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

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 October 4.

Details

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

Sat, Sep 6
10 am to 12:30 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 October 11.

Details

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

Sat, Sep 6
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE

Share a relaxing evening in the kitchen with your partner creating modern steakhouse favorites, starting with roasted shrimp cocktail with homemade cocktail sauce. This hands-on class with Matt Sassman will prepare wedge salad on a stick with bacon and cherry tomatoes with creamy blue cheese dressing and crumbled blue cheese, beef tenderloin medallions with béarnaise sauce, cheesy steakhouse potatoes Romanoff, creamed spinach with béchamel, plus chocolate 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.

This class is offered again on October 4.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Sep 6
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 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.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Sat, Sep 6
6:30 to 9 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.

Details

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

Sun, Sep 7
12 to 2:30 pm

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Learn to cook with the wonderful flavors of wine in this sumptuous hands-on class with Mickey Kitterman. The class designed for couples will prepare mushroom-red pepper salad with red wine vinaigrette, oven-roasted beef tenderloin with roasted red grape wine sauce, homemade ricotta ravioli with chardonnay cream sauce, roasted asparagus, plus fabulous chocolate cake with ganache and cabernet-poached pears -- all enjoyed with a glass of red wine.

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 January 4.

Details

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

Sun, Sep 7
5 to 7:30 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 October 5.

Details

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

Sun, Sep 7
5:30 to 8 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, Dwight's family farm spiced pickled beet salad with goat cheese and pecans dressed in pickle brine-Dijon vinaigrette, Michael's carb-loading pre-5K fettuccine 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.

This class is offered again on January 21.

Details

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

Mon, Sep 8
6 to 8:30 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 Jan Reid 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

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

Tue, Sep 9
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 cookbook, Missouri Comfort, the influence of Cajun cuisine on Missouri comfort foods. 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

Tue, Sep 9
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 an anti-inflammatory and probiotic melon-thyme shrub sipper, 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 lentils with cumin and 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.

Gut Instincts is available on November 19.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Sep 9
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 cool autumn 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 no-knead sourdough. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Sep 10
11 am to 1:30 pm

SEAL THE DEAL WITH RAVIOLI

From start to end, learn to negotiate the techniques of making, rolling out, and filling pasta to form the successful merger of ravioli with a delicious sauce. Join Sean Price for a hands-on class creating four cheese ravioli with vodka sauce, goat cheese and preserved lemon ravioli with beet pasta and verdure sauce - an Italian pasta sauce with tomatoes and vegetables, plus the incredible raviolo al uovo - a sumptuous egg yolk-filled pasta with brown butter sage sauce and crispy pancetta.

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

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

Wed, Sep 10
6 to 8:30 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.

This class is offered again on January 15.

Details

Shelly Yona
Culinary Educator
Hands-On
$65 Per Person

Thu, Sep 11
6 to 9 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, Dorothy’s retirement dream "million dollar" decadent pimiento-bacon-cheddar dip with crackers and veggies, plus a Gold Coast cosmo.

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, Sep 11
6 to 8:30 pm

PLANT-BASED IS A PIZZA MIND

Join plant-based expert Lisa Buchmeier to create a fun plant-based vegan pizza party with all the fixings, plus a green salad with apples, walnuts and citrus dressing. This hands-on class will create their own pizzas starting with homemade dough and basil-garlic marinara sauce, then choose from a variety of toppings including plant-based proteins and cheeses - sweet Italian seitan "sausage", legumes, spices, fennel, cashew "mozzarella", and a variety of vegetables. Finish with strawberry bliss chocolate mousse topped with berries and shaved chocolate. #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person

Fri, Sep 12
6 to 8:30 pm

DATE NIGHT FOR COUPLES: GREEK NIGHT

Put on an apron and spend an enchanting evening cooking Greek food with Maria Sakellariou using influences from Constantinople. This hands-on class will create soutzoukakia - pork and beef sausages cooked in a rich tomato sauce, pastroumali - crispy sheets of phyllo enveloping a combination of pastourma and roasted red peppers with sun-dried tomatoes and smoked gouda, chestnut-hazelnut-dried fig stuffed pork tenderloin, Greek mashed potatoes with feta and Greek yogurt, plus chocolate custard phyllo rolls.

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

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Sep 12
6:30 to 9 pm

THOSE CALIFORNIA CHEF GIRLS DO LISBON

Sharon Tutko and Lydia Gwin might have their homes in Missouri, but they will always be tied together as California girls at heart. Using their extensive research before they embark on a culinary journey to Portugal, savor a tasca-style evening starting with small plates with rustic bread with marinated black olives in oil and oregano, and cod fritters with peri-peri lemon aïoli served with a light sparkling wine. Enjoy classic early-dinner steak and eggs with thin beef steak pan-fried with garlic and white wine topped with a fried egg, served with homestyle potatoes and a light lettuce and tomato salad with oil and vinegar, plus traditional Lisbon custard puff pastry tarts served warm with a dusting of cinnamon and powdered sugar.

Details

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

Fri, Sep 12
6:30 to 9 pm

HIGH STEAKS AT 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. With many requests for a beef class, chef Lou promises to steer this class in a worthwhile afternoon of learning about beef grades, aging, cuts, preparation and how it makes Glenn's wine selections taste even better in an exquisite multi-course chef's tasting.

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
$175 Per Person

Sat, Sep 13
1 to 4 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.

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

Andrew Guyton
Culinary Educator
Hands-On
$150 Per Couple

Sat, Sep 13
6 to 8:30 pm

IT’S PASTA DAY! LET’S GET SAUCED!

Have a ball learning to add just the right sauce to four different homemade pasta shapes in a hands-on class cranking out the dough. Join Jeff Friesen in the kitchen for a lively evening creating roasted butternut squash ravioli with brown butter sage sauce, tagliatelle bolognese, mushroom tortelloni with garlic olive oil sauce, plus spaghetti al limone - a simple garlic and lemon 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 November 4.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Sep 13
6 to 8:30 pm

GIRLS' NIGHT OUT: SWIFTIES (RACHEL'S VERSION)

Designed for the adult Swifties of the multi-generational fandom of Taylor Swift, this uncensored class has a seat at the counter as Rachel Sarino prepares her version of a “Look what you made me do” meatball appetizer with “Red” marinara sauce and “All too well” shaved parmesan. Enjoy “You kept me like a secret” honey-mustard salmon with “Bejeweled” coconut rice and “We are never ever getting back together” grilled garlic green beans, plus “End game” sticky toffee crackers made like "A saintly woman", and “I knew you were trouble” French Blonde cocktail with grapefruit juice and an elderflower liqueur. #swifties

Details

Rachel Sarino
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Sep 13
6:30 to 9 pm

WHEATLESS WONDER BREADS

Bread baker Barclay Nichols proves that fabulous yeasted breads can be created without wheat or gluten. Barclay shares the flour blend he uses that yields the most consistently delicious results, with many tips for getting started with yeast, mixing, shaping, scoring, and finishing as this hands-on class creates baguettes, hamburger and hot dog buns, pita bread, and biscuits. #glutenfree

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 October 26.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sun, Sep 14
12:30 to 3 pm

BRUNCH CURES EVERYTHING

Jeff Friesen is giving everyone plenty of time to roll out of bed, throw on a pair of sunglasses and arrive in time for a delicious cure to a late night. This hands-on class will create sangria citrus-fruit salad with berries and grapes and rosé, buttermilk biscuits and gravy with homemade breakfast sausage, red chile chilaquiles with roasted chicken, savory bread pudding with crispy roasted mushrooms and sun-dried tomatoes and goat cheese, plus a Corpse Reviver No. 2 gin cocktail with Lillet Blanc and Cointreau.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Sep 14
12:30 to 3 pm

NOVEL CUISINE: SOBREMESA

Josephine Caminos Oria pens her journey to Argentina to discover her Latin culture and food, and ultimately, love in Sobremesa: A Memoir of Food and Love in Thirteen Courses. As the class discusses the book, they will enjoy hearts of palm salad, Spanish tortilla, vitello tonnato, ricotta gnocchi, plus dulce de leche cake.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. 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, Sep 14
1 to 3:30 pm

DATE NIGHT FOR COUPLES: STL NOSTALGIA

Bring your partner to create some St. Louis food traditions in a hands-on class with Matt Lehmann. Learn to make handmade toasted ravioli with Italian beef filling and cheesy marinara sauce, barbecue pork rib crostinis with smoked gouda and cherry spread, beer-battered "Friday night fish fry" cod with creamy dill tartar sauce, Claire Saffitz's gooey butter cake, plus an apple cider whiskey smash.

Details

Matt Lehmann
Culinary Educator
Hands-On
$160 Per Couple

Sun, Sep 14
5 to 7:30 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 October 12.

Details

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

Sun, Sep 14
5:30 to 8 pm

A DAY IN THE KITCHEN: BREAD BASKET

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Mon, Sep 15
10 am to 3 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.

This class is offered again on November 3.

Details

Max Kenison
Culinary Educator
Hands-On
$65 Per Person

Mon, Sep 15
6 to 8:30 pm

CRUST ME, I’LL BECOME A POT PIE

Trust Lydia Gwin when she says you can create delectable pot pies by starting with a good base and adding a top to it before popping it in the oven for a beautifully browned dish. This hands-on class will make French onion soup pot pie topped with a gruyère biscuit crust, veggie pot pie topped with popovers, classic shepherd's pie, plus shaved fennel-arugula salad with cherries tossed in shallot-citrus vinaigrette, and an apple pie bourbon sour.

Details

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

Mon, Sep 15
6 to 8:30 pm

WINE AND DINE WITH THE DALES - AUTUMN

Chef Zach Dale, of Robust Wine Bar, is joined by his talented wife, Kelcey, for an exquisite pairing of exciting savory dishes with selected wines. Enjoy bacon and pimiento macaroni-and-cheese, seasonal herb salad with pink peppercorns and verjus vinaigrette, seared tuna with rice and seasonal vegetables, plus dark chocolate pots de crème.

Details

Zach Dale
Chef
Demonstration
$75 Per Person

Mon, Sep 15
6:30 to 9 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.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Sep 16
6 to 8:30 pm

BELLY BLASTERS

As a traveling retreat chef, Sheri Doe, shares some great dishes for a healthy way of cooking and eating. This hands-on class will make a spicy ginger shot with fresh squeezed lemon and a touch of turmeric, grilled salmon power lettuce wrap with jicama and quick-pickled red onions topped with jalapeño-avocado sauce, spicy chicken planks on a bed of greens topped with carrots and sweet potatoes served with jalapeño salsa, sweet potato taco boats loaded with seasoned beef and blistered tomatoes topped with smoked cheese and avocado, plus handmade paleo almond-pecan granola bars with coconut and flaxseed. #healthy

Details

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

Tue, Sep 16
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, creative temaki cone-shaped hand rolls, takumi artisan rolls with exotic mushrooms sautéed with ginger, 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.

This class is offered again onDecember 20.

Details

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

Tue, Sep 16
6:30 to 9 pm

THE ITALIAN CAPER

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and travels. Enjoy the flavors of Italy, as Audrey prepares sweet-and-tangy eggplant-caper caponata Siciliana crostini, Sicilian-style seared rib-eye with a balsamic glaze and capers, roasted potatoes with rosemary, fennel-orange salad with red onion and black olives dressed with a light citrus vinaigrette, plus limoncello tiramisù, paired with Italian red wine. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person

Wed, Sep 17
11 am to 1:30 pm

THE BEST OF BAREFOOT - BIG ON SHRIMP

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes roasted red pepper pesto and garlic goat cheese sandwich on grain bread with a drizzle of herb vinaigrette, shrimp bisque with crabmeat and herb garnish, roasted shrimp and orzo salad with seasonal vegetables, plus a raspberry-orange trifle with Triple Sec orange sauce, and a classic cosmopolitan cocktail. #weekday

Details

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

Wed, Sep 17
11 am to 1:30 pm

RAISING THE RISOTTO GAME - SUMMER EDITION

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 seasonal ingredients, this hands-on class will make charred lemon and asparagus risotto, artichoke and pancetta risotto with toasted bread crumbs, saffron-scented shrimp and roasted garlic risotto, plus white chocolate and raspberry risotto.

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 January 7 with a seasonal menu.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Sep 17
6 to 8:30 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 curd and 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.

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 macaron class is Colorful Macarons with Lia on October 14 with Lia Holter. This class is offered again on October 30.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Sep 17
6:30 to 9 pm

DAYS WITH DEVON - CORN AND HIBISCUS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy a BLT fresh corn salad with arugula and red wine vinaigrette, tarte à la tomate with puff pastry and gruyère, plus apricot-raspberry clafoutis with lemon zest and bourbon sprinkled with homemade granola, and hibiscus tea-white wine punch served with mango, orange and berries. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Sep 18
11 am to 1:30 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, Sep 18
6 to 8:30 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, Sep 18
6:30 to 9 pm

EASY ITALIAN, UNTIL THE SABER COMES OUT

Spend a fascinating evening with Matt Sassman creating a delectable dinner, then step outside to see him saber a bottle of prosecco to serve with dessert. This hands-on class will create classic Caesar salad with toasted garlic croutons and shaved parmesan, pasta e ceci with plenty of garlic and chickpeas, garlic and rosemary pork chops served with parmesan-crusted roasted baby red potatoes, sautéed lemon-garlic broccolini, plus homemade ice cream with strawberries and balsamic.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Fri, Sep 19
6 to 8:30 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, Sep 19
6 to 8:30 pm

OH MY GODDESS

Terri Jayne honors goddesses from every realm with dishes befitting their strength and goodness. Enjoy Greek goddess of the hunt and wilderness Artemis's tender smoked brisket sliders with rosemary garlic aïoli on brioche buns, Chinese sea goddess Mazu's five-spice sautéed lump crab and rice noodle nest with sweet chile glaze, Egyptian goddess of magic and healing Isis's magic milk and honey custard mini trifle with cardamom whipped cream topped with gold-dusted almond and pistachios, plus Polynesian goddess of the moon Hina's coconut moon milk and lemongrass drink with butterfly pea flower tea.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Fri, Sep 19
6:30 to 9 pm

LET’S HASH IT OUT OVER BREAKFAST

Chef Chris Lee shares some tried-and-true techniques to create an egg-cellent breakfast from how to cook eggs to order {scrambled, sunny side up, over easy, over medium, over hard, poached} to making hash browns from scratch. This hands-on class will discover a clever technique for cooking bacon, how to cut fruit for a garnish or fruit tray presentation, and make lemon-ricotta pancakes with blueberry compote, buttermilk biscuits and sausage gravy, omelets, and a few variations of eggs Benedict with hollandaise and sauce aurore.

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

Christopher Lee
Chef
Hands-On
$65 Per Person

Sat, Sep 20
10 am to 12:30 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 Lydia Gwin. 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 October 26.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child

Sat, Sep 20
11 am to 1:30 pm

BOURBON AND HOT BROWNS

Kentucky is known for horses, bourbon, and hot browns, and Sharon Tutko is an odds-on favorite to create winning dishes from the Bluegrass State. Enjoy a classic mint julep with a sprig of mint, blackened shrimp and creamy grit bites, Kentucky hot brown sliders with roasted turkey and bacon on mini brioche buns with mornay sauce and tomatoes, bourbon-glazed pork tenderloin skewers with apple-kale-purple cabbage slaw, plus Derby bourbon-pecan pie bars with chocolate chips and bourbon-spiked vanilla 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

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Sep 20
12 to 2:30 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.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Sep 20
6 to 9 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.

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 November 8.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Sep 20
6:30 to 9 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 fancies and a glass of champagne. Enjoy a trio of scones served with homemade jam and homemade clotted cream - traditional sultana scones, lemon-raspberry scones, and spiced orange cardamom 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 tea cookies, Victoria sponge sandwich petits-fours with special seasonal jam, and lemon 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.

This class is offered again on November 2 with an updated menu.

Details

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

Sun, Sep 21
12 to 2:30 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.

Details

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

Sun, Sep 21
12 to 2:30 pm

DATE NIGHT 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 served with prosecco, winter grapefruit-mandarin citrus salad with fennel and radicchio dressed with lemon vinaigrette, rich lobster Fra Diavolo with tomatoes and garlic served on pasta with gremolata breadcrumbs, plus classic tiramisù.

Details

Jeff Friesen
Chef
Hands-On
$180 Per Couple

Sun, Sep 21
5 to 7:30 pm

AUTUMN COOKIE DECORATING

Spend an evening of cookie decorating fun with Caroline Stamp where everyone is an artist. The cookies are out of the oven with a variety of shapes perfect for autumn. 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.

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

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Sun, Sep 21
5:30 to 8 pm

HIGH ON POT PIE

Celebrate National Pot Pie Day and 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. #weekday

Details

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

Tue, Sep 23
11 am to 1:30 pm

TACO BELLE

There's no such thing as too many tacos, and our taco belle, Lydia Gwin, is here to prove it with a busy evening in taco-land. This hands-on class will create pomegranate beef short rib tacos with queso fresco and guacamole, portobello mushroom tacos with smoked mozzarella and chipotle, Maui-style snapper tacos with habañero-glazed grilled pineapple and salsa fresco, blackened salmon tacos with grapefruit and avocado, all served with housemade corn tortillas plus a classic margarita.

Details

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

Tue, Sep 23
6 to 8:30 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.

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

Tue, Sep 23
6 to 8:30 pm

BREADS AND SPREADS

Work side-by-side with Audrey Scherrer creating two fantastic breads and a flaky biscuit that you will feel confident making at home, plus four exciting spreads. This hands-on class will work with yeast to create focaccia and naan, and make lemon hummus, roasted garlic whipped butter, pimiento cheese, and parsley-walnut pesto. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Sep 24
11 am to 1:30 pm

THE ART OF PIZZA THROWING

Join Jeff Friesen 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 October 16 with Sean Price.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Sep 24
6 to 8:30 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

Wed, Sep 24
6 to 8:30 pm

JAN AND MATT ROME AROUND ITALY

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 with Italian fare. Take a seat at the counter as they amuse you with their banter and prepare fried artichokes with lemon aïoli, chicken saltimbocca with prosciutto and sage finished in white wine butter sauce, gnocchi alla romana - a semolina gnocchi baked with parmesan cheese, plus traditional Italian almond cookies, and an Amaretto sour sorbet garnished with an amarena black cherry.

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 Are On A Braise To The Finish is available on October 29.

Details

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

Wed, Sep 24
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Thu, Sep 25
11 am to 4 pm

UP IN SMOKE AND LIT

Jeff Friesen explores adding a little smoke and liquor to dishes for a big impact on flavor. This hands-on class will learn to make bacon-wrapped spicy smoky potatoes with whiskey glaze, smoked beer can chicken, crispy vodka-battered smoked onion rings with creamy buttermilk ranch dip, plus smoked sea salt chocolate chip cookies, and a Painkiller smoked pineapple-rum cocktail with orange and cream of coconut.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Thu, Sep 25
6 to 8:30 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 outstanding pastas with the ideal 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.

