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

THE ART OF PIZZA THROWING

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

Details

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

Fri, Oct 25
1 to 3:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

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

Details

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

Sat, Oct 26
10 am to 12:30 pm

SOUTH INDIA SATURDAY - KERALA SPICY FISH CURRY

Elizabeth Georgin, from Kerala, India, shares traditional dishes from her country in a monthly series. This hands-on class will learn to create deep-fried bites of chile chicken sautéed with green chile peppers and onions with tomato and chile sauce, mashed cassava, Kerala spicy fish curry with tamarind-chile red gravy, plus lentil payasam - a dessert in coconut milk.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Elizabeth Georgin
Culinary Educator
Hands-On
$65 Per Person

Sat, Oct 26
11 am to 1:30 pm

THE CRAFT OF COMFORT FOOD

Give a warm welcome to Beth Hoeltke as she shares her culinary background in an evening of elevating her favorite comfort food dishes. Enjoy three mushroom soup served with toasted crostini, farfalle pasta with white cheddar-gruyère-blue cheese sauce, pan-fried and baked lemon-artichoke chicken thighs served with ratatouille, plus lemon posset garnished with fruit and toasted almonds.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person

Sat, Oct 26
6:30 to 9 pm

LUNCH WITH LYDIA - BEETS TO GOOEY BUTTER

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy shaved beet and carrot salad with citrus-scallion dressing, roast chicken with potatoes and leeks and pine nut gremolata, plus Milk Bar's crack pie - with an oatmeal cookie crust and gooey butter sugar filling. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Oct 28
11 am to 1:30 pm

GET YOUR PRETZELS IN A TWIST

Lydia Gwin puts a twist on a variety of homemade soft pretzels that combines technique with creativity. This hands-on class will make hot butter soft pretzels with a honey-Dijon mustard dipping sauce, bacon pub burgers on pretzel buns with a beer cheese sauce, brat-stuffed pretzel bites with currywurst dipping sauce, plus sweet almond pretzels. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Oct 29
11 am to 1:30 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Oct 29
6 to 8:30 pm

THAI'M TO EAT

Nareerut "Tookie" Yingnok, owner of Thai Gourmet in O'Fallon, Missouri, loves to share her native Thai cuisine. Enjoy a vibrant and informative evening with a crispy vegetable and shrimp salad with deep-fried spinach and a lime-coconut dressing topped with peanuts, shrimp pad Thai with rice noodles and fried egg, plus mango sticky rice.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Nareerut "Tookie" Yingnok
Culinary Educator
Demonstration
$55 Per Person

Tue, Oct 29
6:30 to 9 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with laughter as this date night class learns to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Staff
Hands-On
$170 Per Couple

Wed, Oct 30
6 to 8:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

The romance of Tuscany is the inspiration for a perfect date night in this hands-on class for couples. This class will prepare shrimp and scallop scampi, seared rib-eye steak with rosemary and roasted garlic, baked polenta with gorgonzola, mushrooms and spinach, roasted mixed vegetables, and blackberry gelato with pizzelle cookies.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Thu, Oct 31
6 to 8:30 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
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Fri, Nov 1
10 am to 3 pm

GIRLS' NIGHT OUT: CACCIATORE, IF YOU CAN!

Spend a delightful evening with Sharon Tutko and "catch a story" or two of her culinary adventures with lots of tips for cooking and entertaining, starting with a roasted garlic and feta appetizer baked in individual ramekins with cherry tomatoes and basil served with grilled crostini. Enjoy lamb cacciatore over homemade pappardelle pasta and a contorno of sautéed rapini greens with garlic and currants garnished with parmesan shavings, plus mini Italian orange-almond cakes with shaved chocolate and whipped cream, and a Lambrusco spritz cocktail with fresh orange slices and mint.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Fri, Nov 1
6:30 to 9 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

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

Details

Andrew Guyton
Culinary Educator
Demonstration
$60 Per Person

Sat, Nov 2
6:30 to 9 pm

MY FIRST THANKSGIVING

No need to fret! Whether the in-laws are coming to town, it is the very first Thanksgiving dinner you are preparing all by yourself, or you just need to brush up on your turkey skills, Dawn Meyer guides the way to stress-free preparation in this hands-on class. From beginning to end, learn to make roasted turkey with fresh herb butter, traditional herb dressing, homemade pan gravy, cranberry sauce, mashed potatoes, Dawn’s family favorite - sweet potatoes with brown sugar, green beans with shallots and caramelized pecans, plus pumpkin pie with maple sugar whipped cream.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Nov 3
12 to 3 pm

LET'S MEAT FOR LUNCH

Lydia has designed the perfect balanced lunch with a soup, salad, bread, and dessert. Pull up a seat and enjoy steak salad with fried shallots and a creamy horseradish dressing topped with tomatoes and cucumbers, potato-broccoli cheddar soup, corn biscuits with savory herb streusel, plus warm apple crisp with whipped cream. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Nov 5
11 am to 1:30 pm

PIES, TARTS, AND BARS

Exciting flavor combinations are abundant in this hands-on class with Devon Drag with pies presented in various forms. Learn to create pumpkin-caramel tart with graham-gingersnap crust topped with whipped cream and candied walnuts, puff pastry cranberry hand pies flavored with orange zest and orange liqueur drizzled with a sweet orange glaze, chocolate-bourbon-pecan pie bars inspired by Devon's favorite pie, apple tart with salted maple caramel sauce, plus mini sweet potato meringue pies with speculoos crust and a torched marshmallow crème topping.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Nov 5
6 to 8:30 pm

IF YOU KNEW SUSHI

It is always a delight to have Thai native and sushi chef Jay Dedkhad, of Ocha Thai and Japanese, in our kitchens creating beautiful and delectable sushi, in one of our most popular classes since 2001. Jay starts the class by showcasing caterpillar rolls, California rolls, and spicy rolls for the class to enjoy, then everyone will create their own special rolls. Using the freshest fish and other beautiful ingredients, this hands-on class will master the art of rolling and forming a variety of lavish and enticing sushi.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Nov 5
6:30 to 9 pm

KNIFE LESSONS TO CUT BY

Improve your knife skills starting with the basics of holding a chef's knife for the most control and safety with produce manager Matt Sassman. This hands-on class learns to chop, julienne, slice, dice, chiffonade, and mince with the knives Matt uses most often. Matt shares his trick for quick julienned onions, the difference between serrated knives and why the double serrated is his favorite, cutting pineapple, and using a paring knife for mincing shallots. The bounty of carrots, celery, onions, fennel, Brussels sprouts, spinach, and herbs will be used to create a caramelized onion and fennel soup topped with cheesy croutons, a spinach-Brussels sprouts salad with roasted butternut squash and shallot vinaigrette, plus pineapple sorbet. Bring your own knives (limit 3 knives per person) to class for free overnight sharpening! Participants will also receive 20% off all in-store regularly-priced knives on the day of class.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Nov 6
12 to 2:30 pm

FLIPPIN' THANKSGIVING

Lydia Gwin turns Thanksgiving (and the turkey) upside down to take the chaos out of the kitchen and keep it wear it belongs... at the family table! Learn some great tips for time management as she prepares herb-brined turkey cooked upside down, sourdough and rye stuffing, Brussels sprouts-farro salad with bacon and lemon vinaigrette, roasted butternut squash with brown butter and pecans and currants with fried sage salsa verde, and cranberry-jalapeño sauce.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Nov 6
6 to 9 pm

AFTERNOONS WITH AUDREY - PLYMOUTH THANKSGIVING

Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and travels in a monthly series. Enjoy a Thanksgiving inspired meal, as Audrey prepares a velvety puréed carrot soup topped with ginger-raisin chutney, pan-seared and roasted chicken used in a lovely chicken salad with the drippings topped with a red wine vinaigrette and fresh croutons served with a crisp white wine, plus caramelized honey pumpkin pie with fresh whipped cream. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Thu, Nov 7
11 am to 1:30 pm

FALL FEAST - OPTIONAL WINE PAIRING PACKAGE

This optional wine pairing is available with an educational wine presentation by Jeffrey Hensel for each kitchen of the progressive dinner. A registration for the Fall Feast class is required to use this option.

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

Details

Jeffrey Hensel
Kitchen Conservatory Staff
Demonstration
$30 Per Person

Fri, Nov 8
5:45 to 9:15 pm

FALL FEAST - A CULINARY SHOWCASE

Spend an extraordinary evening in all three of our kitchens with four talented and passionate chefs in our first seasonal progressive dinner class using the bounty of fall with Sheri Doe, Jeff Friesen, Lydia Gwin, and Sharon Tutko. Start with a flute of prosecco when you arrive, and if meeting with friends, join them to choose your seats. Students will be directed and move from kitchen to kitchen to enjoy all of the courses, including Moroccan carrot soup with a puff pastry straw garnished with crème fraîche and dukkah spice, crunchy goat cheese-sage arancini with a cranberry chutney, roasted fig-whipped feta crostini bites with toasted pecan and aged balsamic, roasted butternut squash-kale panzanella with brown butter sage vinaigrette topped with dried cherries and rye croutons, savory parmesan crème brûlée topped with candied pear and hazelnut, gulf grouper en papillote with roasted oyster mushrooms and sweet potatoes and fregola served with leek soubise with parsley oil. Each student will receive "sweets in a box" with spiced carrot cake, petit four, decadent chocolate truffle and a toffee-ish cookie to enjoy at your table or take home.

