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!

SEARCH REFINEMENTS

Class Title or Keyword:
Date:
Chef:
Price:
Price Group Type:
Type:
Sold Out?:
   Displaying 0 result(s)

Classes

LUNCH WITH LYDIA - PERSIMMONS TO PISTACHIOS

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy sweet roasted carrot-cumin soup garnished with coriander oil and toasted pumpkin seeds, maple-bourbon glazed chicken with persimmon-pomegranate salsa served over jeweled couscous with pistachios and herbs, plus brown butter almond-pistachio cake with citrus syrup. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Nov 24
11 am to 1:30 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to mother-daughter duo Sheri Doe and Caitlin Farrell who love to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with them for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, with plenty of time to create your own designs. #weekday Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person
Mon, Dec 1
12 to 2:30 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to mother-daughter duo Sheri Doe and Caitlin Farrell who love to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with them for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, with plenty of time to create your own designs. #weekday Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person
Tue, Dec 2
12 to 2:30 pm

LUNCH WITH LYDIA - FENNEL TO FRA DIAVOLO

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy insalata di Natale - a colorful holiday radicchio-arugula-fennel salad with pomegranates and candied walnuts drizzled with balsamic glaze, lobster Fra Diavolo, plus "hot toddy" mini pavlovas flavored with whiskey and pear and spices. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Dec 4
11 am to 1:30 pm

GINGERBREAD HOUSE FOR ADULTS

Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition! #weekday #gingerbreadhouse

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Tue, Dec 9
11 am to 2 pm

THE BEST OF BAREFOOT - HERBS AND SPICE

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 warm winter dishes accented with apples as this hands-on class makes herb roasted pork tenderloin, savory herb and apple bread pudding, Brussels sprouts with bacon, plus apple spice cake with pecans and spiced brandy ice cream, and a classic gin and tonic. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 10
11 am to 1:30 pm

DAYS WITH DEVON - SWIRLS AND SOURS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy prosciutto-goat cheese-leek strata, cinnamon swirl bread with streusel and a vanilla cream cheese drizzle, roasted broccoli-farro salad with dried cranberries and feta tossed in lemon vinaigrette, plus a New York bourbon sour with a float of red wine. #weekday

Details

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

TRAVELS WITH TUTKO - CASTILLE-LEÓN REGION

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 delves into her college memoirs of a university life in Salamanca and surrounding towns, gaining the most culinary epiphanies from Jefa, a widowed grandmother who was her caretaker. Enjoy sizzling garlic shrimp with a splash of sherry and smoked paprika served with an albariño white wine, Spanish braised chicken with almond-saffron sauce served with patatas panaderas - thinly sliced potatoes baked with olive oil and onions, plus anise-scented fried doughnut rings that were a staple in Jefa's kitchen. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Dec 16
11 am to 1:30 pm

HOLIDAY BRUNCH EGGS-PERTISE

Egg cookery is abundant in subtle and not-so-subtle ways in this rewarding hands-on class with chef Sharon Tutko designed for anyone who loves brunch. Learn to make deviled eggs with pesto, savory scallion waffles with a compound butter, festive chicken sausage-spinach-feta strata with olives and a flavorful romesco sauce, smoked paprika and garlic shrimp over asiago grits, plus a Grand Marnier soufflé with warm chocolate sauce, and a Sidecar fizz cocktail or mocktail. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Dec 19
11 am to 1:30 pm

MEALS WITH MATT - IMPRESS YOUR GUESTS

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy scallops with coriander in an orange butter pan sauce, asparagus salad with red onion and goat cheese dressed with balsamic vinaigrette and pistachios, oven-roasted salmon with a Mediterranean relish served with roasted potatoes, plus a lady finger trifle layered with macerated strawberries and whipped cream. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person
Fri, Dec 19
11 am to 1:30 pm

CHEESE THE DAY WITH MAC AND PASTA

Grab every opportunity to combine cheese with pasta for satisfying results in a hands-on class with Jeff Friesen. Learn to make bacon and three-cheese mac-and-cheese with aged white cheddar and gruyère and gorgonzola, lobster mac-and-cheese with gruyère and romano, cacio e pepe, creamy old-fashioned stovetop mac-and cheese, plus spicy pineapple-tequila sorbet. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Mon, Dec 22
11 am to 1:30 pm

FAIR AND SQUARE ST. LOUIS-STYLE PIZZA

Characterized by its cracker-thin crust cut into squares made with little to no yeast, Sheri Doe amps up St. Louis-style pizza with four different exciting sauces, including sweet pizza sauce, white pizza sauce, bbq pizza sauce, and golden bbq pizza sauce. Join Sheri in the kitchen to make this traditional hometown pizza topped with green peppers, mushrooms, sausage, shredded cheddar cheese, smoked provolone, and Swiss cheese, along with grilled Caesar salad, and gooey butter cookies. #weekday

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 22
12 to 2:30 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
Tue, Dec 23
12 to 2:30 pm

MERRY OLDE ENGLAND: PUBS AND PINTS

Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes. #weekday

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Dec 29
11 am to 1:30 pm

TEEN CUISINE ITALIAN-STYLE

Designed for teens, ages 12 to 16. Join Lydia Gwin and our team for an awesome afternoon creating your most-requested Italian favorites. This hands-on class will make creamy gnocchi soup, chicken parmesan with fettuccine Alfredo, garlic bread, Italian roasted vegetables, plus lemon gelato with amaretti cookies. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Jan 2
1 to 4 pm

