ChefClass Title & DescriptionClass TypeClass DatesCost
Barbara Nack

Kitchen Conservatory Staff

ALL'S WELL THAT ENDS WELL-INGTON

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

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

Kitchen Conservatory Staff

LUXURY LUNCHEON

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

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

Chef

Boathouse
YOU HAD ME AT LOBSTER * Sold Out

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

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

Kitchen Conservatory Staff

IN GOOD COMPANY

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

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

Kitchen Conservatory Staff

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

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

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

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

Kitchen Conservatory Staff

WEEK ENDS AT THE COUNTER: MODERN STEAKHOUSE

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

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

Culinary Educator

DOWN TO EARTH VEGAN HOLIDAY

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE * Sold Out

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

BAKE AND TAKE: COOKIE EXCHANGE * Sold Out

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

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

Cookbook Author

SUGAR PLUM FAIRY TEA * Sold Out

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

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

Chef

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

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

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

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

Culinary Educator

CHRISTMAS COOKIE CUTTER COUTURE * Sold Out

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

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

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

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING * Sold Out

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

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

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

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK * Sold Out

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

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

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

Culinary Educator

MORNINGS WITH MARGI - SCALLOPS TO SOUFFLÉ

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

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

Chef

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

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

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

PRIME RIB PERFECTION

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

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

Kitchen Conservatory Staff

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

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

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

Chef

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

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

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

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: FOOLPROOF

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

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

Kitchen Conservatory Staff

CHINESE DUMPLINGS * Sold Out

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

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

Kitchen Conservatory Staff

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

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

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

Kitchen Conservatory Staff

NAUGHTY COOKIES AND MILK

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

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

Culinary Educator

PIZZA ON EARTH

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

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

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

Culinary Educator

Subterranean Homemade Food
TAKING IT TO THE STREETS * Sold Out

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

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

Culinary Educator

PARDON MY FRENCH

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

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

Kitchen Conservatory Staff

ARTISAN FONDUE BAR

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

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

Kitchen Conservatory Staff

WINTER BBQ WITHOUT THE GRILL

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

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

Kitchen Conservatory Staff

EAT. DRINK. BE MERRY.

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

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

Kitchen Conservatory Staff

PASTA, PASTA, PASTA * Sold Out

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

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

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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

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

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

Culinary Educator

LET'S TACO ABOUT IT! * Sold Out

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

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

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

Kitchen Conservatory Staff

FOR FRYING OUT LOUD * Sold Out

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

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS * Sold Out

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

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

Kitchen Conservatory Staff

SHAKE, RATTLE AND POUR

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

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

Kitchen Conservatory Staff

OH, CRÊPES! * Sold Out

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

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

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

Culinary Educator

PIZZA TOSS * Sold Out

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

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

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

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE * Sold Out

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS * Sold Out

Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Please call our store to be put on a waitlist.
Hands-On

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

Kitchen Conservatory Staff

TAKE A CRACK-ER AT THIS!

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

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

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

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

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

Culinary Educator

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

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

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

Culinary Educator

Subterranean Homemade Food
BRING IT ON, NEW YEAR!

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

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

Kitchen Conservatory Staff

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

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO * Sold Out

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

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

Kitchen Conservatory Staff

WHACK THE KNIFE! * Sold Out

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

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

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

Cookbook Author

VIETNAMESE BITES * Sold Out

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE * Sold Out

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

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

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

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY * Sold Out

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Please call our store to be put on a waitlist.

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

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

Kitchen Conservatory Staff

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

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

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH * Sold Out

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

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

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

Kitchen Conservatory Staff

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

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

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

Chef

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

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

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

Chef

Nippon Tei
SEA-ING IS BELIEVING

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

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

Kitchen Conservatory Staff

A GREAT BRITISH BAKE OFF * Sold Out

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

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

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

Culinary Educator

MORNINGS WITH MARGI - CAPERS TO CARDAMOM

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

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

Culinary Educator

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

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

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

Chef-Owner

Reeds American Table
THE BIG CHEESE IS PRESSED FOR TIME

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

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

Kitchen Conservatory Staff

THE ICING ON THE CUPCAKE

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

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

Chef

Boathouse
GO ON GREEN

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

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

Kitchen Conservatory Staff

MODERN SAUCES

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

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

Kitchen Conservatory Staff

IN PRAISE OF FEMALE CHEFS - SHEILA LUKINS

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

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

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

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

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

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

Kitchen Conservatory Staff

VEGETARIANS ALWAYS CHOP AROUND!

