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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Jon Lowe

Chef

Aramark at Boeing
SOUPS AND SIDEKICKS * Sold Out

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.
Please call our store to be put on a waitlist.

Available soup classes include Drop Everything for Asian Soups on September 30 with Naam Pruitt, and Hot Soups and Quick Breads on October 18 with Barb Nack.
Hands-On

Sun, Sept 23,
12:30 pm to 3 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: EATING ETERNITY

Eating Eternity, by John Baxter, is an engaging - rather than scholarly - and quickly absorbed history on the importance of food, art, and literature in French culture. Through the darkness of the Middle Ages, through the Sun King, the bloody Revolution, and up to the modern times these three art forms have sustained the French spirit. Pot-au-feu is a dish that is a perfect metaphor for this book - the quintessence of the French family kitchen is a celebration of frugal cuts of beef, vegetables, and herbs, simmered over fire and served in courses. As the class discusses the book, Mickey Kitterman will prepare bone marrow toast with parsley salad, pot-au-feu consommé, poached beef and vegetables served with condiments, plus seasonal fruits and triple crème dessert cheese.

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, Sept 23,
1 pm to 3:30 pm
$45.00
Per Person
Julie Malloy

Culinary Educator

DATE NIGHT FOR COUPLES: SHAKE AND STEAK * Sold Out

Couples will shake things up with a new twist to diner food. This hands-on class will spend a fun evening in the kitchen with Julie Malloy preparing mushroom soup with gruyère and thyme croutons, grilled rib-eye steak served on grilled garlic-seasoned sourdough bread with slow-roasted tomatoes, shaved Brussels sprouts sautéed with bacon, ruffle potato chips, plus white chocolate-macadamia nut bars, and a Kahlúa-Oreo milkshake.
Please call our store to be put on a waitlist.
Hands-On

Sun, Sept 23,
5 pm to 7:30 pm
$125.00
Per Couple
Pete Fagan

Sous Chef

Tony's
ONE THING IS FOR SHORE * Sold Out

Whether you are in the mood for seafood or chicken, chef Pete Fagan will create a memorable evening with succulent dishes. Enjoy casino-style broiled blue point oysters with spicy lemon-herb butter, seared sea scallops on spinach-grapefruit-blood orange salad with mustard vinaigrette, pan-seared chicken with roasted peppers and cremini mushrooms served with tomato concasse and parmesan-truffle polenta, plus chocolate-'mallow cookie cups.
Please call our store to be put on a waitlist.
Demonstration

Mon, Sept 24,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - SHRIMP TO SHORTBREAD

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon making the most of fresh herbs. Enjoy bruschetta with roasted cherry tomatoes, watermelon salad with halloumi cheese and fresh oregano, grilled shrimp with chimichurri sauce over quinoa pilaf, plus rosemary shortbread cookies with fresh fruit mélange.
Demonstration

Tue, Sept 25,
10 am to 1 pm
$45.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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.
Hands-On

Tue, Sept 25,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

OODLES OF THAI NOODLES

Even if others don't appreciate it, slurping noodles is considered a compliment to the chef. Join cookbook author, Naam Pruitt, for a satisfying hands-on class creating oodles of noodles, including pad Thai with shrimp, pad kee mao moo - drunken noodles, Chiang Mai noodles with chicken in curry sauce, beef pho, plus Thai iced tea and iced coffee.
Hands-On

Tue, Sept 25,
6:30 pm to 9 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Boathouse
RAVIOLI RHAPSODY

Excitement is abundant when chef Jack MacMurray showcases both a seafood ravioli and toasted ravioli in a fun hands-on class. Learn to make toasted ravioli with basil marinara sauce, hearts of romaine with charred radicchio and grilled fennel salad with roma tomato concasse and Mayfair dressing and asiago croutons, fresh seafood ravioli in lobster sherry cream, soppressata-asiago baked loaf, plus red velvet cake with vanilla buttercream.
Hands-On

Wed, Sept 26,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

AMERICAN COOKIE CLASSICS

Inspired by Stella Parks's fabulous cookbook, Bravetart: Iconic American Desserts, Barb Nack shares her favorite homemade cookie classics that will have everyone feeling a bit nostalgic. This hands-on class will make the cutest animal crackers in giraffe and elephant and lion and zebra shapes, homemade whole wheat graham crackers, Nutter Butter cookies, Thin Mint cookies, Trefoils, and Fudge Stripes cookies.
Hands-On

Wed, Sept 26,
6:30 pm to 9 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: IN THE AUTUMN ORCHARD

Before autumn turns to chilly nights, Robin Wheeler has gathered the bounty of rich fall ingredients for an enchanting experience for couples in the kitchen. This hands-on class will make a pear cider-bourbon cocktail shaken over ice with fresh ginger, brie bruschetta with plum-fig-apple compote, a trio of apples and spinach salad with blue cheese and toasted spiced walnuts and pomegranate vinaigrette, apple cider-glazed pork tenderloin medallions over sage and sweet potato gnocchi, roasted Brussels sprouts with crispy pancetta and plum glaze, plus an Asian pear-grape-plum galette with cinnamon whipped cream.
Hands-On

Thu, Sept 27,
6 pm to 8:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LET'S MEAT FOR LOBSTER AND SHRIMP * Sold Out

Spend a decadent evening in the kitchen with your partner creating a sumptuous dinner. Join Barb Nack for a hands-on class making a bourbon smash cocktail, rich and velvety shrimp bisque with homemade fried flatbread, herb-rubbed slow roasted beef tenderloin, lobster risotto with gruyère cheese, garlic green beans with bacon and a toasted breadcrumb topping, plus pistachio ice cream.
Please call our store to be put on a waitlist.
Hands-On

Fri, Sept 28,
6 pm to 8:30 pm
$150.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION * Sold Out

Spend an informative afternoon in the kitchen with pastry chef Barry Marcus, perfecting the skills of creating stunning French almond macarons, each filled with a distinctive ganache. This hands-on class will use the proper techniques for blending the batter and creating perfectly domed and footed sandwich cookies to make cocoa macarons with raspberry sour cream ganache, espresso macarons with cappuccino ganache, green tea macarons with matcha-white chocolate ganache, plus lemon macarons with lemon-star anise ganache. Each student will take home a sample of macarons.
Please call our store to be put on a waitlist.

