ChefClass Title & DescriptionClass TypeClass DatesCost
Barbara Nack

Kitchen Conservatory Staff

THE BASICS OF COOKING

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

Sat, Oct 6,
10 am to 1 pm



Sat, Oct 13,
10 am to 1 pm



Sat, Oct 20,
10 am to 1 pm



Sat, Oct 27,
10 am to 1 pm
$250.00
Per Person
Katina Mims

Culinary Educator

Sweet Fixx
THE URGE FOR A CUPCAKE FIX * Sold Out

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

Our next cupcake class, Cute as a Cupcake, is available on November 5 with Naam Pruitt.
Hands-On

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

Culinary Educator

LET'S TACO ABOUT IT!

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

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

Culinary Educator

BREADS FROM FRANCE * Sold Out

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

Margi's next bread class, In the Rye of the Beholder, is available on November 8 or November 9.
Hands-On

Wed, Oct 17,
6 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

BREADS FROM FRANCE * Sold Out

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

Margi's next bread class, In the Rye of the Beholder, is available on November 8 or November 9.
Hands-On

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

Kitchen Conservatory Staff

HOT SOUPS AND QUICK BREADS

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

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

Kitchen Conservatory Staff

SPOOKY HALLOWEEN HOUSE

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

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

Chef-Owner

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

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

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

Culinary Educator

AMERICAN PIE * Sold Out

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

Upcoming pie classes include Thanksgiving: I'll Take Pie on November 21, and Pie Day Friday on November 23.
Hands-On

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FALL-ING IN LOVE * Sold Out

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

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

Chef

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

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

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

Chef

Aramark at Boeing
FISH AND BISTRO SAUCES * Sold Out

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

Jon Lowe's upcoming classes include What the Ale? We are Making Soup! on October 21, and Surf and Turf, Sauces and Sides on December 2.
Hands-On

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

Kitchen Conservatory Staff

NOVEL CUISINE: THE KELLOGGS

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

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: RUM, RUM, RUN AROUND

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

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

Culinary Educator

WHISK-ING YOU WERE HERE

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

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

Chef-Owner

Sugarfire Smoke House
SUGARFIRE SIZZLE * Sold Out

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

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

Culinary Educator

THE FRENCH KITCHEN * Sold Out

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

This class is offered again on December 7.
Demonstration

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

Chef

Mission Taco Joint
MASA TO MI CASA - HOT TAMALES

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

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

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: COOKING FOR JEFFREY * Sold Out

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

The next class in this series, In a Garden of Cookbooks: Make It Ahead, is available on November 28.
Demonstration

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

Kitchen Conservatory Staff

FRENCH BENEFITS

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: UNCORKED * Sold Out

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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: A TRANSYLVANIA MONSTER PARTY

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SIZZLE AND SAMBA DINE AND DANCE

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

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

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: LOOKING GOURD-GEOUS!

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

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

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry's next available macaron class is Flawless French Macarons on January 19.
Hands-On

Sun, Oct 28,
12:30 pm to 3:30 pm
$60.00
Per Person
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 January 3.
Hands-On

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

Culinary Educator

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

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

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

Kitchen Conservatory Staff

THE ART OF DECORATING CUPCAKES * Sold Out

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

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

Chef

Schlafly Bottleworks
LIVELY, LUSTY LOBSTERS * Sold Out

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

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

Culinary Educator

MORNINGS WITH MARGI - BASIL TO BERRIES

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

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

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

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

Kitchen Conservatory Staff

TACO TUESDAY

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

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

Kitchen Conservatory Staff

ALL SOUPS DAY * Sold Out

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

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART * Sold Out

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

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

Culinary Educator

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

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

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

Pastry Chef

FABULOUSLY FRENCH * Sold Out

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

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

Kitchen Conservatory Staff

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

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

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

Chef

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

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

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

Kitchen Conservatory Staff

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

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: CRISP NIGHTS, WARM SPICES

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

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

Chef

Trattoria Marcella
A TWIST OF THE FORK

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

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

Cookbook Author

CUTE AS A CUPCAKE

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

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

Kitchen Conservatory Staff

MY FIRST THANKSGIVING * Sold Out

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

This class is offered again on November 2 or November 11.
Hands-On

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

Kitchen Conservatory Staff

THE CHOCOLATE CHIP COOKIE CHALLENGE * Sold Out

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

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

Pastry Chef

The Cakery and The Cup
LET'S BE FRANK ABOUT PRETTY CAKE DECORATING * 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 January 16.
Hands-On

Wed, Nov 7,
6 pm to 8:30 pm
$65.00
Per Person
Margi Kahn

Culinary Educator

IN THE RYE OF THE BEHOLDER

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

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

Culinary Educator

IN THE RYE OF THE BEHOLDER

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

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: PRIME AND PROPER * Sold Out

