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DATE NIGHT
FOR COUPLES: TUSCANY FOR TWO
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Barbara Nack,
Kitchen Conservatory staff
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Sat, July 5
6 to 8:30 pm
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$125 per couple
hands-on class
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SOLD OUT
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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.
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LOBSTER TALES
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Joshua Galliano,
chef, An American Place
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Mon, July 7
6 to 8:30 pm
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$60 per person
demonstration class
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If you missed our January Iron Chef competition, Joshua Galliano will share the
tales of the lobster, as he demonstrates an incredible feast of lobster bisque
with orange and tarragon, lobster johnnycakes with sugarcane vinaigrette, and
pistachio-crusted lobster with piperade and wilted spinach.
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SUMMER SIZZLE
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Barbara Nack,
Kitchen Conservatory staff
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Mon, July 7
6:30 to 9 pm
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$50 per person
hands-on class
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Barb extends the sizzling celebration of the holiday weekend in this hands-on
class preparing sweet corn risotto with Manchego cheese, smoked shrimp BLTs with
spicy aioli, tomato-topped summer frittata, zucchini blondies, and boysenberry
sorbet.
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NO BAKE DESSERTS
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Helen Fletcher,
chef-owner, Truffes
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Wed, July 9
6 to 9 pm
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$45 per person
demonstration class
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Helen Fletcher proves that there is no need to heat up the kitchen with these
fabulous desserts perfect for the summer, including strawberry-mascarpone coupe,
honey-lime tart, s'mores tart, and Snicker-ama.
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DATE NIGHT FOR COUPLES: TASTE OF SANTA FE
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Debbi Stinnett,
cookbook author
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Fri, July 11
6 to 8:30 pm
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$110 per couple
hands-on class
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SOLD OUT
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In the festive spirit of Santa Fe, this hands-on class for couples is sure to
spice things up. Join cookbook author Debbi Stinnett preparing tomato-avocado
salad drizzled with roasted poblano chile vinaigrette, goat cheese enchiladas
with red chile sauce and roasted tomatillo sauce, fiery red rice, and Spanish
vanilla flan with toasted almonds.
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GIRLS' NIGHT OUT: UNDER THE TUSCAN SUN
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Anne
Cori,
Kitchen Conservatory staff
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Fri, July 11
6:30 to 9 pm
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$45 per person
demonstration class
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SOLD OUT
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Celebrate the end of the week with your girlfriends, as Anne prepares
refreshing peach bellinis, artichoke-ricotta crostini, peach-arugula salad,
chicken piccata with fresh tomato pasta, plus mascarpone-stuffed roasted
peaches.
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DAY IN THE
KITCHEN: FISH AND SEAFOOD
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Anne
Cori,
Kitchen Conservatory staff
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Sat, July 12
10 am to 3 pm
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$175 per person
hands-on class
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Come over to the other side of the counter to master cooking in our special
participation classes. For those who are interested in learning more about how
to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary
arts. These classes are limited to six people and each one receives either a
special Kitchen Conservatory embroidered, cotton
apron or shirt.
This very popular participation class will show everything you need to know
about selecting, preparing, and cooking all different kinds of fish and
shellfish. Anne gives the class much flexibility in creating the dishes they
most want to learn. Participants are invited to meet at 9:15 am at Bob's
Seafood, 8660 Olive Boulevard, to select the fish.
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TRADITIONAL DIM SUM
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Theresa Liu,
culinary educator
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Sun, July 13
1 to 3:30 pm
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$40 per person
demonstration class
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It is always great fun to choose a multitude of dishes from the dim sum cart,
and cookbook author Theresa Liu shares some of her favorite traditional dim sum
recipes. Theresa demonstrates crispy egg rolls, curried rice stick noodles, shu
mai (steamed meat balls), congee soupy rice, shrimp toast, and Cantonese
barbecue spareribs.
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TO-MAY-TO, TO-MAH-TO
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Mark Curran,
chef, Araka
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Mon, July 14
6 to 8:30 pm
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$45 per person
demonstration class
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Keep your eyes peeled for the most flavorful tomatoes, as chef Mark Curran of
Araka starts with the freshest varieties to demonstrate different techniques to
process this wonderful, humble fruit resulting in unexpected and interesting
results. Mark will prepare an unusual tomato salad, tomato tarte Tatin, and
halibut with tomato vinaigrette.