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

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

Details

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

Fri, Nov 8
5:45 to 9:15 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Nov 9
11 am to 1:30 pm

THE FALL GUY

Sean Price is happy to take the responsibility for gathering the bounty of autumn to create spectacular dishes in this hands-on class. Learn to make crab cakes with rémoulade, greens and apple salad with goat cheese vinaigrette topped with pomegranate and candied nuts, roasted pork tenderloin with currant gastrique, braised greens, plus a pear galette with bourbon caramel drizzle.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Nov 9
6 to 8:30 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).
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sun, Nov 10
11 am to 4 pm

CHRISTMAS COOKIE DECORATING

Raise your pastry bags to Caroline Stamp who loves to share simple techniques for mastering royal icing with a tipless pastry bag. Follow along with Caroline for step-by-step instructions for outlining, flooding, marbling, wet-on-wet, and wet-on-dry techniques to create fabulous cookies perfect for Christmas, with plenty of time to create your own designs. Everyone will leave with a stunning array of decorated cookies to impress family and friends, and even Santa.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Sun, Nov 10
5:30 to 8 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. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Mon, Nov 11
11 am to 1:30 pm

SCHNITZEL, SPÄTZLE, AND STRUDEL

Join the talented chef Mathew Unger as he shares his research from his new cookbook on Missouri comfort foods, Missouri Comfort. With a prevalence of German immigrants to our state, especially in St. Louis and areas around Hermann, this hands-on class will create traditional German dishes -- spinach salad with warm bacon dressing, crispy pork schnitzel with lemon-caper sauce on spätzle, sautéed green beans with bacon, plus traditional apple strudel.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Mon, Nov 11
6 to 8:30 pm

OUI, WE LOVE FRENCH

Of course, we can dine on French any night of the week. Have a seat at the counter and enjoy a sumptuous meal of French onion soup, halibut cardinal with lobster sauce and braised Belgian endive, plus pear custard tart.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Mon, Nov 11
6:30 to 9 pm

TRAVELS WITH TUTKO - MENDOCINO FOREST

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. Just out of culinary school, Sharon booked a tiny cottage retreat deep in the Mendocino forest in northwestern California with stories to tell of unplugging, inviting her mom for part of the celebration, and heartwarming food. Enjoy a nibble of Humbolt Fog goat cheese with dried cherries and toasted walnuts served with warm sourdough bread, fall-off-the-bone roasted chicken with new potatoes and Brussels sprouts served with a California chardonnay, plus linzer torte with chantilly cream. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Nov 12
11 am to 1:30 pm

LET'S PLAY HOOKY

Bring a date! Bring your friends! Bring your family! Mickey Kitterman is playing hooky with his favorite "let's kick back" fish dishes. This hands-on class will spend an adventurous afternoon 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. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Nov 13
11 am to 1:30 pm

FRIENDSGIVING

In true Friends manner, Lydia Gwin channels her inner Rachel for a memorable Friendsgiving dinner. This fun hands-on class will learn to make Monica's roasted turkey, potatoes three ways to "a-peas" everyone with Ross's mom's mashed potatoes and Phoebe's mashed potatoes with peas and onions plus Joey's tater tots, the righteous mac-n-cheese, Chandler's cranberry sauce, plus Monica's pumpkin pie with "Mockolate" cookie crumb crust, and Rachel's infamous traditional English trifle.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Nov 13
6 to 9 pm

JAN AND MATT ARE THE MERRY MAKERS

Spend an evening enjoying the mutual trust and camaraderie between friends Jan Reid and Matt Sassman as they flex their culinary muscles to create appetizers perfect for the holiday season. Take a seat at the counter as they amuse you with their banter and prepare shakshuka deviled eggs topped with harissa-flavored garlicky tomato jam, roasted sausage-fennel stuffed mushrooms, gorgonzola-mascarpone grapes rolled in chopped pistachios, upside-down onion tarts with cranberry chutney and brie, cucumber cups with smoked salmon salad, roasted red pepper and green olive holiday spread served with crunchy cheddar cheese crackers, plus a pomegranate vodka cocktail topped with sparkling wine.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Nov 13
6:30 to 9 pm

DAYS WITH DEVON - PUMPKINS AND RYE

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy pumpkin waffles with pear-cranberry relish, cheddar-herb Dutch baby topped with prosciutto and chives, crisp vegetable latkes, plus an autumn fruit salad with orange-maple yogurt dressing sprinkled with homemade granola, and a Ward Eight rye-citrus cocktail. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Thu, Nov 14
11 am to 1:30 pm

MORE HOT SOUPS AND WARM BREADS

Have a seat at the counter with Lydia Gwin and discover the perfect combination of an amazing soup paired with a delicious bread, perfect for colder weather. Enjoy corn chowder with bacon and sea scallops served with cheddar chive drop biscuits, Thai red curry squash soup with Asian-style milk bread rolls, plus Danish coconut dream cake.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Nov 14
6:30 to 9 pm

SANDWICH COOKIES - OH, WHAT A FILLING!

Give a warm welcome to pastry chef and chocolatier Shimon Otsuka, as he shares the fundamentals and techniques to elevate your cookie baking with stunning sandwich cookies. This hands-on class will create egg-free vanilla bean-marshmallow filling sandwiched between traditional pâte sablée cookies, rum-raisin buttercream sandwich cookies with Japanese shortbread cookies, plus housemade espresso ganache with the perfect blend of Belgian milk and dark chocolate sandwiched between dark chocolate sablé cookies.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Shimon Otsuka
Pastry Chef
Hands-On
$65 Per Person

Fri, Nov 15
11 am to 1:30 pm

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

Attention all Muggles! Experience the world of Harry Potter and make magic in the kitchen as 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Nov 16
10:30 am to 1 pm

HEIR AND A PARENT: GOB-SMACKED AND GRATEFUL

Let's get everyone in the kitchen for some Thanksgiving practice to help with an astonishing day of food and gratitude. This hands-on class will join school teacher Matt Lehmann to create pull-apart cheese bread with pesto and mozzarella, homemade poultry stock, herbed butternut squash stuffing, roasted Cornish game hens with mustard-herb sauce, plus apple pie with a lattice crust and decorative pastry leaves. This class is designed for children, ages 7 to 11, plus a parent. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Matt Lehmann
Culinary Educator
Hands-On
$120 For Parent and Child

Sun, Nov 17
11 am to 1:30 pm

NOVEL CUISINE: PRAISESONG FOR THE KITCHEN GHOSTS

Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks by Kentucky's poet laureate, Crystal Wilkinson, is a beautifully written tribute to her black Appalachian heritage. As the class discusses the book, Mickey Kitterman will prepare cornbread, chicken and noodles, mashed potatoes, and jam 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!
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$45 Per Person

Sun, Nov 17
1 to 3:30 pm

WHO IS TAKING SIDES?

Whether you are coming or going, Lydia Gwin helps with crowd-pleasing sides for either a small gathering or a boisterous crowd. This hands-on class will create raclette-gruyère mac-and-cheese with pickled shallots, shaved Brussels sprouts salad with preserved lemon vinaigrette, roasted potatoes with aïoli and butter-toasted pine nuts, caramelized onion and mushroom green bean casserole, and balsamic roasted beet-carrot-date salad with farro and arugula tossed in honey-balsamic dressing and topped with blue cheese crumbles.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Nov 18
6 to 9 pm

FROSTY, THE GLUTEN-FREE DOUGHMAN

Holiday cookies with nary a speck of gluten fill the Christmas cookie jar to make spirits bright. Join Devon Drag for a hands-on class creating soft and chewy Italian almond cookies rolled in snowy powdered sugar, almond thumbprints with orange zest filled with homemade berry jam, crispy rice flour snickerdoodles, flourless oatmeal-pistachio cookies with dried cherries and white chocolate, peppermint meringues dipped in chocolate with crushed candy canes, plus chocolate-dipped pistachio shortbread cookies. #healthy #glutenfree

Details

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

Mon, Nov 18
6 to 8:30 pm

PASTA LA VISTA, BABY

Say hello to an exuberant night of pasta and say goodbye to every delicious bite as you enjoy three different vegetarian versions that all start with the basic pasta dough. Spend a rollicking evening with Sharon Tutko in a hands-on class turning rolled out pasta dough into herbed pappardelle pasta with red wine and mushrooms, butternut squash ravioli with sage brown butter and toasted cashews, and goat cheese tortellini with tomato-basil concassé and toasted pine nuts.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Nov 19
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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Rogue Chefs
Demonstration
$75 Per Person

Tue, Nov 19
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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Nov 20
6 to 8:30 pm

CULINARY ADVENTURES: VENICE AND COMO

Travel enthusiast and advisor Lydia Gwin shares her culinary adventures to some of the most beautiful and inspiring places in the world with tales of adventure and a taste of local culture. Enjoy a taste of Venice and Como, as Lydia prepares pizzoccheri valtellinesi - Lake Como's specialty buckwheat pasta with cabbage and potatoes plus a duo of cheeses and brown butter sauce, Venetian cicchetti - small snacks of carrot mostarda and roasted ham crostini and a polenta bite with taleggio and sautéed mixed mushrooms, plus orange gelato and an Aperol spritz. Lydia shares a sample taste of unique Lake Como olive oil.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$65 Per Person

Wed, Nov 20
6:30 to 9 pm

LUNCH WITH LYDIA - BROWN BUTTER TO TOFFEE

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy browned butter butternut squash soup, artichoke and Boursin-stuffed chicken breast with a mushroom cream sauce served with roasted asparagus, plus delicious apple-pecan toffee mini cakes. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Nov 21
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: FOR THE LOVE OF COOKING

Create a decadent meal with your partner, starting with lobster gratin with homemade ricotta cavatelli pasta, leeks, and shiitake mushrooms. This hands-on class will make Coca-Cola marinated duck salad on Italian lentils and arugula, braised daube de boeuf with red wine jus on potato purée with butter-braised root vegetables, plus chocolate-caramel shortbread tarts topped with Italian meringue.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$170 Per Couple

Thu, Nov 21
6 to 8:30 pm

ON TOP WITH AU GRATINS

Dawn Meyer puts a variety of beautiful gratin dishes on the table with the most inviting toppings that are crispy, crunchy, ooey and gooey. Enjoy individual scallop gratin in a shallot-mushroom-cognac sauce, butternut squash-poblano gratin with Monterey Jack and farmer cheese, Swiss chard and crispy gnocchi gratin with parmesan and gruyère, dairy-free potato gratin with fresh herbs and shallots, plus apple-cranberry-gingersnap crumble served with bourbon cream.

