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, 9011 Manchester Road, St. Louis, MO 63144.
REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.
Take a Cooking Class
Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. Multiple refinements can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. All cooking classes are held at Kitchen Conservatory. Bon appetit!
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Classes
FRIDAY NIGHT FRENCH - BOURBON CHICKEN
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy soufflé of scallops and asparagus with a creamy oyster sauce, bourbon roasted chicken with apples, plus frozen dark chocolate mousse with fresh figs macerated in port sauce.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Oct 17
6:30 to 9 pm
6:30 to 9 pm
FRENCH FARE - PRIME RIB OF PORK
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 curried apple and butternut bisque, prime rib of pork with green peppercorns and roquefort, zucchini-chèvre tart, plus apples poached in elderflower liqueur with sabayon.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, Oct 18
11 am to 1:30 pm
11 am to 1:30 pm
FRIDAY NIGHT FRENCH - THE TASTE OF THINGS
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy a repast inspired by the wonderful French historic movie The Taste of Things with vol-au-vent pastries with quenelles in crawfish sauce, daube de boeuf with celery root purée, and sumptuous poached pears in custard sauce with tuiles.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Nov 14
6:30 to 9 pm
6:30 to 9 pm
FRENCH FARE - BEAUJOLAIS NOUVEAU
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. In anticipation of the upcoming young beaujolais wine, enjoy warm camembert with mushroom fricassée on toast, beef short ribs braised in beaujolais, purée of celery root and potatoes, plus chocolate cherry almond torte.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, Nov 15
11 am to 1:30 pm
11 am to 1:30 pm
FRENCH FARE - BEEF TENDERLOIN
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 crab soufflé, whole roasted beef tenderloin with béarnaise sauce, pommes sarladaises - potatoes and shallot sautéed with duck fat, plus pear and frangipane tart with caramel sauce.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$65 Per Person
Sat, Dec 27
11 am to 1:30 pm
11 am to 1:30 pm
FRIDAY NIGHT FRENCH - SALMON POJARSKI
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy mushroom-wild rice soup, salmon Pojarski "burger" - a Russian dish adopted by French chefs in the mid-19th century topped with mussels and shrimp cream sauce served on roasted acorn squash, plus hazelnut dacquoise -- a cake of meringue and buttercream with chocolate ganache.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Jan 23
6:30 to 9 pm
6:30 to 9 pm
FRENCH FARE - FRENCH QUARTER
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. To celebrate Mardi Gras in the upcoming weeks, Mickey creates crab Louis with mango and chiles, poulet Rochambeau - an elegant open-face ham and sliced spinach-stuffed chicken roulade sandwich on a toasted baguette with a duo of sauces - marchands de vin and béarnaise, plus pistachio bananas Foster.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, Jan 24
11 am to 1:30 pm
11 am to 1:30 pm
