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

A DAY IN THE KITCHEN: BREAD BASKET

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

This class is offered again on July 31.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Fri, Jun 13
10 am to 3 pm

BIRTHDAY AND CELEBRATION 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 great for birthdays and celebrations, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends. #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.

Autumn Cookie Decorating is available on September 21 with Caroline Stamp.

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Fri, Jun 13
12 to 2:30 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

Fri, Jun 13
6 to 8:30 pm

DATE NIGHT FOR COUPLES: TACO 'BOUT GRILLING

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

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

Details

Jeff Friesen
Chef
Hands-On
$150 Per Couple

Fri, Jun 13
6 to 8:30 pm

FLOUR + WATER = PASTA

Chef Vito Racanelli shares the secrets of making a variety of pasta shapes with two simple ingredients - flour and water, then combines them with three traditional sauces. Vito will keep you entertained as he creates ravioli, agnolotti, fettuccine, and pappardelle, and turns them into delicious dishes with tomato sauce, Alfredo sauce, and Bolognese sauce.

Details

Vito Racanelli, Jr.
Chef
Demonstration
$60 Per Person

Fri, Jun 13
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 a morning 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.

This class is offered again on June 29.

Details

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

Sat, Jun 14
10 am to 12:30 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.

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 August 23.

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Jun 14
6 to 8:30 pm

MEAT ME AT THE SMOKER

Celebrate Father's Day with an afternoon at the smoker. Bring out all the tenderness and flavor in slow-cooked large hunks of meats on the barbecue, including whole pork shoulder and beef brisket cooked two ways. Learn how to cure, season, and smoke beef brisket when the class makes from scratch cured-and-smoked pastrami and Texas-style barbecued brisket. Marinate and dry-rub a pork shoulder for the best pulled pork. While the meats are smoking, the class will make homemade condiments of cherry mustard, Russian dressing, sweet tomato relish, hot pepper jelly, and Carolina vinegar sauce, plus homemade buns.

Details

Kitchen Conservatory Chef
Hands-On
$100 Per Person

Sun, Jun 15
12:30 to 3:30 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.

This class is offered again on July 3.

Details

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

Sun, Jun 15
5 to 7:30 pm

COOKIE DECORATING FUN FOR SUMMER

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

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

Autumn Cookie Decorating is available on September 21 with Caroline Stamp.

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person

Mon, Jun 16
12 to 2:30 pm

GIVE THE DOG A BONE!

When this class comes rolling home with "paw-some" treats for their dog, tails will be a-wagging! Join dog-lover Sheri Doe to create sweet potato dog chews, pumpkin-peanut butter dog treats with whole wheat flour, iced bone dog biscuits, beet treats with oatmeal and chicken, plus homemade dog food. Students will take home a sampling of dog treats!

Details

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

Mon, Jun 16
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.

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 September 18.

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Mon, Jun 16
6:30 to 9 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. #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 August 1 with Melanie Armbrecht or on August 7 with Claire Wolpert.

Details

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

Tue, Jun 17
11 am to 1:30 pm

VITAMIX - WHAT IN THE WHIRLED?

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

Details

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

Tue, Jun 17
6 to 8:30 pm

THE CHEF AND A FISHMONGER

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

Details

Joe Herbert
Chef
Demonstration
$80 Per Person

Tue, Jun 17
6:30 to 9 pm

THE APPRENTICE CHEF: GLOBAL BOOTCAMP

For aspiring chefs, children ages 7 to 11. The focus for this three-day bootcamp with Lydia Gwin will be on international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create pozole verde con pollo, elotes, tostadas with refried beans and squash, guacamole and salsa with fresh chips, watermelon agua fresca, pork steamed dumplings with dipping sauce, fried rice, chicken meatballs, udon noodles with hot soy sauce and soft boiled egg, dahi bhalla - lentil fritters, ube ice cream, ravioli with pesto and marinara, apple tart, chocolate mousse, English scones, and tzatziki with pita chips. #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

Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child

Wed, Jun 18
1 to 4 pm
Thu, Jun 19
1 to 4 pm
Fri, Jun 20
1 to 4 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.

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 August 20.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Jun 18
6 to 8:30 pm

DATE NIGHT FOR COUPLES: SPLENDID SPAIN

Create the robust flavors of Spain for a memorable evening working side-by-side with your partner. This hands-on class will prepare tomato gazpacho with roasted poblano peppers, roasted garlic-mushroom empanadas with romesco sauce, clam-mussel-shrimp-chorizo paella with artichokes and peppers, creamy flan flavored with orange zest, plus a refreshing summer sangria.

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

Details

Kitchen Conservatory Chef
Hands-On
$160 Per Couple

Wed, Jun 18
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.

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

Details

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

Wed, Jun 18
6:30 to 9 pm

THE ART OF PIZZA THROWING

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

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

This class is offered again on July 25 or July 31.

Details

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

Thu, Jun 19
6 to 8:30 pm

INDIAN ROYALTY

Inspired by the royal Indian kitchens, join Lily Sugathan for an exciting evening of luscious Indian dishes. This hands-on class will create Mughlai handi - a chicken dish with rich spices and yogurt with a paste of cashews, panchratna daal - a "five jewels" lentil dish with toor daal, urad daal, moong daal, channa daal and masoor daal, navratan korma - a rich, luxurious dish of "nine gems" made with mixed vegetables and dried fruits, bagara baingan - a popular eggplant dish with curry leaves and tamarind, tehari - a flavorful rice dish, plus sevayian - vermicelli pudding with dried fruits.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Thu, Jun 19
6 to 8:30 pm

DATE NIGHT FOR COUPLES: TACO THE TOWN

Everyone is buzzing about tacos with the engaging Sharon Tutko. Spend a fun evening with your partner creating Oaxacan garlic-habanero queso with corn tortilla chips, carne asada birria tacos pan-fried to perfection with beef birria consommé for dipping, Baja shrimp tacos with creamy pickled onion-radish-corn-jalapeño slaw in warm corn tortillas with chihuahua cheese, all served with choice of avocado crema, mango-cilantro-jalapeño pico de gallo spiked with tequila, and more queso. Learn to make Spanish rice scented with Mexican oregano, quick black beans with toasted cumin, plus cinnamon and chile-spiced Mexican brownies, and a pineapple-mint margarita with a spicy rim.

Details

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

Fri, Jun 20
6 to 8:30 pm

FRIDAY NIGHT FRENCH - BAKED TROUT

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy asparagus omelet with red pepper coulis, baked trout stuffed with fish mousse on spinach with bacon and onions, plus gratin of lemon cream meringue with berries.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Jun 20
6:30 to 9 pm

FRENCH FARE - LEG OF LAMB PROVENÇAL

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 white bean purée with roasted garlic on toast, roasted leg of lamb Provençal with herbes de Provence and vermouth, aubergine gratinée with tomatoes and gruyère, plus pistachio ice cream with raspberry sauce.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Jun 21
11 am to 1:30 pm

OUR FAVORITE INDIAN FOODS

Join us in the kitchen preparing Indian cuisine that is approachable enough to make at home. This hands-on class will create a magnificent lunch of cauliflower-potato samosas with green chutney, coconut milk shrimp chowder with poppy seeds, chicken tikka masala on basmati rice with homemade garlic naan, plus fresh mango sorbet.

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

This class is offered again on August 17.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Jun 21
11 am to 1:30 pm

NUTS ABOUT VEGAN

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

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person

Sat, Jun 21
12 to 2:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.

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

This class is offered again on September 27.

Details

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

Sat, Jun 21
6 to 8:30 pm

NONNA AND PAPPA'S ITALIAN DINNER

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

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
Demonstration
$55 Per Person

Sat, Jun 21
6:30 to 9 pm

PUTTIN' ON THE RIBS

Which ribs are most delicious? All ribs, all the time. Join us in a rib-off as the class barbecues and smokes pork spare ribs and baby back ribs. The class will test dry rub versus wet rub; tomato versus mustard sauces; American versus Asian pork ribs. While the ribs cook, the class will also make red cabbage-apple coleslaw, bacon potato salad, maple baked beans, and butterscotch ice cream.

Details

Kitchen Conservatory Chef
Hands-On
$85 Per Person

Sun, Jun 22
12 to 3 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 July 19.

Details

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

Sun, Jun 22
12:30 to 3 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.

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 September 28.

Details

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

Sun, Jun 22
5 to 7:30 pm

HEIR AND A PARENT: ASIAN ADVENTURES WITH SAWYER

Thirteen-year-old Sawyer Galliano might argue who is the chef and who is the sous chef when it comes to cooking with her dad, chef Josh Galliano. Join them both for an adventurous evening in the kitchen creating Asian dishes that are fun dishes to say and eat, including tanhulu - a traditional Chinese snack of caramel covered fruit, Thai stir-fried noodles, baby bok choy with garlic sauce, plus Japanese mochi doughnuts with a chocolate drizzle, and hwachae - a Korean tropical fruit punch. This class is designed for children, at least 7 years of age, 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.

Heir and A Parent: New Orleans Adventures with Sawyer is available on August 3.

Details

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

Sun, Jun 22
5:30 to 8 pm

LUNCH WITH LYDIA - GAZPACHO TO GARLIC

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy tomato and tomatillo gazpacho, Catalan asparagus salad with tomato-onion salsa vinaigrette served with boiled eggs, Spanish garlic chicken with mojo sauce, plus fresh summer berries and sabayon. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jun 23
11 am to 1:30 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 October 24.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Mon, Jun 23
6 to 9 pm

CRACKERS FOR COMPOTES AND CHUTNEYS

Join the energetic Sheri Doe in the kitchen and go crazy making sweet and savory compotes, chutneys and crackers. This hands-on class will create caramelized onion and apple chutney, ginger-garlic-mango chutney, spicy and tangy tomato chutney, mixed dark berries and Chinese five-spice compote, cranberry-brandy-cinnamon compote, and sour cherry compote. Learn to make three different styles of homemade crackers - Ritz-style, protein-packed seed crackers, and light cracker crisps. #healthy #glutenfree #vegan

Details

Sheri Doe
Culinary Educator
Hands-On
$65 Per Person

Mon, Jun 23
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.

This class is offered again on July 17.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Jun 23
6:30 to 9 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

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

Details

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

Tue, Jun 24
11 am to 2 pm

TRAVELS WITH TUTKO - SANTA MONICA

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 reminisces about road trips from the Bay Area to Santa Monica working with a physical therapy team for athletes training for Iron Man. Enjoy dishes she recreates from her journal of that trip starting with blush wine and shrimp quesadillas with sofrito, queso fresco, avocado crema and salsa fresca made with corn tortillas. Enjoy Chinese chicken salad with napa cabbage and radicchio mixed with sesame-ginger vinaigrette and fried vermicelli, fresh tortilla soup with charred corn and mild chipotle garnished with cotija and crispy tortilla strips, plus mile high chocolate cake with fresh strawberries. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jun 24
11 am to 1:30 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.

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Tue, Jun 24
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.

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 September 3.