This class is offered again on January 4.

Details

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

Thu, Sep 25
6 to 8:30 pm

CULINARY ADVENTURES: BORDEAUX

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 Bordeaux, France, as Lydia prepares savory canelés with aged cheese and thyme, entrecôte à la bordelaise - rib-eye steak with red wine and shallot sauce, potatoes sarladaises - conical-shaped potatoes cooked in duck fat, red pepper and tomato piperade basquaise, served with a glass of Bordeaux, plus a lovely pear clafoutis.

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

Culinary Adventures: San Sebastián is available on October 30.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Thu, Sep 25
6:30 to 9 pm

HEIR AND A PARENT: DIY TACO NIGHT

Create a fun taco night for your family complete with all the fixings, plus easy and delicious brownies! This hands-on class will join Audrey Scherrer and her son, Rod, to create skewered street corn-on-the-cob, cast iron cheese quesadillas, and a taco bar complete with shredded chicken, sautéed fajita vegetables, homemade fresh salsa, lime-cilantro guacamole, 5-star Mexican black beans, plus plenty of tortillas to build your own taco. This class is designed for children, ages 7 to 11, plus a parent.

Details

Audrey Scherrer
Culinary Educator
Hands-On
$125 For Parent and Child

Fri, Sep 26
6 to 8:30 pm

DATE NIGHT FOR COUPLES: TACOS WILL NEVER BREAK YOUR HEART

Tacos might fall apart, but they will never break your heart! Spend a blissful evening in the kitchen with your partner, as Dawn Meyer and Larry Meyers lead this hands-on class making classic margaritas, lobster tacos with avocado aïoli and jicama slaw, carnitas tacos with tomato-chipotle salsa, steak-chile-Chihuahua cheese skillet tacos with homemade flour tortillas, plus cilantro rice, frijoles borrachos (drunken beans), and dulce de leche 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, Sep 26
6 to 8:30 pm

GIRLS' NIGHT OUT: AUTUMN VIBES WITH SHARON

Chef Sharon Tutko is in her element with fresh autumn ingredients and crisp fall nights starting with a flute of sparkling rosé served with charred citrus shrimp with ripe persimmon-chile glaze with ginger and orange zest atop a roasted sweet potato slice. Gather with your girlfriends and enjoy garlic-thyme roasted beef tenderloin sliced and served warm over lentil-quinoa-pistachio pilaf with a drizzle of pomegranate-molasses sauce, accompanied with roasted delicata squash with shallots and shaved fennel, plus a rustic light vanilla-scented Honeycrisp upside-down apple cake.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Fri, Sep 26
6:30 to 9 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.

Details

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

Sat, Sep 27
10 am to 12:30 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.

Details

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

Sat, Sep 27
10:30 am to 1 pm

PUT A CRIMP ON HAND PIES

Explore the differences and similarities between types of sweet and savory hand pies, how to make homemade pie dough for a flaky crust and yeasted dough for a pizza-type crust, ways to seal the edges and types of washes for a glossy crust. This hands-on class with Skip Guthier will create apple hand pies, beef hand pies, and pepperoni calzones.

Details

George "Skip" Guthier
Pastry Chef
Hands-On
$65 Per Person

Sat, Sep 27
11 am to 1:30 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 October 25.

Details

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

Sat, Sep 27
6 to 8:30 pm

GIRLS' NIGHT OUT: CHAT ABOUT CHAATS

Catch up with your girlfriends by spending a lovely evening with Lily Sugathan as she shares an enticing variety of chaats - street foods sold across India known for their complex combination of flavors and textures. Enjoy pan puri - bite-size crispy fried puffed puris with a potato-chickpea filling and an explosion of flavor, ragda potato patties served with spicy white pea curry and chutney and cilantro, Indo-Chinese bhel - a noodle-veggie snack served with deep-fried chicken Manchurian, plus a sweet and tangy fruit chaat for dessert.

Details

Lily Sugathan
Culinary Educator
Demonstration
$55 Per Person

Sat, Sep 27
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 and a bantha blueberry milkshake. This class is designed for children, ages 7 to 11, plus a parent.

Details

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

Sun, Sep 28
12 to 2:30 pm

TAVERN BREADS

Anne Marie Foy takes the fear out of working with yeast to make three delicious breads you might find in a pub across the pond in the UK. This hands-on class will create Sally Lunn bread - a scrumptious English bread with dried cherries and apricots, Irish oatmeal brown bread, plus soft pretzels served with beer cheese sauce.

Details

Anne Marie Foy
Culinary Educator
Hands-On
$65 Per Person

Sun, Sep 28
1 to 3:30 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 aehobakjeon - crispy Korean zucchini fritters, 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, Sep 28
5 to 7:30 pm

DATE NIGHT FOR COUPLES: STRIP TEASE

Enjoy the tantalizing flavors of a great strip steak, as this hands-on class for couples creates a delicious menu that includes a French martini - vodka-Chambord cocktail with pineapple juice. Join Matt Sassman to create a layered avocado-bacon cobb salad with tomatoes and blue cheese vinaigrette, New York strip steak with caper-olive compound butter, butter-poached lobster mashed potatoes, balsamic braised Brussels sprouts with crisp bacon, plus mini cheesecakes with blueberry topping and boozy whipped cream.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sun, Sep 28
5:30 to 8 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 with a one-hour pizza dough great for even the busiest of weeknights. Learn to create homemade pizza sauce, garlic white pizza sauce, Southern-style white bbq sauce, plus pickled red onions and a variety of toppings, plus handmade cheese sticks with fresh marinara, and Italian fried dough sprinkled with sugar.

Details

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

Mon, Sep 29
6 to 8:30 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.

This class is offered again on January 20.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Mon, Sep 29
6 to 9 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 Josh Galliano will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.

Details

Joshua Galliano
Chef
Demonstration
$80 Per Person

Mon, Sep 29
6:30 to 9 pm

TRAVELS WITH TUTKO - SICILY

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, a master of storytelling shares an evening of happenstance arriving in Trapani, Sicily with no available lodging, supping like kings at a small trattoria and all that ensued. Enjoy warm eggplant caponata with capers and pine nuts on crostini, roasted cauliflower bites with crispy pecorino crunch, tender and thinly sliced grilled steak marinated in garlic and lemon, risotto with fresh mushrooms and parmesan drizzled with olive oil, plus thick slivers of torta di nocciole - hazelnut and chocolate cake with whipped cream. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Sep 30
11 am to 1:30 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, Sep 30
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 resourceful Matthew Sassman as he 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. Anyone under the age of 16 must be accompanied by an adult taking the class.

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 four-part series, Back to Basics, is offered again, beginning on January 8 with Dawn Meyer.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$300 Per Person

Tue, Sep 30
6 to 9 pm
Tue, Oct 7
6 to 9 pm
Tue, Oct 14
6 to 9 pm
Tue, Oct 21
6 to 9 pm

THE WORLD IS BETTER WITH BACON

The aroma alone draws everyone into the kitchen, as Jeff Friesen prepares an enticing menu inspired by bacon. Enjoy bacon-brie crostini with plum jam, spicy greens salad with roasted oyster mushrooms dressed in warm bacon vinaigrette topped with goat cheese and pecans, bucatini carbonara with bacon and pecorino romano, plus chocolate sandwich cookies with bacon buttercream, and enjoy a maple-bacon Manhattan.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Tue, Sep 30
6:30 to 9 pm

VERONA

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and global travels. Enjoy a sumptuous menu inspired by Verona, Italy of gorgonzola polenta crostini topped with caramelized onions, creamy risotto made with Verona's Amarone della Valpolicella red wine finished with parmesan and butter, wine-braised beef with garlic and vegetables, radicchio salad with grana padano shavings and balsamic-honey vinaigrette. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person

Wed, Oct 1
11 am to 1:30 pm

AUTUMN DIPS AND SIPS

If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making a French pear martini and a bourbon-maple spritz. This hands-on class will create baked pumpkin and caramelized onion dip with gruyère, mini crab cakes with horseradish sauce, whipped ricotta-brown butter-sage dip, sausage rolls with mustard-garlic aïoli, plus herb crackers, lemon-parmesan-chickpea crisps, crudités, and crostini for dipping.

Details

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

Thu, Oct 2
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, along with homemade buns. 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 superb 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

Thu, Oct 2
6 to 8:30 pm

THE ITALIAN SUNDAY DINNER

Growing up in a strong Italian family of immigrants, Vito Racanelli and his siblings knew exactly what was on the Sunday dinner table every week. It was a traditional meal that his mom, Tina, would start preparing in the early morning hours that Vito will share, as the class enjoys Nonna's slow-cooked tomato sauce to create ragù, slow-simmered pork ribs, pork sausage, beef chuck, delicious pork and beef meatballs, plus traditional braciola - stuffed flank steak braised in tomato sauce, all served with pasta.

Details

Vito Racanelli, Jr.
Chef
Demonstration
$60 Per Person

Thu, Oct 2
6:30 to 9 pm

WARM UP TO AUTUMN

Autumnal flavors evoke warmth and richness, and Joe Herbert will inspire this hands-on class with a delicious menu of creamy wild mushroom soup, butternut squash-pancetta risotto, and herb-roasted spatchcock chicken served with brown butter and maple syrup-glazed carrots.

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
$65 Per Person

Fri, Oct 3
6 to 8:30 pm

GIRLS' NIGHT OUT: WARM AND TOASTY

Before cool weather and warm scarves fall upon us, 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

Fri, Oct 3
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.

This class is offered again on January 3.

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sat, Oct 4
10 am to 3 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.

Details

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

Sat, Oct 4
10 am to 12:30 pm

DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Oct 4
6 to 8:30 pm

A SHELL-ABRATION OF SHRIMP

For the love of shrimp, have a seat at the counter and enjoy a succulent celebration of shrimp with Beth Hoeltke, starting with sweet-and-spicy grilled shrimp glazed with chile-garlic-honey sauce served with grilled lemon-garlic fresh fruit and vegetable skewers. Enjoy shrimp sliders on toasted buns with spicy rémoulade served with crispy baked Buffalo cauliflower bites, grilled shrimp and asparagus served with mini farfalle pasta in a savory brown butter sage sauce, plus a refreshing Key lime pie.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Sat, Oct 4
6:30 to 9 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Oct 5
12 to 2:30 pm

OH SNAP! LET’S CRACKLE AND POP!

There might be some pearl-clutching as Jan Reid turns a casual dish into pure sophistication by pairing fried chicken with champagne. It is a combination that works brilliantly, as this hands-on class creates batter-fried chicken with comeback sauce, country potato salad with creamy tarragon dressing, grilled asparagus salad with charred tomatoes and herb vinaigrette, plus mini mixed berry trifle with lemon mascarpone cream, all served with a flute of sparkling wine.

Details

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

Sun, Oct 5
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.

This class is offered again on January 18.

Details

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

Sun, Oct 5
1 to 3:30 pm

DATE NIGHT FOR COUPLES: THAI EVERYTHING ONCE

Spend the evening with Brian Notario, who proudly shares his mother's Thai heritage for an exciting evening of spicy Thai food. This hands-on class will create chicken satay with peanut sauce, 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, 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, plus sticky rice with mango, along with Thai beer.

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

Gut Instincts is available on January 11.

Details

Brian Notario
Culinary Educator
Hands-On
$160 Per Couple

Sun, Oct 5
5 to 7:30 pm

LET IT BE - BOURBON, BACON, BROWN SUGAR

Josh Galliano shares words of wisdom of three of the most enticing ingredients - bourbon, bacon, and brown sugar. Join him in a hands-on class to create a sumptuous meal of mixed greens with raspberry-bourbon vinaigrette and spiced pecans, bacon muffins with bacon jam, bacon-wrapped pork tenderloin with rye whiskey glaze, glazed sweet potatoes and caramelized onions, plus brown sugar pie with an oat crust.

Details

Joshua Galliano
Chef
Hands-On
$65 Per Person

Sun, Oct 5
5 to 7:30 pm

THE ART OF DECORATING CUPCAKES

Details

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

Sun, Oct 5
5:30 to 8 pm

SCHNITZEL, SPÄTZLE, AND STRUDEL

Join the talented chef Mathew Unger as he shares his research from his 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.

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Mon, Oct 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.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Oct 6
6 to 8:30 pm

HALLOWEEN CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating fun Halloween 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, Oct 6
6:30 to 9 pm

A DAY IN THE KITCHEN: BREAD BASKET

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Tue, Oct 7
10 am to 3 pm

HOOKED ON FISH TACOS

Spend a terrific 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.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Oct 7
6 to 8:30 pm

IF YOU KNEW SUSHI

It is always a delight to have Rohan Sarino in our kitchens teaching how to create beautiful and delectable sushi including caterpillar rolls, California rolls, and spicy rolls in one of our most popular classes. 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.

Details

Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Tue, Oct 7
6:30 to 9 pm

PACIFIC NORTHWEST

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and travels. Enjoy the flavors of the Pacific Northwest, as Audrey prepares broiled salmon with a ginger-soy-honey glaze, red wine wild mushroom risotto, massaged kale-apple-pomegranate salad with cider vinaigrette and feta cheese, plus Rainier cherry cobbler with cinnamon and browned butter, and pinot noir from Oregon. #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.

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person

Wed, Oct 8
11 am to 1:30 pm

THAI’D UP IN NOODLES

Delicious Thai noodles are everywhere and certain to satisfy the urge for spicy and comforting Thai cuisine. This exciting hands-on class with Jan Reid will create pad Thai with shrimp, Chiang Mai noodles in chicken curry sauce with pickled greens and fried shallots, spicy drunken noodles with pork, Thai fried rice, green mango salad, plus refreshing coconut sorbet.

Details

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

Wed, Oct 8
6 to 8:30 pm

FALL FOR FLAVOR

The colors and aromas of autumn are abundant in a menu Jeff Friesen designed to satisfy comfort food cravings. This hands-on class will create orange-cranberry cast iron cornbread with whipped honey butter, butternut-kale farro risotto, succulent chicken with light and fluffy herbed dumplings, plus crystallized ginger spiced brownies, and a maple old fashioned with dark rum and orange.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Oct 8
6 to 8:30 pm

MERMAIDS AND SIRENS

Terri Jayne uses her captivating prowess to lure you in with delectable dishes from the sea. Enjoy "enchanted" crispy kale chips dusted with seaweed powder served with whipped lime-wasabi yogurt "sea foam" dip, gilded "mermaid fin" fried fish filets with edible gold dust and giardiniera rémoulade, jumbo stuffed pasta shells with crab-ricotta-spinach filling baked in a fire roasted tomato and red pepper cream sauce topped with parmesan, plus "unda the sea" mini cheesecake cups with blue swirl and shell-shaped shortbread topping.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Wed, Oct 8
6:30 to 9 pm

BEYOND BASICS

If you already know your way around the kitchen and are comfortable with the basics of cooking, then elevate your everyday cooking techniques in this four-week course. Learn to make sauces, soufflé, fresh pasta, yeast breads and pâte à choux. This hands-on class will cook a variety of meat and seafood, plus learn to make seasonal gratins, custards, and work with puff pastry. Recipes include ricotta ravioli, seared white fish and poached salmon with beurre blanc, chocolate cream puffs, chicken curry and pot stickers, along with more doable and impressive dishes. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

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

Thu, Oct 9
6 to 9 pm
Thu, Oct 16
6 to 9 pm
Thu, Oct 23
6 to 9 pm
Thu, Oct 30
6 to 9 pm

DATE NIGHT FOR COUPLES: FALL HARD

Couples will fall hard for the flavors of autumn just in time for flannel weather. This hands-on class will create browned butter roasted cauliflower soup with toasty spiced pine nuts, shaved Brussels sprouts salad with feta and cranberries topped with toasted pecans and citrus vinaigrette, buttermilk fried quail with smoked plum sauce, plus pumpkin spice latte tiramisù and a cognac-apple cider "Flannel" cocktail with allspice and orange.

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Fri, Oct 10
6 to 8:30 pm

EVERYDAY INDIA

Lily Sugathan shares the secrets to weeknight dinners in a hurry with her tried-and-true get-it-on-the-table-fast dishes. Enjoy the Indian version of a street food wrap with marinated and pan-fried paneer and vegetables with chutney, black chickpeas cooked into a semi-dry curry served with hot fried flatbreads, the popular and simple Kerala-style egg curry made with fragrant whole spices and coconut milk served with rice, plus a creamy fresh strawberry lassi.

Details

Lily Sugathan
Culinary Educator
Demonstration
$55 Per Person

Fri, Oct 10
6:30 to 9 pm

PRETTY CAKE DECORATING

Details

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

Sat, Oct 11
11 am to 1:30 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.

Details

Matt Lehmann
Culinary Educator
Hands-On
$65 Per Person

Sat, Oct 11
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 new potatoes and sausage gravy topped with cheese 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 flank steak topped with cheese curds and balsamic gravy, plus dessert "poutine" with cinnamon-sugar churro "fries" topped with white chocolate ganache, strawberries, and toasted coconut.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Oct 11
12 to 2:30 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, toasted ravioli with marinara dipping sauce, fettuccine Alfredo, plus chocolate molten lava cake, and an espresso martini.

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Oct 11
6 to 8:30 pm

HALLOWEEN COOKIE DECORATING

Raise your pastry bags to Katherine Fink who loves to share simple techniques for mastering royal icing with pastry tips. Follow along with Katherine for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Halloween, 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

Katherine Fink
Culinary Educator
Hands-On
$65 Per Person

Sat, Oct 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 brunch as this hands-on class makes lemon-sugar popovers served with a mixed berry compote, chai-pumpkin cheesecake muffins, apple-quinoa salad with arugula and spinach topped with pepitas and honey-shallot vinaigrette, prosciutto egg cups with sautéed mushrooms and gremolata, plus a "love at first bite" bourbon-maraschino liqueur with muddled raspberries topped with sparkling wine. #healthy

Details

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

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

CRABALICIOUS

Chef Jon Lowe has a superb menu for crab lovers in this hands-on class with crab in every dish. Create spinach-caramelized onion quiche with Jonah crab and parmesan fondue, crab-tomato frittata with basil and salad, asparagus Benedict with lump crab and citrus hollandaise, and deep-fried potatoes. Learn to make a crab cake "BLT" with applewood smoked bacon, butter crisp lettuce, tomato, and garlic aioli.

