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

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).

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 class is offered again on October 4.

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person
Sat, Jul 5
11 am to 4 pm

WHAT THE FUZZ? LET'S COOK WITH PEACHES!

Luscious and juicy fresh local peaches are abundant in this hands-on class with Matt Sassman. Discover their versatility, as the class makes grilled shrimp and fresh peach salad with goat cheese topped with balsamic vinaigrette and pine nuts, grilled salmon and peaches topped with basil gremolata served with penne pasta tossed in tomato-peach sauce with Calabrian chiles and garlic, plus peach-blueberry olive oil cake.

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

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jul 8
6 to 8:30 pm

FROM FARFALLE TO FETTUCCINE

Spend an evening with the talented Sheri Doe and learn to roll out pasta, form bow-tie farfalle shapes, cut long strands of fettuccine, and fill and shape ravioli. This hands-on class will make beef ravioli with a creamy garlic-spinach smoky three-cheese Alfredo sauce, farfalle with sun-dried tomato pesto, and fettuccine with brown butter tomato 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

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jul 10
6 to 8:30 pm

DATE NIGHT FOR COUPLES: ITALY - VEGAN-STYLE

Plant-based expert Lisa Buchmeier shares techniques for elevating umami with complex flavors using whole plant-based food in Italian dishes that are meat-dairy-egg-cholesterol free. This hands-on class for couples will create white bean and garlic bruschetta finished with a drizzle of rich balsamic reduction, creamy tomato bisque infused with herbs garnished with a swirl of vibrant fresh pesto, umami-rich truffled Alfredo pasta topped with nutty almond "parmesan", crisp-tender pan-seared broccoli with garlic, plus chocolate gelato made with purple sweet potatoes topped with cacao nibs and sea salt and raspberry sauce, plus a choice of citrus basil-ginger mocktail or cocktail. #vegan #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple
Fri, Jul 11
6 to 8:30 pm

PASTA IS ALWAYS A GOOD IDEA

Spend an evening with the engaging Angela Adrignola 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 lemon ricotta ravioli with brown butter sage sauce, pappardelle alla Bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.

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

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person
Sat, Jul 12
6 to 8:30 pm

NOVEL CUISINE: A TWIST IN THE TAIL

Christopher Beckman reveals the journey of the often-frowned upon anchovy, and yet revered by chefs the world throughout, in Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine. As the class discusses the book, they will enjoy red wine bagna cauda with raw vegetables, niçoise toast, boquerones en vinagre - white anchovies in vinegar, classic Caesar salad, and caramelized shallot-anchovy sauce on fresh angel hair pasta.
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
$50 Per Person
Sun, Jul 13
1 to 3:30 pm

WILD ABOUT CHANTERELLES

July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates chanterelle pesto served with bread, chanterelle pasta with roasted garlic sauce, parmesan and chanterelle quiche, and pork pot roast with chanterelle stuffing.

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

Joshua Galliano
Chef
Demonstration
$70 Per Person
Mon, Jul 14
6:30 to 9 pm

TEEN COOKING BOOTCAMP: BBQ. COMFORT. PASTA.

Designed for teens, ages 12 to 16. Join Lydia Gwin for a three-day cooking bootcamp creating a BBQ picnic, comfort food dinner, and a pasta party. This hands-on class will make steak kabobs, spatchcock chicken with Kansas City-style barbecue sauce, potato salad, deviled eggs, baked beans, blueberry cobbler, mint lemonade, mac-and-cheese, chicken tenders with a duo of dipping sauces, tomato soup, sheet tray nachos, chocolate chip cookies and homemade ice cream, homemade spaghetti and cheese ravioli with marinara and Alfredo sauce, beef and chicken meatballs, garlic bread, Italian salad, and lemon tiramisù. #weekday

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

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$195 Per Person
Mon, Jul 21
1 to 4 pm
Tue, Jul 22
1 to 4 pm
Wed, Jul 23
1 to 4 pm

JAN AND MATT ARE JAMAICAN ME HUNGRY

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 with a Jamaican vibe. Take a seat at the counter as they amuse you with their banter and prepare Caribbean fried coconut shrimp with sweet-and-spicy peach dipping sauce, rasta pasta - penne pasta with onions and colorful bell peppers with chunks of chicken in a creamy Jamaican spiced sauce, plus rum pound cake with rum-butter infused syrup, and a planter's punch rum cocktail with orange and pineapple juice.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person
Wed, Jul 23
6:30 to 9 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 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.