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

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

Kitchen Conservatory Staff

TURN UP THE FLAMES

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

Fri, Nov 9,
6:30 pm to 9 pm
$45.00
Per Person
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 crystallized ginger scones with cream and jam, Cornish pasties - savory beef and potato hand pies, a stunning Victoria sandwich of English sponge cake layered with Italian buttercream and fresh berries, plus an apple crumble with English cream and whipped cream.
Please call our store to be put on a waitlist.
Hands-On

Sat, Nov 10,
11 am to 1:30 pm
$55.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for a fun afternoon with Vikki DiMattia cranking out pasta dough to make homemade fettuccini, along with Alfredo sauce and a quick tomato sauce. This hands-on class will make a fresh Mediterranean salad with salami and cheese and homemade vinaigrette, then turn big chocolate chip cookies into dessert "pizzas" with raspberry jam "sauce", white chocolate "cheese" and fruit leather "pepperoni", served with vanilla ice cream. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Sat, Nov 10,
12 pm to 2:30 pm
$100.00
For Parent and Child
Aruna Gopinath

Culinary Educator

DATE NIGHT FOR COUPLES: INDIA, INDEED

Experience authentic Indian cuisine with Aruna Gopinath, born in Bangalore, India with this hands-on class designed for couples. Learn to prepare Kashmiri pulao - a special rice cooked with seasonings and vegetables with raisins and cashews, Mughlai chicken korma curry, tandoori salmon baked to perfection, quick-and-easy garlic butter naan, pumpkin dal with mustard seeds and red chiles, plus sweet rice pudding garnished with cashews and saffron and raisins.
Hands-On

Sat, Nov 10,
6 pm to 8:30 pm
$125.00
Per Couple
Naam Pruitt

Cookbook Author

GIRLS' NIGHT OUT: TOTALLY DIM SUM

Experience a brilliant array of dim sum dishes prepared by cookbook author Naam Pruitt for a flawless evening with friends. Enjoy steamed char siu buns, jiaozi pork and Napa cabbage dumplings with soy-chile dipping sauce, fried crab and vegetable spring rolls with sweet plum sauce, shrimp and chicken shu mai with black vinegar dipping sauce, plus mini custard tarts.
Demonstration

Sat, Nov 10,
6:30 pm to 9 pm
$45.00
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 granola parfait cups, blueberry coffee cake muffins, baked gruyère-sausage omelets, BLT waffle sliders, plus rosé grapefruit mimosas.
Hands-On

Sun, Nov 11,
10:30 am to 1:30 pm
$65.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

NOVEL CUISINE: MY AMERICAN DREAM

Lidia Bastianich is one of the best loved celebrity chefs. Her books, television shows, and restaurants are universally acclaimed, and her inspiring story starts with an escape from communist held Italian territory to coming to America and founding her food empire with her children. As the class discusses her memoir, My American Dream, Mickey Kitterman will prepare butternut squash crostata with kale and ricotta, oven-braised pork chops with pears and balsamic, potato-onion frico with Montasio cheese, plus chocolate sponge cake with chocolate mousse and sour cherries topped with chocolate zabaglione.

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, Nov 11,
1 pm to 3:30 pm
$45.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

MY FIRST THANKSGIVING

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

Sun, Nov 11,
4 pm to 7 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: FOR THE LOVE OF COOKING

Create a decadent meal with your partner, starting with lobster gratin with homemade cavatelli pasta, leeks, and shiitake mushrooms. This hands-on class will make Coca-Cola marinated duck salad on green lentils and arugula, braised beef short ribs daube with red wine jus on potato purée with butter-braised root vegetables, plus chocolate-caramel shortbread tarts topped with Italian meringue.
Hands-On

Sun, Nov 11,
5 pm to 7:30 pm
$140.00
Per Couple
Marianne Moore

Kitchen Conservatory Staff

COME SHELL OR HIGH WATER

No matter the forecast, join water-loving Marianne Moore in the kitchen creating stunning dishes, starting with cioppino loaded with fish and seafood. This hands-on class will make wilted baby spinach salad, pinot noir poached salmon served with wild mushroom polenta, cumin-dusted roasted carrots, plus a pear crisp with vanilla-infused brown butter.
Hands-On

Mon, Nov 12,
6 pm to 8:30 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MICKEY'S INDIAN PANTRY

Mickey Kitterman loves Indian food, but always put off making it at home because of the long list of ingredients required. Sit back and enjoy deeply flavored and simply put together dishes great for a typical St. Louis kitchen and pantry, as he prepares a meal he once made for Counting Crows at the Fox. Enjoy corn pekora with coriander chutney, aloo gobi - a traditional Indian spiced steamed and fried cauliflower and potato dish, shrimp vindaloo with spicy Indian red curry sauce, plus mango frozen yogurt sundae with blueberry sauce.
Demonstration

Mon, Nov 12,
6:30 pm to 9 pm
$50.00
Per Person
Margi Kahn

Culinary Educator

PALEO: DITCH THE DAIRY!

