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
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". #healthyDetails
Lisa BuchmeierCulinary Educator
Demonstration
$55 Per Person
Sun, May 18
5:30 to 8 pm
5:30 to 8 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 #healthyDetails
Lily SugathanCulinary Educator
Demonstration
$55 Per Person
Sat, May 31
6:30 to 9 pm
6:30 to 9 pm
GUT REACTION II
Certified health and wellness coach Sharon Tutko shares loads of tips for eating for enjoyment while soothing the gut and strengthening the immune system. Discover an array of foods to eat for a healthy gut reaction that are nourishing, easy to digest, fiber focused, vegetable forward, and wheat-free. Discover the nutritional information behind the food as Sharon prepares an anti-inflammatory and probiotic melon-thyme shrub sipper, charred kale on sweet potato bruschetta with a zesty sunflower seed drizzle, marinated and sautéed chicken breast with sautéed bok choy and maitake mushrooms with creamy tahini sauce served with 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. #healthyDetails
Sharon TutkoKitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jun 3
6:30 to 9 pm
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. #healthyDetails
Lisa BuchmeierCulinary Educator
Hands-On
$150 Per Couple
Sun, Jun 8
5 to 7:30 pm
5 to 7:30 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. #healthyDetails
Lisa BuchmeierCulinary Educator
Hands-On
$65 Per Person
Sat, Jun 21
12 to 2:30 pm
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 #veganDetails
Sheri DoeCulinary Educator
Hands-On
$65 Per Person
Mon, Jun 23
6 to 8:30 pm
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 #healthyDetails
Lisa BuchmeierCulinary Educator
Hands-On
$150 Per Couple
Fri, Jul 11
6 to 8:30 pm
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 and nutritious make-ahead breakfast options with no refined sugar that are fast and easy for adults and children. This hands-on class will create homemade maple-cinnamon granola, pumpkin mini loaves with chocolate chips and walnuts, protein whole wheat bagels, almond chia pudding with a variety of mix-ins, build-your-own breakfast egg muffins with any combination of cheese and bacon or sausage and vegetables, make-ahead ground turkey breakfast burritos, and peanut butter balls. This class is designed for children, ages 7 to 11, plus a parent. #healthyDetails
Marci BolandKitchen Conservatory Staff
Hands-On
$125 For Parent and Child
Sat, Jul 12
10 am to 12:30 pm
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 #veganDetails
Lisa BuchmeierKitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Jul 21
6 to 8:30 pm
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. #healthyDetails
Sharon TutkoKitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 23
6 to 8:30 pm
6 to 8:30 pm
MIDDLE EAST VEGETARIAN COMFORT
Savor the warm comforting vegetarian and vegan dishes of the Middle East with Sheri Doe. This hands-on class will create handmade pita and hummus, smoky and spicy white bean soup with kale and Aleppo pepper, quinoa-tomato-cucumber salad in a light lemony dressing, grilled tofu shawarma, plus vegan pistachio baklava. #vegetarian #healthyDetails
Sheri DoeKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Aug 7
6 to 8:30 pm
6 to 8:30 pm
VEGETABLE-CENTRIC
Delicious vegetables are at the center of the plate for this hands-on technique class with Matt Sassman using familiar and unfamiliar vegetables, roots, tubers, leaves, legumes, and aromatics. Learn to roast, braise, blanch, steam, mash, fry, pickle, and create a gratin of any vegetable, cream of any vegetable soup, butter-braised vegetables, roasted vegetables, vegetable purée, plus how to cook leafy greens, and enhance vegetables using dairy or cheese. #vegetarian #healthyDetails
Matthew SassmanKitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Sep 4
6 to 8:30 pm
6 to 8:30 pm