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FAST AND EASY
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Cindy Ott,
Kitchen Conservatory staff
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Mon, July 14
6:30 to 9 pm
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$50 per person
hands-on class
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There is always time to make a fabulous dinner fast and easy. Cindy shares
great tips in this participation class with a flavor-packed menu of grilled
petite beef shoulder roast, grape tomato-roasted garlic pasta, sweet
carrot-pearl onion saute, and fudge brownie cookie ice cream sandwiches.
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GRILLED TO PERFECTION
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Jon Lowe,
chef, Oceano Bistro
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Tue, July 15
6 to 8:30 pm
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$50 per person
hands-on class
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This hands-on class with chef Jon Lowe of Oceano Bistro is sure to delight your
senses with great colors and incredible aromas, as this class prepares yellow
tomato gazpacho with goat cheese and coriander, endive-cabbage slaw with creamy
sherry-tarragon vinaigrette, firecracker corn on the cob, whole grilled fish
with salsa, and melon granita.
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COMEBACK CARY!
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Cary McDowell,
chef, Revival
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Wed, July 16
6 to 8:30 pm
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$60 per person
demonstration class
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It is a thrill to have Cary McDowell back in our kitchen, who has traveled
extensively the past few years with Wolfgang Puck's, and is now back to doing
what he loves best with the opening of Revival. It is fascinating what Cary does
with lobster, and he will delight this class with the preparation of lobster
summer rolls, lavosh with lobster and avocado, and garganelli pasta with
lobster, English peas and sweet butter.
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GRILLS GONE WILD
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Scott Oglesby,
chef, Truffles
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Thu, July 17
6 to 8:30 pm
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$50 per person
hands-on class
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Join chef Scott Oglesby from Truffles in a fun evening at the grill,
preparing barbecue shrimp, marinated and grilled halibut with artichoke
vinaigrette, basil oil and fresh arugula, then create a fabulous tiramisu for
dessert.
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VEG OUT!
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Anne
Cori,
Kitchen Conservatory staff
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Fri, July 18
6 to 8:30 pm
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$50 per person
hands-on class
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Anne shares some of her favorite vegetarian recipes that are ideal for a
main course or sides to any meal, including summer vegetable soup, eggplant
parmesan light, mushroom risotto, and scrumptious triple chocolate brownies.
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GIRLS' NIGHT OUT: THE PEACH BOYS
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Barbara Nack,
Kitchen Conservatory staff
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Fri, July 18
6:30 to 9 pm
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$45 per person
demonstration class
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Juicy peaches are falling from the trees, just in time for a delightful
evening without the boys. Barb lavishes this class with peach daiquiris,
peach-pecan salad with peach vinaigrette, pan-seared sea bass with white peach
salsa, caramel peach crisp, plus peach gratin with sweet almond topping.
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THREE FRENCH HENS
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Jean Pierre Auge,
chef
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Sat, July 19
10 am to ?
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$45 per person
demonstration class
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Whatever the season, Jean Pierre is always joyful when cooking and sharing a
tale or two! Pull up a seat and enjoy some laughter and great cuisine as Jean
Pierre prepares Cornish hens with polonaise sauce on asparagus and cauliflower,
crawfish in ramekins, and flambéed peaches.
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OBI WAN CANNOLI
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Mark Wentz,
chef, LoRusso's
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Sat, July 19
10:30 am to 1 pm
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$50 per person
hands-on class
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Become a Jedi pasta apprentice in this hands-on class with the wizard, Mark
Wentz, learning to prepare homemade pasta. The class will make seafood ravioli
with sun-dried tomato-sherry cream sauce, chicken canneloni with portobello
mushrooms and basil cream sauce, plus chocolate cannolis and candied fruit-Grand
Marnier cannolis.
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GOURMET CLUB: BASTILLE MY HEART
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Anne
Cori,
Kitchen Conservatory staff
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Sat, July 19
6 to 8:30 pm
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$125 per couple
hands-on class
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Anyone can attend these Gourmet Club courses for couples. Each limited-size
class is fully participatory, plus the menus include a variety of
theme-appropriate wines.
