Kitchen Conservatory
Cooking Class Registration
& Cancellation Policy:

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, 8021 Clayton Road, St. Louis, MO 63117.

REQUESTS FOR REFUNDS OR TRANSFERS MUST BE MADE 1 WEEK PRIOR TO CLASS TIME. NO EXCEPTIONS.


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. The list can be sorted alphabetically by chef, restaurant, title, type, or date. To look for a specific class, use the boxes underneath the header. Type in a chef or restaurant name and only those classes will appear. Or search by date and please use the month abbreviation. Specific foods can be found by searching under the class description. Multiple filters can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. Bon appetit!
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Barbara Nack

Kitchen Conservatory Staff

ALL'S WELL THAT ENDS WELL-INGTON

Learn to create a beautiful and impressive classic beef Wellington in an all-butter puff pastry with prosciutto, mushroom duxelles, pâté, and Madeira sauce. This hands-on class with Barb Nack will also make the accompanying dishes for a wonderful holiday meal, including Waldorf salad with tart apples and walnuts, sautéed shredded Brussels sprouts in butter with a balsamic reduction sauce, crispy fingerling potatoes roasted in butter, plus individual chocolate layer cakes with caramel crunch filling and chocolate ganache.
Please call our store to be put on a waitlist.
Hands-On

Tue, Dec 11,
6 pm to 9 pm
$70.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LUXURY LUNCHEON

Save this date for an enchanting luncheon with your friends, as Anne creates elegant dishes that are sure to please your palate. Enjoy French onion soup with gruyère crust, poached chicken salad with tarragon mayonnaise accompanied with apple-celery-walnut Waldorf salad on mesclun, plus kouign amann - individual flaky Breton butter pastries.
Demonstration

Wed, Dec 12,
10 am to 12:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Boathouse
YOU HAD ME AT LOBSTER * Sold Out

Treat yourself to a spectacular evening of exquisite ingredients in a lively hands-on class with Jack MacMurray. Learn to make smoked ruby trout mousse on endive with caper onion jam, local lamb lollipops with mint apple purée, baked crab-stuffed lobster tails with smoked tomato beurre blanc, lemon asparagus bundles, saffron jasmine rice, plus citrus almond tart with macerated berries and chantilly cream.
Please call our store to be put on a waitlist.
Hands-On

Wed, Dec 12,
6 pm to 8:30 pm
$65.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

IN GOOD COMPANY

Create a remarkable meal with Marianne Moore that will impress your family and friends for any occasion. This hands-on class will make smoked salmon mousse on toasted rye, mixed greens and pears with gorgonzola and maple bacon croutons, fresh herb and wild mushroom-stuffed pork tenderloin with bourbon sauce, two potato gratin with rosemary, plus white chocolate raspberry cheesecake with bittersweet chocolate ganache.
Hands-On

Thu, Dec 13,
6 pm to 8:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Hands-On

Thu, Dec 13,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LAST TANGO IN PARIS DINE AND DANCE * Sold Out

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour tango dance lesson with dance instructor Tal Stein, then waltz into the kitchen with a French 75 champagne-cognac cocktail. This hands-on class joins Barb Nack to create romaine-prosciutto salad with vinaigrette, apple and goat cheese crostini, grilled filet mignon served with white truffle oil, duchess potatoes, plus strawberry tart with pastry cream.
Please call our store to be put on a waitlist.

Upcoming Date Night Dine and Dance classes include Last Tango in Paris on March 23, and Sizzle and Samba on April 27.
Hands-On

Fri, Dec 14,
6 pm to 9 pm
$170.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: MODERN STEAKHOUSE

Spend the beginning of your weekend enjoying a traditional steakhouse meal in a comfortable, relaxed setting at the counter with Marianne Moore. Enjoy lobster chowder with mini white cheddar biscuits, chop house salad with herbed croutons, seared beef medallions with bourbon glazed mushrooms, blue cheese mashed potatoes, balsamic glazed Brussels sprouts, plus flourless chocolate torte.
Demonstration

Fri, Dec 14,
6:30 pm to 9 pm
$50.00
Per Person
Stephanie Bosch

Culinary Educator

DOWN TO EARTH VEGAN HOLIDAY

Give a warm welcome to certified health coach and wellness blogger, Stephanie Bosch, as she shares a vegan holiday menu that will fool everyone at the table. This hands-on class will make celeriac-hazelnut-truffle soup, a sweet onion galette with cashew béchamel, impressive mushroom Wellington with a root vegetable mash, shaved sweet potato and Brussels sprouts gratin with Marcona almond-maple cream sauce, plus gingerbread cupcakes with a cinnamon creamy frosting.
Hands-On

Sat, Dec 15,
12 pm to 2:30 pm
$55.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season.
Please call our store to be put on a waitlist.
Hands-On for Apprentice Chefs

Sat, Dec 15,
1 pm to 3 pm
$50.00
Per Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: THE BIG TANG THEORY

Robin Wheeler has created a brilliant menu filled with refreshing and tangy citrus dishes for a fun evening at the counter with girlfriends. Enjoy a cranberry orange bellini, shaved Brussels sprouts salad with clementines and radishes topped with chile-lime vinaigrette and sunflower seed brittle, seared scallops in lemony crab beurre blanc over saffron couscous, plus a chocolate cream puff pastry tart topped with pink grapefruit and salt flakes.
Demonstration

Sat, Dec 15,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BAKE AND TAKE: COOKIE EXCHANGE * Sold Out

This fun tradition of gathering with friends to bake holiday cookies and then exchange them is even more brilliant when it is done in someone else's kitchen with the use of four ovens! The more participants there are, the greater the choices of cookies there will be to take home, with up to 20 different varieties. Pick your favorites from brandied cherry nut cookies, sugar-and-spice drop cookies, cinnamon bun pinwheels, chocolate shortbread, lemon-pistachio slice-and-bake cookies, pecan pie bars, chocolate mint snaps, gingerbread cookies, Dutch chocolate almond biscotti, plus our traditional favorites. Each class participant should provide containers to take home approximately 10 dozen cookies!
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 16,
9 am to 2 pm
$125.00
Per Person
Naam Pruitt

Cookbook Author

SUGAR PLUM FAIRY TEA * Sold Out

Treasure the magic of the holidays, as Naam Pruitt offers a variety of teas, including orange pomegranate tea and chai tea and prepares delectable offerings. Enjoy chicken-brie-apple tea sandwiches with walnut bread, BLT gougères with candied bacon and tomato marmalade topped with arugula and lemon aïoli, cheesy pinwheel puffs, currant scones with Devonshire cream and raspberry preserves, plus chocolate madeleines.
Please call our store to be put on a waitlist.
Demonstration

Sun, Dec 16,
1 pm to 3:30 pm
$45.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
DATE NIGHT FOR COUPLES: LUSTY LOVE FOR LOBSTERS * Sold Out

Chef Jon Lowe will help couples dive right into the techniques of properly boiling and shelling a lobster to create rich and luscious dishes. This hands-on class will make lobster chowder, lobster and avocado salad with mango dressing, homemade pasta with lobster Bolognese, lobster-asparagus gratin with portobello mushrooms and béarnaise sauce, plus miniature pound cake muffins with mixed berry compote and a toffee glaze.
Please call our store to be put on a waitlist.