Details

Dawn Meyer
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Nov 21
6:30 to 9 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Fri, Nov 22
6 to 8:30 pm

SUSHI RICE AND ROLL

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

Details

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

Fri, Nov 22
6:30 to 9 pm

HEIR AND A PARENT: INTO THE WIDE BLUEY YONDER

Go on a Bluey adventure in the kitchen with Lauren Gray Weir and 10-year-old daughter, Frances, to explore the imagination of Bluey. Join this boisterous episode with a parent and learn to make Bandit's sausage sliders with homemade "beautiful" ketchup, Bingo's "not pretend" bell pepper salad with vegetables and vinaigrette, "takeaway" spring rolls with homemade sweet "Chilli" sauce, plus bluey-berry cupcakes with vanilla cream cheese frosting. This class is designed for children, ages 7 to 11, plus a parent.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lauren Gray Weir
Culinary Educator
Hands-On
$120 For Parent and Child

Sat, Nov 23
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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Nov 23
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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Nov 23
12 to 2:30 pm

GIRLS' NIGHT OUT: DO TACOS THINK ABOUT ME, TOO?

Relax with a classic margarita on the rocks and fall in love with a trio of tacos made with homemade corn tortillas with street corn salsa, simple guacamole, and roasted tomato salsa. Lydia Gwin will create a fiesta of fun with chile-lime shrimp tacos, spicy tofu tacos, cocoa chipotle chicken tacos, plus loaded dessert sweet nachos with chocolate sauce, caramel sauce, whipped cream, and roasted nuts.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Nov 23
6:30 to 9 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Sun, Nov 24
5 to 7:30 pm

NAUGHTY COOKIES AND "MILK"

Whether you have been naughty or nice, Santa is sure to appreciate finding these treats on the hearth this year! Join Devon Drag in the kitchen creating soft cinnamon-rum sandwich cookies with rum dulce de leche filling, chocolate thumbprint cookies with brandy cream topped with a cherry drizzled in chocolate, anise pizzelles with anisette and lemon zest, orange and brown sugar spice cookies with orange liqueur frosting, maple latte cookies with coffee liqueur topped with maple-vanilla glaze, plus homemade hot chocolate affogato with Frangelico.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Nov 25
6 to 8:30 pm

HONG KONG TREASURES

From pot stickers to baos, Jacob Couture shares his secrets for creating delicate Chinese treasures with mouth-watering fillings and well-matched sauces. This hands-on class will make char siu baos and scallion pancakes served with ginger-garlic-Chinese black vinegar sauce, shrimp siu mai with spring onion oil sauce with garlic, pork and cabbage pot stickers with spicy Sichuan peppercorn dumpling sauce, plus Hong Kong egg tarts.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jacob Couture
Culinary Educator
Hands-On
$65 Per Person

Mon, Nov 25
6 to 8:30 pm

WINE, WHINE NOT

Not a whimper to be heard in this three-course offering that includes a sample of each wine that Jeff Friesen has used in the dishes. Enjoy pinot noir poached pears on arugula salad with candied pecans and ricotta salata, cabernet braised beef short ribs with gremolata served on creamy polenta, plus apple-riesling cake with riesling glaze and riesling whipped cream.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Mon, Nov 25
6:30 to 9 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Nov 26
6 to 8:30 pm

ROPED IN WITH TED LASSO

Ted Lasso won our hearts with his daily “biscuits for the boss” shortbread tied up in a little pink box, and Lydia Gwin will win over this hands-on class with dishes from her favorite scenes. Learn to make fish-and-chips from Crown & Anchor Pub with mushy peas, Ted's bullseye "KC style BBQ" chicken wings, Roy Kent's favorite kabobs with Sam's Nigerian jollof rice, plus "finger in the peanut butter jar" pie with a Nutter Butter crust and a Richmond's Greyhound cocktail.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Nov 26
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Nov 26
6:30 to 9 pm

THANKSGIVING: I'LL TAKE PIE

Our annual holiday pie class is designed to defray the stress of holiday cooking, while enjoying camaraderie. Each class participant will take home three freshly-baked pies.
A tender, flaky, and tasty pie crust is as important as the filling! Learn the secrets for creating incredible pies, and everyone around the Thanksgiving table will find room for dessert with apple pie, pumpkin pie, and pecan pie. Each class participant must provide three pie plates. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$150 Per Person

Wed, Nov 27
9 am to 12 pm

THANKSGIVING: I'LL TAKE PIE

Details

Kitchen Conservatory Chef
Hands-On
$150 Per Person

Wed, Nov 27
1 to 4 pm

CHINESE DUMPLINGS

Master the art of filling and forming and cooking delicious Chinese dumplings, as this class enjoys steamed shrimp siu mai, chicken pot stickers, pork-filled won tons for soup, char siu pork steamed buns, vegetarian spring rolls, and crab rangoon made with real crabmeat. The dumplings will be served with a variety of dipping sauces, such as sweet chile, lime-soy caramel, black vinegar-scallion, plum, and peanut sauces. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Fri, Nov 29
11 am to 1:30 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Fri, Nov 29
6 to 8:30 pm

AN ODE TO THE ARTIST WE STILL CALL PRINCE

Spend a soulful evening with Terri Jayne reminiscing about your favorite Prince songs, as she pays tribute to the artist formerly known as Prince. Enjoy "Starfish and Coffee" butterscotch waffle points with maple-tangerine butter, "Let's Go Crazy" seafood and soppressata linguini with parmesan reggiano cream sauce and a gremolata dust, "Raspberry Beret" mini raspberry and cream trifles, plus "Computer Blue" butter pea flower cocktail.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Fri, Nov 29
6:30 to 9 pm

IF HOLIDAYS WERE A CAKE

If holidays were a cake, Devon Drag would sprinkle them with yuletide flavors and tie them all in bows for every neighbor on the block. Join Devon in the kitchen for a hands-on class and learn to bake a 3-layer gingerbread spice cake with orange jam filling and whipped mascarpone frosting decorated with sugared rosemary and candied orange slices, chocolate-peppermint mini bundt cakes with dark chocolate-peppermint ganache and crushed peppermints, red velvet layer cake with white chocolate cream cheese frosting decorated with white chocolate curls, plus pecan pie cake with brown sugar Swiss meringue frosting and honey-glazed pecans.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Nov 30
11 am to 1:30 pm

FIRE UP THE GRILL FOR TACOS

Fire up the grill for winter grilling and discover the secrets for making sensational tacos with taco expert Jeff Friesen. This hands-on class will create grilled chicken tacos with charred chiles, whole grilled fish tacos with fresh pico de gallo, grilled salsa verde, grilled Mexican street corn, homemade corn tortillas, plus a seasonal margarita.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Sat, Nov 30
1 to 3:30 pm

DATE NIGHT FOR COUPLES: BOLLYWOOD DINE AND DANCE

Grab your partner and join Lily Sugathan for a unique experience of dancing and dining. The evening begins with a one-hour Bollywood dance lesson learning the top 10 Bollywood dance steps, including thumka, spinning hands, desi pendulum, and the amitabh walk. This hands-on class will join Lily in the kitchen to create Lily's husband's special Kerala-style shrimp curry with coconut milk and tamarind, palak paneer, daal makhan-less - a version without butter, puris - deep-fried flatbread, vegetable pulao, plus paan shots - a betel leaf milkshake with refreshing spices served in a small glass. Put on your dancing shoes! Please do not wear rubber-soled shoes. We recommend closed shoes with a flat leather sole or medium heel.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lily Sugathan
Culinary Educator
Hands-On
$180 Per Couple

Sat, Nov 30
6 to 9 pm

ON THE LAM(B)

Quick! Hurry up for rich flavors that will catch you in awe, as Sheri Doe uses her culinary mastermind with seasonal ingredients to create a remarkable meal, starting with butternut squash soup with fennel, ginger, and garlic. Enjoy fresh herb crusted rack of lamb, saffron rice with pomegranate and fresh parsley, plus cast iron sweet potato-spicy pecan crisp, and a dry white wine kir cocktail with crème de cassis.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Sat, Nov 30
6:30 to 9 pm

GINGERBREAD HOUSE FOR ADULTS

Celebrate the holiday season while creating your own gingerbread house with homemade gingerbread, royal icing, and our dazzling assortment of dozens of candies and decorations. Then take home your creation to enjoy during the holidays. Many of our customers have made this class an annual tradition! #gingerbreadhouse
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Dec 1
12 to 3 pm

CARB DIEM

Seize the day and learn how to make fresh pasta with the talented chef Bernard Pilon. This hands-on class will create four spectacular homemade pasta dishes, including linguine with clam sauce, linguine with Alfredo sauce, spaghetti with Bolognese, and hand-formed tortellini in amatriciana sauce.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Sun, Dec 1
12:30 to 3 pm

THE APPRENTICE CHEF: GINGERBREAD HOUSE

For aspiring chefs, children ages 7 to 11. Join us for a truly magical participation class! Everyone will build a gingerbread house from our homemade gingerbread and decorate it with royal icing and a dazzling assortment of dozens of different candies and decorations. Take home your special treasure to be cherished and enjoyed all through the holiday season. #gingerbreadhouse
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Cindy Ott
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child

Sun, Dec 1
1 to 3 pm

DATE NIGHT FOR COUPLES: ON TAPA THE WORLD

Learn the secret to incredible sangria perfect for a party, and spend a fun evening in the kitchen creating Spanish tapas. This hands-on class will make fig-goat cheese empanadas, tomato crostinis with arugula, chorizo-manchego puffs, mussels al Diablo in a spicy tomato-garlic-wine broth, potato tortilla with paprika aïoli, garlic shrimp, bacon-wrapped dates stuffed with cheese, plus creamy orange-flavored flan.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Dec 1
5 to 7:30 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person

Sun, Dec 1
5:30 to 8 pm

WINTER WONDERLAND TREATS

As sleigh bells ring, it will be thrilling to frolic and play in the warm kitchen baking winter wonderland treats. This hands-on class with Lydia Gwin will create cranberry-orange shortbread cookies, Earl Grey lemon bars, white chocolate scones with peppermint, salted brownie cookie sandwiches with caramel buttercream, and gingerbread-spiced cinnamon rolls with a cream cheese orange glaze. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Dec 2
11 am to 1:30 pm

