to 1:30 pm

SUMMER BACKYARD GETAWAY

Sneak away for a backyard getaway lunch that Jeff Friesen brings inside for a memorable afternoon of summer fare. Enjoy buttermilk fried chicken, watermelon with citrus and cucumber and feta, German potato salad with bacon and whole grain mustard topped with fresh herbs, and smoky barbecue beans. #weekday

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person
Tue, Aug 19
11 am to 1:30 pm

THE BEST OF BAREFOOT - GARDEN PARTY

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes seasonal dishes from Ina -- "Caesar" club sandwich with chopped romaine and sun-dried tomatoes on ciabatta bread, summer garden pasta salad with cherry tomatoes and shaved zucchini and fresh herbs with olive oil and freshly grated pecorino cheese, plus a summer fruit crostata with peaches and blueberries, and a watermelon daiquiri. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Aug 20
11 am to 1:30 pm

DAYS WITH DEVON - STONE FRUIT AND CUCUMBERS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy deviled egg club sandwich with bacon and tomato on toasted bread, spinach-peach salad with blackberries and pecans dressed with balsamic glaze and topped with feta, lemon-strawberry Dutch baby with whipped vanilla ricotta cream, stone fruit bruschetta with fresh mozzarella and white balsamic, plus a cucumber vodka gimlet. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Aug 21
11 am to 1:30 pm

LUNCH WITH LYDIA - SKEWERS TO KEY LIME

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy citrus and cilantro chicken skewers served over rice and Cuban-style black beans and pico de gallo, charred corn-avocado-chickpea salad with cumin-honey vinaigrette, plus Key lime pie. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Aug 25
11 am to 1:30 pm

TRAVELS WITH TUTKO - FARO

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon recalls this Portuguese visit to a friend who had taken roots there in the heat of the summer and visiting the local mercado to gather fresh seafood and ingredients to create petiscos poolside. Enjoy marinated green and black olives Algarve-style with orange zest and garlic served with a light sparkling wine, rustic gazpacho with summer tomatoes garnished with a crouton and garlic shrimp, grilled sea bass slathered with olive oil and parsley, marinated zucchini sliced thin and flash-fried, smashed and crispy seared baby potatoes, plus lemon mousse with chocolate shavings. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Tue, Aug 26
11 am to 1:30 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 croissants, pain au chocolat, cream horns, palmiers, pinwheels, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person
Thu, Aug 28
11 am to 4 pm

O' SOLO MIO: TABLE FOR ONE, MAYBE TWO

For those who would rather not convert every recipe from "serves six" to "serves one or two," Jan Reid has designed the perfect class for empty-nesters, singles, and couples, with valuable tips on using the European approach to shopping, a capsule pantry list to utilize staples in a variety of dishes, and praising the toaster oven and air fryers that heat up and cool down quickly. This hands-on class will pair up to create sautéed pork tenderloin medallions with apples and blue cheese, oven-roasted salmon with hoisin glaze, quick pasta with pancetta and burrata cheese and fresh tomatoes, plus a chopped salad with vinaigrette. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 3
11 am to 1:30 pm

DASH TO DINNER

Busy mom Audrey Scherrer is always doing the mad dash to get dinner on the table fast and is happy to share some flavorful options that can be whipped together in under forty-five minutes. Enjoy Buffalo cauliflower bowls - a vegetarian option with tender crispy cauliflower with red cabbage and beans drizzled with garlicky yogurt dressing, sheet pan broiled salmon with a ginger-soy-honey glaze and asparagus, lemon-feta herby orzo, and Italian sausage with colorful bell peppers and onions roasted in a sheet pan with cherry tomatoes all tossed in red wine vinegar-Calabrian chile vinaigrette. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Wed, Sep 3
11 am to 1:30 pm

LUNCH WITH LYDIA - FENNEL TO FIG

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy charred pear and fennel soup with lemon crème fraîche garnished with crisp prosciutto, roasted delicata squash and fig salad with hot honey vinaigrette finished with crumbled goat cheese and a drizzle of balsamic glaze, plus olive oil lemon cake with thyme glaze and apple compote. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Sep 9
11 am to 1:30 pm

SIMMER DOWN! IT'S SOUP!

