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, 9011 Manchester Road, St. Louis, MO 63144.

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

Take a Cooking Class

Kitchen Conservatory offers a wide variety of cooking classes, both participation and demonstration. Please scroll our current schedule to find a delicious cooking class that is right for you. Multiple refinements can be used to find the very cooking class of your dreams. Or purchase a gift certificate for any cooking class. All cooking classes are held at Kitchen Conservatory. Bon appetit!

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Classes

PASTA, PASTA, PASTA

Homemade pasta is one of our most requested classes, and we love sharing some of our favorite recipes, as this hands-on class learns to mix, roll, and cut pasta dough. Work side-by-side with our experts creating fettuccine with beef short rib ragù, pesto bow tie pasta, angel hair in lemon cream sauce, butternut squash agnolotti in sage brown butter sauce, plus spinach-mushroom lasagna. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Thu, Dec 26
12 to 2:30 pm

THE ART OF PIZZA THROWING

Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling afternoon exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 20.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Dec 26
12:30 to 3 pm

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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Dec 26
6 to 8:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for an energetic evening cranking out pasta dough with Mathew Unger and his 14-year-old daughter, Kallie. This hands-on class will make toasted ravioli, an Italian salad, homemade fettuccine with meatballs in red sauce, plus chocolate waffles and vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mathew Unger
Chef
Hands-On
$120 For Parent and Child

Thu, Dec 26
6:30 to 9 pm

HEIR AND A PARENT: BITS AND PIZZAS

Join Laura Branson in the kitchen for a delightful morning creating individual pizzas to share with your favorite adult. This hands-on class will make gooey fried mozzarella sticks with dipping sauce, pizza with your choice of toppings including homemade pizza sauce, freshly grated cheese, pepperoni, veggies, caramelized onions, and delicious prosciutto. Finish with homemade vanilla ice cream topped with a choice of Oreos, M&Ms, gummies and sprinkles. This class is designed for children, ages 7 to 11, plus a parent. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Laura Branson
Culinary Educator
Hands-On
$120 For Parent and Child

Fri, Dec 27
11 am to 1:30 pm

LATIN-ASIAN MASHUP

Create an unforgettable afternoon of sweet and spicy flavors as this hands-on class joins Sheri Doe to combine elements from two different cuisines - Latin and Asian. Learn to make arroz chaufa - Peruvian version of Chinese fried rice with chicken and cumin and ginger, chicken won ton tacos with hoisin and ginger and cilantro, Vietnamese pho steak burrito with bean sprouts and hoisin, kimchi quesadillas with crispy chicken and spicy kimchi with gochujang and honey dipping sauce, plus a citrusy yuzu margarita. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Dec 27
12 to 2:30 pm

BRING IT ON, NEW YEAR!

Looking for ideas to ring in the New Year? The delightful Jan Reid has planned an evening of celebration inspired by Ina Garten from her Barefoot Contessa collection. This hands-on class will create roasted shrimp cocktail, deviled eggs with smoked salmon, pan-fried onion dip with homemade potato chips, filet of beef sliders with gorgonzola sauce, roasted beet salad, Grand Marnier chocolate chunk cupcakes with chocolate ganache frosting, plus a French 75 and a limoncello Collins cocktail.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Fri, Dec 27
6 to 8:30 pm

SUSHI RICE AND ROLL

Learn the basics of sushi-meshi - the art of making sushi rice for creating a variety of sushi rolls using shrimp, unagi, salmon, and real crab, plus tamagoyaki - a Japanese omelet. This hands-on class with Sharon Tutko will make nigiri sushi, uramaki - California rolls, hosomaki - spicy thinly rolled tuna and cucumber rolls, temaki - cone-shaped hand rolls with salmon and vegetables, plus classic accompaniments -- kabayaki sauce, wasabi, and pickled ginger.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Fri, Dec 27
6:30 to 9 pm

GNUDI CAMP

Clothing is required for an afternoon of gnudi fun with Jeff Friesen, starting with whipped ricotta bruschetta with blistered tomatoes and basil. This hands-on class will create the gnocchi-like dumplings with homemade ricotta to make five different versions -- green basil gnudi, red romesco gnudi, yellow curry gnudi, black squid ink gnudi, plus orange butternut squash gnudi.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 31.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Dec 28
11 am to 1:30 pm

FRENCH FARE - CRAB FARCI

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy pommes dauphinoise pithiviers - cheesy potatoes encased in puff pastry, egg roulade crab farci with sauce aurore - crab-stuffed rolled egg roulade with tomato cream sauce, haricots verts sautéed with garlic butter and breadcrumbs, plus chocolate-prunelle pavé flavored with cognac.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Mickey's next class in his French Fare series is available on January 25 with a new menu.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Dec 28
11 am to 1:30 pm

IN KNOTS OVER PRETZELS

Lydia Gwin shares global flavors to a variety of homemade soft pretzels that combines technique with creativity. This hands-on class will make German soft pretzel sticks with a duo of dips - pickle dip and Dijon-bacon dip, Swedish sugared sweet pretzels, pretzel-covered hot dogs, and Mexican stuffed pretzels with roasted jalapeño queso dip.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Dec 28
12 to 2:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 8.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sat, Dec 28
6 to 8:30 pm

SATURDAY NIGHT SUSHI

Chef Jon Lowe shares his expertise with creating artful and tasty sushi. This hands-on class will make a magnificent variety of sushi rolls with fresh and exciting ingredients including shrimp tempura, salmon, tuna, crab, avocado, carrots, cucumbers, jalapeños, and pickled ginger. Learn to make sushi rice, spicy sriracha sauce, citrus-soy sauce, and wasabi.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Dec 28
6:30 to 9 pm

WHEN THE MOON HITS YOUR EYE

That's amore! Join Sheri Doe and learn to make the versatile pan pizza that does not require shaping or stretching the dough, and can be done without a pizza stone, high heat oven or a pizza peel. Originally made in Tuscany around 1900 from the residual heat of wood fired ovens, this class will make Roman-style pan pizzas topped with cheese and a simple crushed tomato and basil sauce, plus a variety of toppings.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 24.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Dec 29
12 to 2:30 pm

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 two cocktails - a spiced pomegranate fizz and espresso martinis, then join Lydia Gwin to create caramelized onion-mushroom bruschetta, mini beef and sausage meatballs in a tomato marsala sauce served on fontina polenta, grilled shrimp with charred tomato lemon butter sauce, and roasted carrot-onion-hazelnut tart.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sun, Dec 29
5 to 7:30 pm

NOSHES AND NIBBLES

Spend a lively afternoon in the kitchen with Sharon Tutko to shape the perfect appetizer party with world flavors and simple preparations so that everyone can enjoy the celebration. This hands-on class will create grilled salmon skewers with carrot miso dipping sauce, orange-chile-thyme marinated olives, mini roasted corn and crab cakes with cilantro-chile crema, falafel fries with tzatziki sauce, orange-chipotle beef flank skewers, Moroccan chicken meatballs with saffron tomato glaze, plus cardamom-cinnamon-ginger spiced pecan praline. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Dec 30
11 am to 1:30 pm

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 Meyer in the kitchen preparing mini calzones with marinara sauce, bacon-cheddar loaded smashed potatoes topped with sour cream, Buffalo cauliflower bites served with ranch dressing, and homemade peanut butter cups. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child

Mon, Dec 30
1 to 3 pm

OH, THE IRON-Y!

Cast iron has become one of the most popular cooking vessels with mad skills for retaining heat and searing meat perfectly, and ideal for big, rich dishes that appeal to everyone. This hands-on class with Sheri Doe will create caramelized onion dip baked with gruyère served on crostini, blackened rib-eye steak with chive butter, cheesy cast iron dauphinoise, bacon-wrapped charred broccoli, plus pineapple-ginger upside-down cake, and a dark-and-stormy cocktail with candied ginger.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Dec 30
6 to 8:30 pm

A COUNTDOWN TO INDULGENCE

Treat yourself to an evening of decadence creating small plate delicacies with Mickey Kitterman, ending with a champagne toast. This hands-on class will make a coquille of lobster Savannah with mushrooms gratinéed in a scallop dish, duck burger sliders with duck fat pommes frites, mini beef Wellingtons, spinach and artichoke oysters Rockefeller, plus fig and goat cheese puff pastries.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Mon, Dec 30
6 to 8:30 pm

LOBSTER AND CHAMPAGNE

Celebrate the end of the year with an elegant feast of lobster and a flute of champagne. Enjoy a memorable evening with lobster chowder with Indian spices, mango and pickled onion salad with lobster fritters, lobster agnolotti in tarragon butter sauce, plus pear champagne sorbet with almond tuiles.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Kitchen Conservatory Chef
Demonstration
$80 Per Person

Mon, Dec 30
6:30 to 9 pm

DATE NIGHT FOR COUPLES: MIGHT AS WELL-INGTON!

Might as well make plans to start the New Year in the best possible way with magnificent beef Wellington. This hands-on class for couples will create olive-fig tapenade on crostini, butternut squash-bourbon soup with bacon garnish, red wine poached pear salad with blue cheese crumbles and candied walnuts, beef tenderloin Wellington with mushrooms duxelles served with red currant sauce on soubise - a French risotto with onions and gruyère cheese, plus Grand Marnier soufflés with crème anglaise.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Kitchen Conservatory Chef
Hands-On
$200 Per Couple

Wed, Jan 1
6 to 8:30 pm

NO WEIGH!

Marci Boland has turned some of her favorite dishes into healthier versions with smart ingredient choices making them less fat and completely satisfying. This hands-on class will learn to create sweet potato-black bean chili with fire-roasted tomatoes, butternut squash mac-and-cheese, mixed greens salad with snow peas and English cucumber topped with Green Goddess dressing and pomegranate seeds, chicken and cauliflower "rice" casserole with artichokes, zucchini scarpaccia, plus chocolate chip-chickpea bar cookies with almond flour topped with aquafaba whipped cream. #healthy

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jan 2
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for an exciting evening making kolaches -- a Czech-style pastry made of delicious brioche-like dough filled with sweet and savory ingredients. This hands-on class will learn to make the kolache dough and use it for a variety of sweet and savory kolaches, including apricot-mango kolaches, cherry-vanilla bean kolaches, Philly beef cheese steak kolaches with grilled peppers and onion and Monterey Jack cheese, plus spicy Buffalo chicken kolaches with blue cheese.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 18.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jan 2
6 to 8:30 pm

THE SUSHI COUNTER

Step up to our counter and join Adam LaViolette as he shares his expertise in the art of sushi making. This hands-on class will learn the techniques to create salmon nigiri with aburi shio koji - salmon sliced and shaped over rice then brushed with a shio koji nikiri and flame seared, shiitake gunkan seasoned with yuzu kosho - sautéed shiitakes in a boat-shaped ball of sushi rice banded with a nori strip, spicy tuna futomaki with spicy miso seasoning, crab-avocado-cucumber uramaki - an inside-out roll with sesame seeds, and broccolini goma-ae tamaki - a hand roll filled with blanched broccolini tossed in creamy sesame dressing.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on February 26.

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Thu, Jan 2
6:30 to 9 pm

A DAY IN THE KITCHEN: BREAD BASKET

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on May 3.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Fri, Jan 3
11 am to 4 pm

DATE NIGHT FOR COUPLES: CUCKOO FOR COQ AU VIN

Couples will fall crazy-in-love with classic French dishes in a delightful hands-on class with Joe Herbert. Learn to create pan-seared scallops with shallot beurre blanc, rich and creamy mushroom bisque, coq au vin -- a chicken fricassée cooked in red wine, plus individual Grand Marnier soufflés.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Joe Herbert
Culinary Educator
Hands-On
$160 Per Couple

Fri, Jan 3
6 to 8:30 pm

PIZZA IS STILL A PARTY WITHOUT THE GLUTEN

Chef Sharon Tutko shares basic principles to demystify gluten-free crusts, as students learn to create their own gluten-free flour blends using combinations of potato, rice, millet and sorghum flours. Discover the importance of xanthan gum, tapioca flour, and psyllium binders as additions in making yeasted doughs, herbed doughs, keto-veggie-based dough, and a sweetened dough. This hands-on class will make spicy chicken-shaved manchego pizza with basil pesto on yeasted crust, crispy prosciutto-butternut squash-brie pizza topped with arugula and sage on herbed crust, gulf shrimp and sautéed leek pizza with tarragon béchamel on “cauliflower” crust, plus caramelized mango “monkey bread” dessert with cinnamon and pecans.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Jan 3
6 to 8:30 pm

GIRLS' NIGHT OUT: CHILL OUT WITH FRIESEN

Jeff Friesen has concocted a laid back evening for the ladies with everything from fajitas to margaritas, and he will do all the cooking! Enjoy fresh tortilla chips with a trio of dips -- queso, guacamole, and pico de gallo, skirt steak fajitas with griddled onions and peppers on handmade flour tortillas, esquites - Texas-style Mexican street corn with lime and cotija cheese, plus Texas chocolate sheet cake with chocolate frosting and pecans on top, and a Cadillac margarita with reposado tequila and Cointreau.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Jeff's next Girls' Night Out class, Warm and Toasty, is available on February 22.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Fri, Jan 3
6:30 to 9 pm

NEXT-LEVEL GRILLED CHEESE

These are not yo' mama's grilled cheese sandwiches, as Lydia Gwin shares tips and techniques for creating next-level sandwiches served with hickory smoked tomato soup and a frisée-apple-pecan salad with preserved lemon vinaigrette. This hands-on class will make gruyère-fontina grilled cheese with sautéed leeks and mushrooms and roasted potatoes on a marbled rye, jalapeño popper and goat cheese grilled cheese with Monterey Jack and apricot-jalapeño relish with bacon on sourdough bread, plus brownies and vanilla bean ice cream.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Jan 4
12 to 2:30 pm

HEIR AND A PARENT: STEP UP TO THE CANDY BAR

Spend a memorable afternoon making different versions of your favorite candy bars so good that parents and children will be scrambling for the last morsel. Learn to make mini Butterfinger pies in jars with brown sugar graham cracker crust, homemade Twix bars with caramel and chocolate, Almond Joy cookie bars, peanut butter cup sandwich cookies with peanut butter buttercream, plus Snickers ice cream topped with caramel, peanuts and chocolate. Some candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 27.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$120 For Parent and Child

Sat, Jan 4
1 to 3:30 pm

DATE NIGHT FOR COUPLES: UNO, DOS, CHA-CHA-CHA DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour cha-cha dance lesson with dance instructor Andrea Osman, then create Latin-inspired dishes. Learn to make sofrito steamed mussels, picadillo-filled empanadas, arroz con pollo, and fried sweet plantains. Sip on a delicious Cuba libre, and complete the evening with Cuban coffee crème brûlée. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming Date Night Dine and Dance classes include Salsa Salsa on March 22, and Last Tango in Paris on April 26.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Jan 4
6 to 9 pm

THE ART OF PIZZA THROWING

Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling night exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 20.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Jan 4
6:30 to 9 pm

A DAY IN THE KITCHEN: PASTA

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter).

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sun, Jan 5
11 am to 4 pm

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. The cupcakes are out of the oven and ready for decorating, 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 to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on February 16.

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Jan 5
12 to 2:30 pm

HONG KONG TREASURES

From pot stickers to baos, Jacob Couture shares his secrets for creating delicate Chinese treasures with mouth-watering fillings and well-matched sauces. This hands-on class will make char siu baos and scallion pancakes served with ginger-garlic-Chinese black vinegar sauce, shrimp siu mai with spring onion oil sauce with garlic, pork and cabbage pot stickers with spicy Sichuan peppercorn dumpling sauce, plus Hong Kong egg tarts.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 12.

Details

Jacob Couture
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 5
12:30 to 3 pm

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.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Jan 5
5 to 7:30 pm

FOOD FOR LIFE - ALL DAY, EVERY DAY

From the Physicians Committee for Responsible Medicine, certified plant-based educator Lisa Buchmeier is a Food For Life instructor eager to share meat-free, dairy-free, egg-free, vegan dishes for every meal of the day that are low fat, high fiber, oil-free and cholesterol free. Enjoy a sunrise fruited quinoa bowl sprinkled with chia seeds, summer squash salad with short grain brown rice and an oil-free zesty herb dressing, caramelized roasted sweet potatoes drizzled with maple-red chile sauce topped with a medley of hearty black beans and vegetables and fire-roasted corn served with braised collard greens with a hint of lemon, plus creamy strawberry-banana oat "nice cream". #healthy

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Lisa’s upcoming classes include Nuts About Vegan on February 1, and St Pat Eats Green on March 16.

Details

Lisa Buchmeier
Culinary Educator
Demonstration
$55 Per Person

Sun, Jan 5
5:30 to 8 pm

A SEINFELD STATE OF MIND

No matter what New York City food purveyor, real or created, visited by the likes of Seinfeld, Elaine, George, and Kramer, the food moments from the much acclaimed series were epic. Join Lydia Gwin in a hands-on class to create some of the favorites, including Elaine's big salad (cobb salad with bacon vinaigrette), "no soup for you" cream of mushroom soup eaten with "these pretzels are making me thirsty" German-style pretzels, Steinbrenner's "I got eggplant on my mind" pepperoni-eggplant calzones, Kenny Rodgers' roasted chicken and the "vile weed" broccoli, plus "look to the cookie" black and white cookies.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Jan 6
6 to 8:30 pm

KICK THE CHICKEN BUCKET

It's time to bid farewell to the red and white chicken bucket and learn to make a variety of fried chicken from different regions. This hands-on class with Jeff Friesen will create Southern fried chicken with hot honey, coleslaw, Nashville hot chicken with comeback sauce, plus Korean fried chicken with Korean slaw.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 13.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Jan 6
6 to 8:30 pm

MACARON MANIA - JANUARY

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. Learn to make hot chocolate macarons with chocolate shells dipped in chocolate filled with hot chocolate buttercream and topped with mini marshmallows, cherry cheesecake macarons filled with cherry jam surrounded by cream cheese buttercream and topped with crumbled graham crackers, plus butterbeer macarons with butterscotch centers and butterbeer buttercream.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming macaron classes include Macarons - Oh, What a Filling on February 5 with Jeff Friesen, and Colorful Macarons with Lia on March 19 with Lia Weber.

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 6
6:30 to 9 pm

WHACK THE KNIFE!

Master the knife, the most essential kitchen tool, and how to select the right knife for the right job as this knife skills 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 free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person

Tue, Jan 7
12 to 2:30 pm

SOURDOUGH BREAD

If the thought of freshly baked sourdough bread makes you weak in the knees, join bread baker Melissa Clendenin with step-by-step instructions for successful bread with intoxicating flavors. This hands-on class will learn how to maintain and refresh the starter and test for ripeness, discover how to fold and shape the dough along with using rising vessels, and learn the benefits of the overnight fermentation method with detailed instructions for resting and rising periods and scoring the bread tops. Learn how to make Melissa's master sourdough recipe and incorporate different inclusions into your bread with Melissa’s choices of dried fruit, nuts, seeds, citrus zest, olives, jalapeños, cheese, and sun-dried tomatoes. Each participant will take home sourdough starter.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jan 7
6 to 9 pm

IF YOU KNEW SUSHI

It is always a delight and an honor 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 since 2001. Jay starts the class by showcasing caterpillar rolls, California rolls, and spicy rolls for the class to enjoy. Using the freshest fish and other beautiful ingredients including yellowfin tuna, white tuna, salmon, smelt egg, avocado, cucumber, radish sprouts, pickled radish, and spicy sauce, everyone in this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi rolls of their own.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on February 18.

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Jan 7
6:30 to 9 pm

LUNCH WITH LYDIA - MUSTARD TO MARMALADE

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy roasted honey-mustard salmon with a pistachio crust served with citrus-fennel-avocado salad, creamy parsnip soup with pear and walnuts, plus orange marmalade cake with a sour cream frosting. #weekday

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Lydia's next class in this series, Lunch with Lydia, is available on February 3 with a new menu.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Jan 8
11 am to 1:30 pm

RAISING THE RISOTTO GAME

Spend the evening with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, learning to make creamy Italian risotto using a variety of rice including arborio, carnaroli, and vialone nano - an Italian semifino variety. Combining the rice with exciting ingredients, this hands-on class will make risotto with goat cheese and roasted mushrooms, creamy butternut squash risotto with toasted pumpkin seeds, braised beef short ribs and spinach risotto, plus salted caramel risotto with crumbled almond biscotti.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Jan 8
6 to 8:30 pm

MERINGUES - WHIP IT! WHIP IT GOOD!

Mickey Kitterman shares the differences between French, Swiss, and Italian meringues plus the techniques for each that start with whipped egg whites and sugar. This hands-on class will use those skills to create chocolate meringue tarts with French meringue, a copycat recipe with the flavors of Prince Harry and Meghan Markle's wedding cake featuring lemon curd with Swiss meringue buttercream flavored with lemon and elderflower, dacquoise with hazelnut meringue layers frosted with Italian mocha buttercream, plus floating island with crème anglaise and caramel sauce.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jan 8
6 to 8:30 pm

JAN AND MATT HAVE GOOD FORTUNE

Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a special celebration for Chinese New Year. Take a seat at the counter as they amuse you with their banter and prepare a spicy kale salad with green onions tossed in soy-sesame dressing with Korean chile flakes, crispy skillet fried rice paper dumplings with a mushroom-carrot-cabbage filling with crumbled tofu served with soy dipping sauce, three-cup chicken cooked in a fabulous sesame soy sauce with rice wine served with sesame noodles, plus Chinese almond cookies.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Wed, Jan 8
6:30 to 9 pm

HAVE YOUR CAKE AND EAT IT, TOO!