COOKIE DECORATING FUN FOR CHRISTMAS

Spend an afternoon of cookie decorating fun with Courtney McKinney where everyone is an artist. The cookies are out of the oven with a variety of shapes perfect for the holiday season. 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
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person

Mon, Dec 2
12 to 2:30 pm

NAUGHTY COOKIES AND "MILK"

Details

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

Mon, Dec 2
6 to 8:30 pm

SHOW ME MO CAJUN

Chef Mathew Unger exemplifies the "Show Me" Missouri slogan as he shares his research from his new cookbook, Missouri Comfort, about Missouri comfort food and the influence of Cajun cuisine. This hands-on class will work side-by-side with Mathew to make crab cakes with rémoulade sauce, Cajun shrimp, chicken and sausage gumbo, plus bourbon bread pudding with brioche bread and vanilla custard.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Mon, Dec 2
6 to 8:30 pm

OLD ENGLISH CHRISTMAS DINNER

Rich in tradition, spend a lovely evening with food historian and author, Suzanne Corbett, as she prepares a time-honored English Christmas dinner. Enjoy mulled wine with herb pub cheese, cauliflower and stilton bisque, roasted beef tenderloin with brandy cream sauce and Yorkshire pudding, romaine salad with pomegranate white wine vinaigrette, plus apple mincemeat tart.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Suzanne Corbett
Culinary Educator
Demonstration
$55 Per Person

Mon, Dec 2
6:30 to 9 pm

COOKIE DECORATING FUN FOR CHRISTMAS

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person

Tue, Dec 3
12 to 2:30 pm

GINGERBREAD HOUSE FOR ADULTS

Details

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

Tue, Dec 3
12 to 3 pm

YOU GOT ME, AND BABY, I GOT UBE

"They say we're young and we don't know", but Sharon Tutko is going to share some fun facts about the beautiful purple ube, with exciting ways to prepare it, along with ways to make it interchangeable with the sweet potato. This hand-on class will create purple ube biscuits with chive-garlic butter, ube-charred corn fritters with feta seared in cast iron served with sautéed garlicky winter greens and shiitakes with crispy pancetta, fennel-spiced grilled pork tenderloin served with purple yam ravioli with sage-brown butter sauce, plus ube ice cream sandwiches with ginger crinkle cookies rolled in toasted pistachios.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Dec 3
6 to 8:30 pm

JOYEUSE FÊTE

Spend a lingering evening at the counter experiencing an intimate French dinner to celebrate the holidays. Enjoy creamy turnip bisque, port-poached pear salad with roquefort cheese and candied walnuts, pastry-wrapped salmon coulibiac with dilled rice and spinach topped with roasted red bell pepper sauce, plus chocolate bûche de Noël with meringue mushrooms.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person

Tue, Dec 3
6:30 to 9 pm

AFTERNOONS WITH AUDREY - ITALY ENCORE

Audrey Scherrer delights in cooking and sharing food from her own experience in the kitchen and travels in a monthly series. Enjoy parmesan-prosciutto puff pastry twists, sun-dried tomato-crusted pan-seared and roasted chicken with herbed mozzarella stuffing, angel hair pasta with parsley walnut pesto, plus Frangelico strawberries with mascarpone whipped cream. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person

Wed, Dec 4
11 am to 1:30 pm

HEIRLOOM COOKIES

Are you craving the holiday cookies that grandma used to bake from handwritten recipes? Join Lydia Gwin in this hands-on class baking heirloom cookies that have been in the family recipe box for generations. Using modern instructions, learn to create spiced hot chocolate cookies with a marshmallow center, lemon-poppy seed ricotta cookies, gooey vanilla butter cake bars, Anzac biscuits - buttery oatmeal-coconut Australian cookies, and hazelnut-chocolate stuffed crinkle cookies.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Dec 4
6 to 8:30 pm

MACARON MANIA - DECEMBER

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. Learn to make mint-chocolate chip macarons with mint-chocolate chip buttercream topped with drizzled chocolate and crushed Andes mints, snickerdoodle macarons with cinnamon-sugar shells and cinnamon buttercream centers, plus cranberry orange macarons with fresh orange-cranberry sauce surrounded by orange zest buttercream. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Thu, Dec 5
12 to 2:30 pm

FORK AND CORK: FRANCE

Sommelier Kelcey Dale shares her vast knowledge of an exciting selection of French wines that will be paired with an array of dishes created by Mickey Kitterman. Enjoy French lentil and artichoke salad, roasted pork tenderloin with green peppercorns and roquefort, spinach and rice gratin, plus buckwheat crêpes with poached apples and Calvados whipped cream.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$80 Per Person

Fri, Dec 6
6:30 to 9 pm

HEIR AND A PARENT: THRILLED TO PIZZAS

Details

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

Sat, Dec 7
11 am to 1:30 pm

GINGERBREAD HOUSE FOR ADULTS

Details

Victoria Sansone
Kitchen Conservatory Staff
Hands-On
$65 Per Person

Sat, Dec 7
12 to 3 pm

THE APPRENTICE CHEF: GINGERBREAD HOUSE

Details

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

Sat, Dec 7
1 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Dec 7
6:30 to 9 pm

CZECH IT OUT! HOT KOLACHES!

Join Sheri Doe for an exciting afternoon 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Dec 8
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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Dec 8
1 to 3:30 pm

COOKIE DECORATING FOR CHRISTMAS

Discover your inner artist in a fun afternoon of cookie decorating with Belinda Reany creating Christmas cookies in a variety of shapes. The cookies are baked and ready to be decorated, as this hands-on class learns tips for planning designs; plus how to use royal icing with tipless pastry bags to transform cookies into works of art. Design dazzling cookies using outlining, flooding, and a variety of design techniques. Everyone will leave with a stunning array of decorated cookies to impress family, friends, and a favorite holiday visitor. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Belinda Reany
Culinary Educator
Hands-On
$65 Per Person

Mon, Dec 9
12 to 2:30 pm

VEGAN BAKING - NO ONE WILL KNOW

How will they know? Plant-based expert Lisa Buchmeier will show this hands-on class how to recreate some favorite treats vegan-style so that no one will be able to tell the difference. Learn the basics with gluten-free, naturally sweetened, wholesome ingredients to create creamy vanilla oat milk, chickpea chocolate chip cookie dough dip with crispy maple wafers, sweet potato brownies with dark chocolate frosting, and cardamom-courgette cupcakes with lemon icing. #healthy
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person

Mon, Dec 9
6 to 8:30 pm

BABY, IT'S COLD OUTSIDE

Come in out of the cold, and join chef Zach Dale, of Robust Wine Bar, to create a stunning meal to start the holiday season. This hands-on class will make baked brie with sun-dried tomatoes and white balsamic pesto served with French bread, an arugula-Thai basil-parsley herb salad with toasted almonds and pink peppercorns tossed in verjus vinaigrette, roasted duck breast served with napa cabbage amandine with orange vinaigrette, plus dark chocolate pots de crème.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Zach Dale
Chef
Hands-On
$70 Per Person

Mon, Dec 9
6 to 8:30 pm

CHRISTMAS CAKE POPS

Spend the evening with Rachel Sarino, founder and creative director of StL Cake Pops, for an exciting class creating jolly Christmas treats. This hands-on class will learn how to hand mold cake pop dough, dip, detail, and decorate with sprinkles, sanding sugar, and other specialty items to create an assortment of unique cake pops. Each student will take home their cake pop creations. Children, ages 7 to 13, must be accompanied by an adult taking the class.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Rachel Sarino
Culinary Educator
Hands-On
$65 Per Person

Mon, Dec 9
6:30 to 9 pm

DECORATING COOKIES FOR CHRISTMAS

Spend an afternoon of cookie decorating with Mary Rosenblum where everyone is an artist. Mary shares practical ways for using royal icing with pastry tips for exciting results. This hands-on class will create beautiful cookies and learn outlining, flooding, wet-on-wet, wet-on-dry techniques plus adding accents and creating texture with sprinkles on a variety of Christmas cookie shapes, with plenty of time for practice and creating your own designs. Everyone takes home their beautiful cookies. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Mary Rosenblum
Culinary Educator
Hands-On
$65 Per Person

Tue, Dec 10
12 to 2:30 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Dec 10
6 to 8:30 pm

NORDIC HOLIDAY BAKING

Don your warmest Scandinavian sweater, and join Lydia Gwin for a hands-on class baking traditional Nordic holiday treats. Lydia will teach everyone how to pronounce the words, as the class makes kransekake - a Norwegian almond ring celebration cake, crispy krumkake - Norwegian holiday almond pizzelle cookies filled with lingonberry jam and orange-infused whipped cream, St. Lucia saffron buns, Danish butter cookies, ginger thins, plus Swedish almond cake, all served with an egg coffee with vanilla-cardamom creamer.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Dec 11
6 to 8:30 pm

FEAST OF THE SEVEN FISHES

Experience the joyous celebration of the Feast of the Seven Fishes - a Southern Italy Christmas Eve dinner, as Sean Price shares the preparation of seven fishes in a four-course presentation. Enjoy fried calamari with lemon basil aïoli, grilled octopus atop corona beans and pan-seared potatoes topped with frisée and sherry vinegar gastrique, zuppa di pesce - a spectacular clam-shrimp-mussel-lobster seafood stew in a white wine tomato broth, and seared scallops on celery root-potato purée drizzled with saba.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sean Price
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Thu, Dec 12
6:30 to 9 pm

HOOKED ON FISH TACOS

Spend a fun evening making seafood tacos and homemade corn tortillas with sauces and salsas, plus ceviche and a seasonal margarita with taco expert Jeff Friesen. This hands-on class will create Baja fish tacos with Baja sauce and blackened catfish tacos with tartar sauce.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Fri, Dec 13
6 to 8:30 pm

SOUTH INDIA SATURDAY - KAPPA BIRYANI

Elizabeth Georgin, from Kerala, India, shares traditional dishes from her country in a monthly series. This hands-on class will learn to create mushroom chili with deep-fried mushrooms sautéed with bell peppers and onions simmered in a sweet and spicy sauce, kappa biryani - mashed casava cooked with beef short ribs and coconut, plus banana-sago payasam - a pudding dessert.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Elizabeth Georgin
Culinary Educator
Hands-On
$65 Per Person

Sat, Dec 14
11 am to 1:30 pm

GINGERBREAD HOUSE FOR ADULTS

Details

Julie Malloy
Culinary Educator
Hands-On
$65 Per Person

Sat, Dec 14
12 to 3 pm

THE APPRENTICE CHEF: GINGERBREAD HOUSE

Details

Victoria Sansone
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child

Sat, Dec 14
1 to 3 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Dec 14
6:30 to 9 pm

SUGAR PLUM FAIRY TEA

Treasure the magic of the holidays, as Lydia Gwin offers a variety of teas including Crème de Earl Grey and Cranberry Crush and prepares delectable offerings. Enjoy all allium mini quiches with arugula-cranberry-pecan salad with goat cheese and lemon vinaigrette, browned butter-butternut squash soup, scones with spiced carrot jam, plus masala chai poached pears with crème anglaise.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sun, Dec 15
12 to 2:30 pm

AND TO ALL A GOOD BITE!