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

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

Chef

Annie Gunn's
HIGH STEAKS * Sold Out

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

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

Cookbook Author

SATURDAY NIGHT SUSHI * Sold Out

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

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

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET * Sold Out

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Please call our store to be put on a waitlist.

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

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

Kitchen Conservatory Staff

BOWLED OVER WITH SOUP

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

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

Chef

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

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

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

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

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING

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

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

Chef

Mission Taco Joint
TACOS AND TEQUILA * Sold Out

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

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

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

Kitchen Conservatory Staff

WHAT RESOLUTION? EAT PIE!

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

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

Pastry Chef

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

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

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

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

Kitchen Conservatory Staff

CAST IRON DESERVES A METAL!

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

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

Culinary Educator

WHAT A FLAKE - CROISSANTS AND MORE

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

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

Kitchen Conservatory Staff

WEIGH TO GO!

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: WHAT A PEAR!

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

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

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GREECE IS THE WORD

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

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

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

Kitchen Conservatory Staff

HEIR AND A PARENT: HOME SWEET HOME * Sold Out

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

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

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

Culinary Educator

Kitchen Conservatory and The Wine Merchant
FORK AND CORK: SPAIN

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

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

Culinary Educator

DATE NIGHT FOR COUPLES: INDIAN WINTER * Sold Out

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

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

Chef

Aramark at Boeing
SOUPS AND SIDEKICKS

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

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

Kitchen Conservatory Staff

NOVEL CUISINE: VORACIOUS

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

Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory.
Demonstration

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

Kitchen Conservatory Staff

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

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

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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI * Sold Out

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

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

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

Chef

Trattoria Marcella
TASTES GRATE, MORE FILLING

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

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

Chef

Small Batch
VEGAN BREAKFAST - THE YOLKS ON US

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

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

Pastry Chef

The Chocolate Pig
CROISSANTS - BUTTER BELIEVE IT

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

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

Culinary Educator

SOURDOUGH BREAD

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

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

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - WICHITA

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

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

Culinary Educator

SOURDOUGH BREAD

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

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

Culinary Educator

Subterranean Homemade Food
TURMERIC - GOOD AS GOLD

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

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

Kitchen Conservatory Staff

TAKEN FOR GRATIN

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: MEX APPEAL

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.
Hands-On

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

Culinary Educator

LIGHT. LEAN. GREEN.

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.
Hands-On

Sat, Jan 26,
11 am to 1:30 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

SWEET VALENTINE HOUSE

Join us for a sweeter than sweet participation class with a woman who loves to decorate for every holiday, Vikki DiMattia! Everyone will build and decorate a Valentine house with our wide assortment of candies and decorations to create a one-of-a-kind house of hearts. Take your fabulous creation home in time to share with those you love! This sweet class is open to all, ages 7 to 100.
Hands-On

Sat, Jan 26,
12 pm to 2:30 pm
$45.00
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.

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

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.
Hands-On

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

Kitchen Conservatory Staff

PREP SCHOOL

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.
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

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

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

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.
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"

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.
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!

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.
Demonstration

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

Culinary Educator

GLUTEN-FREE BAKING BONANZA

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.
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.
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

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.
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

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.
Hands-On

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

Kitchen Conservatory Staff

ONE PAN MEALS

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.
Demonstration

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

Culinary Educator

VALENTINE COOKIE CUTTER COUTURE

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.
Hands-On

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

Kitchen Conservatory Staff

TACO THE TOWN

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.
Hands-On

Sat, Feb 2,
12 pm to 2:30 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: HOT FLASH

Make plans with the girls to spend a fun night in the kitchen as Dawn Meyer cooks up some hot dishes for an exciting dinner that ends with a cool frozen dessert. Enjoy mini bacon-stilton cheesecakes served with fruit chutney, grilled salmon salad with roasted fingerling potatoes and haricots verts with sweet balsamic vinaigrette, garlic-herb butter drop biscuits, plus frozen chocolate mousse tart with hazelnuts and caramel drizzle.
Demonstration