Melanie Armbrecht, who is a go-getter when it comes to cake decorating, expounds on the components of cake baking so that it is a success every time. Learn how to level and stack layers, and decorate a stunning cake in this hands-on class. Melanie has pre-baked the cakes, so the focus is on decorating a one-layer cake with American buttercream frosting using a variety of tips for simple borders and decorations. Learn how to make chocolate ganache for a drip effect down the sides of the cake. Each student will take home their decorated cake. #weekday

Details

Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Thu, Jan 9
12 to 2:30 pm

THE SWEET SIDE OF INDIA

Sweet aromas fill the kitchen, as this hand-on class with Lily Sugathan discovers unique desserts of India. Learn to create rasgulla - soft cheese dumplings simmered in cardamom-rose sugar syrup, instant coconut laddus, bite-sized coconut fudge treats made with condensed milk, gajar ka halwa cake - a decadent fusion of rich carrot and raisin pudding with nuts layered with moist egg-free cake and whipped cream frosting, plus paan kulfi - a creamy Indian ice cream infused with rose jam and betel leaf flavors.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Thu, Jan 9
6 to 8:30 pm

SCHNITZEL, SPÄTZLE, AND STRUDEL

Join the talented chef Mathew Unger as he shares his research from his new cookbook on Missouri comfort foods, Missouri Comfort. With a prevalence of German immigrants to our state, especially in St. Louis and areas around Hermann, this hands-on class will create traditional German dishes -- spinach salad with warm bacon dressing, crispy pork schnitzel with lemon-caper sauce on spätzle, sautéed green beans with bacon, plus traditional apple strudel.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Thu, Jan 9
6 to 8:30 pm

SALT, FAT, ACID, HEAT - CILANTRO AND CHILES

Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys avocado and citrus salad with macerated onions and cilantro, braised pork tacos with chiles topped with an herb salsa and crema and simmered beans, plus Mexican chocolate pudding with spiced cream.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 14.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jan 9
6:30 to 9 pm

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

Head to Kitchen Conservatory with your partner for an awesome night of pizza making with Dawn Meyer and Larry Meyers, starting with pizza dough from scratch and seasonal ingredients. The class will make a fennel and sweet Italian sausage pizza, cherry tomato pizza margherita, balsamic mushroom-fontina cheese pizza, hot honey-goat-cheese-pepperoni pizza, then each couple will create their own pizza! Also, enjoy making sangria, a mixed green salad with balsamic vinaigrette, and salted caramel ice cream.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Fri, Jan 10
6 to 8:30 pm

HIGH ON POT PIE

Experience the excitement and euphoria of hot and flaky pot pies brimming with succulent ingredients, as this hands-on class with Sharon Tutko creates three versions of chicken pot pie. Learn to make classic double-crusted roasted chicken pot pie with potatoes and peas cooked in aromatics and wine, skillet pot pie with shingled puff pastry baked over rotisserie chicken with a creamy spinach Alfredo center, plus individual Cajun-spiced chicken pot pies with carrots and sautéed mushrooms in a creamy gravy topped with a bacon-cheddar biscuit and presented upside-down.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next pot pie class, Let's Be Blunt About Pot Pie, is available on February 17 with Jeff Friesen.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Jan 10
6 to 8:30 pm

A DAY IN THE KITCHEN: FISH AND SEAFOOD

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Starrs, 1135 South Big Bend, Richmond Heights, to select the fish.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 5.

Details

Jon Lowe
Chef
Hands-On
$200 Per Person

Sat, Jan 11
10 am to 3 pm

HEIR AND A PARENT: A GORDITA FIESTA

The effervescent Jess Schmidt shares her love for a good Mexican fiesta party, as everyone creates their own homemade masa shells for gorditas and fills them with fiesta chicken, lettuce, Mexican cheese, and salsa. This hands-on class will make Mexican rice, orange-grape kiddy sangria with orange slices and berries, plus mini sopapillas, and shake-it-til-you-make-it homemade vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 23.

Details

Jess Schmidt
Culinary Educator
Hands-On
$120 For Parent and Child

Sat, Jan 11
10:30 am to 1 pm

SOUTH INDIA SATURDAY - KERALA CHICKPEA CURRY

Elizabeth Georgin, from Kerala, India, shares traditional dishes from her country in a monthly series. This hands-on class will learn to create beef fry - a staple dish from Kerala with deep-fried spice-coated beef thinly sliced then sautéed with shallots and curry leaves, vegetable carrot-potato-pea stew simmered in coconut milk with beans and whole spices, Kerala chickpea curry with coconut milk, ghee rice, plus plantain payasam for dessert.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Elizabeth's next class in this series, South India Saturday, is available on March 1 with a new menu.

Details

Elizabeth Georgin
Culinary Educator
Hands-On
$65 Per Person

Sat, Jan 11
11 am to 1:30 pm

PASTA IS ALWAYS A GOOD IDEA

Spend an evening with the engaging Angela Adrignola and learn the fundamentals of making pasta from kneading and shaping the dough to four classic sauces. This exciting hands-on class will learn to roll and cut pasta to create lemon ricotta ravioli with brown butter sage sauce, pappardelle alla Bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sat, Jan 11
6 to 8:30 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

It is okay to play with your food in this fun hands-on sushi class with the talented Rohan Sarino. Learn to make sushi rice using three different cooking vessels, use a sushi mat, work with sticky rice, and choose your own ingredients including tuna and salmon to create sushi rolls, inside-out rolls and nigiri-style sushi. Rohan shares his secrets to making spicy sriracha mayo. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 15.

Details

Rohan Sarino
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Jan 11
6:30 to 9 pm

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 vegetarian brunch as this hands-on class makes spinach-mushroom croissant casserole with gruyère, cardamom-orange coffee cake with cardamom-brown sugar streusel, crispy potato-mushroom-asparagus hash with roasted red pepper, chocolate doughnut mini muffins, plus a citrus-blueberry salad dressed in ginger-citrus syrup topped with mint sugar and almonds, and blood orange-campari mimosas. #healthy

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Devon's next Yoga Brunch class is on March 2 with a new menu.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Sun, Jan 12
10:30 am to 1:30 pm

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Marci Boland 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, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 15.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Jan 12
12 to 2:30 pm

NOVEL CUISINE: BE READY WHEN THE LUCK HAPPENS

At long last, cookbook author and television personality Ina Garten, who brought us into her kitchen and gardens and made it all look effortless shares her story in Be Ready When the Luck Happens: A Memoir. As the class discusses the book, Jan Reid will prepare some of her favorite dishes from Ina's cookbooks including crostini with herb ricotta, lentil and sausage soup, Brussels sprouts and kale winter slaw with craisins and lemon vinaigrette, plus salty oatmeal-chocolate chunk cookies, and one of Ina's favorite cocktails -- a whiskey sour.
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. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jan Reid
Kitchen Conservatory Staff
Demonstration
$45 Per Person

Sun, Jan 12
1 to 3:30 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for an evening of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 6.

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Jan 12
5 to 7:30 pm

DATE NIGHT FOR COUPLES: SIGN OF THE TIMES

Challenge your mate to a morning of crossword puzzle solving, then join us in the evening to create some favorite recipes from The New York Times with Sheri Doe. This hands-on class for couples will prepare smoked salmon with fromage blanc and caper spread, no-knead bread baked in a Dutch oven, butternut squash and baby kale risotto, cast iron salmon glazed with brown sugar and mustard, plus butter mochi with fried apple glaze.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sun, Jan 12
5 to 7:30 pm

ICING ON THE CAKE

Join pastry chef Megan Sewell in the kitchen as she shares her talents with cake decorating from start to finish. The six-inch one-layer vanilla cakes are out of the oven and ready for leveling, crumb coating and decorating. This hands-on class will learn a variety of piping techniques using Italian buttercream and different pastry tips to create ruffles, shells, rosettes, and more to create your own personalized cake. Each student will take home their decorated cake.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 23.

Details

Megan Sewell
Pastry Chef
Hands-On
$70 Per Person

Sun, Jan 12
5:30 to 8 pm

MEATLESS MONDAY

Start the week with a meatless lunch with three dishes that would be great vegetarian dinner options. Enjoy udon noodles with soft-boiled egg and hot soy seasoned with black pepper, mushroom bolognese with gnocchi, and roasted cauliflower lettuce wraps with Korean-inspired barbecue sauce. #weekday #healthy

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jan 13
11 am to 1:30 pm

ANDRIA'S STEAKHOUSE TO THE MAX

Give a big welcome to Max Kenison, 3rd generation owner of Andria's Steakhouse in O'Fallon, Illinois, as he shares traditional dishes with flavor to the "max". This hands-on class will create cocoa-dusted sea scallops topped with applewood smoked bacon served with peach chutney, steak au poivre with strip steaks and creamy peppercorn sauce, fried Brussels sprouts with asiago cheese and garlic-bacon aïoli, blue cheese scallop potatoes, plus Heath bar gooey butter cake.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Max Kenison
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 13
6 to 8:30 pm

FRENCH CASSOULET

Mickey Kitterman shares the secrets to the rich complexities of duck confit-white bean French cassoulet with Toulouse-style homemade pork-garlic sausage cakes and braised pork shoulder. Mickey will demonstrate the steps to create this fabulous dish with the meats and beans baked together in a rich bone broth flavored with cognac and topped with fresh rosemary and breadcrumbs. The class will also enjoy salad Lyonnaise with poached egg and crispy bacon, and chocolate mousse.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jan 13
6 to 9 pm

HOMEMADE YOGURT IS GREEK CULTURE

Greek cooking expert Maria Sakellariou teaches how easy it is to make Greek-style yogurt at home, and uses the thick, flavorful yogurt to create a variety of dishes. This hands-on class will make homemade tzatziki, yogurt-feta-za'atar dip with toasted pita points, baked salmon filet with yogurt-mint sauce, sautéed chicken cutlets with roasted red peppers topped with Greek yogurt and almonds, plus Greek yogurt and honey topped with golden raisins, toasted pecans and candied ginger.

Details

Maria Sakellariou
Chef
Hands-On
$65 Per Person

Mon, Jan 13
6:30 to 9 pm

BREADS FROM FRANCE

Give a warm welcome to Susan Westfall, a retired breast surgeon, who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse and brioche. #weekday

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 12.

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jan 14
11 am to 1:30 pm

TRAVELS WITH TUTKO - FIJI

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon recalls her joy in Savusavu, a seaside town on an intimate paradise in the Fiji islands with rainforests, mangroves, and blue-green coastlines, along with village markets, yoga sessions, and an abundance of fresh produce. Enjoy lemon-pineapple-cucumber-ginger detox juice, Fijian kokoda - ceviche with zesty citrus juices and coconut cream, fish suruwa - a fish curry with steamed basmati rice derived in the late 1800s from northern India, plus mango-lime parfait layered with coconut-cardamom chia pudding garnished with toasted coconut. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jan 14
11 am to 1:30 pm

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on May 1.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Tue, Jan 14
6 to 8:30 pm

THE SEA FARE OF HOUSE VELARYON

Terri Jayne honors the seafarers from House Velaryon of Driftmark from House of the Dragon with delectable dishes. Enjoy deep-fried oyster salad with a citrus hollandaise dressing, sumac-crusted scallops with peach coulis and roasted jalapeño whipped cream, scalloped potato halibut with champagne beurre blanc, plus lemon posset.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Tue, Jan 14
6:30 to 9 pm

THE BEST OF BAREFOOT - THE COMFORT ZONE

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes creamy potato-fennel soup garnished with croutons, roasted shrimp panzanella, pan-seared and roasted chicken with shallots served with charred carrots, plus banana cupcakes with cream cheese frosting. #weekday

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Jan's next class in this series, The Best of Barefoot, is available on February 19 with a new menu.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jan 15
11 am to 1:30 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 12.

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jan 15
6 to 8:30 pm

HOOKED ON FISH TACOS

Spend a fun evening with taco expert Jeff Friesen making fish tacos and fresh handmade corn tortillas with sauces and salsas, plus ceviche with avocado, mango and jalapeños, plus a grilled pineapple margarita. This hands-on class will create crispy fried cod tacos with creamy Baja sauce, blackened catfish tacos with avocado crema, and chile-lime shrimp tacos with charred corn pico de gallo.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on February 24.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Jan 15
6 to 8:30 pm

CULINARY ADVENTURES: PORTUGAL

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of Portugal, as Lydia prepares caldo verde - a popular Portuguese potato-kale soup with sausage, piri piri chicken served with Portuguese tomato-onion salad paired with vinho verde wine, plus pastel de nata - a Portuguese egg custard tart pastry served with ginjinha - a Portuguese sour cherry liqueur.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Lydia's next class in this series, Culinary Adventures: Venice and Como, is available on February 27.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Wed, Jan 15
6:30 to 9 pm

DAYS WITH DEVON - CHAI AND CAVA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy a winter citrus salad over mixed greens with honey-sherry vinaigrette, puff pastry "pretend" cinnamon rolls with a chai glaze, cremini mushroom-leek-gruyère frittata, bacon fat roasted baby Yukon potatoes with parmesan and crispy bacon, plus blood orange-cava cocktail. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Thu, Jan 16
11 am to 1:30 pm

MODERN SAUCES

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Thu, Jan 16
6 to 8:30 pm

THE CHEF AND A FISHMONGER

Compliments always abound when Mike Vujevic, owner of City Seafood Co., teams up with a chef to create a succulent and bountiful dinner with fish and seafood. Mike brings the catch of the day with an amazing variety of fish, and the talented chef Bernard Pilon will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 18 with Adam LaViolette and Mike Vujevic.

Details

Bernard Pilon
Chef
Demonstration
$80 Per Person

Thu, Jan 16
6:30 to 9 pm

THE GREAT CHICKEN AND WAFFLE CLUCK-OFF

The battle is on to choose your favorite chicken and waffle combination in an exciting class with the delightful and unwavering Lydia Gwin. This hands-on class will learn to make Korean fried chicken with scallion waffles served with soy pickled cucumbers, chicken parmesan and herbed waffle paninis with mozzarella, potato waffles with grilled chicken and vegetables covered with raclette cheese, and Nashville fried chicken tender on cornbread waffles with jalapeño-maple cream sauce.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 15.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Jan 17
6 to 8:30 pm

DATE NIGHT FOR COUPLES: CIAO CHOW

End the weekend with a night out with your partner creating a splendid Italian meal. Join Matt Sassman for a hands-on class making cannellini bean bruschetta with sun-dried tomatoes and pancetta, pollo alla Toscana - chicken breasts sautéed with mushrooms and rosemary in homemade tomato sauce, oven-roasted asparagus with parmigiano reggiano, creamy goat cheese polenta, sangria, plus torta caprese - an Italian chocolate almond cake, and homemade olive oil gelato.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Fri, Jan 17
6 to 8:30 pm

FRIDAY NIGHT FRENCH - RACK OF PORK

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy crab gruyère quiche, roasted rack of pork with sage and dried fruit dressing served with spinach galette, plus a classic Sachertorte with apricot jam and a chocolate glaze.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

The next class in this series, Friday Night French - Veal Neuchâtel, is available on February 21.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Jan 17
6:30 to 9 pm

BOURBON. BISCUITS. BLOODY MARY. BRUNCH.

Create a Southern-style brunch with some of our favorite ingredients with Matt Lehmann. This hands-on class will create candied bourbon-maple bacon, honey-glazed fried chicken, jalapeño biscuits with spicy sausage gravy, cheddar biscuits and pimiento cheese, mini praline pecan pies, plus a classic Bloody Mary with a spicy salted rim.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Matt Lehmann
Culinary Educator
Hands-On
$65 Per Person

Sat, Jan 18
11 am to 1:30 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 12.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, Jan 18
11 am to 4 pm

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

Designs and formulas have been computer-generated for virtually creating the most exciting treats that could make it impossible to choose a favorite candy crush. Join Amanda Anderson and learn to make orange creamsicle white chocolate truffles, caramel apple suckers, marshmallow popcorn balls with colorful sprinkle add-ins, sesame crunch candy, plus orange jelly jewels with a modern ingredient. Candy made in class may be taken home. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$120 For Parent and Child

Sat, Jan 18
12 to 2:30 pm

DATE NIGHT FOR COUPLES: A ZEST FOR SICILY

Inspired on a trip by an abundance of lemons in Sicily, Jacob Couture shares exciting dishes for this hands-on class for couples. Learn to make a staple of Sicilian cuisine - crispy arancini filled with mushrooms and ham and mozzarella, creamy lemon-chile pasta with homemade tagliatelle served with broccoli rabe with lemon, plus Sicilian lemon-olive oil cake with lemon-honey mascarpone topped with lemon zest and almonds, and a limoncello mojito.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jacob Couture
Chef
Hands-On
$150 Per Couple

Sat, Jan 18
6 to 8:30 pm

DO YOU OR DOUGHN'T YOU?

Everyone has their favorite doughnut, whether it is yeasted deep-fried doughnuts topped with glaze or filled with cream, a glazed baked cake doughnut, or mochi. Join Sean Price in the kitchen as this hands-on class creates traditional glazed doughnuts, pastry-cream filled doughnuts with a chocolate glaze, mochi, plus baked blueberry cake doughnuts with blueberry glaze.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 12.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Jan 18
6 to 8:30 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Jon Lowe has always been a Swiftie and welcomes you with "It's Me, Hi" for an evening of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 6.

Details

Jon Lowe
Chef
Hands-On
$125 For Parent and Child

Sat, Jan 18
6:30 to 9 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

Feeling cranky? Roll up your sleeves for an energetic afternoon cranking out pasta dough with Mathew Unger and his 14-year-old daughter, Kallie. This hands-on class will make toasted ravioli, an Italian salad, homemade fettuccine with meatballs in red sauce, plus chocolate waffles and vanilla ice cream. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mathew Unger
Chef
Hands-On
$120 For Parent and Child

Sun, Jan 19
12 to 2:30 pm

NOVEL CUISINE: BE READY WHEN THE LUCK HAPPENS

Details

Jan Reid
Kitchen Conservatory Staff
Demonstration
$45 Per Person

Sun, Jan 19
1 to 3:30 pm

DATE NIGHT FOR COUPLES: OH MY COD!

If it's hard to imagine the weekend is coming to an end, join your partner in the kitchen with Zach Dale, of Robust Wine Bar, and create an impressive meal. This hands-on class will make achiote marinated shrimp cocktail with chipotle cocktail sauce, spiced beet hummus with garlic oil and feta served with pita, roasted cod served with pan-fried potatoes and romesco sauce, plus bread pudding with whipped mascarpone.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Zach Dale
Chef
Hands-On
$160 Per Couple

Sun, Jan 19
5 to 7:30 pm

CHEESE THE DAY WITH MAC AND PASTA

Grab every opportunity to combine cheese with pasta for satisfying results in a hands-on class with Jeff Friesen. Learn to make bacon and three-cheese mac-and-cheese with aged white cheddar and gruyère and gorgonzola, lobster mac-and-cheese with gruyère and romano, cacio e pepe, creamy old-fashioned stovetop mac-and cheese, plus spicy pineapple-tequila sorbet.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Jan 19
5 to 7:30 pm

MACARON MANIA - JANUARY

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 19
5:30 to 8 pm

GET STARTED WITH SOURDOUGH

From creating boules to using the discard, join sourdough bread lover Dani Lake to get started on a sourdough journey. This hands-on class will learn how to work with the dough from mixing and rising, to stretching and folding, and then shaping and creating three sourdough boules - plain, savory, and sweet. Discover how to feed and discard the starter, and use some of the discard to make a bonus sourdough recipe. Dani shares information on bulk fermentation and her favorite way to slice a boule. Each participant will take home sourdough starter.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 20
6 to 8:30 pm

SASSY SAUCES

One of Joe Herbert's most requested classes, sauce-making is a key to fine cuisine. Joe will provide step-by-step directions in making extraordinary sauces! Join him in this hands-on class preparing beef tenderloin medallions with cognac-Roquefort sauce, roasted chicken with morel mushroom sauce, seared scallops with shallot beurre blanc, and buttery trout amandine.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Joe Herbert
Culinary Educator
Hands-On
$70 Per Person

Mon, Jan 20
6 to 8:30 pm

PRESIDENTIAL INAUGURATION DINNER

The Twentieth Amendment, ratified in 1933, made January 20th the official day of Inauguration. In honor of this day, Mickey Kitterman will recreate the inauguration lunch from President Barack Obama in 2009, which in turn was looking back to the favorite dishes of Abraham Lincoln. Start with a welcoming warm start of lobster-shrimp-scallops-black cod seafood stew, and enjoy herb roasted game hen with wild rice stuffing, molasses whipped sweet potatoes, plus apple sponge cake with caramel.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Mon, Jan 20
6:30 to 9 pm

FROM FARFALLE TO FETTUCCINE

Spend an evening with the talented Sheri Doe and learn to roll out pasta, form bow-tie farfalle shapes, cut long strands of fettuccine, and fill and shape ravioli. This hands-on class will make beef ravioli with a creamy garlic-spinach smoky three-cheese Alfredo sauce, farfalle with sun-dried tomato pesto, and fettuccine with brown butter tomato sauce.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 21.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jan 21
6 to 8:30 pm

GUT REACTION II

Certified health and wellness coach Sharon Tutko shares loads of tips for eating for enjoyment while soothing the gut and strengthening the immune system. Discover an array of foods to eat for a healthy gut reaction that are nourishing, easy to digest, fiber focused, vegetable forward, and wheat-free. Discover the nutritional information behind the food as Sharon prepares a fresh ginger-lime and mint-infused mocktail, charred kale on sweet potato bruschetta with a zesty sunflower seed drizzle, marinated and sautéed chicken breast with sautéed bok choy and maitake mushrooms with creamy tahini sauce served with cumin-scented forbidden rice with fresh cilantro, decadent gluten-free cacao brownies with cashew cream whip, plus a lovely steeped digestive tea of coriander, cumin and fennel seeds. #healthy

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jan 21
6:30 to 9 pm

WHAT'S UP, DOC?