Available macaron classes include Flawless French Macarons - Ganache Edition on November 17, and Flawless French Macarons on December 8.
Hands-On

Sat, Sept 29,
11 am to 2 pm
$60.00
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.

Heir and a Parent: Like a Kid in a Candy Store is available on November 4 with Amanda Anderson.
Hands-On

Sat, Sept 29,
12 pm to 2:30 pm
$100.00
For Parent and Child
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BIG BAND SWING 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 swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious meal with Barb Nack, plus a refreshing dizzy gin fizzy cocktail. Learn to prepare pan-seared Lindy hop veal chops with lemon-garlic butter, jumping jive chive and bacon risotto, jazzy broccoli pecorino gratin, Count Basie's basil-tomato Napoleon salad with garlic and balsamic reduction, plus a wowza Boston cream pie.
Please call our store to be put on a waitlist.

Available Date Night Dine and Dance classes include Sizzle and Samba on October 27, Salsa Salsa on November 17, and Last Tango in Paris on December 15.
Hands-On

Sat, Sept 29,
6 pm to 9 pm
$170.00
Per Couple
Joshua Galliano

Chef

Companion Baking
GIRLS' NIGHT OUT: JUST JOSH-ING

There is no kidding around when it comes to the talented Josh Galliano creating great food. Sit back and enjoy a peach shrub cocktail, chèvre custard with mushroom ragoût served in an egg cup topped with fried sage, Gulf Coast pickled shrimp in a New England style roll, fried cauliflower hummus served with pita chips, plus a moist hummingbird cake.
Demonstration

Sat, Sept 29,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
WHEN I'M NOT A CRAB, I'M A SOLE MAN * Sold Out

Jon Lowe shares his passion for crab, as this hands-on class focuses on Jonah and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.
Please call our store to be put on a waitlist.

Jon Lowe's next seafood class, Fish and Bistro Sauces, is available on October 21.
Hands-On

Sun, Sept 30,
12:30 pm to 3 pm
$65.00
Per Person
Naam Pruitt

Cookbook Author

DROP EVERYTHING FOR ASIAN SOUPS

Spice up your soup repertoire before chilly weather sets in, as this fun hands-on class with Naam Pruitt creates four incredible soups. Learn to make Chinese egg drop soup, Japanese ramen with braised pork and shiitake mushrooms, Thai chicken and coconut soup with galangal, Malaysian spicy shrimp soup with lemongrass in coconut broth over rice vermicelli, plus kabocha squash custard.
Hands-On

Sun, Sept 30,
1 pm to 3:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL * Sold Out

Does queso fresco make you weak in the knees? Grab your partner and get in the kitchen with Mickey Kitterman to create a tequila sunrise royale, elote Mexican street corn-roasted peppers queso fresco dip with fresh corn chips, campechana shrimp and lobster cocktail with crab and avocado in a spicy tomato sauce, grilled tenderloin fajitas with homemade corn tortillas, arroz verde - fragrant rice cooked with Mexican chiles and tossed with salsa verde, plus tequila lime sorbet.
Please call our store to be put on a waitlist.
Hands-On

Sun, Sept 30,
5 pm to 7:30 pm
$140.00
Per Couple
Ericka Lanter

Culinary Educator

AUTUMN 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 autumn 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.

Our next cookie decorating classes, Christmas Cookie Cutter Couture, are available on December 2, December 9, or December 16.
Hands-On

Sun, Sept 30,
5:30 pm to 8 pm
$60.00
Per Person
Nathan Hatch

Chef

Trattoria Marcella
PASTA THE SAUCE, PLEASE! * Sold Out

Chef Nathan Hatch, of Trattoria Marcella, loves to share the art of making pasta and adding the perfect sauce to create dishes that will be made over and over. This hands-on class will create pancetta and mushroom cannelloni in a cream sherry sauce, tagliatelle in a meaty tomato ragù, plus garganelli carbonara with pancetta, black pepper parmesan, and cured egg yolk.
Please call our store to be put on a waitlist.

Nathan Hatch's next class, A Twist of the Fork, is available on November 5.
Hands-On

Mon, Oct 1,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

THE BEST CROISSANTS ARE TOTAL FLAKES

There is no such thing as too many croissants, as this hands-on class with Margi Kahn discovers all the exciting layers of flakiness. Learn to make croissant dough and use it to create buttery croissants, kouign amann - caramelized sweet croissant rolls, plus savory cheese and herb morning buns.
Hands-On

Mon, Oct 1,
6 pm to 9 pm
$55.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

PANZANELLA, PLANKS, AND PRALINE

Marianne Moore is a pro at putting together exciting ingredients for a perfect presentation. Enjoy charred broccoli panzanella with pickled shallots, harvest salad with brown butter dressing, apricot glazed chicken grilled on a cedar plank, mozzarella with shaved squash and tapenade, plus whiskey cream parfaits with oat praline and berries.
Demonstration

Tue, Oct 2,
6:30 pm to 9 pm
$45.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
A TOAST TO EXCELLENCE

Experience a chef's dedication to excellence as you work side-by-side with the esteemed Bob Colosimo, a 2018 inductee into the American Academy of Chefs. This hands-on class will make slow-roasted beet salad with fennel confit and an orange-goat cheese vinaigrette, potato and cheese soup with thyme croutons, parmesan crusted lamb cutlets with roasted red pepper and mint relish, risotto-style toasted orzo and butternut squash, plus caramelized coconut custard.
Hands-On