Details

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

Tue, Jun 24
6 to 8:30 pm

SUPPERS WITH SASSMAN - FIVE-SPICE PORK RIBS

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 crispy bacon salad with fried and fresh-shaved Brussels sprouts tossed in bacon-soy-shallot vinaigrette, glazed and braised five-spice pork ribs with a sticky glaze, scallion pancakes with a spicy soy-green onion dipping sauce, plus Chinese almond cookies.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jun 24
6:30 to 9 pm

THE SUMMER 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 oatmeal sandwich cookies, lemon-glazed cookies, peanut butter cup cookies, chewy ginger cookies, plus salted dark chocolate chip cookies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Wed, Jun 25
11 am to 1:30 pm

A YEN FOR JAPANESE

Having traveled to Japan many times, Beth Hoeltke shares her love for Japanese culture. Enjoy edamame two ways - oven-roasted with sesame and ginger and garlic, and pan-fried with a sweet chile-garlic-ginger glaze, rich mushroom broth ramen with shiitake mushrooms and spinach topped with green onion and egg, yakitori glazed and grilled chicken bites with scallions, and miso-glazed grilled salmon filets. #weekday

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Wed, Jun 25
12 to 2:30 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.

This class is offered again on September 10.

Details

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

Wed, Jun 25
6 to 8:30 pm

YELLOWSTONE - WHERE EVERYTHING IS TOUGH BUT THE STEAKS

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

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 September 18.

Details

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

Wed, Jun 25
6 to 8:30 pm

JAN AND MATT TAKE A SLICE OUT OF SUMMER

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 to celebrate the first week of summer. Take a seat at the counter as they amuse you with their banter and prepare smoked salmon dip with crostini, slow-roasted and reverse-seared beef tenderloin with mushroom demi-glace served with garlic-parmesan duchess potatoes, roasted asparagus and fresh cherry tomato salad with shallots and goat cheese tossed in vinaigrette, plus mini crème brûlée cakes topped with vanilla bean pastry cream and brûléed.

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 Jamaican Me Hungry is available on July 23.

Details

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

Wed, Jun 25
6:30 to 9 pm

DAYS WITH DEVON - FRENCH TOAST AND FRITTATA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy snap pea-radish salad with feta and mint, stuffed French toast layered with strawberries and mascarpone served with warm maple syrup, BLT frittata with spinach, cinnamon roll blondies with cream cheese frosting, plus a Meyer lemon Bee's Knees cocktail. #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.

Days with Devon - Peaches and Lemonade is available on July 24.

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jun 26
11 am to 1:30 pm

CRACKING THE BAR CODE FOR DESSERTS

Baker Audrey Scherrer has deciphered all the codes to dessert bars and put them in written recipes for this hands-on class to make at home. Join her in our baking kitchen to create gooey butter bars, beach blondies, fudgy brownies, raspberry jam bars, peanut butter-chocolate protein bars, and brown butter Rice Krispies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person

Thu, Jun 26
1 to 3:30 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

Thu, Jun 26
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.

This class is offered again on September 24.

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Thu, Jun 26
6 to 8:30 pm

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Fall in love with our favorite local crop - freshly dug garlic. Enjoy rich aromatic flavors in every dish, as this class feasts on garlic pancakes with plum dipping sauce, green mango salad with garlic dressing, San Francisco Vietnamese garlic noodles, caramelized garlic-ginger chicken on jasmine rice, plus mango sorbet. Fresh garlic is available for sale at Kitchen Conservatory.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Thu, Jun 26
6:30 to 9 pm

THERE IS NO SUCH THING AS TOO MUCH GARLIC

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Fri, Jun 27
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: BREW AND Q

Enjoy a great evening at the grill with Mickey Kitterman using ingredients that will make everyone swoon! This hands-on class will prepare candied bacon popcorn, elotes - grilled Mexican sweet corn with chiles and cheese, thick cut onion rings, sweet and sticky Southern-style pork, beef rib-eye with chimichurri, along with an ice cold beer, plus Laura Bush's original recipe for cowboy cookies.

Details

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

Fri, Jun 27
6 to 8:30 pm

DAY GRILLING

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

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

This class is offered again on July 20.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sat, Jun 28
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

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Jun 28
12 to 2:30 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.

Upcoming Date Night Dine and Dance classes include Last Tango in Paris on August 16, and Uno, Dos, Cha-Cha-Cha on September 20.

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$200 Per Couple

Sat, Jun 28
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 September 20.

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Jun 28
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, Jun 29
12 to 2:30 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 three berry compote, quick strawberry jam, blueberry-lemon sauce, lemon whipped cream, warm vanilla bean-maple syrup, fresh berries, butter, and sprinkles of powdered sugar.

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

Details

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

Sun, Jun 29
12:30 to 3 pm

DATE NIGHT FOR COUPLES: RUSTIC FRENCH BISTRO

Indulge in a romantic rendezvous with your partner in the kitchen creating an elegant meal, accompanied with appropriate wines. This hands-on class will make French onion soup, bistro salad with ravigote champagne dressing, steak au poivre with pommes frites, plus chocolate pots de crème with whipped cream 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

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

Sun, Jun 29
5 to 7:30 pm

SPICE GIRL

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

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

Details

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

Mon, Jun 30
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 lovely 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 September 25.

Details

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

Mon, Jun 30
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Jul 1
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.

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 September 5.

Details

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

Tue, Jul 1
6 to 8:30 pm

EAT THE SEASON - SUMMER

Lydia Gwin procures seasonal ingredients to eat fresh within the current season. Enjoy dukkah-crusted feta with heritage tomatoes and melon salad with citrus herb dressing, pork souvlaki - tender marinated and grilled pork served with cucumber salad and tzatziki, plus Mexican corn cake with macerated stone fruit and whipped cream.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jul 1
6:30 to 9 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, Jul 2
6 to 8:30 pm

ALL THINGS MEDITERRANEAN

Spend a lively evening creating Mediterranean fare. This hands-on class will learn the art of making falafel served with homemade pita pockets 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

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Wed, Jul 2
6 to 8:30 pm

PUTTIN' ON THE RIBS

Details

Jeff Friesen
Chef
Hands-On
$85 Per Person

Thu, Jul 3
11 am to 2 pm

THE SUSHI COUNTER

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

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Thu, Jul 3
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

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

Thu, Jul 3
6 to 8:30 pm

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as Amanda Anderson helps you prepare delightful dishes described throughout the J.K. Rowling series, including The Three Broomsticks' butterbeer, ham-and-cheese pasties from the Hogwarts house-elves, Mrs. Weasley's potatoes with béchamel sauce, and Hermoine's dragon wand vegetables with magic sauce. Before you apparate home, you'll make Aunt Petunia's individual berry-pudding trifles. This class is designed for children, ages 7 to 11, plus a parent.

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

This class is offered again on August 2.

Details

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

Sat, Jul 5
10 am to 12:30 pm

A DAY IN THE KITCHEN: PASTA

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

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

This class is offered again on October 4.

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sat, Jul 5
11 am to 4 pm

FIRE WORKS ON THE GRILL

Start your Independence Day celebration lighting up the grill with Mickey Kitterman to create dishes from around the world. This hands-on class will make Mexican elotes - spicy grilled street corn with cotija cheese, Middle Eastern baba ganoush with grilled eggplant and sweet tahini dressing, Korean bulgogi deopbap - a rice bowl topped with delicious Korean barbecued beef strips, grilled lamb shawarma served with pita, Japanese grilled chicken yakitori, plus grilled pineapple and homemade ice cream.

Details

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

Sat, Jul 5
6 to 8:30 pm

LADY LIBERTY - OUR FRIENDSHIP WITH FRANCE

Celebrate the Independence Day holiday weekend by joining us at the counter for an exquisite evening of French fare. Enjoy chilled tomato soup with crabmeat and gin, chicken Washington stuffed with chicken mousse served with corn galettes and herbed zucchini, plus a bleu-blanc-et-rouge dessert of fresh blueberry ice cream with almond meringues drizzled with raspberry sauce.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Sat, Jul 5
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

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

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

This class is offered again on August 28.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sun, Jul 6
11 am to 4 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 fun 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

Sun, Jul 6
12 to 2:30 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 August 1 with Melanie Armbrecht or on August 7 with Claire Wolpert.

Details

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

Sun, Jul 6
1 to 3:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Sheri Doe
Chef
Hands-On
$170 Per Couple

Sun, Jul 6
5 to 7:30 pm

TEEN COOKING BOOTCAMP: GLOBAL CUISINE

Designed for teens, ages 12 to 16. Join Lydia Gwin for a three-day cooking camp exploring international cuisines utilizing a variety of techniques, and will include lessons on geography, language, and culture. This hands-on class will create dishes from around the world, including Korean fried chicken and scallion pancakes, smashed cucumber salad, pork lumpia, Vietnamese meatball lettuce wraps, Filipino coconut cake and ube ice cream, German pretzels, Spanish chicken-chorizo paella, French ratatouille, Italian gnocchi and pesto, Portuguese pastel de nata - an egg custard tart, curry chana, pollo a la brasa with mojo sauce, elotes, guacamole and salsa with fresh chips, watermelon agua fresca, and Mexican brownies. #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

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$195 Per Person

Mon, Jul 7
11 am to 2 pm
Tue, Jul 8
11 am to 2 pm
Wed, Jul 9
11 am to 2 pm

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, 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.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Mon, Jul 7
6 to 8:30 pm

A TASTE OF TONY'S

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 tomato bisque with fresh pesto, classic Tony's salad with mixed greens and tomatoes and green onion and radishes with Volpi salami and parmesan dressed in Italian vinaigrette, the celebrated lobster albanello with chunks of lobster and mushrooms in a sherry cream sauce served over capellini with butter, plus macerated peaches with rum and 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

Pete Fagan
Chef
Demonstration
$75 Per Person

Mon, Jul 7
6:30 to 9 pm

HERB YOUR ENTHUSIASM FOR BAKING

Share the joy for all the fresh herbs ready to elevate baked goods and desserts. Join Devon Drag to create bright flavors in a hands-on class making rosemary-orange-honey madeleines with rosemary and semolina, lemon verbena-peach cake with a lemon glaze, lavender bundt cake topped with honey-lavender glaze, citrus-tarragon sorbet with grapefruit zest and a trio of citrus juices, plus chocolate mint cookies, and a garden herb gimlet with basil and mint.

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

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

Tue, Jul 8
6 to 8:30 pm

WHAT THE FUZZ? LET'S COOK WITH PEACHES!

Luscious and juicy fresh local peaches are abundant in this hands-on class with Matt Sassman. Discover their versatility, as the class makes grilled shrimp and fresh peach salad with goat cheese topped with balsamic vinaigrette and pine nuts, grilled salmon and peaches topped with basil gremolata served with penne pasta tossed in tomato-peach sauce with Calabrian chiles and garlic, plus peach-blueberry olive oil cake.