Sat, Feb 2,
6 pm to 8:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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.
Hands-On

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

Culinary Educator

Subterranean Homemade Food
TEA TIME

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.
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

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

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

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.
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

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.
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

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.
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

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.
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

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Hands-On

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


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: RACK STARS

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
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, - Ganache Edition, is offered on March 23.
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

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.
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

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
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

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
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

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Hands-On

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


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TENDER-HEARTED

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Hands-On

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


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: LOVE AND BACON

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
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

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
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

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Hands-On

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

Culinary Educator

PIE-EATING GRIN PIES

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.
Hands-On

Sat, Feb 16,
11 am to 2 pm
$55.00
Per Person
Stephanie Bosch

Culinary Educator

VEGANS LOVE IT AND LEAF IT

Spend a pleasurable afternoon in the kitchen with Stephanie Bosch creating a stunning spread of plant-based dishes that will taste as good as they look. This hands-on class will make mushroom-lentil faux gras with walnuts and a beet root purée served with sourdough toasts, rich tomato bisque with spiced chickpea croutons, mushroom bourguignon with sweet potato mash, coconut creamed greens with toasted shallots, plus raspberry-elderflower French macarons.
Hands-On

Sat, Feb 16,
12 pm to 2:30 pm
$55.00
Per Person


Kitchen Conservatory Staff

VALENTINE FOR COUPLES: TRUE LOVE, OF COURSE!

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, led by Anne Cori, Josh Galliano, Mickey Kitterman, Jon Lowe, Frank McGinty, Dawn Meyer, Marianne Moore, Barb Nack, Maria Sakellariou, Kirk Warner, or Robin Wheeler.
Hands-On

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

Kitchen Conservatory Staff

HIGH ON POT PIE

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.
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.

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: A TASTE OF NEW ORLEANS

Experience the magical cuisine of New Orleans, as this hands-on class for couples joins Anne Cori in 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.
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
Mitch Frost

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING

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

Mon, 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
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, Feb 19,
6 pm to 8:30 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

Tue, Feb 19,
6:30 pm to 9 pm
$45.00
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

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

STLVegGirl Caryn Dugan celebrates tofu - rich in protein and calcium and the perfect food for absorbing flavors in a plant-based 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.
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.
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

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.
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 * Sold Out

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

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

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!

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.
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

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.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: HIPPIE FOOD

Anne Cori shares a bit of her past and how she connects to the food in Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat by Jonathan Kauffman. As the class discusses the brown food philosophy of whole grains and brown rice and weekly trips to health food stores, Anne will prepare sunflower seed salad, whole wheat bread with avocado and alfalfa sprouts, cauliflower curry, brown rice and lentil pilaf, plus carrot cake.

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

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.
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

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

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

Chef

Hotel St. Louis
LE JOUR DES CRÊPES

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.
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?

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.
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

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.
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
Margi Kahn

Culinary Educator

A PIECE OF THIS, A PIZZA THAT

Join bread baker Margi Kahn 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

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.
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.

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

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

Sat, 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

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.
Hands-On

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

Kitchen Conservatory Staff

PARTY GRAS

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.
Hands-On

Sun, March 3,
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, 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
Anne Cori

Kitchen Conservatory Staff

VEGETABLE-CENTRIC

Delicious vegetables are the focus of this hands-on technique class with Anne Cori 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

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.
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
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: WEIGHT FOR IT! IT'S HEALTHY!

Devon Drag has devised an honest-to-goodness dinner that is so exciting and flavorful, no one would guess that it is without grain, gluten, white sugar or dairy! This hands-on class for couples will make spicy shrimp and roasted portobello bruschetta, herb-crusted sirloin served with sautéed kale salad with pomegranate and roasted cauliflower, prosciutto-wrapped asparagus with béarnaise, crispy hasselback sweet potatoes, individual berry crisps with a nut crumble and vanilla bean-coconut ice cream, plus a pomegranate paloma.
Hands-On

Sat, March 9,
6 pm to 8:30 pm
$125.00
Per Couple
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, 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.