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Oct 12
12:30 to 3 pm

NOVEL CUISINE: THE SPINACH KING

The Spinach King is the epic tale of the Seabrook dynasty. Brilliant truck farmers, utilizing breakthrough inventions in irrigation and refrigeration, create a vast frozen food empire and fortune. Doomed by patriarchal tyranny and disinheritances, the story is told by fourth generation author John Seabrook. As the class discusses the book, they will enjoy many tasty frozen ingredients that we take for granted today but were almost miraculous at one time - spanakopita - a Greek spinach and phyllo pie, seared duck breast with braised French peas and lettuce with roquefort, plus a mixed berry crumble with crème anglaise.
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
Demonstration
$50 Per Person

Sun, Oct 12
1 to 3:30 pm

DATE NIGHT FOR COUPLES: HUNGRY FOR THE BEAR

Relive your favorite and most beloved scenes of The Bear from 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

Sun, Oct 12
5 to 7:30 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

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

Sun, Oct 12
5:30 to 8 pm

SMASHING PUMPKINS VEGAN-STYLE

Learn to create a smashing vegan celebration with plant-based expert, Lisa Buchmeier. This hands-on class will make carrot and broccoli salad with creamy cashew dressing topped with smoky "bacon" bits, chickpea seitan cutlets seasoned with garlic and sage, smashed cauliflower with rosemary and nutritional yeast, golden tahini gravy, cranberry-apple-date compote, plus mini pumpkin pies with oats and almonds sweetened with maple syrup and cashews served with aquafaba whipped "cream". #healthy

Details

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

Mon, Oct 13
6 to 8:30 pm

SOUP SEASON

We love soup all year round, but especially as we head into the cooler weather. This hands-on class with Jeff Friesen will create fall heirloom tomato gazpacho, roasted acorn squash soup with brown butter-thyme croutons and roasted mushrooms, French onion soup with charred poblanos, and finish with a fitting dessert of île flottante - floating island of meringue in a sea of crème anglaise garnished with brûléed pineapple and rum.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Oct 13
6 to 8:30 pm

PASTA UNPLUGGED

Give a big welcome back to chef Brandon Benack as he shares his craft of pasta fatta a mano - creating pasta by hand using century-old tools and methods that have been passed down through generations with stories of culinary traditions and techniques. Brandon uses a variety of Old World tools for rolling, cutting, and shaping, along with a hand-crafted mattarello - a long, slender Italian rolling pin used to roll out thin sheets of pasta by hand, as the chef shares the process of rolling and creating shapes with unique characteristics to be enjoyed with complementary sauces.

Details

Brandon Benack
Chef
Demonstration
$75 Per Person

Mon, Oct 13
6:30 to 9 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.

This class is offered again on November 18.

Details

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

Tue, Oct 14
6 to 9 pm

COLORFUL MACARONS WITH LIA

Join 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 Holter
Pastry Chef
Hands-On
$65 Per Person

Tue, Oct 14
6:30 to 9 pm

LONDON TEA TIME

Audrey Scherrer celebrates 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, shortbread cookies, plus tea with milk, and a flute of champagne. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person

Wed, Oct 15
11 am to 1:30 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, Oct 15
6 to 8:30 pm

FALL PIES ARE RICH IN FLAVOR

From our very own book, You Had Me at Pie!, take a slice out of four distinct pies great for the autumn season that are rich and satisfying in flavor. This hands-on class will make scrumptious pie crusts that are both tender and flaky and create buttermilk-bourbon custard pie, warm pumpkin chiffon pie in a pastry graham cracker crust, maple nut cider pie, plus an apple brown Betty with brioche crumbs.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Wed, Oct 15
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 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. #vegetarian

Details

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

Wed, Oct 15
6:30 to 9 pm

DAYS WITH DEVON - CHORIZO AND PUMPKIN

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy individual chorizo omelet "muffins" with cheese and onions, lemon sesame mixed greens salad with ciabatta croutons and lemon-sesame dressing, pumpkin crumb cake muffins with pumpkin spice crumble and maple glaze, apple cinnamon baked oatmeal with pecans served with bourbon-cinnamon maple syrup, plus an autumn apple cider spritz with prosecco garnished with star anise and a cinnamon stick. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Oct 16
11 am to 1:30 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.

Details

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

Thu, Oct 16
6 to 8:30 pm

TOFU HAS CURD APPEAL

Give a warm welcome to New York Times bestselling chef and registered dietician Alex Caspero, as she transforms tofu into five brilliant vegetarian dishes. Enjoy Japanese cold silken tofu salad with sesame-soy-mirin sauce garnished with scallions and sesame seeds, miso soup with plant-based dashi and silken tofu and wakame seaweed, crispy tofu street tacos in mini flour tortillas with lime crema and cilantro, chili crisp tofu bowls with cucumber salad and rice, plus chocolate tofu mousse cups with whipped cream.

Details

Alexandra Caspero
Culinary Educator
Demonstration
$55 Per Person

Thu, Oct 16
6:30 to 9 pm

MEALS WITH MATT - SEA-ING IS BELIEVING

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy crab cakes with rémoulade and pickled red onion, shrimp roll on brioche with creamy green curry dressing, Creole-spiced scallops with Old Bay gravy, plus Key lime pie with whipped cream. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Oct 17
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: GOOD TO THE LAST BITE

Spend a quality evening in the kitchen with your partner creating dishes with Marci Boland, who likes to create healthy and tasty dishes. This hands-on class will make cast iron skillet spinach-artichoke dip with Greek yogurt served with a toasted baguette and fresh vegetables, roasted beet-arugula salad with citrus and red onion drizzled with champagne-hot honey dressing and topped with goat cheese and pistachios, whole grain pasta tossed in kale-basil pesto with tomatoes topped with chicken meatballs and roasted grapes, roasted veggie-filled zucchini boats with kefir-mint topping, plus orange-chamomile blondies topped with aquafaba whipped cream. #healthy

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Fri, Oct 17
6 to 8:30 pm

FRIDAY NIGHT FRENCH - BOURBON CHICKEN

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy soufflé of scallops and asparagus with a creamy oyster sauce, bourbon roasted chicken with apples, plus frozen dark chocolate mousse with fresh figs macerated in port sauce.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Oct 17
6:30 to 9 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, pumpkin cream cheese muffins, banana nut loaf, cranberry "bliss" bars, fudgy chocolate brownies with chocolate chunks, plus a strawberry refresher with white grape juice and acai, a pumpkin cream cold brew with pumpkin cream cold foam, and a pumpkin spice latte with homemade pumpkin syrup topped with whipped cream.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Fri, Oct 17
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, Oct 18
10 am to 12:30 pm

FRENCH FARE - PRIME RIB OF PORK

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 curried apple and butternut bisque, prime rib of pork with green peppercorns and roquefort, zucchini-chèvre tart, plus apples poached in elderflower liqueur with sabayon.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Oct 18
11 am to 1:30 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.

Details

Kitchen Conservatory Chef
Hands-On
$200 Per Couple

Sat, Oct 18
6 to 9 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Details

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

Sun, Oct 19
12 to 2:30 pm

HONG KONG TREASURES

From pot stickers to baos, Jeff Friesen shares 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.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Oct 19
12:30 to 3 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, Oct 19
5 to 7:30 pm

HOUSE OF THE RISING BUN AND BRAIDED BREADS

Spend an evening with 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, Oct 19
5 to 7:30 pm

HALLOWEEN 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 Halloween, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends.

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

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Sun, Oct 19
5:30 to 8 pm

AMERICAN-ITALIAN CAST IRON FAVORITES

Cast iron pans are versatile, durable, and a great way to cook Mickey Kitterman's favorite American-Italian dishes, starting with Chicago-style deep dish Italian sausage-mushroom pizza with mushrooms, onions, red sauce, and mozzarella. This hands-on class will make Tuscan steak Fiorentina - pan-roasted thick porterhouse beef steak with roasted garlic and rosemary, chicken and pesto lasagna, and tender veal piccata.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Oct 20
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.

Details

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

Mon, Oct 20
6 to 8:30 pm

HAVING THE THAI’M OF OUR LIVES

Give a big welcome to this magnetic duo of chef Camilla Fuller and certified sommelier and baker Bear Reisinger, back in St. Louis after an impressive three-year stint in a Michelin starred New York restaurant. They bring their strengths for Asian cuisine from Camilla’s years in Vietnam, Taiwan, and Thailand and Bear's ability to pair each course with incredible rieslings to quell the fiery flavors. Enjoy Vivienne pork laab lettuce cups with Vivienne dressing from Bear's family company, gaeng kiao wan - a rich coconut-based green chicken curry, plus mango sticky rice.

Details

Camilla Fuller and Bear Reisinger
Chef
Demonstration
$75 Per Person

Mon, Oct 20
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

Tue, Oct 21
6 to 8:30 pm

EAT THE SEASON - FALL

Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy a warm pear-ginger shrub with sparkling water, creamy miso mushroom orzo topped with slices of seared chicken breast, roasted delicata squash with a sweet-heat maple chile drizzle, crisp shaved Brussels sprouts-apple salad with toasted pecans and a bright cider vinaigrette, plus caramel apple galette topped with whipped cream.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Oct 21
6:30 to 9 pm

THE BEST OF BAREFOOT - SLIDERS AND RINGS

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes an heirloom tomato-butter lettuce salad with blue cheese dressing, grilled rib-eye steak sliders with onion rings and comeback sauce, sautéed broccolini with balsamic reduction, plus a pear-apple crisp, and classic sidecar cocktail with cognac and Grand Marnier. #weekday

Details

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

Wed, Oct 22
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

Wed, Oct 22
6 to 8:30 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 three different versions -- ricotta gnudi with easy "anytime" marinara, creamy gnudi with prosciutto and asparagus topped with parmesan, black pepper gnudi with sage and browned butter sauce, plus strawberry ricotta cake.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Oct 22
6 to 8:30 pm

SOUP FLIGHT - CREAM

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on cream soups that showcase a variety of ways to make sumptuous and velvety soups. Enjoy roasted cauliflower cream soup with shiitake mushroom garnish, buttery parsnip-carrot soup, spinach-lemon cream soup, plus a roasted pear soup with a port wine glaze.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Oct 22
6:30 to 9 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 strawberry shortcake with lemon whipped cream, and a smoked pineapple margarita. #weekday

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Thu, Oct 23
11 am to 1:30 pm

I SEE PARIS! I SEE FRANCE!

Hold your britches! Sit back and experience a lovely evening of delicious French dishes with the effervescent Sheri Doe. Enjoy brioche toasts with creamy lemon ricotta and smashed young peas with fresh mint, warm French goat cheese-red oak lettuce salad with a warm vinaigrette topped with bacon crumbles and nuts, steak au poivre with New York strip steak served over ratatouille, plus individual chocolate truffle tartlets studded with fresh raspberries.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Oct 23
6:30 to 9 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. #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 January 20.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Fri, Oct 24
11 am to 2 pm

DATE NIGHT FOR COUPLES: GREAT HARVEST DINNER PARTY

Join your partner in the kitchen creating the rich flavors of autumn, paired with wines for an ideal dinner with friends and family. Learn to make apple-blue cheese tart paired with prosecco, smoke-roasted Cornish hens with an herb pan sauce served with chorizo-buttermilk cornbread dressing, cast iron butternut squash with bacon and spinach, paired with pinot noir, plus brown sugar-brandy pear turnovers with cinnamon ice cream, paired with a late harvest white wine.

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

Fri, Oct 24
6 to 8:30 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.

Details

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

Sat, Oct 25
10:30 am to 1 pm

TAKE A BAO

Details

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

Sat, Oct 25
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, Oct 25
6 to 8:30 pm

GIRLS' NIGHT OUT: SMASHING PUMPKINS

Autumn scents are abundant with the aromas of roasting gourds and pumpkins, as Andrew Guyton creates the flavors of the season. Enjoy butternut squash soup, baked chicken thighs with acorn squash risotto, spaghetti squash fritters with herbed sour cream, plus pumpkin snickerdoodles and an apple cider old fashioned cocktail.

Details

Andrew Guyton
Culinary Educator
Demonstration
$55 Per Person

Sat, Oct 25
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.

Details

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

Sun, Oct 26
12 to 2:30 pm

IT'S OKAY TO BE SHELLFISH WITH SHRIMP

The shrimp is abundant in this clever afternoon designed for shrimp lovers. Join fish expert Jon Lowe in the kitchen for a hands-on class creating shrimp appetizers with fennel and saffron on toasted baguettes with garlic aïoli, rock shrimp salad with creamy tarragon dressing, coconut prawn salad with hearts of palm and spicy soy-mustard dressing, linguine with sautéed shrimp, and shrimp po' boys with lemon vinaigrette.

Details

Jon Lowe
Chef
Hands-On
$60 Per Person

Sun, Oct 26
12:30 to 3 pm

WHEATLESS WONDER BREADS

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sun, Oct 26
1 to 3:30 pm

IN THE SPIRIT OF DESSERTS

Jeff Friesen has raided the liquor cabinet for a spirited twist to some classic desserts. This hands-on class will create bourbon ice cream with smoked sea salt caramel sauce, limoncello tiramisù, chai rum bread pudding spiced with ginger and cardamom topped with a rum butter sauce, and dirty Kahlúa banana trifle layered with vanilla bean pudding and vanilla wafers, plus brown butter-bourbon pecan cookies.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sun, Oct 26
5 to 7:30 pm

DATE NIGHT FOR COUPLES: GREEK FEAST

Spend an entertaining evening in the kitchen with your partner, creating a feast befitting Greek gods and goddesses. Join Maria Sakellariou in preparing ouzo-cured salmon appetizers served with Mediterranean feta-yogurt dip and chopped capers, cheese-stuffed shrimp souvlaki, grape leaf-wrapped grilled salmon filets served with a mélange of bulgur and red split lentils, plus a special lemon-mastiha tiramisù.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Sun, Oct 26
5 to 7:30 pm

FROM BRIEFCASE TO BISTRO

The verdict is in for a warm welcome to retired attorney Mike Forster as he presents his case for appeal in an evening of French bistro cuisine. Witness the preparations and enjoy cheese gougères and plump sea scallops poached in a truffled mustard cream sauce with julienned leeks and carrots, succulent chicken thighs seared with garlic served on seasoned polenta with truffled pan sauce, plus closing arguments with classic crème brûlée with fresh berries.

Details

Michael Forster
Culinary Educator
Demonstration
$55 Per Person

Sun, Oct 26
5:30 to 8 pm

LUNCH WITH LYDIA - BOURSIN TO BAKED APPLES

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy individual shallot-Boursin tarte Tatins, mushroom pot pie with a gouda crust served with a mixed field greens salad and Dijon vinaigrette, plus baked apple with rosemary served with honey crème anglaise and a gingersnap crumble. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Oct 27
11 am to 1:30 pm

RUSTIC ITALIAN

Mickey Kitterman discovered rustic Italy on his travels to Rome, Pompeii, and Florence, and shares a fitting menu with this hands-on class. Learn to make Sicilian caponata on bruschetta, spinach and ricotta-stuffed ravioli with walnut sauce, crispy pork Milanese with insalata Treviso, plus limoncello mousse.

Details

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

Mon, Oct 27
6 to 8:30 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, Oct 27
6 to 8:30 pm

THE CHEF AND 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.

Details

Bernard Pilon
Chef
Demonstration
$65 Per Person

Mon, Oct 27
6:30 to 9 pm

TRAVELS WITH TUTKO - NORTHWOODS

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. From a kayak to a 1990s Chevy van, Sharon shares stories and food from the Northwood region as she travelled from Grand Rapids through Sault Ste. Marie and along Lake Superior. Enjoy mushroom-wild rice-hazelnut soup with a drizzle of cream and splash of sherry, rustic ground meat and root vegetable pasty served with a grainy mustard gravy, plus a maple-glazed apple-cranberry slump baked with a soft biscuit dough served with vanilla gelato. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Oct 28
11 am to 1:30 pm

CARYN HAS GOOD KORMA

STLVegGirl Caryn Dugan shares her fate for creating a lifestyle of healthy eating. This hands-on plant-based class will make chickpea-jackfruit korma with Swiss chard, cucumber and tomato kachumber salad, simple spinach dal with red lentils, and soft chapatis. #healthy

Details

Caryn Dugan
Culinary Educator
Hands-On
$65 Per Person

Tue, Oct 28
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for a dazzling 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.

Details

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

Tue, Oct 28
6 to 8:30 pm

HOT SOUPS AND WARM BREADS - FALL 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 aash e-jow - a Persian barley soup with rice and beans served with garlic flatbread, African peanut soup with a balance of sweet and spicy ingredients for a zesty warming dish served with cornbread, plus almond-caramel sponge cake.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Oct 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

Wed, Oct 29
11 am to 1:30 pm

HELLO, SUNSHINE! - AUTUMN EDITION

Sharon Tutko brings her sunny disposition to the kitchen with the focus on autumn bounty to create a spectacular meal. This hands-on class will make baked whipped feta with crisp bacon and dates served with crusty bread, porcini-dusted sablefish drizzled with zesty garlic butter, roasted cauliflower-ube-carrot medley and tarragon-mustard green sauce, accompanied by oven-baked autumn rice pilaf with toasted almonds and currants, plus roasted apples and pears with cinnamon-pecan crunch.

Details

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

Wed, Oct 29
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.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Oct 29
6 to 8:30 pm

JAN AND MATT ARE ON A BRAISE TO THE FINISH

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 with dishes they love to create. Take a seat at the counter as they amuse you with their banter and prepare warm goat cheese-fig spread with caramelized onions served with crostini, spinach and mushroom salad with warm bacon-shallot vinaigrette topped with bacon and hard boiled eggs, red wine-braised beef short ribs cooked with root vegetables, creamy blue cheese polenta, plus red wine-pear sorbet.

Details

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

Wed, Oct 29
6:30 to 9 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Oct 30
6 to 8:30 pm

CULINARY ADVENTURES: SAN SEBASTIÁN

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 San Sebastián - a coastal city in Spain's Basque Country, as Lydia prepares Gilda pintxos - skewers of a guindilla pepper with a Cantabrian anchovy filet and a manzanilla olive, Spain's famous omelet, codfish in an well-known Basque pil pil sauce, manchego cheese and goat cheese-stuffed red piquillo peppers, plus the iconic burnt Basque cheesecake and Basque cider.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Thu, Oct 30
6:30 to 9 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a superb 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.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Fri, Oct 31
6 to 8:30 pm

THE CHILI CHALLENGE

Increase the arsenal for your next chili cook-off with three unique chilis in a tasty challenge with Devon Drag. This hands-on class will learn to make smoky turkey chili with pinto and black beans spiced with chipotle and poblano peppers and tomatillos, ground beef mole chili with chipotle and bittersweet chocolate and nuts flavored with stout beer, and white chicken-white bean chili with jalapeños, all served with your choice of shredded cheese, pickled red onions, chopped herbs and more. Learn to make cheddar-chive biscuits, broccoli-red cabbage slaw, Texas sheet cake with chocolate frosting and chopped nuts served with salted caramel ice cream, plus an assortment of beers.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sat, Nov 1
11 am to 1:30 pm

FLANK-LY, MY DEAR!