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

Details

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

Tue, Jul 8
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

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

Wed, Jul 9
6 to 8:30 pm

SHOW ME MO COUNTRY COOKING

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

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Wed, Jul 9
6 to 8:30 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

Wed, Jul 9
6:30 to 9 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, summer berry 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

Thu, Jul 10
11 am to 1:30 pm
Thu, Jul 17
11 am to 1:30 pm
Thu, Jul 24
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: NETFLIX AND CHILLED

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

Details

Anne Marie Foy
Culinary Educator
Hands-On
$160 Per Couple

Thu, Jul 10
6 to 8:30 pm

FROM FARFALLE TO FETTUCCINE

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

Details

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

Thu, Jul 10
6 to 8:30 pm

CULINARY ADVENTURES: SPAIN

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 Spain, as Lydia prepares a Spanish cheese and charcuterie board with jamón and manchego cheese along with olives and Marcona almonds, tomato gazpacho, Spanish garlic chicken with mojo sauce served with Spanish roasted potatoes, plus técula mécula - a popular Spanish almond-egg tart.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Thu, Jul 10
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This hands-on class will teach how to make and bake classic French pastries. Learn how to roll out and fold into many flaky layers homemade buttery puff pastry and croissant dough. These delicious doughs will be baked into croissants, pain au chocolat, cream horns, palmiers, pinwheels, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts. #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 August 28.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Fri, Jul 11
11 am to 4 pm

DATE NIGHT FOR COUPLES: ITALY - VEGAN-STYLE

Plant-based expert Lisa Buchmeier shares techniques for elevating umami with complex flavors using whole plant-based food in Italian dishes that are meat-dairy-egg-cholesterol free. This hands-on class for couples will create white bean and garlic bruschetta finished with a drizzle of rich balsamic reduction, creamy tomato bisque infused with herbs garnished with a swirl of vibrant fresh pesto, umami-rich truffled Alfredo pasta topped with nutty almond "parmesan", crisp-tender pan-seared broccoli with garlic, plus chocolate gelato made with purple sweet potatoes topped with cacao nibs and sea salt and raspberry sauce, plus a choice of citrus basil-ginger mocktail or cocktail. #vegan #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple

Fri, Jul 11
6 to 8:30 pm

BEVERLY HILLS COP: UNDERCOVER EATS

Terri Jayne will amuse, delight, and feed this class with her humor and great cooking, as she creates moments from the action packed movies, Beverly Hills Cop. Enjoy the shrimp salad sandwich that Axel Foley ordered for the undercover cops, the "Yes, Alex, it's tasty" poached salmon with dill sauce, beer cheese soup with Tabasco shallots with beer Alex got for the detectives at an after-hours establishment, plus "bananas in the tailpipe" banana-mascarpone cake with sugared espresso dust.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Fri, Jul 11
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

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 September 13.

Details

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

Sat, Jul 12
10 am to 12:30 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, Jul 12
12 to 2:30 pm

PASTA IS ALWAYS A GOOD IDEA

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

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

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sat, Jul 12
6 to 8:30 pm

GIRLS' NIGHT OUT: BAREFOOT IN SUMMER

Inspired by Ina Garten from her Barefoot Contessa collection, Jan Reid shares some of her favorite dishes that will quickly become favorites in your collection. Enjoy roasted shrimp cocktail with rémoulade sauce, pan-fried onion dip with homemade crispy potato chips, hot honey fried chicken with cilantro-honey slaw, plus a classic strawberry daiquiri, and coconut cupcakes.

Details

Jan Reid
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Jul 12
6:30 to 9 pm

HEIR AND A PARENT: MASTER CHEFFING

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

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

This class is offered again on September 20.

Details

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

Sun, Jul 13
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 fun afternoon cooking and combining filet, rib-eye and strip steak with lobster, shrimp and scallops, then adding steak sauce, parmesan fondue and smoked tomato butter. This hands-on class will also make side dishes, including garlic potatoes, grilled vegetables and rice cakes.

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

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Jul 13
12:30 to 3 pm

NOVEL CUISINE: A TWIST IN THE TAIL

Christopher Beckman reveals the journey of the often-frowned upon anchovy, and yet revered by chefs the world throughout, in Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine. As the class discusses the book, they will enjoy red wine bagna cauda with raw vegetables, niçoise toast, boquerones en vinagre - white anchovies in vinegar, classic Caesar salad, and caramelized shallot-anchovy sauce on fresh angel hair pasta.
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, Jul 13
1 to 3:30 pm

DATE NIGHT FOR COUPLES: MARGARITA MADNESS

Fresh limes are plentiful to mix up a round of golden margaritas! Grab your partner and join Matt Sassman for a hands-on class learning to make smokin' black bean nachos, carrot-jicama-red cabbage slaw, tequila shrimp with pineapple salsa, chicken enchiladas with tomatillo salsa in chile gravy, then finish the evening with decadent Kahlúa chocolate brownies with vanilla ice cream.

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$160 Per Couple

Sun, Jul 13
5 to 7:30 pm

TAKE THE CAKE

Spend an evening with pastry chef Rachel Seaton who takes a fun approach to cake decorating encouraging this hands-on class to create stunning cakes with impressive borders along with traditional designs. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. Learn to torte (level), fill, ice, and use a pastry bag to practice piping techniques with a variety of pastry tips and play with different designs to create your own 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.

Details

Rachel Seaton
Pastry Chef
Hands-On
$70 Per Person

Sun, Jul 13
5:30 to 8 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 September 15.

Details

Max Kenison
Culinary Educator
Hands-On
$65 Per Person

Mon, Jul 14
6 to 8:30 pm

TAGINE ON THE GRILL

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

Details

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

Mon, Jul 14
6 to 8:30 pm

WILD ABOUT CHANTERELLES

July finds Josh Galliano out foraging for one of the most popular edible wild mushrooms - the chanterelle. Enjoy the bounty as Josh creates chanterelle pesto served with bread, chanterelle pasta with roasted garlic sauce, parmesan and chanterelle quiche, and pork pot roast with chanterelle stuffing.

Details

Joshua Galliano
Chef
Demonstration
$70 Per Person

Mon, Jul 14
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 October 14.

Details

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

Tue, Jul 15
6 to 9 pm

SUPPERS WITH SASSMAN - 32 CLOVE CHICKEN

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 cognac-caramelized shallot tarte Tatin with puff pastry garnished with goat cheese, chicken with 32 cloves of garlic confit pan-seared and simmered in a rich white wine pan sauce, potato-parsnip purée, plus mini chocolate-marbled vanilla bundt cakes drizzled with vanilla glaze and chocolate ganache.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jul 15
6:30 to 9 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. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Jul 16
11 am to 1:30 pm

OH HONEY, BOB’S GOT BEES!

Award-winning chef Bob Colosimo, of Eleven Eleven Mississippi, is a man of many talents, including beekeeper! Bob shares his knowledge and passion for bee keeping and honey production in a hands-on class creating pear and goat cheese crostini with hot honey, strawberry-spinach salad with honey vinaigrette, sticky honey-garlic beef and broccoli stir-fry with almond rice pilaf, plus honey-infused panna cotta with fresh berries.

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

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Jul 16
6 to 8:30 pm

CHRISTMAS COOKIES IN JULY

Christmas in July is an unofficial time to have a mid-year holiday celebration and what better way to be festive than with Christmas 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.

Details

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

Wed, Jul 16
6 to 8:30 pm

PALEO ON THE PATIO

Devon Drag shares the paleolithic hunter-gatherer approach to cooking, combined with a gluten-free menu for an exciting class grilling on the patio. This hands-on class will make cucumber-spinach green gazpacho with green peppers garnished with cucumber-herb relish, honey-mustard grilled chicken skewers garnished with cilantro, fennel-celery slaw with apples and arugula dressed with honey vinaigrette, grilled spice-rubbed sweet potato wedges served with barbecue fry sauce, grilled pineapple-plum-peach salad tossed with berries and honey with cinnamon and fresh mint, plus a fresh watermelon cooler with lime juice garnished with fresh mint. #healthy #glutenfree

Details

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

Wed, Jul 16
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Jul 17
11 am to 1:30 pm

THE BIG BOWL THEORY

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

Details

Andrew Guyton
Culinary Educator
Hands-On
$65 Per Person

Thu, Jul 17
6 to 8:30 pm

I DID IT ALL FOR THE GNOCCHI

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

Details

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

Thu, Jul 17
6 to 8:30 pm

NEARLY FORTY YEARS IN THE MAKING

Starting with a friendship in their teens, both graduating from Johnson & Wales University, traveling together throughout culinary school with a trip to southern Italy after graduation, working in prestigious restaurants and hotels in New York City, their career paths have been impressive. Nearly forty years later, these two beguiling St. Louis chefs Vito Racanelli and Mike Ulman share their culinary journey through Calabria and Sicily. Enjoy their favorite Sicilian street food - arancini rice balls - deep-fried Italian rice-parmesan-beef-peas balls, grilled beef spiedini - thinly-sliced beef rolled with bread crumbs and garlic and cheese tossed with pomodoro crudo and served with the classic Calabrian peperonata, plus classic tiramisù.

Details

Vito Racanelli, Jr. and Mike Ulman
Chef
Demonstration
$60 Per Person

Thu, Jul 17
6:30 to 9 pm

BOURBON STREET

Bubbles, bourbon, barbecue, and boneless pork chops are the stars of the evening, as this hands-on class with Julie Malloy creates a memorable evening of New Orleans-inspired dining. Learn to create Cajun-style barbecue shrimp, mixed greens salad with grits croutons and buttermilk dressing, pan-seared pork loin chops served on French bread-andouille sausage stuffing with Cajun spices, brown sugar-glazed carrot bundles tied with a leek strip, bourbon vanilla ice cream with pecan-praline cookies, plus a champagne-bourbon cocktail.

Details

Julie Malloy
Kitchen Conservatory Staff
Hands-On
$75 Per Person

Fri, Jul 18
6 to 8:30 pm

DATE NIGHT FOR COUPLES: PIZZA ON THE GRILL

Master the techniques of creating remarkable pizza on the grill, as this hands-on class designed for couples creates hot honey-pepperoni pizza with fresh mozzarella, caramelized onion-gruyère pizza with balsamic syrup, fig jam-prosciutto-goat cheese pizza, BLT pizza with cherry tomatoes and blue cheese, and pesto-spinach-mushroom pizza, plus mixed green salad, and vanilla gelato with caramel sauce for dessert.

Details

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

Fri, Jul 18
6 to 8:30 pm

FRIDAY NIGHT FRENCH - CORNISH GAME HENS

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy melon soup with prosciutto crostini, grilled Cornish game hens with artichokes and caper brown butter sauce, plus frozen chocolate mousse.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Jul 18
6:30 to 9 pm

HEIR AND A PARENT: THRILLED TO PIZZAS

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

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

This class is offered again on October 25.

Details

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

Sat, Jul 19
10:30 am to 1 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.

Details

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

Sat, Jul 19
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.

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

Upcoming Date Night Dine and Dance classes include Last Tango in Paris on August 16, and Uno, Dos, Cha-Cha-Cha on September 20.

Details

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

Sat, Jul 19
6 to 9 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

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

Sat, Jul 19
6:30 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, Jul 20
12 to 2:30 pm

DAY GRILLING

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sun, Jul 20
12:30 to 3 pm

DATE NIGHT FOR COUPLES: OH MY COD!

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

Details

Zach Dale
Chef
Hands-On
$160 Per Couple

Sun, Jul 20
5 to 7:30 pm

HOUSE OF THE RISING BUN AND BRAIDED BREADS

Details

Mitch Furman
Culinary Educator
Hands-On
$65 Per Person

Sun, Jul 20
5 to 7:30 pm

PRIMER FOR PERFECT CUT-OUT COOKIES AND ROYAL ICING

Decorating stunning cut-out sugar cookies with royal icing starts with the techniques of beautifully baked cookies with crisp edges and creating different consistencies of royal icing for flooding, outlining, and writing. The talented cookie artist Caroline Stamp provides all the basics for success starting with mixing, rolling out, and baking vanilla sugar cookies, and the effects of humidity, desired texture and thickness, along with chill vs. no chill methods. Caroline will make royal icing and discuss coloring, disposable pastry bags with tips, tipless pastry bags, and squeeze bottles, and show the class how to set up their space for decorating with the proper tools and test the royal icing with pastry bags and tips on parchment.

Details

Caroline Stamp
Culinary Educator
Demonstration
$60 Per Person

Sun, Jul 20
5:30 to 8 pm

TEEN COOKING BOOTCAMP: BBQ. COMFORT. PASTA.