January is the perfect time to keep your resolutions to eat healthier without the bunny food, as plant-based expert, Caryn Dugan, shares a wealth of expertise with vegan, plant-based dishes. This hands-on class will create light curry vegetable pasta with kale and sunflower seeds, deviled tater bites with tofu and turmeric maple-glazed chickpea bites, butternut squash and wild rice with sun-dried tomatoes, and Thai vegetable burgers with lentils and rolled oats seasoned with jalapeño and lime. #healthy

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Caryn's next class, Tofu'd, is available on April 2.

Details

Caryn Dugan
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 22
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jan 22
6:30 to 9 pm

EVERYONE WYNNES WITH CHRISTY - KALE YEAH!

Enjoy a tasty gluten-free and dairy-free lunch with Christy Wynne as she upgrades this midday meal that will rouse a resounding "Yes!" of appreciation. Christy prepares creamy turkey potato soup served with homemade gluten-free dinners rolls, chopped kale salad with lemon-shallot vinaigrette tossed with “cheesy” pecan crumbles and dried cranberries, plus chocolate chip-sweet potato cookies for dessert. #healthy #weekday

Details

Christy Wynne
Culinary Educator
Demonstration
$55 Per Person

Thu, Jan 23
11 am to 1:30 pm

THE OFFICE - PRANKS, PRETZELS, AND PARMESAN

Lydia Gwin brings Dunder Mifflin to our kitchen for a cooking adventure. This hands-on class will pay homage to The Office and make Kevin's at-least-once-a-year famous chili, "It's Pretzel Day" soft pretzels, Michael's carb-loading pre-5K fettucine Alfredo with "You've been meatballed" chicken-parmesan meatballs, plus Angela's double fudge brownies.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jan 23
6 to 8:30 pm

CHILI, CHILE, CHURRO

Join Sheri Doe for a hands-on class using chiles for some South of the border heat plus a smoked and spicy pomegranate margarita. Learn to make green chili with charred Anaheim peppers and seasoned pork served with handmade light and fluffy flour tortillas, chiles rellenos with beef and cheese stuffed poblano peppers, and crisp cinnamon-sugar dusted churros served with espresso hot fudge.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jan 23
6 to 8:30 pm

WHACK THE KNIFE!

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person

Thu, Jan 23
6:30 to 9 pm

A DAY IN THE KITCHEN: BEEF

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Calling all carnivores! This in-depth participation class with Jeff Friesen will show everything you need to know about selecting, preparing, and cooking all different cuts of beef. Start with a lesson on butchery, then return to the kitchen to cook beef high-and-fast, low-and-slow, plus grilling, smoking, and barbecuing lots of steaks. Participants are invited to park at 9:00 am at Kitchen Conservatory and walk one block east to Baumann's Fine Meats, 8829 Manchester Road, for a butchery demonstration and to select the beef cuts. #weekday

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Fri, Jan 24
10 am to 3 pm

ROADSIDE DINING DHABA-STYLE

Step into the kitchen with the effervescent Lily Sugathan, as she shares her South Asian heritage with delicious dishes reminiscent of a rustic roadside dhaba found on highways across India. This hands-on class will create paneer pakora served with coriander and mint chutney, egg curry with onions and tomatoes and spices, daal makhani with black lentils and tomatoes and cream, mixed vegetables with a thick gravy, lachha paratha - flaky whole wheat flatbread, jeera rice with whole spices, sirke wala pyaaz - a pickled onion dish, plus a refreshing rose lassi with cardamom and tangy yogurt.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Lily's next class, The Inside Scoop of an Indian Kitchen, is available on March 29.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Fri, Jan 24
6 to 8:30 pm

SUSHI RICE AND ROLL

Learn the basics of sushi-meshi - the art of making sushi rice for creating a variety of sushi rolls using shrimp, unagi, salmon, and real crab, plus tamagoyaki - a Japanese omelet. This hands-on class with Sharon Tutko will make nigiri sushi, uramaki - California rolls, hosomaki - spicy thinly rolled tuna and cucumber rolls, temaki - cone-shaped hand rolls with salmon and vegetables, plus classic accompaniments -- kabayaki sauce, wasabi, and pickled ginger.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Fri, Jan 24
6:30 to 9 pm

DATE NIGHT FOR COUPLES: PITA THE FOOL WHO DOESN'T LOVE OLIVES

Good things come to those who find culinary pleasure in creating authentic Greek dishes with Maria Sakellariou. This hands-on class will make goat cheese and grilled green Greek olive spread served on grilled pita rounds, baked oysters with homemade herb butter, oven-baked Cornish hens with spicy sausage stuffing and red chile-pecan sauce, sweet mashed potatoes with kumquat sauce, plus milopita - a Greek apple cake served with a cup of Greek mountain aromatic tea.
If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Maria’s available classes include Homemade Yogurt is Greek Culture on January 13, and Date Night for Couples: Thank Cod, It's Friday on February 28.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Jan 24
6:30 to 9 pm

FRENCH FARE - POULET ALLEMANDE

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy tuna rillettes with capers and cornichons served on toast, poulet roulade stuffed with mushroom duxelles served with velvety allemande sauce, asparagus sautéed with ham, plus French orange custard tart with a sweet shortbread crust.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Jan 25
11 am to 1:30 pm

HEIR AND A PARENT: BITS AND PIZZAS

Join Laura Branson in the kitchen for a delightful morning creating individual pizzas to share with your favorite adult. This hands-on class will make gooey fried mozzarella sticks with dipping sauce, pizza with your choice of toppings including homemade pizza sauce, freshly grated cheese, pepperoni, veggies, caramelized onions, and delicious prosciutto. Finish with homemade vanilla ice cream topped with a choice of Oreos, M&Ms, gummies and sprinkles. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Laura Branson
Culinary Educator
Hands-On
$120 For Parent and Child

Sat, Jan 25
11 am to 1:30 pm

POUTINE: MORNING, NOON, AND NIGHT

We put our own spin on the traditional 1950s dish of Quebec of French fries, gravy and cheese curds, and turn poutine into dishes for breakfast, lunch, dinner, and dessert. This hands-on class will create breakfast poutine with roasted potatoes and sausage gravy topped with herb curds and eggs, lunch poutine with sweet potato fries and barbecue chicken thighs topped with parmesan gravy and Jack cheese with homemade hot sauce, dinner poutine with steak fries and grilled steak topped with mozzarella curds and gravy, plus dessert "poutine" with cinnamon-sugar churro "fries" and marshmallows topped with fudge and toasted coconut.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 13.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Jan 25
12 to 2:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with 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.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 8.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sat, Jan 25
6 to 8:30 pm

TEX-MEX SIZZLES

Spend the evening with personal chef Andrew Guyton, originally from Houston, Texas, as he shares authentic Tex-Mex cuisine. Enjoy roasted tomato salsa and chips, grilled fajita steak with sautéed onions and peppers, green chile chicken enchiladas, lime-cilantro rice, plus a fresh orange margarita, and spicy cinnamon chocolate cake with a chocolate drizzle.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 5.

Details

Andrew Guyton
Culinary Educator
Demonstration
$60 Per Person

Sat, Jan 25
6:30 to 9 pm

EGG-CITING EGGS BENEDICT WITH JAN AND MATT

Spend an afternoon enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a lovely brunch with eggs Benedict two ways with homemade English muffins and poached eggs. Take a seat at the counter as they amuse you with their banter and prepare a citrus salad with assorted citrus and shaved fennel atop a bed of arugula with a white balsamic vinaigrette, crab cake eggs Benedict with hollandaise, crispy prosciutto eggs Benedict with pesto hollandaise, plus a pineapple-mango-orange juice mimosa.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Jan and Matt's next class, Jan and Matt Raise a Pint to Pub Food, is available on February 23.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Sun, Jan 26
12 to 2:30 pm

THE BEAR NECESSITIES

Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 7.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sun, Jan 26
12:30 to 3 pm

HEIR AND A PARENT: PASTA WITH THE KID-DOUGH!

Spend a fun afternoon with Patty Goeke and a parent, grandparent, or your favorite aunt or uncle making fresh homemade pasta. This hands-on class will create cheese ravioli with a light cream sauce, long ribbons of tagliatelle pasta with meatballs and marinara sauce, plus Italian salad with lemon vinaigrette, and chocolate lava cake with raspberry sauce. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Patty Goeke
Culinary Educator
Hands-On
$120 For Parent and Child

Sun, Jan 26
1 to 3:30 pm

FAMILY THAI'S

Give Brian Notario a warm welcome as he shares his mother's native Thai family heritage with an impressive menu that will please the palate for spicy food. This hands-on class will learn to make pad prik khing - Thai red curry stir-fry with chicken, pad krapow gai - Thai basil chicken with dried holy basil from Brian's family farm in Thailand topped with a crispy fried egg, green chicken curry with bamboo shoots and Thai green eggplant, plus tom yum goong - a hot and sour soup with large prawns and shiitake mushrooms served with Thai jasmine rice and prik nam pla - a traditional Thai sauce condiment.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Brian Notario
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 26
5 to 7:30 pm

DATE NIGHT FOR COUPLES: NETFLIX AND CHILLED

Spend a relaxing evening in the kitchen with your partner making the foods you most want to eat before your next Netflix night. This hands-on class will join Anne Marie Lodholz to create oysters on the half shell with mignonette sauce, beef tartare with toast points, sea scallop crudo, bok choy and roasted mushroom salad, French-style scrambled eggs with caviar, classic vichyssoise, plus salted ice cream with fresh berries and a balsamic drizzle, all served with a flute of champagne.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Anne Marie Lodholz
Culinary Educator
Hands-On
$150 Per Couple

Sun, Jan 26
5 to 7:30 pm

MARVELOUS MACARONS - MOCHA TO S'MORES

Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons as we give a big welcome to Barclay Nichols. Join him in the kitchen creating a myriad of macaron variations, including peppermint shells with mocha ganache, Earl Grey with lavender Italian meringue buttercream, and s’mores macarons with a chocolate shell and marshmallow buttercream topped with a ganache drizzle and graham cracker crumbs.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming macaron classes include Macarons - Oh, What a Filling on February 5 with Jeff Friesen, and Colorful Macarons with Lia on March 19 with Lia Weber.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 26
5:30 to 8 pm

WHAT'S IN YOUR DUTCH OVEN?

There is nothing better than a multi-use tool in the kitchen, and Lydia Gwin proves that a Dutch oven can be used for many things other than soups and stews. Enjoy Caesar salad topped with fried artichokes and classic Caesar dressing, one-pot chicken with orzo, sausage-fennel pizza with caramelized onion sauce, plus chocolate-Cherry Coke dump cake. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jan 27
11 am to 1:30 pm

I DID IT ALL FOR THE GNOCCHI

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 28.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Jan 27
6 to 8:30 pm

TAMALES ARE HOT AND CHILE

Temperatures are hot and chile in a festive evening with Jeff Friesen creating tamales, fresh fried tortilla chips to scoop up the extra salsa, and a tequila-grapefruit paloma cocktail. This hands-on class will make tamales rojos de puerco - red pork tamales with a variety of chiles and charred tomatoes, Peruvian tamales with fresh corn dough served with queso fresco and a bright and spicy salsa, and tamales de pollo - chicken tamales with salsa verde.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Our next tamale class, Masa to Mi Casa - Hot Tamales, is available on February 24 with Mickey Kitterman.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Jan 27
6 to 8:30 pm

PUT THAT IN YOUR PASTRY BAG AND PIPE IT!

Join the talented Naky Lee, owner of Cott Studio - specializing in floral arrangements and decorating stunning cakes with beautiful buttercream flowers, for a class focusing on the artistry of the pastry bag. With an art degree from Seoul’s Institute of the Art, Naky shares her creative skills with techniques for making beautiful buttercream flowers using a variety of pastry tips for exquisite cherry blossoms on parchment paper and flower nails, then adding the final results to cupcakes. Naky provides students with her buttercream recipe and directions on how to add the flowers to cakes and cupcakes. Students will take home their decorated cupcakes.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 24.

Details

Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 27
6:30 to 9 pm

MACARON MANIA - JANUARY

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. Learn to make hot chocolate macarons with chocolate shells dipped in chocolate filled with hot chocolate buttercream and topped with mini marshmallows, cherry cheesecake macarons filled with cherry jam surrounded by cream cheese buttercream and topped with crumbled graham crackers, plus butterbeer macarons with butterscotch centers and butterbeer buttercream. #weekday

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming macaron classes include Macarons - Oh, What a Filling on February 5 with Jeff Friesen, and Colorful Macarons with Lia on March 19 with Lia Weber.

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Tue, Jan 28
12 to 2:30 pm

PASSION FOR PASTA

Sheri Doe shares her love of homemade pasta after living and working in Southern Italy for four years. Join her in the kitchen to create three lovely pastas with the perfect sauce, plus refreshing basil sorbet and a hand-crafted Negroni. This hands-on class will create herb fettuccine with a vibrant lemon garlic sauce, spaghetti with cherry tomatoes and shrimp scampi, and tri-color busiate pasta with arrabbiata sauce.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jan 28
6 to 8:30 pm

SOUP-ER FUN!

"Coach" Sharon Tutko has done the drills and has a game plan for choosing the MVP soup for Super Bowl (or any day of the year). This hands-on class will make pulled smoked chicken and barley soup with mushrooms and sage, white turkey chili made with a trio of dried navy, cannellini and split garbanzo beans served with jalapeño-bacon-cheddar cornbread, spicy Tuscan tomato soup with a parmesan frico and fresh basil-toasted garlic garnish, wild mushroom soup with skirt steak and arborio rice, plus warm spinach-artichoke-Boursin dip served in a sourdough bowl.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Jan 28
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Jan 28
6:30 to 9 pm

CHINESE NEW YEAR - YEAR OF THE SNAKE

Celebrate Chinese New Year with a festive evening to honor, in name only, the Year of the Snake. This hands-on class with Mickey Kitterman will make crab and scallion cakes with chile-soy dipping sauce, noodle cake with five-spice beef and star anise mayonnaise, bang bang shrimp - a copycat Bonefish Grill recipe, Shanghai pan-fried pork buns with a crispy bottom, sesame-ginger chicken skewers with lemon sauce and steamed rice, plus almond cookies.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jan 29
6 to 8:30 pm

ON THE LINE WITH A RESTAURANT CHEF 101

What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create cast iron roasted chicken presented two ways - with lemon-rosemary pan sauce and with white wine-fines herbes pan sauce, crispy oven-roasted potatoes, fried potatoes, oven-roasted Brussels sprouts, and two versions of mac-and-cheese: sharp white cheddar mac-and-cheese with fresh herbs and garlic and stovetop "any cheese" mac-and-cheese.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

On the Line with a Restaurant Chef 102 is available on March 26.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Jan 29
6 to 8:30 pm

VALENTINE COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for your Valentine, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 29
6:30 to 9 pm

SPICE GIRL

Lydia Gwin is a big fan of using spices for warmth and depth of flavor to create exciting dishes. This hands-on class will learn to make berbere-spiced chicken roasted with carrots and chickpeas, "smooshed" carrots with pistachio pesto and pickled onions, black lime grilled beef skewers with sumac onion, roasted potatoes with aïoli and butter-toasted pine nuts, plus chai-spiced apple cake with mascarpone frosting. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Jan 30
11 am to 1:30 pm

THE TWISTS AND TURNS OF BABKA

Join Shelly Yona in the kitchen as she shares her love for baking babka - also known in Israel as shmarim (yeast cake), a sweet braided bread that filled her childhood home with an unforgettable aroma every Friday for Shabbat. This hands-on class will learn to make three different shapes with three different fillings - chocolate-Nutella babka in a braid shape, cinnamon rolls with pecans, and a braided babka with ricotta cheese filling.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Shelly Yona
Culinary Educator
Hands-On
$65 Per Person

Thu, Jan 30
6 to 9 pm

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.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 17.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Jan 31
6 to 8:30 pm

GIRLS' NIGHT OUT: ITALIAN SCALLION

Sit back and relax with your girlfriends, as Jacob Couture creates Italian dishes filled with tart, sweet and saucy elements. Enjoy crispy jumbo prawns with lemon parsley aïoli, prosciutto and ricotta ravioli with chive and brown butter sauce, plus salted caramel ice cream served with homemade chiacchiere - fried Italian pastries, and a preserved lemon martini.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jacob Couture
Culinary Educator
Demonstration
$60 Per Person

Fri, Jan 31
6:30 to 9 pm

HEIR AND A PARENT: JEDI ACADEMY

Young Padawans and their parental units join Jedi Masters Rohan and Rachel Sarino on an intergalactic journey uncovering the secrets of the force to create an epic feast. This interactive hands-on class will create fruit sabers, green yoda-mole served with BB-8 shaped soft pretzels, Chewbacca's grilled "porg" wings with homemade ranch dip, TIE fighter s'mores with homemade graham crackers, plus Leia's cinnamon buns. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Rachel and Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Feb 1
11 am to 1:30 pm

NUTS ABOUT VEGAN

Spend a fascinating afternoon in the kitchen with Lisa Buchmeier creating a vegan spread transforming nuts in creative ways. This hands-on class will make crêpes Florentine with cashew "ricotta", walnut "chorizo" tacos with ancho-pepita pesto served with black beans and cilantro-coconut rice, plus mini pumpkin pecan pies with gingersnap crust and Amaretto "cream", and a fresh pineapple piña colada. #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person

Sat, Feb 1
12 to 2:30 pm

THE CHEF'S TABLE

The dynamic duo of chef Lou Rook III and wine director Glenn Bardgett, of Annie Gunn's and Smokehouse Market, have been leaving their fans awestruck in the kitchen of Kitchen Conservatory for more than three decades. Chef Lou will hand-select the finest ingredients available for an exquisite multi-course chef's tasting that is sure to please the palate, as Glenn expertly pairs each course with wine for a memorable afternoon.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lou Rook III and Glenn Bardgett
Chef
Demonstration
$150 Per Person

Sat, Feb 1
1 to 4 pm

VALENTINE FOR COUPLES: SHELLFISH LOVERS

Share the shellfish love with your partner for a charming evening cooking together. This hands-on class will create broiled oysters Rockefeller with spinach and cheese, winter grapefruit-mandarin citrus salad with fennel and radicchio dressed with lemon vinaigrette, rich lobster Fra Diavolo with tomatoes and garlic served on homemade pasta with gremolata breadcrumbs, plus classic tiramisù.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Feb 1
6 to 8:30 pm

OUI, OUI, OUI... ALL THE WAY HOME

Say "yes" to a lovely presentation of French cuisine approachable enough to do at home. Beth Hoeltke prepares pan-seared shrimp with avocado and citrus salad served with citrus-honey dressing, sautéed pork tenderloin medallions with camembert sauce, pan-fried Brussels sprouts with toasted almonds, scalloped Yukon gold and sweet potato gratin, plus French chocolate cake dusted with confectioner’s sugar.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Sat, Feb 1
6:30 to 9 pm

A DAY IN THE KITCHEN: BREAD BASKET

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on May 3.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sun, Feb 2
11 am to 4 pm

LE JOUR DES CRÊPES

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Sun, Feb 2
12 to 2:30 pm

HEIR AND A PARENT: SWEET VALENTINE

Cupid has arrived in the kitchen for a sweet afternoon of hearts and Valentines with Mom or Dad! Jon Lowe has pointed his bow and arrow towards fun as this hands-on class makes orange-sparkling grape "mimosas" with a frozen strawberry, heart-shaped French toast stuffed with strawberries served with bacon, Cupid's fresh fruit kabobs, plus "bananas about you!" cupcakes with chocolate ganache frosting. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jon Lowe
Chef
Hands-On
$125 For Parent and Child

Sun, Feb 2
12:30 to 3 pm

VALENTINE FOR COUPLES: RACK STARS

Fulfill your desires for delicious rack of lamb with a lovely dinner with your partner. This hands-on class will create an indulgent warm crab dip served with bread, roasted rack of lamb with mint relish and sweet currant coulis, potato purée, beef fat braised carrots, plus a blood orange and rosemary fizz cocktail with Campari and prosecco, and strawberry wine sorbet served with dark chocolate mendiants studded with dried fruit and nuts.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sun, Feb 2
5 to 7:30 pm

VALENTINE COOKIE DECORATING

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Sun, Feb 2
5:30 to 8 pm

LUNCH WITH LYDIA - DATES TO CHERRIES

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy roasted za'atar cauliflower-date salad with lemon yogurt dressing, sun-dried creamy chicken with rosemary-infused gnocchi, plus ricotta and cherry jam tart. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Feb 3
11 am to 1:30 pm

VALENTINE FOR COUPLES: SEA OF LOVE

Fall in love with sophisticated seafood dishes in an evening designed to celebrate love. This hands-on class will create pine nut-encrusted salmon cakes with fresh basil sauce, fennel-orange-watercress salad with red onions and black olives topped with orange vinaigrette, coquille of lobster Savannah with chunks of lobster meat and sweet corn combined in velouté sauce with wine and cream, duchess potatoes, plus frozen limoncello mousse with raspberries and blueberries.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Mon, Feb 3
6 to 8:30 pm

FOR PETE'S SAKE, LET'S EAT!

