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
BEYOND BASICS
If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, soufflé, fresh pasta, yeast breads and pâte à choux. This hands-on class will cook a variety of meat and seafood, plus learn to make seasonal gratins, custards, and work with puff pastry. Recipes include ricotta ravioli, seared white fish and poached salmon with beurre blanc, chocolate cream puffs, chicken curry and pot stickers, along with more doable and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
This 4-part series is offered again, beginning on April 2.
Details
Dawn MeyerKitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Oct 9
6 to 9 pm
Thu, Oct 16
6 to 9 pm
Thu, Oct 23
6 to 9 pm
Thu, Oct 30
6 to 9 pm
6 to 9 pm
Thu, Oct 16
6 to 9 pm
Thu, Oct 23
6 to 9 pm
Thu, Oct 30
6 to 9 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. #weekdayIf this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
This class is offered again on January 20.
Details
Jeff FriesenChef
Hands-On
$65 Per Person
Tue, Nov 4
11 am to 1:30 pm
11 am to 1:30 pm
EXPECT GRATE-NESS WITH MAC-AND-CHEESE
Grated cheese is plentiful in this exciting evening with Matt Sassman creating mac-and-cheese in a variety of ways, served with crispy pan-fried chicken cutlets, loaded wedge salad with homemade Ranch dressing, plus refreshing sorbet. This hands-on class will start with classic béchamel sauce and make cheddar cheese and penne mac-and cheese, Greek spinach-artichoke-feta mac-and-cheese with orecchiette pasta and Monterey Jack cheese topped with Greek seasoned breadcrumbs, and a breakfast mac-and-cheese with cestini pasta topped with matchstick potatoes and a fried egg.Details
Matthew SassmanKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Nov 10
6 to 8:30 pm
6 to 8:30 pm
A TASTE OF TONY'S REDUX
For 36 years, chef Pete Fagan became the sound in the quiet and meticulous kitchen at the historic Tony’s as orders were called, and he now shares his version of some of the iconic dishes. Enjoy lobster bisque with rock lobster and sherry, spinach salad with avocado and roquefort cheese and Italian dressing, Diavolo-style sous vide prime strip steak with Madagascar green peppercorns and cream sauce with brandy served with garlic green beans, plus pasta primavera with capellini and vegetables in a light creamy butter sauce.If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Pete FaganChef
Demonstration
$80 Per Person
Mon, Nov 10
6:30 to 9 pm
6:30 to 9 pm
CARB DIEM
Seize the day and learn how to make fresh pasta with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, linguine with Alfredo sauce, spaghetti with bolognese, and hand-formed tortellini in amatriciana sauce.Details
Bernard PilonChef
Hands-On
$65 Per Person
Mon, Nov 24
6 to 8:30 pm
6 to 8:30 pm
PASTA IS ALWAYS A GOOD IDEA
Spend an evening in our kitchen and learn the fundamentals of making pasta from kneading and shaping the dough to four classic sauces. This exciting hands-on class will learn to roll and cut pasta to create butternut squash ravioli with brown butter sage sauce, pappardelle alla bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.Details
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Sat, Dec 6
6 to 8:30 pm
6 to 8:30 pm
THE COLORFUL ART OF PASTA
Lydia Gwin turns monochromatic pasta into an art form by coloring the doughs in rainbow colors with the use of vegetables and herbs, then creating patterns for a dramatic presentation. This hands-on class will create artful tortellini with lemon-ricotta sauce with roasted asparagus and toasted breadcrumbs, tie-dye garganelli with a pink tomato cream sauce, plus raviolo al uovo in brown butter sauce - herb-pressed pasta filled with an egg yolk surrounded by butternut squash purée.Details
Lydia GwinKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 8
6 to 8:30 pm
6 to 8:30 pm
MÉNAGE A SAUCE
Join the effervescent chef Sharon Tutko in this dramatic hands-on class preparing six dishes with two fabulous sauces. Learn to make the classic Spanish romesco sauce, then use it with pasta, as a finishing sauce for grilled chicken, and as an appetizer dip. The class will also prepare Moroccan charmoula for three preparations, including a drizzle for grilled naan-pork tenderloin mini sandwiches, dipping sauce for grilled prawn appetizers, and zesty vinaigrette on mixed green salad.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 10
6 to 8:30 pm
6 to 8:30 pm
PILLOW TALK: THE ART OF RAVIOLI
From pasta sheet to pasta pillow, join Jeff Friesen for a hands-on class creating delicate and indulgent ravioli with rich fillings that burst with flavor. This hands-on class will make lobster ravioli with saffron sauce, uovo raviolo with a tender soft egg yolk surrounded by ricotta with a pancetta wine sauce, spinach-mascarpone tortelli with brown butter and ricotta salata, plus whipped ricotta on grilled sourdough with herbs and Aleppo chile, and a limoncello spritz.Details
Jeff FriesenChef
Hands-On
$70 Per Person
Tue, Dec 16
6 to 8:30 pm
6 to 8:30 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. #weekdayDetails
Jeff FriesenChef
Hands-On
$65 Per Person
Mon, Dec 22
11 am to 1:30 pm
11 am to 1:30 pm
PASTA, PASTA, PASTA
Homemade pasta is one of our most requested classes, and we love 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 beef short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in sage brown butter sauce, plus spinach-mushroom lasagna. #weekdayDetails
Kitchen Conservatory ChefHands-On
$65 Per Person
Fri, Dec 26
12 to 2:30 pm
12 to 2:30 pm
PASTA LA VISTA, BABY
Say hello to an exuberant night of pasta and say goodbye to every delicious bite as you enjoy three different vegetarian versions that all start with the basic pasta dough. Spend a rollicking evening with Sharon Tutko in a hands-on class turning rolled out pasta dough into herbed pappardelle pasta with red wine and mushrooms, butternut squash ravioli with sage brown butter and toasted cashews, and goat cheese tortellini with tomato-basil concassé and toasted pine nuts.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 30
6 to 8:30 pm
6 to 8:30 pm
A DAY IN THE KITCHEN: PASTA
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.Spend the day perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter).
