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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Margi Kahn

Culinary Educator

SOURDOUGH BREAD * Sold Out

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

Margi's upcoming bread classes include Cinnamon is on a Roll on February 26 or February 27, and The Basics of Fresh Bread on March 18 or March 19.
Hands-On

Wed, Jan 23,
6 pm to 9 pm
$55.00
Per Person
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 23,
6:30 pm to 9 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

SOURDOUGH BREAD * Sold Out

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

Margi's upcoming bread classes include Cinnamon is on a Roll on February 26 or February 27, and The Basics of Fresh Bread on March 18 or March 19.
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 * Sold Out

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

Thu, Jan 24,
6 pm to 8:30 pm
$55.00
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

Fri, Jan 25,
6 pm to 8:30 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

LIGHT. LEAN. GREEN. * Sold Out

Create light plant-based vegan dishes perfect for any season with Susan Caciano, private chef and dietician. This hands-on class will make carrot-orange-ginger soup, classic kale salad with lemon tahini dressing, a roasted tofu and vegetable sheet pan meal, cashew-lime-spinach smoothie, green energy coconut-spirulina bites with chocolate chips and seeds, plus a turmeric milk latte.
Please call our store to be put on a waitlist.

Susan's next vegan class, From Soup to Nuts, It's Vegan!, is available on March 9.
Hands-On

Sat, Jan 26,
11 am to 1:30 pm
$55.00
Per Person
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 Dine and Dance classes include Salsa Salsa on February 23, and Hips Don't Lie on April 6.
Hands-On

Sat, Jan 26,
6 pm to 9 pm
$170.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: SEAS THE DAY

Carpe diem! Seize this opportunity to spend a relaxing evening with the girls as Naam Pruitt creates a tasty meal, starting with crab tostadas with avocado and cilantro crema. Enjoy roasted wild mushroom soup, arugula salad with fennel and blood oranges, grilled garlic shrimp over quinoa tabbouleh, plus lemon pudding cake with raspberry coulis.
Demonstration

Sat, Jan 26,
6:30 pm to 9 pm
$45.00
Per Person
Devon Drag

Kitchen Conservatory Staff

WHOLE 30 HEALTHY EATING * Sold Out

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 prosciutto-pear-arugula roll-ups, roasted cauliflower soup with a splash of lime, massaged kale salad with currants and pine nuts, perfect roasted crispy chicken, twice-baked sweet potatoes with bacon and caramelized onions, plus shaved Brussels sprouts with hazelnuts and bacon.
Please call our store to be put on a waitlist.
Hands-On

Sun, Jan 27,
12:30 pm to 3 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PREP SCHOOL * Sold Out

Join Barb Nack in this advanced hands-on knife skills class learning different cutting techniques and basic knife cuts. Using a variety of vegetables, cuts include dice, brunoise, rondelle, paysanne, batonnet, julienne, and tourné. Learn to make suprêmes with citrus and flute mushrooms, then create a soup, stir-fry, and pasta primavera with the bounty.
Please call our store to be put on a waitlist.

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

Sun, Jan 27,
1 pm to 4 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET * Sold Out

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

Sun, Jan 27,
5 pm to 7:30 pm
$150.00
Per Couple
Pete Fagan

Sous Chef

Tony's
WAITING FOR GOUDA * Sold Out

Chef Pete Fagan, of Tony's, is the big cheese who is making fresh ricotta and fresh mozzarella which he will incorporate into four exciting courses, starting with grilled homemade flatbread with tomato, basil and fresh mozzarella. Enjoy watercress-fennel salad with pickled shallots and mozzarella topped with molasses vinaigrette and shaved gouda, stuffed chicken breasts "quattro formaggio" with roasted mushrooms and rosemary, plus a mixed berry parfait with fresh ricotta and honey and vanilla.
Please call our store to be put on a waitlist.
Demonstration

Mon, Jan 28,
6 pm to 8:30 pm
$60.00
Per Person
Caryn Dugan

Culinary Educator

PLAN(T)S FOR THE NEW YEAR * Sold Out

Plant-based guru Caryn Dugan, known as the STLVegGirl, shares simple vegan recipes that are complex in flavor to inspire those with a healthy resolution to follow a plant-based regimen throughout the year. This hands-on class will make coconut-ginger root soup, chick'n salad with chickpeas and tahini and walnuts, big bold bulgur wheat and mushroom chili with San Marzano tomatoes and bell peppers, smoky kale and mushroom hummus with pita chips, plus cauliflower and broccoli with white bean-butternut squash Alfredo sauce.
Please call our store to be put on a waitlist.