Designed for teens, ages 12 to 16. Join Lydia Gwin for a three-day cooking bootcamp creating a BBQ picnic, comfort food dinner, and a pasta party. This hands-on class will make steak kabobs, spatchcock chicken with Kansas City-style barbecue sauce, potato salad, deviled eggs, baked beans, blueberry cobbler, mint lemonade, mac-and-cheese, chicken tenders with a duo of dipping sauces, tomato soup, sheet tray nachos, chocolate chip cookies and homemade ice cream, homemade spaghetti and cheese ravioli with marinara and Alfredo sauce, beef and chicken meatballs, garlic bread, Italian salad, and lemon tiramisù. #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

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$195 Per Person

Mon, Jul 21
1 to 4 pm
Tue, Jul 22
1 to 4 pm
Wed, Jul 23
1 to 4 pm

PLANT-BASED SUMMER ROASTING AND BAKING

Plant-based expert Lisa Buchmeier puts the squash on using the oven in the summer to create rich roasted and baked vegan dishes that are gluten-free, dairy-free and egg-free and worth turning up the heat. This hands-on class will make summer olive and tomato-stuffed zucchini boats with millet, crispy golden roasted chickpeas served on fresh greens and seasonal vegetables with sunflower sprouts and tangy lemon tahini dressing, stuffed roasted red bell peppers filled with black beans and mushrooms and quinoa topped with cilantro and crisp tortilla strips, plus a summer berry cobbler with light oat and almond biscuit topping served with peach whipped "cream". #healthy #vegan

Details

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

Mon, Jul 21
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 delightful 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 September 30.

Details

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

Mon, Jul 21
6 to 9 pm
Mon, Jul 28
6 to 9 pm
Mon, Aug 4
6 to 9 pm
Mon, Aug 11
6 to 9 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, Jul 21
6:30 to 9 pm

THE BEAR NECESSITIES

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

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

Details

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

Tue, Jul 22
6 to 8:30 pm

PEACH OUT

Don’t go anywhere without first having your fill of juicy delicious peaches in a tasty night with Mickey Kitterman. This hands-on class will create peach and goat cheese empanadas with avocado aïoli, coconut-crusted shrimp with a Peruvian peach salsa creola, grilled chicken skewers with peach chutney, cardamom basmati rice pilaf, plus peach blondies with peach elderflower ice cream.

Details

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

Tue, Jul 22
6 to 8:30 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

Wed, Jul 23
6 to 8:30 pm

SHOW ME THE HONEY

Discover the marvelous benefits of cooking with local honey from the honeybees of Clayton, Missouri, using Stinger's delicious honey. Join Julie Malloy for a hands-on class making fresh butter from cream to create honey butter with hot popovers, romaine and honey-glazed pepper bacon salad with apples and pecans and honey vinaigrette, chipotle-lime-honey-glazed grilled shrimp tacos with cucumber-radish salsa, plus sautéed pineapple with honey and honey graham cookies.

Details

Julie Malloy
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Wed, Jul 23
6 to 8:30 pm

JAN AND MATT ARE JAMAICAN ME HUNGRY

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 a Jamaican vibe. Take a seat at the counter as they amuse you with their banter and prepare Caribbean fried coconut shrimp with sweet-and-spicy peach dipping sauce, rasta pasta - penne pasta with onions and colorful bell peppers with chunks of chicken in a creamy Jamaican spiced sauce, plus rum pound cake with rum-butter infused syrup, and a planter's punch rum cocktail with orange and pineapple juice.

Details

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

Wed, Jul 23
6:30 to 9 pm

DAYS WITH DEVON - PEACHES AND LEMONADE

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy peach and prosciutto puff pastry pizza with a balsamic-honey reduction drizzle, fresh corn fritters with green onions and parmesan served with red pepper rémoulade, a watermelon-cantaloupe-honeydew salad with burrata and basil-white balsamic vinaigrette, plus fresh raspberry-lemon muffins, and honey-lavender gin-spiked lemonade. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jul 24
11 am to 1:30 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.

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 August 18.

Details

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

Thu, Jul 24
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, Jul 24
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. #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 October 24.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Fri, Jul 25
11 am to 2 pm

THE ART OF PIZZA THROWING

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

Details

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

Fri, Jul 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

Fri, Jul 25
6 to 8:30 pm

SUSHI RICE AND ROLL

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

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

This class is offered again on August 5.

Details

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

Fri, Jul 25
6:30 to 9 pm

DATE NIGHT FOR COUPLES: HUNGRY FOR THE BEAR

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

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Sat, Jul 26
6 to 8:30 pm

THE BUZZ ON BERRIES

Mickey Kitterman uses two luscious ingredients to create exciting sweet and savory dishes with honey and berries. Enjoy feta and watermelon salad with honey-blackberry vinaigrette, salt-and-pepper St. Louis ribs with raspberry honey and chipotle barbecue sauce, mixed berry slaw with mint and red cabbage, plus honey and lavender ice cream with oven-poached blueberries with lemon and riesling wine.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Jul 26
6:30 to 9 pm

EGGSPRESS-O YOURSELF AT BRUNCH

Jeff Friesen adds an espresso martini to upgrade 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, Jul 27
12 to 2:30 pm

WHEN I'M NOT A CRAB, I'M A SOLE MAN

Jon Lowe shares his passion for crab, as this hands-on class focuses on snow crab and Alaskan king crab and the four grades from claw, backfin, special, and jumbo lump. Learn to make crab bisque from homemade crab stock, fried crab fritters with caper rémoulade and peppadew jam dipping sauces, warm crab salad with avocado and pickled onions on bibb lettuce with white cheddar croutons and soft-boiled eggs tossed in whole grain mustard-honey vinaigrette, plus crab-stuffed sole with citrus basmati rice and seasonal vegetables.

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Jul 27
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 October 5.

Details

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

Sun, Jul 27
1 to 3:30 pm

DATE NIGHT FOR COUPLES: PARIS NIGHTS

Celebrate Parisian classics from the most romantic city in the world with a French 75 cocktail, chilled to perfection. This hands-on class with Sheri Doe will make asparagus-gruyère puff pastry tart, oven roasted chicken breast with creamy tarragon sauce, tomatoes Provençal with a fresh vibrant pesto, plus crêpes filled with crème pâtisserie drizzled with orange caramel sauce.

Details

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

Sun, Jul 27
5 to 7:30 pm

FAMILY THAI'S

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

Details

Brian Notario
Culinary Educator
Hands-On
$65 Per Person

Sun, Jul 27
5 to 7:30 pm

HEIR AND A PARENT: BALLPARK FAVORITES

Let's root, root, root for the home team and join Devon Drag in the kitchen with winning ballpark favorites that will make everyone feel like they hit a home run! Bring a parent to create a fun evening in the kitchen and learn to make homemade Cracker Jack with freshly popped popcorn with brown sugar and molasses and peanuts, soft pretzel bites with nacho cheese sauce, all-beef bacon-wrapped hot dogs with homemade buns and sweet pickle relish, plus vanilla frozen custard with pizzelle cones. This class is designed for children, at least 7 years of age, plus a parent.

Details

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

Sun, Jul 27
5:30 to 8 pm

LUNCH WITH LYDIA - ZUCCHINI TO PEACHES

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy charred zucchini dip with tahini and lemon served with pita chips, Vietnamese chicken salad with sweet lime-garlic dressing in lettuce wraps served with summer vegetables with a peanut-lime dressing, plus brown sugar ice cream and grilled peaches with a spiced oat crumble. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jul 28
11 am to 1:30 pm

WHAT'S THE BIG CURRY?

While there is an abundance of fresh tomatoes, it is a great time to slow down and enjoy a lively evening in the kitchen with Lily Sugathan who shares a quick way to make Indian food at home with a basic onion-tomato masala used as the base for many recipes, each with a distinct flavor. This hands-on class will use the masala to make curry leaf pepper chicken, matar paneer - paneer cooked with peas, chole - used to make aloo tikki chaat, all served with roti and ghee rice, plus mango kulfi - an Indian ice cream.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Mon, Jul 28
6 to 8:30 pm

MARVELOUS MACARONS - BANANA TO FIORI DI SICILIA

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

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Mon, Jul 28
6:30 to 9 pm

ONE JAM THING AFTER ANOTHER

Experience the satisfaction of stocking your pantry with homemade fruit condiments and learn the difference between preserves, jams, and marmalades. Work side-by-side with Lydia Gwin learning safe and easy techniques of water-bath canning, working with natural and commercial pectin, balancing sweetness with acidity for ideal preservation, and creating flavor variations, as this hands-on class creates strawberry-vanilla bean preserves, blueberry-limoncello jam, and chai-spiced orange marmalade. Each participant will take home one jar of jam. #weekday

Details

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

Tue, Jul 29
10:30 am to 1:30 pm

TRAVELS WITH TUTKO - CRETE

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon will have just returned from an epic adventure to Crete eager to share her stories of the food markets and fresh fish, as she starts with welcoming nibbles of marinated Greek olives with Mediterranean flavors. Enjoy warm tiropitas - phyllo cheese triangular pies with fresh mint, a traditional Greek cucumber-tomato-green pepper salad with herbed red wine dressing and feta, baked sea bass with tomatoes and herbs served with orzo, plus deep-fried diples - crispy dough drizzled with honey and sprinkled with nuts. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jul 29
11 am to 1:30 pm

BREADS FROM FRANCE

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

Details

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

Tue, Jul 29
11 am to 1:30 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

Tue, Jul 29
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

Tue, Jul 29
6 to 8:30 pm

HAVE YOUR CAKE AND EAT IT, TOO!

Details

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

Tue, Jul 29
6:30 to 9 pm

PICK A PECK OF PICKLES

Lydia Gwin has procured the "pickles" as this hands-on class explores the science behind pickling with safe water bath canning techniques, fermenting, quick pickling, balancing acidity with salt and sugar in brines, the best fruits and vegetables for pickling, and flavoring brines with herbs, spices and aromatics. Learn to create three brines for creating your own jar of pickles from the "brine bar" with a choice of classic vinegar quick pickle brine, dill brine, and sweet and spiced brine. Each participant will take home one jar of pickles. #weekday

Details

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

Wed, Jul 30
10:30 am to 1:30 pm

BREADS FROM FRANCE

Details

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

Wed, Jul 30
11 am to 1:30 pm

THE BEST OF BAREFOOT - HOW EASY IS THAT?

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 dishes from How Easy is That? -- grilled mozzarella toast with prosciutto, watermelon and mixed green salad with honey-lemon vinaigrette, mustard chicken salad with tarragon dressing, plus strawberry-peach crisp, and a watermelon mojito. #weekday

Details

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

Wed, Jul 30
11 am to 1:30 pm

HOOKED ON FISH TACOS

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

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Jul 30
6 to 8:30 pm

A DAY IN THE KITCHEN: BREAD BASKET

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Thu, Jul 31
10 am to 3 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

Thu, Jul 31
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

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

Thu, Jul 31
6 to 8:30 pm

KNIFE LESSONS TO CUT BY

Details

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

Thu, Jul 31
6:30 to 9 pm

SUMMER FEAST - OPTIONAL WINE PAIRING PACKAGE

This optional wine pairing is available with an educational wine presentation by Jeffrey Hensel. A registration for the Summer Feast - A Culinary Showcase class is required to use this option.

Iced tea, coffee, and water are available for everyone in class.