You Had Me at Lobster is available on December 12 with Jack MacMurray, of Boathouse.
Hands-On

Sun, Dec 16,
5 pm to 7:30 pm
$160.00
Per Couple
Ericka Lanter

Culinary Educator

CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

Discover your inner artist with one-of-a-kind gorgeous cookies. Join the talented Ericka Lanter in the kitchen creating beautifully decorated holiday cookies with seasonal shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and feathering techniques, along with sanding sugar and dragées to make these cookies look as good as they taste. Students will take home their beautiful creations.
Please call our store to be put on a waitlist.

Ericka's next cookie decorating class, Valentine Cookie Cutter Couture, is available on February 2.
Hands-On

Sun, Dec 16,
5:30 pm to 8 pm
$60.00
Per Person
Mitch Frost

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo and owner of Pie Guy Pizza, Mitch Frost, and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with five-hour homemade marinara, STL chopped salad, and sweet knots.
Please call our store to be put on a waitlist.

This class is offered again on January 14.
Hands-On

Mon, Dec 17,
6 pm to 8:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK * Sold Out

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating gooey vanilla butter thumbprint cookies filled with salted rum caramel, orange liqueur-soaked cranberry shortbread cookies, peppermint schnapps-Kahlúa red velvet whoopie pies, chai sugar cookies with eggnog glaze, plus a gingerbread rum-spiked milkshake with vanilla whipped cream.
Please call our store to be put on a waitlist.

This class is offered again on December 21.
Hands-On

Mon, Dec 17,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - SCALLOPS TO SOUFFLÉ

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy bruschetta with ricotta cheese and wild mushrooms, seared brown butter sea scallops over French potato purée with charred broccolini, plus Grand Marnier chocolate soufflé.
Demonstration

Tue, Dec 18,
10 am to 1 pm
$45.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES * Sold Out

Spend a thoroughly exciting evening in the kitchen with Perry Fischer, of Mission Taco Joint, as he shares the process of creating fresh masa from local non-GMO corn. This hands-on class will use the masa to create an a"maize"ing variety of tamales, including pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and chocolate tamales with tequila-plumped raisins and goat cheese topped with Mexican chocolate sauce, plus Mexican street corn.
Please call our store to be put on a waitlist.

This class is offered again on February 19.
Hands-On

Tue, Dec 18,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore and Gene Baldi

Culinary Educator

Public House Brewing Company
'TIS THE SEASON TO BE OF GOOD BEER

Raise your glass to a merry night of good food, good beer, and good cheer. Marianne Moore will create a perfect winter meal, as Gene Baldi, of Public House Brewing Company, showcases three seasonal beer tastings. Enjoy pretzel bites with Public House beer cheese dipping sauce, spinach salad with mushrooms and lager vinaigrette, beer-braised pork tenderloin, smashed potatoes with warm bacon dressing, plus maple bourbon banana pudding cake.
Demonstration

Tue, Dec 18,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PRIME RIB PERFECTION

Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Hands-On

Wed, Dec 19,
6 pm to 9 pm
$70.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

NICK-NACK-PADDY WHACK, GIVE THE DOG A BONE!

When this class comes rolling home with "paw-some" holiday treats for their dog, tails will be a-wagging! Join dog-lover Barb Nack to create a "frosty paws" frozen treat with banana and yogurt, carob chip whole wheat cookies with honey and peanut butter, mini gingerbread men cookies, slow-roasted sweet potato chews, banana-carob chip cake with carob icing, wheat germ mutt mints with a carob drizzle, cut-out oat-veggie cookies, and doggy eggnog. Students will take home dog treats!
Hands-On

Wed, Dec 19,
6:30 pm to 9 pm
$50.00
Per Person
Cassy Vires

Chef

Winslow's Home
LET IT BE - BOURBON, BACON, BROWN SUGAR * Sold Out

Cassy Vires, of Winslow's Home, shares words of wisdom of three of her favorite ingredients - bourbon, bacon, and brown sugar. Join her in a hands-on class to create a sumptuous meal of mixed greens with raspberry-bourbon vinaigrette and spiced pecans, bacon muffins with bacon jam, bacon-wrapped pork tenderloin with rye whiskey glaze, glazed sweet potatoes and caramelized onions, plus brown sugar pie with an oat crust.
Please call our store to be put on a waitlist.
Hands-On

Thu, Dec 20,
6 pm to 8:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: FOOLPROOF

Barb Nack shares her appreciation for tried-and-true recipes from Ina Garten's Barefoot Contesssa: Foolproof, starting with a festive Rossini bubbly cocktail with strawberries and orange zest. Enjoy winter minestrone soup with vegetables and cannellini beans and pasta, slow-roasted filet of beef with basil-parmesan aïoli, truffled mashed potatoes with parmesan cheese, plus pumpkin spice cupcakes with maple cream cheese frosting and crunchy candy topping.
Demonstration

Thu, Dec 20,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp shu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, peanut, and nuoc cham sauces.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 21,
12 pm to 2:30 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: IN THE NICK OF TIME * Sold Out

Along with all of the holiday hustle and bustle, take time for an evening of holiday joy and a bubbly French 75 cocktail. This hands-on class with Marianne Moore will make blue cheese and honeycomb crostini, pan-roasted wild mushroom salad with toasted walnuts, pork Wellington with champagne Dijon sauce, Brussels sprouts with parmesan cream, plus mascarpone and ginger crème brûlée.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 21,
6 pm to 8:30 pm
$125.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating gooey vanilla butter thumbprint cookies filled with salted rum caramel, orange liqueur-soaked cranberry shortbread cookies, peppermint schnapps-Kahlúa red velvet whoopie pies, chai sugar cookies with eggnog glaze, plus a gingerbread rum-spiked milkshake with vanilla whipped cream.
Hands-On

Fri, Dec 21,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

PIZZA ON EARTH

If you had one wish before the end of the year, it might be for world peace, but two wishes could guarantee plenty of pizza, too. Join Margi Kahn for a hands-on class and learn to make easy-to-roll classic "00" pizza dough for four pizzas, including spicy meatball pizza with mozzarella and dollops of seasoned ricotta cheese, shrimp pizza with pesto sauce and feta cheese, classic margherita pizza, four-cheese pizza with charred broccoli and chunky pizza sauce, plus vanilla bean ice cream sundaes with espresso hot chocolate sauce and whipped cream.