Celebrating the French national holiday, this class will prepare potato
gaufrettes with smoked trout and aioli, fish quenelles in lobster sauce, chicken
fricassee, tomato-eggplant gratin, plus chocolate floating island with
caramelized raspberries.
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BEER OF THE MONTH CLUB: SCHLAFLY
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Katy Colson,
culinary educator
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Sat, July 19
6:30 to 9 pm
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$55 per person
demonstration class
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"He was a wise man who
invented beer." - Plato
Spend an evening exploring brewers and seasonal
beers, proving that pairing suds with fabulous cuisine is great fun! Each month,
Katy will showcase a brewer and three seasonal beers.
Katy has devised the perfect menu to pair with Schlafly seasonal beers. Enjoy
the perfect flavor combinations, as Katy prepares black
bean-jalapeno-cheddar-fresh tomato tostados, grilled shrimp with spicy Asian
slaw, blackened fried chicken with garlic smashed potatoes, and peanut butter
cup ice cream.
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FUN WITH FONDANT
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Nicola Wissler,
culinary educator, Lorraine's Cakes
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Sun, July 20
12:30 to 3 pm
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$50 per person
hands-on class
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Welcome to Nicola Wissler of Lorraine's Cakes in Ste. Genevieve, who will
give step-by-step directions in this hands-on class creating a three-dimensional
sculpted baseball cap with fondant that looks so real, it will be more tempting
to wear it than eat it! Learn the tricks of forming the brim of the cap and
working with fondant to create a smoothly finished icing, then add just the
right team logo as the finishing touch.
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NOVEL CUISINE: SERVICE INCLUDED
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Anne
Cori,
Kitchen Conservatory staff
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Sun, July 20
1 to 3:30 pm
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$40 per person
demonstration class
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NOVEL CUISINE - A BOOK CLUB FOR FOOD LOVERS! If the love of books is the food
of cooking and eating, read on. Several wonderful books on food and cooking have
just been published to great acclaim. Fully experience these books by reading
and then eating. Join us in a fun afternoon; the class gets to be both book and
food critic at once.
Phoebe Damrosch tells all about posh dining in Service Included: Four-Star
Secrets of an Eavesdropping Waiter, which is the story of Thomas Keller's Per Se
Restaurant in New York City. The class will feast on the specialties: salmon
cornets, puree of parsnip soup, shaved fennel-beet salad, butter-poached shrimp
on macaroni-and-cheese, and carrot cake with cinnamon ice cream.
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CULINARY ARTISTRY
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Matt Dawson,
chef, Peppertini's
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Mon, July 21
6 to 8:30 pm
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$45 per person
demonstration class
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Welcome chef Matt Dawson and witness his flare for culinary artistry in
plating and presentation, as he prepares Szechuan glazed grilled pork tenderloin
skewered with lemongrass, honey-ancho grilled pineapple, bok
choy-jicama-apple-shiitake mushroom salad with rice wine-ginger vinaigrette, and
burnt Meyer lemon sorbet with a sweet Jack Daniels reduction.
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KILLER APPS
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Emily Marshall,
chef-owner, Napa Catering
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Tue, July 22
6 to 8:30 pm
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$50 per person
hands-on class
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Worry about the sit-ups later, as Emily Marshall has killer apps that are
sure to delight your guests, starting with roasted red pepper-goat cheese
quesadillas with basil aioli, Vermont sharp cheddar-artichoke diamonds, poached
gulf shrimp-avocado spoons, pork tenderloin crostini with lemon aioli and fresh
thyme, and smoked trout with chervil on English cucumbers.
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IF ANYONE CAN, MEXI-CAN
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Robin Chestnas,
culinary educator, Silver Spoon Catering
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Wed, July 23
6 to 8:30 pm
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$45 per person
demonstration class
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Robin presents fun combinations of simple, delicious ingredients with
tomato-pineapple-orange-jalapeno salsa, cheesy chicken enchiladas, jalapeno and
black-eyed pea salad, Spanish rice, and Mexican chocolate burritos with
raspberry sauce.