Margi Kahn shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free and dairy-free menu for an exciting hands-on class. Learn to make endive citrus salad with golden beets and hazelnut vinaigrette, Asian roast cod en papillote, butternut squash purée with fresh herb oil, braised baby bok choy with shiitake mushrooms, plus coconut macaroons dipped in chocolate with ground pistachios.
Hands-On

Tue, Nov 13,
6 pm to 9 pm
$55.00
Per Person
Caryn Dugan and Marianne Moore

Culinary Educator

HOLIDAY APPETIZERS WITH TWO INSPIRING VEGANS

Good friends Caryn Dugan and Marianne Moore changed the way they eat to a plant-based way of life at different times and for different reasons, and together are an inspiration to many. Enjoy the evening as the two of them prepare 5-ingredient holiday appetizers, including beet chips with lemony walnut pesto dipping sauce, coconut-crusted tofu with garlic-ginger dipping sauce, tartine with carrot cashew miso spread with shaved Brussels sprouts and pickled shallots, forbidden rice-stuffed mushrooms with spinach and garlic, plus pumpkin pie parfaits with bourbon whipped coconut cream.
Demonstration

Tue, Nov 13,
6:30 pm to 9 pm
$50.00
Per Person
Naomi Hamamura

Chef-Owner

Chef de Art Catering
HAMA-SAN: SAMURAI OF SUSHI

Discover the art and beauty of sushi with master sushi chef Naomi "Hama-san" Hamamura as he deftly displays his precise knife skills, and makes everyone comfortable making their own sushi. Using a colorful array of ingredients and the freshest fish, this hands-on class will learn to create a variety of sushi rolls, including spicy tuna rolls, red dragon rolls, shrimp tempura rolls with avocado and cucumbers, OMG rolls with salmon topped with warm sesame sauce and torched, plus spicy volcano rolls.
Hands-On

Wed, Nov 14,
6 pm to 8:30 pm
$60.00
Per Person
Jack MacMurray, III

Chef

Boathouse
A FAMILY GATHERING

During the week before the family arrives for Thanksgiving, it's time to put the finishing touches on the holiday menu with contemporary and traditional dishes. This hands-on class with Jack MacMurray, of Boathouse, will create warm goat cheese tart with sun-dried tomato-olive tapenade and arugula, smoked turkey and wild rice soup, Cajun fried turkey thighs with sage gravy, aged white cheddar grits with blackened shrimp, roasted sweet potato-cauliflower mash, succotash, plus chocolate bourbon bread pudding with vanilla hard sauce.
Hands-On

Wed, Nov 14,
6:30 pm to 9 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

RACK STAR

The star of the evening is Barb Nack's pink peppercorn roasted rack of lamb with a mustard-rosemary-bread crumb coating. Sit back and enjoy a fragrant meal that also includes crab-avocado-orange salad with crème fraîche and champagne lemon dressing, roasted mushrooms and asparagus with shallot butter, lemon butter roasted peewee potatoes, plus bread pudding with dried fruit and Grand Marnier crème anglaise.
Demonstration

Thu, Nov 15,
6 pm to 8:30 pm
$50.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
SLOW DOWN, YOU COOK TOO FAST

Slow down and learn to develop the flavors of a low-and-slow method of cooking, as Kirk Warner introduces several exceptional hot pots. This hands-on class will create Szechuan-braised pork with scallion pancakes, Oaxacan-style chicken with yellow mole and asadero cheese dumplings, shellfish with fresh green curry and carrot raita, plus sweet chile-glazed beef short ribs with oven-dried pineapple and butter lettuce.
Hands-On

Thu, Nov 15,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

FALL SOUPS AND SAVORY BREADS

Anne Cori uses the bounty of autumn ingredients to create three luscious soups accompanied with a satisfying bread. Enjoy Italian white bean soup with pesto garnish and olive toasts, wild rice and mushroom chowder with yeasted rye rolls, plus carrot-parsnip soup with jalapeño-cheddar corn muffins.
Demonstration