'Twas the night that has everyone stirring in the kitchen with jolly Jon Lowe creating holiday appetizers and a homemade eggnog bar with assorted garnishes - whipped cream, cinnamon, crushed peppermint, shaved chocolate, and cocoa powder. This hands-on class will create a festive array of crab-stuffed mushrooms with scallions and fennel, warm goat cheese dip with artichokes and toasted crostini, prosciutto-wrapped asparagus with balsamic vinaigrette and shaved parmesan, lamb meatballs tossed in mint marinara, plus sugar cookie-white chocolate truffles.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jon Lowe
Chef
Hands-On
$70 Per Person

Sun, Dec 15
12:30 to 3 pm

DATE NIGHT FOR COUPLES: STL NOSTALGIA

Bring your partner to create some St. Louis food traditions in a hands-on holiday 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Matt Lehmann
Culinary Educator
Hands-On
$160 Per Couple

Sun, Dec 15
5 to 7:30 pm

CHRISTMAS COOKIE DECORATING

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person

Sun, Dec 15
5:30 to 8 pm

LUNCH WITH LYDIA - GNOCCHI TO FLATBREAD

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy caramelized onion and mushroom gnocchi soup, parmesan-pecorino steak flatbread with pickled red onions topped with balsamic drizzled arugula, plus Earl Grey lemon bars. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Dec 16
11 am to 1:30 pm

NAUGHTY COOKIES AND "MILK"

Details

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

Mon, Dec 16
6 to 8:30 pm

PRIME RIB PERFECTION

Join chef Mickey Kitterman in the kitchen and learn to create an impressive meal perfect for a holiday feast or New Year's celebration. This hands-on class will prepare seared sea scallops with orange-red onion-black olive relish, prime rib with horseradish sauce and demi-glace, Yorkshire pudding, roasted seasonal vegetables, plus flaming plum pudding with hard sauce.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$85 Per Person

Mon, Dec 16
6 to 9 pm

MACARON MANIA - DECEMBER

Jump on the bandwagon and discover why these sweet meringue confections are popping up everywhere! Join the talented Laura Branson for a hands-on class creating perfectly domed and footed sandwich cookies with fun flavor profiles and some pretty embellishing with new flavors every month. Learn to make mint-chocolate chip macarons with mint-chocolate chip buttercream topped with drizzled chocolate and crushed Andes mints, snickerdoodle macarons with cinnamon-sugar shells and cinnamon buttercream centers, plus cranberry orange macarons with fresh orange-cranberry sauce surrounded by orange zest buttercream.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Mon, Dec 16
6:30 to 9 pm

TRAVELS WITH TUTKO - PIAZZA DI POPOLO

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 spending New Year's Eve in Rome and after dinner walking to the Piazza di Popolo for an opera performance and dancing in the streets with champagne and perhaps kissing a well-dressed man like the end of the world was nigh for Jubiliao 2000. Enjoy a spicy rapini dish with chiles and currants served with crostini, a traditional New Year's Eve dish of braised sausage and lentils, pandoro panettone bread pudding with easy zabaglione and warm chocolate sauce, plus Asti Spumante. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Dec 17
11 am to 1:30 pm

HO! HO! HOLIDAY CUPCAKES

Celebrate the colors and flavors of the holiday season making cupcakes that would please any holiday "guest". Join Dawn Meyer in the kitchen and learn to make crème brûlée cupcakes with hazelnut buttercream, peppermint mocha cupcakes with peppermint Swiss meringue buttercream, eggnog latte cupcakes with espresso buttercream, and apple cider cupcakes with salted caramel cream.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Dec 17
6 to 8:30 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Dec 17
6:30 to 9 pm

A "TOAST" WITH TERRI JAYNE

Enjoy a decadent holiday brunch with the charming Terri Jayne, starting with a duo of French toast -- one with whipped lemon curd topped with strawberries and pistachios, and one with cappuccino whipped mascarpone. Terri will entice your taste buds with a fontina-basil frittata with tomatoes and prosciutto, baked polenta with goat cheese and spinach and mushrooms, plus caramel Frangelico affogato. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Wed, Dec 18
11 am to 1:30 pm

BE OF GOOD CHEER

Be of good cheer in an evening filled with the joy of the holiday season, as this hands-on class with Lydia Gwin creates a traditional holiday dinner. Learn to make herb-crusted roasted beef tenderloin served with creamy horseradish sauce, individual servings of pommes Anna, green beans amandine with portobello mushrooms, gruyère-black pepper popovers, plus cranberry almond cake with sugared cranberries and almond glaze.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Dec 18
6 to 8:30 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Wed, Dec 18
6:30 to 9 pm

DAYS WITH DEVON - GLAZE AND GIN

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy glazed lemon-lavender scones, sausage-sweet potato hash with shaved Brussels sprouts and almonds, winter fruit and greens salad with lemon Dijon vinaigrette topped with cashews, plus a baklava fruit tart topped with raspberry-mascarpone cream, and a winter citrus sour gin cocktail. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Thu, Dec 19
11 am to 1:30 pm

KICK THE CHICKEN BUCKET

It's time to bid farewell to the red and white chicken bucket and learn to make a variety of fried chicken from different regions. This hands-on class with Jeff Friesen will create Southern fried chicken with hot honey, coleslaw, Nashville hot chicken with comeback sauce, plus Korean fried chicken with Korean slaw.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Thu, Dec 19
6 to 8:30 pm

I SEE PARIS! I SEE FRANCE!

Hold your britches! Sit back and experience a lovely evening of delicious French dishes with the delightful 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Sheri Doe
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Dec 19
6:30 to 9 pm

HOLIDAY BRUNCH EGGS-PERTISE

Egg cookery is abundant in subtle and not-so-subtle ways in this fun hands-on class with chef Sharon Tutko designed for anyone who loves brunch. Learn to make deviled eggs with pesto, savory scallion waffles with a compound butter, festive chicken sausage-spinach-feta strata with olives and a flavorful romesco sauce, smoked paprika and garlic shrimp over asiago grits, plus a Grand Marnier soufflé with warm chocolate sauce, and a Sidecar fizz cocktail or mocktail. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Fri, Dec 20
1 to 3:30 pm

HOLIDAY DIPS AND SIPS

If dips and cocktails are high on the priority list, join Lydia Gwin for a lively evening in the kitchen making a coquito - Puerto Rican coconut eggnog, and a French pear martini. This hands-on class will create spinach-artichoke dip wrapped in a wreath-shaped flaky pastry, baked shrimp scampi dip served with crostinis, Tuscan sausage and bean dip with pita chips, and smoked salmon dip with everything bagel chips and crudités.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Fri, Dec 20
6 to 8:30 pm

ALL YULE WANT IS NAUGHTY COOKIES

A platter of naughty cookies might put you on the nice list, but Santa's reindeer will have to steer the sleigh to the next rooftop! Devon Drag laces each cookie with spirits, as the class enjoys soft cinnamon-rum sandwich cookies with rum dulce de leche filling, chocolate thumbprint cookies with brandy cream topped with a cherry drizzled in chocolate, orange and brown sugar spice cookies with orange liqueur frosting, maple latte cookies with coffee liqueur topped with maple-vanilla glaze, plus homemade hot chocolate affogato with Frangelico.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Fri, Dec 20
6 to 8:30 pm

DATE NIGHT FOR COUPLES: A GREEK HOLIDAY KITCHEN

Create an extraordinary Greek holiday meal with your partner as this hands-on class joins Maria Sakellariou. Learn to make whipped hummus topped with minced lamb and sumac and toasted pine nuts served with toasted flat bread, Greek loukaniko - sausage sautéed with onions and tri-colored peppers topped with feta, spiced beef tenderloin steaks cooked in cast iron and finished with Metaxa brandy sauce, farro salad with sun-dried tomatoes and feta tossed in olive oil-lemon vinaigrette, plus petimezopita - a Greek-style grape molasses chocolate cake.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Dec 20
6:30 to 9 pm

HEIR AND A PARENT: A HARRY POTTER CHRISTMAS

Treat your favorite Potterhead wizard to a small Christmas feast right out of the Great Hall in the Hogwarts Castle to celebrate the holidays. Amanda Anderson sprinkles her magic in the kitchen as this hands-on class creates roasted chicken with housemade herbed gravy, roasted carrots and potatoes, warm holiday butterbeer with white hot chocolate and butterscotch sauce topped with whipped cream, individual Christmas gingerbread cakes decorated with vanilla icing and holiday sprinkles, plus a tin of Mrs. Weasley's chocolate fudge to take home to share with family. This class is designed for children, at least 7 years of age, plus a parent.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Dec 21
10:30 am to 1 pm