Grandma's flank steak is the star of this hands-on class with Barclay Nichols. Learn to make delicious crab dip with toast points, marinated and grilled flank steak sliced thin, crisp and delicate fingerling potatoes seasoned with flaky sea salt and herbes de Provence compound butter, charred Brussels sprouts with balsamic glaze, plus iced pop tarts with jam filling.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sat, Nov 1
12 to 2:30 pm

DATE NIGHT FOR COUPLES: RIO-MANTIC BRAZIL

Everyone will be feeling a little spicy as they create a dinner bright with Brazilian flavors. Join Sheri Doe and learn to make chile-lime grilled shrimp bruschetta with chimichurri sauce, tri-tip grilled steak served with polenta with tomatillo sauce, garlic-herb cauliflower rice, fried plantains, plus coconut rum sorbet and a Caipirinha with sugarcane liqueur.

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sat, Nov 1
6 to 8:30 pm

SWEATER WEATHER SUPPER

Settle in for a cozy cool weather supper rich with the flavors of the season as Jeff Friesen does all of the preparations. Enjoy wilted Brussels sprouts salad with chèvre and citrus topped with toasted hazelnuts, savory roasted wild mushroom pot pie with flaky puff pastry crust, plus apple riesling cake with riesling chantilly, and a Fall Classic bourbon-apple cider cocktail with thyme syrup.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Sat, Nov 1
6:30 to 9 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 fancies and a Highclere Castle gin cocktail with thyme syrup. Enjoy a duo of scones - cheddar cheese scones and herbal citrus scones served with homemade orange marmalade and homemade clotted cream, a variety of tea sandwiches - Downton Abbey egg salad sandwich topped with arugula, Wedgwood chicken salad sandwich, walnut-cream cheese sandwich, plus classic Bakewell traybake and mini cakes.

Details

Jan Reid and Marci Boland
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Sun, Nov 2
12 to 2:30 pm

MY FIRST THANKSGIVING

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

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sun, Nov 2
12 to 3 pm

HEIR AND A PARENT: NOT ALL PRINCESSES LIVE IN FAIRY TALES

Bring the King or Queen of your palace and join us for a magical afternoon in the kitchen creating a lunch and goodies fit for a Prince or Princess. The lovely Sawyer Galliano joins her chef father, Josh Galliano, as this hands-on class learns to make Moana's coconut shrimp, Tiana's Creole gumbo, Pocahontas' corn and avocado salad, plus Belle's cookies and cream mousse served in pizzelles, and Snow White's "poison" apple punch. This class is designed for children, at least 7 years of age, plus a parent.

Details

Joshua Galliano
Chef
Hands-On
$125 For Parent and Child

Sun, Nov 2
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.

Details

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

Sun, Nov 2
5 to 7:30 pm

THE SOLE FOCUS

Discover the techniques that Sharon Tutko used to prepare sole two ways from her private cheffing career that showcase quick preparations, attentive elegance and beautiful presentation. This hands-on class will create sole meunière with brown butter and bright lemon topped with parsley, sole paupiettes with mushroom duxelles and white wine sauce, roasted Brussels sprouts with chestnuts and delicata squash, celery root purée, plus an easy prepare-ahead dessert of warm poached pears with chocolate sauce and toasted hazelnuts.

Details

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

Sun, Nov 2
5 to 7:30 pm

CHRISTMAS 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 Christmas, 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
$75 Per Person

Sun, Nov 2
5:30 to 8 pm

ANDRIA'S STEAKHOUSE TO THE MAX

Details

Max Kenison
Culinary Educator
Hands-On
$70 Per Person

Mon, Nov 3
6 to 8:30 pm

PIES, TARTS, AND BARS

Exciting flavor combinations are abundant in this hands-on class with Devon Drag with pies presented in various forms. Learn to create apple pie bars with streusel drizzled with caramel, cranberry cheesecake bars with cranberry compote, pumpkin whoopie pies with warm spices and sweet cinnamon cream cheese filling, black-bottom chocolate tart with bourbon oatmeal filling, plus chocolate walnut torte with candied walnuts and orange-ginger whipped cream.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Nov 3
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.

Details

Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person

Mon, Nov 3
6:30 to 9 pm

IT’S PASTA DAY! LET’S GET SAUCED!

Have a ball learning to add just the right sauce to four different homemade pasta shapes in a hands-on class cranking out the dough. Join Jeff Friesen in the kitchen for a lively afternoon creating roasted butternut squash ravioli with brown butter sage sauce, tagliatelle bolognese, mushroom tortelloni with garlic olive oil sauce, plus spaghetti al limone - a simple garlic and lemon sauce. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Nov 4
11 am to 1:30 pm

VERY VEGGIE-TALIAN

Work side-by-side with registered dietician Alex Caspero to transform seasonal produce into an Italian vegetarian feast. This hands-on class will create Tuscan kale salad for "kale haters" with toasted garlicky breadcrumbs and parmesan cheese, vegetable bolognese lasagna with zucchini and mushrooms and a trio of cheeses, hearty Tuscan white bean soup with vegetables and spinach in a vegetable broth, marinated lentil salad, plus polenta citrus cake.

Details

Alexandra Caspero
Culinary Educator
Hands-On
$65 Per Person

Tue, Nov 4
6 to 8:30 pm

SOURDOUGH BREAD

Details

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

Tue, Nov 4
6 to 9 pm

SUPPERS WITH SASSMAN - MILLING ABOUT WITH PEPPER

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys pink peppercorn-marinated goat cheese medallions with herbes de Provence served with crostini, roasted pork tenderloin with green peppercorn sauce served with roasted garlic mashed potatoes and fresh pepper-parmesan popovers, plus black pepper-berry crumble topped with black pepper-infused ice cream.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Nov 4
6:30 to 9 pm

THE AUTUMN COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends and neighbors with everyone thirsting for an ice-cold glass of milk! Audrey Scherrer shares some of her favorite cookies as this hands-on class creates orange cardamom ricotta cookies, pecan oatmeal sandwich cookies filled with vanilla frosting, molasses cookies, brown butter snickerdoodles, and dark chocolate crinkle cookies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Nov 5
11 am to 1:30 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, Nov 5
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

Wed, Nov 5
6 to 9 pm

JAN AND MATT BITE INTO APPETIZERS

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 tantalizing array of appetizers great for any gathering. Take a seat at the counter as they amuse you with their banter and prepare Asian salmon bites with spicy sauce, pear-brie-arugula skewers with balsamic glaze, homemade parmesan-pepper spritz crackers, garlic cheese bread dip, mini chicken spiedini skewers, and mini Cuban ham-Swiss cheese sandwich skewers with pickles.

Details

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

Wed, Nov 5
6:30 to 9 pm

LET'S GET STARTED

A big welcome back to chef Adam Lambay, as he shares vegetarian dishes that would be great for appetizers or starters at a holiday gathering, plus a fabulous pear upside-down cake. Enjoy eggplant fries with red pepper ketchup, roasted broccoli and garlic herb spread served with multigrain crackers, a whole wheat pita pocket filled with autumn spiced butternut squash and kale with a tofu emulsion, and a native American Three Sisters stew loaded with vegetables and beans in a vegetable broth with herbs.

Details

Adam Lambay
Chef
Demonstration
$55 Per Person

Thu, Nov 6
6 to 8:30 pm

DATE NIGHT FOR COUPLES: TOKYO AT NIGHT

Tokyo at night is filled with bright lights and the aromatic scents and rich flavors of Japanese cuisine. Join us for a hands-on class creating our favorite Japanese dishes, including shrimp-corn tempura with caramel soy dipping sauce, crab okonomiyaki, ginger-mirin glazed salmon on snow pea confetti slaw, teriyaki Kobe strip steak on sweet-and-spicy soba noodles, plus ginger crème brûlée.

Details

Kitchen Conservatory Chef
Hands-On
$170 Per Couple

Fri, Nov 7
6 to 8:30 pm

WHEN THE MOON HITS YOUR EYE

Details

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

Fri, Nov 7
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 lump crabmeat salad with avocado, fresh tuna tartare with apple and tarragon, pan-seared Alaskan halibut Provençal with tomatoes and capers and olives, plus hot chocolate soufflés.

Details

Joe Herbert
Culinary Educator
Demonstration
$60 Per Person

Fri, Nov 7
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, Nov 8
10 am to 12:30 pm

PIE-CASSO

Join pastry chef and baker Skip Guthier as he shares his extensive background and experience in a pie class that is strong on technique and creativity with a fruit pie and a custard pie. This hands-on class will create two full pies together - apple pie with a lattice top and pumpkin pie decorated with assorted cut-outs, then the students will make their own small individual pie of their choice of filling and decorations to eat in class or take home.

Details

George "Skip" Guthier
Pastry Chef
Hands-On
$65 Per Person

Sat, Nov 8
10:30 am to 1 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.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sat, Nov 8
11 am to 1:30 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, Nov 8
6 to 8:30 pm

SATURDAY NIGHT SUSHI

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Nov 8
6:30 to 9 pm

THERE'S NO THAI'M LIKE RIGHT NOW

Brian Notario proudly shares his mother's Thai heritage in an exciting afternoon of Northern Thai cuisine including sharing the use of personal tools - a Thai mortar and pestle and a sticky rice pot and basket. This hands-on class will create larb moo - a flavorful minced pork salad, sai ua - homemade Thai sausage made with pork shoulder and pork belly using rich complex flavors and once it is encased will be steamed then grilled, som tom Lao - papaya salad with Thai salted black crab and long beans, plus sticky rice.

Details

Brian Notario
Culinary Educator
Hands-On
$65 Per Person

Sun, Nov 9
12 to 2:30 pm

NOVEL CUISINE: AN EVERLASTING MEAL

Tamar Adler delivers an admirable message in An Everlasting Meal: Cooking with Economy and Grace using the food that you have to create meals to take pride in the simple ingredients. As the class discusses the book, they will enjoy mixed vegetable minestrone, no-knead bread, a vibrant vegetable salad, Italian pork shoulder braised in milk and garlic on herbed polenta, plus brutti ma buoni meringue cookies.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. 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, Nov 9
1 to 3:30 pm

BRAZILIAN BITES

Welcome Tassia Goncalves for a fun class celebrating two of Brazil's most beloved culinary treasures. This hands-on class will learn to create pão de queijo - the iconic cheese bread that's chewy and airy and naturally gluten-free, and satisfy your sweet tooth with rich and fudgy brigadeiros - a truffle-like confection in three flavors - chocolate, lemon, and pistachio with a wonderful array of toppings, including chocolate sprinkles, coconut, sugars, colorful sprinkles, chopped pistachios, peanut crunch and lemon zest.

Details

Tassia Goncalves
Culinary Educator
Hands-On
$65 Per Person

Sun, Nov 9
5 to 7:30 pm

HEIR AND A PARENT: JEDI ACADEMY

Details

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

Sun, Nov 9
5 to 7:30 pm

CHRISTMAS 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 Christmas, 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
$75 Per Person

Sun, Nov 9
5:30 to 8 pm

EXPECT GRATE-NESS WITH MAC-AND-CHEESE

Grated cheese is plentiful in this exciting evening with Matt Sassman creating mac-and-cheese in a variety of ways, served with crispy pan-fried chicken cutlets, loaded wedge salad with homemade Ranch dressing, plus refreshing sorbet. This hands-on class will start with classic béchamel sauce and make cheddar cheese and penne mac-and cheese, Greek spinach-artichoke-feta mac-and-cheese with orecchiette pasta and Monterey Jack cheese topped with Greek seasoned breadcrumbs, and a breakfast mac-and-cheese with cestini pasta topped with matchstick potatoes and a fried egg.

Details

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

Mon, Nov 10
6 to 8:30 pm

BABY, IT'S COLD OUTSIDE

Come in out of the cold, and join chef Zach Dale, of Robust Wine Bar, to create a stunning meal to celebrate the upcoming holiday season. This hands-on class will make baked brie with sun-dried tomatoes and white balsamic pesto served with French bread, an arugula-Thai basil-parsley herb salad with toasted almonds and pink peppercorns tossed in verjus vinaigrette, roasted duck breast served with napa cabbage amandine with orange vinaigrette, plus dark chocolate pots de crème.

Details

Zach Dale
Chef
Hands-On
$70 Per Person

Mon, Nov 10
6 to 8:30 pm

A TASTE OF TONY'S REDUX

For 36 years, chef Pete Fagan became the sound in the quiet and meticulous kitchen at the historic Tony’s as orders were called, and he now shares his version of some of the iconic dishes. Enjoy lobster bisque with rock lobster and sherry, spinach salad with avocado and roquefort cheese and Italian dressing, Diavolo-style sous vide prime strip steak with Madagascar green peppercorns and cream sauce with brandy served with garlic green beans, plus pasta primavera with capellini and vegetables in a light creamy butter 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 January 26.

Details

Pete Fagan
Chef
Demonstration
$80 Per Person

Mon, Nov 10
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 cookie, 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

Details

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

Tue, Nov 11
6 to 8:30 pm

INTO THE ORCHARD

Jeff Friesen uses the bounty of fall fruit to create warm, comforting dishes for a wonderful orchard feast. This hands-on class will create roasted grapes and whipped feta on grilled sourdough with toasted walnuts, sautéed pear salad with pomegranates and gorgonzola dressed with hazelnut vinaigrette, pappardelle with an apple and smoked pork sauce with mascarpone and honey, plus persimmon pudding cake with vanilla bourbon whipped cream, and Fall From the Tree apple-bourbon cocktail.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Nov 11
6 to 8:30 pm

THE BEAR HUG

We fell in love with every character of The Bear in the first season, binged the next seasons, 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

Tue, Nov 11
6:30 to 9 pm

BUBBLES AND BRUNCH

Audrey Scherrer adds a bit of sparkle to this day with a raspberry-grapefruit mimosa. Enjoy a brunch of an updated egg and sausage bake with sweet Italian sausage and fontina cheese beautifully baked in a hollowed out bread loaf with bell peppers, sweet and crispy "millionaire" bacon, arugula-fruit salad with honey lime dressing, plus a cinnamon swirl sour cream coffee cake baked in a bundt pan. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$60 Per Person

Wed, Nov 12
11 am to 1:30 pm

THE BEST OF BAREFOOT - ROASTED AND BAKED

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create refreshing autumn dishes as this hands-on class makes sausage and mushroom strudel, roasted beet and butternut squash salad with apples, roasted chicken breasts and thighs with mustard sauce, plus autumn fruit tart with pears and apples, and autumn sangria. #weekday

Details

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

Wed, Nov 12
11 am to 1:30 pm

THE ART OF PIZZA THROWING

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Nov 12
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

Wed, Nov 12
6 to 8:30 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.

Details

Kitchen Conservatory Chef
Hands-On
$55 Per Person

Wed, Nov 12
6:30 to 9 pm

DAYS WITH DEVON - MUFFINS AND MIMOSAS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy vegetable-cheddar cheese quiche with sweet potato crust, butternut squash-Brussels sprouts-kale fall panzanella salad with apples and cranberries and apple cider vinaigrette, pumpkin muffins with chai crumble, fall fruit salad with a lemon-maple syrup drizzle and cinnamon candied pecans, plus a caramel apple mimosa. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Nov 13
11 am to 1:30 pm

THE BREAD RISES IN THE YEAST

Dawn Meyer shares tips and techniques for bread baking and takes the fear out of working with yeast, from proofing the yeast to kneading and shaping the dough. This hands-on class will learn the basics of yeast breads with oatmeal sandwich bread, Italian seeded braid, and potato dinner rolls. #weekday

Details

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

Thu, Nov 13
11 am to 2 pm

ALL OVER THE MAP WITH SOUTH AMERICAN BITES

Go on a culinary journey with multicultural chef Anamaria Daza, born and raised in Colombia, spending the last 32 years living in 11 countries. This hands-on class will create appetizers from different South American countries - Chilean-style crab chupe oven-baked and served warm, empanadas de carne from Argentina with ground beef and spices with green olives and onions, Peruvian white fish ceviche marinated in lime juice served with red onions and accompanied by corn and sweet potatoes, Colombian fried green plantains topped with shrimp and mango sauce, and Venezuelan pan-fried arepas stuffed with a creamy mixture of shredded chicken and avocado.

Details

Anamaria Daza
Culinary Educator
Hands-On
$65 Per Person

Thu, Nov 13
6 to 8:30 pm

CONFECTIONS FROM THE CASBAH

Sheri Doe fills the kitchen with exotic and exciting Middle Eastern treats. This hands-on class will create a lovely dupe of the trendy Dubai chocolate with pistachio cream and kataifi, classic baklava, basbousa - a semolina cake drizzled with syrup, Arabic honey cake with dates and almonds, and muhallabia - a creamy Middle Eastern milk pudding topped with edible rose petals.

Details

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

Thu, Nov 13
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.

Details

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

Fri, Nov 14
6 to 8:30 pm

FRIDAY NIGHT FRENCH - THE TASTE OF THINGS

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy a repast inspired by the wonderful French historic movie The Taste of Things with vol-au-vent pastries with quenelles in crawfish sauce, daube de boeuf with celery root purée, and sumptuous poached pears in custard sauce with tuiles.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Nov 14
6:30 to 9 pm

DATE NIGHT FOR COUPLES: ORZO TO OUZO

Create an authentic Greek dinner with the remarkable Maria Sakellariou. This hands-on class for couples will make French fried calamari with Greek potato-garlic sauce, spinach fritters with yogurt-based sauce, braised lamb shanks with baked orzo, a stunning Greek Island salad with olive oil-red wine vinaigrette, plus Greek yogurt cake with ouzo and lemon syrup.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Nov 14
6:30 to 9 pm

SEAR-IOUS ABOUT CAST IRON

Cast iron is one of Jeff Friesen’s go-to methods of cooking everything from appetizers to desserts. Spend a sizzling afternoon working with Jeff to create dishes you will want to make over and over, as this hands-on class makes Korean corn cheese dip with fresh fried tortilla chips, wild mushroom-gruyère-arugula Dutch baby, beautifully seared cast iron rib-eye steak with cowboy butter, cheddar-jalapeño cornbread, charred asparagus with lemon and garlic, plus a blueberry-lemon cobbler.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sat, Nov 15
11 am to 1:30 pm

FRENCH FARE - BEAUJOLAIS NOUVEAU

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. In anticipation of the upcoming young beaujolais wine, enjoy warm camembert with mushroom fricassée on toast, beef short ribs braised in beaujolais, purée of celery root and potatoes, plus chocolate cherry almond torte.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Nov 15
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.

Details

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

Sat, Nov 15
1 to 3:30 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.

Details

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

Sat, Nov 15
6 to 8:30 pm

BIG CITY. BIG SCREEN. BIG BITES.

Forget the popcorn! Terri Jayne is creating a cinematic culinary tour through iconic dishes from unforgettable movie scenes. Enjoy Goodfellas garlic "prison" meatballs with hand-rolled beef and pork meatballs simmered in classic red sauce with thinly sliced garlic, When Harry Met Sally "I'll have what she's having" Reuben melt bake - a strata of pastrami and Swiss cheese layered with sauerkraut and thousand island dressing nestled in rye bread, a classic Sex and The City cosmopolitan with Upper East Side flair, plus creamy "big apple" pie cheesecake.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Sat, Nov 15
6:30 to 9 pm

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Details

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

Sun, Nov 16
12 to 2:30 pm

BRUNCH CURES EVERYTHING

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Nov 16
12:30 to 3 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.