Our next available vegan class, From Soup to Nuts, It's Vegan!, is on March 9 with Susan Caciano.
Hands-On

Mon, Jan 28,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - CRAB CAKES TO COOKIES

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy butternut squash soup with caramelized apples, Baltimore crab cakes with a Creole rémoulade sauce, shredded mixed vegetable slaw, plus crispy rice marshmallow and chocolate cookies à la Milk Bar.
Demonstration

Tue, Jan 29,
10 am to 1 pm
$45.00
Per Person
Kore Wilbert

Chef

Copper Pig
SALMON SAYS, "FLY ME TUNA MOON" * Sold Out

Give an over-the-moon welcome to chef Kore Wilbert, of Copper Pig, as this hands-on class gathers in the kitchen to create a sophisticated dinner. Learn to make deep-fried mozzarella caprese salad with a balsamic reduction, tuna tartare with minced oil-cured olives and crispy capers with sriracha aïoli, roasted salmon with whipped lemon goat cheese and toasted pistachios served with mascarpone risotto and asparagus purée, flourless chocolate torte and strawberries with candied walnut ice cream, plus strawberry limoncello.
Please call our store to be put on a waitlist.
Hands-On

Tue, Jan 29,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

THIS IS MOORE LIKE IT! * Sold Out

Don't let January pass you by without treating yourself to an old-fashioned dinner in our kitchen with the talented Marianne Moore. Enjoy a spinach salad with pepper jelly vinaigrette, smothered pork chops, sautéed potatoes and greens, honey-glazed carrots with rosemary, plus pecan bread pudding with bourbon caramel sauce.
Please call our store to be put on a waitlist.
Demonstration

Tue, Jan 29,
6:30 pm to 9 pm
$45.00
Per Person
Margi Kahn

Culinary Educator

GLUTEN-FREE BAKING BONANZA * Sold Out

Margi Kahn shares a wealth of gluten-free baked treasures with tips on working with a variety of flours and ingredients. This hands-on class will create and bake sugar-glazed almond-lemon cake, buckwheat banana bread with clementine orange ice cream, peanutty butter cookies, plus cassava-herb cheese rolls.
Please call our store to be put on a waitlist.
Hands-On

Wed, Jan 30,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FOR FRYING OUT LOUD

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.

This class is offered again on May 23 (daytime).
Hands-On

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

Culinary Educator

THE KAHN ARTIST OF KNISH AND RUGELACH * Sold Out

Margi Kahn, an artist with doughs, shares her secrets for the sweet and savory pastries of Eastern Europe -- knishes and rugelach. This hands-on class will join Margi in the kitchen learning to make the unique knish dough, rolling it, filling it, and forming it to create beautiful potato-onion knishes, then make and roll out rugelach dough for flaky apricot-cinnamon-walnut rugelach, and raspberry-white chocolate rugelach.
Please call our store to be put on a waitlist.
Hands-On

Thu, Jan 31,
10 am to 1 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI * Sold Out

Satisfy your fervor for the tantalizing features of soft and delicate gnocchi paired with enticing sauces, as this hands-on class joins Mickey Kitterman to create four different versions. Learn to make potato gnocchi al forno - baked with fontina and porcini and cream, Lidia's ricotta gnocchi with Contessa parmesan-prosciutto cream sauce with basil and pignoli, butternut squash gnocchi with sage brown butter sauce, plus spinach gnocchi with Italian sausage and tomatoes.
Please call our store to be put on a waitlist.

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

Thu, Jan 31,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: COOK LIKE A PRO

Barb Nack shares her appreciation for tried-and-true recipes from Ina Garten's Cook Like a Pro: Recipes and Tips for Home Cooks, starting with a classic daiquiri with dark rum and lime. Enjoy roasted shrimp cocktail Louis with a spicy horseradish sauce, roasted duck breast with dried cherries and port, orange roasted rainbow carrots with fleur de sel, plus chocolate-Kahlúa-pecan meringue torte.
Demonstration

Thu, Jan 31,
6:30 pm to 9 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: HOOKED ON THAI FISH * Sold Out

Thai cookbook author Naam Pruitt reveals four stunning fish dishes prepared Thai-style in a hands-on class for couples. Learn to make grilled red snapper with spicy garlic-lime sauce, steamed curry fish in banana leaf cups, a spicy stir-fry of chopped fish with kaffir lime leaves, puffed deep-fried fish with green mango salad, plus a delectable ending of coconut ice cream served with caramelized pineapple.
Please call our store to be put on a waitlist.

This class is offered again on June 9.
Hands-On

Fri, Feb 1,
6 pm to 8:30 pm
$125.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

ONE PAN MEALS * Sold Out

Tired of dirtying every pan in the kitchen to create a fabulous meal? Sit back and enjoy the evening as Marianne Moore shares three great options, along with a salad and dessert. Enjoy roasted salmon with creamy orzo, pork fricassée with artichokes and mushrooms, and magical one-pot pasta with tomato basil sauce, plus spinach salad with apples and pomegranates, and skillet Texas sheetcake with vanilla bean ice cream.
Please call our store to be put on a waitlist.
Demonstration

Fri, Feb 1,
6:30 pm to 9 pm
$45.00
Per Person
Ericka Lanter

Culinary Educator

VALENTINE 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 Valentine cookies with a variety of 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, Spring Cookie Cutter Couture, is available on April 14.
Hands-On

Sat, Feb 2,
11 am to 1:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

TACO THE TOWN * Sold Out

Everyone is buzzing about spending the afternoon making chin-dripping tacos with Mickey Kitterman. This hands-on class will make grilled chicken tacos with guacamole, tacos al pastor with pineapple-braised pork shoulder and chiles served with grilled pineapple salsa, the "best fish tacos in the world" (because it says so on the internet), and grilled flank steak asada tacos with pico de gallo and Mexican cheese.
Please call our store to be put on a waitlist.