Fri, Nov 16,
6 pm to 8:30 pm
$45.00
Per Person
Maria Sakellariou

Chef-Owner

Culinary Odyssey
DATE NIGHT FOR COUPLES: IT'S ALL GREEK TO ME

Join Maria Sakellariou in a fun Greek celebration learning to create an assortment of mezedes (Greek hors d'oeuvres) along with the translation of a few Greek words. Laughter and conversation are part of the fun, as this hands-on class makes savory phyllo cigars filled with caramelized onions and kalamata olives and feta drizzled with honey and ouzo, dried beef and roasted red peppers wrapped in buttery phyllo with smoked gouda, dolmathes - lamb and rice-stuffed grape leaves with avgolemono sauce, grilled jumbo shrimp with a garlic-yogurt sauce, cheese pita soufflé, rack of lamb lollipops with Maria's tzatziki sauce, plus Greek donut yogurt puffs served with a shot of ouzo.
Hands-On

Fri, Nov 16,
6:30 pm to 9 pm
$125.00
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 is Flawless French Macarons on January 19.
Hands-On

Sat, Nov 17,
11 am to 2 pm
$60.00
Per Person
Devon Drag

Kitchen Conservatory Staff

HEIR AND A PARENT: CHIP, CHIP HOORAY FOR TACOS AND NACHOS

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.
Hands-On

Sat, Nov 17,
12 pm to 2:30 pm
$100.00
For Parent and Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

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

Sat, Nov 17,
6 pm to 9 pm
$170.00
Per Couple
Cassy Vires

Chef

Winslow's Home
SUSTAINABLE IN THE FOR-SEA-ABLE FUTURE

Chef Cassy Vires, of Winslow's Home, shares her knowledge for selecting the most appropriate sustainable fish for the season, as she creates exciting and satisfying fish and seafood dishes. Enjoy farmed shrimp rillettes with chile flakes and green onion, smoked black carp salad with roasted potatoes and mustard vinaigrette, bouillabaisse with seared fish served with ciabatta slathered in roasted garlic butter and rouille sauce, plus a cream cheese strawberry fool.
Demonstration

Sat, Nov 17,
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, Nov 18,
12:30 pm to 3 pm
$60.00
Per Person
Jon Lowe

Chef

Aramark at Boeing
DATE NIGHT FOR COUPLES: SAKE TO ME WITH SUSHI

Roll up your sleeves and work side-by-side with fish expert, chef Jon Lowe, as this hands-on class celebrates sushi. Learn to prepare bibb salad with hamachi (yellowtail) and arugula and pears with wasabi dressing, miso soup with udon noodles and togarashi and shiitake mushrooms, assorted handmade sushi rolls with a trio of ginger, spicy, and citrus-soy dipping sauces, plus sweet coconut-pineapple fried egg rolls with chocolate-ginger sauce.
Hands-On

Sun, Nov 18,
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 warm goat cheese and marinara, and sweet little Italian doughnuts.
Hands-On

Mon, Nov 19,
6 pm to 8:30 pm
$60.00
Per Person
Jerremy Kirby

Chef

Small Batch
MEATING IN THE VEGAN KITCHEN

Take a few notes in an informative evening in the kitchen with vegan teacher, chef Jerremy Kirby, of Small Batch, making and using a variety of vegan meat substitutes that will be used to make burgers and sandwiches. This hands-on class will make seitan from scratch with wheat gluten and nutritional yeast and flavored to make a dough, seasoned veggie-soy protein burgers, and barbecue pulled jackfruit served with toppings and chips.
Hands-On

Mon, Nov 19,
6:30 pm to 9 pm
$55.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

HEIR AND A PARENT: THE GREAT PUMPKIN PIE

Good Grief! Grab a parent and learn how to make a scrumptious pumpkin pie with pumpkin and leaf dough cut-outs and take it home to share with your family on Thanksgiving. Each team will make and roll out a pie crust, cook and season fresh pumpkin, decorate the crust and bake the pie. While the pies are in the oven, the class will make grilled cheese sandwiches to enjoy with Jordan's fresh pumpkin pie. This class is designed for children, at least 7 years of age, plus a parent.
Hands-On

Tue, Nov 20,
6 pm to 8:30 pm
$90.00
For Parent and Child
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.

Perry Fischer is teaching Masa to Mi Casa: Hot Tamales on October 23.
Hands-On

Tue, Nov 20,
6:30 pm to 9 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

THANKSGIVING: I'LL TAKE PIE

Our annual limited-size holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
Anne Cori is aces at making pie! Let her guide you through the steps of creating perfect, flaky pie crusts for these incredible pies: apple, pumpkin, and pecan. Each class participant must provide three pie plates.
Hands-On