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THE GREAT ~SCAPE
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Eric Kelly,
chef, ~Scape
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Thu, July 24
6 to 8:30 pm
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$50 per person
hands-on class
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Please welcome chef Eric Kelly of the hot new restaurant ~Scape as this
hands-on class learns to prepare an amuse of smoked salmon pastrami with lemon
confit, chilled asparagus mimosa with radish salad and Dijon vinaigrette,
gnocchi a la nicoise with summer squash, zucchini, nicoise olives and vine-ripe
tomatoes in a brown butter-lemon sauce, and bomboloni (little Italian donuts)
with fresh raspberry sauce.
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GIRLS' NIGHT OUT: COCACABANA WITHOUT THE CABANA BOYS
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Dawn Meyer,
Kitchen Conservatory staff
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Fri, July 25
6 to 8:30 pm
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$45 per person
demonstration class
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SOLD OUT
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Yes, it might have been nice to have the cabana boys, but this evening is
strictly for the girls! Dawn prepares a scrumptious menu starting with Mojitos,
lobster-mango cocktails, coconut-curry chicken lettuce wraps, jicama-apple-red
onion salad with citrus vinaigrette, and mini banana splits with rum sauce and
macadamia brittle.
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DATE NIGHT FOR COUPLES: WOK ON THE WILD SIDE
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Barbara Nack,
Kitchen Conservatory staff
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Fri, July 25
6:30 to 9 pm
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$110 per couple
hands-on class
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Take a wok on the wild side with your partner in this fun hands-on class
preparing chicken wine soup, sweet-and-sour pork, jade green and pink coral - a
sumptuous dish of broccoli and shrimp, Chinese stuffed dumplings, basic fried
rice, and almond cookies.
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DAY IN THE KITCHEN: QUE'S YOUR DADDY?
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Terry Black,
chef-owner, Super Smokers
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Sat, July 26
10 am to 3 pm
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$175 per person
hands-on class
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Come over to the other side of the counter to master cooking in our special
participation classes. For those who are interested in learning more about how
to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary
arts. These classes are limited to six people and each one receives either a
special Kitchen Conservatory embroidered, cotton
apron or shirt.
Ribs, ribs, ribs - and more ribs! Spend the day with grilling guru Terry
Black preparing a mountain of mouth-watering ribs in this hands-on class. Learn
the whole process from start to finish of grilling on charcoal for the ultimate
in flavor, as Terry fires this class up with great ideas for grilling awesome
ribs.
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GO FISH!
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Jeff Davis,
chef, Café Napoli
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Sat, July 26
10:30 am to 1 pm
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$45 per person
demonstration class
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Welcome back to chef Jeff Davis of Cafe Napoli as he prepares a fabulous
seafood menu of rosemary char-grilled salmon with arugula, lemon and chopped
tomatoes, pan-seared tarragon scallops with roasted red pepper relish,
char-grilled filet with gorgonzola, caramelized onions and red wine reduction,
and a cold seafood salad with calamari, scallops, shrimp and fresh spinach.
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DATE NIGHT FOR COUPLES: MARGARITA MADNESS
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Katy Colson,
culinary educator
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Sat, July 26
6 to 8:30 pm
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$125 per couple
hands-on class
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SOLD OUT
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It's Margarita Madness time! Katy will get this hands-on class started with
margaritas - golden and raspberry-tangerine. Then enjoy the rest of the evening
with your partner while preparing chorizo nachos, fig and goat cheese empanadas,
blackened fish tacos with citrus cucumber relish, green chicken enchiladas,
tomatillo salsa, and Mexican bread pudding.
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FABULOUS FRUITY CAKES
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Barbara Nack,
Kitchen Conservatory staff
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Sun, July 27
1 to 3:30 pm
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$50 per person
hands-on class
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This fun hands-on class will be a piece of cake using fresh fruit to create
lemon chiffon cake, nectarine-Amaretto cake, apricot-orange roulade, and
raspberry-hazelnut meringue.