Simmer down and cozy up for three soups that will warm you up on a cool autumn day. This hands-on class with Audrey Scherrer will create her best creamy homestyle chicken noodle soup with sherry-rosemary cream broth, roasted red pepper soup with chickpeas and quinoa, and velvety potato soup garnished with crispy bacon and chives, all served with no-knead sourdough. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Sep 10
11 am to 1:30 pm

THE SUSHI COUNTER

Step up to our counter and join Adam LaViolette as he shares his expertise in the art of sushi making. This hands-on class will learn the techniques to create salmon nigiri with aburi shio koji - salmon sliced and shaped over rice then brushed with a shio koji nikiri and flame seared, shiitake gunkan seasoned with yuzu kosho - sautéed shiitakes in a boat-shaped ball of sushi rice banded with a nori strip, spicy tuna futomaki with spicy miso seasoning, crab-avocado-cucumber uramaki - an inside-out roll with sesame seeds, and broccolini goma-ae tamaki - a hand roll filled with blanched broccolini tossed in creamy sesame dressing. #weekday

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person
Thu, Sep 11
11 am to 1:30 pm

THE ITALIAN CAPER

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and travels. Enjoy the flavors of Italy, as Audrey prepares sweet-and-tangy eggplant-caper caponata Siciliana crostini, Sicilian-style seared rib-eye with a balsamic glaze and capers, roasted potatoes with rosemary, fennel-orange salad with red onion and black olives dressed with a light citrus vinaigrette, plus limoncello tiramisù, paired with Italian red wine. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Sep 17
11 am to 1:30 pm

THE BEST OF BAREFOOT - BIG ON SHRIMP

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes roasted red pepper pesto and garlic goat cheese sandwich on grain bread with a drizzle of herb vinaigrette, shrimp bisque with crabmeat and herb garnish, roasted shrimp and orzo salad with seasonal vegetables, plus a raspberry-orange trifle with Triple Sec orange sauce, and a classic cosmopolitan cocktail. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 17
11 am to 1:30 pm

DAYS WITH DEVON - CORN AND HIBISCUS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy a BLT fresh corn salad with arugula and red wine vinaigrette, tarte à la tomate with puff pastry and gruyère, plus apricot-raspberry clafoutis with lemon zest and bourbon sprinkled with homemade granola, and hibiscus tea-white wine punch served with mango, orange and berries. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Sep 18
11 am to 1:30 pm

HIGH ON POT PIE

Celebrate National Pot Pie Day and experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as this hands-on class with Sharon Tutko creates three versions of chicken pot pie. Learn to make classic double-crusted roasted chicken pot pie with potatoes and peas cooked in aromatics and wine, skillet pot pie with shingled puff pastry baked over rotisserie chicken with a creamy spinach Alfredo center, plus individual Cajun-spiced chicken pot pies with carrots and sautéed mushrooms in a creamy gravy topped with a bacon-cheddar biscuit and presented upside-down. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 23
11 am to 1:30 pm

BREADS AND SPREADS

Work side-by-side with Audrey Scherrer creating two fantastic breads that you will feel confident making at home, plus four exciting spreads. This hands-on class will work with yeast to create focaccia and naan, and make lemon hummus, roasted garlic whipped butter, pimiento cheese, and parsley-walnut pesto. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Sep 24
11 am to 1:30 pm

TRAVELS WITH TUTKO - SICILY

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon, a master of storytelling shares an evening of happenstance arriving in Trapani, Sicily with no available lodging, supping like kings at a small trattoria and all that ensued. Enjoy warm eggplant caponata with capers and pine nuts on crostini, roasted cauliflower bites with crispy pecorino crunch, tender and thinly sliced grilled steak marinated in garlic and lemon, risotto with fresh mushrooms and parmesan drizzled with olive oil, plus thick slivers of torta di nocciole - hazelnut and chocolate cake with whipped cream. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Sep 30
11 am to 1:30 pm

VERONA

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and global travels. Enjoy a sumptuous menu inspired by Verona, Italy of gorgonzola polenta crostini topped with caramelized onions, creamy risotto made with Verona's Amarone della Valpolicella red wine finished with parmesan and butter, wine-braised beef with garlic and vegetables, radicchio salad with grana padano shavings and balsamic-honey vinaigrette. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Oct 1
11 am to 1:30 pm