Our next available taco class, Tacos and Tequila, is offered on May 14.
Hands-On

Sat, Feb 2,
12 pm to 2:30 pm
$60.00
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.

This class is offered again on May 18.
Hands-On

Sat, Feb 2,
6 pm to 8:30 pm
$65.00
Per Person
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 bread crumb topping, plus pistachio ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 2,
6:30 pm to 9 pm
$150.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
TEA TIME * Sold Out

Spend the afternoon in the kitchen with Robin Wheeler creating a sumptuous tea party, complete with a variety of hot teas. This hands-on class will make ginger turmeric Monte Cristo sandwiches with thinly shaved ham and provolone and a pineapple spread, hibiscus shortbread cookies with whipped lemon curd, lavender-fennel tea cakes with orange glaze, matcha-roon coconut cookies, tea-smoked shrimp skewers, chai curried chicken salad on crumpets, plus a classic bourbon and sweet tea hot toddy.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 3,
12:30 pm to 3 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES * Sold Out

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

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

Sun, Feb 3,
1 pm to 3:30 pm
$55.00
Per Person
Karen Mitcham-Stoeckley

Chef-Owner

Eagles Nest
FRENCH PROVENÇAL CONNOISSEUR

As the co-author of A Culinary Legacy from Escoffier to Today, and culinary teacher traveling several times each year to teach cooking classes in Provence, France, Karen Mitcham-Stoeckley is a connoisseur of Provençal cooking. Enjoy Karen's grandmother Josephine's chicken liver-Calvados pâté that was always on the table in her childhood home, fougasse - a very Provençal bread, poulet sauté chercy - a favorite Escoffier chicken dish, plus île flottante - poached meringue in custard and tarte aux pignons.
Demonstration

Mon, Feb 4,
6 pm to 8:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS * Sold Out

Spend a sizzling evening with Naam Pruitt creating your own personalized stir-fry in the wok with one of Naam's homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and fried rice.
Please call our store to be put on a waitlist.

This class is offered again on April 15.
Hands-On

Mon, Feb 4,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

CRAZY RICH CHINESE NEW YEAR * Sold Out

Create a festive dinner to celebrate Chinese New Year for a year of prosperity in a fun hands-on class with Mickey Kitterman. Raise a toast with a plum wine kir royale, and learn to make fragrant lobster fried rice, tuxedo barramundi - a black and white sesame seed crusted delicate Australian white fish sautéed and served with sweet chile sauce, steamed shiitake shu mai, California dragon rolls, broccolini in black bean sauce, plus millionaire's shortbread.
Please call our store to be put on a waitlist.
Hands-On

Tue, Feb 5,
6 pm to 8:30 pm
$60.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
VALENTINE CAKE POPS AND MORE!

Spend the evening with Rachel Sarino, owner of StL Cake Pops in historic St. Charles, for an exciting class creating three different Valentine treats. Come on your own or bring your Valentine and learn how to make Valentine cake pops, chocolate covered Oreo cookies, and chocolate dipped strawberries decorated with sprinkles and luster dust for exciting results. Each student will take home six Valentine creations.
Hands-On

Tue, Feb 5,
6:30 pm to 9 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

COOKIES AND MILK OF MOMOFUKU MILK BAR * Sold Out

Devon Drag shares the celebrated cookies from Christina Tosi's cookbook, Momofuku Milk Bar, in a fun hands-on class that pays homage to the popular cereal milk from her Milk Bar restaurants. Learn to make chocolate-chocolate cookies, confetti cookies filled with sprinkles, cornflake-marshmallow chocolate chip cookies, buttery corn cookies with corn flour, plus compost cookies with chocolate and butterscotch chips, mini pretzels and potato chips.
Please call our store to be put on a waitlist.
Hands-On

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

Chef

Boathouse
WE ARE GOING TO NEED A BIGGER BELT * Sold Out

Take one glimpse of the incredible feast and a collective sigh of relief will be heard from those moving the belt buckle before dinner is done. This hands-on class will join chef Jack MacMurray, of Boathouse, to create traditional cobb salad with roasted garlic balsamic dressing, five onion soup gratin, seared filet mignon and broiled Maine lobster tail with maître d'hôtel butter, Yukon whipped potatoes, sweet corn-pepper Jack casserole, plus luscious espresso chocolate mousse with macerated strawberries.
Please call our store to be put on a waitlist.

Jack's next class, Cajun Cook-Off, is available on March 13.
Hands-On

Wed, Feb 6,
6:30 pm to 9 pm
$65.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TO HER, WITH LOVE * Sold Out

Spend a special evening with the one you love in the kitchen creating a surf and turf feast. This hands-on class for couples will make a mixed greens salad with macerated strawberries and toasted hazelnut vinaigrette, seared rib-eye steak and lobster tail with roasted garlic chimichurri butter, mashed Yukon gold potatoes with caramelized onions and shallots, prosciutto-wrapped asparagus with lemon herb breadcrumbs, plus warm chocolate budino with pistachio ice cream.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Thu, Feb 7,
6 pm to 8:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: RACK STARS * Sold Out

The perfect pairing of rack of lamb and crab are the stars of the evening, as couples create a stunning dinner. This hands-on class will make a caramelized cherry tomato and kalamata olive phyllo galette, dried fruit salad with thyme-honey vinaigrette, grilled rack of lamb with oregano-lemon dressing paired with lump crabmeat cakes with rémoulade sauce, plus cinnamon-dusted honey puff kisses drizzled with chocolate and topped with pecans.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Hands-On

Fri, Feb 8,
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.