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SWEET SURPRISE
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Christy Augustin,
pastry chef, Sidney Street Café
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Mon, July 28
6 to 8:30 pm
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$45 per person
demonstration class
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Join us in a delightful welcome to pastry chef Christy Augustin of Sidney
Street Café as she shares incredible combinations of fresh market herbs with
fabulous desserts. Christy demonstrates the surprising flavor combinations with
Mojito sorbet, fresh bay leaf poached peaches, lavender-rosemary crème anglaise,
pistachio-olive oil pound cake, and summer berries with sweet basil.
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TERRENE TERRAIN
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Tello Carreon,
chef, Terrene
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Mon, July 28
6:30 to 9 pm
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$45 per person
demonstration class
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Discover the allure behind the ever-popular Terrene, as we welcome chef
Carreon as he prepares one of his favorite dishes, pistachio-coriander encrusted
tuna and mango relish served with chipotle-ricotta-sweet potato puree, and
Chinese long green beans finished with ginger-soy glaze. Tello shares his
passion for local ingredients with cucumber bisque, tofu on a stick with cashew
dipping sauce, Asian slaw with sesame vinaigrette, and mixed berry buckle with a
crispy topping.
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FIELD OF GREENS
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Bryan Carr,
chef-owner, Pomme
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Tue, July 29
6 to 8:30 pm
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$45 per person
demonstration class
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Chef-owner Bryan Carr of Pomme inspires the perfect summer menu with grilled
top sirloin and five different summer salads, including green bean-almonds-Roquefort
salad, toasted bread-tomatoes-roasted pepper salad, eggplant salad with goat
cheese, corn salad, and cucumber salad with arugula.
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THE BOUNTY HUNTER
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Mickey Kitterman,
chef, Gallagher's
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Wed, July 30
6 to 8:30 pm
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$45 per person
demonstration class
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Chef Mickey Kitterman has scoured the local farmers' markets to find the best
ingredients to create an incredible menu of grilled summer vegetables with lemon
bagna cauda sauce, sweet corn crepes filled with goat cheese and served with
tomato jam, sherried fingerling potatoes and zucchini with fresh thyme,
tenderloin caprese salad with roasted garlic-balsamic vinaigrette, and
watermelon granita.
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I LIKE MIKE
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Mike Johnson,
chef-owner, Fu Manchu
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Thu, July 31
6 to 8:30 pm
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$45 per person
demonstration class
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Welcome back to Mike Johnson, one of the most prolific restaurateurs in Saint
Louis, with a delicious dim sum menu from Fu Manchu. Enjoy a variety of bao -
Chinese steamed buns with pork and shrimp fillings, shu mai dumplings with
curried vegetable filling, plus other delights that are sure to please the
palate.
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GIRLS' NIGHT OUT: EXTREME CHOCOLATE
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Barbara Nack,
Kitchen Conservatory staff
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Fri, Aug 1
6 to 8:30 pm
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$45 per person
demonstration class
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Get your chocolate fix in this class that is finger-licking good, as Barb
prepares chocolate-covered raspberry cocktails, white chocolate-berry gratin,
chocolate-filled beignets, the ultimate rich chocolate marquise, and berry
marshmallows with chocolate.
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DAY IN THE KITCHEN: CHOCOLATE TRUFFLES
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Barry Marcus,
pastry chef, Institute of Culinary Education
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Sat, Aug 2
11 am to 4 pm
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$150 per person
hands-on class
|
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Come over to the other side of the counter to master cooking in our special
participation classes. For those who are interested in learning more about how
to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary
arts. These classes are limited to six people and each one receives either a
special Kitchen Conservatory embroidered, cotton
apron or shirt.
Chocolate truffles are much like a fine port, slowly indulged to enjoy the
sensuous flavors! Enjoy an afternoon with chef Barry mastering the art of
learning to form, dip and shape both dark and white chocolate ganache with
raspberry, peanut and liqueur flavors. Barry also shows the proper way to temper
chocolate for a perfect shiny finish in this incredible hands-on class.
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DATE NIGHT FOR COUPLES: PARIS NIGHTS
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Barbara Nack,
Kitchen Conservatory staff
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Sat, Aug 2
6 to 8:30 pm
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$125 per couple
hands-on class
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SOLD OUT
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Celebrate the most romantic city in the world with a glass of champagne! This
hands-on class will prepare crab bisque, goat cheese tart, scallops Provencal
with basmati rice, French string beans, and plum Tatin.