Wed, Oct 3,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

SEOUL FOOD

Your taste buds will explode with the bright and spicy flavors of Korean dishes with the effervescent cookbook author, Naam Pruitt. This hands-on class will make grilled pork belly lettuce wraps, pork and kimchi dumplings, beef bulgogi with rice and spicy cucumber salad, stir-fried sweet potato starch noodles with vegetables, plus chapssal doughnuts with sweet red bean filling.
Hands-On

Thu, Oct 4,
6 pm to 8:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GONE, BUT NOT AU GRATIN

Learn to create gratins so delicious that the baking dishes will be empty before the meal is complete. Dawn will create jumbo lump crab gratin with brie and parmesan served on crostini, herbed sweet potato gratin with garlic and gruyère, roasted cauliflower gratin with tomatoes and goat cheese, collard greens and white bean gratin with smoked sausage and bacon, plus warm fruit gratin with Grand Marnier pastry cream.
Demonstration

Thu, Oct 4,
6:30 pm to 9 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY * Sold Out

Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, brined and grill-roasted Cornish hens served with chorizo-buttermilk cornbread dressing with jalapeños, cast iron butternut squash with bacon and spinach, and skillet-fried bread with caramelized onions, paired with pinot noir. Create brown sugar-brandy pear turnovers with cinnamon ice cream, and paired with a late harvest white wine.
Please call our store to be put on a waitlist.
Hands-On

Fri, Oct 5,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

Learn the basics of cooking in this introductory hands-on course. In four weeks, these classes will provide clear and concise recipes for everyday cooking. The class focuses on simple techniques for easily cooking homemade dinners. Learn how to roast, pan-sear, stir-fry, make soups and simple sauces, bake from scratch, plus how to make omelets. Learn to prepare wonderful meals, including beef-broccoli stir-fry with perfect rice, roast beef with mashed potatoes and gravy, sautéed chicken, vegetable soup, pan-fried tilapia with homemade tartar sauce, popovers with lemon butter, chocolate cake with ganache, plus chocolate mousse.
Hands-On

Sat, Oct 6,
10 am to 1 pm



Sat, Oct 13,
10 am to 1 pm



Sat, Oct 20,
10 am to 1 pm



Sat, Oct 27,
10 am to 1 pm
$250.00
Per Person
Susan Caciano

Culinary Educator

THE NUTS AND BOLTS OF VEGAN CONDIMENTS

Join private chef and dietician Susan Caciano in the kitchen to create vegan sauces, dressings, and spreads paired with quinoa, vegetable noodles, kale and crackers for dipping, mixing, and tasting. This hands-on class will prepare lemon turmeric vinaigrette, spicy Thai almond sauce with sun-dried tomatoes and dates, maple chipotle dressing, curried sweet potato hummus, basic basil pesto, cashew Alfredo, walnut parmesan, and raw avocado mayonnaise.
Hands-On

Sat, Oct 6,
10:30 am to 1 pm
$55.00
Per Person
Joshua Galliano

Chef

Companion Baking
DATE NIGHT FOR COUPLES: I CAST A SPELL ON YOU * Sold Out

Couples will discover the magic of cooking with cast iron in a hot hands-on class with Josh Galliano. Learn to make seared scallops with cauliflower purée, butter basted pork chops, blistered shishito peppers, corn and cheddar cast iron casserole, plus breakfast-style Dutch baby pancakes, and an apple crisp.
Hands-On

Sat, Oct 6,
6 pm to 8:30 pm
$140.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

LEGALIZED POT PIES

There is no law against satisfying comfort food, as this hands-on class with Barb Nack gathers in the kitchen to create tantalizing pot pies. Learn to prepare cast iron chicken pot pie with a cornbread topping, mini upside-down lobster pot pies made in muffin tins with puff pastry, shepherd's pie with shredded beef and gruyère topped with riced potatoes, plus a bacon and brats pot pie with beer and cheddar topped with a homemade pretzel.
Hands-On

Sun, Oct 7,
12:30 pm to 3 pm
$55.00
Per Person
Jon and Savannah Lowe

Chef

Aramark at Boeing
HEIR AND A PARENT: CALLING ALL PRINCESSES

Put on your favorite princess dress to create dishes fit for royalty! Bring Mom or Dad, but no frogs are allowed, as chef Jon Lowe and his daughter Savannah share their secrets for an enchanting afternoon creating Elsa's frozen green apple ice drink, Belle's French fries with dipping sauces, Jasmine's magic carpet flatbread, Rapunzel's frying pan pasta, plus Snow White's apple tartlets. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, Oct 7,
1 pm to 3:30 pm
$100.00
For Parent and Child
Marianne Moore

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BITE SIGHS

Create exciting small Mediterranean dishes with your partner that are bite-size and bite-sighs-worthy! Join Marianne Moore for a hands-on class making a ginger negroni cocktail, spicy open-face crab empanadas, lemony white bean hummus with herbed pita chips, glazed beef and caramelized onion flatbreads with romesco sauce, falafel with tzatziki sauce, couscous with roasted vegetables, plus baklava bites.
Hands-On

Sun, Oct 7,
5 pm to 7:30 pm
$125.00
Per Couple
Karen Mitcham-Stoeckley

Cookbook Author

COOKING IN PROVENCE

Experience first-hand a French Provençal cooking class that cookbook author Karen Mitcham-Stoeckley teaches on her Provence excursions. Sit back and enjoy the exquisite food, as Karen prepares tapenade, endive salad with roasted beets and chèvre, lemon garlic risotto, daurade en papillote, spinach Florentine, plus lemon-rosemary cookies served with a minted fruit compote.
Demonstration

Mon, Oct 8,
6 pm to 8:30 pm
$45.00
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 warm goat cheese and marinara, and sweet little Italian doughnuts.
Please call our store to be put on a waitlist.