Barry's next available macaron class, Flawless French Macarons, is offered on May 18.
Hands-On

Sat, Feb 9,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: LOVE IS IN THE HEIR * Sold Out

Cupid has arrived in the kitchen for a sweet afternoon of hearts and Valentines with Mom or Dad! Vikki DiMattia has pointed her bow and arrow towards fun as this hands-on class makes roasted red pepper hummus with heart pita chips, tomato soup with crouton x's and o's, heart-shaped grilled cheese with gruyère and pesto, veggie arrow skewers, plus strawberry cream soda ice cream. 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 Home Sweet Home on April 13, and Wizards in the Kitchen on May 25.
Hands-On

Sat, Feb 9,
12 pm to 2:30 pm
$100.00
For Parent and Child


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: HOOKED ON LOVE * Sold Out

Reel your partner in for an exciting evening of cooking together to create an extraordinary dinner, starting with filet mignon crostini with goat cheese and crispy shallots. This hands-on class will make blood orange-pistachio-spinach salad with orange-honey vinaigrette, sea bass with champagne-pink peppercorn sauce served with parsnip purée and balsamic-roasted squash and peppers, plus warm chocolate cakes with mascarpone cream and Amarena cherries.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Sat, Feb 9,
6 pm to 8:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: LET'S GET NAUTI * Sold Out

Spend the morning with a cup of coffee and a crossword puzzle, then join us in the kitchen for a nautical brunch. This hands-on class will create a romantic bacon rose bouquet with peppadew dipping sauce, sautéed shrimp with garlic and red chile butter with homemade bread, fried calamari on romaine salad with roasted red peppers and lemon parmesan vinaigrette, seafood cioppino with mussels and clams and shrimp in a smoked tomato broth, plus chocolate heart cakes with caramel sauce and vanilla ice cream.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Sun, Feb 10,
12:30 pm to 3 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: CALL ME OLD-FASHIONED * Sold Out

Good old-fashioned love and a classic Manhattan are always in style, as couples gather in the kitchen to create a romantic meal. This hands-on class will make lemon-poached shrimp cocktail, roasted lemon-herb beef marrow bones on country bread, cast iron seared rib-eye steak with whipped gorgonzola and morels, brown butter roasted little potatoes with carrots and radishes and champagne vinaigrette, plus dark chocolate cake with red wine chocolate glaze.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Sun, Feb 10,
5 pm to 7:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TENDER-HEARTED * Sold Out

Impress your partner with the tender side of romance creating a spectacular dinner together, starting with butternut squash tarte Tatin with candied jalapeño. This hands-on class will make fresh herb roasted beef tenderloin roulade stuffed with Maine lobster in a béarnaise sauce, tournéed fingerling potatoes fried in duck fat with coarse sea salt, roasted heirloom carrots with cumin, classic Lyonnaise salad, plus individual fresh pineapple upside-down cakes with rum-agave glaze.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Mon, Feb 11,
6 pm to 8:30 pm
$150.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: RENAISSANCE OF ROMANCE

Celebrate love in the kitchen creating elegant dishes with your partner for a Valentine celebration. This hands-on class will prepare rice and zucchini crostata, seared shrimp salad with warm farro, a beautiful presentation of chicken and prosciutto stacks layered with eggplant and lemon caper sauce, plus cappuccino ice cream cake.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Hands-On

Tue, Feb 12,
6 pm to 8:30 pm
$125.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: LOVE AND BACON * Sold Out

Spend a charming evening in the kitchen with your sweetheart and make an exciting dinner from the heart. This hands-on class will make a winter greens salad with candied bacon and pecorino topped with warm bacon-apple cider vinaigrette and pumpkin seeds, pear-parsnip bisque with pancetta and black pepper cream, cocoa and coffee-rubbed roasted pork tenderloin served with melted Brussels sprouts risotto and toasted pine nuts with a balsamic syrup, plus bacon ice cream with crushed amaretti cookies.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Wed, Feb 13,
6 pm to 8:30 pm
$140.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: ALL IS FARE IN LOVE * Sold Out

Enjoy a sense of excitement as couples create a memorable and romantic meal, starting with roasted butternut squash-bourbon bisque. Learn to make a field greens salad with balsamic pears topped with candied pecans and dried cherries, braised duck-mushroom ragoût on potato gnocchi with tomato Provençal, plus floating island in vanilla custard sauce with caramelized strawberries.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Thu, Feb 14,
6 pm to 8:30 pm
$170.00
Per Couple


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: PLAY IT AGAIN, SALMON * Sold Out

Become the leading role in a celebration of Valentine's Day, as couples produce a winning dinner. This hands-on class will make a night of passion gin-peach cocktail, butter lettuce salad with garlic croutons and goat cheese tossed in white balsamic vinaigrette, fish-shaped salmon Wellington with mushroom and leeks and a Dijon cream sauce, Brussels sprouts with pancetta and raisins, popovers with lemon butter, plus mille-feuille with strawberries and vanilla chantilly cream.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Fri, Feb 15,
6 pm to 8:30 pm
$160.00
Per Couple
Jane Callahan

