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

MARVELOUS MACARONS - BANANA TO FIORI DI SICILIA

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

Details

Barclay Nichols
Culinary Educator
Hands-On
$65 Per Person
Mon, Apr 14
12 to 2:30 pm

DASH TO DINNER

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

Details

Audrey Scherrer
Culinary Educator
Demonstration
$55 Per Person
Tue, Apr 15
11 am to 1:30 pm

ONE JAM THING AFTER ANOTHER

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 22
10:30 am to 1:30 pm

TRAVELS WITH TUTKO - EPIDAUROS

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon will have the class giggling and in awe of the pictures she paints with words of this breathtaking ancient Greek town and colosseum. Enjoy spinach and pine nut spanakopita, grilled lamb chops with tzatziki on a bed of orzo tossed with arugula and topped with grilled tomato and lemon slices, plus sokolatopita - a chocolatey bourbon-spiked cake with syrupy glaze. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Apr 22
11 am to 1:30 pm

BREADS FROM FRANCE

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

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Apr 22
11 am to 1:30 pm

PICK A PECK OF PICKLES

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 23
10:30 am to 1:30 pm

BREADS FROM FRANCE

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

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 23
11 am to 1:30 pm

THE BEST OF BAREFOOT - MODERN LUNCH

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 pan-fried onion dip with potato chips, broccoli and kale salad with Caesar dressing, crispy chicken with lemon orzo, plus brown sugar shortbread dipped in chocolate ganache. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Apr 23
11 am to 1:30 pm

DAYS WITH DEVON - HEARTS AND HUGO

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy bacon and brie grilled cheese sourdough sandwich with apricot jam, hearts of palm and red pepper salad with cucumbers and tomatoes topped with lemon vinaigrette, plus lemon crumb muffins with a crumb topping and lemon glaze, and an elderflower-prosecco Hugo Spritz cocktail with mint. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Apr 24
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
Tue, Apr 29
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

Details

Mickey Kitterman
Kitchen Conservatory Staff
Hands-On
$80 Per Person
Thu, May 1
11 am to 1:30 pm

SCANDINAVIANS LOVE TO BAKE IT OFF!

Lydia Gwin doesn't miss a beat when it comes to her Scandinavian heritage and leads this hands-on class in a Nordic bake off. Learn to create citronmåne - a Danish lemon moon cake, mini pavlovas with lemon curd and blueberry compote, skoleboller - a Norwegian school bun with custard, and knekk-kaker - old-fashioned oatmeal lace cookies. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, May 6
11 am to 1:30 pm

COOKIE DECORATING FUN FOR SUMMER

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

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person
Tue, May 6
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. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, May 9
11 am to 1:30 pm

TRAVELS WITH TUTKO - MIAMI

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 explores memories of her last-minute bestie invite to over-the-top luxurious accommodations in Miami when bestie's hubby could not attend with, "Tequeños and margaritas anyone?".  Enjoy deep-fried Cuban tequeños - queso blanco cheese wrapped in dough served with spicy smashed guacamole, a pineapple margarita, plantain-crusted mahi mahi served atop a favorite quinoa-frisée salad loaded with colorful ingredients with a bright lime vinaigrette, plus lusciously decadent chocolate-banana puff pastry batons with chile-cinnamon sugar and a dollop of whipped cream. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, May 13
11 am to 1:30 pm

ANOTHER COLOR OF CHOCOLATE

Learn to use white, milk, and dark chocolates to create marvelous treats with certified chocolatier Audrey Scherrer. This hands-on class will learn the technique to caramelize white chocolate for white chocolate blondies with cashews, make espresso truffles enrobed in milk or dark chocolate, plus create an easy fudgy dark chocolate brownie topped with white chocolate peppermint sauce. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Tue, May 13
1 to 3:30 pm

THE COLORFUL ART OF PASTA

Lydia Gwin turns monochromatic pasta into an art form by coloring the doughs in rainbow colors with the use of vegetables and herbs, then creating patterns for a dramatic presentation. This hands-on class will create artful tortellini with lemon-ricotta sauce with roasted asparagus and toasted breadcrumbs, tie-dye garganelli with a pink tomato cream sauce, plus raviolo al uovo in brown butter sauce - herb-pressed pasta filled with an egg yolk surrounded by butternut squash purée. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, May 15
11 am to 1:30 pm

LUNCH WITH LYDIA - GREECE TO TURKEY

Indulge in a delightful morning with Lydia Gwin, as she creates a relaxed lunch with bright seasonal ingredients. Enjoy Turkish ezma - a spicy tomato-herb spread with yogurt served with pita, seven-spice rubbed roasted chicken with Greek potatoes, cucumber-radish-dill salad with yogurt dressing, plus cardamom and anise wine poached rhubarb with strawberries and fresh whipped cream. #weekday

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, May 19
11 am to 1:30 pm

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Wed, May 21
11 am to 1:30 pm