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

Mon, Oct 8,
6:30 pm to 9 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

CURRY UP, DON'T BE LATE

Come for the curry and stay for the fun! The vibrant Naam Pruitt, cookbook author of Lemongrass & Limes, teaches this hands-on class flavorful Thai dishes, including Northern Thai lemongrass-pork-tomato dip with fresh vegetables, jungle beef and eggplant curry with bamboo shoots and yard long beans, roasted duck green curry with Thai basil, creamy shrimp and fresh pineapple red curry, plus coconut custard.
Hands-On

Tue, Oct 9,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - MEMPHIS

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 Heart & Soul, published by the Junior League of Memphis, with herbed havarti en croûte served with apple and pear slices, roasted orange-glazed pork tenderloin with rosemary and garlic, green beans "y'all won't believe" with bacon and almonds, Southern sweet potato casserole, and orange poppy seed bread with orange glaze.
Demonstration

Tue, Oct 9,
6:30 pm to 9 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
PUT A LID ON IT!

Discover the magical process of turning one thing into another with the incredible science of fermentation (done to create common food and beverages like soy sauce, wine, sourdough bread, cheese, vinegar, salami, and more). This hands-on class will join fermentation expert Robin Wheeler to learn the techniques for making kosher dill pickles, sauerkraut, hot pepper sauce, kimchi, and ricotta cheese. Each participant will take home a jar of fermented goods.
Hands-On

Wed, Oct 10,
6 pm to 8:30 pm
$50.00
Per Person
Cassy Vires

Chef

Winslow's Home
SHORTCUT TO SHORTCRUST

Work side-by-side with chef Cassy Vires, of Winslow's Home, to learn the secrets of making a no-chill 3-2-1 pie dough and turning it into four scrumptious treats. This hands-on class will make blackberry crostata with lemon and mascarpone, spinach and manchego cheese hand pies with a hazelnut crumble, chocolate pecan tart, plus cranberry-pistachio rugelach.
Hands-On

Wed, Oct 10,
6:30 pm to 9 pm
$50.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

BAKERS GONNA BAKE

Dawn Meyer gives you five more fabulous reasons to turn on the oven and do some fall baking. Dawn does all of the baking, as this class enjoys bacon-fig tassies, gingerbread soufflés, salted maple-apple tarte Tatin, sweet potato-golden raisin-cranberry strudel with brown butter and pecans, plus bite-size cinnamon roll cookies.
Demonstration

Thu, Oct 11,
6 pm to 8:30 pm
$45.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: OUI, OUI! TARTS TO TARTE TATIN

Spend an evening in the kitchen with your partner creating enticing French dishes with the enthusiastic Marianne Moore. This hands-on class will create a caramelized onion-bacon-tomato tart, salade aux lardons, grilled flank steak with sauce bordelaise, pommes gratin and haricots verts, plus an exquisite apple tarte Tatin with soft whipped cream with mascarpone.
Hands-On

Fri, Oct 12,
6 pm to 8:30 pm
$140.00
Per Couple
Anne Cori

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: ALL THAT JAZZ

Feast on jazzy New Orleans cuisine, as Anne Cori shares a few of her favorite dishes. Enjoy duck-andouille sausage gumbo, shrimp rémoulade on fried green tomatoes, crawfish étouffée on rice served with angel biscuits, plus old-fashioned buttermilk pie.
Demonstration

Fri, Oct 12,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEDITERRANEAN MYSTIQUE

Gather in the kitchen to unravel the mystique of Mediterranean cooking with Anne Cori. This hands-on class will create a magnificent meal, paired with wines, of roasted red bell pepper-feta phyllo spirals, homemade pasta alla Norma with grilled eggplant, baked chicken with sumac served with spiced maqluba - a beautiful “upside-down cake” presentation of tender vegetables and tomatoes cooked with rice and onions with tahini sauce, plus deep dark chocolate gelato.
Hands-On

Sat, Oct 13,
6 pm to 8:30 pm
$140.00
Per Couple
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 tequila Mexican 75 with agave and champagne, plus a fresh peach bourbon smash. 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, Oct 13,
6:30 pm to 9 pm
$60.00
Per Person
Marianne Moore

Culinary Educator

JUST THE FACTS, HAM!

The food you are about to make is true; not even the names have been changed to create an incredible home-cooked meal -- with enough facts to please Joe Friday. Join Marianne Moore for a hands-on class making mixed greens with hot garlic dressing, buttermilk biscuits, cola-glazed ham, sweet-and-sour green beans, cider scalloped potatoes, plus pecan pie bars.
Hands-On

Sun, Oct 14,
12:30 pm to 3 pm
$55.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, Oct 14,
1 pm to 3:30 pm
$100.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

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 gorgonzola and grape appetizer pizza, caramelized onion-sausage pizza with manchego cheese, cherry tomato pizza margherita, 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.
Hands-On

Sun, Oct 14,
5 pm to 7:30 pm
$125.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

SO IT STEAMS

Feeling a little pressure to cook dishes in less time? Forge forward with Barb in this hands-on class that will take the fear out of using a pressure cooker, discover some great tips, and let off a little steam. Learn to create Caribbean pork chili with pine nuts and chickpeas, lime shrimp with spicy jalapeño grits, orange-scented farro salad with hazelnuts and grapes topped with citrus balsamic vinaigrette, bacon-and-eggs breakfast risotto with tomatoes and cheddar cheese, plus brown sugar-bourbon bread pudding.
Hands-On

Mon, Oct 15,
6 pm to 8:30 pm
$55.00
Per Person
Ryan McDonald and Corey Smale

Chef

Good Fortune
GOOD, BETTER, BEST FORTUNE

Give an exciting welcome to the brilliant team behind the popular Good Fortune, chef Ryan McDonald and innovator Corey Smale - honored recently with a St. Louis Magazine A-List Award for their culinary collaboration. Enjoy an evening with their modern American take on classic Chinese dishes, including pork shu mai dumplings with black vinegar sauce and scallions, cold noodle salad with shiitake mushrooms, plus kung pao fried chicken with Thai chiles.
Demonstration