Details

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

Sun, Nov 16
5 to 7:30 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to Julie Malloy who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Julie for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, 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

Julie Malloy
Culinary Educator
Hands-On
$75 Per Person

Sun, Nov 16
5:30 to 8 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

Mon, Nov 17
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Nov 17
6 to 8:30 pm

TRAVELS WITH TUTKO - AMSTERDAM

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. Armed with a backpack, a Eurail pass, and a stubborn sense to spend time with a childhood friend in the winter of 1989, they zigzagged across Europe, staying in hostels along the way. Sharon shares an extraordinary night in Amsterdam that included Hard Rock Cafe and a humble local restaurant. Enjoy a duo of Dutch tartines - one with radish and creamy butter and the other with a hard boiled egg and cornichon and mustard aïoli, a rijsttafel-inspired tasting plate - a feast of coconut jasmine rice accompanied with sambal goreng tofu and mushrooms, coconut vegetable stew, and pickled cucumbers and carrots, plus Sharon's version of an infamous space cake which is whimsical and naturally vibrant. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Nov 18
11 am to 1:30 pm

SOURDOUGH BREAD

Details

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

Tue, Nov 18
11 am to 2 pm

FIRE UP THE GRILL FOR TACOS

Fire up the grill for fall 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, Nov 18
6 to 8:30 pm

WHO IS TAKING SIDES?

Whether you are coming or going, Lydia Gwin helps with crowd-pleasing sides for either a small gathering or a boisterous crowd. This hands-on class will create raclette-gruyère mac-and-cheese with pickled shallots, shaved Brussels sprouts salad with preserved lemon vinaigrette, caramelized onion and mushroom green bean casserole, balsamic roasted beet-carrot-date salad with farro and arugula tossed in honey-balsamic dressing and topped with blue cheese crumbles, plus cheesy thumbprint cookies with cranberry-jalapeño jelly.

Details

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

Tue, Nov 18
6 to 8:30 pm

CHRISTMAS COOKIES: DOUGH HO-HO

It's not too early to gather Santa's elves in the kitchen to bake delicious holiday cookies. Join Jan Reid for a hands-on class creating Ina Garten's five-star fruitcake cookies, brown butter snickerdoodle cookies, ginger-molasses cookies, pecan sandies, and brownie sandwich cookies with mascarpone filling. #weekday

Details

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

Wed, Nov 19
11 am to 1:30 pm

PLYMOUTH THANKSGIVING

Enjoy a Thanksgiving inspired meal, as Audrey Scherrer prepares a velvety puréed carrot soup topped with ginger-raisin chutney, pan-seared and roasted chicken used in a flavorful chicken salad with the drippings topped with a red wine vinaigrette and fresh croutons served with a crisp white wine, plus caramelized honey pumpkin pie with fresh whipped cream. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Wed, Nov 19
11 am to 1:30 pm

FROSTY, THE GLUTEN-FREE DOUGHMAN

Holiday cookies with nary a speck of gluten fill the Christmas cookie jar to make spirits bright. Join Devon Drag for a hands-on class creating almond lace cookies sandwiched with chocolate, hazelnut meringue thumbprint cookies, almond flour-chocolate shortbread with a chocolate glaze and holiday sprinkles, soft gingerbread cookies with coconut flour and warm spices, peppermint brownie cookies drizzled with chocolate ganache, and frosted vanilla sugar cookies topped with buttercream frosting. #healthy #glutenfree

Details

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

Wed, Nov 19
6 to 8:30 pm

GUT INSTINCTS

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 a bounty 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 this hands-on class prepares an anti-inflammatory citrus-turmeric shrub sipper, cassoulet of beans and vegetables served with a mild winter kimchi, braised chicken thighs with apples and sauerkraut, charred cabbage wedges with smoked paprika-walnut gremolata and wild rice and toasted barley pilaf with dried cranberries, plus decadent roasted beet-black bean brownies served with a digestive coriander-cumin-fennel tea. #healthy

Details

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

Wed, Nov 19
6 to 8:30 pm

SOUP FLIGHT - POULTRY

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on poultry that showcase a variety of ways to make festive soups that are rich and sumptuous. Enjoy chicken tortilla soup with tomatillos spiced with ancho chile peppers, Mom's turkey soup, and creole duck-andouille gumbo served over rice.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Nov 19
6:30 to 9 pm

A GREAT BRITISH BAKE OFF - WINTER EDITION

A fan of The Great British Baking Show, Mickey Kitterman shares some of his favorite desserts and pastries that could be on the show in this hands-on class for the amateur baker. Learn to make pumpkin roulade with ginger mascarpone buttercream, pear and almond tart with brandy caramel, cranberry and apricot pie, plus British sticky toffee pudding.

Details

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

Thu, Nov 20
6 to 8:30 pm

CATCH UP WITH BURGERS AND FRIES

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Nov 20
6 to 8:30 pm

FLIPPIN' THANKSGIVING

Lydia Gwin turns Thanksgiving (and the turkey) upside down to take the chaos out of the kitchen and keep it wear it belongs... at the family table! Learn some great tips for time management as she prepares herb-brined turkey cooked upside down, sourdough and rye stuffing, Brussels sprouts-farro salad with bacon and lemon vinaigrette, roasted butternut squash with brown butter and pecans and currants with fried sage salsa verde, and cranberry-jalapeño sauce.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Nov 20
6:30 to 9 pm

MEALS WITH MATT - ITALIAN FAVES

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy whipped ricotta and charred balsamic tomato bruschetta with crispy prosciutto, radicchio salad with golden raisins and grilled onions topped with balsamic vinaigrette and blue cheese, chicken Milanese served with broccolini and Tuscan roasted potatoes, plus classic tiramisù. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Nov 21
11 am to 1:30 pm

WAFFLES: THE SQUARE MEAL

Sharon Tutko adds a few special ingredients to turn waffles into anything but boring for a great balanced supper meal. This hands-on class will create corn grits and green chile waffles topped with grilled chicken tenders served with black bean and charred bell pepper salad with cilantro-avocado cream, Belgian waffles made with Yukon potatoes served bistro-style with Black Forest ham topped with an over-medium egg and melted gruyère and cornichon on the side, falafel waffles (say that without giggling!) with easy chickpea curry and a lemony tahini drizzle, plus goat cheese and herb waffles with Italian sausage and spinach topped with charred tomato garnish.

Details

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

Fri, Nov 21
6 to 8:30 pm

DATE NIGHT FOR COUPLES: GUYS AND DALS DINE DHABA-STYLE

Join the entertaining 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 cabbage and pea pakoras with refreshing coriander chutney, classic murgh malai - known as butter chicken, dal tadka - lentils cooked with spices and onions, paneer kadhai with vegetables and spices, all served with fresh naan, simple Indian salad, basmati rice sautéed with cumin, plus a sweet meethi lassi.

Details

Lily Sugathan
Culinary Educator
Hands-On
$150 Per Couple

Fri, Nov 21
6 to 8:30 pm

THYME FOR THE HOLIDAYS

Before the hustle bustle of the holidays is upon us, spend a relaxed evening in our kitchen as Beth Hoeltke prepares a gracious holiday meal. Enjoy cranberry-goat cheese crostini with bold cranberry-orange sauce, shaved Brussels sprouts salad with tart apples and dried cherries tossed in Dijon dressing, savory thyme and garlic rubbed roast pork tenderloin served with roasted Yukon gold and sweet potatoes with thyme, plus pumpkin soufflé with freshly ground nutmeg.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Fri, Nov 21
6:30 to 9 pm

HEIR AND A PARENT: THE SPARK OF CONFIDENCE

Piper Gwin has been active in Gwin's Tiny Kitchen since its inception, and proves that her food confidence makes her the mini-me of her awesome mom, Lydia. Piper focuses on five important flavors - savory, spicy, salty, sour, and sweet, as this hands-on class makes baked pizza rolls (a savory version of the cinnamon roll), Buffalo cauliflower with ranch dip, soft homemade pretzels with cheese sauce, plus fudgy chocolate brownies, and strawberry sorbet float with lemonade. This class is designed for children, ages 7 to 11, plus a parent.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Nov 22
10 am to 12:30 pm

CRÊPE-TASTIC

Crêpes are delicate wrappers that can be sweet or savory, but they are always fantastic. Join chef Bernard Pilon in a hands-on class learning to make thin crêpes and creating an assortment of these French treats with a variety of garnishes, including crêpes suzette, chocolate crêpes, chicken and mushroom-filled crêpes, plus spinach and goat cheese-filled crêpes.

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Sat, Nov 22
10:30 am to 1 pm

PRETTY CAKE DECORATING

Details

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

Sat, Nov 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

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

Sat, Nov 22
6 to 9 pm

MATT GETS SASSY WITH ITALIAN COOKERY

Matt Sassman loves to pore over and experiment with cookbooks and recipes, favoring Italian cookery with an American touch of St. Louis. Enjoy zucchini-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 served with homemade fettuccine, plus red wine-poached pears on panna cotta.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Nov 22
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sun, Nov 23
11 am to 4 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Details

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

Sun, Nov 23
12 to 2:30 pm

DATE NIGHT FOR COUPLES: ROME FOR THE HOLIDAYS

Create a spectacular Italian holiday feast in a memorable evening with Jeff Friesen. This hands-on class will make roasted wild mushroom crostini with whipped ricotta and Saba, Italian prime rib roast with garlic-pecorino romano crust, roasted acorn squash with citrus and Calabrian chile, rosemary-garlic roasted potatoes, pumpkin risotto with crispy sage and parmesan, plus Nigella's lemon polenta cake, and a Negroni Sbagliata cocktail.

Details

Jeff Friesen
Chef
Hands-On
$180 Per Couple

Sun, Nov 23
5 to 7:30 pm

CHRISTMAS 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 Christmas, 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
$75 Per Person

Sun, Nov 23
5:30 to 8 pm

LUNCH WITH LYDIA - PERSIMMONS TO PISTACHIOS

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy sweet roasted carrot-cumin soup garnished with coriander oil and toasted pumpkin seeds, maple-bourbon glazed chicken with persimmon-pomegranate salsa served over jeweled couscous with pistachios and herbs, plus brown butter almond-pistachio cake with citrus syrup. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Nov 24
11 am to 1:30 pm

CARB DIEM

Seize the day and learn how to make fresh pasta with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, linguine with Alfredo sauce, spaghetti with bolognese, and hand-formed tortellini in amatriciana sauce.

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Mon, Nov 24
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Details

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

Mon, Nov 24
6 to 8:30 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, Nov 25
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Nov 25
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Tue, Nov 25
6:30 to 9 pm

THANKSGIVING: I'LL TAKE PIE

Our annual holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$150 Per Person

Wed, Nov 26
9 am to 12 pm

THANKSGIVING: I'LL TAKE PIE

Details

Kitchen Conservatory Chef
Hands-On
$150 Per Person

Wed, Nov 26
1 to 4 pm

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp siu mai, pork pot stickers, chicken-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. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Fri, Nov 28
11 am to 1:30 pm

THE ART OF DECORATING CUPCAKES

Details

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

Fri, Nov 28
12 to 2:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

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

Fri, Nov 28
6 to 8:30 pm

ITALIAN HILLSIDE FARMHOUSE

Mike Forster provides the warmth of a hillside farmhouse in Italy on a chilly night with a meal of Italian favorites and robust chatter. Enjoy spicy shrimp Fra Diavolo with seasoned polenta, a satisfying course of baked branzino served with creamy mushroom risotto and a cherry tomato compote with garlic and herbs, plus rich lemon ricotta cake with fresh berries.

Details

Michael Forster
Culinary Educator
Demonstration
$55 Per Person

Fri, Nov 28
6:30 to 9 pm

LOVE STORY: THE TAYLOR AND TRAVIS VERSION

From tight end to tie-the-knot, everyone is swooning over the engagement of Taylor Swift and Travis Kelce. Join Swiftie Rachel Sarino in the kitchen for a hands-on class creating dishes that Taylor loves for entertaining. Learn to make “Look what you made me do” meatball appetizer with “Red” marinara sauce and “All too well” shaved parmesan, “You kept me like a secret” honey-mustard salmon with “Bejeweled” coconut rice and “Actually Romantic” grilled garlic green beans, plus “End game” sticky toffee crackers made like "A saintly woman", and “I knew you were trouble” French Blonde cocktail with grapefruit juice and an elderflower liqueur. #swifties

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Nov 29
11 am to 1:30 pm

THE BEAR HUG

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Nov 29
12:30 to 3 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

Details

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

Sat, Nov 29
6 to 8:30 pm

HOLIDAY DIPS AND SIPS

If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making an Inverno Arancione - white mulled wine with citrus and ginger, and an Earl Grey-infused aquavit spritz. This hands-on class will create pimiento cheese with salt-and-pepper butter crackers, cannoli chips and dip, dried fruit and nut dipping oil loaded with festive ingredients and served with freshly made rolls, toum - Lebanese garlic dip with French fries and veggies, and Boursin-gruyère spinach-artichoke dip with crostinis.

Details

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

Sat, Nov 29
6:30 to 9 pm

GINGERBREAD HOUSE FOR ADULTS

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

Details

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

Sun, Nov 30
12 to 3 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to Belinda Reany who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Belinda for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, 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

Belinda Reany
Culinary Educator
Hands-On
$75 Per Person

Sun, Nov 30
12:30 to 3 pm

THE APPRENTICE CHEF: GINGERBREAD HOUSE

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

Details

Cindy Ott
Culinary Educator
Hands-On for Apprentice Chefs
$60 Per Child

Sun, Nov 30
1 to 3 pm

THE COMFORT OF CLASSIC FRENCH

The rich aromas of "la cuisine de grand-mère" fill the kitchen with anticipation of mouth-watering and warming pots. Join Mickey Kitterman for a hands-on class creating traditional beef bourguignonne, coq au vin in an enriched red wine sauce, blanquette de veau, mesclun salad with crispy lardons, and finish with a decadent chocolate mousse.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sun, Nov 30
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. Join Barclay Nichols 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.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sun, Nov 30
5 to 7:30 pm

EGGSPRESS-O YOURSELF AT BRUNCH

Jeff Friesen adds an espresso martini to upgrade an evening "brunch" with egg-stra special ingredients. This lively hands-on class will create gruyère and serrano ham Danish, baked eggs with spinach and mushroom duxelles with aged white cheddar, savory-and-spicy eggs in purgatory, and rabanadas - a crisp Portuguese-style French toast with a cinnamon-sugar topping.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Nov 30
5:30 to 8 pm

WINTER WONDERLAND TREATS

As sleigh bells ring, it will be thrilling to frolic and play in the warm kitchen baking winter wonderland treats. This hands-on class with Lydia Gwin will create cranberry-orange shortbread cookies, Earl Grey lemon bars, white chocolate scones with peppermint, salted brownie cookie sandwiches with caramel buttercream, and gingerbread-spiced cinnamon rolls with a cream cheese orange glaze. #weekday

Details

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

Mon, Dec 1
11 am to 1:30 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to mother-daughter duo Sheri Doe and Caitlin Farrell who love to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with them for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, with plenty of time to create your own designs. #weekday Everyone will leave with a stunning array of decorated cookies to impress family and friends.

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person

Mon, Dec 1
12 to 2:30 pm

ALL THINGS MEDITERRANEAN

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

Details

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

Mon, Dec 1
6 to 8:30 pm

NAUGHTY COOKIES AND "MILK"

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating ginger-molasses sandwich cookies filled with eggnog frosting, peanut butter-espresso blossoms with a coffee liqueur truffle, chocolate-bourbon crinkle cookies rolled in powdered sugar, glazed dark chocolate Rumchata cookies, plus a frozen Brandy Alexander with whipped cream.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Dec 1
6 to 8:30 pm

VIVA ITALIA!

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Mon, Dec 1
6:30 to 9 pm

CHRISTMAS COOKIE DECORATING

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person

Tue, Dec 2
12 to 2:30 pm

TENDER IS THE NIGHT

Discover the tender side to creating a delectable dinner with the talented Joe Herbert. This hands-on class will make wild mushroom soup with sautéed leeks, classic bistro salad, 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
Hands-On
$70 Per Person

Tue, Dec 2
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, "everything spice" bagels with veggie cream cheese, 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, Dec 2
6 to 8:30 pm

JOYEUSE FÊTE

Spend a lingering evening at the counter experiencing an intimate French dinner to celebrate the holidays. Enjoy grape-feta-rosemary salad, red wine-braised osso buco with mushrooms and topped with lemon gremolata on butternut risotto, plus bûche de Noël with meringue mushrooms.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Tue, Dec 2
6:30 to 9 pm

HEIRLOOM COOKIES

Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Lydia Gwin in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create Swiss Basler brunsli chocolate-almond spice cookies, triple chocolate-peppermint cookies, pretzel-potato chip moon pies, pistachio thumbprint cookies, and grapefruit-vanilla shortbread cookies.

Details

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

Wed, Dec 3
6 to 8:30 pm

LUNCH WITH LYDIA - FENNEL TO FRA DIAVOLO

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy insalata di Natale - a colorful holiday radicchio-arugula-fennel salad with pomegranates and candied walnuts drizzled with balsamic glaze, lobster Fra Diavolo, plus "hot toddy" mini pavlovas flavored with whiskey and pear and spices. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Dec 4
11 am to 1:30 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
$70 Per Person

Thu, Dec 4
6 to 8:30 pm

PÂTE À CHOUX - FROM GOUGÈRES TO ÉCLAIRS

Discover the versatile French choux dough that is used to create impressive sweet and savory dishes that can be baked, boiled, or fried. This hands-on class learns to prepare cheesy gougères, pommes dauphine, French gnocchi in brown butter sauce, churros rolled in cinnamon sugar, chocolate éclairs, plus profiteroles with vanilla bean ice cream and chocolate-caramel sauce.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Thu, Dec 4
6 to 8:30 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to Katherine Fink who loves to share simple techniques for mastering royal icing with pastry tips. Follow along with Katherine for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, 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

Katherine Fink
Culinary Educator
Hands-On
$75 Per Person

Thu, Dec 4
6:30 to 9 pm

DATE NIGHT FOR COUPLES: TROPIC LIKE IT'S HOT

Get out of those winter doldrums and spend a light-hearted evening with your partner in the kitchen creating tropical dishes. This hands-on class with Sharon Tutko will create deep-fried Venezuelan tequeños - queso blanco cheese wrapped in dough served with spicy smashed guacamole, a pineapple margarita, plantain-crusted mahi mahi served atop a favorite quinoa-frisée salad loaded with colorful ingredients with a bright lime vinaigrette, plus lusciously decadent chocolate-banana puff pastry batons with chile-cinnamon sugar and a dollop of whipped cream.