Details

Jeffrey Hensel
Culinary Educator
Demonstration
$30 Per Person

Fri, Aug 1
6 to 9 pm

SUMMER FEAST - A CULINARY SHOWCASE

Spend an extraordinary evening in our kitchen with four talented and passionate chefs in our third seasonal dinner class using the bounty of summer with Sheri Doe, Jeff Friesen, Lydia Gwin, and Sharon Tutko. Enjoy their repartee throughout the evening as they share their vast culinary expertise. Start with a duo of appetizers in Ginger, our greeting area — beef tartare on truffle crisps with smoked blueberries, marinated watermelon bites with sumac and herbs and whipped feta, and step out to our patio for a welcome drink -- midsummer stone fruit sangria. Join your friends to choose your seats at the communal table in the Coriander and Basil kitchens to embark on a culinary showcase starting with savory chilled peach-cucumber soup topped with garlic croutons and garnished with a fresh bell pepper and goat cheese island. Everyone will enjoy grilled chile-rubbed standing rib roast with a medley of grilled and charred sweet corn with okra and sweet onions atop a tomato cream sauce with fresh herbs served with fresh heirloom tomatoes, plus toasted almond summer cake served with fresh summer berry compote and whipped lemon-cashew cream.

An optional wine pairing is available with a wine presentation by Jeffrey Hensel. It is purchased separately, and requires a registration for the class.

Details

Sheri Doe, Jeff Friesen, Lydia Gwin and Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$120 Per Person

Fri, Aug 1
6 to 9 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

Fri, Aug 1
6:30 to 9 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, Aug 2
10 am to 12:30 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

Sat, Aug 2
12 to 2:30 pm

DATE NIGHT FOR COUPLES: GRILLING GRATE-NESS

Light up the grill for a fun evening with your partner creating perfect summer fare. This hands-on class with Sean Price will make heirloom tomato bruschetta drizzled with saba, grilled peach and arugula salad with watermelon and sherry vinaigrette topped with toasted pistachios and burrata cheese, sweet soy-garlic marinated and grilled flank steak served on fresh tortillas with chimichurri, crispy grilled potatoes, grilled vegetables, plus grilled peach and ginger crisp topped with fresh whipped cream.

Details

Sean Price
Culinary Educator
Hands-On
$160 Per Couple

Sat, Aug 2
6 to 8:30 pm

GIRLS' NIGHT OUT: LITTLE HAVANA

Little Havana in Miami might be as close as Devon Drag ever gets to Cuba, but it has her swooning with its culinary creations. Enjoy mini Cuban ham and roasted pork sandwiches layered with Swiss cheese and mustard and pickles, mixed greens Cuban salad with cucumbers and tomatoes topped with mojo vinaigrette and radishes, picadillo-stuffed plantains with ground beef and olives, black beans and rice with onions and bell peppers, plus pastelitos - puff pastry stuffed with guava and cream cheese glazed with apricot jam, and a Cuban rum mojito with bitters.

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Aug 2
6:30 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, Aug 3
12 to 2:30 pm

HEIR AND A PARENT: MASTER CHEFFING

Details

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

Sun, Aug 3
12 to 2:30 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, Aug 3
5 to 7:30 pm

HEIR AND A PARENT: NEW ORLEANS ADVENTURES WITH SAWYER

Thirteen-year-old Sawyer Galliano might argue who is the chef and who is the sous chef when it comes to cooking with her dad, chef Josh Galliano. Join them both for an adventurous evening in the kitchen creating Sawyer's version of family dishes from New Orleans, including crab cake eggrolls with ravigote, pastalaya - the spaghetti version of jambalaya with chicken and smoked sausage, corn maque choux with tasso hush puppies, cornmeal fried okra, plus Mississippi mud pie and a homemade Nectar ice cream soda. 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, Aug 3
5:30 to 8 pm

THE APPRENTICE CHEF: BAKING BOOTCAMP

For aspiring chefs, children ages 7 to 11. Spend three exciting days in the kitchen with Dawn Meyer learning everything about sweet and savory baking from cupcakes to hot pockets, and so much more! The kitchen is going to heat up with overnight French toast, butterscotch brownies, oven-baked seasoned chicken tenders, s'mores cheesecake bars, lemon poppy seed muffins, cinnamon bun cookies, turkey-bacon hot pockets, blackberry crisp, cookies-and-cream cupcakes, baked mac-and-cheese bites, and chocolate cake donuts with chocolate glaze. #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

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child

Mon, Aug 4
10 am to 12 pm
Tue, Aug 5
10 am to 12 pm
Wed, Aug 6
10 am to 12 pm

SHEET CAKES THAT DESERVE A HOLIDAY

Sheet cakes are versatile enough to make any day a holiday. Devon shares tricks to create lovely garnished sheet cakes, plus how to roll them to create roulades, and cut and stack them for mini cakes. This hands-on class will make chocolate cake with orange buttercream topped with orange supremes, vanilla funfetti stacked cake layered with vanilla buttercream frosting and birthday cake crumbles, raspberry shortcake with lemon cake layered with raspberry jam and raspberry frosting topped with fresh raspberries, pretzel caramel cake rolled with whipped caramel cream topped with caramel sauce and crushed pretzels, plus cookies-and-cream cake with vanilla cake with Oreos rolled with vanilla marshmallow frosting topped with more frosting and a drizzle of ganache with crushed cookies.

Details

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

Mon, Aug 4
6 to 8:30 pm

A TASTE OF TONY'S

Details

Pete Fagan
Chef
Demonstration
$75 Per Person

Mon, Aug 4
6:30 to 9 pm

SOURDOUGH BREAD

Details

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

Tue, Aug 5
6 to 9 pm

SUSHI RICE AND ROLL

Details

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

Tue, Aug 5
6:30 to 9 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

Wed, Aug 6
6 to 8:30 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

Wed, Aug 6
6 to 8:30 pm

IRRE-ZEST-IBLE CITRUS

Pucker up for an evening brimming with lemons, limes, oranges, and grapefruit. Matt Sassman will delight the senses with sweet and savory citrus dishes, plus a Frenchie gin cocktail with fresh squeezed grapefruit juice and St-Germain elderflower liqueur. Enjoy citrus-ginger marinated scallops pan-seared and topped with a lemon purée served with arugula tossed in lemon vinaigrette, coconut-lime shrimp cooked in coconut milk with garlic and ginger served over cilantro-lime jasmine rice, plus oranges in caramel sauce over Greek yogurt garnished with pistachios.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Aug 6
6:30 to 9 pm

THE ART OF DECORATING CUPCAKES

Details

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

Thu, Aug 7
12 to 2:30 pm

MIDDLE EAST VEGETARIAN COMFORT

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

Details

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

Thu, Aug 7
6 to 8:30 pm

ALL OVER THE MAP WITH SOUTH AMERICAN BITES

Give a warm welcome to multicultural chef Anamaria Daza, born and raised in Colombia, spending the last 32 years living in 11 countries. Go on a culinary journey working side-by-side with her to create appetizers from different South American countries, as this hands-on class makes 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, Aug 7
6 to 8:30 pm

BUZZ IN THE KITCHEN

There is always a buzz in the kitchen when Lydia Gwin teams up with her sister Ericka Clark, a beekeeper and founder of Asali Gold Honey, to be inspired by infused honey for creative flavor combinations. Enjoy a little gem salad with grilled summer vegetables and halloumi and a harissa-honey buttermilk dressing, smoked honey and black lime grilled chicken served with garlic roasted potatoes and roasted grilled corn salad tossed in honey vinaigrette, plus honey-roasted fig and Amaretto ice cream.

Details

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

Thu, Aug 7
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, Aug 8
10 am to 3 pm

CHERRY-PICKED

Experience the short season of Montmorency tart cherries in a not-to-be-missed class using our favorite cherry-picked dishes. Enjoy veal dumplings in cherry sauce, cherry-burrata cheese-pine nut salad with crispy prosciutto, crêpes filled with chicken in cherry-chipotle sauce, plus almond cardamom shortcakes with cherry compote.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Fri, Aug 8
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: MY CHIP HAS COME IN

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

Details

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

Fri, Aug 8
6 to 8:30 pm

KEYS, PLEASE

Transport yourself to a Key West adventure as Mickey Kitterman prepares an array of tropical dishes great for a summer evening. Enjoy a classic rum runner cocktail with island rums, grilled chicken skewer al pastor with homemade flour and bacon tortillas, pan-seared beef tournedos with sun-dried tomatoes and chile crisp, chipotle scalloped sweet potatoes, plus margarita sorbet.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Fri, Aug 8
6:30 to 9 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, Aug 9
11 am to 1:30 pm

PIE-CASSO

Welcome back to 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, Aug 9
11 am to 1:30 pm

CAKE DECORATING WITH EDIBLE PAPER FLOWERS

Learn the techniques of creating a buttercream covered cake with the talented Maria Ines Goncalves then adding show-stopping elements of edible paper flowers. The buttercream frosting is already made and the six-inch one-layer cakes are out of the oven and ready to decorate. This hands-on class will learn how to create a level cake, crumb coat and frost the cake with a flawless finish like a pro. Learn to create stunning wafer paper flowers and paint them for a realistic effect. Each student will take home their decorated cake.

Details

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

Sat, Aug 9
12 to 2:30 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

Sat, Aug 9
6 to 8:30 pm

GRIDDLE ME THIS

Matt Sassman loves to playfully challenge himself and those around him in a search for the best tools and techniques to use in the kitchen. Matt shares how the large flat surface is fantastic for cooking a variety of dishes with even heat distribution, as the class enjoys fresh corn blinis with smoked salmon spread and fresh herbs, dry-brined and griddle-seared pork chops topped with sweet-and-spicy three-pepper chutney, charred Brussels sprouts, crispy smashed potatoes, plus sweet funnel cake swirls with fresh berry compote and a dusting of powdered sugar.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Aug 9
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 brie phyllo cups with blackberry jam and fresh blackberries, individual corn-cheese-scallion stratas, grilled vegetable salad with cherry tomatoes and goat cheese dressed with spinach-basil pesto, watermelon and feta salad with arugula and red onion and a balsamic drizzle, plus strawberry-lemon poppyseed scones, and a basil vodka Greyhound cocktail with fresh grapefruit juice. #healthy

Details

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

Sun, Aug 10
10:30 am to 1:30 pm

CHEESE THE DAY WITH MAC AND PASTA

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

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Aug 10
12:30 to 3 pm

NOVEL CUISINE: CHANGE THE RECIPE

Change the Recipe: Because You Can't Build a Better World Without Breaking Some Eggs by chef José Andrés is a book of memories and lessons, and the stories, trials and rewards of establishing Central World Kitchen. As the class discusses the book, Mickey Kitterman will prepare some of the most popular recipes from the chef and some of his restaurants -- htipiti - a Greek feta and red pepper spread, open-faced crab empanadas, chicken youvetsi - a chicken and orzo dish with tomatoes and herb, plus Greek yogurt mousse parfait layered with vanilla poached dried apricots.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Sun, Aug 10
1 to 3:30 pm

GOES WITH CHAMPAGNE

Everything goes with champagne in this fun class with Anne Marie Foy and an alluring menu. This hands-on class will create oysters on the half shell with mignonette sauce, beef tartare with toast points, sea scallop crudo, French-style scrambled eggs with caviar, plus salted ice cream with fresh berries and a balsamic drizzle, all served with a flute of champagne.

