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 ITALIAN CAPER

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

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Sep 17
11 am to 1:30 pm

THE BEST OF BAREFOOT - BIG ON SHRIMP

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Sep 17
11 am to 1:30 pm

HIGH ON POT PIE

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Sep 23
11 am to 1:30 pm

BREADS AND SPREADS

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

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Sep 24
11 am to 1:30 pm

A DAY IN THE KITCHEN: FRENCH PASTRY

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

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person
Thu, Sep 25
11 am to 4 pm

VERONA

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

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Oct 1
11 am to 1:30 pm

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

Details

Kitchen Conservatory Chef
Hands-On
$175 Per Person
Tue, Oct 7
10 am to 3 pm

LONDON TEA TIME

Audrey Scherrer celebrates cooking and sharing food from her own experience in the kitchen and global travels. Enjoy a London tea with a tiered selection of fresh raspberry scones with clotted cream, curry chicken salad sandwiches with cranberries, cucumber-dill-cream cheese finger sandwiches, chocolate truffles, shortbread cookies, plus tea with milk, and a flute of champagne. #weekday

Details

Audrey Scherrer
Culinary Educator
Demonstration
$65 Per Person
Wed, Oct 15
11 am to 1:30 pm

DAYS WITH DEVON - CHORIZO AND PUMPKIN

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Oct 16
11 am to 1:30 pm

MEALS WITH MATT - SEA-ING IS BELIEVING

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

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person
Fri, Oct 17
11 am to 1:30 pm

THE BEST OF BAREFOOT - SLIDERS AND RINGS

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Oct 22
11 am to 1:30 pm

DAY GRILLING

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

Details

Jeff Friesen
Chef
Hands-On
$70 Per Person
Thu, Oct 23
11 am to 1:30 pm

LUNCH WITH LYDIA - BOURSIN TO BAKED APPLES

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Oct 27
11 am to 1:30 pm

TRAVELS WITH TUTKO - NORTHWOODS

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. From a kayak to a 1990s Chevy van, Sharon shares stories and food from the Northwood region as she travelled from Grand Rapids through Sault Ste. Marie and along Lake Superior. Enjoy mushroom-wild rice-hazelnut soup with a drizzle of cream and splash of sherry, rustic ground meat and root vegetable pasty served with a grainy mustard gravy, plus a maple-glazed apple-cranberry slump baked with a soft biscuit dough served with vanilla gelato. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Oct 28
11 am to 1:30 pm

A SWEET TOOTH FOR CAKE

Step into our baking kitchen and spend some time with Audrey Scherrer creating her favorite cakes. This hands-on class will make vanilla buttermilk sheet cake with homemade vanilla extract topped with vanilla boiled frosting, chocolate mini bundt cakes with white chocolate-peppermint ganache, and layered pineapple-banana hummingbird cake with grated nutmeg and pecans topped with cream cheese frosting.  #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Oct 29
11 am to 1:30 pm

IT’S PASTA DAY! LET’S GET SAUCED!

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

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Tue, Nov 4
11 am to 1:30 pm

THE AUTUMN COOKIE JAR

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

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Nov 5
11 am to 1:30 pm

BUBBLES AND BRUNCH

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

Details

Audrey Scherrer
Culinary Educator
Demonstration
$60 Per Person
Wed, Nov 12
11 am to 1:30 pm

THE BEST OF BAREFOOT - ROASTED AND BAKED

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Nov 12
11 am to 1:30 pm

DAYS WITH DEVON - MUFFINS AND MIMOSAS

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Nov 13
11 am to 1:30 pm

THE BREAD RISES IN THE YEAST

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

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Nov 13
11 am to 2 pm

TRAVELS WITH TUTKO - AMSTERDAM

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Armed with a backpack, a Eurail pass, and a stubborn sense to spend time with a childhood friend in the winter of 1989, they zigzagged across Europe, staying in hostels along the way. Sharon shares an extraordinary night in Amsterdam that included Hard Rock Cafe and a humble local restaurant. Enjoy a duo of Dutch tartines - one with radish and creamy butter and the other with a hard boiled egg and cornichon and mustard aïoli, a rijsttafel-inspired tasting plate - a feast of coconut jasmine rice accompanied with sambal goreng tofu and mushrooms, coconut vegetable stew, and pickled cucumbers and carrots, plus Sharon's version of an infamous space cake which is whimsical and naturally vibrant. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Nov 18
11 am to 1:30 pm