Mon, Oct 15,
6:30 pm to 9 pm
$50.00
Per Person
Katina Mims

Culinary Educator

Sweet Fixx
THE URGE FOR A CUPCAKE FIX

Katina Mims, owner of the blissful Sweet Fixx in The Grove, knows how to satisfy the urge for decadent and tasty cupcakes. This hands-on class will make apple pie cupcakes topped with buttercream and apples, s'mores cupcakes with meringue marshmallow frosting, bourbon-chocolate cupcakes with pecan pie filling and butter pecan frosting, and pumpkin spice latte cupcakes with buttercream frosting.
Hands-On

Tue, Oct 16,
6 pm to 8:30 pm
$55.00
Per Person
Rachel Moeller

Culinary Educator

LET'S TACO ABOUT IT!

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.
Hands-On

Tue, Oct 16,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty French baguettes, double chocolate brioche buns perfect for breakfast, plus a trio of fougasse - garlic and sage, walnut and gorgonzola, and asiago cheese and basil.
Hands-On

Wed, Oct 17,
6 pm to 9 pm
$55.00
Per Person
Fernanda Espinosa

Culinary Educator

MEXICAN DÍA DE MUERTOS

The dynamic Fernanda Espinosa shares a traditional Día de Muertos celebration with a lively spread of Mexican fare. This hands-on class will make tamarind frozen mojitos, Mexican-style scallops carpaccio, sopa de fideo - Mexican noodle soup with garnishes, cochinita pibil - succulent pulled pork with grilled pineapple and pickled onion served with homemade tortillas and black refried beans, plus crepas de cajeta.
Hands-On

Wed, Oct 17,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE

Learn to make an assortment of classic French breads with bread-maker Margi Kahn, who provides tips from proofing the yeast, kneading the dough, and easy methods for dough rising. This hands-on class will create crusty French baguettes, double chocolate brioche buns perfect for breakfast, plus a trio of fougasse - garlic and sage, walnut and gorgonzola, and asiago cheese and basil.
Hands-On

Thu, Oct 18,
10 am to 1 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

HOT SOUPS AND QUICK BREADS

Discover the perfect combination of an amazing soup paired with a delicious bread, perfect for any time of the year. Enjoy a comforting bowl of smoked corn and ham chowder loaded with potatoes and vegetables and garnished with crispy bacon, served with 3-ingredient baby butter ball biscuits, and sherried split pea soup with a perfect combination of spices, served with quick honey whole wheat bread, plus triple chocolate raspberry brownies.
Demonstration

Thu, Oct 18,
6 pm to 8:30 pm
$45.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

Join us for a truly hair-raising participation class! Everyone will build and decorate a spine-chilling haunted Halloween house with our wide assortment of candies and decorations to create ghosts, bats, owls, tombstones, spiders, and skeletons. Take your blood-curdling creation home in time to scare trick-or-treaters! This scary class is open to all, ages 7 to 100.
Hands-On

Fri, Oct 19,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GOOD, FETA, BEST

Discover the superlative flavors of Greece in a fun hands-on class with Maria Sakellariou. Learn to create a fall dinner with slow-roasted tomato crostinis with feta labneh and Mediterranean spices, feta and sun-dried tomato phyllo galette with kalamata olives, arugula and fruit salad with creamy yogurt dressing, oven-roasted pork tenderloin stuffed with dried fruit and caramelized onion with a port wine reduction, fluffy marbled mashed potatoes, plus a sweet bite of warm dates and figs with toasted almonds and citrus zest.
Hands-On

Fri, Oct 19,
6:30 pm to 9 pm
$125.00
Per Couple
Jane Callahan

Culinary Educator

AMERICAN PIE

For incredible American pie, drive your Chevy straight to this class for a great night of pie making with Jane Callahan. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including traditional apple pie with a double crust, pear-apple-cranberry crumble, plus cashew-chocolate-maple pie.
Hands-On

Sat, Oct 20,
11 am to 2 pm
$55.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FALL-ING IN LOVE

Fall in love at first sight with the rich exciting autumn ingredients to create a memorable dinner. Join Marianne Moore to create a bourbon cider cocktail, warm autumn vegetable salad with honey and goat cheese and a Dijon vinaigrette, pan-seared pork chops with braised apples and fennel, sweet potato hash, cornbread stuffing with bacon and greens, plus a cherry lambic crumble.
Hands-On

Sat, Oct 20,
6 pm to 8:30 pm
$125.00
Per Couple
Cassy Vires

Chef

Winslow's Home
GIRLS' NIGHT OUT: VIRES HAS SOUTHERN VIBES

Chef Cassy Vires, of Winslow's Home, loves cooking good down-to-earth Southern food, and starts the evening off with a trio of appetizers - spicy mustard deviled eggs, pimiento cheese toasts, and shrimp rillettes with pickled peppers. Enjoy red wine braised short ribs with bacon and pearl onions, buttermilk grits, green beans with benne seeds and sorghum butter, plus individual chess pies with vanilla bean whipped cream.
Demonstration

Sat, Oct 20,
6:30 pm to 9 pm
$45.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
FISH AND BISTRO SAUCES

Meet Jon Lowe at the stove learning to prepare perfectly cooked fish and pair the fish with delicious sauces for a memorable meal. This hands-on class will create roasted sea bass with smoked tomato butter sauce, pan-seared halibut with wild mushroom butter sauce, grilled ahi tuna with tomato-pepper harissa sauce, and his celebrated grilled salmon with mustard-apple cider jus.
Hands-On

Sun, Oct 21,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

NOVEL CUISINE: THE KELLOGGS

Discover the fascinating story of the two Kellogg Brothers, one a physician and health magazine publisher and founder of a sanitarium for health and wellness, and the other the founder of the Battle Creek Toasted Corn Flake Company. As the class discussesThe Kelloggs: The Battling Brothers of Battle Creek by Howard Markel, Anne Cori will make Chex mix, baked goat cheese salad, Corn Flakes encrusted fried chicken with tomatoes Provençal and zucchini fritters, Raisin Bran muffins, plus chocolate Afghan cookies.