Wed, Nov 21,
9 am to 12 pm
$125.00
Per Person
Naam Pruitt

Cookbook Author

VIETNAMESE BITES

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.
Hands-On

Fri, Nov 23,
12 pm to 2:30 pm
$60.00
Per Person
Jordan McLaren

Kitchen Conservatory Staff

PIE DAY FRIDAY

If Thanksgiving dinner has you too full for dessert, create a new tradition and bring the family to our kitchen to join pie baker Jordan McLaren for Pie Day Friday. This hands-on class will create four sensational pies, including Italian sweet ricotta cannoli pie with a sweet crust and chocolate chips, chocolate French silk pie with whipped cream and chocolate shavings in a blind baked pie crust, cranberry lime pie with a gingersnap crust, plus molasses shoo-fly pie.
Hands-On

Fri, Nov 23,
1 pm to 3:30 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: SEDUCTIVE SURF AND TURF

Barb Nack shares a tempting menu paired with Italian wine for an evening of fun and laughter. This hands-on class will make delicious crab-stuffed shrimp with garlic wine sauce, strip steak with mushroom ragù, pan-seared scallops on creamy basil risotto, roasted asparagus, plus a blackberry crostata with vanilla ice cream.
Hands-On

Fri, Nov 23,
6 pm to 8:30 pm
$140.00
Per Couple
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, Nov 24,
12 pm to 2:30 pm
$100.00
For Parent and Child
Mickey Kitterman

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

Sat, Nov 24,
6 pm to 8:30 pm
$140.00
Per Couple
Mickey Kitterman

Kitchen Conservatory Staff

PASTA ROLLER DERBY

Sidle up to the counter with Mickey Kitterman where elbow action is allowed when using the pasta machine to make fresh homemade pasta. This exciting hands-on class will make roasted red pepper linguine served with lobster-crab-shrimp tutto mare, baked pesto lasagna with fresh pasta sheets layered with basil pesto and béchamel sauce, plus paglia e fieno (straw and hay pasta) with a duo of spinach and egg noodles tossed with pancetta and mushrooms and cream.
Hands-On

Sun, Nov 25,
12:30 pm to 3 pm
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

ANNE'S FAVORITE HERITAGE COOKIES

Anne Cori shares old-fashioned heritage cookies that grandma used to bake from hand-written recipes, including Anne's signature pecan butterhorns. Enjoy hazelnut crescents, cherry-pistachio florentines, pecan pralines, rum-butter spritz cookies, plus candied grapefruit rind.
Demonstration

Sun, Nov 25,
1 pm to 3:30 pm
$45.00
Per Person
Naam Pruitt

Cookbook Author

DATE NIGHT FOR COUPLES: YOUR PAD THAI OR MINE?

The decision to eat phenomenal Thai noodle dishes will be easy, as this hands-on class joins cookbook author Naam Pruitt to create delicious food. Learn to make pad Thai with shrimp, pad-kee-mow-moo - spicy drunken noodles with pork and Thai basil, pad-see-ew nua - stir-fried noodles with beef and Chinese broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce, plus fried bananas.
Hands-On

Sun, Nov 25,
5 pm to 7:30 pm
$125.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

MAKE-AHEAD HOLIDAY BREAKFAST

Spend holiday or weekend mornings with your family instead of in the kitchen as Devon Drag shares great make-ahead tips for a memorable breakfast feast. This hands-on class will make baked cinnamon French toast casserole with brown sugar streusel topping, mix-and-match quick muffins with a variety of optional mix-in ingredients, smoky sausage and grits casserole with cheddar cheese, apple-bacon pancakes with cider syrup, sweet potato latkes with smoked salmon and crème fraîche, plus decadent hot chocolate.
Hands-On

Mon, Nov 26,
6 pm to 8:30 pm
$55.00
Per Person
Rachel Sarino

Culinary Educator

StL Cake Pops
JOLLY CHRISTMAS CAKE POPS

Join Rachel Sarino, owner of STL Cake Pops in historic St. Charles, for an exciting class creating colorful treats perfect for the holidays. This hands-on class will learn how to hand mold cake pop dough into specialty shapes, dip, and decorate with sprinkles and other specialty items to create an assortment of holiday cake pops, including Santa's hat, a snowman, figgy pudding, and a Christmas tree. Each student will take home their cake pop creations.
Hands-On

Mon, Nov 26,
6:30 pm to 9 pm
$55.00
Per Person
Margi Kahn

Culinary Educator

MORNINGS WITH MARGI - RED PEPPERS TO RUGELACH

Treat yourself to a quiet, relaxed mid-week morning with Margi Kahn, as she prepares a superb luncheon. Enjoy roasted butternut squash soup with red pepper oil swirl, heavenly cheddar-scallion biscuits, warm farro salad with chickpeas topped with dried cranberries and toasted walnuts, plus cinnamon-raspberry rugelach.
Demonstration