CHRISTMAS COOKIES: DOUGH HO-HO

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Nov 19
11 am to 1:30 pm

MEALS WITH MATT - ITALIAN FAVES

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

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person
Fri, Nov 21
11 am to 1:30 pm

LUNCH WITH LYDIA - PERSIMMONS TO PISTACHIOS

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Nov 24
11 am to 1:30 pm

THANKSGIVING: I'LL TAKE PIE

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

Details

Kitchen Conservatory Chef
Hands-On
$150 Per Person
Wed, Nov 26
9 am to 12 pm

THANKSGIVING: I'LL TAKE PIE

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

Details

Kitchen Conservatory Chef
Hands-On
$150 Per Person
Wed, Nov 26
1 to 4 pm

CHINESE DUMPLINGS

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person
Fri, Nov 28
11 am to 1:30 pm

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. The cupcakes are out of the oven and ready for decorating, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes. #weekday

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Nov 28
12 to 2:30 pm

WINTER WONDERLAND TREATS

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 1
11 am to 1:30 pm

CHRISTMAS COOKIE DECORATING

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

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person
Mon, Dec 1
12 to 2:30 pm

CHRISTMAS COOKIE DECORATING

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

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person
Tue, Dec 2
12 to 2:30 pm

LUNCH WITH LYDIA - FENNEL TO FRA DIAVOLO

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Dec 4
11 am to 1:30 pm

CHRISTMAS COOKIE DECORATING

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

Details

Belinda Reany
Culinary Educator
Hands-On
$75 Per Person
Mon, Dec 8
12 to 2:30 pm

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! #weekday #gingerbreadhouse

Details

Melissa Clendenin
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Tue, Dec 9
11 am to 2 pm

CHRISTMAS COOKIE DECORATING

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

Details

Sheri Doe and Caitlin Farrell
Culinary Educator
Hands-On
$75 Per Person
Tue, Dec 9
12 to 2:30 pm

THE BEST OF BAREFOOT - HERBS AND SPICE

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Dec 10
11 am to 1:30 pm

DAYS WITH DEVON - SWIRLS AND SOURS

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Dec 11
11 am to 1:30 pm

TRAVELS WITH TUTKO - CASTILLE-LEÓN REGION

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon delves into her college memoirs of a university life in Salamanca and surrounding towns, gaining the most culinary epiphanies from Jefa, a widowed grandmother who was her caretaker. Enjoy sizzling garlic shrimp with a splash of sherry and smoked paprika served with an albariño white wine, Spanish braised chicken with almond-saffron sauce served with patatas panaderas - thinly sliced potatoes baked with olive oil and onions, plus anise-scented fried doughnut rings that were a staple in Jefa's kitchen. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Dec 16
11 am to 1:30 pm

HOLIDAY BRUNCH EGGS-PERTISE

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Dec 19
11 am to 1:30 pm

MEALS WITH MATT - IMPRESS YOUR GUESTS

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

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person
Fri, Dec 19
11 am to 1:30 pm

CHEESE THE DAY WITH MAC AND PASTA

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

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Mon, Dec 22
11 am to 1:30 pm

FAIR AND SQUARE ST. LOUIS-STYLE PIZZA

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

Details

Sheri Doe
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Mon, Dec 22
12 to 2:30 pm

CHINESE DUMPLINGS

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person
Tue, Dec 23
11 am to 1:30 pm

THE ART OF DECORATING CUPCAKES

Join the confident Claire Wolpert in a class focused on elevating your cupcake game with a variety of techniques that incorporate lots of buttercream frosting, strawberry reduction, and chocolate ganache. The cupcakes are out of the oven and ready for decorating, as this hands-on class learns to work with buttercream frosting to create beautiful piped borders, roses, shells and other designs using several different pastry tubes to create unique cupcakes. Claire will guide the class in using strawberry reduction to fill the cupcakes and chocolate ganache for dipping. Students will take home their decorated cupcakes. #weekday

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 23
12 to 2:30 pm

THE ART OF PIZZA THROWING

Join Jeff Friesen for a thrilling afternoon exploring the art of pizza throwing where everyone gets the chance to experience throwing pizza dough. He will demonstrate and guide this hands-on class through the techniques and tools needed to make hot-from-the-oven pizza using simple ingredients. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Tue, Dec 23
1 to 3:30 pm

PASTA, PASTA, PASTA

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

Details

Kitchen Conservatory Chef
Hands-On
$65 Per Person
Fri, Dec 26
12 to 2:30 pm

MERRY OLDE ENGLAND: PUBS AND PINTS

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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Mon, Dec 29
11 am to 1:30 pm

WHACK THE KNIFE!