Details

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

Fri, Dec 5
6 to 8:30 pm

GIRLS' NIGHT OUT: JINGLE BELLES

Lydia Gwin is making spirits bright with a pomegranate rosemary spritz. Gather your girlfriends and enjoy smooshed carrots and pistachio pesto dip with pita chips, persimmons and fennel salad with lemon Dijon vinaigrette, crab cake latkes with garlic caper aïoli served with pear-apple-celery slaw, plus chocolate cardamom pots de crème with Luxardo cherries.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Fri, Dec 5
6:30 to 9 pm

HOW DO YOU DO, DOUGHNUTS?

Greetings to all doughnut lovers, as Matt Lehmann offers three different styles of yeasted doughnuts from traditional to brioche to a potato dough. This hands-on class will create traditional yeasted doughnuts with lemon pastry cream and a raspberry glaze, brioche doughnuts with maple icing topped with bacon, plus potato doughnuts with glaze or sprinkled sugar.

Details

Matt Lehmann
Culinary Educator
Hands-On
$65 Per Person

Sat, Dec 6
10 am to 12:30 pm

GINGERBREAD HOUSE FOR ADULTS

Details

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

Sat, Dec 6
12 to 3 pm

THE APPRENTICE CHEF: GINGERBREAD HOUSE

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$60 Per Child

Sat, Dec 6
1 to 3 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 butternut squash ravioli with brown butter sage sauce, pappardelle alla bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sat, Dec 6
6 to 8:30 pm

GIRLS' NIGHT OUT: DAZA DAZZLES

Anamaria Daza shares her South American heritage with a dazzling night of flavors. Enjoy the famous Peruvian pisco sour, Peruvian-style braised octopus served with black olive sauce, lomo saltado - beef filet sautéed with onions and tomatoes served with smashed yellow potatoes and rice, plus sweet Peruvian caramel meringue.

Details

Anamaria Daza
Culinary Educator
Demonstration
$60 Per Person

Sat, Dec 6
6:30 to 9 pm

GINGERBREAD HOUSE FOR ADULTS

Details

Julie Malloy
Culinary Educator
Hands-On
$70 Per Person

Sun, Dec 7
12 to 3 pm

SUGAR PLUM FAIRY TEA

Treasure the magic of the holidays, as Jan Reid and Marci Boland offer a proper afternoon tea with an assortment of teas and delectable offerings, plus mulled wine. Enjoy an assortment of tea sandwiches - Jamie Oliver sausage rolls with caramelized onions, turkey and cranberry sandwiches, mozzarella and roasted pepper sandwiches, plus cranberry scones and herbal-citrus scones with homemade orange marmalade and homemade clotted cream, and finish with mince pies and chocolate Victoria cakes.

Details

Jan Reid and Marci Boland
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Sun, Dec 7
12:30 to 3 pm

BISQUE-TAKERS

Four stunning bisques will be the outcome of a memorable afternoon in the kitchen with chef Bernard Pilon. This hands-on class will create delicious pots of creamy Maine lobster bisque, forest mushroom and tarragon bisque, butternut squash bisque with crème fraîche and garnished with candied nuts, plus red bell pepper bisque with caramelized shallots.

Details

Bernard Pilon
Chef
Hands-On
$75 Per Person

Sun, Dec 7
1 to 3:30 pm

GET ON BOARD WITH CHARCUTERIE AND CONDIMENTS

Join Barclay Nichols to transform simple bites into a feast for the eyes and the palate. From quick pickles and pear jam to cured meats and creamy cheeses, this hands-on class will craft both the flavors and the presentation that make a charcuterie board unforgettable with bruschetta, crab dip, cucumber-feta salsa, crystallized nuts, pickled red onions, fridge pickles with cornichons and garlic, seasonal fruit, and gluten-free crackers. Barclay shares unique knife cuts with the crudité, how to supreme citrus, and cut cheeses for a lovely display.

Details

Barclay Nichols
Culinary Educator
Hands-On
$70 Per Person

Sun, Dec 7
5 to 7:30 pm

DATE NIGHT FOR COUPLES: ICONIC NEW ORLEANS

Spend a memorable evening in the kitchen with your partner creating some of the iconic Southern dishes of New Orleans. This hands-on class will prepare barbecued shrimp in a spicy rosemary-garlic-butter sauce, crabmeat-andouille sausage gumbo on rice, shrimp étouffée on sautéed grouper with sweet potato cornbread dressing, plus lemon chess pie.

Details

Kitchen Conservatory Chef
Hands-On
$160 Per Couple

Sun, Dec 7
5 to 7:30 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to mother-daughter duo Sheri Doe and Caitlin Farrell who love to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with them for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, 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

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person

Sun, Dec 7
5:30 to 8 pm

CHRISTMAS COOKIE DECORATING

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

Details

Belinda Reany
Culinary Educator
Hands-On
$75 Per Person

Mon, Dec 8
12 to 2:30 pm

HOOKED ON FISH TACOS

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Mon, Dec 8
6 to 8:30 pm

THE COLORFUL ART OF PASTA

Details

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

Mon, Dec 8
6 to 8:30 pm

CHRISTMAS CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating jolly Christmas 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, Dec 8
6:30 to 9 pm

GINGERBREAD HOUSE FOR ADULTS

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Tue, Dec 9
11 am to 2 pm

CHRISTMAS COOKIE DECORATING

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person

Tue, Dec 9
12 to 2:30 pm

PRIME RIB PERFECTION

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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$90 Per Person

Tue, Dec 9
6 to 9 pm

SUPPERS WITH SASSMAN - THE HOLIDAY DINNER

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys dishes inspired by Dorie Greenspan's Around My French Table with crab and grapefruit salad, pumpkin flan topped with gorgonzola and walnuts, orange-glazed pork tenderloin medallions pan-seared and finished with an orange-cardamom sauce served with broth-braised potatoes, plus apple-rum cake with whipped cream.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Dec 9
6:30 to 9 pm

THE BEST OF BAREFOOT - HERBS AND SPICE

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create warm winter dishes accented with apples as this hands-on class makes herb roasted pork tenderloin, savory herb and apple bread pudding, Brussels sprouts with bacon, plus apple spice cake with pecans and spiced brandy ice cream, and a classic gin and tonic. #weekday

Details

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

Wed, Dec 10
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

Wed, Dec 10
6 to 8:30 pm

NORDIC HOLIDAY BAKING

Don your warmest Scandinavian sweater, and join Lydia Gwin for a hands-on class baking traditional Nordic holiday treats. Lydia will teach everyone how to pronounce the words, as the class makes kransekake - a Norwegian almond ring celebration cake, crispy krumkake - Norwegian holiday almond pizzelle cookies filled with lingonberry jam and orange-infused whipped cream, St. Lucia saffron buns, Danish butter cookies, ginger thins, plus Swedish almond caramel cake, all served with an egg coffee with vanilla-cardamom creamer.

Details

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

Wed, Dec 10
6 to 8:30 pm

DAYS WITH DEVON - SWIRLS AND SOURS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy prosciutto-goat cheese-leek strata, cinnamon swirl bread with streusel and a vanilla cream cheese drizzle, roasted broccoli-farro salad with dried cranberries and feta tossed in lemon vinaigrette, plus a New York bourbon sour with a float of red wine. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Dec 11
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: COUPLES WITH GOOD KARMA

Adam Lambay shares his Indian heritage in a hands-on class with couples where karma proves that good cooking leads to delicious results. Work side-by-side with Adam to create a romaine lettuce salad with carrot raita dressing and cumin pappadams, winter vegetable korma - a slow rich creamy cashew curry with cauliflower and potatoes and classic Indian spices, korma sutra spice-rubbed chicken with coconut and saffron served with green beans, plus apple pie samosas.

Details

Adam Lambay
Chef
Hands-On
$150 Per Couple

Fri, Dec 12
6 to 8:30 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

Fri, Dec 12
6 to 8:30 pm

SANTA “SLEIGHS” BRUNCH

Join Devon Drag for a jolly afternoon creating a festive holiday brunch. This hands-on class will make crustless broccoli-bacon quiche with gruyère, Coquito French toast - baked with a Puerto Rican eggnog custard topped with a brown sugar-almond crumble served with pomegranate arils and maple syrup, mini smoked gouda grits casseroles garnished with chives, holiday mixed greens-pear salad with candied walnuts and dried cherries, Christmas morning nutmeg-vanilla scones, winter fruit salad with vanilla-star anise syrup, plus an apple brandy hot toddy garnished with a cinnamon stick.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sat, Dec 13
11 am to 1:30 pm

GINGERBREAD HOUSE FOR ADULTS

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Sat, Dec 13
12 to 3 pm

THE APPRENTICE CHEF: GINGERBREAD HOUSE

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$60 Per Child

Sat, Dec 13
1 to 3 pm

DATE NIGHT FOR COUPLES: PRIME AND PROPER

Join Mickey Kitterman to create a perfect holiday meal that will impress the most discerning guests. This hands-on class will make slow-roasted prime rib with garlic-cumin-fennel rub served with horseradish crème fraîche sauce, Yorkshire pudding, potatoes and Brussels sprouts oven-braised in hard cider with apples and bacon, carrots and parsnips glazed with Southern Comfort and pecans, plus a stunning presentation of flaming Christmas pudding with hard sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$180 Per Couple

Sat, Dec 13
6 to 9 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, Dec 13
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 and nutritious make-ahead breakfast options with no refined sugar 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, Dec 14
12 to 2:30 pm

AND TO ALL A GOOD BITE!

'Twas the night that has everyone stirring in the kitchen with jolly Jon Lowe creating holiday appetizers and a homemade eggnog bar with assorted garnishes - whipped cream, cinnamon, crushed peppermint, shaved chocolate, and cocoa powder. This hands-on class will create a festive array of crab-stuffed mushrooms with scallions and fennel, warm goat cheese dip with artichokes and toasted crostini, prosciutto-wrapped asparagus with balsamic vinaigrette and shaved parmesan, lamb meatballs tossed in mint marinara, plus sugar cookie-white chocolate truffles.

Details

Jon Lowe
Chef
Hands-On
$70 Per Person

Sun, Dec 14
12:30 to 3 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

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

Sun, Dec 14
1 to 3:30 pm

DATE NIGHT FOR COUPLES: THE DATING GAME

Welcome to The Dating Game where the only drama is whether this hands-on class will fall for Medjool or Deglet Noor dates first. Discover their unique qualities as this hands-on class with Sharon Tutko creates warm roasted dates with goat cheese and thyme and prosciutto, frisée and radicchio salad with Deglet Noor dates and pears and toasted pecans, walnut-sage pinwheels with gorgonzola and dates, roasted pork tenderloin with Medjool dates and apple cider glaze served with roasted fennel and butternut squash, plus sticky date cake with spiced toffee sauce.

Details

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

Sun, Dec 14
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, Dec 14
5:30 to 8 pm

CHRISTMAS 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 Christmas, 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
$75 Per Person

Sun, Dec 14
5:30 to 8 pm

CZECH IT OUT! HOT KOLACHES!

Details

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

Mon, Dec 15
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 scallop and spinach "tuxedo" boule baked in puff pastry with black and white sesame seeds and roasted red pepper coulis, duck burger sliders with duck fat pommes frites, oysters en brochette with champagne sauce and cornbread madeleines, vegetable-stuffed beef tenderloin roulades with tarragon aïoli, plus Cointreau soufflés.

Details

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

Mon, Dec 15
6 to 8:30 pm

TRAVELS WITH TUTKO - CASTILLE-LEÓN REGION

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 delves into her college memoirs of a university life in Salamanca and surrounding towns, gaining the most culinary epiphanies from Jefa, a widowed grandmother who was her caretaker. Enjoy sizzling garlic shrimp with a splash of sherry and smoked paprika served with an albariño white wine, Spanish braised chicken with almond-saffron sauce served with patatas panaderas - thinly sliced potatoes baked with olive oil and onions, plus anise-scented fried doughnut rings that were a staple in Jefa's kitchen. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Dec 16
11 am to 1:30 pm

PILLOW TALK: THE ART OF RAVIOLI

From pasta sheet to pasta pillow, join Jeff Friesen for a hands-on class creating delicate and indulgent ravioli with rich fillings that burst with flavor. This hands-on class will make lobster ravioli with saffron sauce, uovo raviolo with a tender soft egg yolk surrounded by ricotta with a pancetta wine sauce, spinach-mascarpone tortelli with brown butter and ricotta salata, plus whipped ricotta on grilled sourdough with herbs and Aleppo chile, and a limoncello spritz.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Dec 16
6 to 8:30 pm

NAUGHTY COOKIES AND "MILK"

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Tue, Dec 16
6 to 8:30 pm

GILDED BITES INSPIRED BY GEORGE T. DOWNING

Terri Jayne shares a luxurious menu inspired by celebrated African American restaurateur and civil rights advocate of the 19th century who catered to the Gilded Age elite serving high society and presidents and senators. Enjoy lobster and corn chowder with smoked paprika cream, haricots verts and shallots with whipped goat cheese and candied pecans with tarragon honey, roasted Cornish hen halved with a rosemary pan jus and served with wild rice pilaf with dried cherries and pistachios, plus gingerbread layer cake with cream cheese mousse and brandied fig compote decorated with edible gold leaf.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$60 Per Person

Tue, Dec 16
6:30 to 9 pm

BOURBON LEGENDS

Chef Jeff Friesen creates his own bourbon folklore that will long be remembered for its spicy notes and lingering flavors. This hands-on class will create cast iron rib-eye steaks with charred onions and whiskey butter, bourbon barbecue-glazed baby back ribs, shaved Brussels sprouts salad with goat cheese topped with bourbon vinaigrette and pecans, bourbon whipped sweet potatoes, bacon and garlic braised green beans, plus brioche bread pudding with bourbon sauce, and a Kentucky bourbon lemonade with fresh lemon and mint.

Details

Jeff Friesen
Chef
Hands-On
$75 Per Person

Wed, Dec 17
6 to 8:30 pm

SOUP FLIGHT - BISQUES

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on bisques that showcase a variety of ways to make thick, creamy soups once traditionally known for including seafood. Enjoy shellfish bisque, butternut bourbon bisque garnished with bacon crumbles, plus our signature roasted red bell pepper bisque with seared scallops.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Dec 17
6:30 to 9 pm

PRIME RIB PERFECTION

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$90 Per Person

Thu, Dec 18
6 to 9 pm

CUPCAKES ARE A CLAUS FOR CELEBRATION

A special guest is coming through town, and would be thrilled to see a holiday cupcake on the hearth. Join Devon Drag to create coconut snowball cupcakes with white chocolate-coconut frosting and shredded coconut, chocolate-peppermint cupcakes with whipped chocolate ganache and crushed peppermint, spice cupcakes with green-colored cream cheese frosting arranged as a wreath and decorated with sugared cranberries and sprinkles, and caramel-Biscoff cupcakes filled with cookie butter and frosted with Biscoff buttercream drizzled with caramel and decorated with Biscoff cookies.

Details

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

Thu, Dec 18
6 to 8:30 pm

HOLIDAY BRUNCH EGGS-PERTISE

Egg cookery is abundant in subtle and not-so-subtle ways in this rewarding hands-on class with chef Sharon Tutko designed for anyone who loves brunch. Learn to make deviled eggs with pesto, savory scallion waffles with a compound butter, festive chicken sausage-spinach-feta strata with olives and a flavorful romesco sauce, smoked paprika and garlic shrimp over asiago grits, plus a Grand Marnier soufflé with warm chocolate sauce, and a Sidecar fizz cocktail or mocktail. #weekday

Details

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

Fri, Dec 19
11 am to 1:30 pm

MEALS WITH MATT - IMPRESS YOUR GUESTS

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy scallops with coriander in an orange butter pan sauce, asparagus salad with red onion and goat cheese dressed with balsamic vinaigrette and pistachios, oven-roasted salmon with a Mediterranean relish served with roasted potatoes, plus a lady finger trifle layered with macerated strawberries and whipped cream. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Dec 19
11 am to 1:30 pm

PUT THIS ON YOUR BINGO CARD

If your 2025 bingo card includes making delicious appetizers that are wrapped, stuffed or dipped, Jeff Friesen provides a winning combination. This hands-on class will create bacon-wrapped shrimp with a honey soy glaze, creamy brie wrapped in puff pastry with thyme fig jam, saffron arancini stuffed with gooey mozzarella, butternut squash-sage-aged cheddar dip, lemon-rosemary cannellini dip with pita chips, plus a Pomegranate Rouge cocktail.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Fri, Dec 19
6 to 8:30 pm

PINOTS AND PORT

Beth Hoeltke fills the kitchen with holiday aromas as she prepares a decadent three-course dinner that includes pinot and port wine pairings. Enjoy honey-drizzled baked brie with fig jam and almonds served with crusty bread and paired with pinot grigio, grilled salmon with lemony dill sauce served with wild rice and grilled asparagus paired with pinot noir, plus red wine poached pears with hints of vanilla and star anise served with a rich blue cheese and paired with a ruby port.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$65 Per Person

Fri, Dec 19
6:30 to 9 pm

DATE NIGHT FOR COUPLES: GET THEM TO THE GREEK

It is always an entertaining evening for couples, joining Maria to create incredible Greek cuisine, starting with Mediterranean grilled jumbo shrimp and taramosalata - Greek caviar spread with homemade pita chips. Sip on Metaxa brandy sour and create traditional Greek salad, rack of lamb stuffed with feta and mint, baked potatoes with a sautéed mushroom-onion-roasted garlic topping, plus diples - delicate pastry ribbons drizzled with honey and sprinkled with cinnamon and nuts.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Dec 19
6:30 to 9 pm

HEIR AND A PARENT: A HARRY POTTER CHRISTMAS

Treat your favorite Potterhead wizard to a small Christmas feast right out of the Great Hall in the Hogwarts Castle to celebrate the holidays. Amanda Anderson sprinkles her magic in the kitchen as this hands-on class creates roasted chicken with housemade herbed gravy, roasted carrots and potatoes, warm holiday butterbeer with white hot chocolate and butterscotch sauce topped with whipped cream, individual Christmas gingerbread cakes decorated with vanilla icing and holiday sprinkles, plus a tin of Mrs. Weasley's chocolate fudge to take home to share with family. This class is designed for children, ages 7 to 11, plus a parent.

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Dec 20
10:30 am to 1 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, Dec 20
6 to 9 pm

SUSHI RICE AND ROLL

Details

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

Sat, Dec 20
6:30 to 9 pm

CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!