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, Oct 21,
1 pm to 3:30 pm
$45.00
Per Person
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUM, RUM, RUN AROUND

Hurry into the kitchen with your partner for a spirited evening creating tasty dishes with rum as a key ingredient. This hands-on class with Devon Drag will make mini rum-glazed shrimp tacos with boozy tropical salsa and avocado crema, "rum and coke" marinated flank steaks served with coconut rice and beans, Jamaican jerk citrus slaw, pineapple upside-down cake with spiced rum ice cream, plus a Hemingway rum daiquiri.
Hands-On

Sun, Oct 21,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

WHISK-ING YOU WERE HERE

Baking can touch hearts and leave indelible memories with aromas that take us straight into the kitchens of loved ones gone. We celebrate the life and the birthday of our favorite baker, Marla Scissors, who passed away from ALS and would have been 50 today. In her honor, Margi Kahn will create apple phyllo tart, malted milk chocolate cake with caramel-chocolate ganache, and almond and dried cherry amaretti.
Demonstration

Mon, Oct 22,
6 pm to 9 pm
$45.00
Per Person
David Molina

Chef-Owner

Sugarfire Smoke House
SUGARFIRE SIZZLE

Learn the secrets of making a crazy good burger with all of the accompaniments that have put Sugarfire Smoke House on the lips of St. Louis food lovers. This hands-on class joins chef David Molina using a proprietary grass-fed beef mixture of chuck, brisket and boneless short rib to create a griddle-seared burger with homemade pimiento cheese, balsamic smoked onions, and smoked bacon. Learn to make chef's choice of two sides that are a specialty of Sugarfire.
Hands-On

Mon, Oct 22,
6:30 pm to 9 pm
$60.00
Per Person
Christopher Lee

Culinary Educator

THE FRENCH KITCHEN * Sold Out

Have a seat at the counter, as the talented Chris Lee shares his expertise with the intricate techniques used in classic French cookery, starting with the impressive and elegant scallops Hepburn - a seared scallop with champagne beurre blanc and topped with a truffle crisp. Enjoy a French 75 cocktail, curly endive salad with chicken confit and green lentils, char-grilled hanger steak with shallot-lemon chutney served with pommes frites and herb-stuffed tomatoes, plus flourless chocolate cake with red wine ganache.
Please call our store to be put on a waitlist.

This class is offered again on December 7.
Demonstration

Tue, Oct 23,
6 pm to 8:30 pm
$50.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES

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.
Hands-On

Tue, Oct 23,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: COOKING FOR JEFFREY

From Ina Garten's newest cookbook, Cooking for Jeffrey, Barb Nack shares the dishes that make it a pleasure to cook for the ones you love. Enjoy a limoncello vodka Collins, maple roasted carrot salad with goat cheese on arugula with Marcona almonds and cranberry-orange vinaigrette, tomato tart with gruyère, skillet roasted lemon chicken with onions and garlic, Tuscan roasted potatoes, plus apple pie bars with a buttery walnut-cinnamon crust.
Demonstration

Wed, Oct 24,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FRENCH BENEFITS

Many fringe benefits come with an appealing French meal prepared by Anne Cori. Enjoy creamy potato-leek soup, wine-poached salmon with hollandaise sauce and spinach timbale, frisée salad with crispy lardons in vinaigrette, plus baked apples with Calvados sabayon and almond tuiles.
Demonstration

Fri, Oct 26,
6 pm to 8:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: UNCORKED

Spend an exuberant evening in the kitchen with your partner cooking with wine and serving it with each course of this luscious dinner. Barb Nack leads this hands-on class to make riesling leek and onion soup with herb croutons and fontina, Bosc pear-endive salad with walnuts and sherry vinaigrette served with artisanal cheeses, crispy seared duck breasts marinated in pinot noir with shiitake mushroom wine sauce served over a bed of sautéed vegetables with a wedge of potato-apple galette, and finish with individual citrus butter cakes with crème anglaise and an orange muscat wine.
Hands-On

Fri, Oct 26,
6:30 pm to 9 pm
$140.00
Per Couple
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: A TRANSYLVANIA MONSTER PARTY

For aspiring chefs, children ages 7 to 11. Jonathan says, "Hey dudes and dudettes, it's like party time with the best food ever!" Blobby and Griffin will join Vikki DiMattia and all the awesome monster lovers to create Ericka Von Helsing's drac-a-mole with bat wings, Quasimodo's mummy dogs with lizard fingers, Mavis's Haweewee vampire slurpay, plus Dennisovitch's cakey-cups with scream cheese icing.
Hands-On for Apprentice Chefs

Sat, Oct 27,
12 pm to 2 pm
$40.00
Per Child
Dawn Meyer

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour samba dance lesson with dance instructor Lauren Wilmore, then create the sizzling and exotic cuisine of beautiful Brazil with Dawn Meyer. Start with sautéed shrimp in white wine cream sauce, then create the national dish of Brazil - feijoada with pork, sausage, black beans, shredded collard greens, fried bananas, rice, and fresh oranges. Sip on a delicious Caipirinha, and complete the evening with creamy flan flavored with lime zest.
Hands-On

Sat, Oct 27,
6 pm to 9 pm
$170.00
Per Couple
Marianne Moore

Culinary Educator

GIRLS' NIGHT OUT: LOOKING GOURD-GEOUS!