Details
Jeff FriesenChef
Hands-On
$175 Per Person
Sat, Jan 3
10 am to 3 pm
10 am to 3 pm
PASSION FOR PASTA
Sheri Doe shares her love of homemade pasta after living and working in Southern Italy for four years. Join her in the kitchen to create three outstanding pastas with the ideal sauce, plus refreshing basil sorbet and a hand-crafted Negroni. This hands-on class will create herb fettuccine with a vibrant lemon garlic sauce, spaghetti with cherry tomatoes and shrimp scampi, and tri-color busiate pasta with arrabbiata sauce.Details
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Sun, Jan 4
1 to 3:30 pm
1 to 3:30 pm
A DAY IN THE KITCHEN: FISH AND SEAFOOD
Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.This very popular participation class will show everything you need to know about preparing and cooking all different kinds of fish and shellfish which vary based on the best availability that day. Choose the dishes you most want to learn with our fish expert, Jon Lowe, with much flexibility of how fish will be prepared. Using a luxurious array of fish and seafood including tuna, salmon, oysters, mussels, scallops, crabmeat, white fish, and shrimp to create a one pot dish like paella or bouillabaisse or cioppino, crab cakes with lemon aïoli, fish tacos with rice and pico de gallo, sushi, risotto, homemade pasta, and a variety of sauces that pair with fish - smoked tomato, mushroom jus, and fondue. Everyone receives an extensive recipe packet.
Details
Jon LoweChef
Hands-On
$200 Per Person
Sat, Jan 10
10 am to 3 pm
10 am to 3 pm
DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE
Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this splendid hands-on class with Angela Adrignola creates classic Caesar salad, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.Details
Angela AdrignolaCulinary Educator
Hands-On
$160 Per Couple
Sat, Jan 10
6 to 8:30 pm
6 to 8:30 pm
HEIR AND A PARENT: PASTA WITH THE KID-DOUGH!
Spend a fun evening 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 meatballs and marinara sauce, plus Italian salad with lemon vinaigrette, and chocolate lava cake with raspberry sauce. This class is designed for children, ages 7 to 11, plus a parent.Details
Patty GoekeCulinary Educator
Hands-On
$130 For Parent and Child
Sun, Jan 18
5:30 to 8 pm
5:30 to 8 pm
LET’S NOT-MEAT FOR DINNER
Whatever the reason, Sharon Tutko shares her enthusiasm for a meatless meal with exciting fare. This hands-on class will create butternut squash bisque garnished with toasted pumpkin seeds, apple-frisée-charred radicchio salad with toasted walnuts and lemon kefir dressing, shrimp and artichoke ragoût with saffron and garlic served over homemade pappardelle pasta, plus deep chocolate soufflés with raspberry-chambord crème anglaise.Details
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jan 19
6 to 8:30 pm
6 to 8:30 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. #weekdayDetails
Jeff FriesenChef
Hands-On
$65 Per Person
Tue, Jan 20
11 am to 1:30 pm
11 am to 1:30 pm
A TASTE OF TONY'S REDUX
For 36 years, chef Pete Fagan became the sound in the quiet and meticulous kitchen at the historic Tony’s as orders were called, and he now shares his version of some of the iconic dishes. Enjoy lobster bisque with rock lobster and sherry, spinach salad with avocado and roquefort cheese and Italian dressing, Diavolo-style sous vide prime strip steak with Madagascar green peppercorns and cream sauce with brandy served with garlic green beans, plus pasta primavera with capellini and vegetables in a light creamy butter sauce.If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.
Details
Pete FaganChef
Demonstration
$80 Per Person
Mon, Jan 26
6:30 to 9 pm
6:30 to 9 pm
PILLOW TALK: THE ART OF RAVIOLI
From pasta sheet to pasta pillow, join Jeff Friesen for a hands-on class creating delicate and indulgent ravioli with rich fillings that burst with flavor. This hands-on class will make lobster ravioli with saffron sauce, uovo raviolo with a tender soft egg yolk surrounded by ricotta with a pancetta wine sauce, spinach-mascarpone tortelli with brown butter and ricotta salata, plus whipped ricotta on grilled sourdough with herbs and Aleppo chile, and a limoncello spritz.Details
Jeff FriesenChef
Hands-On
$70 Per Person
Wed, Jan 28
6 to 8:30 pm
6 to 8:30 pm
BEYOND BASICS
If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, soufflé, fresh pasta, yeast breads and pâte à choux. This hands-on class will cook a variety of meat and seafood, plus learn to make seasonal gratins, custards, and work with puff pastry. Recipes include ricotta ravioli, seared white fish and poached salmon with beurre blanc, chocolate cream puffs, chicken curry and pot stickers, along with more doable and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.Details
Dawn MeyerKitchen Conservatory Staff
Hands-On
$300 Per Person
Thu, Apr 2
6 to 9 pm
Thu, Apr 9
6 to 9 pm
Thu, Apr 16
6 to 9 pm
Thu, Apr 23
6 to 9 pm
6 to 9 pm
Thu, Apr 9
6 to 9 pm
Thu, Apr 16
6 to 9 pm
Thu, Apr 23
6 to 9 pm