Spend a fun-filled afternoon with Lily Sugathan creating lots of exciting samosas and chutneys to mix and match, plus mango lassi, warm masala chai with cardamom and cloves, and sweet gujiya dumplings for dessert. This hands-on class will work side-by-side with Lily to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas, served with Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, sweet-and-spicy mango chutney, and spicy channa.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Sun, Dec 21
12 to 2:30 pm

SURF AND TURF, SAUCES AND SIDES

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

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Dec 21
12:30 to 3 pm

HEIR AND A PARENT: NICE LIST NIBBLES

There is still time to make it on the nice list, as this fun hands-on class sprinkles some holiday magic to create sweet and savory treats. Join Alex Caspero in the kitchen to make gingerbread granola parfaits layered with cranberry-orange compote and honey-sweetened yogurt, no-bake reindeer peanut butter balls with pretzel antlers, cheesy pesto Christmas trees baked with puff pastry and topped with a star, caramel apple bites, plus homemade hot cocoa with whipped cream and crushed candy canes. This class is designed for children, ages 7 to 11, plus a parent.

Details

Alexandra Caspero
Culinary Educator
Hands-On
$125 For Parent and Child

Sun, Dec 21
1 to 3:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

Details

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

Sun, Dec 21
5 to 7:30 pm

THE ART OF DECORATING CUPCAKES

Join the talented Melanie Armbrecht in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, chocolate ganache, and fondant. 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 perfect for the season. Melanie will guide the class in using chocolate ganache for dipping and piping applications, and fondant to create a multitude of shapes perfect to personalize cupcakes for any occasion. Students will take home their decorated cupcakes.

Details

Melanie Armbrecht
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sun, Dec 21
5:30 to 8 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. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Dec 22
11 am to 1:30 pm

FAIR AND SQUARE ST. LOUIS-STYLE PIZZA

Characterized by its cracker-thin crust cut into squares made with little to no yeast, Sheri Doe amps up St. Louis-style pizza with four different exciting sauces, including sweet pizza sauce, white pizza sauce, bbq pizza sauce, and golden bbq pizza sauce. Join Sheri in the kitchen to make this traditional hometown pizza topped with green peppers, mushrooms, sausage, shredded cheddar cheese, smoked provolone, and Swiss cheese, along with grilled Caesar salad, and gooey butter cookies. #weekday

Details

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

Mon, Dec 22
12 to 2:30 pm

'TIS THE SEASON

Be of good cheer in an evening filled with the joy of the holiday season, as this hands-on class with Lydia Gwin creates a traditional holiday dinner. Learn to make herb-crusted seared and oven-roasted beef tenderloin served with creamy horseradish sauce, individual servings of pommes Anna, green beans amandine with portobello mushrooms, gruyère-black pepper popovers, plus 4 Hands chocolate Milk Stout caramel tart.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Mon, Dec 22
6 to 8:30 pm

FEAST OF THE SEVEN FISHES

Experience the joyous celebration of the Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as Sharon Tutko shares the preparation of seven fishes in a four-course presentation. Enjoy a festive start to the feast with a crispy golden salt cod fritter served with creamy basil-pine nut pesto, creamy risotto with shrimp, scallops, crab and mussels brightened with lemon and capers and peppery arugula, delicate filets of sole stuffed with lobster with lemon-garlic butter served with slender green beans tossed in the pan sauce, plus granita al limone - a refreshing limoncello-infused dessert.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Mon, Dec 22
6:30 to 9 pm

CHINESE DUMPLINGS

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Tue, Dec 23
11 am to 1:30 pm

THE ART OF DECORATING CUPCAKES

Details

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

Tue, Dec 23
12 to 2:30 pm

THE ART OF PIZZA THROWING

Join Jeff Friesen 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

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Dec 23
1 to 3:30 pm

HOME ALONE WITH THE GRISWOLDS AND ELVES FOR A CHRISTMAS STORY

Lydia Gwin's favorite must-see holiday movies have been on replay for weeks and provide all the elfish motivation for a fun movie-themed experience in the kitchen. This hands-on class will create Kevin McCallister's Home Alone highly-nutritious mac-and-cheese, A Christmas Story-inspired meatloaf and mashed potatoes, Griswold's asparagus "Christmas tree", The Santa Clause Caesar salad, 1200 years in-the-making hot cocoa by Judy the Elf served with (yes-it's-a-Christmas-movie) Diehard twinkies. Finish the evening with a build-your-own Buddy the Elf's maple syrup spaghetti with the four major Elf food groups - candy, candy canes, candy corn, and maple syrup, eaten with or without a fork.

Details

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

Tue, Dec 23
6 to 8:30 pm

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Fri, Dec 26
12 to 2:30 pm

MAY CONTAIN TEQUILA

Jeff Friesen prepares a tequila-infused culinary experience to add some heat to 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.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Fri, Dec 26
6 to 8:30 pm

DATE NIGHT FOR COUPLES: FROM SHORE TO SHORT RIBS

Join your partner in the kitchen to create a luscious holiday meal in a hands-on class with Barclay Nichols. Learn to make crab cakes with fresh lump crabmeat and roasted red peppers served with homemade tartar sauce and fresh chives, shaved Brussels sprouts salad with field greens and pickled red onions dressed with lemon-maple vinaigrette and bacon and feta, fall-off-the-bone tender braised short ribs with a savory bordeaux sauce served with creamy white cheddar polenta and grilled haricots verts, plus decadent chocolate lava cake with freshly spun vanilla bean ice cream.

Details

Barclay Nichols
Culinary Educator
Hands-On
$180 Per Couple

Fri, Dec 26
6 to 8:30 pm

HONG KONG TREASURES

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Dec 27
10 am to 12:30 pm

FRENCH FARE - BEEF TENDERLOIN

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 crab soufflé, whole roasted beef tenderloin with béarnaise sauce, pommes sarladaises - potatoes and shallot sautéed with duck fat, plus pear and frangipane tart with caramel sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Sat, Dec 27
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.

Details

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

Sat, Dec 27
12 to 2:30 pm

BRING IT ON, NEW YEAR!

Looking for ideas to ring in the New Year? The spirited 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.

Details

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

Sat, Dec 27
6 to 8:30 pm

BATTER UP FOR A MIX-AND-MATCH BREAKFAST

Claire Wolpert shares her enthusiasm for breakfast in a hands-on class that can be made with the entire family. Learn to create waffles, crêpes, and biscuits, plus all the toppings and fillings for a mix-and-match breakfast bar with cranberry-strawberry Christmas jam, lemon curd, cinnamon whipped cream, warm vanilla bean-maple syrup, fresh berries, butter, and sprinkles of powdered sugar.

Details

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

Sun, Dec 28
12 to 2:30 pm

HEIR AND A PARENT: A GORDITA FIESTA

Details

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

Sun, Dec 28
12:30 to 3 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Dec 28
1 to 3:30 pm

DATE NIGHT FOR COUPLES: FA LA LA FALAFELS

Deck the halls and your holiday table with a Mediterranean feast. Join your partner in the kitchen for a festive night creating phyllo turnovers with feta and fennel, cucumber salad with yogurt, mint, and raisins, herbed chickpea falafel and Turkish meatballs in homemade pita pockets topped with tahini sauce, plus orange almond cake with chocolate glaze.

Details

Kitchen Conservatory Chef
Hands-On
$160 Per Couple

Sun, Dec 28
5 to 7:30 pm

CHEESE BORED? RACLETTE ROCKS!

Treat yourself to a fabulous array of charcuterie and cheese boards with vegetable platters and all the details for creating a WOW presentation. Lydia Gwin has pulled out the raclette sets for Swiss melted cheese, as this hands-on class creates a stunning array of gruyère, comté, emmentaler, sausages, pulled chicken, asparagus, zucchini, mushrooms, cornichons, and pickled onions. Learn to create three potato preparations - roasted smashed with garlic pesto, English roasted, and hasselback, served with creamy horseradish sauce, caramelized onions and mushrooms, and enjoyed with a cardamom-spiced pomegranate martini.

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Sun, Dec 28
5:30 to 8 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. #weekday

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Mon, Dec 29
11 am to 1:30 pm

WHACK THE KNIFE!

Details

Kitchen Conservatory Chef
Hands-On
$55 Per Person

Mon, 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.

Details

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

Mon, Dec 29
6 to 8:30 pm

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling afternoon with Jan Reid creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Sichuan, 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. #weekday

Details

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

Tue, 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 Little Smokies stuffed pretzel bites, baked sweet potato chips with caramelized onion dip, spicy roasted chickpeas, and Nutella hot chocolate topped with peppermint whipped cream and served with homemade graham crackers. #weekday

Details

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

Tue, Dec 30
1 to 3 pm

EXTRA NAPKINS REQUIRED

Staying in with friends to celebrate the end of the year requires a few extra napkins and a beautiful array of appetizers. Join Sheri Doe to create smoked salmon canapés with mustard cream sauce on puff pastry, cucumber cups with dilled shrimp salad, caviar-red potato canapés with sour cream and red onions, cauliflower pakoras, Johnny cake ricotta blini bites topped with green grapes and hot honey, and parmesan dip with handmade bread sticks.

Details

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

Tue, Dec 30
6 to 8:30 pm

PASTA LA VISTA, BABY

Say hello to an exuberant night of pasta and say goodbye to every delicious bite as you enjoy three different vegetarian versions that all start with the basic pasta dough. Spend a rollicking evening with Sharon Tutko in a hands-on class turning rolled out pasta dough into herbed pappardelle pasta with red wine and mushrooms, butternut squash ravioli with sage brown butter and toasted cashews, and goat cheese tortellini with tomato-basil concassé and toasted pine nuts.

Details

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

Tue, 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 corn chowder, lobster Louis salad with mango and lobster fritters, lobster risotto with mushrooms and spinach, plus chocolate-stuffed poached pears in custard sauce with pistachios.

Details

Kitchen Conservatory Chef
Demonstration
$80 Per Person

Tue, 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.

Details

Kitchen Conservatory Chef
Hands-On
$200 Per Couple

Thu, Jan 1
6 to 8:30 pm

TEEN CUISINE ITALIAN-STYLE

Designed for teens, ages 12 to 16. Join Lydia Gwin and our team for an awesome afternoon creating your most-requested Italian favorites. This hands-on class will make creamy gnocchi soup, chicken parmesan with fettuccine Alfredo, garlic bread, Italian roasted vegetables, plus lemon gelato with amaretti cookies. #weekday

Details

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

Fri, Jan 2
1 to 4 pm

DATE NIGHT FOR COUPLES: ON TAPA THE WORLD

Learn the secret to incredible sangria perfect for a party, and spend a tantalizing evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, mussels al Diablo in a spicy tomato-garlic-wine broth, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates stuffed with cheese, plus creamy orange-flavored flan.

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Fri, Jan 2
6 to 8:30 pm

GIRLS' NIGHT OUT: CAVA. CONFIT. CAST IRON. CRANBERRY.

Enjoy a scintillating evening with Sharon Tutko as she starts with a nibble and a flute of cava. Enjoy a sauté of wild cèpes and roasted confit of garlic crostini bites with Boursin, fennel-crusted salmon filet cooked in cast iron with whipped parsnips, whole roasted cauliflower with charred kale and shallots with pumpkin seed pesto, plus cranberry-orange crumble with oats topped with cashew whipped cream.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Fri, Jan 2
6:30 to 9 pm

A DAY IN THE KITCHEN: PASTA

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sat, Jan 3
10 am to 3 pm

HEIR AND A PARENT: THE SPARK OF CONFIDENCE

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Jan 3
10 am to 12:30 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.

Details

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

Sat, Jan 3
11 am to 1:30 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 prosciutto-havarti Dutch baby, Greek herb salad with feta and Greek red wine-oregano vinaigrette, berry-sweet cream puff pastry Danish, ricotta cannoli muffins with pistachios and chocolate chips, plus a Mexican firing squad tequila cocktail. #healthy

Details

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

Sun, Jan 4
10:30 am to 1:30 pm

PASSION FOR PASTA

Details

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

Sun, Jan 4
1 to 3:30 pm

DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Sun, Jan 4
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

Details

Lisa Buchmeier
Culinary Educator
Demonstration
$55 Per Person

Sun, Jan 4
5:30 to 8 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

Details

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

Mon, Jan 5
6 to 8:30 pm

BALANCING PLATES FOR THE DIABETIC

Chef Adam Lambay has learned to balance being diabetic with being a chef who loves to cook full-flavored meals. Join him in the kitchen for a hands-on class to create kale Caesar salad with crisp parmesan "croutons", perfectly roasted chicken, pan-fried sunchokes with herbs and onions, roasted and steamed cauliflower and green beans, plus delicious sugar-free low carb chocolate chip cookies.

Details

Adam Lambay
Chef
Hands-On
$65 Per Person

Mon, Jan 5
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 an exquisite pairing of exciting savory dishes with selected wines. Enjoy goat cheese gnudi with mushrooms and kale pesto, truffade potato pancake with melted cheese, garlic steak bites with chimichurri, and shrimp and grits with Worcestershire barbecue sauce.

Details

Zach Dale
Chef
Demonstration
$75 Per Person

Mon, Jan 5
6:30 to 9 pm

SOURDOUGH BREAD - TAYLOR'S VERSION

Taylor Swift rocked the world of sourdough bakers when she spoke of her newfound love for sourdough bread on a record-breaking podcast with the Kelce brothers. Join Swiftie 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 the flavors and inclusions that Taylor loves with Melissa’s choices of new-era orange, blueberry, lemon, cinnamon, and sprinkles. Each participant will take home sourdough starter. #swifties

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
$70 Per Person

Tue, Jan 6
6 to 9 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.

Details

Joe Herbert
Culinary Educator
Hands-On
$70 Per Person

Tue, Jan 6
6 to 8:30 pm

SUPPERS WITH SASSMAN - THE WINTER FORK-CAST

Matt Sassman, an avid cookbook experimenter, loves to pull ideas from a variety of sources to throw fantastic dinner parties or cook himself a wonderful meal. Join him at the counter for a monthly class sharing dishes that inspire him, as the class enjoys dishes to warm you on a wintry day with cambozola cheese-onion tarts with spicy honey and thyme, spiced butternut squash-pear soup with fennel and onions garnished with pumpkin seeds and crème fraiche, cast iron black pepper steak served with quartered romaine lettuce hearts with Caesar dressing and garlic croutons topped with parmesan, plus orange-walnut bundt cake topped with marmalade glaze and walnuts.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jan 6
6:30 to 9 pm

THE BEST OF BAREFOOT - FIESTA MODE

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create a Mexican fiesta complete with a grapefruit margarita as this hands-on class makes a "guacamole" avocado-black bean-tomato salad dressed with lime juice and olive oil, homemade tortilla chips, cheesy chicken enchiladas, plus nutmeg-cinnamon spiced shortbread cookies. #weekday

Details

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

Wed, Jan 7
11 am to 1:30 pm

THE POP ART OF POP TARTS

Create modern art with pop tarts too flaky and sophisticated to pop from the toaster, as this hands-on class creates exciting variations of both sweet and savory pastries. Join Sharon Tutko in the kitchen to make frosted brown sugar pop tarts, milk chocolate ganache pop tarts, tart and mellow apple pie pop tarts with nutmeg icing, spinach-ricotta-prosciutto pop tarts, plus ham and gruyère puff pastry pop tarts with fresh thyme.

Details

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

Wed, Jan 7
6 to 8:30 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.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Jan 7
6 to 8:30 pm

FRENCH PÂTISSERIE

Dive into layers of flaky pastry as this three-part class explores laminated doughs, short pastry doughs, choux doughs, and other scrumptious delicacies from la pâtisserie. A sampling of some of the desserts include gâteau Saint-Honoré, croquembouche, brioche, croissant, Napoleon, kouign amann, l'opera cake, apple tarte Tatin, pear-almond tart, Basque cake, and madeleines. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$250 Per Person

Thu, Jan 8
11 am to 1:30 pm
Thu, Jan 15
11 am to 1:30 pm
Thu, Jan 22
11 am to 1:30 pm

DAYS WITH DEVON - COFFEE CAKE AND CAMPARI

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy roasted broccoli-shallot frittata with parmesan, sheet pan hash with roasted potatoes and bell peppers garnished with queso fresco and pepitas, Bakewell almond coffee cake with a cherry jam and frangipane swirl, a strawberry-blood orange parfait layered with whipped vanilla yogurt and granola, plus an orange-Campari mimosa. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Jan 8
11 am to 1:30 pm

THE MAGIC OF MERINGUE

Discover the magical quality of turning simple egg whites into light luscious desserts in a hands-on class with Mickey Kitterman. Learn the differences between French, Swiss, and Italian meringues as the class creates floating island with crème anglaise and caramel sauce with toasted almonds, Grand Marnier soufflé, pavlova with whipped cream and mixed berries, plus a pistachio dacquoise with lemon curd and lemon-elderflower buttercream.

Details

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

Thu, Jan 8
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. Anyone under the age of 16 must be accompanied by an adult taking the class.

Details

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

Thu, Jan 8
6 to 9 pm
Thu, Jan 15
6 to 9 pm
Thu, Jan 22
6 to 9 pm
Thu, Jan 29
6 to 9 pm

SPILLIN' THE BEANS

New York Times bestselling chef and registered dietician Alex Caspero reveals all the secrets to transforming beans and lentils into delicious vegetarian dishes. Enjoy a marinated chickpea-kidney bean salad with crisp vegetables tossed in olive oil and lemon juice, creamy white bean soup with spinach and kale in vegetable broth, little gem salad with crispy lentils and homemade ranch dressing, plus veggie and black bean enchiladas with sweet potatoes and red bell peppers.

Details

Alexandra Caspero
Culinary Educator
Demonstration
$55 Per Person

Thu, Jan 8
6:30 to 9 pm

THIS DINNER PARTY IS A NO-GRAINER

Sharon Tutko has created a dinner party that all of your guests can enjoy that is gluten-free and quite tasty, starting with pre-dinner nibbles of rosemary-maple roasted almonds and a first course of warm portobellos stuffed with artichokes, pine nuts and garlicky almond gluten-free breadcrumbs. This hand-on class will make warm porcini-dusted black cod with tahini-tarragon-leek sauce over Minnesota wild rice pilaf with roasted butternut squash and chestnuts and kale, plus a roasted-blueberry slump with a fluffy gluten-free cream biscuit topping.

Details

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

Fri, Jan 9
6 to 8:30 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

Fri, Jan 9
6 to 8:30 pm

LYDIA LEVELS UP COMFORT FOOD

Whatever comfort food was thought to be, Lydia Gwin advances it to a new level with just the right cheese. Sit back and enjoy gruyère mac-and-cheese raclette with pickled shallots and bacon, albondigas - Mexican meatballs with a bright and spicy roasted salsa tatemada and jalapeño queso served with Mexican slaw, fennel and fried camembert salad with pickled blackberries and white balsamic vinaigrette, plus chocolate cake with ganache.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Fri, Jan 9
6:30 to 9 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 preparing and cooking all different kinds of fish and shellfish which vary based on the best availability that day. Choose the dishes you most want to learn with our fish expert, Jon Lowe, with much flexibility of how fish will be prepared. Using a luxurious array of fish and seafood including tuna, salmon, oysters, mussels, scallops, crabmeat, white fish, and shrimp to create a one pot dish like paella or bouillabaisse or cioppino, crab cakes with lemon aïoli, fish tacos with rice and pico de gallo, sushi, risotto, homemade pasta, and a variety of sauces that pair with fish - smoked tomato, mushroom jus, and fondue. Everyone receives an extensive recipe packet.