PASSION FOR PASTA

Sheri Doe shares her love of homemade pasta after living and working in Southern Italy for four years. Join her in the kitchen to create three lovely pastas with the perfect sauce, plus refreshing basil sorbet and a hand-crafted Negroni. This hands-on class will create herb fettuccine with a vibrant lemon garlic sauce, spaghetti with cherry tomatoes and shrimp scampi, and tri-color busiate pasta with arrabbiata sauce.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Dec 21
12 to 2:30 pm

RED, WHITE AND ... A JOLLY NIGHT

Beth Hoeltke fills the kitchen with holiday aromas as she prepares a four course dinner that includes red and white wine pairings, plus a dessert wine. Enjoy baked brie with cranberry compote, Swiss onion pie with gruyère, a light salad with lemon vinaigrette, roasted Brussels sprouts with hollandaise, roasted pork loin stuffed with prosciutto and peppers and provolone, plus baked cranberry pudding.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Beth Hoeltke
Culinary Educator
Demonstration
$60 Per Person

Sat, Dec 21
6:30 to 9 pm

HEIR AND A PARENT: A HARRY POTTER CHRISTMAS

Treat your favorite Potterhead wizard to a small Christmas feast right out of the Great Hall in the Hogwarts Castle to celebrate the holidays. Jeff Friesen sprinkles his magic in the kitchen as this hands-on class creates roasted chicken with housemade herbed gravy, roasted carrots and potatoes, warm holiday butterbeer with white hot chocolate and butterscotch sauce topped with whipped cream, individual Christmas gingerbread cakes decorated with vanilla icing and holiday sprinkles, plus a tin of Mrs. Weasley's chocolate fudge to take home to share with family. This class is designed for children, at least 7 years of age, plus a parent.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jeff Friesen
Chef
Hands-On
$125 For Parent and Child

Sun, Dec 22
12:30 to 3 pm

CHUTNEY THE FRONT DOOR, WE ARE MAKING SAMOSAS!

Spend a fun-filled afternoon with Lily Sugathan creating lots of exciting samosas and chutneys to mix and match, plus mango lassi, warm masala chai with cardamom and cloves, and sweet gujiya dumplings for dessert. This hands-on class will work side-by-side with Lily to make spicy Punjabi potato samosas, crispy chicken and potato Pakistani samosas, served with Indian chutneys, including classic coriander mint chutney, tamarind-date chutney, sweet-and-spicy mango chutney, and spicy channa.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Sun, Dec 22
1 to 3:30 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

Details

Jeff Friesen
Chef
Hands-On
$170 Per Couple

Sun, Dec 22
5 to 7:30 pm

FLIPPING CRÊPES

Discover an exciting mélange of crêpes with global influences. This hands-on class with Sharon Tutko will learn to make mini salmon buckwheat crêpes with shaved cucumber and lemon-Boursin crème fraîche, Indian chickpea dosa with vibrant red lentil dal and mint-ginger-toasted coconut chutney, breton galettes - French savory crêpes filled with ham and sautéed leeks and brie, plus Ukrainian fresh blueberry crêpes with lemon-scented ricotta cheese. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Dec 23
11 am to 1:30 pm

GOES WITH CHAMPAGNE

Everything goes with champagne in this fun class with Anne Marie Lodholz 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. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Dec 23
12 to 2:30 pm

FAIR AND SQUARE ST. LOUIS-STYLE PIZZA

Characterized by its cracker-thin crust cut into squares made with little to no yeast, a sweeter cooked red sauce with lots of dried oregano, and provel cheese, St. Louis-style pizza is a quick easy way to make a snack. Join Sheri Doe in the kitchen to make this traditional hometown pizza topped with tomato sauce, green peppers, mushrooms, sausage, shredded cheddar cheese, smoked provolone, and Swiss cheese.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Dec 23
6 to 8:30 pm

PASTA, PASTA, PASTA

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Thu, Dec 26
12 to 2:30 pm

THE ART OF PIZZA THROWING

Details

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

Thu, Dec 26
12:30 to 3 pm

MERRY OLDE ENGLAND: PUBS AND PINTS

Jovial spirits abound raising a pint of ale with friends and family, as this hands-on class joins Mickey Kitterman to create classic British pub food, starting with bangers and mash from Keith Richards with pork sausages and potato-carrot mash and onion-Madeira gravy, ale-battered fish and thin crispy fries served with malt vinegar and homemade caper tartar sauce, Welsh rarebit - a peasant dish of broiled bubbly cheese atop a slice of hearty bread, Cornish pasties - savory beef and vegetable hand pies, plus Mickey's version of shepherd's pie baked with tender ground lamb and caramelized onions topped with mashed potatoes.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Thu, Dec 26
6 to 8:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

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

Details

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

Thu, Dec 26
6:30 to 9 pm

HEIR AND A PARENT: BITS AND PIZZAS

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

Details

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

Fri, Dec 27
11 am to 1:30 pm

LATIN-ASIAN MASHUP

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

Details

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

Fri, Dec 27
12 to 2:30 pm

BRING IT ON, NEW YEAR!

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

Details

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

Fri, Dec 27
6 to 8:30 pm

SUSHI RICE AND ROLL

Details

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

Fri, Dec 27
6:30 to 9 pm

GNUDI CAMP

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

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person

Sat, Dec 28
11 am to 1:30 pm

FRENCH FARE - CRAB FARCI

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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Dec 28
11 am to 1:30 pm

IN KNOTS OVER PRETZELS

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

Details

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

Sat, Dec 28
12 to 2:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

The kitchen lights up with laughter as this date night class joins Devon Drag to create flavor-packed dishes with bourbon as an ingredient, starting with BLT crostinis with bourbon brown sugar-glazed bacon, roasted tomatoes and homemade ranch spread. This hands-on class will make romaine-apple-red onion salad with gorgonzola and candied pecans topped with whiskey vinaigrette, spice rubbed pork loin roast with a bourbon reduction, succotash with bacon and maple bourbon brown butter, plus flourless chocolate bourbon brownies with vanilla ice cream and bourbon caramel sauce, and The Big Texan bourbon-grapefruit cocktail.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sat, Dec 28
6 to 8:30 pm

SATURDAY NIGHT SUSHI

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

Details

Jon Lowe
Chef
Hands-On
$80 Per Person

Sat, Dec 28
6:30 to 9 pm

WHEN THE MOON HITS YOUR EYE

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

Details

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

Sun, Dec 29
12 to 2:30 pm

SHAKE, RATTLE AND POUR

With just days before Father Time changes the clock to a new year, take a few hours to plan (and practice) a great celebration menu. This hands-on class will shake up two cocktails - a spiced pomegranate fizz and espresso martinis, then join Lydia Gwin to create caramelized onion-mushroom bruschetta, mini beef and sausage meatballs in a tomato marsala sauce served on fontina polenta, grilled shrimp with charred tomato lemon butter sauce, and roasted carrot-onion-hazelnut tart.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Dec 29
5 to 7:30 pm

NOSHES AND NIBBLES

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

Details

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

Mon, Dec 30
11 am to 1:30 pm

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn Meyer in the kitchen preparing mini calzones with marinara sauce, bacon-cheddar loaded smashed potatoes topped with sour cream, Buffalo cauliflower bites served with ranch dressing, and homemade peanut butter cups. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Mon, Dec 30
1 to 3 pm

OH, THE IRON-Y!

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

Details

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

Mon, Dec 30
6 to 8:30 pm

A COUNTDOWN TO INDULGENCE

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

Details

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

Mon, Dec 30
6 to 8:30 pm

LOBSTER AND CHAMPAGNE

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

Details

Kitchen Conservatory Chef
Demonstration
$80 Per Person

Mon, Dec 30
6:30 to 9 pm

DATE NIGHT FOR COUPLES: MIGHT AS WELL-INGTON!

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

Details

Kitchen Conservatory Chef
Hands-On
$200 Per Couple

Wed, Jan 1
6 to 8:30 pm

NO WEIGH!

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

Details

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

Thu, Jan 2
6 to 8:30 pm

CZECH IT OUT! HOT KOLACHES!

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

Details

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

Thu, Jan 2
6 to 8:30 pm

THE SUSHI COUNTER

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

Details

Adam LaViolette
Culinary Educator
Hands-On
$80 Per Person

Thu, Jan 2
6:30 to 9 pm

A DAY IN THE KITCHEN: BREAD BASKET

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
Conquer the art of baking delicious yeast breads in this hands-on class that will cover all kinds of delicious, home-baked breads, including baguettes, rolls, pizza, rye, whole-grain, sandwich breads, and delicious cinnamon rolls. The class will make natural starters, sponges, crusty breads, and enriched doughs. Plus, learn how to make the amazing no-knead, slow-rise bread. Each participant will take home sourdough starter. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Fri, Jan 3
11 am to 4 pm

DATE NIGHT FOR COUPLES: CUCKOO FOR COQ AU VIN

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

Details

Joe Herbert
Culinary Educator
Hands-On
$160 Per Couple

Fri, Jan 3
6 to 8:30 pm

GIRLS' NIGHT OUT: CHILL OUT WITH FRIESEN

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

Details

Jeff Friesen
Chef
Demonstration
$60 Per Person

Fri, Jan 3
6:30 to 9 pm

NEXT-LEVEL GRILLED CHEESE

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

Details

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

Sat, Jan 4
12 to 2:30 pm

HEIR AND A PARENT: STEP UP TO THE CANDY BAR

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

Details

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

Sat, Jan 4
1 to 3:30 pm

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

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

Details

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

Sat, Jan 4
6 to 9 pm

THE ART OF PIZZA THROWING

Details

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

Sat, Jan 4
6:30 to 9 pm

A DAY IN THE KITCHEN: PASTA

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

Details

Jeff Friesen
Chef
Hands-On
$175 Per Person

Sun, Jan 5
11 am to 4 pm

THE ART OF DECORATING CUPCAKES

Join the delightful 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.

Details

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

Sun, Jan 5
12 to 2:30 pm

HONG KONG TREASURES

Details

Jacob Couture
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 5
12:30 to 3 pm

DATE NIGHT FOR COUPLES: LIFE OF THE PAELLA PARTY

Grab your partner and join the party with Mickey Kitterman creating manchego-chorizo puffs and tortilla patatas bravas, perfect for any celebration. This hands-on class designed for couples will make two paellas - traditional paella Valencia loaded with seafood and chicken and sausage, plus chicken and chorizo paella. The party wouldn't be complete without classic red sangria and queso flan with seasonal fruit.