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. #weekday

Details

Kitchen Conservatory Chef
Hands-On
$55 Per Person
Mon, Dec 29
12 to 2:30 pm

WOK TO THE BEAT OF YOUR OWN CHOPSTICKS

Spend a sizzling afternoon with Jan Reid creating your own personalized stir-fry in the wok with one of our homemade sauces - sweet and sour, Sichuan, spicy garlic, brown, or hoisin-hot bean paste sauce. This hands-on class will choose from a variety of proteins, including beef, chicken, pork, tofu, and seafood; then prepare a beautiful array of aromatics and vegetables to mix and match, and use the wok to create a quick and delicious meal served with white rice and golden fried rice. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Dec 30
11 am to 1:30 pm

THE APPRENTICE CHEF: MIDNIGHT SNACKS

For aspiring chefs, children ages 7 to 11. Plan your very own midnight celebration for the New Year with yummy treats! Join Dawn Meyer in the kitchen preparing Little Smokies stuffed pretzel bites, baked sweet potato chips with caramelized onion dip, spicy roasted chickpeas, and Nutella hot chocolate topped with peppermint whipped cream and served with homemade graham crackers. #weekday

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$55 Per Child
Tue, Dec 30
1 to 3 pm

TEEN CUISINE ITALIAN-STYLE

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Jan 2
1 to 4 pm

THE BEST OF BAREFOOT - FIESTA MODE

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jan 7
11 am to 1:30 pm

DAYS WITH DEVON - COFFEE CAKE AND CAMPARI

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Thu, Jan 8
11 am to 1:30 pm

FRENCH PÂTISSERIE

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

Details

Kitchen Conservatory Chef
Hands-On
$250 Per Person
Thu, Jan 8
11 am to 1:30 pm
Thu, Jan 15
11 am to 1:30 pm
Thu, Jan 22
11 am to 1:30 pm

TRAVELS WITH TUTKO - ESPAÑA, LA PLAZA MAYOR

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. From Sharon's college days of attending fútbol games and going to bustling tapas bars in La Plaza Mayor, enjoy stories of gathering with friends and of Pepa - the abuela she lived with providing simple and nourishing meals, as the class dines on gambas al ajillo - sizzling garlic shrimp with fino sherry served with a crusty baguette with smoked paprika aïoli paired with a crisp Spanish Albariño white wine, braised chicken with almond-saffron sauce, patatas panaderas - scalloped potatoes with shaved onion and garlic, plus anise-scented fried doughnut rings garnished with Licor 43-spiked whipped cream and chocolate shavings. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$60 Per Person
Tue, Jan 13
11 am to 1:30 pm

BOWLED OVER WITH SOUP

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

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jan 14
11 am to 1:30 pm

BREADS FROM FRANCE

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

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$70 Per Person
Wed, Jan 14
11 am to 1:30 pm

IT'S A TOSS-UP!

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

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person
Wed, Jan 14
11:30 am to 2 pm

MEALS WITH MATT - FANCY SNACKS

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

Details

Matthew Borchardt
Chef
Demonstration
$60 Per Person
Fri, Jan 16
11 am to 1:30 pm

IT COULD HAVE BEEN A COOKIE

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

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jan 21
11 am to 1:30 pm

BREADS AND SPREADS

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

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jan 21
11 am to 1:30 pm

A SWEET TOOTH FOR CAKE

Step into our baking kitchen and spend some time with Audrey Scherrer creating her favorite cakes. This hands-on class will make vanilla buttermilk sheet cake with homemade vanilla extract topped with vanilla boiled frosting, chocolate mini bundt cakes with white chocolate-peppermint ganache, and layered pineapple-banana hummingbird cake with grated nutmeg and pecans topped with cream cheese frosting.  #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jan 28
11 am to 1:30 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

Details

Jeff Friesen
Chef
Hands-On
$250 Per Person
Fri, Jan 30
10 am to 3 pm

BAKE MY DAY

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

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Person
Mon, Feb 23
11 am to 2 pm
Mon, Mar 2
11 am to 2 pm
Mon, Mar 9
11 am to 2 pm