Upcoming pizza classes include Don't Lager Behind! Let's Make Pizza! on January 8 with Andrew Fair and Nate Brinson of Urban Chestnut Brewing Co., and A Pizza This, A Pizza That on February 28 with Margi Kahn.
Hands-On

Sat, Dec 22,
11 am to 1:30 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
TAKING IT TO THE STREETS * Sold Out

Join the fun-loving Robin Wheeler in the kitchen to create an international street food party. This hands-on class will make funnel cakes with chocolate sauce, spicy Haitian meat hand pies, Thai sesame noodles, tacos al pastor, chicken yakitori with ginger soy dipping sauce, plus a spicy mescal margarita.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 22,
6 pm to 8:30 pm
$55.00
Per Person
Christopher Lee

Culinary Educator

PARDON MY FRENCH

Indulge in an evening of great story-telling and laughter with the talented Chris Lee, as he shares his expertise with the intricate techniques used in classic French cookery. Enjoy fruits de forest en feuilletée - mushrooms in puff pastry, an impressive presentation of shrimp crema, soupe à la tortue - turtle soup with sherry, salmon coulibiac with wild rice and fines herbes sauce, parisienne-cut vegetables, plus the decadent gâteau Saint-Honoré for dessert.
Demonstration

Sat, Dec 22,
6:30 pm to 9 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

Create an amazing buffet-style fondue party with four different exciting fondues for an afternoon of retro-style fun with Barb Nack, all served with artisan breads, cumin pita toasts, chicken, sausage, shrimp, vegetables, fruit, and pound cake. This hands-on class will make chipotle-gruyère fondue with shallots and bacon, spinach-asiago fondue, goat cheese fondue with cream cheese and fresh herbs, plus caramel fondue.
Hands-On

Sun, Dec 23,
12:30 pm to 3 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

WINTER BBQ WITHOUT THE GRILL

Spend a lively afternoon heating up the kitchen with exciting flavors that do not require a grill. Join Marianne Moore to create a duo of dips - classic onion dip and warm blue cheese-bacon dip served with warm crusty bread, shrimp-stuffed jalapeño "afterburners" with spicy queso dipping sauce, tender root beer pork ribs, loaded potato casserole, plus caramel pecan brownies.
Hands-On

Sun, Dec 23,
1 pm to 3:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

EAT. DRINK. BE MERRY.

Enjoy the season with friends in an evening of celebration with Anne Cori. This hands-on class will create an elegant party of hors d'oeuvres and rye Manhattans with cherry syrup, starting with mushroom arancini, blue cheese-fig-prosciutto tarts, corn-jalapeño dip with fresh-fried tortilla chips, tuna poke with pappadums, duck potstickers with cherry sauce, plus chocolate cream puffs.
Hands-On

Sun, Dec 23,
5 pm to 7:30 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PASTA, PASTA, PASTA * Sold Out

Homemade pasta is one of our most requested classes, and Anne Cori shares some of her best recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with Anne creating spaghetti and meatballs, fettuccine Alfredo, butternut squash agnolotti in brown butter sauce, spinach-mushroom-bacon lasagna, and angel hair with kale pesto.
Please call our store to be put on a waitlist.

Upcoming pasta classes include Tastes Grate, More Filling on January 21 with Nathan Hatch, Carb Diem on March 25 with Bernard Pilon, and A Day in the Kitchen: Pasta Workshop on March 30 with Kirk Warner.
Hands-On

Wed, Dec 26,
12 pm to 2:30 pm
$60.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Please call our store to be put on a waitlist.

This class is offered again on February 25.
Hands-On

Wed, Dec 26,
6 pm to 8:30 pm
$60.00
Per Person
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT! * Sold Out

Everyone is talking about tacos and spending a fun evening in the kitchen with Rachel Moeller building tacos with all the trimmings. This hands-on class will make spicy chipotle shrimp tacos, Austin-style migas breakfast tacos, black bean-chorizo tacos with sweet potatoes, plus tostadas and guacamole, tomatillo-cilantro salsa verde, roasted tomato-chipotle salsa, plus grilled pineapple salsa.
Please call our store to be put on a waitlist.

Our next available taco class, Taco the Town, is offered on February 2.
Hands-On

Wed, Dec 26,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD * Sold Out

Incredible crispy fried chicken, with three different methods and three different flavors, is abundant in this hands-on class with chef Mickey Kitterman, who has mastered the art of how to fry chicken. Create cast iron pan-fried chicken, deep-fried chicken, and stovetop deep-fried chicken, accompanied with mashed potatoes and gravy, luscious corn custard, plus double-fried chicken wings with Korean hot sauce, and flaky homemade biscuits slathered in butter and jam.
Please call our store to be put on a waitlist.

This class is offered again on January 30.
Hands-On

Thu, Dec 27,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS * Sold Out

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn in the kitchen preparing frosty orange smoothies, homemade ham-and-cheese "hot pockets", caramel apple doughnuts, and Mason jar hot chocolate cupcakes with marshmallow frosting.
Please call our store to be put on a waitlist.
Hands-On for Apprentice Chefs

Thu, Dec 27,
1 pm to 3 pm
$50.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

SHAKE, RATTLE AND POUR

With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up a duo of mini martinis - "polar bear" vodka-Curaçao martini and white chocolate-Godiva martini with vanilla vodka. Join Barb Nack in the kitchen to make apple-goat cheese-bacon crostinis, orange-rosemary glazed shrimp, seared scallops with lemon crème fraîche and caviar, Irish whiskey-cheese fondue with homemade pretzel bites, plus mini apple cobbler "bars" with salted caramel sauce.
Hands-On

Thu, Dec 27,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

OH, CRÊPES! * Sold Out

Spend a frisky afternoon with Marianne Moore flipping crêpes with delectable ingredients. This hands-on class will make crêpes with spinach and bacon and mushrooms, seafood crêpes with shrimp and bay scallops topped with a sherry tarragon sauce, ham and egg crêpe squares, crêpes suzette, plus a salad of farmer's greens.
Please call our store to be put on a waitlist.