PACIFIC NORTHWEST

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and travels. Enjoy the flavors of the Pacific Northwest, as Audrey prepares broiled salmon with a ginger-soy-honey glaze, red wine wild mushroom risotto, massaged kale-apple-pomegranate salad with cider vinaigrette and feta cheese, plus Rainier cherry cobbler with cinnamon and browned butter, and pinot noir from Oregon. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Oct 8
11 am to 1:30 pm

THE SUSHI COUNTER

Step up to our counter and join Adam LaViolette as he shares his expertise in the art of sushi making. This hands-on class will learn the techniques to create salmon nigiri with aburi shio koji - salmon sliced and shaped over rice then brushed with a shio koji nikiri and flame seared, shiitake gunkan seasoned with yuzu kosho - sautéed shiitakes in a boat-shaped ball of sushi rice banded with a nori strip, spicy tuna futomaki with spicy miso seasoning, crab-avocado-cucumber uramaki - an inside-out roll with sesame seeds, and broccolini goma-ae tamaki - a hand roll filled with blanched broccolini tossed in creamy sesame dressing. #weekday

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person
Thu, Oct 9
11 am to 1:30 pm

LONDON TEA TIME

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and global travels. Enjoy a London tea with a tiered selection of fresh raspberry scones with clotted cream, curry chicken salad sandwiches with cranberries, cucumber-dill-cream cheese finger sandwiches, chocolate truffles, shortbread cookies, plus tea with milk, and a flute of champagne. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Oct 15
11 am to 1:30 pm

DAYS WITH DEVON - CHORIZO AND PUMPKIN

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy individual chorizo omelet "muffins" with cheese and onions, lemon sesame mixed greens salad with ciabatta croutons and lemon-sesame dressing, pumpkin crumb cake muffins with pumpkin spice crumble and maple glaze, apple cinnamon baked oatmeal with pecans served with bourbon-cinnamon maple syrup, plus an autumn apple cider spritz with prosecco garnished with star anise and a cinnamon stick. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Oct 16
11 am to 1:30 pm

BUBBLES AND BRUNCH

Audrey Scherrer adds a bit of sparkle to this day with a raspberry-grapefruit mimosa. Enjoy a brunch of an updated egg and sausage bake with sweet Italian sausage and fontina cheese beautifully baked in a hollowed out bread loaf with fresh basil and bell peppers, sweet and crispy "millionaire" bacon, arugula-fruit salad with honey lime dressing, plus a cinnamon swirl sour cream coffee cake baked in a bundt pan. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$60 Per Person
Wed, Oct 22
11 am to 1:30 pm

THE BEST OF BAREFOOT - SLIDERS AND RINGS

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes an heirloom tomato-butter lettuce salad with blue cheese dressing, grilled rib-eye steak sliders with onion rings and comeback sauce, sautéed broccolini with balsamic reduction, plus a pear-apple crisp, and classic sidecar cocktail with cognac and Grand Marnier. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Oct 22
11 am to 1:30 pm

GET STARTED WITH SOURDOUGH

From creating boules to using the discard, join sourdough bread lover Dani Lake to get started on a sourdough journey. This hands-on class will learn how to work with the dough from mixing and rising, to stretching and folding, and then shaping and creating three sourdough boules - plain, savory, and sweet. Discover how to feed and discard the starter, and use some of the discard to make a bonus sourdough recipe. Dani shares information on bulk fermentation and her favorite way to slice a boule. Each participant will take home sourdough starter. #weekday

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person
Fri, Oct 24
11 am to 2 pm

A SWEET TOOTH FOR CAKE

Step into our baking kitchen and spend some time with Audrey Scherrer creating her favorite cakes. This hands-on class will make vanilla buttermilk sheet cake with homemade vanilla extract topped with vanilla boiled frosting, chocolate mini bundt cakes with white chocolate-peppermint ganache, and layered pineapple-banana hummingbird cake with grated nutmeg and pecans topped with cream cheese frosting.  #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Oct 29
11 am to 1:30 pm