Tue, Nov 27,
10 am to 1 pm
$45.00
Per Person
Jay Dedkhad

Chef

Ocha Thai and Japanese
IF YOU KNEW SUSHI

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

Tue, Nov 27,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

THE HOLIDAY COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends and neighbors as this hands-on class has everyone thirsting for an ice-cold glass of milk! Barb Nack shares some of her favorite recipes, including pistachio pinwheels with a jam filling, caramel cashew thumbprints drizzled with white chocolate, snowy almond butter crescents, delicate lace cookies rolled up and dipped in chocolate, lemon shortbread linzer-style cookies with lemon curd filling, plus chocolate rugelach.
Hands-On

Tue, Nov 27,
6:30 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

PERFECTLY SAUCED

Learn the secrets of adding the most delicious sauce that puts the finishing touch on a superb entrée. This hands-on class will work side-by-side with chef Mickey Kitterman creating seared scallops with shallot beurre blanc, beef tenderloin medallions with cognac-roquefort sauce, trout amandine, plus roasted chicken with morel sauce.
Hands-On

Wed, Nov 28,
6 pm to 8:30 pm
$60.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

IN A GARDEN OF COOKBOOKS: MAKE IT AHEAD

From Ina Garten's library of cookbooks, Barb Nack shares some of her favorites from Ina Garten: Make It Ahead, perfect for your holiday planning. Enjoy a cranberry vodka martini with orange zest, zucchini and goat cheese tart, easy coquilles St. Jacques with cognac, roasted asparagus bundles wrapped in prosciutto with gruyère, plus chocolate cake with Kahlúa mocha frosting.
Demonstration

Wed, Nov 28,
6:30 pm to 9 pm
$45.00
Per Person
Two Rogue Chefs

Chef

A TASTE OF THE UNDERGROUND * Sold Out

With 49 years of combined experience as professional chefs, two charming men share their talents creating super secret underground dinners in their time off from their kitchens. Established in 2009, seventy official Rogue Underground Dining Society events have been done in surprise unexpected locations such as a train station, art museum, theater, and warehouse, with locations given only days before the events and the menu announced at the table. Join us for an exciting and daring evening in our kitchen with undisclosed handshakes and the promise to keep their secret.
Please call our store to be put on a waitlist.
Demonstration

Thu, Nov 29,
6 pm to 8:30 pm
$50.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

NOT YOUR NONNA'S NORMAL NIGHT

Barb Nack puts a spin on Italian night, as this hands-on class creates a dinner that might make Nonna gasp! Learn to make three-cheese baked spaghetti nest appetizers, rib-eye cowboy steaks grilled over a hot fire, sautéed mushrooms with sweet maple bacon, crispy pan-fried gnocchi with spinach-arugula pesto, plus chocolate fettuccine topped with chocolate whipped cream, vanilla ice cream, and chocolate sauce.
Hands-On

Thu, Nov 29,
6:30 pm to 9 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, Nov 30,
6 pm to 8:30 pm
$65.00
Per Person
Marianne Moore

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: GINGER AND SPICE

Marianne Moore makes everything nice for a spicy evening with the ladies, starting with cast iron nachos with carnitas, pickled jalapeños and tequila-spiked queso. Enjoy a ginger margarita, crispy Buffalo chicken bites with warm blue cheese dip, spicy chorizo and shrimp mac-and-cheese, chile-spiced avocado and manchego sliders, plus dark chocolate brownies with cherry-chocolate ganache.
Demonstration

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

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Hands-On

Sat, Dec 1,
12 pm to 3 pm
$55.00
Per Person
Cindy Ott

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

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

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: "SIGH"LENT NIGHT

Sighs of joy will be heard throughout the kitchen as this hands-on class for couples creates a holiday feast. Join Barb Nack to create carrot-potato soup garnished with bacon and chestnut cream, an elegant standing beef rib roast with Madeira jus, Yorkshire pudding with herbs, potato-celeriac purée, sautéed shaved Brussels sprouts with pancetta, plus chocolate crème brûlée with raspberries.
Hands-On

Sat, Dec 1,
6 pm to 8:30 pm
$140.00
Per Couple
Cassy Vires

Chef

Winslow's Home
GIRLS' NIGHT OUT: POP. BUBBLE. CLINK.

Raise a flute of good cheer to the holiday season, as Cassy Vires creates a festive meal around champagne. Enjoy herb-marinated sautéed shrimp with champagne butter sauce, simple greens with brie and pine nuts dressed with champagne vinaigrette, pan-roasted bubbly chicken with roasted vegetables, champagne risotto, plus orange pound cake with fresh berries and champagne sabayon.
Demonstration

Sat, Dec 1,
6:30 pm to 9 pm
$45.00
Per Person
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, Dec 2,
12:30 pm to 3 pm
$75.00
Per Person
Cindy Ott

Culinary Educator

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sun, Dec 2,
1 pm to 3 pm
$50.00
Per Child
Mickey Kitterman

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.
Hands-On

Sun, Dec 2,
5 pm to 7:30 pm
$140.00
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.