Details

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

Sun, Jan 5
5 to 7:30 pm

FOOD FOR LIFE - ALL DAY, EVERY DAY

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

Details

Lisa Buchmeier
Culinary Educator
Demonstration
$55 Per Person

Sun, Jan 5
5:30 to 8 pm

A SEINFELD STATE OF MIND

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

Details

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

Mon, Jan 6
6 to 8:30 pm

MACARON MANIA - JANUARY

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

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 6
6:30 to 9 pm

WHACK THE KNIFE!

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person

Tue, Jan 7
12 to 2:30 pm

THINK LIKE A PRIVATE CHEF

Take a peek inside the workings of a private chef who creates a week of meals for families providing lots of creativity and flexibility for each meal. This hands-on class with the talented Sharon Tutko will prepare all the components, and then each student will create their own plate to sample. Combinations can include chicken, pork or shrimp that are sautéed, roasted, or grilled, plus seasonal veggies that are marinated and grilled, steamed, or "slawed", plus a choice of noodles, rice, or ube potatoes, and a choice of sauces including Sharon's luscious charmoula sauce, pumpkin seed pesto, or basil-ginger splash.

Details

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

Tue, Jan 7
6 to 8:30 pm

SOURDOUGH BREAD

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

Details

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

Tue, Jan 7
6 to 9 pm

IF YOU KNEW SUSHI

Details

Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Jan 7
6:30 to 9 pm

LUNCH WITH LYDIA - MUSTARD TO MARMALADE

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Wed, Jan 8
11 am to 1:30 pm

RAISING THE RISOTTO GAME

Spend the evening with the talented chef Bob Colosimo, of Eleven Eleven Mississippi, learning to make creamy Italian risotto using a variety of rice including arborio, carnaroli, and vialone nano - an Italian semifino variety. Combining the rice with exciting ingredients, this hands-on class will make risotto with goat cheese and roasted mushrooms, creamy butternut squash risotto with toasted pumpkin seeds, braised beef short ribs and spinach risotto, plus salted caramel risotto with crumbled almond biscotti.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Bob Colosimo
Chef
Hands-On
$65 Per Person

Wed, Jan 8
6 to 8:30 pm

MERINGUES - WHIP IT! WHIP IT GOOD!

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

Details

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

Wed, Jan 8
6 to 8:30 pm

JAN AND MATT HAVE GOOD FORTUNE

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

Details

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

Wed, Jan 8
6:30 to 9 pm

SCHNITZEL, SPÄTZLE, AND STRUDEL

Details

Mathew Unger
Chef
Hands-On
$65 Per Person

Thu, Jan 9
6 to 8:30 pm

SALT, FAT, ACID, HEAT - CILANTRO AND CHILES

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Thu, Jan 9
6:30 to 9 pm

HIGH ON POT PIE

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

Details

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

Fri, Jan 10
6 to 8:30 pm

DATE NIGHT FOR COUPLES: GIVE PIZZA CHANCE

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

Details

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

Fri, Jan 10
6 to 8:30 pm

A DAY IN THE KITCHEN: FISH AND SEAFOOD

Come over to the other side of the counter to master cooking in our special participation classes. For those who are interested in learning more about how to cook, A Day in the Kitchen offers an in-depth mastery of specific culinary arts. These classes are limited to eight people.
This very popular participation class will show everything you need to know about selecting, preparing, and cooking all different kinds of fish and shellfish. Our fish expert, Jon Lowe, will give the class much flexibility in creating the dishes they most want to learn. Participants are invited to meet at 9:15 am at Starrs, 1135 South Big Bend, Richmond Heights, to select the fish.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jon Lowe
Chef
Hands-On
$200 Per Person

Sat, Jan 11
10 am to 3 pm

HEIR AND A PARENT: A GORDITA FIESTA

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

Details

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

Sat, Jan 11
10:30 am to 1 pm

SOUTH INDIA SATURDAY - KERALA CHICKPEA CURRY

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

Details

Elizabeth Georgin
Culinary Educator
Hands-On
$65 Per Person

Sat, Jan 11
11 am to 1:30 pm

PASTA IS ALWAYS A GOOD IDEA

Spend an evening with the engaging Angela Adrignola and learn the fundamentals of making pasta from kneading and shaping the dough to four classic sauces. This exciting hands-on class will learn to roll and cut pasta to create lemon ricotta ravioli with brown butter sage sauce, pappardelle alla Bolognese, spinach and ricotta cannelloni with vodka sauce, and traditional fettuccine Alfredo.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Angela Adrignola
Culinary Educator
Hands-On
$65 Per Person

Sat, Jan 11
6 to 8:30 pm

HEIR AND A PARENT: SUSHI - JUST ROLL WITH IT

Details

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

Sat, Jan 11
6:30 to 9 pm

SUNDAY FUNDAY: YOGA BRUNCH

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing vegetarian brunch as this hands-on class makes spinach-mushroom croissant casserole with gruyère, cardamom-orange coffee cake with cardamom-brown sugar streusel, crispy potato-mushroom-asparagus hash with roasted red pepper, chocolate doughnut mini muffins, plus a citrus-blueberry salad dressed in ginger-citrus syrup topped with mint sugar and almonds, and blood orange-campari mimosas. #healthy

Details

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

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

HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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

Details

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

Sun, Jan 12
12 to 2:30 pm

DATE NIGHT FOR COUPLES: SIGN OF THE TIMES

Challenge your mate to a morning of crossword puzzle solving, then join us in the evening to create some favorite recipes from The New York Times with Sheri Doe. This hands-on class for couples will prepare smoked salmon with fromage blanc and caper spread, no-knead bread baked in a Dutch oven, butternut squash and baby kale risotto, cast iron salmon glazed with brown sugar and mustard, plus butter mochi with fried apple glaze.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Jan 12
5 to 7:30 pm

ICING ON THE CAKE

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

Details

Megan Sewell
Pastry Chef
Hands-On
$70 Per Person

Sun, Jan 12
5:30 to 8 pm

MEATLESS MONDAY

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jan 13
11 am to 1:30 pm

FRENCH CASSOULET

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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jan 13
6 to 9 pm

HOMEMADE YOGURT IS GREEK CULTURE

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

Details

Maria Sakellariou
Chef
Hands-On
$65 Per Person

Mon, Jan 13
6:30 to 9 pm

BREADS FROM FRANCE

Give a warm welcome to Susan Westfall, a retired breast surgeon, who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse and brioche. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Jan 14
11 am to 1:30 pm

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling evening creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Szechuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, 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.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person

Tue, Jan 14
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
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Tue, Jan 14
6 to 8:30 pm

THE SEA FARE OF HOUSE VELARYON

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

Details

Terri Jayne Walker
Culinary Educator
Demonstration
$55 Per Person

Tue, Jan 14
6:30 to 9 pm

THE BEST OF BAREFOOT - THE COMFORT ZONE

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

Details

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

Wed, Jan 15
11 am to 1:30 pm

BREADS FROM FRANCE

Join Susan Westfall, a retired breast surgeon who has been honing her bread skills, recently earning a second certificate from Cordon Bleu in Paris for a week of intensive bread baking. She shares the techniques of weighing ingredients, and different methods of kneading, including slap and fold, as this hands-on class creates three classic French breads -- baguette, fougasse, and brioche.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Wed, Jan 15
6 to 8:30 pm

HOOKED ON FISH TACOS

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person

Wed, Jan 15
6 to 8:30 pm

CULINARY ADVENTURES: PORTUGAL

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Wed, Jan 15
6:30 to 9 pm

DAYS WITH DEVON - CHAI AND CAVA

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$50 Per Person

Thu, Jan 16
11 am to 1:30 pm

MODERN SAUCES

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

Details

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

Thu, Jan 16
6 to 8:30 pm

THE CHEF AND A FISHMONGER

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

Details

Bernard Pilon
Chef
Demonstration
$80 Per Person

Thu, Jan 16
6:30 to 9 pm

THE GREAT CHICKEN AND WAFFLE CLUCK-OFF

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

Details

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

Fri, Jan 17
6 to 8:30 pm

DATE NIGHT FOR COUPLES: CIAO CHOW

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

Details

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

Fri, Jan 17
6 to 8:30 pm

FRIDAY NIGHT FRENCH - RACK OF PORK

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

Details

Kitchen Conservatory Chef
Demonstration
$60 Per Person

Fri, Jan 17
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 pain au chocolat, palmiers, pinwheels, croissants, cheese straws, kouign amann - individual flaky Breton butter pastries, and other scrumptious desserts.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person

Sat, Jan 18
11 am to 4 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, Jan 18
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, at least 7 years of age, plus a parent.

Details

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

Sat, Jan 18
12 to 2:30 pm

DO YOU OR DOUGHN'T YOU?

Details

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

Sat, Jan 18
6 to 8:30 pm

DATE NIGHT FOR COUPLES: A ZEST FOR SICILY

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

Details

Jacob Couture
Chef
Hands-On
$150 Per Couple

Sat, Jan 18
6 to 8:30 pm

HEIR AND A PARENT: CRANK OUT THE PASTA

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

Details

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

Sun, Jan 19
12 to 2:30 pm

NOVEL CUISINE: BE READY WHEN THE LUCK HAPPENS

At long last, cookbook author and television personality Ina Garten, who brought us into her kitchen and gardens and made it all look effortless shares her story in Be Ready When the Luck Happens: A Memoir. As the class discusses the book, Jan Reid will prepare some of her favorite dishes from Ina's cookbooks including crostini with herb ricotta, lentil and sausage soup, Brussels sprouts and kale winter slaw with craisins and lemon vinaigrette, plus salty oatmeal-chocolate chunk cookies, and one of Ina's favorite cocktails -- a whiskey sour.
Novel Cuisine is a culinary book club for food lovers that read the book in advance and includes novels, memoirs, histories, science and politics -- all with food as a central theme. The books for Novel Cuisine are available at Kitchen Conservatory. Come to one or as many of these classes as you like! Novel Cuisine started in our kitchen in 2006 and our readers and food lovers have discussed nearly 200 books! We love to hear from our students what books they want to read!
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Jan Reid
Kitchen Conservatory Staff
Demonstration
$45 Per Person

Sun, Jan 19
1 to 3:30 pm

DATE NIGHT FOR COUPLES: OH MY COD!