Details

Jon Lowe
Chef
Hands-On
$200 Per Person

Sat, Jan 10
10 am to 3 pm

BROWNIE THROW DOWN

Everyone seems to have their own ideas about what makes the perfect brownie! Should they be chewy, cakey or fudgy? Join the delightful Lydia Gwin in a brownie throw down, as this hands-on class picks their favorite from five spectacular choices, including Texas sheet cake brownies also known as buttermilk brownies, chocolate-thin mint brownies, brownie cookies with salted caramel filling, s'mores brownies with charred marshmallow topping, and raspberry cheesecake brownies.

Details

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

Sat, Jan 10
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Jan 10
6 to 8:30 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

Rohan Sarino
Culinary Educator
Hands-On
$135 For Parent and Child

Sat, Jan 10
6:30 to 9 pm

HEIR AND A PARENT: THRILLED TO PIZZAS

Happiness is a fun afternoon 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.

Details

Jess Schmidt
Culinary Educator
Hands-On
$130 For Parent and Child

Sun, Jan 11
12 to 2:30 pm

CHILI, CHILE, CHURRO

Details

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

Sun, Jan 11
12 to 2:30 pm

LISTEN UP! WE’RE ABOUT TO CHALLAH!

Expert challah chef and bread baker Mitch Furman, loves to share a recipe he developed for creating an incredibly delicious cinnamon apple challah with salted caramel. Rather than adding the inclusions after the bulk rise and avoid interrupting gluten development in the beginning stages, Mitch boldly adds them into the dough mix, and though trickier to handle, gets a bread that rises beautifully. Join him in this hands-on class with the focus on the techniques to knead and handle the challah dough.

Details

Mitch Furman
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 11
5 to 7:30 pm

DATE NIGHT FOR COUPLES: THAI EVERYTHING ONCE

Details

Brian Notario
Culinary Educator
Hands-On
$160 Per Couple

Sun, Jan 11
5 to 7:30 pm

THE ART OF DECORATING CUPCAKES

Details

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

Sun, Jan 11
5:30 to 8 pm

FOR FRYING OUT LOUD

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

Details

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

Mon, Jan 12
6 to 8:30 pm

COOKING UP LOVE: THE 20-YEAR RECIPE

Dawn Meyer recreates the class she taught 20 years ago on this day listed as a Girls’ Night Out class, The Heat is On. Unbeknownst to a dashing gentleman, his Godparents gifted the class as a “Greek N Oriental” class, and history was made when he met the woman who would become his wife that night, returning every year to find an anniversary gift to commemorate the day. Tommy surprises Cheryl this year in a celebration of love, as Dawn prepares salsa baked goat cheese, Caesar salad, sweet potato chipotle gratin, seared sea scallops with jalapeño cream, coconut lime sorbet, plus a mojito.

Details

Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Mon, Jan 12
6:30 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 12
6:30 to 9 pm

TRAVELS WITH TUTKO - ESPAÑA, LA PLAZA MAYOR

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. From Sharon's college days of attending fútbol games and going to bustling tapas bars in La Plaza Mayor, enjoy stories of gathering with friends and of Pepa - the abuela she lived with providing simple and nourishing meals, as the class dines on gambas al ajillo - sizzling garlic shrimp with fino sherry served with a crusty baguette with smoked paprika aïoli paired with a crisp Spanish Albariño white wine, braised chicken with almond-saffron sauce, patatas panaderas - scalloped potatoes with shaved onion and garlic, plus anise-scented fried doughnut rings garnished with Licor 43-spiked whipped cream and chocolate shavings. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Tue, Jan 13
11 am to 1:30 pm

POTATOES ROOTED IN SPANISH CUISINE

The energetic Anamaria Daza uses potatoes as the creative canvas for tasty dishes from Latin American and Spanish countries. This hands-on class will make the beloved tortilla de papa also known as tortilla de patatas or Spanish omelet, Ecuadorian llapingachos - crisp potatoes stuffed with cheese and served with peanut sauce and a vibrant criolla sauce, chorizo and potato tacos with a cilantro sauce, plus a striking presentation of Lima-style layered potatoes with shrimp and avocado.

Details

Anamaria Daza
Culinary Educator
Hands-On
$65 Per Person

Tue, Jan 13
6 to 8:30 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.

Details

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

Tue, Jan 13
6 to 8:30 pm

KNIFE LESSONS TO CUT BY

Details

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

Tue, Jan 13
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 four classic French breads -- baguette, fougasse, brioche, and savory pissaladière. #weekday

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$70 Per Person

Wed, Jan 14
11 am to 1:30 pm

BOWLED OVER WITH SOUP

Warm up on a wintry day creating three remarkable soups plus brown butter cheddar-chive biscuits with Audrey Scherrer. This hands-on class will make Audrey's favorite one-pot rustic sausage-kale-white bean soup with smoked paprika, creamy chicken-mushroom soup with wild rice and a touch of sherry, plus gluten-free silky roasted squash soup with tart apples and sage. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 14
11 am to 1:30 pm

IT'S A TOSS-UP!

Salads are a great lunch or the way to start a meal, but can also be a pivotal part of making a main course extraordinary. Enjoy an afternoon with Beth Hoeltke as she prepares a crisp tart apple salad with pops of pomegranate seeds and cinnamon-spiced pecans topped with maple vinaigrette dressing and goat cheese, pan-seared chicken breast seasoned with garlic and smoked paprika served with garlicky roasted sweet potato and arugula salad with cranberries and honey-mustard dressing, plus baked cranberry pudding. #weekday

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Wed, Jan 14
11:30 am to 2 pm

SCHNITZ AND GIGGLES

Spend a fun and amusing evening creating the down-home flavors of German fare. This hands-on class will make mushroom bisque, crispy weiner schnitzel with lemon caper sauce on homemade spätzle noodles and braised red cabbage, plus apple strudel with Kümmel custard.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Wed, Jan 14
6 to 8:30 pm

DINING OUT INDIAN-STYLE AT HOME

Learn the secrets to recreate favorite dishes from Indian restaurants that can be made at home. Join the talented Lily Sugathan for a hands-on class creating papdi chaat - crispy fried crackers with an assortment of toppings from chickpeas to chutney, classic murgh malai - known as butter chicken, palak paneer, dal fry with pigeon pea and red lentils, all served with garlic naan, raita - a refreshing yogurt condiment with cucumber and carrots, and mango lassi.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 14
6 to 8:30 pm

JAN AND MATT GO BAREFOOT IN PARIS

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 delightful meal from Ina Garten's Barefoot in Paris. Take a seat at the counter as they amuse you with their banter and prepare tomato and goat cheese puff pastry tart, fennel salad with citrus fruit and citrus vinaigrette, pan-fried salmon and lentils, plus pear clafoutis with spiced rum whipped cream.

Details

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

Wed, Jan 14
6:30 to 9 pm

THE TWISTS AND TURNS OF BABKA

Details

Shelly Yona
Culinary Educator
Hands-On
$65 Per Person

Thu, Jan 15
6 to 9 pm

MEALS WITH MATT - FANCY SNACKS

End your week with the accomplished chef Matt Borchardt as he shares his vast knowledge creating a stunning lunch in a monthly series. Enjoy marinated and grilled shrimp with chermoula garnished with olives and arugula, teriyaki beef rolls stuffed with green onions and teriyaki glaze, zucchini-feta rolls with lemon zest and hot honey, plus zabaglione with fresh berries and dark chocolate. #weekday

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person

Fri, Jan 16
11 am to 1:30 pm

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Details

Amanda Anderson
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Jan 17
10 am to 12:30 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.

Details

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

Sun, Jan 18
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, Jan 18
12:30 to 3 pm

NOVEL CUISINE: THE BRIAR CLUB

The Briar Club, a novel by Kate Quinn, is a murder mystery taking place in the 1950s Washington, D.C. boardinghouse for ladies with the characters unfolding in a series of weekly attic dinner parties. As the class discusses the book, Mickey Kitterman will prepare potato pancakes with mascarpone and cognac applesauce, Swedish meatballs served with lingonberries and squash mash, plus the lazy daisy cake - a vintage Pillsbury Bake-Off winner from the 1950s.
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
Demonstration
$50 Per Person

Sun, Jan 18
1 to 3:30 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 flavorful 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, plus a planter's punch rum cocktail with bitters.

Details

Jeff Friesen
Chef
Hands-On
$160 Per Couple

Sun, Jan 18
5 to 7:30 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.

Details

Patty Goeke
Culinary Educator
Hands-On
$130 For Parent and Child

Sun, Jan 18
5:30 to 8 pm

VEGETABLE-CENTRIC

Delicious vegetables are at the center of the plate for this hands-on technique class with 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

Mon, Jan 19
6 to 9 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 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

Mon, Jan 19
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, Jan 19
6:30 to 9 pm

TACOS AND TEQUILA

Details

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

Tue, Jan 20
6 to 8:30 pm

GET STARTED WITH SOURDOUGH

Details

Dani Lake
Culinary Educator
Hands-On
$70 Per Person

Tue, Jan 20
6 to 9 pm

IT COULD HAVE BEEN A COOKIE

In the business world, it is often said that a meeting could have been an email. In the baking world, Jan has turned desserts on end by reshaping them into cookies with all the flavors of the original but without all the fuss. This hands-on class will create chocolate cannoli sandwich cookies, sticky toffee-chocolate chunk cookies, gorgonzola thumbprint cookies with fruit preserves, lemon meringue pie cookies, plus peanut butter and jelly cookies. #weekday

Details

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

Wed, Jan 21
11 am to 1:30 pm

BREADS AND SPREADS

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 21
11 am to 1:30 pm

TAMALES ARE HOT AND CHILE

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Jan 21
6 to 8:30 pm

THE OFFICE - PRANKS, PRETZELS, AND PARMESAN

Details

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

Wed, Jan 21
6 to 8:30 pm

SOUP FLIGHT - CHOWDERS

In celebration of our cookbook, Soup for You, enjoy a flight of soups from the chapter on chowders that showcase a variety of ways to make thick, hearty soups rich in flavor. Enjoy wild rice-duck chowder, coconut milk chowder with shrimp, corn chowder with roasted poblanos, plus an elegant oyster chowder with celery root garnish.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Wed, Jan 21
6:30 to 9 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. #vegetarian #healthy

Details

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

Thu, Jan 22
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Rohan Sarino
Kitchen Conservatory Staff
Hands-On
$80 Per Person

Thu, Jan 22
6:30 to 9 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

Details

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

Fri, Jan 23
6 to 8:30 pm

FRIDAY NIGHT FRENCH - SALMON POJARSKI

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy mushroom-wild rice soup, salmon Pojarski "burger" - a Russian dish adopted by French chefs in the mid-19th century topped with mussels and shrimp cream sauce served on roasted acorn squash, plus hazelnut dacquoise -- a cake of meringue and buttercream with chocolate ganache.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Jan 23
6:30 to 9 pm

HEIR AND A PARENT: READY FOR IT, SWIFTIES?

Details

Rachel Sarino
Kitchen Conservatory Staff
Hands-On
$135 For Parent and Child

Sat, Jan 24
10 am to 12:30 pm

FRENCH FARE - FRENCH QUARTER

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. To celebrate Mardi Gras in the upcoming weeks, Mickey creates crab Louis with mango and chiles, poulet Rochambeau - an elegant open-face ham and sliced spinach-stuffed chicken roulade sandwich on a toasted baguette with a duo of sauces - marchands de vin and béarnaise, plus pistachio bananas Foster.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Jan 24
11 am to 1:30 pm

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

Details

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

Sat, Jan 24
6 to 9 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 Provençal 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
$130 For Parent and Child

Sun, Jan 25
12 to 2:30 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.

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Megan Sewell
Pastry Chef
Hands-On
$70 Per Person

Sun, Jan 25
1 to 3:30 pm

MACARONS - OH, WHAT A FILLING!

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Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Jan 25
5 to 7:30 pm

SUSHI RICE AND ROLL

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

Sun, Jan 25
5:30 to 8 pm

THE ART OF PIZZA THROWING

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Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Jan 26
6 to 8:30 pm

MODERN SAUCES

Herbs, citrus, olive oil, and yogurt are the keys to creating modern sauces for vibrant and more intense flavors as an excellent 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.

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

Mon, Jan 26
6 to 8:30 pm

A TASTE OF TONY'S REDUX

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Pete Fagan
Chef
Demonstration
$80 Per Person

Mon, Jan 26
6:30 to 9 pm

CZECH IT OUT! HOT KOLACHES!

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

Tue, Jan 27
6 to 8:30 pm

WHAT'S IN YOUR DUTCH OVEN?

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Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jan 27
6:30 to 9 pm

GUT REACTION

Certified health and wellness coach Sharon Tutko is excited to share foods to eat for a healthy gut reaction with ingredients that are nourishing and easy to digest. Discover the nutritional information behind the food as Sharon prepares Japanese purple "not-loaded" potato skins with cilantro-mint-cashew chutney, slow-cooked dal with butternut squash and kale over fennel-scented basmati rice, seared tamari-sesame salmon over buckwheat soba noodles with broccoli and carrots and ginger Thai peanut sauce, quick-bake cinnamon-almond butter cookies, plus cumin-coriander-fennel tea. #healthy

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Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jan 27
6:30 to 9 pm

A SWEET TOOTH FOR CAKE

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Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 28
11 am to 1:30 pm

PILLOW TALK: THE ART OF RAVIOLI

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Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Jan 28
6 to 8:30 pm

250 YEARS: UNITED TASTES OF AMERICA

In a monthly series throughout our Semiquincentennial Celebration of the United States to honor our founders, we hold these truths to be self-evident that all food can be created deliciously. In January, we pay tribute to colonial Williamsburg, as the class enjoys cream of oyster-spinach soup, salmagundi - an 18th century chef's salad with Virginia ham in honey dressing served with yeasted biscuits, beefsteak and kidney pie, tipsy squire - an English trifle with sherry custard, plus fish house punch - an exquisitely strong rum punch.

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Kitchen Conservatory Chef
Demonstration
$60 Per Person

Wed, Jan 28
6:30 to 9 pm

THE CHEF AND 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 Brandon Benack will use the market basket to spontaneously create incredible seafood dishes. Learn the secrets of selecting and cooking delicious fish.

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Brandon Benack
Chef
Demonstration
$65 Per Person

Thu, Jan 29
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 30
10 am to 3 pm

MOROCCAN SPICE MARKET

Sharon Tutko met her in-laws for the first time on a trip through the coast of Spain and Morocco, and shares some memorable moments of favorite spices and a luxurious "peasant-style" meal sitting cross-legged on the floor. This hands-on class will create 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, grilled vegetables - eggplant, zucchini, peppers, and asparagus marinated in chermoula sauce with bold garlicky flavors, plus fresh orange segments in minted-orange blossom water served with a simple and divine cardamom-scented rice pudding.

Details

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

Fri, Jan 30
6 to 8:30 pm

DATE NIGHT FOR COUPLES: ORANGES AND OLIVES

Discover some vibrant dishes on an island tour of the Greek isles from Crete to Corfu in a hands-on class with Maria Sakellariou. Learn to make phyllo galette of cherry tomatoes and kalamata olives with labneh, Greek lentil soup, beetroot and goat cheese salad with toasted walnuts and orange dressing, oven-roasted pork tenderloin with oranges and potatoes, plus orange cake with "broken" phyllo drizzled with a light syrup.

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Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Jan 30
6:30 to 9 pm

HEIR AND A PARENT: MASTER CHEFFING

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Sheri Doe
Kitchen Conservatory Staff
Hands-On
$130 For Parent and Child

Sat, Jan 31
10:30 am to 1 pm

OH SNAP! LET’S CRACKLE AND POP!

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

Sat, Jan 31
11 am to 1:30 pm

BAKE MY DAY

The pantry is filled with all the baking essentials for an in-depth three-week course with Dawn Meyer focusing on the basics of baking, learning essential techniques, and creating delicious treats from scratch. This hands-on class will make cakes, cookies, quick breads, scones, biscuits, tarts, crackers, and pies including tart cherry scones, shortcakes, buttery biscuits, lemon pound cake, cherry-berry coffeecake, graham crackers, goldfish crackers, fruit galette, rustic tomato tart, brown butter bourbon chocolate chip cookies, shortbread cookies, chocolate-cherry biscotti, apricot-white chocolate rugelach, and apple pie with crumb topping. Anyone under the age of 16 must be accompanied by an adult taking the class. #weekday

Details

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

Mon, Feb 23
11 am to 2 pm
Mon, Mar 2
11 am to 2 pm
Mon, Mar 9
11 am to 2 pm

Cooking CLasses

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HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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PRETTY CAKE DECORATING

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DATE NIGHT FOR COUPLES: MODERN STEAKHOUSE

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GIRLS' NIGHT OUT: CHILL OUT WITH FRIESEN

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HEIR AND A PARENT: READY FOR IT, SWIFTIES?

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DATE NIGHT FOR COUPLES: LIFE IS A CABERNET

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THE ART OF DECORATING CUPCAKES

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THE OFFICE - PRANKS, PRETZELS, AND PARMESAN

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TAKE A BAO

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SHOW ME MO CAJUN

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GUT REACTION II

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SIMMER DOWN! IT'S SOUP!

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SEAL THE DEAL WITH RAVIOLI

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THE TWISTS AND TURNS OF BABKA

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CHEESECAKES AND COSMOS - GOLDEN GIRL-STYLE

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PLANT-BASED IS A PIZZA MIND

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DATE NIGHT FOR COUPLES: GREEK NIGHT

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THOSE CALIFORNIA CHEF GIRLS DO LISBON

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HIGH STEAKS AT THE CHEF'S TABLE

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DATE NIGHT FOR COUPLES: VIBRANT VENEZUELA

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IT’S PASTA DAY! LET’S GET SAUCED!

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GIRLS' NIGHT OUT: SWIFTIES (RACHEL'S VERSION)

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WHEATLESS WONDER BREADS

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BRUNCH CURES EVERYTHING

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NOVEL CUISINE: SOBREMESA

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DATE NIGHT FOR COUPLES: STL NOSTALGIA

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HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

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A DAY IN THE KITCHEN: BREAD BASKET

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ANDRIA'S STEAKHOUSE TO THE MAX

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CRUST ME, I’LL BECOME A POT PIE

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WINE AND DINE WITH THE DALES - AUTUMN

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WHAT'S IN YOUR DUTCH OVEN?

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BELLY BLASTERS

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SUSHI RICE AND ROLL

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THE ITALIAN CAPER

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THE BEST OF BAREFOOT - BIG ON SHRIMP

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RAISING THE RISOTTO GAME - SUMMER EDITION

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