Take a Cooking Class

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

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Classes

A BIG WYNNE FOR BREAKFAST AND LUNCH

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

Details

Christy Wynne
Culinary Educator
Demonstration
$55 Per Person
Thu, Apr 3
11 am to 1:30 pm

HOW IS THIS GLUTEN-FREE?

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 15
6 to 8:30 pm

BEYOND BE-LEAF

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, May 1
6:30 to 9 pm

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, May 18
5:30 to 8 pm

HEALTHY FOOD HACKS

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, May 20
6 to 8:30 pm

GOODBYE, WHEAT! WE ARE DONE WITH YOU!

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, May 27
6 to 8:30 pm

GIRLS' NIGHT OUT: HELLO, DAAL-I

Say hello to the engaging Lily Sugathan as she shares the versatility of daal - incredible lentils. Enjoy daal moth ki chaat - a healthy salad of sprouted daal moth, masala khichadi - an Indian comfort food with lentils and rice and vegetables, aloo ki bhujia - a traditional stir-fry from Bihar, India, daal roti - lentil-stuffed flatbread served with spiced dahi, plus moon daal ka halwa - a sweet dish with split green gram daal. #vegetarian #healthy

Details

Lily Sugathan
Culinary Educator
Demonstration
$55 Per Person
Sat, May 31
6:30 to 9 pm

SUNDAY FUNDAY: YOGA BRUNCH

Join certified yoga instructor Devon Drag for a one-hour gentle but energizing all-levels yoga class in our kitchen. Please note the class is BYOM (bring your own mat!). Then, roll up your mats and head to the stovetop to create a nourishing brunch as this hands-on class makes sheet pan caprese frittata with yellow and red cherry tomatoes and basil topped with fresh mozzarella, summer peach-blackberry spinach salad with pecans and feta tossed in honey-balsamic dressing, strawberry-cornmeal buttermilk pancakes topped with an orange and maple syrup, tropical fruit salad with citrus-honey dressing, raspberry scones layered with raspberry jam and fresh raspberries with a vanilla glaze, plus fleur de paradis - an elderflower-gin cocktail with orange bitters and fresh grapefruit juice topped with prosecco. #healthy

Details

Devon Drag
Kitchen Conservatory Staff
Hands-On
$75 Per Person
Sun, Jun 1
10:30 am to 1:30 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, Jun 3
6:30 to 9 pm

DATE NIGHT FOR COUPLES: THE SOUTHERN VEGAN-IZER

Spend an adventurous evening in the kitchen with Lisa Buchmeier creating a Southern fusion plant-based feast that is dairy-free and egg-free. This hands-on class will learn to make deviled "eggs" with a creamy filling piped into roasted gold potatoes garnished with dill and paprika, barbecue pulled "pork" sandwiches with king oyster mushrooms topped with naturally sweetened barbecue sauce and crispy slaw on a toasted bun, chipotle mac-and-"cheese" with caramelized Brussels sprouts, plus fruit-sweetened hummingbird cupcakes topped with oil-free cashew cream cheese frosting and toasted walnuts. #healthy

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple
Sun, Jun 8
5 to 7:30 pm

VEGETABLE-CENTRIC

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

Details

Matthew Sassman
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jun 12
6 to 8:30 pm

NUTS ABOUT VEGAN

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

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$65 Per Person
Sat, Jun 21
12 to 2:30 pm

CRACKERS FOR COMPOTES AND CHUTNEYS

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

Details

Sheri Doe
Culinary Educator
Hands-On
$65 Per Person
Mon, Jun 23
6 to 8:30 pm

DATE NIGHT FOR COUPLES: ITALY - VEGAN-STYLE

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

Details

Lisa Buchmeier
Culinary Educator
Hands-On
$150 Per Couple
Fri, Jul 11
6 to 8:30 pm

HEIR AND A PARENT: WAKE UP CALL

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

Details

Marci Boland
Kitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sat, Jul 12
10 am to 12:30 pm

PLANT-BASED SUMMER ROASTING AND BAKING

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

Details

Lisa Buchmeier
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jul 21
6 to 8:30 pm

HEALTHY FOOD HACKS

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 23
6 to 8:30 pm