Other Heir and a Parent classes include Love is in the Heir on February 9, and Wizards in the Kitchen on March 16.
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

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.
Hands-On

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

Kitchen Conservatory Staff

BEST OF JUNIOR LEAGUE - SEATTLE

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 Simply Classic, published by the Junior League of Seattle, with sparkling pineapple sangria, port orchard pear salad with feta and walnuts and mustard vinaigrette, bourbon-basted roasted salmon, spinach and red pepper timbale, plus zebra bars with chocolate and Grand Marnier.
Demonstration

Wed, March 13,
6 pm to 8:30 pm
$45.00
Per Person
Jack MacMurray, III

Chef

Boathouse
CAJUN COOK-OFF

Join Jack MacMurray, 2009 Mardi Gras Cajun cook-off champion, and four-time runner up, in a hands-on class celebrating some of his winning recipes. Learn to make Gulf blue claw crab bisque, baked oysters Rockefeller, crawfish étouffée, andouille sausage-stuffed pork loin with Creole mustard sauce, sweet potato praline casserole, succotash with smoked bacon, plus bananas Foster profiteroles with banana-vanilla bourbon ice cream.
Hands-On

Wed, March 13,
6:30 pm to 9 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

IN APPLE PIE ORDER

Discover the secrets for creating a jaw-dropping homemade cinnamon roll pie crust in a joyful class with Vikki DiMattia. Learn to make individual apple pies with an impressively designed crust, and while the pies are in the oven, this hands-on class will make a fresh greens salad with avocado and toasted pine nuts tossed in tomato-honey vinaigrette, French onion grilled cheese sandwiches on hearty European-style bread with gruyère cheese, plus rum raisin ice cream.
Hands-On

Thu, March 14,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

LET'S PLAY HOOKY!

Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an appealing evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, mahi mahi burgers with saffron aïoli on very soft buns, Napa cabbage salad with pickled raisins and toasted almonds, plus asparagus "frites".
Hands-On

Fri, March 15,
6 pm to 8:30 pm
$65.00
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

Sat, March 16,
12 pm to 2:30 pm
$100.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DUBLIN YOUR PLEASURE

Everything in this hands-on class will be twice as good with the addition of key ingredients, such as Guinness, Irish whiskey and Baileys Irish cream. Join Mickey Kitterman, and prepare a mussels and shrimp appetizer with bacon steamed in hard cider and cream, Guinness-marinated and grilled rib-eye steaks topped with compound butter flamed with Irish whiskey. Learn to make traditional Irish soda bread with molasses and currants, colcannon - a much beloved Irish peasant dish with butter-mashed potatoes and flavored with sautéed kale, bacon and onion, then finish with Jameson Irish whiskey ice cream served with Baileys, coffee, and whipped cream.
Hands-On

Sat, March 16,
6 pm to 8:30 pm
$65.00
Per Person
Devon Drag

Kitchen Conservatory Staff

SUNDAY FUNDAY: YOGA BRUNCH

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!) Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes peanut butter crunch French toast with cinnamon whipped cream, homemade maple breakfast sausages, puff pastry breakfast bacon-and-eggs pizza with cheese, Greek yogurt fruit salad topped with pistachios and mint, plus sparkling rosé margaritas.
Hands-On

Sun, March 17,
10:30 am to 1:30 pm
$65.00
Per Person
Robin Wheeler

Culinary Educator

Subterranean Homemade Food
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

Sun, March 17,
5 pm to 7:30 pm
$140.00
Per Couple
Margi Kahn

Culinary Educator

THE BASICS OF FRESH BREAD

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create buttery split-top sandwich bread, sprouted wheat knot rolls, plus hazelnut-vanilla bean babka with brioche dough.
Hands-On

Mon, March 18,
6 pm to 9 pm
$55.00
Per Person
Mitch Frost

Culinary Educator

Pie Guy Pizza
THE ART OF PIZZA THROWING

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

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

Culinary Educator

THE BASICS OF FRESH BREAD

Margi Kahn proves that no matter how hectic your schedule, bread is easy to make any day of the week. Learn the basics of homemade dough in this hands-on class that will take the fear out of working with yeast, from proofing to kneading and rising techniques. Create buttery split-top sandwich bread, sprouted wheat knot rolls, plus hazelnut-vanilla bean babka with brioche dough.
Hands-On