Our next crêpe class, Les Jour des Crêpes, is available on February 25 with Bernard Pilon.
Hands-On

Fri, Dec 28,
12 pm to 2:30 pm
$60.00
Per Person
Jean Millner

Culinary Educator

PIZZA TOSS * Sold Out

Spend an exciting afternoon learning to toss pizza dough with Jean Millner, then create your own individual pizza with an assortment of more than a dozen toppings, including sausage, grilled chicken, caramelized onions, roasted red peppers, mushrooms, hamburger, pepperoni, asiago cheese, buffalo mozzarella, goat cheese, black olives, plum tomatoes, and more, plus three sauces - classic red sauce, cherry barbecue sauce, and extra virgin olive oil. This hands-on class will also create an artichoke-hearts of palm salad with red wine vinaigrette, and double chocolate brownies.
Please call our store to be put on a waitlist.

Upcoming pizza classes include Don't Lager Behind! Let's Make Pizza! on January 8 with Andrew Fair and Nate Brinson of Urban Chestnut Brewing Co., and A Pizza This, A Pizza That on February 28 with Margi Kahn.
Hands-On

Fri, Dec 28,
1 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE * Sold Out

Celebrate the end of the year with an elegant feast of lobster and a flute of champagne. Anne Cori creates a memorable evening as the class enjoys scallop quenelles in lobster sauce with a lobster fritter, champagne-poached pear salad with champagne vinaigrette, lobster-leek-artichoke pot pie, plus elegant l'opera almond cake flavored with coffee and chocolate.
Please call our store to be put on a waitlist.
Demonstration

Fri, Dec 28,
6 pm to 8:30 pm
$75.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
CHIPS, DIPS, AND WHIPS * Sold Out

Hang out for an exciting evening with Robin Wheeler who puts dips in an upper tier of favorite foods. This hands-on class will create an impressive spread of seared scallops with Meyer lemon butter dip, whipped cream and port cocoa with mini doughnut dunking sticks, classic Swiss fondue served with steak and vegetables, pimiento cheese with cheese straws, white bean and rosemary hummus with handmade grilled pita, plus whipped vanilla mascarpone cheesecake dip with brandied cherries.
Please call our store to be put on a waitlist.
Hands-On

Fri, Dec 28,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS * Sold Out

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.
Please call our store to be put on a waitlist.
Hands-On

Sat, Dec 29,
12 pm to 2:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

TAKE A CRACK-ER AT THIS!

Simmer down! Everyone in this lively hands-on class will stir the pot for a fun afternoon of creating steaming pots of gumbo, chowder, and bisque. Work side-by-side with Anne Cori to create lobster bisque with gruyère straws, clam chowder with sesame crackers, chicken-andouille gumbo with corn muffins, and finish with orange-walnut bars.
Hands-On

Sat, Dec 29,
1 pm to 3:30 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a vodka-cranberry-prosecco cocktail, plus a salted caramel Rumchata martini with a gold sugar-rimmed glass. Enjoy sipping on cocktails while decorating cupcakes with piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Students will take home their decorated cupcakes.
Hands-On

Sat, Dec 29,
6:30 pm to 9 pm
$60.00
Per Person
Aruna Gopinath

Culinary Educator

CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS! * Sold Out

Spend a fun-filled afternoon with Aruna Gopinath, born in Bangalore, India, creating lots of exciting samosas and chutneys to mix and match, plus warm Indian chai with cardamom and cinnamon. This hands-on class will work side-by-side with Aruna to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas with garam masala, plus moong dal samosas with yellow split lentils. Learn to make Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, and sweet-and-spicy mango chutney.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 30,
12:30 pm to 3 pm
$60.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
BRING IT ON, NEW YEAR!

Looking for ideas to ring in the New Year? The affable Robin Wheeler has planned an afternoon of celebration, as this hands-on class creates crispy prosciutto cups filled with pear pico de gallo, crab and avocado salad served in endive, crunchy sugar-coated chickpeas, baked brie topped with sweet honey pecans, bacon-wrapped butter-poached potato bites, beef tenderloin lollipops with blue cheese dip, plus Meyer lemon puff pastry tartlets.
Hands-On

Sun, Dec 30,
1 pm to 3:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ONE IF BY LAND, TWO IF BY SEA * Sold Out

Celebrate the end of the year with your partner creating a decadent feast, starting with saffron-steamed mussels with crème fraîche. This hands-on class will create seared scallops with puréed celery root gratinée topped with crispy breadcrumbs and tart apples, slow-roasted beef tenderloin with thyme-merlot sauce, creamy mascarpone polenta, and vanilla bread pudding with caramel sauce, all served with wine.
Please call our store to be put on a waitlist.
Hands-On

Sun, Dec 30,
5 pm to 7:30 pm
$170.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream for dessert.
Please call our store to be put on a waitlist.
Hands-On

Wed, Jan 2,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

WHACK THE KNIFE! * Sold Out

Master the knife, the most essential kitchen tool, as Anne teaches how to select the right knife for the right job and the class learns how to efficiently chop onions and other vegetables in this participation class that also teaches how to use and how to maintain and sharpen knives. Plus, learn how to use a boning knife on raw and roasted chicken, the difference between cleavers, and the best knife for slicing crusty bread as the class enjoys chicken panzanella salad and sliced devil's food cake for dessert. Bring your own knives (limit 3 knives per person) to class for overnight free sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Please call our store to be put on a waitlist.

This class is offered again on February 19.
Hands-On

Thu, Jan 3,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

VIETNAMESE BITES * Sold Out

Every aromatic morsel from the stunning selection of Vietnamese appetizers will delight this hands-on class. Join cookbook author Naam Pruitt to create shrimp and sweet potato cakes with nuoc cham and carrots and daikon, barbecue spare ribs in savory caramel sauce, grilled shrimp paste on sugar cane, fresh summer rolls with peanut-hoisin sauce, plus crispy rice crêpes filled with mushrooms and bean sprouts.
Please call our store to be put on a waitlist.
Hands-On

Thu, Jan 3,
6:30 pm to 9 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE * Sold Out

Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a spicy sausage-Swiss chard pizza with ricotta cheese, caramelized onion-fig-bacon pizza with blue cheese, wild mushroom and roasted red pepper pizza, and butternut squash-sage-prosciutto pizza with goat cheese, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.
Please call our store to be put on a waitlist.