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 class is offered again on October 5.

Details

Patty Goeke
Culinary Educator
Hands-On
$125 For Parent and Child
Sun, Jul 27
1 to 3:30 pm

HEIR AND A PARENT: NEW ORLEANS ADVENTURES WITH SAWYER

Thirteen-year-old Sawyer Galliano might argue who is the chef and who is the sous chef when it comes to cooking with her dad, chef Josh Galliano. Join them both for an adventurous evening in the kitchen creating Sawyer's version of family dishes from New Orleans, including crab cake eggrolls with ravigote, pastalaya - the spaghetti version of jambalaya with chicken and smoked sausage, corn maque choux with tasso hush puppies, cornmeal fried okra, plus Mississippi mud pie and a homemade Nectar ice cream soda. This class is designed for children, at least 7 years of age, plus a parent.

Details

Joshua Galliano
Chef
Hands-On
$125 For Parent and Child
Sun, Aug 3
5:30 to 8 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.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Sun, Aug 10
12:30 to 3 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 Lowe
Chef
Hands-On
$200 Per Person
Sat, Aug 16
10 am to 3 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

GIRLS' NIGHT OUT: RE-FRESH

Spend a relaxed evening at the counter, as Dawn Meyer prepares a lovely repast with fresh seasonal ingredients. Enjoy summer sangria, strawberry caprese salad, chilled cucumber-cream soup, asparagus-shiitake mushroom tart, butter-poached corn pasta with crème fraîche and fresh herbs, plus Meyer lemon pots de crème with blackberry caramel sauce.

Details

Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Fri, Aug 22
6:30 to 9 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 Adrignola
Culinary Educator
Hands-On
$160 Per Couple
Sat, Aug 23
6 to 8:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for an energetic evening cranking out pasta dough with Mathew Unger and his 14-year-old daughter, Kallie. This hands-on class will make toasted ravioli, an Italian salad, homemade fettuccine with meatballs in red sauce, plus chocolate waffles and vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.

Details

Mathew Unger
Chef
Hands-On
$125 For Parent and Child
Sat, Aug 30
6:30 to 9 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

RUSTIC PASTA

Spend the evening with Vito and Amy Racanelli making rustic Italian pasta with two simple ingredients - flour and water. Learn to roll, cut, and cook fresh pasta as this hands-on class makes fettuccine, linguine, rustic Calabrian fusilli, cavatelli and stuffed agnolotti, along with Roman carbonara, fresh tomato-basil and pink vodka sauce.

Details

Vito Racanelli, Jr. and Amy Racanelli
Chef
Hands-On
$65 Per Person
Thu, Sep 4
6 to 8:30 pm

SEAL THE DEAL WITH RAVIOLI

From start to end, learn to negotiate the techniques of making, rolling out, and filling pasta to form the successful merger of ravioli with a delicious sauce. Join Sean Price for a hands-on class creating four cheese ravioli with vodka sauce, goat cheese and preserved lemon ravioli with beet pasta and verdure sauce - an Italian pasta sauce with tomatoes and vegetables, plus the incredible raviolo al uovo - a sumptuous egg yolk-filled pasta with brown butter sage sauce and crispy pancetta.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 10
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 evening 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.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Sat, Sep 13
6 to 8:30 pm

