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Cooking Classes

Cooking Class Registration
& Cancellation Policy:

Classes are filled on first-come basis.

Payment must be made at the time of registration.

Register online, in person at our store, or mail list of classes you want with your name and your telephone number.

Also register by phone: (314)-862-COOK (2665).

Send payment to KITCHEN CONSERVATORY, 8021 Clayton Road, St. Louis, MO 63117.

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

Help Desk

Take a Cooking Class

Classes
GIRLS' NIGHT OUT: COSMOS ARE ALWAYS COOL
Come for the cosmos and stay for the food. Rachelle Killian creates a special night just for the girls with a duo of traditional and white cosmos, as everyone enjoys Green Goddess hummus with spring vegetables, honey-garlic glazed pork loin served with dill new potatoes and Brussels sprouts gratin with bacon and walnuts topped with gruyère cheese, plus strawberry crumb bars.
Details
Rachelle Killian
Kitchen Conservatory Staff
Demonstration
$45 Per Person
Sat, Jul 31
6 to 8:30 pm
FRESH COOKIES LICKETY-SPLIT
Throw those day-old cookies out the window and discover tips and techniques for having a variety of warm fresh cookies ready to be baked in any quantity, small or large, for an unexpected guest or a late night craving. This hands-on class with Melissa Clendenin will learn to fill the freezer with five scrumptious cookies, including double chocolate-salted caramel cookies, vanilla chai shortbread, deluxe oatmeal-trail mix cookies, fluffernutter cookies, and sugar cookie swirl slice-and-bake cookies.
Details
Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$55 Per Person
Sun, Aug 1
1 to 3:30 pm
SHOW ME THE HONEY!
Beekeeper and founder of Asali Gold Honey, Ericka Clark, teams up with her sister, Lydia Gwin, for a sweet class infusing a variety of flavors into honey, as Lydia cooks with honey. Enjoy grilled peach and blue cheese crostini with a honey glaze, habañero-honey barbecue chicken, summer market salad with honey-mustard vinaigrette, plus blueberry crisp topped with lavender-honey ice cream, and a honey-lemon spritzer.
Details
Lydia Gwin and Ericka Clark
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Aug 5
6 to 8:30 pm