Upcoming pizza classes include Don't Lager Behind! Let's Make Pizza! on January 8 with Andrew Fair and Nate Brinson of Urban Chestnut Brewing Co., and A Pizza This, A Pizza That on February 28 with Margi Kahn.
Hands-On

Fri, Jan 4,
6 pm to 8:30 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY * Sold Out

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 pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Please call our store to be put on a waitlist.

This class is offered again on May 4.
Hands-On

Sat, Jan 5,
11 am to 4 pm
$150.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WHAT'S YOUR CANDY CRUSH? * Sold Out

Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, Kool Aid taffy, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Upcoming Heir and a Parent classes include Love is in the Heir on February 9, and Wizards in the Kitchen on March 16.
Hands-On

Sat, Jan 5,
12 pm to 2:30 pm
$100.00
For Parent and Child
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: PORTERHOUSE FOR TWO * Sold Out

Date night has never been more exciting, as this hands-on class for couples learns to prepare the king of steaks - the porterhouse! Join in on the fun with Robin Wheeler creating crab cakes with chipotle aïoli, spinach salad with hot bacon dressing, porterhouse steak with caramelized onion gravy, homemade French fries, plus crème caramel.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 5,
6 pm to 8:30 pm
$150.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH * Sold Out

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!) Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes a cheddar-bacon-leek frittata, spiralized Yukon gold hash browns, French toast with bourbon butter-pecan syrup, glazed clementine-vanilla bean quick bread, winter fruit salad with apple cider-honey-poppy seed dressing, plus a blood orange mojito.
Please call our store to be put on a waitlist.

Devon's next Yoga Brunch class is available on March 17 with a new menu.
Hands-On

Sun, Jan 6,
10:30 am to 1:30 pm
$65.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

A FLASH IN THE PAN - QUICK BREADS AND PASTRIES * Sold Out

Barb Nack shares quick and easy recipes for small bread loaves, muffins, and pastries that will taste like you have spent all day on them. This hands-on class will make cinnamon-carrot bread with pecans and an orange glaze, apricot fold-over pastries, mini lemon curd tarts, cinnamon sugar pretzels with homemade pretzel dough, bacon batter bread, plus apple cake muffins with walnuts.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 6,
1 pm to 3:30 pm
$55.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
DATE NIGHT FOR COUPLES: WE CAN'T WEIGHT

Start the year off with your partner on a lighter and healthier note creating a satisfying menu, starting with oven-roasted potato wedges with garlic and cracked pepper served with a honey-mustard dipping sauce. Join chef Jon Lowe in the kitchen to prepare a winter fruit salad of oranges and pineapple and kiwi with pomegranate and mint tossed in citrus vinaigrette, smoked salmon and quinoa hash with sweet potatoes and asparagus finished with a drizzle of yogurt, plus banana bread toast with fresh sliced bananas and peanut butter and berries.
Hands-On

Sun, Jan 6,
5 pm to 7:30 pm
$125.00
Per Couple
Nick Bognar

Chef

Nippon Tei
SEA-ING IS BELIEVING

Give a big welcome to talented chef Nick Bognar, of Nippon Tei, as he showcases his techniques with snapper and wild caught salmon to create stunning sashimi and crudo dishes. Nick shares his expertise for cutting fish to create salmon sashimi that can be made at home served with negidare and shiro ponzu, and a gorgeous presentation of Southeast Asian influenced snapper crudo with Thai chile, pickled red onions, fried shallots, avocado and Asian pear. Finish with salmon lomi lomi - a Hawaiian dish with jalapeño-pineapple relish served with crispy rice crackers.
Demonstration

Mon, Jan 7,
6 pm to 8:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A GREAT BRITISH BAKE OFF * Sold Out

A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make ginger-orange truffles with four finishes - cocoa, pistachios, toasted coconut, and espresso, peppermint-chocolate puffs with ganache, millionaire's pecan shortbread topped with thick caramel and ganache, plus a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake - lemon and elderflower royal wedding cake.
Please call our store to be put on a waitlist.

This class is offered again on March 26.
Hands-On

Mon, Jan 7,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - CAPERS TO CARDAMOM

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy artichoke crostini, roasted Cornish hens with orange-cumin glaze over couscous, hashed Brussels sprouts with fried capers, plus cardamom pound cake with dried fruit compote.
Demonstration

Tue, Jan 8,
10 am to 1 pm
$45.00
Per Person
Andrew Fair and Nate Brinson

Culinary Educator

Urban Chestnut Brewing Company
DON'T LAGER BEHIND! LET'S MAKE PIZZA!

Join in for a fun night of beer and pizza with chef Andrew Fair and beer know-it-all and training manager Nate Brinson, from the popular Urban Chestnut Brewing Company. Enjoy Nate's choice of three seasonal craft beers and the secrets of pairing them with the right pizza, as this hands-on class gets in the kitchen with the talented director of restaurant operations and pizzaiolo wannabe Andrew to make neo-Neapolitan style pizza with naturally leavened pizza crust and locally-sourced seasonal toppings for the most popular Urban Chestnut pizzas.
Hands-On

Tue, Jan 8,
6 pm to 8:30 pm
$65.00
Per Person
Matthew Daughaday

Chef-Owner

Reeds American Table
THE BIG CHEESE IS PRESSED FOR TIME

Give a big welcome back to the talented Matt Daughaday, chef and owner of Reeds American Table, as he shares the techniques of making fresh ricotta cheese and 90-day aged ricotta salata and then uses them to showcase their versatility in a four course dinner. Enjoy shaved kale and ricotta salata salad with dried cherries and toasted walnuts tossed in juniper dressing, whipped charred leek ricotta on toast with mixed mushroom ragù, ricotta gnocchi with pomodoro sauce and pistachio ravioli, plus cannolis in assorted flavors with sweetened ricotta filling.
Demonstration

Tue, Jan 8,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE ICING ON THE CUPCAKE