This class is offered again on December 9 or December 16.
Hands-On

Sun, Dec 2,
5:30 pm to 8 pm
$60.00
Per Person
Kirk Warner

Chef-Owner

Kirk's Traveling Kitchen
50 WAYS TO LOVE YOUR LOBSTER

If your holiday plans include lobster, but need inspiration to pull it off, chef Kirk Warner offers some logical advice for lots of great lobster dishes! Learn to create a stunning menu of lobster gratin with wild mushrooms and leeks, Kirk's lobster rolls, lobster shepherd's pie with gold potato purée, lobster ravioli with melted fennel and piquante pepper sauce, plus lobster arancini with fresh mozzarella and semolina crust.
Hands-On

Mon, Dec 3,
6 pm to 8:30 pm
$75.00
Per Person
Naam Pruitt

Cookbook Author

YOU BUTTER NOT POUT

Learn to make toffees and caramels utilizing Kitchen Conservatory's favorite ingredient, butter, that will have this hands-on class crying with joy. Join Naam Pruitt to make salted caramel dip with toffee bits served with Granny Smith apple slices, pecan toffee blondies with salted caramel ice cream, crème caramel, plus sticky caramel brioche monkey bread.
Hands-On

Mon, Dec 3,
6:30 pm to 9 pm
$55.00
Per Person
Wil Pelly

Culinary Educator

Nudo House
WHERE THERE'S A WIL, THERE'S A YAY!

A big welcome back to the talented and fun-loving Wil Pelly, of Nudo House, as he shares his expertise in Asian cooking. This hands-on class will make pickled vegetable spring rolls with decorative herbs and peanut hoisin sauce, lotus root salad with carrots and cucumbers topped with peanuts and fish sauce dressing, tamarind roasted cauliflower with crispy shallots and slaw, vegetable lo mein stir-fry, plus Vietnamese iced coffee parfaits.
Hands-On

Tue, Dec 4,
6 pm to 8:30 pm
$60.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

FEAST OF THE SEVEN FISHES

Experience the joyous celebration of the traditional Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as Mickey Kitterman starts the evening with a delectable fritto misto of calamari, shrimp, and scallops with basil salsa verde. Enjoy tutto mare "all from the sea" with clams and mussels and shrimp and lobster and crab, seared tuna with tomatoes and olives and capers, arugula and grilled radicchio with mascarpone and walnut bagna cauda, plus lemon gelato with pignoli cookies.
Demonstration

Tue, Dec 4,
6:30 pm to 9 pm
$55.00
Per Person
Barbara Nack

Kitchen Conservatory Staff

PUT A CROWN ON IT!

Feel like royalty with a regal and impressive meal, as this class creates a stuffed crown roast wrapped in bacon and filled with apple sage stuffing topped with frills as the gem of the evening. This hands-on class joins Barb Nack in the kitchen creating celery root bisque garnished with duck leg confit, parsley and butter-roasted creamer potatoes, Brussels sprouts lardon with raisins, plus apple and Calvados galette topped with Calvados whipped cream.
Hands-On

Wed, Dec 5,
6 pm to 9 pm
$60.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

HO! HO! HOLIDAY CUPCAKES

Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Learn to make chocolate macaroon cupcakes with coconut buttercream frosting, gingerbread latte cupcakes with espresso buttercream frosting, cranberry-orange cupcakes with candied cranberries and orange cream cheese frosting, and vanilla peppermint cupcakes with white chocolate peppermint frosting.
Hands-On

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

Culinary Educator

THE FRENCH KITCHEN

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

Fri, Dec 7,
6 pm to 8:30 pm
$50.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS * Sold Out

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

Barry's next available macaron class is Flawless French Macarons on January 19.
Hands-On

Sat, Dec 8,
11 am to 2 pm
$60.00
Per Person
Vikki DiMattia

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sat, Dec 8,
1 pm to 3 pm
$50.00
Per Child
Barbara Nack

Kitchen Conservatory Staff

GIRLS' NIGHT OUT: JINGLE BELLES

Celebrate the starlit holiday season with your girlfriends in a festive evening with Barb Nack. Sip on a Baileys-peppermint schnapps Christmas cookie cocktail, and enjoy seared sea scallops with lemon crème fraîche and caviar, asparagus lemon-ginger pasta, prosciutto-provolone palmiers with honey mustard dipping sauce, plus mini chocolate-caramel mousse shooters.
Demonstration

Sat, Dec 8,
6 pm to 8:30 pm
$45.00
Per Person
Dawn Meyer

Kitchen Conservatory Staff

GINGERBREAD HOUSE FOR ADULTS

Adults just want to have fun, too! Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition!
Hands-On