DAYS WITH DEVON - SOUFFLÉS AND SANGRIA

Spend an easygoing late morning with Devon Drag as she recreates some of her favorite go-to dishes in this monthly series. Enjoy lemon ricotta pancakes with raspberry sauce, individual herbed egg and blue cheese soufflés, butter lettuce-avocado salad with cucumbers topped with champagne-apricot vinaigrette and sliced almonds, orange-honey cake, plus citrus-white wine sangria with orange liqueur. #weekday

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, May 22
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, May 23
10 am to 3 pm

THE BEST OF BAREFOOT - FOOLPROOF

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes dishes from Foolproof -- easy gazpacho with goat cheese croutons, seafood strudel with shrimp and crab meat, salmon sandwich with bacon and avocado spread, plus German chocolate cupcakes, and a sidecar cocktail. #weekday

Details

Jan Reid
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, May 28
11 am to 1:30 pm

THE APPRENTICE CHEF: CULINARY BOOTCAMP

For aspiring chefs, children from ages 7 to 11. Enjoy a three-day culinary extravaganza learning techniques, knife skills, and lots of great eats. Join Dawn Meyer for a hands-on class creating giant meatballs with marinara sauce, white cheddar smashed potatoes, Thai-style beef and lettuce wraps, fried rice, orange-oatmeal pancakes, creamy chicken and egg noodle soup, green beans with bacon and onions, vanilla ice cream with chocolate sauce, baked pasta with cheddar cheese sauce, Mexican lasagna with corn tortillas, chocolate-peanut butter pudding, and pizzelle cookies. #weekday

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child
Mon, Jun 2
10 am to 12 pm
Tue, Jun 3
10 am to 12 pm
Wed, Jun 4
10 am to 12 pm

EASY ENTERTAINING

Audrey Scherrer shares tips for creating an easy entertaining menu, with what can be made in advance for an effortless gathering. This hands-on class will make grilled and oven-roasted marinated beef tenderloin that is fork-tender, make-ahead three-cheese party potatoes topped with crispy bacon and fresh parsley, a pretty presentation of vegetable skewers, plus fudgy dark chocolate brownies served with white chocolate-peppermint sauce. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$75 Per Person
Tue, Jun 3
11 am to 1:30 pm

BREADS AND SPREADS

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

Details

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

ROLLING IN THE PASTA DOUGH

The pasta machines are ready to crank out the pasta and the gnocchi boards are feeling groovy for a fun afternoon in the kitchen with Josh Galliano. This hands-on class will make raviolo - a sumptuous egg yolk-filled pasta, potato gnocchi with amatriciana sauce, whole wheat chitarra pasta with puttanesca sauce, plus squid ink fettuccine with crab and peppers. #weekday

Details

Joshua Galliano
Chef
Hands-On
$65 Per Person
Mon, Jun 9
12 to 2:30 pm

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Tue, Jun 10
11 am to 1:30 pm

THE BEST OF BAREFOOT - BY THE SEA

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 summer dishes as this hands-on class makes lobster and shrimp BLT rolls, potato salad à la Julia Child, veggie slaw with dill mustard vinaigrette, Boston cream cupcakes, plus a sea breeze gin cocktail with cranberry juice and prosecco. #weekday

Details

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

THE ART OF PIZZA THROWING

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

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Thu, Jun 12
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
Fri, Jun 13
10 am to 3 pm

BIRTHDAY AND CELEBRATION COOKIE DECORATING

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

Details

Caroline Stamp
Culinary Educator
Hands-On
$65 Per Person
Fri, Jun 13
12 to 2:30 pm

COOKIE DECORATING FUN FOR SUMMER

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

Details

Courtney McKinney
Culinary Educator
Hands-On
$65 Per Person
Mon, Jun 16
12 to 2:30 pm

THE ART OF DECORATING CUPCAKES

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

Details

Claire Wolpert
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jun 17
11 am to 1:30 pm

THE APPRENTICE CHEF: GLOBAL BOOTCAMP

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child
Wed, Jun 18
1 to 4 pm
Thu, Jun 19
1 to 4 pm
Fri, Jun 20
1 to 4 pm

LUNCH WITH LYDIA - GAZPACHO TO GARLIC

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jun 23
11 am to 1:30 pm

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
Tue, Jun 24
11 am to 2 pm

TRAVELS WITH TUTKO - SANTA MONICA

Back in the day, Sharon Tutko was an adventure-seeking young woman with chef knives eager to experience the world. Most of those things still ring true as she shares the significant food that is still part of her life in this monthly series. Sharon reminisces about road trips from the Bay Area to Santa Monica working with a physical therapy team for athletes training for Iron Man. Enjoy dishes she recreates from her journal of that trip starting with blush wine and shrimp quesadillas with sofrito, queso fresco, avocado crema and salsa fresca made with corn tortillas. Enjoy Chinese chicken salad with napa cabbage and radicchio mixed with sesame-ginger vinaigrette and fried vermicelli, fresh tortilla soup with charred corn and mild chipotle garnished with cotija and crispy tortilla strips, plus mile high chocolate cake with fresh strawberries. #weekday