Whether you want to lick the icing off first, or delve into the entire cupcake all at once, this hands-on class is sure to be thrilling! Join Dawn Meyer to create Nutella chocolate cupcakes with Nutella Swiss meringue buttercream and chopped hazelnuts, chocolate Butterfinger cupcakes with peanut butter frosting, chocolate turtle cupcakes with caramel pecan frosting, plus strawberry Black Forest cupcakes with strawberry filling topped with whipped cream frosting and chocolate ganache.
Hands-On

Wed, Jan 9,
6 pm to 8:30 pm
$55.00
Per Person
Jack MacMurray, III

Chef

Boathouse
GO ON GREEN

Chef Jack MacMurray, of Boathouse, is right on track for the New Year with a vegetarian menu packed with plenty of flavor, starting with Jack's "Mac'd" out vegetable broth that will be used for hearty minestrone soup. This hands-on class will make a mezze platter with organic spiced hummus, quinoa tabbouleh, and baba ghanoush, then make gluten-free Belgian waffles with smoked "brisket" tofu and sweet roasted pepper purée, garlic herb flatbread with roasted vegetables and vegan cheese, plus vegan silk chocolate cake.
Hands-On

Wed, Jan 9,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MODERN SAUCES

Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as the perfect addition to stunning dishes. This hands-on class with Mickey Kitterman creates Argentine cowboy rib-eye steaks with lemon-oregano chimichurri, grilled feta-brined chicken breast with Greek herb tzatziki, Malaysian sambal halibut with hot peppers and coconut milk and ginger roasted in banana leaf packages, plus deep-fried Brussels sprouts salad with Moroccan preserved lemon vinaigrette.
Hands-On

Thu, Jan 10,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN PRAISE OF FEMALE CHEFS - SHEILA LUKINS

From the late 1970s, Sheila Lukins, best known for co-writing The Silver Palate and succeeding Julia Child as Food Editor of Parade, simply wanted people to become better cooks and feel comfortable in the kitchen. Barb Nack shares recipes from her book, Ten, as this class enjoys cream of celery soup with a swirl of spiced maple, pan-roasted chicken Santiago with olives and fresh corn, saffron orzo, the "very best" chocolate mousse with Grand Marnier, plus a sparkling limoncello cocktail.
Demonstration

Thu, Jan 10,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler and Lynn DeLean-Weber

Culinary Educator

Subterranean Homemade Food and Edelbrand Pure Distilling
FIRED UP FOR FONDUE AND BRANDY

Spend a leisurely evening discovering the local handcrafted award-winning Swiss-style brandies by Edelbrand Pure Distilling presented by owner Lynn DeLean-Weber, as the talented Robin Wheeler plays with fire and uses the spirits to create a memorable evening. Enjoy shrimp and bacon flambé with pear brandy, classic gruyère Swiss fondue with Emmenthaler cheese and cherry brandy served with pears, charcuterie, toasted bread cubes, and steamed potatoes, plus a serving of fennel-lavender hot tea. Finish the evening with a plum brandy-soaked winter fruit galette and cherries jubilee.
Demonstration

Fri, Jan 11,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON TAPA THE WORLD * Sold Out

Learn Anne Cori's secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, fried calamari with lemon aïoli, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates with cabrales cheese, plus creamy orange-flavored flan.
Please call our store to be put on a waitlist.

This class is offered again on March 30.
Hands-On

Fri, Jan 11,
6:30 pm to 9 pm
$140.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

VEGETARIANS ALWAYS CHOP AROUND!

Marianne Moore adds a little heat to an array of vegetarian dishes with the flavors of Mexico. This hands-on class will create beer-braised bean-stuffed poblano peppers, butternut squash chipotle chili, roasted cauliflower and black bean tacos, charred corn salad, plus churros with bittersweet chocolate dipping sauce.
Hands-On

Sat, Jan 12,
11 am to 1:30 pm
$55.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
HIGH STEAKS * Sold Out

Chef Lou Rook, of Annie Gunn's, is all in when it comes to selecting the best steak in the world - the deeply flavorful Kobe beef with a melt-in-the-mouth tenderness. Experience a comparative tasting of this rare and great beef, as wine aficionado Glenn Bardgett joins chef Rook to steer this class in the right direction on premium beef with interesting wine pairings. Enjoy exquisite beef including Japanese A5 Kobe, Akaushi pure breed American Kobe, USDA prime aged strip loin, and USDA prime dry-aged strip loin, all with Lou's delicious side dishes.
Please call our store to be put on a waitlist.
Demonstration

Sat, Jan 12,
1 pm to 4 pm
$125.00
Per Person
Naam Pruitt

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

Thai native and cookbook author, Naam Pruitt, shares her expertise with creating artful and tasty sushi. This hands-on class will create a magnificent variety of sushi rolls including rock-and-roll shrimp tempura rolls with cheese and cucumbers, salmon-asparagus dynamite rolls with spicy mayo and eel sauce, California rainbow rolls topped with avocado and sashimi, spicy tuna and jalapeño roll, plus unagi green dragon rolls.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 12,
6:30 pm to 9 pm
$65.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET * Sold Out

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, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Please call our store to be put on a waitlist.

This class is offered again on April 7.
Hands-On

Sun, Jan 13,
11 am to 4 pm
$150.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

BOWLED OVER WITH SOUP

Warm up in the kitchen with a big bowl of hot soup paired perfectly with bread, and enjoy the afternoon as Marianne Moore creates three steaming pots of great winter soups. Enjoy corn chowder with shrimp and bacon served with jalapeño-cheddar honey cornbread, spicy beer and cheddar soup served in a sourdough bread bowl, plus beef stew with wild mushrooms served with white cheddar-bacon biscuits.
Demonstration

Sun, Jan 13,
1 pm to 3:30 pm
$45.00
Per Person
Joshua Galliano

Chef

Companion Baking
DATE NIGHT FOR COUPLES: CAST MATES * Sold Out

Whether you have a treasured family piece of cast iron or looking to buy your first iron skillet, Josh Galliano shares tips for creating spectacular dishes. This hands-on class will make seared scallops with bacon risotto, Johnny cakes and marinated shrimp, carbonnade of beef with a gingerbread sauce, roasted rack of pork and smothered greens, plus apple and almond kuchen.
Please call our store to be put on a waitlist.