Give a warm welcome back to chef Pete Fagan, who has shared his talents in our kitchen with classic fare for more than a decade. With flawless attention to detail, Pete prepares oven-steamed mussels with tomato and chorizo served with crispy crostini, Maryland corn crab cakes with rémoulade sauce, chicken piccata with garlicky skillet green beans, plus classic bananas Foster with banana ice cream.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Pete Fagan
Sous Chef
Demonstration
$65 Per Person

Mon, Feb 3
6:30 to 9 pm

COOKIE DECORATING FUN FOR VALENTINES

Spend an afternoon of cookie decorating fun with Courtney McKinney where everyone is an artist. The cookies are out of the oven with a variety of shapes perfect for Valentine's Day. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques with a tipless pastry bag, plus learn to add accents and creating texture with sprinkles, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person

Tue, Feb 4
12 to 2:30 pm

VALENTINE FOR COUPLES: MAKE IT SPICY

Spice things up in the kitchen with your Valentine to create a tantalizing well-seasoned dinner, starting with harissa-spiced shrimp toast with avocado tahini sauce. This hands-on class will make cayenne-rubbed rib-eye steaks with dukkah and chimichurri sauce, spiced sweet potato wedges with za'atar yogurt dip, plus chocolate-chile mousse with cardamom whipped cream and crushed pistachios, and strawberry-basil mojitos with rose water.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Tue, Feb 4
6 to 8:30 pm

MACARON MANIA - FEBRUARY

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. Learn to make salted caramel macarons with a caramel center surrounded by salted caramel buttercream, mocha espresso macarons with espresso and chocolate buttercream center with espresso flavored shells, plus chocolate-strawberry macarons with strawberry jam and chocolate buttercream topped with a chocolate drizzle.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming macaron classes include Macarons - Oh, What a Filling on February 5 with Jeff Friesen, and Colorful Macarons with Lia on March 19 with Lia Weber.

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Tue, Feb 4
6:30 to 9 pm

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Feb 5
12 to 2:30 pm

VALENTINE FOR COUPLES: BUTTER ME UP

Flattery will get you everywhere! This hands-on class will make butter lettuce salad with green olives and manchego cheese dressed with fresh vinaigrette and butter-toasted panko, radish-butter crostini with herbs and microgreens, seared pepper petite tender steak with compound butter topped with sautéed shrimp served with brown butter mashed potatoes, butter-braised green beans served with a buttery chardonnay, plus mini Grand Marnier butter cakes with a mascarpone-honey whipped cream topped with candied orange peels.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Wed, Feb 5
6 to 8:30 pm

VALENTINE COOKIE DECORATING

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Wed, Feb 5
6:30 to 9 pm

VALENTINE FOR COUPLES: ROMANCE IS IN THE FARE

Love and romance are definitely in the air, as this hands-on class creates a delicious dinner starting with duo of appetizers - Mediterranean pinwheels with spinach, artichokes and roasted red bell pepper, plus dates with toasted walnuts and lemon feta. Learn to make roasted butternut-cranberry salad with warm cider vinaigrette, red wine braised pork served over semolina polenta and garnished with olive tapenade, butter glazed green beans, and raspberry lava cake topped with peppermint whipped cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Thu, Feb 6
6 to 8:30 pm

EAT THE SEASON - WINTER

Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy kale salad with Caesar dressing and crispy parmesan cauliflower croutons, pan-seared salmon with a citrus-parsley salsa, browned butter tahini baked cabbage with sumac and mint, plus lemon baked pudding.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Feb 6
6:30 to 9 pm

VALENTINE FOR COUPLES: LOVE MEAT TENDER

Steak Oscar with oven-roasted beef tenderloin topped with crab and béarnaise sauce is the star of this sparkling night to celebrate your Valentine. This hands-on class will create an asparagus puff pastry tart with goat cheese and crème fraîche, mixed greens bistro salad with walnuts and pickled shallots tossed in lemon-Dijon dressing, confit baby Yukon potatoes cooked in duck fat, cast iron hasselback-style ratatouille, plus chocolate-orange mousse with whipped cream and orange supremes, and a Grand 75 sparkling cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Look for other available Valentine for Couples classes in this special annual series.

Details

Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Fri, Feb 7
6 to 8:30 pm

GIRLS' NIGHT OUT: GALENTINE'S CELEBRATION

Celebrate the women in your life with a toast of champagne-pomegranate cocktail as Sharon Tutko creates a lovely repast. Enjoy warm crusty baguette with balsamic and parmesan with chile dipping oil, crab-stuffed portobello mushrooms with Boursin and crispy pancetta served with a salad of greens with lemon-Dijon vinaigrette, salmon en croûte with leeks and tarragon baked in puff pastry with red pepper coulis, plus floating islands in crème anglaise with raspberry coulis and a drizzle of chocolate sauce.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Fri, Feb 7
6:30 to 9 pm

HEIR AND A PARENT: MASTER CHEFFING

Bring a parent into our kitchen arena to resolve who is the master chef and who is the sous chef in a lively afternoon with Sheri Doe. This hands-on class will work together to create fresh fettuccine with grated parmesan and butter sauce, mini pizza quiches with pepperoni and mozzarella, herb dough porcupine-shaped rolls, plus phyllo cinnamon-apple twists. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 29.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Feb 8
11 am to 1:30 pm

BRITISH ROYAL-TEA

Experience the elegance of an afternoon tea with Anglophiles Marci Boland and Jan Reid, as they present a variety of lovely brewed teas, along with an array of British tea-time delights and a glass of champagne. Enjoy a trio of scones served with jam and homemade clotted cream - traditional sultana scones, lemon-raspberry scones, and blackberry-lavender scones, a variety of tea sandwiches - Coronation curry chicken salad sandwich with butter lettuce, smoked salmon with Boursin and watercress, and cucumber and radish tea sandwich with Boursin, plus shortbread cookies, Eton mess, and assorted petits-fours.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jan Reid and Marci Boland
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Feb 8
12 to 2:30 pm

THE ART OF PIZZA THROWING

Join Sean Price, veteran of Italian cuisine and wood-fired pizza ovens, for a thrilling afternoon exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 20.

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Feb 8
12:30 to 3 pm

VALENTINE FOR COUPLES: ALL DRESSED UP

Aprons are provided to keep you looking chic and dashing in an evening celebrating love. This hands-on class will create lobster ravioli in tarragon butter sauce, balsamic roasted pear salad with toasted pistachios served with cheese puffs, red wine-braised beef short ribs on mushroom-leek risotto, plus a decadent double chocolate cheesecake.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Look for other available Valentine for Couples classes in this special annual series.

Details

Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Feb 8
6 to 8:30 pm

VALENTINE FOR COUPLES: COMING UP ROSES

Spend the morning with a cup of coffee and a crossword puzzle, then join us in the kitchen to create a romantic brunch, starting with an irresistible bacon rose bouquet with peppadew jam. This hands-on class will make crab cakes with garlic herb aïoli, creamy butternut squash soup topped with herb oil and crispy fried shrimp, grilled romaine salad with parmesan crisps and lemon vinaigrette served with charred baguette slices, mushroom and goat cheese-stuffed beef tenderloin with red wine butter served with roasted potatoes and vegetables, plus chocolate-dipped strawberries.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Feb 9
12:30 to 3 pm

VALENTINE FOR COUPLES: CULINARY CUPID

The way to the heart is a dramatic evening in the kitchen creating a memorable meal. This hands-on class will make pickled beet and goat cheese salad on mixed greens with a fresh lemon ginger dressing, tender pork medallions served with a rich Marsala sauce with cremini mushrooms, creamy polenta with jalapeño tomato sauce and seasoned pepitas, plus heart-shaped puffed pastry stuffed with lemon curd and macerated strawberries served with chantilly cream.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Feb 9
5 to 7:30 pm

VALENTINE CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating Valentine treats. Come on your own or bring your Valentine and learn how to make Valentine cake pops decorated with an assortment of fondant, sprinkle and chocolate decorations. Personalize your cake pops with hearts, roses, dots, and luster dust. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Sun, Feb 9
5:30 to 8 pm

VALENTINE FOR COUPLES: ISLE BE THERE

The Greek isles are abundant with seafood and tender lamb perfect for creating a sumptuous dinner for romantics. This hands-on class will prepare crabmeat and mannouri cheese crostini, phyllo cigars filled with feta and kalamata olives and caramelized red onions, seasonal green salad with dried fruits and nuts tossed in a light vinaigrette, grilled rack of lamb with herb sauce served with rice, plus red wine-chocolate cake with whipped cream and candied citrus.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Mon, Feb 10
6 to 8:30 pm

CHOCOLATE SURPRISE

Jeff Friesen switches things up a bit by using chocolate as an ingredient for both savory and sweet dishes just in time for Valentine's Day. Enjoy cocoa tagliatelle with roasted hen of the woods mushrooms and parmigiano reggiano, cocoa-rubbed strip steaks with red wine-cocoa sauce served with buttery mashed potatoes, plus cast iron chocolate cake with milk chocolate whipped ganache.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Mon, Feb 10
6:30 to 9 pm

TRAVELS WITH TUTKO - MOROCCO

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon met her in-laws for the first time on a trip through the coast of Spain and Morocco, and tells of some memorable moments including a luxurious "peasant-style" luncheon sitting cross-legged on the floor. Enjoy Moroccan bissara - split pea soup with grilled fluffy pita, b'stillah - a flavorful chicken and ground almond phyllo pie scented with saffron and ginger and turmeric, plus fresh orange segments in minted-orange blossom water served with a simple and divine cardamom-scented rice pudding. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Feb 11
11 am to 1:30 pm

COOKIE DECORATING FUN FOR VALENTINES

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person

Tue, Feb 11
12 to 2:30 pm

VALENTINE FOR COUPLES: IS FOWL YOUR LOVE LANGUAGE?

We swear to keep the language clean, as couples learn to prepare rich succulent duck. This hands-on class will create savory gruyère-parmesan cheese soufflé, arugula salad with fresh chèvre topped with almonds and winter citronette sauce, red wine duck ragù on homemade pappardelle noodles, plus vanilla shortbread cookies with goat’s milk toffee.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Tue, Feb 11
6 to 8:30 pm

TENDER IS THE NIGHT

Spend a relaxed evening in the kitchen as the talented Joe Herbert prepares a delectable dinner. Enjoy wild mushroom soup with sautéed leeks, pan-seared diver scallops with celery root rémoulade, roasted beef tenderloin with Roquefort-cognac sauce, plus classic vanilla crème brûlée.

Details

Joe Herbert
Culinary Educator
Demonstration
$60 Per Person

Tue, Feb 11
6:30 to 9 pm

VALENTINE FOR COUPLES: ROMANTIC ARGENTINA

Celebrate love with the vibrant flavors of Argentina. This hands-on class will create spicy sweet potato empanadas with Argentine tomato salsa, gaucho-style grilled porterhouse steaks basted with chile pepper water and served with chimichurri, bombas de arroz rellenos - cheesy Argentine rice balls, plus dulce de leche mousse, and brigadeiros - Argentine chocolate truffles.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Wed, Feb 12
6 to 8:30 pm

MAY CONTAIN TEQUILA

Jeff Friesen prepares a tequila-infused culinary experience to take the chill off a cold winter evening. Enjoy charred poblano flambéed queso flameado with fresh tortilla chips, grilled tequila-lime-garlic flank steak tacos with avocados and radishes served with queso fresco, plus margarita tres leches cake, and Jeff's favorite tequila cocktail - the siesta, a modern tequila-lime cocktail with Campari and grapefruit.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Wed, Feb 12
6:30 to 9 pm

ANOTHER COLOR OF CHOCOLATE

Learn to use white, milk, and dark chocolates to create marvelous treats with certified chocolatier Audrey Scherrer. This hands-on class will learn the technique to caramelize white chocolate for white chocolate blondies with cashews, make espresso truffles enrobed in milk or dark chocolate, plus create an easy fudgy dark chocolate brownie topped with white chocolate peppermint sauce. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Thu, Feb 13
11 am to 1:30 pm

DAYS WITH DEVON - MUFFIN AND MIMOSA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy pear muffins topped with cinnamon-pecan crumble, honey-goat cheese tartlets in mini phyllo cups with pistachios and dates, baby kale and spinach salad with grated carrots and crisp apples tossed in date-pomegranate dressing and toasted walnuts, individual puff pastry ham-gruyère soufflés, plus a chambord mimosa. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Feb 13
11 am to 1:30 pm

VALENTINE FOR COUPLES: I WANNA BE LOVED BAYOU

Fall in love with the seductive flavors of the South in a night celebrating love. This hands-on class will create Louisiana mini quiches with andouille sausage, chicken-sausage gumbo, Creole-style scallops with a long grain wild rice, bacon-wrapped broccolini with hollandaise sauce, plus individual lemon blackberry soufflés.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Thu, Feb 13
6 to 8:30 pm

GATHER GALS, IT'S GALENTINE’S DAY

This one is for ladies only to celebrate women and our favorite girls. Come kick back with Lydia Gwin and enjoy Sex and the City spicy "cosmopolitan" crostinis with goat cheese and cranberry-jalapeño sauce and zest of lime, The Spice Girls Korean spiced beef fusion tacos with cucumber-cabbage slaw, Gilmore Girls-inspired cinnamon coffee cake cookies with coffee gelato and a cinnamon streusel crumble, plus Mean Girls "On Wednesdays we wear pink" elderflower-Lillet Rosé cocktail.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Feb 13
6:30 to 9 pm

A TASTE OF ROME-ANCE

Spend a romantic afternoon with Jeff Friesen celebrating Valentine's Day. This hands-on class will create shrimp bruschetta, winter panzanella salad with butternut squash and hazelnuts tossed in brown butter vinaigrette, heart-shaped striped ravioli with ricotta in lemon-brown butter sauce, classic potato gnocchi with mushroom and caramelized onion ragù, plus coconut sorbetto with candied cherries and merlot hot fudge. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Fri, Feb 14
11 am to 1:30 pm

VALENTINE FOR COUPLES: HOLIDAY OF LOVE

Spend a unique and special evening with the one you love starting with creamy delicate lobster risotto with parmesan and lemon zest with fresh herbs. This hands-on class for couples will create an elegant meal of seared filet mignon with rich cabernet reduction, whipped truffle mashed potatoes, roasted Brussels sprouts, honey-glazed carrots topped with crispy pancetta, plus white chocolate pots de crème with raspberry sauce and cocoa puff pastry straws, and a celebratory French 75 champagne cocktail.

A popular Kitchen Conservatory tradition! Celebrate Valentine's Day with your special Valentine at a delicious love-inspired hands-on cooking class. These Valentine classes are offered from February 1 through February 14 with a sumptuous variety of menus.

Details

Kitchen Conservatory Staff
Hands-On
$225 Per Couple

Fri, Feb 14
6 to 8:30 pm

SHOW ME MO COUNTRY COOKING

Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his research from his new cookbook, Missouri Comfort. This hands-on class will work side-by-side with Mathew to make chicken and dumplings, ham and beans, creamed spinach with goat cheese, apple slaw, and cornbread served with Missouri wines, plus cast iron apple pie.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Mathew's next class in this series, Show Me MO Cajun, is available on April 16.

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Sat, Feb 15
10 am to 12:30 pm

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, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 15.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Feb 15
11 am to 1:30 pm

PRETTY CAKE DECORATING

The talented Maria Ines Goncalves shares tips and techniques for pretty cake decorating so everyone can find their inner artist. The buttercream frosting is already made and the six-inch one-layer 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 with a flawless finish like a pro. Using a pastry bag and a variety of tips, learn to create elegant borders for a unique cake. Each student will take home their decorated cake.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 5.

Details

Maria Ines Goncalves
Pastry Chef
Hands-On
$70 Per Person

Sat, Feb 15
12 to 2:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Sat, Feb 15
6 to 8:30 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

Rohan Sarino
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Feb 15
6:30 to 9 pm

CHILI CHILI BANG BANG

In true dueling fashion, Matt Sassman and Marci Boland will lead two “teams” in an afternoon chili cook-off with everyone voting for their favorite of four robust chilis, served with cold beer and an assortment of toppings — sliced red onion, avocado, cheddar cheese, scallions, and Greek yogurt. Matt's team will create Texas-style beef chuck and onion chili with poblano peppers, and Bloody Mary ground beef-tomato chili with beans and Bloody Mary mix with vodka, plus old-fashioned “lunchroom” cinnamon rolls. Marci's team will create her favorite smoky bean and ground chuck chili, and vegetarian sweet potato-black bean chili, plus roasted corn and jalapeño dip with fresh tortilla chips, and jalapeño cornbread.

Details

Marci Boland and Matt Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Feb 16
12 to 2:30 pm

NOVEL CUISINE: BUTTER

Butter: A Novel of Food and Murder, by Asako Yuzuki, is a character-driven narrative based on true events in Japan. Manako Kajii, a gourmet chef and serial killer, is interviewed by journalist Rika creating sub-plots of women, body image, and gender expectations that mingle with the central themes of the crime and well-prepared dinners. As the class discusses the book, Mickey Kitterman prepares goyza with sesame-chile dipping sauce, nikujaga - a rich beef-vegetable stew with soy and sake, steamed rice, plus kabocha squash-egg tart.
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. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Sun, Feb 16
1 to 3:30 pm

THE ART OF DECORATING CUPCAKES

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Feb 16
5:30 to 8 pm

LET'S BE BLUNT ABOUT POT PIE

As a matter of fact, Jeff Friesen proves that pot pies are the euphoria of comfort food with three exciting versions, plus old-fashioned blackberry cobbler. This hands-on class will create chicken-leek pot pie with oyster mushrooms and a flaky pie crust, smoked turkey pot pie with onions and carrots topped with buttermilk biscuits, and New Orleans crawfish hand pies with onions and bell peppers.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Feb 17
6 to 8:30 pm

ANDRIA'S STEAKHOUSE TO THE MAX

Say hello to Max Kenison, 3rd generation owner of Andria's Steakhouse in O'Fallon, Illinois, as he shares traditional dishes with flavor to the "max". This hands-on class will create cocoa-dusted sea scallops topped with applewood smoked bacon served with peach chutney, steak au poivre with strip steaks and creamy peppercorn sauce, fried Brussels sprouts with asiago cheese and garlic-bacon aïoli, blue cheese scallop potatoes, plus Heath bar gooey butter cake.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Max Kenison
Culinary Educator
Hands-On
$65 Per Person

Mon, Feb 17
6 to 8:30 pm

WINE AND DINE WITH THE DALES - WINTER

Chef Zach Dale, of Robust Wine Bar, is joined by his talented wife, Kelcey, for a perfect pairing of exciting dishes with selected wines. Enjoy bacon-cheddar buttermilk biscuits with lemon-thyme butter, lobster and gruyère mac-and-cheese, chicken breast braised in mushroom Madeira sauce, plus salted caramel pots de crème.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Zach Dale
Chef
Demonstration
$75 Per Person

Mon, Feb 17
6:30 to 9 pm

SIMMER DOWN! IT'S SOUP!

Simmer down and cozy up for three soups that will warm you up on a cold winter day. This hands-on class with Audrey Scherrer will create her best creamy homestyle chicken noodle soup with sherry-rosemary cream broth, roasted red pepper soup with chickpeas and quinoa, and velvety potato soup garnished with crispy bacon and chives, all served with homemade sourdough rolls. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Tue, Feb 18
11 am to 1:30 pm

THE LANGUAGE OF SMALL PLATES

Whether you travel afar or dine in any of the ethnic restaurants about town, small plates have their own unique names from different countries - tapas, mezze, dim sum, cicchetti, izakaya and more. Join Sharon Tutko to create a variety of global gluten-free small plates starting with Thai hot and sour shrimp with tamarind and ginger and spices with rice noodles served in individual ramekins. This hands-on class will make mushroom-crispy shallot-pancetta pizzettas with truffle-scented white sauce, miso-glazed salmon bites on crunchy scallion pancakes with wasabi-avocado cream, grilled rack of lamb "pops" with Moroccan spices served with sweet orange-mint sauce, plus chickpea chocolate chip cookies and milk.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 18
6 to 8:30 pm

SOURDOUGH BREAD

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 18
6 to 9 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Feb 18
6:30 to 9 pm

THE BEST OF BAREFOOT - WINTER WARMING

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes tomato soup, grilled gruyère-parmesan-cheddar cheese sandwich with bacon, chopped Cape Cod salad with arugula and bacon and Granny Smith apples topped with citrus-Dijon dressing with dried cranberries and blue cheese, plus easy cranberry and apple cake served with hot apple cider with bourbon. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Feb 19
11 am to 1:30 pm

CZECH IT OUT! HOT KOLACHES!

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Feb 20
6 to 8:30 pm

HANDMADE CHEESES

Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.

Details

Neville McNaughton
Culinary Educator
Hands-On
$75 Per Person

Thu, Feb 20
6 to 9 pm

VIVA ITALIA!

From burrata to parmesan, Jeff Friesen uses favorite Italian ingredients to create classic dishes that can be made at home. Enjoy crostini with blistered cherry tomatoes and burrata drizzled with basil oil, mushroom tortellini with parmesan brodo, polenta frita, plus lemon mascarpone gelato.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Thu, Feb 20
6:30 to 9 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with 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.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 8.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Feb 21
6 to 8:30 pm

FRIDAY NIGHT FRENCH - VEAL NEUCHÂTEL

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy oyster mushroom soup with poached oysters, veal Neuchâtel with mushrooms on fresh pasta with crispy zucchini, plus chocolate mousse tart topped with fresh raspberries.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Feb 21
6:30 to 9 pm

THE BIG BOWL THEORY

Learn to choose nutritious ingredients to create an endless combination of power bowls for a universal mind-blowing experience. Join Andrew Guyton for a hands-on class to personalize your bowl with a choice of grains, roasted and raw vegetables, proteins, and sauces. Choose from quinoa, brown rice, cauliflower rice, sweet potatoes, peppers, winter squash, broccoli, kale, Swiss chard, edamame, chicken, steak, shrimp, plus tzatziki, lemon tahini, and Dijon vinaigrette. #healthy

Details

Andrew Guyton
Culinary Educator
Hands-On
$65 Per Person

Sat, Feb 22
10 am to 12:30 pm

HEIR AND A PARENT: THRILLED TO PIZZAS

Happiness is a fun morning with Jess Schmidt and a parent, grandparent, or your favorite aunt or uncle making lots of pizza, kiddy sangria, and mixed berry crumb bars with vanilla ice cream made the old-fashioned way with ice and salt and a whole lot of shaking! Learn to make fresh pizza dough, roll it out and create an individual pizza with your favorite toppings, including cheese, veggies, pepperoni, and Italian turkey sausage, and more. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 26.