Culinary Educator

PIE-EATING GRIN PIES * Sold Out

This hands-on class with pie baker Jane Callahan will experience the joy and satisfaction of making delicious pies. Everyone will learn the techniques of making and rolling out a pie dough, then the class will make three sensational pies, including blueberry-pear pie with a lattice crust, Mexican chocolate pie, plus chocolate banana cream pie.
Please call our store to be put on a waitlist.
Hands-On

Sat, Feb 16,
11 am to 2 pm
$55.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

Upcoming Heir and a Parent classes include Home Sweet Home on April 13, and Wizards in the Kitchen on May 25.
Hands-On

Sat, Feb 16,
12 pm to 2:30 pm
$100.00
For Parent and Child


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TRUE LOVE, OF COURSE! * Sold Out

True love is evident in each and every course of creating a decadent meal with your partner, starting with seared scallops and grilled Belgian endive served with a grapefruit reduction. This hands-on class will make delicate gnocchi parisienne with roasted mushrooms and butternut squash purée and brown butter sauce, elegant Châteaubriand with béarnaise served with pommes fondant and green spinach, plus crème brûlée with a winter fruit compote.
A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class.
Please call our store to be put on a waitlist.

We have an exciting choice of Valentine for Couples classes from February 7 to February 16.
Hands-On

Sat, Feb 16,
6 pm to 8:30 pm
$170.00
Per Couple
Barbara Nack

Kitchen Conservatory Staff

HIGH ON POT PIE * Sold Out

Experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as this hands-on class with Barb Nack creates three of her favorites. Learn to make creamy lobster-corn bisque pot pie with potatoes and carrots and a puff pastry top, cast iron skillet chicken pot pie with mixed vegetables and sage with a flaky pie dough crust, three bean and pepper chili pot pie with cornbread biscuits, plus a mixed greens and spinach salad with hot bacon mustard dressing topped with toasted pecans and buttery croutons, and deep-fried cinnamon-apple pie "egg rolls" with a caramel dipping sauce.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 17,
12:30 pm to 3 pm
$55.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

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

Sun, Feb 17,
1 pm to 3:30 pm
$100.00
For Parent and Child


Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A TASTE OF NEW ORLEANS * Sold Out

Experience the magical cuisine of New Orleans, as this hands-on class for couples steps into the kitchen to create a jazzy meal. Learn to make crab-andouille gumbo on rice, fried oysters with pickled onions on spinach salad with hot bacon dressing, shellfish creole with shrimp, clams, and mussels on cheddar-poblano grits, plus warm bread pudding with bourbon caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 17,
5 pm to 7:30 pm
$140.00
Per Couple
Tyler Davis

Pastry Chef

The Chocolate Pig
I SEE PARIS! I SEE FRANCE!

Hold your britches! The talented pastry chef Tyler Davis, of The Chocolate Pig, began his culinary career creating exquisite savory dishes, and shares his techniques with a four-course French dinner. Enjoy a butternut squash-chèvre tartine with roasted mushrooms and fava beans, classic salad Lyonnaise, coq au vin pot pie, plus cherry clafoutis with ginger ice cream.
Demonstration

Mon, Feb 18,
6 pm to 8:30 pm
$50.00
Per Person
Matt Middeke

Culinary Educator

THE ART OF PIZZA THROWING * Sold Out

Join pizzaiolo Matt Middeke, who placed fourth in the fastest dough toss competition at the 2010 World Pizza Games in Las Vegas. 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 enjoy pizza hot from the oven using a variety of ingredients to celebrate their mastery over the dough.
Please call our store to be put on a waitlist.

This class is offered again on April 29.
Hands-On

Mon, Feb 18,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - "CAVIAR" TO CLAFOUTIS

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy quinoa "caviar" lettuce wraps, miso-glazed salmon, oven baked crispy smashed new potatoes, charred green beans, plus chocolate-raspberry clafoutis.
Demonstration

Tue, Feb 19,
10 am to 1 pm
$45.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MASA TO MI CASA - HOT TAMALES * Sold Out

Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating 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 April 16.
Hands-On

Tue, Feb 19,
6 pm to 8:30 pm
$60.00
Per Person


Kitchen Conservatory Staff

WHACK THE KNIFE!

Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as 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

Tue, Feb 19,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE * Sold Out

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

Wed, Feb 20,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN PRAISE OF FEMALE CHEFS - MELISSA CLARK

Melissa Clark, columnist of A Good Appetite in the New York Times, has written 38 cookbooks, and has been honored with a James Beard Award for Best Food Writing series. Barb Nack shares recipes from her book, Favorite Recipes from Melissa Clark’s Kitchen, as this class enjoys creamy parsnip and leek soup with potatoes and bacon served with pumpernickel bread, roasted shrimp and broccoli with warm seasonings, bulgar pilaf with Swiss chard and dried apricots topped with pistachios and pomegranate-maple drizzle, plus a triple chocolate trifle with brownies, custard, and cocoa whipped cream.
Demonstration

Thu, Feb 21,
6 pm to 8:30 pm
$45.00
Per Person
Caryn Dugan

Culinary Educator

TOFU'D * Sold Out

STLVegGirl Caryn Dugan celebrates tofu - rich in protein and calcium and the perfect food for absorbing flavors in a plant-based vegan class designed for the tofu curious. This hands-on class will create eggplant and spinach manicotti with cashew béchamel, spinach-black quinoa salad with golden raisins and tofu feta, crunchy baked Italian tofu bites, plus decadent chocolatey mousse with dark rum and chile flakes.
Please call our store to be put on a waitlist.