Our next cast iron class, Cast Iron Deserves a Metal, is available on January 16 with Mickey Kitterman.
Hands-On

Sun, Jan 13,
5 pm to 7:30 pm
$140.00
Per Couple
Mitch Frost

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING

Join pizzaiolo and owner of Pie Guy Pizza, Mitch Frost, and spend an unforgettable evening learning how to throw pizza dough high into the air, and feeling a true sense of accomplishment. This hands-on class will create plenty of pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough, plus make garlic knots served with five-hour homemade marinara, STL chopped salad, and sweet knots.
Hands-On

Mon, Jan 14,
6 pm to 8:30 pm
$60.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
TACOS AND TEQUILA * Sold Out

Satisfy your taco cravings for the popular Mission Taco Joint tacos in a fun hands-on class with the masterly Perry Fischer. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.
Please call our store to be put on a waitlist.

This class is offered again on March 19.
Hands-On

Tue, Jan 15,
6 pm to 8:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WHAT RESOLUTION? EAT PIE!

Anne Cori believes that it is good to eat the flakiest, tastiest, and most appealing chocolate pies any day of the year. Anne shares her tips for perfect crust, as this class enjoys chocolate custard pie with Italian meringue topping, chocolate-coconut-macadamia tart, chocolate pecan pie, plus French silk pie.
Demonstration

Tue, Jan 15,
6:30 pm to 9 pm
$45.00
Per Person
Ericka Frank

Pastry Chef

The Cakery and The Cup
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING * Sold Out

Join Ericka Frank, of The Cakery and The Cup, for a class focusing on creating a pretty cake, using a variety of techniques. The buttercream frosting is already made and the six-inch one-layer French vanilla cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake, and finish with a smooth icing. Using a pastry bag and a variety of tips, learn to create dot and shell borders, polka dots, dot flowers, leaves, rosettes, and simple writing techniques. Each student will take home their decorated cake.
Please call our store to be put on a waitlist.

This class is offered again on March 20.
Hands-On

Wed, Jan 16,
6 pm to 8:30 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

CAST IRON DESERVES A METAL!

Add cast iron to your list of award-winning cookware, as this hands-on class joins Mickey Kitterman to put these heavy metal pans to good use. Learn to make skillet crab imperial served with grilled bread, wilted kale-red onion-mushroom salad with mini pimiento cheese balls, cast iron flat iron steaks with redeye gravy, spicy Cajun corn maque choux, plus skillet berry cobbler.
Hands-On

Wed, Jan 16,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

Margi Kahn leads this hands-on class with step-by-step directions for making croissant dough to create a variety of flaky and scrumptious croissants. Using the buttery dough, the class will prepare croissants, almond croissants, pain au chocolat, plus the irresistible donut-croissant for cronut lovers.
Hands-On

Thu, Jan 17,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

WEIGH TO GO!

Barb Nack has devised the perfect light menu to help with your New Year's resolutions, using healthy recipes with less fat and sugar. This hands-on class will prepare an apricot ginger bellini, grilled prawns served on a chickpea and arugula salad with spinach and lime vinaigrette, baked parmesan zucchini chips served with marinara sauce, and beef tagine with butternut squash served with barley-brown rice-bulgur pilaf with sunflower seeds and currants.
Hands-On

Thu, Jan 17,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: WHAT A PEAR!

The delicate, delicious pear is the star of this class, as Barb Nack pairs it with other ingredients to create dazzling dishes. Enjoy a pear brandy bellini, creamy pear-zucchini soup, roasted pear spinach salad with pecans and cherries and honey cider vinaigrette, pear and gorgonzola-stuffed chicken with walnut pilaf, plus a chocolate-cinnamon pear tart.
Demonstration

Fri, Jan 18,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE IS THE WORD

Maria Sakellariou shares the authenticity of Greece, both in food and language, as this hands-on class for couples creates a menu perfect for a winter evening. Learn to make grilled octopus with roasted red pepper sauce, winter salad of oranges with dates and spiced walnuts, braised lamb shanks with baked orzo, plus Greek yogurt with dates and honey and walnuts.
Hands-On

Fri, Jan 18,
6:30 pm to 9 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, including proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies. This hands-on class will use the same techniques to create pistachio macarons with pistachio buttercream, Biscoff cookie macarons with Speculoos buttercream, lemon macarons with lemon buttercream, plus cinnamon macarons with cinnamon buttercream. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Barry's next available macaron class, Flawless French Macarons, - Ganache Edition, is offered on March 23.
Hands-On

Sat, Jan 19,
11 am to 2 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: HOME SWEET HOME * Sold Out

The best recipe for a fun afternoon in the kitchen includes a parent, a child, and lots of lip-smacking, finger-licking desserts. Join Devon Drag to make chewy marshmallow blondies with butterscotch and chocolate chips, Oreo-white chocolate popcorn, one-bowl chocolate brownies, easy homemade vanilla ice cream with strawberry sauce and vanilla whipped cream, no-bake monster cookie bars with peanut butter and mini M&Ms, plus a sugar cookie "pizza" with fresh fruit. This class is designed for children, at least 7 years of age, plus a parent.
Please call our store to be put on a waitlist.

Upcoming Heir and a Parent classes include Love is in the Heir on February 9, and Wizards in the Kitchen on March 16.
Hands-On

Sat, Jan 19,
1 pm to 3:30 pm
$100.00
For Parent and Child
Mickey Kitterman and Jason Main

Culinary Educator

Kitchen Conservatory and The Wine Merchant
FORK AND CORK: SPAIN

Jason Main, co-owner of The Wine Merchant and certified sommelier, shares his vast knowledge of Spanish wines that will be paired with each delectable course created by Mickey Kitterman. Enjoy a duo of marinated olives and smoked paprika and fennel-spiced pistachios, roasted cauliflower with capers and sherry vinegar, lemon and honey-glazed roasted chicken wings, albondigas - Spanish meatballs in saffron cream, plus calabaza croquettas - pumpkin fritters dusted with cinnamon sugar.
Demonstration

Sat, Jan 19,
6 pm to 8:30 pm
$65.00
Per Person
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INDIAN WINTER * Sold Out

Bangalore native Aruna Gopinath shares Indian comfort food perfect for a cold winter night. This hands-on class for couples will make tandoori roasted chicken, spiced cauliflower dip with crispy fried cauliflower, chole - chickpeas simmered in a tomato base served with deep-fried bhatura, Rogan Josh - a rich Kashmiri lamb curry, jeera rice with roasted cumin seeds, plus semiya - a warm vermicelli dessert with cashews and raisins.
Please call our store to be put on a waitlist.
Hands-On