Tue, March 19,
10 am to 1 pm
$55.00
Per Person
Perry Fischer

Chef

Mission Taco Joint
TACOS AND TEQUILA

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

Tue, March 19,
6 pm to 8:30 pm
$60.00
Per Person
Jerremy Kirby

Chef

Small Batch
SUSHI FAUX VEGANS

Learn to make beautiful vegan sushi that is alluring and tasty enough for everyone. Join vegan chef Jerremy Kirby, of Small Batch, in a hands-on class creating spicy avocado tempura rolls with vegan spicy mayo, tofu California rolls, cucumber-avocado rolls with amaranth roe, plus nigiri and sashimi with compressed tomato "salmon", marinated watermelon "tuna", and smoked mushroom "eel".
Hands-On

Tue, March 19,
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, March 20,
6 pm to 8:30 pm
$65.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

HOME COOKED COMFORT FOOD

Nothing is quite as comforting as the foods that tie us to childhood memories and simply make us feel good. Join Dawn Meyer for a hands-on class creating sloppy Joe hand pies, creamy tomato soup with gratinéed grilled cheese, beef stroganoff over egg noodles, shrimp and asparagus over cheddar grits, Moroccan chicken pie with phyllo crust, plus a giant chocolate chip skillet cookie.
Hands-On

Wed, March 20,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

I DID IT ALL FOR THE GNOCCHI

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.
Hands-On

Thu, March 21,
6 pm to 8:30 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

GIRLS' NIGHT OUT: THE BEET GOES ON

La de da de de, la de da de da! Everyone will be humming the tune, as Margi Kahn prepares a meal so rich in flavor, no one will remember that it is vegetarian. Enjoy charred vegetable skewers with chimichurri dipping sauce, Moroccan chickpea stew over pearled couscous, sweet potato and carrot gratin, roasted beet and arugula salad with goat cheese, plus a decadent flourless chocolate cake with mascarpone cream.
Demonstration

Fri, March 22,
6 pm to 9 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: GET THEM TO THE GREEK

It is always a fun evening for couples to create authentic Greek cuisine with Maria Sakellariou, starting with grilled scallops stuffed with smoked salmon and spinach and feta. This hands-on class will make pan-seared grouper with a mushroom-pepper pinot noir cream sauce, crawfish beignets with sun-dried tomato and roasted corn, tartar sauce, green bean-red onion salad, plus halva - an exotic semolina and toasted almond dessert.
Hands-On

Fri, March 22,
6:30 pm to 9 pm
$125.00
Per Couple
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS - GANACHE EDITION

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.
Hands-On

Sat, March 23,
11 am to 2 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

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

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

Sat, March 23,
6 pm to 9 pm
$170.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: BACON, NOT STIRRED

Chef Marianne Moore proves that you can add a cocktail to breakfast and call it dinner! Enjoy bacon-and-egg pizza, tomato-mushroom-spinach frittata, savory Danish pastry stuffed with sausage and sage and smothered in country gravy, bacon maple bread pudding, plus a mixed berry vodka smoothie.
Demonstration

Sat, March 23,
6:30 pm to 9 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes. This hands-on class joins Anne Cori to prepare cheese-bacon gougères, pommes dauphine with roasted red pepper ketchup, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla ice cream and chocolate-caramel sauce.
Hands-On

Sun, March 24,
12:30 pm to 3 pm
$60.00
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

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

Chef

Hotel St. Louis
CARB DIEM

Seize the day and learn how to make fresh pasta with robust Italian sauces with the talented chef Bernard Pilon, of Hotel St. Louis. This hands-on class will create three spectacular homemade pasta dishes, including linguine with clam sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce.
Hands-On

Mon, March 25,
6:30 pm to 9 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

A GREAT BRITISH BAKE OFF

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

Tue, March 26,
6 pm to 8:30 pm
$55.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
A DAY IN THE KITCHEN: PASTA WORKSHOP

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day with Kirk Warner perfecting the art of Italian pasta dough. This hands-on class will learn to make a variety of fresh noodle shapes, including fettuccine, angel hair, pappardelle, ravioli, tortellini, agnolotti, cannelloni, and cavatelli, plus potato gnocchi and the amazing Venetian-style lasagna. The pastas will be sauced with Bolognese, puttanesca, carbonara, Alfredo, béchamel, brown butter, lemon, and tomato sauces.
Hands-On

