The aroma alone draws everyone into the kitchen, as Jeff Friesen prepares an enticing menu inspired by bacon. Enjoy bacon-brie crostini with plum jam, spicy greens salad with roasted oyster mushrooms dressed in warm bacon vinaigrette topped with goat cheese and pecans, bucatini carbonara with bacon and pecorino romano, plus chocolate sandwich cookies with bacon buttercream, and enjoy a maple-bacon Manhattan.
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Everything goes with champagne in this fun class with Anne Marie Lodholz and an alluring menu. This hands-on class will create oysters on the half shell with mignonette sauce, beef tartare with toast points, sea scallop crudo, French-style scrambled eggs with caviar, plus salted ice cream with fresh berries and a balsamic drizzle, all served with a flute of champagne. #weekday
Classes are held at 9011 Manchester Rd, St. Louis, MO 63144.

Chef Sharon Tutko shares basic principles to demystify gluten-free crusts, as students learn to create their own gluten-free flour blends using combinations of potato, rice, millet and sorghum flours. Discover the importance of xanthan gum, tapioca flour, and psyllium binders as additions in making yeasted doughs, herbed doughs, keto-veggie-based dough, and a sweetened dough. This hands-on class will make spicy chicken-shaved manchego pizza with basil pesto on yeasted crust, crispy prosciutto-butternut squash-brie pizza topped with arugula and sage on herbed crust, gulf shrimp and sautéed leek pizza with tarragon béchamel on “cauliflower” crust, plus caramelized mango “monkey bread” dessert with cinnamon and pecans.