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

Details

Zach Dale
Chef
Hands-On
$160 Per Couple

Sun, Jan 19
5 to 7:30 pm

MACARON MANIA - JANUARY

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

Details

Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 19
5:30 to 8 pm

GET STARTED WITH SOURDOUGH

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

Details

Dani Lake
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 20
6 to 8:30 pm

SASSY SAUCES

One of Joe Herbert's most requested classes, sauce-making is a key to fine cuisine. Joe will provide step-by-step directions in making extraordinary sauces! Join him in this hands-on class preparing beef tenderloin medallions with cognac-roquefort sauce, roasted chicken with morel sauce, scallops with shallot beurre blanc, and trout amandine.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Joe Herbert
Culinary Educator
Hands-On
$70 Per Person

Mon, Jan 20
6 to 8:30 pm

PRESIDENTIAL INAUGURATION DINNER

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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$60 Per Person

Mon, Jan 20
6:30 to 9 pm

GREAT BALLS OF FLAVOR!

Lydia Gwin is on fire with meatballs from around the world with rich, exciting flavors. This hands-on class will learn to create Vietnamese meatballs in a lettuce wrap served with Asian-style mango-cabbage slaw, Norwegian fish ball soup, spiced lamb meatballs with cilantro-yogurt sauce, and baked mozzarella-stuffed chicken parmesan meatballs served with pasta Alfredo.

Details

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

Tue, Jan 21
6 to 8:30 pm

FROM FARFALLE TO FETTUCCINE

Details

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

Tue, Jan 21
6 to 8:30 pm

GUT REACTION II

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Tue, Jan 21
6:30 to 9 pm

WHAT'S UP, DOC?

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

Details

Caryn Dugan
Culinary Educator
Hands-On
$65 Per Person

Wed, Jan 22
6 to 8:30 pm

THE ART OF PIZZA THROWING

Details

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

Wed, Jan 22
6:30 to 9 pm

EVERYONE WYNNES WITH CHRISTY - KALE YEAH!

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

Details

Christy Wynne
Culinary Educator
Demonstration
$55 Per Person

Thu, Jan 23
11 am to 1:30 pm

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 hand made 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, Jan 23
6 to 8:30 pm

THE OFFICE - PRANKS, PRETZELS, AND PARMESAN

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

Details

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

Thu, Jan 23
6 to 8:30 pm

WHACK THE KNIFE!

Details

Kitchen Conservatory Chef
Hands-On
$50 Per Person

Thu, Jan 23
6:30 to 9 pm

A DAY IN THE KITCHEN: BEEF

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person

Fri, Jan 24
10 am to 3 pm

ROADSIDE DINING DHABA-STYLE

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

Details

Lily Sugathan
Culinary Educator
Hands-On
$65 Per Person

Fri, Jan 24
6 to 8:30 pm

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

Good things come to those who find culinary pleasure in creating authentic Greek dishes with Maria Sakellariou. This hands-on class will make goat cheese and grilled green Greek olive spread served on grilled pita rounds, baked oysters with homemade herb butter, oven-baked Cornish hens with spicy sausage stuffing and red chili-pecan sauce, sweet mashed potatoes with kumquat sauce, plus milopita - a Greek apple cake served with a cup of Greek mountain aromatic tea.

Details

Maria Sakellariou
Chef
Hands-On
$170 Per Couple

Fri, Jan 24
6:30 to 9 pm

SUSHI RICE AND ROLL

Details

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

Fri, Jan 24
6:30 to 9 pm

HEIR AND A PARENT: BITS AND PIZZAS

Details

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

Sat, Jan 25
11 am to 1:30 pm

FRENCH FARE - POULET ALLEMANDE

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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Sat, Jan 25
11 am to 1:30 pm

DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

Details

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

Sat, Jan 25
6 to 8:30 pm

EGG-CITING EGGS BENEDICT WITH JAN AND MATT

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

Details

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

Sun, Jan 26
12 to 2:30 pm

THE BEAR NECESSITIES

Sheri Doe explores the captivating chemistry between the gritty team of culinary talents in the kitchen of the Chicago restaurant that lures us in to watch The Bear. This hands-on class will create three stunning main courses - Carmy's "Mom's chicken" piccata sautéed golden brown with lemon and capers and white wine, Sydney's fall-off-the-bone cola braised beef short ribs cooked in a Dutch oven with risotto, and Sydney's Chilean sea bass sous vide with tomato confit.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

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

Sun, Jan 26
12:30 to 3 pm

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

Details

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

Sun, Jan 26
1 to 3:30 pm

FAMILY THAI'S

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

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Brian Notario
Culinary Educator
Hands-On
$65 Per Person

Sun, Jan 26
5 to 7:30 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.

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Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person

Mon, Jan 27
11 am to 1:30 pm

I DID IT ALL FOR THE GNOCCHI

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

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

Mon, Jan 27
6 to 8:30 pm

PUT THAT IN YOUR PASTRY BAG AND PIPE IT!

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

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Nakyung Lee
Culinary Educator
Hands-On
$65 Per Person

Mon, Jan 27
6:30 to 9 pm

MACARON MANIA - JANUARY

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

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Laura Branson
Culinary Educator
Hands-On
$65 Per Person

Tue, Jan 28
12 to 2:30 pm

IF YOU KNEW SUSHI

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Jay Dedkhad
Chef
Hands-On
$80 Per Person

Tue, Jan 28
6:30 to 9 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.

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Jeff Friesen
Chef
Hands-On
$65 Per Person

Wed, Jan 29
6 to 8:30 pm

CHINESE NEW YEAR - YEAR OF THE SNAKE

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

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

Wed, Jan 29
6 to 8:30 pm

SPICE GIRL

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

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

Thu, Jan 30
11 am to 1:30 pm

THE TWISTS AND TURNS OF BABKA

Join Shelly Yona in the kitchen as she shares her love for baking babka - also known in Israel as shmarim (yeast cake), a sweet braided bread that filled her childhood home with an unforgettable aroma every Friday for Shabbat. This hands-on class will learn to make three different shapes with three different fillings - chocolate-Nutella babka in a braid shape, cinnamon rolls with pecans, and a braided babka with ricotta cheese filling.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

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Shelly Yona
Culinary Educator
Hands-On
$65 Per Person

Thu, Jan 30
6 to 9 pm

DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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

Fri, Jan 31
6 to 8:30 pm

GIRLS' NIGHT OUT: ITALIAN SCALLION

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

Details

Jacob Couture
Culinary Educator
Demonstration
$60 Per Person

Fri, Jan 31
6:30 to 9 pm

THE CHEF'S TABLE

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

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

Sat, Feb 1
1 to 4 pm

LE JOUR DES CRÊPES

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

Details

Bernard Pilon
Chef
Hands-On
$65 Per Person

Sun, Feb 2
12 to 2:30 pm

BRITISH ROYAL-TEA

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

Details

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

Sat, Feb 8
12 to 2:30 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, Feb 15
12 to 2:30 pm

HANDMADE CHEESES

Explore fresh cheesemaking in an exciting evening with world-renowned cheese expert Neville McNaughton, known as Dr. Cheese. Neville shares the history and science behind making cheese while this hands-on class samples award-winning cheeses that include some locally made samples. Join Dr. Cheese in the kitchen to make creamy ricotta, pulled mozzarella, panela, quark/chevre, and juustoleipa - a Finnish toasted cheese.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Details

Neville McNaughton
Culinary Educator
Hands-On
$75 Per Person

Thu, Feb 20
6 to 9 pm

BACK TO BASICS

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

Details

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

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

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THE ART OF PIZZA THROWING

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HEIR AND A PARENT: CRANK OUT THE PASTA

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SOUTH INDIA SATURDAY - KERALA SPICY FISH CURRY

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THE CRAFT OF COMFORT FOOD

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LUNCH WITH LYDIA - BEETS TO GOOEY BUTTER

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GET YOUR PRETZELS IN A TWIST

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FROM FARFALLE TO FETTUCCINE

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THAI'M TO EAT

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DATE NIGHT FOR COUPLES: BOURBON IS WHISKEY BUSINESS

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DATE NIGHT FOR COUPLES: TUSCANY FOR TWO

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A DAY IN THE KITCHEN: BEEF

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GIRLS' NIGHT OUT: CACCIATORE, IF YOU CAN!

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TEX-MEX SIZZLES

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MY FIRST THANKSGIVING

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LET'S MEAT FOR LUNCH

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PIES, TARTS, AND BARS

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IF YOU KNEW SUSHI

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KNIFE LESSONS TO CUT BY

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FLIPPIN' THANKSGIVING

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AFTERNOONS WITH AUDREY - PLYMOUTH THANKSGIVING

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FALL FEAST - OPTIONAL WINE PAIRING PACKAGE

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FALL FEAST - A CULINARY SHOWCASE

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HEIR AND A PARENT: THRILLED TO PIZZAS

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THE FALL GUY

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A DAY IN THE KITCHEN: PASTA

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CHRISTMAS COOKIE DECORATING

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SOUP SEASON

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SCHNITZEL, SPÄTZLE, AND STRUDEL

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OUI, WE LOVE FRENCH

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TRAVELS WITH TUTKO - MENDOCINO FOREST

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LET'S PLAY HOOKY

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FRIENDSGIVING

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JAN AND MATT ARE THE MERRY MAKERS

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DAYS WITH DEVON - PUMPKINS AND RYE

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MORE HOT SOUPS AND WARM BREADS

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SANDWICH COOKIES - OH, WHAT A FILLING!

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HEIR AND A PARENT: WIZARDS IN THE KITCHEN

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