Details

Anne Marie Foy
Culinary Educator
Hands-On
$70 Per Person

Sun, Aug 10
5 to 7:30 pm

DATE NIGHT FOR COUPLES: PHO-NOMENAL VIETNAMESE

Spend the evening in the kitchen with your partner creating the classic dishes of Vietnam. Join Jan Reid for a hands-on class learning to make banh xeo crepes with shrimp and nuoc cham dipping sauce, banh mi baguette bites with chicken and pickled vegetables, green mango salad, beef pho soup with rice noodles, shaking beef on jasmine rice, plus refreshing coconut sorbet.

Details

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

Sun, Aug 10
5 to 7:30 pm

TEX-MEX SIZZLES

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

Details

Andrew Guyton
Culinary Educator
Demonstration
$60 Per Person

Sun, Aug 10
5:30 to 8 pm

THE APPRENTICE CHEF: CREATING TREATS BOOTCAMP

For aspiring chefs, children ages 7 to 11. Spend three creative days in the kitchen with Lydia Gwin learning everything about baking bread, cookies, scones, pies, and tarts. This hands-on class will learn about quick breads and yeasted breads with cinnamon rolls, pizza rolls, pretzels with cheese sauce, banana chocolate bread, and cheddar drop biscuits, handmade pop tarts, mini fruit tarts, plus the students will experiment with building their own cookies and scones and personalizing them with a choice of mix-ins. #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

Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child

Mon, Aug 11
1 to 4 pm
Tue, Aug 12
1 to 4 pm
Wed, Aug 13
1 to 4 pm

THAI THIS ON FOR SIGHS

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

Details

Zach Dale
Chef
Hands-On
$65 Per Person

Mon, Aug 11
6 to 8:30 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

Mon, Aug 11
6:30 to 9 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.

Details

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

Tue, Aug 12
6 to 8:30 pm

SHOW ME MO BBQ

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

Details

Mathew Unger
Chef
Hands-On
$70 Per Person

Tue, Aug 12
6 to 8:30 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

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Aug 12
6:30 to 9 pm

A YEN FOR JAPANESE

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Wed, Aug 13
6 to 8:30 pm

A GREAT BRITISH BAKE OFF - A BERRY 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 strawberry Victoria sponge, blueberry-honey frangipane tart, rhubarb-blackberry pie, plus a raspberry slump with tender biscuits atop simmering honeyed raspberries.

Details

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

Wed, Aug 13
6 to 8:30 pm

THE ALLURE OF LAZIO

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

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Aug 13
6:30 to 9 pm

THE SUSHI COUNTER

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Thu, Aug 14
11 am to 1:30 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.

Details

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

Thu, Aug 14
6 to 8:30 pm

THE GREAT CHICKEN AND WAFFLE CLUCK-OFF

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

Details

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

Thu, Aug 14
6 to 8:30 pm

THE BEAR HUG

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

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Aug 14
6:30 to 9 pm

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

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

Details

Jeff Friesen
Chef
Hands-On
$160 Per Couple

Fri, Aug 15
6 to 8:30 pm

A CELEBRATION FOR JULIA CHILD

In tribute to what would have been the 113th birthday of Julia Child, we have gathered some of our favorite recipes in celebration of the woman who inspired us with French cuisine. Enjoy a celebratory dinner with rolled soufflé filled with crab served with fresh tomato sauce, roast chicken stuffed with garlic butter on braised carrots and parsnips, plus poached plums in an almond croquant.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Aug 15
6:30 to 9 pm

HOUSE OF THE RISING BUN AND BRAIDED BREADS

Spend a morning 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

Sat, Aug 16
10 am to 12:30 pm

A DAY IN THE KITCHEN: FISH AND SEAFOOD

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about 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, Aug 16
10 am to 3 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, Aug 16
6 to 9 pm

GIRLS' NIGHT OUT: COASTIN' AND TOASTIN'

Give a toast to the chef with a "Pinky Up, Ladies" limoncello-prosecco cocktail muddled with peaches and raspberries and a mint garnish, as Sharon Tutko creates a laid back evening of delicious fare. Enjoy tender Argentina red shrimp ceviche with red onions and jalapeños served in puff pastry cups drizzled with avocado crema, seared Texas flat iron steak served with a vivid herbaceous chimichurri, farro pilaf with charred shiitakes and cherry tomatoes, plus a lovely latticed peach pie served with cardamom-infused gelato.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Aug 16
6:30 to 9 pm

POUTINE: MORNING, NOON, AND NIGHT

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sun, Aug 17
12 to 2:30 pm

BRUNCH CLASSICS

Barclay Nichols puts a spin on some brunch classics for a fun afternoon in the kitchen. This hands-on class will create smoky bacon-gruyère quiche Lorraine with sautéed shallots topped with Mama Lil’s Peppers, gluten-free crêpes filled with fresh berries and fruit and lemon curd or Nutella, sweet-and-spicy million dollar bacon baked with a touch of cayenne, and traditional eggs Benedict with Virginia ham and a poached egg topped with creamy hollandaise and a sprinkle of chives.

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Sun, Aug 17
12:30 to 3 pm

OUR FAVORITE INDIAN FOODS

Join us in the kitchen preparing Indian cuisine that is approachable enough to make at home. This hands-on class will create a magnificent dinner of cauliflower-potato samosas with green chutney, coconut milk shrimp chowder with poppy seeds, chicken tikka masala on basmati rice with homemade garlic naan, plus fresh mango sorbet.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sun, Aug 17
5 to 7:30 pm

DATE NIGHT FOR COUPLES: THE ASIAN FUSION VEGAN-IZER

Join the enthusiastic Lisa Buchmeier for an evening of plant-based cholesterol-free Asian fusion dishes in a hands-on class designed for couples. Learn to make Thai quinoa "meat"balls drizzled with chile-garlic peanut sauce over Asian slaw topped with cilantro, sweet-and-spicy kung pao tofu and vegetables over a bed of rice, plus crispy air-fried banana spring rolls with creamy mango-coconut dip. #healthy

Details

Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$150 Per Couple

Sun, Aug 17
5 to 7:30 pm

A NIGHT OF HATCH-STERIA

The annual bounty of sensational New Mexico Hatch chile peppers has arrived just in time for an evening of excitement and good food at the counter with Matt Sassman. Enjoy fire-roasted Hatch chile queso dip with fresh corn tortilla chips, Hatch chile and mushroom-stuffed pork tenderloin, Spanish-style rice with Hatch chiles, fire-roasted Hatch chile and corn-stuffed zucchini bites with tomatoes and roasted sweet bell peppers, plus chocolate brownies and Hatch chile-vanilla bean ice cream, along with a pineapple-Hatch chile margarita.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sun, Aug 17
5:30 to 8 pm

CZECH IT OUT! HOT KOLACHES!

Details

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

Mon, Aug 18
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
$50 Per Person

Mon, Aug 18
6:30 to 9 pm

SUMMER BACKYARD GETAWAY

Sneak away for a backyard getaway lunch that Jeff Friesen brings inside for a memorable afternoon of summer fare. Enjoy buttermilk fried chicken, watermelon with citrus and cucumber and feta, German potato salad with bacon and whole grain mustard topped with fresh herbs, and smoky barbecue beans. #weekday

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Tue, Aug 19
11 am to 1:30 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" luncheon 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

Tue, Aug 19
6 to 8:30 pm

TACOS AND TEQUILA

Satisfy your taco cravings in a terrific hands-on class with Mickey Kitterman. Learn to make three tantalizing tacos with housemade corn tortillas - grilled Baja fish tacos with chipotle sauce, cabbage, pico de gallo and queso fresco; shredded chile roasted duck tacos with crisp pork belly, avocado, and serrano sauce; sweet potato tacos with roasted peppers and chiles, toasted pepita, avocado, chipotle aïoli and pickled onions, plus a refreshing margarita.

Details

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

Tue, Aug 19
6 to 8:30 pm

IN-CIDER SECRETS TO APPLES

Lydia Gwin showcases the versatility of the apple using different techniques to create superb dishes from sweet to savory. Enjoy rosemary-sharp cheddar cornbread with hard cider butter served with tomato and green apple jam, German-style braised pork loin with apples and potatoes in a creamy cider sauce, shaved Brussels sprouts and marinated apple salad, plus gâteau invisible - an impressive cake with thinly sliced apples.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Aug 19
6:30 to 9 pm

THE BEST OF BAREFOOT - GARDEN PARTY

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 seasonal dishes from Ina -- "Caesar" club sandwich with chopped romaine and sun-dried tomatoes on ciabatta bread, summer garden pasta salad with cherry tomatoes and shaved zucchini and fresh herbs with olive oil and freshly grated pecorino cheese, plus a summer fruit crostata with peaches and blueberries, and a watermelon daiquiri. #weekday

Details

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

Wed, Aug 20
11 am to 1:30 pm

THE MAINE ATTRACTION

Lobster might be the mainstay of summer foods in Maine, but Lydia Gwin puts her twist on the iconic lobster roll in this hands-on class. Learn to make a lobster BLT on homemade potato rolls, barbecue spiced potato chips, Lydia's cheesy corn dish with sharp white cheddar, broccoli and carrot slaw, Bloody Mary shrimp ceviche with plantain chips, plus blueberry pie with an all-butter crust.

Details

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

Wed, Aug 20
6 to 8:30 pm

SO GOOD YOU CANNOLI IMAGINE

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Aug 20
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Aug 20
6:30 to 9 pm

DAYS WITH DEVON - STONE FRUIT AND CUCUMBERS

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy deviled egg club sandwich with bacon and tomato on toasted bread, spinach-peach salad with blackberries and pecans dressed with balsamic glaze and topped with feta, lemon-strawberry Dutch baby with whipped vanilla ricotta cream, stone fruit bruschetta with fresh mozzarella and white balsamic, plus a cucumber vodka gimlet. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Aug 21
11 am to 1:30 pm

CLAWS-AND-EFFECT LOBSTER-SEAFOOD BOIL

Join chef Mickey Kitterman and create a lavish evening of food that will cause joy throughout the kitchen, starting with an authentic lobster-seafood boil with newspaper-lined tables and an abundance of lobsters, mussels, clams, corn on the cob, and potatoes. This hands-on class will create chilled roasted beef tenderloin-caprese salad, Vermont white cheddar popovers slathered with hot pepper-peach jam, plus blueberry cobbler with ginger ice cream.

Details

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

Thu, Aug 21
6 to 8:30 pm

CULINARY ADVENTURES: THE GLOBAL PANTRY

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 bold flavors from pantries around the world as Lydia prepares chile shrimp with creamy coconut grits with the bright flavors of lemongrass and finished with fresh herbs and crisp shallots, hasselback shawarma-spiced potatoes topped with tahini sour cream and pickled sumac onions with a drizzle of amba - a tangy pickled mango condiment, roasted carrot-harissa hummus tartine with preserved lemon and crushed pistachios, plus chai-spiced date-tahini blondies topped with sesame seeds.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Thu, Aug 21
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 October 24.

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Fri, Aug 22
11 am to 2 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, Aug 22
6 to 8:30 pm

DATE NIGHT FOR COUPLES: NIGHT GRILLING

Enjoy a summer night on our patio at the grill with Jeff Friesen creating some sensational summer dishes. This hands-on class will create a charred scallion and lemony whipped feta dip served with potato chips, smoked and grilled spatchcock chicken, crispy grilled potatoes, grilled romaine BLT salad with buttermilk dressing, plus grilled strawberry shortcake with lemon whipped cream, and a smoked pineapple margarita.