Details

Jess Schmidt
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Feb 22
10:30 am to 1 pm

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

Grab your partner and join us for a unique experience of dancing and dining. The evening begins with a one-hour swing dance lesson with dance instructor Tal Stein, then jitterbug into the kitchen to create a delicious steakhouse dinner, plus a refreshing orange bourbon smash. Learn to prepare a Caesar salad with garlic croutons topped with crispy prosciutto, cast iron New York strip steaks with gorgonzola sauce served with sweet potato-chipotle gratin and roasted broccoli with brown butter balsamic sauce, plus a molten chocolate lava cake with raspberry sauce. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming Date Night Dine and Dance classes include Salsa Salsa on March 22, and Last Tango in Paris on April 26.

Details

Kitchen Conservatory Chef
Hands-On
$200 Per Couple

Sat, Feb 22
6 to 9 pm

GIRLS' NIGHT OUT: WARM AND TOASTY

Winter is coming to an end, but before it is time to say goodbye to warm scarves, spend an evening with Jeff Friesen noshing on tasty food, starting with bacon-wrapped figs with blue cheese and bourbon. Enjoy goat cheese and prosciutto occhi - an eye-shaped filled pasta in browned butter sauce, plus toasted marshmallow ice cream with graham cracker crumbles and dark chocolate sauce, and an Italian espresso martini with Amaretto and coffee liqueur.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Sat, Feb 22
6:30 to 9 pm

JAN AND MATT RAISE A PINT TO PUB FOOD

Spend an afternoon enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create pub food with a glass of local beer. Take a seat at the counter as they amuse you with their banter and prepare mini shepherd's pies with ground beef and lamb topped with colcannon Irish potato mash, popovers, beer braised Brussels sprouts with bacon, plus chocolate Guinness cupcakes with Irish cream flavored buttercream and a chocolate drizzle.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Sun, Feb 23
12 to 2:30 pm

WHAT’S THE BIG CURRY?

Slow down and spend an evening with the talented Jacob Couture creating four distinctive global curries. This hands-on class will make Singapore spicy chicken curry puffs, Indian chickpea coconut curry with cashews with an intense ginger and garam masala curry, kare raisu curry with chicken - a hardy Japanese comfort classic, seared curry tofu with garlic and grilled Chinese leeks, plus Thai sticky rice with mangoes.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jacob Couture
Culinary Educator
Hands-On
$65 Per Person

Sun, Feb 23
12:30 to 3 pm

HEIR AND A PARENT: CREATING COOKIE MEMORIES

The mere act of baking cookies with loved ones creates a memory that lasts through generations. Dawn Meyer shares her favorite memory makers, as this hands-on class bakes s'mores chocolate chip cookies, raspberry glazed waffle cookies, old fashioned giant sugar cookies, funfetti thumbprint cookies, Nutella stuffed cookie cups, plus apple pie bars. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Feb 23
1 to 3:30 pm

PASTA IS ALWAYS A GOOD IDEA

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sun, Feb 23
5 to 7:30 pm

DATE NIGHT FOR COUPLES: THE HIGHS AND HITS OF LOW COUNTRY

Explore the southern flavors of Carolina low country loaded with shrimp and crab for a fun evening in the kitchen with your partner. This hands-on class will join Jeff Friesen to create she-crab soup - a rich southern bisque with sherry, shrimp and grits with bacon and herbs, crab cakes served with rémoulade, pimiento cheese on benne wafers, irresistible pickled shrimp, plus a planter's punch rum cocktail with bitters.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jeff Friesen
Chef
Hands-On
$150 Per Couple

Sun, Feb 23
5 to 7:30 pm

HOOKED ON FISH TACOS

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Mon, Feb 24
6 to 8:30 pm

MASA TO MI CASA - HOT TAMALES

Spend a thoroughly exciting evening in the kitchen with Mickey Kitterman creating an a"maize"ing variety of tamales and a margarita. This hands-on class will make pork tamales with tomatillo salsa wrapped in banana leaves, chipotle chicken tamales with smoky roasted tomato salsa wrapped in corn husks, and mango-cream cheese tamales with tequila-infused strawberry sauce, plus Mexican street corn.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Feb 24
6 to 8:30 pm

THE BEAR HUG

We fell in love with every character of The Bear in the first season, binged the second season, and are eager for more. Sheri Doe shares a few memories as the class enjoys Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Carmy's Italian beef sliders with thinly sliced beef topped with giardiniera on French bread dipped in au jus, plus Sydney's amazing French omelet stuffed with soft herbed cheese topped with potato crisps.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Feb 24
6:30 to 9 pm

THE COLORFUL ART OF PASTA

Lydia Gwin turns monochromatic pasta into an art form by coloring the doughs in rainbow colors with the use of vegetables and herbs, then creating patterns for a dramatic presentation. This hands-on class will create artful tortellini with lemon-ricotta sauce with roasted asparagus and toasted breadcrumbs, tie-dye garganelli with a pink tomato cream sauce, plus raviolo al uovo in brown butter sauce - herb-pressed pasta filled with an egg yolk surrounded by butternut squash purée.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 25
6 to 8:30 pm

GOODBYE, WHEAT! WE ARE DONE WITH YOU!

Spend an informative evening in the kitchen with Sharon Tutko and discover the possibilities of working with almond flour, potato starch, sorghum flour, white and brown rice flours, tapioca, millet, oat flour, and more! This hands-on class will tweak some favorite classics to create gluten-free versions of spinach quiche with pistachio short crust, cast iron skillet cornbread with crispy bacon and jalapeño and sharp cheddar, classic margherita tomato pizza with fresh basil and mozzarella, plus birthday cake with fluffy milk chocolate frosting, and double chocolate sorghum cookies. #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Feb 25
6 to 8:30 pm

EAT, DRINK, AND BE MARDI

Wear some Mardi Gras beads for a festive evening as the delightful Terri Jayne creates a "bon temps" brunch. Enjoy shrimp and Cajun grits Benedict topped with a poached egg and Creole hollandaise, andouille sausage and gruyère quiche with a light salad of greens tossed in champagne vinaigrette, crawfish cornmeal blini topped with crème fraîche chives and tobiko - a flying fish roe, plus Creole cheesecake topped with candied pecans and bourbon caramel sauce, and an orange-passionfruit Hurricane mimosa with prosecco.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Tue, Feb 25
6:30 to 9 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Feb 26
6 to 8:30 pm

AN ITALIAN TRAVELOGUE OF FRITTERS

Chef Bob Colosimo, of Eleven Eleven Mississippi, takes this hands-on class on a journey of the crisp and delicate fritters from different regions of Italy. Learn to make Calabrian crispelle - potato fritters, Sicilian penelle - chickpea fritters, Emilia-Romagna gnocco fritto - pillow-shaped fritters draped with prosciutto, Tuscan frittelle di riso - rice fritters, plus Venetian fritole alla Venezianna dessert fritters.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Feb 26
6 to 8:30 pm

THE SUSHI COUNTER

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Wed, Feb 26
6:30 to 9 pm

CAST IRON HEAVY WEIGHTS

Discover the extraordinary flavors created by cooking with cast iron in a fun evening with Mathew Unger. This hands-on class will make lobster pot pie with lobster tail and vegetables in a cream sauce topped with garlic cheddar biscuits, then learn how to properly sear and season flank steak in cast iron for a steak and spinach salad with blue cheese, red onion and balsamic dressing, plus cast iron apple pie for dessert.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Thu, Feb 27
6 to 8:30 pm

THE ALLURE OF LAZIO

Home to Rome and some of the most iconic ruins, Lazio is also known for its legendary dishes. Join Jeff Friesen for a hands-on class creating arugula and herb misticanza salad with citron vinaigrette and ricotta salata, veal saltimbocca with prosciutto and sage, pollo alla romano - chicken braised in tomato sauce and peppers, gnocchi alla romano with butter and parmesan, enjoyed with an Aperol spritz.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Feb 27
6 to 8:30 pm

CULINARY ADVENTURES: VENICE AND COMO

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of Venice and Como, as Lydia prepares pizzoccheri valtellinesi - Lake Como's specialty buckwheat pasta with cabbage and potatoes plus a duo of cheeses and brown butter sauce, Venetian cicchetti - small snacks of carrot mostarda and roasted ham crostini, and a polenta bite with taleggio and sautéed mixed mushrooms, plus orange gelato and an Aperol spritz. Lydia shares a sample taste of unique Lake Como olive oil.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Thu, Feb 27
6:30 to 9 pm

HEALTHY FOOD HACKS

Sharon Tutko, health and wellness coach, shares easy hacks for the typical culprits of feeling “off” after eating — wheat, dairy, seed oils, eggs, and refined sugar. These are often the foods eliminated and reintroduced to diets. Sharon has removed all of these items for this hands-on class to create a Thrive Magazine-inspired peppermint-chocolate crinkle cookies, a vegan Alfredo sauce used as a béchamel for roasted vegetables, gluten-free tomato-arugula-Alfredo pizza with grilled grass-fed steak, Mediterranean salad of grilled purple onions and sweet bell peppers with cucumbers and arugula dressed with parsley-mint-lemon vinaigrette, plus East-West spiced honey cake using Einkorn flour and warm spices. #healthy

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Feb 28
6 to 8:30 pm

FORK AND CORK: A CHEF'S KISS TO CARBONARA

Sommelier Kelcey Dale shares her vast knowledge of an exciting selection of Italian wines that will be paired with Mickey Kitterman's riff on carbonara. Enjoy parmesan roasted asparagus with carbonara hollandaise, grilled brioche with lobster carbonara, chicken sambuca carbonara served with spaghetti, plus lemon pound cake with cherry compote.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Fri, Feb 28
6:30 to 9 pm

DATE NIGHT FOR COUPLES: THANK COD, IT'S FRIDAY

The week is over and it is time to step into the kitchen with Maria Sakellariou to create a spectacular Greek dinner. This hands-on class will make dolmathes served with yogurt avgolemono sauce, grilled pita points topped with red pepper and walnut spread, pistachio-crusted cod filets baked in parsley-lemon butter and olive oil, jasmine rice with pine nuts and raisins, roasted beet and tangerine salad, plus chocolate custard rolls.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Feb 28
6:30 to 9 pm

SOUTH INDIA SATURDAY - EGG CUTLETS

Elizabeth Georgin, from Kerala, India, shares traditional dishes from her country in a monthly series. This hands-on class will learn to create deep-fried egg cutlets wrapped in spiced potatoes coated with breadcrumbs, slow-cooked beef biryani with Kerali spices layered with cooked rice and fried onion, chile pappadums, sour lemon pickles with garlic and chile, cucumber-onion raita, plus fruit custard.

Details

Elizabeth Georgin
Culinary Educator
Hands-On
$65 Per Person

Sat, Mar 1
11 am to 1:30 pm

A DAY IN THE KITCHEN: PASTA

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Spend the day perfecting the art of Italian pasta dough. This hands-on class with Jeff Friesen will learn to make a variety of fresh pasta shapes, including tagliatelle, pappardelle, fettuccine, spaghetti, orecchiette, garganelli, cavatelli, and gnocchetti, plus lasagna al forno two ways -- bolognese and blanca. Filled pastas will include classic ravioli, tortellini, tortelloni, caramelle, and agnolotti, and sauces will include marinara, bolognese, pesto, Alfredo, arrabbiata, amatriciana, and burro bruno (brown butter).

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sat, Mar 1
11 am to 4 pm

MARVELOUS MACARONS - BANANA TO FIORI DI SICILIA

Feel transported to a Parisian pâtisserie, as this hands-on class discovers magnificent macarons. Join Barclay Nichols in the kitchen creating a myriad of macaron variations, including banana flavored shells with a strawberry Italian meringue buttercream, lemon shell with a raspberry buttercream, and Fiori di Sicilia with lemon curd filling.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Upcoming macaron classes include Macarons - Oh, What a Filling on February 5 with Jeff Friesen, and Colorful Macarons with Lia on March 19 with Lia Weber.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sat, Mar 1
12 to 2:30 pm

DATE NIGHT FOR COUPLES: TABLE FOR TWO

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

Details

Dawn Meyer and Larry Meyers
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Mar 1
6 to 8:30 pm

NONNA AND PAPPA'S ITALIAN DINNER

Spend a satisfying evening with a home-cooked Italian meal with Sheri Doe. Enjoy Italian spiced sausage and creamy stracchino cheese rustic crostini, pappa al pomodor - a traditional slow-simmered Tuscan vegetable soup with crushed tomatoes and parsley, gnocchi like Nonna made topped with pesto Genovese, polpettone - a beef-pork meatloaf with garlic slow-cooked in tomato sauce and served atop a bed of arugula, plus classic tiramisù.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Mar 1
6:30 to 9 pm

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 chai scones with a maple glaze, buttermilk ham and pimiento cheese sandwiches brushed with maple syrup, mini Dutch babies with apples and apple-bourbon caramel sauce, ancho home fries, Tuscan kale salad with bacon and gorgonzola tossed in red wine-shallot vinaigrette topped with cranberries and pecans, plus a fresh grapefruit paloma sweetened with agave. #healthy

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Sun, Mar 2
10:30 am to 1:30 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Rachel Sarino has always been a Swiftie and welcomes you with "It's Me, Hi" for an afternoon of making the whole place "shimmer". Learn to make "We are never ever getting back together" hummus with "13" veggie dippers, "You need to calm down" panko-crusted chicken tenders with "Sweet like honey" mustard dipping sauce, cheeseburger sliders "In the getaway car", "Shake it off" cookie dough milkshakes, plus "Karma is" an orange chai cookie. You are welcome to dress in your favorite era and bring and trade friendship bracelets. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 6.

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Mar 2
12 to 2:30 pm

DATE NIGHT FOR COUPLES: TACO 'BOUT GRILLING

Put on a heavy sweater and discover why everyone is talking about an evening on the patio at the grill to make sensational tacos with taco expert Jeff Friesen. This hands-on class for couples will create grilled chicken tacos with charred chiles, whole grilled fish tacos with fresh pico de gallo, grilled salsa verde, grilled Mexican street corn, homemade corn tortillas, plus a seasonal margarita.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Jeff Friesen
Chef
Hands-On
$150 Per Couple

Sun, Mar 2
5 to 7:30 pm

THE BEAR NECESSITIES

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sun, Mar 2
5 to 7:30 pm

COOKIE DECORATING FOR SPRING

Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Belinda Reany
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 2
5:30 to 8 pm

LUNCH WITH LYDIA - SESAME TO GINGER

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy snap pea salad with almonds and sesame vinaigrette, ginger beef on rice noodles, plus mango-coconut sorbet and a spiced cookie. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Mar 3
11 am to 1:30 pm

THE GUMBO FILES

Southern Louisiana native Josh Galliano pulls out the cast iron Dutch ovens and reveals the secret ingredients to authentic gumbo just in time for a Mardi Gras celebration. Work side-by-side with Josh in this hands-on class creating three distinct gumbos with traditional seasonings, including Cane River crawfish gumbo, fried chicken gumbo, venison gumbo, plus Natchitoches mini meat pies. #weekday

Details

Joshua Galliano
Chef
Hands-On
$65 Per Person

Mon, Mar 3
12 to 2:30 pm

PARTY GRAS

Let the Mardi Gras parties begin with an authentic Louisiana crawfish boil and traditional hurricanes in a fun hands-on class with Mickey Kitterman. Start with a New Orleans mortadella-capicola muffuletta with Genoa salami and cheeses topped with olives, an awesome shrimp-crawfish-andouille sausage boil with potatoes and corn on the cob served family-style on newspaper, plus praline bread pudding and caramel sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 3
6 to 8:30 pm

BAGELS - A HOLE LOT OF YUM

Jump in - the water is fine! Spend the evening with Marci Boland, and learn the process for creating delicious bagels. This hands-on class will learn to make plain bagels, sesame bagels, everything bagels, and enjoy with a variety of toppings including cream cheese, avocado, tomatoes, onions, capers, and salt and pepper.

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 3
6 to 8:30 pm

SOUTHERN HOSPITALITY

A true sign of southern hospitality is a charming gentlemen willing to provide tantalizing southern dishes, starting with savory corn fritters with hot honey. Enjoy blackened mahi mahi with cornbread soufflé and fried crawfish tails all served with hot sauce “beurre blanc”, plus warm banana pudding with coffee-soaked pound cake.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Mon, Mar 3
6:30 to 9 pm

VERONA, MY VERONA

Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and global travels. Enjoy an easy menu inspired by Verona, Italy of fresh figs with prosciutto and a drizzle of balsamic, a simple arugula salad with champagne vinaigrette and shaved parmesan, a simplified linguini al limone with fresh lemon, Florentine seared rib-eye steak with salt and pepper and extra virgin olive oil, plus tiramisù ice cream. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Tue, Mar 4
11 am to 1:30 pm

SCHNITZEL, SPÄTZLE, AND STRUDEL

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Tue, Mar 4
6 to 8:30 pm

SCANDINAVIAN BAKERS ARE GONNA BAKE, BAKE, BAKE

Scandinavian pride is abundant as Lydia Gwin shares her heritage in an evening of baking. This hands-on class will create toscakaka - a Swedish almond caramel cake, kvæfjordkake - a Norwegian meringue cake with custard cream filling topped with almonds - which translates to "world's best cake", almond apple kringle, drømmekage - Danish dream cake - a sponge cake with coconut-caramel topping, plus Swedish chocolate balls.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 4
6 to 8:30 pm

MARDI GRAS MAGIC

Sharon Tutko creates a festive Mardi Gras celebration starting with muffuletta deviled eggs with a salami-ham-olive-provolone garnish. Enjoy hot and spicy crawfish dip with garlicky croutons, piping hot shrimp-chicken-andouille sausage Cajun jambalaya, plus a traditional Mardi Gras king cake with colored sugar icing, and a passionfruit hurricane cocktail or mocktail.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Tue, Mar 4
6:30 to 8 pm

TURNING WATER INTO… SOUP

Building flavors to create three sensational seafood soups requires more than simply adding water, or perhaps a miracle. This hands-on class will create fresh clam chowder with fried clam garnish, scallop-leek-fennel bouillabaisse with rouille croutons, and creamy shrimp bisque with gruyère pastry straws.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Wed, Mar 5
6 to 8:30 pm

YES, MAYBE, GNOCCHI

There is no wavering about fantastic gnocchi as this hands-on class unlocks the secrets of the delectable dumpling pillows. Jeff Friesen leads this class making traditional Italian potato gnocchi with roasted oyster mushrooms and browned butter with currants, basil parisienne choux gnocchi with French tomato cream and roasted tomatoes with breadcrumbs, plus ricotta gnudi with orange, sage and sweet potatoes. #vegetarian

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Mar 5
6 to 8:30 pm

KNIFE LESSONS TO CUT BY

Improve your knife skills starting with the basics of holding a chef's knife for the most control and safety with produce manager Matt Sassman. This hands-on class learns to chop, julienne, slice, dice, chiffonade, and mince with the knives Matt uses most often. Matt shares his trick for quick julienned onions, the difference between serrated knives and why the double serrated is his favorite, cutting pineapple, and using a paring knife for mincing shallots. The bounty of carrots, celery, onions, fennel, Brussels sprouts, spinach, and herbs will be used to create a caramelized onion and fennel soup topped with cheesy croutons, a spinach-Brussels sprouts salad with roasted butternut squash and shallot vinaigrette, plus pineapple sorbet. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$55 Per Person

Wed, Mar 5
6:30 to 9 pm

CAST IRON REVIVAL

Cast iron pans are versatile, durable, and a "hot" way to cook everything from appetizers to desserts. Join Dawn Meyer with some foolproof tips, as this hands-on class makes French onion strata with caramelized onions and gruyère cheese, cast iron chicken and chorizo paella, brown butter Brussels sprouts and bacon fettuccine Alfredo, honey-garlic glazed salmon, cast iron cornbread used for a cornbread salad with buttermilk dressing, plus skillet blueberry crumb cake.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Mar 6
6 to 8:30 pm

FAIR AND SQUARE ST. LOUIS-STYLE PIZZA

Characterized by its cracker-thin crust cut into squares made with little to no yeast, a sweeter cooked red sauce with lots of dried oregano, and provel cheese, St. Louis-style pizza is a quick easy way to make a snack. Join Sheri Doe in the kitchen to make this traditional hometown pizza topped with tomato sauce, green peppers, mushrooms, sausage, shredded cheddar cheese, smoked provolone, and Swiss cheese.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Mar 6
6 to 8:30 pm

HOT SOUPS AND WARM BREADS - SPRING EDITION

Have a seat at the counter with Lydia Gwin and discover the ideal combination of an amazing soup paired with a delicious bread, perfect for any day of the week. Enjoy polenta soup with crispy pancetta and kale served with parmesan garlic flatbread, pork posole verde with honey glazed cornbread, plus rhubarb crumble cheesecake bars.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Mar 6
6:30 to 9 pm

GREENS AND GRAINS

Sharon Tutko, health and wellness coach, offers dishes with bursts of flavor to bump up the fiber and protein in your diet with Minnesota wild rice, buckwheat, Einkorn wheat, quinoa, arugula, Swiss chard, leeks, spinach, and kale, starting with a winter vegetable buckwheat crostata with white cheddar and lemon-sesame honey drizzle. Enjoy wild rice pilaf with roasted butternut squash, arugula, pecans, cranberries, and feta, plus a quinoa Buddha bowl with massaged kale, roasted carrots and chickpeas topped with 3-ingredient tahini dressing and hemp seeds. #vegetarian #healthy #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Fri, Mar 7
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Get your partner in the kitchen and anything is possible! Master the skills of making delicious homemade pasta as this splendid hands-on class with Angela Adrignola creates classic Caesar salad, minestrone soup, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 5.