Our next available vegan class, From Soup to Nuts, It's Vegan!, is on March 9 with Susan Caciano.
Hands-On

Thu, Feb 21,
6:30 pm to 9 pm
$55.00
Per Person
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS * Sold Out

The kitchen lights up with fun and laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Please call our store to be put on a waitlist.

This class is offered again on May 3.
Hands-On

Fri, Feb 22,
6 pm to 8:30 pm
$140.00
Per Couple
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: FISH AND SEAFOOD * 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 very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Kirk Warner gives the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the fish.
Please call our store to be put on a waitlist.

This class is offered again on April 13.
Hands-On

Sat, Feb 23,
10 am to 3 pm
$175.00
Per Person
Barry Marcus

Pastry Chef

ACCENT ON FRENCH

Barry Marcus, known as a spectacular pastry chef, also loves to entertain guests with exquisite French dinners. Enjoy a memorable luncheon with frisée salade Lyonnaise with lardons and a poached egg, classic steak marchand de vin with mustard and mushrooms, potato and fennel dauphinoise, plus apple tarte Tatin with crème chantilly.
Demonstration

Sat, Feb 23,
11 am to 1:30 pm
$50.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour Latin salsa dance lesson with dance instructor Lauren Wilmore, that will spark your appetite for a memorable evening in the kitchen with Mickey Kitterman. Refresh your thirst with a mojito, as this hands-on class prepares fried corn tortilla chips with black bean dip, grilled shrimp quesadillas with smoked tomato salsa, roasted pork tenderloin with papaya-mango salsa and yellow Cuban rice, plus banana cream pie with chocolate crumb crust.
Hands-On

Sat, Feb 23,
6 pm to 9 pm
$170.00
Per Couple
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
GIRLS' NIGHT OUT: NO NO BEIGNET! * Sold Out

No one can resist the temptations of pillowy chocolate beignets with blood orange crème, as Robin Wheeler creates an exciting New Orleans celebration for the girls. Enjoy a French 75 cocktail, crab-stuffed pan-seared filet mignon with whiskey cream sauce, spicy corn and pepper maque choux, and shrimp-okra fritters.
Please call our store to be put on a waitlist.
Demonstration

Sat, Feb 23,
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.

This class is offered again on May 5.
Hands-On

Sun, Feb 24,
12:30 pm to 3 pm
$65.00
Per Person


Kitchen Conservatory Staff

NOVEL CUISINE: HIPPIE FOOD

Share the connection with the food from Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat by Jonathan Kauffman in our monthly book club class. Enjoy a sunflower seed salad, whole wheat bread with avocado and alfalfa sprouts, cauliflower curry, brown rice and lentil pilaf, plus carrot cake as the class discusses the brown food philosophy of whole grains and brown rice and weekly trips to health food stores.

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, Feb 24,
1 pm to 3:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A NIGHT AT THE OSCARS * Sold Out

Join your leading man or lady and create a Hollywood party that will have you home in time for "And the Oscar goes to..."! Sip on a red carpet pomegranate-champagne fizz cocktail with Grand Marnier and raspberries, and create an award-winning meal of seared sea scallops with crème fraîche and caviar, tomato basil soup en croûte, filet mignon Oscar with béarnaise sauce, loaded mashed potato "martini" with bacon and smoked gouda, plus flaming baked Alaska.
Please call our store to be put on a waitlist.
Hands-On

Sun, Feb 24,
5 pm to 7:30 pm
$150.00
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 May 20.
Hands-On

Mon, Feb 25,
6 pm to 8:30 pm
$60.00
Per Person
Bernard Pilon

Chef

Hotel St. Louis
LE JOUR DES CRÊPES * Sold Out

As Americans were looking for the coming of spring on Groundhog Day, the French were celebrating Le Jour des Crêpes, also known as Candlemas or La Chandeleur. It is said that if you hold a coin in one hand and flip the crêpe in the other, you will have a prosperous year. Join Montréal native, chef Bernard Pilon in a hands-on class flipping crêpes, including shrimp and soffrito crêpes, herbed crêpes with whipped goat cheese and a variety of sweet and savory garnishes, plus chocolate crêpes.
Please call our store to be put on a waitlist.