Details

Jeff Friesen
Chef
Hands-On
$150 Per Couple

Fri, Aug 22
6 to 8:30 pm

GIRLS' NIGHT OUT: RE-FRESH

Spend a relaxed evening at the counter, as Dawn Meyer prepares a lovely repast with fresh seasonal ingredients. Enjoy summer sangria, strawberry caprese salad, chilled cucumber-cream soup, asparagus-shiitake mushroom tart, butter-poached corn pasta with crème fraîche and fresh herbs, plus Meyer lemon pots de crème with blackberry caramel sauce.

Details

Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Fri, Aug 22
6:30 to 9 pm

FRENCH FARE - ROASTED PORK 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 seared tuna with fennel tapenade, smoked roasted pork tenderloin with sauce Charcutière - a caper mustard sauce with cornichons, French flageolet - lovely French beans baked with stock and bacon, plus peach verrines - sponge cake layered with peach mousse.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Aug 23
11 am to 1:30 pm

DO YOU OR DOUGHN'T YOU?

Details

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

Sat, Aug 23
12 to 2:30 pm

PERK UP, COFFEE LOVERS

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

Details

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

Sat, Aug 23
12 to 2:30 pm

DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Aug 23
6 to 8:30 pm

ZESTFULLY BOLD

Spend the evening at the counter with the delightful Terri Jayne as she captures the distinct flavors of three key ingredients for stunning results. Using chocolate, coffee and oranges, Terri Jayne creates cocoa and coffee rubbed lamb chops with a sweet orange balsamic gastrique, Sichuan green beans with shallots, orange-scented Israeli couscous with toasted pistachios and herbs, plus decadent orange-mocha bread pudding with espresso-soaked brioche and chocolate chunks with orange zest and chocolate ganache.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Sat, Aug 23
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, fresh blueberry muffins topped with turbinado sugar, lemon loaf cake with sweet icing, buttery coconut bars with lime buttercream frosting, fudgy chocolate brownies with chocolate chunks, plus a strawberry refresher with white grape juice and acai, and a vanilla latte with vanilla simple syrup.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Sun, Aug 24
12:30 to 3 pm

THIGH-HIGH IN CHICKEN

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

Details

Jon Lowe
Chef
Hands-On
$65 Per Person

Sun, Aug 24
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, Aug 24
1 to 3:30 pm

DATE NIGHT FOR COUPLES: CLAW AND ORDER

"Partners in crime" are sentenced to an audacious evening with a seafood extravaganza! Sip on wine, while preparing crabmeat hushpuppies with red pepper-mustard sauce, butter-roasted crab legs with warm garlic butter, lobster-artichoke-couscous salad, and lobster Edgardo with lobster and scallops on linguine with cream sauce. Create a mango crisp with vanilla ice cream for dessert.

Details

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

Sun, Aug 24
5 to 7:30 pm

MAY CONTAIN TEQUILA

Jeff Friesen prepares a tequila-infused culinary experience to add some chill to a hot summer 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

Sun, Aug 24
5:30 to 8 pm

LUNCH WITH LYDIA - SKEWERS TO KEY LIME

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy citrus and cilantro chicken skewers served over rice and Cuban-style black beans and pico de gallo, charred corn-avocado-chickpea salad with cumin-honey vinaigrette, plus Key lime pie. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Aug 25
11 am to 1:30 pm

ON THE LINE WITH A RESTAURANT CHEF 102

What makes food presented at a restaurant taste better? Jeff Friesen has spent half of his culinary career in fine dining restaurants and shares the secrets, tips, and tricks of a restaurant chef that can be made in your own kitchen using science to tweak recipes for better flavor. This hands-on class will create the perfect rib-eye steak presented two ways - with classic red wine pan sauce and with compound butter, mashed potatoes with a better potato flavor, scalloped potatoes, and creamed spinach.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Aug 25
6 to 8:30 pm

CHILI, CHILE, CHURRO

Details

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

Mon, Aug 25
6 to 8:30 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.

Details

Megan Sewell
Pastry Chef
Hands-On
$70 Per Person

Mon, Aug 25
6:30 to 9 pm

TRAVELS WITH TUTKO - FARO

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon recalls this Portuguese visit to a friend who had taken roots there in the heat of the summer and visiting the local mercado to gather fresh seafood and ingredients to create petiscos poolside. Enjoy marinated green and black olives Algarve-style with orange zest and garlic served with a light sparkling wine, rustic gazpacho with summer tomatoes garnished with a crouton and garlic shrimp, grilled sea bass slathered with olive oil and parsley, marinated zucchini sliced thin and flash-fried, smashed and crispy seared baby potatoes, plus lemon mousse with chocolate shavings. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Tue, Aug 26
11 am to 1:30 pm

SASSY SAUCES

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

Details

Joe Herbert
Culinary Educator
Hands-On
$70 Per Person

Tue, Aug 26
6 to 8:30 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

Tue, Aug 26
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, Aug 26
6:30 to 9 pm

CURRY-OSITY FROM CHINTA’S KITCHEN

Lily Sugathan and her mother, Chinta Sinha, share some of Chinta's signature recipes that have always been family favorites. This hands-on class will create crispy fried cabbage and pea pakoras, chicken curry with onions and tomatoes and ginger, home-style yellow pigeon peas with onions and cumin, mustard and spinach greens with mustard seeds, potatoes cooked in a spicy curry, deep-fried flatbread, boondi raita with yogurt and light spices, plus gulab jamun - a sweet confectionary dessert with rosewater and cardamom.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Wed, Aug 27
6 to 8:30 pm

HELLO, SUNSHINE! - SUMMER EDITION

Sharon Tutko brings her sunny disposition to the kitchen with the focus on summer bounty to create a spectacular meal. This hands-on class will make sweet corn and basil soup with tender pearl couscous, broccoli spanakopita, one-pan roasted whitefish with summer ratatouille and crispy potatoes with a red pepper beurre blanc, plus sheet pan lemon bars with lavender-ube scented whipped cream and summer berries.

Details

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

Wed, Aug 27
6 to 8:30 pm

MOULIN BOULETTE WITH JAN AND MATT

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 French cuisine. Take a seat at the counter as they amuse you with their banter and put on a show with broiled scallops swimming in a pool of herbaceous persillade butter garnished with lemon zest served with crusty French bread, coq au vin blanc meatballs with a creamy white wine mushroom sauce, gnocchi à la parisienne, plus blueberry-fig-almond tarts made with Dufour all-butter puff pastry, and finish with a glass of Sauternes.

Details

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

Wed, Aug 27
6:30 to 9 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Thu, Aug 28
11 am to 4 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

Thu, Aug 28
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

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

Thu, Aug 28
6 to 8:30 pm

VINE DINING WITH TOMATOES

Fresh local tomatoes are the star of a superb and elegant meal prepared by the charming and knowledgeable Lydia Gwin. Enjoy an herb gin and tonic with tomato water, tomato poached cod in tomato-coriander broth with fried shallot-garlic herb salsa served with rice, Persian fried tomatoes with whipped feta and mint, plus basil-parmesan panna cotta with cherries and tomatoes in a balsamic glaze.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Aug 28
6:30 to 9 pm

FORK AND CORK: FRENCH PROVENÇAL

Aaron Sherman, partner at Grapevine Wine and Spirits, shares his vast knowledge of memorable French wines that will be paired with an array of dishes prepared by Mickey Kitterman. Enjoy flan au aubergine with tomato sauce Provençal, classic roasted parsley-crusted rack of lamb persillade with pistachio sauce, summer sweet corn and farro salad, plus tarte tropézienne - brioche layered with pastry cream.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Fri, Aug 29
6:30 to 9 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.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Sat, Aug 30
11 am to 1:30 pm

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

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

Details

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

Sat, Aug 30
1 to 3:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

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

Details

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

Sat, Aug 30
6:30 to 9 pm

MEAT. SMOKE. WHISKEY.

Before the last hurrah of the summer, join us for an afternoon at the grill with Mickey Kitterman using ingredients that will make everyone swoon! This hands-on class will prepare grilled bacon-wrapped Brussels sprouts with ranch dip, grilled Scotch-marinated tomahawk steaks with Southwest butter, potato and zucchini and asparagus hobo vegetables grilled in foil packets, Navajo fry bread with smoked corn and pinto salsa, plus bourbon pecan cheesecake with bourbon caramel.

Details

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

Sun, Aug 31
12 to 2:30 pm

DATE NIGHT FOR COUPLES: ENCHANTING NEW MEXICO

Enjoy creating a sophisticated dinner with the flavors from New Mexico - the "Land of Enchantment" with Dawn Meyer. This hands-on class for couples will create homemade tortilla chips with guacamole and tomatillo salsa, chiles rellenos stuffed with chorizo sausage and cheese, sweet potato soup, flat chicken enchiladas with freshly roasted Hatch green chile sauce, cheddar cheese cornbread, plus churros with tequila-lime sorbet.

Details

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

Sun, Aug 31
5 to 7:30 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

Tue, Sep 2
6 to 8:30 pm

ON THE LINE WITH A RESTAURANT CHEF 101

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

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Tue, Sep 2
6 to 8:30 pm

SUPPERS WITH SASSMAN - SOME CALL HIM PORK-TICULAR

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 carrot-mustard-gruyère rillettes seasoned with caraway and cumin served on crisp bread with a yogurt-mustard spread, bourbon-roasted pork loin with a sweet-and-spicy glaze with onions and apples, parsnip gratin with gruyère and thyme, plus banana bundt cake with rum and chocolate.

Details

Matthew Sassman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Sep 2
6:30 to 9 pm

O' SOLO MIO: TABLE FOR ONE, MAYBE TWO

For those who would rather not convert every recipe from "serves six" to "serves one or two," Jan Reid has designed the perfect class for empty-nesters, singles, and couples, with valuable tips on using the European approach to shopping, a capsule pantry list to utilize staples in a variety of dishes, and praising the toaster oven and air fryers that heat up and cool down quickly. This hands-on class will pair up to create sautéed pork tenderloin medallions with apples and blue cheese, oven-roasted salmon with hoisin glaze, quick pasta with pancetta and burrata cheese and fresh tomatoes, plus a chopped salad with vinaigrette. #weekday

Details

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

Wed, Sep 3
11 am to 1:30 pm

DASH TO DINNER

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

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Wed, Sep 3
11 am to 1:30 pm

MODERN SAUCES

Details

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

Wed, Sep 3
6 to 8:30 pm

SAMOSAS ARE FILLING GOOD!

Spend the evening creating flaky and delectable samosas with homemade dough filled with a variety of mixtures then deep-fried and served with three different chutneys. This hands-on class will create potato-pea samosas, cauliflower-cumin samosas, lamb-ginger samosas, and yellow lentil-cashew samosas, accompanied with green coriander-mint chutney, sweet-and-spicy mango chutney, and tamarind-date chutney.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Wed, Sep 3
6 to 8:30 pm

MARVELOUS MACARONS - BANANA TO FIORI DI SICILIA

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person

Wed, Sep 3
6:30 to 9 pm

RUSTIC PASTA

Spend the evening with Vito and Amy Racanelli making rustic Italian pasta with two simple ingredients - flour and water. Learn to roll, cut, and cook fresh pasta as this hands-on class makes fettuccine, linguine, rustic Calabrian fusilli, cavatelli and stuffed agnolotti, along with Roman carbonara, fresh tomato-basil and pink vodka sauce.