Sat, March 30,
10 am to 3 pm
$150.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: SU"BOURBON"-ITES

There is nothing conventional about Marianne Moore creating a spellbinding dinner with a bottle of bourbon. Join your girlfriends and neighbors, and enjoy a bourbon rosemary cider, shaved Brussels sprouts salad with butternut squash and maple bourbon vinaigrette, spicy rubbed pork tenderloin with Dijon bourbon pan sauce, spicy corn pudding, roasted root vegetables with pancetta, plus triple layer bourbon brownies.
Demonstration

Sat, March 30,
6 pm to 8:30 pm
$45.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: ON TAPA THE WORLD

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

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

Chef

Aramark at Boeing
SURF AND TURF, SAUCES AND SIDES

Design a seductive spread with different combinations of three tender cuts of steak, three luscious seafoods, three beautiful sauces, plus three side dishes. Join chef Jon Lowe for a fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.
Hands-On

Sun, March 31,
12:30 pm to 3 pm
$75.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS * Sold Out

Cheers will be heard in celebration of creating a lively Mexican fiesta with Devon Drag. Spend a festive afternoon creating guacamole with veggie dippers, mini phyllo tacos with traditional taco fillings, Mexican chicken lasagna with fire-roasted tomatoes and black beans layered with corn and cheese, nacho mac-and-cheese, plus quesadilla chocolate s'mores with Nutella and marshmallows. 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.

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

Sun, March 31,
1 pm to 3:30 pm
$100.00
For Parent and Child
Tyler Davis

Pastry Chef

The Chocolate Pig
FOOLING AROUND WITH MODERN DESSERTS

The creative pastry chef of The Chocolate Pig, Tyler Davis, has a few tricks up his sleeves to use molecular techniques to create magical desserts. Enjoy a sophisticated presentation of exciting flavors with mint-lime mojito with coconut and rum presented in a sphere, tropical fruit pavlova with berry "glass" and lychee sorbet, fire and ice - a chocolate habañero entremet, plus the Jackson Pollock dessert presented on a large plate in Pollock-style with beets six ways.
Demonstration

Mon, April 1,
6 pm to 8:30 pm
$50.00
Per Person
Anne Cori

Kitchen Conservatory Staff

HIPS DON'T LIE DINE AND DANCE

Come solo, with friends, or bring your partner for a unique experience of dancing and dining. The evening begins with a one-hour belly dance lesson, properly known as raqs sharqi, with dance instructor Kayla Rogers. Then, shake your hips into the kitchen with Anne Cori to create goat cheese-stuffed dates, roasted red pepper dip with pita crisps, cucumber-yogurt salad with mint and raisins, chicken-artichoke tagine on couscous with preserved lemons and harissa, plus orange-almond cake with chocolate icing, and mint tea.
Hands-On

Sat, April 6,
6 pm to 9 pm
$85.00
Per Person
Anne Cori

Kitchen Conservatory Staff

A DAY IN THE KITCHEN: BREAD BASKET

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, and sandwich breads. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread.
Hands-On

Sun, April 7,
11 am to 4 pm
$150.00
Per Person
Ivy Magruder

Chef

Panorama at the St. Louis Art Museum
THE CHEF AND FISHMONGER

Compliments always abound when the market basket arrives from Bob's Seafood for the chef to create a succulent and bountiful dinner with fish and seafood. The catch of the day will include an amazing variety of fish, and Ivy Magruder, the brilliant chef of Panorama at the St. Louis Art Museum, will use the market basket to spontaneously create incredible seafood dishes. Learn how to select and cook delicious fish.
Demonstration

Mon, April 8,
6 pm to 8:30 pm
$50.00
Per Person
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, April 27,
6 pm to 9 pm
$170.00
Per Couple
Barry Marcus

Pastry Chef

A DAY IN THE KITCHEN: FRENCH PASTRY

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into pain au chocolat, palmiers, pinwheels, croissants, cheese straws, and other scrumptious desserts.
Hands-On

Sat, May 4,
11 am to 4 pm
$150.00
Per Person