Bernard's next class, Carb Diem, is available on March 25.
Hands-On

Mon, Feb 25,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON IS ON A ROLL

Bread baker Margi Kahn has a flawless rate of success when it comes to spectacular cinnamon rolls. Join her as she shares the secrets to working with yeast, as this hands-on class learns to make cinnamon-brown sugar babka rolls, cinnamon date buns, plus cinnamon monkey bread.
Hands-On

Tue, Feb 26,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

ARE WE IN SEINE? * Sold Out

Mickey Kitterman traveled back and forth daily across the Seine from a charming apartment in Paris to experience the sights and flavors of France, and shares exciting dishes from one of his favorite cuisines. Enjoy a French Laundry adaptation of lobster crêpes with carrot-ginger coulis, beef tenderloin roasted in salt crust with roquefort pan sauce, French lentil and wild mushroom soubise, plus Sauternes olive oil cake with roasted pears in Sauternes sauce.
Please call our store to be put on a waitlist.
Demonstration

Tue, Feb 26,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

CINNAMON IS ON A ROLL

Bread baker Margi Kahn has a flawless rate of success when it comes to spectacular cinnamon rolls. Join her as she shares the secrets to working with yeast, as this hands-on class learns to make cinnamon-brown sugar babka rolls, cinnamon date buns, plus cinnamon monkey bread.
Hands-On

Wed, Feb 27,
10 am to 1 pm
$55.00
Per Person
Bob Colosimo

Chef

Eleven Eleven Mississippi
THE TUSCAN KITCHEN * Sold Out

The kitchen is busy with activity and chatter, as this hands-on class joins the talented Bob Colosimo, of Eleven Eleven Mississippi, to create the flavors of Tuscany. Learn to prepare spinach and crab soup, housemade chitarra pasta with Abruzzi-style lamb ragù, pork scaloppini with orange-caper-tarragon sauce, potato and fennel gratin, plus torta di riso - an Italian rice cake.
Please call our store to be put on a waitlist.
Hands-On

Wed, Feb 27,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - BOISE

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 Beyond Burlap, published by the Junior League of Boise, with Basque lentil potato soup with tomatoes and chorizo, potato rosemary rolls with sesame seeds, chicken and ham pot pie with fennel and topped with a buttery crust, plus yam pecan pie with pecan streusel, and a vodka Collins in salute of the potato.
Demonstration

Wed, Feb 27,
6:30 pm to 9 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

A PIECE OF THIS, A PIZZA THAT

Join pizza lover Dawn Meyer and learn to make two different pizza doughs -- Neapolitan and multi-grain, then use those to create exciting pizzas. This hands-on class will make caramelized onion pizza with balsamic syrup, pepperoni and honey pizza with rich tomato sauce and mozzarella cheese, plus shrimp and herb pesto pizza with feta cheese.
Hands-On

Thu, Feb 28,
6 pm to 9 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

IT'S CHILE - TURN ON THE HEAT!

From mild to a little spicy, Marianne Moore knows how to create exciting dishes with a zing of heat and some Mexican flair. This hands-on class will make chorizo-filled dates with bacon, flatbreads with shrimp romesco, braised chicken with piquillo peppers, gratin of cauliflower with manchego and toasted almond breadcrumbs, plus citrus-infused crema catalana.
Hands-On

Thu, Feb 28,
6:30 pm to 9 pm
$55.00
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 French Tart grapefruit-vodka cocktail with elderflower liqueur and rosemary simple syrup, plus a Bourbon Renewal with crème de cassis and honey simple syrup. 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

Fri, March 1,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: READY TO RUM-BLE * Sold Out

Treat yourself to a night out with your partner for an inarguably exciting evening of Cuban food, including the Cuban Midas - a blonde-tastic concoction of homemade vanilla soda, golden rum and fresh lime. This hands-on class with Mickey Kitterman will make shrimp sofrito on avocado toast with a Spanish-Portuguese tomato-garlic sauce, ropa vieja - a tender Cuban dish of shredded beef stew cooked in tomatoes and peppers, Cuban arroz blanca - white rice flavored with garlic, plus Cuban rum cake.
Please call our store to be put on a waitlist.
Hands-On

Fri, March 1,
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.

This class is offered again on May 18.
Hands-On

Sat, March 2,
11 am to 2 pm
$60.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: LIKE A KID IN A CANDY STORE * Sold Out

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

Upcoming Heir and a Parent classes include Home Sweet Home on April 13, and Wizards in the Kitchen on May 25.
Hands-On

Sat, March 2,
12 pm to 2:30 pm
$100.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TABLE FOR TWO * Sold Out

Spend a sensational evening in the kitchen learning to prepare the most sumptuous dinner designed for two, starting with goat cheese soufflés in phyllo cups with frisée salad. Dawn and Larry lead this hands-on class to create garlic-thyme seasoned beef tenderloin medallions with port wine glaze, creamy potato "risotto", wild mushroom-haricots verts and shallot sauté, plus cherries jubilee over vanilla bean ice cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, March 2,
6 pm to 8:30 pm
$150.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

PARTY GRAS * Sold Out

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil and traditional hurricanes in a fun hands-on class with Mickey Kitterman. Start with a New Orleans mortadella-capicola muffuletta bruschetta with Genoa salami and cheeses topped with olives, roasted beef tenderloin "richboys", an awesome shrimp-crawfish-andouille sausage boil with potatoes and corn on the cob served family-style on newspaper, plus praline bread pudding and caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Sun, March 3,
12:30 pm to 3:30 pm
$60.00
Per Person


Kitchen Conservatory Staff

WHACK THE KNIFE! * Sold Out

Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as 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 and March 26.
Hands-On

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

Chef

Companion Baking
THE GUMBO FILES

Southern Louisiana native Josh Galliano uses his paw paw's cast iron Dutch oven and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Join Josh for a hands-on class creating three distinct gumbos with traditional seasonings, including Avery Island seafood gumbo with grits, chicken and file gumbo, and boudin-stuffed quail gumbo.
Hands-On