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WHAM, JAM, THANK YOU MA'AM
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Dawn Meyer,
Kitchen Conservatory staff
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Sun, Aug 3
1 to 3:30 pm
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$50 per person
hands-on class
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Experience the satisfaction of stocking your pantry with homemade jams and
condiments that also make the perfect gift in this hands-on canning class. Learn
the safe and easy techniques of canning yummy provisions, including strawberry
margarita jam, honeyed peach-blueberry compote, cherry-currant chutney, peach
butter, and raspberry hot fudge sauce. Participants will take home some finished
samples.
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BAKING BOOT CAMP
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Dawn Meyer,
Kitchen Conservatory staff
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Mon, Tue, Wed,
Aug 4, 5 and 6
10 am to 12 pm
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$98 per child
hands-on class
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Spend three fun-filled days in the kitchen with Dawn learning everything
about baking from cakes to cookies, muffins to rolls, and so much more! The
kitchen is going to heat up with strawberry-banana muffins, s'more cupcakes, ham
and cheese breakfast bake, butter drop rolls, chocolate pudding cake, cherry
squares, giant M&M pops, cheesy pasta bake, chocolate chip-malted milk ball
cookies, baked blueberry French toast, and peppermint brownies.
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HALE HATH NO FURY
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Brian Hale,
chef, Monarch
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Mon, Aug 4
6 to 8:30 pm
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$50 per person
hands-on class
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Chef Brian Hale would certainly feel scorned if his homegrown tomatoes were
taken from his pantry! Join Brian and Hannahway Farms owner Mick Dickus, as this
hands-on class prepares flat bread dough for margarita flatbread, heirloom
tomato puttanesca sauce, homemade tomato ketchup, fresh salsa, and fried green
tomato-Boursin-crab Napoleon with creamy lemon dressing and basil.
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CHER-ER-RRY, CHERRY BABY
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Anne
Cori,
Kitchen Conservatory staff
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Mon, Aug 4
6:30 to 9 pm
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$40 per person
demonstration class
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Can you come out tonight?! Anne teaches this class on the luscious cherry
just once a year with a delicious menu of cherry soup, Belgian endive-frisee-gorgonzola
salad with cherry vinaigrette, seared fresh fish with cherry salsa on
cherry-laced tabbouleh, and homemade cherry strudel with whipped cream.
Participants will have the opportunity to purchase fresh, already pitted sour
cherries.
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TRUE BLUEBERRIES
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Kirk Warner,
chef, Kirk's Traveling Kitchen
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Tue, Aug 5
6 to 8:30 pm
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$50 per person
hands-on class
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Kirk is back from Michigan with bazillions of blueberries just in time for
this brilliant hands-on class, preparing blueberry tartlets with graham cracker
crust and Neufchatel pastry crème, blueberry clafoutis with Ceylon cinnamon,
roasted local chicken breast with blueberry-ginger compote, and chilled
blueberry soup with homemade mock crème fraiche.
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CURRY ON
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Adam Lambay,
chef, Chaumette Winery
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Wed, Aug 6
6 to 8:30 pm
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$50 per person
hands-on class
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Chef Adam shares his passion for preparing Indian food, as this hands-on
class learns to prepare spicy Indian tomato soup, pork vindaloo, Hydrada-style
vivyani (rice pilaf), "going coconut" curry shrimp, and mango mousse.
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IT'S NOT EASY BEING GREEN
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Barbara Nack,
Kitchen Conservatory staff
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Thu, Aug 7
6 to 8:30 pm
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$40 per person
demonstration class
|
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Barb has planned a menu that even Kermit would love, including
spinach-stuffed chicken breast in puff pastry, watercress soup, broccoli au
gratin, and pistachio ice cream.
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DATE NIGHT FOR COUPLES: THE COUPLE THAT COOKS TOGETHER
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Rocky Fino,
cookbook author
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Fri, Aug 8
6 to 8:30 pm
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$110 per couple
hands-on class
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Cookbook author Rocky Fino is at it again, proving that romance in the
kitchen is the secret to a great relationship. Join him in preparing cold
cucumber soup, seared filet of salmon over a spicy acorn squash hash, and
adults-only brandied berry milkshakes.