A nip is in the air, fall colors are beautiful, and colorful pumpkins and gourds are abundant, as Marianne Moore uses autumn flavors for a stunning meal. Enjoy pumpkin hummus with cumin crusted pita chips, roasted apple and squash salad with mixed greens and cranberries dressed with pepita vinaigrette, baked penne pasta with crispy pork belly, cider sage braised chicken on sweet potato gratin with walnuts, plus praline layered cake with pumpkin spiced buttercream frosting.
Demonstration

Sat, Oct 27,
6:30 pm to 9 pm
$45.00
Per Person
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.

Available macaron classes include Flawless French Macarons - Ganache Edition on November 17, and Flawless French Macarons on December 8.
Hands-On

Sun, Oct 28,
12:30 pm to 3:30 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

WHACK THE KNIFE!

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.
Hands-On

Sun, Oct 28,
1 pm to 3:30 pm
$45.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
DATE NIGHT FOR COUPLES: TAKE ME TO YOUR LEDERHOSEN

Lederhosen and dirndls are optional for an oom-pah evening with Robin Wheeler creating a German feast reminiscent of an Oktoberfest celebration. This hands-on class will raise a stein of beer and make blumenkohlsuppe - cream of cauliflower soup, pan-fried pork schnitzel with mushroom-bacon-beer sauce served over spaetzle, schupfnudlen - deep-fried potato dumplings with beer mustard dipping sauce, sauerkraut gratin, plus Bavarian cream with brandied cherries.
Hands-On

Sun, Oct 28,
5 pm to 7:30 pm
$125.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES

Join Devon Drag for a class focusing on the frosting and creating exquisite designs, using a variety of frosting, molding, and piping techniques. The cupcakes are out of the oven and ready to decorate, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes perfect for the season. Devon will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.
Hands-On

Mon, Oct 29,
6 pm to 8:30 pm
$55.00
Per Person
Bernard Pilon

Chef

Schlafly Bottleworks
LIVELY, LUSTY LOBSTERS

Treat yourself to one of the most decadent ingredients - the lobster! Join talented chef Bernard Pilon for a hands-on class creating a sumptuous feast of lobster bisque, sensational lobster gratin of Maine lobster with hollandaise, broiled lobster with creamy mushroom and dry sherry glaze, plus Bloody Mary-style chilled lobster.
Hands-On

Mon, Oct 29,
6:30 pm to 9 pm
$70.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - BASIL TO BERRIES

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy prosciutto, mozzarella and basil rolls with balsamic syrup, baked ruby trout with parsley pesto and sun-dried tomato orzo, plus olive oil cake with mascarpone cream and fresh berries.
Demonstration

Tue, Oct 30,
10 am to 1 pm
$45.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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.
Hands-On

Tue, Oct 30,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

TACO TUESDAY

Create your own tempting taquería to satisfy those taco cravings, as this hand-on class joins Mickey Kitterman to create tasty tacos and salsas. Learn to make tacos al pastor with chile-pineapple marinated grill-braised pork shoulder served with tortillas and grilled pineapple salsa, adobo seared tuna tacos with cranberry salsa, lobster tacos with yellow tomato salsa and jicama salad from the Mansion on Turtle Creek in Dallas, plus ancho and coffee-rubbed beef tenderloin tacos with mushroom escabèche salsa.
Hands-On

Tue, Oct 30,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

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

Wed, Oct 31,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

ALL SOUPS DAY * Sold Out

On All Hallows day, celebrate with four delicious soups, as this hands-on class with Mickey Kitterman fills the kitchen with steaming pots of rich and aromatic scents. Learn to create Julia's chicken and rice soup with zucchini brunoise garnish, Tuscan bean-cabbage-roasted garlic soup with pumpernickel croutons and a splash of balsamic, Jewish-Mexican penicillin chicken soup - babushka's cure for anything with chiles and corn and toasted tortilla "noodles", plus Italian wedding soup with sausage meatballs and orzo garnished with freshly grated parmesan.
Please call our store to be put on a waitlist.

Available soup classes include Soup Opera on September 6 with Dawn Meyer, Drop Everything for Asian Soups on September 30 with Naam Pruitt, and Hot Soups and Quick Breads on October 18 with Barb Nack.
Hands-On

Thu, Nov 1,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Hands-On

Fri, Nov 2,
12 pm to 3 pm
$60.00
Per Person
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART

Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making smoky pineapple margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, chicken-green chile tacos with pickled red onions and cotija cheese, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche ice cream.
Hands-On

Fri, Nov 2,
6 pm to 8:30 pm
$140.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: OH MY COD!

Celebrate the end of the work week with your girlfriends, as Robin Wheeler surprises and delights with dishes inspired by Danish chef René Redzepi. Enjoy a Scandinavian cran-aquavit sparkling punch, poached shrimp and hard-cooked egg smørrebrød - a delectable appetizer with lemon-dill mayonnaise on toasted Danish-style rye bread, baked cod on shredded green vegetables with yogurt herb sauce and lemon-hazelnut gremolata, caramel-glazed potatoes, plus rhubarb crumble with cardamom whipped cream.
Demonstration

Fri, Nov 2,
6:30 pm to 9 pm
$45.00
Per Person
Barry Marcus

Pastry Chef

FABULOUSLY FRENCH * Sold Out

Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Enjoy a memorable luncheon with pear and fennel soup, pan-seared medallions of pork tenderloin with apples and Calvados sauce, snow peas and almonds in herb butter, sautéed potatoes with garlic and parsley, plus individual chocolate soufflés with bourbon crème anglaise.
Please call our store to be put on a waitlist.
Demonstration

Sat, Nov 3,
11 am to 1:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Learn to cook with the wonderful flavors of wine in this delightful hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine-herb vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade black pepper fettuccine with chardonnay cream sauce, plus fabulous chocolate cake with cabernet-poached pears and whipped cream -- all enjoyed with a glass of cabernet wine.
Hands-On

Sat, Nov 3,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Aramark at Boeing
WHAT THE ALE? WE ARE MAKING SOUP!

