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
FRIDAY NIGHT FRENCH - SNAPPER DUGLÉRÉ
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy scallop bisque with spinach, sautéed snapper Dugléré served with a luxurious white wine-tomato-cream-hollandaise sauce on top of celeriac purée, plus coffee soufflé topped with rum sabayon.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Apr 11
6:30 to 9 pm
6:30 to 9 pm
FRENCH FARE - POULET SAUTÉ
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy eggless asparagus panna cotta served with chilled poached asparagus salad, poulet sauté avec crème de chorizo - sautéed chicken with chorizo cream sauce, pommes fondant, plus fraisier gâteau - a French strawberry cake.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, Apr 19
11 am to 1:30 pm
11 am to 1:30 pm
FRENCH FARE - TERRINE DE LAPIN
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy terrine de lapin - a rabbit and pork terrine with pistachios and Lillet, served with a Lillet apéritif, poulet basque en brochette - skewers of broiled chicken and merguez with sweet peppers, vinaigrette aux tomatoes, couscous pilaf flavored with chicken stock and mirepoix, plus framboise frangipane tart - a raspberry almond tart.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, May 10
11 am to 1:30 pm
11 am to 1:30 pm
FRIDAY NIGHT FRENCH - LAMB PROVENÇAL
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy creamy corn soup with scallops, grilled lamb noisettes Provençal with creamed lemon spinach, plus baked meringues filled with strawberry mousse.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, May 16
6:30 to 9 pm
6:30 to 9 pm
FRIDAY NIGHT FRENCH - BAKED TROUT
Whether you are ending the week or starting the weekend, join us at the counter for an exquisite evening of French fare. Enjoy asparagus omelet with red pepper coulis, baked trout stuffed with fish mousse on spinach with bacon and onions, plus gratin of lemon cream meringue with berries.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Fri, Jun 20
6:30 to 9 pm
6:30 to 9 pm
FRENCH FARE - LEG OF LAMB PROVENÇAL
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch with a new menu each month. Enjoy white bean purée with roasted garlic on toast, roasted leg of lamb Provençal with herbes de Provence and vermouth, aubergine gratinée with tomatoes and gruyère, plus pistachio ice cream with raspberry sauce.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, Jun 21
11 am to 1:30 pm
11 am to 1:30 pm
LADY LIBERTY - OUR FRIENDSHIP WITH FRANCE
Celebrate the Independence Day holiday weekend by joining us at the counter for an exquisite evening of French fare. Enjoy chilled tomato soup with crabmeat and gin, chicken Washington stuffed with chicken mousse served with corn galettes and herbed zucchini, plus a bleu-blanc-et-rouge dessert of fresh blueberry ice cream with almond meringues drizzled with raspberry sauce.Details
Kitchen Conservatory ChefDemonstration
$60 Per Person
Sat, Jul 5
6:30 to 9 pm
6:30 to 9 pm
FRENCH FARE - LE GRAND AÏOLI
Chef Mickey Kitterman shares his passion for the techniques of classic French cookery with attention to detail to create a superb afternoon lunch. Enjoy le grand aïoli - a beautiful feast that transforms a Provençal meal into a celebration with plenty of aïoli with homegrown garlic surrounded by a huge platter of fresh spring vegetables including French radishes, asparagus, haricots verts, squash, zucchini, and hard boiled eggs. Enjoy a lovely presentation of grouper and chicken poached with herbes de Provence, plus limoncello mousse.Details
Mickey KittermanKitchen Conservatory Staff
Demonstration
$60 Per Person
Sat, Jul 12
11 am to 1:30 pm
11 am to 1:30 pm