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TEXAS-STYLE BARBECUE
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Michael Goldman,
culinary educator
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Fri, Aug 8
6:30 to 9 pm
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$45 per person
demonstration class
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Rustle up a few friends and join Mike in the kitchen for a genuine
Texas-style barbecue, as he prepares fried spicy dill pickles with a cool-down
sauce, Texas-style brisket and sausage with Texas-based barbecue sauce on the
side, yummy potato salad, and fresh berry cobbler.
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DAY IN THE KITCHEN: ADVANCED FISH AND SEAFOOD
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Kirk Warner,
chef, Kirk's Traveling Kitchen
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Sat, Aug 9
10 am to 3 pm
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$175 per person
hands-on class
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Come over to the other side of the counter to master cooking in our special
participation classes. For those who are interested in learning more about how
to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary
arts. These classes are limited to six people and each one receives either a
special Kitchen Conservatory embroidered, cotton
apron or shirt.
Take your seafood culinary skills to the next level in this advanced class
with chef Warner. Kirk will talk about selecting, preparing and cooking fish and
seafood, and how to go beyond the basics. Participants are invited to meet at
9:15 am at Bob's Seafood, 8660 Olive Boulevard, to select the seafood.
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DATE NIGHT
FOR COUPLES: TUSCANY FOR TWO
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Barbara Nack,
Kitchen Conservatory staff
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Sat, Aug 9
6 to 8:30 pm
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$125 per couple
hands-on class
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SOLD OUT
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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.
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DAY IN THE KITCHEN:
GUERILLA GRILLING
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Kirk Warner,
chef, Kirk's Traveling Kitchen
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Sun, Aug 10
12 to 5 pm
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$175 per person
hands-on class
|
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Come over to the other side of the counter to master cooking in our special
participation classes. For those who are interested in learning more about how
to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary
arts. These classes are limited to six people and each one receives either a
special Kitchen Conservatory embroidered, cotton
apron or shirt.
Join chef Kirk Warner in an incredible day of grilling, preparing an
extensive array of meats, fish, rubs, sauces, and sides. Learn about making the
variations of barbecue sauces that have become known as Kansas City-style, North
Carolina-style, Texas-style, and Saint Louis-style, then grill up a heap of
dry-rub beef brisket, Saint Louis-style spareribs, hot-smoked salmon, and pulled
pork. This class will also prepare the perfect accompaniments to go with
grilling, including baked beans and slaw.
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SEAFOOD CELEBRATION
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Joshua Galliano,
chef, An American Place
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Mon, Aug 11
6 to 8:30 pm
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$45 per person
demonstration class
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Chef Galliano has conceived a seafood menu worth celebrating. Savor
vichyssoise with jumbo lump crab, gulf shrimp and potatoes, crawfish fricasee
with morels, favas and gnocchi, pan-roasted redfish with pea-mint puree and
gaufrette potatoes, and panna cotta with spiced red wine berries.
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GNOCCHI AND POLENTA
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Anne
Cori,
Kitchen Conservatory staff
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Mon, Aug 11
6:30 to 9 pm
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$50 per person
hands-on class
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Join Anne in one of our most popular classes, learning to make fabulous
gnocchi and polenta. This hands-on class will prepare potato gnocchi with veal
sauce, spinach-ricotta gnocchi with fresh tomato sauce, soft polenta with
balsamic vegetables, and fried polenta with roasted red bell pepper sauce.
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TEMPURA AND TERIYAKI
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Hiroshi Seki,
chef-owner, Seki's Japanese Restaurant
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Tue, Aug 12
6 to 8:30 pm
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$45 per person
demonstration class
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It is a delight to welcome chef-owner Hiroshi Seki, as he prepares authentic
Japanese-style tempura with shrimp and other fish. Seki will prepare agedashi -
a deep-fried tofu with tempura dipping sauce, and a beautiful presentation of
salmon teriyaki.
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CUMIN GET IT
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Barbara Nack,
Kitchen Conservatory staff
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Wed, Aug 13
6 to 8:30 pm
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$50 per person
hands-on class
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