Details

Angela Adrignola
Culinary Educator
Hands-On
$150 Per Couple

Fri, Mar 7
6 to 8:30 pm

FRIDAY NIGHT FRENCH - SALMON TURBAN OF SCALLOPS

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy roasted pear and goat cheese pastry with pine nuts, scallops wrapped in a salmon turban on top of fresh lemon pasta with spinach, plus flaming crêpes suzette.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Mar 7
6:30 to 9 pm

CAKE DECORATING WITH EDIBLE PAPER FLOWERS

Learn the techniques of creating a buttercream covered cake with the talented Maria Ines Goncalves then adding show-stopping elements of edible paper flowers. The buttercream frosting is already made and the six-inch one-layer 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 with a flawless finish like a pro. Learn to create stunning wafer paper flowers and paint them for a realistic effect. Each student will take home their decorated cake.

Details

Maria Ines Goncalves
Pastry Chef
Hands-On
$75 Per Person

Sat, Mar 8
11 am to 1:30 pm

HEIR AND A PARENT: PLAY DOUGH [PRETZELS]

Roll up your sleeves for a creative afternoon in the kitchen with Melissa Clendenin learning to make traditional chewy and satisfying pretzel dough to shape and form into fun creations. This hands-on class will make classic kosher salted soft pretzels with homemade cheese dip, garlic and parmesan pretzel knots with Alfredo dipping sauce, pretzel-wrapped hotdogs, plus cinnamon sugar pretzels with cream cheese dip. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Mar 8
11 am to 1:30 pm

PERK UP, COFFEE LOVERS

Sheri Doe shares how to enhance dishes with the use of coffee as an ingredient and keep everyone "grounded". This hands-on class will create grilled watermelon salad with cherry coffee vinaigrette, Colombian coffee crusted potato skins stuffed with Monterey Jack cheese and bacon bits, coffee-braised roast beef with rich deep flavor from the arabica beans, crusty cheesy coffee potato cups - a two-bite morsel of goodness, plus cast iron apple-nutmeg coffee cake topped with coffee glaze and chantilly cream, served with a cup of coffee, of course.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Mar 8
12 to 2:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sat, Mar 8
6 to 8:30 pm

COFFEE SHOP TREATS ARE A LATTE BUCKS

Learn to make your favorite coffee shop treats at home, along with some popular go-to cold and hot drinks. Join the resourceful Rachel Sarino in a hands-on class creating vanilla-white chocolate cake pops, fresh blueberry muffins topped with turbinado sugar, lemon loaf cake with sweet icing, buttery coconut bars with lime buttercream frosting, fudgy chocolate brownies with chocolate chunks, plus a strawberry refresher with white grape juice and acai, and a vanilla latte with vanilla simple syrup.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 9
12 to 2:30 pm

BIGGER FISH TO TRY

Jon Lowe shares his expertise with cooking fish in different styles of cuisines from around the world and pairs them with the perfect sauce and accompaniment. This hands-on class will create an olive oil braised swordfish with pink salt on a bed of greens and vegetables with a boiled egg and lemon parmesan vinaigrette, smoked mahi mahi with pineapple salsa and citrus rice, grilled wild salmon with tomato-caper relish and asparagus, plus pan-seared striped bass with avocado and black beans and crispy tortilla strips.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sun, Mar 9
12:30 to 3 pm

NOVEL CUISINE: CHOP FRY WATCH LEARN

Historically, there have been women who have moved from their home countries and become culinary icons and cookbook authors for the countries that became their home. It is true of Julia Child, Diana Kennedy, and Fu Pei-Mei. Michelle T. King, author of Chop Fry Watch Learn, tells Fu’s story of the influence of Chinese food in a postwar era. As the class discusses the book, they will enjoy scallion pancakes, pork steamed buns, shrimp siu mai with dipping sauce, three-cup chicken, and scallion braised duck on rice.
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. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

Details

Kitchen Conservatory Chef
Demonstration
$50 Per Person

Sun, Mar 9
1 to 3:30 pm

HEIR AND A PARENT: PASTA WITH THE KID-DOUGH!

Spend a fun evening with Patty Goeke and a parent, grandparent, or your favorite aunt or uncle making fresh homemade pasta. This hands-on class will create cheese ravioli with a light cream sauce, long ribbons of tagliatelle pasta with meatballs and marinara sauce, plus Italian salad with lemon vinaigrette, and chocolate lava cake with raspberry sauce. This class is designed for children, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Patty Goeke
Culinary Educator
Hands-On
$125 For Parent and Child

Sun, Mar 9
5 to 7:30 pm

DATE NIGHT FOR COUPLES: THAI AND JACKET NOT REQUIRED

Bring a date and spend a casual evening in the kitchen with chef Zach Dale creating tasty Thai food starting with tam taeng kwaa - Thai cucumber salad with long beans and cherry tomatoes and rice noodles. This hands-on class will learn to make traditional phat Thai ruam mit with pork and shrimp, beef and holy basil stir-fry with broccoli on jasmine rice, plus coconut mango pudding.

Details

Zach Dale
Chef
Hands-On
$150 Per Couple

Sun, Mar 9
5 to 7:30 pm

COOKIE DECORATING FOR SPRING AND ST. PAT'S DAY

Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring and St. Pat's cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Belinda Reany
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 9
5:30 to 8 pm

CHEESECAKES AND COSMOS - GOLDEN GIRL-STYLE

In Season 3 of The Golden Girls, Dorothy asked, “Oh, do you know how many problems we have solved over a cheesecake at this kitchen table?” Join in on the conversation, as this hands-on class with Lydia Gwin creates Sophia’s limoncello cheesecake cupcakes, Blanche’s no-bake peanut butter cheesecake, Rose’s brownie cheesecake bars, Dorothy’s Straight-out-of-Brooklyn cheesecake, plus a Gold Coast cosmo.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 10
6 to 8:30 pm

PERSIAN-AMERICAN MASHUP

Join Sheri Doe, as she honors living in Diyarbakir for two years, creating unique flavors with elements from two different cuisines - Persian and American. This hands-on class will create labneh - a creamy yogurt cheese topped with saffron, hummus with tahini, porcini salad, baba ganoush with chile wafers, roasted eggplant served with a zigzag crispy pastry, deep-fried skewered prawns in kanafa crumbs topped with aged cheese and chile spices, plus pistachio baklava cigars.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Mar 10
6 to 8:30 pm

BYE-BYE WINTER

Spring will be here in a hot minute, and Jeff Friesen has eagerly made plans to say hello to the new season. Enjoy feta-artichoke puff pastry tarts, bay scallop gratin baked in white wine and garlic topped with parmesan-parsley-garlic breadcrumbs with shallot and lemon, charcoal grilled asparagus with creamy Green Goddess sauce, plus pineapple rum ice cream.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Mon, Mar 10
6:30 to 9 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche. #weekday

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on March 12.

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 11
11 am to 1:30 pm

LONDON TEA TIME

Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and global travels. Enjoy a London tea with a tiered selection of fresh raspberry scones with clotted cream, curry chicken salad sandwiches with cranberries, cucumber-dill-cream cheese finger sandwiches, chocolate truffles, lemon-poppy seed ricotta mini cakes, shortbread cookies, plus tea with milk, and a flute of champagne. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Tue, Mar 11
11 am to 1:30 pm

TAKE A BAO

Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join us to create Chinese barbecue pork baos, ground pork and herb baos, baos filled with curried chicken and peas, spicy chorizo and chihuahua cheese baos, vegetarian shiitake-bok choy baos, plus dipping sauces of sweet chile and black vinegar.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Tue, Mar 11
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Mar 11
6:30 to 9 pm

BREADS FROM FRANCE

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Mar 12
6 to 8:30 pm

DO YOU OR DOUGHN'T YOU?

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Mar 12
6 to 8:30 pm

CULINARY ADVENTURES: LONDON

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of London, as Lydia prepares roasted cauliflower and chickpea salad with zesty tahini dressing topped with pomegranate seeds and a sprinkle of sumac, Sunday English roast, sabzi polo - an herb rice dish that embodies the Persian culinary influence found in London's diverse food scene, plus a lovely fresh raspberry pavlova with whipped cream and a drizzle of rosewater, and a mint-pomegranate iced tea with the option of London gin.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Wed, Mar 12
6:30 to 9 pm

DAYS WITH DEVON - STRATA AND SPIRITS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy almond cake with lemon-lavender glaze, everything bagel gougères filled with whipped dill cream cheese, gruyère-fontina-gouda and bacon strata, Green Goddess romaine salad with avocado and radishes with an herb dressing, plus a "sparkling shamrock" pear vodka cocktail with elderflower liqueur muddled with cucumber and topped with club soda. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Mar 13
11 am to 1:30 pm

SAM AND DEAN ARE NATURALLY SUPER

After fifteen seasons of brothers Sam and Dean Winchester fighting evil in Supernatural, “super”-fan Sheri Doe shares Dean's penchant for good food and beer. This hands-on class will pay homage to Sam with a pan-seared chicken and fire-roasted corn "health quake salad" tossed with cucumbers and dill-Greek yogurt dressing, Dean's flight of turkey, beef, and chicken sliders topped with smoked cheddar and applewood bacon and paired with local beer, plus their mom's apple pie with a buttery flaky crust layered with a trio of apples topped with a dusting of cinnamon and turbinado sugar.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Mar 13
6 to 8:30 pm

KICK THE CHICKEN BUCKET

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Mar 13
6 to 8:30 pm

IRISH FOR A DAY

With St. Patrick's Day at hand, Lydia is changing her name to O'Gwin and creating an Irish-worthy meal. Enjoy potato and leek soup with soda bread, pan-seared pork chops with balsamic braised cabbage and apples, parsnip and potato mash, plus Irish apple cake drizzled with sweet custard sauce served with a Guinness ice cream float with salted caramel syrup.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Mar 13
6:30 to 9 pm

DATE NIGHT FOR COUPLES: FAST TO THE FRIDAY FISH LINE

Take your Friday night fish game to a new level. Join Dawn Meyer to create a remarkable evening with clementine-ricotta salata salad with peppered pistachios, pan-seared salmon with honey-glazed fennel and tart apple garnish, garlic roasted Brussels sprouts, buttery herb seasoned rice, and bittersweet chocolate-Irish cream tart with vanilla whipped cream.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Mar 14
6 to 8:30 pm

GIRLS' NIGHT OUT: ARE WE IN SEINE?

Everyone will be crazy for an evening of exquisite seafood as Joe Herbert prepares French cuisine. Enjoy steamed mussels on saffron linguine, lump crabmeat salad with avocado, fresh tuna tartare with apple and tarragon, plus hot chocolate soufflés.

Details

Joe Herbert
Culinary Educator
Demonstration
$60 Per Person

Fri, Mar 14
6:30 to 9 pm

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Mar 15
11 am to 1:30 pm

DAY GRILLING

Spend a relaxing afternoon at the grill with Jeff Friesen creating some fantastic patio dishes. This hands-on class will create smoked and grilled spatchcock chicken, crispy grilled potatoes, tangy charred broccoli with spicy vinaigrette, grilled romaine BLT salad with buttermilk dressing, plus grilled peach shortcake with bourbon whipped cream, and a smoked pineapple margarita.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sat, Mar 15
12 to 2:30 pm

EASY AS PAELLA

Making phenomenal paella is as easy as one-two-three as this hands-on class creates two different styles of this Spanish saffron-scented rice. Learn to make clam-mussel-shrimp paella and chicken-chorizo paella, plus sangria, fig-goat cheese empanadas, manchego-marmalade puffs, and flan flavored with orange zest.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Mar 15
6 to 8:30 pm

DATE NIGHT FOR COUPLES: PHYLLO, FETA, FIGS

Greece has an abundance of staple foods that are immediately identified as a regional ingredient. Use some of them in a hands-on class with Greek expert Maria Sakellariou making Greek saganaki - flaming cheese, phyllo parcels filled with creamed charred leeks and feta, hortopita rolos - coiled phyllo spinach-Swiss chard pie with arugula and herbs cooked in cast iron, caramelized onion and kalamata stuffed pork tenderloin with dried figs and dates and hazelnuts, bulgur pilaf, plus almond-Greek yogurt cake with a light citrus syrup.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Sat, Mar 15
6:30 to 9 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

Rohan Sarino
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Mar 15
6:30 to 9 pm

ST. PAT EATS GREEN

Celebrate the Irish vegan-style with the amiable Lisa Buchmeier for a class that is a powerhouse of nutrition and antioxidants, and is free of cholesterol, meat, dairy, and eggs. This hands-on class will make naturally sweetened shamrock chia cream shake garnished with kiwi, stuffed cabbage rolls with citrus avocado and short grain brown rice salad served with a garlicky cilantro dressing, tempeh minced meat shepherd's pie with green beans and cremini mushroom gravy topped with piped swirls of whipped sweet potatoes with nutmeg and fresh chives, plus oil-free spelt spice cupcakes drizzled with sweet caramel date cream. #healthy

Details

Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Mar 16
12 to 2:30 pm

DINERS, DIVES AND TAVERNS

Learn to make epic dishes found throughout diners, dives, and taverns, starting with finger-licking double-cooked chicken wings in a garlic butter "scampi" sauce. This hands-on class with Sheri Doe will create beef tri-tip sandwiches with caramelized onions and blue cheese crumbles, mile high biscuits and gravy, bacon-wrapped smoked jalapeño poppers, and spicy Atomic Fireball mac-and-three cheese bites deep-fried and served with ranch dressing.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Mar 16
12:30 to 3 pm

DUBLIN YOUR PLEASURE

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

Details

Jeff Friesen
Chef
Hands-On
$80 Per Person

Sun, Mar 16
5 to 7:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Sheri Doe
Chef
Hands-On
$170 Per Couple

Mon, Mar 17
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 18
6 to 8:30 pm

CATCH UP WITH BURGERS AND FRIES

Satisfy your cravings for burgers and fries, as this hands-on class learns different techniques for cooking burgers and variations of French fries. Join Jeff Friesen to create smash burgers with American cheese and all the fixings, Oklahoma onion burgers with thinly-sliced caramelized onions on a soft slider bun with cheese and mustard, and perfect thick reverse-seared burgers with smoked cheddar and pickled red onions topped with aïoli. Learn to make easy at-home fries without a deep fryer, waffle fries, and fancy triple-cooked fries, plus restaurant-style special sauce.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Mar 18
6 to 8:30 pm

THE CHEF AND A FISHMONGER

Details

Adam LaViolette
Chef
Demonstration
$80 Per Person

Tue, Mar 18
6:30 to 9 pm

THE BEST OF BAREFOOT - LUNCH WITH JEFFREY

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create dishes from Ina's book Cooking with Jeffrey, as this hands-on class makes tarragon shrimp salad, kale salad with pancetta and parmesan cheese, asparagus fennel soup, baked shells with cauliflower, plus apple pie bars. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Mar 19
11 am to 1:30 pm

VEGETABLE-CENTRIC

Delicious vegetables are at the center of the plate for this hands-on technique class with Produce Manager Matt Sassman using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, and aromatics. Learn to roast, braise, blanch, steam, mash, fry, pickle, and create a gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, vegetable purée, plus how to cook leafy greens, and enhance vegetables using dairy or cheese. #vegetarian #healthy

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Mar 19
6 to 9 pm

COLORFUL MACARONS WITH LIA

Give a delightful welcome to the talented pastry chef and bakery owner of Made. by Lia in the heart of Old Town Florissant, who happened to win TLC's Next Great Baker competition in 2014. This hands-on class will discover the techniques for creating some of Lia's favorite flavors with blue raspberry macarons with raspberry jam center surrounded by buttercream, salted caramel macarons with salted caramel centers and buttercream filling, plus orange dreamsicle macarons with buttercream flavored with fresh orange juice and zest.

Details

Lia Weber
Pastry Chef
Hands-On
$65 Per Person

Wed, Mar 19
6:30 to 9 pm

ALL THINGS MEDITERRANEAN

Spend a lively evening creating Mediterranean fare. This hands-on class will learn the art of making falafel served with homemade pita pockets, the secrets to a well-balanced tabbouleh salad, then make Mediterranean chicken kabobs with saffron rice and batata harra - spicy Lebanese potatoes, plus lemon curd pavlova with raspberry sauce.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Thu, Mar 20
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Mar 20
6 to 8:30 pm

DATE NIGHT FOR COUPLES: MY CHIP HAS COME IN

The wait is over! Come on in and join Sharon Tutko for an adventurous evening in the kitchen creating a fiesta of dishes. This hands-on class will make chile con queso and chunky guacamole with fresh tortilla chips, camarones borrachos - drunken shrimp, baked chiles rellenos with cheese and roasted corn topped with cilantro lime crema, classic Caesar salad with garlicky croutons, plus mango sorbet with tequila and lime.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Fri, Mar 21
6 to 8:30 pm

CHINESE DUMPLINGS

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Mar 22
11 am to 1:30 pm

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 Andrea Osman, that will spark your appetite for a memorable evening in the kitchen. 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. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

Details

Jeff Friesen
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Mar 22
6 to 9 pm

HEIR AND A PARENT: A GORDITA FIESTA

Details

Jess Schmidt
Culinary Educator
Hands-On
$125 For Parent and Child

Sun, Mar 23
12 to 2:30 pm

ON THE SIDE OF FLANK STEAKS

Andrew Guyton puts the focus on flank steaks taking it from tough to tasty and tender with a variety of preparations. This hands-on class will create flank steak fajitas with peppers and onions and guasacaca - an avocado salsa, grilled flank steak with béarnaise sauce, and beef and broccoli stir-fry with traditional oyster and hoisin sauces served with white rice, plus a mixed green salad.

Details

Andrew Guyton
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 23
12:30 to 3 pm

DOUBLE CRUSTED IS TWICE AS GOOD!

The best pies start with a perfectly flaky and tender crust, and every pie in this hands-on class is double crusted for twice the deliciousness. Learn the secrets for not overworking the dough and rolling out double crusts, as the class makes four pies - strawberry-rhubarb pie, apple pie, Shaker lemon pie, and an old-fashioned raisin pie.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sun, Mar 23
1 to 3:30 pm

DATE NIGHT FOR COUPLES: LADIES AND GENTLEMEN, START YOUR GRILLS

It is officially spring, and we are eager to fire up the grills for a fun evening on the patio with Jeff Friesen. This hands-on class will create grilled ratatouille with tangy fresh herb vinaigrette, grilled flatbread with garlic and olive oil, Peruvian grilled chicken with spicy creamy cilantro sauce, plus refreshing cantaloupe Campari sorbet.

Details

Jeff Friesen
Chef
Hands-On
$150 Per Couple

Sun, Mar 23
5 to 7:30 pm

HOUSE OF THE RISING BUN AND BRAIDED BREADS

Give a delightful welcome to experienced challah chef and bread baker Mitch Furman, who knows a thing or two about "rising" early to bake bread. Join him in a hands-on class with the focus on challah and brioche and how to work with yeast, rise times, and kneading. The class will create brioche buns and learn the art of creating and braiding challah that results in breads that are beautiful and delicious to eat.

Details

Mitch Furman
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 23
5 to 7:30 pm

ICING ON THE CAKE

Details

Megan Sewell
Pastry Chef
Hands-On
$70 Per Person

Sun, Mar 23
5:30 to 8 pm

GET STARTED WITH SOURDOUGH

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Mon, Mar 24
6 to 9 pm

DIPS AND SIPS - SPRING EDITION

If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making white citrus sangria, and a mango beergarita. This hands-on class will create coconut shrimp with spicy mango chile dip, mini pigs-in-a-blanket served with cheesy pinto bean dip with chorizo and chiles, Caesar salad dip with garlic crostinis and crudités, plus funfetti cake batter dip with graham crackers.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Mar 24
6 to 8:30 pm

PUT THAT IN YOUR PASTRY BAG AND PIPE IT!