Sun, Dec 9,
12:30 pm to 3:30 pm
$55.00
Per Person
Amanda Anderson

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
Hands-On for Apprentice Chefs

Sun, Dec 9,
1 pm to 3 pm
$50.00
Per Child
Devon Drag

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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.
Hands-On

Sun, Dec 9,
5 pm to 7:30 pm
$125.00
Per Couple
Ericka Lanter

Culinary Educator

CHRISTMAS 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 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.
Hands-On

Sun, Dec 9,
5:30 pm to 8 pm
$60.00
Per Person
Margi Kahn

Culinary Educator

PIES AND SCONES AND BISCUITS... OH MY!

Margi Kahn is a wizard of perfecting the flakiness of pie crusts, scones, and biscuits. Learn Margi's secrets of rolling out doughs by working side-by-side to create lemony iced scones, double-crust apple and dried cranberry pie, cheddar and scallion biscuits, and toasted coconut scones.
Hands-On

Mon, Dec 10,
6 pm to 9 pm
$55.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

GNUDI CAPOOTIE, LET'S MAKE GNOCCHI

Spend a whimsical evening in the kitchen learning the difference between gnudi and gnocchi - delicate and pillowy Italian dumplings. This hands-on class with Mickey Kitterman will create ricotta gnudi with butter-poached lobster sauce, spinach gnocchi with spicy tomato ragù, plus a large antipasto platter with salami, marinated olives and vegetables, spiced nuts, and cheeses, then finish with limoncello gelato.
Hands-On

Mon, Dec 10,
6:30 pm to 9 pm
$60.00
Per Person
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.
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

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.
Hands-On

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

Kitchen Conservatory Staff

IN GOOD COMPANY

Create an 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
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

Fri, Dec 14,
6 pm to 9 pm
$170.00
Per Couple
Amanda Anderson

Kitchen Conservatory Staff

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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.
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

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!
Hands-On

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

Cookbook Author

SUGAR PLUM FAIRY TEA

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.
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

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.
Hands-On

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

Culinary Educator

CHRISTMAS 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 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.
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

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

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, Dec 18,
6 pm to 8:30 pm
$60.00
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

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.
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
Marianne Moore

Kitchen Conservatory Staff

DATE NIGHT FOR COUPLES: IN THE NICK OF TIME

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.
Hands-On

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

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.
Hands-On

Sat, Dec 22,
6 pm to 8:30 pm
$55.00
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
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-proscuitto 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
$60.00
Per Person
Anne Cori

Kitchen Conservatory Staff

PASTA, PASTA, PASTA

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.
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

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

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

Culinary Educator

LET'S TACO ABOUT IT!

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

Wed, Dec 26,
6:30 pm to 9 pm
$60.00
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

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

Kitchen Conservatory Staff

THE APPRENTICE CHEF: MIDNIGHT SNACKS

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.
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!

Spend a fun 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.
Hands-On

Fri, Dec 28,
12 pm to 2:30 pm
$55.00
Per Person
Anne Cori

Kitchen Conservatory Staff

LOBSTER AND CHAMPAGNE

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.
Demonstration

Fri, Dec 28,
6 pm to 8:30 pm
$75.00
Per Person
Mickey Kitterman

Kitchen Conservatory Staff

MERRY OLDE ENGLAND: PUBS AND PINTS

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.
Hands-On

Sat, Dec 29,
12 pm to 2:30 pm
$60.00
Per Person
Joshua Galliano

Chef

Companion Baking
DATE NIGHT FOR COUPLES: TIMES SQUARE * Sold Out

Before the ball drops in Times Square, enjoy the festivities with your partner creating a sumptuous meal and raising a toast with a champagne cocktail. Join Josh Galliano for a hands-on class creating a grapefruit and coppa salad with shaved fennel, shrimp risotto with roasted butternut squash, five-spice pan-roasted duck with purée of cauliflower and Asian pear relish, plus sweet Italian budino with doughnut ice cream for dessert.
Hands-On

Sat, Dec 29,
6 pm to 8:30 pm
$150.00
Per Couple
Devon Drag

Kitchen Conservatory Staff

CUPCAKES AND COCKTAILS

Devon Drag combines the art of decorating cupcakes with two spirited cocktails for an evening of exuberance and frolic. Mix up a 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
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

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.
Hands-On

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

Thu, Jan 3,
6 pm to 8:30 pm
$45.00
Per Person
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
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, Jan 16,
6 pm to 8:30 pm
$65.00
Per Person
Barry Marcus

Pastry Chef

FLAWLESS FRENCH MACARONS

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.
Hands-On

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