Details

Vito Racanelli, Jr. and Amy Racanelli
Chef
Hands-On
$65 Per Person

Thu, Sep 4
6 to 8:30 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

Thu, Sep 4
6 to 8:30 pm

A TASTE OF THE UNDERGROUND

With countless years of experience, a professional chef and a pastry chef share their talents creating super secret underground dinners in their time off. Established in 2009, more than one hundred Rogue Underground Dining Society events have been done in surprise unexpected locations with the menu announced at the table. Join us for an exciting and daring evening in our kitchen for a class that is outside the boundaries from menu to presentation with undisclosed handshakes and the promise to keep their secret.

Details

Rogue Chefs
Demonstration
$75 Per Person

Thu, Sep 4
6:30 to 9 pm

DATE NIGHT FOR COUPLES: SULTRY CENTRAL AMERICA

The kitchen is getting steamy with an array of exciting dishes from Central America. This hands-on class with Devon Drag will create grouper ceviche with mango and plantain chips, red and black bean pozole with fire-roasted corn and poblano with roasted tomatillo salsa, jocón de pollo - a Guatemalan chicken and tomatillo stew served with tamalitos - baked Honduran sweet corn tamales, pan-roasted elote salad with cotija and pickled red onions, plus spicy Mexican chocolate-Ancho Reyes brownies with cinnamon ice cream.

Details

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

Fri, Sep 5
6 to 8:30 pm

THE LANGUAGE OF SMALL PLATES

Details

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

Fri, Sep 5
6 to 8:30 pm

FRIDAY NIGHT FRENCH - LAMB SHANKS

Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy zucchini crêpes with tomato garnish, braised lamb shanks with apricots and turnips on lentils, plus gâteau norvégienne - flaming baked Alaska with cake, ice cream, meringue, and chocolate sauce.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Sep 5
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, 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.

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.

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.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Sat, Sep 6
6:30 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, Sep 7
12 to 2:30 pm

FOR THE LOVE OF OYSTERS

Discover the pleasure of oysters in every form, as this hands-on class delves into a variety of oysters from different regions with fish expert Jon Lowe. Learn how to select, clean, and shuck oysters, then prepare them raw, baked, fried, smoked, and grilled. Create accompaniments of mignonette and fancy cocktail sauce, and prepare fried oyster salad, baked oyster stuffing, smoked oyster tapenade with toast points, plus barbecue grilled oysters.

Details

Jon Lowe
Chef
Hands-On
$85 Per Person

Sun, Sep 7
12:30 to 3 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.

Details

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

Sun, Sep 7
5 to 7:30 pm

THE ART OF DECORATING CUPCAKES

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 fettucine Alfredo with "You've been meatballed" chicken-parmesan meatballs, plus Angela's double fudge brownies.

Details

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

Mon, Sep 8
6 to 8:30 pm

LARD HAVE MERCY! LET’S DEMYSTIFY TALLOW!

Tallow not only adds a rich flavor to dishes, it has a high smoke point and is nutrient rich, making it a great addition to any kitchen. This hands-on class with Mickey Kitterman will learn the values of beef tallow as they create tallow and garlic and herb-grilled vegetable salad, crispy tallow French fries, tallow basted burger on a very soft tallow roll, plus apple pie with tallow crust and crumble.

Details

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

Mon, Sep 8
6 to 8:30 pm

ONE AND DONE

Dawn Meyer shares some of her favorite one-and-done meals that are created for one pot or cast iron skillet or Dutch oven or baking dish or bowl -- simple recipes loaded with flavor, and easy on the cleanup. Enjoy chicken thighs with spiced couscous and carrots, bacon and egg strata with fontina and Swiss chard, sautéed halibut in coconut-curry sauce with bananas and peanuts, "shortcut" baked rigatoni with spicy Italian sausage, simple peasant bread baked in a mixing bowl, plus chocolate-chocolate chip brownies.

Details

Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Sep 8
6:30 to 9 pm

LUNCH WITH LYDIA - FENNEL TO FIG

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy charred pear and fennel soup with lemon crème fraîche garnished with crisp prosciutto, roasted delicata squash and fig salad with hot honey vinaigrette finished with crumbled goat cheese and a drizzle of balsamic glaze, plus olive oil lemon cake with thyme glaze and apple compote. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Sep 9
11 am to 1:30 pm

TAKE A BAO

Kudos will be abundant as this hands-on class learns to make baos - Chinese warm, soft steamed buns filled with flavorful fillings. Join 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

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

THE SMÖRGÅSBORD EXPERIENCE

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

Details

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

Wed, Sep 10
6 to 8:30 pm

SEAL THE DEAL WITH RAVIOLI

Details

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

Wed, Sep 10
6 to 8:30 pm

SOUTHERN HOSPITALITY

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

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Wed, Sep 10
6:30 to 9 pm

THE SUSHI COUNTER

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Thu, Sep 11
11 am to 1:30 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.

Details

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

Thu, Sep 11
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.

Details

Shelly Yona
Culinary Educator
Hands-On
$65 Per Person

Thu, Sep 11
6 to 9 pm

IT'S A WONDERFUL KNIFE

Mickey Kitterman has been professionally wielding a chef's knife since 1983, and shares the three knives he cannot do without, plus one just for fun. Learn to slice, dice, mince and decorate with a variety of cuts including brunoise and tourné with seasonal vegetables to make culinary creations with skill and creativity using the chef's knife, boning knife, utility knife and a mezzaluna. This hands-on knife skills class will learn to bone chicken thighs, and spontaneously create a full dinner from the bounty.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$55 Per Person

Thu, Sep 11
6:30 to 9 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

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

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.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Sep 12
6:30 to 9 pm

HEIR AND A PARENT: WAKE UP CALL

Details

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

Sat, Sep 13
10 am to 12:30 pm

FRENCH FARE - ESCALOPES DE POULET

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 zucchini and bacon beignets with chive crème fraîche, escalopes de poulet panéed with lemon and parsley and basil, rice and pea timbale, plus Greek yogurt mousse with honeyed summer berries.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Sep 13
11 am to 1:30 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.

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.

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.

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.

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

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

Details

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

Sun, Sep 14
5:30 to 8 pm

ANDRIA'S STEAKHOUSE TO THE MAX

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

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.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Sep 17
6 to 8:30 pm

MACARONS - OH, WHAT A FILLING!

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

Details

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

Thu, Sep 18
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

Details

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

Thu, Sep 18
6 to 8:30 pm

VIVA ITALIA!

Details

Jeff Friesen
Chef
Demonstration
$55 Per Person

Thu, Sep 18
6:30 to 9 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.

Details

Joe Herbert
Culinary Educator
Hands-On
$160 Per Couple

Fri, Sep 19
6 to 8:30 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

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, omelettes, and a few variations of eggs Benedict with hollandaise and sauce aurore.

Details

Christopher Lee
Chef
Hands-On
$65 Per Person

Sat, Sep 20
10 am to 12:30 pm

HEIR AND A PARENT: MASTER CHEFFING

Details

Sheri Doe
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.

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

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

Sat, Sep 20
6 to 9 pm

SATURDAY NIGHT SUSHI

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 delights 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 petit-fours with special seasonal jam, and lemon petits-fours.

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.

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.

Details

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

Tue, Sep 23
6 to 8:30 pm

CHOCOLATE SURPRISE

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

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Tue, Sep 23
6:30 to 9 pm

BREADS AND SPREADS

Work side-by-side with Audrey Scherrer creating two fantastic breads 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

Details

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

Wed, Sep 24
6 to 8:30 pm

CAST IRON HEAVY WEIGHTS

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.

Details

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

Wed, Sep 24
6:30 to 9 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

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.

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, Stanley, 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.

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?

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

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

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

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

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

CATCH UP WITH BURGERS AND FRIES

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Oct 2
6 to 8:30 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

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.

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).

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

Details

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

Sat, Oct 4
10 am to 12:30 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!

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.

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

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Mon, Oct 6
6 to 8:30 pm

KICK THE CHICKEN BUCKET

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

HOOKED ON FISH TACOS

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Tue, Oct 7
6 to 8:30 pm

IF YOU KNEW SUSHI

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

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person

Wed, Oct 8
11 am to 1:30 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

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

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

THE SUSHI COUNTER

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Thu, Oct 9
11 am to 1:30 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 fun 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

BAGELS - A HOLE LOT OF YUM

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

Details

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

Thu, Oct 9
6 to 8:30 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

Thu, Oct 9
6:30 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. This hands-on class will create 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

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

Details

Angela Adrignola
Culinary Educator
Hands-On
$160 Per Couple

Sat, Oct 11
6 to 8:30 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 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

DATE NIGHT FOR COUPLES: HUNGRY FOR THE BEAR

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

SOURDOUGH BREAD

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 Weber
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

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

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

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

Details

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

Thu, Oct 16
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

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

DATE NIGHT FOR COUPLES: BIG BAND SWING DINE AND DANCE

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

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

HALLOWEEN COOKIE DECORATING

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

Details

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

Mon, Oct 20
6 to 8:30 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

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

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 fresh basil and 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, Oct 22
11 am to 1:30 pm

TACOS AND TEQUILA

Details

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

Wed, Oct 22
6 to 8:30 pm

SOUP FLIGHT - CREAM

In celebration of our upcoming 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

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

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.

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

Details

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

Sat, Oct 25
10:30 am to 1 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

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

DATE NIGHT FOR COUPLES: GREEK FEAST

Spend a fun 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 fillets 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

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

CZECH IT OUT! HOT KOLACHES!

Details

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

Tue, Oct 28
6 to 8:30 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

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

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

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

Fri, Oct 31
6 to 8:30 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

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

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

DATE NIGHT FOR COUPLES: SALSA SALSA DINE AND DANCE

Details

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

Sat, Nov 22
6 to 9 pm

Cooking CLasses

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A DAY IN THE KITCHEN: BREAD BASKET

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HOUSE OF THE RISING BUN AND BRAIDED BREADS

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DATE NIGHT FOR COUPLES: TACO 'BOUT GRILLING

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FLOUR + WATER = PASTA

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HEIR AND A PARENT: READY FOR IT, SWIFTIES?

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DATE NIGHT FOR COUPLES: ANYTHING IS PASTA-BLE

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MEAT ME AT THE SMOKER

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DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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COOKIE DECORATING FUN FOR SUMMER

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GIVE THE DOG A BONE!

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VIVA ITALIA!

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THE ART OF DECORATING CUPCAKES

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VITAMIX - WHAT IN THE WHIRLED?

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THE CHEF AND A FISHMONGER

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THE APPRENTICE CHEF: GLOBAL BOOTCAMP

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SO GOOD YOU CANNOLI IMAGINE

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DATE NIGHT FOR COUPLES: SPLENDID SPAIN

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KNIFE LESSONS TO CUT BY

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THE ART OF PIZZA THROWING

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INDIAN ROYALTY

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DATE NIGHT FOR COUPLES: TACO THE TOWN

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FRIDAY NIGHT FRENCH - BAKED TROUT

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FRENCH FARE - LEG OF LAMB PROVENÇAL

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OUR FAVORITE INDIAN FOODS

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NUTS ABOUT VEGAN

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DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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NONNA AND PAPPA'S ITALIAN DINNER

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PUTTIN' ON THE RIBS

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HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

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DATE NIGHT FOR COUPLES: STRIP TEASE

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HEIR AND A PARENT: ASIAN ADVENTURES WITH SAWYER

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LUNCH WITH LYDIA - GAZPACHO TO GARLIC

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GET STARTED WITH SOURDOUGH

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CRACKERS FOR COMPOTES AND CHUTNEYS

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MACARONS - OH, WHAT A FILLING!

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THE BREAD RISES IN THE YEAST

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