Details

Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person

Mon, Mar 24
6:30 to 9 pm

TOAST OF THE TOWN

Turn a variety of breads into extraordinary brunch options to enjoy with a rhubarb gin fizz or an elderflower mimosa. This hands-on class with Lydia Gwin will create avocado-elotes toast with pickled onions and candied bacon on sourdough, Bloody Mary egg salad toast on country bread, cinnamon-sugar brioche fried French toast with berries and cream, plus eggs Benedict with prosciutto, five-minute steamed eggs and hollandaise on marbled rye. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 25
11 am to 1:30 pm

TRAVELS WITH TUTKO - COSTA DEL SOL

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon's first trip with her then fiancé, Misha, to meet his parents was a holiday in the southern Spanish sun with lunch on a beach with feet in the sand. Enjoy sangria and Spanish Marcona almonds roasted with sea salt and fried shallots, shrimp and mussels paella with peas and saffron achieving socarrat - the crispy layer of rice, plus rum-spiked flan with orange zest and drippy caramel topping. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Mar 25
11 am to 1:30 pm

PALEO AND GLUTEN-FREE COOKING

Devon Drag shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting hands-on class, starting with shredded romaine-red cabbage-carrot salad with green onions and toasted almonds and a sesame-date dressing, topped with toasted sesame seeds. This hands-on class will make "cream" of broccoli soup with leeks and shallots and onions sautéed with curry powder and blended with vegetable stock and coconut milk, honey-garlic shrimp stir-fried with asparagus served over sesame-garlic fried cauliflower "rice", plus sautéed lacinato kale and Swiss chard with garlic and lemon zest. #healthy #glutenfree

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Mar 25
6 to 8:30 pm

FIRE UP THE GRILL FOR TACOS

Fire up the grill for spring grilling and discover the secrets for making sensational tacos with taco expert Jeff Friesen. This hands-on class will create grilled chicken tacos with charred chiles, whole grilled fish tacos with fresh pico de gallo, grilled salsa verde, grilled Mexican street corn, homemade corn tortillas, plus a seasonal margarita.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Mar 25
6 to 8:30 pm

ON THE LINE WITH A RESTAURANT CHEF 102

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Mar 26
6 to 8:30 pm

SO GOOD YOU CANNOLI IMAGINE

Explore the art of cannoli making from crispy shells to irresistible creamy fillings and crunchy garnishes. Join food and travel aficionado, chef Bob Colosimo of Eleven Eleven Mississippi, who loves to share his skills for Italian cuisine. This hands-on class will learn to form and fry vanilla and chocolate cannoli shells, and make an assortment of fillings starting with house made ricotta cheese with a variety of flavorings and additions including chocolate chips and citrus. Learn to pipe the filling into the cannoli ends and finish with your choice of garnishes from toasted chopped pistachios, candied orange, cherries, and lemon zest to mini chocolate chips.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Mar 26
6 to 8:30 pm

JAN AND MATT ON THE HILL

Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create a memorable meal that pays tribute to the St. Louis Italian American influences. Take a seat at the counter as they amuse you with their banter and prepare zucchini and parmesan fritters with spicy arrabbiata tomato sauce, chicken modiga - a St. Louis dish evidenced by the provel cheese and prepared in a creamy lemon wine sauce with mushrooms and prosciutto, olive oil mashed potatoes with roasted garlic and parmesan, plus Italian crème cupcakes with mascarpone whipped frosting and toasted almonds.

Details

Matt Sassman and Jan Reid
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Wed, Mar 26
6:30 to 9 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Thu, Mar 27
6 to 8:30 pm

LET’S NOT-MEAT FOR DINNER

Whatever the reason, Sharon Tutko shares her enthusiasm for a meatless meal with exciting fare. This hands on class will create butternut squash bisque with cashew cream garnished with toasted pumpkin seeds, apple-frisée-charred radicchio salad with toasted walnuts and lemon kefir dressing, shrimp and artichoke ragoût with saffron and garlic served over homemade pappardelle pasta, plus deep chocolate soufflés with raspberry-chambord crème anglaise.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Mar 28
6 to 8:30 pm

DATE NIGHT FOR COUPLES: SHRIMPLY DELICIOUS

Your boat has come in, and it is filled with delicious, succulent shrimp. Join Sheri Doe in a hands-on class designed for couples, creating smoked shrimp-sweet potato-pecan salad with maple vinaigrette, served with a glass of wine. Learn to make crispy sesame-fried shrimp with cocktail sauce, lobster-stuffed jumbo shrimp with shallot-infused beurre blanc served with lemon-asparagus orzo, plus brownie tart with vanilla bean ice cream and chocolate caramel sauce.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Mar 28
6 to 8:30 pm

A DAY IN THE KITCHEN: GRILLING

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Join Jeff Friesen on the patio for an incredible day of grilling using high heat of both charcoal and gas grills, benefits of hotter and cooler grilling zones, tempering, basting, scruffing, charring, and some smoking. This hands-on class will explore methods using a variety of proteins including lobster tails, shrimp, lamb, chicken, beef, pork, and tuna. Recipes will include crispy grilled chicken wings basted with garlic butter, the ultimate rib roast “done like a steak”, thick and juicy brined pork chops, charred radicchio with balsamic and bacon, grilled potatoes with garlic and charred lemon, plus a variety of bastes, brines, sauces, and how to use salts. Everyone receives an extensive recipe packet.

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Sat, Mar 29
10 am to 3 pm

HEIR AND A PARENT: MASTER CHEFFING

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Mar 29
11 am to 1:30 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

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

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

This class is offered again on April 12.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, Mar 29
11 am to 4 pm

DATE NIGHT FOR COUPLES: LET'S SEA NEW ORLEANS

Couples cannot resist these notable seafood dishes of New Orleans. Spend Saturday evening with your partner working side-by-side with Jon Lowe and learn to make fried oysters on mixed greens with cheddar-jalapeño cornbread, crawfish étouffée served on rice, shrimp on grits with mushroom gravy, plus bananas Foster with caramel ice cream.

Details

Jon Lowe
Chef
Hands-On
$170 Per Couple

Sat, Mar 29
6 to 8:30 pm

THE INSIDE SCOOP ON AN INDIAN KITCHEN

Lily Sugathan loves to share ingredients that are common in her Indian kitchen, but likely to be unique in a non-Asian kitchen, starting with sabudana khichdi - a popular appetizer with tapioca pearls, whole spices, roasted peanuts, potatoes and fresh curry leaves. This hands-on class will create methi malai chicken - a luxurious Mughlai dish with fresh fenugreek simmered in a rich creamy curry, kohra ki kheeti meethi subzi - a spicy and sweet dry curry dish with pumpkin, kaddu ka raita - a refreshing raita with bottle gourd and yogurt, nutrela pulao - a basmati rice dish with onions and soya nuggets, radish leaf daal cooked with tomatoes and ginger and whole spices, radish-mustard seed salad, plus makhana ka kheer - a sweet pudding with fox nuts and dried fruit.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Sat, Mar 29
6 to 8:30 pm

TRUST YOUR GUT WITH LOW FODMAP COOKING

Sharon Tutko lights up when sharing a wealth of knowledge on gut health and how to feel better with the foods you eat, what to avoid, and methods for digestive healing. Enjoy an informative afternoon with a low FODMAP dinner with a welcoming cup of herbal cumin-coriander-fennel tea, roasted carrot-ginger soup with a tahini drizzle and gluten-free croutons, porcini-dusted grouper over asparagus with maitake risotto, biome broth, plus brown-butter flourless dark chocolate brownies. #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sun, Mar 30
12:30 to 3 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

Details

Mathew Unger
Chef
Hands-On
$125 For Parent and Child

Sun, Mar 30
12:30 to 3 pm

THE SMÖRGÅSBORD EXPERIENCE

Lydia Gwin shares her strong Scandinavian heritage with a delightful smörgåsbord of traditional sandwiches served with buttered new potatoes. This hands-on class will create smoked salmon with pickled red onions and lemon-caraway-dill butter on sourdough bread, crispy fried cod with broiled prawns on open-face farm bread toast with gem lettuce and caper-pickle-dill sauce, open-face roast beef sandwich with sliced radish and fried onions on rye with curry rémoulade, and boiled eggs with pickled beets and red onions on sourdough toast with chive-herb mayonnaise and microgreens.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Mar 30
1 to 3:30 pm

PASSION FOR PASTA

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Mar 30
5 to 7:30 pm

DATE NIGHT FOR COUPLES: VIBRANT VENEZUELA

All the flavors of a traditional Venezuelan meal are abundant in this hands-on class with Andrew Guyton. Learn to make tostones and guasacaca - Venezuela's unique version of guacamole, grilled arepas with slow-cooked shredded beef skirt steak and black beans, plátanos - sautéed sweet plantains, plus tres leches cake, and a rum guarapita punch cocktail.

Details

Andrew Guyton
Culinary Educator
Hands-On
$150 Per Couple

Sun, Mar 30
5 to 7:30 pm

COOKIE DECORATING FOR SPRING AND EASTER

Discover your inner artist in a fun evening of cookie decorating with Belinda Reany creating spring and Easter cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Belinda Reany
Culinary Educator
Hands-On
$65 Per Person

Sun, Mar 30
5:30 to 8 pm

GNUDI CAMP

Clothing is required for an evening of gnudi fun with Jeff Friesen, starting with whipped ricotta bruschetta with blistered tomatoes and basil. This hands-on class will create the gnocchi-like dumplings with homemade ricotta to make five different versions -- green basil gnudi, red romesco gnudi, yellow curry gnudi, black squid ink gnudi, plus orange butternut squash gnudi.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Mar 31
6 to 8:30 pm

OPA! CELEBRATION

Maria Sakellariou proves that any day of the week can be turned into a celebration with a simple addition of ouzo and a shout of Opa! Join her for a hands-on class creating Cretan dakos - barley rusks topped with grated tomato and crumbled goat cheese, French-fried cod pieces served with beet and garlic mash, mussel saganaki steamed in ouzo topped with crumbled feta and slivers of fennel, cruciferous vegetable salad with toasted pine nuts, plus cheese fritters drizzled with Greek honey served with Greek mountain tea.

Details

Maria Sakellariou
Chef
Hands-On
$65 Per Person

Mon, Mar 31
6 to 8:30 pm

FEEL THE HEAT WITH DANTE’S DISCO INFERNO

Give in to temptation, as Terri Jayne adds a devilish flair to tempting spicy dishes. Enjoy shrimp Fra Diavolo with tomatoes and garlic served on pasta, harissa butter lobster bites, deviled eggs with cayenne candied bacon, and Mexican spice devil's food cake.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Mon, Mar 31
6:30 to 9 pm

MISCHIEF AND TOMFOOLERY IN THE KITCHEN

Have the last laugh of April Fool's Day in a creative evening with whimsical dishes designed by the fun-loving Jeff Friesen. This hands-on class will make a savory French toast appetizer with garlic and crunchy parmesan, ham and brie pop tarts, lobster "corndog" - a tempura lobster tail with spicy lemon aïoli, Fruity Pebble panna cotta, plus a boozy piña colada push-up pop.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Apr 1
6 to 8:30 pm

WE REALLY DIG THOSE CALIFORNIA CHEF GIRLS!

Sharon Tutko and Lydia Gwin, might have their homes in Missouri, but they will always be California girls at heart, as they highlight recipes from two iconic female California chefs and cookbook authors, Alice Waters and Nancy Silverton. Enjoy strawberry shrub sparkler with Calistoga sparkling wine, avocado-citrus-radish salad with citrus herb vinaigrette, grilled beef tenderloin with cabernet jus over artichoke ragoût and potato gnocchi, plus merlot hot fudge over coconut sorbet in an almond pizzelle cup with a garnish of toasted candied almonds, and a honey-pomegranate refresher cocktail with mint and rum.

Details

Sharon Tutko and Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Tue, Apr 1
6:30 to 9 pm

USE YOUR (THAI) NOODLE

The logical choice for satisfying pad Thai cravings is to learn to make it at home. This exciting hands-on class with Jan Reid will create pad Thai with shrimp, spicy chicken larb salad with Thai herbs, pad-see-ew nua - stir-fried noodles with beef and broccoli in dark soy sauce, Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots, plus Key lime coconut bars.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 2
6 to 8:30 pm

TOFU'D

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

Details

Caryn Dugan
Culinary Educator
Hands-On
$65 Per Person

Wed, Apr 2
6 to 8:30 pm

KNIFE LESSONS TO CUT BY

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$55 Per Person

Wed, Apr 2
6:30 to 9 pm

A BIG WYNNE FOR BREAKFAST AND LUNCH

Christy Wynne shares her love for creating gluten-free and dairy-free winning dishes with superfoods great for breakfast or lunch, starting with a wild blueberry acai bowl with fruits and vegetables topped with homemade granola. Enjoy creamy chocolate-coconut smoothie with hidden cauliflower, kale salad with toasted pecans and dried cranberries tossed in lemon shallot vinaigrette, crunchy rainbow cabbage-kale Thai salad with quinoa and carrots topped with almond butter-sesame dressing, plus chocolate chip zucchini bars. #healthy #weekday

Details

Christy Wynne
Culinary Educator
Demonstration
$55 Per Person

Thu, Apr 3
11 am to 1:30 pm

GRILL, BABY, GRILL!

Lydia Gwin is ready to get this summer started with exciting dishes on the grill. This hands-on class will make flank steak with chimichurri, pork kabobs with sweet sriracha lime glaze served with apple-celery slaw, spatchcock grilled chicken with Kansas City barbecue dry rub and sauce, plus bacon potato salad with creamy horseradish dressing and calico triple baked beans with beef and bacon.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Thu, Apr 3
6 to 8:30 pm

BACK TO BASICS

The past few years have brought more new cooks to the kitchen who are ready to dive in and learn the basics of cooking, and includes everyone from college students and newlyweds, to busy parents and retired seniors. Join us in the kitchen in a four-week course with the incredible Dawn Meyer as she provides clear and concise recipes for everyday cooking and focuses on knife skills and learning to sear, sauté, bake, roast, cook with cast iron, and stir-fry. Learn how to stock your pantry and refrigerator for quick and easy meals, create one-pot meals, sheet pan meals, salads and homemade dressings, side dishes, soup, sauces, basic bread baking, and easy desserts.

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$300 Per Person

Thu, Apr 3
6 to 9 pm
Thu, Apr 10
6 to 9 pm
Thu, Apr 17
6 to 9 pm
Thu, Apr 24
6 to 9 pm

SAVORING ITALY: FROM CREAMY TO DREAMY

Jeff Friesen presents an elegant spring Italian dinner starting with ricotta du bufula - whipped buffalo ricotta with grilled sourdough bread and fresh herbs. Enjoy asparagi al cartoccio - asparagus and lemon cooked in parchment with garlic and thyme, agnello alla griglia - grilled lamb chops with fava beans and ramps and mint, plus gelato alla fragola - strawberry gelato with pie crumb topping.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Thu, Apr 3
6:30 to 9 pm

NOURISH YOUR BODY

Sharon Tutko is the driving force behind guiding this class down the right path to a balanced approach to nutrition, incorporating healthy fats, protein, and plenty of fiber. This hands-on class will create a nourishing and nutritious meal with quinoa-black bean-avocado salad with cilantro and bell peppers tossed in citrus dressing, grilled salmon with lemon-dill sauce, roasted Brussels sprouts and sweet potatoes, plus sticky date cake with chia seeds topped with cardamom whip served with berries, and a refreshing ginger-lemon-mint digestive tea.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Apr 4
6 to 8:30 pm

DATE NIGHT FOR COUPLES: THE VIETNAMESE FUSION VEGAN-IZER

Join the enthusiastic Lisa Buchmeier for an evening of plant-based cholesterol-free and dairy-free high-fiber Vietnamese fusion dishes in a hands-on class designed for couples, starting with pho with rich flavors from star anise, cloves, cinnamon and garlic topped with peanuts and crispy tofu. Learn to make roasted portobello and vegetable banh mi with spicy mayo and pickled vegetables, caramelized sticky sweet miso eggplant, plus pandan-infused cinnamon rolls made with almond and oat flour topped with a cashew and maple glaze naturally sweetened with dates. #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple

Fri, Apr 4
6 to 8:30 pm

GIRLS' NIGHT OUT: FISH FATALE

Joe Herbert tempts the palate with a seductive dinner featuring halibut and scallops. Enjoy seared halibut with roasted cherry tomatoes and basil vinaigrette, roasted bell pepper soup with chèvre croutons, scallop Provençal, plus bananas Foster with ice cream.

Details

Joe Herbert
Culinary Educator
Demonstration
$60 Per Person

Fri, Apr 4
6:30 to 9 pm

A DAY IN THE KITCHEN: FISH AND SEAFOOD

Details

Jon Lowe
Chef
Hands-On
$200 Per Person

Sat, Apr 5
10 am to 3 pm

PRETTY CAKE DECORATING

Details

Maria Ines Goncalves
Pastry Chef
Hands-On
$70 Per Person

Sat, Apr 5
11 am to 1:30 pm

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 an abundance of fun shapes. Join Amanda Anderson and learn to make fun oven-melted suckers using a popular fruit candy, caramel-chocolate candy "bars" with or without peanuts and plenty of fun toppings, cookie dough truffles with mini chocolate chips, 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, ages 7 to 11, plus a parent.

If this class is sold out and you would like to register for it, please call our store to be put on the waitlist.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Apr 5
1 to 3:30 pm

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Details

Angela Adrignola
Culinary Educator
Hands-On
$150 Per Couple

Sat, Apr 5
6 to 8:30 pm

TEX-MEX SIZZLES

Details

Andrew Guyton
Culinary Educator
Demonstration
$60 Per Person

Sat, Apr 5
6:30 to 9 pm

HEIR AND A PARENT: WAKE UP CALL

Retired school teacher Marci Boland is always on the go and shares healthy make-ahead breakfast options that are fast and easy for adults and children. This hands-on class will create homemade maple-cinnamon granola, pumpkin mini loaves with chocolate chips and walnuts, protein whole wheat bagels, almond chia pudding with a variety of mix-ins, build-your-own breakfast egg muffins with any combination of cheese and bacon or sausage and vegetables, make-ahead ground turkey breakfast burritos, and peanut butter balls. This class is designed for children, ages 7 to 11, plus a parent. #healthy

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Apr 6
12 to 2:30 pm

NATIONAL CARBONARA DAY

Celebrate National Carbonara Day creating this classic creamy dish in a variety of ways. This hands-on class with Mickey Kitterman will make carbonara stuffed mushrooms, carbonara flatbread, grilled romaine salad with carbonara vinaigrette, traditional carbonara with spaghetti, plus lemon blondies with blueberry gelato.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Apr 6
12:30 to 3 pm

DATE NIGHT FOR COUPLES: HEART AND SEOUL

The talented Naky Lee relocated from Seoul, Korea in 2018, and shares exciting Korean dishes and culture with this hands-on class starting with Korea's most popular grab-and-go meal, gimbap - seaweed rice rolls using a sushi mat with your choice of ingredients including beef, pickled radish, eggs, carrots, spinach, and burdock root. Learn to make tofu gangjeong - crispy fried tofu bites coated in sweet-and-spicy sauce, and sujeonggwa - a sweet-and-spicy cinnamon-ginger punch drink made with dried persimmons and pine nuts.

Details

Nakyung Lee
Culinary Educator
Hands-On
$150 Per Couple

Sun, Apr 6
5 to 7:30 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Apr 6
5:30 to 8 pm

LUNCH WITH LYDIA - ASPARAGUS TO AMARETTO

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy asparagus-fennel salad with ricotta crostini, Roman-style chicken cacciatore over a creamy parmesan polenta, plus limoncello-Amaretto tiramisù. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Apr 7
11 am to 1:30 pm

THE BEAR NECESSITIES

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Apr 7
6 to 8:30 pm

ITALIAN LIRA

Spend a memorable evening with Jeff Young creating simple Italian doughs for impressive handmade pastas. This hands-on class will make lemon ricotta ravioli with homemade ricotta and butter-poached asparagus, lasagna bolognese with spinach pasta layered with roasted garlic béchamel and ragù Bolognese, tomato farfalle with chicken meatballs and sautéed kale in garlic herb butter with roasted red pepper, plus toasted s'mores ravioli.

Details

Jeff Young
Culinary Educator
Hands-On
$65 Per Person

Mon, Apr 7
6 to 8:30 pm

SPRING AND EASTER CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating Spring and Easter treats. This hands-on class will learn how to hand mold cake pop dough, dip, detail, and decorate with sprinkles, sanding sugar, and other specialty items to create an assortment of unique cake pops. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Mon, Apr 7
6:30 to 9 pm

LITTLE PIES AND TARTS

Join Sharon Tutko in the kitchen creating smaller versions of our favorite pies and tarts, as this hands-on class discovers tips for working with different crusts. Learn to make individual flaky chicken pot pies with carrots and celery and herbs, lemon curd tartlets with pecan short crust, mini lattice-topped apple pies with Pink Lady and Granny Smith apples, and mini phyllo chocolate chess pies - the perfect little bite! #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 8
11 am to 1:30 pm

TACOS AND TEQUILA

Satisfy your taco cravings in a terrific hands-on class with Mickey Kitterman. 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.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 8
6 to 8:30 pm

SOURDOUGH BREAD

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 8
6 to 9 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Apr 8
6:30 to 9 pm

SICILIAN CASSATA CAKE

Chef Bob Colosimo did extensive R&D in Sicily to discover endless variations for the unique Sicilian cassata cake that honors his heritage. This hands-on class will learn how to prepare a tasty cake stunning enough for a special occasion. Each student will create their own 6” Marsala-soaked sponge cake and learn to make ricotta cheese filling with customized flavors studded with chocolate chips, plus homemade marzipan and fondant icing to drape over the beautiful cakes and garnish with imported Italian candied fruit and a glaze. Students will take home their finished cakes.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Apr 9
6 to 8:30 pm

WHOLE 30 HEALTHY EATING

Certified yoga instructor Devon Drag shares the benefits of removing five food groups from your food regimen for thirty days to create a healthy way of eating. This hands-on class will make romaine-spinach-radicchio salad with tomatoes and olives and red onions tossed in lemon-chive dressing, roasted tomato soup with thyme and cashew milk garnished with homemade pesto, Tuscan chicken with a coconut cream and sun-dried tomato sauce with spinach and artichoke hearts served over garlic cauliflower mash, roasted broccoli with lemon zest and garlic, plus a sparkling pomegranate-cranberry mocktail. #healthy

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 9
6 to 8:30 pm

YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS

Cowboys and ranch hands are all fired up for a night of grilling and cavorting with Lydia Gwin, as she puts on her "Gator" apron to mastermind an evening of cooking. This hands-on class will make Buffalo cauliflower with homemade Dutton ranch dressing, Jimmy's cowboy caviar with fresh tortilla chips, Rip's T-bone steaks with poblano-caramelized onion butter, grilled vegetable kebabs, grilled fingerling potatoes, biscuits, plus Beth's bourbon-apple crisp with vanilla ice cream, and Teeter's tequila-lime ranch water.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Thu, Apr 10
6 to 8:30 pm

HELLO, SUNSHINE!