EASY ITALIAN, UNTIL THE SABER COMES OUT

Spend a fascinating evening with Matt Sassman creating a delectable dinner, then step outside to see him saber a bottle of prosecco to serve with dessert. This hands-on class will create classic Caesar salad with toasted garlic croutons and shaved parmesan, pasta e ceci with plenty of garlic and chickpeas, garlic and rosemary pork chops served with parmesan-crusted roasted baby red potatoes, sautéed lemon-garlic broccolini, plus homemade ice cream with strawberries and balsamic.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Fri, Sep 19
6 to 8:30 pm

DATE NIGHT FOR COUPLES: SHELLFISH LOVERS

Share the shellfish love with your partner for a charming evening cooking together. This hands-on class will create broiled oysters Rockefeller with spinach and cheese served with prosecco, winter grapefruit-mandarin citrus salad with fennel and radicchio dressed with lemon vinaigrette, rich lobster Fra Diavolo with tomatoes and garlic served on pasta with gremolata breadcrumbs, plus classic tiramisù.

Details

Jeff Friesen
Chef
Hands-On
$180 Per Couple
Sun, Sep 21
5 to 7:30 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 lovely 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 Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Sep 25
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 Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 30
6 to 8:30 pm

THE ITALIAN SUNDAY DINNER

Growing up in a strong Italian family of immigrants, Vito Racanelli and his siblings knew exactly what was on the Sunday dinner table every week. It was a traditional meal that his mom, Tina, would start preparing in the early morning hours that Vito will share, as the class enjoys Nonna's slow-cooked tomato sauce to create ragù, slow-simmered pork ribs, pork sausage, beef chuck, delicious pork and beef meatballs, plus traditional braciola - stuffed flank steak braised in tomato sauce, all served with pasta.

Details

Vito Racanelli, Jr.
Chef
Demonstration
$60 Per Person
Thu, Oct 2
6:30 to 9 pm

GIRLS' NIGHT OUT: WARM AND TOASTY

Before cool weather and warm scarves fall upon us, spend an evening with Jeff Friesen noshing on tasty food, starting with bacon-wrapped figs with blue cheese and bourbon. Enjoy goat cheese and prosciutto occhi - an eye-shaped filled pasta in browned butter sauce, plus toasted marshmallow ice cream with graham cracker crumbles and dark chocolate sauce, and an Italian espresso martini with Amaretto and coffee liqueur.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person
Fri, Oct 3
6:30 to 9 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 Friesen
Chef
Hands-On
$175 Per Person
Sat, Oct 4
10 am to 3 pm

A SHELL-ABRATION OF SHRIMP

For the love of shrimp, have a seat at the counter and enjoy a succulent celebration of shrimp with Beth Hoeltke, starting with sweet-and-spicy grilled shrimp glazed with chile-garlic-honey sauce served with grilled lemon-garlic fresh fruit and vegetable skewers. Enjoy shrimp sliders on toasted buns with spicy rémoulade served with crispy baked Buffalo cauliflower bites, grilled shrimp and asparagus served with mini farfalle pasta in a savory brown butter sage sauce, plus a refreshing Key lime pie.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person
Sat, Oct 4
6:30 to 9 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 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 Goeke
Culinary Educator
Hands-On
$125 For Parent and Child
Sun, Oct 5
1 to 3:30 pm

MERMAIDS AND SIRENS

Terri Jayne uses her captivating prowess to lure you in with delectable dishes from the sea. Enjoy "enchanted" crispy kale chips dusted with seaweed powder served with whipped lime-wasabi yogurt "sea foam" dip, gilded "mermaid fin" fried fish filets with edible gold dust and giardiniera rémoulade, jumbo stuffed pasta shells with crab-ricotta-spinach filling baked in a fire roasted tomato and red pepper cream sauce topped with parmesan, plus "unda the sea" mini cheesecake cups with blue swirl and shell-shaped shortbread topping.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person
Wed, Oct 8
6:30 to 9 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 fun and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

Dawn Meyer
Kitchen 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

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 Adrignola
Culinary Educator
Hands-On
$160 Per Couple
Sat, Oct 11
6 to 8:30 pm