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jun 24
11 am to 1:30 pm

THE SUMMER COOKIE JAR

Fill the cookie jar or share these fabulous cookies with friends and neighbors with everyone thirsting for an ice-cold glass of milk! Audrey Scherrer shares some of her favorite cookies as this hands-on class creates oatmeal sandwich cookies, lemon-glazed cookies, peanut butter cup cookies, chewy ginger cookies, plus salted dark chocolate chip cookies. #weekday

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Wed, Jun 25
11 am to 1:30 pm

A YEN FOR JAPANESE

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

Details

Beth Hoeltke
Culinary Educator
Demonstration
$55 Per Person
Wed, Jun 25
12 to 2:30 pm

DAYS WITH DEVON - FRENCH TOAST AND FRITTATA

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jun 26
11 am to 1:30 pm

CRACKING THE BAR CODE FOR DESSERTS

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

Details

Audrey Scherrer
Culinary Educator
Hands-On
$65 Per Person
Thu, Jun 26
1 to 3:30 pm

THERE IS NO SUCH THING AS TOO MUCH GARLIC

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

Details

Kitchen Conservatory Chef
Demonstration
$55 Per Person
Fri, Jun 27
11 am to 1:30 pm

PUTTIN' ON THE RIBS

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

Details

Kitchen Conservatory Chef
Hands-On
$85 Per Person
Thu, Jul 3
11 am to 2 pm

TEEN COOKING BOOTCAMP: GLOBAL CUISINE

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$195 Per Person
Mon, Jul 7
11 am to 2 pm
Tue, Jul 8
11 am to 2 pm
Wed, Jul 9
11 am to 2 pm

BAKE MY DAY

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

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On
$200 Per Person
Thu, Jul 10
11 am to 1:30 pm
Thu, Jul 17
11 am to 1:30 pm
Thu, Jul 24
11 am to 1:30 pm

MACARONS - OH, WHAT A FILLING!

Discover the techniques of making macarons by creating traditional shells and turning them into colorful sandwiches with sweet tasty fillings. This hands-on class with Jeff Friesen will make blood orange macarons filled with sweet and citrusy blood orange curd and blood orange buttercream, vanilla macarons with dark chocolate ganache filling and dipped in dark chocolate, plus pink strawberry cheesecake macarons with homemade strawberry jam surrounded by cream cheese filling topped with a sprinkle of graham cracker crumbs and a drizzle of white chocolate. #weekday

Details

Jeff Friesen
Chef
Hands-On
$65 Per Person
Thu, Jul 17
11 am to 1:30 pm

TEEN COOKING BOOTCAMP: BBQ. COMFORT. PASTA.

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On
$195 Per Person
Mon, Jul 21
1 to 4 pm
Tue, Jul 22
1 to 4 pm
Wed, Jul 23
1 to 4 pm

DAYS WITH DEVON - PEACHES AND LEMONADE

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

Details

Devon Drag
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Thu, Jul 24
11 am to 1:30 pm

THE ART OF PIZZA THROWING

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

Details

Sean Price
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Fri, Jul 25
11 am to 1:30 pm

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
Fri, Jul 25
11 am to 2 pm

LUNCH WITH LYDIA - ZUCCHINI TO PEACHES

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Mon, Jul 28
11 am to 1:30 pm

BREADS FROM FRANCE

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

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Tue, Jul 29
11 am to 1:30 pm

TRAVELS WITH TUTKO - CRETE

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

Details

Sharon Tutko
Kitchen Conservatory Staff
Demonstration
$55 Per Person
Tue, Jul 29
11 am to 1:30 pm

THE BEST OF BAREFOOT - HOW EASY IS THAT?

Jan Reid shares her favorite recipes from the collection of cookbooks of the Barefoot Contessa, Ina Garten, in a fun monthly series. Join Jan in the kitchen to create cozy comfort food dishes as this hands-on class makes dishes from How Easy is That? -- grilled mozzarella toast with prosciutto, watermelon and mixed green salad with honey-lemon vinaigrette, mustard chicken salad with tarragon dressing, plus strawberry-peach crisp, and a watermelon mojito. #weekday

Details

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

BREADS FROM FRANCE

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

Details

Susan Westfall
Kitchen Conservatory Staff
Hands-On
$65 Per Person
Wed, Jul 30
11 am to 1:30 pm

THE APPRENTICE CHEF: BAKING BOOTCAMP

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

Details

Dawn Meyer
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child
Mon, Aug 4
10 am to 12 pm
Tue, Aug 5
10 am to 12 pm
Wed, Aug 6
10 am to 12 pm

THE APPRENTICE CHEF: CREATING TREATS BOOTCAMP

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

Details

Lydia Gwin
Kitchen Conservatory Staff
Hands-On for Apprentice Chefs
$180 Per Child
Mon, Aug 11
1 to 4 pm
Tue, Aug 12
1 to 4 pm
Wed, Aug 13
1 to 4 pm