Chef Jon Lowe combines his favorite soups with a touch of beer from 4 Hands Brewery for a winning combination. Join him for a hands-on class making white chicken chili with Single Speed blond ale, lobster and shrimp cioppino with mussels and City Museum Pils served with a grilled baguette and saffron aïoli, hearty beef stew with rice pilaf and Cast Iron Oatmeal Brown ale, vegetarian butternut squash soup with toasted pumpkin seeds and Incarnation, along with a baby greens salad with City Wide Pils vinaigrette.
Hands-On

Sun, Nov 4,
12:30 pm to 3 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE

Everyone will feel nostalgic with the bright colors and flavors of a myriad of candies reminiscent of your favorite candy store, starting with gummy candies in many shapes - flowers, hearts, stars, bunnies, birds, snails, pigs, and more. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy to create a variety of flavors and shapes and color combinations, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, honeycomb candy - an exciting experiment of homemade caramel with a secret ingredient that creates an explosive good time, unicorn fudge, plus chocolate dipped marshmallows with exciting toppings of sprinkles and more. Candy made in class may be taken home. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sun, Nov 4,
1 pm to 3:30 pm
$100.00
For Parent and Child
Marianne Moore

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CRISP NIGHTS, WARM SPICES

Warm up in the kitchen with a cranberry spiced hot toddy, and the rich flavors of the season in a comfortable hands-on class for couples. Learn to make pumpkin apple bisque, green bean salad with prosciutto and gruyère, cornish hens with bacon and mustard, braised root vegetables with fall fruit, plus fallen toasted almond soufflé with poached pears.
Hands-On

Sun, Nov 4,
5 pm to 7:30 pm
$125.00
Per Couple
Nathan Hatch

Chef

Trattoria Marcella
A TWIST OF THE FORK

The kitchen is always lively with the talented chef Nathan Hatch, of Trattoria Marcella, creating exciting pastas by hand. Join him to make butternut squash agnolotti with sage brown butter sauce, caramelles filled with homemade ricotta in a San Marzano tomato sauce - a fun pasta shape that resembles a wrapped caramel, plus chocolate fettuccine in a hazelnut mascarpone cream sauce to practice your fork twisting skills.
Hands-On

Mon, Nov 5,
6 pm to 8:30 pm
$60.00
Per Person
Naam Pruitt

Cookbook Author

CUTE AS A CUPCAKE

Cupcakes are irresistible when they are pretty and delicious. Spend a fun evening in the kitchen with Naam Pruitt making pecan pie cupcakes with butter pecan frosting and pecan brittle, pear frangipane cupcakes with pear brandy meringue buttercream and candied almonds, sweet potato-chocolate chip cupcakes with cream cheese frosting and chocolate glaze, plus chunky apple cinnamon cupcakes with salted caramel buttercream.
Hands-On

Mon, Nov 5,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING * Sold Out

No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Barb guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, roasted maple sweet potatoes, pancetta-wrapped green bean bundles, and pumpkin pie with maple sugar whipped cream.
Please call our store to be put on a waitlist.

This class is offered again on November 2.
Hands-On

Tue, Nov 6,
6 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE

The search for the most exciting chocolate chip cookies is an ongoing quest for cookie lover Dawn Meyer. Join Dawn in this hands-on class creating five tempting variations using Valrhona and Callebaut chocolates, including maple chocolate chip cookies, salted caramel chocolate chip cookie bars, s'more chocolate chip cookies with milk chocolate and marshmallow, brown butter bourbon chocolate chip cookies, and chocolate chunk-bing cherry cookies.
Hands-On

Tue, Nov 6,
6:30 pm to 9 pm
$55.00
Per Person
Ericka Frank

Pastry Chef

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

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.
Hands-On

Wed, Nov 7,
6 pm to 8:30 pm
$65.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY FALL FLAVORS

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make a crudité platter with roasted red pepper romesco sauce, rosemary-chile roasted mixed nuts, smoky chipotle bone-in pork chops with a creamy chipotle sauce, twice-baked sweet potatoes with bacon and spinach and caramelized onions, chopped kale-Brussels sprouts-carrot salad with bacon and homemade barbecue ranch dressing, plus iced green tea with melon "ice cubes".
Hands-On

Wed, Nov 7,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

IN THE RYE OF THE BEHOLDER

Rye bread is just one of the three beautiful breads that will be made in this informative hands-on class with bread baker Margi Kahn. Learn tips for working with yeast, proofing, kneading, and rising to create successful breads, including marbled rye bread, three grain buttermilk-maple sandwich bread, plus a pumpkin-pecan sweet cheese braided bread.
Hands-On

Thu, Nov 8,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

IN THE RYE OF THE BEHOLDER

Rye bread is just one of the three beautiful breads that will be made in this informative hands-on class with bread baker Margi Kahn. Learn tips for working with yeast, proofing, kneading, and rising to create successful breads, including marbled rye bread, three grain buttermilk-maple sandwich bread, plus a pumpkin-pecan sweet cheese braided bread.
Hands-On

Fri, Nov 9,
10 am to 1 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PRIME AND PROPER

Join Anne Cori to create a perfect holiday meal that will impress the most discerning guests, with elegant wine pairings. This hands-on class will make butternut squash-bourbon soup, roasted pear-stilton salad, prime rib with horseradish cream, potato-celery root-leek gratin, rosemary-shallot popovers, plus chocolate-hazelnut torte.
Hands-On

Fri, Nov 9,
6 pm to 8:30 pm
$140.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

TURN UP THE FLAMES

Marianne Moore uses five different cooking methods to add flavor to every dish for remarkable results. Enjoy a dinner of fried Brussels sprouts salad, grilled pork chops with roasted fingerlings and jalapeños, charred cauliflower with browned butter mustard, plus black bottom pecan pie with burnt caramel ice cream.
Demonstration

Fri, Nov 9,
6:30 pm to 9 pm
$45.00
Per Person
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