Sharon Tutko brings her sunny disposition to the kitchen with the focus on spring bounty to create a spectacular meal. This hands-on class will make cream of asparagus soup with herbed puff pastry croutons cut into a variety of shapes, artichoke crostata featuring Einkorn flour with ricotta salata with thyme and parsley, one-pan roasted whitefish and leeks with fava beans and fennel served with tahini-lemon tarragon sauce, plus mascarpone panna cotta with chocolate shavings and roasted strawberry sauce.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Fri, Apr 11
6 to 8:30 pm

DATE NIGHT FOR COUPLES: GRAPE LEAVES AND MOUSSAKA

Spend a memorable evening with your partner learning to prepare Greek cuisine with the talented Maria Sakellariou. This hands-on class will make grape leaves stuffed with rice and herbs, Greek Mediterranean grilled shrimp, eggplant and zucchini vegetarian moussaka layered with potatoes and lentils topped with a fluffy béchamel sauce, a seasonal salad of mixed greens with fruits and nuts, plus bobota - a traditional honey-cornmeal Lenten cake topped with a dollop of Greek yogurt.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Apr 11
6:30 to 9 pm

FRIDAY NIGHT FRENCH - SNAPPER DUGLÉRÉ

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy scallop bisque with spinach, sautéed snapper Dugléré served with a luxurious white wine-tomato-cream-hollandaise sauce on top of celeriac purée, plus coffee soufflé topped with rum sabayon.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Apr 11
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, Apr 12
10 am to 3 pm

HEIR AND A PARENT: THE FABULOUS BAKER BOYS AND GIRLS

Preheat the ovens for a fabulous day of baking sweet and savory pastries with school teacher Matt Lehmann. This hands-on class will create dill and chive spanakopita bites using layered phyllo dough, puff pastry tarte Provençale filled with tomatoes and fig jam and herbed cream cheese, plus cream puff swans made with choux pastry filled with vanilla chantilly cream and dark chocolate ganache. This class is designed for children, ages 7 to 11, plus a parent.

Details

Matt Lehmann
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Apr 12
11 am to 1:30 pm

HONG KONG TREASURES

Details

Jacob Couture
Culinary Educator
Hands-On
$65 Per Person

Sat, Apr 12
12 to 2:30 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Apr 13
12 to 2:30 pm

POUTINE: MORNING, NOON, AND NIGHT

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sun, Apr 13
12:30 to 3 pm

DATE NIGHT FOR COUPLES: THE SOPRANOS FAMILY KITCHEN

Bada bing, bada boom! The only things getting whacked in this daring Sopranos-based class are the last thing that Tony ate - the onion rings. This hands-on class with Sheri Doe will create gabagool to grab and go - a mini version of Tony's favorite sandwich, Sunday gravy and meatballs, Karen's last "frozen" dish of baked ziti, plus Carmela's Georgetown-bribe ricotta cake pie, and a Godfather cocktail with Glenfiddich and Amaretto.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Sun, Apr 13
5 to 7:30 pm

COOKIE DECORATING FOR SPRING AND EASTER

Details

Belinda Reany
Culinary Educator
Hands-On
$65 Per Person

Sun, Apr 13
5:30 to 8 pm

THAI THIS ON FOR SIGHS

If Thai food delights your taste buds, spend an exciting evening in the kitchen with Zach Dale as he shares his passion for Thai cuisine starting with som tum - green papaya salad with long beans, tomatoes, fried garlic and shallots tossed in a tamarind dressing. This hands-on class will create chicken and vegetable green curry made with fresh green curry paste and coconut milk, pad see ew - stir-fried rice noodles with ground pork and Chinese broccoli, plus mango sticky rice.

Details

Zach Dale
Chef
Hands-On
$65 Per Person

Mon, Apr 14
6 to 8:30 pm

TAGINE ON THE GRILL

A staple of Moroccan cooking, the tagine is both a vessel and a dish that is designed for juicy results. Join Mickey Kitterman on the patio for a hands-on class creating zaalouk - a smokey grilled eggplant salad, matbucha - grilled pepper and tomato salad, grilled chicken skewers with cumin and mint, lamb-vegetable tagine with dried apricots and cinnamon, pine nut and raisin couscous, grilled pita bread, plus basbousa - semolina-coconut cake with honey syrup.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 14
6 to 8:30 pm

SALT, FAT, ACID, HEAT - CILANTRO AND CHILES

Samin Nosrat's Salt, Fat, Acid, Heat: Mastering The Elements of Good Cooking with wonderful illustrations by Wendy MacNaughton can be found on nearly every chef and avid home cook's bookshelves. It explores the world's cuisines and unites the universal use of four elements. Lydia Gwin shares some of her favorites as the class enjoys garden lettuces with red wine vinaigrette, finger-lickin’ pan-fried chicken with sautéed asparagus with classic French herb salsa, plus rhubarb and frangipane tart with vanilla cream.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Apr 14
6:30 to 9 pm

DASH TO DINNER

Busy mom Audrey Scherrer is always doing the mad dash to get dinner on the table fast and is happy to share some flavorful options that can be whipped together in under forty-five minutes. Enjoy Buffalo cauliflower bowls - a vegetarian option with tender crispy cauliflower with red cabbage and beans drizzled with garlicky yogurt dressing, sheet pan broiled salmon with a ginger-soy-honey glaze and asparagus, lemon-feta herby orzo, and Italian sausage with colorful bell peppers and onions roasted in a sheet pan with cherry tomatoes all tossed in red wine vinegar-Calabrian chile vinaigrette. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Tue, Apr 15
11 am to 1:30 pm

HOW IS THIS GLUTEN-FREE?

Sharon Tutko takes a page out of the famous cafe cookbook, Tartine: A Classic Revisited by Elisabeth Pruiett and Chad Robertson, to recreate some of Elisabeth's gluten-free treats. This hands-on class will bake cream cheese short dough apple pie, rice-oat-tapioca thyme gougères, sticky date pudding cake with hot toffee sauce, plus "best ever" cinnamon rolls. #healthy

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 15
6 to 8:30 pm

THE GREAT CHICKEN AND WAFFLE CLUCK-OFF

The battle is on to choose your favorite chicken-and-waffle combination in an exciting class with the delightful and unwavering Lydia Gwin. This hands-on class will learn to make Korean fried chicken with scallion waffles served with soy pickled cucumbers, chicken parmesan and herbed waffle paninis with mozzarella, potato waffles with grilled chicken and vegetables covered with raclette cheese, and Nashville fried chicken tenders on cornbread waffles with jalapeño-maple cream sauce.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 15
6 to 8:30 pm

CHEERS AND BOOS BEFORE A MIDNIGHT DEADLINE

Whether celebrating a refund or cursing owing a bit more on Tax Day, Jeff Friesen will make everyone cheer as he cooks with booze. Enjoy bacon-wrapped spicy crispy potatoes with bourbon glaze, smoky beer can chicken, crispy vodka-battered smoked onion rings with creamy buttermilk ranch dip, plus a gin-and-tonic lemon curd tart with candied lemon, and a Painkiller pineapple-rum cocktail with orange and cream of coconut.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Tue, Apr 15
6:30 to 9 pm

CHASE THE COLORS AND EAT THE RAINBOW

Lily Sugathan is chasing the rainbow and encouraging everyone to eat their fruits and vegetables, starting with hara bhara kabab - a savory appetizer of greens, potatoes, and spices. This hands-on class will create a well-rounded dinner with laal maas - a fiery red Rajasthani lamb curry seasoned with warm spices and hot chiles, paired with lemon rice - a delightful yellow South Indian dish colored by turmeric and mustard seeds, purple cabbage thoran - a Kerala-style stir-fry with coconut and curry leaves, beetroot pachadi - a colorful sweet and tangy yogurt and beetroot side dish, plus a duo of desserts - blueberry sabudana - a luscious tapioca pudding, and kesari - a saffron-hued semolina dessert with ghee and sugar.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Wed, Apr 16
6 to 8:30 pm

SHOW ME MO CAJUN

Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his research from his new cookbook, Missouri Comfort, about Missouri comfort food and the influence of Cajun cuisine. This hands-on class will work side-by-side with Mathew to make crab cakes with rémoulade sauce, Cajun shrimp, chicken and sausage gumbo, plus bourbon bread pudding with brioche bread and vanilla custard.

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Wed, Apr 16
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Apr 17
6 to 8:30 pm

EAT THE SEASON - SPRING

Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy an appetizer of spiced carrots with whipped feta, Lyon-style chicken seared and stewed in vinegar sauce, roasted spring vegetables in herb sauce, Lyonnaise potatoes with lemon and chiles, plus honey cake with citrus frosting.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Apr 17
6:30 to 9 pm

FRENCH FARE - POULET SAUTÉ

Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy eggless asparagus panna cotta served with chilled poached asparagus salad, poulet sauté avec crème de chorizo - sautéed chicken with chorizo cream sauce, pommes fondant, plus fraisier gâteau - a French strawberry cake.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Apr 19
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sat, Apr 19
6 to 8:30 pm

FROM FARFALLE TO FETTUCCINE

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 21
6 to 8:30 pm

GRILL SEEKERS

If the sound of a sizzling grill gets your adrenaline pumping, join Lydia Gwin for an exciting evening on the patio grilling shrimp, chicken, and lamb chops. This hands-on class will make grilled shrimp in turmeric mojo sauce, Hawaiian huli huli chicken served with pineapple coleslaw and rice, seven-spice grilled lamb chops served with parsley-pickled onions and mutabal - a Middle Eastern smoked eggplant dip with pita, plus grilled strawberry honey lemonade with an optional splash of vodka.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Mon, Apr 21
6 to 8:30 pm

WHACK THE KNIFE!

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person

Mon, Apr 21
6:30 to 9 pm

TRAVELS WITH TUTKO - EPIDAUROS

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon will have the class giggling and in awe of the pictures she paints with words of this breathtaking ancient Greek town and colosseum. Enjoy spinach and pine nut spanakopita, grilled lamb chops with tzatziki on a bed of orzo tossed with arugula and topped with grilled tomato and lemon slices, plus sokolatopita - a chocolatey bourbon-spiked cake with syrupy glaze. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Apr 22
11 am to 1:30 pm

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 adventurous evening creating smoked and butter-poached lobster rolls, Mickey's favorite fish tacos, crab and corn quesadillas with avocado salsa, and mahi mahi burgers with saffron aïoli on very soft buns.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Tue, Apr 22
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 22
6 to 8:30 pm

THE BEST OF BAREFOOT - MODERN LUNCH

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes pan-fried onion dip with potato chips, broccoli and kale salad with Caesar dressing, crispy chicken with lemon orzo, plus brown sugar shortbread dipped in chocolate ganache. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 23
11 am to 1:30 pm

VITAMIX - WHAT IN THE WHIRLED?

Whether you own a Vitamix or are thinking about adding this extraordinary power tool to your kitchen, this hands-on class is designed to optimize its power, from piping hot soups on the soup setting to a frozen strawberry daiquiri. Join Matt Sassman to create creamy cheese and broccoli soup with parmesan, roasted cherry tomato sauce tossed with pasta, crab cakes served with rémoulade, plus mini caramel cheesecakes with Biscoff crust and caramel sauce.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Apr 23
6 to 8:30 pm

DAYS WITH DEVON - HEARTS AND HUGO

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy bacon and brie grilled cheese sourdough sandwich with apricot jam, hearts of palm and red pepper salad with cucumbers and tomatoes topped with lemon vinaigrette, plus lemon crumb muffins with a crumb topping and lemon glaze, and an elderflower-prosecco Hugo Spritz cocktail with mint. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Apr 24
11 am to 1:30 pm

WHEN THE MOON HITS YOUR EYE

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Thu, Apr 24
6 to 8:30 pm

BEE INSPIRED WITH HONEY

Lydia Gwin teams up with her sister Ericka Clark, a beekeeper and founder of Asali Gold Honey, to be inspired by infused honey for creative flavor combinations. Enjoy romaine salad with hard-boiled eggs and red onions tossed in honey mustard dressing, honey-soy marinated grilled chicken with spiced yogurt and herbs, honey-cumin glazed carrots, hot honey-bacon roasted Brussels sprouts, plus honey-lavender panna cotta with berries and honey glaze.

Details

Lydia Gwin and Ericka Clark
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Apr 24
6:30 to 9 pm

HEIR AND A PARENT: THRILLED TO PIZZAS

Details

Jess Schmidt
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Apr 26
10:30 am to 1 pm

ON THE STREETS OF INDIA

Elizabeth Georgin, from Kerala, India, shares the popular bite-size vegetarian dishes found throughout the streets of India. This hands-on class will create crispy spinach-cauliflower pakodas with onions and chickpea flour, bhel puri - a popular puffed rice snack with a blend of sweet and spicy chutney, Bombay sandwich with spiced potatoes, papdi chat - crispy fried chickpea crackers with spiced yogurt and sweet and spicy sauce, plus a sweet and tangy mango lassi.

Details

Elizabeth Georgin
Culinary Educator
Hands-On
$65 Per Person

Sat, Apr 26
11 am to 1:30 pm

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 will create beet-goat cheese salad with champagne-shallot vinaigrette and gruyère gougères, boeuf bourguignon with potato gratin dauphinoise, plus almond pithiviers with fresh berries. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Apr 26
6 to 9 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

Rohan Sarino
Culinary Educator
Hands-On
$125 For Parent and Child

Sat, Apr 26
6:30 to 9 pm

THIGH-HIGH IN CHICKEN

Chef Jon Lowe shares the techniques for cooking traditional Louisiana cuisine with grilled chicken thighs, as this hands-on class joins him to create three exciting Southern dishes, plus deep-fried beignets with powdered sugar and charred orange jam. Learn to make bacon-wrapped grilled chicken thighs stuffed with shrimp and corn and cheese served over red beans, Cajun grilled chicken thigh po' boys with jalapeños and lemon-caper rémoulade, plus grilled chicken thigh and sausage gumbo on dirty rice.

Details

Jon Lowe
Chef
Hands-On
$65 Per Person

Sun, Apr 27
12:30 to 3 pm

HEIR AND A PARENT: STEP UP TO THE CANDY BAR

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sun, Apr 27
1 to 3:30 pm

DATE NIGHT FOR COUPLES: THE REEL DEAL

Sunday night fish never looked so good. Spend a satisfying evening in the kitchen with Jacob Couture to create an exciting meal starting with pan-fried halloumi served with a drizzle of garlic-infused honey and herbs. This hands-on class will learn to make bay scallop and corn chowder with leeks, whole grilled branzino stuffed with lemon and fresh herbs, grilled potato wedges served with garlicky lemon-dill mayo, plus strawberry galette.

Details

Jacob Couture
Culinary Educator
Hands-On
$160 Per Couple

Sun, Apr 27
5 to 7:30 pm

MIDDLE EAST VEGETARIAN COMFORT

Savor the warm comforting vegetarian and vegan dishes of the Middle East with Sheri Doe. This hands-on class will create handmade pita and hummus, smoky and spicy white bean soup with kale and Aleppo pepper, quinoa-tomato-cucumber salad in a light lemony dressing, grilled tofu shawarma, plus vegan pistachio baklava.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 28
6 to 8:30 pm

I DID IT ALL FOR THE GNOCCHI

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Mon, Apr 28
6 to 8:30 pm

A MOREL QUANDARY

The opportunity for enjoying morel mushrooms comes and goes so quickly for this not-to-be-missed annual class with chef Josh Galliano. Enjoy morel soup with seared scallops and asparagus flan, tallegio en croûte with pickled morels, morel crusted rack of lamb served with garlicky morels and peas, and Spanish potatoes and morel tortilla with a morel mushroom vinaigrette.

Details

Joshua Galliano
Chef-Owner
Demonstration
$90 Per Person

Mon, Apr 28
6:30 to 9 pm

A SWEET TOOTH FOR CAKE

Step into our baking kitchen and spend some time with Audrey Scherrer creating her favorite cakes. This hands-on class will make vanilla buttermilk sheet cake with homemade vanilla extract topped with vanilla boiled frosting, chocolate mini bundt cakes with white chocolate-peppermint ganache, and layered pineapple-banana hummingbird cake with grated nutmeg and pecans topped with cream cheese frosting. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Tue, Apr 29
11 am to 1:30 pm

MÉNAGE A SAUCE

Join the effervescent chef Sharon Tutko in this dramatic hands-on class preparing six dishes with two fabulous sauces. Learn to make the classic Spanish romesco sauce, then use it with pasta, as a finishing sauce for grilled chicken, and as an appetizer dip. The class will also prepare Moroccan charmoula for three preparations, including a drizzle for grilled naan-pork tenderloin mini sandwiches, dipping sauce for grilled prawn appetizers, and zesty vinaigrette on mixed green salad.

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 29
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Apr 29
6 to 8:30 pm

LIVING IN THE PASTA

Make the most of today in a lively class with Lydia Gwin creating fresh pasta served with an antipasto-mixed greens salad with pepperoncini, olives and cherry tomatoes. This hands-on class will make chicken and mushroom filled ravioli in a creamy lemon and sun-dried tomato sauce, pappardelle with Tuscan sausage and caramelized onion ragù, plus limoncello sorbetto.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Tue, Apr 29
6 to 8:30 pm

SHOW ME MO BBQ

Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his extensive research on his new cookbook, Missouri Comfort. This hands-on class will learn the proper way to make St. Louis dry-rubbed pork chops with sweet and smoky barbecue sauce, bacon mac-and-cheese, sour cream cucumber salad, deviled egg potato salad, frozen custard, plus enjoy a selection of Missouri beers.

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Wed, Apr 30
6 to 8:30 pm

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Thu, May 1
6 to 8:30 pm

BEYOND BE-LEAF

Lydia Gwin shares four great vegetable salads perfect for the vegetarian or anyone who loves salad. Enjoy charred broccolini Caesar salad with kale and chickpeas, charred leeks and asparagus salad with jammy eggs and smoky sherry vinaigrette, white bean-avocado salad with radish salsa, and roasted carrots and beets salad with citrus and lemon vinaigrette. #vegetarian #healthy

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, May 1
6:30 to 9 pm

A DAY IN THE KITCHEN: BREAD BASKET

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, May 3
10 am to 3 pm

DATE NIGHT FOR COUPLES: HUNGRY FOR THE BEAR

Relive your favorite and most beloved scenes of The Bear as we eagerly await another binge-worthy season of the trials and traumas of Carmy taking his brother’s Chicago beef shop to a fine dining restaurant, starting with an appetizer from the Season 3 finale in Sydney’s kitchen — waffles with caviar and crème fraîche. This hands-on class for couples with Jeff Friesen will enjoy a glass of chianti with dinner, as they create our version of black tie scallops that Carmy made with Daniel Boulud in a flashback, cast-iron focaccia with fresh rosemary and olive oil, Mikey Berzatto’s braciole with thinly pounded flank steak stuffed and rolled with prosciutto and cheeses and fresh herbs braised in San Marzano tomato sauce, plus Sydney’s hot fudge vanilla-pistachio sundae from the scene-stealing visit to iconic Margie’s Candies.

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Fri, May 9
6 to 8:30 pm

Cooking CLasses

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PASTA, PASTA, PASTA

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THE ART OF PIZZA THROWING

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MERRY OLDE ENGLAND: PUBS AND PINTS

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HEIR AND A PARENT: CRANK OUT THE PASTA

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HEIR AND A PARENT: BITS AND PIZZAS

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LATIN-ASIAN MASHUP

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BRING IT ON, NEW YEAR!

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SUSHI RICE AND ROLL

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GNUDI CAMP

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FRENCH FARE - CRAB FARCI

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IN KNOTS OVER PRETZELS

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DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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SATURDAY NIGHT SUSHI

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WHEN THE MOON HITS YOUR EYE

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SHAKE, RATTLE AND POUR

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NOSHES AND NIBBLES

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THE APPRENTICE CHEF: MIDNIGHT SNACKS

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OH, THE IRON-Y!

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A COUNTDOWN TO INDULGENCE

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LOBSTER AND CHAMPAGNE

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DATE NIGHT FOR COUPLES: MIGHT AS WELL-INGTON!

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NO WEIGH!

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CZECH IT OUT! HOT KOLACHES!

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THE SUSHI COUNTER

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A DAY IN THE KITCHEN: BREAD BASKET

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DATE NIGHT FOR COUPLES: CUCKOO FOR COQ AU VIN

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PIZZA IS STILL A PARTY WITHOUT THE GLUTEN

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GIRLS' NIGHT OUT: CHILL OUT WITH FRIESEN

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NEXT-LEVEL GRILLED CHEESE

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HEIR AND A PARENT: STEP UP TO THE CANDY BAR

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DATE NIGHT FOR COUPLES: UNO, DOS, CHA-CHA-CHA DINE AND DANCE

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THE ART OF PIZZA THROWING

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A DAY IN THE KITCHEN: PASTA

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THE ART OF DECORATING CUPCAKES

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HONG KONG TREASURES

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DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

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FOOD FOR LIFE - ALL DAY, EVERY DAY

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