Mon, March 4,
6 pm to 8:30 pm
$60.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

SEA YOU FOR DINNER

Spend a lively evening in the kitchen with Marianne Moore creating a tasty dinner, starting with pickled shrimp with spicy rémoulade. This hands-on class will make pan-seared salmon with balsamic browned butter, wild rice with balsamic glazed wild mushrooms, green beans with caramelized shallots and lemon, plus blackberry shortcakes with limoncello cream.
Hands-On

Wed, March 6,
6 pm to 8:30 pm
$55.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
COFFEEHOUSE PASTRIES

Robin Wheeler is a coffeehouse connoisseur finding good coffee and delectable pastries in perfect impromptu offices around her hometown and countless cities. Join Robin as this hands-on class creates mocha hazelnut coffee cake, espresso-glazed shortbread, strawberry-sour cream muffins, rhubarb rye scones, and caramel snack cakes.
Hands-On

Thu, March 7,
6 pm to 8:30 pm
$55.00
Per Person


Kitchen Conservatory Staff

VEGETABLE-CENTRIC

Delicious vegetables are the focus of this hands-on technique class using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, seeds, fruits, and aromatics. Learn to roast, braise, mash, fry, and salt to create gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, salted vegetables, plus how to cook leafy greens, and make a salad with homemade vinaigrette.
Hands-On

Thu, March 7,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS * Sold Out

Your boat has come in, and it is filled with delicious, succulent shrimp. Join Barb in a hands-on class designed for couples, creating smoked shrimp-sweet potato-pecan salad with maple vinaigrette, and sip on a pontberry vodka martini. Learn to make crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.
Please call our store to be put on a waitlist.
Hands-On

Fri, March 8,
6 pm to 8:30 pm
$140.00
Per Couple
Susan Caciano

Culinary Educator

FROM SOUP TO NUTS, IT'S VEGAN!

Private chef and dietician Susan Caciano shares plant-based dishes lush with flavor and pizzazz. This hands-on class will make rosemary cauliflower soup, rustic olive rolls, blackened broccoli with butternut squash-cashew sauce and coconut "bacon", crispy eggplant pizza with marinara sauce and cashew cheese, plus cinnamon pecan baked apples, and turmeric ginger tea.
Hands-On

Sat, March 9,
11 am to 1:30 pm
$55.00
Per Person
Lou Rook III and Glenn Bardgett

Chef

Annie Gunn's
HIGH STEAKS

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.
Demonstration

Sat, March 9,
1 pm to 4 pm
$125.00
Per Person
Joshua Galliano

Chef

Companion Baking
DATE NIGHT FOR COUPLES: CAST MATES

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.
Hands-On

Sat, March 9,
6 pm to 8:30 pm
$140.00
Per Couple
Jon Lowe

Chef

Aramark at Boeing
FISH AND BISTRO SAUCES * Sold Out

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

This class is offered again on June 23.
Hands-On

Sun, March 10,
12:30 pm to 3 pm
$65.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

HEIR AND A PARENT: WIZARDS IN THE KITCHEN * Sold Out

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

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

Sun, March 10,
1 pm to 3:30 pm
$100.00
For Parent and Child
Dawn Meyer and Larry Meyers

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MIAMI HEAT

Couples are heating up the kitchen with the flavors of Miami with a Cuban influence. Join Dawn Meyer and Larry Meyers to create South Beach sangria, black bean salsa with plantain chips, mini crab cakes with mango pepper relish, Cuban-spiced pork tenderloin, coconut ginger rice, plus a dessert of guava and cream cheese empanadas with dulce de leche ice cream.
Hands-On

Sun, March 10,
5 pm to 7:30 pm
$125.00
Per Couple
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, March 11,
6 pm to 9 pm
$55.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

WHEN THE MOON HITS YOUR EYE

It's amore! Join Marianne Moore for an exciting evening creating lots of big pizza pies, plus a sweet Italian salad. This hands-on class will make mini pepperoni calzones, wild mushroom pizza, smoked salmon pizza, Nonna's sweet-and-spicy sheet pan pizza, plus a skillet Nutella s'mores pizza.
Hands-On

Mon, March 11,
6:30 pm to 9 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - PITA TO PARSNIPS

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy burnt eggplant spread on pita crisps, pan-seared rib-eye steak with gorgonzola cream, creamy mashed parsnips topped with charred carrot confetti, plus a French apple tart.
Demonstration

Tue, March 12,
10 am to 1 pm
$45.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
BITE SIGHS APPETIZERS * Sold Out

Party planning has never been easier, as Kirk Warner shares some of his most requested and satisfying appetizers. This hands-on class will make homemade Parker House rolls with smoked and pulled beef brisket with a zesty pineapple barbecue glaze and savoy cabbage slaw, mahi mahi satay with lettuce cups and Vietnamese dipping sauce, pita "pizzas" with spinach spread and tomato chutney, egg cups with goat cheese custard and candied bacon, gold potato crusted shrimp with piquante pepper sauce, plus petite dark chocolate soufflé cakes with vanilla bean crème chantilly.
Please call our store to be put on a waitlist.
Hands-On

Tue, March 12,
6 pm to 8:30 pm
$60.00
Per Person
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