Sat, Jan 19,
6:30 pm to 9 pm
$125.00
Per Couple
Jon Lowe

Chef

Aramark at Boeing
SOUPS AND SIDEKICKS

Discover chef Jon Lowe's propensity for making super soups, and then adding sidekick dishes to kick them up a notch. This hands-on class will steam up the kitchen with pots of smoked tomato soup with white cheddar grilled cheese with garlic butter, creamy salmon chowder with caramelized fennel and caper flatbread, mama Lowe's all beef chili with red onion and topped with sour cream and cheddar cheese served with a don't-knock-it-until-you-have-tried-it peanut butter sandwich, plus chicken noodle soup with fresh noodles and homemade crackers and hot sauce.
Hands-On

Sun, Jan 20,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: VORACIOUS

Voracious: A Hungry Reader Cooks Her Way through Great Books is the story of Cara Nicoletti, the granddaughter of a butcher who is also an ardent reader, becoming an avid writer, butcher, and cook. As the class discusses the book, Mickey Kitterman follows suit and prepares dishes from literature that inspired him in the kitchen, including angel biscuits with honey from Secret Life of Bees, fried green tomatoes from Whistle Stop Café, cherry-smoked duck breast flamed with cherries and cognac inspired by Prince of Tides, and bananas Foster from Interview with the Vampire.

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.
Demonstration

Sun, Jan 20,
1 pm to 3:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: THE BIG CHILL-I COOK-OFF

Let the battle begin, as couples create and choose their favorite chili for a spirited evening of cooking, fun, and a little beer to wash it down. Join Barb Nack and learn to make spinach-artichoke dip with pita bread, Cincinnati 3-way chili with spaghetti and piles of cheddar cheese, spicy blue ribbon beef and Italian sausage chili, tequila slaw with lime and cilantro, and finish with delicious double chocolate brownies.
Hands-On

Sun, Jan 20,
5 pm to 7:30 pm
$125.00
Per Couple
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Please call our store to be put on a waitlist.

This class is offered again on February 25.
Hands-On

Mon, Jan 21,
6 pm to 8:30 pm
$60.00
Per Person
Nathan Hatch

Chef

Trattoria Marcella
TASTES GRATE, MORE FILLING

Cheese is just one of the exciting ingredients to create fillings and layers for delicious pasta dishes. This hands-on class with expert chef and pasta maker Nathan Hatch, of Trattoria Marcella, will mix, roll, cut, and shape pastas to make cappalletti pasta stuffed with homemade ricotta and tossed with roasted cherry tomatoes and olive oil, four-cheese lasagna with sausage and layered with cremini mushrooms and roasted garlic balsamella, plus squid ink agnolotti filled with shrimp and pancetta in a spicy San Marzano sauce.
Hands-On

Mon, Jan 21,
6:30 pm to 9 pm
$60.00
Per Person
Jerremy Kirby

Chef

Small Batch
VEGAN BREAKFAST - THE YOLKS ON US

Vegan chef Jerremy Kirby, of Small Batch, takes the most important meal of the day and makes it vegan from omelettes to biscuits and gravy. This hands-on class will create tofu "egg" and tempeh bacon scramble loaded with potatoes and fresh vegetables, homemade vegan biscuits and soy "sausage" gravy, chickpea omelettes, vegan French toast, plus coconut yogurt parfaits with whiskey macerated berries.
Hands-On

Tue, Jan 22,
6 pm to 8:30 pm
$55.00
Per Person
Tyler Davis

Pastry Chef

The Chocolate Pig
CROISSANTS - BUTTER BELIEVE IT

The talented pastry chef Tyler Davis, of The Chocolate Pig, shows off the process of creating laminated dough with many layers encased in butter for incredibly flaky French pastries. Tyler will make croissants, triple chocolate croissants, spinach-cheese croissants, pain au chocolat, and the incredible cruffin.
Demonstration

Tue, Jan 22,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi Kahn shows the simplicity of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create three different breads. This hands-on class will make an Italian country loaf, caraway sourdough rye bread with honey glaze, plus cranberry-pecan sourdough country bread. Each participant will take home a jar of sourdough starter.
Hands-On

Wed, Jan 23,
6 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - WICHITA

The well-loved cookbooks of Junior Leagues from around the country hold the secrets of favorite dishes that are shared through generations. Barb Nack prepares a memorable dinner from Women of Great Taste, published by the Junior League of Wichita, with sunset sangria with red wine and citrus, Carmen Miranda chicken salad with wild rice and fruit and orange-honey mustard dressing, sautéed veal chops with pine nut sauce and bacon, winter vegetable couscous, plus zucchini spice cake.
Demonstration

Wed, Jan 23,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

SOURDOUGH BREAD

Smell and savor the intoxicating aromas of bread baking as Margi Kahn shows the simplicity of baking sourdough bread. Learn everything from caring for your starter, using excess starter, and making two different doughs using the overnight fermentation method to create three different breads. This hands-on class will make an Italian country loaf, caraway sourdough rye bread with honey glaze, plus cranberry-pecan sourdough country bread. Each participant will take home a jar of sourdough starter.
Hands-On

Thu, Jan 24,
10 am to 1 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
TURMERIC - GOOD AS GOLD

Discover the secrets of turmeric, the beautiful golden yellow and aromatic spice -- an important ingredient in many Asian dishes and growing in popularity throughout various cuisines. This hands-on class joins Robin Wheeler to create roasted turmeric-rubbed chicken thighs served over apricot-almond couscous, shrimp in yellow Khmer curry sauce, cauliflower sautéed with fresh ground turmeric, spicy toasted turmeric cashews with lime, plus Sunshine Dust turmeric-ginger-peppercorn glazed orange upside-down cake served with a turmeric chai latte.
Hands-On

Thu, Jan 24,
6 pm to 8:30 pm
$55.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

TAKEN FOR GRATIN

It should not be forgotten that gratins make a fabulous side dish or can be the star of the show! Dawn shares some tried-and-true recipes, as she creates French onion pasta gratin with gruyère and gorgonzola, chicken and fennel gratin with cremini mushrooms and asiago breadcrumbs, herbed potato gratin with roasted garlic and smoke gouda cheese, and mango-banana gratin with brown sugar and toasted coconut.
Demonstration

Thu, Jan 24,
6:30 pm to 9 pm
$45.00
Per Person
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