MACARON MANIA

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Jeff Friesen for a hands-on class creating pistachio macarons with pistachio cream cheese filling drizzled with white chocolate and topped with ground pistachios, birthday cake macarons with pink shells with sprinkles filled with vanilla buttercream and sprinkles, plus lemon macarons with bright lemony shells filled with lemon curd and lemon buttercream. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Tue, Jan 6
12 to 2:30 pm

THE BEST OF BAREFOOT - FIESTA MODE

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 a Mexican fiesta complete with a grapefruit margarita as this hands-on class makes a "guacamole" avocado-black bean-tomato salad dressed with lime juice and olive oil, homemade tortilla chips, cheesy chicken enchiladas, plus nutmeg-cinnamon spiced shortbread cookies. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jan 7
11 am to 1:30 pm

FRENCH PÂTISSERIE

Dive into layers of flaky pastry as this three-part class explores laminated doughs, short pastry doughs, choux doughs, and other scrumptious delicacies from la pâtisserie. A sampling of some of the desserts include gâteau Saint-Honoré, croquembouche, brioche, croissant, Napoleon, kouign amann, l'opera cake, apple tarte Tatin, pear-almond tart, Basque cake, and madeleines. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$250 Per Person
Thu, Jan 8
11 am to 1:30 pm
Thu, Jan 15
11 am to 1:30 pm
Thu, Jan 22
11 am to 1:30 pm

DAYS WITH DEVON - COFFEE CAKE AND CAMPARI

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy roasted broccoli-shallot frittata with parmesan, sheet pan hash with roasted potatoes and bell peppers garnished with queso fresco and pepitas, Bakewell almond coffee cake with a cherry jam and frangipane swirl, a strawberry-blood orange parfait layered with whipped vanilla yogurt and granola, plus an orange-Campari mimosa. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Jan 8
11 am to 1:30 pm

TRAVELS WITH TUTKO - ESPAÑA, LA PLAZA MAYOR

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. From Sharon's college days of attending fútbol games and going to bustling tapas bars in La Plaza Mayor, enjoy stories of gathering with friends and of Pepa - the abuela she lived with providing simple and nourishing meals, as the class dines on gambas al ajillo - sizzling garlic shrimp with fino sherry served with a crusty baguette with smoked paprika aïoli paired with a crisp Spanish Albariño white wine, braised chicken with almond-saffron sauce, patatas panaderas - scalloped potatoes with shaved onion and garlic, plus anise-scented fried doughnut rings garnished with Licor 43-spiked whipped cream and chocolate shavings. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Tue, Jan 13
11 am to 1:30 pm

BOWLED OVER WITH SOUP

Warm up on a wintry day creating three remarkable soups plus brown butter cheddar-chive biscuits with Audrey Scherrer. This hands-on class will make Audrey's favorite one-pot rustic sausage-kale-white bean soup with smoked paprika, creamy chicken-mushroom soup with wild rice and a touch of sherry, plus gluten-free silky roasted squash soup with tart apples and sage. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jan 14
11 am to 1:30 pm

IT'S A TOSS-UP!

Salads are a great lunch or the way to start a meal, but can also be a pivotal part of making a main course extraordinary. Enjoy an afternoon with Beth Hoeltke as she prepares a crisp tart apple salad with pops of pomegranate seeds and cinnamon-spiced pecans topped with maple vinaigrette dressing and goat cheese, pan-seared chicken breast seasoned with garlic and smoked paprika served with garlicky roasted sweet potato and arugula salad with cranberries and honey-mustard dressing, plus baked cranberry pudding. #weekday

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person
Wed, Jan 14
11:30 am to 2 pm

MEALS WITH MATT - FANCY SNACKS

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy marinated and grilled shrimp with chermoula garnished with olives and arugula, teriyaki beef rolls stuffed with green onions and teriyaki glaze, zucchini-feta rolls with lemon zest and hot honey, plus zabaglione with fresh berries and dark chocolate. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person
Fri, Jan 16
11 am to 1:30 pm

IT’S PASTA DAY! LET’S GET SAUCED!

Have a ball learning to add just the right sauce to four different homemade pasta shapes in a hands-on class cranking out the dough. Join Jeff Friesen in the kitchen for a lively afternoon creating roasted butternut squash ravioli with brown butter sage sauce, tagliatelle bolognese, mushroom tortelloni with garlic olive oil sauce, plus spaghetti al limone - a simple garlic and lemon sauce. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Tue, Jan 20
11 am to 1:30 pm

IT COULD HAVE BEEN A COOKIE

In the business world, it is often said that a meeting could have been an email. In the baking world, Jan has turned desserts on end by reshaping them into cookies with all the flavors of the original but without all the fuss. This hands-on class will create chocolate cannoli sandwich cookies, sticky toffee-chocolate chunk cookies, gorgonzola thumbprint cookies with fruit preserves, lemon meringue pie cookies, plus peanut butter and jelly cookies. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jan 21
11 am to 1:30 pm

BREADS AND SPREADS

Work side-by-side with Audrey Scherrer creating two fantastic breads and a flaky biscuit 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, Jan 21
11 am to 1:30 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, Jan 28
11 am to 1:30 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, Jan 30
10 am to 3 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
$70 Per Person
Fri, Feb 13
11 am to 2 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, fruit 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
Mon, Feb 23
11 am to 2 pm
Mon, Mar 2
11 am to 2 pm
Mon, Mar 9
11 am to 2 pm